Home Meat Slicer - any good reasonably priced ones?
- RSMBob May 25, 2006 02:58 PM
A number of years ago I spnt $100 or so on a seemingly well-built Rival meal slicer...but I have never been happy with it. I can never get even slices, never get them thin enough and it seems to tear the meat more than slice it. Yes, maybe the blade needs sharpening but the darn screw that holds the blade on s stripped!
So...any advice on a home meat slicer? I enjoy making homemade italisan beef and would like to use it for turkey, ham...whatever. Thanks.
I posted a similar query a few weeks ago (can't find it now) and got two recommendations for the Krups linked below. I bought it from Amazon who had the best price. It just arrived this week and so far has performed perfectly. We've sliced our homecured ham to wafer thinness without difficulty. It has a safety switch which could annoy some - to keep the motor running, you have to depress a switch which means you only have one hand free to move the food being sliced. So far I haven't found that to be a big nuisance but initially I thought it would.
I have an older model of the Krups and I may only get it out a few times a year, but I do like it and it is worth giving house room to, to me. The thing is I bought it in a thrift shop and it had no instructions and each time I get it out to use I have to puzzle out how to put it all together again.
re: Hungry Girl
Thanks for the note. A-Ha...you were trying to hold your suggestion for ransom! Blackmail it is!
Admittedly, I have not hit on "THE" recipe for italian beef yet. Part of it is the slicing, but part is that I just don't have the right combination of flavors yet. There are dozens of recipes on the internet...hopefully one of them will work for you.
FYI, here's what I do:
Lightly season a 3-5 lb beef roast with salt, pepper, garlic. Roast until rare - 125-130 degrees. Reserve the huices from the meat. Add them to a mix of about 2-3 cups water, 2 beef boullion cubes, some salt, pepper, oregano, garlic, thyme and worscestershire sauce and simmer on the stove. Wrap and freeze meat lightly so it becomes easier to slice thin. Shave as thin as possible and put amount of meat needed into liquid mix for ~5 minutes. Serve on crusty outside, soft inside italian style rolls. Add peppers or giardinera as desired.
Note: The reason so little time in the juice is that the more it is in there the more it cooks and toughens up.
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