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10
until drops of oil are visible. Taste for consisten-
cy. The longer you process, the softer the butter
will be. For chunky 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 the refrigerator to keep
them without separating.
To make fl avored butters, spreads
and dips:
Cut room-temperature butter into tablespoon-size
pieces. Process avoring ingredients rst–ancho-
vies, cheese, herbs, etc.–chopping them ne. Be
sure the work bowl is clean and dry. Add small,
hard ingredients like garlic and hard cheese
through feed tube while machine is running. Next,
add the butter and process until smooth. Add any
liquid ingredients last, while the processor is run-
ning, and process just long enough to blend. Pro-
cess ingredients for spreads and dips in the same
way. They should be at room temperature and cut
into 1-inch cubes, or added by tablespoonfuls.
To make mayonnaise:
The work bowl and metal blade must be clean and
dry. Use one large whole egg, or the yolks from
two large eggs. Mayonnaise made from yolks will
almost be as thick as butter. You should be able
to add
2
⁄3 cup of oil for each yolk or 1¼ cups for a
whole egg.
Process the yolks or egg with salt, mustard and
2 tablespoons of vegetable oil for at least 30
seconds. Then, while the machine is running, pour
¼ cup of oil into the small pusher. After it dribbles
through the pinhole at the bottom, remove the
small pusher and slowly add the remaining oil
while machine runs. See the recipe at the back of
this book.
To beat egg whites:
Use this method only for recipes that can be done
almost entirely by a food processor.
The work bowl must be absolutely clean. Add 3
or more egg whites and press the ON lever. Add
about 1 teaspoon of lemon juice or vinegar for ev-
ery egg white. Vinegar makes stiffer whites; its a-
vor is hardly detectable in cakes, souf és and ice
creams. Continue processing until the egg whites
hold their shape – about 1½ to 2½ minutes. For
the lightest, uf est egg whites, use the Whisk
Attachment, which is an optional attachment for
the Pro Classic
™
Food Processor.
To whip cream:
Processor whipped cream holds its shape very
well. It is good for decoration or as a topping for
gingerbread, berries or other desserts. It will not
whip to the light, uffy consistency obtained by
methods that beat in more air. Use the optional
Whisk Attachment for the uf est whipped cream.
Chill the cream well before starting. Process
continuously until it begins to thicken. Then add
sugar as desired and continue processing, watch-
ing carefully until the cream reaches the desired
consistency. For consistently reliable results, add
2 tablespoons of non-fat dry milk for every cup of
cream, before whipping.
To make crumbs and crumb crusts:
Cut out or break bread, crackers or cookies into
pieces and put them in the work bowl. Process
continuously until they reach the desired texture.
For seasoned crumbs, chop the parsley or other
fresh herbs with the crumbs. For buttered crumbs,
process until the dry crumbs are the desired tex-
ture, then dribble melted butter through small feed
tube while machine is running.
For crumb crust, process crackers or cookies as
described above. Add sugar, spices and butter,
cut into pieces, as speci ed by your recipe. Pro-
cess until well combined.
To make pastry:
This describes a general procedure. A recipe giv-
ing exact proportions is in the back of this book.
Combine unbleached, all-purpose our, salt and
pieces of very cold or frozen butter in the work
bowl. Process to the consistency of cornmeal.
While the machine is running, start pouring ice wa-
ter through the feed tube, a tablespoon at a time.
Stop processing as soon as the dough begins to
form a ball, to ensure tender, aky pastry. Use the
dough immediately or form it into a round disk
about 1 inch thick. Wrap in plastic and refrigerate
or freeze for later use.
To make quick breads and cakes that use
baking powder and/or soda:
The most important rule for success is not to
overmix after the our is added.
The ingredients for these soft doughs should be
cold. If the recipe calls for chopped ingredients
like lemon peel or nuts, chop them rst while work
bowl is clean and dry. Then set them aside until
needed. (Always use sugar when chopping lemon
peel.)
Put dry ingredients like our, salt and leavening in
the work bowl and process with the metal blade
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