Comments on: Cuisinart Dough Blade

By: Dimitri

Dimitri — Fri, 14 May 2010 22:12:36 +0000

FYI according to Cuisinart’s instructions, the dough blade is meant for yeast-based doughs, while they recommend using the regular chopper blade for pastry dough.

By: Chris

Chris — Tue, 23 Feb 2010 23:23:14 +0000

MM, that’s partly what this post was about. It would never occur to me to use a food processor for any kind of dough other than pie dough (after all, that’s what the spiral blade on my big Kitchenaid is for), so I assumed that the “dough blade” might work better than the standard blade.

Unfortunately, the Cuisinart’s dough blade is just intended to make the device slightly more useful to people who don’t also own a stand mixer (which are actually getting pretty good at replicating the results from professional-grade spiral dough mixers).

By: mm

mm — Sat, 23 Jan 2010 07:07:58 +0000

Pie dough is a terrible idea for the dough blade. The dough blade is designed to knead bread doughs and develop gluten quickly, and the last thing you want in a pie dough is a lot of gluten– that will tend to make pie doughs have the consistency of hard tack.

If you’re baking bread or pizza, or even making pasta, the dough blade is probably a safe bet (the pros use a big stand mixer and a special beater). But avoid it for things like pies and (Southern-style) biscuits, and similar baked things where you “cut” solid fat into the dry mixture.

By: How I Lost Thirty Pounds in Thirty Days

How I Lost Thirty Pounds in Thirty Days — Mon, 04 May 2009 07:49:54 +0000

Hi, nice post. I have been wondering about this issue,so thanks for posting. I will definitely be coming back to your posts.

By: Baker Bee

Baker Bee — Mon, 26 Jan 2009 18:03:00 +0000

I’m pretty sure that the dough settings (and blade) are only available on some of the larger/higher-end models.

I also want to make sure that you didn’t miss the point of my post — that “funky other blade” is completely useless and produces horrible pie dough. Although it might work better for making a dough where you want gluten development, I’d much rather toss that kind of dough into my kitchenaid with its wonderful spiral dough hook.

By: ChefBliss.com

ChefBliss.com — Mon, 26 Jan 2009 07:47:00 +0000

I make my pie dough with oat flour, sometimes all, sometimes half. I use my food processor all the time — but I don’t have that funky other blade. I feel so jipped right now!! LOL! I love extra gadgets! Thank you for sharing this!! I have to go find the box in storage now to make sure.

By: 5 Star Foodie

5 Star Foodie — Mon, 26 Jan 2009 03:22:00 +0000

Same here, never used the processor successfully for the dough.

By: Chef E

Chef E — Mon, 26 Jan 2009 01:21:00 +0000

I too use a 50/50 organic flour (cook mostly with organic and natural) and just do it by hand. My hubby brought that darn processor home from storage, and I cannot bring myself to use it…nice post and like it when others share learning experiences, so Thanks!

LOL, word verification is rescue