Best food processor

[Janeway]

Sadly, we mostly only use it for shredding cheese. But if it would chop veggies how we want, we might use it more. Regardless, I want to get one for my husband for Christmas. He says the plastic on ours, which we usually get from Target, breaks a lot. But..I do not want to spend a ton for a new one. Suggestions?

[gardenmom5]

for starters, price on amazon.  they usually have very good prices.

[Shelly in IL]

Cuisinart. Got mine new off Craigslist for $50

[Spy Car]

Unless you have very low standards for knife-work, you will never be happy with the way a food processor chops vegetables.

 

Food processors do some things well. Chopping veggies is not one of them.

 

Bill

[FriedClams]

Unless you have very low standards for knife-work, you will never be happy with the way a food processor chops vegetables.

 

Food processors do some things well. Chopping veggies is not one of them.

 

Bill

1000% agree. It shreds well. It's good for pastry crust. Beyond that I think it's worthless (and I love kitchen stuff!).

[bibiche]

Unless you have very low standards for knife-work, you will never be happy with the way a food processor chops vegetables.

 

Food processors do some things well. Chopping veggies is not one of them.

 

Bill

What Bill said. You would probably be better off working on knife skills. A mandoline might also make your life easier - you can cut things quickly into batons and then into cubes from there. But really, becoming proficient with a sharp knife would be my first line of attack.

 

What exactly are you having a hard time chopping? Maybe we could give you some tips.

[umsami]

What Bill said. You would probably be better off working on knife skills. A mandoline might also make your life easier - you can cut things quickly into batons and then into cubes from there. But really, becoming proficient with a sharp knife would be my first line of attack.

 

What exactly are you having a hard time chopping? Maybe we could give you some tips.

 

Yes! I love my Mandoline. I bought one on Amazon 10+ years ago and it was life changing.  I want to say it only cost me $30, too.

 

There are online classes on knife skills.  Maybe that plus a nice chef's knife?

[LuvToRead]

I agree with the others.  I use my food processor all the time, but never to chop vegetables.  I think you would just get a vegetable mush.

[Spy Car]

Ditto on the mandoline.

 

I have a professional-grade French one (Matfer) made of 18/10 stainless steel, which was a splurge/life-long investment.

 

But I've also had cheap Japanese plastic ones that cost 1/10th the price and, for most purposes, they are just as good.

 

A mandoline and a sharp knife (and large cutting board) would life the game of chopping veggies more than a food processor.

 

Note: mandolines can be dangerous. It is the only kitchen implement I own that no one else is allowed to use (under my last gasp of patriarchal authority :D). Not a good tool for clutzy people.

 

Bill

[bibiche]

Professional mandolines also have guards available, though I can't say I've ever seen one in use in a professional setting. lol. They take up valuable time, and anyway, fingertips grow back. ;) (For an inexperienced home cook, however, I would recommend the guard.)

 

eta or you could get a less expensive mandoline to use with a glove. https://www.amazon.com/ChefsGrade-Cut-Resistant-Safety-Glove/dp/B00GU1RD2G

Edited October 24, 2016 by bibiche

[Spy Car]

Professional mandolines also have guards available, though I can't say I've ever seen one in use in a professional setting. lol. They take up valuable time, and anyway, fingertips grow back. ;) (For an inexperienced home cook, however, I would recommend the guard.)

 

eta or you could get a less expensive mandolins to use with a glove. https://www.amazon.com/ChefsGrade-Cut-Resistant-Safety-Glove/dp/B00GU1RD2G

 

The guards are terrible. I think few people who would want a professional mandoline would use them.

 

Those gloves (on the other hand) would be a smart move for the inexperienced. I once considered a more extreme glove (made of light chain-mail). These seem like a nice compromise of protection and cost.

 

Bill

[Carol in Cal.]

I have an old workhorse Cuisineart food processor that I love.

DH got me a new one and expected me to let the old one go.  

Ha, he is so cute.

 

He got the idea from a gift I picked out for his parents, ironically enough.  They didn't own a food processor, so I studied what was on the market at the time and noticed that Williams Sonoma had worked with Cuisineart to do a redesign that incorporated all three typical bowl sizes into one machine, had a retracting power cord, and had covered rather than open air storage for the blades/blade disks.  It also had a clever set up wherein each disk has two sides with different functions--a brilliant idea that is only obvious in retrospect.  I guess I talked a lot about how great all these ideas were, improving on all the little irritations of the old workhorse food processors.  So he thought, bingo, her Christmas present is easy this year!

