Cuisinart DFP-11 DFP-11 Manual - Page 11

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9 To chop nuts Chop no more than the recommended amount at one time. (See page 26). 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 fine 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. (See page 26). 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 from separating. To make flavored butter, spreads and dips Cut room-temperature butter into tablespoon size pieces and reserve. Process flavoring ingredients first-anchovies, cheese, herbs, etc.-chopping them fine. Be sure the work bowl is clean and dry. Then add small hard ingredients like garlic and hard cheese through the feed tube while the machine is running. Next, add the butter pieces 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. All ingredients should be at room temperature and cut into 1-inch cubes, or added by tablespoonfuls. PICK UP 4 COLOR PHOTOS FROM FILM PICK UP 4 COLOR PHOTOS FROM FILM PICK UP 4 COLOR PHOTOS FROM FILM

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9
To chop nuts
Chop no more than the
recommended amount at one
time. (See page 26). 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
fine 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. (See page 26).
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 from
separating.
To make flavored butter,
spreads and dips
Cut room-temperature butter
into tablespoon size pieces and
reserve. Process flavoring
ingredients first—anchovies,
cheese, herbs, etc.—chopping
them fine. Be sure the work bowl
is clean and dry. Then add small
hard ingredients like garlic and
hard cheese through the feed
tube while the machine is running.
Next, add the butter pieces 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.
All ingredients should be at room
temperature and cut into 1-inch
cubes, or added by tablespoonfuls.
PICK UP 4 COLOR PHOTOS
FROM FILM
PICK UP 4 COLOR PHOTOS
FROM FILM
PICK UP 4 COLOR PHOTOS
FROM FILM