What did I cook this weekend.....

[treacheroustexan]

Got me a new Farberware toaster/air fryer oven. LOVE it. Here are tonight's hot wings.View attachment 602004 View attachment 602005

Those look incredible!

 

[schematix]

Got me a new Farberware toaster/air fryer oven. LOVE it. Here are tonight's hot wings.View attachment 602004 View attachment 602005

Is that basically an electric convection oven ?

 

[Temptd2]

Pork chops from a few nights ago.

Is that basically an electric convection oven ?

It is a toaster, convection bake, convection broil, regular bake, regular broil, keep warm, and air fry oven!

I've only used it on the air fry setting so far and it does as good a job, if not better, as the air fryer I bought a few months back. First thing I did was some breaded cod filets (frozen) and some broccoli fries (also frozen) and they came out so nice and crispy. Then some sort-of shake 'n bake center cut pork chops, crispy outside and juicy inside. Warmed up some leftover french fries and the broccoli fries and they crisped in 4 minutes. And tonight's wings - just seasoned, no breading or sauce. We sauced them at the table as desired, with either Frank's Chile & Lime or our Tard sauce, which is a North Carolina vinegar-based BBQ sauce. So named because it's in a former mustard dispenser squeeze bottle and the "MUS" fell off so it's just TARD sauce now.

 

[Staestc]

Got me a new Farberware toaster/air fryer oven. LOVE it. Here are tonight's hot wings.View attachment 602004 View attachment 602005

Those just look amazing! How was clean up?

 

[Temptd2]

Travis, not at all bad! I lined the bottom tray with foil so that just came right out and into the trash. I pulled the basket as soon as it had cooled off a bit and put it in the sink with enough soapy water to cover the stuck-on bits - let it soak about 5 minutes then took a kitchen dish brush to it, both sides, rinsed well and tapped off the excess water and back into the still-warm oven to dry. EASY.

 

[Staestc]

Travis, not at all bad! I lined the bottom tray with foil so that just came right out and into the trash. I pulled the basket as soon as it had cooled off a bit and put it in the sink with enough soapy water to cover the stuck-on bits - let it soak about 5 minutes then took a kitchen dish brush to it, both sides, rinsed well and tapped off the excess water and back into the still-warm oven to dry. EASY.

Tempting Temptd! Frying in oil is such a pain. And the price looks good as well! Of course, I have some kind of oven in a box in my garage that my brother-in-law left us and that I have never even opened, so maybe I should at least figure out what's in the box before I run out and buy one

 

[treacheroustexan]

I currently have an older model Farberware toaster oven that's worked well for me for years. But after seeing how the wings and the price point of the air fryer, I'm seriously thinking of upgrading. I hate getting my oil deep dryer out because it's such a hassle.

 

[JohnSand]

A cold drizzly day here.
So: Pork loin, sweet potatoes and red cabbage cooked in apple cider.
And Oatmeal Raisin Cookies with pecans and coconut.

 

[TwistedGray]

Sous vide steaks

 

[davidabcd]

Sous vide steaks

So then you sear them after sous videoing? Do you prefer a steel skillet for that or a grill?

 

[TheDudeLebowski]

I currently have an older model Farberware toaster oven that's worked well for me for years. But after seeing how the wings and the price point of the air fryer, I'm seriously thinking of upgrading. I hate getting my oil deep dryer out because it's such a hassle.

So what's the difference between the Farberware and the current air fryers out there? I guess the current ones have movement. What's the pro and cons against the two?

 

[TwistedGray]

So then you sear them after sous videoing? Do you prefer a steel skillet for that or a grill?

You have to else it won't have any crust or sear on it.

I mostly use cast iron but anything is probably okay. I'd prefer grill, but I'm not firing up the Akron for that.

 

[passedpawn]

Thin crust pepperoni. I also made the sauce because my finicky wife won't eat sauce with onions or garlic (yea, I know). Got the grill a little too hot scorched the top a bit. That was after about 2 minutes in there

 

[davidabcd]

Hopefully, I haven't posted these already. I've called the top photo a "turnover" since I was a kid but they're more commonly called a calzone, I think. The square dough recipe is not ideal but I made it work.
The square has my beloved mushrooms on it, that I cooked, plus ham which is under the cheese. I'm still trying to decide whether to put ham on top or bottom since there are benefits to both.

 

[davidabcd]

Thin crust pepperoni. I also made the sauce because my finicky wife won't eat sauce with onions or garlic (yea, I know). Got the grill a little too hot scorched the top a bit. That was after about 2 minutes in there

View attachment 602307

what do you put in a "plain" sauce? I'm only about square pizza sauce and don't know much about the others. In any case, I do three cans of diced, one paste and blend. I cook that down to pizza sauce consistency. I do add salt, pepper and garlic (obviously, you wouldn't do garlic). But salt is awesome when used correctly and goes a loong way in making something good.
I'm always open to procedure and ingredients.
Since you only did two minutes, was it at all possible to turn your pizza 180 to get even cooking in your warp engine? On that note, it appears, from the photo, that your dilithium crystals (second Star Trek reference) are in good order.

