18
Food Processing Tips
USING THE
MULTIPURPOSE BLADE
To chop fresh fruits or
vegetables:
Peel, core, and/or remove seeds. Cut
food in 1 to 1
1
⁄
2
-inch (2.5 to 3.75 cm)
pieces. Process food to desired size,
using short pulses, 1 to 2 seconds
each time. Scrape sides of bowl, if
necessary.
To puree cooked fruits and
vegetables (except potatoes):
Add
1
⁄
4
cup (60 ml) liquid from recipe
per cup of food. Process food, using
short pulses, until finely chopped.
Then process continuously until
reaching desired texture. Scrape sides
of bowl, if necessary.
To prepare mashed potatoes:
Insert chef’s bowl into the work
bowl. Using the shredding disc, shred
hot, cooked potatoes. Remove the
chef’s bowl with potatoes. Place
multipurpose blade in work bowl,
and add shredded potatoes, softened
butter, milk, and seasonings. Pulse 3
to 4 times, 2 to 3 seconds each time,
until milk is absorbed and texture is
smooth. Do not overprocess.
To chop dried (or sticky) fruits:
The food should be cold. Add
1
⁄
4
cup
(60 ml) flour from recipe per
1
⁄
2
cup
(120 ml) dried fruit. Process fruit,
using short pulses, until reaching
desired texture.
To finely chop citrus peel:
With sharp knife, peel coloured
portion (without white membrane)
from citrus. Cut peel in small strips.
Process until finely chopped.
To mince garlic or to chop
fresh herbs or small quantities
of vegetables:
With processor running, add food
through the small feed tube. Process
until chopped. For best results, make
sure work bowl and herbs are very
dry before chopping.
To chop nuts or make
nut butters:
Process up to 3 cups (710 ml) of nuts
to desired texture, using short pulses,
1 to 2 seconds each time. For a
coarser texture, process smaller
batches, pulsing 1 or 2 times, 1 to 2
seconds each time. Pulse more often
for finer texture. For nut butters,
process continuously until smooth.
Store in refrigerator.
To chop cooked or raw meat,
poultry or seafood:
The food should be very cold. Cut in
1-inch (2.5 cm) pieces. Process up to
1 pound (455 g) at a time to desired
size, using short pulses, 1 to 2
seconds each time. Scrape sides of
bowl, if necessary.
To make bread, cookie, or
cracker crumbs:
Break food into 1
1
⁄
2
to 2-inch (3.75 to
5 cm) pieces. Process until fine. For
larger pieces, pulse 2 to 3 times, 1 to
2 seconds each time. Then process
until fine.
To melt chocolate in a recipe:
Combine chocolate and sugar from
recipe in work bowl. Process until
finely chopped. Heat liquid from
recipe. With processor running, pour
hot liquid through the small feed
tube. Process until smooth.
