eggs (for safe food proce- dures, we recommend using pasteurized liquid eggs, or the "cooked egg" recipe on page 52), salt, vinegar or lemon juice, dry mustard, and two table- spoons of the oil until smooth, at least 30 sec- onds. With the machine run- ning, pour 1/4 cup of the oil into the small pusher. After it dribbles through the pinhole in the bottom, remove the small pusher and very slow- ly 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 mayonnaise will keep in the refrigerator for 3 to 4 days.
For a "one egg" batch of basic mayonnaise, use 1/4 cup of liquid pasteurized eggs, 2 tablespoons vinegar or lemon juice, 1 teaspoon dry mustard, 1/2 teaspoon kosher salt and 1 cup veg- etable oil, such as canola oil. For variation, you may experiment with using flavored vinegars, or adding chopped fresh herbs, or even roasted garlic to taste. To make your mayonnaise a little lighter, you may add some
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 or soufflés. Continue pro-
cessing 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 cream begins to thicken. Then add sugar as desired and continue pro- cessing, 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
To make pastry:
Combine unbleached
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 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 bak- ing 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 ingredi- ents.
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, cut into
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