Thread Number: 68370  /  Tag: Small Appliances
CUISINART RECALL!
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Post# 911121   12/14/2016 at 12:07 (339 days old) by luxflairguy (Sumas, WA)        

I hope you are all following this news!  The steel blade for many years and models seems to be injury prone as they get older.  Even my 20 year old machine is in line to get a new blade FREE!  Find a link to the recall and follow the instructions.  Just think!  You can have a new super sharp blade for your older machine FREE!!  This is a true Christmas present!  Greg





Post# 911123 , Reply# 1   12/14/2016 at 12:09 (339 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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Post# 911125 , Reply# 2   12/14/2016 at 12:16 (339 days old) by panthera (Rocky Mountains)        
Great, just great - I've given these as presents to

panthera's profile picture

several friends through the years. You pick them up virtually NIB at Goodwill here for next to nothing after Christmas every year.

Sheesh.


Post# 911133 , Reply# 3   12/14/2016 at 13:18 (339 days old) by turquoisedude (Ogden & St-Liboire (where??), QC, Canada)        
Safe!

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Geez, mine must be ancient...  No rivets in the knife blade so I'm not eligible for the recall.  

 

Wonder if they'd have asked where I got it... "Oh, at Lorraine's garage sale in 2012..." is probably not the right answer.


Post# 911136 , Reply# 4   12/14/2016 at 13:55 (339 days old) by LordKenmore (The Laundry Room)        

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Panthera, I wish I had your Goodwill!

 

I think here a Cuisinart that's 20 years old, missing all but work bowl and cover, and has cloudy plastic on the work bowl could still run $20, er, $19.99 here. I shudder to think of what they'd price it if it were new, with box...


Post# 911138 , Reply# 5   12/14/2016 at 14:15 (339 days old) by kd12 (Arkansas)        
Not what they once were

Cuisinart seems to have some serious quality control issues. I bought one of their coffee makers in 2014, and then took it back to the store the same day after seeing fire hazard warnings about their machines online. It's Mr Coffee for me from now on.

Post# 911141 , Reply# 6   12/14/2016 at 14:32 (339 days old) by foraloysius (Groningen, the Netherlands)        

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Ofcourse mine is affected, the one that is already broken. This does it. I'm not going to bother about a repair anymore. I'll recycle the whole thing. I'll look out for a Magimix, no more Cuisinart for me.

Post# 911145 , Reply# 7   12/14/2016 at 14:57 (339 days old) by washman (Butler, PA)        

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Made in China

Why am I not surprised?


Post# 911146 , Reply# 8   12/14/2016 at 15:10 (339 days old) by Xraytech (S.W. Pennsylvania, near Pittsb)        

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I'm sure mine is included in the recall as well.
It is an ok machine, though I'd rather have a new KitchenAid to get their dicing disc


Post# 911153 , Reply# 9   12/14/2016 at 16:12 (339 days old) by earthling177 (Boston, MA)        

To be honest, if they did not knead bread so well, I'd've never bought one.

I really dislike the "safety" off when the motor is under the bowl. It's annoying and impractical, forcing you to do part of the prep (to chop veggies so they'll fit in the tube lengthwise).

I *much* prefer the style that has the motor to the side, so the chute is large and free of safety switches that get in the way, and you can just put the entire carrot, apple, potato, cucumber etc in and be done with it.

Still love my Braun Multipractic or whatever the name was, but had to stop using it because a housemate broke the slicing blade, which is basically the thing one uses the most besides the knife, and Braun stopped selling replacement parts in US long ago.

And the thing is, it was one of the first food processors to have varying speeds and one disc with a varying thickness knob and then you just attach blades to the disc, which is much more compact and practical than having over a dozen discs like I was forced to have with the Cuisinart.

I should bring it back from the basement, because it's much more useful and easier to use than the Cuisinart, and maybe I should go to the basement just when I need something kneaded or sliced.

And, not to press on yet another economics/political issue, but yeah, the problem is not so much that the current Cuisinarts not made in America, it's that they *thought* they'd save some money making the blades in this new way, and instead now they not only have to re-make them all but pay for the administrative costs (shipping, handling etc) to fix the problem. They should have either never changed from a tried and true design or tested the heck out of the new blade before releasing it.


Post# 911159 , Reply# 10   12/14/2016 at 17:19 (339 days old) by gredmondson (San Francisco, CALIFORNIA)        

I just ordered the replacement blade for a friend.
I have a 20 cup model with a raft of discs at home I bought on eBay years ago. It must be pretty old, but it works like new. I have had to replace some bowl parts like the lid and sleeve/pusher. It came with the mixer attachment, juicer, and even a sieve that I have never used.


