Julian Vrieslander > said:

> In article >,
> Goomba38 > wrote:
>
> > I love my Cuisinart Pro Custom 11"

I've been eyeing them up on eBay. There are some good deals available.

> We have one of those. I use it only rarely. The main reason is that
> the time it saves (compared with using hand tools to chop/mix/puree/etc
> the food) is often less than the time I have to spend cleaning all the
> parts afterwards.

When Crash found out that food processors can "knead" pizza dough (recipe
below), an FP became a sure thing for my birthday. <EG> Does anyone have
experience shredding cabbage for cole slaw in one of these babies? I've
always shredded mine by hand, but I don't get consistent results.

> I could swear that there are French engineers who stayed up late at
> night brainstorming where they could add little ribs, nooks, crannies,
> and holes that would trap bits of food. You can't completely
> disassemble the feed tube parts. If you put it in the dishwasher and
> the temp is too hot, you might warp the plastic.

I don't have a dishwasher. Will I be needing bottle brushes, etc., for
cleaning the parts? I guess you have to clean it the very second you get
done "processing" your foods.

> Bad design.

That sucks.

Thanks for the info, Julian.
Carol

* Exported from MasterCook *

Pizza Crust - Deep Dish

Recipe By amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : main dishes yeast breads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packets rapid rise dry yeast
2 cups warm water
1/2 cup vegetable oil
4 tablespoons olive oil
2 tablespoons sugar
5 1/2 cups flour
cornmeal -- as needed

In the bowl of a stand mixer, dissolve the yeast in the water. Add the
vegetable oil, olive oil, sugar, and half of the flour. Beat for 10
minutes. Attach the dough hook and mix in the remaining flour. Knead for
several minutes with the mixer.

Remove dough and place in a very large metal bowl and allow to rise until
double in bulk. Punch down and allow to rise again. Punch down a second
time and divide dough into thirds. Freeze two pieces for later use.

Oil bottom and sides of deep-dish pizza pan. Sprinkle with corn meal.
Place one-third of dough in the pan and push it out to the edges using
fingers. Dough should be about 1/8-inch thick throughout the pan.

Add desired toppings. Bake at a 475F until the top is bubbly and the crust
a light golden brown, about 35 to 40 minutes.

Cuisine:
"Italian"
Source:
"adapted from a Frugal Gourmet recipe"
Yield:
"3 crusts"


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