Food Processor – Just The Thing You Require In The Kitchen Area


By now, everyone knows I love anything that will make preparing food easy, fast and simple. One of the kitchen appliances that I frequently use is the food processor. In 1971, a man named Pierre Verdon created the first ever food processor and in 1973, Carl Sontheimer revealed an improved version of it. I really appreciate this device so much because it has transformed the manner of food preparation. It has saved many hours, scraped knuckles and fingers. Remember those old hand graters? Anyone that has ever used one knows how time consuming and dangerous those things were. Vegetables, nuts, cheese, what else? These I’ve tried on the hand grater before and even many to mention. It was every woman’s dream to have one in her kitchen, and that included me. So, as the time arrived when it came out in the market, I had to have one for Christmas! Ever since then, I always had one. It is situated above the counter so whenever I had to prepare food for my family, I can easily whip up something for them. Mr. Verdon and Mr. Sontheimer, bravo!

What do you call an electrical device used in the kitchen that can produce sometimes uniform outcomes after chopping, shredding, slicing, grinding, dicing, pureeing, mixing and kneading? It’s a food processor. Food processors differ in dimensions and use interchangeable blades and disks depending on what needs to be done, if you want it sliced, grated, or chopped. All it takes is your multipurpose food processor and a little bit of time to serve your delectable creations – the salsa, soup, pasta, enchiladas, cookies and the well known hummus.

My family loves cheese, so most of the food I prepare are mixed or topped with or have cheese like my grilled cheese sandwiches, that’s why I use the grater often. It just seems to melt better and faster that way. Sometimes I will buy a large quantity of cheese, grate it when I get home and then freeze some. Often my dishes include an abundance of breadcrumbs – seasoned with my desired tangy flavor and olive oil and squashed completely in the food processor. And just like cheese, I freeze some, too, that way I always have it on hand.

In time, you’ll be able to hone your own method of meal preparation – more briskly and like a professional cook. Follow manufacturers suggestions on safety and never ever put your fingers near moving blades. The idea about soft foods, such as cheese, chocolate, and a few meat, they tend to get mushy and we don’t want that, we just want it thinly sliced. My technique is freezing it first then putting it in the processor. I’ve learned that from my many years of trial and error. The food becoming solid makes it easy for the processor to slice through it. Vegetables are cut uniformly so that when it is placed on the casserole or potpie, it looks consistently attractive. Egg whites and cream in the processor, wrong move! I’ve learned that the hard way. The processor is just not equipped with the right speed to attain that preferred frothiness. Do the dry ingredients first before the moist ones and only put small portions of liquid according to the capacity of your processor. It has to be rubber, your spatulas. You need that to clean out the entire bowl of your chopped, sliced, grated, or whatever you had inside the processor.

Have your cabbages, carrots and bell peppers ready for shredding. When they’re done, blend in the mayonnaise and salt and pepper. Your coleslaw is finished! You might want to add some sweet pickle juice in the mixture. I’ve tried it with my mom’s recipe, it’s luscious!

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