Bedienungsanleitung Cuisinart MSC-800 Series (Seite 7 von 32) (Englisch)

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Roasted Beef Stock

There is nothing more wholesome or

economical than preparing your own

homemade stocks.

Settings: Roast

Slow Cook

Makes about 10 cups

4 pounds beef bones

1 large onion, cut into eighths

1 large leek, washed well with root

end trimmed, cut into 2-inch pieces

4 medium carrots, peeled and cut into

2-inch pieces

2 medium celery stalks, cut into 2-inch

pieces

1 large handful fresh Italian parsley

1 teaspoon black peppercorns

1 bay leaf

1 garlic clove, crushed

12 cups cold water

1. Preheat the Cuisinart

Multicooker to Roast

at 425°F. Put bones into the cooking pot,

cover and roast for about 30 minutes,

turning once during cooking until well

browned. Remove the beef bones and

carefully remove the pot and pour out any

residual grease.

2. Return pot to unit. Add bones and remaining

ingredients to the pot. Switch to Slow Cook

on Simmer for 14 to 20 hours.*

3. Once unit switches to Keep Warm,

strain stock, discarding beef bones and

vegetables. Use immediately or cool to

place in storage containers for refrigerator

or freezer.**

*While we recommend a long cooking time

to better develop the flavors, it is not entirely

necessary. If time is short, you can reduce

the cooking time by a few hours, or cook on

High for 5 to 6 hours.

** Stock will keep in refrigerator for up to one

week, or two months in a freezer.

Nutritional information per serving (½ cup):

Calories 42 (15% from fat) • carb. 3g • pro. 3g

• fat 2g • sat. fat 1g • chol. 7mg • sod. 28mg

• calc. 20mg • fiber 0g

Shrimp Stock

An easy-to-make stock – an essential

ingredient of gumbo.

Settings: Brown/Sauté

Slow Cook

Makes about 12 cups

2 pounds shrimp

½ teaspoon olive oil

2 large onions, roughly chopped

2 large celery stalks, cut into 1-inch

pieces

2 garlic cloves

¼ cup dry white wine

1 bay leaf

12 cups water

1. Peel shrimp. Reserve shells. Wrap shrimp

and reserve for a separate use.

2. Set the Cuisinart

Multicooker to Brown/

Sauté at 425°F and add the oil. Once hot,

add the shrimp shells and stir until they

turn bright pink. Stir in the onions, celery

and garlic cloves and continue to cook for

a few minutes until vegetables are fragrant.

Add the white wine and stir until completely

reduced to almost dry. Stir in the bay leaf

and water and allow water to come just to

a boil.

3. Switch to Slow Cook on Low for 4 hours.

4. Once unit switches to Keep Warm, strain

stock, discarding the shells and vegetables.

Use immediately or cool to place in

containers for storage in refrigerator or

freezer.*

* Shrimp stock will keep in the refrigerator up

to three days, or two months in the freezer.

Nutritional information per serving (½ cup):

Calories 19 (14% from fat) • carb. 3g • pro. 0g

• fat 0g • sat. fat 1g • chol. 0mg • sod. 10mg

• calc. 13mg • fiber 0g

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