Post# 911176 , Reply# 11   12/14/2016 at 19:45 (339 days old) by firedome (Binghamton NY & Lake Champlain VT)        
ours was a recall victim...

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never had a problem making sauerkraut &c every year, but went online and will be getting a brand new blade gratis... WOOT!

Post# 911177 , Reply# 12   12/14/2016 at 19:52 (339 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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I have a DLC SuperPro that I bought brand new in 1983.

I have been through 4 workbowls, 4 covers, 6 or 7 blades but the same motor base and the original cord.

This machine has performed heavy service through 6 restaurants I was Chef at, a Private Yacht which I worked on for 7 months and on and on.

Pates, Pureed Soups, Chopping, Slicing, Shredding, but again this machine was a product of the original blue prints for a High Quality Machine.

The New ones are crap. I highly doubt that the new ones could have stood up to what I have put my Super Pro through.

It now resides in semi retirement along with the KD-5 Bowl lift Mixer I purchased from Lechemere in Boston around the same time with the Super Pro.

The Mixer has been on the same tour as the Cuisinart.


Post# 911219 , Reply# 13   12/15/2016 at 08:59 (339 days old) by panthera (Rocky Mountains)        
Well, they couldn't have been nicer on the phone

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And there was none of the usual American bullshit nonsense of pretending things aren't what they are.

"Don't use it, we'll get one out to you just as soon as we can."

Clear and honest.

 

First genuine thing this company has done in years. I've seen their quality slide downhill the past few years at a sickening rate.

 

So sad.

 


Post# 911221 , Reply# 14   12/15/2016 at 09:31 (339 days old) by Sudsmaster (East of SF, West of Eden, California)        

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I think I got my Cuisinart 7 cup back in the early 1990's or late 1980's. I'm assuming the faulty blade is the one that you use to chop and mince stuff, with what look like two wings on it. I rarely use that attachment. In fact I don't know where it is at the moment.

Will have to find it and check for rivets. No other blades are suspect, right?

Found the blade... it doesn't say where it was made, but does seem to have rivets. It came with the base machine, which is a "Classic" DLC-10C, Made in USA. The slicing and grating disks are all made in Japan. When I get a chance I'll call Cuisinart but I suspect this particular machine doesn't have the metal failure problem.


Post# 911222 , Reply# 15   12/15/2016 at 10:00 (339 days old) by philcobendixduo (San Jose)        
What about the "Little Pro"?

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I have a Cuisinart "Little Pro" (and that IS the model number when I look on the bottom of the unit).
It has a riveted blade BUT that model is NOT listed on the recall list.
I wonder why that is?


Post# 911233 , Reply# 16   12/15/2016 at 11:20 (339 days old) by panthera (Rocky Mountains)        
Unless I'm mistaken

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the recall only applies to blades with a total of four rivets? Here's the official pic. and a link to the page from which one may order a new blade. I phoned them, but this is faster.



CLICK HERE TO GO TO panthera's LINK

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Post# 911237 , Reply# 17   12/15/2016 at 11:27 (339 days old) by swestoyz (Waterloo, Iowa)        

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My DLC-7 Super Pro has the 4 rivet blade.  I'll be curious to see if the replacement blade is still stamped "Made in Japan".  smile

 

Speaking of Goodwill, I found my DLC in a northern Chicago suburb a few years back, with the service stickers still on the base.  It was probably used two or three times as most of the blades that came with it still had the protective paper on them.

 

All for 8.99. 

 

Ben




This post was last edited 12/15/2016 at 14:27
Post# 911240 , Reply# 18   12/15/2016 at 11:49 (338 days old) by philcobendixduo (San Jose)        
My Blade is marked....

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.....DLC-501 and it does have four rivets but it came with my model "LITTLE PRO" which is not a model "number" on the recall list for some reason.

Hmmmm.....????


Post# 911243 , Reply# 19   12/15/2016 at 11:55 (338 days old) by LordKenmore (The Laundry Room)        
quality slide downhill

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And this differs from 99% of other companies in what way?

 

Lord Kenmore sighs, cynical thoughts bouncing about inside his head.

 

I wonder if it's entirely "past few years." I got their really small food processor (the one with bowl that only holds a cup or two) at a thrift store maybe 15 years ago. It worked, but I was never really very impressed with it. I used it, but not heavily, and it didn't seem to last long before one of the buttons broke. Admittedly, I have no idea what the history was like before I got it...but it looked like "low miles" when I got it. And other products they made (as mentioned above) seemed to have lasted forever under heavy use.

 

I replaced it with a KitchenAid. Also certainly a thrift shop find. I imagine that's not the product that it would have been in the Hobart era, but it has impressed me more. 

