Go for a Spin
by Chef Mark R. Vogel

The food processor is a versatile and expedient device that can be found in almost any serious cook’s kitchen, and indisputably in every professional one.  It’s one of those gadgets that make us wonder how we ever fared without them.

And while they seem so indispensable and workaday, in actuality they’ve only been in American households since the 1970’s.  Invented by a Frenchman, they first came into commercial use in 1960.  But they weren’t introduced to the North American domestic market until 1973.

We all know the old cliché:  “They can put a man on the moon but they can’t………”  Well, it does seem kind of weird that man was capable of walking on the moon before American home cooks were whizzing their onions electronically.

When choosing a food processor, as with most products, it’s worth the additional money to procure high quality.  Superior food processors are heavier, sturdier, have stronger, more reliable motors, and sharper blades forged from better steel.  Pricier models usually offer an array of blades to allow a greater range of cutting/chopping sizes.

Some also come with a mini bowl which can be inserted into the larger one, along with a diminutive blade for performing small tasks.  This latter feature is very handy.  In fact, if your food processor does not come with an insertable, bantam sidekick, I strongly recommend you acquire a separate mini processor.

Quite simply, a small bowl and blade will process limited quantities more proficiently.  Mini processors are especially good for grinding a meager amount of spices or producing a few servings of a salad dressing.

Limitations

While most people appreciate the time and labor that food processors save, they do have their limitations.  First, they don’t handle liquids as well as solid or semi-solid concoctions.  The more fluid the medium, the better off you are with a blender.

Second, they don’t always process uniformly.  Sometimes part of the food is finely minced while sections further from the blade exhibit larger pieces.  This can be mitigated by not overfilling the processor, intermittently pulsing it as opposed to continuous motion, and scraping down the sides between pulses.

Pulsing

“Pulsing” the food refers to a mechanism on virtually all food processors whereby you can briefly spin the blade by holding down a spring loaded button that disengages upon release.  This is in contrast to the standard buttons that when engaged create constant operation.

Based on the target dish however, the inconsistency of the food may not be an issue.  For example, if you were chopping items for a soup that will eventually be pureed, some variation in size is academic.  However, if your food preparation requires a higher degree of perfection or aesthetic uniformity, then cutting everything by hand is the only way to go.

Finally, food processors have a tendency to pulverize items.  Food can be rendered somewhat mushy as opposed to a chef’s knife which can create finely minced pieces that maintain their structural integrity, albeit at the expense of more time and labor.  The pulverization factor can be alleviated somewhat by again, intermittent pulses.

Should I Process or Cut By Hand?

Of course, depending on the recipe in question, homogenizing the ingredients might be the goal, such as when making a mousse.  On the other hand, overworking certain ingredients can alter their taste.

Case in point:  there is a distinct difference in taste, (and texture), in salsa made in a food processor vs. salsa produced by chopping every ingredient by hand.

Another poignant example is fresh herbs such as cilantro, parsley, or basil.  Their “processed” counterparts can’t compare with the hand cut. Onions, while OK to cut with the processor’s slicing blade, tend to lose something when chopped with the regular blade.

Despite the aforementioned limitations, food processors remain ideal for numerous preparations.  Here’s a list of very common uses, which certainly isn’t exhaustive.

Slicing, Chopping, Grating & Shredding

The first and foremost use of a food processor is to chop and slice.  As stated, various blade attachments allow for different sized cuts.  There’s usually blades that grate and shred as well which is extremely handy for grating and shredding cheese.  If you have a sizable amount of ingredients to fabricate and perfect uniformity is not an issue, nothing beats a food processor’s primary function.

Dressings

Place all the ingredients for the dressing except the oil in the processor first.  Attach the lid with an opening that allows for the pouring in of liquid.  Whiz the base ingredients first and then slowly poor in the oil in a steady stream until everything is emulsified.

Making Dough

This is so much better than using a dough cutter or a fork.  Add the flour and any other dry ingredients (such as salt, baking soda or powder, sugar, etc.) and give it a quick pulse.  Add the butter or shortening and pulse until the desired consistency is achieved.  Then add the fluid in small increments, gently pulsing, just until the dough comes together.

Grinding Meat

Making your own ground meat is a good idea on so many levels.  First, if you’re a germaphobe, homemade ground beef is safer.  Not that standard ground beef is dangerous but if you have a need to push the food safety factor to the nth degree, then grind your own.

Second you have complete control over what types of meat will comprise your admixture.  Supermarket ground meats can be an amalgamation of every miscellaneous scrap lying around the meat department.  By purchasing whole pieces of chuck, sirloin, round, etc., you can tailor your recipe exactly.

Finally, buying meat whole and grinding it yourself will produce a fresher, better flavor.

