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10
keep in the refrigerator for 3 to 4 days.
For variation, you may experiment with using
flavored vinegars, or adding chopped fresh
herbs, or even roasted garlic to taste. To
make your mayonnaise a little lighter, you
may add some well-drained nonfat plain
yogurt to taste.
To beat egg whites:
The work bowl must be absolutely clean.
Add 3 or more egg whites (up to 6 large
egg whites) and press the ON button. Add
about 1 teaspoon of lemon juice or vinegar
for every egg white. Vinegar makes stiffer
whites; its flavor is hardly detectable in cakes
or soufflés. Continue processing until the
egg whites hold their shape, about 1½ to 2½
minutes.
To whip cream:
Processor whipped cream holds its shape
very well. It is good for decoration or as a
topping; however, it will not whip to the light,
fluffy consistency obtained by methods that
beat in more air. Chill the cream well before
starting. Process continuously using the
ON button, until cream begins to thicken.
Then add sugar as desired and continue
processing, watching carefully for the desired
consistency. For consistently reliable results,
add 2 tablespoons (30ml) of nonfat dry milk
for every cup of cream before whipping.
To make crumbs and crumb crusts:
Cut or break bread, crackers or cookies into
1-inch pieces and place in work bowl. Press
the ON button and process continuously
until crumbs reach the desired texture. For
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 opening
while the machine is running. For crumb
crusts, process crackers or cookies as
described above. Add sugar, spices and
butter, and cut into pieces as specified by
your recipe. Process until well combined.
To make pastry:
Combine unbleached all-purpose flour,
salt and pieces of very cold butter in the
work bowl. Process to the consistency of
cornmeal. Sprinkle evenly with the minimum
amount of cold liquid in the recipe. PULSE
5 or 6 times. The dough should begin to
hold together when pressed. If it is still dry
and crumbly, add more water – 1 teaspoon
at a time – until the dough holds together
easily. Do not let the dough form a ball in the
processor or it will be overworked and tough.
Form into a round disc, one inch thick, and
wrap in plastic wrap. Refrigerate for 1 hour
before using, or double wrap and 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 adding the flour. If the recipe
calls for chopped ingredients like lemon peel
or nuts, chop them first while the work bowl
is clean and dry, then set aside until needed.
Put dry ingredients like flour, salt and
leavening in the work bowl and process
with the metal blade for 5 seconds to mix.
Remove and reserve the dry ingredients.
Add the eggs and sugar to the work bowl
and, using the ON button, process to mix,
letting the machine run about 1 minute. Next,
add butter, cut into 1-inch pieces and at room
temperature. Run machine continuously for
a minute, until the butter is thoroughly mixed
with the sugar and eggs. Then add flavoring
and liquid – vanilla, spices, cocoa, etc.
Process until mixed. Add the dry ingredients
to the work bowl.
Process by pulsing, inspecting after each
pulse. Stop pulsing as soon as the dry
ingredients have almost disappeared into
the batter. Overprocessing will cause quick
breads and cakes to be tough. (If your recipe
calls for ingredients that are to be coarsely
chopped – like raisins or nuts – add them last
with the mixed dry ingredients.)
To make cake mix:
Your food processor work bowl is large
enough for the preparation of an 18.5-ounce
packaged cake mix.
Insert the metal blade and add the cake mix
to the work bowl. Press the ON button and
while the machine is running, add the eggs
and liquid through the small feed tube and
process for 5 seconds.
Scrape down the sides of the work bowl and
process 1 minute more for maximum volume.
Do not remove the metal blade.
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