I cooked a turkey breast this morning, then put it in the fridge to cool. I just finished cleaning up after using my new electric meat slicer for the first time.
I have to admit I was intimidated after reading the manual, which was mostly safety stuff warning me about cutting my arm off or electrocuting myself. It’s kind of amazing that anyone would try to USE this thing after all the warnings. (Kind of like the medicine advertisements that list all the side effects, including death).
Anyway, I was determined to use it, and do it safely. Here I am, typing away at my computer after using the new equipment, with arms and legs intact and not having been electrocuted, with the whole turkey breast neatly sliced and in a big bowl with a lid in the fridge.
Clean up was easy, as well. Mostly making sure I got all the little snibbles of turkey wiped off, then wiping it down with a soft, warm cloth. I took the blade off, too, to make sure there wasn’t anything caught behind it, and put it back on securely. (That’s done very well with the locking piece in the center. You turn it to unlock it with your fingers, hold onto the locking thing to move the blade, clean it, or whatever, and then use the holding thing to put it back on and turn the locking piece to secure it again. No touching the sharp part of the blade unless you want to.)
They warned not to use the slicer for over 10 minutes. I think I used it for 5 or less. It made quick work of the two halves of the turkey breast. There is a dial thingie to indicate how thick or thin you want the slices.
It’s all cleaned up and covered again. The sliced turkey is in the fridge. Instead of eating approximately 764 mgs of sodium with the deli turkey as a part of my lunch, I’ll be eating around 71 mgs. :0)
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