Bedienungsanleitung Cuisinart DLC-5 (Seite 8 von 28) (Englisch)

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To make peanut butter and other

nut butters:

Process up to the recommended amount of

nuts. Using the ON button, let the machine

run continuously.

After 1-1/2 to 2 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 oil are visible. Taste

for consistency. The longer you process, the

softer the butter. For chunk style, add a handful

of nuts just after the ball of nut butter begins to

smooth out. To make cashew butter, add a little

bland vegetable oil. Processor nut butters

contain no preservatives. Store in refrigerator to

keep from separating.

To make flavored butters, spreads and dips:

Cut room temperature butter into tablespoon

size pieces. Finely chop flavoring ingredients

first, such as anchovies, cheese, herbs, etc. Be

sure work bowl is clean and dry. Add small

hard ingredients like garlic and hard cheese

through the feed tube while machine is running.

Next, add the butter and process using the ON

button, until smooth.

Add any liquid ingredients last, while the

processor is running, and process just long

enough to blend. Process ingredients for

spreads and dips the same way. They should

be at room temperature and cut into 1-inch

(2.5cm) cubes, or added by tablespoonfuls.

To make mayonnaise:

You can make foolproof homemade mayon-

naise in your food processor. The work bowl

and metal blade must be clean and dry. Use

the metal blade to process eggs (for safe food

procedures, we recommend using pasteurized

liquid eggs, or the "cooked egg" recipe on

page 21), salt, vinegar or lemon juice, dry

mustard, and two tablespoons of the oil until

smooth, at least 30 seconds. With the machine

running, pour 1/4 cup of the oil into the pusher.

After it dribbles through the pinhole in the

bottom, remove the pusher and very slowly

add the remaining oil while the machine runs.

Process until all the oil has been added and

the mixture is totally emulsified. Remove from

the processor, cover and keep chilled until

ready to use. Homemade mayonnaise will

keep in the refrigerator for 3 to 4 days.

For a "one egg" batch of basic mayonnaise,

use 1/4 cup of liquid pasteurized eggs,

2 tablespoons vinegar or lemon juice,

1 teaspoon dry mustard, 1/2 teaspoon kosher

salt and 1 cup vegetable oil, such as canola oil.

For variation, you may experiment with using

flavored vinegars, or adding chopped fresh

herbs, or even roasted garlic to taste. To make

your mayonnaise a little lighter, you may add

some well-drained nonfat plain yogurt to taste.

To beat egg whites:

The work bowl must be absolutely clean. Add

3 or more egg whites (up to 6 large egg whites)

and press the ON button. Add about 1 tea-

spoon of lemon juice or vinegar for every egg

white. Vinegar makes stiffer whites; its flavor is

hardly detectable in cakes or soufflés. Continue

processing until the egg whites hold their

shape, about 1-1/2 to 2-1/2 minutes.

To whip cream:

Processor whipped cream holds its shape very

well. It is good for decoration or as a topping;

however, it will not whip to the light, fluffy

consistency obtained by methods that beat in

more air. Chill the cream well before starting.

Process continuously using the ON button, until

it begins to thicken. Then add sugar as desired

and continue processing, watching carefully for

the desired consistency.

For consistently reliable results, add 2 table-

spoons (30 ml) of nonfat dry milk for every

cup of cream before whipping.

To make crumbs and crumb crusts:

Cut or break bread, crackers or cookies into

1-inch pieces and place in work bowl. Press

the ON button and process continuously until

they reach the desired texture. For seasoned

crumbs, chop 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 feed tube

opening while the machine is running. For

crumb crusts, process crackers or cookies as

described above. Add sugar, spices and butter,

and cut into pieces as specified by your recipe.

Process until well combined.

To make pastry:

Combine unbleached all-purpose flour, salt and

pieces of very cold butter in the work bowl.

Process to the consistency of cornmeal.

Sprinkle evenly with the minimum amount of

cold liquid in the recipe. PULSE 5 or 6 times.

The dough should begin to hold together when

pressed. If it is still dry and crumbly, add more

water – 1 teaspoon at a time – until the dough

holds together easily. Do not let the dough form

a ball in the processor or it will be overworked

and tough. Form into a round disc, one inch

thick, and wrap in plastic wrap. Refrigerate for

1 hour before using, or doublewrap and freeze

for later use.

03CU13009 DLC-5 IB REV vert 6/23/03 1:55 PM Page 8

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