The two whisks, which can be ejected from the underside openings in the power unit, rotate rapidly as the unit slowly circulates around the work bowl, an interesting process to watch.Īside from beating egg whites or whole eggs, the whisk attachment whips cream to soft or stiff peaks and makes fluffy mashed potatoes. Shaped like a tube, the plastic adapter connects the power unit to the shaft of the processor after the work bowl has been placed on the base. The attachment consists of a central power unit encased in a sturdy-looking white plastic arm, two stainless-steel whisks and an adapter. Initially developed for the DLC-7 series, the Cuisinart Whisk Attachment will soon be available for other Cuisinart food processors: the DLC-8, DLC-10 and DLC-X series. Today, the Cuisinart food processor with all its useful accessories may be close to being whole in function with the introduction of its new orbiting whisk attachment. That egg-white breakthrough still fell short of enabling the food processor to make meringues. Although the egg whites did not produce high, stiff peaks, they could be “beaten” to smooth, soft peaks, a texture that allowed easy incorporation with the rest of the ingredients. The method involved processing the whites with the metal blade for about eight seconds, pouring white vinegar (used as a stabilizer) and water (about one tablespoon each of vinegar and water for six to eight egg whites in most cases) through the feed tube, then processing further for about two minutes or until the whites held their shape. Its reputation changed slightly a few years ago when cookbook author and food processor columnist Abby Mandel discovered and introduced a method for beating egg whites for satisfactory use in certain recipes, such as spongecakes, mousses, souffles, waffles and fluffy omelets. The Cuisinart food processor, the machine that started it all in 1973, would have fit the description of a “miracle” machine then except for the fact that it couldn’t beat egg whites.
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