Comments on: summer coleslaw http://www.glutenfreebynature.com/articles-and-recipes/gluten-free-dairy-free-summer-coleslaw/ casein, soy and entirely almost sugar free... Tue, 24 Jan 2012 11:09:36 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: stephfourie http://www.glutenfreebynature.com/articles-and-recipes/gluten-free-dairy-free-summer-coleslaw/comment-page-1/#comment-17 stephfourie Tue, 05 Aug 2008 15:04:11 +0000 http://stephfourie.wordpress.com/?p=143#comment-17 Thanks so much for your question. Here's my answer: it depends on the attachment. I use the metal blade for soups, sauces and spreads. And I use the grating attachment for prepping vegetables or fruits for soups, slaw, tarts etc. Personally, I've never found the grating attachment to effect the texture or consistency of the food. However, I do find the metal blade to do a number on anything in its path. As such, I have learned through a number of failed recipes that the "pulse" button is the only way to go. At least this way you have complete control of your recipe (one pulse at a time). I read recently that hand-grating carrots for carrot cake was the best way to achieve great results. According to the article, using a food processor causes the grated carrots to retain too much moisture, upsetting the delicate balance of ingredients. I decided to test the theory using my favorite carrot cake recipe and a metal box grater. In my opinion, there was no visible difference in the outcome of the cake. It also tasted the same as the cake employing grated carrots from the food processor. So, I decided to return to my time-saving food processing method. Hope this helps! Thanks so much for your question. Here’s my answer: it depends on the attachment. I use the metal blade for soups, sauces and spreads. And I use the grating attachment for prepping vegetables or fruits for soups, slaw, tarts etc. Personally, I’ve never found the grating attachment to effect the texture or consistency of the food.
However, I do find the metal blade to do a number on anything in its path. As such, I have learned through a number of failed recipes that the “pulse” button is the only way to go. At least this way you have complete control of your recipe (one pulse at a time).
I read recently that hand-grating carrots for carrot cake was the best way to achieve great results. According to the article, using a food processor causes the grated carrots to retain too much moisture, upsetting the delicate balance of ingredients. I decided to test the theory using my favorite carrot cake recipe and a metal box grater. In my opinion, there was no visible difference in the outcome of the cake. It also tasted the same as the cake employing grated carrots from the food processor. So, I decided to return to my time-saving food processing method. Hope this helps!

]]> By: crystalstair http://www.glutenfreebynature.com/articles-and-recipes/gluten-free-dairy-free-summer-coleslaw/comment-page-1/#comment-18 crystalstair Sun, 03 Aug 2008 17:49:49 +0000 http://stephfourie.wordpress.com/?p=143#comment-18 Just wondering, because I've seen it debated hotly before... when you shred with your food processor, do you find the texture leaves something to be desired, almost like it was over pulverised? :) Or do you prefer it that texture to the texture of hand grating? (There are no wrong answers, I'm just curious) Thanks for a tasty looking recipe. We may eat this next week! :) Just wondering, because I’ve seen it debated hotly before… when you shred with your food processor, do you find the texture leaves something to be desired, almost like it was over pulverised? :) Or do you prefer it that texture to the texture of hand grating? (There are no wrong answers, I’m just curious)

Thanks for a tasty looking recipe. We may eat this next week! :)

]]>