Cuisinart DLC-8S manual To make mayonnaise, To beat egg whites

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T E C H N I Q U E S F O R C H O P P I N G A N D

P U R É E I N G W I T H T H E M E T A L B L A D E

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To make mayonnaise

You can make foolproof home- made mayonnaise with your Pro Custom 11™. The work bowl and metal blade must be clean and dry.

Foods prepared with raw eggs may contain salmonella or other potentially harmful bacteria. Because egg yolks are a fine growth medium for bacteria, we recommend that you cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled soufflés, chilled chiffons, mousses and other recipes calling for raw egg yolks. For mayonnaise, we recommend using either the “cooked egg” mayonnaise on page 38, or using the following method with pas- teurized liquid eggs.

For a “one egg” batch of basic mayonnaise made with pasteur- ized liquid eggs, place 1/4 cup pasteurized liquid eggs, 2 table- spoons wine vinegar or lemon juice, 1 teaspoon dry mustard, 1/2 teaspoon kosher salt and a pinch of ground white pepper in the work bowl. With the machine running, add 1/2 cup of vegetable oil to the small pusher and allow to slowly drip into the mixture while processing. After all the oil has dripped through, add another 1/2 cup of vegetable oil to the small pusher and allow to drip through. The mixture will form a thick emulsion. For variation, you may experiment with using fla- vored vinegars, adding chopped fresh herbs, dry herbs, or roasted garlic to taste. To make your mayonnaise a little lighter, add some well-drained plain fat-free yogurt to taste.

To beat egg whites

The work bowl and metal blade must be absolutely clean.

Add 3 or more egg whites and press the ON lever. 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 processing until the egg whites hold their shape - about 1-1/2 to 2-1/2 minutes.

Egg whites may be folded into batters and baked. We do not recommend serving uncooked egg whites.

PICK UP 4 COLOR PHOTOS FROM FILM

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Contents Pro Custom 11 Food Processor Cleaning Getting ReadyOperation Make sure motor hasN T E N T S With Metal BladeE P a R T S Pick UP Color Film HereMachine includes Work bowl Cover with a large feed tubeCompact cover with cap for chopping/baking Plastic dough bladeA C T I C I N G W I T H F O O D Pick UP 4 Color Photos From FilmM O V I N G P R O C E S S E D F O O D To chop raw fruits and vegetables Make sure the small cap is in place before using To chop hard food like garlic, hard cheese To chop parsley and other fresh herbs To disassemble Compact CoverTo chop meat, poultry, fish and seafood To purée meat, poultry, fish and seafoodTo chop nuts To make peanut butter and other nut buttersTo make mayonnaise To beat egg whitesTo whip cream To make pastryThis describes the general To make cake mixUsing the right blade Machine capacityMeasuring the flour Proofing the yeastSeconds Adding liquidsKneading bread dough RisingDough doesn’t clean inside of work bowl R K N E a D I N G Y E a S T T H E D O U G H B L a D EBlade rises in work bowl Motor stops Dough doesn’t riseBaked bread too heavy Large fruits like pineapple and cantaloupe If the fruit or vegetable doesn’t fit A C T I C I N G S L I C I N G a N D S H R E D D I N G You can load the feed tubeM O V I N G S L I C E D O R R E D D E D F O O D I C I N G a N D S H R E D D I N G T E C H N I Q U E S Small, round fruits and vegetablesSmall amounts of food French-cut green beans I C I N G M E a T a N D P O U L T R Y Frankfurters, salami and other sausagesI C I N G a N D S H R E D D I N G E E S E ChillFirm Cheeses like Swiss and Cheddar D I T I O N a L I N F O R M a T I O N Is runningCarrot, or similar food falls over in feed tube If necessary, use a brush Always insert metal blade C I P E S CapacityP E T I Z E R S GuacamoleBlue Cheese and Pecan Spread Cheese Coins Ounces Cheddar cheese, cut into 1-inch piecesU P S Chunky GazpachoLeek and Potato Soup/Vichyssoise Lentil Soup Spilt Pea SoupA T S a N D F I S H MeatloafChili Pounds boneless/skinless chicken breasts Cut vertically into 3 slabsUse metal blade to finely chop garlic and ginger Crab Cakes G E T a B L E S Mashed PotatoesPotatoes au Gratin Shredded Carrots and Zucchini Sliced Tomatoes on Shredded LettuceL a D S Creamy Cole SlawSeconds to combine. Remove metal blade Shredded Carrot SaladU C E S PestoNo-Cook Cranberry-Orange Relish Mexican SalsaClassic Mayonnaise with Cooked Eggs Pastry CreamChocolate Sauce S T R Y Basic PastryThis is the basic dough for pies, tarts and quiches Fruit Tart VariationCorn Bread Coffee CakeFilling Cup light brown sugar Cup pecansWhite Bread We used unbleached all-purpose flour and had great resultsPackage dry yeast Cup warm water Tablespoon sugar Basic Pizza DoughS S E R T S Fudgy BrowniesApple Pie Pizza in a Hurry Tomato Pizza SauceChocolate Chip Oatmeal Cookies Carrot CakeCream Cheese Frosting Pear Frozen YogurtAs necessary Banana-Apple SherbetR R a N T Y Or ownersPertinent to the product’s return Us atIB-4274A