New Processor

[Isaac]

Well I just had to announce I picked up a 14cup Cuisinart food processor today. Ive always wanted a Cuisinart, but not sure Ill really get the most out of it. I needed a processor today for some baking duties with my sister, and we ditched the 2 cup capacity one we were taping together. If anyone has suggestions on getting the most of my processor, do tell.

 

[Edcculus]

You can really do all kinds of stuff with one. It comes with a beater blade which is good for making smalle amounts of simple doughs. The slicer/shredder attachment is great for slicing onions, potatoes etc. The shredder part is awesome for eating through large amounts of cheese you need shredded. There are also plenty of recipes you can make. I make fresh humus about once a month in mine. You can also make your own bread crumbs from old stale bread. Pesto is another good one. You can even manage mayonaise. Check out the recipe book that came with it for other ideas on how to use it to its full potential.

 

[Isaac]

Well I have been doing a bit of research on the internet. Seems this is good for doughs of various types. I have a wonderful kitchenaid mixer, and I had always used. I suppose ill start giving this a go. Im probably going to use it for buttermilk biscuits in the morning.

I see often that people are using the chopping blade rather than the dough blade when they actually make does. Is that what most of you do here?

 

[mretzloff]

I see often that people are using the chopping blade rather than the dough blade when they actually make does. Is that what most of you do here?

No. You want the dough's ingredients to be mixed and then formed into a ball, not sliced apart.

 

[Phog Allen]

If you insist upon making scones(biscuits here in the States) with a processor, use the chopper blade and ONLY pulse the butter, or whatever fat you are using, into the flour mixture. It should resemble coarse crumbs, not homogenised dough. Then add your liquid and ONLY pulse it in as well. In fact, I would stop the pulsing when it shows the first signs of making a dough. Then pour it out onto a floured surface and finish off there by hand. Hope I am not insulting your intelligence with all that. I suspect you know what to do scone mixing but many folks run into trouble with tough scones and overworking is the usual suspect. BTW, great score. A Cuisinart is on my list. I am envious.

Regards, Todd