Cuisinart question

"AE Todd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Is there anything inerhently different between a Cuisinart food
processor and a generic brand? When I watch cooking shows and there
is a Cuisinart in use, it sounds different, and it appears to have a
different shaped blade, but can a generic brand do a recipe--pie crust
for example--just as effectively?

Maybe, but I know a couple of pie crust goddesses who use a simple three
dollar tool for cutting the shortening into the flour. Who the hell needs a
food processor for that?

JoeSpareBedroom said:

"AE Todd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Is there anything inerhently different between a Cuisinart food
processor and a generic brand? When I watch cooking shows and there
is a Cuisinart in use, it sounds different, and it appears to have a
different shaped blade, but can a generic brand do a recipe--pie crust
for example--just as effectively?

Maybe, but I know a couple of pie crust goddesses who use a simple three
dollar tool for cutting the shortening into the flour. Who the hell needs a
food processor for that?

The OP was just using that as an example. I had a La Machine for more
than 20 years. It's motor finally started lugging, and the FP was
replaced with a Cuisinart. The Cuisinart cost a good deal more, is
harder to clean - I have found no advantages over the La Machine other
than a slightly larger capacity. And I would imagine other FPs have
larger capacities these days. I bought the La Machine in the
early-mid 80's.

TammyM

AE Todd said:

Is there anything inerhently different between a Cuisinart food
processor and a generic brand? When I watch cooking shows and there
is a Cuisinart in use, it sounds different, and it appears to have a
different shaped blade, but can a generic brand do a recipe--pie crust
for example--just as effectively?

I can't imagine why any brand of FP wouldn't work (almost?) like a
Cuisinart. A lot of the $$ for the price is paid for the "label" I
would think.

Sky

JoeSpareBedroom said:

"AE Todd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Is there anything inerhently different between a Cuisinart food
processor and a generic brand? When I watch cooking shows and there
is a Cuisinart in use, it sounds different, and it appears to have a
different shaped blade, but can a generic brand do a recipe--pie crust
for example--just as effectively?

Maybe, but I know a couple of pie crust goddesses who use a simple three
dollar tool for cutting the shortening into the flour. Who the hell needs a
food processor for that?

Why would someone need a FP to cut shortening into flour to make a pie
crust? Perhaps the individual might have (serious?) arthritis or some
other health condition that makes it very difficult to use their hands
for a lot of things, including cooking. For instance, because I have
'carpel tunnel syndrome' in my writsts/hands, I find it very difficult
to grip anything for very long, regardless if it's a pen to write
something or a pastry cutter to work shortening into flour, etc.

Sky

"Skyhooks" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

"AE Todd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Is there anything inerhently different between a Cuisinart food
processor and a generic brand? When I watch cooking shows and there
is a Cuisinart in use, it sounds different, and it appears to have a
different shaped blade, but can a generic brand do a recipe--pie crust
for example--just as effectively?

Maybe, but I know a couple of pie crust goddesses who use a simple three
dollar tool for cutting the shortening into the flour. Who the hell needs
a
food processor for that?

Why would someone need a FP to cut shortening into flour to make a pie
crust? Perhaps the individual might have (serious?) arthritis or some
other health condition that makes it very difficult to use their hands
for a lot of things, including cooking. For instance, because I have
'carpel tunnel syndrome' in my writsts/hands, I find it very difficult
to grip anything for very long, regardless if it's a pen to write
something or a pastry cutter to work shortening into flour, etc.

Sky

What about rolling out the dough? Isn't that also a challenge?

"AE Todd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Is there anything inerhently different between a Cuisinart food
processor and a generic brand? When I watch cooking shows and there
is a Cuisinart in use, it sounds different, and it appears to have a
different shaped blade, but can a generic brand do a recipe--pie crust
for example--just as effectively?

For all intents and purposes the blades and the shape of the blades are the
same. IMHO the weight of the motor and the torque of the Cuisinart is superior.
Compare the weight of the "generics" to the Cuisinart, you can also take a look
at the watts of each brand generally is it some indication of power.

Dimitri

Quoted message said:

Quoted message said:

Quoted message said:

Is there anything inerhently different between a Cuisinart food
processor and a generic brand? When I watch cooking shows and there >>>
is a Cuisinart in use, it sounds different, and it appears to have a
different shaped blade, but can a generic brand do a recipe--pie crust
for example--just as effectively?

Maybe, but I know a couple of pie crust goddesses who use a simple three
dollar tool for cutting the shortening into the flour. Who the hell needs
a
food processor for that?

There are a few brands of food processor that have good reputations.
Kitchenaid is another that comes immediately to mind. As for differences in
quality, I imagine that as with just about anything quality varies among
different manufacturers.

For a food processor, the hope is that a better quality machine will have
better blades that stay sharp longer, a better made mechanism that will
accommodate more difficult loads and last longer, be easier to use and
clean, and be better be better supported by the manufacturer if there are
any problems. I actually just bought a new Cuisinart, and they are sending
a replacement for a defective blade. In actual testing, reviewers such as
those from Cook's Illustrated do give higher marks to some machines then
others, and they particularly liked the specific Kitchenaid and Cuisinart
models that they tested.

