I learned how to do that during the Pandemic. Just did it for my Dad tonight. Its a great skill to pick up. Works for small pork roasts/chops as well.
A digital meat thermometer makes the process easy. You set the desired doneness and chill out while its in the oven.
Havenāt used these, but Iām seriouly considering one.
As for steaks, I prefer the reverse sear, oven first, then sear, but you do need a good thermometer.
The other one that works way better than I thought is the cold nonstick pan method, tried it when I was in australia, it worked very well You Should Be Starting Your Steak in a Cold Pan ā Here's Why | The Kitchn
Ok, Iāve mentioned my Instant Dutch Oven/slow cooker a couple of times, so I thought Iād show a picture. Iām making black eyed peas for New Yearās Day dinner.
made hoppinā john (black-eyed pea soup) for traditional new yearās day āgood luckā dish. was left totally disappointed to find i had no ingredients for cornbread. i did have what i needed for falafel, however.
so i made air fryer falafel to go with the hoppinā john. it works! yummy!
Fusion cuisine!
I tried making falafels in the air fryer; wasnāt happy with the results. Recommendations for temperature & timing?
i made the mix a little bit stiff, let it stand about 20 minutes before forming the balls. brush basket and each falafel with a little olive oil. air fryer at 350 for 15 minutes, turning halfway. they came out great, IMO. crisp outside, soft inside and not dry.
Now using the same Dutch oven to fry pork schnitzel
ETA OMG, the pork schnitzel was so good. I discovered at the last minute I had no bread crumbs, but I found a bag of croutons, so I put those in the food processor with salt, pepper, and Italian seasoning and blended it til it was super fine. Deep frying is a pain, but it was so good.
aināt it the truth!
as much as i do loooove fried fish-n-chips and with abundant fresh grouper (my fave), snapper and mahi, i just hate boiling a pot of oil to plunge those battered nuggets of pescatorial goodness into with all that spattering and splattering my kitchen. hence, i have tried to perfect my air fryer game to bring the fish fry home.
while it will never come close to a London chip shop for crispy battered goodness, or even a southern cornmeal-based catfish (yuck. hate catfish) breading. so i am still working on mastering it.
the air fryer does make a respectable potato, but my very fluffy, very crispy vodka-beer batter for frying (in oil) grouper nuggets just does not work in the air fryer. in fact it is a horrible mess. oh well, thereās always the marina and a big basket of mahi fish and chips. let them deal with the mess.
This was our breakfast this morning compliments of my wife.
Nothing fancy just some Pillsbury cinnamon rolls, good stuff.
Can anyone recommend some good root beer syrups for soda making?
Weāve tried Portland Syrups, which although of high quality, wasnāt to our taste at all. The Torani weāve got now is a solid āmehā and probably wonāt be a repurchase.
Sprecher is my favorite root beer, and they sell big jugs of extract. I just got a Sodastream last week and tried it out yesterday for the first time, though, so I havenāt tested any root beer extracts yet.
ETA: The Sodastream was a Christmas present, and I donāt really want to continue supporting them as a company making their money on illegally occupied land. Does anyone have any advice on alternate sourcing for quick-release (pink) CO2 canisters?
I think you can get adapters to use restaurant co2
When my spouse makes steak, which is rarely because I canāt eat red meat, he uses this method but with a meat thermometer to get it just the way he prefers.
Exactly! Or in his case, starts the sides. By the time the steak is done cooking and rested, he has the whole meal ready.
One nice thing about sous vide is that the schedule can be loose. It will never hit a temp higher than the water bath. So if mom isnāt quite ready for dinner at the time I planned, it will hold. Same reason I use a rice cooker.
I should probably invest in a good meat thermometer. Suggestions?
Iāve done a rosemary chuck roast that comes out incredibly tender. Even though Iāve done it a bunch, it still blows my mind that you cook it 30+ hours and it comes out medium rare. Conceptually I know why, but itās still strange compared to everything else.
Iāve been pretty happy with my Meater. If you cook entirely indoors the short-range one works fine, but if you grill I suggest the longer range one just to push enough signal to get through the metal grill.
