Filter
Top Products
18
PAge heAder.....
BASIC FOOD PROCESSING TECHNIQUES
NOTE
If chopping fruit to add to cake batter,
process the fruit before making the
batter, adding a little flour from recipe
quantity to prevent fruit sticking to
quad 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 4 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.
NOTE
The white pith between the skin and
citrus flesh is bitter, so carefully
remove the citrus peel ensuring the
white 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.
Soft breadcrumbs
Break stale bread into chunks (fresh bread
will stick to blades). Process no more than
4 cups at a time using the PULSE button
at 1–2 second intervals until crumbed to
desired consistency.
NOTE
For best results when making bread
crumbs, add one slice at a time.
NOTE
700g pkt sliced bread yields
approximately 10 cup soft
breadcrumbs. Freeze in one cup
portions for later use.
Dried breadcrumbs
Break bread into chunks and toast in oven
until golden and crisp. Do not over brown.
Process no more than 4 cups at a time using
the PULSE button at 1–2 second intervals
until crumbed to desired consistency.
Biscuit Crumbs
Break biscuits into quarters, measure
quantity and place into processing bowl.
Process no more than 4 cups at a time using
the PULSE button at 1–2 second intervals
until crumbed to desired consistency.
NOTE
Sweet or savory biscuit crumbs can
be used as an alternative to pastry for
sweet or savory pies.