A meat grinder, either an old-fashioned hand-cranked model or the kind that attaches to an electric mixer, is the best tool for the job.  But it can be done in a food processor.  You must be careful to pulse it gently so you don’t obliterate the meat and create a paste.  Cut the whole meat into manageable chunks first before adding it to the processor.  It will process more smoothly and consistently than one large piece.

Mousses, Pates & Spreads

Now here’s where we want to pulverize ingredients into a smooth puree.  A food processor excels for these spreadable comestibles.  These items can vary a great deal in terms of their ingredients and procedural order.  Simply follow your particular recipe.  Here you don’t need to pulse gently.  However, don’t overfill the bowl and definitely scrape down the sides once or twice to ensure everything is fully incorporated.

Making Spice Mixtures

If your spice mixture must be very finely ground, then an actual spice grinder will likely do the best job, especially for small amounts.  But for a slightly coarser grind, especially a larger quantity, a food processor is adequate.

I like to make my own ground hot pepper that I either add to food as is, or mix with oil to produce chile oil.  I place a large handful of dried chiles in the processor and whiz them until ground.

Where To Look & Buy

You can find expensive and less expensive food processors just about anywhere. If you are interested in shopping online or just checking out what’s available, I suggest you go to my Reluctant Gourmet Amazon Store. Thanks

Related Topics

Choosing a Food Processor

Choosing a Blender

The Advantages of Owning a Kindle In the Kitchen

Just a couple more shopping days before Christmas and for those of you who are looking for a fun gift to give your favorite home cook, the Kindle may be something to think about. It’s one of the more popular gifts being given this year. Yes, it’s popular with those who like to read books, magazines and newspapers but what about us cooks?  Are there really any advantages to owning a Kindle and using it in the kitchen. I think so and here’s why:

More and more people are turning to e-book readers as a way to streamline they way they buy and enjoy books. Although many individuals find that there simply is no way to replace the feel of paper turning in your hands, sales of e-book readers like the Amazon Kindle continue to grow.

The reasons are obvious: It’s lightweight, portable, and can contain literally thousands of books on file. For readers, this is a great way to increase bookshelf space. For cooks, there are even more advantages. Using a Kindle in the kitchen allows you to have access to hundreds of cookbooks within minutes, and all at the touch of a button.

What is a Kindle?

The Kindle is Amazon’s version of an e-book reader. Although there are other options on the market (most notably from Sony and Barnes & Noble), Kindle was the first one to make a real splash on the market. It is small (about the size of a paperback novel), thin, and lightweight. Much like an overgrown iPod, it is an electronic device that requires some care and charging.

However, unlike most electronic devices, its screen simulates the real ink of printed books, so there is no strain on the eyes, and most people can’t tell the difference between the screen’s words and printed words. “Pages” are turned with the click of a button, and the Kindle can connect to the Internet for immediate book purchase and download.

The Kindle can also store music, and has a read-aloud feature much like a book on tape. It is available in two primary formats: the original 6-inch screen and a larger, more newspaper-friendly Kindle DX, with a 9.7-inch screen. Most of the books you purchase for the Kindle are less expensive than what you can expect to pay for paperback or hardback versions.

Kindle Features for the Kitchen

Although the Kindle wasn’t specifically designed for use in the kitchen (if that was the case, it certainly wouldn’t be white!), a number of its features have immense value for use in the kitchen.

•    File Size: The Kindle can hold thousands of books, including cookbooks. Whether this includes e-book cookbooks that you buy or files that you convert from your own computer, the result is one small, portable space to store all of your favorite recipes.

•    Annotation Features: The Kindle allows its users to take notes and make “bookmarks” of pages. You can flag favorite recipes, note changes you’ve made to the original recipes, and even keep a permanent record of tricky conversions. Because the notes are made right on the files, they will never get lost or misplaced.

•    Wireless “WhisperNet”: The Kindle can connect to the Internet from almost anywhere a cellular connection can be made. It is an internal device, so you don’t have to pay for a network or have wi-fi in order to tap into this feature. It allows you to browse and purchase books directly from your Kindle (via Amazon.com), and you can download and start using them immediately. Although you can connect to other websites, the Kindle isn’t really designed for it, so it can be difficult to look at other cooking sites on the screen.

•    Additional Features: The Kindle also has a number of features to make reading easier. You can increase the text size so that it is most comfortable for you. You can choose the audio feature, which will read aloud the text (including recipes) right to you. There is also the ability to view and zoom in to pictures, though the images will be in black and white, and can be somewhat grainy compared to the glossy, magazine-style pictures we’ve come to expect from cookbooks.

