What Food Processor
Discussion
I want a food processor for making pesto, breadcrubs, hummous the usual. I also wouldn't mind being able to wizz up pasta dough as well.
I am confused by the options. They range from £15 to £300. What the bloody hell is the difference? Would reather something aroung the £50-70 mark. Any recommendations?
I am confused by the options. They range from £15 to £300. What the bloody hell is the difference? Would reather something aroung the £50-70 mark. Any recommendations?
Bought the OH the (ubiquitous PH) magimix to replace her used-twice-and-packed-up molyneux a couple years ago
not sure if it ultimately does the job any better than say a kenwood but it's very quick and that level of so-well-made it's a pleasure to use, you can see why all the pro chefs have them and I see 30+ year old ones in peoples houses all the time. whether it's right for you is a moot point but they're worth the $$$.
not sure if it ultimately does the job any better than say a kenwood but it's very quick and that level of so-well-made it's a pleasure to use, you can see why all the pro chefs have them and I see 30+ year old ones in peoples houses all the time. whether it's right for you is a moot point but they're worth the $$$.
I was equally confused looking around town at them yesterday. John Lewis (Cambridge at least) have some odds and sods for reduced prices, maybe be worth looking in others too if there's one nearby.
Then again, even Magimix have them from about £100 to over 3 times that price while looking almost identical. I presume you pay for power and size?
Then again, even Magimix have them from about £100 to over 3 times that price while looking almost identical. I presume you pay for power and size?
hairyben said:
Bought the OH the (ubiquitous PH) magimix to replace her used-twice-and-packed-up molyneux a couple years ago
not sure if it ultimately does the job any better than say a kenwood but it's very quick and that level of so-well-made it's a pleasure to use, you can see why all the pro chefs have them and I see 30+ year old ones in peoples houses all the time. whether it's right for you is a moot point but they're worth the $$$.
I wouldn't say all the pro chefs have them, the machine could not stand it. Far more likely to have a robot coupe or something like that. not sure if it ultimately does the job any better than say a kenwood but it's very quick and that level of so-well-made it's a pleasure to use, you can see why all the pro chefs have them and I see 30+ year old ones in peoples houses all the time. whether it's right for you is a moot point but they're worth the $$$.
Magimix are not all that good due to the nylon spindle failing if put under a serious load.
If you want to go the whole hog then a Kenwood Chef is bloody fantastic, ours gets used for all sorts, making breadcrumbs, mixing batters and cake mixes, kneading dough, stuffing sausages, extruding pasta, blending smoothies, etc. On the top end of the prices you mentioned but well worth it if you do a lot of cooking IMO.
RizzoTheRat said:
If you want to go the whole hog then a Kenwood Chef is bloody fantastic, ours gets used for all sorts, making breadcrumbs, mixing batters and cake mixes, kneading dough, stuffing sausages, extruding pasta, blending smoothies, etc. On the top end of the prices you mentioned but well worth it if you do a lot of cooking IMO.
This, I'm completely in 
with mine 
RizzoTheRat said:
If you want to go the whole hog then a Kenwood Chef is bloody fantastic, ours gets used for all sorts, making breadcrumbs, mixing batters and cake mixes, kneading dough, stuffing sausages, extruding pasta, blending smoothies, etc. On the top end of the prices you mentioned but well worth it if you do a lot of cooking IMO.
Quite like the sound of that. I make big bathces of pasta and its a pain hand cranking that so being able to do that as well would be cool.Mine's the Kenwood Chef Titanium, cheapest price when we got ours was John Lewis and it comes with a 5 year warranty. Everything I mentioned above is with the standard parts it comes with, but you can get additional attachments such as a spice grinder (we got that but don't use it all that much) and pasta roller (only for lasagne, the extruder does spaghetti/tagliatelle.
Pasta's piss easy, mix it in the main bowl then fit the extruder and keep spooning it in. I make a lot more bread now too, do the first rise in the bowl, knock it back and bung it in a tin...never need it to touch the worktop so no mess at all.
I'd recommend them to anyone that cooks.
Pasta's piss easy, mix it in the main bowl then fit the extruder and keep spooning it in. I make a lot more bread now too, do the first rise in the bowl, knock it back and bung it in a tin...never need it to touch the worktop so no mess at all.
I'd recommend them to anyone that cooks.
AndyHCZ said:
You'll find more professional chefs use KitchenAid than anything else - purely because they last forever and a day.
Just bought my mrs. a Kichenaid Artisan, ecook site has then for £379 at the moment with a decent set of kitchen knives thrown in. She's chuffed to bits with it.
People are confusing mixers and processors here. There is some overlap between uses though and you need to consider what you'll use it for.
Although I recently read a baker saying they'd been through umpteen mixers and processors over the years and felt the processors edged a mixer for most uses.
Had my 4200XL Magimix a while now and it's superb. Make pastry, bread dough, meringues in it, or you can use it to chop, grate or slice.
Although I recently read a baker saying they'd been through umpteen mixers and processors over the years and felt the processors edged a mixer for most uses.
Had my 4200XL Magimix a while now and it's superb. Make pastry, bread dough, meringues in it, or you can use it to chop, grate or slice.
grumbledoak said:
I think my Magimix 4200 is great. Much better than the Kenwood it replaced.
The nylon spindle is intended to fail if you try to mix concrete in it - it's a cheap part!
Be that as it may, it precludes it being used on a serious basis. The nylon spindle is intended to fail if you try to mix concrete in it - it's a cheap part!
And if I remember correctly the 4200 leaves a fair bit of unprocessed food spinning around aimlessly between the lid and the disc.
AndyHCZ said:
You'll find more professional chefs use KitchenAid than anything else - purely because they last forever and a day.
Food processors are not as commonly found as mixers though.
The Thermomix/all-in-one type machines have become increasingly popular.
I completely disagree, though could be wrong. In the catering world that I know the Kitchenaid is considered an appliance for a trend conscious housewife. Food processors are not as commonly found as mixers though.
The Thermomix/all-in-one type machines have become increasingly popular.
I am a strong advocate of the thermomix
Swervin_Mervin said:
People are confusing mixers and processors here. There is some overlap between uses though and you need to consider what you'll use it for.
Agree but the big Kenwoods do all of it (some of the kitchenaid/magimix ones may too, I've not tried one), they're a mixer with power takeoffs to attach a food processor, mincer, blender etc. 
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