Our food processor also gets a lot of use. If you’re not sure you want one, you could try picking up a used one cheap (which is how we got our first one).
Making pie dough (although I always mix the liquid in by hand), making pesto (we grow our own basil), hummus, superfine sugar, grinding nuts fine, “grated” parmesan (we don’t use the grating disk, just grind it with the regular blade), “grated” mozzarella for pizza topping (again, ground with regular blade), grated carrots for carrot cake (here I use the grater disc)...
I use mine every time! I use it specially for something call sofrito which is a mixture of herbs that brings aroma and taste to my plates. I also use my cuisinart to do everything such as salsa, cookies, and a lot more. My suggestion is for you to get one! now that we are in the world of the cakes, cookies and pastries a cuisinart is the ultimate equipment in your kitchen as well as the mixer and the scale.
I have the 14 cup Cuisnart. I. Cannot. Live. Without. This. Machine. Seriously. Right now Iím suffering from tendonitis of the rotator cuff (swimmerís shoulder), and it makes my professional and personal life so much more easier. I make pie dough, pizza dough, shortbread, scones, biscuits, grind nuts, and process all manner of veggies in my food processor. I even use it to make salad dressings, pesto, and homemade mayo (even Julia Child said owning a food processor was worth it just because making mayo based dressings is so much easier). Iíve even ground my own meat in the the thing for burgers, and have made pates in it.
If you own only one cooking appliance in your kitchen, it must be a food processor. It makes cooking much, much easier (and more fun!).
I have had a large Cuisinart for a number of years and I love it, it’s great for everything from grating chocolate to making nut flours or superfine sugars, and itís great for mixing citrus zest evenly with the sugar for orange, lemon, or lime pound cakes (and if reduces granule size as a bonus when using the creaming method for a pound cake). The only thing I don’t like about it is that for what it does, there is a lot of clean-up involved, so I don’t do anything with it that I can quickly do with some manual tool or mandolin. There are a few things that cut down prep time considerably so much so that I don’t think I could easily do without it, so if you’re on the fence, I’d suggest you get one at your next reward opportunity (birthday, anniversary, Happy Tuesday, etc.). I think it’s hard to imagine how much it will improve your productivity until you have had one a few weeks, even if you only use it for baking.
Thanks everyone for your good advice. One French made Magimix food processor powered with a 1000W French induction motor arrived today. After heaving this package onto the kitchen counter I am beginning to understand why bakers have such strong biceps!
Magimix - proudly French - have been producing these for some 20 years and have resisted the temptation to ship the factory to China. Hopefully I won’t burn out the motor in the first 3 months. It is somewhat smaller in capacity (3 litres liquid - 1.4 kilograms of shortcrust pastry or 1kg of bread dough) than the leading US brand Cuisinart - which is not available here.
So standby you food processor owners I am going to need some help with this.
I have had my Magimix for well over 20 years, Paul, and I use it practically every day for something, from chopping, liquidising or making pastry and I wouldn’t like to be without it. Mine is one of the first models on sale here in the UK, but it does everything I need it to do. I did contemplate updating it but then I found a company selling spare parts via the web and I ordered a new blade and it is working as well as ever! I would advise you to keep it on your worktop, you will more inclined to use it and as you say, they are too heavy to be moving around. Best of luck with it!
I’ve used my cuisinart for bread dough, but I wasn’t very lucky. My food processor is in the Tahoe cabin, and I have more success with pretty wet bread doughs. The few times I tried it it ended in disaster with dough everywhere! I think firmer higher gluten doughs will work better. I think you should try one for this months bake-off!
Love it for pastry dough, cookie doughs, and for shredding and chopping.
Paul, my Magimix came with a dough hook but I have never used it for making bread although I do make All my own bread! I use my Panasonic bread maker for day to day sandwich loaves but I also make sourdough which is fast becoming my favourite! For making sourdough I sometimes start it off in my Kenwood Chef mixer but mostly I knead by hand because I like to feel the consistency of the dough in my hands. I use my Magimix for lots of jobs as Silke does, Chopping, slicing, grating and it is excellent for pastry. Also purees and anything that you would use a blender for. All in all a very versatile appliance which i wouldn’t like to be without!