9 Ways You Can Grow Your Creativity Using Tips For Food Processor
High quality materials used on the blades. That make the
Chassis heavier which will result in quicker and more
Consistent processing of your meals. A heavier chassis will
Also keep the food from "walking" (you know, that pieces
Of food that stick to the side of the bowl and you have to
Stop and scrape them back in).
Micro serrations on the blade are a big plus and most of
The high end models have them the serrated blades will
hold their edge much longer. If the blades get dull, you
will see your food being pulverized instead of chopped.
Capacity -- now, there is no Special formula , but if it
was my choice I would never go for anything that's under
9 cups. 1 thing to keep in mind is that if you plan to
Enough power for it's capacity is practically non-existent
these days. One thing
To stay away from are the models with the side-mounted
motors. In these models, the motors drives the blades via
a belt. With this design the Amount of things that can go
wrong inside at least doubles. That's why they fail more
Frequently than the ones with the regular design (basemounted
motor).
On the label doesn't indicate that the processor will be better
Motor is 1 thing and the efficiency is something else.
That's why you can compare product of same wattage
Side by side and get completely different results. But how
Could you understand how efficient the motor is? No way to
Know really before you receive it. I know companies and I
Problem in this crucial area. So, You Won't find any of
And wish to go with another one, make another rule of
Thumb -- just go with reputable company. All the big
their models way back in the late 90s.
A feed tube that is wide enough -- forcing stuff in is really
frustrating
Quality of the other materials, like the materials used for
It's not very likely that you'll
Know products and products and brands which use cheap
Reviewed on this website.
Design of the bowl -- apart from width of the tube, I tend to
Straight meet up with the base. The difference this makes is
Distributed rather than getting stuck in the corners of the
Safety -- I check whether the best practices of the safety
designed are in place.
These two are in place and not start unless they are.
I stay away from complicated controls. All you really need
is On, Pulse and Off. The Majority of the time, everything else is
just make up that makes the product much more
expensive.
Added attachments -- I look for processors that have an S
shaped attachment for mincing and pureeing, a dough
blade (plastic) and a slicer disc.
These are the main characteristics that make or break a product.
All the other things that can be there or not, can be a nice
Touch but are neither define the solution nor can be a deal
breaker.
The other features I'm talking about here are:
those smaller nifty cups
touch controls -- I know, know, it looks fancy, but let me
debunk the myth that these are somehow better. This is
How they're designed -- they have the very same buttons, with
less "walk" (this means they react to less pressure). Then
These buttons are covered with plastic just to add that
"wow" effect. The only real positive side to these is that
They are easier to wash.
Slicer that may work continuously. Allow Me to simplify -- this is
A special attachment that lets you slice or shred as
much vegetables as you want without stopping to empty
the bowl. The food is directed into a different bowl as it's
being processed. I believe I've used that thing once or twice.
Continuous feed slicer/shredder. This is an extra
Attachment that lets you slice or shred as many
vegetables or as much cheese as you want without having
to stop and empty the bowl. A chute directs the processed
Food into another bowl instead of depositing it in the
integrated work bowl.
What if my blades wear out in time -- there's no "if" here,
They'll wear out. Any Excellent good processor will outlast
the edges of it's blades. When you see signs of low
performance in you processor, just get new blades. They
Carry them in kitchen shops or you can order them from a
manufacturer. To date I am surprised at the number of
People that actually think that the conclusion of the blades is the
end of the food processor.
Maintenance of your food processor
Just don't overdo it. Chances are that this will not be the
Case unless you are a high end chef in a busy restaurant. I
wash mine under the shower using cold water, because
any heat affects the edges. If you've been processing
Something which sticks to the bottom and even a shower
spout is not doing the trick, wash it in your dish washing
machine using minimum temperature settings. If you don't
Own one, just leave if filled with water for a while and then
use the shower.
What doesn't it do?
One those things that you would expect it to do well and it
doesn't are mashed potatoes. It does mash them but in a
way that gives them a certain gluey quality -- no good.
Also, I don' like to use the food processor to make cakes
that depend on some air getting into the batter, like
sponge cake or anything with egg whites snow. It seems
like the space inside is too confined to let enough air in --
again, not very good.
Thus, let us take a step back and regroup. I've told you what
To look for in a food processor, at least what I look at in
my reviews.
Now, to simplify things, let me propose 3 simple
Questions you need to ask yourself before you receive a food
processor:
What do you really need? A multi-function? Just a
chopper? Just a bender?
Have you got the room in your kitchen for the one you
have your eye on
How much are you prepared to spend?
Personally, I firmly believe that investing in a quality
Appliance is the best way to go. Believe me, I know how
The inexpensive ones are made and I know for a fact that, with a
Jungle that's the internet, there are cheap knock offs
Posing as the actual thing. So, if something seems like it's to
good to be true, it probably is.
Again, you will see no such products on this site. I
know the industry inside out and I'll never review or
recommend any shady products.
