The basic design consists of a base that house the motor bowl that fits around the shaft and disks that perform the desired tasks. Most all modern units have safety features built-in to make sure all the attachments are in the proper alignment. Although most of today’s food processors are powered by electric and some still function by manually operating the cutting blades.
Food processors are an appliance that can perform many functions and take the drudgery out of the preparation process. They can also be one of the most expensive additions to your countertop appliances. Consider your counter-space and ease of cleaning when searching for the right model for your cooking and preparation needs.
If you already have one and haven’t used it for a while, try making your own butter and buttermilk.
Here is a way you can make your own butter in roughly two minutes.
Warm one pint of heavy cream and a 1/4 tsp of salt to room temperature.
Prepare the food processor and wash and dry the bowl and blades before you begin.
Place the heavy cream in the bowl of the processor. Now is the time to add ingredients if you want your butter fancy such as garlic, parsley or spices to suit your taste.
Warning: Do not overfill your bowl or it will spill out during churning.
Turn the processor to churn the heavy cream at low-speed. Watch the cream solids separate and congeal to butter. It should take no longer than two or three minutes. the cream will go through stages usually indicated by changes in the sound coming from the food processor bowl. First it turns very creamy and looks like ice-cream. The churning noise will become rougher and cream will abruptly turn solid when the butter separates from the buttermilk. Stop the processor and if it taste like butter, you’re done. If it still tastes like cream run it another one to two minutes.
Drain the buttermilk, the liquid that remains after the butter congeals is fresh buttermilk that may be used in many recipes that calls for it.
Squeeze any remaining buttermilk from the butter. Wash hands thoroughly. Fold a large piece of cheese cloth in half and place the butter in the middle and fold sides up into a bag. While holding the closed end of the bag with one hand, knead and squeeze the butter to force out any remaining buttermilk. This step is very important. If you don’t remove as much of the buttermilk as you can the butter may turn rancid in a day or two.
Place the butter into a container, a bowl or square mold will do. Press it down with a large spoon or spatula. This may cause more liquid to come out of the butter. Drain the liquid before storing.
Cool in the refrigerator. The butter will be immediately ready to use, but with dairy products it must be refrigerated when not in use.