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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 12).
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 12). 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 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.