Technical data

11
To make flavored butters,
spreads and dips:
Cut room-temperature butter into
tablespoon- size pieces. Finely chop
flavoring ingredients first, such as anchovies,
cheese, herbs, etc. Be sure work bowl is
clean and dry. Add small hard ingredients
like garlic and hard cheese through the feed
tube while machine is running. Next, add
the butter and process using the ON button,
until smooth. Add any liquid ingredients
last, while the processor is running, and
process just long enough to blend. Process
ingredients for spreads and dips the same
way. They should be at room temperature
and cut into 1-inch (2.5cm) cubes, or added
by tablespoonfuls.
To make mayonnaise:
You can make foolproof homemade
mayonnaise with your Premier Series 11
Cup Food Processor. The work bowl and
metal blade must be clean and dry. Use
the metal blade to process eggs (for safe
food procedures, we recommend using
pasteurized liquid eggs, or the “cooked egg”
recipe on page 54), salt, vinegar or lemon
juice, dry mustard, and two tablespoons of
the oil until smooth, at least 30 seconds.
With the machine running, pour ¼ 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 ¼ cup of liquid pasteurized eggs,
2 tablespoons vinegar or lemon juice, 1
teaspoon dry mustard, ½ teaspoon kosher
salt and 1 cup vegetable oil, such as canola
oil. For variation, you may experiment with
using flavored 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
yogurt 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 flavor is hardly detectable in cakes
or soufflés. Continue processing until the
egg whites hold their shape, about 1½ to 2½
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
1-inch 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, one-inch 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