Your most sinewy cooking multitool is probably abandoned underneath your counter . Maybe you dot if off sometimes , possibly you do n’t . But the next time you prep dinner party , take a moment toreconsider the food processor .
Mark Bittman did just thatin the NY Timesrecently , and give thanks good . Because while I ’ve processed some food in my day , I ’ve never in truth appreciate the versatility of a Cuisinart :
The nutrient processor put back the whisk ; the pastry ship’s boat ; the tolerate mixer ( for which there are still some uses , but only if you ’re a dedicated bread maker ) ; the mandoline ( which , to me , continue a fine alternative to the food processor for lowly quantities ) ; the mortar and pestle , which , no matter how adorable , quaint and authentic , is perhaps the most labour - intensive , archaic and execrable set of tools in the kitchen ; and , perhaps most importantly , the grater .
Food mainframe ’s are n’t flashy ; they do the yeoman ’s workplace in the kitchen . And while it may find like betray not to scrape by hand , there ’s nothing improper with embracing the fact that a thirty - year old engineering can do it better , faster , and with less risk of knuckle - come up .
And they ’ve only continued to germinate . Today’sfood processorscan knead dough , plow nesting stadium , admit adjustable sliding magnetic disk , and motors that just do n’t chuck up the sponge . They can make anything from mayonnaise to corn meal to home - ground poulet meatballs . They ’re more than just hymeneals register fodder . They ’re counter top prep chef that do n’t call in crazy .
Better eat through technology does n’t always stand for brandish of molecular gastronomy . Sometimes it means giving a craftsman the sharpest cock . [ NY Times , Photo cite : Andrew Scrivani ]
CookingKitchen convenience
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