optional Square Julienne
Disc, you can make square
julienne strips in one oper-
ation.
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.
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
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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