Cuisinart DLC-10C DLC-10S Manual - Page 16

TECHNIQUES FOR CHOPPING AND PUREEING WITH THE METAL BLADE 1D To make mayonnaise The work bowl and metal blade must tie clean aid dry. Use one whole large egg. or the yolks irom two large egijs. Mayonnaise made from yolks will be almost as thick as butter. You should be able to add 2/3 cup oi oil lor each yolk or 1-1/4 cjps for a whole Process the yolks or egg with with salt, mustard and 2 lablespoons of vegetable oil for at least 30 seconds. Then, while the machine is running, pour 1/4 cup of oil into the small pusher. After it dribbles through the pinliole at the boltom. remove the small pusher and slowly add the remaining oil while the machine runs. See the recipe at the back of this book To beat egg whites Use this method only tor recipes mat can he done almost entirely by food processor. The work bowl must be absolute ly clean. Add 3 or more egg whiles and press Itie ON lever. Add BbOtlt 1 teaspoon ol lemon luice or vinegar for every egg white. Vinegar makes stilfer whites; its flavor is hardly detectable in cakes, soufiles or ice creams Continue processing until the egg whites hold their shape-about 1-1/Z to 2-1/2 min utes. For the lightest, flulfiest egg whites, use the Whisk Attachment which is an optional attachment for the Pro Classic1" Food Processor. To whip cream Processor whipped cream holds it shape very well. It is good for decoration or as a topping lor gingerbread, berries or other desserts It will not whip to the light, dully consistency obtained by methods that beat in more air. Use the optional Whisk Attachment for the Huffiest whipped cream Chill the cream well before starling. Process continuously until it begins to thicken. Then add sugar as desired and continue processing, waiching carefully until the cream reaches the desired consistency For con sistently reliable results, add 2 tablespoons ot non-fat dried milk lor every cup of cream, before whipping.