Cuisinart CDF-130 User Manual - Page 11
Herbed Beer-Batter, Onion Rings, Better than Fast-Food, French Fries, Crispy Chicken Fingers
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Herbed Beer-Batter Onion Rings Makes 2 to 4 servings ¾ cup, plus 2 tablespoons lager or ale 1 cup unbleached, all-purpose flour ½ cup chopped fresh parsley 1 tablespoon chopped fresh thyme 1 teaspoon finely chopped fresh garlic ¾ teaspoon kosher salt 1-2 onions (about 1 pound total) Flour for dusting Vegetable oil for frying Kosher salt for sprinkling In a medium bowl, whisk the beer into the flour until smooth. Stir in the parsley, thyme and garlic. Let batter stand 30 minutes. Stir in salt. Cut onion crosswise into ½-inch thick slices. Remove and discard skin, stem and root ends. Separate slices into rings. Toss lightly with flour. Heat the vegetable oil in the Cuisinart® Compact 2-Quart. Deep Fryer until it reaches 375°F. Working with about 4 or 5 rings at a time, dip each ring into batter, and allow excess to drip off. Carefully lower coated onion rings into deep fryer, one at a time. Fry until golden, turning as needed, about 1 to 2 minutes. Lift out with tongs and place on layered paper towels to drain. Sprinkle with kosher salt while hot, and serve. Drain and dry the potato strips completely and thoroughly. They cannot be at all wet, or the oil will spatter and spit. Fry the potatoes in small batches. Cook for about 3 minutes, remove and drain on layers of paper towels. Increase temperature of oil to 375°F. In small batches again, fry the potatoes for a second time, this time about 4 minutes, until golden and crispy. Drain on fresh layers of paper towels. Season to taste and serve immediately. Seasoning suggestions: herb blends, Cajun or Creole seasonings, and chili powder. Crispy Chicken Fingers Makes 6 servings 3 tablespoons kosher salt 3 tablespoons brown sugar 1 cup boiling water 12 ice cubes 4 skinless, boneless chicken breast halves 1 cup unbleached, all-purpose flour ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper ¼ teaspoon paprika ¼ teaspoon granulated garlic powder Oil for frying ¾ cup buttermilk or regular milk Better than Fast-Food French Fries Makes about 6 servings Peanut or vegetable oil for frying 2 russet potatoes Kosher salt and freshly ground pepper to taste Heat the oil in the Cuisinart® Compact 2-Quart. Deep Fryer to 325°F. Cut potatoes into french fry-cut uniform sticks (about 6mm x 6mm) or into slices ¼-inch or less thick. As you cut, put the potatoes in a bowl of ice water to keep them from turning brown. Combine salt, sugar and boiling water in a medium-large, heatproof bowl. Stir until sugar and salt are completely dissolved. Add ice. Cut chicken into ½ x 2-inch strips. Place cut chicken in the chilled brine mixture and refrigerate for 30 to 60 minutes. Combine the flour with the salt, pepper, paprika and granulated garlic in a shallow bowl; reserve. When ready to cook, drain chicken and pat completely dry. Heat oil in the Cuisinart® Compact 2-Quart. Deep Fryer to 375°F. Dip the drained and dried chicken strips in buttermilk and roll in flour mixture to coat well. Place the strips on a plate. Carefully place the chicken strips in the hot oil in batches. Cook, turning once, for about 3 to 4 minutes per side. Drain on layers of paper towels and serve with Honey Mustard Sauce. 11