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TECHNIQUES
FOR
CHOPPING
AND
PUREEING
WITH
THE
METAL
BLADE
1D
To
make
mayonnaise
The
work
bowl
and
metal
blade
must
tie
clean
aid
dry.
Use
one
whole
large
egg.
or
the
yolks
irom
two
large
egijs.
Mayonnaise
made
from
yolks
will
be
almost
as
thick
as
butter.
You
should be
able
to
add
2/3
cup
oi
oil
lor
each
yolk
or
1-1/4
cjps
for
a
whole
Process
the
yolks
or
egg
with
with
salt,
mustard
and
2
lable-
spoons
of
vegetable
oil
for
at
least
30
seconds. Then,
while
the
machine
is
running,
pour
1/4
cup
of
oil
into
the
small
pusher.
After
it
dribbles
through
the
pinliole
at
the
boltom.
remove
the
small
pusher
and
slowly
add
the
remaining
oil
while
the
machine
runs.
See
the recipe
at
the
back
of
this
book
To
beat
egg
whites
Use
this
method
only
tor
recipes
mat
can he
done
almost
entirely
by food
processor.
The
work
bowl
must
be
absolute
ly
clean.
Add
3
or
more
egg
whiles
and
press
Itie
ON
lever.
Add
BbOtlt
1
teaspoon
ol
lemon
luice
or
vinegar
for
every
egg
white.
Vinegar
makes
stilfer
whites;
its
flavor
is
hardly
detectable
in
cakes,
soufiles
or
ice
creams
Continue
processing
until
the
egg
whites
hold
their
shape-about
1-1/Z
to
2-1/2
min
utes.
For
the
lightest,
flulfiest
egg
whites,
use
the
Whisk
Attachment
which
is
an
optional
attachment
for
the
Pro
Classic1"
Food
Processor.
To
whip
cream
Processor
whipped
cream
holds
it
shape
very
well.
It
is
good
for
decoration
or
as
a
topping
lor
gingerbread,
berries
or
other
desserts
It
will
not
whip
to
the
light,
dully
consistency
obtained
by
methods
that
beat
in
more
air.
Use
the
optional
Whisk
Attachment
for
the
Huffiest
whipped
cream
Chill
the
cream
well
before
starling.
Process
continuously
until
it
begins
to
thicken.
Then
add
sugar as
desired
and
continue
processing,
waiching
carefully
until
the
cream
reaches
the
desired
consistency
For
con
sistently
reliable
results,
add
2
tablespoons
ot
non-fat
dried
milk
lor
every
cup
of
cream,
before
whipping.