Can You Slice Meat With a Mandoline? The Fullest Answer

You are preparing the beef dish but do not have a deli slicer in hand for cutting? Can you slice meat with a mandoline? This slicer is considered an economical and effective cooking tool that …

Can you slice meat with a mandoline

You are preparing the beef dish but do not have a deli slicer in hand for cutting? Can you slice meat with a mandoline?

This slicer is considered an economical and effective cooking tool that can do numerous tasks in the kitchen. Thus, if you are curious about how it can handle the meat, this writing will provide the fullest information about the mentioned question. 

Can You Slice Meat With A Mandoline?

Yes, you can use a mandoline to cut meat. But since this utensil is not meant for this task, you need some more elbow grease. The process is not as effective as using a deli slicer or a sharp knife. 

Mandoline is an efficient utensil that can help you handle numerous cooking tasks in a few minutes. Home cooks can enjoy thin slices of cheese and fruit or julienne of vegetables effortlessly by using this tool. Still, it’s a different story when it comes to collagen-packed and chewy ingredients like proteins.

Although mandoline is a multi-purpose tool, you still need certain skills for cutting meat. Not only the skills to slice the meat thinly but also those to avoid injuring yourself.

When using this slicer to slice meat, there are more effort and time requirements. Besides, the cooked food can be shredded, while there is a safety risk during the process.

Disadvantages Of Using A Mandoline To Slice Cooked Meat

Cooked meat has a soft texture, which makes it hard for the mandoline’s blade to control the thickness of the slices. Moreover, when it comes to roasted meat, you have to cut off the burnt parts first. It may result in shredding the entire portion.  

Besides, the cook can not guarantee the even thickness of the cooked food when using this tool. The thinner the food requires, the harder it is for people to slice evenly. Not to mention how challenging this process is, some slices used for sandwiches can also stick together.

Cooked meat with residual moisture would stay on the blade after cutting, which requires you to push harder and may cause injury to your fingers.

The tip to cut cooked food with a mandoline is setting its blade at the lowest height and freezing the food until it becomes solid.

Using A Mandoline For Cooked And Raw Meat: The Difference

Cut Cooked Meat

To be honest, you can properly cut cooked meat with a mandoline if you insist, although the purpose of this utensil is to cut raw food. 

Remember to remain a safe space between your hands and the tool blade. Besides, never put too much power into pressing down, or else you will ruin the tender texture of your cooked meat. 

After cooking, chill out the food; once the texture is stiff enough, take it out and start slicing. However, it is necessary to prevent cutting bones with a mandoline as its blade can get blunt or broken.     

Slice Raw Meat 

Mandolines have a design specially used for raw food. Thus, it can smoothly handle uncooked meat, especially freezing one. 

Thanks to the firm and rough texture of the raw meat, the blade of a mandoline can still slice the food into thin pieces more easily. 

Instructions To Slice Meat With A Mandoline

Step 1: Separate the meat into long pieces and freeze them until they get solid.

Step 2: Remove the ice crystals before cutting. Or else, the crystals are residue moisture that makes the food stick to the tool. 

Step 3: Place stiff pieces of meat on the blade. Make sure they are under the holder of your mandoline, also known as the safety guard. If there is no food holder, turn to a fork.

Step 4: Turn on the tool and begin slicing.

Slicing Meat with a Mandolin: Useful Tips

  • Lower the tool’s blade to the narrowest level, around ⅛ inch. Do not put too much pressure.
  • Prepare for safety insurance such as wearing thumb caps or gloves.
  • Before slicing, place the meat perpendicularly to the slicer and get your fingers far away from the blade. 
  • Put the food in the fridge before cutting for about 20 mins and harden the fat. The texture will get firm, and you can slice it thinly. 
  • Replace the blade if it gets blunt to avoid ruining your dish.
  • Clean the tool carefully after using it. In fact, it is not recommended to use this slicer to cut cooked meat right after slicing the uncooked food as the bad bacteria can spread to your dish and cause diseases.

Better Alternatives To Slice Meat Than Using A Mandoline

Deli Slicer

This kind of utensil can perfectly cut all types of meat, including roasted, smoked, or cured ones. The time required is short, while the process is effortless and effective. 

However, there are still some cautions to consider when it comes to a deli slicer:

  • It is advised that you should not cut frozen meat or bones with this tool as the ice crystals would damage its blade.
  • Over-sized pieces of meat jammed into the deli slicer may make the cutting more challenging or impossible. 
  • If you do not clean the deli slicer beforehand, the harmful bacteria will spread to the food.  

Sharp Knife

The regular kitchen knife may confuse amateur or some home cooks when they use it to slice meat thinly.

Pick up a carver knife for this cooking task as its blade is pretty thin, and its length is relevant. When it comes to a hot piece of beef, make use of a carving fork to hold the food without burning your fingers. 

It is also suggested that you should freeze the meat 15 to 20 mins before cutting. Thus, the texture is easier to handle and harder to get shredded. 

Conclusion   

Can you slice meat with a mandoline? In short, this is a multi-purpose utensil with common use for cheese, fruit, and vegetables. However, it would be an acceptable assistant in slicing meat.

That said, as there are still some disadvantages to this cutting method, you should follow the tips above to have a proper cut with your protein. Not to mention the dish’s appearance, remember that hygiene and safety are also crucial during the process.