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each cup of nuts. This allows you to chop
the nuts as fine as you want without turning
them into a nut butter. You can also chop
nuts with a shredding disc. The optional
fine shredding disc is particularly good.
To make peanut butter and other
nut butters
Process up to the recommended amount
of nuts. Using the ON button, let the
machine run continuously. After 2 or 3
minutes, the ground nuts will form a ball
that will gradually smooth out. Scrape the
sides of the bowl and continue processing
until drops of oil are visible. Taste for
consistency. The longer you process, the
softer the butter. For chunk style, add a
handful of nuts just after the ball of nut
butter begins to smooth out. To make
cashew butter, add a little bland vegetable
oil. Processor nut butters contain no
preservatives. Store in refrigerator to keep
from separating.
To make flavored butters, spreads
and dips
Cut room temperature butter into tablespoon
size pieces. Finely chop flavoring ingredients
first, such as anchovies, cheese, herbs, etc.
Be sure work bowl is clean and dry.
Add small hard ingredients like garlic and
hard cheese through the feed tube while
machine is running. Next, add the butter and
process using the ON button, until smooth.
Add any liquid ingredients last, while the
processor is running, and process just
long enough to blend. Process ingredients
for spreads and dips the same way. They
should be at room temperature and cut
into 1-inch (2.5 cm) cubes, or added by
tablespoonfuls.
To make mayonnaise
The work bowl and metal blade must be
clean and dry. Use one whole large egg,
or the yolks from two large eggs.
Mayonnaise made from yolks will be almost
as thick as butter. You should be able to add
/
cup of oil for each yolk or 1¼ cups for a
2
3
whole egg.
Process the yolks or egg with salt, mustard
and 2 tablespoons of vegetable oil for at
least 30 seconds using the ON button.
Then, while the machine is running, pour
¼ cup of oil into the small pusher. After it
dribbles through the pinhole at the bottom,
remove the small pusher and slowly add the
remaining oil while the machine runs.
To beat egg whites
The work bowl must be absolutely clean.
Add 3 or more egg whites (up to 6 large
egg whites) and press the ON button. Add
about 1 teaspoon of lemon juice or vinegar
for every egg white. Vinegar makes stiffer
whites; its flavor is hardly detectable in
cakes, soufflés or ice creams. Continue
processing until the egg whites hold their
shape, about 1½ to 2½ minutes.
To whip cream
Processor whipped cream holds its shape
very well. It is good for decoration or as a
topping; however, it will not whip to the light,
fluffy consistency obtained by methods that
beat in more air. Chill the cream well
before starting. Process continuously
using the ON button, until cream begins
to thicken. Then add sugar as desired and
continue processing, watching carefully for
the desired consistency. For consistently
reliable results, add 2 tablespoons (30 ml) of
nonfat dry milk for every cup of cream
before whipping.
To make crumbs and crumb crusts
Cut or break bread, crackers or cookies into
1-inch (2.5 cm) pieces and place in work
bowl. Press the ON button and process
continuously until pieces reach the desired
texture. For seasoned crumbs, chop parsley
or other fresh herbs with the crumbs. For
buttered crumbs, process until the dry
crumbs are of the desired texture, then
dribble melted butter through the small feed
tube opening while the machine is running.
For crumb crusts, process crackers or
cookies as described above. Add sugar,
spices and butter, and cut into pieces as
specified by your recipe. Process until
well combined.
To make pastry
Combine unbleached all-purpose flour,
salt and pieces of very cold butter in the
work bowl. Process to the consistency
of cornmeal. Sprinkle evenly with the
minimum Pulse 5 or 6 times. The dough
should begin to hold together when
pressed. If it is still dry and crumbly, add
10
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