Cuisinart DLC-10C - Manual (Page 16)

T E C H N I Q U E S
P U R É E I N G W
FOR C H O P P I N G A N D
I T H T H E M E T A L B L A D E
10
To make mayonnaise
The work bowl and melal blade
most he clean and dry. Use one
whole large egg. or the yolks
Irom two large eggs. Mayonnaise
made from yolks vhll be almost
as thick as bntter. You should be
able to add 2/3 cup of oil for each
yolk or 1-1/4 cups (or a whole
egg.
Process the yolks or egg with
vhtli salt, mustard and 2 table­
spoons of vegetable oil for at
least 30 seconds. Then, wliile the
machine is running, pour 1/4 cup
of oil into the small pusher. After
it dribbles through the pinliole at
the bottom, remove the small
pusher and slovrly add the
remaining oil while the machthe
runs. See the recipe at the back
ot this book
To beat egg whites
Use this method only for recipes
that can be done almost entirely
by food processor
The y/ork howl must be absolute­
ly clean. Add 3 or mote egg
whites and press the ON lever.
Add about 1 teaspooh ot lemon
juice ot vinegar tor every egg
white. Vinegar makes stifter
whites; its flavor is hardly
detectable in cakes, souillés or
icecreams. Continue processing
until the egg whites hold their
shape ■ about 1-1/2 to 2-1/2 min­
utes.
For the lightest, fluffiest egg
whites, use the Whisk Attachment
which is an optional attachment
for the Pro Classic’" Food
Processor.
To whip cream
Processor whipped cream holds
it shape very well. It is good tor
decoration or as a topping for
gingerbread, berries or other
desserts. It will not whip to the
light. tIuMy consistency obtained
by methods that beat in more
air. Use the optional Whisk
Attachment for the fluffiest
whipped cream
Chill the cream well before
slartthg. Process continuously
until it begins to Ihicken.
Then add sugar as desired and
continue processing, walcliing
carefully until the cream reaches
the desired consistency For con­
sistently reliable results, add 2
tablespoons of non-fat dried milk
for every cup ot cream, before
whipping.