 

I kind of never got around to setting up the new one, because I liked the old one and didn't really have a spot for the new one.  Plus I kept hearing about how all appliances now are junky and plastic and not nearly as good as the older ones, and for heaven's sake keep your old stuff if you can.

 

So.

 

Then we got a cabin, and I thought, well, I might as well bring this new one up there, maybe I will finally use it.  So it got hauled up there, and one day I spent the afternoon trying it out.  And, wow, I am so hooked.  I LOVE having the three bowl sizes.  The big one is huge and every once in a while that comes in very handy for making soups that I used to have to do in batches in my old one.  And the small one means that I don't also need a Minimate for pesto and such.  Plus it's strong and quiet and easier to put together and take apart than the old one was.  I think being able to flip the disks over is absolutely brilliant.  I love its compact, enclosed accessory box.  The retracting power cord is a nice touch.  

 

I knew I was hooked when I worked with my beloved old workhorse at home and felt a bit constricted because the bowl, which had been the biggest on the market when I bought it, was so small.  

 

Since then, WS has stopped carrying the one I got, and now has two bowl ones but no three bowl ones.  If I were buying one now, I'd get this one:

http://www.williams-sonoma.com/products/cuisinart-elite-die-cast-16-cup-food-processor-2014/?pkey=cfood-processors%7Cfull-size-food-processors&&cfood-processors|full-size-food-processors

 

 

 

[bibiche]

The guards are terrible. I think few people who would want a professional mandoline would use them.

 

Those gloves (on the other hand) would be a smart move for the inexperienced. I once considered a more extreme glove (made of light chain-mail). These seem like a nice compromise of protection and cost.

 

Bill

I must confess I have never used a guard. ;)

The glove you're talking about, yes, once, reluctantly, under orders. I discovered that it dulls the blade while fingertips do not. 😜

[KatieJ]

I have a very old Cuisinart with lots of blades.  I can't say I chop veggies, even tho I have some cool blades.  But I do slice veggies for pickles, and occasionally soup.  ( carrots, onions, etc)

I love it for processing cheese tort ( old family recipe, not the same as cheesecake) Avocado dip, and in general, it's a work horse.  I will say the bowls have become very cheaply made and I have had to replace it a few times, but I found them cheaper on  Amazon than directly from  Cuisinart.

 

I drooled over the 3 bowl one at Williams Sonoma and hinted a lot that I would love that. It never showed up at my house!

[kiana]

I don't use it for chopping veggies but it works fine for slicing. Maybe I'd do slightly better with a knife and a lot of practice but for everything there's an opportunity cost. Given as I'm super clumsy and sealing up a cut or burn at least once a week I think a mandoline would be a terrible, terrible idea for me, unless I wore chainmail gloves. 

 

It's great for cutting butter into flour, shredding cheese, and making mayonnaise. I've used it for pureeing in a pinch but I have a shiny new immersion blender now :D I've also used it for finely chopped nuts and for chopping up oatmeal when I wanted small chunks for part of my oatmeal cookie dough. I also like it for cookie crumbs -- gingersnap crust on a cheesecake is heavenly. 

[Carol in Cal.]

Update:  Someone on my local elist put out a sale notice for a Cuisineart 14 cup, 3 bowl food processor that she got a few years back from Sur L'Table.  Only $50!  They don't make 3 bowl versions anymore, I'm delighted to have found this!  My old 11 cup workhorse is going bye bye as soon as I have used this enough to know that it's not going to fail fast on me.  It's nice to have the bigger bowl, for sure.  

 

I think the biggest bowl on the one at the cabin is 16 cups, but still, this is a great upgrade over what I'm using at home, and a fantastic price.  SCORE!

[nevergiveup]

Unless you have very low standards for knife-work, you will never be happy with the way a food processor chops vegetables.

 

Food processors do some things well. Chopping veggies is not one of them.

 

Bill

Low standards here--I love mine for chopping vegetables.

Especially when I have to chop 12 pounds of onions and 4 heads of celery for a huge vat of ham & bean soup.

It does a fine job (again low standards) for slicing potatoes for scalloped potatoes or cucumbers for canning bread and butter pickles.

It comes in handy for chopping vegetables for salsa when faced with having to can enough to last a year.

I wouldn't want to make relish without it.

It does a reasonable job for pureeing soups.

 

When you cook as much as I do, you have to choose your battles.

I also own high end knives and know how to use them.

[Negin]

This thread is quite timely for me, since I'm looking into a new food processor. 

 

Unless you have very low standards for knife-work, you will never be happy with the way a food processor chops vegetables.