 

One thing I note about Cuisinart are their cheap pans. Albertsons did a promotion with them a couple of years ago or so. They didn't seem bad, but they really didn't wow me. They felt like a passable but cheap stainless steel pan. Nothing wrong with that. But the price was higher than other choices. Probably buying the name. I also note they have enamel iron, which I think is Chinese.

 

 


Post# 911244 , Reply# 20   12/15/2016 at 11:56 (338 days old) by LordKenmore (The Laundry Room)        
All for 8.99.

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Wish I had that sort of Goodwill pricing here!


Post# 911249 , Reply# 21   12/15/2016 at 12:07 (338 days old) by panthera (Rocky Mountains)        
The thing with Goodwill is

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every district is independent. The Denver district has consistent pricing (slightly high) but also consistent discounting policies from week to week.

The Nebraska district (under which our town is cursed) has no discounting, not ever and no consistency in their pricing.

I picked up a power-line network set there a few days back for a friend. They had the hubs priced at $20/hub. Having learned through the years how to deal with them, I asked the manager to put a date on the hubs, so I could come back in a few weeks and buy them at a realistic price.

To my shock, she took me into the office, called up the hubs on the ebay and immediately went down to $4/hub.

I know it's hard to price things, gosh it's hard. You just have to have some sort of consistency and discounting - this was a real exception for the our district.

Probably the very worst thrift stores on the planet are in Salt Lake City. Uuk - I wouldn't wear anything they sell in those places until it had been disinfected with a bath in the sun. I mean, literally, in the sun.


Post# 911252 , Reply# 22   12/15/2016 at 12:18 (338 days old) by LordKenmore (The Laundry Room)        

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I know Goodwill "systems" are independent, but it's a good point to raise. Many people have a vision of Goodwill as being a big, national chain or something like Target. While I think there is some national "mothership", the stores one shops at are parts of a regional system. 

 

I've been very conscious of that, because there are two major systems in my area. Indeed, I'm in middle between 2 Goodwill stores that belong to different systems. And what makes it fun is that there seem to be logic flaws with how things got divided. I have speculated that some of the division may have simply been whoever came to town first, and planted their flag...

 

I noticed differences in pricing...but neither system really ever had killer deals. At least, not in recent memory.


Post# 911266 , Reply# 23   12/15/2016 at 15:19 (338 days old) by panthera (Rocky Mountains)        
I don't mind paying a fair price for used goods

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Goodwill, after all, does good for people trying to earn a living. Some other thrift stores, Habitat in Wyoming comes to mind, are run by gay-bashing haters who impose the worst of Christian dominionism on their staff and customers.

 

Killer deals, though - you get them every so often. Mainly on items which are of value to people like us but not to the young women with kids at whom their pricing is directed. 


Post# 911274 , Reply# 24   12/15/2016 at 16:25 (338 days old) by LordKenmore (The Laundry Room)        

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Fair prices are, I suppose, reasonable for a thrift shop. They do have a mission, and every dollar helps.

 

Well, good thrift stores have a mission...

 

But there are bad stores, and I've heard the stories about those

 

One thing that gets me about Goodwill pricing isn't so much the killer deal. I love killer deals, and, frankly, at this point it's the only way of getting luxuries. Since my economic downturn, my thrift shopping has mostly been window shopping...with a few practical buys here and there, and the very, very occaisional "fun buy." It's been months since one of those.

 

Past my problems...the prices are often not that much lower than they are elsewhere. A Goodwill employee wants a can opener, but has decided to buy new. Goodwill has can openers, but they are disgustingly filthy, and not that much cheaper than new. I've heard people mutter: "I could get this for less at Wal Mart!" Someone lectured me about cookware, because it's not that much more expensive getting new at a discount clearance store. My favorite vintage example is a console radio at one store. I'd love a console radio. But the cabinet on this is horrible condition. Finish is totally shot. Hinge on the door over the controls is broken. And--best of all!--all the tubes are gone. And they want $40. I think that's a bit much...but  maybe I'm just cheap. Then, again, the way it's just sitting there suggests others think it's a ripoff, too.

 

And so the list goes on...

 

I like buying used--partly because I'm frugal--both with my money, and also wanting to see things fully used rather than going to a landfill. But at the prices I see, buying used is less and less appealing, given thatthere is often a search involved. (Let's say I want a muffin tin. That will turn up. But it may not be today's trip. It may not be tomorrow's trip. It may be in a month. Meanwhile, I can make one trip to another store and have a very good chance of finding that muffin tin in stock.) Then, the stuff is used...and often needs attention. Maybe minor fixes. Certainly a good cleaning.


Post# 911282 , Reply# 25   12/15/2016 at 17:30 (338 days old) by DaveAMKrayoGuy (Oak Park, MI)        
Recalled Blade--New for AMKrayoGuy-Dave!!!!

