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10
To chop peel from citrus fruit or to chop
sticky fruit like dates or raisins
For citrus, remove only the peel with a
vegetable peeler, not the white pith, which
is bitter tasting. Cut the peel into lengths of
2 inches (5cm) or less and process with ½
cup (125 ml) of granulated sugar until nely
chopped. This may take 2 minutes or longer.
For sticky fruit like dates, raisins, prunes and
candied fruit, rst freeze the fruit for about
10 minutes. Add some of the our called for
in the recipe to the fruit. Use no more than 1
cup (250 ml) of our for each cup of fruit.
To chop meat, poultry and seafood
The food should be very cold, but not frozen.
Cut it into 1-inch (2.5cm) pieces to ensure an
even chop. Using the ON button, process no
more than the recommended amount at one
time (see table inside front cover).
Press the PULSE button 3 or 4 times at a rate
of 1 second on, 1 second off. If the food is
not chopped ne enough, let the processor
run continuously for a few seconds. Check
the texture often to avoid overprocessing.
Use a spatula to scrape food from the sides
of the bowl as necessary.
To purée meat, poultry and seafood
Prepare the food as described above. Press
the PULSE button until evenly chopped, then
process continuously to the desired texture.
Scrape the bowl with a spatula as needed.
Leave the purée in the work bowl and add
eggs, cream and seasonings as called for by
the recipe. Process to combine thoroughly.
Remember, you control texture by the length
of time you process. By varying the process-
ing time, you can get a range of textures suit-
able for hamburgers, hash, stuffed peppers,
or smooth mousses.
To chop nuts
Chop no more than the recommended
amount at one time. Press and release the
PULSE button and check frequently to avoid
nuts clumping together in a nut butter. When
a recipe calls for our or sugar, add some to
the nuts before you chop, about ½ cup for
each cup of nuts. This allows you to chop the
nuts as ne as you want without turning them
into a nut butter. You can also chop nuts with
a shredding or slicing disc. The optional ne
shredding disc is particularly good.
To make peanut butter and other nut butters
Process up to the recommended amount of
nuts. Using the ON button, let the machine
run continuously.
After 1½ to 2 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. 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 preservatives. Store in refrigerator to keep
from separating.
To make fl avored butters, spreads
and dips
Cut room temperature butter into tablespoon
size pieces. Finely chop avoring ingredients
rst, such as anchovies, cheese, herbs, etc.
Be sure work bowl is clean and dry. Add
small hard ingredients like garlic and hard
cheese through the feed tube while machine
is running. Next, add the butter and process
using the ON button, until smooth.
Add any liquid ingredients last, while the
processor is running, and process just long
enough to blend. Process ingredients for
spreads and dips the same way. They should
be at room temperature and cut into 1-inch
(2.5cm) cubes, or added by tablespoonfuls.
To make mayonnaise
You can make foolproof homemade
mayonnaise with your Premier Series 9-Cup
Food Processor. The work bowl and metal
blade must be clean and dry.
Foods prepared with raw eggs may con-
tain salmonella or other potentially harm-
ful bacteria. Because egg yolks are a ne
growth medium for bacteria, we recommend
that you cook them for use in mayonnaise,
Hollandaise sauce, Caesar salad dressing,
chilled souf és, chilled chiffons, mousses
and other recipes calling for raw egg yolks.
For mayonnaise, we recommend using either
the “cooked egg” mayonnaise on page 31, or
using the following method with pasteurized
liquid eggs.
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