Cooking a Good Everything Else
Thought I'd take El D's advice and create another thread for cooking discussion, as steak is wonderful, but pork, meatba
Yep. Kenji is also a fun follow on insta if you spend any time there.
Bought a lb of ground turkey in anticipation of a potluck. Burgers surprisingly tasty, used smash method, about 3 mins total cooking time in some beef fat I had handy
Recipe was turkey, Worcestershire sauce, s&p, thyme. I added some seasoning salt, portioned 1/4 balls, and stored in oiled plastic bags. They are sticky, but you can use plastic wrap as a kind of dental dam to shape them
Not shown: 2 bacon strips under the patty
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Breaking in the new air fryer.
Are you happy with results on them wings? How did you prepare them? Were they fresh or frozen to start?
I wanted to see how not doing much would work. Bought some pre marinated fresh not frozen wings. Dumped them straight in for 18 minutes at 180c flipped once and then straight into some melted butter and Sriracha.
Flavor was great, probably burned my fingers a bit eating them too soon. Crispiness probably ended up a bit closer to baked wings than fried since I didn't do anything to make sure they got crispy like patting them dry or using a bit of baking soda.
I'd be happy eating them the same way again for a very lazy and quick cook but would probably go with my own spice blend + a little oil + baking soda after patting them dry if I wanted the best fried wings result. I'd also make about twice the amount of Sriracha butter I did this time.
I wanted to see how not doing much would work. Bought some pre marinated fresh not frozen wings. Dumped them straight in for 18 minutes at 180c flipped once and then straight into some melted butter and Sriracha.Flavor was great, probably burned my fingers a bit eating them too soon. Crispiness probably ended up a bit closer to baked wings than fried since I didn't do anything
What brand air fryer?
Love my Typhur 2.
I have two IP air fryers, one a size bigger than the other, and I love them both. I use one or both almost every day.
In my quest to smash every burger, I came upon 2 lbs of ground pork on sale for $5... Quite the deal!
So set upon trying to make my version of a smash mcrib!
Used the same seasoning as the turkey burger minus the thyme... I don't want no herbs in my mcrib!
Made two strips of crispy bacon in the air fryer, which is amazing btw. way way way superior crispyness in a few minutes, easy to do from frozen as well.
Put them on the heel with a fat dab of mayo; these two additions (bacon mayo) are the only deviations from what I remember to construct a mcrib.
After smashing for about 3 mins, topped the hot pork with onions and a squirt of sweet baby rays.
Verdict: Actually amazing, and so cheap!
Reminded me of the little pork burger that BK used to sell, and of course, a mcrib. With probably 700 less grams of sodium
Side view
my newer air fryer is a Gourmia 6-Qt Digital Window. Has a glass window and light so you can watch the cook, pretty fun, and was $35 on sale ($50 now at target).
This is also the last bun from the pack, which is over a week old. Looks bad, tastes fine! Gotta love them preservatives
Not sure what you mean but the larger one does take longer to preheat than the smaller one which makes perfect sense.
Honestly, and I’m certain this isn’t optimal, but I pretty much cook everything at 400 degrees and just adjust for time.
Yeah for wings, they are ready when they are crispy enough for me. I've never had a dry air fryer wang, you can push them pretty hard. Or maybe broil them for ultimate crispification
And now for something completely different
Egg fried rice, recipe from made with Lau.
I finally got around to buying a decent gas stove, this one 15k btu supposedly
Was fantastic! Only issue is this placement is way too high, the work should be at waist level or below. Arm started getting tired at this odd angle
two for one cross post... well deserved.
Missing some grilled red onions, but I was inspired by the arugula in the egg thread...
take thee to the sandwich thread
Spoiler
re: sesame oil
I do have some but I don't really like the flavor. Also I tend to cook after a couple of drinks, so it'd be super easy for me to ruin a dish by oversplashing the sesame oil.
I don't mind sesame in rolls or kimpap though
re: memmi
memmi apparenty is "mentsuyu, or tsuyu, is a concentrated, multipurpose Japanese soup base. When diluted, the robust base can be used as a dipping sauce for fried items, like tempura and cold noodle dishes (like somen noodles or zaru soba, with cold soba noodles), or as the foundation for hot noodle soups like ramen or udon noodles"
Ah, you see I eat none of those. I'm not a ramen or noodle soup person really, though I'd be down for some tempura!
Air fryer baked potato and chicken with this seasoning. Lazy meal.
wow that's awesome
for the uninitiated, that chicken flavor says "New Orleans" with black pepper
kfc china has "new orleans style" for a lot of their chicken wings and sandwiches in china, i just google searched that in english and all results were about china so it sounds like a china only thing
over time, the popularity cause other restaurants to make new orleans style as well, ie you're at a bar looking at the food menu and they have it too
and now there's food seasoning for a chinese style dish that masquerades as an american thing
😀
re: memmimemmi apparenty is "mentsuyu, or tsuyu, is a concentrated, multipurpose Japanese soup base. When diluted, the robust base can be used as a dipping sauce for fried items, like tempura and cold noodle dishes (like somen noodles or zaru soba, with cold soba noodles), or as the foundation for hot noodle soups like ramen or udon noodles"Ah, you see I eat none of those. I'm
you're missing out if the intention is to make Japanese Fried Rice... if not, carry on.
PS: dont use soy sauce.
