Euro Pro Food Processor

I tend to cook chicken on a George Forman grill, but it never comes out the quality of AppleBee’s grilled chicken caesar salad or grilled chicken with pasta. I-Hop can even do it with their salads, but I never get the chicken to the same tenderness and consistency. I am just wondering how the restaurants cook the chicken.

When I try to cook cream cheese wontons, the cream cheese seems to disappear during the frying process. I’m currently sealing the wonton wrappers with water, should I be using something else? Also, I’m using whipped cream cheese and it seemed more like the consistency that I get in the restaurant. Could this be part of the problem? When I cut open the fried wonton, the cream cheese seems like it has exploded on the inside and aside from a few remaining drops, is nowhere to be found. Any ideas?

I’d like to make vegetarian crispy duck pancakes, and theres a chinese restaurant I’ve been to that does this using tofu. It tastes just like the duck version.

How do I cook tofu so that it has the same shredded and crispy consistency that crispy duck has?

(I’m predicting meat-obsessed people making comments about just using duck etc…)

I am a vegetarian and have been for years. I love eating tofu in dishes at restaurants, but whenever i have tried to cook it on my own, it doesn’t turn out. What consistency of tofu should I use for what kind of dish? Also, any favorite, tried-and-true recipies would be great. Thanks!

What is the name of the food processor that whips olive oil into a butter type spread? I remember seeing an infomercial for a small food processor that will whip olive oil into the consistency of soft butter. Or one like it would be fine too. I think it has to be a higher speed than most. If you have any experience doing this I’d like to know if it works and how it turns out?
To kmennie,
I was up with the baby.

I want to be able to very easily digest raw food, which will have to be processed in either a blender or a food processor, but I am having difficulty finding the definition of a "puree".

Is a puree just as smooth in consistency as a smoothie is? I want to be able to literally not have to do any chewing at all of my food, just process it in a food processor and not have to think about it. And, keep in mind, this will all be raw food going into the food processor: broccoli stalks, cabbage, etc,.

So what’s the difference, and can you make something so fine in a food processor — a video demonstrating the "liquiefying capabilities" of a food processor — that you won’t have to do any chewing at all?

My question comes in part because I’ve completely ruined my teeth through an eating disorder, now in recovery but need an extra push to get all my nutrition in one sitting without having to pulverize with my teeth or cook, which will cause nutrient loss.

Thank you so much,

Av