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I have a DLC 2011 N... I filled out the form, so mine is arriving soon...

 

(Yes, here are the pics of the discs as well as the blades & even the appliance itself!)

 

 

-- Dave


  Photos...       <              >      Photo 1 of 5         View Full Size
Post# 911287 , Reply# 26   12/15/2016 at 18:14 (338 days old) by panthera (Rocky Mountains)        
John,

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It's definitely a treasure hunt - I found a NIB Torrecelli barometer and a Galileo thermometer, both in hand blown glass with a beautiful wooden mount for $10.00 today. It's going to be a Christmas present for someone who appreciates such things. This particular set on Amazon is over $100.00.........

And, as said - new in the box. Unopened.

 

Between oven cleaner, self-cleaning oven and Mother's Mag and Alu cleaning compound, there's little I won't risk in pots, pans and ovenware/Pyrex. I once ran a 3 quart Presto which I'd wanted for decades through the dishwasher for 20+ cycles before the baked in oil and ick finally gave way - just ran it with every load. When they show up on ebay, they're frequently over $50.00 with shipping. Got this for $0.50 Wow.

 

But, yeah - you never know what you'll find. There's an ARC in Fort Collins which used to have lots of cashmere and silk and really good linen. When they expanded their store, they lost their production space and now all the good stuff goes to Denver, they get a 'consignment'. Bye-bye to the lovely stuff and hello to worn out poly/blend with yellow sweat stains, ring-around-the-collar and that awful smell of High Karate which nothing can ever remove.

 

Pity our ReStores here are such horrid, hate driven, anti-gay trash-heaps run by horrible people. Just over the borders to the East, North and South the ReStores are beyond words great places.  Our Goodwill Stores follow bad policies which have been unchanged and out of date since before WWII - it's the Nebraska District. But - they have people with obvious disabilities out working on the sales floor, something other thrift stores which purportedly have a mission do not do or even punish their management for attempting (like the ReStores in Wyoming.)


Post# 911310 , Reply# 27   12/15/2016 at 21:31 (338 days old) by Sudsmaster (East of SF, West of Eden, California)        

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Well, I'm surprised. It turns out my Made-In-USA DLC 10C chopper blade is subject to the recall. That thing is at least 20 years old, maybe 25 or 30 (Can't remember just what year I bought it).

Thanks going to Panther for posting the link to the recall site. Although I rarely use the chopper blade, better safe than sorry.

In any case, it looks like the design of the blade is at fault, not so much the country of manufacture. Although it may be that the ones made off-shore are more susceptible to failure. Who knows? Mine shows no signs of wear or cracking, but there are some signs of minor corrosion on the underside, probably because it sat at the bottom of a kitchen drawer for years (no, I don't scour my kitchen drawer bottoms annually!).


Post# 911312 , Reply# 28   12/15/2016 at 21:57 (338 days old) by panthera (Rocky Mountains)        
It was Greg

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Who posted - I just passed on information.

Gosh, it's a testimony to their quality (once upon a time) that we all still have these!


Post# 911321 , Reply# 29   12/15/2016 at 23:03 (338 days old) by norgeway (mocksville n c )        
Well

Mine is a ancient Kitchen Aid made by Cuisinart, but its at least 35 years old!!LOL

Post# 912997 , Reply# 30   12/29/2016 at 12:08 (324 days old) by MixGuy (St. Martinville, Louisiana)        
Received replacement blade

replacement blade arrived yesterday. Design is a little different, not as much spiral and no propeller edges that force the blade down as it spins. will try it chopping an onion later. Sure looks sharp! discarded old blade as per the directions too. I give lots of food gifts from year to year and food processor sure makes chopping easier. Prefer a processor having an induction motor over a noisy model. Few parts to wear out. If I ever have to replace the motor replacing with a MagicMix!


Post# 913063 , Reply# 31   12/29/2016 at 21:16 (324 days old) by Sudsmaster (East of SF, West of Eden, California)        

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I got an email saying the replacement blade will be delayed due to demand.

Well, those were not the exact words but that's my interpretation thereof.

Not a big deal for me, since I rarely use that blade, it's from 1994, and it was *probably* made in Japan or USA. There is no country of origin on the blade. I'm wondering if the later ones say "China" on them?


Post# 913079 , Reply# 32   12/30/2016 at 00:05 (324 days old) by MattL (Flushing, MI)        

My DCL 10 c  is still in use from odds are the early '80s.  Got a complete set of disks with the removable stem. Really need a new work bowl, but too pricey for the amount of use I give it.  I had been placing a toothpick in the base where the bar with the plunger is as the little lexan insert comes out all the time since the bottom chipped a bit. Might epoxy it in one of these days.  Now if they just  had a bowl recall....


