Cuisinart MP-14C manual To make mayonnaise, To beat egg whites, To whip cream with metal blade

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 but- ter, add a little bland veg- etable oil. Processor nut butters contain no preserv- atives. Store in refrigerator to keep from separating.

To make flavoured butters, spreads and dips:

Cut room temperature butter into tablespoon size pieces. Finely chop flavour- ing 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. They should be at room temperature and cut into 1-inch (2.5cm) cubes, or added by tablespoonfuls (15ml).

To make mayonnaise:

The work bowl and metal blade must be clean and dry. Use one whole large egg, or the yolks from two large eggs (see recipe book or proper food safety instructions for eggs). Mayonnaise made from yolks will be almost as thick as butter. You should be able to add 2/3 cup (160ml) of oil for each yolk or 1-1/4 cups (310ml) for a whole egg.

Process the yolks or egg with salt, mustard and 2 tablespoons of vegetable oil for at least 30 seconds using the ON button. Then, while the machine is run- ning, pour 1/4 cup(60ml) of oil into the small pusher. After it dribbles through the pinhole at the bottom, remove the small pusher and slowly add the remain- ing oil while the machine runs.

NOTE: Eggs whites and cream can both be whipped using the metal blade or the whisk attachment. Using the whisk attachment will produce greater volume.

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 of lemon juice or vinegar for every egg white. Vinegar makes stiffer whites; its flavour is hardly detectable in cakes or soufflés. Continue pro- cessing until the egg whites hold their shape, about 1-1/2 to 2-1/2 minutes.

To whip cream with metal blade:

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, fluffy 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 consistency. For consistently reliable results, add 2 tablespoons (30 ml) of nonfat dry milk for every cup (250ml) of cream before whipping.

To make crumbs and crumb crusts:

Cut or break bread, crack- ers or cookies into 1-inch (2.5cm) pieces and place in work bowl. Press the ON button and process contin- uously until they reach the desired texture. For sea- soned crumbs, chop pars- ley or other fresh herbs with the crumbs. For but- tered crumbs, process until the dry crumbs are of the desired texture, then drib- ble melted butter through the small feed tube open- ing 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 specified by your recipe. Process until well com- bined.

To make pastry:

Combine unbleached all-purpose flour, salt and pieces of very cold butter in the work bowl. Process to the consistency of cornmeal. 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 (5ml) at a time – until the dough holds together easi- ly. Do not let the dough form a ball in the processor

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