Food processor question

A

amanda_pennsylvania

Well-known member
So, I inherited an Oster food processor from a family friend. This is my first food processor, and I've started using it more. But I'm not sure what kind of blades I should have for it. It came with a sort of flat grater blade (good for cheese) and a sort of swirly blade that sits at the bottom; blade is parallel with the bottom of the machine.

But I think I need some sort of paddle-type blade for mixing doughs. Is it possible to get blades separately? I looked on the website and they don't seem to sell this kind anymore, although it doesn't look all that old. Any thoughts?

 
BTW I'm going to start calling it the swirly blade...I like it better than the "metal" blade.

 
Amanda, the "swirly" metal blade is the one you will use most. There is a plastic version of it

that doesn't reach to the edges. This is specifically for bread doughs because it folds the dough rather than cutting it. If you don't have it or if you can't find it, the metal one will do, but since it cuts the gluten in the dough, you should knead a little by hand to re-connect it.

There is no paddle-type blade.

The Cuisinart has a post attachment that you can mount many types of discs on--for julienne, grating, slicing, etc. It resembles the old phonograph assembly where you could stack several L.P.'s I assume the Oster has a similar construction.

I'll stop dating myself now and take my Metamucil.

 
I think I'll use the plastic blade next time. The bread tastes just fine, but the structure...

...is dense.

I used the metal blade and didn't see Joe's tip to re-knead it a bit.

I'll try again.

Michael

 
The instructions I got with my Cuisinart said that it depended

upon the amount of flour in the recipe. It says to use the metal blade for recipes with 3 1/2 cups or less flour. For recipes with more than 3 1/2 cups of flour use the plastic blade.

 
The first food procesor that was a wedding present hrrrrm years ago had a plastic blade

as well as a metal blade. The Cuisinart I have now has a sharp metal blade and a shorter, blunter metal blade. So I guess I should use the short one for bread? I bought the yeast and will try this tomorrow.

 
Yeah, the shortness of the blade is more important then what it is made of....

Julia also recommends the shorter blade for mayonnaise. It mimics the whisk better.

 
The hand kneading is recommended with either blade--just 50 strokes.

It pulls the dough together, including any under-kneaded bits that may have been ignored around the edges of the processor.

 
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