pressing the PULSE button until the food is sliced. You will get long slices.

Remove the slices from the work bowl and reassemble. Reinsert them in the feed tube, wedging them in tightly. Slice them again. You will obtain long julienne strips. With the optional Square Julienne Disc, you can make square julienne strips in one operation.

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.

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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Cuisinart DLC-2014 manual Slicing and Shredding Cheese, Slicing Meat and Poultry