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8
To make peanut butter and other nut butters:
Process up to the recommended amount of nuts.
(See page 18.) 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 will be.
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 preserva-
tives. Store in the refrigerator to keep them from
separating.
To make flavored butter, spreads and dips:
All ingredients should be at room temperature and
cut into 1-inch cubes, or added by tablespoonfuls.
Cut room-temperature butter into tablespoon-size
pieces and reserve. Process flavoring ingredients
first—anchovies, cheese, herbs, etc.—chopping
them fine. Be sure the work bowl is clean and
dry. Then add small, hard ingredients like garlic
and hard cheese through the feed tube while the
machine is running. Next, add the butter pieces
and process until smooth. Add any liquid ingre-
dients last, while the processor is running, and
process just long enough to blend. Process ingre-
dients for spreads and dips in the same way.
To chop peel from citrus fruit (zest) or to chop
sticky fruit like dates or raisins:
For citrus, remove only the peel (zest) with a veg-
etable peeler. Do not use the white pith, which is
bitter tasting. Cut the peel into lengths of 2 inches
or less and process with ½ cup of granulated
sugar from the recipe until finely chopped. This
may take 2 minutes or longer.
For sticky fruit like dates, raisins, prunes and
candied fruit, first freeze the fruit for about 10
minutes. Add to it some of the flour called for in
the recipe. Use no more than ½ cup of flour for
each cup of fruit.
COMPACT COVER
Use the Compact Cover for added convenience
when your recipe calls for chopping, mixing, purée-
ing or kneading. It is particularly useful when you
are preparing baked goods such as cakes, cook-
ies, pies and breads.
To assemble the Compact Cover:
Begin with the work bowl and the metal blade
in place. Place the Compact Cover on the work
bowl so that the Cuisinart logo written on the
cover is face up and readable. Then turn cover
COUNTERCLOCKWISE to lock into place.
Make sure the small cap is in place before using.
To disassemble the Compact Cover:
Place one hand near the Cuisinart logo and
one hand on opposite end of cover; turn cover
CLOCKWISE. Lift cover up and off work bowl. Do
not use the Compact Cover with any of the slicing
or shredding discs. Use only with the metal blade.
TECHNIQUES FOR CHOPPING AND
PURÉEING WITH THE METAL BLADE
To make mayonnaise:
You can make foolproof homemade mayonnaise
with your Pro Custom 11
™
. The work bowl and
metal blade must be clean and dry.
Foods prepared with raw eggs may contain
salmonella or other potentially harmful bacteria.
Because egg yolks are a fine growth medium for
bacteria, we recommend that you cook them for
use in mayonnaise, Hollandaise sauce, Caesar
salad dressing, chilled soufflés, chilled chiffons,
mousses and other recipes calling for raw egg
yolks. For mayonnaise, we recommend using
either the “cooked egg” mayonnaise recipe on
page 26, or using the following method with
pasteurized liquid eggs.
For a “one egg” batch of basic mayonnaise
made with pasteurized liquid eggs, place ¼ cup
pasteurized liquid eggs, 2 tablespoons wine
vinegar or lemon juice, 1 teaspoon dry mustard,
½ teaspoon kosher salt and a pinch of ground
white pepper in the work bowl. With the machine
running, add ½ cup of vegetable oil to the small
pusher and allow to slowly drip into the mixture
while processing. After all the oil has dripped
through, add another ½ cup of vegetable oil to
the small pusher and allow to drip through. The
mixture will form a thick emulsion. For variation,
you may experiment with using flavored vinegars,
adding chopped, fresh herbs, dry herbs, or roast-
ed garlic to taste. To make your mayonnaise a
little lighter, add some well-drained plain, fat-free
yogurt to taste.
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