Advertisement
^uiauBPiaf^ -at. aruoBft
Blending Tips
HOW TO USE A RUBBER SRKTULA WTm YOUR OSTERIZER* BLENDER
When blending Ingredients of a heavy consistency, such as cheese dips and sandwich
spreads, it Is necessary to use a rubber spatula to help the mixture get down to the blades. To
use spatula, tum motor off, remove the cover, move the spatula up and down rapidly along
skjes of the container, and push the ingredients from the sides of the container to the center.
MAYONNAISE
If mayonnaise curdles or liquefies, empty contents from container, blend another egg and
one-fourth cup (50mL) of liquefied or curdled mayonnaise until mixed. Remove feeder cap
and pour remaining mayonnaise Instead of oil into center of container Use rubt>er spatula to
thoroughly blend oil into mixture.
GRAVY OR WHrtE SAUCE
To smooth gravy or white sauce which may t>e lumpy, pour into measuring cup and then put
atiout Mi cup (125mL) into blender container, cover and start processing at STIR. Remove
feeder cap, and with motor running, gradually add remaining gravy or sauce. Continue to
process until smooth.
CHOPPING GIBLETS
To chop giblets for gravy, cook the giblets in water or broth, then cool to room temperature. Cut
giblets Info 1" (2.5 cm) pieces, put in blender container and cover with cooled cooking liquid.
Cover container, and process 2 cycles at GRIND. (If giblets are not chopped finely enough,
process for one or tvro additional cycles.)
MAKING BUTTER
Heavy cream, sweet or sour, can be used to make butter-pour Into blender container. Cover
and process at WHIP (CHOP) until butter forms. Pour into strainer to drain off liquid, then put
butter into small bowl and press with spatula to remove as much liquid as possible. Add salt
while kneading butter. Try adding 1 tablespoon (15mL) dried herbs (parsley, tarragon, savory
or a gariic clove) per cup (250mL) of cream for delightful herb butter.
GRATING CHEESE
For best results when grating Cheddar or Swiss ctieese, be sure it Is refrigeratar«oid. When
blending cheese for dips and spreads, remove from refrigerator at>out 30 minutes before
ORANGE AND LEMON PEEL
Freeze thin stri()s of orange and lemon peel, then process ^ cup (125mL) at a time in
"Mini-Blend" container at SHRED (GRIND). Store in freezer In "MInl-Blend" container and
use as needed for pies, cookies, breads, etc.
BREAD CRUMBS
Prepare bread crumbs from old bread (see "How To" section) and store in glass jars In
refrigerator.
GRINDING POPPY SEEDS
To grind poppy seeds for fillings, place Vi cup (125mL) poppy seeds in "Mini-Blend" container
and process at SHRED (GRIND) until seeds are crushed and moist. Stop blender once or
twice to shake down seeds from top of container.
GRATING COCONUT
To grate fresh coconut, set speed at UQUEFY, remove feeder cap, start motor and drop
coconut pieces into revolving blades. After grating 1 ^ cups (375mL) coconut, empty container
and repeat process until all coconut Is grated.
HARD AND DRY CHEESE
Cheddar or processed cheese which has become hard and dry after long storage In the
refrigerator may be cut into pieces and grated in the blender. Process at SHRED (GRIND) until
finely grated, then use for casserole toppings, In sauces, etc.
DO NOT use "Mini-Blend" containers when processing hard cheese.
Advertisement
