What Have You Cooked Recently?

[AnOminous]

I would try replicating chik-fil-a, what is the name of this machine?

The trick is pickle juice in the milk brine. The sauce copycat recipes are pretty good too, although every store now has a ripoff of it. Most of them are really easy to make.

Same if you aren't doing the sandwich but just fried chicken, although you should bread and not batter because batter doesn't work in an air fryer.

Also just made a New York Strip dipped in a sauce made from oil, worcestershire, salt, Spanish paprika, chili powder, and crushed garlic, brushed all over. Got a perfect medium rare for a change.

 

[anustart76]

I would try replicating chik-fil-a, what is the name of this machine?

It's the Instant Pot Duo Crisp
Chick-Fil-A sounds like a good idea

 

[thejackal2]

I've been making a boatload of steak in the air frier. Mostly top sirloin but some expensive ass waygu NYS mixed in from some organic farm in New Zealand as well. Trying to be a bit healthier with it so mostly doing steak salad with thin sliced pieces, mixed greens and a little chunky blue cheese. No croutons but once and awhile I'll throw in some cashews or walnuts for a bit of texture.

Salt the steak liberally 45 minutes to an hour prior to cooking, Preheat air frier to 400f, then 10 minutes per 1" of steak for perfect medium rare. Let steak sweat on cutting board for 10-15 minutes after removing otherwise the middle will be too rare, at least for my liking. Add a shitload of mixed ground pepper and if I'm having it with a potato or something some horse radish.

It's not quite as good as the grill, but it's 85% or so of the way there and it's much easier and convenient.

 

[AnOminous]

It's not quite as good as the grill, but it's 85% or so of the way there and it's much easier and convenient.

I think it is as good as stovetop or searing and baking (in whatever order). You can also sear it on the stovetop at the end but I think it gets a fine crust just from the fryer.

 

[thejackal2]

I think it is as good as stovetop or searing and baking (in whatever order). You can also sear it on the stovetop at the end but I think it gets a fine crust just from the fryer.

Yea, agree. It's just easier as there's no cleanup other than clearing the grease tray once a week and you can't fuck up the heat as it's programmed and there's only one step. As noted, not as good as the grill, but a worthy alt.

 

[Kosher Salt]

Salt the steak liberally 45 minutes to an hour prior to cooking, Preheat air frier to 400f, then 10 minutes per 1" of steak for perfect medium rare. Let steak sweat on cutting board for 10-15 minutes after removing otherwise the middle will be too rare, at least for my liking. Add a shitload of mixed ground pepper and if I'm having it with a potato or something some horse radish.

It's not quite as good as the grill, but it's 85% or so of the way there and it's much easier and convenient.

I think it is as good as stovetop or searing and baking (in whatever order). You can also sear it on the stovetop at the end but I think it gets a fine crust just from the fryer.

Haven't tried that yet, but I really should.

 

[The Last Stand]

Meatball sub. French toast with Artisian bread.

 

[Helvítis Túristi]

Made homemade green curry using ingredients from my garden and stuff I already had. Turned out okay, but I think I might need to look into getting fresh galangal. That would definitely make it more fresh tasting and my dried stuff is probably getting old.

 

[SenorCurditos]

Pork Kielbasa w/ Sauerkraut & Potato Salad. Got a whole pork butt and ground through a large hole dye 2.5lbs with garlic, coriander, ground mustard, white pepper, dextrose, malted milk powder, and salt. Cased it with my grinder that semi-emulsified the pork. Hot smoked it with cherry wood on a gas grill. Fermented the sauerkraut for 12 days with garlic and crushed red pepper. Pretty standard potato salad with mustard, sour cream, dill, black pepper, apple cider vinegar, and salt. Then shot a lot of blanks and a couple of mortars with the family on the 4th.

 

[AnOminous]

Made homemade green curry using ingredients from my garden and stuff I already had. Turned out okay, but I think I might need to look into getting fresh galangal. That would definitely make it more fresh tasting and my dried stuff is probably getting old.

I ought to try that again using legit ingredients. Mine was okay but after actually getting real Sichuan peppercorns and using them instead of a substitute, having the real ingredients often really matters, especially when they're central to the dish like those peppercorns or galangal.

 

[Nig🞗A🞗Roni]

Made pork fajitas with curtido, ran out of cotija and had to shake the bag to get that much lol

 

[DankSmoker]

I've been making a boatload of steak in the air frier. Mostly top sirloin but some expensive ass waygu NYS mixed in from some organic farm in New Zealand as well. Trying to be a bit healthier with it so mostly doing steak salad with thin sliced pieces, mixed greens and a little chunky blue cheese. No croutons but once and awhile I'll throw in some cashews or walnuts for a bit of texture.

Salt the steak liberally 45 minutes to an hour prior to cooking, Preheat air frier to 400f, then 10 minutes per 1" of steak for perfect medium rare. Let steak sweat on cutting board for 10-15 minutes after removing otherwise the middle will be too rare, at least for my liking. Add a shitload of mixed ground pepper and if I'm having it with a potato or something some horse radish.

It's not quite as good as the grill, but it's 85% or so of the way there and it's much easier and convenient.

Of course grilling is better but I feel like trying to cook a steak in an airfryer would drive me insane because I wouldn't have my eyeballs and nose over it like a cast iron pan.

