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13
Raw 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. 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:
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 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 cheese, Cream cheese yes no no
Semi-Soft
Blue, chilled yes yes no
Fontina, chilled yes yes no
Semi-Hard
Cheddar, chilled yes yes yes
Monterey Jack, 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 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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