9
To chop nuts
Chop no more than the
recommended amount at one
time. (See page 26). Press and
release the OFF/PULSE lever and
check frequently to avoid letting
powdered nuts clump together
in a nut butter.
When a recipe calls for flour or
sugar, add some to the nuts
before you chop them— about
1/2 cup for each cup of nuts. This
allows you to chop the nuts as
fine as you want without turning
them into a nut butter.
You can also chop nuts with a
shredding disc. The optional
Fine Shredding Disc is
particularly good.
To make peanut butter and
other nut butters
Process up to the recommended
amount of nuts. (See page 26).
Let the machine run continuously.
After 2 or 3 minutes, the ground
nuts will form a ball that will
gradually smooth out. Scrape the
sides of the bowl and continue
processing until drops of oil are
visible. Taste for consistency. The
longer you process, the softer the
butter will be. For chunk style,
add a handful of nuts just after
the ball of nut butter begins to
smooth out. To make cashew
butter, add a little bland vegetable
oil. Processor nut butters contain
no preservatives. Store in the
refrigerator to keep them from
separating.
To make flavored butter,
spreads and dips
Cut room-temperature butter
into tablespoon size pieces and
reserve. Process flavoring
ingredients first—anchovies,
cheese, herbs, etc.—chopping
them fine. Be sure the work bowl
is clean and dry. Then add small
hard ingredients like garlic and
hard cheese through the feed
tube while the machine is ru n n i n g .
Next, add the butter pieces and
process until smooth. Add any
liquid ingredients last, while the
processor is running, and
process just long enough to
blend. Process ingredients for
s p reads and dips in the same way.
All ingredients should be at room
temperature and cut into 1-inch
cubes, or added by tablespoonfuls.
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