I'm confused about air fryers. Your just baking it right?
An airfryer is basically a tiny convection oven
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
Yup. It's the same basic idea as baking, using hot air to heat up food, but the small chamber and the convection fans mean that you can get the food up to the desired temperature much more quickly. So if you brush the food with oil, you can get the crispy outside usually associated with frying without overcooking the middle, which is what prevents you from frying chicken in your oven.
You'd never mistake food made in an air fryer for the deep-fried original, but it's not a bad facsimile if you find the right recipes.
Butter Cooking thread I haven't baked in a few years because our oven at the last place was garbage.
I haven't made Snickerdoodles in longer because I use to only make/eat them when I was depressed and I haven't been that depressed in a hot minute. However I promised my wife I would make her some since shes never tried them but heard from many of my friends/family how great they are.
I've dusted off my recipe and will be baking this weekend.
I was surprised at how well they worked together, it was a big deal
oh and the thing that made them really good was mainly a technique thing
in the past I tried to sort of shape them into a flat pancake shape by hand, but last night I just made balls and squished them flat in the pan
A+ method, always do this
My wife and I are goyish as they come, but we do a Hanukkah-themed Thanksgiving dinner every few years for the hell of it, mainly because I'll use any excuse to cook up a corned beef brisket. We've got an 80+ year old latke recipe from the grandmother of one of the lawyers at the firm where my wife works which specifically calls out the "flatten in the frying pan" technique. So yes, A+ method endorsed by multiple generations of Jewish grandmas. Delicious latkes for everyone!
Look my cookies have an...unhealthy amount of butter in them.
aka: the correct amount of butter
Look, if you ever needed proof that cookies are magical, please explain to me how something that can have up to 90% butter, a soft, meltable substance in there ingredient list, and still form a coherant round hard shape in a heated oven.
wait you don't even bake these
what the fuck kind of "cookie" is this
For that matter, they only have 1 tsp of cinnamon, and that's the only spice there.
How are these spice cookies if each serving only has 1/48th to 1/60th of a tsp of any kind of spice in it?
I'm just saying, Paul, you can destroy a thing, so you control the thing. Maybe you should live a little with your spice cookies.
But don't share them with the pug. Chocolate and raisins are bad for dogs. Even space dogs in the year 10,000+.
It's a little late (hah!) but these beans are still really fresh and I'm in a bad mood so I made this.
Is even better than last time. Probably because the water temperature was closer to 200 and the beans have off gassed more since the second when they were roasted
wait you don't even bake these
what the fuck kind of "cookie" is this
Monstrosities! Coconut, nuts, and raisins? Even one of those is enough to ruin any baked(or non-baked in this case) good they share a zip code with.
I'll just say it, people who put nuts in brownies should be whipped in front of the gawking crowds.
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
I am a longtime proponent of double-frying french fries, but I've read from a couple of sources that fries are best if you do a low-temperature fry first and then freeze them. So this week I cut up all the potatoes I would need for this batch of chili cheese fries, par-fried them, and then stuck them in the freezer.
Good god, son. These are the best french fries I've ever had. They're crispy and golden on the outside and practically creamy on the inside. I'll never fry an unfrozen french fry again.
I just had a buffalo chicken caesar burger that tasted like neither of those things. I guess if you want something done right you have to do it yourself.
I just had a buffalo chicken caesar burger that tasted like neither of those things. I guess if you want something done right you have to do it yourself.
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An airfryer is basically a tiny convection oven
You'd never mistake food made in an air fryer for the deep-fried original, but it's not a bad facsimile if you find the right recipes.
To be fair I have it 4 minutes to steep plus a ten second stir to bloom. Plus my water might have been a little hot still. Maybe 205f?
I usually go with 10g of grounds per cup (6oz), which is on the stronger end.
This has a neat calculator: https://handground.com/french-press-coffee-to-water-ratio-calculator
Burger King is running a promo where if you place a mobile order while standing within 600 feet of a McDonald's, you can get a Whopper for 1 cent.
HELLO THIS IS RELEVANT TO MY INTERESTS
I'M A FLAME BROILED BOY
Their fucking app never works or Id be all over this
I've only had limited success with them before but last night they were great
The question is this: applesauce, sour cream, or neither? There's no wrong answer, although I'm personally partial to applesauce.
...I gotta try that
oh and the thing that made them really good was mainly a technique thing
in the past I tried to sort of shape them into a flat pancake shape by hand, but last night I just made balls and squished them flat in the pan
A+ method, always do this
That is an A+ idea indeed
wait you don't even bake these
what the fuck kind of "cookie" is this
applesauce for me
I feel if it was a vacuum and with a little heat it would be far cooler to cook with but I know that is far more dangerous since it's easy to screw up
Raw cookie dough is good though
It says here you work on commission.
I haven't made Snickerdoodles in longer because I use to only make/eat them when I was depressed and I haven't been that depressed in a hot minute. However I promised my wife I would make her some since shes never tried them but heard from many of my friends/family how great they are.
I've dusted off my recipe and will be baking this weekend.
Gentlemen, we have a new name.
My wife and I are goyish as they come, but we do a Hanukkah-themed Thanksgiving dinner every few years for the hell of it, mainly because I'll use any excuse to cook up a corned beef brisket. We've got an 80+ year old latke recipe from the grandmother of one of the lawyers at the firm where my wife works which specifically calls out the "flatten in the frying pan" technique. So yes, A+ method endorsed by multiple generations of Jewish grandmas. Delicious latkes for everyone!
aka: the correct amount of butter
Look, if you ever needed proof that cookies are magical, please explain to me how something that can have up to 90% butter, a soft, meltable substance in there ingredient list, and still form a coherant round hard shape in a heated oven.
How are these spice cookies if each serving only has 1/48th to 1/60th of a tsp of any kind of spice in it?
I'm just saying, Paul, you can destroy a thing, so you control the thing. Maybe you should live a little with your spice cookies.
But don't share them with the pug. Chocolate and raisins are bad for dogs. Even space dogs in the year 10,000+.
Is even better than last time. Probably because the water temperature was closer to 200 and the beans have off gassed more since the second when they were roasted
You haven't even mentioned horseradish, which is a great option by itself but can also be combined with either of the first two options.
!
Monstrosities! Coconut, nuts, and raisins? Even one of those is enough to ruin any baked(or non-baked in this case) good they share a zip code with.
I'll just say it, people who put nuts in brownies should be whipped in front of the gawking crowds.
Good god, son. These are the best french fries I've ever had. They're crispy and golden on the outside and practically creamy on the inside. I'll never fry an unfrozen french fry again.
I wish latkes were a thing here
This is true more often than it should be.
Edinburgh curry houses, I am looking at you.