or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Are you faster than the food processor?
New Posts  All Forums:Forum Nav:

Are you faster than the food processor?

post #1 of 22
Thread Starter 
For sure I'm faster with chopping garlic. Maybe onions too.

What do you think? I'm sure I'm faster if I have to do a few things. With the Robo you have to get it out with a spatula, wash, etc. Not worth the trouble. :)
post #2 of 22
Unless there's a large volume involved, I find that I'm faster with a good knife and board than with a food processor for veggies and such things.

The time to clean the food processor is what usually tips the scales in my favor.
post #3 of 22
the dang queez can't cut a dice, brunoise, Chiffonade, rondelle, or a tourne. So my job is very safe.
post #4 of 22
Cuisinart for over 6 onions is way faster than I am.....it all depends on what you're going for.....when I'm making a ton of duxelle the cuisinart is the only way I'll go. Pesto ditto. Emulisions the cuisinart wins hands down. Many times dough, for that's something I usually don't make just one batch.....it freezes very well.

There are 2 mandolins sitting in the store room waiting patiently to come play.......maybe today.....gotta make sure the bandaid supply is up to it.
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #5 of 22
I agree: quantity is the deciding factor; particularly when the complete job (including clean up) is taken into account.

Friend Wife used to chop one onion in the food processor, until I embarrased her about it. Good grief! It took longer to clean the d--n thing than to chop the onion.

For larger quantities I break out the processor. For small amounts, it's me and my knives.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #6 of 22
Thread Starter 
Actually I have to admit, for souffle potatoes, the slicer makes a better cut than me.
post #7 of 22
I'm cuter and have a better personality! And if I fall off the table, I can usually get back up without any help. :bounce:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #8 of 22
Yep, chrose wins this one lol.

I think that's the best reason not to use it yet.

I personally prefer to use a knife for **** near anything. I think it's cause I'm still young in the business and still enjoy doing prep.

Yep, I'm foolish.
post #9 of 22
I rarely use it for veggies, but always for pestos and dressings. I hate cleaning it, too. At the moment, mine is broken anyway. I bumped it on something and broke off the little plastic (why is everything plastic and cheesy, anyway?) thingy that makes all the connections so it will turn on. I'll bet that chrose's little pieces don't break off when he falls off the table either.

I do have one of those small bowl ones that are used with the braun immersion blender. I'll use that for herbs or small batches of something. It's still a pain to clean.
post #10 of 22
Unless I want onion mush I never put them in the Robot Coup. As for garlic, the machine creates an off flavor and odor due to heavy mixing of compounds in the garlic.
We tossed our hand held electric mixer after I showed our cooks a good whisk and some muscle could whip egg whites to stiff peaks in about 3 minutes while it took the electric mixer and Kitchen aid over 6 minutes!!! That doesn't even include the time to clean it!!!!
Keep those fires burnin'
 
Reply
Keep those fires burnin'
 
Reply
post #11 of 22
You can take a skewer and stick it in the hole where that plastic piece would go. Works just as good.
post #12 of 22
No kidding! I'm going to try it right now! Thanks,
Chad. You just saved me some money.
post #13 of 22
No problem...I work in one of those kitchens where I have to "make stuff work".
post #14 of 22
Kuan, You're a mad man. Looks like we need to re-name the folk tale to "Kuan Henry: Man vs the Mighty Machine" I can here the songs now. ;):lol::D;)
post #15 of 22
i worked ina kitchen once where french onion soup was on the menu and they had to thinly slice 16 L onions every few days by hand. i helped occassionally... we had a robo-coup, but never used it for onions. i always try to cut things by hand whenever possible (unless im in the shits), so i can improve on my knife skills. i will definately use the robo-coup for grating cheese though, i hate grating cheese.
post #16 of 22
We don't have 1 where I work, both a blessing and a curse sometimes. Would take a lot less time cutting up onions and peppers for pizzas and the grill, but I know those 2 would never do their own goddam dishes..."oh I might cut myself and as a unioned labourer, I choose not to do it"


...anyone got a nice big heavy wet trout? |SLAP|SLAP|
post #17 of 22
I'm working for a place where I have had to improvise as well..the robot coup that I use has a piece missing from the lid and I use skewers as well..my proof box does not close all the way, so I use duct tape to make the perfect seal..and so on.
post #18 of 22
Thats classic. But it made me laugh again.
post #19 of 22
I have a friend whose compressor went in his walk-in cooler so he props open the door to the freezer to cool them both. No problems at all. I should add that you need cleats to walk in that freezer, though; there's a glacier about 4 inches thick on the floor due to some recent flooding.:eek: I often use his freezer to store big items when I have an upcoming catering job. The first time I walked in there after the floods, I almost wore the hotel pans of veggie lasagna I was carrying.
post #20 of 22
I keep reading that several of you end up with "mush" when you slice onions with a robo or cuisinart.....
Now I can see having problems with chopping but slicing?
Shredding carrots, cabbage etc is also alot faster in the cuisinart for us.
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #21 of 22
Thread Starter 
Oh yeah, hah! :D I'll probably end up bleeding to death trying to shred lettuce faster than the Robo. :lol::lol:
post #22 of 22
I'd say that I'm on the more nimble side, but I definitely need the processor for the pesto. Can anyone really say that they can make pesto quicker than a robo?
"Roads? Where we're going, we don't need roads."
cooking.com | My most recent gift: fruit basket
Reply
"Roads? Where we're going, we don't need roads."
cooking.com | My most recent gift: fruit basket
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Are you faster than the food processor?