7
For the lightest, fluffiest egg whites, use the Whisk
Attachment which is an optional attachment for the
Custom 14
™
food processor.
To whip cream
Processor-whipped cream holds its shape very well.
It is good for decoration or as a topping for ginger-
bread, berries or other desserts. It will not whip to the
light, fluffy consistency obtained by methods that
beat in more air. Use the optional Whisk Attachment
for the fluffiest whipped cream.
Chill the cream well before starting. Process continu-
ously until it begins to thicken. Then add sugar as
desired and continue processing, watching carefully
until the cream reaches the desired consistency. For
consistently reliable results, add 2 tablespoons of
non-fat dried milk for every cup of cream, before
whipping.
To make crumbs and crumb crusts
Cut or break bread, crackers or cookies into pieces
and put them in the work bowl. Process continuously
until they reach the desired texture. For seasoned
crumbs, chop the parsley or other fresh herbs with
the crumbs. For buttered crumbs, process until the
dry crumbs are of the desired texture, then dribble
melted butter through the small feed tube while the
machine is running.
For crumb crusts, process crackers or cookies as
described above. Add sugar, spices and butter, cut
into pieces, as specified by your recipe. Process
until well combined.
To make pastry
This describes general procedure. A recipe giving
exact proportions is at the back of this book.
Combine unbleached all-purpose flour, salt and
pieces of very cold or frozen butter in the work bowl.
Process to the consistency of cornmeal. While the
machine is running, start pouring ice water through
the feed tube. Stop processing as soon as the dough
begins to form a ball, to ensure tender, flaky pastry.
Use the dough immediately or form it into a round
disc about 1-inch thick.
Wrap it in plastic wrap and refrigerate or freeze for
later use.
To make quick breads, and cakes that use
baking powder and/or soda
The most important rule for success is not to overmix
after the flour is added. The ingredients for these soft
doughs should be cold. If the recipe calls for chopped
ingredients like lemon peel or nuts, chop them first
while the work bowl is clean and dry. Then set them
aside until needed. (Always use sugar when chop-
ping lemon peel.)
Put dry ingredients like flour, salt and leavening in the
work bowl and process with the metal blade for 5
seconds to mix them. Remove and reserve the dry
ingredients. Add the eggs and sugar to the work bowl
and process to mix, letting the machine run about
1 minute. Next, add butter, which has been cut into
1-inch pieces and brought to room temperature. Let
the machine run continuously for a minute, until the
butter is thoroughly mixed with the sugar and eggs.
Then add flavoring and liquid – vanilla, spices,
cocoa, etc. Process until mixed. Add the dry ingredi-
ents to the work bowl. Process by pulsing, inspecting
after each pulse. Stop pulsing as soon as the dry
ingredients have almost disappeared into the batter.
Overprocessing will cause quick breads and cakes to
be tough. (If your recipe calls for ingredients that are
to be coarsely chopped, like raisins or nuts, add them
last with the mixed dry ingredients.)
To make cake mix
Your food processor work bowl is large enough for
the preparation of an 18.5-ounce packaged cake mix.
Insert the metal blade and add the cake mix to the
work bowl. While the machine is running, add the
eggs and liquid through the small feed tube and
process for 5 seconds. Scrape down the side of
the work bowl and process again for 1 minute for
maximum volume. Do not remove the metal blade.
Insert a finger into the underside of the blade from
the bottom of the work bowl to hold the blade in
place while emptying the batter.
Tip:
After emptying cake batter or puréed soup from
the work bowl, replace the bowl on the motor base.
Insert the metal blade and pulse once. Centrifugal
force will spin the batter off the blade onto the side
of the work bowl. Remove the blade, and use the
spatula to scrape any remaining batter from the bowl.
TECHNIQUES FOR KNEADING
YEAST DOUGH WITH THE
DOUGH BLADE
The Custom 14
™
Food Processor can mix and knead
dough in a fraction of the time it takes to do it by
hand. You will get perfect results every time if you
follow these directions.
NEVER TRY TO PROCESS
DOUGH THAT IS TOO STIFF TO KNEAD
COMFORTABLY BY HAND.
There are two general types of yeast dough.
Typical bread dough
is made with a flour mix that
contains at least 50% white flour. It is uniformly soft,
pliable and slightly sticky when properly kneaded. It
always cleans the inside of the work bowl completely
when properly kneaded.
Typical sweet dough
contains a higher proportion of
sugar, butter and/or eggs than typical bread dough.
It is rich and sticky and it does not clean the inside
of the work bowl. It requires less kneading after the
ingredients are mixed. Although 30 seconds is
usually sufficient, 60 to 90 seconds gives better
results if the machine does not slow down. Except
for kneading, described below, the processing
procedures are the same for both types of dough.
