Deep fry one of those. That sounds like a good idea on paper.
Deep fry one of those. That sounds like a good idea on paper.
We bought an air fryer today actually. Don't really know why, but it cooked the chips well enough tonight.
Air fryers are dead handy. They cook everything quicker.
They should really be called mini power ovens but the “fryer” appeals to the slimming world crew. I cooked 22 minute nuggets in 15 yesterday.
Last edited by Giggles; 24-10-2020 at 10:56 PM.
I'm considering an air fryer because of the mess I make of my hob now I've discovered the wonders of frying chicken.
I can't shake the whole "Slimming World Crew" image off an air fryer to consider buying one.
I've been looking at getting one too, they sound pretty good.
If your coating the chicken then don’t get one of the ones that have the rotary paddle.Originally Posted by Ian
I'm going to try slurry potatoes in it this afternoon.
Presumably so you can just leave the chicken still as I do just in a pan? Well, I turn it midway but otherwise it's left to its own devices.
Yeah I just take the paddle out if I’m doing that.
Got it from a greengrocer stall. They had toffee too but I credit my near perfect set of 34 year old teeth to swerving them.
Wife wants an actifry for Christmas but I have seen complaints about the paddle breaking.
Mines just a bog standard one. You just give the basket a quick shake a couple of times during cooking.
We have got a bog standard one somewhere (last seen before the move, Ł20 quid job from TJ Hughes) but she wants a new one. Ninja's are supposedly the daddy but price reflects that, and she wants one she doesn't have to shake apparently.
The high maintenance.
I’ve an actifry and paddle still in one piece.
Pal has one too and uses it very regularly and not heard any complaints.
Good piece of kit - found the chips work best with cheap baking potatoes too, rather than posh potatoes.
I haven't the energy to sit through 15 minute youtube vids and multiple googling attempts haven't satisfied.
1) do these air fryers negate the use of oil completely or is it still just something for the obese and soon extinct?
2) how do they differ to ovens?
I’ve never added any oil when using mine.
They don’t really for (2). They’re just smaller and quicker for smaller items/batches.
You can cook fried tasting chips though if you give them a small spray of oil rather than dipping them in a litre of it. But then again, you don’t end up eating the litre.
Made this today:
https://www.sanjanafeasts.co.uk/blog...spinach-curry/
I don't have a gas hob so I did the aubergines under the grill and I added chicken.
Was lovely but I only used normal green chillies and it wasn't hot enough but other than that it was great.
That looks nice, but I am saddened to inform you that aubergine is the food of the devil.
Thanks for informing me, I'll stick my fingers down my throat to purge myself from the taint.
Looking into kitchen knives as the set we got for our wedding are nearly ready for the bin, one of them managed to break through it's plastic handle within a week of opening themnow they seem to be at the end of their lifespan, I decided I was happy to spend some money on a decent set. Problem being I thought a decent set for a home kitchen would set me back about Ł100 but a brief search online suggests the funko pop vape collecting crowd have got their claws into it so I could spend more than that on a single knife.
Anyone got a set they'd recommend that wasn't some custom job forged in the shadow of Mt Fuji by Mr Miyagi's ghost?
You want @randomlegend for assistance with knife noncery.
I only really know about Japanese style knives. With that qualification, my advice to anyone is buy a decent gyuto, a cheapo paring knife, and a whetstone and learn to sharpen (it's easy enough and quite therapeutic). That will do 99.9% of anything you ever want to do and with home use will last you probably 20 years (the parer will need replacing but they are like Ł8).
If you wanna know more PM me.
If you don't want to learn to sharpen you're better off going for a German knife and a steel but I don't have much knowledge on that front (happy to do a bit of research for you if you want to go this route). But again, just buy one good chef's knife and 1 smaller knife.
Sets are never good and as you've found are a false economy.
Last edited by randomlegend; 06-11-2020 at 08:33 AM.
Thinking Japanese, will shoot you a message.
The wild consumerist releases that will be occurring in the coming month with all that useless money people have
Zelite Infinity are a great German knife maker. They're usually a little expensive but on Amazon they have sales a lot.
Honestly, if you want a reliable workhorse that isn't going to require you to have good technique (which the Japanese knives inevitably do), a Victorinox Fibrox 8 inch chef's knife is a kitchen staple for a reason. They're cheap, keep an edge, and you won't chip them trying to cut hard veg.
The technique requirement is overstated for all but knives you wouldn't be considering buying unless you know how you need to treat them IMO.
Regardless of that, Luca's suggestion is probably a good bet unless you really are set on trying a Japanese (/Japanese style) knife. The knife i would normally recommend is awkward to get because the site had upped their minimum spend for free shipping which makes the shipping cost pretty prohibitive IMO.
I have Victorinox knives and they're mint, I think they cost Ł60 each for the bigger knives and then I have a set of smaller cheaper knives also Victorinox.
https://www.victorinox.com/uk/en/Pro...&maxResults=60
I've had them a couple of years now and not needed to sharpen them.
Look at that chunky boy! Gorgeous.
Those Onion Rings must have pissed someone off, mind.
Did the TTH roasties earlier. Very nice.
I'm a twit
What the fuck is that monstrosity Giggles has posted?
Back onto knives, has anyone heard of zwilling?
https://www.brandalley.co.uk/16723414.html
Munchie box. A Northern / Irish specialty dish in which anything beige is chucked in the deep fat fryer, covered in salt and pepper and served with a sauce. @Giggles, what's the sauce? I would guess at curry sauce.What the fuck is that monstrosity Giggles has posted?
It is indeed. And I got a satay on the side as an extra as I like to dip rather than pour.
In that situation, pouring is for maniacs.
You’d be pouring it on the floor with a box like that.
Even with fish and chips I dip in the curry sauce. It just makes everything soggy otherwise.
Zwilling tends to be good quality, but anything that comes in those knife blocks is going to suck, and is going to be in excess of your needs. Get yourself a good 8-inch chef's knife (I've recommended the Victorinox above) and don't bother with the other stuff. Maybe a cheap serrated knife for bread. The block is a waste of time/space/money for knives you're probably never going to use.
I know what a munchie box is, but the one he's posted looks like a munchie box made from the stuff collected at the bottom of the munchie box fryer.
I’ve had this “dahl” twice now and it’s surprisingly tasty: https://inews.co.uk/inews-lifestyle/...nd-cake-347302
I'm a twit
How many free ones do you get if we click that?
None. It's a link to a recipe.
I'm a twit
So I've got this mother fucker drying out in the fridge at the moment:
It's a c.1.5KG bone in rib and I'm trying to figure out the best way to cook it. There seems to be some divergence. I've got a Tom Kerridge book with a Cote de Boeuf recipe which suggests slow cooking for a fuck off long time (3hrs+ @ 55 degrees) and then flashing it at the end, and I've got the preponderance of internet opinion which seems to want to go the other way - seal then in the oven for a short time (as if it's a massive steak, which, I suppose it sort of is).
I'm sort of leaning towards Kerridge as whenever I've had cote de boeuf out I've always thought the fat needs more time, but the meat can't take it if you want it anything other than crucified. My problem is my cooking thermometer has carked it so the low and slow approach will be a little bit hit and miss, and his timings are for an 800g piece.
What say you TTH?
What you having it with? Are you treating it like a steak in terms of sides or whatever?
TTH Slurry Potatoes™ and other roast bits (yorkshires etc).
Posting Permissions
Reply With Quote
