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
or added by tablespoonfuls.
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. Mayonnaise made from yolks will be almost as thick as butter. You should be able to add 2/3 cup of oil for each yolk or
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 running, pour 1/4 cup of oil into the small pusher. After it dribbles through the pinhole at the bottom, remove the small pusher and slowly add the remaining oil while the machine runs.
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 flavor is hardly detectable in cakes, soufflés or ice creams. Continue processing until the egg whites hold their shape, about
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, 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 of cream before whipping.
To make crumbs and crumb crusts:
Cut or break bread, crackers or cookies into
Press the ON button and process continuously until they reach the desired tex- ture. 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 drib- ble melted butter 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 specified by your recipe. Process until well combined.
To make pastry:
Combine unbleached
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 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 thick, and wrap in plastic wrap. Refrigerate for 1 hour before using, or double wrap 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 flour. The ingredients for these soft doughs should be cold. If the recipe calls for chopped ingredients like lemon peel or nuts, chop them first while the work bowl is clean and dry, then set aside until needed.
Put dry ingredients like flour, 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
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