Post# 913161 , Reply# 33   12/30/2016 at 14:32 (323 days old) by twintubdexter (Palm Springs)        

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Does anyone remember what the late Julia Child used to say about the plastic blade? "Useless, just throw it away!"


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Post# 913186 , Reply# 34   12/30/2016 at 16:41 (323 days old) by Sudsmaster (East of SF, West of Eden, California)        

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I don't think I tossed it, but I'd be hard pressed to say where that plastic blade is at the moment.

Wasn't it for kneading bread dough or something? How on earth could a Cuisnart properly knead bread dough at the fast speed it rotates?

Update: found the plastic blade. Always thought it was useless...

Today I made the fixings for crock pot recipe for pulled pork: 9 lbs of pork butt, bone-in with thick fat pad. Recipe called for chopped onions, and I didn't want to do that by hand, so I found the much maligned quad riveted chopping blade and put it to use. It's not hard to figure where the Chinese made ones failed: there's a bend in the end of the blades, sort of like the upturned wing tips on newer passenger jets. I surmise that the Chinese made ones had inappropriate heat treatment before the bending operation, which could have resulted in overly brittle stainless steel and micro cracking. OK, I did very carefully check the blades after chopping three onions, and there was no sign of damage. So I feel pretty comfortable about using this blade occasionally and carefully in the interim. Especially since most of the announcements about the recall cite Chinese made units, and this particular DLC-10C is Made In USA.

Oh, and the pork butt is in the crock with seasonings and onions and such, in the fridge for now; will get it going in the Hamilton Beach temp probe equipped slow cooker, first thing in the morning. This should be an interesting recipe - it calls for a cup or two of orange juice... I'm gonna call it "Pulled Pork l'Orange"...






This post was last edited 12/30/2016 at 19:10
Post# 913230 , Reply# 35   12/30/2016 at 23:15 (323 days old) by earthling177 (Boston, MA)        

I find it fascinating to watch people who have been trained in something then resist change when the circumstances change.

Case in point: people trained to work in restaurants have a hard time switching to a home situation. It's not impossible, it's not that it can't be done, it's just hard.

I have made bread in less than 2 hours (and, when I'm really organized and attentive, it can be done in less than one and half hours), by paying attention to and following instructions closely. Not blindly, but closely.

The dough kneading blade (which can be plastic or metal, depending on the food processor) is not useless. It's designed to knead dough. Duh.

We need to accept that there are people (like my late mother and some of my friends) who only make any bread when they are super stressed and they *want* to knead the dough, in fact they pound it loud and hard enough that one can tell from outside the home someone is kneading bread.

That being said, we *also* need to accept that there are people like me, who either aren't stressed out to that point, or don't have the strength, or time or just don't care to relieve stress that way. We should be not just allowed, we should be *encouraged* to use the machines to make bread.

Not all bread, but some bread need to be kneaded by hand for over 20 minutes. Those can often be ready in 5 to 10 minutes in a stand mixer. Some particularly effective stand mixers (Bosch Universal, Electrolux Assistent etc) can do it in a bit less than that.

Food processors can usually do it in under 2 minutes. And you are done.

I've seen scores of books, magazines and TV shows (including Cook's Illustrated, America's Test Kitchen, and even Julia Child) saying that one processes the dough and then "finishes by hand". Because they were silly enough to use the metal cutting blade, which cuts the gluten they were trying to develop. The same people who said "plastic blades are useless, toss them out".

Look at your processor's dough blade. Some are an "S" blade made with round metal that completely touches the bottom of the bowl (unlike the cutting blade where one blade nearly touches the bowl's bottom, the other is offset a couple of inches up). Some other processors have an offset blade, but much smaller than the cutting blade. There are lots of designs, but they all share one thing in common: they are blunt so they avoid cutting the gluten strands, and they are designed to roll the dough over themselves and around the bowl.

The result is that the dough is usually properly kneaded and *ready* in around a minute. People who like to play with the dough are miffed about it. If you are one of the people who *have* to play with the dough, process it for 40 seconds or so, finish by hand.

Just don't go around telling people who'd love to have bread that the thing is useless, it isn't.

Also, for god's sake, pay attention to the directions for the appliance.

I've used processors where you need to start with water and a bit over half the flour, then you add flour until you reach the proper texture. Cuisinart processors, on the other hand, have a very short stub for driving the tools, so that'd make the thing ooze all over your counter, so instead you start with *all* the dry stuff (flour, sugar, salt, yeast etc), pulse to aerate/mix, then turn on and add the water until the proper consistency is reached, let it knead for a minute or so.

Trying to use the wrong process for the wrong processor is what makes it hard to make bread in the things. The recipe for the bread was written for hand kneading, and that can readily be followed with a good mixer, but the order might have to change with a food processor.

