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pasteurized liquid eggs, salt,
vinegar or lemon juice, dry
mustard, and two table-
spoons (30ml) of the oil until
smooth, at least 30 seconds.
With the machine running,
pour 1/4 cup (75ml) 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 mayon-
naise will keep in the refriger-
ator for 3 to 4 days.
For a "one egg" batch of
basic mayonnaise, use 1/4
cup (75ml) of liquid pasteurized
eggs, 2 tablespoons (30ml)
vinegar or lemon juice, 1 tea-
spoon (5ml) dry mustard, 1/2
teaspoon (2ml) kosher salt
and 1 cup (250ml) 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 may-
onnaise 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 (5ml) of lemon
juice or vinegar for every egg
white. Vinegar makes stiff e r
whites; its flavour is hardly
detectable in cakes or souff l é s .
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
a i r. Chill the cream well
before starting. Process
continuously using the “On”
button, until it begins to
thicken. Then add sugar
as desired and continue
processing, watching
carefully for the desired
c o n s i s t e n c y. For consistently
reliable results, add 2
tablespoons (30 ml) of
nonfat dry milk for every cup
(250ml) of cream before
w h i p p i n g .
To make crumbs
and crumb crusts:
Cut or break bread, crackers
or cookies into 1-inch (2.5cm)
pieces and place in work
bowl. Press the “On” button
and process continuously
until they 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
(5ml) 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 (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
f l o u r, 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 at room temperature
and cut into 1-inch (2.5cm)
pieces. Run machine contin-
uously for a minute, until the
butter is thoroughly mixed
with the sugar and eggs.
Then add flavouring and liquid
– vanilla, spices, cocoa, etc.
Process until mixed. Add the
dry ingredients to the work
b o w l .
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