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BASIC FOOd PROCESSING TECHNIQUES
WHISKING WITH THE WHISK ATTACHMENT EGG WHITES Ensure the processing bowl, whisk and spindle are completely
clean, dry and free from any fat residue. Add 6 egg whites and
a pinch of salt to the food processor bowl, Process on LOW for 1
minute or until eggs are foamy. Add 1 tablespoon lemon juice to
help stabilise the egg white foam.
TIP: The egg white foam is not reccomended to make meringue
or pavlova.
CREAM Pour 600ml cream into the food processor bowl, blend on HIGH
for 15-20 seconds until stiff peaks form.
MILK SHAKES Add milk, flavourings, syrup and softened ice cream to the food
processor bowl. Not exceeding 2L liquid level.
SORBET Place ripe fresh fruit to the food processor bowl, process until
smooth. Transfer mixture to a plastic dish and freeze until just
set. Return frozen mixture to food processor bowl and process on
PULSE until smooth. Freeze mixture and repeat process 2-3 times
to break down large ice-crystals. Beat egg white (see egg whites
above) until foamy. Add frozen fruit puree to egg white foam,
process on PULSE until evenly combined. Freeze until readly
to serve.