Speaking of silly stuff, I lost count of the number of people who are always pressed for time and complain they can't bake anymore.

For those, quick and easy hint. Stop doing stuff that was designed for 3 centuries ago. Dissolving the yeast in water and sugar and waiting to "proof" is not just a waste of time, all the gas the yeast generated during the "proofing" was sent away into the atmosphere when you start mixing the bread.

First off, yeast costs about a dollar a pound (which is more than most people will use in a year) in places like BJ's and Costco. Get a fresh bag, dump it in a canister that can be sealed, keep it in the fridge or freezer.

Measure the proper amount of yeast and mix it with the amount of flour you are gonna *start* the recipe with (all the flour for processors like Cuisinart, at least half the flour with processors that start with the water). Mix the sugar, yeast and flour and proceed with the recipe.

Now let it rest for 10-15 minutes. It will not be doubled in size, that's OK. Shape the dough in the appropriate way and put it in the pans. Let it rise until it's crowned a bit over the top of the pans and put them in the preheated oven. It will finish to the proper size while it bakes (oven spring). If you wait too long, it will rise too much and fall during baking.

And yeah, please don't rush to write that that will not "develop flavor" and won't work for sour dough. Sour dough has to *sour*, that's why it takes time unless you want to use some vinegar to cheat but it won't be the same. If you are not making sour dough, try this "new" method. I've lost count of how many professionals told me this method wouldn't work and develop flavor and, let me tell you, it's *really* hard not to say "well, you ate half of the loaf made with that very method, imagine if it *had* flavor then?".

Cheers,
-- Paulo.


PS: maybe I'm being unfair here, so in case it makes any difference, I have 2 Cuisinart processors, the 11-cup Prep Plus, which has a "Dough" speed and later, because that one kneads bread so well I got the 20-cup Plus. Maybe the machines that are under 11-cups can't knead well, I don't know. The Braun Multipractic I have can only make one loaf of bread (maximum 500 g of flour, if I remember right, which should be around 3 to 4 cups). The Cuisinart Prep 11 Plus can use 5 cups (~700g), which is 2 loaves of bread, the 20 Plus can use 10 cups (~1,400g), which makes 4 nice loaves at once.


Post# 913241 , Reply# 36   12/30/2016 at 23:49 (323 days old) by MixGuy (St. Martinville, Louisiana)        
Dough Blade and Mixing Blade

There are two different blade being discussed here and an reading the most recent postings. I will try to clarify. Early Cuisinart and Robot Coupe food processors came with a plastic mixing blade. I was meant to be used in mixing batters and mixtures without the need to chop and was the least often used piece by many and Julia Child considered it to be useless. Some makers of food processors never offered a mixing blade. The dough kneading blade came along later and increased the amount of dough that could be made in a given size food processor. Cuisinart directions for the DLC-10 state to use the metal blade when less than 3.5 c. of flour are needed in the bread recipe and to use the dough blade when more than 3.5 c of flour are needed not to exceed a 4.5 c limit. The dough blade has a hub like the chopping blade and plastic or metal blades that are dull and project no more than 2 inches out of the hub.

Post# 913243 , Reply# 37   12/31/2016 at 00:14 (323 days old) by Sudsmaster (East of SF, West of Eden, California)        

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Well, I have a couple of bread machines and three Kitchenaid lift bowl stand mixers, so I *really* don't need to be making bread in the Cuisinart food processor.

But thanks for the lectures anyway.


Post# 913244 , Reply# 38   12/31/2016 at 01:16 (323 days old) by earthling177 (Boston, MA)        

Rich:

I have one bread machine. It's really good, but it only makes one loaf of bread at a time. That's probably OK for several days for most families.

In my home, one loaf basically disappears almost immediately so I need to make at least 2. The KitchenAid is fine for a loaf of bread, OK for two. It's supposed to be able to deal with 9 cups of flour, which would be great for 3 loaves, but I always had difficulties with more than 2 loaves *and* to top it off it takes way longer than the food processor and it's also way noisier.

Anyway, I don't think it's a question of "needing" to make bread in the food processor. It's a question of being able to if one wants to.

It's also a question of being informed. Julia Child was a genius when it came to certain things, and she'd win every single time making pie dough (I'm terrible at those) if we competed, but she had some improper ideas when it came to bread. For example, she did not believe you could knead dough entirely by machine. Also, if you pick up her books, see what she had to say about introducing steam into the oven for baking artisanal breads: she said you could simply toss a few ice cubes on the floor of the oven, which may have worked really well with her expensive TOL ovens, but nowadays it's more likely to cause the enamel on the oven to crack from the thermal shock. The proper way to introduce steam into ovens without steam injection is to warm up a cast iron pot/pan in the oven and then put water or ice in the pan, not the bottom of the oven. Had I not heard about the lots of people who basically damaged their ovens by following her advice, I'd be on the way to damage my oven too.

