7
Food
Operation/Technique
Comments/Notes
Gingerroot, fresh
Chop. Pulse to break up, then process
continuously to reach desired consistency.
Peel first; cut into
1
⁄
2
-inch (2.5 cm) pieces or slices. Scrape work bowl
sides and bottom as needed. Process up to 4 ounces (115 g) at a
time.
Green onions, scallions
Chop. Pulse to chop to desired consistency.
Trim and cut into
3
⁄
4
inch (1.9 cm) pieces.
Herbs, fresh
Chop. Pulse to chop to desired consistency.
Rinse and dry completely. Remove leaves from stems to chop.
Horseradish
Chop. Pulse to chop to desired consistency.
Peel first. Cut into
1
⁄
2
-inch (1.25 cm) pieces. Process up to
4 ounces (115 g) at a time.
Leeks
Chop. Pulse to chop to desired consistency.
Trim off root end and tough outer skin. Wash thoroughly to remove
sand and grit; dry completely. Cut into
1
⁄
2
-inch (2.5 cm) pieces.
Meats
Chop. Pulse to chop, or process continuously
to purée (add liquid as needed).
Uncooked meats should be cold, but not frozen; cut up to 8 ounces
(227 g) into
1
⁄
2
-inch (1.25 cm) pieces, trimmed of gristle and soft fat;
some hard fat may remain. Cooked meats can be cold or warm; cut
up to 8 ounces into
1
⁄
2
-inch (1.25 cm) pieces. Add liquid (water, broth or
from cooking) as needed to process to purée consistency.
Mushrooms
Chop. Pulse to chop to desired consistency.
Choose firm, fresh mushrooms. Cut into quarters or even-size pieces,
no larger than
3
⁄
4
inch (1.9 cm).
Nuts
Chop. Pulse to chop to desired consistency. Or
Grind. Pulse first then process continuously until
desired consistency.
Toast nuts first for maximum flavor. Allow to cool completely before
chopping. Process up to 1 cup (250 ml) at a time.
Olives
Chop. Pulse to chop to desired consistency.
Use only pitted olives. Drain well for best results.
Onions
Chop. Pulse 5–10 times to chop to desired size.
Peel; cut into
3
⁄
4
-inch (1.9 cm) or smaller pieces of similar size.
Peppercorns
Grind. Pulse first, then process continuously until
desired consistency.
Combine peppercorns with dried herbs or spices or coarse salt to
create rubs and seasonings. Hard peppercorns may scratch work
bowl and cover.*
Peppers, fresh
Chop. Pulse to chop to desired consistency.
Core, seed and cut into
1
⁄
2
-inch (1.25 cm) pieces. Do not overprocess.
Seeds, dried berries
Grind. Pulse to break up, then process
continuously to desired consistency.
Coriander, cumin, dill, fennel, sesame, poppy, and juniper berries.
Shallots
Chop. Pulse 5–10 times to chop to desired
consistency.
Peel first; cut into quarters, or pieces no larger than
3
⁄
4
-inch (1.9 cm).
Vegetables, cooked
Chop. Pulse 5–10 times to chop, then process
continuously until desired consistency is reached.
Cook vegetables until tender. Process to a smooth purée for baby
food or sauces; may need to add liquid for consistency.
*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.
