If you’re in a pinch and need to slice meat thinly with a mandoline, slide the food onto the metal plate of the tool. For more details on how to use your mandoline properly, read our article “How To Use A Mandoline”.
“Can you slice cooked meat with a mandolin?” is a question that has been asked many times before. The answer to this question is yes, but it can be difficult to do so in a pinch.
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The essential strength of the mandoline is its speed and adaptability. It’s a traditional French instrument for slicing cheese, fruit, and vegetables into thin slices.
However, in difficult circumstances, extreme means must be used. Have you ever tried slicing meat with a mandoline?
A mandoline may be used to slice meat, particularly cured meat. To avoid shredded, destroyed meat slices, all meat kinds must be cooled or par frozen before cutting with the mandoline. Use a deli cutter instead to produce thin, precise meat slices.
If you don’t have a Slicer for Deli and need to slice the meat quickly, consider using a mandoline. But first, read this page to learn how to use the mandoline correctly and avoid injury.
Is it Possible to Slice Meat with a Mandoline?
Mandolines are practical, effective, adaptable, and time-saving kitchen gadgets that will undoubtedly benefit you! Mandolines, for example, are used to julienne vegetables and thinly slice cheese and a range of fruits on a regular basis.
Although slicing meat is not the original function of a mandoline, it may be done. However, a mandoline will not be as successful as a Slicer for Deli or a conventional sharp carver knife in assuring flawless cut meat.
It’s also worth noting that using a mandoline to slice cooked meat is rather difficult. A mandoline is better for cutting par frozen, cold, or raw meat than it is for cutting cooked meat. Also, be careful when using the mandoline on par freeze cooked meat, as the consistency of the meat and friction might cause the slices to shred.
The multi-purpose mandoline is a more cost-effective option for homes and is useful for a variety of foods; nevertheless, you should exercise care while cutting meat with it. It will also take talent to cut tiny slices of meat, lamb, or chicken to perfection.
Continue reading for advice on which meats to use it on and how to correctly utilize this cooking gadget.
How to Slice Meat with a Mandoline
Here are a few simple guidelines for cutting thin, uniform slices of meat using a mandoline.
- Adjust the mandoline’s blade to its smallest setting (about 1/8 inch) to cut tiny slices of meat.
- To avoid any injury when chopping the meat, consider donning gloves or thumb caps.
- Keep your fingers away from the blade of the mandoline when you place it perpendicular to the piece of meat.
- To get properly cut meat, place the piece in the freezer for 20 minutes or the refrigerator for 2 to 4 hours. Before slicing the meat, take careful to trim away any extra fat. The mandoline is insufficiently powerful to cut through the fat layer.
- The mandoline’s blades get dull over time, whether cutting meat or vegetables, and you’ll need to replace them. Also, dull blades will harm the meat sliced.
- Finally, after slicing meat, be sure to clean the mandoline correctly. Additionally, after cutting raw meat items, never use the mandoline to slice cooked meat. Harmful germs spread fast and may make you ill.
Furthermore, while using the mandoline to slice meat, frequent errors to avoid include applying too much pressure, which results in shredded, uneven meat slices.
A mandoline is used to slice meat rather than to cut it. As a result, you’ll only need to apply a little amount of pressure and let the mandoline handle the rest.
Can You Slice Roast Beef or Lamb on a Mandoline?
Because of the mandoline’s sharp blade, it’s feasible to slice roast meat with it. To avoid spoiling the cuts, the piece of meat must first be refrigerated or par frozen.
Instead of chopping the meat just after it comes out of the oven, use the mandoline to slice leftover roast beef or lamb for tomorrow’s sandwiches.
Attempting to slice hot meat will shred it, resulting in a mess!
To cut roast pork into thin, consistent slices using a mandoline, follow these simple steps:
Big slabs of meat like Sirloin or Eye of Round are too large to glide over a conventional size mandoline, so chop the roast beef or lamb into smaller slices beforehand.
Then, to make slicing simpler, remove the fatty section of the roast beef. The blade has a hard time cutting through the fat.
Wrap your meat in cling wrap and place it in the freezer for 20 minutes to par freeze it. The consistency of the beef will be firmer after par freezing, making it easier to slice.
Now, carefully slice the beef or lamb; pressing it down too hard will produce tension, which will result in shredding and spoiling the meat. So, with a relaxed hold, gently move the piece of meat over the mandoline’s surface, letting the blade to do its work.
Use a food holder since beef and lamb are oilier than fruits and vegetables, which increases the risk of injury.
Can You Slice Cured Meat on a Mandoline?
Thin slices of salami, pepperoni, pastrami, or regular ham are one of the most frequent and unquestionably the finest ways to savor cured meat. Fortunately, one of the best and quickest methods to assure consistent and thinly sliced cured pork slices is to use a mandoline.
Before you start slicing the cured meat, be sure to slightly freeze it to give it a harder texture, which will reduce the chance of breaking and make the procedure easier.
