#Ham Slicer machine

[drfroebindia]

Salami slicer machine in India

The Commercial Slicer Machine that is suitable to slice meat, ham, salami, and other food products. it is the entry-level model for high-tech slicing technology. It is easy to operate, it is simple to change products, and both slicing edge and slicing stop can be adjusted to the product width. The Weber hygienic design ensures that the system is easy to clean.Peoples called it Salami slicer machine, meat slicer machine, Ham Slicer machine, because one slicer can be cut these types of food products.

Advantages & Features of Meat Slicer Machine

Circular blade

Interleaver

Weber Hygiene Design

Quick set-up time

Stack lowering device

Interleaver Speed Plus

Product throat width (mm) 250

Product length (mm) : 1000

Slicing system Circular blade

Slicing thickness (mm): 0.5-50 Options are available

Interleaver (Optional)

Loading: automatic/manually

[avocado-frog]

hey! this is chance & here’s week 3’s prompt. share an excerpt that you’re very proud of from any of your wips.

The camera cuts to me frantically looking for something i like

Anyways. A bit of rosemary since i promise im working on it

Aside from that, walking through the aisles was... strangely normal.

Leo was on-edge, of course she was, but the groups of people around her didn't seem to notice any difference. They didn't know Leo was a killer and an arsonist, they didn't know she hadn't really been outside in months, they didn't know anything. She felt like she knew everything. Too much, in fact.

Leo felt justified in her paranoia, given the circumstances. 

She walked down the bread aisle. She read the ingredients out of instinct (Ryan was allergic to dairy, but that didn't matter, because Ryan wasn't there). She put the loaf in her cart. Someone's kid ran into her. The adult apologized. Leo said it was fine. She smiled. Normal afternoon shopping trip, something had to be wrong.

Her grip on the handle of her cart tightened, she made her way to the produce section, and wandered around, looking for fruit. Elliot liked apples. Leo put three into a bag; weighed them, into the cart. She got one of those weird slicer things for them, too. It should be enough for everyone...

Ham, turkey, sliced cheese, paper plates and bottled teas, six cereal cups. She wasn't accompanying Logan like she usually did when he went out, and she wasn't getting portions for eight people whose preferences she knew without thinking.

"Is that blood?" The cashier might've been her age, she looked concerned as she scanned Leo's stack of plates.

Leo raised her head from where she had been putting the card in the reader, staring the cashier in the eye.

"It's chocolate milk," Leo deadpanned, refusing to break eye contact, before typing Oliver's PIN into the machine and finally finishing.

[thehyperrequiem]

I posted 235 times in 2022

That's 235 more posts than 2021!

109 posts created (46%)

126 posts reblogged (54%)

Blogs I reblogged the most:

@sundove88

@thehypercutstudios

@kittieshauntedourfantasy

@jjdogasaur

@ham-sandwich-lol

I tagged 231 of my posts in 2022

Only 2% of my posts had no tags

#reblog - 94 posts

#poptropica - 44 posts

#batim - 32 posts

#important reblog - 25 posts

#jjba - 23 posts

#joe puddy - 21 posts

#zomberry island - 20 posts

#moved reblog - 19 posts

#batim fanart - 18 posts

#jojo’s bizarre adventures - 17 posts

Longest Tag: 69 characters

#like he would tell them his backstory on why he is always pessimistic

My Top Posts in 2022:

#5

1010 Gummies? 1010 Gummies. Now in different flavors!

14 notes - Posted December 4, 2022

#4

Diego and the Scary Monstrous Revival (Bendy and the Dark Revival parody) cast

"Return to the cartoon studio from Diego and the Dino Machine™. See the ink-soaked kingdom of Diego Brando™ like never before through the eyes of Edge/Jolyne, an animator with mysterious abilities. Deeper, darker, and with more horror-stoked action, the Scary Monstrous Revival will keep you on the edge."

Edge (Mario + Rabbids) as Audrey Drew (Real World)

Jolyne Cujoh (JJBA Stone Ocean) as Audrey Drew (Cycle)

Starscream (Transformers Prime) as Wilson Arch

DIO Brando (JJBA Stardust Crusaders) as Shipahoy Wilson

Mikitaka Hazekura (JJBA Diamond is Unbreakable) as Porter

Mariah (JJBA Stardust Crusaders) as Betty

Wambus Troubleham (Bugsnax) as Steve McGregor

Carne (JJBA Vento Aureo) as Big Steve

Gwess (JJBA Stone Ocean) as Carley

Dr. Ferdinand (JJBA Steel Ball Run) as Slicer

Foo Fighters (JJBA Stone Ocean) as Heidi

Bakugou (My Hero Academia) as Bill Danton

Ghiaccio (JJBA Vento Aureo) as Mad Artist

Changelings (My little Pony) as Widows

Queen Chrysalis (My little Pony) as Widow King

Ringo Roadagain (JJBA Steel Ball Run) as Lord Amok

DIO Brando (JJBA Phantom Blood) as Shipahoy Dudley

Decepticons and Vehicons (Transformers Prime) as Keepers

Glamrock Animatronics (FNAF SB) as The Ink Jets

Limp Bizkit Zombies (JJBA Stone Ocean) as Iridescent Lost ones

Weather Report (JJBA Stone Ocean) as Henry Stein

Cromdo Face (Bugsnax) as Joey Drew

Scary Monsters Diego Brando (JJBA Steel Ball Run) as Bendy/Baby Benders

Partial Utahraptor! Diego Brando (JJBA Steel Ball Run) as Ink Bendy

Utahraptor! Diego (JJBA Steel Ball Run) as Beast Bendy

Hot Pants (JJBA Steel Ball Run) as Alice Angel

Partial Utahraptor! Hot Pants (JJBA Steel Ball Run) as Susie-Alice

Yukako (JJBA Diamond is Unbreakable) as Allison Angel

See the full post

16 notes - Posted December 3, 2022

#3

“First law of the Creme Republic: Never place your rear end on a elder’s face!”

-Captain Caviar Cookie

16 notes - Posted September 30, 2022

#2

Mixmaster: Scrapper! Snap out of it! What did you see?

Scrapper: I...I saw...what can only be described as a gateway to some wondrous parallel dimension.

Mixmaster: Great! But did you see any Oil in there? Look way in the back.

24 notes - Posted August 31, 2022

My #1 post of 2022

Batta-bing! Batta-Boom!

I just turned @doberart's Henry into a wibbly wobbly artstyle like mine!

Here's a comparison of him and my Henry.