 

[Archeops]

I made some burgers for the 4th of July. I seasoned a chuck/brisket/short rib mix with some whiskey maple rub and threw 'em onto my recently-fixed grill (it needed some new grill plates since the ones that originally came with said grill were ceramic-coated and said coating had worn away in some areas), I proceeded to top 'em with some cheese and bacon, placed it onto a nice brioche bun, topped 'em with crispy onions after taking the burgers off of the grill off. and finished it with homemade Dr. Pepper-whiskey BBQ sauce. Oh, and I cooked a Beyond Burger for a family member that's vegetarian. I just applied the same maple-whiskey rub to it, avoided any sort of cross-contamination with the meat, slapped some cheese onto it, gave it the same brioche bun treatment, and finished it with a light dab of the same Dr. Pepper-whiskey BBQ sauce. They said it was pretty good.

I also made a homemade pizza yesterday and I finally managed to make a good homemade pizza dough, it turns out the stickiness that always irked me was easily fixable by adding in a small amount (about a tablespoon) of flour. I just used a canned pizza sauce, whole milk mozzarella, cheddar, marinated fresh mozzarella, a cheese coated in Italian herbs, and pepperoni.

Tonight's meal will be a oven-roased brisket with a homemade bacon mac-and-cheese, I originally wanted to do the brisket on the 4th but I got cold feet since I haven't barbecued steak recently and I remember burning it the last few times.

 

[The Last Stand]

Chicken alferdo with penne pasta and chopped rotisserie chicken. I seasoned the water with sea salt. I used two cans of Bertolli homestyle Alfredo and added oregano, parsley, garlic powder and a splash of half and half. Alferdo sauce bubbles quickly, so simmer it on low-medium while stirring.

I had a couple friends try it; they loved it.

 

[Triple Flutz]

Some of our friends are expecting a baby in the next few months and I think I'm going to make them a frozen meal and a fresh meal whenever they invite us to see the baby- that's what's common in our social circle anyway and they did it for us last time. Just looking for ideas- skill isn't an issue on my end, they eat everything, and have no allergies. Right now, I'm thinking a huge pan of japchae for the fresh meal and pierogi for the frozen one, but I don't want to impose cooking onto them either so I wonder if pierogi might be a bit too labor intensive for new parents? idk.

Anyway, this week, I made-
A greek salad with a piece of rainbow trout (pan-fried with butter and lemon) on the side.
Saag paneer.
Cobb salad.
Japanese curry with katsu.
Today we said fuck it and went to a szechuan restaurant with friends and ordered family-style- smoked duck, kung pao chicken, couple's lung slice, and pork meatballs with braised bok choy for the kids.

 

[AnOminous]

Today we said fuck it and went to a szechuan restaurant with friends and ordered family-style- smoked duck, kung pao chicken, couple's lung slice, and pork meatballs with braised bok choy for the kids.

Actual lungs or the usual American substitutes?

 

[Triple Flutz]

Actual lungs or the usual American substitutes?

Definitely American substitute- honeycomb tripe, beef shank, leaf celery, cilantro, crushed peanuts, and a shitload of mala chile oil. I say this, but idk if this is true- our Chinese friend said it traditionally doesn't come with lung, but the word for offal seemed unappetizing to people so they switched it to lung which seemed more palatable. He says the origin of the dish's name is through the people who first famously served it, some mom and pop style eatery where the couple were married and they gave you a ''slice of offal'', basically.

 

[Helvítis Túristi]

I'm slowly adapting and evolving this Japanese curry recipe. Last time I used korma masala, this time I used a proper garam masala and it tastes better. I also added the onions to the marinade instead of caramelizing them separately, which I now see was a mistake. Red wine definitely brought new flavors and wasn't overpowering.

For future reference, I will try to incorporate more French style cooking into my Japanese cooking. Keep the onions separate for caramelization, don't marinate meat for easier time browning and creating a fond, and finally try adding browned mushrooms. Adjustments to the demi glace making process can be made as well. Since I don't have the S&B Japanese curry powder, I should add the herbs from that to the demi glace. I'm also curious how adding allspice to the curry would change the flavor, although I don't want to make too many changes just yet.

 

[Betonhaus]

I stopped by the grocery store to get some lunch material and they had a package of pork ribs with a misprinted price tag. So instead of paying $23 for a big thing of ribs I paid $2.30 and threw them in the slow cooker with barbecue sauce.

 

[Triple Flutz]

I stopped by the grocery store to get some lunch material and they had a package of pork ribs with a misprinted price tag. So instead of paying $23 for a big thing of ribs I paid $2.30 and threw them in the slow cooker with barbecue sauce.

Good find! A few months ago, we found pork shoulder roasts that were definitely misprinted, I think we must have paid $3 for like, 2 8-lb ones, and immediately let our friends and family living nearby so they could stock up too. I made char siu with one and carnitas with the other, it fed us for days and I got to feel like I pulled off a heist.

Anyway, today I'm making tteokbokki with only cabbage and green onion, and tomorrow, I'm making gochujang pork shoulder stir-fry with napa cabbage, king oyster mushrooms, and korean green peppers. I think I want to make samosas again later this week as well (potato, pea, and spices) because it was such a huge hit with the kids.