Wet Chopping (was Re: Yippee!)

[Guest guest]

Yesterday, I was wet chopping onions for meatloaf, via the Lea Ann method of wet

chopping on low speed only, not the super burst of high like the manual says--it

works very well. At the end, I threw in a handful of carrot pulp left over from

juicing just to re-hydrate it enough so that I could mix it into the meatloaf.

It worked great; there was no way that I was going to be able to mix that dry

pulp in by hand!

Joyce

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> , that's a SUPER idea--thanks for sharing.

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> Wet Chopping (was Re: Yippee!)

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>   In my latest batch of chili I

used the VM to wet chop everything... It took a 20 minute job of

chopping/mincing/etc to about 20 seconds.

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> Another thing you can do for wet chopping is rather than using water, use the

liquid that you'll be cooking in (chicken stock, etc). If you need to drain and

cook the veggies, then save the liquid to re-incorporate later. A LOT of flavor

gets lost to the liquid when you wet chop -- don't throw that away if you don't

have to!

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> - Dow, D.C.

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