WEBVTT 1 00:00:21.330 --> 00:00:24.660 Cia. I am Chena ca from S Maria Rosie in New York. 2 00:00:25.230 --> 00:00:29.940 I going to show you how to use the Barclay Slicer to slice salami. 3 00:00:29.940 --> 00:00:32.670 A prosciutto. Ciao. Okay. 4 00:00:32.670 --> 00:00:36.720 Slicer with this machine for me is a very natural because I grew up with the 5 00:00:36.720 --> 00:00:38.760 deck in the place where my parents, 6 00:00:38.760 --> 00:00:43.710 they have a restaurant and they have this store where the only machine that 7 00:00:43.710 --> 00:00:45.630 we have, we have a by hand. 8 00:00:46.470 --> 00:00:49.710 So it's very easy for me, 9 00:00:50.010 --> 00:00:54.120 it's important that you're trading very well the machine for to make sure that 10 00:00:54.120 --> 00:00:58.800 machine give it back to you. The great proud look like this way, 11 00:00:59.460 --> 00:01:00.293 how 12 00:01:02.130 --> 00:01:06.420 they other perfection the slice. At the same time. 13 00:01:06.420 --> 00:01:11.340 When you use slice, you need to go straight with the same speed. 14 00:01:11.820 --> 00:01:14.880 Every slice that can, the perfect and the fat. 15 00:01:15.090 --> 00:01:19.470 The blade this way goes so slow. They are cold. 16 00:01:19.980 --> 00:01:23.550 They don't burn the fat to work with a lar, 17 00:01:24.090 --> 00:01:28.410 it's an only because it's beautiful but because it's at the best that you can 18 00:01:28.410 --> 00:01:33.300 find when you slice your pro pursuit or your AMI because you won't ever 19 00:01:33.300 --> 00:01:34.680 respected for your product, 20 00:01:35.220 --> 00:01:40.050 that is the best machine that you can find for to slice the perfect way. You 21 00:01:40.050 --> 00:01:44.490 want to put in the middle the track and the meat pusher 22 00:01:45.030 --> 00:01:49.680 to go down to keep it more strong possible. 23 00:01:50.400 --> 00:01:52.830 And then you start to slice. 24 00:01:56.100 --> 00:02:00.120 Since they don't count if it's a big pieces or small pieces, 25 00:02:00.270 --> 00:02:01.650 the processes are the same. 26 00:02:02.220 --> 00:02:06.060 You put the meat in top of the track, 27 00:02:07.260 --> 00:02:11.520 push the meat pusher and they use 28 00:02:11.520 --> 00:02:13.410 slice. 29 00:02:16.500 --> 00:02:20.100 Slice is a salami. In this case we have a foc Kuna. 30 00:02:20.400 --> 00:02:25.110 Foc Kuna is a super but is a with the pheno seed is a 31 00:02:25.110 --> 00:02:26.490 typical from a Tuscany. 32 00:02:27.960 --> 00:02:32.910 This is made in the US and most of the time when they use L salami you 33 00:02:32.910 --> 00:02:37.860 want to be sliced Martin possible because it's the way that you want to taste 34 00:02:37.920 --> 00:02:42.720 the flavor and the your mouth. 35 00:02:43.500 --> 00:02:47.160 It's important when they use lice and they use serving meat needed to be the 36 00:02:47.160 --> 00:02:51.750 sameness and for that is important that you put the 37 00:02:51.810 --> 00:02:55.320 yup in salami was very consistent, then no move. 38 00:02:55.680 --> 00:02:59.560 So in that the way when the salami after the blade, 39 00:02:59.680 --> 00:03:04.450 they're going perfectly slice in this way and 40 00:03:04.450 --> 00:03:08.500 you want to make sure that Athena every slice the same 41 00:03:11.410 --> 00:03:16.030 because in this way they give the consistency, the flavor, 42 00:03:16.360 --> 00:03:18.100 or every slice in the same way. 43 00:03:18.520 --> 00:03:23.140 There must be feel when you look at the machine, 44 00:03:23.590 --> 00:03:28.120 you need to make sure that she look at you because that make the 45 00:03:28.300 --> 00:03:29.620 machine perfect.