Steve, if you've never used an aifryer, you are absolutely missing out! I can't even right now with you. What kind of kitchen are you running over there?
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Tue Aug 11, 2020 11:03 am
MadPick
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Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52030
Real Name: Steve
Steve, if you've never used an aifryer, you are absolutely missing out! I can't even right now with you. What kind of kitchen are you running over there?
A kitchen that doesn't serve french fries or tater tots, dammit!
Did hot wings in my sous vide, and then finished in my air fryer. Air fryer is not just for spuds, I cook a lot of things in there. Toast, vegies, meats, etc.
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Wed Aug 12, 2020 8:12 am
KeystoneCowboy
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Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999
Real Name: Kyle
Forgot pics. Did a 2.5lb lot roast with potatoes, onion, carrot, and garlic. Made a gravy out of the stock it cooked in. Pretty damn good. All in one pot. Seared the roast, and then pressure cooked it.
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Wed Aug 12, 2020 8:19 am
MadPick
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Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52030
Real Name: Steve
Really isnt all that complicated. Make a Jalapeño popper. Pound out a chicken breast. Season breast, wrap it around the popper. Wrap that booby in bacon. Boom, Foodi!
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Tue Aug 18, 2020 5:34 pm
MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52030
Real Name: Steve
This weekend I cooked a rack of ribs in the instant pot then finished in the air fryer. I would include photos but the evidence is "missing".
_________________ "The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson "Evil often triumphs, but never conquers." Joseph Roux
Mon Aug 24, 2020 4:03 pm
quantsuff
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Location: central wa Joined: Mon Mar 21, 2011 Posts: 3554
sous vide cross rib roast 30 hours at 136 with Montreal steak seasoning, hickory smoke 2 hours. Spectacular. Now trying 48 hours bone-in beef shank, then reverse sear in butter, with toast for marrow.
Mon Aug 24, 2020 9:41 pm
NWGunner
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Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475
Real Name: Steve
sous vide cross rib roast 30 hours at 136 with Montreal steak seasoning, hickory smoke 2 hours. Spectacular. Now trying 48 hours bone-in beef shank, then reverse sear in butter, with toast for marrow.
Sounds great!
Reverse-searing with mayo is the ‘in’ thing these days...even on grilled cheese...
If you want to go the butter route, try making your own ghee, or getting store-bought....butter tends to burn due to the milk-solids, and removing those, gives you a higher burn point.
Not usually a concern with a couple of steaks, but with a whole roast, burning is likely by the time you sear all sides.
Just a thought.
Sounds crazy, but the Mayo is just a form of emulsified fat.
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