Operating instructions

10
11
Thefollowingversatilebatterscanbeusedforchicken,fish,seafood,
andvegetables.
RECIPES
Beer Batter
Makes1½cups(375ml)
1 cup unbleached, all-purpose flour
½ teaspoon (2 ml) kosher salt
1 cup (250 ml) beer
Placeflourandsaltinamixingbowl.Addthebeerandstirwitha
whisktoincorporate.Letbatterrest,coveredwithplastic,foratleast
½hourandupto2hoursintherefrigeratorbeforeusing.
Tempura Batter
Makesabout1½cups(375ml)
1 egg yolk
1 cup (250 ml) ice water
¾ cup (175 ml) cake flour
¼ cup (50 ml) cornstarch
Inamixingbowl,stirtogethertheeggyolkandicewateruntilwell
combined.Stirinbothcakeflourandcornstarch;thebatterwillbe
lumpy.
Letbatterrest,covered,forabout1hourintherefrigeratorbefore
using.
Crumb Coatings
Analternativetobatterissimplytocoattheitemsyouarefryingwith
acrumbmixture.
Someexamplesofcrumbmixturesare:
• Seasonedbreadcrumbs
• Pankobreadcrumbs(Japanesebreadcrumbsthatarecoarserthan
 regularbreadcrumbs–theyimpartacrunchytexture)
• Grahamcrackercrumbs
• Cornflakecrumbs
Astandardwaytocoatitemstobefriedistofirstdredgethemin
flour,shakingoffanyexcess,thendredgeinbeatenegg,shakingoff
excess,andfinally,dredgeinthecrumbmixtureofyourchoice,also
shakingofftheexcess.Itissometimesrecommendedtorefrigerate
thebreadeditemsforatleast½hourbeforefrying(thishelpsthe
crumbssticktotheitembeingfried).Followthedirectionsforfrying
givenintherecipe.
Deep Fried Chicken Wings for One
Makes10to12pieces,dependingonsizeofwings
¼ cup (50 ml) packed brown sugar
¼ cup (50 ml) kosher salt
1 cup (250 ml) boiling water
6 cups (1.5 L) ice cubes
1 pound (500 g) chicken wings (about 5 or 6) *
Placesugar,saltandboilingwaterinalargebowl;stiruntilsugar
andsaltarecompletelydissolved.Addicecubesandallowthe
mixturetocoolcompletely.Cutoffwingtips(reserveforanotheruse
suchasstock,ordiscard),andhalvethechickenwingsatthejoint.
Placeinthecooledbrineandaddcoldwatertocover.Coverand
refrigerateatleastonehourorovernight.Thisis“brining”themeat,
whichproducesamoist,juicywing.Ifyouareinarush,thisstepcan
beomitted.
Fill the Cuisinart
™
DeepFryertothemaximumlinewithvegetableoil.
Preheat to 375˚F (190°C). While the oil is heating, drain the chicken
wings and dry them well (the oil will splatter if the wings are at all
wet).Prepareyourfavoritesauce.Workinginbatchesofabout5to6
winghalvesatatime,fryinhotoiluntildeepgoldenbrownand
crispyandnosignsofpinkshowwhenpiercedatthebone,about9
to12minutes(dependingonsizeofwings).Liftbasketandletoil
drain out. With a pair of tongs, place wings on layered paper towels
todrain.Repeatwithremainingwingsuntilallwingshavebeen
cooked.Whenallwingsarecooked,addtothebowlofsauceand
toss to coat completely. Transfer to a dish and pour any remaining
sauceoverwingsorplaceinasmallbowlfordipping.
*Thisrecipecaneasilybedoubled.Whenreadytofry,preheatoven
to200°F(95°C).Placeawirecoolingrackonajelly-rollpan.Once
thefirstbatchofwingsiscooked,transferthemtothewirerackon
thejelly-rollpanandkeepwarminthepreheated200°F(95°C)oven.
Repeatasnecessary.Onceallwingsarecooked,tossinthepre-
made sauce.
SAUCE SUGGESTIONS FOR DEEP FRIED
CHICKEN WINGS
Buffalo Sauce
Makesabout1cup(250ml)–enoughfor3pounds(1.5kg)DeepFried
Wings
¹⁄
³
cup (75 ml) unsalted butter, melted
½ cup (125 ml) Louisiana hot sauce
(such as Frank’s Louisiana Red Hot!
™
)
1 tablespoon (15 ml) cider vinegar
Placeallingredientsinamediumbowl.Stirwithawhiskuntil
completelyblendedandhomogenous.Addhotwingsandtossto
coat.Pourremainingsauceoverwingstoserve.
Asian Mahogany Sauce
Makesabout1¼cup(300ml)
½ cup (125 ml) soy sauce
2 tablespoons (30 ml) sherry
¹⁄
³
cup (75 ml) hoisin sauce
¼ cup (50 ml) plum sauce
3 tablespoons (45 ml) rice vinegar
1 tablespoon (15 ml) honey
1 clove garlic, minced
½ tablespoon (7 ml) fresh ginger, minced
Placeallingredientsinasaucepanovermediumheat.Bringtoaboil
andthenreducetoasimmerforabout5minutes.Addhotwingsand
tosstocoat.Pourremainingsauceoverwingstoserve.