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10
To whip cream
Processor whipped cream is best for decorations or as a top-
ping for gingerbread, berries or other desserts. Because no air
is incorporated into it during processing, it will hold its shape
very well, although it will not whip to a consistency as light and
fluffy as that obtained by methods that beat air into the cream.
Chill the cream well before starting. Process up to 4 cups
(960 ml) at a time. Process continuously until the cream
begins to thicken. Then add sugar as desired and process
continuously, watching carefully until the cream reaches the
desired consistency.
For consistently reliable results, add 2 tablespoons of non-fat
dried milk for every cup of cream, before processing.
To make mayonnaise
The DLC-X Plus can be used to make foolproof mayonnaise.
Use the metal blade to process eggs. For safe food proce-
dures, we recommend using pasteurized liquid eggs, or making
a “cooked” mayonnaise such as the one on page 34 of this
Instruction/Recipe Book. The work bowl and blade must be
clean and dry.
You should be able to incorporate 2/3 cup (160 ml) of oil for
every egg yolk, or up to 1
1
⁄4 cups oil for every whole egg when
making mayonnaise. A mayonnaise made with egg yolks alone
will be almost as thick as butter.
To make a “two egg” batch of mayonnaise made with a liquid
pasteurized egg product takes less than 5 minutes. Insert the
metal blade and process 1/2 cup liquid pasteurized eggs (such
as EggBeaters
®
or Simply Eggs
®
), 4 tablespoons vinegar or
lemon juice, 2 teaspoons dry mustard, and 1 teaspoon kosher
or sea salt with 4 tablespoons of vegetable oil for 45 seconds.
Then, while the machine is running, pour 1/2 cup of vegetable
oil into the small pusher. When the oil has dribbled through the
small hole at the bottom of the pusher, remove the small push-
er and gradually add 1
1
⁄2 cups vegetable oil with the machine
running. Process until a thick emulsion is formed. See Basic
Mayonnaise recipes, page 33.
MAKING CRUMBS, CRUMB CRUSTS, PASTRY AND
QUICK BREADS
THE METAL BLADE
To make bread or cracker crumbs
Cut or break the bread or crackers into pieces and put them in
the work bowl. Process continuously to as fine a texture as you
want. For parsleyed or seasoned crumbs, chop parsley or
other fresh herbs with the crumbs. For buttered crumbs,
process until the dry crumbs are of the desired texture, then
dribble melted butter through the small feed tube while the
machine is running.
To make graham cracker or cookie crumb crusts
Process the crackers or cookies as described above. Add
sugar, spices and butter, cut into pieces, as specified by your
recipe. Process until well combined.
To prepare pastry
A recipe giving exact ingredients is in the recipe section at
the end of this book. The following information describes the
general procedure.
Combine unbleached all-purpose flour, salt, and pieces of very
cold or frozen butter in the work bowl. Process until the mixture
has the consistency of cornmeal.
Turn on the machine, and while it is running, start pouring ice
water through the feed tube. Stop processing as soon as the
dough begins to form a ball, to ensure tender, flaky pastry.
Use the dough immediately, or form it into a round disc about
1 inch (2.5 cm) thick. Wrap it in plastic wrap and refrigerate or
freeze it for later use.
To prepare quick breads and cakes that use baking
powder and/or soda
These doughs are soft and the ingredients should be cold. The
most important rule for success is not to overmix after the flour
has been added.
If the recipe calls for chopped ingredients like lemon peel as
flavoring or nuts for a topping or crust, chop them first while
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