 

[passedpawn]

what do you put in a "plain" sauce? I'm only about square pizza sauce and don't know much about the others. In any case, I do three cans of diced, one paste and blend. I cook that down to pizza sauce consistency. I do add salt, pepper and garlic (obviously, you wouldn't do garlic). But salt is awesome when used correctly and goes a loong way in making something good.
I'm always open to procedure and ingredients.
Since you only did two minutes, was it at all possible to turn your pizza 180 to get even cooking in your warp engine? On that note, it appears, from the photo, that your dilithium crystals (second Star Trek reference) are in good order.

For sauce I put 2 large tomatoes, 1c of tom sauce, 1/2c tom paste, loads of fresh basil, oregano/s/p to taste in the food processor and chop up.

I get my grill up to about 800F. Yea, I did turn it but that was pizza number 2 and I was busy cutting up #1 for the family. Turned it too late.

 

[davidabcd]

Yea, I did turn it but that was pizza number 2 and I was busy cutting up #1 for the family. Turned it too late.

A cook's life. I understand completely. I like your sauce recipe. Thank you.
Edit: that is a beautiful machine! I am jealous. I'm still working on a fire pit with bricks and sand and a level.

 

[Staestc]

A cook's life. I understand completely. I like your sauce recipe. Thank you.
Edit: that is a beautiful machine! I am jealous. I'm still working on a fire pit with bricks and sand and a level.

Do you have a thread somewhere on your fire pit build? With pictures? Curious what you have going!

 

[Temptd2]

So what's the difference between the Farberware and the current air fryers out there? I guess the current ones have movement. What's the pro and cons against the two?

Do you mean the difference between the Farberware toaster/air fryer and a straight air fryer? I have both. I have the GoWise 5.8 quart air fryer. I got it first. I like it fine and it does a good job but it just doesn't hold much, and that's one of the biggest ones around. I had to do my wings in two batches and that was for a dozen wings. I did two batches on this Farberware too but I had two dozen wings - about 18 of them fit in there at a time without crowding them.

I personally think that the Farberware is actually easier to clean and it was cheaper! That GoWise cost $90 more or less when I bought it. And it's plastic everywhere except the heating element and the basket - the Farberware is stainless everywhere. I just like that it's a multi-tasker. I won't get rid of the GoWise though, this way I can do wings in the Farberware and fries in the GoWise at the same time. Also I think things like the air-fried squash I did in the GoWise might be best in there - not sure how squash would fare with the wire basket arrangement of the Farberware. I suppose I could put it in a pan but that kind of defeats the purpose of the air hitting it from all sides at once.

I'd say both have their uses but I'll use the Farberware WAY more than the GoWise now and considering that it was less money - it was a bargain IMHO.

I had TRIED to get the Cuisinart but Kohl's online ordering did not pan out well for me and that one is $200 with more mixed reviews and some complaints of the knobs breaking easily and the timer being mechanical and inaccurate. The Farberware has all digital controls. We'll see how long those last - I bought it at Walmart and they offered me the 2 year extended warranty for $6 so yeah, you can't pass that up!

 

[Hoppy2bmerry]

Maple walnut shortbread cookies.

 

[Hoppy2bmerry]

Steak night.

 

[treacheroustexan]

Smoked pulled chicken sandwiches, slaw and twice baked potatoes. For the chicken I used a garlic Chipotle rub and then smoked it with a mix of cherry and pecan wood.

 

[Temptd2]

From the electric Oster smoker/roaster oven, racks of lamb; from the air fryer, roasted taters

....

 

[S-Met]

Ninety percent of restaurants fall short and that may be a generous percentage. Most of them can't do a French dip or a grilled cheese or even a quesadilla correctly which is kind of puzzling. What's more, in spite of the average output, too many of these restaurants pack their lots which I have trouble understanding.

While 90+% of restaurants fall short, 95+% of people can't cook. Then there's the convenience

here's a simple dish, a comfort food. It's a peanut butter and jelly sandwich grilled

One of my winter favorites, toasted PB&J, crunchy pb and strawberry or blackberry preserves.

So named because it's in a former mustard dispenser squeeze bottle and the "MUS" fell off so it's just TARD sauce now.

This! Best reason ever.

 

[schematix]

Gonna make this later on this week. I guarantee pictures.

 

[TheDudeLebowski]

Gonna make this later on this week. I guarantee pictures.

View attachment 602683

Waaaay too many vitamins

 

[davidabcd]

Do you have a thread somewhere on your fire pit build? With pictures? Curious what you have going!

No photos but it will be how sounds, nothing complicated.

 

[user 211287]

Ive wanted to make something like this for awhile. The peppers used (aji panca) are Peruvian in origin and so are the dried potatoes. Meat is 2lbs of ground beef and 8oz of Mexican chorizo. This is pretty mild actually.

Pastel con carne y papas seca
Meat pie with dried potatoes

 

[davidabcd]

toasted PB&J

Isn't that the best? I make them for my wife. I don't know if I mentioned it but I don't go light on the butter.

 

[user 211287]

Toast
Peanut butter
BACON!!!