Cuisinart EVOLUTIONX CORDLESS RMC-100C Instruction/Recipe Booklet page 10

Food Operation/Technique
Chop. Pulse to break up, then
Ginger root, fresh process continuously on Chop
to reach desired consistency.
Green onions, Chop. Pulse to chop to desired
scallions consistency.
Herbs, fresh Chop. Pulse to chop to desired
consistency.
Horseradish Chop.
Leeks Chop.
Meats Chop. Pulse to chop, or process
continuously to purée (add liquid
as needed).
Mushrooms Chop. Pulse to chop to desired
consistency.
Nuts Chop. Pulse to chop to desired
consistency.
Olives Chop. Pulse to chop to desired
consistency.
Onions Chop. Pulse 5–10 times to chop
to desired size.
Peppercorns Grind. Pulse first, then process con-
tinuously until desired consistency.
Peppers, fresh Chop. Pulse to chop to desired
consistency.
Seeds, dried berries Grind. Pulse to break up, then process
continuously to desired consistency.
Shallots Chop. Pulse 5–10 times to chop to
desired consistency.
Vegetables, cooked Chop. Pulse 5–10 times to chop, then
process continuously until desired
consistency is reached.
Comments/Notes
½
Peel first; cut into -inch (1.25 cm) pieces or slices. Scrape work bowl sides and bottom as needed.
Up to 4 ounces (113 g).
Trim and cut into 3/4 -inch (1.9 cm) pieces.
Rinse and dry completely. Remove leaves from stems to chop.
½
Peel first. Cut into -inch (1.25 cm) pieces. Process up to 4 ounces (113 g) at a time.
Trim off root end and tough outer skin. Wash thoroughly to remove sand and grit; dry completely.
Cut into ½ -inch (1.25 cm) pieces.
Uncooked meats should be cold, but not frozen; cut up to 4 ounces (113 g) into
pieces, trimmed of gristle and soft fat; some hard fat may remain. Cooked meats can be cold or
warm; cut up to 4 ounces (113 g) into
cooking) as needed to process to purée consistency.
Choose firm, fresh mushrooms. Cut into quarters or even-sized pieces, no larger than
3/4
inch (1.9 cm).
Toast nuts first for maximum flavour. Allow to cool completely before chopping. Up to ½ cup (125 ml).
Use only pitted olives. Drain well for best results.
Peel; cut into 3/4 -inch (1.9 cm) or smaller pieces of similar size.
Combine peppercorns with dried herbs or spices or coarse salt to create rubs and seasonings.
Hard peppercorns may scratch work bowl and lid.
½
Core, seed and cut into -inch (1.25 cm) pieces. Do not overprocess.
Coriander, cumin, dill, fennel, sesame, poppy, and juniper berries.
Peel first; cut into quarters, or pieces no larger than
Cook vegetables until tender. Process to a smooth purée for baby food or sauces; may need
to add liquid for consistency.
10
½
-inch (1.25 cm) pieces. Add liquid (water, broth or from
3/4
-inch (1.9 cm).
½ -inch (1.25 cm)