gfweb

Nice! I've been thinking about air frying fish... What's a WW recipe? And what were the air fryer make and settings please. A thought...maybe toast the panko to pre-brown them.

Low level box-packer made a bad decision. Or maybe is pissed off at his boss.

Anybody ever use chopbox? Looks like decent selection and prices https://chopbox.com/?gclid=CjwKCAiAxeX_BRASEiwAc1QdkbKmj0URpOppCot1lYeIQgPcKQ27bi1a9QeWFdwQ-2cFM4G5G48IJRoCBl0QAvD_BwE

I like this. Just the right amount

I've never had SS's fried chicken sandwich, but Ina Garten's knockoff of it is pretty darn good. Their burger...I wouldn't queue for it

@Kim Shook I airfried the potatoes. The fish was fried normally in oil. My apologies for the imprecision, I should've been clearer. I have tried to air fry battered stuff and it always turns out to be a failure because the batter sticks to the pan/grating. I wonder if one could skewer a piece of battered fish and airfry it suspended, so the batter touches nothing. Might work... Experimentation is needed!

From my CSO experience...baking a wet bunch of cauliflower on no steam generates a lot of vapor just from the veg. The oven is so well sealed that steam accumulates

Ah. I was confusing it with a CSA where they give you what they have

I see too many carrots, too few potatoes and of wrong type, too many lemons and avocados. Is this actually a good deal ? I love the philosophy and all, but does one save money with this thing ?

So what did that cost?

Saveur, F&W, BA (I think), and Cooks Illustrated (a gift)

That would be a shame.

I'd look at the seal between the pot and the lid. If that isn't coated with gunk then the whistle itself is the issue. I'd be surprised if the whistle itself is copper or nickle plated. It could probably take a little vinegar. Or maybe just boil the thing for a while

I have friends who SWEAR that they get bad effects from MSG, but can gobble Doritos with no effect. Uh huh.

I'm having trouble reconciling conditions of real SV with steam oven "SV". I need comparison cooking of various meats under both conditions. Does Anova give any of the conditions/results/assumptions that they use to make recomendations?

BBQ sauce and Mayo?

I'm curious about the mechanics of this thing. Who sorts it out...where does it happen...what's the lag between sorting and delivery...is it less fresh than what's in the market?

So do they net fish walleye and pickerel? They can't be line caught.

Fish and air fryer chips

It had me at "heating turds or cooking corpses" FWIW I'd choose dumplings or lo mein, both neither fecal nor charnal

What @heidihsaid. It makes gravy with no roux/fat needed. Just whisk it into a hot liquid. Great for coating stuff pre-frying unless you like the uneven coating AP gives. I don't love wondra for fried chicken, but for a scallopini (a scallopinus?) its a perfect even coat.

Latest NYT thermometer ratings https://www.nytimes.com/wirecutter/reviews/the-best-instant-read-thermometer/?campaign_id=58&emc=edit_ck_20201230&instance_id=25485&nl=cooking&regi_id=77481515&segment_id=48050&te=1&user_id=450779b547a8488ee63617dbe58cc9d4

So how does he deliver little fish then?

Pretty much what I do. I should deglaze more.

@Dejah Are these farmed pickerel?