I'd like to use my FP to chop some cooked meat and some raw onion and green pepper. The last time I tried to chop veggies I ended up turning them into puree. That was following the instructions; to chop into 1" pieces, pulse a couple times, then turn to on until chopped. Obviously I could have gotten away with just a couple pulses, but I'm anal and tend to follow directions even if I think they are wrong. So I just reread the instructions and also checked out how to chop meat. Other than telling me it had to be very cold, it said the same thing, starting with chop into 1" cubes......
Now I'm thinking, this can't be right. If I'm going to take the time to chop everything into 1" pieces, what good is the FP? They are practically the size I am looking for anyway at that stage.
So, not wanting to practice on any more food and ruin it again, is there a technique that will give me coarsely chopped food (around 1/2") using a FP without coarsely chopping it with a knife beforehand? Which way might be better to cut an onion and a bell pepper, into rings, chunks, quarters? Or, am I asking too much of my FP and I should always expect some pieces smaller than I want and larger than I want?
Now I'm thinking, this can't be right. If I'm going to take the time to chop everything into 1" pieces, what good is the FP? They are practically the size I am looking for anyway at that stage.
So, not wanting to practice on any more food and ruin it again, is there a technique that will give me coarsely chopped food (around 1/2") using a FP without coarsely chopping it with a knife beforehand? Which way might be better to cut an onion and a bell pepper, into rings, chunks, quarters? Or, am I asking too much of my FP and I should always expect some pieces smaller than I want and larger than I want?