Below are some tips for a better, safer, and easier food slicer experience. The kind of food slicer you’ve ought to be dependent upon the frequency at which you utilize it. Light duty slicers are made for use only a few hours or less a day. Should you use it several hours a day, and you might use it for cheeses, a moderate duty slicerare your best option because it is going to resist the use. Whether you choose manual or electric for medium duty is Up to you and your preference. Now, if you are going to use your own slicer constantly through the day, you are definitely going to want a heavy duty slicer that can easily withstand continuous use and slicing cheese. Make confident that your blade is stainless steel and also don’t forget to get a blade sharpener, otherwise, you won’t have the ability to cut anything after a while.
Now that you have your food slicer, here are a few tips to help make slicing easier.
Make sure that your meat is totally boneless, otherwise you’ll tear up your slicer. The beef will slice considerably easier if it’s chilled; if it’s a meat having an uneven texture, such as uncooked fish or beef, it helps if the meat is partially frozen (not completely frozen, as this will harm the slicer). Many slicer carriages have 8 to 12 inches in diameter of space, therefore if your meat is large, like a roast, manually cut it down to size so that it will fit comfortably inside the carriage. As you proceed the meat to the blade, apply steady pressure with the food pusher; never use your hands to push your meat.
If you are cutting off cheese, a light duty slicer isn’t advised. Cheeses are tough to slice as they’re soft and break down easily. Whenever you do slice cheese, it ought to be cold, particularly if you are wanting lean pieces. Wet the blade with a cone or spray jar first; this will make it much easier to cut and it will not adhere to the blade as easily. For fruits and vegetables, they need to be cold and free of hard seeds. Bread, however, ought to be sliced at room temperature.
Use mineral oil, not cooking oil to lubricate the blade. Cooking oil will eventually clog up the mechanisms. Make certain that your blade is sharp and lock the blade when it is not being used. If you corrected the blade for thicker slices, be sure to reset it into the first place after use.
Does it need to be mentioned? Do not put your hands close to the blade during surgery! Unplug the machine before cleaning it, and clean it after every use. Always follow the directions for security procedures as some manufactures details may vary.