"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Reply
 
Thread Tools Display Modes
 
Old 11-05-2004, 04:48 PM   #31
 
choclatechef's Avatar
 
Join Date: Sep 2004
Location: USA
Posts: 1,680
Quote:
Originally Posted by scott123
Changing horses? The follow quote is from the very beginning of the discussion four days ago.

Quote:
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.


http://forum.kitchenaid.com/forums/t...?TOPIC_ID=1122

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?

KitchenAidKelly

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!!

KitchenAidRita


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.

KitchenAidKelly


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:
http://www.kitchenaid.ca/english/vid...cipes_main.php
This should give you a really good idea of what you can expect from your processor. Let me know how things turn out..

KitchenAidKelly




When you are wrong, you are wrong. Why not admit it? :D
__________________

__________________
choclatechef is offline   Reply With Quote
Old 11-05-2004, 06:55 PM   #32
Senior Cook
 
Join Date: Feb 2004
Location: USA,NewJersey
Posts: 403
Choclatechef, for not talking you sure have a lot to say :)

From the very beginning the thread revolved around a home food processor. When you presented commercial processors/mixers in response to my initial statement, I clarified my position by immediately stating "non commercial food processors".

KitchenAidKelly, if she is applying light pressure, isn't getting thick slices. The video that she's directing me to has no pepperoni in it. Sure thick slices of zuchini, no problem. My concern is not with zuchini.

I have absolutely no problem being wrong. I'm wrong all the time. I just need some conclusive evidence here. My cuisinart is a $450 machine. Before I jump in and start slicing pepperoni with it, I don't think it's too much to ask for some solid proof that this treatment isn't going to cause it damage.

These types of machines can't handle anything. Would you put a 3" diameter genoa salami in one? Of course not. There's a limitation here and I think thick slices of pepperoni might be it.
__________________

__________________
scott123 is offline   Reply With Quote
Old 11-05-2004, 07:47 PM   #33
 
choclatechef's Avatar
 
Join Date: Sep 2004
Location: USA
Posts: 1,680
You are correct. I am putting far too much time on this thread.

I have a $700 Cuisinart DLC-X which is a home food processor [albeit it is large and powerful] and I would not want to damage it either -- however genoa salami will not damage it. The manual states quite clearly on page 29 it will slice salami.

If the moderators on the Kitchenaid forum state their food processor will do something, and vilaman says he has done it in his own home....I can see no reason to doubt them.

After all, vilaman has no stake in the company and I respect his word. The kitchenaid moderators must know that by posting that their food processor has this capability is a warranty of sorts that the company would have to honor.

Knowing all of this, I can't see why you still doubt.
__________________
choclatechef is offline   Reply With Quote
Old 11-06-2004, 03:50 PM   #34
Senior Cook
 
Join Date: Feb 2004
Location: USA,NewJersey
Posts: 403
First hand experience with thick slices. That's what I want.

Vilasman1 was only able to get thin slices. Kitchenaidkelly, the same.
__________________
scott123 is offline   Reply With Quote
Old 11-07-2004, 12:49 AM   #35
Sous Chef
 
Join Date: Aug 2004
Posts: 843
Aw hell. All this talk. Just buy one and see if it works. If it doesn't? Return it.

Otherwise, just do what I did years ago. I bought an electric slicer. Cuts pepperoni, salami, balogna, bread, turkey, beef, and practically anything else down to paper thin depending on the hardness of the food.

P.S. Can't wait for the day scott 123 tries to convince chocolatecheff to buy something that scott 123 swears is the best darned whatever that can do whatever to whatever whenever. :?
__________________
Psiguyy is offline   Reply With Quote
Old 11-07-2004, 09:50 AM   #36
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I have a miter saw in my basement that would do a great job at slicing the roni. It has a laser sight so I could be sure to get the same thickness each time
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-07-2004, 09:57 AM   #37
Executive Chef
 
MJ's Avatar
 
Join Date: May 2004
Location: USA,Wisconsin
Posts: 4,567
Send a message via Skype™ to MJ
Quote:
Originally Posted by GB
I have a miter saw in my basement that would do a great job at slicing the roni. It has a laser sight so I could be sure to get the same thickness each time
__________________
MJ
MJ is offline   Reply With Quote
Old 11-07-2004, 12:58 PM   #38
 
choclatechef's Avatar
 
Join Date: Sep 2004
Location: USA
Posts: 1,680
Quote:
Originally Posted by GB
I have a miter saw in my basement that would do a great job at slicing the roni. It has a laser sight so I could be sure to get the same thickness each time

__________________
choclatechef is offline   Reply With Quote
Old 11-07-2004, 07:59 PM   #39
Senior Cook
 
Join Date: Feb 2004
Location: USA,NewJersey
Posts: 403
Quote:
Originally Posted by Psiguyy
Aw . All this talk. Just buy one and see if it works. If it doesn't? Return it.
Psiguyy, I own one. 4 years old. If I used it for pepperoni and damaged it, I'd have a hard time taking it back the store. Sure, I could probably mail it back to the company, but I'd like to avoid the potential shipping costs.

Just a few posts back you didn't think it could be done with an older food processor. Let me tell ya, food processor technology hasn't changed all that much in the last 15 years. If an older machine is iffy, a newer one is as well.

Quote:
Originally Posted by Psiguyy
Otherwise, just do what I did years ago. I bought an electric slicer. Cuts pepperoni, salami, balogna, bread, turkey, beef, and practically anything else down to paper thin depending on the hardness of the food.
Now that is the right tool for the job. You won't find me arguing with you there.
__________________
scott123 is offline   Reply With Quote
Old 11-07-2004, 08:08 PM   #40
Senior Cook
 
Join Date: Feb 2004
Location: USA,NewJersey
Posts: 403
Quote:
Originally Posted by Psiguyy
P.S. Can't wait for the day scott 123 tries to convince chocolatecheff to buy something that scott 123 swears is the best darned whatever that can do whatever to whatever whenever. :?
If I was attempting to impose my theories on another chef rather than my first hand experience, I would certainly hope that this person would fail to heed my advice. There's a huge difference between being 99.99% certain something will work and actually doing it. Until he does it, or anyone else does it, it's just theory.
__________________

__________________
scott123 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pizza Casserole Raine Casseroles 1 02-23-2005 04:19 PM
Pepperoni vilasman1 Beef, Pork, Lamb & Venison 2 10-26-2004 07:50 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:35 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.