Originally Posted by
BamaVol
I used to want a meat slicer. I still do, but between my other seldom-used tools and Mrs BV’s decorative nonsense cluttering the counters, there’s simply no room. And the cabinets are all overflowing with things I can’t recall until after I need them so don’t bother suggesting that.
As far as the kebab meat spit, I was surprised at how many gyro recipes called for making a meatloaf out of ground lamb and ground beef. Further proof that I don’t need this tool. God forbid I should buy one after the wife has seen those same recipes.
I own a cleaver. Mrs BV counts my fingers every time after I put it back in the drawer. I really shouldn’t be trusted with it.
Lol. A meat slicer I need. I just don't have a big enough area for it (maybe after I actually pull the trigger and do a reno). Whole chunks of meat are a lot cheaper.... I find if I want to do hotpot for example, the pre-sliced stuff is double the price. And my knifing skills aren't that good as a meat slicer. But I know the slicer will earn it's cost back especially during the winter.
As for the spit, it really depends on what you're making. Gyro is in effect, a grilled meatloaf. You can kinda get away with using a broiler if you really have to. But if you're doing shawarma or donair (same thing really), you need some sort of rotisserie. Cutting both up can be done the same way with the same tools. But a vertical spit allows for a different cooking process Just taking chopped up meat chunks and stir frying them isn't the same. Broiling is also different I was actually discussing the difference between BBQ chicken vs. fried chicken with a colleague earlier today. Different flavour/texture profile.