Mal Posted September 21, 2019 Report Share Posted September 21, 2019 I have one. One thing to always remember is that air fryers are convection ovens. Treat them as ovens*. They're great for things already coated with oil or has their own source of oil with the exception of breaded stuff (certain parts of the breading gets cooked faster). I frequently use mines for roasted veggies and chicken wings. They're awesome for Chinese BBQ pork (char siew). I should try them with dumplings. While I haven't tried it, I bet you can get great bacon out of it. I really do think they're a great addition to a kitchen. Beats using the big oven. * I use mines in conjunction with a toaster oven. The toaster oven is well, a regular oven, so I can cook something most of the way while the air fryer cooks the same thing all the way. I then transfer to air fryer for final touches. The toaster oven can then be used as a warmer (or the microwave can, which I use when I cook entrees on the stove). I can pretty much avoid using the big oven which is a pain in the ass since I would have to take out all the things inside it... 1 Quote Link to comment Share on other sites More sharing options...
MetalCaveman Posted September 21, 2019 Report Share Posted September 21, 2019 That's cool, sounds like it'd be worth it if it helps avoid using the big oven. Quote Link to comment Share on other sites More sharing options...
Mal Posted September 27, 2019 Report Share Posted September 27, 2019 Yeeeeeaaaaaah! Fuck you, Guesswork. One side is a nice tender medium while the other side is a medium rare. Now I can dial in my Weber grill, smoking technique and rubs recipes. 3 1 Quote Link to comment Share on other sites More sharing options...
TheMightyEthan Posted September 30, 2019 Report Share Posted September 30, 2019 I want to eat all of that... Quote Link to comment Share on other sites More sharing options...
MetalCaveman Posted October 12, 2019 Report Share Posted October 12, 2019 Sangria Señorial (sangria flavoured soda), with melon and vanilla ice-cream. Take the melon put it in the fridge for a couple of hours, slice it into small chunks, put them in a glass of your choice and muddle them a bit, then carefully pour the sangria in, top with a scoop of ice-cream. One melon should be enough for several servings. It tastes way better than it has any right to. I was originally trying to make this: But I ran into a couple of issues: No store around here sells cream soda Even the smallest melon I could find is way too much for one person/serving Didn't want to wait for the melon to freeze So I improvised a bit, happy with the result though. \m/ \m/ 1 Quote Link to comment Share on other sites More sharing options...
TheMightyEthan Posted October 14, 2019 Report Share Posted October 14, 2019 Improvised recipes can be dangerous, but they also often turn out to be the best recipes. Quote Link to comment Share on other sites More sharing options...
Mal Posted October 23, 2019 Report Share Posted October 23, 2019 So I made the chile relleno I mentioned in the Youtube thread. I'll be making it again some other time (it's actually easy to do but it has some quirks) and I for sure going to continue using the sauce in other applications. Also my favorite part: I should really get an actual cast iron griddle or baking steel, that's thing is cast aluminum with a non-stick coating. The coating might die if I do this too much... of course I also got the option of just using an open flame... Quote Link to comment Share on other sites More sharing options...
Mister Jack Posted November 23, 2019 Report Share Posted November 23, 2019 (edited) God damn it, I got some avocados in the mail recently as a gift and I am trying so hard to figure out when they're ripe so I can make guacamole but so far every single one I've tried has just not worked out. I tried cutting one open a few minutes ago because it was dark brown on the outside but the inside was hard as a fucking rock. My spoon couldn't even penetrate it to scoop it out and I ended up just throwing the whole thing away in disgust. They say you're supposed to squeeze it but I have never squeezed an actual ripe avocado so I have no frame of reference. I've wasted four of these damn things so far and it's so frustrating. Edited November 23, 2019 by Mister Jack Quote Link to comment Share on other sites More sharing options...
Mal Posted November 24, 2019 Report Share Posted November 24, 2019 I should next-day air you some ripe ones in a modern case of sending oranges/citrus to people for Christmas. Anyhow, ripe avocado is soft when lightly squeezed. Squeeze it in a similar way you judge a ripeness of say a peach or other stone fruit. About the firmness of say a ripe banana. I think another good way is to knock it around in a clawed hand. Anyway you do it, it should not be hard like say an apple or hard peach. For guacamole, I say it shouldn't even be firm. I think another way to describe it is to imagine butter. Out from the fridge it is rock hard but once room temp, it cuts and somewhat/is spreads easily. That's more or less what you want out of a ripe avocado. The avocado skin also should not be brown since it can indicate a bruise. As for an overripe avocado... it should be really obvious. Really soft with browning skin and separation of the flesh from the skin. Now what is not obvious is an a matured avocado and one that is just past it's prime. I hope all my comparisons helps you form a frame of reference in your mind. It takes time to figure it out. For me, I can glance at some to get a general idea then a touch test to narrow it down. One thing you can probably do is get a paper bag and toss them in with a banana to speed things up. 2 Quote Link to comment Share on other sites More sharing options...
MetalCaveman Posted December 31, 2019 Report Share Posted December 31, 2019 Preparing dinner for NYE: Porchetta recipe from Binging With Babish, minus the chilli flakes as I'll be making an habanero sauce to go with it. I'll also make some turkey al pastor, and compliment it with mashed potatoes and a salad of some kind, haven't decided on that one yet. 3 Quote Link to comment Share on other sites More sharing options...
