Stumbled on your video and I loved it. The editing was great and the barking supervisor was maybe my favorite part. Keep up the great work and congrats on the weight loss.🎉
Thanks for showing this. I got a slicer exactly like yours. I have to confess that I haven't used it yet, but after watching this, I might get it out of the box and use it. As always, thanks so much! ❤️🥰❤️
Expertly done as always dear Lady!! Mine is much older & doesn't want to hold the thickness setting well but I have a work around 😉😊 & it was from an estate sale for $10 so I am blessed & happy! Happy You are getting settled & rested up!! Great to see You are back with us full time! More blessings & prosperity in all You do!!
I had one exactly the same a few years ago & got rid of it because I couldn’t get it clean properly (couldn’t figure out how to remove the blade lol, no manual) Boy I wish I still had it now, would be great now I’m carnivore! Might have to go shopping. Thanks @Anita! 😊
I think you are a mind reader! Started to research brands. I want to be able to make "Arby's" roast beef, sliced turkey, pastrami from corned beef, etc. What are your thoughts on the pink curing salt #1 that recipes recommend?
Susan, I used pink curing salt on my beef jerky this past week and it was a vast improvement. I only used a very small amount, approx 1/8 teaspoon for a pound of meat, and I used it dry, I did not marinade the meat at all. Just the pink curing salt and Redmonds salt.
I got this one on Amazon and I really like it. Curing Salt No.1. Quick Cure Premium Prague Powder XL 1.5 Pound Bottle by SPQR Seasonings @@KetogenicWoman
yup I can see that! They have some pretty big slicers in those deli's. Even with this small one the blade is something to fear and so everyone needs to take safety precautions!
Hi Anita... I can see I definitely bought the wrong meat slicer... I only tried mine once and I can see I needed to get a non-slip pad to go under it. Mine has suction cups under so it can be stable on a counter top, but, my counters are wood so the suction does not work... It slipped around and was impossible to slice anything... It could possibly work if I got a non-slip pad as you have done. Yes, mine is a cheap hand-operated slicer designed for slicing salami type of meats... but now I want to make meat slices such as you have made there... I sure wish I had a bigger kitchen, mine is tiny and already very full so no place to put a huge meat slicer such as you have. I can still want one though... :) It looks like you have a very nice kitchen. I don't have a dish-washer either... I am not sure what they are.
@@KetogenicWoman Yes, I noticed your beautiful wood Island top. I got a new kitchen a couple of years ago and I really wanted wooden counter tops so I got natural black walnut from Ikea and they are fabulous looking. I always use a silicon mat over the wood whenever I am working on food prep on top of the counter. It still looks perfect after two and a half years.
I bought eye round roast beefs that we’re on sale so I want to sous vide them. My directions say 18 hours at 130 but that seems long, you said you did 4 hours for your roast(roasts are 2 pounds each). I’m just learning sous vide and have only done steaks so far.
My Anova app shows long cooking times for the eye round roasts. Some recipes are up to 31 hours. Longer cook time, because it is a tougher cut of meat?
here in Canada this is called a 'Quick' roast and is cut small for quick cooking. (about 2 lbs). It truly only takes 4 hours in the sous vide but it is quite different than a normal size roast which can take 24 hours in the sous vide.
here in Canada this is called a 'Quick' roast and is cut small for quick cooking. (about 2 lbs). It truly only takes 4 hours in the sous vide but it is quite different than a normal size roast which can take 24 hours in the sous vide.
No I have never tried that but if I did I make sure it is mostly frozen. This unit handles firm pieces of meat best and fully thawed pork belly would be too soft I think.
@@KetogenicWoman thank you for getting back to me so quickly! I agree it would need to be mostly frozen. Maybe pretty much totally frozen even. Even frozen, fat is still significantly softer than meat. But cutting the pork belly to make chips by had is a pain, so we're trying to figure out a better way to do it.
@@KetogenicWoman Well, we decided to buy one! And we cut pork belly with it today. As long as it's almost completely frozen it does a really nice job. If it's only a little bit frozen it's far too soft and makes more of a mess. Still technically doable, but not as nice. Thought I'd let you know. :)
Everything is done with hot soapy water. Whatever pieces I cannot remove I wipe down with hot soapy sponge and then dry with a dish towel or paper towel.
I have the same slicer. I do a deep clean on mine every so often and that bar can be pulled out. If you put a bit of pressure on the sides, you slide it out.
It's 64.00 now
P.s
A squirt bottle filled with vinegar would be good 4 the
hard to get at spots.
Vinegar is a safe disinfectant =)
Stumbled on your video and I loved it. The editing was great and the barking supervisor was maybe my favorite part. Keep up the great work and congrats on the weight loss.🎉
Thank you!
Thanks for showing this. I got a slicer exactly like yours. I have to confess that I haven't used it yet, but after watching this, I might get it out of the box and use it. As always, thanks so much! ❤️🥰❤️
Glad it was helpful! I love using it!
isn't it interesting how many kitchen items we buy and then never use... I have a lot of them...
Oh my mouth is watering! This works beautifully. I am so glad for your helpful videos, Anita. ❤
Expertly done as always dear Lady!!
Mine is much older & doesn't want to hold the thickness setting well but I have a work around 😉😊
& it was from an estate sale for $10 so I am blessed & happy!
Happy You are getting settled & rested up!!
