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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.
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.
SLICING AND SHREDDING CHEESE
TYPE OF CHEESE CHOP/ PUREÉ 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.
02CU13479 DLC-2007 IB 6/30/03 12:18 PM Page 14