Desperate for mini-chopper that works
- efdee Feb 21, 2005 10:54 AM
Recently wasted $15 on a mini-chopper that made a yukky mess of the onion I tried to chop. Looking for something smaller than a processor that will REALLY chop onions, garlic, parsley, etc. Doesn't have to be in that price range either. TIA
I don't know of any mini-processor that can chop those things as well as a good sharp knife or maybe a mezza-luna. Onions and a lot of fresh herbs have too much moisture in them and instead of chopping evenly they just tend to get thrown to the side of the work bowl where they stick to the sides.
I have an oster mini-prep, a kitchen aid stick blender with chopping attachment. a regular food processor and a braun? mini-chopper... for all the time "saved" in dragging out the attachements, and then subsequent cleaning... and some times re-chopping the bits that didn't get chopped.... my 12 inch chef's knife works much better.
I normally won't drag out the the food processor unless I have mass quantities to chop.
Practice improving your knife skills. That will guarantee the best, quickest and most versitile chopping, you will ever need. Mini or maxi.
We LOVE, LOVE, LOVE our pampered chef chopper. We use it for all kinds of things. It is not wonderful for cutting into "chunks" but it does all sorts of chopping amazingly well. I have no idea the cost, but I think I've linked below. We use this non-electric hand chopper all the time. It is awesome for onions and other reasonably "hard" items, though we haven't used it much for herbs.
Some time ago, and largely against my better instincts, I bought one of the relatively inexpensive Braun stick blenders with the attachments, one of which is a mini-food processor sort of thing. Not for the first time, or I suspect the last, my better instincts turned out to be wrong and the attachment actually works quite well (the processor part, I mean - the stick blender works fine, too) for turning out a somewhat inelegant but very quick mirepoix. It's also a breeze to clean up.
I have very good knife skills - not the sort of thing that's going to make Jacques Pepin stop by for lessons, but pretty good nonetheless - and I actually enjoy practicing them. But when I need to reduce a pile of vegetables to very small pieces that are just going to be strained out and discarded at some point anyway I now take the easy way out. On the other hand, when I'm working with vegetables that will be part of the finished dish, I still reach for my 10" chef's knife and take some care to get them all the same size and shape, and would encourage others to do so as well.