so I'm trying to make some beef tendon chips I've got the stage where i need to slice them like pic related, what does /ck/ think is the best way to go about this knife, slicing side of a box grater or some other technique?
>>7147675
ideally, freeze and use a deli slicer.
>>7147695
yeah I figured a deli slicer might have been the way to go I'll just have to work around using a sharp knife. It's gelatinous enough that once cooled in the fridge after pressure cooking that it doesn't need to be frozen.
Katsuobushi kezuriki. Its a mandolin/wood plane kinda thing that you use to shave bonito into flakes. Look it up and find the most adequate alternative. Asian markets often have dirt cheap mandolins.
>>7147675
Mandoline.
>>7147684
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>>7147675
I've never heard of beef tendon chips. sounds like some good eatin'. I'm a huge fan of beef tendon.
>>7148016
It freaked me out as well almost put me off making them
>>7148016
They are supposed to turn out like chicharrones after this i need to dehydrate them and then chuck in oil for a couple of seconds
>>7147945
Thanks I'll have a look next time I have a go. I have to go to the Asian part of town to get the tendons anyway. I tried with a knife already and I think I fucked this batch already but I'll continue on and see what happens
>>7147684
it looks like a 3d model's polygons
>>7148064
Well as expected the thick cuts didn't work out 100%, outside puffed up but the inside didn't work and the cooking process was quite violent. Edges still tasted good and had great texture, I'll call it proof of concept since i was sure i even pressure cooked them correctly and by a deli slicer i saw for $40 for next time
>>7148064
>I think I fucked this batch already
:(
You need knife skills or a mandoline/benriner.
>>7148476
this is what i saw i was looking for a mandolin since this place has good cheap kitchenware http://www.kmart.com.au/product/stainless-steel-food-slicer/765801. What do you think of the specs?
