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From: Jo Stepaniak (jo.vegsource.com)
Subject: Re: This is a good question for Jo...
Date: April 15, 2009 at 8:43 am PST

In Reply to: This is a good question for Jo... posted by Just Leaf on April 14, 2009 at 8:15 pm:

Hi, Just and Ted! You are correct, Just. A combination of the power, blade shape, and container shape affect how the machine operates and the outcome of the ingredients. A food processor basically chops (or shreds, if you have a special disk for that). Because of its limited power and blade type, a food processor spins the food around, and therefore you cannot obtain a perfectly smooth consistency (even with smooth hummus, there will still be some granulation to the texture). A high-quality blender is usually more powerful than a food processor and has variable speeds. It functions by pulling food down into the blades and pulverizing it. A food processor cannot pull food down; it just spins it around. By continually drawing the food down into the blades, a blender can obtain a very fine or ultra-smooth texture.

Blenders are best for processing lighter mixtures that contain more liquid (such as smoothies and soups). Food processors do not do well with very liquidy mixtures (the liquid often seeps or sprays out); they do best with thicker and drier foods and combinations of foods. Although these machines can sometimes be interchanged for certain recipes, for the most part, it is wise to follow the recipe instructions and use the machine indicated.

~Jo



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