13
Matchsticks or
julienne strips:
Process the food twice –
‘double slice’ it. Insert
large fruits or vegetables
(potatoes, turnips, zucchini,
apples) in the feed tube.
Cut pieces to fit the feed
tube horizontally from end
to end. Apply pressure to
the pusher while pressing
the PULSE button until the
food is sliced. You will get
long slices.
Remove the slices from the
work bowl and reassemble.
The slices should be
assembled horizontally,
with the cut edges facing
front and back. Reinsert
them in the feed tube,
wedging them in tightly.
Slice them again. You will
obtain long julienne strips.
With the optional Square
Julienne Disc, you can
make square julienne
strips in one operation.
SLICING MEAT
AND POULTRY
Cooked meat and poultry:
The food must be very cold.
If possible, use a piece of
food just large enough to
fit in the feed tube. To
make julienne strips of ham,
bologna or luncheon
meat, stack slices, then roll
or fold them double and
stand upright in the feed
tube, wedging in as many
rolls as possible. This
technique works better with
square or rectangular pieces
than with round ones.
Uncooked meat
and poultry:
Cut the food into pieces to
fit the feed tube. Boneless,
skinned chicken breasts
will usually fit when cut in
half crosswise.
Wrap the pieces in plastic
wrap and put them in the
freezer. They are ready to
slice when they are easily
pierced with the tip of a
sharp knife, although
semi-frozen and hard to
the touch. Remove plastic
wrap. Stand them in the
feed tube, cut side down,
and slice them against the
grain, using firm pressure
on the pusher. Or lay them
flat in the feed tube, as
many as will fit, and slice
with the grain, using firm
pressure.
Frankfurters, salami and
other sausages:
If the sausage is soft,
freeze it until hard to the
touch but easily pierced
with the tip of a sharp knife.
Hard sausages need not be
frozen. Use the small feed
tube if the sausage is thin
enough to fit. Otherwise,
cut the sausage into pieces
to fill the large feed tube
completely. Stand the
pieces vertically, packing
them tightly so they cannot
tilt sideways.
Firm cheese like
Swiss and Cheddar:
Cut the cheese into
pieces to fit the feed tube.
Put it in the freezer until
semi-frozen, hard to the
touch but easily pierced
with the tip of a sharp knife.
Stand the pieces in the
feed tube and apply light
pressure to the pusher.
IMPORTANT: Never try
to slice soft cheese like
mozzarella or hard cheese
like parmesan. You may
damage the slicing disc or
the food processor itself.
You can successfully
shred most cheeses
except soft ones.
The exception is
mozzarella, which shreds
well if thoroughly chilled.
Hard cheeses like
Parmesan shred well only
at room temperature.
Therefore, only attempt to
slice or shred mozzarella
when well chilled, and
Parmesan when at room
temperature.
TECHNIQUES
FOR KNEADING
YEAST DOUGH
WITH THE
POWERPREP
®
METAL DOUGH
BLADE
The Limited Edition
Metal
™
Food Processor is
designed to 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.
