Food | Operation/Technique | Comments/Notes |
Ginger root, fresh | Chop. Pulse to break up, then process continuously | Peel first; cut into |
| on chop to reach desired consistency. | sides and bottom as needed. Up to 4 ounces. |
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Green onions, scallions | Chop. Pulse to chop to desired consistency. | Trim and cut into 3⁄4 inch pieces. |
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Herbs, fresh | Chop. Pulse to chop to desired consistency. | Rinse and dry completely. Remove leaves from stems to chop. |
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Horseradish | Chop. | Peel first. Cut into |
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Leeks | Chop. | Trim off root end and tough outer skin. Wash thoroughly to |
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| remove sand and grit; dry completely. Cut in |
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Meats | Chop. Pulse to chop, or process continuously to | Uncooked meats should be cold, but not frozen; cut up to 8 |
| purée (add liquid as needed). | ounces into |
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| some hard fat may remain. Cooked meats can be cold or warm; |
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| cut up to 8 ounces in |
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| from cooking) as needed to process to purée consistency. |
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Mushrooms | Chop. Pulse to chop to desired consistency. | Choose firm, fresh mushrooms. Cut into quarters or |
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| pieces, no larger than 3⁄4 inch. |
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Nuts | Chop. Pulse to chop to desired consistency. | Toast nuts first for maximum flavor. Allow to cool completely |
| before chopping. |
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Olives | Chop. Pulse to chop to desired consistency. | Use only pitted olives. Drain well for best results. |
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Onions | Chop. Pulse | Peel; cut into |
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Peppercorns | Grind. Pulse first, then process continuously until | Combine peppercorns with dried herbs or spices or coarse |
| desired consistency. | salt to create rubs and seasonings. Hard peppercorns may |
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| scratch work bowl and lid.* |
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Peppers, fresh | Chop. Pulse to chop to desired consistency. | Core, seed and cut into |
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Seeds, dried berries | Grind. Pulse to break up, then process continuously | Coriander, cumin, dill, fennel, sesame, poppy, and |
| to desired consistency. | juniper berries. |
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Shallots | Chop. Pulse | Peel first; cut into quarters, or pieces no larger than |
| desired consistency. |
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Vegetables, cooked | Chop. Pulse | Cook vegetables until tender. Process to a smooth purée for |
| continuously until desired consistency is reached. | baby food or sauces; may need to add liquid for consistency. |
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