 

Food processors do some things well. Chopping veggies is not one of them.

 

Bill, I usually chop veggies by hand and yes, I am extremely clumsy. I had to go to the hospital the other week for an injured thumb. 

I hate chopping parsley, cilantro, and ginger. I thought of getting a food processor partially for those reasons. Now I'm beginning to wonder. If anyone has suggestions as to how to chop cilantro especially, please share. I HATE chopping it. I hate cutting those leaves. 

 

What Bill said. You would probably be better off working on knife skills. A mandoline might also make your life easier - you can cut things quickly into batons and then into cubes from there. But really, becoming proficient with a sharp knife would be my first line of attack.

What exactly are you having a hard time chopping? Maybe we could give you some tips.

Any suggestions for which mandoline would be appreciated!

What do I have a hard time chopping? Cilantro and parsley. 

 

Given as I'm super clumsy and sealing up a cut or burn at least once a week I think a mandoline would be a terrible, terrible idea for me, unless I wore chainmail gloves. 

 

This is what worries me about a mandoline. 

[KungFuPanda]

I use my cuisinart all the time, but if you must have evenly chopped cubes if anything, only a knife will do. I used it ti:

 

Shred cheese

Make pesto

Make hummus (when I don't want it super-vitamix-smooth

Slice carrots and celery

Slice cured meats

Chop chicken for chicken salad

Quick pie crust

Knead pizza dough for one pizza

Chop peppers and onions for something like gumbo or chili where you're going to cook them to death anyway.

Chop cubes of Parmesan into a powdery consistency for alfredo sauce.

[KungFuPanda]

This thread is quite timely for me, since I'm looking into a new food processor.

 

Bill, I usually chop veggies by hand and yes, I am extremely clumsy. I had to go to the hospital the other week for an injured thumb.

I hate chopping parsley, cilantro, and ginger. I thought of getting a food processor partially for those reasons. Now I'm beginning to wonder. If anyone has suggestions as to how to chop cilantro especially, please share. I HATE chopping it. I hate cutting those leaves.

 

Any suggestions for which mandoline would be appreciated!

What do I have a hard time chopping? Cilantro and parsley.

 

This is what worries me about a mandoline.

A cuisinart, or I'm guessing any food processor, actually does cilantro, parsley, ginger, and garlic really well. I do those all the time.

[Carol in Cal.]

For herbs I use one of those multi-roller blade things, or if I'm making a lot I use the small bowl of my food processor, which works fantastic.

 

Cubing is more trouble than it's worth in a food processor, IMO.  But chopping is awesome.

[bibiche]

This thread is quite timely for me, since I'm looking into a new food processor.

 

Bill, I usually chop veggies by hand and yes, I am extremely clumsy. I had to go to the hospital the other week for an injured thumb.

I hate chopping parsley, cilantro, and ginger. I thought of getting a food processor partially for those reasons. Now I'm beginning to wonder. If anyone has suggestions as to how to chop cilantro especially, please share. I HATE chopping it. I hate cutting those leaves.

 

Any suggestions for which mandoline would be appreciated!

What do I have a hard time chopping? Cilantro and parsley.

 

This is what worries me about a mandoline.

My mandoline is a Bron. It is a professional tool and the price reflects it. A Japanese mandoline is perfectly adequate for a home kitchen, as is a Feemster slicer.

 

The only trick to chopping cilantro and parsley is to make sure it is well dried after washing and to sort of roll it into a little bunch so you can chiffonade it. Start small, even if you are only cutting a few leaves at a time, in order to get a feel for the motion. Make sure you are using a very sharp knife. I recommend an inexpensive Chef's Choice manual sharpener and steeling before every use.

Edited January 8, 2017 by bibiche

[Carol in Cal.]

For a Mandoline, I recommend the Pampered Chef one.  I have tried it, and the action is extraordinarily easy, the guard very effective.

[KungFuPanda]

Oh, I forgot about potatoes! I never chop them in the good processor, but I slice them and shred them. I shred cabbage too. It's worth having a food processor for latkes and coleslaw alone :-)

[Spy Car]

This thread is quite timely for me, since I'm looking into a new food processor.

 

Bill, I usually chop veggies by hand and yes, I am extremely clumsy. I had to go to the hospital the other week for an injured thumb.

I hate chopping parsley, cilantro, and ginger. I thought of getting a food processor partially for those reasons. Now I'm beginning to wonder. If anyone has suggestions as to how to chop cilantro especially, please share. I HATE chopping it. I hate cutting those leaves.