Mal Posted May 11, 2020 Report Share Posted May 11, 2020 Honestly, this is probably one of my better saves. I didn't take a picture of the dry dough but it was like a damp clump of crumbs. I cut it up then toss back into the stand mixer with 1/4 cup of water to hydrate but it was too much. The dough wouldn't come back together so I added bit of AP flour in small quantities till it came together and looked about right. Tossed it back into the fridge to rise then proceed as normal. I probably should have proofed them for two hours instead of one though. I think my sour dough experience helped me to save this. Making sour dough bread allows you to play around so much. Mixing different flours in different ratios while changing up the hydration. The only things that remain constant were how much flour(s), how much starter and how much salt for the amount of bread you wanted. 1 1 Quote Link to comment Share on other sites More sharing options...
TheMightyEthan Posted May 12, 2020 Report Share Posted May 12, 2020 That sounds like me making pancakes. Follow the recipe, it comes out too liquid, so I add more flour, then it's too dry, add more milk, repeat... Quote Link to comment Share on other sites More sharing options...
Mal Posted December 19, 2020 Report Share Posted December 19, 2020 (edited) I would put this in the Youtube channel thread but they cook basically how and what I cook when I do Chinese. The above is basically how I do blanched veggies. While I have different methods and preferences, what they do during the cooking and suggest during their discussion portion of the videos are great advices. But yeah... growing up I never got the distain most American children have for veggies until I really looked. I never went through that phase since the veggies I ate were tasty. I have preferences, mind but nothing was ever bad unless they were cooked wrong (which is basically the issue with how most Americans approach veggies for the longest time). Another great channel to follow and video to watch: Chinese Cooking Demystified is a bit more straightforward. Cooking with Lau is more homely and got great discussion sessions. Edit: For the last video when they do morning glory (I know them as water spinach or ong choy), you don't have to blanch. Stir fry with more oil. Shrimp paste or fermented tofu can come in the end. Hell, even the sauce for the other veggies might not be needed. It's all comes down to preference though. Edited December 19, 2020 by Mal 1 Quote Link to comment Share on other sites More sharing options...
Mal Posted January 4, 2021 Report Share Posted January 4, 2021 Now this is to go with the above. Add in some rice and you got a meal. My neighborhood got it's own Chinese BBQ place similar to the one shown above. The place got an entire assembly line of ducks, chicken and pigs drying and curing for a day or so that the head chef got to attend to plus the counter work (chopping) that he also do. You actually could copy this at home, just got to adapt your technique. Quote Link to comment Share on other sites More sharing options...
Mal Posted February 24, 2021 Report Share Posted February 24, 2021 On 11/23/2019 at 2:18 PM, Mister Jack said: God damn it, I got some avocados in the mail recently as a gift and I am trying so hard to figure out when they're ripe so I can make guacamole but so far every single one I've tried has just not worked out. I tried cutting one open a few minutes ago because it was dark brown on the outside but the inside was hard as a fucking rock. My spoon couldn't even penetrate it to scoop it out and I ended up just throwing the whole thing away in disgust. They say you're supposed to squeeze it but I have never squeezed an actual ripe avocado so I have no frame of reference. I've wasted four of these damn things so far and it's so frustrating. The avocados (all Hass or similar variety) he shows are absolute perfection. It's actually kind of hard to get unbruised ones at the market... Unless you get a rock hard one to let it ripe. Even then you might get one that's bruised on the outside and rock hard on the inside. Anyhow, he shows you the color difference between fresh and ripe avocado. How it feels is what he (and like I) said. On a personal note, I'm really into the fuerte variety of avocado. Super flavourful but far pickier on ripening since you either can peel the skin off or you'll be scraping it off. The skin is far thinner than a Hass, which can be scooped. So if it's even a slightly overripe, the skin on a fuerte is very fragile. Quote Link to comment Share on other sites More sharing options...
Mister Jack Posted February 24, 2021 Report Share Posted February 24, 2021 Yeah I'm pretty sure the problem with my avocados was that they were refrigerated, which you're never supposed to do apparently. It wasn't even my idea to refrigerate them in the first place but oh well, there goes a whole box. Quote Link to comment Share on other sites More sharing options...
Thursday Next Posted February 25, 2021 Report Share Posted February 25, 2021 Refrigerated avos should be fine, just make sure you take them out waaaay in advance of eating them otherwise they will just taste of cold. (Same goes for tomatoes, they need to come up to room temperature to have any flavour at all). Quote Link to comment Share on other sites More sharing options...
MetalCaveman Posted June 23, 2022 Report Share Posted June 23, 2022 Got recommended a new place for pastes, it's a bit far, but the stores I usually buy from have been fumbling some things here and there recently, these ones were pretty good. Def worth the trip. \m/ \m/ Quote Link to comment Share on other sites More sharing options...
TheMightyEthan Posted June 23, 2022 Report Share Posted June 23, 2022 That looks so amazing... Quote Link to comment Share on other sites More sharing options...
Mal Posted June 25, 2022 Report Share Posted June 25, 2022 So guys, I've been holed up in Vegas for work. The food scene is bomb here, even far outside the Strip. 1 Quote Link to comment Share on other sites More sharing options...
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