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The longer you process,
the softer the butter. For
chunk style, add a handful
of nuts just after the ball of
nut butter begins to smooth
out. To make cashew but-
ter, add a little bland veg-
etable oil. Processor nut
butters contain no preserv-
atives. Store in refrigerator
to keep from separating.
To make flavoured butters,
spreads and dips:
Cut room temperature
butter into tablespoon size
pieces. Finely chop flavour-
ing ingredients first, such
as anchovies, cheese,
herbs, etc. Be sure work
bowl is clean and dry. Add
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 (2.5cm)
cubes, or added by
tablespoonfuls (15ml).
To make mayonnaise:
The work bowl and metal
blade must be clean and
dry. Use one whole large
egg, or the yolks from two
large eggs (see recipe
book or proper food safety
instructions for eggs).
Mayonnaise made from
yolks will be almost as thick
as butter. You should be
able to add 2/3 cup (160ml)
of oil for each yolk or 1-1/4
cups (310ml) for a whole
egg.
Process the yolks or egg
with salt, mustard and 2
tablespoons of vegetable
oil for at least 30 seconds
using the ON button. Then,
while the machine is run-
ning, pour 1/4 cup(60ml) of
oil into the small pusher.
After it dribbles through the
pinhole at the bottom,
remove the small pusher
and slowly add the remain-
ing oil while the machine
runs.
NOTE: Eggs whites and
cream can both be
whipped using the metal
blade or the whisk
attachment. Using the
whisk attachment will
produce greater volume.
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 of lemon
juice or vinegar for every
egg white. Vinegar makes
stiffer whites; its flavour is
hardly detectable in cakes
or soufflés. Continue pro-
cessing until the egg whites
hold their shape, about
1-1/2 to 2-1/2 minutes.
To whip cream with
metal blade:
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 (250ml) of
cream before whipping.
To make crumbs
and crumb crusts:
Cut or break bread, crack-
ers or cookies into 1-inch
(2.5cm) 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 but-
tered crumbs, process until
the dry crumbs are of the
desired texture, then drib-
ble melted butter through
the small feed tube open-
ing 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 com-
bined.
To make pastry:
Combine unbleached
all-purpose flour, salt and
pieces of very cold butter
in the work bowl. Process
to the consistency of
cornmeal. 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
(5ml) at a time – until the
dough holds together easi-
ly. Do not let the dough
form a ball in the processor
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