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Can a mandolin food slicer be used on cheddar cheese and summer sausage or salami to make paper thin slices?
I impel a lot of appetizer trays and would like to know if the Oxo good grips mandolin would make paper thin slices of cheese and deli meats such as salami and summer and beef sausage that turn out in rolls. If there is another suggestion, I would appreciate any ideas.
A mandoline will industry just fine for any of the meats you're using. The summer and beef sausages may have to be cut a little bit thicker, just so they don't settle apart.
As for the cheese: it's next to impossible to get paper-thin slices of cheese, no matter what you do. You could cut it manually (with a very sharp knife), but of dispatch that will take quite a bit of time. It will help a great deal if you make sure the cheese is well-chilled---even slightly frozen---before you start sneering.
You might just go ahead and thin-slice the meats, and cut the cheese/s into cubes (or thicker slices). It will be much easier on you, and it will look and soup just as good.
What kind of strings does an acoustic-electric mandolin use?
Uh, as tag.
I don't know that kind of strings does an acoustic-electic mandolin use.
Does it use acoustic mandolin strings or electric mandolin strings?
acoustic
Mandolin News
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