Cuisinart DLC-2A Series, Instruction/Recipe Booklet, Page: 7 / 29

5
Food Operation/Technique Comments/Notes
Anchovies Chop. Pulse to desired consistency. Drain first. Cut in half.
Bacon Chop. Pulse to desired consistency. Cook crispy; drain well. Break into 1-inch pieces.
Baking chocolate/
chocolate chunks/chips Chop. Pulse on chop to break up, then process
continuously until desired chop size is achieved. Process no more than 1
1
⁄
2
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 continuously. Cut in
1
⁄
2
-inch pieces. Best at room temperature. Process up to
3
⁄
4
cup
at a time. Add to freshly chopped citrus zest, garlic, herbs or shallots
to create compound butters.
Celery Chop. Pulse to desired size. Cut in 1 ⁄
2
-inch long pieces.
Cheese – hard (Parmesan,
Asiago, Romano, etc.) Chop. Pulse on chop 10 times, then process
continuously on chop until desired consistency. Remove and discard rind or reserve for another use. Cut into 1 ⁄
2
-inch
pieces. If possible, remove from refrigerator 20–30 minutes before
processing. Up to 3 ounces.
Cheese – soft Chop. Pulse to break up, then process
continuously to “cream.” Chill cheese first.
Cinnamon sticks, nutmeg,
other hard spices Grind. Pulse to break up, about 5 times, then
process continuously until finely chopped. Hard spices may cause scratches on the work bowl and lid.*
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 but-
tered 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).
Garlic Chop. Pulse to chop roughly, then process
continuously for fine chop. Peel garlic cloves first. Scrape work bowl sides and bottom as need-
ed.