Adam Preble wrote:
> Your results will vary based on the food processor you get. I have the
> 11 cup kitchenaid, which is normally overkill for food for 2 people; but
> I am a nutcase and just like to cook. It dims the kitchen lights when
> it's running!
>
> That being said, even something as automatic as the food processor can
> give different results based on human intervention. I haven't figured
> out what to do for stuff that sticks and spins around after everything
> else is done. Generally, I'm grinding up such a volume of food that I
> just keep adding it in -- ultimately all the stuff spinning around gets
> stuck against the newly-added food and begins to break down.
>
> As for the puree blade, consider the following:
>
> #1 Use the pulse setting. Quick pulses will send the food airborne
> inside, instead of throwing it to the sides. The full setting is kind
> of what you do last.
>
> #2 Add liquid. The liquid will motivate the food to work its way down
> towards the blade from the sides.
>
> #3 Prepare a larger volume. I can't puree half a cup of something in my
> main tub. Most of it gets under the blade and cannot be brought back
> up. With more food, this isn't a problem.

I have some more to add. For the slicing blades, you will get different
results depending on if you push on the food. You will get thicker
slices if you shove it through the blades (with the attachment!). If
you want very thing stuff, let the food casually fall into the blade.
You will want to still hold on to the very top of the food; it will
bounce and be inconsistent otherwise.

There is probably a pastry blade available too. This is a quick way of
mixing butter and flour together to make good pastries. Since your hand
it completely out of the way, you won't be warming it up. Since it's so
quick, it won't have a chance to warm up.