9
To chop peel from citrus fruit or to chop
sticky fruit like dates or raisins:
For citrus, remove only the peel with a
vegetable peeler, not the white pith which
is bitter tasting.
Cut the peel into lengths of 2 inches (5cm)
or less and process with
½
cup (125 ml) of
granulated sugar 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 some of the flour called for
in the recipe to the fruit. Use no more than 1
cup (250 ml) of flour for each cup of fruit.
To chop meat, poultry, fish and seafood:
The food should be very cold, but not frozen.
Cut it into 1-inch (2.5cm) pieces to ensure an
even chop. Using the ON button, process no
more than the recommended amount at one
time (see table inside front cover). Or press
the PULSE button 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, fish and seafood:
Prepare the food as described above. Press
the PULSE button until evenly chopped.
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. By varying the number
of pulses, you can get a range of textures
suitable for hamburgers, hash, stuffed
peppers, or smooth mousses.
To chop nuts
:
Chop no more than the recommended
amount at one time. Press and release the
PULSE button and check frequently to avoid
nuts clumping together in a nut butter. When
a recipe calls for flour or sugar, add some to
the nuts before you chop, about ½
cup for
each cup of nuts. This allows you to chop the
nuts as fine as you want without turning them
into a nut butter. You can also chop nuts with
a shredding disc. The optional Fine Shredding
Disc is particularly good.
To make peanut butter and other nut
butters:
Process up to the recommended amount
of nuts. Using the ON button, let the machine
run continuously. After 2 or 3 minutes, the
ground nuts will form a ball that will gradually
smooth out. Scrape the sides of the bowl
and continue processing until drops of oil
are visible. Taste for consistency. The longer
you process, the softer the butter. For chunk
style, add a handful of nuts just after the
ball of nut butter begins to smooth out.
To make cashew butter, add a little bland
vegetable oil. Processor nut butters contain
no preservatives. Store in refrigerator to keep
from separating.
To make flavored butters, spreads and
dips:
Cut room temperature butter into tablespoon-
size pieces. Finely chop flavoring ingredients
first, such as anchovies, cheese, herbs, etc.
Be sure work bowl is clean and dry. Add
small hard ingredients like garlic and hard
cheese through the feed tube while machine
is running. Next, add the butter and process
using the ON button, until smooth. Add any
liquid ingredients last, while the processor
is running, and process just long enough to
blend. Process ingredients for spreads and
dips the same way. All ingredients should
be at room temperature and cut into 1-inch
(2.5cm) cubes, or added by tablespoonfuls
To make mayonnaise:
You can make foolproof homemade
mayonnaise with your Premier Series 11-
Cup Food Processor. The work bowl and
metal blade must be clean and dry. Use the
metal blade to process eggs (for safe food
procedures, we recommend using pasteurized
liquid eggs, or the “cooked egg” recipe on
page 53), salt, vinegar, lemon juice, mustard,
and 1 teaspoon of the oil until smooth, at least
30 seconds. With the machine running, pour
1
⁄
4
cup of the oil into the small pusher. After
it drizzles through the pinhole in the bottom,
remove the small pusher and very slowly 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
