Well, maybe “box-o’death” is an exaggeration, Captain Hook made it out alive, right?įor Sous Chef Brevvy’s first assignment (yes, I named him), I decided to make The Balanced Berry’s Guacahummus, or “hummamole” recipe using the Micro-serrated S Blade. I guess companies didn’t care about safety and organization back then? Having the storage box gives me one less thing I need to worry about, i.e.: I don’t need to corral a bunch of ninja stars blades and discs into a tupperware container simultaneously creating a box-o’death. I was having flashbacks to the time when my mom would take out her food processor, and there would be a mishmash of assorted blades and discs hanging out on the counter because the very thing that was storing them was now in use. I am so glad it comes with the storage box.
– Micro-serrated S Blade (the small blade with attached spindle is for the small work bowl) Except instead of diamonds and truffles, you’ll find: It makes you feel like you’re opening a jewelry box, or a fancy box of chocolates. The hinge on the lid opens smoothly and stops at 90 degrees. The other blades and attachments are stored in a neatly organized, high quality case. It uses a smaller, dedicated blade that fits inside the bowl for storage.
BREVILLE SOUS CHEF 12 FOOD PROCESSOR FULL
Inside the work bowl is another 2.5 cup nesting work bowl for smaller tasks that don’t need the full 12 cups. It’s carefully packed in there between two layers of molded styrofoam and I needed another hand just to slide the box away. You’ll need to wrestle the carton before it hands you over the goodies, though. Even the box is big enough to necessitate handles. Sweet Pea only weighs a few pounds more, but at least I can pick her up with one hand and be confident about it. It has a 12 cup dry/8.5 cup wet capacity, and the whole thing weighs 16.5 lbs.
BREVILLE SOUS CHEF 12 FOOD PROCESSOR PLUS
A sexy beast, which is obviously a plus when you’re looking to hire your sous chef. If only I had a Sous Chef to help me out…Įnter the Sous Chef 12 Plus #BFP680 from Breville. I also had Sweet Pea napping on my back in the carrier because I was alone and only have two arms. Why? Because I didn’t go to culinary school, that’s why. That’s right, it took me 20 minutes to mince up those bad boys. You try making a mushroom duxelle by hand. A few months ago I made G-Ram’s famous Beef Wellington for my parents’ anniversary. Little did I know, I didn’t think we needed one because at the time, we were childless and had the luxury of spending hours upon hours slicing away at veggies and gourds with good old fashioned knives. We got to food processor and said “nah, I don’t think we need one of those.” We followed the token “registry checklist” provided by the department store and went over each item one-by-one. And when I do, I’m a klutz by nature, so I tend to bide my time when I’ve got a knife in hand because fingers.īefore Dan and I got married, we weren’t one of those couples who already had their house all geared up with linens and appliances, so a signing up for a gift registry was actually useful in our case. How do they do it? Obviously, practice of course – but I don’t even cut that much stuff to acquire the necessary hours to perfect my rock-chop. Message the moderators and we will look at it.There are a few that I pay more attention to than others, but one thing never fails to impress me – and it’s when someone busts out their fancy schmancy knife skills. If your submission does not appear in the new tab, it may have been caught by the spam filter. R/charcuterie Related Subreddits Column 1 As a community, we should look out for each other, not put each other down or bog down discussion.ĬOMING SOON Filter out food safety! Subreddit Of The Month Reddit is for sharing, not self-promotion.īe kind and conduct productive discussion. No other advertisement is allowed, even cooking related (e.g., Pampered Chef, Cutco, etc). If you wish to promote blogs or YouTube channels, please do so only in the weekly "YouTube/Content Round-Up!" thread, stickied at the top of the sub. No blog/YouTube channel spamming or advertisements of any kind. Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment. Content about or written/developed by AI such as ChatGPT will be removed as well. If the topic is questionable, then it most likely isn't OK to post.
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