Herbs
Wash and dry herbs thoroughly. Remove any
coarse stems. Process no more than 2 bunches
(approx. 4 cups) at a time using the PULSE
button at 1-2 second intervals until chopped to
desired size or consistency.
Basil leaves Chopped basil
Nuts
Process no more than 2 cups (250g) shelled
nuts at a time using the PULSE button at 1-2
second intervals until chopped to desired size.
Shelled peanuts Chopped peanuts
Dried fruit
As dried fruit can be sticky, place in freezer
for about 10 minutes (this prevents the fruit
sticking to the blades). Process no more than 2
cups at a time using the PULSE button at 1-2
Basic Food Processing Techniques continued
second intervals until chopped to desired size
or consistency.
If chopping fruit to add to cake batter,
process the fruit before making batter,
adding a little flour from recipe quantity to
prevent fruit sticking to processing blade.
Whole dried fruit Chopped dried fruit
Citrus peel
Remove the peel from the fruit using a
vegetable peeler and cut into 2.5cm pieces.
Process no more than 2 cups at a time together
with ½ cup granulated sugar and using the
PULSE button at 1-2 second intervals until
chopped to desired size.
The white pith between the skin and citrus
flesh is bitter, so carefully remove the citrus
peel ensuring the pith remains on the fruit.
Hard boiled eggs
After cooking eggs to hard boiled stage, allow
to cool then remove shells and cut eggs in half.
Process no more than 12 eggs at a time using
the PULSE button at 1-2 second intervals until
chopped to desired size or consistency.
