Kate Heyhoe

Kate's Global Kitchen

The Progress of
Food Processors

by Kate Heyhoe

Do you remember when the food processor first appeared? Just thirty years ago, at the National Housewares Exposition in Chicago, the Cuisinart debuted. Industrial-strength machines for restaurant use had preceded what would eventually become the consumer cook's best friend, and in fact were the inspiration for the Cuisinart's inventor, Carl Sontheimer. Just as the original Model T Ford scarcely resembles in design or functionality today's showroom automobiles, the modern food processor has evolved into a whole category of kitchen machines, in all price ranges, sizes, and with outstanding features from a wide range of manufacturers.


Process This! New Recipes for the New Generation of Food Processors, by Jean Anderson, guides the home cook through the slicing and dicing world of modern food processors. Here's a few of her tips, followed by an except and recipes from the book, to give you a taste of the times.

Throughout Process This! you'll find dozens of time-saving tips and techniques:

• Why not mince parsley while you crumb bread? with meatloaves and casserole toppings so often calling for both, it makes sense.

• Why not processor-grate strips of lemon, orange, or lime zest? They won't gum up if you add a little sugar or salt. And the same goes for nuts if you add a little flour.

• Why not processor-grate your own Parmigiano Reggiano? Stored in an airtight jar in the refrigerator, it remains amazingly fresh for weeks.

• Why not chop onions and bell peppers in tandem? Their textures are so similar.

• Why not whiz together all the dry ingredients for a cake or quick bread, then cut in the butter instead of creaming it separately? Why not then combine the eggs with the other liquids and fold them into the "dries," often right in the processor? This is one-bowl mixing at its best.

• Why not make tuna and egg salad, even pimiento cheese, deviled eggs and coleslaw, entirely by processor? It's a breeze if you upend the order of mixing.


When food processors first came into our lives back in the mid '70s, we thought that these miracle workers would revolutionize our lives. And indeed they did make short shrift of KP duty. But how many of us ever used them for anything other than slicing and shredding, chopping and pur´┐Żeing on fast forward? Today's racy new machines feature such cutting-edge innovations as mini bowl and blade inserts for standard models...kinder, gentler dough modes that knead yeast doughs to perfection...reversible blades, one side for grinding, one for chopping...powerful braking actions that allow you to control the degree of chop...heavily weighted bases that keep machines from "walking" all over the counter, even under arduous loads...sleek keypads that make clean-up a breeze.

The new generation of food processors, so powerful, so versatile, needed a new "driver's manual," a cookbook to teach you how to use them to best advantage and to the hilt. Process This! is that book. Whether you are a new cook, an experienced one, or even a professional, Process This! may just become as indispensable as your own food processor.


Process This!
New Recipes for the New Generation of Food Processors
plus Dozens of Time-Saving Tips

by Jean Anderson
William Morrow/HarperCollins
Hardcover, 304 pages
Price: $27.50; $41.50 (CAN)
ISBN: 0060185651
Information provided by the publisher.


Process This!


Getting Down To Basics


Skillet Carrots with Lime and Lemon Thyme


Kate's Global Kitchen for March 2003:
3/07/03     The Bourdain Identity
3/14/03     Leaping Leprechauns! More St. Paddy's Day Menus
3/21/03     The Progress of Food Processors
3/28/03     Linda Gassenheimer's Latest


Copyright © 2003, Kate Heyhoe. All rights reserved.


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This page created March 2003