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To make mayonnaise:
The work bowl and metal
blade must be clean and dry.
Use one whole large egg,
or the yolks from two large
eggs. Mayonnaise made
from yolks will be almost as
thick as butter. You should
be able to add 2/3 cup of
oil for each yolk or 1-1/4
cups for a whole egg.
Process the yolks or egg
with salt, mustard and 2
tablespoons of vegetable oil
for at least 30 seconds using
the ON button. Then, while
the machine is running, pour
1/4 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 the
machine runs.
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, soufflés or ice
creams. Continue processing
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
processing, 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
pieces 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 corn-
meal. 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. The ingredients for
these soft doughs should
be cold. 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 at room temperature
and cut into 1-inch pieces.
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
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