Alt (With my Henry from my BatimGI AU, no worries, my au is wacky in a good way)

See the full post

30 notes - Posted November 3, 2022

Get your Tumblr 2022 Year in Review →

[loverboy-ish-archive]

:3 weekend starts Neow!!!

work was fine, line 13 ham yayayay no chicken no other line god bless ^_^ although yes i Did yell at the ham bc sometimes the slicer machine’s weighers... and also just the machine in general. the entire factory and workforce in general AHEM anyway uh yeah sometimes it’s a bit annoying but it WAS a good day :3 bc it wasn’t terrible

and i had bolognese pasta bake for dinner :3 and also (more) stains on my shirt u_u can’t fucking take me anywhere. god. it’s going in the wash tho so whatever

[rabbitcruiser]

National Grilled Cheese Sandwich Day

Crispy bread and melted cheese. How can something that tastes so good be this simple? Welcome to National Grilled Cheese Sandwich Day on April 12!

What’s the secret?

We asked Aaron Christenson, the owner of a small Central Oregon restaurant which won a recent readers’ poll in the categories of “Best Kids Menu” and “Best Family Restaurant.”

His response?

“A perfect grilled cheese has to have a super crispy exterior, brushed with garlic oil. Lots of melty cheese in the center. Thick cut, handmade bread is a must!”

And there you have it.

Now get grilling.

History of National Grilled Cheese Sandwich Day

Food historians and experts tell us that cultures around the world have been enjoying cheese on bread since ancient times. The modern grilled cheese sandwich that we enjoy today originated in the 1920s.

While we don’t know the creator of grilled cheese sandwiches, we owe its success to Otto Frederick Rohwedder, who invented the bread slicer during the Industrial Revolution. His invention made dividing bread into even slices easier and more affordable. Luckily, shortly before the bread slicer was perfected, James L. Kraft created processed cheese. This meant that cheese could be transported over long distances and not spoil. Each significant in their own way, both inventions revolutionized sandwiches forever!

So who was the genius behind grilling the combination of cheese and bread to create the grilled cheese sandwich? According to government-issued cookbooks, surprisingly it is the American Navy who thought of it or, at the very least, were the first to publish the recipe. Hundreds of “American cheese-filled sandwiches” were prepared by Navy chefs for military personnel during World War II.

The term ‘grilled cheese’ was coined in the 1960s when the second slice of bread was added to the top of grilled cheese. Other popular names were cheese toasty and toasted cheese sandwiches.

National Grilled Cheese Sandwich Day timeline

1902

First Reference to a Melted Cheese Sandwich

One of the earliest references to melted cheese sandwiches is featured in Sarah Tyson Rorer’s “Mrs. Rorer’s New Cookbook.”

1910

The French Have a Word for It

The ‘Croque Monsieur’ (consisting of toasted bread, ham, and cheese) hits the menus in France.

1927

Culinary Revolution

Otto Frederick Rohwedder designs a bread-slicing machine.

1993

“Benny & Joon”

In the movie, the character of Sam, played by Johnny Depp, prepares a stack of grilled cheese sandwiches using a clothes iron.

National Grilled Cheese Sandwich Day FAQs

How many grilled cheeses are eaten in a year?

Americans notoriously consume a whopping 2.2 billion grilled cheese sandwiches every year.

How was the first grilled cheese made?

Grilled cheese sandwiches were first made open-faced and grated cheese was used.

What percentage of people eat grilled cheese?

86% of Americans have consumed at least one grilled cheese sandwich in the past year.

National Grilled Cheese Sandwich Day Activities

Make a sandwich: There is no better way to celebrate National Grilled Cheese Sandwich Day than by getting your grilled cheese on. Bread, butter, cheese, go!

Fondue it: Cut some grilled cheese sandwiches into cute little triangles and put them on a warm platter next to a plate of “finger food” veggies for perfect party munchies. You could even set up a pot of cheese fondue and a platter of toasted bread so everyone makes their own melty cheese sandwiches at the table.

Make a romantic meal for two: Grill your significant other’s favorite cheese sandwich for a warm and gooey surprise romantic dinner. Give yourself points for picking the right wine (or craft beer) to pair with it.

5 SURPRISING FACTS ABOUT GRILLED CHEESE SANDWICHES

The secret ingredient: Mayo is the secret sauce that makes a grilled cheese sandwich creamy from the inside.

The original name: Grilled cheese sandwiches were originally called a Cheese Dream.

Complementary dishes: A grilled cheese sandwich is often accompanied by tomato soup.

The pioneers: The Ancient Romans were the first civilization to bake bread and combine it with cheese.

Grilled cheese customs: In Switzerland, it is customary to toast the bread and melt the cheese separately before combining them.

Why We Love National Grilled Cheese Sandwich Day

Ultimate comfort food: Grilled cheese sandwiches remind us of having our moms make us grilled cheese sandwiches for lunch; then, being a little older and craving something warm, and deciding that grilled cheese counts as cooking.

They go well with everything: Grilled cheese and tomato soup is the most classic combination, but this sandwich seems to go well with every tin soup, salad, milkshakes — the salty sandwich makes any meal better.

They offer an opportunity to explore the cheese case: However it is set up – by texture, by country, by variety – that cheese case is your friend. Go through it systematically and make cheese combinations that will elevate your grilled cheese experience.

Source

[crystalgood]

If you're looking for ways to make dinnertime simpler and easier, the ability to quickly and efficiently slice cooked meat is an invaluable skill. But what if you don't have a meat slicer? Fear not – slicing up cooked meat at home doesn't require any special gadgets or expensive equipment; it's all about choosing the right knife for the job and employing some basic cutting techniques. In this post, we'll provide some tips on how to slice cooked meat without a slicer so you can get dinner on the table faster! [caption id="attachment_2105" align="aligncenter" width="1024"] How to Slice Cooked Meat Without a Slicer?[/caption] What Is a Meat Slicer? A meat slicer is a piece of kitchen equipment that can cut cooked meat, cheese, and other food into thin slices. It is typically used in restaurants, but it can also be useful in a home kitchen. Buying the best meat slicer for your needs involves a few factors, including how often you plan to use the machine and your budget. There are entry-level, mid-tier, and heavy-duty models available to meet your needs. Entry-level slicers have smaller blades, lower horsepower motors, and are typically designed for operations that will only be using the slicer for an hour or two per day. These are not recommended for slicing cheese or other high-volume foods and may not offer as many safety and convenience features as higher-end models. Medium-duty meat slicers have larger blades, higher horsepower motors, and are generally intended for operations that will be using the machine for a few hours or more per day. These are primarily used for cutting deli meats and vegetables, but some can also be used to slice cheese. The Kolossal 300 VK BV is a commercial grade slicer that is suitable for all types of meat and sausage. It has a locking system to keep the product in place, allowing it to be sliced smoothly and evenly. It also has a built-in sharpener that can be removed to make cleaning easier. Benefits of Using a Meat Slicer Whether you're making holiday charcuterie boards or just need to turn some leftover turkey into lunch meat, a meat slicer can help save time and effort. Plus, they're an essential kitchen tool for any serious cook who appreciates great food! A good meat slicer will allow you to cut meats into thin slices with a high level of consistency and precision. This makes it an ideal tool for preparing all types of sandwiches, charcuterie and other dishes. It also allows you to choose the thickness of your sliced meat, which is perfect for people who enjoy paper-thin cuts of ham or thicker slicing of aged sausage. Many commercial meat slicers come with a variety of slicing thickness options, which means you can get exactly the right slice size for your dish. Before you buy a meat slicer, make sure it has all the features you need. For example, a blade guard is helpful for preventing injuries and should be included with your purchase. It's also important to choose a model that has a large, easy-to-use on/off button. Additionally, you should choose a model with a blade that's made of stainless steel instead of carbon steel, which will last longer and won't oxidize as easily when used frequently. How to Slice Cooked Meat Without a Slicer? The easiest way to slice cooked meat is with a sharp knife and a cutting board. It takes some practice to get the hang of it, but once you do, you’ll have deli-quality slices in no time. The first step is to choose a good cut of meat for slicing. You should select a boneless cut of meat like flank steak or top round roast. You can also try using a thin ham or turkey breast. To slice a piece of meat, use a sharp knife and apply even pressure. Then, use long, smooth strokes to slice the meat against the grain. Another technique is to place the slice of meat on a cheesecloth or cloth napkin. This will help absorb some of the juices as you cut it. You can also use a meat tenderizer if the cut of meat has tough fibers. This will break these fibers down and make slicing easier.