 

Any suggestions for which mandoline would be appreciated!

What do I have a hard time chopping? Cilantro and parsley.

 

This is what worries me about a mandoline.

Negin, if (as you say) you say you are clumsy then be very careful about a mandoline. A good sharp one can not only cut you, but also remove a finger tip. This is especially true of the professional style French ones like the Malfer I own. I try not to act like an authoritarian in my home, but on the issue of the mandoline there are strict orders that no one touch it but me.

 

They are awesome. I use mine almost daily. And they are a life investment that raises they culinary game. But they are dangerous.

 

There is a way to mitigate the danger, and it is not using the useless "guards" these are sold with. It is to purchase a mesh glove designed for the purpose. These used to be almost like fine chain mail, but technology has brought us what might be called "micro" mesh. Don't have either style glove, but would suggest it as the only safe way to use a mandoline for those who are not hyper-vigalent.

 

French all stainless steel mandolines are expensive. A far less expensive alternative is a largely plastic Japanese model. For many tasks they just as good.

 

I shredded a huge batch of cabbage to make sauerkraut yesterday on my mandoline and would not have relished using a Japanes one for that task. I also used it yesterday to shave fennel bulbs very thinly, along with matchsticked kohlrabi and sliced cucumber for our salad.

 

But for many tasks a Japanese mandoline works well. I used one for decades before it broke down and I upgraded.

 

If you get either, get a glove (please).

 

Best,

 

Bill

[catz]

I love my Cuisinart food processor for some things.  Like making hummus, pie crusts, shredding cabbage, cheese, etc.  But never for actually chopping veggies.  I also have a deep love for my immersion blender for salad dressings, pureed soups, smooties, etc. 

 

One trick I've learned with herbs - use a kitchen scissors to snip bits of herbs into things.  That works great.  But I do just throw garlic and herbs in with the immersion blender if I'm making dressings or soups.

[Carol in Cal.]

Here's the Pampered Chef one:  https://www.pamperedchef.com/shop/Cook%27s+Tools/Mandolines%2C+Slicers+%26+Choppers/Ultimate+Mandoline/1109

 

The blades don't stick up until the food is over them, and there is a food holder that doubles as a handle.  

 

The action is extraordinarily easy.

 

Having said that, I don't have one.  I like my food processor for most slicing, and all grating and chopping.  

[Negin]

The only trick to chopping cilantro and parsley is to make sure it is well dried after washing and to sort of roll it into a little bunch so you can chiffonade it. Start small, even if you are only cutting a few leaves at a time, in order to get a feel for the motion. Make sure you are using a very sharp knife. I recommend an inexpensive Chef's Choice manual sharpener and steeling before every use.

Thank you. 

 

For herbs I use one of those multi-roller blade things, or if I'm making a lot I use the small bowl of my food processor, which works fantastic.

Thanks Carol. I've been thinking of getting one of those. 

 

Negin, if (as you say) you say you are clumsy then be very careful about a mandoline. A good sharp one can not only cut you, but also remove a finger tip. This is especially true of the professional style French ones like the Malfer I own. I try not to act like an authoritarian in my home, but on the issue of the mandoline there are strict orders that no one touch it but me.

 

They are awesome. I use mine almost daily. And they are a life investment that raises they culinary game. But they are dangerous.

 

There is a way to mitigate the danger, and it is not using the useless "guards" these are sold with. It is to purchase a mesh glove designed for the purpose. These used to be almost like fine chain mail, but technology has brought us what might be called "micro" mesh. Don't have either style glove, but would suggest it as the only safe way to use a mandoline for those who are not hyper-vigalent.

 

French all stainless steel mandolines are expensive. A far less expensive alternative is a largely plastic Japanese model. For many tasks they just as good.

 

I shredded a huge batch of cabbage to make sauerkraut yesterday on my mandoline and would not have relished using a Japanes one for that task. I also used it yesterday to shave fennel bulbs very thinly, along with matchsticked kohlrabi and sliced cucumber for our salad.

 

But for many tasks a Japanese mandoline works well. I used one for decades before it broke down and I upgraded.

 

If you get either, get a glove (please).

 

Best,

 

Bill

Bill, thanks so much. Yes. if I do get one, I will definitely get the special glove that was recommended earlier. This is all so helpful. I'm cooking more than ever before (thought the day would never come). I would love something to make many of the jobs easier, but I also do value my fingers! Hmmm ... now to make the decision. 

