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FOOD TOOL DIRECTIONS
Soft Cheeses
(ricotta, cream
cheese, cottage
cheese, etc.)
Chopping, Mixing, Kneading
Blade
Have cheese at room temperature. When applicable, cut into 1-inch pieces.
Process until smooth, stopping to scrape down the sides of the bowl as
needed. Perfect for making cheesecakes, dips, pasta fillings, etc.
Firm Cheeses
(Cheddar, Swiss,
Edam, Gouda, etc.)
Slicing/Shredding Disc Have cheese sit at room temperature for about 10 minutes before slicing/
shredding. Cut to fit feed tube. Use light to medium pressure
when slicing/shredding.
Hard Cheeses
(Parmesan,
Romano, etc.)
Chopping, Mixing, Kneading
Blade
Chill cheese(s). If using the metal blade, cut into ½-inch pieces. Pulse to
break up and then process until finely grated. This will produce a nice
grated cheese. If slicing or shredding, cut to fit feed tube. Use light to
medium pressure when slicing/shredding.
Baby Food Chopping Mixing, Kneading
Blade
As for all fruit and cooked vegetable purées, cut ingredients into 1-inch
pieces. Steam cooked ingredients until completely soft. Pulse to chop, then
process until completely smooth (add steaming liquid through the feed tube
as processing if necessary). To ensure there are no lumps, press mixture
through a fine mesh strainer. Keeps well frozen in ice cube trays for
individual 1-ounce portions.
Butter Chopping, Mixing, Kneading
Blade
Slicing/Shredding Disc
For creaming: Have at room temperature. Cut into 1-inch pieces. Process,
scraping bowl as necessary. For compound (flavored) butters, process
flavoring ingredients, such as herbs, zest, vegetables, etc, before adding
butter: For shredding/slicing: Freeze briefly. Use light to medium pressure to
shred or slice. Shredded butter is perfect for preparing certain pastry
doughs. Sliced butter is great for serving alongside corn on the cob or
freshly made rolls.
Grating Chocolate Chopping, Mixing,
Kneading Blade
Chill chocolate. Cut into ½ - to 1-inch pieces, or use chocolate chips. Pulse
to break up, and then process until desired consistency is achieved.
Bread/Cookie/
Cracker/Chip
Crumbs
Chopping, Mixing,
Kneading Blade
If larger than the size of a potato chip, break into smaller pieces. Pulse to
break up, and then process until desired consistency. This will make perfect
breads/cracker/chip crumbs for breading meats and fish. Processing
cookies makes for delicious pie and cake crusts!
Milk Shakes/
Smoothies
Chopping, Mixing,
Kneading Blade
For milk shakes, first add ice cream. While unit is running, add milk through
the feed tube until desired consistency. For smoothies, add fruit first, then
add the liquid through the feed tube while unit is running.
Fresh Herbs Chopping, Mixing,
Kneading Blade
Wash and dry herbs VERY well. Pulse to roughly chop. Process to finely
chop.
Nuts Chopping, Mixing,
Kneading Blade
Pulse to chop to desired consistency. To make a nut butter, pulse to break
up, and then process until smooth, stopping to scrape down as needed.
"Ice Cream" Chopping, Mixing,
Kneading Blade
Put frozen fruit cut into 1-inch pieces into the work bowl, with liquid (juice
or milk), any desired sweeteners, such as sugar, honey, simple syrup, and
other flavors. Process until smooth.
Whipped Cream Chopping, Mixing,
Kneading Blade
Process well-chilled cream until cream begins to thicken. Add sugar as
desired; process continuously until cream reaches desired consistency. This
cream is dense and perfect as a whipped topping for cake or ice cream.
Superfine Sugar Chopping, Mixing,
Kneading Blade
Process granulated sugar for about 1 minute until finely ground. Excellent
for using in meringues and some baked goods.
Ground Meat Chopping, Mixing,
Kneading Blade
Cut into ½-inch pieces. About 14 long pulses, or until desired consistency. If
a purée is desired, continue to process. Never chop/purée more than ¾
pound at one time.