It’s also a good idea to freeze the meat before slicing it. Meat that is left at room temperature loses its stiffness and can be difficult to cut into uniformly thin slices. This can lead to uneven cuts and a sloppy final result. Steps to Slice Cooked Meat Without a Slicer: When you’re looking to turn a meat dish into something more flavorful without the hassle of going to a deli, thinly slicing your own meat can be the solution. It’s a low-tech way to make delicious cuts of beef, pork, or lamb that taste just as good as the ones you get from the deli, and it requires no special equipment other than a sharp knife and a good cutting board. The key to successfully slicing cooked meat is patience. Start by letting the meat rest for about 10 minutes so it can cool down and firm up enough to hold its shape. Once the meat has cooled down, slice it against the grain using a sharp knife. This will help it become tender and juicy. To get a really nice slice, you can also trim any excess fat off before cutting it. This will make the slices even thinner and more evenly cut. To get the best results, it’s important to use a sharp kitchen knife and lubricate it with cooking oil or butter before you start slicing. This will reduce friction and make slicing the meat much easier. Tips for Successfully Slicing Cooked Meat by Hand: When cutting meat, it's important to make sure that you do so correctly. Slicing meat thinly without a slicer isn't as difficult as it may seem, and with the right techniques you can produce paper-thin slices that are ready for use in any recipe. First, you'll want to identify the direction of the grain, which is the set of lines that run parallel to each other in meat. It's easier to see in tougher cuts like flank, hanger, and skirt steak than leaner tenderloins. Place the cut of meat on a cutting board and position it so that the grain is parallel to the length of the cutting board. Using a sharp knife, cut against the grain by pulling your knife across the meat and applying downward pressure. You can also slice the meat against the grain by making diagonal cuts, but you will end up with thinner slices. This method can be particularly useful when you need to create matchstick-size strips for stir-frying or cubed meat for stews. To keep your sliced meat tender, be sure to thaw it prior to cutting. It's easiest to freeze it partially, but you can also thaw it in the refrigerator for about 45 minutes. Cleaning Methods for Manual Meat Slicers: It is important to clean and sanitize meat slicers regularly in order to prevent foodborne illnesses. While it is challenging to take apart and clean meat slicers, proper maintenance will help you keep consumers safe and pass health inspections. To begin, you’ll need to disassemble your slicer and set the blade to zero. This may require the use of a knife removal tool if the slicer includes one, but check the owner’s manual for details. Then, remove the blade, product tray, carriage, and pusher. Once these pieces are in a sink with hot water and detergent, you can begin to wash them. Be sure to rinse them thoroughly and spray them with sanitizer. After the parts have been washed, it’s time to reassemble your slicer. Make sure to follow the manufacturer’s guidelines for specific parts, such as the center plate and face plate. Then, perform a light cleaning by inserting a paper towel between the blade and the blade guard and working it along the far side of the blade. This will remove any stuck-on food residue from the backside of the blade. You can also wash and sanitize all parts of the slicer, including the housing, on/off switch, food chute, and motor cover. This will get rid of any trapped food residue that could be a breeding ground for bacteria. Conclusion: Slicing cooked meat thin without a slicer can be a daunting task, but it doesn’t have to be. By following the right technique and using the proper tools, you can easily make perfectly thin slices of meat to use in stir fries, sandwiches, or any other cooking purpose.

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[draculasstrawhat]

Bit tangential, but I was talking to my partner last week about the school trips I went on when I was a little kid, and she said, “Huh, the only one I remember was that we went to the local Sainsbury’s and were allowed used the ham slicer, and…”

“The doughnut machine?”

“Yes! How did you know.”

“Oh, [spouse] did the same trip. I never did though, my school… went to a farm, and we learned about silage and had newly pasteurised milk.”

And that’s when it hit me - both my partners are town kids. I grew up in the country side. Clearly there was some sort of “where your food comes from” government thing which STILL STANDS, because both my kids had school trips to farms. Which is great, and everything, but… I got to see the cows and the sheep and the crops, but my partners… didn’t. So… no, I don’t think they do. Not in any real terms.

Was listening to a video about judaism, and once he got to explaining kosher rules, the guy making the video took time to explain what "chewing cud" meand and admitted he didn't know what it meant before researching this video, either. Asked my polish friend if he knows what "rumination" means and while the word also has the same double meaning in polish as it does in finnish and english, he had never heard it in the context of animals, either.

I know that there is no such thing as "common knowledge" and it benefits nobody to give people shit for not knowing things you've known all your life, but... Y'all aren't taught about farm animals at school as a little kid? How is this not something that adults born and raised in countries where people commonly eat cows, sheep and goats would know about.

[lily-learns-finnish]

Keittiönsanasto - Kitchen vocab

Keittössä: In the kitchen

tiskipöytä: sink area keittiötaso: kitchen bench keittokomero: kitchenette pakastin: freezer jääkaappi: fridge lusikka: spoon veitsi: knife haarukka: fork vuoka: casserole dish sihti: sieve pesuallas: sink kahvikone: coffee machine pannu: pan valurautapannu: cast iron pan paistinpannu: frying pan kattila: pot muki: mug lasi: glass kulho: bowl leivänpaahdin: toaster tekosekoitin: blender kuivauskaappi: drying cupboard uunipelti: baking dish vispilä: whisk  teelusikka: tea spoon ruokalusikka: table spoon mikro: microwave tiskikone / astianpesukone: dishwasher uuni: oven levy: hot plates liesi: stove pihdit / tongit: tongs folio: foil uunipaperi: oven paper juustohöylä: cheese slicer mittakuppi: measuring cup raastin: grater puristin: squeezer tiskiharja: washing up brush ajastin: timer mylly: grinder leikkuulauta: chopping board lävikkö: colander lasta: spatular ottimet: servers [spoon + fork] syömäpuikko: chopstick talouspaperi: paper towel astia: dish säilytysastia: plastic container / tupperware roskis: rubbish bin

......................................................

