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- Jul 3, 2019
What Have You Cooked Recently?
- Thread starter FatFuckingClown
- Start date
- Joined
- Oct 26, 2019
- Joined
- Jan 15, 2017
Meal prepped eight bean burritos to freeze for work lunches. I made the refried beans from scratch.
DankSmoker
kiwifarms.net
- Joined
- Jun 30, 2021
You're truly a madman cooking raw chicken in the air fryer, but maybe yours is easier to clean than mine.
- Joined
- Mar 30, 2023
I got an air fryer that has a rotisserie that I can cook whole (small) chickens with. It's possible on some air fryers.
Right now I'm making donuts with cinanmon sugar coating in the air fryer.
- Joined
- Dec 28, 2014
There's almost nothing to it. Without adding grease to the mix, the only fat that ends up on the bottom is from the chicken itself. Just a damp cloth removes it. And the whatever-its-called can be removed and put in a dishwasher if necessary.
That's kind of a monster. I just have this:
I've made donuts in it though, with biscuit dough. It's ridiculous how versatile these things are.
"It's just a convection oven, bro." Yeah but it does shit that convection ovens suck at well.
Last edited:
DankSmoker
kiwifarms.net
- Joined
- Jun 30, 2021
I'm guessing I just need a newer one, mine is some older model that was really cheap because I was skeptical.
- Joined
- Dec 28, 2014
Finally got Sichuan chicken (using an air fryer) good enough I can post a recipe, adapted from the one the appliance manufacturer recommended (which is crap other than the ingredients).
First, remove the plate inside the cooking thingie. You don't need it. This all gets cooked inside the cook thing.
Ingredients
2 boneless chicken thighs (trim fat if you like but I got better results leaving it alone)
3 dried chilis (whatever you want although Sichuan is the most authentic and Thai is slightly better)
2 garlic cloves, grate that shit (or not you can just chop it coarsely too considering what else is going in this it does not matter)
2 tbsp soy sauce (I personally use tamari or even Bragg's Liquid Aminos)
2 tbsp cornstarch (or 1 tbsp or so of Wondra or some other fast-dissolving flour)
Over a tablespoon of honey. Just put as much honey in as you want.
Splash in as much oil as you like. I prefer peanut oil.
1 tbsp fresh grated ginger (personally I go nuts on this and actually do 2 or 3)
1 tbsp chili garlic sauce (any kind you like)
*another chili* (the normal recipe calls for a fresh Thai chili, sliced. My personal substitute is half a crushed, powdered Trinidad Scorpion pepper or the superhot of your choice but if you want to keep it mellow completely omit this because the dish is quite spicy even without adding lunacy to it)
1 tsp sesame oil
1 tsp rice wine vinegar (or more I usually add more)
2 tsp crushed Sichuan peppercorns (the essential ingredient here and do not skimp on it and I roast them a bit before grinding them in a coffee grinder)
Kosher salt to taste
1/2 tsp freshly ground black pepper
A bit of 5 spice powder if you have it (just a bit of ground star anise is fine and if you go that way just add that to the batch of Sichuan peppercorns you're already grinding)
Half a diced green bell pepper, or like I do, a few chopped up multi-colored sweet peppers
Half an onion, chopped finely
Scallions, sliced for garnish
Remove that goofy tray from the cook thing. It needs to go.
Mix everything other than the peppers, onions, and scallions with everything else. Chop up the chicken obviously. It's up to you whether you trim the fat. It won't ruin it if you don't, because the cooking process renders it to some extent. I do trim it something like half the time.
Let that marinate for a while. How long is up to you, my personal preference is an hour or so, but unless you're leaving it there for days, it isn't going to rot.
Okay, now preheat the air fryer to 400 (if in a normal stove adjust obviously).
Once it's up to heat, throw everything in there other than the chopped peppers. Set the air fryer to notify you halfway through the 15 minute cycle.
Once it does, throw in the peppers. Then crank it up to 450 and do the last 7-8 minutes. Also toss everything at some point in the middle of the second half of the cooking. This is going to char things a bit and you want that even.
Serve over rice and dig in like a fucking savage (and you did remember to make rice right?). And maybe garnish with those scallions if you didn't completely forget them in your animalistic feeding orgy.
First, remove the plate inside the cooking thingie. You don't need it. This all gets cooked inside the cook thing.
Ingredients
2 boneless chicken thighs (trim fat if you like but I got better results leaving it alone)
3 dried chilis (whatever you want although Sichuan is the most authentic and Thai is slightly better)
2 garlic cloves, grate that shit (or not you can just chop it coarsely too considering what else is going in this it does not matter)
2 tbsp soy sauce (I personally use tamari or even Bragg's Liquid Aminos)
2 tbsp cornstarch (or 1 tbsp or so of Wondra or some other fast-dissolving flour)
Over a tablespoon of honey. Just put as much honey in as you want.
Splash in as much oil as you like. I prefer peanut oil.