As for pie crusts, and most other things, of course you can do them without
a food processor. It's just another kitchen gizmo that makes certain tasks
easier if you are doing a lot of something. But they are certainly not any
kind of gee wiz magic. And without a dishwasher I wouldn't use one.

Food processors do an especially good job with pie crusts and it is an easy
job for them. Any one with enough capacity should do fine. A 7 or 11 cup
unit would be perfect for one or two crusts. As far as the various
accessories for slicing, grating, shredding, etc. - I don't use them at all.
I keep my Cuisinart on the counter with the simple compact cover and the
main blade installed. The compact cover saves a lot of space, is much
easier to use and clean, and for me, makes the whole thing much more
worthwhile. If I didn't keep it on my counter top I wouldn't use it.

Anon

TammyM wrote:
The Cuisinart cost a good deal more, is

Quoted message said:

harder to clean -

How so? Are we doing something different?
I just put the bowl, lid and blades all in the dishwasher. I haven't had
any problems cleaning my Cuisinart.... so far?

TammyM said:

JoeSpareBedroom said:

"AE Todd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Is there anything inerhently different between a Cuisinart food
processor and a generic brand? When I watch cooking shows and there
is a Cuisinart in use, it sounds different, and it appears to have a
different shaped blade, but can a generic brand do a recipe--pie crust
for example--just as effectively?

Maybe, but I know a couple of pie crust goddesses who use a simple three
dollar tool for cutting the shortening into the flour. Who the hell needs a
food processor for that?

The OP was just using that as an example. I had a La Machine for more
than 20 years. It's motor finally started lugging, and the FP was
replaced with a Cuisinart. The Cuisinart cost a good deal more, is
harder to clean - I have found no advantages over the La Machine other
than a slightly larger capacity. And I would imagine other FPs have
larger capacities these days. I bought the La Machine in the
early-mid 80's.

Want to buy mine? Collectors item. Now $250. I can't even find
a picture of it on the net, it's so old. I'm pretty sure it's the
first model.

-sw

AE Todd said:

Is there anything inerhently different between a Cuisinart food
processor and a generic brand? When I watch cooking shows and there
is a Cuisinart in use, it sounds different, and it appears to have a
different shaped blade, but can a generic brand do a recipe--pie crust
for example--just as effectively?

It probably can for a while, but (knock on wood) my Cuisinart is still
doing it all after 19 years of heavyish use.

--
Posted via a free Usenet account from http://www.teranews.com

JoeSpareBedroom said:

"AE Todd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Is there anything inerhently different between a Cuisinart food
processor and a generic brand? When I watch cooking shows and there
is a Cuisinart in use, it sounds different, and it appears to have a
different shaped blade, but can a generic brand do a recipe--pie crust
for example--just as effectively?

Maybe, but I know a couple of pie crust goddesses who use a simple three
dollar tool for cutting the shortening into the flour. Who the hell needs a
food processor for that?

Yep. It's just as quick and you have more control over the outcome.

gloria p

JoeSpareBedroom said:

"Skyhooks" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

"AE Todd" <[email hidden]> wrote in message
news:[email hidden]...
> Is there anything inerhently different between a Cuisinart food
> processor and a generic brand? When I watch cooking shows and there
> is a Cuisinart in use, it sounds different, and it appears to have a
> different shaped blade, but can a generic brand do a recipe--pie crust
> for example--just as effectively?
>
Maybe, but I know a couple of pie crust goddesses who use a simple three
dollar tool for cutting the shortening into the flour. Who the hell needs
a
food processor for that?

Why would someone need a FP to cut shortening into flour to make a pie
crust? Perhaps the individual might have (serious?) arthritis or some
other health condition that makes it very difficult to use their hands
for a lot of things, including cooking. For instance, because I have
'carpel tunnel syndrome' in my writsts/hands, I find it very difficult
to grip anything for very long, regardless if it's a pen to write
something or a pastry cutter to work shortening into flour, etc.

Sky

What about rolling out the dough? Isn't that also a challenge?

Plenty of manipulating but not so much gripping involved in rolling it out.

<however, if they ever do invent a machine to roll it out for me...>

Ok, as the OP, I'll fill you in on a few things. I don't have cable
for my tv, so I don't get the Food Network, but I came across a dvd at
the library, Good Eats with Alton Brown. The title of the dvd is
Super Sweets 5, and he goes into how to make a pie crust in a food
processor. I have never done that before. I always use a pastry
cutter, and it usually works fine, but his technique looked
interesting. I especially liked how he used a spray bottle to wet the
ingredients, which he then processed a bit more to distribute the
moisture. As I get inconsistent results by adding tablespoons of
water, his technique seems to hold some promise for more consistent
results. Anyhow, on the show, the sound that the machine makes is
different than mine, and the pulsing motion seemed to give him better
results than when I use pulsing on my cheapo Hamilton Beach machine
from Fred Meyer. Of course, it is tv, and the sound and motion can't
be fully realized by me via broadcast television, so maybe I can
achieve similar results. So, that is the foundation of my question.
I am going to try his recipe, including the lard.

