7
Food
Operation/Technique
Comments/Notes
Gingerroot, fresh
Chop. Pulse to break up, then process continuously
to reach desired consistency.
Peel first; cut into ½-inch pieces or slices. Scrape work bowl sides and bottom as
needed. Process up to 4 ounces at a time.
Green onions, scallions
Chop. Pulse to chop to desired consistency.
Trim and cut into ¾
-
inch pieces.
Herbs, fresh
Chop. Pulse to chop to desired consistency.
Rinse and dry completely. Remove leaves from stems to chop.
Horseradish
Chop. Pulse to chop to desired consistency.
Peel first. Cut into ½-inch pieces. Process up to 4 ounces at a time.
Leeks
Chop. Pulse to chop to desired consistency.
Trim off root end and tough outer skin. Wash thoroughly to remove sand and grit; dry
completely. Cut into ½-inch pieces.
Meats
Chop. Pulse to chop, or process continuously
to desired consistency (add liquid as needed to
process to puréed consistency).
Uncooked meats should be cold but not frozen; cut up to 8 ounces into ½-inch pieces,
trimmed of gristle and soft fat; some hard fat may remain. Cooked meats can be cold
or warm; cut up to 8 ounces into ½-inch pieces. Add liquid (water, broth or from cook-
ing) as needed to process to puréed consistency.
Mushrooms
Chop. Pulse to chop to desired consistency.
Choose firm, fresh mushrooms. Cut into quarters or even-size pieces, no larger than
¾ inch.
Nuts
Chop. Pulse to chop to desired consistency. Or
Grind. Pulse first then process continuously until
desired consistency.
Toast nuts first for maximum flavor. Allow to cool completely before chopping. Process
up to 1 cup at a time.
Olives
Chop. Pulse to chop to desired consistency.
Use only pitted olives. Drain well for best results.
Onions
Chop. Pulse 5–10 times to chop to desired size.
Peel; cut into ¾-inch or smaller pieces of similar size.
Peppercorns
Grind. Pulse first, then process continuously until
desired consistency.
Combine peppercorns with dried herbs or spices or coarse salt to create rubs and
seasonings. Hard peppercorns may scratch work bowl and cover.*
Peppers, fresh
Chop. Pulse to chop to desired consistency.
Core, seed and cut into ½-inch pieces. Do not overprocess.
Seeds, dried berries
Grind. Pulse to break up, then process continuously
to desired consistency.
Coriander, cumin, dill, fennel, sesame, poppy, and juniper berries.
Shallots
Chop. Pulse 5–10 times to chop to desired
consistency.
Peel first; cut into quarters or pieces no larger than ¾ inch.
Vegetables, cooked
Chop. Pulse 5–10 times to chop, then process
continuously until desired consistency is reached.
Cook vegetables until tender. Process to a smooth purée for baby food or sauces; may
need to add liquid for desired consistency. Fill work bowl up to ²∕³ of the way full.
*Surface scratches that may occur will not impair the function of the Cuisinart
®
Core Custom
™
Series 4-Cup Chopper/Grinder. You may want to consider purchasing a second work bowl specifically for grinding hard spices.