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How do you cook it?

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My wife went dairy free again. I was dying for some cheesy enchiladas, so I heard about "The Honest Stand" nut-based cheese dip. They have a bunch of Velveeta type gooey cheese flavors. So, made carnitas enchiladas with nut-based cheddar cheese melted with green onion on top.

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After it cooled, I put fresh pico de gallo on the fake cheese to cut the richness. Perfect meal and I didn't feel like I swallowed a bowling ball because nut-based cheese is lighter. A few things about enchiladas-

1. Greased the pyrex with bacon fat I keep in a small mason jar. You don't want everything sticking to the bottom. Sauce on top, not on the bottom, you dumb gringos!

2. Always corn tortillas, never flour. I fried them a little on a flat top with bacon grease and vegetable oil. They were stiff but could still be bent around the filling.

3. Made carnitas for tacos in the slow cooker two nights ago. The leftover pork mixed with shredded soy cheese and green onion for the filling, but black beans would have been acceptable if I didn't have so much damn leftover carnitas.

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Saw this elsewhere.

FNqG_K4XoAwxuRb


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.
 
Saw this elsewhere.

FNqG_K4XoAwxuRb


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.
Medium rare, an aristocrat
 
Saw this elsewhere.

FNqG_K4XoAwxuRb


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?
 
So 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.
 
So 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.
 
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.

Sounds like your method would be the way to go for hot wings with a Buffalo style sauce, since you want those crispy and just tossed in the sauce, whereas with a BBQ sauce I think that caramelization is key.

I will definitely try adding a little baking powder tonight when I make the last of my wings.
 
Does an Air Fryer cook much differently than a convection oven?
I have a dual fan convection oven.
I remember having an Air Fryer years ago, but rarely used it and gave it to my aunt.
 
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.
 
Saw this elsewhere.

FNqG_K4XoAwxuRb


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.

3-3-A
 
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.

It's nice for vegetables in general because it cooks them quick and gets them reasonably crispy. I quartered some small red potatoes and cut an onion and a couple of bell peppers, tossed it all in a little bit of olive oil and salt/pepper/spices, then threw it in the air fryer for about fifteen minutes. All the veggies get a bit of char on them and are crispy on the outside but soft inside.

I cook the veggies after the wings too so they get a little bit of the rendered chicken fat that's coating the basket on them when I toss them after five and ten minutes.
 

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