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C H O P P I N G A N D P U R É E I N G
W I T H T H E M E T A L B L A D E
8
To chop meat, poultry, fish
and seafood
The food should be very cold, but
not frozen. Cut it into 1-inch
pieces to ensure an even chop.
Process no more than the
recommended amount at a time.
(See page 26). Press the
OFF/PULSE lever 3 or 4 times at
a rate of 1 second on, 1 second
off. If the food is not chopped
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. Pulse until it is 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.
PICK UP 4 COLOR PHOTOS FROM FILM
PICK UP 4 COLOR PHOTOS FROM FILM
03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 11