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For a “one egg” batch of
basic mayonnaise made
with pasteurized liquid
eggs, place 1/4 cup (62 ml)
pasteurized liquid eggs, 2
tablespoons (30 ml) wine
vinegar or lemon juice, 1
teaspoon (5 ml) dry mus-
tard, 1/2 teaspoon (2 ml)
kosher salt and a pinch of
ground white pepper in the
work bowl. With the
machine running, add 1/2
cup (125 ml) of vegetable
oil to the small pusher and
allow to slowly drip into the
mixture while processing.
After all the oil has dripped
through, add another 1/2
cup of vegetable oil to the
small pusher and allow to
drip through. The mixture
will form a thick emulsion.
For variation, you may
experiment with using
flavoured vinegars, adding
chopped fresh herbs, dry
herbs, or roasted garlic to
taste. To make your may-
onnaise a little lighter, add
some well-drained plain fat
free yogurt to taste.
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 (5 ml) of
lemon juice or vinegar for
every egg white. Vinegar
makes stiffer whites; its
flavour is hardly detectable
in cakes or soufflés.
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 it 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, crack-
ers or cookies into 1-inch
(2.5 cm) pieces and place
in work bowl. Press the ON
button and process contin-
uously until they reach the
desired texture. For sea-
soned crumbs, chop pars-
ley 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
(5 ml) 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 (2.5 cm) thick, and
wrap in plastic wrap.
Refrigerate for 1 hour
before using, or doublewrap
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, except butter. 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 (2.5 cm)
pieces. Run machine contin-
uously for a minute, until the
butter is thoroughly mixed
with the sugar and eggs.
Then add flavouring and
liquid – vanilla, spices,
cocoa, etc. Process until
mixed. Add the dry ingredi-
ents to the work bowl.