Before slicing the cured meat, place it in the freezer for 20 to 25 minutes as a preliminary estimate. If your meat is completely frozen, however, try putting it in the refrigerator overnight to partly defrost it and get the proper consistency.
To slice cured meat with a mandoline, start by cutting any other food product using the same principles. To maximize stability and safety, lay the mandoline on a cutting board and put on a pair of slicing gloves to prevent injury.
Then, holding the mandoline firmly in your non-slicing hand, glide the cured meat gently against the blade runway with your dominant hand to form thin and even slices of meat.
To guarantee uniformly cut meat, use equal and steady pressure when slicing the meat.
Can You Use a Mandoline to Slice Chicken?
A variety of delicious chicken dishes call for thin slices of chicken, and the mandoline is a fast and easy way to accomplish this.
However, to avoid microscopic bone pieces in your chicken slices, stick to chicken breasts or fillets.
You’ll want to preliminary freeze the chicken, like you would most other meats, to enhance the texture and help the flesh to maintain its form and avoid shredding. So, before slicing the chicken, make sure it’s partly frozen for 20 to 30 minutes. Allow frozen chicken breasts or fillets to defrost overnight in the refrigerator if you’re dealing with them.
Place the mandoline on a cutting board to keep it firm and prevent it from moving around when cutting the chicken.
Then, using protective hands, gently pass the chicken pieces over the mandoline’s runway to make thin and uniformly sliced chicken. Slicing the chicken against the grain should also be done with lengthy strokes and equal pressure.
There are better ways to slice meat than using a mandoline.
When it comes to slicing meat, there are certain alternatives to consider.
Keep it old school by using the correct knife, or invest in a Slicer for Deli for a contemporary, extremely effective option.
Slicer for Deli
Whether you opt for an electric or manual Slicer for Deli, you won’t be disappointed in the thin and evenly sliced cuts of meat! Slicer for Delis are excellent for all kinds of meat, including cured, smoked, and roasted meat.
Now, we know the Slicer for Deli can look pretty daunting and intimidating with its razor-sharp blade and bulky appearance; however, with the right tips, you’ll be able to master this kitchen tool confidently in no time!
This is how:
You’ll want to start by opening the Slicer for Deli’s clamp arm and placing the desired piece of meat into the food carriage. Then, close the clamp arm while ensuring that the cut of meat is firmly in place on the carriage surface.
Pro tip: Place a sheet of wax paper on the Slicer for Deli for your meat slices to eventually fall onto the paper instead of the table.
Then, using the index knob, control the thickness of the slices by moving the blade closer or farther away.
Turn on the meat slicer (if electric) and gently push the sliding tray forward to allow the Slicer for Deli’s blade to cut the piece the meat swiftly. On the contrary, if you use a manual Slicer for Deli, you’ll want to bring the blade down on the meat and bring it back up easy-peasy!
Lastly, please turn off the Slicer for Deli and clean it properly. Please remember to wear cut-resistant gloves to prevent cutting your fingers on the sharp blade.
As vital as knowing exactly how to use a Slicer for Deli is, how not to use it comes a close second. Do not do the following:
- Do not slice frozen meat with the Slicer for Deli. The ice crystals tend to damage the blade.
- Slice any meat that has a bone connected to it.
- Do not try to jam oversized cuts of meat into the Slicer for Deli; instead, cut the piece of meat into smaller, manageable chunks.
- Do not slice raw meat and cooked meat without cleaning the Slicer for Deli first. Bacteria can quickly spread and cause food poisoning.
- Never attempt to use a Slicer for Deli without using protective gloves.
Amateur or home chefs sometimes grumble about how difficult it is to finely slice meat using a basic kitchen knife.
The greatest advice is to practice sharpening knives on a regular basis. Sharp blades make the process 10 times more difficult and almost always result in ruined slices.
More importantly, choosing the appropriate knife will save you hours of stress and heartache! A carver knife is great for meat that has just come out of the oven, even if a conventional chef’s knife is rather adaptable.
Here’s how to use a carver to cut thin pork slices correctly.
To begin, the carver knife has a long body and an exceedingly thin and narrow blade with a pointed tip, as opposed to the chef’s knife’s strong spine and wide blade. The large blade of the carver enables you to slice a piece of meat in one motion rather than “see-sawing” through it.
To avoid burning your hands when cutting hot roast meat, use a carving fork. A carving fork will also help to keep the meat stable, resulting in thin, even slices.
Furthermore, par-freezing the meat for approximately 20 minutes or so will give it a firmer texture, making it simpler to cut and reducing shredding.
Overall, the mandoline is an appealing and practical instrument for slicing fruit, vegetables, and cheese. It is not, however, the finest instrument for cutting meat, particularly cooked meat straight from the oven.
Consider using the Slicer for Deli or sharp carver knife to cut, thin and even slices of meat. However, if you’re persistent in using your already bought mandoline, be sure to par freeze the meat before slicing it. Additionally, follow the safety precautions to prevent unwanted injuries.
You can use a mandoline to slice cooked meat thin without a slicer. You can also use a knife, but it will take more time. Reference: how to slice cooked meat thin without a slicer.
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