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18
Food Processing Tips
USING THE
MULTIPURPOSE
BLADE
To chop fresh fruits or vegetables:
Peel, core, and/or remove seeds. Cut food
in 1 to 1
1
⁄2-inch (2.5 to 3.8 cm) pieces.
Process food to desired size, using short
pulses, 1 to 2 seconds each time. Scrape
sides of bowl, if necessary.
To puree cooked fruits and
vegetables (except potatoes):
Add
1
⁄4 cup (60 ml) liquid from recipe
per cup (235 ml) of food. Process food,
using short pulses, until finely chopped.
Then process continuously until reaching
desired texture. Scrape sides of bowl, if
necessary.
To prepare mashed potatoes:
Insert chef’s bowl into the work bowl.
Using the shredding disc, shred hot, cooked
potatoes. Remove the chef’s bowl with
potatoes. Place multipurpose blade in work
bowl, and add shredded potatoes, softened
butter, milk, and seasonings. Pulse 3 to
4 times, 2 to 3 seconds each time, until
milk is absorbed and texture is smooth.
Do not overprocess.
To chop dried (or sticky) fruits:
The food should be cold. Add
1
⁄4 cup
(60 ml) flour from recipe per
1
⁄2 cup
(120 ml) dried fruit. Process fruit, using
short pulses, until reaching desired texture.
To finely chop citrus peel:
With sharp knife, peel colored portion
(without white membrane) from citrus.
Cut peel in small strips. Process until
finely chopped.
To mince garlic or to chop
fresh herbs or small quantities
of vegetables:
With processor running, add food
through the narrow feed tube. Process
until chopped. For best results, make
sure work bowl and herbs are very dry
before chopping.
To chop nuts or make nut butters:
Process up to 3 cups (710 ml) of nuts
to desired texture, using short pulses,
1 to 2 seconds each time. For a coarser
texture, process smaller batches, pulsing
1 or 2 times, 1 to 2 seconds each time.
Pulse more often for finer texture. For
nut butters, process continuously until
smooth. Store in refrigerator.
To chop cooked or raw meat, poultry
or seafood:
The food should be very cold. Cut in
1-inch (2.5 cm) pieces. Process up to
1 pound (455 g) at a time to desired size,
using short pulses, 1 to 2 seconds each
time. Scrape sides of bowl, if necessary.
To make bread, cookie, or
cracker crumbs:
Break food into 1
1
⁄2 to 2-inch (3.8 to
5 cm) pieces. Process until fine. For larger
pieces, pulse 2 to 3 times, 1 to 2 seconds
each time. Then process until fine.
To melt chocolate in a recipe:
Combine chocolate and sugar from
recipe in work bowl. Process until finely
chopped. Heat liquid from recipe. With
processor running, pour hot liquid
through the narrow feed tube. Process
until smooth.