Thanks a lot!
> Definitely a find for $5. I LOVE my FP, but it there is a bit of a
learning
> curve. I use mine primarily for dough making. In fact, I just got a new
> Wolfgang Puck FP a couple weeks ago for my birthday. It reacts a bit
> different than by old Braun FP. With the Braun, I could add the liquid in
a
> steady stream and a dough ball would form. With the new FP, if I don't
> start by pulsing the machine a few times, the liquid seems to pool near
the
> blade, making a very wet dough around the spindle, with a lot of flour
near
> the outside of the bowl. When the outside flour does incorporate, the
dough
> is too sticky and stalls the machine - all 900 watts. After a couple
> batches, I adjusted my technique and now have no problems.
>
> One thing to keep in mind is that you can quickly raise the temperature of
> the dough with the friction produced by the blade. That's why it is a
good
> idea to limit kneading to about 1 minute. In "How to Cook," Julia Child
> suggest stopping the machine after the dough comes together and letting it
> rest before turning the machine back on to knead. This lets the dough
> hydrate more evenly and lets it cool. I don't do it this way myself and
> don't have any problems.
>
> You might browse the cookbook section of a large bookstore. They will
have
> a section called "appliance cooking" where there should be some books on
> using food processors.
>
>
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