Hi Team, lately I've been cooking the cheaper beef roasts for sandwiches for my family.
Has anyone had any luck with having a deli slicer at home? It's probably more of a want than a need but I am happy to be guided by other's experiences.
Kind regards
You're probably right it must have come from somewhere
Just don't let your wife shave high heel shoes on it, it will bend the blade. Or your own stilettos if you wear them yourself.
Deli slicer? You mean a sharp knife?
With the circular blade?
Will need a good rip fence and a thin blade, but otherwise 10/10 would work.
I own one, used it twice when I first bought it three years ago and it's sat in the back of three different cupboards since then
Oh no! Like my pressure cooker.
you stored different parts of the deli slicer in different cupboards?
Moved twice in that period
Electric knives were great for this. Are they still around?
Agree. lost mine in a move though :( Was from the 70's with twin blades… I miss it :'(
Was from the 70's with twin blades
Eatin' fake food under plastic trees…
I inherited one over 15 years ago and I have never used it. I can cut with a knife in less time than it takes to get the slicer out of the cupboard.
Oh gee maybe I will give it a miss then, no one seems to be repping very hard for them.
Try a good electric knife.
Great for both breads and slicing meat.
What are the two types of bread
@Gdsamp: leavened and unleavened.
Which do you prefer?
It's called a deli slicer for a reason, deli's slice at a large enough volume to justify it.
The cleaning is the real problem, IMO. Easy to pull out a knife then wash it afterwards. Pulling the blade out of a meat slicer while also wiping down the machine to clean it? That has to take longer than it takes to slice enough meat for a few sandwiches.
Yes, this. I'd never use it for few slices. When I use mine, it's for five or six different meats/cheeses for a fortnight of lunches/snacking. Cleaning involves picking pastrami out of the nooks and crannies with a tooth pick. But I object to the prices the delis charge :-).
It's quite common for old Italians to have them, alongside the reflux stills
I love my: ritter E 16 Duo Plus Electric Slicer and Cutting Machine (Amazon).
Not cheap and not a lot of fun to clean, but if you eat a lot of sliced meat/cheese, there's money to be saved.
Ah cool I'll check it out, we have German steels, cherry pitters and ice cream scoop so it would not be lonely.
Aldi sometimes have them once a year.
What recipe do you follow for your beef? And what cut of meat? I’ve been contemplating doing the same. I’d love to replicate this rare roast beef from Woolies https://www.woolworths.com.au/shop/productdetails/783376
Topside with salt, pepper and at least 150g of cheap seeded mustard. Basted every twenty minutes at 190. Served with horseradish cream or wasabi.
Thanks!
The question is: how often do you really intend on using it?
Ignoring the safety risks of using one (who would've thought a giant spinning disc would be unsafe!) they're a huge pain to clean, they're heavy and they take up a tonne of bench room.
If you're doing the odd beef roast then a knife is going to be easier in the long run. Just that use case I don't think is worth the hassle cleaning it.
You could make a case for doing other stuff on it. The Germans use deli slicers for bread (time to start baking your own?)
Quite versatile for cheese (buy a whole block, save a few cents on pre-sliced), other meats, even some veggies.
I'd actually wondered how the Germans got that dense seeded bread cut. They also sell small loaves of bread so you can buy it fresh every day. And have public transport. And you are never more than about fifteen metres from a bulk Shisha shop.
Sorry to hijack this post, but I'm wondering if anyone uses a manual/electric slicer for Korean/Japanese style sliced meat? If so, which brand can you recommend for ease of use and cleaning? The pre-sliced meat at the Korean shops are getting dearer!
I would personally get a really good Japanese chef's knife and use that instead.
I'm generally against single-purpose devices in the kitchen, although they're pretty hard to avoid for a hedonist!
My large Japanese gyuto makes short work of slicing meat thinly, and gets a workout daily in every other area of the kitchen.
Maintenance can be a little harder, but I think it's worth it.
Yes this does sound sensible. I think I have a soft spot for the uniform slices from a deli, but the nicer roast beef is prohibitively expensive.
I have one. I make my own cured meats etc and like to use mine to slice up those to give away as gifts etc. it’s about 5 mins to clean down once you use it
And it’s heavy.
Got it off gumtree years ago from a restaurant that was closing down
every scenario is a Seinfeld episode