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February 05 2013


My Review of the Chef's Choice 632 Electric Food Slicer

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I always wanted to have an electric slicer, way before we could find ones that are not commercial grade and incredibly expensive. I love carpaccio and roast beef, and wanted to be able to make them at home. While I could make roast beef, I could never slice it nice and thin like they do at the deli, which eventually just turned me off and I gave up on it. A few years ago, I bought my first slicer, from another brand. It was ok, but not so great and it was so hard to clean it that I just ended up losing the interest in using it. Then I found this slicer here on Amazon and read through the reviews. When I read someone saying they could use it for carpaccios, I decided I just had to get it! So, here are the PROS: - It will slice meat really thin and easily, as long as it it frozen (not rock hard, but firm enough that it will hold its shape while cutting the meat). - It is not very heavy, even though it is a sturdy little machine. - Cleaning is pretty easy. - Removing and re-installing the blade is very easy and safe, the blade has a mechanism that opens a little piece to hold it from. - It tilts, making it easier to slice without having to use as much pressure with your hand to keep the meat in place. - It seems to slice better, as in making the meat that is still uncut flatter and easier to cut through all the way to the end of the piece. (If you have had a slicer that is not as good in the past, you probably know what I mean. The meat just seems to slip and cut at an angle, maybe the piece that holds it is not as good, but I have a feeling that the tilting is what does the trick in this one.) - It looks nice, someone told me last weekend that it actually looks like the ones you see at the deli. CONS - I can't come up with any! Now, a previous reviewer said that in order to cut meats really thin, like carpaccios, you needed to get the non-serrated blade, which I did. But I received the slicer before I received the blade so I first used it with the regular blade that comes with it. To be honest, I regretted purchasing the non-serrated blade. Don't take me wrong, there is nothing wrong with it, but it just really wasn't necessary. I was slicing carpaccios and smoked roast beef for a couple of days, with no problem at all, using the serrated blade. The same reviewer also mentioned that storing the blade that is not in use is a problem, since there is no case for it and they are both very, very sharp. Well, being aware of the issue, I just opened the plastic container carefully when I received the additional blade and keep whatever blade I am not using at the time in it. I even put an elastic band holding it shut, so there is really no problem there. Now, when I posted a review about a grill, I had someone leave a comment asking for my recipe for the roast I make and it took me a couple of months to see the comment there. So I thought I'd post here how I make my carpaccios, which is really easy and, at $2.49/lb for the eye of round roast at the current sale at my grocery store, beats the hell out of paying $15 at the restaurant for one carpaccio alone... Not to mention that it's a nice, healthy and filling meal! :)

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Homemade Carpaccio - Buy an eye of round roast. - Trim the roast really well, removing all the fat, etc. from the outside, but don't cut or slice it. (I actually usually cut the end that is thinner - about 1/3 of the length of the roast- and use that for roast beef, since you can't get full-sized slices from it) - Put the trimmed piece in a plastic bag and leave it in the freezer for at least a few hours so it becomes frozen and firm. - If you left the meat in the freezer for a day or longer, make sure you take it out of the freezer and leave it in one of the fridge drawers for a few hours before preparing the carpaccio so the meat is still frozen and firm but not hard as a rock. - Get a large plate (the larger the better!) and put it next to the slicer. - Start slicing the meat as thin as you can, without shredding it, and placing the slices on the plate. You are trying to cover the surface of the plate with a thin layer of sliced meat, so be organized. Starting from the edge of the plate, make a circle covering that area with slices that overlap slightly. Once you got that circle closed, start another one more towards the center of the plate and keep doing that until you place the last piece covering the center of the plate. - Sprinkle some salt and ground black pepper to taste all over the meat. - Squeeze the juice of one whole lemon (or more if you want) on top of the meat, make sure you get some of the juice on all the slices. You can use a lime too if you prefer, I prefer the lemon myself. - Prepare some Good Seasons Italian dressing mix, or if you already have some mixed in your fridge, use that. - In a small container, mix the salad dressing with a little bit of Grey Poupon course mustard. You can mix this to taste, but you want the end product to be a creamy, dressing-like consistency. - Drizzle this mustard dressing over the carpaccio to taste. - Sprinkle shredded (not ground) parmesan cheese on top. And you're ready! :) Enjoy!

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Prior to getting the slicer, I had been using an electric knife and a bread slicing guide to slice homemade bread. This was always less than satisfactory, but I had not been able to find an electric bread slicer that didn't cost thousands of dollars, until just the other day, an internet search turned up the Chef's Choice 632 which could be used to slice bread. I ordered it and the package came today. I couldn't wait to try it out and sure enough, it exceeded my wildest dreams for smoothly slicing my homemade bread. For me, it is worth the cost just for this alone, but I am also looking forward to using it to slice meats for sandwiches. All in all, a very reasonably priced slicer for home use.

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