The New Cuisinart "Elite" Food Processors

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The Skip

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Cuisinart has a new "Elite" line of food processors. The new ones have
nesting bowls, a gasket at the top, and an adjustable slicing disk.
They come in a variety of looks, capacities, and motor powers. The
"normal" line includes either a plastic or die-cast housing. The
larger-capacity 14-cup food processors also have a more powerful motor
with a 20-year warranty. The 14-cup processor has two smaller work
bowls which nest into the large one; all the bowls have pour spouts
and measurement markings.

http://www.cuisinart.com/products/food_processors/fp-14dc.html

Williams-Sonoma had a model specially made for them, with a 16-cup
work bowl (and two smaller nesting bowls), the large motor with a
20-year warranty, and a die-cast housing.

http://www.williams-sonoma.com/products/cuisinart-elite-die-cast-16-cup-food-processor/

That's what Lin brought home today. SWEET!

Bob
 
The New Cuisinart "Elite" Food Processors

On Feb 7, 10:10?pm, Bob Terwilliger
wrote:

America's Test Kitchen did a review on food processors recently. I
wish I still had the link to send you, but if I remember correctly
KitchenAid still came out on top. But if you are happy, that's all
that matters.
 
On Mon, 07 Feb 2011 20:10:12 -0800, Bob Terwilliger wrote:


There's practically nothing I can't do without a bulky food processor.
Gimme a stick blender, a blender, a Mouolinex, and a few knives and
I'm fine.

I have 2 food processors, practically never used. Fortunately one
doubles as a blender base with separate blender carafe.

-sw
 
Joan wrote:



If by "recently" you mean 2010, I should point out that America's Test
Kitchen was evaluating blenders, not food processors. Kitchenaid has
been top blender in most of the ATK blender comparisons, even as far
back as the old Cook's magazine in the early 1980s. But a food
processor and a blender have significantly different uses.

If by "recently" you mean 2006 (the last year that ATK *did* compare
food processors), I should point out that this line of food processors
didn't exist yet.

And I *am* happy; this line of food processors has some innovations
which promise to make it a real workhorse in the kitchen: Patented
locking/sealing system which eliminates leaks during processing and
allows you to use more of the bowl. Adjustable slicing blade. Powerful
motor with a SERIOUS warranty. Handy and attractive storage for all
the blades. I'm very much looking forward to using it for a long, long
time.


Bob
 
Steve wrote:



The lobster bisque recipe I follow (Tony Bourdain's recipe in the Les
Halles cookbook) has you put cooked lobster chunks into the food
processor SHELLS AND ALL, and process them to what Bourdain calls
"lobster sludge." How long would that take with any of the implements
you mention?

Julia Childs' brioche dough takes 3 minutes to make with a food
processor. Pasta dough takes even less time. Thai curry pastes are a
breeze to make in the small bowl.


Bob
 
On Mon, 07 Feb 2011 22:52:04 -0800, Bob Terwilliger
wrote:


I have used my "who knows how old" 11 cup Cuisinart and before it, the
DLC 8 for dough. New models have a separate dough speed and another
bowl size, so they turn into a min-chopper too. I like the
variability. That Williams Sonoma price was a good one,
congratulations to Lin for bagging it!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 07 Feb 2011 20:10:12 -0800, Bob Terwilliger
wrote:



Darn! My 11 cup Cuisinart still work just fine and I bought a backup
a few years ago on Ebay for a song. The backup even came even came
with a couple of bowls and lots of extra slicing disks.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
 
On Mon, 07 Feb 2011 22:52:04 -0800, Bob Terwilliger
wrote:


Agreed.

Mostly all I need are a few good knives... my blender, heavy duty hand
mixer, and of course my grinder to pick up the slack... for prepping
veggies I can beat a food processsor with a chefs knife... I'd be done
and all cleaned up before they're half way.


My ancient Osterizer blender will beat any food processor at
pureeing... although I wouldn't want to eat crutecean shells (extract
the flavor by simmering - pulverizing extracts no flavor) nor would I
waste lobster meat by pureeing... there are far less costly and bland
types of seafood (cod) to puree for thickening seafood bisques,
however they're typically thickened with starch, cream, and reduction,
and then flavored with lobster shell stock and add the lobster meat in
*chunks*... lobster sludge/shit is keyboard kook fare.

Proper lobster bisque procedure:
http://www.epicurious.com/recipes/food/views/Lobster-Bisque-14916
http://www.epicurious.com/recipes/food/views/Lobster-Bisque-4092
 
On 08/02/2011 10:23 AM, Brooklyn1 wrote:


I have a food processor that I rarely use, but there are some chores
where is is invaluable. Last week I made some dried apricot and cilantro
chutney that needed to be very finely chopped. I suppose that i could
have spent at least a half hour so finely chop everything before cooking
it. I used the FP and everything was chopped in less than 10 seconds.

When I make marmalade I have to slice a dozen or more Seville orange
peels. It can be done by hand, but it would take at least 5 minutes for
each orange. I pit the slicing blade in the FP and the job takes about a
minute.

I wouldn't spend a fortune on a FP because I use mine so seldom, but
there are a few jobs for which they are hard to beat.
 
In article ,
Bob Terwilliger wrote:

Woo-hoo! Congratulations.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article ,
The Cook wrote:

It's all the disks that have me locked into the model I have. It would
cost a fortune to replace them.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article ,
Bob Terwilliger wrote:

You've been practicing already. I'm envious.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article
,
itsjoannotjoann wrote:

Aw, c'mon, he got a new kitchen appliance he is very excited about.
Don't rain on his parade.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Tue, 08 Feb 2011 07:16:04 -0500, The Cook
wrote:


I feel your pain! Mine is in tip top shape too and my kids have their
own food processors, so I can't give it away either. :(

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 07 Feb 2011 22:52:04 -0800, Bob Terwilliger wrote:


OK, let me put this another way: There's nothing I want to do that
requires a food processor. I'll stick to eating shell-on shrimp for
my USRDA of chitin.


I don't do bread, and I use a mortar and pestle like real Thai cooks.

-sw
 
On Tue, 08 Feb 2011 10:34:05 -0500, Dave Smith
wrote:


I can put that through my meat grinder in ten seconds... and the
entire batch consistant. And if only a couple three handfuls than
you're understating the time, I can chop that little bit by hand in
like 3 minutes, not 30.


And you still have to slice the fruit with a knife and remove the
peels... while I have the knife in hand I can julienne those peels and
all pretty constistently.

I haven't found any processor that is capable of doing those chores so
that the result is consistantly uniform... you're going to obtain a
mix of over and under chopped throughout the entire range.. and a few
seconds too long and you have paste.
 
Bob Terwilliger wrote:

I take it the process then boils the flavor out of the sludge. Finally
the clear broth is filtered out of the sludge, right?

I love lobster bisque but I have never ground the shells and abused the
last vestige of flavor out of them. I wonder if the same process would
work to make crab stock? Harder crab shells would be louder in the
machine.
 
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