Verbit - Verbs

paistaa: to fry keittää: to cook/boil viipaloida: to slice paloitella: to chop leikata: to cut lämmittää: to heat  sulattaa: to defrost / melt vaivata: to knead leipoa: to bake ripotella: to sprinkle maustaa: to season maistaa: to taste (to sample the food) mitata: to measure

............................................................

Ruoka - Food

leipä: bread juusto: cheese maito: milk mehu: juice omena: apple banaani: banana appelsiini: orange suola: salta sokeri: sugar jauho: flour kinkku: ham pataruoka: casserole pasta: pasta keksi: cookie suklaa: chocolate etikka: vinegar öljy: oil kastike: sauce peruna: potato bataatti: sweet potato paprika: capsicum kurpitsa: pumpkin kesäkurpitsa: zucchini  tomaatti: tomato parsakaali: broccoli kaali: cabbage  palsternakka: parsnip  nauris: turnip timjami: thyme  kardemumma: cardamon  basilika: basil persilja: parsley chili: chilli  kaneli: cinnamon 

[video-killed-the-radio-host]

Work Drabble I’m to Lazy to Name

This is set at my work place and thus will remain unnamed.

-

Cecil hums to themselves as they clean the counter behind the deli counter. They turn as they hear someone approaching the counter before nearly dropping the bottle of cleaner. 

The man scanning the case of sandwich displays was mumbling man himself angrily but even still, he was beautiful. Cecil looks him over. Judging from the red polo shirt, he worked at the gas station across the parking lot. 

Sitting the bottle on the counter, Cecil takes a deep breath and hopes their face isn't as red as it feels. He approaches the sandwich case. "Can i help you sir?" At least that got out without stammering. 

The man looks up, a surprised look on his face as if he didn't expect someone to actually be here. His face softens and Cecil can feel their face heating up. They blink a few times and adjust their hat nervously. 

"...sir?"

"Right!" The man snaps out of his daze. "Can I get three pounds of this?" He slaps his hand down over the case holding chubs of lunch meat. 

Cecil looks down into the case. "Prosciutto?"

"Um….yes?"

"Okay. What cut?"

"Um…" He scans the list. "...five?"

"Sure thing."

-----.-----

Carlos watches the blonde bend over and pull the Prosciutto out of the case. It would be a lie if Carlos said he didn't look them over a little. They must be new because Carlos had never seen them before. He offers a smile as they stand up, receiving one in return before they turn to put the meat on the slicer. He let his eyes wander before snapping them back up, feeling guilty and a little like a creep. He watches them cut, tattooed arms flexing under a light purple polo shirt with each backstroke. He can feel his mouth go dry and he wets his bottom lip as the blonde turns to weigh the meat. He tsked at the scale and turned back to the slicer to add a few more pieces. Finally satisfied, he bags and labels the meat.

Taking it with shaking fingers, Carlos smiles and pulls out his wallet.

��Are you a part of our rewards program?”

Carlos stands, a bit transfixed by the smoothness of their voice before shaking himself. “Yes. RIght. Sorry.”

“What’s your phone number?” They ask. The small part of their ears that Carlos can see is bright red and that redness was creeping down their neck. “For-for-so I can look you up in the system.”

“Of course.” Carlos gives an amused smile. Adorable. He gives them their number and finds he’s slightly disappointed it isn’t for personal reasons. 

The blonde taps on the screen for a moment. “Carlos?”

Carlos could have melted right then. “Scientifically speaking, that is who I am.”

“Perfect.” They smile. “It’s $20.94.”

Carlos hands over a twenty and a one, waving away the change. “Keep it. I’ll see you tomorrow?”

“I’ll be here.”

Carlos made it halfway out of the store before remembering that he hates Prosciutto.  

-----.-----

This goes on for another three days until Friday and the blonde isn’t there. He fights down the feeling of disappointment but orders a turkey sandwich and leaves. They’re probably just off. They’ll be back Thursday right?  With a sigh, Carlos leaves with the correct order and a bad mood.

Thursday was a bad day for Carlos. His coworkers are dumb as hell and mod resets are a bitch. Management wasn’t helping either. Always complaining but doing nothing to make an effort to fix anything. He almost decides to stay in his car and hide from everyone but decides to change it. 

He makes his way across the parking lot to the store. He waves to the house ambassador before making a beeline to the deli. There they were. Carlos doesn’t know why he’s so happy to see the blonde stranger but he is and they’re here and that’s what matters. 

-----.-----

Cecil looks up when he sees someone approach from the corner of his eye. Carlos. He smiles softly. “Carlos.”

“You remembered my name?”

“I always remember beautiful people’s names. Are you here for more Prosciutto?” Cecil smiles to themselves when they see Carlos flush a little but that could be from the walk. 

“I suppose. It’s kind of rude that you know my name but I don’t know yours.” Carlos flashes a perfect smile. 

“My name is Cecil.” They smile and pull the ham from the case. “I do have a question though.” They say, putting the ham in place.

“What’s that?” Carlos cocks an eyebrow.

“Would you consider- hold on-” They stopped and adjusted the machine. “Having lunch with me? Today?”

It’s quiet and that worries Cecil. Had they overstepped? They turn to weigh the ham and it's a perfect three pounds as usual. He dares to look into Carlos’ face. He doesn’t look angry. Instead he looks….confused. 

“Are you sure? Me?”

“Yes you.” Cecil prints the label and sticks it to the bag. “I’m due for my lunch right now.” 

“O-oh. Uh...sure. Okay. But I do have one request.” Carlos hands over the money.

“No ham. I fucking hate this ham.”

[bestmeatslicer]

Flexzion Electric Meat Slicer with 7.5" Stainless Steel Blade, Motorized Deli Slicer Cutter for Home Kitchen Meat, Salami, Ham, Cold Cuts, Hard Cheese.

Today we give u a Best Meat Slicer product Flexzion Electric Meat Slicer. It is Stainless Steel material and in Color Silver. Its Dimensions LxWxH 16.5 x 12.25 x 12.25 inches. It Weight 4.66 Kilograms. Its Pump type is Automatic.

