Update #1: I tried slicing a frozen log of cookie dough that had been out for maybe 5-10 mins at room temp in a food processor and this is what I got:
Kind of a mess, and tough to separate the slices from each other. I wouldn’t try this again.
Update #2: I tried the deli slicer on frozen cookie dough that had been at room temp for ~15 mins (I wanted to try straight-from-freezer, but got distracted 😄).
Results: the deli slicer made a single slice pretty decently, but any subsequent slices (ie - pulling the tray back and pushing again) was not happening. I got a lot of partial slices and build-up of dough. There was far too much friction and I had to turn the machine off and reposition the log of dough every time. Here’s a pic:
I suspect it would’ve been MUCH better had it not thawed. I’ll try it again.
Given the friction problem, I wonder how cheese gets sliced so thinly. Any tips to getting something like fontina or havarti sliced thinly and cleanly?? I know it’s possible... but how?!
