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Finally, there are two main types of food slicers: automatic or manual. Automatic meat slicers are a lot easier to use since they cut meat that you feed into the machine without you having to operate the blade for each cut. Only comes with serrated blade initially – This blade is fine for casual use. But slicing certain meat types is more difficult with a serrated edge. You have to buy a separate blade if you want a non-serrated edge. In addition, serrated blades are harder to sharpen. It’s important your slicer is safe to use, and that you know exactly how to use it. Those that slice automatically tend to be the safest, and they are certainly safer than slicing the meat yourself using a knife! They often have a built-in sharpening system for safer sharpening. The blade size of your meat slicer also matters. Rember that bigger isn’t necessarily better. The best meat slicer’s blade size will depend on what you what to use it for. Like most other kitchen tools, your meat slicer will last longer if you properly maintain it after each use. How often should you clean your meat slicer?

Magimix Deli T190 Food Slicer | 19 cm Blade | Professional

While it is possible to cut frozen meat with a meat slicer, your blade will likely be damaged in the process. You should also thoroughly rinse your meat slicer once it has been sanitized and dry it to prevent to rust from forming. Safety on/off switch –The power switch comes with a safety mechanism to ensure no accidental power-ups happen. Only serrated blade option– The blade is sharp, but is serrated which can tear and shred meat at thinner sizes. Plus, they are more difficult to sharpen when necessary. Heavy duty freezer bags– These are a must when you want to preserve the quality of the food you’re freezing (which is obviously all the time)Not sure what to look for when it comes to the best electric food slicer? Take a look at this buyer’s guide. Blade Size In addition to wearing the proper PPE, there are other steps you can take to cut down the risk of injury, like making sure the slicer is stable, cutting your food into manageable portions before slicing, and keeping the blade sharp (dull blades require more force to cut, and that’s often where you run into trouble). Choosing a mandoline slicer So if you are just not willing to go for the slicer option, Then the alternative is a salumi or prosciutto knife – I get relatively decent results when I take my time.

Salami recipes - BBC Food Salami recipes - BBC Food

Slice, then either freeze in a pile, or freeze the slices with wax or parchment paper between. Again, the wax paper option takes longer, but it’s easier to separate the slices when you take it out of the freezer later (more details below). The deli sliced salami with the wax paper separated okay, but would have been perfect after a couple of minutes at room temperature.Now I’m not saying home slices don’t have their use. But this is all about thin slicing so hopefully I can give you some information about getting it right the first time. Plastic parts –Though the base and housing are aluminum, there are still some plastic parts, including the gears. They feel a bit rigid, so jury is out on long-term heavy-duty usage.

SALAMI SLICING | English meaning - Cambridge Dictionary SALAMI SLICING | English meaning - Cambridge Dictionary

Make your own chips, be they potato or apple: I’m not saying you can’t use a knife to slice potatoes as thinly as Frito-Lay, but you can do it a lot faster and more consistently with a mandoline. In addition to the classic potato chip, you can use your slicer to turn any root vegetable (and some squashes) into a chip, or prep fruit for the dehydrator. Some slicers come with a few different blades which can be removed and changed. Serrated blades are good for bread, while smooth blades can be used to slice meat. Wattage If you don’t want to invest as much money on meat slicer, then the Elite Platinum is an affordable slicer. This is the best value option out of all the meat slicers we have reviewed.The whole point of this blog is saving money on groceries, and avoiding food waste and buying in bulk are two excellent ways to do that. You should also periodically sharpen your slicer blade. Doing so will help your meat slicer continue to provide you with great results even after lots of use.

Salami Slicer - Etsy UK

Dry, hard salami, like Italian Genoa, cacciatore, calabrese, German and Hungarian salami freeze and thaw really well in slices.You do have to do it each time, and I would say it takes about 10 or 15 minutes. I guess that’s not more than any other equipment I generally use in the kitchen any way. Salumi Knife – The Alternative The dry type of Hungarian/German salami slices separated really easily when they had the wax paper between the slices. But if your hand slips on the slide, and you aren’t using a guard or wearing a cut-resistant glove, you can wind up with a horrific injury. If your mandoline comes with a guard, use it, but otherwise: Get a protective glove and put it on your hand. I try to be diligent about freezing items before they spoil – that way, future me can still pull them out to use for recipes 🙂