It is Cast aluminum and stainless steel construction ensures long-term durability; Tilted, large capacity food carriage accommodates bigger chunk or slab of meat. It is Easy to Clean Design: Blade, food carriage, food pusher, food deflector, and thickness guide plate are all easily removable for cleaning; Redesigned suction cup on the bottom the keep the slicer stable on smooth surfaces. Spiked meat holder provides a better grip, allowing better control over the slicing motion.

                     People Review About This Product

“Very slow blade, cuts barely and slow. The meat exit is small and will break a slice of cheese. The slices will not be thin and if pressed for half frozen filet it will change the thickness. Will return”.

“There is a little open space behind the blade, The tiny Meat might get inside the machine from there and can’t take it out .And the holding panel not sturdy enough”.

“Works very well, buy I have only used it a couple of times so far”.

“Is better cutting than I expected. When you disassemble and clean not so easy to clean”.

[drfroebindia]

Buy Commercial Slicer Machine

Commercial Slicer Machine Before using a commercial slicer machine, it is important to ensure that it is properly prepared for use. This preparation includes some key steps that will help ensure that the machine operates smoothly and efficiently, as well as promote safety in the workplace. The first step in preparing a slicer machine is to clean it thoroughly. This includes removing leftover food residues or residues from previous use. Using warm, soapy water and a clean cloth or sponge, carefully wipe down all surfaces of the machine, paying close attention to the blades, guards and trays. This will help prevent cross-contamination and ensure that the slices produced are clean and safe for consumption. Once the meat slicer machine is clean, it is important to inspect it for any signs of damage or wear and tear. Check the blades to make sure they are sharp and free of any scratches or dents. Inspect the guard to make sure it is securely attached and working properly. Additionally, check the power cord and plug to make sure there are no frayed wires or loose connections. Identifying and resolving any potential problems before use will prevent accidents or damage to the machine.

[delishellie]

5 advantages of a food and meat slicer

If it is not yet clear to you that a food slicer can make a difference in your life, here are some of the main benefits that we have regularly seen in customer reviews from those who have already invested. Without spending a fortune, it is easy to get a professional or semi-professional ham slicer with a reasonable budget.

1. Efficiency: Slicers are powerful and much faster than hand slices. If you are tired of spending time every day or week cutting breads, meats, and cheeses for your family's sandwiches, you can dramatically reduce the time investment by turning to the slicer to help. .

2. Consistency: If you're having trouble getting all of these cheese slices at the right thickness level, a food slicer will help you make sure each slice is the right thickness for your taste.

3. Ease of Use: This point pretty much speaks for itself. It is simply easier to automate a process like cutting food with a machine than trying to do everything by hand.

4. Thinner Slices Possible: While the most obvious uses for a food slicer are meats and cheeses, many people like their slicers to help them cut foods they like especially thin, like onions, potato chips. and cabbage for the sauerkraut.

5. Save Money: Buying pre-cut foods at the grocery store will always cost you more than slicing them yourself. If you currently find yourself filling your basket with meats, cheeses and sliced ​​bread, you can quickly pay off your investment in a slicer.

Type of ham slicers

There are two main types of food slicers, but one of them is truly dominant in the market.

Electric slicer

Electric ham slicers, also called automatic slicers, are going to be almost all of the slicers you are looking for. Generally inexpensive, they are easy to use and are by far the most popular alternative.

As the name suggests, automatic slicers allow you to do a lot of the work with electricity. We include an electric motor that pushes the cart for you, so you just need to place and turn on the item you want to slice on the device. Also, most electric slicers can be converted to manual mode if you wish to slice certain foods this way to get more power occasionally.

Manual food slicer

Manual slicers allow a person to push or hold food to complete slicing manually. They therefore require much more effort and are more difficult to use than the automatic versions. They would not be very realistic for someone who could use their slicer for a large food volume. They were once the standard for slicing meat, but have been much less common since automatic slicers became available.

Still, some people prefer the extra control they offer and think that the meat slices come out with better texture and flavor than the automatic versions when using manual versions. Manual slicers can be a bit more difficult to find than electric slicers, but you can undoubtedly find one available for sale if you want to go the traditional way.

[mikecharles-blog1]

HOW TO CHOOSE YOUR DOMESTIC SLICER?

The domestic slicer makes it possible to make cuts on food products of substantial size such as for example a ham or even sausage. If it is well chosen it can be a versatile device very practical in the kitchen. We help you choose your model. The slicer is a device that has long been reserved for professional use. Butcher, delicatessen or even bakery were equipped to cut large products into thin strips. Now, its use has become more widespread and it is also found in homes for domestic use. Budget, size, use, blade ... The Very Goods have prepared a comparative guide to help you see more clearly.

HOW TO CHOOSE ?

What is a slicer, and why invest

A slicer is an electric or manual device that slices, among other things, large pieces of meat into more or less thin slices. If for the sake of economy you often have to buy large pieces of meat, you will for example need a way to detail them. The knives are very practical, but do not offer the possibility of making regular slices easily and quickly. The versatile slicer cuts meat, fish, vegetables, bread or even frozen food. To get the most out of it, you just have to be careful with a few details like the power or the quality of the blades. The Very Goods will detail all of this below.

Power

The power of your device is an important characteristic to take into account since it will determine its real capacities. Indeed, the latter can have an impact on the efficiency of the slicer. Power is expressed in Watts. The more powerful it is, the easier it will be to cut. On average, domestic models carry a power ranging from 65 to more than 200 Watts for the most efficient devices. A device that is too poorly equipped may have more difficulty slicing very hard, even frozen, foods. In addition to power, try to choose a device with a power variator. This way you can adapt it to the food you need to slice. Finally, know that there are manual slicers,

The quality and size of the blades

The main tool of your slicer, the blades are of paramount importance. First of all, it is recommended to opt for stainless steel blades for mainly hygienic reasons. Anti-corrosive and anti-rust, stainless steel provides good durability to your blades. The size of the latter is also important. Blades of 20 cm and less allow easy cutting of vegetables and sausage. However, to be able to cut larger pieces of meat such as ham, it is recommended to equip your machine with a blade of at least 30 cm. Not all slicers are sold with multiple blades, so make sure you can buy more if the machine only has one. Likewise, not all blades have the same finishes.

security

A meat slicer is an electrical device that can be dangerous if it is poorly designed. When choosing your device, make sure you have a few accessories to ensure safe use. Vacuum feet are always preferable since they ensure good attachment of the device to the work surface. It therefore remains stable during use. Also try to take a model whose blade is retractable or can be covered when you are not using the appliance. Removable blades also allow for simpler and more in-depth maintenance. Likewise, a lock function is a big plus especially if you have children.

The meat slicer is a device that can be very useful in the kitchen if you are used to buying your food in large quantities. To choose it, just make sure of the quality and size of the blades. Also, for domestic use, we recommend a compact model that can be easily stored for minimum space.

