a lot of very useful information, but just like every other video that shows you "how" to slice meat, it shows some bloke with a slicer going back and forth and back and forth. no on literally needs to know HOW to run a slicer; they want to know the slicer SETTING! what bloody setting do you use!
You use the thin setting. As thin as you like, but thin. Like... not in millimiters or inches, but THIN. You slice a few slices, if they are too thick, you make the setting more THIN. If they are too thin, you make the setting less THIN as in turning the knob the other way than you would do if you wanted more thick. For what is required thickness? It's thin and as thin as possible so you can serve it. But thin ;)
That cordless red slicer is wonderful. Someday when I make my own prosciutto that slicer would be the best thing for me to use.
I think I might have pondered away to have a job so fun you don’t know your working!! Knives and meat! My most favorite things in the world!
1:05 the guy butchered that slice (get it?!?!) 😂
this was in my recommended....
a lot of very useful information, but just like every other video that shows you "how" to slice meat, it shows some bloke with a slicer going back and forth and back and forth. no on literally needs to know HOW to run a slicer; they want to know the slicer SETTING! what bloody setting do you use!
You use the thin setting. As thin as you like, but thin. Like... not in millimiters or inches, but THIN. You slice a few slices, if they are too thick, you make the setting more THIN. If they are too thin, you make the setting less THIN as in turning the knob the other way than you would do if you wanted more thick.
For what is required thickness? It's thin and as thin as possible so you can serve it. But thin ;)
Learn Italian and move to San Daniele !!!!!!!