nancycookspc
Gold Member
- 418
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
nancycookspc said:I think I am going to switch back to the salad chopper LOVE them --can sell the pants off of them if they had pants-
My MFP will work ok for onion, celery and such but the tomatoes are terrible, not like they used to be
do do the brushetta w/ the salad choppers and food chopper it will be fine
wadesgirl said:Yes your blade shouldn't seem dull. Some things take longer to chop than others but if it doesn't feel like it's working, get it replaced.
You might just be able to get the blade on the replacement part form - check it out.
vanscootin said:I'm going to order the blade from the replacement parts... however... that doens't help me for my show tonight
There could be a few reasons for this. First, make sure you are using a sharp knife or food chopper specifically designed for salsa making. Dull blades can make the process longer and more difficult. Additionally, the ingredients you are using, such as tough vegetables like onions or bell peppers, can dull the blade faster. It's important to regularly sharpen your blade or replace it if necessary.
One way to speed up the process is by using a food chopper instead of a knife. This will save you time and effort in chopping the ingredients. You can also prep some of the ingredients in advance, such as cutting the vegetables into smaller chunks, to make the salsa making process smoother and quicker.
If your salsa is turning out too chunky, try pulsing the ingredients in a food processor or using a hand-held immersion blender to achieve a smoother consistency. You can also adjust the ingredient ratios to your liking, adding more liquid or chopping the ingredients into smaller pieces.
Yes, it's best to start with the softer ingredients, such as tomatoes and onions, and then add the harder ingredients, like peppers and garlic. This will help ensure all the ingredients are evenly chopped and mixed together.
If your salsa is too watery, you can strain out some of the excess liquid before serving. You can also add a thickening agent, such as tomato paste or cornstarch, to help absorb some of the liquid. It's important to also use fresh, ripe ingredients and drain any canned ingredients before adding them to the salsa.