[Janeway]

What Bill said. You would probably be better off working on knife skills. A mandoline might also make your life easier - you can cut things quickly into batons and then into cubes from there. But really, becoming proficient with a sharp knife would be my first line of attack.

 

What exactly are you having a hard time chopping? Maybe we could give you some tips.

I don't know what a mandoline is so I am probably already out on that.

 

I don't have trouble chopping veggies anyway. I prefer block cheese over preshredded so that is what I use it for. My husband uses it to make this curry sauce I love though. But that is really it.

[Janeway]

Negin, if (as you say) you say you are clumsy then be very careful about a mandoline. A good sharp one can not only cut you, but also remove a finger tip. This is especially true of the professional style French ones like the Malfer I own. I try not to act like an authoritarian in my home, but on the issue of the mandoline there are strict orders that no one touch it but me.

 

They are awesome. I use mine almost daily. And they are a life investment that raises they culinary game. But they are dangerous.

 

There is a way to mitigate the danger, and it is not using the useless "guards" these are sold with. It is to purchase a mesh glove designed for the purpose. These used to be almost like fine chain mail, but technology has brought us what might be called "micro" mesh. Don't have either style glove, but would suggest it as the only safe way to use a mandoline for those who are not hyper-vigalent.

 

French all stainless steel mandolines are expensive. A far less expensive alternative is a largely plastic Japanese model. For many tasks they just as good.

 

I shredded a huge batch of cabbage to make sauerkraut yesterday on my mandoline and would not have relished using a Japanes one for that task. I also used it yesterday to shave fennel bulbs very thinly, along with matchsticked kohlrabi and sliced cucumber for our salad.

 

But for many tasks a Japanese mandoline works well. I used one for decades before it broke down and I upgraded.

 

If you get either, get a glove (please).

 

Best,

 

Bill

Now I will never buy a mandoline. My husband half amputated his finger last year with a regular knife. No way do I want that again!

[Spy Car]

Thank you. 

 

Thanks Carol. I've been thinking of getting one of those. 

 

Bill, thanks so much. Yes. if I do get one, I will definitely get the special glove that was recommended earlier. This is all so helpful. I'm cooking more than ever before (thought the day would never come). I would love something to make many of the jobs easier, but I also do value my fingers! Hmmm ... now to make the decision. 

 

I'd get his one. It is a classic Japanese brand and the blades are very sharp. It is inexpensive ($24 with Free Prime Delivery).

 

I see they have a new version for more money. But why?

 

This one is 1/10th the cost of my French Matfer. Good value. You'd like it.

 

You will need to pop off the stupid finger guard (and toss it). Useless!

 

Not only will it make some jobs easier, but the precision uniformity will add a special quality to some dishes that is virtually impossible to achieve with a knife or other tools. So it can inspire new dishes. I love a mandoline for salads and Japanese sunomono. 

 

https://www.amazon.com/Benriner-BN1-Version-Green-Mandolin/dp/B0000VZ57C/ref=lp_289783_1_21?s=kitchen&ie=UTF8&qid=1483937362&sr=1-21

 

Bill

[prairiewindmomma]

We have a mandolin slicer and I LOVE my mesh gloves!  They do stain with vegetable juice, so two pairs might be handy!

[Negin]

Not only will it make some jobs easier, but the precision uniformity will add a special quality to some dishes that is virtually impossible to achieve with a knife or other tools. So it can inspire new dishes. I love a mandoline for salads and Japanese sunomono. 

 

https://www.amazon.com/Benriner-BN1-Version-Green-Mandolin/dp/B0000VZ57C/ref=lp_289783_1_21?s=kitchen&ie=UTF8&qid=1483937362&sr=1-21

 

Bill

Bill, as always, thank you ever so much. I'm about to place an order very soon. 

[Spy Car]

Bill, as always, thank you ever so much. I'm about to place an order very soon. 

 

My pleasure. I had one of these a long time ago. The same brand and the same (or a very similar) model.

 

I was surprised to see it was so inexpensive, as I paid as much two decades ago.

 

This style is slightly narrow (relative to a Fench mandoline) but 95% of the time that won't matter. For the other 5% you'll just have to trim things down.

 

Since they don't have folding legs (as French ones have) a wood block (or similar) can be helpful for holding up the rear at an angle for big jobs. Otherwise, one hand holds up the rear while the other hand slices. They do sell some with boxes that go beneath (to catch slices and stabilize) but they seem unstable to me. I had one (a box) and tossed it.

 

Bill 

Edited January 9, 2017 by Spy Car

[Shelly in IL]

LOVE my cuisinart. Makes life so much simpler!