It's spinning too fast!
When you need to grate or slice vegetables, you generally use an electric machine that does all the work: a food processor, a mixer with a "slicer" extension or similar.
Are these machines really suitable? Generally speaking, yes of course, but there's one criterion that often poses a problem, and that's speed.
Are these machines really suitable? Generally speaking, yes of course, but there's one criterion that often poses a problem, and that's speed.
7,457 5/5 (2 reviews)
Keywords for this post:EquipmentGratingBeatingKneadingSpeedRotationLast modified on: November 12th 2023
It's spinning too fast!
It happens very, very often in the kitchen, when you need to grate, julienne or slice vegetables for one of your recipes.
You wash them, peel them, and then run them through one of your machines using the right disc or grater.
We all do this, and it's only natural, after all: it's super-fast, super-convenient and relatively efficient.
Many of us use what in France is called a "robot-coupe", or equivalent, a food processor with a simple electric motor and cutting discs of various sizes.
Granted, it works very fast - it takes 2 or 3 seconds to grate a carrot, for example - but it has an annoying tendency to sometimes rough up the vegetables, and to make carrot purée and juice at the same time as it grates - you'll find a bit of this at the bottom of the machine's bowl. This is even more pronounced with tender vegetables such as zucchinis or cucumbers.
This isn't too bad for a simple carrot salad, you may say, but you have to admit that what is grated with this tool is necessarily in very, very small, very fine pieces, and sometimes this isn't great for the recipe and its texture.
The problem is that the food processor runs too fast, much too fast for this job, and therefore produces this "purée" effect, which is a bit painful.
It's almost impossible to reduce the speed of the machine (I've tried using a variable speed drive on mine), it starts to work badly, so what can you do?
Well, you "still" have to buy a new electric machine, which takes up a lot of space, but it's a good option.
To sum up: conventional food processors run too fast when cutting or grating vegetables, and are far less efficient than a dedicated vegetable grater that "spins" much more slowly, or even better, a simple and economical hand grater.
You wash them, peel them, and then run them through one of your machines using the right disc or grater.
We all do this, and it's only natural, after all: it's super-fast, super-convenient and relatively efficient.
Many of us use what in France is called a "robot-coupe", or equivalent, a food processor with a simple electric motor and cutting discs of various sizes.
Granted, it works very fast - it takes 2 or 3 seconds to grate a carrot, for example - but it has an annoying tendency to sometimes rough up the vegetables, and to make carrot purée and juice at the same time as it grates - you'll find a bit of this at the bottom of the machine's bowl. This is even more pronounced with tender vegetables such as zucchinis or cucumbers.
This isn't too bad for a simple carrot salad, you may say, but you have to admit that what is grated with this tool is necessarily in very, very small, very fine pieces, and sometimes this isn't great for the recipe and its texture.
The problem is that the food processor runs too fast, much too fast for this job, and therefore produces this "purée" effect, which is a bit painful.
It's almost impossible to reduce the speed of the machine (I've tried using a variable speed drive on mine), it starts to work badly, so what can you do?
The alternatives
Well, you "still" have to buy a new electric machine, which takes up a lot of space, but it's a good option.
To sum up: conventional food processors run too fast when cutting or grating vegetables, and are far less efficient than a dedicated vegetable grater that "spins" much more slowly, or even better, a simple and economical hand grater.
Lasts posts
Your oven in "proofer" mode
In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...September 27th 20243,1385
The right size of zucchini
When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.September 9th 20243,4795
The (small) miracle of béchamel sauce
Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.August 27th 20243,9394
Pastry doughs
To make a classic tart, you'll need a pastry of course, and if you don't use puff pastry (normally reserved for "fine", in french, tarts), you'll have a choice of shortcrust, shortbread, sweetcrust or "à foncer". Let's take a look at the differences between these four.August 16th 20244,0154.4
A few tips on homemade ice cream
If you make ice cream at home, which is a very, very good idea, you'll find a few tips and tricks in this article that should make your life easier. Combined with the site's ice cream recipes, they'll help you improve your production, to the delight of everyone around you, children first.August 11th 20244,0575
Other pages you may also like
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.June 23th 2021272 K 23.7
Sugar syrups
In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .January 17th 20237,4564.8
How to sprinkle well?
When in a recipe you need to sprinkle something, that is to say to spread a fine layer of powder (flour, sugar, etc.) on something, powdered sugar on a pie for example, you will probably use a fine strainer or a sieve, this is the best way to proceed. But is that all?May 23th 20235,3874.7
The 3 secrets of Parisian flan
A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...July 21th 20238,8404.7
Don't throw away disposable piping bags
Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...May 28th 20245,1655
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.