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Topic Title: Covid air fryer addition.
Topic Summary: Got the biggest one.
Created On: 05/14/2020 12:06 PM
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 05/14/2020 12:06 PM
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johnnyboy

Posts: 16554
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From my maiden voyage with it, I have the following lessons. One, you don't have to use oil but it really helps when you do. Two, it's a just a convection oven with a really strong fan. Three, tater tots are great in it. Four, clean up is easy.

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"One of the reasons why propaganda tries to get you to hate government is because it's the one existing institution in which people can participate to some extent and constrain tyrannical unaccountable power." Noam Chomsky.

 05/14/2020 02:48 PM
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TONYlookaround

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almost anything replacing a microwave is a great idea.

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 05/14/2020 02:49 PM
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TONYlookaround

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can you cook shrimp or meat with it ? ive never tried one.

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it's never too late to have a happy childhood...

 05/15/2020 07:17 AM
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RustyTruck

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How about chicken wings?

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 05/15/2020 10:30 AM
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jdbman

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Yep, I just got one. Great so far. Yes to all the questions.

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 05/15/2020 10:32 AM
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HAPDigital

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Originally posted by: johnnyboy

From my maiden voyage with it, I have the following lessons. One, you don't have to use oil but it really helps when you do. Two, it's a just a convection oven with a really strong fan. Three, tater tots are great in it. Four, clean up is easy.


Funny, I just ordered a 6 quart one from BJ's because it was on sale for 50% off. Don't have any experience with these things. But it would be neat to fry some thing without using all that expensive peanut oil and the cleanup/waste.

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I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.
 05/15/2020 11:22 AM
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TATTOO74

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My friends have one, cook everything in it and love it. I just finally dialed in my pressure cooker so the air fryer will have to wait until next year!
 05/16/2020 07:39 AM
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dingpatch

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Air fryer is next on the list. The electronic pressure cooker performs wonders: 4 1/4 pound whole frozen chicken, , , , done in 40 minutes.
 05/16/2020 08:02 AM
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HAPDigital

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Originally posted by: dingpatch

Air fryer is next on the list. The electronic pressure cooker performs wonders: 4 1/4 pound whole frozen chicken, , , , done in 40 minutes.


Emeril Lagasse 6-Qt. Air Fryer

Just ordered this one. Not sure if it is good or not but seems to be a great deal. Most 6 quart air fryers are double to triple the price.

You can get BJ's online shopping free for a week. That's how I got it. No agreement needed free trial. No need to cancel.

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I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.

Edited: 05/16/2020 at 08:03 AM by HAPDigital
 05/16/2020 08:13 AM
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HAPDigital

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Sorry to derail the thread but what about sous vide? Anyone delve into this madness yet?

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I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.
 05/16/2020 08:27 AM
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dingpatch

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Sous vide? Yes. I did some interneting and found that it can be accomplished in a crock pot.

"Most" sous vide recipes call for about/around 135F. I found that a controllable crock pot will hold 140F on "warm", warm only not "low. I've done the meanest, toughest, stew meat from Walmart in the crock for about 24 hours. Came out like filet!!! I did some tough country style pork ribs and they came out like pork butter.

Oh and, the key is no seasoning, perhaps only a little salt. You can season as you like when you prepare the final dish.

Edited: 05/16/2020 at 08:30 AM by dingpatch
 05/16/2020 08:48 AM
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HAPDigital

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Originally posted by: dingpatch

Sous vide? Yes. I did some interneting and found that it can be accomplished in a crock pot.



"Most" sous vide recipes call for about/around 135F. I found that a controllable crock pot will hold 140F on "warm", warm only not "low. I've done the meanest, toughest, stew meat from Walmart in the crock for about 24 hours. Came out like filet!!! I did some tough country style pork ribs and they came out like pork butter.



Oh and, the key is no seasoning, perhaps only a little salt. You can season as you like when you prepare the final dish.


you vacuum sealed them? do you keep the meat off the bottom of your crock pot?

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I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.

Edited: 05/16/2020 at 08:49 AM by HAPDigital
 05/16/2020 09:08 AM
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dingpatch

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Yes, sealed them up good and tight. Did not bother keeping it off of the bottom, just covered in water. I started with warm/hot tap water to get a little ahead of the process.
 05/16/2020 09:26 AM
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HAPDigital

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Originally posted by: dingpatch

Yes, sealed them up good and tight. Did not bother keeping it off of the bottom, just covered in water. I started with warm/hot tap water to get a little ahead of the process.


Cool. I'll try this when I see some cheap ass tough steaks on sale. I have tons of cooking temp probes to keep an eye on temp. I bet a basket to suspend would work good. My crock pot gets hot on the bottom, it's an oldy.

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I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.
 05/16/2020 09:34 AM
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dingpatch

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Only use a crock that has a "warm" setting on it, not low. Should be no problems.

And, what I found interesting about slow cookers is that the "low" setting IS NOT a lower temperature, it just takes longer to get up to "hot" than the actual "hot" setting does!!

Edited: 05/16/2020 at 10:01 AM by dingpatch
 05/16/2020 09:51 AM
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HAPDigital

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Originally posted by: dingpatch

Old use a crock that has a "warm" setting on it, not low. Should be no problems.



And, what I found interesting about slow cookers is that the "low" setting IS NOT a lower temperature, it just takes longer to get up to "hot" than the actual "hot" setting does!!


Well I'll give this a go before buying a 100 dollar sous vide unit to see if I even like it. Who knows maybe my gear will work good, wont even need it.

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I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.
 05/16/2020 10:02 AM
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dingpatch

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A guy I know did it with a nasty "chuck roast" then seasoned it and grilled it. Wow!
 05/16/2020 10:23 AM
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HAPDigital

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Originally posted by: dingpatch

A guy I know did it with a nasty "chuck roast" then seasoned it and grilled it. Wow!


Cool. Thanks for the info. Chuck roast can come close to being as decent as brisket on a smoker too.

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I’VE SWORN AN OATH OF SOLITUDE UNTIL THE PESTILENCE IS PURGED FROM THESE LANDS.
 05/18/2020 06:47 AM
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johnnyboy

Posts: 16554
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Two things. The sous vide with steak will make a very tender steak but you have to throw it on the grill just to get the grill marks.

I did the coconut shrimp air fry recipe. Pat shrimp, dredge in corn starch, dip in egg white batter and then sweetened coconut flakes. Put them in air fryer for 15 minutes on 330 and flip around and toss at halfway. Very good. Lots less fat and plenty of flavor.

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"One of the reasons why propaganda tries to get you to hate government is because it's the one existing institution in which people can participate to some extent and constrain tyrannical unaccountable power." Noam Chomsky.

 05/18/2020 07:08 AM
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dingpatch

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Coconut shrimps and I wernt there?
FORUMS : FOOD ...........and Music : Covid air fryer addition.

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