Gravy's Cooking Thread

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BrutulTM

BrutulTM

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I'm not saying they're not good, but hell I could make ribs with less effort than that. I'm looking for something to put beside my burger on a weeknight, not something that I have to start hours in advance and spend an hour cleaning up afterwards.
 
mkopec

mkopec

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No cleaning necessary, Is a $50 fryer from wallmart, lol. Cover that shit up with its cover and I take it to basement. I have mine on a baking tray for easy transport. When I need it, I bring it back up. I change the oil when it gets too brown, and also depending on what I fry. But probabaly get a good 6-8 fry out of an oil. And when it gets too fucked up with oil residue, I thow it out and buy a new one.

I usually do the regular frozen fries though, the cut potato fries are only on special occasions. With the frozen fries I lower the basket, wait 3-4 min, raise them up and while im cooking the rest of the dinner, when the firer is ready again I lower for another 1-2 min to crisp them up. Pour into bowl and lightly salt, shake, salt again. The family loves when I make fries. Waffle, wedges, seasoned, fast food type, shit, even tots.

But whatever if it s too much trouble than dont. Before I had my frier I used to do them in the oven and its ok but definitely like 50% of the flavor. But then there is shit like wings, chicken tenders, homemade spring rolls, etc...etc..

Its just another kitchen device among the many we all have and use.
 
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Alex

Alex

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I just hate having my living space have a similar ambiance to a fast food joint. That smell really lingers. Another huge plus of the air fryer. Mad easy cleanup. No fuss.
 
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Lanx

Lanx

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imo, if you want good fast food quality fries w/o oil, you have to get the frozen fries, those are already skinned, cut, soaked, blanched and pre cooked with oil, just hit it with the air fryer and what you're hoping for is a good crispy skin.
 
StJesuz

StJesuz

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What's the deal with the air fryers? It's just a small convection oven right?

I've already got an oven that makes decent home fries. When it's time for special fried food, I do that outside so the kitchen doesn't get coated in grease.

Home fries are a pain to make but they are so damn good:
start your big pot to boil - oven to 500 degrees
peel and cube 5 lbs of russet potatoes
add half a teaspoon of baking soda to the water in your big pot
put the cubed potatoes in and get it boiling again
after the water boils for a minute, dump it out, putting the drained potatoes back in your pot
add 1-2t salt, half a stick of butter and some cayenne to your potatoes
cook em over low heat for a few minutes, they will get coated with starchy goo
dump them on a sheet pan (something with sides) and into the hot oven
check in 10-15m the goo will start to turn into delicious golden crust
scrape and turn potatoes, you can add diced onion&garlic if you wish, dump it into the center of the pan
another 10-15m you should scrape and turn again, mix everything up
another 5-10m will see them done
sometimes I make these on the BBQ outside - great for hot days if you don't want to heat up the kitchen
 
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Aldarion

Aldarion

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mkopec said:
No cleaning necessary, Is a $50 fryer from wallmart, lol. Cover that shit up with its cover and I take it to basement. I have mine on a baking tray for easy transport. When I need it, I bring it back up. I change the oil when it gets too brown, and also depending on what I fry. But probabaly get a good 6-8 fry out of an oil. And when it gets too fucked up with oil residue, I thow it out and buy a new one.

I usually do the regular frozen fries though, the cut potato fries are only on special occasions. With the frozen fries I lower the basket, wait 3-4 min, raise them up and while im cooking the rest of the dinner, when the firer is ready again I lower for another 1-2 min to crisp them up. Pour into bowl and lightly salt, shake, salt again. The family loves when I make fries. Waffle, wedges, seasoned, fast food type, shit, even tots.

But whatever if it s too much trouble than dont. Before I had my frier I used to do them in the oven and its ok but definitely like 50% of the flavor. But then there is shit like wings, chicken tenders, homemade spring rolls, etc...etc..

Its just another kitchen device among the many we all have and use.
Click to expand...
The tradeoffs brought up by the anti-deep-fryers are true, but there is just no substitute for actual deep frying. Its worth the pain.
 
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Alex

Alex

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You say what's the deal with an air fryer and then talk about a 32 step process for how to make good fries in an oven. That should answer your question.
 
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Lanx

Lanx

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Khane said:
Wow what a product. Every time I spill a little water directly into my sink while filling my ice tray I think "There has to be a better way".
Click to expand...
so the ice cube trays work pretty well, IF HOWEVER you intend to use it as the cool 1in drink cubes, you should not b/c the bottoms are rounded off (i have 1n cube trays where they are fully cubed)

i think i'll order 2 other sets for my regular water ice cubes, actually will use a different color so i don't mix up stock cube trays and water.
 
Lanx

Lanx

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So yea, i made 2 cups of new zojirushi rice(my rice cooker was lost at ups for 2 days), and it's perfect rice. better than the old zojirushi, better than the tiger by 10%. do you need a 300$ rice cooker? idk, i think for most the tiger is really good (tho i have super heavily disappointed in the 4cups), for me... rice is life.
 
Alex

Alex

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I've got an Oster rice cooker that was like maybe $30. Had it for years and it's more than fine.
 
Kiroy

Kiroy

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for at home, the best 'fry' replacement is always bagged frozen tots, they crisp up perfectly in the over and are on the level of fries

bagged frozen fries never come out good and good home made frys really are a shit ton of work to get right
 
mkopec

mkopec

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We dont eat too much rice at our house, but when we do I usually do it the old school way, pot rice water burner. Many times I make it the rice n roni method too. Brown rice and a bit of vermicelli in oil and butter, then add water and a chicken bullion, herbs spices..

Ima polock, we eat potato and bread.
 
Ninen

Ninen

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1. Prepare three potatoes and peel them and slice them; steam in a pan for 20 minutes;
2. Put the steamed potatoes in a large bowl, add two tablespoons of sugar, and squeeze into mashed potatoes; add three tablespoons of glutinous rice flour and knead the dough;
3. Take a small piece of dough, round it and then flatten it; wrap the appropriate amount of cheese in the dough;
4. Preheat the brush in the pot, put the wrapped dough into the pot, and squash it into a cake; fry for two minutes and then fry for another two minutes; you can eat it.
 
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