The best of the best.
. We considered the power of the motor, the smoothness of the pesto, and the ease of emulsification for the mayonnaise. We also noted generally whether the machines were simple to assemble, intuitive to use, and quick to clean.
worth of stew ingredients. We also paid attention to the strength and smoothness of the motor: did it strain when working at high speeds or processing thick and sticky mixtures? When chopping, were its pulses firm and even?Most food processors have similar standard parts: a motorized base to which a work bowl attaches and a small selection of blades and shredders that rotate from a spindle inside of the bowl.
, and graduated-sized work bowls—took up so much space it seemed impractical for all but the most zealous cooks with enormous kitchens. At close to $400, it was also one of the most expensive models we considered.fell to the bottom of our list for full-sized food processors. We found the base and accessory box needlessly bulky, and the performance, though satisfactory for basic chopping tasks, inconsistent for shredding and pastry.
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