What Have You Cooked Recently?

AnOminous said:
I'm making a batch of jerky every day (with the meat I have). This time I lowered the temperature to 180 and kept the time (120 minutes) the same, as well as adding a reaper/ghost/habanero sauce to it. It's hot. Not Blair's hot but pretty hot. It also has a bit more chew to it which is what I wanted (the first batch is good but a little crunchier than I prefer).
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Are you making it in a dedicated "jerky maker", or just the dehydrate function of an air fryer?
 
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56 others said:
Are you making it in a dedicated "jerky maker", or just the dehydrate function of an air fryer?
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Not even using that function, just lowering the temperature and increasing the time. My usual is to use toothpicks to hang the strips from the racks in a normal oven. And it's apparently possible to use a system of racks to do it on the stovetop. I just can't really justify buying a unitasker to do something I can do on literally everything in the kitchen.
 
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AnOminous said:
Not even using that function, just lowering the temperature and increasing the time. My usual is to use toothpicks to hang the strips from the racks in a normal oven. And it's apparently possible to use a system of racks to do it on the stovetop. I just can't really justify buying a unitasker to do something I can do on literally everything in the kitchen.
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gonna be real I only bought an air fryer to make manchild meals like custom tendies and french fries
 
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T-bone steak Angus prime
Total weight 1.75 lb
Served it with the baked potato salad and bread
 
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gonna be real I only bought an air fryer to make manchild meals like custom tendies and french fries
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That's why I bought it too but when my oven went tits-up and I had to wait a couple months for some bullshit warranty thing, it stepped up bigtime and I was surprised at how many things it can actually do. The most surprising was cheesecake. I got better results than from an oven without having to use fancy-ass bullshit like a bain-marie.

Ironically, the one thing it sucks at is french fries (other than heating up frozen ones).

There is nothing better for tendies, though, either frozen bagged NEET tendies or fancy lad homemade tendies. It's also really nice for something like just cooking a leg quarter rubbed in spices.

My favorite is soft "boiled" eggs. Once you have a setting that makes them exactly like you want, you can make them exactly the same every time. That's a lot better than the stovetop gamble where it seems like even after practice, half the time they end up exactly like you want, and the other half they come out retarded, sometimes even in the same batch.
 
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Made a new car in BTC rally this week. Mrs basso came home to a nice steak the size of a card table.

Quick sear salt and pepper no nonsense since it was a nice NY strip. Baked potato since she loves em (I mean who doesn't) and some asparagus.

Best part weathers been amazing so grilled out back while listening to some coletrain. Gentlemen/10.
 
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56 others said:
gonna be real I only bought an air fryer to make manchild meals like custom tendies and french fries
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much better to get premade popcorn chicken and fries, air frying them, then tossing them in some seasoning for the last few minute.

Also air fryers are good if you wanna make jerky. But you wanna do shit like banana chips or just chips just get an actual convection oven, cuz you can only do it one layer at a time, fuck that.

Also can never go wrong air frying cakes/muffins, roasted veggies if you're a lazy fuck, apparently pizza might work idk yet.

Speaking of, air fried some blueberry muffins with some sreusel on it.
 
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Man, I'm a fucking retard. I stuck some frozen chicken wings in the oven, and when I came out to get them there was a bunch of smoke. Turns out I accidentally used the wax paper instead of the parchment paper. Thank god it just browned a bit, instead of catching fire.
 
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derpherp2 said:
much better to get premade popcorn chicken and fries, air frying them, then tossing them in some seasoning for the last few minute.

Also air fryers are good if you wanna make jerky. But you wanna do shit like banana chips or just chips just get an actual convection oven, cuz you can only do it one layer at a time, fuck that.
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If I do chips or fries it's going to be in the deep fryer. However air fryers do a fantastic job on wings, leg quarters, even certain kinds of generally low quality steak that you don't mind being well done (or that is so thin it cannot even really be done medium-rare). Obviously you can't do battered anything. I also generally prefer not even using breading but instead a dry rub.

I found it somewhat amusing that it actually sucks at the thing I bought it to do (fries from actual potatoes) but that it redeemed itself with all the other completely unexpected things it can do.
 
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Air Fryers can sort of do potatoes decent, if you cut them like coins and cook them at 400 for like 20 minutes or so. It makes them okay as a roasted item, but yes it is inferior to oven fries. The only reason mine works out is it's a larger convection oven sort of thing, which I think helps with the process.
 
Adamska said:
Air Fryers can sort of do potatoes decent, if you cut them like coins and cook them at 400 for like 20 minutes or so. It makes them okay as a roasted item, but yes it is inferior to oven fries. The only reason mine works out is it's a larger convection oven sort of thing, which I think helps with the process.
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It does "jacket potatoes" really well, the name for the English method where you cook them until the skin is crispy and papery and the insides are fluffy and delicious.

Come to think of it, I think I'll make one of those right now, loaded.
derpherp2 said:
Also can never go wrong air frying cakes/muffins, roasted veggies if you're a lazy fuck, apparently pizza might work idk yet.
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I have some of those silicone cupcake cups. It does those well. Thick cakes are kind of tough. One thing it does really well is brown the top of cheesecake (I use a springform pan for that).
 
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I've been making lots of Tex-Mex lately and haven't updated because it's a rotation of like, chicken, steak, or portobello and poblano fajitas, nachos, etc. Lots of great sales on skirt steak and that's where my head usually goes, and then I'm like, ''well I have to get rid of these tortilla leftovers'', so I make a vegetarian kind, and by the time the other essential components are gone, skirt steak is on sale again. Boring but everyone likes it, so it works.
I'm making choo chee curry tonight, with a pan-fried skin-on crispy salmon filet in tonight. Served with rice, and I'll put in whatever vegetables sound good at the time.
 
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I've started saving up the vinegar from pickled onions to use as a simple marinade. It has sugar, some minimal spicing, and a mellow sort of umami from the onions. First experiment was some lamb steaks, which I left soaking for around 8 hours in the vinegar, with a some rosemary, salt, and pepper. Baked them on top of a huge pile of sliced mushrooms and served them up with some stir-fried veg (paprika, broccoli, baby sweet corn and I think green beans) and mashed potato. Best lamb I've eaten for months. I improvised a gravy from all the left over juice in the baking dish, which worked out really well. I'm going to try this with a small pork roast next, since I snagged a few on sale the other month, and see what happens.
 
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Made Nashville style hot chicken tenders following this recipe, except I brined them in dill pickle juice for and hour and a half and cut the cayenne pepper down to 1 tablespoon. Very good!
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I dont think the brine really made the tendies that much more tender, and I really dont care for pickles, so I probably wont do it again. Def cut down the cayenne pepper, first time I made these I almost died.
Gonna make them again tomorrow but using chex cereal I run through the blender.
 
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