mgaretz

For 16 ozs of liquid, I use 1/4 cup of peanut butter powder.

I have used peanut butter powder with great success.

Simple burgers, cooked SV then seared, topped with sauteed mushrooms and served with salad.

Remember to up the temp in the BSOA by 25 to 35 degrees or so if using recipes for an air fryer to compensate for the lower air speed and larger area of the BSOA.

Home for a couple of days. Made lentil soup with ham and copious amounts of carrots for dinner last night and tonight. Froze the rest.

Got a new wok today so of course I had to try it out! Char siu with young bok choy, snap peas, mushrooms and onion in a sweet sauce of hoisin, soy and cream sherry.

Two recent dinners: Last night was salmon, cooked SV and then basted with maple/bourbon, served with mashed peas and salad: Tonight was shrimp with snap peas sauteed in EVO, garlic and cream sherry, tossed with spaghetti: Yesterday I also made a rare round eye roast, chilled, and then today I sliced it deli-thin with my new toy (a Chef's Choice 615 electric slicer). No pics but it came out great. Cooked it at 480F in the BSOA on regular roast function for 20 minutes then dropped the temp to 225F until the internal temp was 121F. Let it rest and it rose to 124F before starting to drop.

Got a new 8" egg pan, so breakfast for dinner again. Eggs with ham and homemade hash browns.

392F in a normal air fryer is about the same as 425F in the Breville as the Breville has a lot less air movement.

If you don't mind slicing your own, their Master Carve ham is great. Having some for dinner tonight, actually.

I think it would work but I would freeze them into patties first so they would not drip through the basket. I did this when I made them in the deep fryer so they would stay together. I have also discovered that when you use fresh onions, it increases the moisture content a lot and wringing out the latkes was what I always found to be the worst part of making them. So now I use granulated onion and there's much less moisture to contend with.

Thanks and thanks for the link. I think I will stick with store bought for now!

Two recent meals. The first was reheated meatloaf (not shown) but for sides I tried one new thing and revisited an old one I haven't had in years. First was roasted cabbage a la Serious Eats (from their Apple TV app). Very good and simple to do. The second was roti-paratha, which I first had many years ago on a trip to Singapore. This was from frozen I found while browsing through the local Indian grocery. I have seen it before (and made it), but again that was many years ago and they came in a huge package. This was a pack of 5 so I snapped it up. Yummy yummy. Finally, meatloaf casserole served with snap peas.

I will usually make mashed from frozen, but not riced/frozen and it's not watery at all.

Meatloaf and mashed cauliflower with chives. Didn't quite get the meatloaf onto the plate in one piece. I made the cauliflower from frozen, riced cauliflower and it came out too watery for my taste, but my wife thought it was fine. So either I have to go back to regular cauliflower or figure out a way to reduce the water content.

Breakfast for Dinner: Discovered a lone piece of ham in the fridge so fried it up with some eggs and homemade hash browns made latke style by adding granulated onion, salt and pepper. I grated the potato with the skin on (and when eating it I really couldn't tell the skin was there, in fact I forgot I had done that until this morning!) in my new-ish KA Mixer shredder slicer attachment. It works so much better than the old style. Saves getting out the food processor for small things like this.

Made a tri-tip, cooked SV for 8 hours. It was salted and had 1 tsp of aging sauce and some dill seeds in the bag. Boy was it tender and good. Served with the last of the cole slaw, snap peas cooked ALV and sauteed riced cauliflower (frozen, from Costco) done in butter, salt, pepper and onion powder.

A New York steak, cooked SV then seared, served with white corn cooked ALV with butter and cole slaw. If you have seen the last few meals they all have had the same cole slaw and you may have thought it strange that the dressing was not mixed in. The secret to keeping the cabbage and carrots crunchy and able to last for many days is to not mix in the dressing.

Note that I have corrected my original post: Prague Powder #1 contains sodium nitrite, not sodium nitrate.

Ever dry rub pork belly for home cured bacon?

Here is a calculator by Dr Greg Blonder on making a brine with prague powder #1. http://www.genuineideas.com/ArticlesIndex/nitritecuringcalculator.html Prague powder is 6.25% sodium nitrite and 93.75% sodium chloride with usually some red food coloring so it has a pink color (so you don't confuse it with table salt, not to make the meat red). Prague powder is easily ordered on line and it's also known as pink curing salt, but it is not the same as Tender Quick.

Last night I made another batch of my Blasphemy Ribs (baby backs smoked as individual ribs instead of a rack). Served with cole slaw with my homemade dressing and tater tots. Here's a close-up of a rib interior: I also made a batch of char siu ribs at the same time because the wife prefers that style:

Fresh cut fries done in BSOA (shown with pork chop, cooked SV). I cut the fries (1 medium russet) and soaked them in water for 30 minutes. Dried and tossed with 1 tsp of olive oil and salt. Preheated the BSOA to 400F and set the timer for 15 minutes (air fry mode). After the preheat the fries went in. At 5 minutes in I tossed them a bit and upped the temp to 450F. I had the turn reminder on, which dings with about 6 minutes to go. Tossed the fries a bit at that point. They came out really good. Earlier in the week I made some frozen tater tots. Air fry mode at 425F for 15 minutes worked like charm.

Pork chop, double cut, cooked SV then seared with a maple/bourbon glaze. Served with salad and fresh cut fries in the BSOA.

Beef stew made in the electric pressure cooker. Top round, carrots, parsnips, potato, onion, celery, peas, mushrooms and barley.