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Yes, a food processor can crack wheat berries for coarse meal; for fine flour choose a grain mill or a blender with a dry container.

Yes, UV-C can treat food surfaces to cut germs, but it only works where light hits and never replaces safe cooking or handling.

Yes, a FoodSaver can heat-seal many Mylar bags; for true vacuum, use channel bags or pair smooth Mylar with oxygen absorbers.

Yes, an immersion blender can handle quick purées, but it can’t replace a processor for doughs, shredding, or uniform slicing.

Yes, a food thermometer can work for candy if it reads to 400°F, has a slim probe, and responds fast enough for sugar stages.

Yes, a FoodSaver can seal Mylar when you use textured-compatible bags, or you can heat-seal smooth Mylar with oxygen absorbers.

Yes, a processor can whip eggs with a whisk insert; the metal blade won’t add enough air for stable egg whites.

Yes, whipped cream works in a food processor; keep the cream cold and stop as peaks form to avoid turning it into butter.

Yes, you can make juice with a food processor by pureeing produce and straining, but it’s not a true juicer and yields less with more pulp.

No, a food processor can’t make true riced potatoes; it shears starch and turns them gummy—use a ricer or food mill for light, fluffy results.