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Food Processing Tips
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
The dough blade is
specially designed for mixing and
kneading yeast dough quickly and
thoroughly. For the best results, do
not knead recipes which use more
than 2-3 cups (475-710 ml) of flour.
USING THE EGG WHIP
To make soft egg
white meringue:
Place 3 egg whites and
1
⁄4 teaspoon
(1 ml) cream of tartar in work bowl
fitted with egg whip. Process until
foamy, about 30 to 45 seconds. With
processor running, slowly add
1
⁄3 cup
(80 ml) sugar through the small 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 egg whip. Process 30 seconds.
With processor running, add 2
tablespoons (30 ml) powdered sugar
through the small 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 (2 ml) vanilla, if desired,
through the small feed tube. Process
just until mixed. Do not overprocess.