Originally Posted by scott123
Changing horses? The follow quote is from the very beginning of the discussion four days ago.
Originally Posted by scott123
There isn't a non commercial food processor on the planet that can do that.
And yes, I did go ask my question on the KitchenAid forum and so far, the only person who's replied has experience with thin slices. But I'm waiting and I'm watching.
As far as you being through 'telling' me anything, that's wonderful news. From the very beginning of this discussion you've been pushing the commercial processor/mixer angle, being completely oblivious to my "non commercial food processor" comment. If you want people to listen to you, listen to them first.
Here’s your first post on the thread scott:
31-Oct-2004 08:02 AM Post subject:
I'm going to have to echo Psiguyy. There are certain things food processors can do (even really expensive ones), and slicing pepperoni is definitely not one of them. In fact, you might even do in your processor's motor just trying.
Here’s my post right after yours:
Posted: 31-Oct-2004 08:42 AM Post subject:
The pelican head slicing attachment or the roto type slicing attachment on your kitchenaid mixer can handle slicing pepperoni.
So can the motors on the 20 cup Cuisinart or the Robot Coupe food processors.
So you can see, you have changed horses in the middle of the stream.
Here is copied and pasted copies of the Kitchenaid conversations thread.
Vilasman: I have a kp fp670, is there a disc/ will that food processor make 1/8inch slices of pepperoni from a quarter sized stick of pepperoni?
Kitchenaidkelly01: Hello..the medium slicing disc slices at 1/8 inch..it's the 4mm one included with your model processor..Have you tried it, but found it too thin?
Vilasman: Well the slices were'nt consistent through the whole piece of pepperoni but i can live with that. The reason i asked is a compadre was of the opinion that there wasn't a non commercial food processor made that could slice pepperoni. I told them that mine did and they couldn't believe it. So I figured maybe I ought to ask to see if I was pushing my machine beyond it's limits. And then they said if it is true, if your machine can slice pepperoni, well they might just have to trot right down to their local KitchenAid dealer and pick out a shiny new one for themselves.
Kitchenaidrita03: Hi "Vilas", KitchenAid Rita here....
You might get even better results if the pepperonni is very well chilled or partially frozen. Kudos to you for persuading your friends!! We would love for everyone to be a KitchenAid fan!!
scott123: Howdy folks! I'm the skeptical 'compadre'
I'm looking for people that have successfully sliced thin diameter pepperoni with the 4mm blade.
If anyone was successful, were they able to get 1/8" slices from it? Does it take extra downward pressure to get this thickness? Did cutting thick slices of pepperoni put any undue stress on the machine?
My experience working with food processors has shown me that the thicker the material to be sliced, the more torque the machine needs to cut through it. I think that all food processors have limitations on what the blade can achieve per pass. It is my belief that 1/8" pepperoni surpasses those limitations.
I could be wrong, though. I'm hoping someone's experience working with thick slices of pepperoni disproves my theory.
Any pizza makers out there?
scott123: Uh, Kelly, do you get nice thick slices with it?
Does it take a lot of downward pressure?
Kitchenaidkelly01: You'll want to keep a light pressure against the feed tube pusher as the disc spins. If you press too hard you'll get uneven slices because the disc is tipping. When you put the disc on the support, make sure the blade portion is just to the right of the feed tube..that way the disc builds a little momentum before it hits the pepperoni the first time around.
scott123: Kelly, I know I'm being a bit repetitive here, but the thickness of the slice is crucial to my goals. Isn't light pressure going to equal thin slices? Does the pepperoni have enough time to drop that 1/8" between passes?
The position of the disc for the most momentum is a great idea, btw.
Kitchenaidkelly01: Hi Scott,
Light pressure should be good enough..if you don't press at all the pepperoni will probably bounce up and down, and you'll have nicked uneven slices. Have you had a chance to watch the video from our Canadian site? There's a live demonstration on pizza making..here's the page:
This should give you a really good idea of what you can expect from your processor. Let me know how things turn out..
When you are wrong, you are wrong. Why not admit it? :D