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using the “Pulse” button until
chopped as fine as desired.
The more herbs you chop at
a time, the finer chop you
can obtain. If completely dry
when chopped, parsley and
other herbs will keep for at
least 4-5 days, stored in an
airtight bag in the refrigerator.
They may be frozen for
months, stored in an airtight
container or bag.
To chop peel from citrus
fruit or to chop sticky
fruit like dates or raisins:
For citrus, remove only
the peel with a vegetable
peeler, not the white pith
which is bitter tasting.
Cut the peel into lengths
of 2 inches (5 cm) or less
and process with 1/2 cup
(125 ml) of granulated
sugar until finely chopped.
This may take 2 minutes
or longer.
For sticky fruit like dates,
raisins, prunes and candied
fruit, first freeze the fruit for
about 10 minutes. Add some
of the flour called for in the
recipe to the fruit. Use no
more than 1 cup (250 ml)
of flour for each cup (250ml)
of fruit.
To chop meat, poultry,
fish and seafood:
The food should be very
cold, but not frozen. Cut
it into 1-inch (2.5 cm) pieces
to ensure an even chop.
Using the “On” button,
process no more than the
recommended amount at
one time (see table inside
front cover). Press the
“Pulse” button 3 or 4 times
at a rate of 1 second on, 1
second o f f. If the food is not
c h o p p e d fine enough, let the
processor run continuously
for a few seconds. Check
the texture often to avoid
overprocessing. Use a
spatula to scrape food
from the sides of the bowl
as necessary.
To purée meat, poultry,
fish and seafood:
Prepare the food as
described above. Press the
“Pulse” button until evenly
chopped, then process
continuously to the desired
texture. Scrape the bowl
with a spatula as needed.
Leave the purée in the work
bowl and add eggs, cream
and seasonings as called for
by the recipe. Process to
combine thoroughly.
Remember, you control
texture by the length of
time you process. By
varying the processing
time, you can get a
range of textures suitable
for hamburgers, hash,
stuffed peppers, or
smooth mousses.
To chop nuts:
Chop no more than the
recommended amount at one
time. Press and release the
“Pulse” button and check
frequently to avoid nuts
clumping together in a nut
b u t t e r. When a recipe calls
for flour or sugar, add some
to the nuts before you chop,
about 1/2 cup (125ml) for
each cup (250ml) of nuts.
This allows you to chop the
nuts as fine as you want
without turning them into a
nut butter. You can also
chop nuts with a shredding
disc. The optional fine
shredding disc is particularly
good.
To make peanut butter
and other nut butters:
Process up to the
recommended amount
of nuts. Using the “On”
button, let the machine run
c o n t i n u o u s l y.
After 2 or 3 minutes, the
ground nuts will form a ball
that will gradually smooth
out. Scrape the sides of the
bowl and continue process-
ing until drops of oil are visi-
ble. Taste for consistency.
The longer you process, the
softer the butter. For chunk
style, add a handful of nuts
just after the ball of nut but-
ter begins to smooth out. To
make cashew butter, add a
little bland vegetable oil.
Processor nut butters
contain no preservatives.
Store in refrigerator to
keep from separating.
To make flavoured butters,
spreads and dips:
Cut room temperature
butter into tablespoon (15ml)
size
pieces. Finely chop
f l a v o u r i n g
ingredients first,
such as anchovies, cheese,
herbs, etc. Be sure work
bowl is clean and dry. A d d
small hard ingredients like
garlic and hard cheese
through the feed tube while
machine is running. Next,
add the butter and process
using the “On” button, until
smooth. Add any liquid
ingredients last, while the
processor is running, and
process just long enough to
blend. Process ingredients
for spreads and dips the
same way. They should be
at room temperature and cut
into 1-inch (2.5 cm) cubes,
or added by tablespoonfuls
( 1 5 m l ) .
To make mayonnaise:
You can make foolproof
homemade mayonnaise with
your Prep 11 Plus™. T h e
work bowl and metal blade
must be clean and dry. Use
the metal blade to process
eggs (for safe food proce-
dures, we recommend using
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