[jimlingss]

The Deli Diaries [3]

Chapter 1��|| Chapter 2 || Chapter 3 || Chapter 4 || Chapter 5 || Chapter 6 || Chapter 7 || Chapter 8 || Chapter 9 || Chapter 10 || Chapter 11 [Finale]

➜ Words: 2.7k

➜ Genres: Fluff & Cuteness, That good ol’ slow burn, Slice of Life

➜ Summary: Working at a grocery store deli is absolutely unbearable (and you’re also perfectly aware of how dramatic you are). But it seems like something, or rather, someone might make the job a bit more manageable.

➜ Warnings: Mundane-ness that might make you bored to death

➜ Notes: The slow burn continues....

You hate your job — thus, it’s only natural that you want to stop…..and by stop, you mean close it down early. (You can’t afford to quit right now. Literally. You still need money).

 When you first arrived and trained with your coworkers, they taught you all the in’s and out’s of the closing process. Typically, at nine fifty, ten minutes before the grocery store kicked out all customers, you’re supposed to open up the glass display case and throw clear plastic over the meats, signaling that you were closed. Well, now that you’re the only one around during closing and every single shift of yours is a closing shift, you always close down at nine.

 An hour before you’re supposed to.

 Because you can.

 But sometimes….sometimes the world fucking hates you and all your plans of standing behind the counter doing nothing goes astray.

 “Um, excuse me!” A man calls out by the salad bar, right as you’re pulling the cart over, in the process of bringing the bowls to the overwrap machine. “Are you still open?”

 A muscle in your cheek twitches and you twist around with a tight-lipped smile. “Yes, what would you like?”

 Today, for some goddamn reason, everyone decided they needed deli meats and chicken cheddar broccoli salad. Today. At nine pm. Because god forbid, why would people actually go to the grocery store during the daytime?! WHY WOULD THEY COME WHEN YOU’RE FREE AND NOT TRYING TO CLOSE DOWN AFTER A EIGHT-HOUR SHIFT?!

 “Do you need help?” Your smile jerks with tension as you stare at the old senior citizen boring their eyes at the hams. They don't hear you, so you raise your voice. “Do you need any help?!”

 “Yes.” The old woman with her walker nods, and she lifts her hand, pressing her dirty-ass finger all over the clean windows, poking the surface over and over again like an elevator button. “I’ll take five hundred of the honey ham…”

 “Okay.”

 “Wait, no.” She shakes her head. “I mean black forest ham.”

 “Alright.”

 “And make that six hundred….wait….yeah…..six hundred,” she croaks out and begins to lurch away, down the other section. Before you can even throw the ham on the slicer, you find her staring at the salamis and sausages.

 A thousand curses ring inside your head.

 By the time you’ve finally caught a break, you immediately rush to open the glass case and throw the plastic over the roast beef and hams. But as you’re bending over the lower displays at awkward angles, you fail to notice a stranger rushing over; docking themselves in their spot beside you, standing completely still, facing the wall motionlessly like a thief in disguise.

 You feel your blood pressure spike and slowly, your neck cranes over. “Do you need help?”

 The lady smiles. “Please.”

 Part of you wants to break down and start sobbing. But you really shouldn’t waste your tears on such a shitty job...and it’s not like you have the time to cry. You still need to get a shitload of tasks done and breaking down won’t get them finished any faster.

 “Customers, the time is now nine fifty. We will be closing in ten minutes at ten p.m. We open at eight tomorrow for your earliest convenience. Thank you for shopping.”

 The intercom blares above you and panic rises inside your chest, making your palms clammy and your already sweaty-self even more sweaty. All you want is for this to be over. You want to eat a proper warm meal, rip off your disgusting apron, scrub yourself from the sanitizer scent clinging to your skin and the little crumbs of deli meat that somehow fell inside your shirt.

 But alas, if you left now, who knows the amount of shit you’ll get into tomorrow.

 Mount Everest exists in the form of cardboard boxes by the cooler door. You pack them onto a cart, some folded neatly while others remain in their full form since you hadn’t had enough time to disassemble them. After throwing them on haphazardly, three full trash bags and a bucket of grease join the party. There would be fewer things to throw out had your mid-person not been such an asshole and actually did their portion of the job to make your closing easier….but things never work out the way you want them to, do they?

 With time ticking — precious seconds slipping from your grasps  — you begin to push the cart through the grocery store, making your way to the back, feet scampering along at a frantic pace.

 And at the produce section, like the Leaning Tower of Pisa, the skyscraper of cardboard boxes wavers in front of your eyes and by the time you reach your hand out to catch its balance, it’s crumpled.

 “Are you fucking kidding me?!”

 No one hears your endless streams of curses and you quickly drop to the ground, picking up tens of boxes that have fallen over and scattered across the floor, hurling them back onto the cart.

 A few more meters are made and as you approach the two doors, you scan the premise for anyone to help you hold them open. Unfortunately, there’s no one around and you decide that risking it is better than wasting more time. Thus, you push the cart forward, letting it shove the doors open…..and all the cardboard boxes come tumbling down for the second time.

 The old grease sloshes in its bucket, spilling on the cart, one of the garbage bags comes rolling off and the plethora of oversized boxes have slid on the ground, skidding half-across the room.

 Now you really want to cry.

 “Are you okay?”

 A voice out of nowhere has your head shooting upwards. Your eyes blink hard, trapping the tears from spilling all over your cheeks, and an exhausted exhale leaves through the seams of your lips. “Yes, please.”

 The boy offers a kind, timid smile and somehow, your anxiousness and turmoil quiets down.

 He helps you pick up the boxes one by one, marching over to the chute and opening the latch, throwing them in to be crushed later on. “These are a lot of boxes,” he comments and you nod.

 “Yeah….”

 Once the boxes are all thrown away, you move to grab the garbage bags, but the boy beats you to it. “Here, I got this.”

 He clutches onto all three at the same time to hurl them into the trash chute and your eyebrows raise, secretly amazed. It’s hard to admit but you’re impressed. They’re heavy, industrial bags that are filled to the brim, having been used for the past eight hours and earlier, you could barely tie them up. Holding one has both your arms already shaking, and he holds all three like it weighs nothing.

 What you don’t notice is how his teeth are clamped, his forearms are quivering and how red his face has gotten.

 “Th...thanks…”

 You know him. Kind of. Or at least that���s what your brain reminds you as you watch him. He’s the produce guy that you sometimes make eye-contact with behind the deli counter. He’s caught you snacking more than once and you have yet to get in trouble for it. You talked to him in the staff room once.

 He’s Jimin...?

 “Can you hold the door for me while I dump the grease?”

 He flashes another little, polite smile that has you staring for a second too long. “No problem.”

 There’s no time to waste and you quickly move to complete your job.

