10
eggs (for safe food proce-
dures, we recommend
using pasteurized liquid
eggs, or the "cooked egg"
recipe on page 52), salt,
vinegar or lemon juice, dry
mustard, and two table-
spoons of the oil until
smooth, at least 30 sec-
onds. With the machine run-
ning, pour 1/4 cup of the oil
into the small pusher. After it
dribbles through the pinhole
in the bottom, remove the
small pusher and very slow-
ly 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
mayonnaise will keep in the
refrigerator for 3 to 4 days.
For a "one egg" batch of
basic mayonnaise, use 1/4
cup of liquid pasteurized
eggs, 2 tablespoons vinegar
or lemon juice, 1 teaspoon
dry mustard, 1/2 teaspoon
kosher salt and 1 cup veg-
etable oil, such as canola
oil. For variation, you may
experiment with using
flavored vinegars, or
adding chopped fresh
herbs, or even roasted
garlic to taste. To make
your mayonnaise 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 of lemon
juice or vinegar for every
egg white. Vinegar makes
stiffer whites; its flavor is
hardly detectable in cakes
or soufflés. Continue pro-
cessing 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 air. Chill the cream
well before starting. Process
continuously using the ON
button, until cream begins to
thicken. Then add sugar as
desired and continue pro-
cessing, watching carefully
for the desired consistency.
For consistently reliable
results, add 2 tablespoons
(30 ml) of nonfat dry milk for
every cup of cream before
whipping.
To make crumbs
and crumb crusts:
Cut or break bread,
crackers or cookies into
1-inch pieces and place in
work bowl. Press the ON
button and process
continuously until crumbs
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
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 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 bak-
ing 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
flour, salt and leavening in
the work bowl and process
with the metal blade for
5 seconds to mix. Remove
and reserve the dry ingredi-
ents.
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, cut into 1-inch
pieces and at room temper-
ature. Run machine contin-
uously for a minute, until
the butter is thoroughly
