When to Use a Blender Rather Than a Food Processor

Consumers often try to use a food processor in place of a blender, or vice versa. And wouldn't it be incredibly simple to have only one kitchen gadget for your all mixing, chopping and blending needs? Unfortunately that may not always be possible because the two objects are designed differently to perform their own distinctive tasks.

 So what is a food processor exactly? The technical definition is, "an electric appliance with interchangeable blades within a closed container into which food is inserted for slicing, shredding, mincing, chopping, pureeing, or otherwise processing at high speeds." In other words, it is an appliance designed to turn big chunks of food into smaller chunks of food.

 Some physical points of a food-pro are a stumpy frame and a low wattage motor. A food processor's motor usually runs between 450 and 700 watts. While this is a common number with cheaper blenders, it simply does not compare to the professional graded blenders that now sit on many home counters.

 Just to give you an idea, a blender like the Vitamix 1710 has a whopping 1500 watts, but also costs more than $600. The lower wattage your blender the more likely you will need to purchase a second appliance for chopping. But that is not to say the food processor can't be beneficial to everyone.

 So if my blender is more powerful than the average food-pro, why deal with another appliance?

 A weaker motor may sound negative, but actually it is perfect for the appliances purposes. The steel plates, which are often interchangeable, are perfect for chopping and cutting veggies in a consistent form. Whereas in seconds, a blender is so powerful it may ignorantly pulverize your food into a pulp. With a food processor you'd whip up a dish like shredded Coleslaw, while a blender would create Cabbage water.

 While a food processor is great for relatively dry ingredients, there is no match for a blender's blending abilities. A blenders first priority is blending liquids and semi-liquids evenly with its blade. Even the simplest of blenders expertly hold quarts of liquid, expertly mixing the ingredients.

 Only a small area of the jar needs to remain vacant for the circulation purposes. A food processor typically has a small set allowance of liquid. If this specification is not adhered to liquid will slush over the open areas that allow blade changes or size adjustments, leaving quite a mess. This mess also threatens to short out the motor with the body exposing vulnerable parts.

 Food processors do avoid one major hassle, which is cavitation. Blender experts explain that cavitation often occurs in blenders when an air pocket forms around the blades and pushes ingredients to the sides. It is difficult to obtain the desired consistency of a recipe if ingredients are too dry, too cold, or too fibrous. Also, blending predominantly dry ingredients is actually likely form a powder and not the creamy consistency you may expect in say, nut butters. So, a food processor would be the best method to avoid cavitation consequences.

 Hopefully this gives you a good idea when to reach for each type of appliance to get the best possible results.