![]() A chopper with that capability usually comes with a bowl that’s large enough to accommodate plenty of diced onion. If you’re short on time but need to dice a moderate quantity of onions, such as half a dozen, you’ll need a chopper that can process a larger volume at one time. In these, you can only feed one onion through the grate blades at a time, and the size of the box or bowl that catches the diced onion can only hold a couple chopped onions. If you only need to chop one onion at a time, a small model is ideal, whether it’s a box-style chopper or a small, one-cup electric one. When it comes to capacity, two things go hand in hand: how many onions you expect to dice at once and the size of the chopper’s bowl. Aesthetically speaking, some electric models are designed to match other kitchen appliances, especially those made of stainless steel. It’s also somewhat more reliable and creates more uniform pieces of onion. As this type of chopper is equipped with a motor, it tends to be more powerful than a manual chopper. Electric: Electric models require little to no effort to operate because they chop with the press of a single button.The onions are catapulted around the bowl and sliced by the spinning blades. Spin: In these choppers, you put the onions in the bowl, secure the lid, and pull a spring that spins the blades. With other models, you place the onions in a bowl and press a button to operate angled blades to strategically dice. Press: With a box-style chopper, you push the onion through a sharp grate to dice it into different shapes, usually small cubes. Manual: Manual choppers are operated by either pressing or spinning mechanisms. Yellow, Spanish, and Vidalia onions all bring different flavors to the table, so use your chopper to experiment with them in recipes. Over time, I think it's somewhat increased efficiency would be worth the cost in dollars and storage space.Īs for me, I think turkey bowl night will be returning to its classic wooden spoon ways.Do your onion homework. Now, if you're meal prepping ground meats every week, or you've got kids who insist on countless taco nights, or there is some other reason you make a ton of ground meats, then I could see the chopper being a reasonable purchase. If you found $10 on the street, you'd be pretty psyched. Sure, the smasher only costs ten bucks but ten bucks is still, you know, ten bucks. But even if you have unlimited storage, I don't think it's helpful to buy tool that's just above average at one job. Perhaps my opinion is colored by living in NYC with limited kitchen storage, where multi-use tools are a godsend. ![]() ![]() The meat masher is good at smashing meat but it's not life changing. My general belief on any single-use kitchen tool is that it better be amazing at that one job. ![]() Not matter what, you're going to end up dirtying a wooden spoon, or some other utensil, to get the meat out of the pan. You could try to use it to mix or stir but it's frankly quite awkward. The meat chopper is a single-use kitchen tool. The meat masher is good at smashing meat but it's not life changing.īut you know what a wooden spoon can do? Stir, mix, scrape, and, yes, also break up meat. Also on the plus side: it's easy to wash, heat resistant, and dishwasher safe. It's maybe like 10 to 15 percent more effective than a simple wooden spoon. But it's not so good to make you think holy crap it saved me so much time and effort. The takeaway from my tests? The meat chopper works. ![]()
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