MUScoop
MUScoop => The Superbar => Topic started by: MuggsyB on April 22, 2023, 11:03:48 AM
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So my neighbor is moving and he gave me this enormous Cuisinart that has barely been used. I figured I might as well take it, it's probably a $200+ machine. That said I'm not much of a baker. I assume it would be very good for pie crusts or what have you but what are the best non dessert recipe ideas for this thing?
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So my neighbor is moving and he gave me this enormous Cuisinart that has barely been used. I figured I might as well take it, it's probably a $200+ machine. That said I'm not much of a baker. I assume it would be very good for pie crusts or what have you but what are the best non dessert recipe ideas for this thing?
Cuisinart is a brand.
What is the appliance?
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ZFB makes a killer Hot Pocket
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Cuisinart is a brand.
What is the appliance?
A huge food processor.. 14 cup.
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Depending on the blades available it could help with a bunch of stuff. The dough blade creates really nice gluten for pizza dough since it whips it around so fast. If there's a slicer/grater blade that can help with prep with veggies. Or if you need to grate a bunch of cheese quickly.
I use mine quite a bit for sauces. Saves a bunch of time.
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Excellent machine. That's a generous friend.
We've had one for over 35 yrs and use it constantly. Very versatile and time saving machines. You can make salsas, guacamole, pesto, bread dough, slice veggies...all kinds of things. I've just scratched the surface of what it can do. It has a wide assortment of blades. I cook a lot and would be lost in the kitchen without ours for the prep.
https://www.cuisinart.com/shopping/appliances/food_processors/#:~:text=Iconic%20Cuisinart%C2%AE%20food%20processors,capacity%20of%20the%20work%20bowl.
Enjoy
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Agreed with last two posts.
Saves times with chopping/grating
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Excellent machine. That's a generous friend.
We've had one for over 35 yrs and use it constantly. Very versatile and time saving machines. You can make salsas, guacamole, pesto, bread dough, slice veggies...all kinds of things. I've just scratched the surface of what it can do. It has a wide assortment of blades. I cook a lot and would be lost in the kitchen without ours for the prep.
https://www.cuisinart.com/shopping/appliances/food_processors/#:~:text=Iconic%20Cuisinart%C2%AE%20food%20processors,capacity%20of%20the%20work%20bowl.
Enjoy
The thing is incredible, sturdy as fk. Cast Metal. I was thinking about sauces like Pestos, Hummus, Chimichurri. Dough is not something I thought of though. COOL! Ya...I have all of these attachments.
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Maybe I'll try to do Vichyssoise with this bad boy. Leeks are underrated.
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The thing is incredible, sturdy as fk. Cast Metal. I was thinking about sauces like Pestos, Hummus, Chimichurri. Dough is not something I thought of though. COOL! Ya...I have all of these attachments.
almond butter, cashew butter, macadamia nut butter. You'll thank me later
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Maybe I'll try to do Vichyssoise with this bad boy. Leeks are underrated.
Breaks down manatee blubber pretty well, too
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almond butter, cashew butter, macadamia nut butter. You'll thank me later
Oh....that's brilliant! I can't believe the power of this machine. Ty.
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That thing is a beast! I usually use mine to make a bunch of different pestos (traditional basil, roasted red pepper, lots of cool herbs to try out), many varieties of hummus (traditional, roasted red pepper, Kalamata olive) and spreads (baba ganoush, Boursin, black bean). If I use a machine for bread dough, I’ll use the kitchenaid with a dough hook, and when I make pie crusts/biscuits/scones I do it by hand. I have used mine for falafel, too. I don’t do salsas and guac in mine as I like texture. You could also do some killer sauces, dressings, and aiolis. Have fun!
I’d be interested to hear how often you end up using it.
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That thing is a beast! I usually use mine to make a bunch of different pestos (traditional basil, roasted red pepper, lots of cool herbs to try out), many varieties of hummus (traditional, roasted red pepper, Kalamata olive) and spreads (baba ganoush, Boursin, black bean). If I use a machine for bread dough, I’ll use the kitchenaid with a dough hook, and when I make pie crusts/biscuits/scones I do it by hand. I have used mine for falafel, too. I don’t do salsas and guac in mine as I like texture. You could also do some killer sauces, dressings, and aiolis. Have fun!
I’d be interested to hear how often you end up using it.
I too am partial to my traditional guac and salsas. Although maybe with a tomatillo salsa it would be good? There's also that smooth red salsa which I believe is cooked first and then pureed. I hadn't thought about falafel. I freaking love falafel. There seems to be an art with it. The best I've had was in Montreal. Do you just fry those bad boys up with veggie oil in a Dutch Oven? I'm not sure how much I'll use it but I usually cook 5 meals a week.
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14c food processor is great for refried beans
This recipe is from the Oaxaca cookbook (same author of the blog post as the cookbook itself), and is great + simple - https://store.ilovemole.com/blogs/recipes/oaxaca-refried-beans
Edit: If any of you enjoy cooking and want to dive deeper into Mexican cuisine, I can't recommend teh Oaxaca cookbook enough https://www.amazon.com/Oaxaca-Home-Cooking-Heart-Mexico/dp/141973542X
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14c food processor is great for refried beans
This recipe is from the Oaxaca cookbook (same author of the blog post as the cookbook itself), and is great + simple - https://store.ilovemole.com/blogs/recipes/oaxaca-refried-beans
Edit: If any of you enjoy cooking and want to dive deeper into Mexican cuisine, I can't recommend teh Oaxaca cookbook enough https://www.amazon.com/Oaxaca-Home-Cooking-Heart-Mexico/dp/141973542X
Tyvm! I've always wanted to learn how to make a mole.
