the ON lever and process continuously until the
food is puréed. (NOTE: Cooked potatoes are an
exception to this procedure. They develop a gluey
texture when processed with the metal blade.
See the recipe for mashed potatoes at the end
of the book.)
* When making soup, you will want to purée
vegetables that have cooked in liquid. Don’t add
the liquid to the work bowl – just the cooked
vegetables; remove them with a slotted spoon.
They will purée faster and smoother without
liquid. Then add just enough liquid to make the
purée pourable, return it to the soup liquid and
stir to combine.
* Occasionally, a piece of food may become
wedged between the blade and the work bowl.
If this happens, remove the cover, lift the blade
out carefully and remove the wedged piece.
Empty the bowl, reinsert the blade and lock
the cover into place, first removing the small
pusher. Press the ON lever and drop the food
pieces through the small feed tube while the
machine is running. After adding a cupful this
way, add the remaining food to the bowl and
process in the usual way.
To chop hard food like garlic, hard cheese:
Small foods like garlic can be dropped in whole.
Larger foods like hard cheese should be cut into
1-inch pieces. Remove the small pusher, press
the ON lever and drop the food through the small
feed tube while the machine is running.
This method of processing minces garlic, shallots
and onions. Hard cheese and coconut will have
the same texture as if they had been hand grated.
IMPORTANT:
Never try to process cheese that is
too hard to cut with a knife. You may damage the
blade or the machine.
To chop parsley and other fresh herbs:
The herbs, the work bowl and the metal blade
must all be thoroughly clean and dry. Remove
stems from herbs. Add leaves to bowl and
process until they are chopped as fine as you
want. The more herbs you chop at a time, the
finer chop you can obtain. If completely dry when
chopped, parsley and other herbs will keep for at
least 10 days, stored in an airtight bag in the
refrigerator. They may be frozen for months,
stored in an airtight container or bag.
To chop peel from citrus fruit (zest):
To chop sticky fruit like dates or raisins:
For citrus, remove only the peel (zest) with a
vegetable peeler. Do not remove the white pith,
which is bitter tasting. Cut the peel into lengths of
2 inches or less and process with
1
⁄
2
cup of
granulated sugar from the recipe until finely
chopped. This may take 2 minutes or longer.
For sticky fruit like dates, raisins, prunes and
candied fruit, first freeze the fruit for about
10 minutes. Add to it some of the flour called for
in the recipe. Use no more than 1 cup of flour for
each cup of fruit.
To chop meat, poultry, and seafood:
The food should be very cold, but not frozen.
Cut it into 1-inch pieces to ensure an even chop.
Process no more than the recommended amount
at a time. (See page 6.) Press the OFF/PULSE
lever 3 or 4 times at a rate of 1 second on,
1 second off. If the food is not chopped fine
enough, let the processor run continuously for a
few seconds. Check the texture often to avoid
overprocessing. Use a spatula to scrape food
from the sides of the bowl as necessary.
To purée meat, poultry, and seafood:
Prepare the food as described above. Pulse until
it is evenly chopped, then process continuously
to the desired texture. Scrape the bowl with a
spatula as needed.
Leave the purée in the work bowl and add eggs,
cream and seasonings as called for by the recipe.
Process to combine thoroughly.
Remember you control texture by the length of
time you process.
To chop nuts:
Chop no more than the recommended amount
at one time. (See page 6.) Press and release
the OFF/PULSE lever and check frequently to
avoid letting powdered nuts clump together in a
nut butter.
When a recipe calls for flour or sugar, add some
to the nuts before you chop them— about
1
⁄
2
cup
for each cup of nuts. This allows you to chop the
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