Cuisinart DLC-2011C Slicing Meat And Poultry, Slicing And Shredding Cheese, Semi-Soft, Hard

SLICING MEAT

AND POULTRY

Cooked meat and poultry:

The food must be very cold. If possible, use a piece of food just large enough to fit in the feed tube. To make julienne strips of ham, bologna or luncheon meat, stack slices, then roll or fold them double and stand upright in the feed tube, wedging in as many rolls as possible. This technique works better with square or rectangular pieces than with round ones.

Uncooked meat and poultry:

Cut the food into pieces to fit the feed tube. Boneless, skinned chicken breasts will usually fit when cut in half crosswise. Wrap the pieces in plastic wrap and put them in the freezer. They

are ready to slice when they are easily pierced with the tip of a sharp knife, although semi-frozen and hard to the touch. Remove plastic wrap. Stand them in the feed tube, cut side down, and slice them against the grain, using firm pressure on the pusher. Or lay them flat in the feed tube, as many as will fit, and slice with the grain, using firm pressure.

Frankfurters, salami and other sausages:

If the sausage is soft, freeze it until hard to the touch but easily pierced with the tip of a sharp knife. Hard sausages need not be frozen. Use the small feed tube if the sausage is thin enough to fit. Otherwise, cut the sausage into pieces to fill the large feed tube completely. Stand the pieces vertically, packing them tightly so they cannot

tilt sideways.

Firm cheese like Swiss and Cheddar:

Cut the cheese into pieces to fit the feed tube. Put it in the freezer until semi-frozen, hard to the touch but easily pierced with the tip of a sharp knife. Stand the pieces in the feed tube and apply light pressure to the pusher.

IMPORTANT: You can successfully shred most cheeses except soft ones. The exception is mozzarella, which shreds well if thoroughly chilled. Hard cheeses like Parmesan shred well only at room temperature. Therefore, only attempt

to slice or shred mozzarella when well chilled, and Parmesan when at

room temperature.

SLICING AND SHREDDING CHEESE

TYPE OF CHEESE	CHOP	SHRED	SLICE
Soft	yes	no	no
Brie, Camembert
Mozzarella (chilled 15-20 min in freezer)		yes
Ricotta		no
Cottage, Cream		no
Semi-Soft	yes	yes	no
Blue	chill
Fontina
Liederkranz	chill
Bel Paese	chill
Semi-Hard	yes	yes	yes
Cheddar	chill	chill
Monterey Jack, Longhorn	chill	chill
Swiss, Jarlsberg	chill	chill
Edam, Gouda	chill	chill
Provolone	chill	chill
Hard	yes	yes	no
Parmesan, Romano	room
Pecorino, Sapsago, Asiago	temp.

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