On Tue, 15 Aug 2006 12:08:21 -0500, notbob > wrote:

>On 2006-08-15, The Ranger > wrote:
>
>> That's a common misconception (specifically espoused by those that can't
>> use the machine properly.)

Okay, this thread makes me think of all the stuff for which a food
processor can be used.

I use mine for slicing a lot of things. I guess I get bored quite a
bit by tedious slicing, especially really thin slices, such as for a
potato gratin, or for cabbage.

I use it for grating, especially when the amounts are larger.

For making bread crumbs out of leftover/stale bread. I hate paying
supermarket prices for bread crumbs, and this is so easy.

For pureeing...especially for things like the salmon mousse from The
Silver Palate.

For making some doughs. I make some really shortbread type doughs in
this...plus the dough for my Parmesan balls. And it is really good
for making the wetter doughs such as for ciabatta...or pizza dough.

There is a trick which I learned from Peter Reinhardt, about using it
for pizza dough: use only the pulse switch in the beginng and use it
only til the ingredients are hydrated and form a ball. Then let the
dough rest 5-20 minutes,which allows the flour to absorb the water
fully. When you resume mixing, use the on switch for about an
additional 45-60 seconds. He does say, that if the dough amounts are
too large for an ordinary home food processor, you must do it in two
batches, as the ordinary home processor can't handle the extra load.

I also use the food processor, especially the smaller insert bowl (if
you have a kitchenaid) for chopping garlic. I also have a small
mini-prep machine which is good for this...

These are just some of the uses, from off the top of my head....

What about the rest of you?

Christine