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Food Processing Tips
USING THE EGG WHIP
To make egg white meringue:
Place 3 egg whites and
1
⁄4
teaspoon
cream of tartar in work bowl fitted with
attachment (See page 15). Process until
foamy, about 30 to 45 seconds. With
processor running, slowly add
1
⁄3
cup
sugar through feed tube. Process until
stiff peaks form, about 2
1
⁄2
to 3 minutes.
Stop processor as necessary to check
texture of mixture.
To whip cream: Place heavy cream
in work bowl fitted with attachment (See
page 15). Process 30 seconds. With
processor running, add 2 tablespoons
powdered sugar through feed tube.
Process just until soft peaks form, about
30 to 40 seconds. Stop processor as
necessary to check texture of mixture.
With processor running, add
1
⁄2
teaspoon vanilla, if desired, through
feed tube. Process just until mixed. Do
not overprocess.
To slice uncooked meat or poultry,
such as stir-fry meats: Cut or roll
food to fit feed tube. Wrap and freeze
food until hard to the touch, 30 minutes
to 2 hours, depending on thickness of
food. Check to be sure you can still
pierce food with the tip of a sharp knife.
If not, allow to thaw slightly. Process,
using even pressure.
To slice cooked meat or poultry,
including salami, pepperoni, etc.:
Food should be very cold. Cut in
pieces to fit feed tube. Process food,
using firm, even pressure.
To shred firm and soft cheeses:
Firm cheese should be very cold. For
best results with soft cheeses, such as
mozzarella, freeze 10 to 15 minutes
before processing. Cut to fit feed tube.
Process, using even pressure.
USING THE DOUGH BLADE
To make bread: Use the dough blade
for bread recipes using 2-3 cups flour.
The multipurpose blade can be used for
recipes calling for less than 3 cups
flour.