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14
FREQUENT USES FOR CHOPPER/GRINDER
Ingredient Suggested Blade* Speed Comments
Baby foods (always
consult a pediatrician
or family physician for
appropriate food recom-
mendations)
Sharp Blade
Low-
High
Place small amounts of cooked foods into
chopper/grinder bowl. Add small amount of
appropriate liquid. Pulse to chop, then hold
to blend.
Bread Crumbs - fresh
or dry (day old)
Sharp Blade High
Pulse to chop, then process until desired
consistency is reached.
Hard Cheese (Asiago,
Locatelli, Parmesan,
Romano, etc.) (Not
recommended for softer
cheeses unless making
a dip or dressing)
Sharp Blade High
Cut into 1/4-inch pieces. Pulse to chop, then
process until desired consistency is reached.
Chocolate Sharp Blade High
Cut into 1/2 inch pieces; may chill in freezer
for 3 minutes before chopping. Pulse to chop,
then process, no more than 1 ounce at a time,
until desired texture is reached.
Creamy Dressing
and Dips
Sharp Blade Low
Place ingredients in chopper/grinder bowl; do
not cover or spill on stem. Use pulse action to
chop, then continuous-hold action to blend to
desired consistency.
Garlic Sharp Blade High Peel up to 6 cloves. Pulse to chop.
Gingerroot (fresh) Sharp Blade High
Peel, cut into-1/2 inch pieces. Pulse to chop
1/2 ounce at a time.
Hard Spices
(coriander, dill, poppy,
star, anise, etc.)
Sharp Blade High
Pulse to chop until desired consistency. Pulse
with sharp blade to get fine results.
Herbs (fresh) Sharp Blade High 1/2 cup; must be clean/dry. Pulse to chop
Nuts Dull Blade High
Shelled; toast first for best flavor. Pulse to
chop, process up to a 1/3 cup at a time, until
desired consistency is reached. May be pro-
cessed to nut-butter stage.
Onion Sharp Blade High
Peel, cut into 1/2-inch pieces. Pulse to chop,
up to 1/2 cup at a time, until desired chop is
reached.
Vegetables (cooked) Sharp Blade
Low-
High
Cut into inch pieces; pulse to chop, up to 1/2
cups at a time. Add cooking liquid, stock or
milk to process to a puree. It is not recom-
mended for making mashed potatoes
Vegetables (uncooked) Sharp Blade High
Peel as needed; cut into 1/2-inch pieces. Peel
celery with peeler to remove tough strings.
Chop/process up to 1/2 cup at a time.
Meat (Beef, Pork) Sharp Blade High
6 oz. or 175g, cut into 1/2 inch pieces. Pulse
until desired consistency.
Simple Blending Dull Blade
Low-
High
For light mixing and incorporating.
Cream (for whipping) Dull Blade High
1/4 cup. Whisk until desired
consistency.
Egg whites (for whipping)
Dull Blade High
2 to 3 egg whites. Process until desired consistency.
* See page 9 for instructions on how to safely change the blade from the sharp side to the blunt side.