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 (5 ml) of lemon juice or vinegar
for every egg white. Vinegar makes stiffer
whites; its fl avour is hardly detectable in
cakes or souffl és. Continue processing 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,
fl uffy consistency obtained by methods that
beat in more air. Chill the cream well before
starting. Process continuously using the ON
button, until it begins to thicken. Then add
sugar as desired and continue processing,
watching carefully for the desired consis-
tency.
For consistently reliable results, add 2 table-
spoons (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 (2.5 cm) pieces and place in work
bowl. Press the ON button and process con-
tinuously until they 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 but-
ter 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 specifi ed by your recipe.
Process until well combined.
To make pastry:
Combine unbleached all-purpose fl our, salt
and pieces of very cold butter in the work
bowl. Process to the consistency of corn-
meal. 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 (5 ml)
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 (2.5 cm)
thick, and wrap in plastic wrap. Refrigerate
for 1 hour before using, or doublewrap
and freeze for later use.
To make quick breads and cakes that use
baking powder and/or soda:
The most important rule for success is not to
overmix after adding the fl our. The ingredi-
ents for these soft doughs should be cold,
except butter. If the recipe calls for chopped
ingredients like lemon peel or nuts, chop
them fi rst while the work bowl is clean and
dry, then set aside until needed. Put dry
ingredients like fl our, salt and leavening in the
work bowl and process with the metal blade
for 5 seconds to mix. Remove and reserve
the dry ingredients.
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 at room temperature and cut into
1-inch (2.5 cm) pieces. Run machine continu-
ously for a minute, until the butter is thor-
oughly mixed with the sugar and eggs. Then
add fl avouring and liquid – vanilla, spices,
cocoa, etc. Process until mixed. Add the dry
ingredients to the work bowl.
Process by pulsing, inspecting after each
pulse. Stop pulsing as soon as the dry
ingredients have almost disappeared into
the batter. Overprocessing will cause quick
breads and cakes to be tough. (If your recipe
calls for ingredients that are to be coarsely
chopped – like raisins or nuts – add them last
with the mixed dry ingredients.)
To make cake mix:
Your food processor work bowl is large
enough for the preparation of an 18.5- ounce
(524 g) packaged cake mix. Insert the metal
blade and add the cake mix to the work
bowl. Press the ON button and while the
machine is running, add the eggs and liquid
through the small feed tube and process for
5 seconds. Scrape down the sides of the
work bowl and process 1 minute more for
maximum volume. Do not remove the metal
blade. Insert a fi nger into the underside of
the blade from the bottom of the work bowl
to hold the blade in place while emptying the
batter.
Tip:
After emptying cake batter or puréed soup
from the work bowl, replace the bowl on
the motor base and PULSE once. Centrifu-
gal force will spin the batter off the blade
onto the sides of the work bowl. Remove
the blade, and use a spatula to scrape any
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