Cuisinart DLC-2011C manual To beat egg whites, To whip cream, To make crumbs and crumb crusts

pasteurized liquid eggs, salt, vinegar or lemon juice, dry mustard, and two table- spoons (30ml) of the oil until smooth, at least 30 seconds. With the machine running, pour 1/4 cup (75ml) of the oil into the small pusher. After it dribbles through the pinhole in the bottom, remove the small pusher and very slowly add the remaining oil while the machine runs. Process until all the oil has been added and the mixture is totally emulsified. Remove from the processor, cover and keep chilled until ready to use. Homemade mayon- naise will keep in the refriger- ator for 3 to 4 days.

For a "one egg" batch of basic mayonnaise, use 1/4 cup (75ml) of liquid pasteurized eggs, 2 tablespoons (30ml) vinegar or lemon juice, 1 tea- spoon (5ml) dry mustard, 1/2 teaspoon (2ml) kosher salt and 1 cup (250ml) vegetable oil, such as canola oil. For variation, you may experiment with using flavoured vinegars, or adding chopped fresh herbs, or even roasted garlic to taste. To make your may- onnaise a little lighter, you may add some well-drained nonfat plain yogurt to taste.

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 (5ml) of lemon juice or vinegar for every egg white. Vinegar makes stiffer whites; its flavour 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.

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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 (250ml) of cream before whipping.

To make crumbs and crumb crusts:

Cut or break bread, crackers or cookies into 1-inch (2.5cm) pieces and place in work bowl. Press the “On” button and process continuously until they reach the desired texture. 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 dribble 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 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 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 (2.5cm) 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 1-inch (2.5cm) pieces. Run machine contin- uously for a minute, until the butter is thoroughly mixed with the sugar and eggs. Then add flavouring and liquid

–vanilla, spices, cocoa, etc. Process until mixed. Add the dry ingredients to the work bowl.