6
Food
Operation/Technique
Comments/Notes
Anchovies
Chop. Pulse to desired consistency.
Drain first. Cut in half.
Baking chocolate/chocolate
chunks/chips
Chop. Pulse to break up, then process continuously
until desired chop size is achieved.
Process no more than 1½ ounces at a time. For best results, chill chocolate for 3–5
minutes in freezer before chopping. Cut baking chocolate squares into 1/2-inch pieces
to chop.
Bread for crumbs
Chop. Pulse to break up, then process continuously
until desired crumb size is reached.
Use day-old, hard bread for dry crumbs; fresh bread for moist crumbs. Cut or break into
pieces no larger than 1 inch. For buttered crumbs, add 1 teaspoon of butter per slice
after crumbs have started to form, and process to combine and coat.
Butter
Chop. Process continuously.
Cut into ½-inch pieces. Best at room temperature. Process up to ¾ cup at a time. Add
freshly chopped citrus zest, garlic, herbs or shallots to create compound butters.
Celery
Chop. Pulse to desired size.
Cut into ½-inch long pieces.
Cheese – hard (Parmesan,
Asiago, Romano, etc.)
Chop. Pulse 10 times, then process continuously
until desired consistency.
Remove and discard rind or reserve for another use. Cut into ½-inch pieces. If possible,
remove from refrigerator 20–30 minutes before processing. Process up to 4 ounces at
a time.
Cheese – soft
(cream cheese, etc.)
Chop. Pulse to break up, then process continuously
to “cream.”
Best at room temperature. Cut into 2-inch pieces. Process up to 12 ounces at a time.
Chocolate
Chop. Pulse to chop to desired consistency. Or
Grind. Pulse first then process continuously until
desired consistency.
Cut chocolate into 1-inch pieces. Process up to 1-1½ ounces at a time.
Cinnamon sticks, nutmeg,
other hard spices
Grind. Pulse to break up, about 5 times, then
process continuously until finely chopped.
Break uo to 2 cinnamon sticks into 1-inch pieces. Up to ¼ cup of all other spices can
be processed. Hard spices may cause scratches on the work bowl and cover.*
Citrus zest
Chop. Pulse to break up, then process continuously
until finely chopped.
Use vegetable peeler to remove zest (color only) from citrus; scrape off any white with
sharp knife. Cut strips in half. Adding a small amount of sugar or salt will help achieve a
finer texture.
Cookies, graham crackers
for crumbs, hard Amaretti or
macaroons
Chop. Pulse 5 times to break up, then process
continuously until finely chopped.
Hard cookies only. Break up into 1-inch or smaller pieces. For buttered crumbs, add 1
teaspoon of butter per graham cracker sheet or for every 3 cookies.
Fruits, cooked; fresh or
frozen thawed berries
Chop. Pulse to break up, then process continuously
until desired consistency.
Cooked fruits may be processed to make baby foods or purées; liquid may be added
for consistency. To process fresh or frozen (thawed) berries for sauce, pulse to chop,
then process until puréed (sugar may be added to taste). Fill work bowl up to 2∕3 of the
way full.
Garlic
Chop. Pulse to chop roughly, then process
continuously for fine chop.
Peel garlic cloves first. Scrape work bowl sides and bottom as needed.
*Surface scratches that may occur will not impair the function of the Cuisinart Elite Collection
®
Chopper/Grinder. You may want to consider purchasing a second work bowl specifically for these tasks.