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Tyvm! I've always wanted to learn how to make a mole.
Save the Townsend's Mole!
https://www2.gov.bc.ca/assets/gov/environment/plants-animals-and-ecosystems/species-ecosystems-at-risk/brochures/townsends_mole.pdf
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Save the Townsend's Mole!
https://www2.gov.bc.ca/assets/gov/environment/plants-animals-and-ecosystems/species-ecosystems-at-risk/brochures/townsends_mole.pdf
Yep, that's a delicious mole.
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Sweet Jesus. Why are you attacking this animal? Everyone understood I meant the Mexican Mole sauce.
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I too am partial to my traditional guac and salsas. Although maybe with a tomatillo salsa it would be good? There's also that smooth red salsa which I believe is cooked first and then pureed. I hadn't thought about falafel. I freaking love falafel. There seems to be an art with it. The best I've had was in Montreal. Do you just fry those bad boys up with veggie oil in a Dutch Oven? I'm not sure how much I'll use it but I usually cook 5 meals a week.
Yep, you can definitely fry it in a Dutch oven. You can also pan or shallow fry it and even bake it. My wife got me an air fryer that I balked at for years, so I’m going to try that route someday. Funny enough, my best falafel so far was in Paris.
I always used a blender for my tomatillo salsa (and hollandaise), but you could certainly use the food processor. You could make like whipped feta dip, I’ve made fresh cranberry relish at the holidays, one year I picked strawberries and basil and made a strawberry Basil purée of sorts to mix with gin. You could make crumble toppings for fresh fruit, olive tapenade, you could make veggie burgers, deviled eggs, smoked fish dip, salmon patties.
I have a nice Cuisinart, too, and I almost NEVER use it. But in my decades of owning/operating restaurants, we couldn’t live without our robot coupes.
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Yep, you can definitely fry it in a Dutch oven. You can also pan or shallow fry it and even bake it. My wife got me an air fryer that I balked at for years, so I’m going to try that route someday. Funny enough, my best falafel so far was in Paris.
I always used a blender for my tomatillo salsa (and hollandaise), but you could certainly use the food processor. You could make like whipped feta dip, I’ve made fresh cranberry relish at the holidays, one year I picked strawberries and basil and made a strawberry Basil purée of sorts to mix with gin. You could make crumble toppings for fresh fruit, olive tapenade, you could make veggie burgers, deviled eggs, smoked fish dip, salmon patties.
I have a nice Cuisinart, too, and I almost NEVER use it. But in my decades of owning/operating restaurants, we couldn’t live without our robot coupes.
Believe it or not, you can make falafel in a waffle iron. Falafel waffles are fun to say and eat.
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Believe it or not, you can make falafel in a waffle iron. Falafel waffles are fun to say and eat.
100% great call!!
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We have this same machine. It's great, but we barely use it, and it is sort of annoying to clean.
I usually end up hand chopping everything... foolishly. Since the food processor would probably take less time to clean than it takes me to break all the food down.
Also, whoever said leeks are underrated, that is a hard agree. We make a nice potato leek soup a couple of times throughout the winter.
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molé, not mole
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molé, not mole
Too late, your credibility is shot mole man
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Too late, your credibility is shot molé mole man
I like chocolate
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Breaks down manatee blubber pretty well, too
I can vouch for that. I have a nine cup Cuisinart and it is an excellent took for rendering manatee blubber edible. It replaced vegetable oil because it's lighter and lower in cholesterol. Boy do french fries taste good when fried in manatee blubber.
And, it's better for you than the crap they sell at Publix.
Chili, have you tried manatee blubber this way?
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I can vouch for that. I have a nine cup Cuisinart and it is an excellent took for rendering manatee blubber edible. It replaced vegetable oil because it's lighter and lower in cholesterol. Boy do french fries taste good when fried in manatee blubber.
And, it's better for you than the crap they sell at Publix.
Chili, have you tried manatee blubber this way?
This is disgraceful. You have unfairly attacked the manatee population for no reason whatsoever and it will not be forgotten.
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Manatee, the other white meat.
Hey, is that racist?
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Could you farm manatee, like salmon?
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Manatee: the Pork of the Sea
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I really enjoy cooking and almost never use a food processor. I like cutting things manually. I've got relatively decent knives and try to keep them sharp. I'm reasonably quick. I use a mandoline from time to time and also have a chopper if I'm going to be dicing large quantities.
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I really enjoy cooking and almost never use a food processor. I like cutting things manually. I've got relatively decent knives and try to keep them sharp. I'm reasonably quick. I use a mandoline from time to time and also have a chopper if I'm going to be dicing large quantities.
I understand what you're saying but as others have mentioned there are a number of recipes and ingredients where a food processor is quite helpful.
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I could dig some mole right about now
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I could dig some mole right about now
I've got some tunnels in the yard, bring yer hoe, hey?