Blenders and food processors both utilize blades and motors to accomplish their tasks, but each device’s particular mechanisms are crucially different. A blender’s motor is typically more potent than a food processor, which creates the silky-smooth texture so characteristic of blended foods. However, blender blades “are not super sharp. They’re blunt objects.” Because of this, blenders are more suitable for handling liquids and creating smooth textures.
On the other hand, a food processor uses “ridged and razor-sharp” blades, which allow them to slice through thicker and more substantial foods. Plus, accessories like a shredder blade allow a food processor to accomplish several tasks such as chopping and shredding. When combining liquid components to create a smooth, luxurious beverage or sauce, a blender’s high-octane motor is your best friend. Blenders can mix up any quantity of delicious sauces.
Still, the brunch staple and eggs Benedict MVP known as hollandaise significantly benefit from the textural consistency provided by severe blender motors. Whether you’re stirring up a veggie puree to serve alongside a protein or emulsifying fat into a pureed soup, a high-quality blender can aerate the blend, resulting in a silky texture with an indulgent mouthfeel. In the different instances of blender aeration coming to the rescue, these devices are perfect for making light, airy and smooth batters for cakes and pastries.
It’s challenging to think of an edible item that needs a soft and even texture more than baby food. Luckily, parents engaged in prepping their baby’s sustenance from scratch will find a convenient friend in their blenders.
Utilizing cauliflower as a keto-friendly swap for grains proceeds to grow in popularity. Still, if you want to modify this veggie into a rice substitute, it’s not a task best performed with a blender. Cauliflower receives more moisture than you might expect, and when you cut florets in the blender and apply them on the motor, the water inside the vegetable oozes out and leaves you with a “soggy” result.
Instead, try a food processor as the giant blades and the less-potent motor will give you a steady, rice-like texture without unnecessary dampness. While blenders work beautifully for pastry batters in demand of aeration, heartier doughs like those wanted for bread, pie crusts, and biscuits achieve their sturdy texture recognition to the blades of a food processor.
Making pasta dough in a food processor explains the process and saves you time. Assume you need a significant quantity of breadcrumbs or chopped produce of any kind. In that case, a food processor will keep the method moving efficiently and will provide you with a uniform product with a perfect fine-grain texture. If you’d prefer a dip or a spread that isn’t perfectly smooth and pureed, you’ll want to avoid the blender. On the other hand, the food processor will demolish the ingredients down and combine them while still retaining some rustic texture.