 “Ugh, I hate this part.” You cringe as you grip the heavy bucket, walking carefully to not let it spill all over the floor. The produce boy follows behind you as you punch in your code at the number pad, successfully letting it beep and pushing the door open to the outside. The suffocating heat of summer hits you all at once, the sun beginning to dip over the horizon, and you trudge over to the dumpster.

 “Yeah.” Jimin holds the door and wrinkles his nose, observing you open the lid of the grease dumpster and stepping back. “It’s not fun.”

 “There’s so many flies.” You wince, moving your face away and absolutely disgusted at the swarm of humongous flies circling around and climbing inside the dumpster. It doesn’t help that the hot sun continues to beat down on it. “Ugh.”

 This is a part of the job you’ll never get used to.

 “Fuck!” You don’t mean to swear in front of the stranger but it stumbles out as you go for it and dump the entire bucket all at once, not wanting to dwell around the reeking bin for long. The orange-brown liquid splashes all over, some spilling on the ground, and hitting your apron, but the majority gets inside and you close the lid before the horde of flies can go nuts.

 The moment you get inside the building, Jimin closes the door and another announcement is made.

 “Shoppers. The time is now nine fifty-five. We will be closing in five minutes. We re-open at eight a.m. tomorrow for your earliest shopping conveniences. Thank you.”

 With the cart vacant of boxes and garbages, you chuck the empty bucket onto the cart, already preparing to get a move on. But the produce boy speaks up before you can wheel it away and disappear. “Do you need any more help?”

 “Is...is it okay?”

 “Yeah, I’m pretty much done what I need to do anyways.”

 “Okay.” You don’t linger or talk much, too constrained by time. You run, pushing the cart frantically out from the back, through the produce section and returning to the deli in the corner. Jimin follows you diligently, never once faltering or abandoning your side. “Stay there.”

 The produce boy is a bit lost, opening his mouth before closing it, surprisingly obedient. He stays where you told him to, right in front of the glass display cases, unoccupied. You grab a spare cloth from the drawer, soaping it up, wringing it out thrice in a frenzied manner before you chuck it at him pass the counter. He catches it in both hands and awaits your instructions.

 “Can you wipe down the windows? I still need to put the slicer back together and pull the chickens.”

 “Alright.” He nods and then gets to work, bending over the lower displays of packaged spinach dip and guacamole to wipe the windows of the meat case and salad bar. Your nice supervisor can be absolutely psychotic about having no smudges or watermarks on the windows. You’re not sure if you can entrust such an important job to this dude but at the rate time is ticking, you’ll take your chances.

 It takes two minutes for you to put the slicer back together, having washed the removable parts earlier. It takes another three for you to mark down the leftover rotisserie chickens on the hot case, load it up on a smaller cart and push it into the back cooler. You turn off the case, the overwrap machine and by that time, Jimin stands awkwardly by the sink. You grab the cloth from him, chucking it in the laundry hamper.

 “Customers, the time is now ten p.m. We are closed and open tomorrow at eight. Thank you for shopping with us.”

 The announcement is made and you turn around to Jimin, lifting your index finger and making a single promise. “One more thing…”

 He helps you put plastic over the olive cart, standing on the other side and tugging on it to cover up the food. You shut off the light, rushing over to rip off your gloves, scrubbing your hands with soap in the sink, and taking your bag.

 “Alright.” A sigh leaves your lungs and for the first time that night, you smile. “God, today was super busy.”

 Finally. It’s over.

 Jimin steals a glimpse of your profile and smiles to himself. “Yeah, it was.”

 The manager on duty by the front doors nods his head in acknowledgment as the two of you pass. You take your name card, swiping it on the machine, clocking out, and Jimin follows suit.

 The pair of you leave the grocery store, lingering outside the main doors for a moment.

 Bracing yourself, you finally turn to face him. “Thank you.”

 Luckily, it’s only about five minutes past ten. You’re sure that if he didn’t offer to help you, you would’ve still stuck inside and left on your own for another ten minutes while your stress levels would’ve hit through the roof.

 “Yeah, no problem.” His smile is warm, eyes crinkling slightly into crescent moons, mouth drawing upwards into his chubby cheeks. Suddenly, you feel a bit self-conscious. You’re certain you look like one hell of a mess — your oily, rat nest hair still tucked back into your black hairnet, a few fallen strands sticking to your sweaty forehead and skin, the scent of deli meats and sanitizer stuck on your flesh, disgusting stains marring your red apron. You feel gross.

 You’re not sure just how gross you look.

 But as your insecurity consumes you from head to toe, causing you to avoid eye-contact with the good-looking fellow, you fail to realize how he doesn’t notice your devastating state. Rather, Jimin is staring at you with a fairly endeared expression that would have your spine melting if only you would look back at him.

 “I really appreciate it.” You clear your throat in a tense manner, trying to convey your gratitude sincerely. “Like…….actually.”

 The produce guy is super kind. To the point where you’re pleasantly stunned and a bit caught off guard. You never expected him to offer such a helping hand to you, especially considering when you don’t know him at all and he’s pretty much a stranger to you.

 “It’s really not that big of a deal.” He scratches the back of his neck, also deflecting and diverting his vision towards the other people leaving the store and marching through the parking lot to their parked cars.

 You swallow hard, cringing at the awkwardness. There’s no point in loitering in front of the grocery store when it’s closed and you’re running out of things to say. So, before you bid goodbye, you decide to actually look at him one last time; locking your eyes with his as the dim yellow light from inside the building casts onto the sidewalk and onto the profile of his visage.

 “You’re….Jimin, right?”

 His name tag is clipped at the top of his own apron. There’s no need for you to sound so unsure of yourself when it’s printed right there. But in a way, your question allows you to acknowledge him directly, letting him know that you won’t forget in the future.

 “Yup.” He smiles again. “And you’re Y/N.”

 “That I am.” You match his smile, allowing the tension in the atmosphere to naturally alleviate. “Are you working tomorrow?”

 “No.” Jimin quirks his head to the side. “Are you?”

 “Yeah.” You exhale in exhaustion, taking a peek at the sky that’s now completely dark with the moon setting up high. “Another closing shift. Hopefully it’ll be better than today.”

 “Hopefully,” he agrees.

 It’s still a bit awkward, your small talk not doing much to drive the conversation forward. You don’t know him that well and contrary to your customer’s beliefs, you aren’t a good conversationalist. “Well, I guess I’ll see you around some time, Jimin.”

 “Okay.” He begins to pull his car keys out of his pocket, eyes lingering on you for a second longer than necessary. “Goodnight.”

 You smile politely before spinning around, treading in the direction of your home. “Night.”

 He stares at your backside becoming smaller and smaller, your legs moving fast down the sidewalks and cutting through the parking lot. A tiny smile is placed on his lips, grinning to himself, and he sighs wistfully before turning around to his car.

