Skip to main content

Cuisinart DLC-8S 11-Cup Pro Custom 11 Food Processor by Cuisinart

I used the Usha food processor in India and found it very useful for chopping intensive dishes such as the biryani and several other north indian dishes. My Usha food processor also had ice crushing and juicer attachments in addition to the chopping, slicing, whipping and dough kneading attachments.


We did not have space in our earlier apartment for a food processor and its attachments and once we moved into our new home, there was space in the pantry for my food processor :). I bought the Cuisinart food processor based on recommendation from my friend and since I anyways was a fan of food processors, I did not need much convincing.

As with any food processor, it takes practice to get it right. Of course, you wont get it as symmetrical as you would if you chopped by hand, but it gets the work done. My main use of the food processor is for slicing onions, chopping cabbage, chopping onions and tomatoes and mincing, chopping, pureeing onions, tomatoes, and spinach. I have used it for kneading atta, sometimes it comes out fine and sometimes it doesn't. I have not yet perfected the art of getting perfect dough in a food processor.

There are attachments for whipping, chopping, 2 attachments for slicing and 1 attachment for grating.

I found it cheaper on Macy's when there was a sale compared to Amazon:

http://www.amazon.com/Cuisinart-DLC-8S-Custom-11-Cup-Processor/dp/B00004S9EJ/ref=sr_1_14?ie=UTF8&qid=1367359684&sr=8-14&keywords=food+processor

I also bought the blade and disc holder which allows everything to be stored neatly and compactly. I definitely recommend the holder.


http://www.amazon.com/Cuisinart-BDH-2-Blade-Disc-Holder/dp/B00004S9BY/ref=pd_sim_k_1

The disc holder takes the same amount of space as the food processor. Overall, I am quite happy with the food processor and definitely recommend it.

Comments

Popular posts from this blog

Coal-Fired Pizza!!!

Coal-Fired Pizza My kids love Pizza. My wife and I, on the other hand, have left our love for Pizza behind. But, with the kids in tow, I started researching how to make a decent pizza from scratch. YouTube is filled with recommendations, so I had to make some choices for my very first Pizza. If you're looking for a quick-cooking Pizza, this isn't the recipe for you. This will take around 2 days, including fermentation and some work. As usual, Kamado Grill Classic is again my go-to cooking platform. References: John Setzler's ' Kamodo Joe Pizza '.  John Kenall's ' Easy Pizza Dough Recipe '. Vito Lacopelli's ' How to Make Perfect Pizza Dough at Home'  and ' freeze the Pizza for later '. Goals: Everyone has so many variations for making Pizza dough. I never realized the debate of Biga vs Poolish  dough making. Before we get into all the details, I set some goals. Type : I wasn't going for Neapolitan-style, very high-heat Pizza. The t...

Spaghetti Cutlets

Ingredients 1 2/3 cups spaghetti1 2/3 cups milk4 tbsp butter5 tbsp plain flour100 gms cheese grated4 green chillies finely chopped1 tbsp coriander leaves finely chopped3 stalks celery finely chopped1/3 cup plain flour3/4 cup watersaltbread crumbsoil for frying Method: 1. Break the spaghetti into small bits and boil in water with a little oil. Do not overcook. Drain the spaghetti and wash under cold water.2. Heat the butter in a heavy saucepan. Add 5 tbsp of flour and cook for 1 minute. Add the milk and stir constantly until the sauce becomes very thick.3. Mix the white sauce with spaghetti, chillies, corriander leaves, celery, cheese and salt. Mix and shape into balls.4. Mix the 1/3rd cup flour with water to make a smooth paste.5. Dip the balls in this paste, then in bread crumbs and deep fry.

Dahi Wada

Ingredients: 1/2 kg urad dal 1 litre dahi made from 1 litre of milk 75 gms tamarind 150 gms jaggery 25 gms jeera to be roasted and powdered chilly powder to taste coriander leaves 4 green chillies and 10 cloves lassan to be grinded with the dal 2 tsp baking powder Method: Soak the urad dal for at least two hours. Grind in a liquidiser with garlic and chillies. Add salt and baking powder and mix well. Heat about 1/2 kg oil in a karai and drop wada mixture into the oil in tablespoons. Remove when golden brown. Drop in cold water or thin lassi. Make chutney by adding a glass of water to the imli and jaggery. Cool till thick. Add red chilli powder and jeera powder. Place wadas on a flat plate, after dipping each vadi in a dahi. Pour more dahi on the top. Spread some chutney Sprinkle jeera, chilli, salt and kothmir Best at room temperature. Vadas become hard if they are chilled in the fridge.