Same for pesto - pulse basil, garlic, and pine nuts, then add oil and mix a little more. So let's say you want to make spinach artichoke dip: You'd combine artichoke hearts, spinach, sour cream, mayo, cheese, and salt in a food processor then just pulse until you have dip. You rough-chop ingredients by pulsing them-meaning, you start and stop the blade repeatedly, as opposed to letting it continuously run-to your desired consistency.
The s-blade chops ingredients while mixing them together. This is helpful with potatoes and turnips or other root vegetables when you want to make a gratin or fry homemade chips. Use it to slice fruits, vegetables or cheeses super thin. The slicing disk works the same way and doesn't mix anything, either. You can do this with cabbage to make coleslaw, raw potatoes to make latkes, or cheese when you need tons of grated cheese. You turn on the machine with the shredded disk attachment fitted on it, then feed the carrot through the tube at the top of the food processor, and it gets shredded. Let's say you have a peeled carrot, for example. It's used to grate fruits, vegetables and cheeses. The shredding disk doesn't actually mix anything. Stand mixers are also good for recipes that call for ingredients to be added while mixing, since they leave you with two free hands. You could do it by hand, or use a dough hook and a stand mixer.Īgain, stand mixers are better than hand mixers for anything you have to beat, knead, or whip for longer than a minute, since the machine does all of the work for you. The first step for most yeasted bread recipes (meaning, anything that needs to rise before you bake it, like regular bread, pizza dough, or cinnamon rolls) is to combine flour with water, maybe milk and sugar, and some yeast, then knead that dough for several minutes. It's commonly used to make meringue (which are just whipped egg whites and sugar that have been baked) or to whip a bowl of heavy cream, which is simply how you make "whipped cream." The whisk attachment also beats, but it whips more air into the thing it's mixing - let's say, egg whites - which increases its volume. This is the first step when you make most cookies and cakes, and also when you make frosting. It's most commonly used to "cream" butter and sugar, which means you beat butter and sugar together with the paddle attachment for a few minutes until the mixture is light and fluffy. The paddle attachment mixes ingredients without whipping too much air into them.
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