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Topic: OT Food Processors >OT Scones >Re: +To go with coffee, not biscotti (9 msgs / 214 lines)
1) From: Brian Kamnetz
On 7/7/06, miKe mcKoffee  wrote:
Are all food processors equal? I was looking at this one:http://www.amazon.com/gp/product/B00065L68Y/ref=pd_rvi_gw_1/002-7566227-7318441?%5FencodingF8&v=glance&n(4507Mike, will this food processor blend pastry dough? I would also want
to mash up beans for burritos, but I imagine this model will do that.

2) From: Michael Wascher
That should do fine, use the food chopping blade. Some have a similarly
shaped plastic blade, whose only advantage seems ease of cleaning.
On 7/9/06, Brian Kamnetz  wrote:
"There is nothing new under the sun but there are lots of old things we
don't know." --  Ambrose Bierce

3) From: Vicki Smith
No they aren't--different amounts of oomph, mainly. I have a 14 cup and 
a 7 cup, both are Cuisinart, but even within that line, there are 
different amounts of power, depending on the models. If you use it a 
lot, you might also want to look and see what accessories are available 
for the one you choose.
My preference is for a 600 watt motor in even the smaller sized processor.
I have two sizes, because when I am making shtuff for the two of us, the 
larger bowl is too big--the chopping blade doesn't like working with 
smallish amounts of food in that sized bowl. The things it is supposed 
to chop get plastered along the sides of the bowl too easily.
If I hadn't already had a 14 cup (which didn't have the accessories I 
wanted), rather than buy a 7 cup, I would have split the difference and 
purchased a 10 cup machine.
Brian Kamnetz wrote:

4) From: Lynne
I have this one! Love it. Yes, it does a great job with pastry dough.
What it does not do great - is using it for a very LONG time kneading 
bread dough.
We have an unbelievable wholesale bakery that specializes in the best 
Ciabatta bread, this side of the Atlantic. When I asked how they make it 
- mine never reaches this level of bread nirvana - the primary bakery, 
[who is Asian - the owner of the bakery is, I believe, Armenian - in 
other words, this place is /truly/ American - I love it!] told me, "you 
mix, mix, mix, mix and mix."
So I broke my (now first) HP big mouth food processor. Got another one. 
I love it. Just don't burn out the motor like I did (yeah, I should have 
known better).
Brian Kamnetz wrote:

5) From: Vicki Smith
Going even further off topic ;)...
I used to bake all our family's bread--did it for 30+ years, until 
fairly recently when I developed a sudden allergy to gluten. Now I make 
far less bread.  I also took some professional bread baking classes, and 
for a short time, made the bread for a very high end restaurant.
For bread like ciabatta, part of the key seems to make a "sponge", 
called a poolish, and letting a very small amount of yeast develop 
slowly over a day or so before mixing it in with more flour (and other 
ingredients) and beginning the kneading, rising, punching down, rising 
Pastry and things like scones are very different, and do well using an 
adequately powered up food processor, but for artisan breads, there 
really is no substitute for experience and good technique in working 
with the dough by hand.
Lynne wrote:

6) From: Lynne
(Adding some more to our 'even-further-off-topic' topic)
I don't have an allergy problem. More like a 'hip and waist' problem. 
(sigh... and I do so /love /good bread)
Thank you for this tip - I think this is also how Iggy's bread is made 
(Boston area). Will try it next time I make some bread.
I agree about hand kneading for bread dough - it is almost Zen like. 
There are (albeit expensive) mixers that probably handle home bread 
baking well - but I can't get used to 'sensing' what my bread needs (no 
pun intended) with a mixer.
Vicki Smith wrote:

7) From: Brian Kamnetz
On 7/10/06, Vicki Smith  wrote:
This sounds like a very important piece of info - There is a
difference between pastries and bread! Good to know. Now the question:
What is an "adequately powered up" food processor? Hamilton Beach
70590 Big Mouth? KitchenAid KFP740WH 9-Cup Food Processor (with 4-cup
mini bowl)?
I feel like I'm getting closer and closer to the key to doing more
cooking, including baking scones, to enjoy with the wonderful coffee I
now make thanks to Tom and Maria, and of course, the people on this
list (without the advice when I was first starting and very
frustrated, I probably would have tossed in the towel) - what better
OT on a coffee list?

8) From: Mike Chester
The only food processors I have used are the Cusinart and the Robot Coupe 
which is a very expensive unit that is used in commercial kitchens.  I would 
probably use mine more if I kept it out on the counter, but my wife insists 
that appliances be stored away when not in use. I am lucky to be able to 
leave the coffee pots out.  While the processors can be used to cut in quick 
breads like biscuits and scones, I prefer to do that by hand using a pastry 
blender tool like those already discussed.  You want to handle quick breads 
as little as possible to keep them delicate and it very easy to over-process 
them in a machine.  Yeast breads are just the opposite.  You want to develop 
the stringy tough glutens to form the structure of the bread.  The food 
processors are good for shredding, chopping and light mixing.  Everything 
that I use mine for, I could do by hand, and often do, but it just makes 
some jobs easier.  The heavy duty food processors can knead bread dough, but 
only small batches and there are better machines for that purpose.
Sorry if I am confusing you more than helping.
Mike Chester

9) From: Lynne
Brian -
Basically, bread dough uses yeast to rise, and requires kneading to 
stretch that gluten. Some feel (as I do), that it is so much easier to 
'sense' both the fine tuning of ration of liquid (usually water, but 
some recipes call for milk, or even beer... mmm - makes a good bread) to 
flour, and also to know when the need to knead (bad pun - had to say it) 
is done.
Pastry - I mean stuff like scones, biscuits, muffins, (my beloved 
biscotti), pie crust, etc. (as well as actual French and Danish 
pastries), are more of a science in a sense. While you can be creative 
with these recipes, you still need to use a formula (recipe) to start 
(experienced bread bakers seem to make magic by simply throwing 
ingredients together)- and, above all, they usually require as little 
mixing as possible - while the yeast based breads require lots (and 
lots... and lots...and..)
Am I clear as Turkish coffee?

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