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secretfanspace

Come to pizza hut, your paradise for all things vore!

Alternatively, you may wish to post about fandom. Or whatever you just wanna chat about. Meme is here no matter what!

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From: (Anonymous)

I have considered it, but having grown up with nothing but a blender, I feel like I have no frame of reference and the concept alarms me.

What sort of thing should I look for? I don’t want a gadget I can’t use for much, and I still regret buying a microwave with a grill function rather than a larger one.

From: (Anonymous)

DA

I grew up with a food processor and they're really handy (they chop, puree, make dough, etc.), but the most useful ones are HUGE. They're built for people who have houses in the suburbs with large kitchens.

An alternative middle-measure might be a mandoline? They're less versatile and involve more effort than a food processor but they're tiny and easy to clean. At this point I don't just use it for slicing vegetables thinly; it's also how I grate root vegetables.

From: (Anonymous)

Oh, I have a tiny kitchen. Also, I am terrified of mandolines, and very clumsy! Maybe this dream is just not meant to be.

From: (Anonymous)

Wirecutter does recommend a mini food processor that could be worth checking out?

https://www.nytimes.com/wirecutter/reviews/the-best-food-processor/

(Under "Budget Pick")

From: (Anonymous)

Ooo, interesting. A little concerned that the review specifically says it can't make coleslaw, but Amazon reviews mention finely chopping carrot. Would it slice carrot into long, thin slices? I feel like I genuinely have no frame of reference for what a food processor does differently to a blender.

From: (Anonymous)

The heavy duty food processors have blades you can insert in top, to cut the vegetables as you feed them in. The mini version might only have blades at the bottom, so it's not as useful, and it would not be able to cut long, thin slices. For example, there are particular discs you put in the top of a food processor to julienne carrots, and the mini version won't have that functionality.

In general food processors' blades are also sturdier and designed to cut more than blender blades, so they can do an even, fine mince. They also do a better job chopping hard things like nuts than blenders can.

(It honestly sounds like a mandoline might fit your needs better, but I understand being terrified of them.)

From: (Anonymous)

Thank you: this is helpful. Maybe what I really need is a robot that can safely operate a mandoline for me: I have spent too many weeks recovering from bad cuts to risk operating (or attempting to clean) one myself.

I think I need to research binge food processors, then sleep on it for a couple of nights.

From: (Anonymous)

Ayrt

We got this one:

https://uk.russellhobbs.com/desire-matte-black-food-processor-24732

It's worked fine so far though we don't use it that much. We got it because it could do a bit of everything. I don't think our kitchen is massive, probably medium-sized? But we have enough room to leave it out. Tbh most of the appeal is that it's quite exciting watching it chop things.

From: (Anonymous)

Interesting. I wonder if what I need it to do is slice cabbage, but julienne carrots? Is that a thing food processors do? Maybe "spaghetti spiralise" is close?

From: (Anonymous)

ayrt

I think ours can do that. At least, we can grate carrots into tiny slices for carrot cake. I had to image search 'julienne' and those look thicker than what we get, but seems like the same sort of thing?

From: (Anonymous)

Here's some guy with one:

https://www.youtube.com/watch?v=puk4nRAyFek

From: (Anonymous)

Interesting. That might work, if a little shorter than I like. Thanks.

From: (Anonymous)

My concern is that when I grate carrots normally, it's a lot wetter and floppier than works well in this, which is why I finely slice instead and hence why I haven't made it for years and years. I don't know if what you get from yours is wet and floppy? Haha, this is like when I tried to explain why I hate hotdog sausages: it just all gets very freudian.

From: (Anonymous)

Yeah, they're quite finely sliced so I imagine they would class as wet and floppy. Not to get more freudian, but it may also depend on the age of the carrot. I'm not sure if there's another setting that would be somewhere between the extremes, or if you might be able to buy an extra julienne disc for it or something.