valutazioni - 4, GPA: 4.5
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Facilità d'uso
Press the ON lever and drop the food pieces through the small feed tube while the machine is running. After adding a cupful this way, add the remaining food to the bowl and process in the usual way. To chop hard foods like garlic, hard cheese Remove the small pusher, press the ON lever and drop the food through the small feed tube while the machine is running. Small foods like garlic can be dropped in whole. Larger foods like hard cheese should be cut into 1-inch pieces. This method of processing minces garlic, shallots and onions. Hard cheese and coconut will have the same texture as if they had been hand grated. IMPORTANT: Never try to process cheese that is too hard to cut with a knife. You may damage the blade or the machine. To chop parsley and other fresh herbs The herbs, the work bowl and the metal blade must all be thoroughly clean and dry. Remove stems from herbs. Add leaves to bowl and process until they are chopped as fine as you want. The more herbs you chop at a time, the finer chop you can obtain. If completely dry when chopped, parsley and other herbs will keep for at least 10 days, stored in an airtight bag in the refrigerator. They may be frozen for months, stored in an airtight container or bag. To chop peel from citrus fruit or to chop sticky fruit like dates or raisins For citrus, remove the peel with a vegetable peeler, leaving on the white pith, which is bitter tasting. Cut the peel into lengths of 2 inches or less and process with 1/2 cup of granulated sugar until finely chopped. This may take 2 minutes or longer. For sticky fruit like dates, raisins, prunes and candied fruit, first freeze the fruit for about 10 minutes. Add to it some of the flour called for in the recipe. Use no more than 1 cup of flour for each cup of fruit. To chop meat, poultry, fish and seafood The food should be very cold, but not frozen. Cut it into 1-inch pieces to ensure an even chop. Process no more than the recommended amount at a time (see table inside front cover). Press the OFF/PULSE lever 3 or 4 times at a rate of 1 second on, 1 second off. If the food is not chopped fine enough, let the processor run continuously for a few seconds. Check the texture often to avoid overprocessing. Use a spatula to scrape food from the sides of the bowl as necessary. To puree meat, poultry, fish and seafood Prepare the food as described above. Pulse until it is evenly chopped, then process continuously to the desired texture. Scrape the bowl with a spatula as needed. Leave the puree in the work bowl and add eggs, cream and seasonings as called for by the recipe. Process to combine thoroughly. Remember you control texture by the length of time you process. By varying the processing time, you can get a range of textures suitable for hamburgers, hash, stuffed peppers, rough pates or smooth mousses. To chop nuts Chop no more than the recommended amount at one time. Press and release the OFF/PULSE lever and check frequently to avoid letting powdered nuts clump together in a nut butter. When a recipe calls for flour or sugar, add some to the nuts before you chop them – about 1/2 cup for each cup of nuts. This allows you to chop the nuts as tiny as you want without turning them into a nut butter. You can also chop nuts with a shredding disc. The optional Fine Shredding Disc is particularly good. To make peanut butter and other nut butters Process up to the recommended amount of nuts. Let the machine run continuously. After 2 or 3 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 will be. 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 the refrigerator to keep them without separating. To make flavored butters, spreads and dips Cut room-temperature butter into tablespoon size pieces. Chop flavoring ingredients – anchovies, cheese, herbs, etc. – fine, then process. Be sure the work bowl is clean and dry. Add small, hard ingredients like garlic and hard cheese through the feed tube while the machine is running. Next, add the butter and process 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 in the same way. They should be at room temperature and cut into 1-inch cubes, or added by tablespoonfuls. To make mayonnaise The work bowl and metal blade must be clean and dry. Use one whole large egg, or the yolks from two large eggs. Mayonnaise made from yolks will be almost as thick as butter. You should be able to add 2/3 cup of oil for each yolk or 1-1/4 cups for a whole egg. Process the yolks or egg with with salt, mustard and 2 tablespoons of vegetable oil for at least 30 seconds. Then, while t...