Cuisinart DLC-XP manual To whip cream, To make mayonnaise, To make bread or cracker crumbs

To whip cream

Processor whipped cream is best for decorations or as a top- ping for gingerbread, berries or other desserts. Because no air is incorporated into it during processing, it will hold its shape very well, although it will not whip to a consistency as light and fluffy as that obtained by methods that beat air into the cream.

Chill the cream well before starting. Process up to 4 cups (960 ml) at a time. Process continuously until the cream begins to thicken. Then add sugar as desired and process continuously, watching carefully until the cream reaches the desired consistency.

For consistently reliable results, add 2 tablespoons of non-fat dried milk for every cup of cream, before processing.

To make mayonnaise

The DLC-X Plus can be used to make foolproof mayonnaise. Use the metal blade to process eggs. For safe food proce- dures, we recommend using pasteurized liquid eggs, or making a “cooked” mayonnaise such as the one on page 34 of this Instruction/Recipe Book. The work bowl and blade must be clean and dry.

You should be able to incorporate 2/3 cup (160 ml) of oil for every egg yolk, or up to 11⁄4 cups oil for every whole egg when making mayonnaise. A mayonnaise made with egg yolks alone will be almost as thick as butter.

To make a “two egg” batch of mayonnaise made with a liquid pasteurized egg product takes less than 5 minutes. Insert the metal blade and process 1/2 cup liquid pasteurized eggs (such as EggBeaters® or Simply Eggs®), 4 tablespoons vinegar or lemon juice, 2 teaspoons dry mustard, and 1 teaspoon kosher or sea salt with 4 tablespoons of vegetable oil for 45 seconds. Then, while the machine is running, pour 1/2 cup of vegetable oil into the small pusher. When the oil has dribbled through the small hole at the bottom of the pusher, remove the small push- er and gradually add 11⁄2 cups vegetable oil with the machine running. Process until a thick emulsion is formed. See Basic Mayonnaise recipes, page 33.

MAKING CRUMBS, CRUMB CRUSTS, PASTRY AND QUICK BREADS

THE METAL BLADE

To make bread or cracker crumbs

Cut or break the bread or crackers into pieces and put them in the work bowl. Process continuously to as fine a texture as you want. For parsleyed or 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 butter through the small feed tube while the machine is running.

To make graham cracker or cookie crumb crusts Process the crackers or cookies as described above. Add sugar, spices and butter, cut into pieces, as specified by your recipe. Process until well combined.

To prepare pastry

A recipe giving exact ingredients is in the recipe section at the end of this book. The following information describes the general procedure.

Combine unbleached all-purpose flour, salt, and pieces of very cold or frozen butter in the work bowl. Process until the mixture has the consistency of cornmeal.

Turn on the machine, and while it is running, start pouring ice water through the feed tube. Stop processing as soon as the dough begins to form a ball, to ensure tender, flaky pastry.

Use the dough immediately, or form it into a round disc about 1 inch (2.5 cm) thick. Wrap it in plastic wrap and refrigerate or freeze it for later use.

To prepare quick breads and cakes that use baking powder and/or soda

These doughs are soft and the ingredients should be cold. The most important rule for success is not to overmix after the flour has been added.

If the recipe calls for chopped ingredients like lemon peel as flavoring or nuts for a topping or crust, chop them first while

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