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10
Food Operation/Technique Comments/Notes
Ginger root, fresh
Chop. Pulse to break up, then
process continuously on Chop
to reach desired consistency.
Peel first; cut into
½-inch pieces or slices. Scrape work bowl sides and bottom as needed. Up to
4 ounces.
Green onions,
scallions
Chop. Pulse to chop to desired
consistency.
Trim and cut into
¾-inch pieces.
Herbs, fresh Chop. Pulse to chop to desired
consistency.
Rinse and dry completely. Remove leaves from stems to chop.
Horseradish Chop.
Peel first. Cut into
½-inch pieces. Process up to 4 ounces at a time.
Leeks Chop. Trim off root end and tough outer skin. Wash thoroughly to remove sand and grit; dry completely.
Cut into ½-inch pieces.
Meats Chop. Pulse to chop, or process
continuously to purée (add liquid
as needed).
Uncooked meats should be cold, but not frozen; cut up to 4 ounces into
½-inch pieces, trimmed
of gristle and soft fat; some hard fat may remain. Cooked meats can be cold or warm; cut up to
4 ounces into ½-inch pieces. Add liquid (water, broth or from cooking) as needed to process to
purée consistency.
Mushrooms Chop. Pulse to chop to desired
consistency.
Choose firm, fresh mushrooms. Cut into quarters or even-sized pieces, no larger than
¾ inch.
Nuts Chop. Pulse to chop to desired
consistency.
Toast nuts first for maximum flavor. Allow to cool completely before chopping. Up to ½ cup.
Olives Chop. Pulse to chop to desired
consistency.
Use only pitted olives. Drain well for best results.
Onions Chop. Pulse 5–10 times to chop
to desired size.
Peel; cut into
¾-inch or smaller pieces of similar size.
Peppercorns Grind. Pulse first, then process con
-
tinuously until desired consistency.
Combine peppercorns with dried herbs or spices or coarse salt to create rubs and seasonings.
Hard peppercorns may scratch work bowl and lid.
Peppers, fresh Chop. Pulse to chop to desired
consistency.
Core, seed and cut into
½-inch pieces. Do not overprocess.
Seeds, dried berries
Grind. Pulse to break up, then process
continuously to desired consistency.
Coriander, cumin, dill, fennel, sesame, poppy, and juniper berries.
Shallots Chop. Pulse 5–10 times to chop to
desired consistency.
Peel first; cut into quarters, or pieces no larger than ¾-inch.
Vegetables, cooked Chop. Pulse 5–10 times to chop, then
process continuously until desired
consistency is reached.
Cook vegetables until tender. Process to a smooth purée for baby food or sauces; may need to add
liquid for consistency.
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