Great to see You are back with us full time!
More blessings & prosperity in all You do!!
Wonderful! For the amount of times I use this the budget model is perfect!
thanks. breathtaking ~ Ketogenic-🤝
I had one exactly the same a few years ago & got rid of it because I couldn’t get it clean properly (couldn’t figure out how to remove the blade lol, no manual) Boy I wish I still had it now, would be great now I’m carnivore! Might have to go shopping. Thanks @Anita! 😊
Oh no! I've done the same though. Got rid of something then kicked myself for it!
@@KetogenicWoman haha nice to not feel alone on that one! Love your stuff Anita thank you! ❤️🙏
thank you sweet lady...we just bought one and love it!
Wonderful!
Great video. I do not so far need a slicer often enough to get one. I do like Cuisinart things though. I like that it is light. Thank you.
Great lesson…for any make of meat slicer‼‼‼
Thank you‼No matter what brand we own… leaning is always quite similar‼‼‼
Gladys🇨🇦Toronto🇨🇦
Great job!! Now you have me craving some roast beef! 🤗
I think you are a mind reader! Started to research brands. I want to be able to make "Arby's" roast beef, sliced turkey, pastrami from corned beef, etc. What are your thoughts on the pink curing salt #1 that recipes recommend?
Susan, I used pink curing salt on my beef jerky this past week and it was a vast improvement. I only used a very small amount, approx 1/8 teaspoon for a pound of meat, and I used it dry, I did not marinade the meat at all. Just the pink curing salt and Redmonds salt.
I've never used it but I think I'd like to try it!
I need to find some of this pink curing salt!
I got this one on Amazon and I really like it. Curing Salt No.1. Quick Cure Premium Prague Powder XL 1.5 Pound Bottle by SPQR Seasonings @@KetogenicWoman
Heads up everyone: Actual video starts @6:30
Rewatching this video now that I have a meat slicer! 😂
Cleaning is important!
I know from people who worked in deli departments, it's definitely one of the most disliked tasks, having to clean the slicers. Dangerous too.
yup I can see that! They have some pretty big slicers in those deli's. Even with this small one the blade is something to fear and so everyone needs to take safety precautions!
Hi Anita... I can see I definitely bought the wrong meat slicer... I only tried mine once and I can see I needed to get a non-slip pad to go under it. Mine has suction cups under so it can be stable on a counter top, but, my counters are wood so the suction does not work... It slipped around and was impossible to slice anything... It could possibly work if I got a non-slip pad as you have done. Yes, mine is a cheap hand-operated slicer designed for slicing salami type of meats... but now I want to make meat slices such as you have made there... I sure wish I had a bigger kitchen, mine is tiny and already very full so no place to put a huge meat slicer such as you have. I can still want one though... :) It looks like you have a very nice kitchen. I don't have a dish-washer either... I am not sure what they are.
You can probably get a cheap silicon mat at the dollar store. My island top is wood as well and it works for me!
@@KetogenicWoman Yes, I noticed your beautiful wood Island top. I got a new kitchen a couple of years ago and I really wanted wooden counter tops so I got natural black walnut from Ikea and they are fabulous looking. I always use a silicon mat over the wood whenever I am working on food prep on top of the counter. It still looks perfect after two and a half years.
My island is from IKEA! It is acacia wood!@@Dakiniwoman
Those machines scares me
Yeah I get that!
Definitely not a toy.
Ugh. Cleaning the slicer is the worst 😢
I bought eye round roast beefs that we’re on sale so I want to sous vide them. My directions say 18 hours at 130 but that seems long, you said you did 4 hours for your roast(roasts are 2 pounds each). I’m just learning sous vide and have only done steaks so far.
My Anova app shows long cooking times for the eye round roasts. Some recipes are up to 31 hours. Longer cook time, because it is a tougher cut of meat?
here in Canada this is called a 'Quick' roast and is cut small for quick cooking. (about 2 lbs). It truly only takes 4 hours in the sous vide but it is quite different than a normal size roast which can take 24 hours in the sous vide.
here in Canada this is called a 'Quick' roast and is cut small for quick cooking. (about 2 lbs). It truly only takes 4 hours in the sous vide but it is quite different than a normal size roast which can take 24 hours in the sous vide.
Thanks for this! Do you cut pork belly with this? Just wondering how it handles fattier cuts.
No I have never tried that but if I did I make sure it is mostly frozen. This unit handles firm pieces of meat best and fully thawed pork belly would be too soft I think.
@@KetogenicWoman thank you for getting back to me so quickly! I agree it would need to be mostly frozen. Maybe pretty much totally frozen even. Even frozen, fat is still significantly softer than meat. But cutting the pork belly to make chips by had is a pain, so we're trying to figure out a better way to do it.
@@KetogenicWoman Well, we decided to buy one! And we cut pork belly with it today. As long as it's almost completely frozen it does a really nice job. If it's only a little bit frozen it's far too soft and makes more of a mess. Still technically doable, but not as nice. Thought I'd let you know. :)
how to clean the slider bar?
Everything is done with hot soapy water. Whatever pieces I cannot remove I wipe down with hot soapy sponge and then dry with a dish towel or paper towel.
I have the same slicer. I do a deep clean on mine every so often and that bar can be pulled out. If you put a bit of pressure on the sides, you slide it out.
❤❤