Slaw chopping

Discussion in 'Food & Cooking' started by trakk, Jun 2, 2014.

  1. trakk

    trakk

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    I've been trying to figure out how best to chop slaw so it has a uniform, fine look and feel like what's pictured. Ideas? Maybe mandolin slice then through one of those press choppers like for tomatoes or potatoes? THANKS!
     
  2. brianshaw

    brianshaw

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    For what kind of quantities?

    I don't like that style of slaw but muy family does.  I use a sharp chef knife and just spend the time slicing and slicing.

    There must be a machine used by commercial folks but I don't know.  There are enough people making this style slaw in large quantities so they can't possibley be chopping by hand.  Buffalo chopper, perhaps?
     
  3. chefedb

    chefedb

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    This looks like it was chopped in a Buffalo type machine
     
  4. eastshores

    eastshores

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    If you break it down first into slices, you can use a food processor to pulse it into a fairly even texture. What you pictured is essentially "minced" .. so a very fine chop. You can do that with a knife but honestly if you are doing more than a few servings I can only imagine using a food pro.
     
  5. koukouvagia

    koukouvagia

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    A food processor?
     
  6. chrisbelgium

    chrisbelgium

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    Sorry trakk, but is that really a slaw you're trying to make? Looks more like a tzaziki.

    For making a slaw, I want to see leaves and I prefer to cut strips nearly always this way; half or quarter lengthwise. If you cut quarters, you will be able to remove tough or bitter cores easily. Then cut at an angle into long strips. Cut as thin as you like. Be sure to make cutting movements (slide your knife though) and not to chop, this will prevent the salads to bruise and turn brown or to turn into an ugly mush. Machinery is out of the question for the same reason. dressing goes on at the very last minute, also for the same reason.

    Here's an example how I cut for a slaw, using Belgian endives;

     
    Last edited: Jun 3, 2014
  7. mike9

    mike9

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    Grinder with your largest die maybe?  We use to make slaw in the Hobart with the buffalo blades and it was pretty uniform. 
     
    Last edited: Jun 3, 2014
  8. lagom

    lagom

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    how about an old fasshioned box grater, works for me just fine.
     
  9. chefedb

    chefedb

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    This is Belgian Endive not green cabbage . I think he was chopping cabbage. If  endive were put in machine 95% chance it would turn dark.
     
    Last edited: Jun 3, 2014
  10. chefbuba

    chefbuba

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    Use the cheese grater attachment on your food processor.
     
  11. brandon odell

    brandon odell

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    Second that. Buffalo chopper for big quantities, shredder attachment on food processor for smaller ones.

    Personally, I don't like that texture of slaw. I like mine sliced.
     
  12. tweakz

    tweakz

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    .
     
    Last edited: Oct 27, 2014