 Meanwhile, you don’t look back, too happy to finally leave your ‘glamorous’ job. Though typically, as you would be filled with a sort of resentment for working at such a damn place, instead, another emotion overwhelms that, one that you cannot quite describe.

 Jimin.

 Jimin….Jimin….Jimin…

 You chant his name several times in your head on your way home, making sure you won’t forget.

[crystalgood]

Slicing roast beef is a common practice for home cooks. With a meat slicer, you can get perfect slices of beef for any occasion. However, there are some things you need to know before using a slicer for slicing. You should never cut through frozen meat or bone. This could damage your slicer and blade. [caption id="attachment_1675" align="aligncenter" width="1024"] How To Slice Roast Beef With A Slicer?[/caption] What is roast Beef ? Roast beef is a classic dinner that can be enjoyed as a splurge meal or a budget-friendly weeknight meal. It can be made using different cuts of meat, and it can be seasoned in many ways. But the key to a tender, flavorful roast beef is to choose the right cut. The wrong cut can result in dry, tough beef that has no flavor. The best cuts of beef for roasting include rib eye roast, top loin roast and rib roasts. The rib eye is a favorite because it contains intramuscular fat, which helps the beef become more tender. Another excellent choice is tri-tip. This well-marbled cut is becoming increasingly popular. It is a lean cut that can be very flavourful. It is often on the cheaper end of roast options but it can be a little tougher than some other cuts, so you may want to season and sear it before cooking for a more flavourful exterior coating. This cut of beef is a favourite of many chefs as it can be incredibly tender. But it does contain a lot of connective tissue, so it takes longer to cook than some other cuts. Despite this, chef Rose says this cut is delicious when cooked low and slow with a method such as braising to break down the connective tissues. Benefits of slice roast Beef with a Slicer: Whether you're serving roast beef for sandwiches or need slices for a buffet, roast beef can be sliced perfectly using a meat slicer. The perfect slice can ensure your customers' satisfaction and save you time. The WUSTHOF Gourmet 12" Hollow Edge Roast Beef Slicer is a high-quality, durable slicer that can efficiently carve your beef into clean, thin slices. Its sharp, forged carbon-steel blade has a non-slip handle that's comfortable to hold. Wusthof Cutlery has been crafting fine knives for over 200 years, so it's no surprise that this artisan knife is built to last. Its forged high-carbon, pressed steel edge is resistant to rust and stains. Its hollow edge design also prevents food from sticking to the blade, reducing the chance of injury. The patented, non-slip handle is also contoured to fit the hand for a comfortable grip and easy operation. Cooked meat slicers are an indispensable tool in any food preparation environment, whether it's a small sandwich shop or a large catering company. Manconi offers a wide range of professional machines that are ideal for slicing a variety of cooked meat products including ham, sausage, chicken, steak and ready meals. The machines are designed in compliance with European regulations and are fully safe for use. How To Slice Roast Beef With A Slicer? A slicer is an essential cooking appliance that can help you make delicious sandwiches, steaks, and more. It can also help you reduce the amount of time needed for prepping food. Using one is a simple and safe way to prepare foods, so it's great for anyone who wants to get the most out of their kitchen! It's important to use a sharp and clean slicer for the best results. Dull blades can cause inconsistent and uneven slices, as well as damage the meat. To get the perfect cut, it's important to use even pressure on three sides of the meat. This will help it stay put on the slicer and give you evenly sliced roast beef. Another important tip is to use a wooden cutting board. Unlike plastic, wood boards don't slip easily and they have a rougher surface area that will help you get the perfect cuts. It's also a good idea to let the meat thaw before slicing it. This will prevent it from becoming slippery and making it harder to slice. Tips for Slice Roast Beef With A Slicer:

The first step to slicing roast beef with a slicer is to make sure that the meat is properly prepared. You can do this by removing it from the oven or grill, and then allowing it to rest for about 10 minutes before slicing. Then, you can transfer it to your cutting board and start slicing. This will ensure that you get uniform slices without any gaps in between them. Another important tip for slicing roast beef with a meat slicer is to keep the slices as thin as possible. This will make them more tender and help keep the meat intact. You can do this by locating the grain of the meat and cutting it as close to the edge as possible. This will allow you to slice it very thinly, which will result in shorter strands of meat. You should also make sure to freeze the meat before slicing it, as this will make it more firm and prevent unwanted shredding. This will also help the meat to be more easily handled, which makes it easier to slice. How to Store roast Beef? Roast beef is a classic dish that can be prepared in a variety of ways. It can be oven roasted, slow cooked in a crockpot, or even smoked. It's a comforting dish that's perfect for a weeknight dinner or a Sunday dinner. If you want to keep the beef fresh and delicious for longer, it's important to store it correctly. Leftover roast beef can last for up to 3 or 4 days if stored in the fridge, or up to 2 or 3 months in the freezer after it's been thawed. When storing raw roast beef, you should place it in a large airtight container or vacuum-sealed bag. Make sure to label the container with the date and use-by date. You should also reseal the bag once it's sealed, as this will help to maintain the moisture level of the beef and prevent the outer layer from drying out. You can reheat leftover roast beef in the oven by wrapping it loosely in foil and adding a few tablespoons of juice or stock before sealing. It's best to heat it until it reaches an internal temperature of 120degF (65degC). Common mistakes to avoid when slice roast Beef: When slicing roast beef, you must take a few things into consideration. First, the way you slice the roast affects how tender and chewy the meat is. The most important thing to remember when slicing a roast is to cut it against the grain of the muscle fibers. This will help to break up the fibers and make the meat easier to chew. Another tip is to use a sharp knife when slicing the roast. A dull knife will produce tough slices of beef that you can't easily chew through. Also, if you use a carving fork to hold the roast in place while you slice it, be sure to pick one that has long tines. These long tines are designed to hold the roast steady as you slice it, and they also keep your fingers away from the blade. Lastly, if you have a roast with a bone in it, such as a rib roast, be sure to remove the top rib before you start slicing. This will allow you to carve the roast more effectively and ensure that you get even slices. It is also important to let the roast rest before slicing it. This will make it more juicier and allow the juices to redistribute within the roast. Conclusion: A slicer can make it a lot easier to cut a roast beef. However, it is important to know how to use one properly so that you can get the best results from it. To start, you must know how to cut across the grain of the roast. This will help you avoid a tough and chewy cut. It will also make it easier for you to store the meat in its sliced form after cooking. You should also make sure that you use a sharp knife when cutting the meat with a slicer. This will ensure that you are able to make neat cuts without much effort. Another important tip to remember is that you should always hold the meat with even pressure on THREE sides of the slicer blade to get it slicing evenly. This way, it won’t be able to move left or right as you are slicing it. A final tip is to clean the slicer regularly so that it won’t have a build up of bacteria that could affect your food.

This is especially important if you’re going to be using it for multiple meals. This will help to keep your meat tasting fresh for as long as possible.