5 things we’d rather make without a food processor
Food processors are often our rock in the kitchen. And yet there are some dishes, sauces and dips we prefer to make as far away from these Martha Stewart machines as possible. Because sometimes a recipe simply needs a few (extra) hands.
Guacamole
Someone who says that guacamole is easiest to make with a food processor is right. But anyone who says it tastes better that way is very much mistaken. Real guacamole consists of good chunks of tomato and avocado, and those are completely lost in a food processor. You end up with a sort of movie-theater guac dip (not-so-fun fact: it contains only 1–2% avocado) and nobody is happy about that. The heat from the food processor also makes your guacamole turn brown faster. Tip: a mortar is ideal, and it’s also fun to serve the guac in it. The accompanying salsa can go in a food processor, but be careful not to turn it into gazpacho.
Pesto
We also prefer to make fresh pesto in a mortar rather than with a food processor. It’s not quite as serious an offense as making guac in a food processor, but it really does taste much better. The flavors are simply preserved better in a mortar. Plus, using a mortar doesn’t even take that much longer. You also get a more authentic flavor: the pesto retains its irregular texture. Tip: it’s always handy to have a jar nearby to store the pesto in. With garlic, you can keep it for less time than without garlic.
Mashed potatoes
We can certainly leave puréeing to the food processor, but for perfect mashed potatoes, it’s best to leave that appliance in the cupboard. It may seem like a good idea, especially when you have guests coming over and want to prep something quickly in the kitchen, but no. The power of the food processor purées your potatoes just a little too well. They release too much starch. Cause for panic? Yes, because you end up with a kind of wallpaper paste. Great if you happen to be doing a DIY renovation. But if your guests are waiting for their food, they can probably stick you to the wall with it (the wallpaper, that is). Boil the potatoes in a pan, mash them with a masher and basta. Deliciously creamy mash.
Herb butter
Some people use a food processor for herb butter—if you even make it yourself, of course. But believe me: make it yourself once and you’ll never want anything else again. For my last supper, I’d choose herb butter too (with lobster, but that’s beside the point). And personally, I’d find it such a shame if someone “ruined” it by using a food processor. A fork or spatula works just as easily, and the buttery flavor (good butter is a must!) remains more noticeable.
Aioli
You can make aioli in three ways: the purist, the modern and the lazy way. A true foodie (hello, you!) naturally won’t choose the last option. Go old-school and use a mortar and a (wooden) pestle. It takes some elbow grease, but the friction gives you a wonderfully herbal flavor. Winning! With a little more effort, you can imagine yourself on the Spanish coast for a moment. Because hey, it tastes that good. Want it a little lighter? Use a mortar and a whisk.
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