FOOD PROCESSING TIPS
25
Continued…
To grate hard cheeses, such as Parmesan and Romano:
Never attempt to process cheese that cannot be pierced with the tip
of a sharp knife. You can use the multipurpose blade to grate hard
cheeses. Cut cheese in 1-inch pieces. Place in work bowl. Process,
using short pulses, until coarsely chopped. Process continuously
until finely grated.
To mince garlic, or to chop fresh herbs or small quantities
of vegetables:
With processor running, add food through the small feed tube.
Process until chopped. For best results, make sure work bowl and
ingredients are very dry before chopping garlic or fresh herbs.
To chop nuts or make nut butters:
Process up to 3 cups of nuts to desired texture, using short pulses,
1 to 2 seconds each time. For a coarser texture, process smaller
batches, pulsing 1 or 2 times, 1 to 2 seconds each time. Pulse more
often for finer texture. For nut butters, process continuously until
smooth. Store in refrigerator.
To chop cooked or raw meat, poultry, or seafood:
The food should be very cold. Cut in 1-inch pieces. Process up to
21⁄2pounds at a time to desired size, using short pulses, 1 to
2 seconds each time. Scrape sides of bowl if necessary.
To make bread, cookie, or cracker crumbs:
Break food into 11⁄2to 2-inch pieces. Process until fine. For larger
pieces, pulse 2 to 3 times, 1 to 2 seconds each time. Then process
until fine.
To melt chocolate:
Combine chocolate and sugar from recipe in work bowl. Process until
finely chopped. Heat liquid from recipe. With processor running, pour
hot liquid through the small feed tube. Process until smooth.