10
With the optional Square Julienne Disc,
you 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 rec-
tangular 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. Cut
the sausage into pieces to fill the feed tube
completely. Stand the pieces vertically, packing
them tightly so they cannot tilt sideways.
SLICING AND
SHREDDING CHEESE
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 slice or shred
mozzarella when well chilled, and Parmesan
when at room temperature.
Refer to chart below for specific cheeses.
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.
03CU13009 DLC-5 IB REV vert 6/23/03 1:55 PM Page 11