Operating instructions

10
using pasteurized liquid
eggs, or the "cooked egg"
recipe on page 52), salt,
vinegar or lemon juice, dry
mustard, and two
tablespoons of the oil until
smooth, at least 30
seconds. With the machine
running, pour 1/4 cup of the
oil into the small pusher.
After it dribbles through the
pinhole in the bottom,
remove the small pusher
and very slowly add the
remaining oil while the
machine runs. Process until
all the oil has been added
and the mixture is totally
emulsified. Remove from
the processor, cover and
keep chilled until ready
to use. Homemade
mayonnaise will keep in the
refrigerator for 3 to 4 days.
For a "one egg" batch of
basic mayonnaise, use 1/4
cup of liquid pasteurized
eggs, 2 tablespoons vinegar
or lemon juice, 1 teaspoon
dry mustard, 1/2 teaspoon
kosher salt and 1 cup
vegetable oil, such as
canola oil. For variation,
you may experiment with
using flavoured vinegars, or
adding chopped fresh
herbs, or even roasted
garlic to taste. To make
your mayonnaise a little
lighter, you may add some
well-drained nonfat plain
yoghurt to taste.
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
processing until the egg
whites hold their shape,
about 1-1/2 to 2-1/2 minutes.
To whip cream:
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 cream 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 of cream
before whipping.
To make crumbs
and crumb crusts:
Cut or break bread,
crackers or cookies into
2.5cm pieces and place in
work bowl. Press the ON
button and process
continuously until crumbs
reach the desired texture.
For seasoned crumbs,
chop parsley or other fresh
herbs with the crumbs.
For buttered crumbs,
process until the dry
crumbs are of the desired
texture, then dribble melted
butter through the small
feed tube opening 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 combined.
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
at a time – until the dough
holds together easily.
Do not let the dough form
a ball in the processor or
it will be overworked and
tough. Form into a round
disc, 2.5cm thick, and wrap
in plastic wrap. Refrigerate
for 1 hour before using,
or double wrap and freeze
for later use.
To make quick breads
and cakes that use
baking powder and/or
soda:
The most important rule
for success is not to
overmix after adding the
flour. The ingredients for
these soft doughs should
be cold. If the recipe calls
for chopped ingredients
like lemon peel or nuts,
chop them first while the
work bowl is clean and dry,
then set aside until needed.
Put dry ingredients like
flour, salt and leavening in
the work bowl and process
with the metal blade for
5 seconds to mix. Remove
and reserve the dry
ingredients.
Add the eggs and sugar
to the work bowl and,
using the ON button,
process to mix, letting the
machine run about 1
minute. Next, add butter,
cut into 2.5cm pieces and
at room temperature. Run
machine continuously for a
minute, until the butter is