The Cookbook
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Made these last night. Came out pretty good.
Air Fryer French Fries
- 1 pound russet potatoes, peeled
- 2 teaspoons vegetable oil
- 1 pinch cayenne pepper
- ½ teaspoon kosher salt
Cut each potato lengthwise into 3/8-inch-thick slices, then slice sections into 3/8-inch-wide sticks. Place potatoes in a bowl of cold water. Let soak to release excess starches, about 5 minutes; drain.
Pour boiling water over the potatoes until they're covered by a few inches. Let sit for 10 minutes. Drain potatoes and transfer onto some paper towels. Blot off excess water and let cool completely, at least 10 minutes.
Place cooled potatoes in a mixing bowl. Drizzle with oil and season with cayenne; toss to coat.
Preheat an air fryer to 375 degrees F (190 degrees C).
Stack potatoes in a double layer in the fryer basket.
Cook for 15 minutes. Slide basket out and toss fries. Continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.
My variations:
- I left the potatoes unpeeled because ... skin.
- In deference to the management, I skipped the cayenne
- Before cooking I seasoned the fries with paprika, Mrs. Dash's seasoning, and a touch of Kosher salt.
- I put them in a rotisserie for my air fryer so I wouldn't have to turn them. The rotisserie does a good job of mixing and exposing all sides.
- Took about half an hour of cook time.
Yeah, the whole thing took about an hour to do, including prep, wait, cook.
But definitely worth the time. Very little labor involved. Came out crispy on the outside and nice and fluffy on the inside. I imagine if I cut them into thicker pieces, I'd get more of that fluff.
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Saw this recipe and wanted to try it. Never had any luck at home with cacio e pepe
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Tonight will be special:
https://www.allrecipes.com/recipe/152156/vietnamese-aromatic-lamb-chops/
Plus Rosemary roasted pears.
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Trying even more Mediterranean cooking this year. This is tonight but using bone in thighs. Probably add some shallots too.
https://www.tasteofhome.com/recipes/skillet-chicken-with-olives/
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Made this tonight. Delicious. I salted it a bit and added a bit more lemon zest than it called for, but it was easy, very light, but also filling. Cooked it more like 16 minutes.
https://www.tasteofhome.com/recipes/cod-and-asparagus-bake/
My pics:
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Steak Frites tonight, prime flank steak. Never made it before.
Anyone make from scratch fries in an air fryer? Any good?
@Mik said in The Cookbook:
Anyone make from scratch fries in an air fryer? Any good?
1 pound russet potatoes, peeled
2 teaspoons vegetable oil
1 pinch cayenne pepper
½ teaspoon kosher saltGather all ingredients.
Cut each potato lengthwise into 3/8-inch-thick slices, then slice sections into 3/8-inch-wide sticks. Place potatoes in a bowl of cold water. Let soak to release excess starches, about 5 minutes; drain.
Pour boiling water over the potatoes until they're covered by a few inches. Let sit for 10 minutes. Drain potatoes and transfer onto some paper towels. Blot off excess water and let cool completely, at least 10 minutes.
Place cooled potatoes in a mixing bowl. Drizzle with oil and season with cayenne; toss to coat.
Preheat an air fryer to 375 degrees F (190 degrees C).
Stack potatoes in a double layer in the fryer basket.
Cook for 15 minutes. Slide basket out and toss fries. Continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.
I've made these several times. Comes out good.
But, I don't use cayenne (spousal unit disapproves). I use garlic powder, onion salt and paprika. Also, I leave skin on.
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@George-K said in The Cookbook:
Tell me more about the turkey breast....
One of the airfryers has a rotisserie feature. It works well with turkey breasts. Cooked it at 380 for about 50 minutes. Checked the temp - moist. Didn't do any brining - just the bare bird. Cooked the sweet potatoes for at 400 for a little longer.
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I assume you're talking about the Instant Pot Vortex air fryer. I have that thing. Love it. I make fries in the rotisserie basket.
Was it a thawed whole breast, or just a boneless thingie? I think the limit for rotisserie things in the Vortex is 4 lb.
I've made chicken that way, and it comes out good as well.
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https://www.americastestkitchen.com/recipes/10530-cast-iron-baked-chicken
Cast Iron Baked Chicken
2 teaspoons paprika
2 teaspoons salt
1 teaspoon pepper
½ teaspoon onion powder
½ teaspoon granulated garlic
3 pounds bone-in chicken pieces, (2 split breasts, 2 drumsticks, 2 thighs, and 2 wings with wingtips discarded), trimmed
2 tablespoons unsalted butter
6 sprigs fresh thymeAdjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 450 degrees. Combine paprika, salt, pepper, onion powder, and granulated garlic in bowl. Pat chicken dry with paper towels and sprinkle all over with spice mixture.
When oven is heated, carefully remove hot skillet. Add butter, let it melt, and add thyme sprigs. Place chicken in skillet skin side down, pushing thyme sprigs aside as needed. Transfer skillet to oven and bake for 15 minutes.
Remove skillet from oven and flip chicken. Return skillet to oven and bake until breasts register 160 degrees and drumsticks/thighs register at least 175 degrees, about 15 minutes longer.
Let chicken rest in skillet for 10 minutes. Transfer chicken to platter and spoon pan juices over top. Serve.
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My effort
