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Food processing techniques
The pulse technique
Because the food processor's motor is so powerful, if you are not
careful you can quickly overprocess food and turn it into mush.
That is why when you want to make foods such as chunky salsa,
or coarse chopped onions, the pulse technique is the key. Pulsing
takes a tiny bit of getting used to, you'll be a pro in no time!
To pulse you simply press down on the cup very quickly and im-
mediately release. For foods that you want coarsely chopped, quick
tap on the top tap again until you get the consistency you desire.
The trick to successful pulsing is to make sure that the machine
does not accidentally slip into lock-on mode. To avoid this, simply
use your other hand to apply counter-clockwise pressure on the
cup as you pulse.
The shake technique
Sometimes, when you are working with thicker ingredients, like
those in chicken salad or mannara sauce, the density or the mix-
ture can make it hard for the ingredients toward the top of the
cup to make it down to the blade. If some of your ingredients are
having a hard time making it down to the blade, simply use this
shake technique.
The cocktail shake
When making smoothies, dips or other recipes where you are using
the mixer in lock-on mode, pick up the whole cup and power base
and shake it like a cocktail shaker.
The "shakin'pulse"
When you need to shake ingredients that you want coarsely
chopped, like salsa or meat salads, you are going to want to use
the shak'n'pulse technique.:
1. Make sure the hand holding the cup is applying counter-clock-
wise pressure to keep ti from locking on.
2. Give the cup a strong downward shake to throw the ingredients
into the blade, and pulse at the bottom of the shake.
3. Give the cup a strong downward shake to throw the ingredients
into the blade, and pulse at the bottom of the shake.
The tap technique
If you have a problem with sticky ingredients clinging to the side
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