Cuisinart DLC-2, Instruction And Recipe Booklet

Page: 14 / 73

Cooked meat and poultry
The food must be very cold. If possible,
use a piece of food just large enough to fi t
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 fi t the feed
tube. Boneless, skinned chicken breasts
will usually fi 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 fi rm pressure on the pusher. Or lay
them fl at in the feed tube, as many as will
fi t, and slice with the grain, using fi rm pres-
sure.
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 fi t. Otherwise,
cut the sausage into pieces to fi ll 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 fi 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 success-
fully 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.
14
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.