Hurl Bruce
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- Apr 21, 2005
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I do mine at 130F for 2 hours and seem to have good results with that.53.5c for 3 hrs.
I do mine at 130F for 2 hours and seem to have good results with that.53.5c for 3 hrs.
Medium rare, an aristocratSaw this elsewhere.
I'm a 2-4-A or 2-4-D depending on my mood.
On my cruise this past week, a table of people was ordering their beef tenderloin. One lady ordered hers well-done. My daughter and I just looked at each other and made the 'eww' face at each other. THEN, another lady at the table ordered hers "extra well-done". WTF is extra well-done? Why even bother? There can't be enough A-1 out there to salvage that meat at all. My daughter and I both went back to eating our red and bloody tenderloin.
Were they old people?Saw this elsewhere.
I'm a 2-4-A or 2-4-D depending on my mood.
On my cruise this past week, a table of people was ordering their beef tenderloin. One lady ordered hers well-done. My daughter and I just looked at each other and made the 'eww' face at each other. THEN, another lady at the table ordered hers "extra well-done". WTF is extra well-done? Why even bother? There can't be enough A-1 out there to salvage that meat at all. My daughter and I both went back to eating our red and bloody tenderloin.
Nope. Young-ish ladies.Were they old people?
Sad!Nope. Young-ish ladies.
That sounds like a pretty good way of replicating grilled wings with the charSo I got an air fryer for Christmas and kind of forgot about it, and just recently pulled it out again and started to experiment with a recipe I usually make on the grill...chicken wings.
I first made them on Monday and they were pretty good. I tossed the wings in olive oil, salt, pepper, onion powder, garlic powder, paprika, cumin, and chili powder, then cooked for ten minutes per side in the air fryer preheated to 400 degrees.
Once the wings were done, I put them on a cookie sheet and brushed the top side with BBQ sauce. I used Jack Daniels Sweet & Spicy store bought sauce, but any sugar-based sauce that will caramelize will do. I then tossed them in the oven under the broiler for about five minutes, checking constantly, before flipping them over, brushing them again, and putting them back into the oven for another five. You pretty much just have to eyeball them until they get to the right point. I like just a little bit of char on the wings, but they can burn easily.
Tonight, I pretty much did the same thing, only I didn't put on as much BBQ sauce and I have to say the results were way better. You want just enough sauce to coat the wings but not enough that they're soaking in sauce. They crisp up better in the oven with less sauce.
That sounds like a pretty good way of replicating grilled wings with the char
I've been using ours to make crispy, Winking Lizard sports bar style wings. Pat the wings dry, put them in a bowl, or gallon zip lock and add ~1tbsp of baking powder and coat the wings. They don't need to be fully coated, a little bit goes along way since it's so salty. The baking powder is what will give the wings a good crisp outer layer.
Cook them at 400 F for 25 minutes. Flip and do another 15. Then choose your sauce and toss them in a bowl.
Wings are by far my favorite thing to cook in the air fryer. I just wish the basket on mine was a bit bigger.
Saw this elsewhere.
I'm a 2-4-A or 2-4-D depending on my mood.
On my cruise this past week, a table of people was ordering their beef tenderloin. One lady ordered hers well-done. My daughter and I just looked at each other and made the 'eww' face at each other. THEN, another lady at the table ordered hers "extra well-done". WTF is extra well-done? Why even bother? There can't be enough A-1 out there to salvage that meat at all. My daughter and I both went back to eating our red and bloody tenderloin.
I don't have both so I will refrain from commenting, but I think they are pretty similar.
I don't have a convection oven so the air fryer is great for certain things...wings, quickly heating chicken nuggs or frozen fries, etc.
But what else is really good is french fries from scratch. I'm sure they would be even better with additional steps like blanching, or twice-cooking etc. But even just cutting up some taters, coating with oil and seasonings and cooking in air fryer makes some pretty good fries. Don't even need to do a single layer if you shake the basket every few minutes. Secret is to cook the ish out of them, as is the secret for most oven baked potatoes.