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More on this product: Features | Accessories | Similiar Products | Editorial Review | Description
Customer Reviews of Chef's Choice 632 International Gourmet VariTilt Electric Food Slicer
Customer Rating:  Summary: After years of dreaming, it is here... Comment: I always wanted to have an electric slicer, way before we could find ones that are not commercial grade and incredibly expensive. I love carpaccio and roast beef, and wanted to be able to make them at home. While I could make roast beef, I could never slice is nice and thin like they do at the deli, which eventually just turned me off and I gave up on it. A few years ago, I bought my first slicer, from another brand. It was ok, but not so great and it was so hard to clean it that I just ended up losing the interest in using it. Then I found this slicer here on Amazon and read through the reviews. When I read someone saying they could use it for carpaccios, I decided I just had to get it! So, here are the PROS: - It will slice meat really thin and easily, as long as it it frozen (not rock hard, but firm enough that it will hold its shape while cutting the meat). - It is not very heavy, even though it is a sturdy little machine. - Cleaning is pretty easy. - Removing and re-installing the blade is very easy and safe, the blade has a mechanism that opens a little piece to hold it from. - It tilts, making it easier to slice without having to use as much pressure with your hand to keep the meat in place. - It seems to slice better, as in making the meat that is still uncut flatter and easier to cut through all the way to the end of the piece. (If you have had a slicer that is not as good in the past, you probably know what I mean. The meat just seems to slip and cut at an angle, maybe the piece that holds it is not as good, but I have a feeling that the tilting is what does the trick in this one.) - It looks nice, someone told me last weekend that it actually looks like the ones you see at the deli. CONS - I can't come up with any! Now, a previous reviewer said that in order to cut meats really thin, like carpaccios, you needed to get the non-serrated blade, which I did. But I received the slicer before I received the blade so I first used it with the regular blade that comes with it. To be honest, I regretted purchasing the non-serrated blade. Don't take me wrong, there is nothing wrong with it, but it just really wasn't necessary. I was slicing carpaccios and smoked roast beef for a couple of days, with no problem at all, using the serrated blade. The same reviewer also mentioned that storing the blade that is not in use is a problem, since there is no case for it and they are both very, very sharp. Well, being aware of the issue, I just opened the plastic container carefully when I received the additional blade and keep whatever blade I am not using at the time in it. I even put an elastic band holding it shut, so there is really no problem there. Now, when I posted a review about a grill, I had someone leave a comment asking for my recipe for the roast I make and it took me a couple of months to see the comment there. So I thought I'd post here how I make my carpaccios, which is really easy and, at $2.49/lb for the eye of round roast at the current sale at my grocery store, beats the hell out of paying $15 at the restaurant for one carpaccio alone... Not to mention that it's a nice, healthy and filling meal! :) Homemade Carpaccio - Buy an eye of round roast. - Trim the roast really well, removing all the fat, etc. from the outside, but don't cut or slice it. (I actually usually cut the end that is thinner - about 1/3 of the length of the roast- and use that for roast beef, since you can't get full-sized slices from it) - Put the trimmed piece in a plastic bag and leave it in the freezer for at least a few hours so it becomes frozen and firm. - If you left the meat in the freezer for a day or longer, make sure you take it out of the freezer and leave it in one of the fridge drawers for a few hours before preparing the carpaccio so the meat is still frozen and firm but not hard as a rock. - Get a large plate (the larger the better!) and put it next to the slicer. - Start slicing the meat as thin as you can, without shredding it, and placing the slices on the plate. You are trying to cover the surface of the plate with a thin layer of sliced meat, so be organized. Starting from the edge of the plate, make a circle covering that area with slices that overlap slightly. Once you got that circle closed, start another one more towards the center of the plate and keep doing that until you place the last piece covering the center of the plate. - Sprinkle some salt and ground black pepper to taste all over the meat. - Squeeze the juice of one whole lemon (or more if you want) on top of the meat, make sure you get some of the juice on all the slices. You can use a lime too if you prefer, I prefer the lemon myself. - Prepare some Good Seasons Italian dressing mix, or if you already have some mixed in your fridge, use that. - In a small container, mix the salad dressing with a little bit of Grey Poupon course mustard. You can mix this to taste, but you want the