5.0
Owner's of the Cuisinart Blender DLC-2009CHB gave it a score of 5.0 out of 5. Here's how the scores stacked up:
For a “one egg” batch of basic mayonnaise
made with pasteurized liquid eggs, place ¼
cup pasteurized liquid eggs, 2 tablespoons
wine vinegar or lemon juice, 1 teaspoon dry
mustard, ½ teaspoon kosher salt and a pinch
of ground white pepper in the work bowl.
With the machine running, add ½ cup of
vegetable oil to the small pusher and allow
to slowly drip into the mixture while process-
ing. After all the oil has dripped through, add
another ½ cup of vegetable oil to the small
pusher and allow to drip through. The mixture
will form a thick emulsion. For variation, you
may experiment with using avored vinegars,
adding chopped fresh herbs, dry herbs, or
roasted garlic to taste. To make your mayon-
naise a little lighter, add some well-drained
plain fat-free yogurt to taste.
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 avor is hardly detectable in cakes
or souf és. Continue processing until the
egg whites hold their shape, about 1½ to 2½
minutes.
To whip cream
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,
uffy consistency obtained by methods that
beat in more air. Chill the cream well before
starting. Process continuously using the ON
button, until it begins to thicken. Then add
sugar as desired and continue processing,
watching carefully for the desired consis-
tency.
For consistently reliable results, add 2 table-
spoons (30 ml) of nonfat dry milk for every
cup of cream before whipping.
To make crumbs and crumb crusts
Cut or break bread, crackers 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 but-
ter 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 speci ed by your recipe.
Process until well combined.
To make pastry
Combine unbleached all-purpose our, salt
and pieces of very cold butter in the work
bowl. Process to the consistency of corn-
meal. 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.
To make quick breads and cakes that use
baking powder and/or soda
The most important rule for success is not to
overmix after adding the our. The ingredi-
ents for these soft doughs should be cold,
except butter. If the recipe calls for chopped
ingredients like lemon peel or nuts, chop
them rst while the work bowl is clean and
dry, then set aside until needed.
Put dry ingredients like our, salt and leaven-
ing in the work bowl and process with the
metal blade for 5 seconds to mix. Remove
and reserve the dry ingredients.
Add the eggs and sugar to the work bowl
and, using the ON button, process to mix,
letting the machine run about 1 minute. Next,
add butter. Cut into 1-inch pieces at room
temperature. Run machine continuously for
a minute, until the butter is thoroughly mixed
with the sugar and eggs. Then add avor-
ing and liquid – vanilla, spices, cocoa, etc.
Process until mixed. Add the dry ingredients
to the work bowl.
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