acpgee wrote: »
I love my air fryer. Great for removing subcutaneous fat from chicken and duck. Skin on chicken, duck breasts, duck legs. Score the skin of the duck and cook at 200C.
For skin on fish fillets I like to air fry 3 minutes skin side up at 200C and then peel off the skin with tongs. Lay skin beside the fish to crisp up to a crackling. Use your nose because skin can burn before fish is ready if the filets are thick.
I make roast dinner in the air fryer. Put in a small joint of roast beef or half a leg of lamb. Boil peeled potatoes for two minutes, drain and shake with fat (duck or goose fat, or butter are all good) in the dry pan to roughten up the edges. Scatter around the meat. Air fry about 40 minutes giving potatoes a turn half way.
Top tips: Get an instant read meat thermometer to take the guess work out of cooking meat. Cut a piece of silicon mesh to fit the bottom of the basket. Nothing sticks to the silicon mesh.
Yesterday I made bitterballen in the air fryer. These are a dutch bar food, croquettes made of beef stew that are liquid when you bite into them. The cheat's version is to make a roux using 75 g of flour and 75 g of butter. Then stir in a 400ml tin of commercial beef stew. Cool down to 5C and then roll the congealed stew into golf balls and roll in flour, egg white and bread crumbs. Spray with oil. Air fry 10 minutes. Next time I might experiment with adding gelatine, because official recipes specify making the stew with lots of gelatinous bones. The firmer the congealed stew is, the easier it is to handle.
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