Ruth Haffly wrote to Dave Drum <=-
Cuisinart is most generally well built/designed and gives great
service. My stand mixer and coffee maker are of that brand.
We've had a few small appliances from them over the years. IIRC, our
ice cream maker and hand mixer are both Cuisinart. I bought that mixer back in Tucson in the late 1990s and it's still going strong.
I just finished MMing and placing in the queue a wad of air fryer
recipes. Wathc for it in coming weeks.
OK, I'll be a bit more erratic on here for a while. We're hitting the
road tomorrow, going to range from upstate NY to Salt Lake City area
for destinations, with stops in between. Should be some good in camp eating; I set aside meals in the freezer (beef stew, Moroccan chicken, corned beef and cabbage, etc) as I made it for supper over a couple of months. Not enough for the full time we're going to be gone but just to give us a change from the usual in camp meals.
Your erraticism sounds much more fun that mine which is generally from
trips to hospital
This recipe worked better in the toaster/fan forced oven than in
the gedicated air fryer. Another reason the single purpose guy
is getting DD> a new home Bv)=
Title: Air Fryer Cauliflower
Categories: Five, Snacks, Vegetables, Breads
Yield: 4 Servings
Looks interesting; we've never tried air frying vegetables. This may be
a first. (G)
Another good fit is 'taters --- eith home fries or French fries. Not
sure how an air fryer would do with tempura. But tempura is one of my favourite srispity-crunchity snack food preprations,
Hmm, you need something to catch the drips yet let the air circulate. That's a head scratcher. (G)
I'm not tossing my deep fryer, just yet.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crispy Sage Fried Chicken
Categories: Poultry, Herbs, Chilies, Sauces
Yield: 7 servings
MMMMM-----------------------CHICKEN BRINE----------------------------
1 1/2 tb Fine salt)
3 tb Granulated sugar
1 1/2 ts MSG (opt)
8 Chicken legs quarters
MMMMM-----------------------HERB SEASONING----------------------------
1/4 c Dried parsley
1 tb Dried sage
1 tb Chicken bouillon powder
1 1/2 ts Onion powder
1 ts Freshly ground black pepper
1 ts Granulated sugar
3/4 ts Ground cayenne
1/4 ts MSG (opt)
MMMMM----------------------FRYING & SERVING---------------------------
5 c (to 8 c) peanut or safflower
- oil
5 c A-P or Italian 00 flour
1 ts Salt
1/3 c (lightly packed) fresh sage
- leaves
2 Lemons
Brine the chicken: In a large container with at least 6 quart
capacity, combine 2 quarts water with the salt, sugar and MSG (if
using), and whisk until dissolved. (Or mix the brine in a bowl and
divide into two containers with at least 3-quart capacity.)
Divide the legs into drumsticks and thighs by slicing through the knee
joint along the white fat line (unless you start with drums and
thighs). Trim away any excess fat, then transfer the pieces to the
brine as you work. Cover and refrigerate for at least 24 hours and up
to 36 hours.
Meanwhile, make the herb seasoning: In a small bowl, crumble the
parsley between your fingers until fine. Combine with sage, chicken
bouillon, onion powder, pepper, sugar, cayenne and MSG (if using). Set
aside.
When ready to fry: Fill a large Dutch oven with enough oil to come
halfway up the sides. Attach a clip-on thermometer and heat the oil to
325 degrees, keeping the burner at medium-high heat. Line one sheet
tray with paper towels and set a wire rack in another sheet tray. In a
large bowl, whisk together the flour and salt. Drizzle 1/4 cup of
chicken brine into the flour and gently toss with your hands to prime
it with little clumps that will create a craggy surface on the
chicken.
While the oil is heating up and when it reaches 275 degrees, add the
sage leaves and fry, stirring frequently until bubbling subsides,
about 2 minutes. Use a slotted spoon to transfer to the paper
towel-lined tray.
Remove the chicken from the fridge. Working with one piece of chicken
at a time, lift chicken from the brine and immediately place it in
flour with your "wet" hand. Using your other, "dry" hand, bury the
chicken and press flour into all sides, packing tightly to form large
clumps of flour coating on each piece. Lift chicken out of flour and
shake to remove any loose flour before placing into the hot oil.
Proceed until the skillet is full of pieces closely resting together
(it will take 2 to 3 batches to fry all the chicken). Fry, flipping
once, until golden brown all over, 7 to 9 minutes per side. (Once the
chicken is added to the oil, the temperature will drop to between 250
and 275 degrees. Do not increase the heat to compensate; allow the oil
temperature to gradually return to 325 degrees as the chicken cooks.
The temperature should be up to 300 degrees after 10 minutes; if not,
increase the heat. Once the oil returns to 325 degrees, reduce heat to
maintain that temperature. Drop heat down to low in between batches
while youΓÇÖre breading and adding in the next round of chicken, as an
empty pot of oil will quickly climb in temperature.)
As each piece of chicken has turned golden brown and has an internal
temperature of at least 175 degrees, remove from oil to briefly blot
on the paper towel-lined sheet tray. (If the oil temperature is well
managed, crust color and cook time are good indicators of doneness if
you donΓÇÖt have an instant-read probe thermometer.)
Transfer chicken to the wire rack, generously season all over with
herb seasoning, then let rest for 5 minutes and up to 1 hour (room
temperature fried chicken is great!). To serve, crumble over the fried
sage leaves and finely grate over the zest of the lemon. Cut the
lemons into wedges and tuck alongside for guests to spritz.
By: Sohla El-Waylly
Yield: 6 to 8 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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... Except for an occasional heart attack I feel as young as a teenager.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)