Despite the drawbacks, these features add up to an incredible tool in the kitchen. There are almost 900 cookbooks currently listed on the Amazon site for use with the Kindle, including the more popular ones from Food Network celebrities and current diet fads. (Don’t worry – the Joy of Cooking is on there, too!) You can also put your favorite recipes into Word documents on your own computer and have them transferred to files that are compatible with the Kindle. It is a great way to organize your recipes so that they are all available at the touch of a button, and in one convenient location.

Using a Kindle in the Kitchen

Of course, like any electronic device, the Kindle is somewhat fragile. If you plan on using it in the kitchen, where food and liquids can threaten damages, you might want to consider a stand or even a protective cover that will keep it out of the heavy spill zone.

A Kindle provides a great way to streamline the way you cook and use recipes. If you have limited space to collect the cookbooks you want, are looking for a great organizational tool, or find great value in getting new recipes at the touch of a button, the Kindle could be right for you. And while that cake cools or your stew simmers, you can sit back, relax, and read the latest New York Times Bestseller.

If you’re like most people, you spend plenty of time in your kitchen making meals for you and your family. And in most of my friend’s kitchens, including my own, there is a counter TV or access to a television in the attached family room. Yes, they are great for watching ballgames or keeping up with your favorite soap while whipping up a batch of tomato sauce, but there are also a number of other benefits to having a large flat screen television right in your very own kitchen.

Kitchens come in different sizes and shapes, and there’s never enough counter space for all of the things you need to have on hand. You’ve got pots and pans, recipe cards, canisters, and of course, some crazy and colorful cookies jar taking up entirely too much space.

At the same time, many kitchens also have too much wall space to decorate easily. It’s hard enough to come up with ways to liven up your living spaces, but a theme for your kitchen can become overdone in a hurry. You could find another picture of a rooster or a cartoon chef to paint on the wall, but now there’s a better option.

Instead of more would-be art, why not add some entertainment to the space with a flat screen television? They come in so many sizes that your only limit is the amount of space you have on your wall.

Technology in the Kitchen

A flat screen TV on your wall may seem like an indulgence, but really, it has so many uses. You can cook along with television chefs as you create meals and desserts in your own kitchen. Add a DVR or DVD player, and you can record, pause, and re-watch as many times as you need to master all of their tricks.

Not only that, but with a large screen you’ll be able to see their moves and recreate their tips so much more easily than with a bulky counter top television. You can bring Bobbly Flay or Ina Garten right into your kitchen big as life.

If you still have one of those under-the-counter sets alongside of your AM/FM radio and electric can opener, now is the time to upgrade and give your cabinets the respect they deserve. A flat screen television will have better quality, be easier to see, and add some panache to your cooking space.

Technology now also lets people hook up their computers to televisions. Imagine finding fabulous new recipes online, saving them to your computer, and pulling up the recipe in living color right on your flat screen television. You’ll be able to read the print with ease, and won’t have to hunt for pesky reading glasses that will only be steamed up over the pots on the stove, anyhow. Plus, you’ll have the added incentive of being able to examine photos of the completed dish that you can measure your success against, morsel by morsel.

Wireless Technology Built Right In

Some of the new television models are building WiFi right into the sets. New technology available through LG Electronics offers you access to streaming movies, cooking videos, and other entertainment right through the Internet and onto the screen.

By tapping into their NetCast Entertainment Access, which offers access to the Internet without the need for additional equipment, you won’t have to find the show playing on a cable channel or rent a video - it will be available at your whim, right in the comfort of your kitchen. You can find cooking videos from YouTube or The Reluctant Gourmet that show you the intricate details of deboning a fish or mastering soufflés without forcing you to squint to make sense of the images on a tiny, outdated screen or cookbook.

Having Fun in the Kitchen

If you are already familiar with your recipes or techniques, you may not need to display instructions or videos on the flat screen television. Instead, you can use the TV to catch up on the news or your favorite shows—or, if you tap into LG’s technology, you can get movies streamed instantly from Netflix.

Time is that precious thing almost no one seems to have enough of, which is why “multitasking” in the kitchen is one of the hottest new ways to stay current with your television needs while attending to things of a more culinary matter.

Keep up with national and world news while prepping for dinner. Watch and listen to classic rock bands, don’t miss a minute of the Phillies or your favorite team in the playoffs. For years I used to run to the kitchen during breaks in the game to make myself a sandwich. Now I can cook a whole meal and not miss an at bat or touchdown drive.

There are so many reasons to have a flat screen TV in your kitchen that it’s becoming more mainstream to see everything from screens built into the refrigerator to large flat screens mounted on a convenient patch of wall space. From cooking help and training to keeping up with your favorite shows, it’s easy to upgrade your kitchen with exciting new options in entertainment and technology.

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