1 tbsp fresh grated ginger (personally I go nuts on this and actually do 2 or 3)
1 tbsp chili garlic sauce (any kind you like)
*another chili* (the normal recipe calls for a fresh Thai chili, sliced. My personal substitute is half a crushed, powdered Trinidad Scorpion pepper or the superhot of your choice but if you want to keep it mellow completely omit this because the dish is quite spicy even without adding lunacy to it)
1 tsp sesame oil
1 tsp rice wine vinegar (or more I usually add more)
2 tsp crushed Sichuan peppercorns (the essential ingredient here and do not skimp on it and I roast them a bit before grinding them in a coffee grinder)
Kosher salt to taste
1/2 tsp freshly ground black pepper
A bit of 5 spice powder if you have it (just a bit of ground star anise is fine and if you go that way just add that to the batch of Sichuan peppercorns you're already grinding)
Half a diced green bell pepper, or like I do, a few chopped up multi-colored sweet peppers
Half an onion, chopped finely
Scallions, sliced for garnish
Remove that goofy tray from the cook thing. It needs to go.
Mix everything other than the peppers, onions, and scallions with everything else. Chop up the chicken obviously. It's up to you whether you trim the fat. It won't ruin it if you don't, because the cooking process renders it to some extent. I do trim it something like half the time.
Let that marinate for a while. How long is up to you, my personal preference is an hour or so, but unless you're leaving it there for days, it isn't going to rot.
Okay, now preheat the air fryer to 400 (if in a normal stove adjust obviously).
Once it's up to heat, throw everything in there other than the chopped peppers. Set the air fryer to notify you halfway through the 15 minute cycle.
Once it does, throw in the peppers. Then crank it up to 450 and do the last 7-8 minutes. Also toss everything at some point in the middle of the second half of the cooking. This is going to char things a bit and you want that even.
Serve over rice and dig in like a fucking savage (and you did remember to make rice right?). And maybe garnish with those scallions if you didn't completely forget them in your animalistic feeding orgy.
- Joined
- Mar 10, 2019
Just give me your address and I'll be right over.
- Joined
- Mar 30, 2023
a combo toaster oven air fryer is pretty good as they have a higher capacity and can be used like a traditional appliance as needed. Ive seriously considered getting one to go with my multifunction so i can cook entire meals at once. the rotisserie is good but a large capacity helps as you don't really want to crowd an air fryer so much that airflow is bad
Hamilton Beach 31193C SureCrisp Digital Air Fry Oven | Walmart Canada
Buy Hamilton Beach 31193C SureCrisp Digital Air Fry Oven from Walmart Canada. Shop for more Air fryer ovens available online at Walmart.ca
www.walmart.ca
DankSmoker
kiwifarms.net
- Joined
- Jun 30, 2021
My microwave actually has settings for convection and air fry but I dont think it does either of those as well as the basket type I like. I'm pretty certain it's just whatever likely carcinogenic coating that is giving me trouble with cleaning.a combo toaster oven air fryer is pretty good as they have a higher capacity and can be used like a traditional appliance as needed. Ive seriously considered getting one to go with my multifunction so i can cook entire meals at once. the rotisserie is good but a large capacity helps as you don't really want to crowd an air fryer so much that airflow is bad
Hamilton Beach 31193C SureCrisp Digital Air Fry Oven | Walmart Canada
Buy Hamilton Beach 31193C SureCrisp Digital Air Fry Oven from Walmart Canada. Shop for more Air fryer ovens available online at Walmart.cawww.walmart.ca
HERE YOU GO
kiwifarms.net
- Joined
- Oct 31, 2020
apple empanadas made with empanada dough, not pie crust.
for some reason people coat them in cinnamon sugar at the end when i don't remember that at taco bell.
i tried the cinnamon sugar and didn't like it, i thought empanadas just had bubbly crunchy shell with no sugar garnish.
it was okay, but not taco bell. needs work. filling needed more sugar and it shouldn't have been rolled in cinnamon sugar.
the dough should have had salt and sugar in it or it doesn't taste like a pastry.
ill try again later.
- Joined
- Dec 28, 2014
In the '70s when I was a kid, we had one of those microwave/convection/would currently be called air fryer things that looked like it came from the future. It did everything. I thought it was a magic box of some kind. It made amazing fried chicken while I was at home for lunch from school while watching Batman.
I love apple empanadas.
- Joined
- Sep 10, 2013
Choccy chip cookies with a sea salt sprinkle! These are crispier than I usually make cookies but I don't mind, they turned out great considering I used a recipe in Scottish Gaelic and was trying to look at the English translation as little as possible.
Link to both Gaelic and English recipe https://www.bbc.co.uk/programmes/ar...iosgaidean-le-im-air-a-ruadhadh-agus-teoclaid
Link to both Gaelic and English recipe https://www.bbc.co.uk/programmes/ar...iosgaidean-le-im-air-a-ruadhadh-agus-teoclaid
- Joined
- Jul 12, 2014
A pizza in an oven I thought was fixed, but the pizza was still soggy on certain spots on the bottom.
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- Mar 30, 2023
- Joined
- Feb 16, 2021
Skin on chicken leg and thigh quarters roasted with parsnips. It was amazing.
- Joined
- Jul 12, 2014
- Joined
- Mar 30, 2023
Yeah usually the box should give slightly different times for pan and straight on the rack. And if you're using a heavy stone or cast iron pan you need to preheat it