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17
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 t the feed tube.
Boneless, skinned chicken breasts will usu-
ally t 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 rm pressure on the pusher.
Or lay them at in the feed tube, as many
as will t, and slice with the grain, using rm
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. Use the small feed tube if the
sausage is thin enough to t. Otherwise, cut
the sausage into pieces to ll the large feed
tube completely. Stand the pieces verti-
cally, packing them tightly so they cannot tilt
sideways.
Firm cheese like Swiss and Cheddar
Cut the cheese into pieces to t 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 Parme-
san. 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.
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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