Just because they are professionals, it doesn't mean they know more than average joe's from the middle of the street just like I am. And I'm waiting for the time when America's Test Kitchen/Cook's Illustrated people will stop saying that they can't do stuff that I do in my kitchen all the time and start suggesting those -- my waiting will not be in vain, in the past few years they already discovered that some stuff can be faster in the microwave and they even just "discovered" the pressure cooker after nearly 20 years of telling people to put stuff in the 250F oven for 3 hours, they finally discovered it takes about 40 minutes in the pressure cooker (which is also at 250F). Particularly now that Chris Kimball, the most clueless and pretentious "chef" I've seen on TV has left the company and started another one (and is being sued by his former company for copying databases, recipes, and I think taking employees with him too), maybe the other chefs, who seemed much brighter but didn't think that the recipe that takes the longest or the most labor intensive is the tastiest, like he did, will start talking about quick and easy methods for home that produce results at least as good as the old ways.

As for the lectures, well, you're welcome, we'll be here until Friday, don't forget to tip the wait staff!

;-)


Post# 913245 , Reply# 39   12/31/2016 at 01:28 (323 days old) by LordKenmore (The Laundry Room)        

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I think many bakers have problems with the first loaf vanishing fast... My father baked bread when I was young, and my mother years later said she thought one reason he lost interest was that the first loaf of bread went bye-bye in such a short time.

 

When I first started baking bread, I also noticed the first loaf tended to go quickly. I'd often end up baking late at night (the actual baking), and it was really funny that some nights the bread would be in the oven after my mother had presumably gone to bed. And yet, she'd suddenly materialize after the bread came out. (Yes. we would often cut into bread before one was "supposed" to...)

 

It's been 20+ years since I kneaded by hand, so I'm not as bothered by single loaves now that vanish quickly.

 

As for bread machines, they are convenient, but I've never been impressed by the bread. It's probably better than some stuff one can buy, but it's not the same as something baked in a regular oven. Histrorically, my big gripe with bread machines was that they weren't cheap (although now they are a lot cheaper than they had been), and they only do one thing. The advantage of a food processor is that it can do a long list of jobs past bread dough.


Post# 913253 , Reply# 40   12/31/2016 at 03:05 (323 days old) by tolivac (greenville nc)        

Plastic kneading-mixing blade-I remember in one of my Cusinart food processor manuals-they tell you to use the kneading blade if you are making the max recipe of dough in the machine-not only to prevent cutting gluten-but also to prevent overheating the motor!

Post# 913257 , Reply# 41   12/31/2016 at 03:33 (323 days old) by Sudsmaster (East of SF, West of Eden, California)        

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So put a 1/4 baking sheet on the floor of the oven and toss the ice cubes onto that.

Simple problems often have simple solutions.

Use common sense.

Also, if you are making multiple loaves of bread in a day, then you're getting into commercial kitchen territory anyway. Forget the Happy Homemaker excuses.



Post# 913261 , Reply# 42   12/31/2016 at 04:45 (323 days old) by earthling177 (Boston, MA)        

True, but I also think that the cast iron pan *is* a simple solution, with the advantage that the cast iron has enough thermal inertia to make steam.

Also, for most ovens you do not want a lightweight sheet on the bottom of the oven.

And no, not a commercial kitchen by any stretch. Since I am going to make a mess one way or another, I might as well get 4-8 loaves of bread out of it and clean up just once. That produces enough bread for us for a few days and a couple or so more to give to the neighbors. It's not something I do all the time, it's when I'm in the mood to bake bread. It happens often enough that I don't mind investing in the equipment, but I'm not saying everyone has to do it.

I'm just saying people have a right to know it can be done if it's what they want.

The other side of "simple problems often have simple solutions" is that many people only use a mixer to whip cream, maybe make a cake from a boxed mix every once in a while and, for most people, a simple, inexpensive hand mixer is just fine, but they use a food processor for lots of other things, so it's already there. There are probably more kitchens today with just one food processor, a hand mixer and an immersion blender than what used to be common, which was one countertop blender, a stand mixer with lots of attachments and no food processor.

Either way, we home cooks have a strong incentive to find out ways to cook with equipment/workflows that is available to the average home, just as professional cooks have a very strong incentive to stick to the methods/workflows they were taught in school so as to maintain a consistent product and work environment as well as produce safe food.

What I object to is one side saying the other side is stupid and/or wrong. And I also strongly dislike when ordinary people automatically assume that only the pros have the answers.

