Food Processor

This machine revolutionised commercial cooking when it was launched on the French food service market in the 1960s. These days most manufacturers of electric appliances offer a food processor in their range but I believe Cuisinart to be the best domestic machine.

The belief that all manner of food may be processed successfully in one of these machines is dubious. For example, onions chopped in a food processor become bitter almost immediately. These machines are unsuitable for chopping meat destined for a terrine. Conversely, they make excellent purées of liver for a pâté and vegetable purées - with the exception of potatoes, since the starch becomes glue-like and destroys the texture. I rarely use a food processor for making mayonnaise unless it is based on a purée of leafy vegetables or herbs. The best mayonnaise is hand-made with a whisk or wooden spoon, since the rapid action of the machine tends to destroy the individual flavours of the ingredients. The texture of machine-made mayonnaise tends to be very tight and lacks the naturally unctuous quality associated with this emulsion sauce.