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CHOPPING
AND
PUREEING
WITH
THE
METAL
BLADE
To chop
meal,
poultry,
lish
and
seafood
The
food
should
be
very
cold,
bit
nol
frozen
Cut
it
inlo
1-inch
pieces
to
ensure an
even
chop.
Process
no
more
than
2-1/2
cups
(1-1/4
pounds)
al
a
time.
Press
the
levei
down
to
PULSE
and
release
il.
repeating
3
or
4
times
al
a
rate ol
1
second
on,
1
second
off.
If
the
food
is
not
chopped
line
enough,
let
Ihe
processor
run
continuously
lor
a
few seconds.
Check
the texture
oflen
to
avoid
overpiocessing.
Use
a
spatula
to
scrape
lood
Irom
the
sides
ol
Ihe
bowl
as
necessary.
To
puree
meat,
poultry,
lish
and
seafood
Prepare
Ihe
iood
as
described
above.
Pulse
until
il
is
evenly
chopped,
then
process
con-
Imuouslylo
Ihe
desired
texture
Scrape
the
bowl
with
a
spatula
as
needed
Leave
Ihe
puree
in
ihe
work
bowl
and add
eggs,
cream
and
seasonings
as
called
lor
by
Ihe
recipe.
Process
lo
combine
thoroughly.
Remember
you
control
lexlure
by
Ihe
length
of
lime
you
process.
By
varying
the
processing
lime,
you
can
gel
a
range
of
lextures
suitable
for
hamburgers,
hash,
stuffed
peppers,
rough
pates
or
smooth
mousses.