Pennyaline said:

JoeSpareBedroom said:

"Skyhooks" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom wrote:
> "AE Todd" <[email hidden]> wrote in message
>news:[email hidden]...
>> Is there anything inerhently different between a Cuisinart food
>> processor and a generic brand? When I watch cooking shows and there
>> is a Cuisinart in use, it sounds different, and it appears to have a
>> different shaped blade, but can a generic brand do a recipe--pie crust
>> for example--just as effectively?

Quoted message said:

Quoted message said:

> Maybe, but I know a couple of pie crust goddesses who use a simple three
> dollar tool for cutting the shortening into the flour. Who the hell needs
> a
> food processor for that?
Why would someone need a FP to cut shortening into flour to make a pie
crust? Perhaps the individual might have (serious?) arthritis or some
other health condition that makes it very difficult to use their hands
for a lot of things, including cooking. For instance, because I have
'carpel tunnel syndrome' in my writsts/hands, I find it very difficult
to grip anything for very long, regardless if it's a pen to write
something or a pastry cutter to work shortening into flour, etc.

Quoted message said:

Quoted message said:

Sky

Quoted message said:

What about rolling out the dough? Isn't that also a challenge?

Plenty of manipulating but not so much gripping involved in rolling it out.

<however, if they ever do invent a machine to roll it out for me...>

They have but the one I saw was about 2 metres long. Still if you
have the counter space 🙂

AE Todd said:

Is there anything inerhently different between a Cuisinart food
processor and a generic brand? When I watch cooking shows and there
is a Cuisinart in use, it sounds different, and it appears to have a
different shaped blade, but can a generic brand do a recipe--pie crust
for example--just as effectively?

DO NOT buy a different brand. I burned up 2 food processors (one was
a Black&Decker, I believe), then I bought a Cuisinart Little Pro Plus,
which I've had for about 15 years.

This one: http://www.amazon.com/Cuisinart-LPP-Little-Processor-Juicer/dp/B00000J9DV

--Bryan

AE Todd said:

Ok, as the OP, I'll fill you in on a few things. I don't have cable
for my tv, so I don't get the Food Network, but I came across a dvd at
the library, Good Eats with Alton Brown. The title of the dvd is
Super Sweets 5, and he goes into how to make a pie crust in a food
processor. I have never done that before. I always use a pastry
cutter, and it usually works fine, but his technique looked
interesting. I especially liked how he used a spray bottle to wet the
ingredients, which he then processed a bit more to distribute the
moisture. As I get inconsistent results by adding tablespoons of
water, his technique seems to hold some promise for more consistent
results. Anyhow, on the show, the sound that the machine makes is
different than mine, and the pulsing motion seemed to give him better
results than when I use pulsing on my cheapo Hamilton Beach machine
from Fred Meyer. Of course, it is tv, and the sound and motion can't
be fully realized by me via broadcast television, so maybe I can
achieve similar results. So, that is the foundation of my question.
I am going to try his recipe, including the lard.

You've identified the problem but misidentified the solution. Your
problem, as you describe it, is that you have trouble working water in
when you add it by the spoonful. Why don't you try adding water with a
spray bottle, then? You can still do that even though you're blending
your dough with a pastry cutter.

The true secret to successful pastry dough is to keep it cold and
rested. Alton Brown uses a food processor to make dough, but emphasizes
that the crucial components are cold fat, ice water, minimal handling
and *a refrigerated resting period before rolling*. Although it may seem
that the ingredients are insufficiently mixed, including the water, it
will all even out during the rest.

Steve Wertz said:

TammyM said:

JoeSpareBedroom said:

"AE Todd" <[email hidden]> wrote in message
news:[email hidden]...
> Is there anything inerhently different between a Cuisinart food
> processor and a generic brand? When I watch cooking shows and there
> is a Cuisinart in use, it sounds different, and it appears to have a
> different shaped blade, but can a generic brand do a recipe--pie crust
> for example--just as effectively?
>

Maybe, but I know a couple of pie crust goddesses who use a simple three
dollar tool for cutting the shortening into the flour. Who the hell needs a
food processor for that?

The OP was just using that as an example. I had a La Machine for more
than 20 years. It's motor finally started lugging, and the FP was
replaced with a Cuisinart. The Cuisinart cost a good deal more, is
harder to clean - I have found no advantages over the La Machine other
than a slightly larger capacity. And I would imagine other FPs have
larger capacities these days. I bought the La Machine in the
early-mid 80's.

Want to buy mine? Collectors item. Now $250. I can't even find
a picture of it on the net, it's so old. I'm pretty sure it's the
first model.

LOL! Smart ass. No thanks. I'll take a new Kitchenaid FP though :-)

TammyM

"AE Todd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Is there anything inerhently different between a Cuisinart food
processor and a generic brand? When I watch cooking shows and there
is a Cuisinart in use, it sounds different, and it appears to have a
different shaped blade, but can a generic brand do a recipe--pie crust
for example--just as effectively?

I think Cuisinart is kind of like Kitchen Aid. You get one for the wedding
and buy a 2nd for your 50th anniversary.