Slicing Meat And Poultry; Cooked Meat And Poultry; Uncooked Meat And Poultry; Sausages - Cuisinart DLC-5 Series Instruction And Recipe Booklet

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.

SLICING AND SHREDDING CHEESE

TYPE OF CHEESE
Soft
Brie, Camembert, room temperature
Mozzarella chilled 15-20 min in freezer
Ricotta, room temperature
Cottage, Cream
Semi-Soft
Blue, chilled
Fontina, chilled
Bel Paese, chilled
Semi-Hard
Cheddar, chilled
Monterey Jack, Longhorn, chilled
Swiss, Jarlsberg, chilled
Edam, Gouda, chilled
Provolone, chilled
Hard, at room temperature
Parmesan, Romano, Locatelli
Pecorino, Asiago
*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.
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.
CHOP/ Purée
yes
no
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
yes
SHRED SLICE
no no
yes no
no no
no no
yes no
yes no
yes no
yes yes
yes yes
yes yes
yes yes
yes yes
yes no
yes no
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