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FOOD | TOOL | PROCESS | YIELD | DIRECTIONS |
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Egg Whites | Metal Blade | Chop | 8 egg whites = 1 cup firm | Egg whites should be room temperature; add 1 |
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| whites | teaspoon lemon juice or vinegar per white. Process in |
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| an absolutely clean bowl for 1 to 2½ minutes until |
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| surface develops ridges and mass of whites almost |
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| stops moving. These egg whites should not be used in |
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| meringues. For whipped egg whites with volume, whip |
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| with whisk or electric mixer or additional Cuisinart |
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| Whipping Disc. (This part can be ordered separately |
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| using part number |
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Meat, Poultry & | Metal Blade | Chop | 2¼ pound boneless = 4½ cups | Cut very cold raw or cooked meat/poultry/fish into |
Fish |
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| at a time for a finer chop. Check texture often to avoid |
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| overprocessing. |
| Metal Blade | Purée | 1 pound boneless = 2 cups | Cut very cold raw or cooked meat/poultry/fish into |
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| desired texture. |
| Slicing Disc | Slice | 1 pound boneless = 2 cups | Slicing cooked meat/poultry: be sure it is very cold. Use |
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| a single chunk of meat at a time. Slicing raw meat/ |
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| poultry: cut to fit feed tube; wrap in plastic to briefly |
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| freeze. Raw meat is ready to slice when hard to the |
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| touch but can easily be pierced with tip of a sharp knife. |
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| *Slicing meats works best when |
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Milk Shakes/ | Metal Blade | Chop/ Purée | Can make up to 16 | Milkshakes: add ice cream first; process and add milk |
Smoothies |
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| through feed tube. Smoothies: add fruit first, then add | |
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| the liquid while processing. |
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Nuts | Metal Blade | Chop | ¾ pound = 3 cups | Pulse to chop. Hardness of nut dictates amount and |
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| time of processing. If either flour or sugar is added to |
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| nuts during processing, they can be processed as long |
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| as possible without becoming butter. Coarsely chopped |
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| nuts: 6 to 8 pulses. Finely chopped nuts: pulse 2 to 3 |
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| times, then process 20 to 30 seconds, watching |
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| carefully for desired consistency. |
| Metal Blade | Purée | ¼ pound = 1 cup | Nut butter: process nuts 2 to 3 minutes, scraping bowl |
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| as necessary. For smoothest consistency, add some oil |
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| to nuts while processing. |
| Slicing Disc | Slice | ¼ pound = 1 cup | Medium pressure; nuts will have a coarse texture. |
| Shredding Disc | Shred (fine/med.) | ¼ pound = 1 cup | Medium pressure; nuts will have a fine/medium texture. |
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Granulated Sugar | Metal Blade | Chop | 1 pound = 2 cups | Process 1 minute, or until fine. |
(to make extra |
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Tofu | Metal Blade | Purée | 10 ounces = ¾ cup | Drain; process 2 minutes or until smooth. |
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Whipping Cream | Metal Blade | Chop | 1 cup = ½ cup whipped | Process |
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| thicken. Add sugar as desired; process continuously until |
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| cream reaches desired consistency (about 3 to 4 |
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| minutes). |
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DOUGHS |
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| Pulse mixture until it has consistency between cornmeal |
Pastry Dough | Metal Blade | Mix |
| and small pebbly crumbs. Add water, 1 tablespoon at a |
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| time; pulse until a dough forms. |
Batters | Metal Blade | Mix |
| First sift dry ingredients together by processing; remove |
Quick Bread, |
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| and reserve. Process the fats and sugars together and |
Cake & Cookies |
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| then add any remaining liquid ingredients. Pulse in |
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| reserved dry ingredients. Any ingredients that need to |
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| be coarsely chopped can be added with dry ingredients. |
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| For finely chopped ingredients, chop separately in small |
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| work bowl and then add to batter at the end. |
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Yeast Dough | Metal Blade | Mix |
| TIPS: Use ¾ cup warm liquid to proof 2¼ teaspoons |
Breads | Dough Blade | Knead |
| dry active yeast. Sugar/honey aids in activating yeast, |
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| so add a small amount, about 1 teaspoon, to the warm | ||
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| liquid/yeast mixture when proofing. Food processor can |
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| handle up to 6 cups white flour for a yeast bread dough. |
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| The dough should have a soft, pliable texture and feel |
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| only slightly tacky.* |
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Sweet Dough | Metal Blade | Mix |
| See TIPS above, but keep in mind that sweet doughs |
Breads & Coffee | Dough Blade | Knead |
| will be rich and sticky and may not clean sides of bowl; |
Cakes |
| bowl may need to be scraped. Sweet doughs require | ||
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| less kneading once the ingredients are mixed.* |
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Note: Use dough blade for kneading dough in the large bowl only. The medium or small bowls may not be used for dough. *See troubleshooting for additional direction and techniques.
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