Cuisinart DLC-XP manual Chopping NUTS, Making Flavored Butter and Dips

CHOPPING NUTS, MAKING FLAVORED BUTTER AND DIPS

THE METAL BLADE

To chop nuts

Chop up to 4 cups (16 ounces, 1L) of nuts at a time, pressing and releasing the PULSE/OFF lever and checking frequently to avoid letting powdered nuts clump together and form a nut butter. When the nuts are to be mixed with flour or sugar in a recipe, add some of the flour or sugar to the nuts before you chop them – about 1/2 cup of flour (21⁄2 ounces, 70 g) of sugar (33⁄4 ounces, 105 g) for each cup of nuts. This allows you to chop the nuts as fine as you wish without turning them into a nut butter.

You can also process nuts with a shredding disc or medium slicing disc. The optional Fine Shredding Disc (DLC-334) is particularly good for this application.

To make peanut butter and other nut butters

Process up to 3 cups of nuts (12 ounces, 340 g) at a time. Let the machine run continuously. After 2 or 3 minutes, the ground nuts will form a ball that will gradually smooth out. Scrape the sides of the bowl and continue processing until drops of nut oil are visible. Taste for consistency. The longer you process the nuts, the softer the butter will be. For chunk-style nut butter, add a handful of nuts just after the ball of nut butter begins to smooth out. To make butter from cashew nuts, add a little bland vegetable oil.

Processor-made nut butters contain no preservatives. They will keep indefinitely without separating when stored in the refrigerator.

To make flavored butters with anchovies, cheese, garlic, herbs, etc.

The butter should be at room temperature and cut into tablespoon-size pieces. Process the flavoring ingredients first, chopping them fine. Always process fresh herbs first, when the work bowl and metal blade are clean and dry. Add small, hard ingredients like garlic and pieces of cheese through the small feed tube while the machine is running.

Next, add the butter and process until smooth. Add any liquid ingredients last, while the processor is running, and process only long enough to blend.

To make cheese spreads and flavored dips

Process exactly as you would for flavored butters. Use sour cream, crème fraiche or soft cheese – at room temperature – instead of butter. Cut cream cheese into 1 inch (2.5 cm) cubes; add cottage cheese by tablespoonfuls.

•Flavored butters freeze very well. Roll into a sausage shape about 1-1/2 inches (3.75 cm) in diameter and wrap airtight in plastic wrap. To use, simply slice as much as you want from the frozen roll and return the remainder to the freezer. Add to sauces, soups or casseroles or put on hot steaks, chops or grilled fish.

BEATING EGG WHITES, WHIPPING CREAM AND MAKING MAYONNAISE

THE METAL BLADE

To beat egg whites

Best results are obtained from the following method: use 3 or more egg whites that are part of a recipe that can be done almost entirely by processor. If the beaten egg whites are to be used in meringues, this method will not give good results. Use conventional methods instead, like a hand-held electric mixer.

The work bowl must be absolutely clean. Add 3 or more egg whites and turn on the machine. While the machine is running, pour a little vinegar or lemon juice through the feed tube, about 1 tablespoon for every 3 whites. Vinegar produces the stiffest results and its flavor is not detectable in cakes, soufflés or ice creams. Continue processing until the egg whites hold their shape – about 11⁄4 to 21⁄2 minutes, depending on their number. They are ready when the surface develops ridges and the mass of whites almost stops moving.

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