Lanx
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did you purposefully leave out the "s"?
also no, i was also looking at the one w pressure ability as well, but ppl reported it's finicky
Gravy's Cooking Thread
- Thread starter chaos
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also no, i was also looking at the one w pressure ability as well, but ppl reported it's finicky
Lanx
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i'm not a fan of moving around to different areas to cook.
i'm "okish" with cast iron steak and then finishing in oven cuz it's still one pan, but i've never been a fan of sous vide and then sear with cast iron.
Lanx
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with the instapot i can make stock faster, and get rid of all the chicken carcasses in my freezer, how do ppl store stock? usually i'd just pour it into a 1qt container.
gonna try this Handy Gourmet No Spill Slim Ice Cube Tray - Easy to fill - Stackable - No Spill Cover - Dual Color (Red)
gonna try this Handy Gourmet No Spill Slim Ice Cube Tray - Easy to fill - Stackable - No Spill Cover - Dual Color (Red)
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If its water, sure, but if its precious stock you spent 3-4 hours on, you bet your ass you want every drop of that golden liquid.
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Lanx
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Soygen
The Dirty Dozen For the Price of One
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Lanx
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the cubes "look" 1inch, so thats pretty perfect for a meal, they don't really say, i'm currently using 1inch cubes for regular drinks, so it'll be easy for me to judge.
Kiki
Log Wizard
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Got an airfryer on Amazon sale. I overcooked the french fries so the times aren't very accurate, after reducing it got better but I think I can reduce it even more. I then made fried chicken and it came out pretty decent, could be a bit more crispy so maybe I should leave it in longer? Much easier to mess with and clean than my deep fryer.
This is what I do, release immediately is very important as I found out one time. 1:1 and a pinch of salt. Now my question is do I fluff immediately too? Gonna have to experiment with that. I didn't want to buy yet another device just for rice so it's amazing for me.
I do oven/cast iron if I'm short on time, takes less than an hour. I do the opposite however and reverse sear instead. Sous vide is amazing if I have like 3 hours to let it cook. Sear and it's sooo tender. I'm still playing with salt however, the gordon ramsay method is to massage it into the meat.
This is what I do, release immediately is very important as I found out one time. 1:1 and a pinch of salt. Now my question is do I fluff immediately too? Gonna have to experiment with that. I didn't want to buy yet another device just for rice so it's amazing for me.
I do oven/cast iron if I'm short on time, takes less than an hour. I do the opposite however and reverse sear instead. Sous vide is amazing if I have like 3 hours to let it cook. Sear and it's sooo tender. I'm still playing with salt however, the gordon ramsay method is to massage it into the meat.
Soygen
The Dirty Dozen For the Price of One
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I usually immediately fluff/separate into portions, since most of my rice making is meal prepping for the week.
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Alex
Still a Music Elitist
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I used this recipe and it turned out great. Added way more spices with the flour mixture though. Pepper, cayenne, paprika, chili powder, garlic salt. I also turned the chicken over after 15 minutes instead of leaving it in for 25 min straight.
Air Fryer Fried Chicken Recipe
It does not take long before that smell starts to fill the kitchen. If the weather is just right and the windows are open, anyone in the vicinity is starting to catch a whiff of
meateatingmilitaryman.com
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Lanx
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yea i always give the chicken 1 turn, even whole chickens.I used this recipe and it turned out great. Added way more spices with the flour mixture though. Pepper, cayenne, paprika, chili powder, garlic salt. I also turned the chicken over after 15 minutes instead of leaving it in for 25 min straight.
Air Fryer Fried Chicken Recipe
It does not take long before that smell starts to fill the kitchen. If the weather is just right and the windows are open, anyone in the vicinity is starting to catch a whiff of
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Lanx
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also i've been using this for a few years
the cheapest is this one Olive Oil Sprayer, Topixdeals Stainless Steel Refillable Oil Sprayer for Cooking, Oil Vinegar Dispenser Bottle with Food-grade Glass with scale for BBQ, Making Salad, Cooking, Baking, Roasting, Grill (seems like it's just a clone)
so far it's working a lot better than this shitty misto i got years ago
the one that you pump, and the oil just oozes out after a whiel and gets all over the place, oh and clogs.
the cheapest is this one Olive Oil Sprayer, Topixdeals Stainless Steel Refillable Oil Sprayer for Cooking, Oil Vinegar Dispenser Bottle with Food-grade Glass with scale for BBQ, Making Salad, Cooking, Baking, Roasting, Grill (seems like it's just a clone)
so far it's working a lot better than this shitty misto i got years ago
the one that you pump, and the oil just oozes out after a whiel and gets all over the place, oh and clogs.
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I get good fries from frying them. The trick is to triple fry the fresh russet potato ones, and double fry the frozen ones you get from freezer section. making sure the fryer gets back to full temp between the frying. I love my fucking fries. Its like my all time favorite food.
Also with fresh potato you want to soak them in warm brine for a few hours. Then dry them in a towel , of course, before frying them so you dont explode your house.
Also with fresh potato you want to soak them in warm brine for a few hours. Then dry them in a towel , of course, before frying them so you dont explode your house.