Using the Breville food processors with Paradice attachments (9 or 16)

[TdeV]

Does anyone know of a source which tells which cutting blade to use for which vegetable (or fruit)?

 

Large onions and potatoes dice beautifully (dicing blade and grid). I think @lindag has also used the green blade (S blade) for onion.  I tried the slicing blade (Adjustable slicer) on a small onion but it was a disaster; the onion fell over in the feed tube and needed to be cut by hand.

 

I used the slicing blade (Adjustable slicer) for celery which was fine.

 

@lindag and I have both chopped up garlic with the green blade (S blade) which worked well.

 

I have shredded carrots with the Reversible Shredder.

 

So I've just come back from the grocery story with zucchini, butternut squash, russet potatoes, a box of arugula and a bundle of parsley. What can I make with that?

[TdeV]

I have been reading Breville's recipe page for food processors. I don't know what most people do for recipe collection, but these recipes are nearly impossible to collect.

 

Copy/paste spends a lot of time with tiny icons of what the recipe ingredients are which takes a long time to render and then 100 years to prune out of the copied document. 

 

Print to pdf gets mangled at the page margins, so you can't be sure you've got all the ingredients or instructions either.

 

If anyone has solutions, please say so!

[ElsieD]

I'm not much help but did you try calling Breville?  I just tried copying a recipe into Evernote and while I could copy the ingredients and method successfully, I could not copy and paste the whole thing.  It's almost as though they don't want you to be able to do this.  Also, there are no print buttons on the recipes that I could see.

[rotuts]

@TdeV

 

even though I subscribe to the NYTimes , and book mark interesting Rx's , I sometime take a ' picture ' of the Rx 

 

label it , and stpre it in a folder .  Im on a Mac , and use SnapNDrag   .   Im sure you can find similar for your OS.

 

BTW   SND is quite old , as Im currently using an older Mac OS   here is an example from B's page :

 

 

for review purposes , of course.

[TdeV]

13 hours ago, ElsieD said:

I'm not much help but did you try calling Breville?  I just tried copying a recipe into Evernote and while I could copy the ingredients and method successfully, I could not copy and paste the whole thing.  It's almost as though they don't want you to be able to do this.  Also, there are no print buttons on the recipes that I could see.

 

And they also have bad grammar:

See more recipes

See less recipes

 

Sheesh!

 

I will see what calling them does. Thanks.

[TdeV]

@rotuts, I want to copy recipes as text, because I frequently search on the text.

I will try a screenshot next time. Though if the recipe is long, it's hard to see how one would get the screenshot on one page. And dividing such a page is probably how print-to-pdf got in so much trouble!

[rotuts]

@TdeV

 

SnapNdrag does screen shots , but I use it in this instance as  ' click then drag ' to just get the Rx.

 

its true , if the Rx is long , and you want the whole thing in a pic , I zoom out w the browser.

 

not perfect , but workable for me.

Edited February 21, 2025 by rotuts (log)

[TdeV]

I have a bunch of leeks. Can I put them to slice in the feed tube without slicing leek nearly in half for cleaning? I want to end up with thin whole leek rings.

 

After I slice them, I could rinse carefully to get rid of any small grit or sand.

 

Will this damage the slicing blade? (I think it's orange).

[lindag]

I say yes.  And I haven't needed to wash out sand in years.

[TdeV]

4 hours ago, lindag said:

I say yes.

 

Yes, I should go ahead and do it, or, yes it will damage the blade?

 

Edited to add: sorry about asking two (opposite) questions.

 

 

 

Edited April 4, 2025 by TdeV (log)

[lindag]

I meant to say I see no way it would damage the blade.

[TdeV]

Taking a tip from @ElsieD here, I just diced up 6 cups of onion on my way to making @ElainaA's slow roasted tomatoes.

 

[TdeV]

Does anyone know if it's possible to put cleaned sweet chile peppers upright in the feed tube and then have the slicer slice thin rings?

 

(I have the machine out and dirty already).

[lindag]

19 hours ago, TdeV said:

Does anyone know if it's possible to put cleaned sweet chile peppers upright in the feed tube and then have the slicer slice thin rings?

 

(I have the machine out and dirty already).

It seems like it would work if the peppers were  packed pretty tightly.

[TdeV]

@ElsieD @Rickbern

 

I have put nearly 5 pounds of Yukon Gold into the Paradice 9   1/2" dicer to put into my batch meals to be frozen.

 

Now I want to steam the potato cubes not-quite-done in the Anova Precision Oven. Elsie, I know you might have got rid of yours, but I think you have another steaming device?

 

What temp? For how long?

(I think settings need to include 100% steam)

 

TIA

 

 

[lindag]

Potatoes don't freeze well.

[Smithy]

1 hour ago, lindag said:

Potatoes don't freeze well.

 

I respectfully think that statement is too broad. It may be that the variety matters (waxy, starchy or in between) or how much they've already been cooked. My DH and I used to freeze dinners from the leftovers of a meat-and-potatoes dish (ham, pork roast, beef chuck roast for instance, with potatoes) and had no trouble with the reheated dish.

 

It may also be that they need to be thoroughly cooked first. I'm working my way through a 5-gallon bucket of Russet potatoes given me last fall. They've been in the garage, frozen. I bring some in, cut and cook, and haven't had bad luck with them that way -- but those that I bring in and thaw before cooking have gone off in a hurry.

[ElsieD]

2 hours ago, TdeV said:

@ElsieD @Rickbern

 

I have put nearly 5 pounds of Yukon Gold into the Paradice 9   1/2" dicer to put into my batch meals to be frozen.

 

Now I want to steam the potato cubes not-quite-done in the Anova Precision Oven. Elsie, I know you might have got rid of yours, but I think you have another steaming device?

 

What temp? For how long?

(I think settings need to include 100% steam)

 

TIA

 

 

I have never frozen potatoes so i'm of no help.  I'm sorry.  

[rotuts]

Some versions of potatoes freeze quite well 

 

Hash Browns . FF .

 

however , I cant address if these have been treated in anyway to improve the result.

 

If I see Fz hash browns that dont seem to Manipulated ,  Ill try them

 

Fz in the Air Fryer .

[TdeV]

@rotuts, does Fz mean "frozen" ?

[rotuts]

@TdeV

 

yes.

[lindag]

20 hours ago, Smithy said:

 

I respectfully think that statement is too broad. It may be that the variety matters (waxy, starchy or in between) or how much they've already been cooked. My DH and I used to freeze dinners from the leftovers of a meat-and-potatoes dish (ham, pork roast, beef chuck roast for instance, with potatoes) and had no trouble with the reheated dish.

 

It may also be that they need to be thoroughly cooked first. I'm working my way through a 5-gallon bucket of Russet potatoes given me last fall. They've been in the garage, frozen. I bring some in, cut and cook, and haven't had bad luck with them that way -- but those that I bring in and thaw before cooking have gone off in a hurry.

Yes, I was just thinking about how cooked potatoes can get mushy after freezing.