Advertisement
Food Processor
Appears in
Published 1991
A food processor is especially useful for preparing stiff purées that would be too much of a burden for a blender. It is often used for stiff mixtures and purées that were traditionally prepared with a mortar and pestle or by laborious working the mixture through a drum sieve.
It is better not to use a food processor for starchy purées such as those made with potatoes or celeriac, which will quickly become gluey if overworked. In some instances, especially for vegetable and fruit purées and coulis, it is useful to purée the mixture in a food processor before forcing it through a drum sieve.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title