Cuisinart DLC-10C DLC-10S Manual - Page 37

exact, texture, boneless, beef-round, chuck, spicier, drops, Tabasco

Get Cuisinart DLC-10C - Classic Original Food Processor PDF manuals and user guides
UPC - 086279100207
View all Cuisinart DLC-10C manuals
Add to My Manuals
Save this manual to your list of manuals

Page 37 highlights

M EATS AND FISH 31 Hamburgers Chop meat to the exact texture you want - and control the amount of fat Our test kitchen finds 20% fat ideal - less than the usual supermarket mixture. Use boneless beef-round, chuck or any cut you choose. Before chopping it, trim off all membrane, gristle and fat. Reserve the fat, which will usually be more than you need. Cut the beef into 1-inch cubes and chill until slightly firm-usually 30 minutes in the freezer. INGREDIENTS 3/4 pound combined'meat and fat If you don't have a kitchen scale, measure solidly packed beef cubes and solidly packed fat cubes in cups, before chilling them, as follows: Mealloaf or Meatballs For a spicier meat loaf, add a few drops of Tabasco sauce and a teaspoon of Worcestershire sauce. 1 1/4 1 3/4 1-1/2 1/2 1/8 1 3/4 INGREDIENTS small onion, quartered cup loosely packed parsley leaves slice day-old bread, broken in pieces pound boneless chuck, cut in 1-inch pieces* tablespoons milk* teaspoon salt teaspoon dried thyme leaves large egg pound ofmealloaf 1-1/4 1/4 cups beef cubes cup fat cubes Put beef and fat in work bowl and chop with metal blade. Pulse/chop a few times to start, then let machine run continuously, checking every 5 seconds to check consistency. Be very careful not to over- process. Handle hamburger with a light touch. Remove work bowl from processor base and carefully take out metal blade. Use as little pressure as possible in shaping patties. Put all ingredients except egg in work bowl and pulse/ chop 4 to 6 times. Then process continuously until chopped fine. Add egg and pulse 4 or 5 times or until desired consistency is reached, watching carefully to avoid overprocessing. Pack mixture into loaf pan and bake at 350'F until cooked through, about 40 to 50 minutes. 'You can vary these ingredients by using a mixture of beef, veal and pork or replacing the milk with tomato juice. Variation: Instead of making a meat loaf, shape mixture into balls of 2 tablespoons each, arrange them in single layer in baking dish and bake at 375°F for about 25 minutes.

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
M
EATS
AND
FISH
31
Hamburgers
Chop
meat
to
the
exact
texture
you
want
—
and
control
the
amount
of
fat
Our
test
kitchen
finds
20%
fat
ideal
—
less
than
the
usual
supermarket
mixture.
Use
boneless
beef—round,
chuck
or
any
cut
you
choose.
Before
chopping
it,
trim
off
all
membrane,
gristle
and
fat.
Reserve
the
fat,
which
will
usually
be
more
than
you
need.
Cut
the
beef
into
1-inch
cubes
and
chill
until
slightly
firm—usually
30
minutes
in
the
freezer.
INGREDIENTS
3/4
pound
combined'meat
and
fat
If
you
don't
have
a
kitchen
scale,
measure
solidly
packed
beef
cubes
and
solidly
packed
fat
cubes
in
cups,
before
chilling
them,
as
follows:
1-1/4
1/4
cups
beef
cubes
cup
fat
cubes
Put
beef
and
fat
in
work
bowl
and
chop
with
metal
blade.
Pulse/chop
a
few
times
to
start,
then
let
machine
run
continuously,
checking
every
5
seconds
to
check
consistency.
Be
very
careful
not
to
over-
process.
Handle
hamburger
with
a
light
touch.
Remove
work
bowl
from
processor
base
and
carefully
take
out
metal
blade.
Use
as
little
pressure
as
possible
in
shaping
patties.
Mealloaf
or
Meatballs
For
a
spicier
meat
loaf,
add
a
few
drops
of
Tabasco
sauce
and
a
teaspoon
of
Worcestershire
sauce.
1
1/4
1
3/4
1-1/2
1/2
1/8
1
3/4
INGREDIENTS
small
onion,
quartered
cup
loosely
packed
parsley
leaves
slice
day-old
bread,
broken
in
pieces
pound
boneless
chuck,
cut
in
1-inch
pieces*
tablespoons
milk*
teaspoon
salt
teaspoon
dried
thyme
leaves
large
egg
pound
of
mealloaf
Put
all
ingredients
except
egg
in
work
bowl
and
pulse/
chop 4
to
6
times.
Then
process
continuously
until
chopped
fine.
Add
egg and
pulse
4
or
5
times
or
until
desired
consistency
is
reached,
watching
carefully
to
avoid
overprocessing.
Pack
mixture
into
loaf
pan and
bake
at
350'F
until
cooked
through,
about
40
to
50
minutes.
'You
can
vary
these
ingredients
by
using
a
mixture
of
beef,
veal
and
pork
or
replacing
the
milk
with
tomato
juice.
Variation:
Instead
of
making
a
meat
loaf,
shape
mixture
into
balls
of
2
tablespoons
each,
arrange
them
in
single
layer
in
baking
dish
and
bake
at
375°F
for
about
25
minutes.