11/10/2023 0 Comments Good home meat slicer![]() The other is on top of the weight that applies consistent pressure to the food item. The one on the outside of the carriage is meant to provide the brute back-and-forth strength needed to slide the food through the rotating knife. On a commercial slicer there are two handles used for operation. Turn the machine on only once you’re ready to cut. Check the main knob and adjust to the thickness you want. The short answer is, “very carefully.” Start by donning your cut glove and then placing the food on the food carriage. ![]() You can even use it as the first step to finely diced vegetables in case your knife skills aren’t quite where you want them.Ī. Even slicing artisan bread is worlds easier with an electric slicer, as it can power through thick and chewy crusts without missing a beat. Cheese is no stranger to the rotating blade, as you’ll see in any of those upscale diners we mentioned. If you’re making a grill full of burgers, a slicer is perfect for consistent onion slices or for tackling juicy and soft heirloom tomatoes that might otherwise get mangled by a serrated knife. Almost anything that needs consistent slices under a certain thickness can be cut on an electric slicer. There are great options starting in the $300 range, and you can get your hands on a full-size slicer worthy of a 24-hour deli for around $2,000.Ī. If there’s no horsepower rating, it’s likely to have subpar nylon gears and a motor that’s prone to burning out during heavy use.Īlthough it’s possible to spend less than $200 on a meat slicer, the really cheap ones aren’t likely to last long. If it has a blade measuring 9 inches or more, is made mostly of metal, and explicitly displays a horsepower rating, then it’s almost certain to be dependable enough for frequent use in the long term. This is another easy way to tell the weak slicers from the strong. An exterior made mostly of stainless steel is a good sign that you’re dealing with a quality piece of equipment. If there’s plastic on the outside, it’s a fair assumption that there’s some plastic on the inside, too, and plastic components such as gears tend to not hold up well in high-torque applications. If you see a lot of plastic panels, you’re looking at a consumer-grade appliance. Starting in about the 8-inch range, you’ll probably notice a shift in the style and durability of slicers, which ties into our next point.Īt first glance, you should be able to tell a fair amount about the slicer’s general quality. As they get smaller, the number of commercial-grade units dwindles, and you’ll start to see a lot more consumer-oriented models. ![]() Unfortunately, it also maximizes the machine’s footprint. The majority of commercial slicers are in the 10- and 12-inch classes, and that kind of blade size maximizes usefulness. The most obvious difference between models, blade size determines just how many different foods you’re able to process with a given slicer. On the other hand, if you and those around you really, really like charcuterie, there are quite a few midsize models that are essentially replicas of the giant, professional-grade models, and many of them work quite well. If it’s just for occasional use to feed the household, you should be able to get by with something small and affordable, although it might not be ideal for prepping an entire banquet’s worth of food. As a rule, though, don’t expect a compact meat slicer that fits in the cupboard to put out Earth-shattering amounts of horsepower.
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