Cuisinart DLC-5 manual Slicing Meat Poultry

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 rec- tangular 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.

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. Cut the sausage into pieces to fill the feed tube completely. Stand the pieces vertically, packing them tightly so they cannot tilt sideways.

SLICING AND SHREDDING CHEESE

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: Never try to slice soft cheese like mozzarella or hard cheese like Parmesan. You may damage the slicing disc or the food processor itself. 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.

Refer to chart below for specific cheeses.

SLICING AND SHREDDING CHEESE

TYPE OF CHEESE	CHOP/ Purée	SHRED	SLICE
Soft
Brie, Camembert, room temperature	yes	no	no
Mozzarella chilled 15-20 min in freezer	no	yes	no
Ricotta, room temperature	yes	no	no
Cottage, Cream	yes	no	no
Semi-Soft
Blue, chilled	yes	yes	no
Fontina, chilled	yes	yes	no
Bel Paese, chilled	yes	yes	no
Semi-Hard
Cheddar, chilled	yes	yes	yes
Monterey Jack, Longhorn, chilled	yes	yes	yes
Swiss, Jarlsberg, chilled	yes	yes	yes
Edam, Gouda, chilled	yes	yes	yes
Provolone, chilled	yes	yes	yes
Hard, at room temperature
Parmesan, Romano, Locatelli	yes	yes	no
Pecorino, Asiago	yes	yes	no

*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.

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