Always keep the processor unplugged when assembling it or changing the blades.
If you’re adding liquids, make sure you don’t pass the “fill” line on the side of the plastic bowl. Any hot ingredients should be cooled to room temperature before adding them to the food processor. Chop large ingredients into smaller chunks to help them blend more easily. [1] X Research source
The “run” button blends things continuously. This button is usually used to create mayo, blend ingredients into a smooth soup, or create chunk-free sauces. The “pulse” button is usually used to chop food. The processor will only run when you’re holding the button down. Press the button in one second intervals until the food is chopped the way you like it. [2] X Research source If your processor has more than two buttons, refer to your manufacturer manual for usage tips.
If your food processor doesn’t have a tube, turn off the processor and remove the lid to add any additional ingredients.
Let the parts dry before reassembling the food processor. Never submerge the electric section in water, especially when it’s plugged in. It will ruin the food processor and potentially electrocute you. Never handle the sharp part of the processing blades.
If a recipe doesn’t specify a blade attachment, use this blade.
Slice peeled potatoes into thin disks for scalloped potatoes or potato chips. Slice a variety of vegetables such as zucchini, sweet potatoes, and carrots into thin slices for veggie chips. Use the disk to slice raw Brussel sprouts. Add them to a fresh salad for a healthy crunch.
Instead of grating a block of cheese by hand, use your food processor to quickly grate the entire thing. Grate a variety of cabbage, beets, and carrots for your favorite coleslaw recipe. Quickly shred a few potatoes for a batch of latkes or hash browns. [5] X Research source
Pizza dough Pasta dough Pie dough Bread dough
For a stronger Nutella flavor, add several dollops of Nutella. Top your scoops of banana Nutella “ice cream” with whipped cream, chocolate syrup, and cherries.
2 cups (80 grams) of drained canned or cooked chickpeas 3 tablespoons of extra virgin olive oil 3 tablespoons of tahini 1 1/2 tablespoons of lemon juice 1 clove of garlic 1 teaspoon of salt 1/2 teaspoon of black pepper[8] X Research source
You can use peanuts, almonds, sunflower seeds, cashews, hazelnuts, walnuts, pecans, macadamia nuts, or pistachios. Once your nut butter is ready, transfer it to a jar and keep it refrigerated.
Use onions, jalapenos, and tomatoes to make a chunky pico de gallo salsa. Add dried or canned chipotle peppers to your favorite salsa recipe for a smoky, spicy kick. Blend salsa vegetables and cheese together to make a creamy salsa and queso dip.
