10
smooth. Add any liquid
ingredients last, while the
processor is running, and
process just long enough to
blend. Process ingredients
for spreads and dips the
same way. They should be
at room temperature and
cut into 1-inch (2.5cm)
cubes, or added
by tablespoonfuls.
To make mayonnaise:
You can make foolproof
homemade mayonnaise
with your Premier
™
Food
Processor. The work bowl
and metal blade must be
clean and dry. Use the
metal blade to process eggs
(for safe food procedures,
we recommend using pas-
teurized liquid eggs, or the
"cooked egg" recipe on
page 52), salt, vinegar or
lemon juice, dry mustard,
and two tablespoons of the
oil until smooth, at least 30
seconds. With the machine
running, pour 1/4 cup of the
oil into the small pusher.
After it dribbles through the
pinhole in the bottom,
remove the small pusher
and very slowly add the
remaining oil while the
machine runs. Process until
all the oil has been added
and the mixture is totally
emulsified. Remove from
the processor, cover and
keep chilled until ready
to use. Homemade
mayonnaise will keep in the
refrigerator for 3 to 4 days.
For a "one egg" batch of
basic mayonnaise, use 1/4
cup of liquid pasteurized
eggs, 2 tablespoons vinegar
or lemon juice, 1 teaspoon
dry mustard, 1/2 teaspoon
kosher salt and 1 cup veg-
etable oil, such as canola
oil. 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 pro-
cessing until the egg whites
hold their shape, about
1-1/2 to 2-1/2 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 pro-
cessing, watching carefully
for the desired consistency.
For consistently reliable
results, add 2 tablespoons
(30 ml) 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 bak-
ing powder and/or soda:
The most important rule
for success is not to
overmix after adding the
flour. The ingredients for
these soft doughs should
be cold. If the recipe calls
for chopped ingredients
like lemon peel or nuts,
