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19
BASIC FOOD PROCESSING TECHNIQUES
CHOPPING WITH THE PROCESSING BLADE
RAW VEGETABLES, FRUITS,
COOKED MEATS
Cut ingredients into approximately 2.5cm cubes. Use PULSE for
roughly chopped texture. Use HIGH for finely chopped texture.
It may be necessary to scrape the sides of bowl using a spatula to
ensure more even chopping.
RAW MEAT Trim meat off any bone, fat or gristle and cut into approximately
2.5cm cubes. Process on HIGH until chopped/minced to desired
consistency. It may be necessary to scrape the sides of bowl using a
spatula to ensure more even chopping.
GARLIC, CHILLI, GINGER For garlic, peel cloves and leave whole. For chilli, leave whole
(remove seeds for milder chilli). For ginger, peel and cut into 2.5cm
cubes. Process on HIGH until chopped to desired consistency.
Store chopped garlic or chilli mixed with a little oil in an airtight
container in refrigerator for up to 1 week.
HERBS Wash herbs and dry well. Remove stalks/stems if necessary. Use PULSE
to chop to desired consistency. It may be necessary to scrape the sides
of bowl using a spatula to ensure more even chopping.
NUTS Ensure shells of nuts are removed. For crushed nuts use PULSE
until chopped to desired consistency. For fine nut meal process on
HIGH until a fine and even texture is achieved. It may be necessary
to scrape the edges of bowl using the spatula to ensure more even
chopping. Do not over process or nuts will become oily.
SOFT BREAD CRUMBS Remove crusts from slices of stale bread and tear into quarters. Process
on HIGH until fine bread crumbs are formed. For coarse breadcrumbs
use the PULSE function. Dried breadcrumbs are not recommended.
CAKE CRUMBS Cut cake into approximately 2.5cm cubes. Process as for soft
breadcrumbs (above).
BISCUIT CRUMBS Break biscuits into bowl. Process on HIGH until fine crumb texture.
If making a crust for cheesecake or slice, add melted butter through
food chute while motor is running.
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