Chassis heavier which will result in quicker and more
Consistent processing of your meals. A heavier chassis will
Also keep the food from "walking" (you know, that pieces
Of food that stick to the side of the bowl and you have to
Stop and scrape them back in).
Micro serrations on the blade are a big plus and most of
The high end models have them the serrated blades will
hold their edge much longer. If the blades get dull, you
will see your food being pulverized instead of chopped.
Capacity -- now, there is no Special formula , but if it
was my choice I would never go for anything that's under
9 cups. 1 thing to keep in mind is that if you plan to
Enough power for it's capacity is practically non-existent
these days. One thing
To stay away from are the models with the side-mounted
motors. In these models, the motors drives the blades via
a belt. With this design the Amount of things that can go
wrong inside at least doubles. That's why they fail more
Frequently than the ones with the regular design (basemounted
motor).
On the label doesn't indicate that the processor will be better
Motor is 1 thing and the efficiency is something else.
That's why you can compare product of same wattage
Side by side and get completely different results. But how
Could you understand how efficient the motor is? No way to
Know really before you receive it. I know companies and I
Problem in this crucial area. So, You Won't find any of
And wish to go with another one, make another rule of
Thumb -- just go with reputable company. All the big
their models way back in the late 90s.
A feed tube that is wide enough -- forcing stuff in is really
frustrating
Quality of the other materials, like the materials used for
It's not very likely that you'll
Know products and products and brands which use cheap
Reviewed on this website.
Design of the bowl -- apart from width of the tube, I tend to
Straight meet up with the base. The difference this makes is
Distributed rather than getting stuck in the corners of the
Safety -- I check whether the best practices of the safety
designed are in place.
These two are in place and not start unless they are.
I stay away from complicated controls. All you really need
is On, Pulse and Off. The Majority of the time, everything else is
just make up that makes the product much more
expensive.
Added attachments -- I look for processors that have an S
shaped attachment for mincing and pureeing, a dough
blade (plastic) and a slicer disc.
These are the main characteristics that make or break a product.
All the other things that can be there or not, can be a nice
Touch but are neither define the solution nor can be a deal
breaker.
The other features I'm talking about here are:
those smaller nifty cups
touch controls -- I know, know, it looks fancy, but let me
debunk the myth that these are somehow better. This is
How they're designed -- they have the very same buttons, with
less "walk" (this means they react to less pressure). Then
These buttons are covered with plastic just to add that
"wow" effect. The only real positive side to these is that
They are easier to wash.
Slicer that may work continuously. Allow Me to simplify -- this is
A special attachment that lets you slice or shred as
much vegetables as you want without stopping to empty
the bowl. The food is directed into a different bowl as it's
being processed. I believe I've used that thing once or twice.
Continuous feed slicer/shredder. This is an extra
Attachment that lets you slice or shred as many
vegetables or as much cheese as you want without having
to stop and empty the bowl. A chute directs the processed
Food into another bowl instead of depositing it in the
integrated work bowl.
What if my blades wear out in time -- there's no "if" here,
They'll wear out. Any Excellent good processor will outlast
the edges of it's blades. When you see signs of low
performance in you processor, just get new blades. They
Carry them in kitchen shops or you can order them from a
manufacturer. To date I am surprised at the number of
People that actually think that the conclusion of the blades is the
end of the food processor.
Maintenance of your food processor
Just don't overdo it. Chances are that this will not be the
Case unless you are a high end chef in a busy restaurant. I
wash mine under the shower using cold water, because
any heat affects the edges. If you've been processing
Something which sticks to the bottom and even a shower
spout is not doing the trick, wash it in your dish washing
machine using minimum temperature settings. If you don't
Own one, just leave if filled with water for a while and then
use the shower.
What doesn't it do?
One those things that you would expect it to do well and it
doesn't are mashed potatoes. It does mash them but in a
way that gives them a certain gluey quality -- no good.
Also, I don' like to use the food processor to make cakes
that depend on some air getting into the batter, like
sponge cake or anything with egg whites snow. It seems
like the space inside is too confined to let enough air in --
again, not very good.
Thus, let us take a step back and regroup. I've told you what
To look for in a food processor, at least what I look at in
my reviews.
Now, to simplify things, let me propose 3 simple
Questions you need to ask yourself before you receive a food
processor:
What do you really need? A multi-function? Just a
chopper? Just a bender?
Have you got the room in your kitchen for the one you
have your eye on
How much are you prepared to spend?
Personally, I firmly believe that investing in a quality
Appliance is the best way to go. Believe me, I know how
The inexpensive ones are made and I know for a fact that, with a
Jungle that's the internet, there are cheap knock offs
Posing as the actual thing. So, if something seems like it's to
good to be true, it probably is.
Again, you will see no such products on this site. I
know the industry inside out and I'll never review or
recommend any shady products.
留言
張貼留言