That kind of mindset only tends to produce results like some friends of mine who insisted that the only way to make some of the foods was this hard process that such and such a TV personality showed, then finally I go to the kitchen, make it work for a fraction of the time and effort and they lose faith in the pros completely, which was also not my objective. What I do in the kitchen is optimized for home kitchens, in fact if you double the recipe it might fail and be hard to scale up or down -- what people frequently fail to accept is that commercial/industrial methods are optimized to be scaled up/down and to consistently keep the food safe from spoiling, for example.

One of the best examples of where home and commercial/industrial methods clash spectacularly is canning. We've seen it even here, over and over again. All of the official food canning guidelines encompass everything they've learned in over 100 years of experience with stuff that works and/or can go wrong, so, of course, their recommendations reflect all of that. Meanwhile, there'll be no shortage of people who'll say that their families have been canning without a pressure cooker and just boiling or putting the jars in the oven and inverting them when taking them out etc and "no one ever got sick". Or worse, that their method was the official recommendation back 75 years ago. Yes, it's true that small carefully made batches might be sufficiently safe, but that fails to take into account that millions of people replicating the old methods in not quite the right ways might get food to spoil, or make the glass jar explode and hurt people nearby.

Anyway, sorry if it feels like I'm jumping on your throat in particular or even in general. This has not been the best year for a variety of reasons, and I think that stuff that I ordinarily just let go/pass by are pressing my buttons way more heavily and I feel like I *have* to respond when it's probably best to ignore it. One of those buttons is when people who went to expensive training to be chefs tell me I can't do stuff that has worked consistently in my family for generations. I always go "WTF? If *I* can do it and I have no formal training, shouldn't they also be able to do it?" and then you get my rants. Sorry.

And Happy New Year everyone, here's hoping it's better than 2016!

Hugs all,
-- Paulo.



Post# 913275 , Reply# 43   12/31/2016 at 07:47 (323 days old) by twintubdexter (Palm Springs)        
GOOD GRIEF !!!

twintubdexter's profile picture

I certainly did not intend to open an extra-large, family-size can of worms! I was simply stating something I recall Julia Child saying on her early PBS show in keeping (slightly) with the Cuisinart blade topic. She also said "use genuine vanilla extract, the other (imitation) has a cheap, bad taste". I'm sure many people use a good quality vanilla flavoring and get excellent results. No food connoisseur could ever tell the difference. With my baking skills, I could use the most pricey vanilla extract or a quart bottle of flavoring from the 99 Cent Store and the results would be the same...lousy.

 

 


Post# 913293 , Reply# 44   12/31/2016 at 10:50 (323 days old) by Sudsmaster (East of SF, West of Eden, California)        

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Well my eyes had glazed over before I got to the line about cast iron. Yes, that would be better than a 1/4 baking tray. And I imagine a lot of older ovens simply have thick iron bottoms anyway, especially the big monsters from France. Others I've seen have lost their enamel long ago, if ever they had it to begin with. Of course some anal retentive cooks may be sitting there with a sponge on a stick to catch any drippings before they cause a problem ;-).


Post# 913304 , Reply# 45   12/31/2016 at 12:13 (322 days old) by Dermacie (my forever home (Glenshaw, PA))        
Recalled

dermacie's profile picture
Mine is recalled thanks for the info. I used it today to make cheese ball. I bought this machine two years ago barely used it.

Post# 913336 , Reply# 46   12/31/2016 at 16:09 (322 days old) by Sudsmaster (East of SF, West of Eden, California)        
Well I stand corrected...

sudsmaster's profile picture
It was my educated guess that the problem was with the bend at the tips of the blades.

However after doing some more internet searching I found some photos of failed, or close to failed, riveted chopping blades. It appears that the problem is at the rivets, and the blades start to fail there when the metal cracks.

I still think the problem is improperly heat treated stainless steel, that is too brittle to be able to stand the stresses from the riveting, and being held in place during high speed impacts by only rivets.

Like I also said, I have rarely used the chopping blade, and used it yesterday with no sign of cracking or separation. It will probably be a while before Conair is able to manufacture enough replacements to ship me one, so I will be reluctant to use the riveted blade again, and if I must, it will get a very close inspection both before and after use. Then it will go into the curio cabinet with red tag. LOL.

That said, the rivets on my blade do like a bit different from those in the attached second photo. In that one, the rivets are thicker and more squared off than mine, which are more shallow and rounded. I wonder if the more shallow rivets put less stress on the blade metal. On the other hand, the rivets in the first photo look more rounded than those in the second photo, although it's hard to say if they are as shallow as the one that came with my food processor.

Also, I read that some of the failed blades were made in Japan, so this is not exclusively a Made In China problem, and points more to a faulty initial design.




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