Cuisinart DLC-836TX-1 Replacement 6-by-6mm Fruit, Vegetable and French Fry Disc Blade Fits Models DFP-11, DFP-7BC, DLC-10C, DLC-2007N, DLC-2011, DLC-8S, DLC-10SY, & DLC-2011CHBY Only OEM

I bought this attachment through Amazon a few years ago. I used it a few times and didn't really like the quality of the fries I created so I put it away. Last week, I decided to give it another go. I searched the Internet to find a good recipe and got some good tips, which I used. The fries turned out fantastic! If you are in the mood for some really good fries and have the time, here is what you do:-Peel the potatoes. Russet potatoes are best. DON'T USE RED POTATOES. They aren't meant for french fries.-Slice a little off each side to make a rectangle. This cuts down on little strips and pieces. You ideally want your fries to be about the same diameter.-Place each potato, one at a time, in the chute so the longer part of the potato is flat against the attachment blade.-Run the processor.-Place all your potatoes in a bowl and run them under water in the sink until it runs clear. You want to get all the starch off them. It makes them crispier.-While washing them, pick through the potatoes and remove any potatoes that are too thin. If they are short, that's okay. You just want them the same size around, more or less. If you don't do this, you run the risk of having some of the fries burn while others in the batch aren't cooked enough. You could probably save the reject fries to make mashed potatoes with or something. I just didn't think of it at at the time.-Put the fries in the refrigerator submerged in a bowl of water and let them get cold for an hour or even overnight will work. I did them the night before so they were ready to fry the next day.-Here is the big secret for restaurant potatoes: you must cook them twice. What I did was parboil the potatoes for five minutes in boiling water. Then I took them out and dried them on paper towels. You must be gentle or they will fall apart and don't leave them in there too long! 5 minutes at most! Most restaurants precook by frying first at around 350, draining the fries and then raising the temperature and frying again at 400. However, parboiling is less messy and you use less oil. So that is what I did.Almost there!-Put oil in a pan or use your fryer. Heat it up to about 400, or just put a tiny potato in there and see if it sizzles vigorously. If it does, the oil is ready.-Put your fries in, don't overcrowd them! Fry them in batches. They will be ready in about 5-7 minutes. Keep an eye on them!-Fish out the fries and put them on a paper towel to drain.-Sprinkle with salt.-After fixing up those fries, your oil in the pan should be heated up for the next batch, so put more fries in. Repeat!If you like the thinner, McDonalds type fries, this method should make you very happy with the results.Good luck!

Makes heavy work out of cutting roots into fries.Hit something in a root I put in there, and now there's a flange sticking straight up from the innermost channel. It slows processing even further.Not worth the considerable noise and effort for me. I'll stick to slicing and shredding. I liked having these nice sized hunks to cook with, but it was the loudest and rattliest blade when it was new, it's now too ghastly to use since the flange incident, and it's too costly to replace.

Perfect for my low-carb cauliflower version of pasta! 1. Using this blade, process a washed raw large head of cauliflower (will pretty much fill the food processor bowl) 2. Dump the processed cauliflower into a large bowl, add 2 tablespoons water, cover, and microwave until al dente, about 8 minutes depending on your microwave. Don't overcook, or the cauliflower will get mushy 3. To the hot cooked cauliflower, add a jar of unheated alfredo sauce (I use Rao's) and plenty of black pepper. I especially like also adding about a cup and a half of frozen sweet peas (they will defrost when added to the hot cooked cauliflower), but they are optional. Stir it all up, and there's dinner, preferably with a glass of white wine. So delicious and I have made it on multiple occasions. This recipe serves at least 4 people, and leftovers keep well and can be reheated in the microwave. If you do it my recommended way, then except for one large bowl, the only thing to clean up is the Cuisinart bowl, top, and blade. I typically wash it all in the top rack of the dishwasher. I think this blade will be perfect for prepping veggies for soups too. I've had no issues with the balance of the blade, and would highly recommend.

Perfect fits the food processor, sharp and even cutting. Good buy.

We've used this to create shoestring fries. While the fries look almost normal size when freshly cut, after cooking, they shrink down to shoestring size. I've considered using it for carrots and other vegetables, but there is one core problem.It doesn't cut all the way. Every single time, the potato gets stuck in the slicer and I end up having to very gingerly remove it to use it more. This blade is supposed to be faster than hand cutting, I'm not sure it is.

Over all I like this, but I'm taking a star off because it jams easily.I like the fries. They are a bit bigger then your typical fast food frozen fries (McD's BK, etc.) and are as long as the potato you can fit into the feeder mouth on the Cuisinart. The long baking potatoes won't fit you'd have to cut them down.I've only tried the bulk 5lb russet potatoes so far, but after every one the last bit seemed to get stuck in the blade. The base would jump around from the torque as the blade spun (it's a trick to do that 'cause this base is heavy). I'd have to stop and pull the bottom wedge out of the blade because it was half fry and half "chunk".It's still easier (and safer) than my mandolin, so I'm keeping it, but I only wish it was engineered differently so this wouldn't jam as much.

Trabaja excelente desde papa grande hasta papa cambray o papa galeana ( cómo les decimos a las papas pequeñitas en México) y sin desperdicios !