Food processor recommendations?
mushcreek
6 years ago
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Comments (20)
Rita / Bring Back Sophie 4 Real
6 years agojwvideo
6 years agoRelated Discussions
food Grinder vs. Food processor
Comments (21)Solid state Kitchenaid mixers were introduced in 1978 (the K45SS and the K5SS). In 1986 the line was sold to Whirlpool and all the Artisan, Classic etc. mixers sold today are basically the same models as made in 1986 (some improvements and efficiencies in the machining but anyone who has an old "original" K45SS or K5SS can repair it using today's parts). The Pro line was developed as something entirely new so it doesn't have the same history, but the company has worked very hard to upgrade and improve the model since its inception. There was a period of time when people were having a lot of trouble with their Kitchenaid mixers and the company had to work very hard to restore the reputation of the product. That's when they instituted the one-year no-questions-asked full replacement policy. It's still the best guarantee in the business (my opinion). I'm not convinced the old Hobart mixers are inherently superior to the Kitchenaids made today. I think there's a lot of mythology attached to the brand, but my take on it is people have trouble with the newer mixers because they ask them to do more than they were designed for, especially kneading bread. 50 or 60 years ago women (and it was women in the home kitchen) fortunate enough to have mixers used them for cakes, cookies, meringues, whipped cream, etc. They didn't use them for bread dough, which was generally kneaded by hand. My MIL baked 4 loaves every other day and her old Dormeyer never saw the dough. There's a lot of discussion on The Fresh Loaf about people who burn out their mixers with stiff doughs mixed at speeds higher than the recommended "2" setting. Bread is not the KitchenAid's strong point, though you can mix a perfectly fine one or two-loaf batch or autolyse a portion of a bigger recipe and finish by hand. For bread the Bosch (stiff doughs) or the Ankarsrum/Electrolux Assistant/Magic Mill, etc. (wet doughs) are more suitable. Getting back to the original discussion, the two attachments I use most often on the KA are the grinder and the colander/sieve. The colander/sieve is wonderful, but you have to purchase a vintage one and the K5 is the biggest mixer one will fit. Why the company doesn't offer a new colander/sieve for the 6 quart I do not know. The Viking/Cuisinart/De Longhi (all the same machine) did have a colander/sieve attachment available. I use the shredder attachment less frequently, but I do use it, and even though I have a 14-cup Cuisinart, I prefer the shredder attachment because I find since the mixer is already on the counter, it's less fuss for me to use. Just one of those individual quirks we all have. Carol...See Morebest food processor/blender for pureeing ice?
Comments (8)I heard that the Ninja Prep Professional received a really good review and it is only $60. So I went and bought one at Lowe's and we have been really happy with it. Makes snow with no problem. This link at Amazon shows it for $53 with $12 shipping: Ninja Master Prep Professional Blender, Chopper and Ice Crusher: More Power & 2 Times Faster Works great but I don't know how long it will hold up. There is a 1 year manufacturer's warranty....See MoreFood Processor
Comments (11)I also have a Cuisinart, and a small 1 or 2 cup one. Easy to get out the smaller one, but since I have a very small kitchen the only place I can keep the Cuisinart is in a lower cabinet. It's heavy and a pain to get out, but I do use it for often for baking, scones in particular. From other forums I've read, the important thing is to make sure what you get has a large enough capacity for the tasks you'll be using it for, i.e. do you make bread or anything else where you would use multiple cups of dry ingredients? They can be a great time saver. Oh yes, I can also attest to the sharpness of the blades!...See MoreFood Processor recommendations
Comments (23)I use the cuisinart for pie crust....I put the butter in frozen!! I always keep a pound of butter in the freezer for such things. I cut the stick lengthwise and then crosswise into cubes, zap the flour and salt, add the frozen butter and zap zap zap in bursts....but I add the vodka andw ater in a bowl, mixing with a fork. I have become a devotee of vodka pie crust. And I do tomatoes for salsa...just put about 2 inches in the bottom of the bowl, and zap zap zap. Then for the psppers, I put them down the feed tube with the motor running...when I get so many in there that they are not sticking to the sides of the bowl and out of the way of the blade, I empty the bowl and start again. Sometimes, for salsa, I will quickly cut a pepper into strips and use the 4 mm slicing blade...if i have dirtied the the thing for the tomatoes, I figure I might as well do it all in there. Linda C...See Moremushcreek
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