end product to be a creamy, dressing-like consistency. - Drizzle this mustard dressing over the carpaccio to taste. - Sprinkle shredded (not ground) parmesan cheese on top. And you're ready! :) Enjoy! Customer Rating: Summary: Best Little Slicer Comment: The size and weight of this slicer make it easy to move from it's storage in the pantry to the counter area for use. It is up to the task for us when slicing cooked meats for sandwiches and leftovers. It is easy to use and adjust. The movement of the slide arm is very easy. We found it to be very easy for clean up as well. It is everything we wanted Customer Rating: Summary: So far, so good! Comment: Bought this slicer for beef jerky and vegetable slicing for dehydrating. Slices through semi-frozen beef without hesitation and slices evenly. Sliced "chipped" some turkey ham for sandwiches - just like deli-prepared slices. Super easy to clean. Tilting mechanism takes some getting used to for locking in place. Used oven cleaner to clean off the factory lubrication since I had no idea what it was made from - followed with hot sudsy water. Doesn't take too much room on my counter. I'd buy this slicer again. Oh, used the smooth blade, not the serrated. I have no idea when/if I will ever use that blade. Customer Rating: Summary: Deli Meats & More! Comment: I originally ordered the Chef's Choice 610 model and found many awful reviews, for example it couldn't cut prosciutto thin enough and the thinnest it was able to cut was the same thickness as sliced bacon you'd buy in a pack at the supermarket. Now after hearing all this I decided not to keep it and didn't even use it because I didn't want to take the risk of not being able to return it. So at that moment I went online and looked up some higher models. The 620 was lookin pretty snazzy, but it didn't have the tilt function that the 632 had (mind you that there was also a 630 model yet it also lacked the tilt function as well). And if there's one thing I know from all the research I'd done on slicers, it's that a tilt function makes usage so much easier because you're not pushing the meat on a horizontal surface. You just let gravity take it's toll while giving a nudge to the meat or whatever you're cutting, and voila! out comes beautiful and equally sliced pieces! Okay I'm geting wordy now, back to the subject. I used the slicer and tried cutting some rib eye I marinated the night before in some teriyaki sauce (Thanks Outback!). I set it to the thinnest possible amount that I would be able to slice and man was that thin. I meat it wasn't like "see-through" thin but it was damn thin. I think I've found a new way to make bulgogi too by the way (a korean bbq dish). I sliced turkey, cheese, salami, lettuce, onions, human flesh (okay so maybe I didn't do a human but i think this slicer has the ability!...geez) and every time it came out "fantastico". My opinion...BUY IT! I'm from north jersey and love deli meats. Now that I'm out in california I get frustrated dealing with awful dry shriveled deli meats that are sold at safeway and etc. If you can get your hands on some "thumanns" deli meats (only sold in tristate area) those are awesome to slice too. Anyway, bottom line is I love my slicer and I'm glad I bought it cuz I just checked the website and there's only 3 left! "Hurry up and buy!" [spoken in the most chinese accent I can enunciate] Customer Rating: Summary: Excellent home slicer Comment: This is an excellent slicer for home use. Whether slicing homemade bread or roast beef, this slicer is up for the job. I would reccomend it for any home kitchen ! More Reviews For the caterer or serious gourmet, this food slicer is ideal. Not as large or heavy as commercial slicers but up to the job of slicing meats, cheeses, fruits, vegetables and bread efficiently and quickly, this solidly constructed model offers a lot of power in a more compact size. 
Choosing Appliance -> Plastic wrap An absolute must with a million and a half uses. But do not buy just any plastic wrap. Go to a restaurant supply store and buy a large roll of restaurant plastic wrap. It sticks much better than the common grocery store plastic wrap and is much cheaper per foot. Choosing Appliance -> Stainless steel bowls These are the best all purpose bowls for a multitude of applications. Choose a wide range of sizes (be sure to get a large bowl for whipping egg whites and whipped cream). In general, the heavier the bowl, the higher quality. Chef's Choice 632 International Gourmet VariTilt Electric Food Slicer
Useful info -> Granite Granite is an igneous rock. It is formed as a result of the slow crystallisation of molten magma at depth in the earth's crust. Uplift and erosion has over millions of years resulted in this material outcropping at the surface. The minerals which make up granite are generally quartz, felspars and various mafic minerals (amphiboles, pyroxenes, micas and secondary materials). It is the size, distribution and precise chemistry of these minerals which give the granite it's colour. The silica content of granite should be at least 70%. In the stone industry "granite" has been a term applied to almost all igneous rocks and schists. |
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