CoronaVirus Cooking.

[heyelander]

We're debating an air fryer vs a traditional deep fryer. One's the health choice and easier to clean, the deep fryer seems to have an edge on tasty--what says the sportsbar?

Air fryer doesn't work great for breaded stuff... like your dip in flour, egg, flour or bread crumbs type of stuff... that just drips off. It's good for French fries, or stuff you want to crisp up on it's own. I've seen people do a lot of stuff in them (pizza, steak! etc, and looks pretty good) but for your conventional deep fry things, it's not a great substitute.

[GwynnInTheHall]

Air fryer doesn't work great for breaded stuff... like your dip in flour, egg, flour or bread crumbs type of stuff... that just drips off. It's good for French fries, or stuff you want to crisp up on it's own. I've seen people do a lot of stuff in them (pizza, steak! etc, and looks pretty good) but for your conventional deep fry things, it's not a great substitute.

TY sir.

[heyelander]

TY sir.

it would probably work well for like empanadas, tamales, egg roles, dry items like that you want to crisp up. SO makes a lot of frozen things in it (fish cakes, tater tots, etc). Things like corn fritters or breaded chicken/egg plants and what not that are gooey aren't going to work as well. She's a huge fan of hers.

I subscribe to the reddit subs
r/Airfryer
r/sous-vide
r/instantpot
r/bbq

and get a ton of great ideas.

[GwynnInTheHall]

it would probably work well for like empanadas, tamales, egg roles, dry items like that you want to crisp up. SO makes a lot of frozen things in it (fish cakes, tater tots, etc). Things like corn fritters or breaded chicken/egg plants and what not that are gooey aren't going to work as well. She's a huge fan of hers.

I subscribe to the reddit subs
r/Airfryer
r/sous-vide
r/instantpot
r/bbq

and get a ton of great ideas.

Again Thanks!

[TranaGreg]

it would probably work well for like empanadas, tamales, egg roles, dry items like that you want to crisp up. SO makes a lot of frozen things in it (fish cakes, tater tots, etc). Things like corn fritters or breaded chicken/egg plants and what not that are gooey aren't going to work as well. She's a huge fan of hers.

I subscribe to the reddit subs
r/Airfryer
r/sous-vide
r/instantpot
r/bbq

and get a ton of great ideas.

r/bbq is almost too much food porn ... I'll browse it right after eating & still get hungry

[onejayhawk]

it would probably work well for like empanadas, tamales, egg roles, dry items like that you want to crisp up. SO makes a lot of frozen things in it (fish cakes, tater tots, etc). Things like corn fritters or breaded chicken/egg plants and what not that are gooey aren't going to work as well. She's a huge fan of hers.

I subscribe to the reddit subs
r/Airfryer
r/sous-vide
r/instantpot
r/bbq

and get a ton of great ideas.

works.

Air fryers are basically very hot convection ovens. They don't handle moisture well, but they are great at browning and crisping. This is why frozen snacks are the #1 use.

J

[Gregg]

We used the air fryer for PF Chang's Pot Stickers. They went from frozen to delicious in 12 minutes.

[GwynnInTheHall]

So, sauces--I've been testing out some different sauces that I started using this summer and I think I've got 3 of em down excellently--EVOO dipping oil for bread, Spicy peanut sauce for spring rolls et all and Sweet/Spicy Thai sauce for dipping as well. I made a batch of Szechuan pepper oil (Szechuan pepper flakes, the chili oil you use in cooking, to add to soups etc. It's came out OK, too much actual oil so my ratio was off there--that is what I have found as I try to make sauces, you need to tweak the ingredient amounts to get it where you want it. Also threw together some Wasabi sauce and Sciacca sauce to use with Sweet potato fries. If anyone is interested I can pass along the recipes of everything except the Chili Oil as I would like to perfect it before I send it your way. Enjoy!



PS Making my Aguachiles tomorrow, but adding scallops to the shrimp, should be tasty.

[chancellor]

Based on what you learned, what ratio would you use now for pepper flakes to oil? I'm looking to brew some spicier oil for the winter cooking coming up.

Also, I think my brother and I will be brewing some Worcestershire sauce. If so, I'll drop the recipe we agree on in here.

[GwynnInTheHall]

It's supposed to be a 2-1 Oil to flakes ratio--I went big using 3 cups of oil and 1.5 of flakes. I'd probably cut it to 2.5 or even 2 cups vs the 1.5.

[TranaGreg]

very cool. fwiw we made some basic homemade hot sauce from the serrano peppers we harvested from the garden a couple of weeks ago - very nice. Might try the fermenting step next year to extend the life.

[GwynnInTheHall]

very cool. fwiw we made some basic homemade hot sauce from the serrano peppers we harvested from the garden a couple of weeks ago - very nice. Might try the fermenting step next year to extend the life.

I am really interested in making some homemade salsas, It's just hard with Covid and all to make anything on a grand scale--like say--3-4 salsas, when you have to eat it all yourself as no one wants another households stuff right now and I am really anti waste. Not much of a hot sauce guy, here and there if I like one. I used it more when I lived in Mexico, but right now--I'm trying to derive the flavor from the dishes themselves.

After the Agua Chiles (which I will enjoy tomorrow once they marinate overnight) I'm gonna try a simple butter garlic pasta with Scallops, mushrooms and asparagus. Oh and BTW, since March and the shut down, plus with all this cooking--I've gained 25 Lbs. First time I have been over 200 (215) in my life. And that's WITH mixing in a salad.....

[TranaGreg]

I am really interested in making some homemade salsas, It's just hard with Covid and all to make anything on a grand scale--like say--3-4 salsas, when you have to eat it all yourself as no one wants another households stuff right now and I am really anti waste. Not much of a hot sauce guy, here and there if I like one. I used it more when I lived in Mexico, but right now--I'm trying to derive the flavor from the dishes themselves.

After the Agua Chiles (which I will enjoy tomorrow once they marinate overnight) I'm gonna try a simple butter garlic pasta with Scallops, mushrooms and asparagus. Oh and BTW, since March and the shut down, plus with all this cooking--I've gained 25 Lbs. First time I have been over 200 (215) in my life. And that's WITH mixing in a salad.....

speaking of salads, I picked up some awesome blue cheese yesterday from a local dairy ... then again we have ribeyes in the freezer ...

[Gregg]

speaking of salads, I picked up some awesome blue cheese yesterday from a local dairy ... then again we have ribeyes in the freezer ...

A salad with blue cheese, goes very well with a Ribeye and baked potato. So no guilt!

Every once in a while I have French with crumbled blue cheese on my salad. Makes for a good change up.

[Gregg]

I want to grow my own food but I can't find bacon seeds.