Cuisinart MP-14N Operations Instructions download pdf (Page 11)

Store in refrigerator to keep

from separating.

To make flavored butters,

spreads and dips:

Cut room temperature

butter into tablespoon size

pieces. Finely chop flavor-

ing 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:

The work bowl and metal

blade must be clean and

dry. Use one whole large

egg, or the yolks from two

large eggs (see recipe

book or proper food safety

instructions for 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 salt, mustard and 2

tablespoons of vegetable

oil for at least 30 seconds

using the ON button.

Then, while the machine

is running, pour 1/4 cup

of oil into the small pusher.

After it dribbles through

the pinhole at the bottom,

remove the small pusher

and slowly add the

remaining oil while the

machine runs.

NOTE: Egg whites and

cream can both be

whipped using the metal

blade or the whisk

attachment. Using the

whisk attachment will

produce greater volume.

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 teaspoon of lemon

juice or vinegar for every

egg white. Vinegar makes

stiffer whites; its flavor is

hardly detectable in cakes

or soufflés. Continue pro-

cessing until the egg whites

hold their shape, about

1-1/2 to 2-1/2 minutes.

To whip cream with

metal blade:

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

cream begins to thicken.

Then add sugar as desired

and continue processing,

watching carefully for

the desired consistency.

For consistently reliable

results, add 2 tablespoons

(30 ml) of nonfat dry milk

for every cup of cream

before whipping.

To make crumbs

and crumb crusts:

Cut or break bread, crack-

ers or cookies into 1-inch

pieces and place in work

bowl. Press the ON button

and process continuously

until pieces 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 small 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 com-

bined.

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 double

wrap and freeze for later

use. Thaw before using.

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Cuisinart MP-14N Operations Instructions Page 11

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