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Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
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Need recommendation for a meat slicer
Want to get a slicer to cut very think slices of meat (beef primarily) for
shabu-shabu. Can someone recommend one that is relatively low cost, functional and does not take up a lot of counter space and not 200 pounds in weight? Thanks, MC |
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Need recommendation for a meat slicer
miamicuse > wrote:
>Want to get a slicer to cut very think slices of meat (beef primarily) for >shabu-shabu. Can someone recommend one that is relatively low cost, >functional and does not take up a lot of counter space and not 200 pounds in >weight? We got a manual slicer for a wedding gift (well, okay, we put it in our registry, and someone bought it for us). I don't recall the brand off-hand. It was around $100. It's okay. My real comments: (a) manual slicers tend to have this problem: the slicing tray bends slightly under pressure, making it night-impossible to get anything resembling uniform cuts of very thin meat. And the pressure doesn't even have to come from you; the slab of meat can actually pull itself into the blade, resulting in a thicker cut on the far end. (b) if you mostly-freeze your meat, or freeze-and-partially-thaw it, it becomes much easier to slice thinly. We do this for Chinese hot-pot (which is pretty darned similar to shabu-shabu). Hope this helps, -- Donald |
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Need recommendation for a meat slicer
Thanks, can you tell me the brand of this manual slicer? Is it like
the deli meat slicer supermarkets used when people order deli meat? MC |
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Need recommendation for a meat slicer
In article .com>,
MiamiCuse > wrote: >Thanks, can you tell me the brand of this manual slicer? Is it like >the deli meat slicer supermarkets used when people order deli meat? According to my email records, Krups. It's like the slicers you saw in small supermarkets in the 1970s, except with '90s/'00s safety equipment (deadman's switch to operate; little plastic teeth on the push-tray rammer to tell when you're coming up on the last slice of meat, etc) and a lot more plastic. It's manual, in that you have to move your arm forward and back for each slice). Donald |
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