The ``Tap" Techniqiie; Chopping Onions And Garlic - Magic Bullet IM-018 User Manual

The ``Shakin' Pulse'': When you need to sliake ingredi-
ents that you want coarsely chopped, like salsa or meat
salads, you are going to want to use the Shakim' Pulse
technique.
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Then ... Give the Bullet a strong downward shake to throw the
ingredients into the blade, and Pillse at the bottom of the
shake'
Repeat ... until you get the right consistency.
The ``Ta|)" Techniliue
lf you have a problem with sticky ingredients
clinging to the side of the cup instead of being
recirculated into the cutting zone . , .
First . .. Take the cup off the Power Base and
tap the cup and blade assembly on the counter
to force the ingredients down into the blades.
Then ... Pleplace the cup and blade assembly to the Power Base
and finish processing.
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Chopping onions and Garlic ©
With the Magic Bullet, chopping onions and mincing garlic is
effortless. No more tears, no more stinky hands and no more knife
and cutting board . . . you are literally secoiids away from chopped,
minced, even pureed onions and garlic.
First ... prep the onions or garlic by removing any skin and making
sure the pieces will fit into the Magic Bullet cup.
Next ... Place the whole onions, onion pieces, or garlic into the
Short Cup and +IN.isl on the Cross Blade.
Then ... Give it several very qilick PIIlses. Plemember to apply a bit
of counter-clockwise pressure to tlie cup to keep it from locking on
(see the Pulse technique on Page 16). Witli the other hand, give it a
quick tap and release as soon as you hear tlie motor start. For
coarser onion or garlic chunks, Pulse oiily a few times. For a minced
consistency, Pulse five or six times. And for a smooth puree, just
keep Pillsing, or Lock On (see Page 17) until you've achieved a
smooth, thin consistency.
۩
When chopping onions and garlic, you may find the Tap
Technique (Page 18) helpful.
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