Current Events > Any competent chefs around here?

(+) Yeah! (+)

So I got a cheap food processor recently. Just a cheap model, Oster.

It has the "measuring cup tube on top" which is removable and can be used to measure out liquid but honestly I would rather just use a actual measuring cup.

Reason being is I want to be able to make some nice sauces such as hollandaise, and Lebanese garlic sauce and successfully emulsify without separation. Some food processors come with a slow drip feed instead of that measuring cup thing.

Question is, anyone know what the slow drip feed tube is called or if you can get a aftermarket piece that fits a lot of models? Otherwise I am about to just get a very small drill bit and convert my tube into one. I just dont want any microscopic pieces getting into my sauces.

It's a shame you didn't come here first - and ask about Hollandaise, because I use a stick blender, and the "drip-feed" is my other hand:

https://en.wikipedia.org/wiki/Immersion_blender

It might be cheaper to just buy the above, if you're just wanting to do sauces - than find some aftermarket "Food Processor Syringe"....

Like these guys:
https://www.youtube.com/watch?v=rOWzVV_XrcM

Michael_Booth posted...

It's a shame you didn't come here first - and ask about Hollandaise, because I use a stick blender, and the "drip-feed" is my other hand:

Oh, I have a cheap immersion blender like that! I have only used a blender before. The only reason I wanted the drip feed was to control the pouring speed because I thought I didnt trust myself to pour it slowly enough. But after watching that video, it turns out my butter/blender may have been too hot because I definetly remember that the egg cooked too much.

I dunno, Ive only made emulsions with a whisk

FF_Redux posted...

I dunno, Ive only made emulsions with a whisk

Oh wow you've emulsified a hollandaise with just a whisk? I need to step up my game.

dioxxys posted...

Oh wow you've emulsified a hollandaise with just a whisk? I need to step up my game.

Slow with the drip, start slow with the whisk and then amp it up to vigorous

dioxxys posted...

Oh wow you've emulsified a hollandaise with just a whisk? I need to step up my game.

Only done it couple of times, didnt separate but it didnt turn out perfect.

dioxxys posted...

Oh, I have a cheap immersion blender like that! I have only used a blender before. The only reason I wanted the drip feed was to control the pouring speed because I thought I didnt trust myself to pour it slowly enough. But after watching that video, it turns out my butter/blender may have been too hot because I definetly remember that the egg cooked too much.

Make sure the receptacle, is very narrow - that's the trick. If you use a very open bowl, you're not going to succeed.

Michael_Booth posted...

Make sure the receptacle, is very narrow - that's the trick. If you use a very open bowl, you're not going to succeed.

Thanks for the tip!

Anyone had Cava before? Its Mediterranean style Chipotle setup. I need to get started on some of the basics because I need to recreate the flavor here.

iirc, @LostForest is a cook/does food related stuff

People will deny a complete education to this

Michael_Booth posted...

It's a shame you didn't come here first - and ask about Hollandaise, because I use a stick blender, and the "drip-feed" is my other hand:

I was gonna say this. Stick blender is the way to go if you want to completely nuke the stuff you're blending, especially in emulsions.

That said though, unless youre getting scored for your food on Iron Chef or something, it really doesn't matter that much if you end up with tiny pieces left unprocessed. Just use your processor if you don't have an immersion blender.