mgaretz

Was home for literally 12 hours and needed some quick starch to go with the SV steak. So I pulled out some frozen Tater Tots to try in the BSOA. In the Philips XL they came out good at 390f for 15 minutes, so I tried 425f for 15 minutes and they were perfect.

The last of the leftover turkey made into hash with potato, onion and BBQ sauce, served with snap peas. Headed out on the road again for 12 days so I won't be cooking but I'll be lurking!

Yesterday I did a french fry test from raw potato with a 30 minute water soak. I started with the same temps and timings as worked well in the Philips XL AirFryer. As I predicted, the lower air velocity of the BSOA dictates longer cook times at the same temps. In the XL I do fries for 5 minutes at 360F then 10 minutes at 390F. Started out the same way in the BSOA. (Side note, doing one setting and have it stop, then on to the second, repeats the pre-heat cycle for about 4 minutes - see below for a workaround.) After the first cycle, I left the fries in during the pre-heat for the second cycle. After 10 minutes at 400F the fries were cooked but not crispy so I let them go another 4 minutes. So a total of about 18 minutes including the pre-heat. They were definitely good, but still not quite crispy enough. (I didn't have any problem finishing the bowl!) Next time I will try a higher temperature for the second cycle, probably 450F. Conclusions so far: The XL is faster due to the increased air velocity, so that's a plus. The BSOA wins in ease of cleanup (much easier and faster than the XL) and capacity. which is much larger than the XL. So far the XL wins in terms of how the fries turned out, but I am assuming I will be able to get the BSOA to turn out the same quality with temperature and timing tweaks, so the jury is still out on this one. Now the workaround to avoid the second pre-heat: Instead of programming each cycle separately, just use one cycle for the total time. When you want the temperature to change, simply change it and the oven will continue on. It DOES have a "phase cook" setting where you can have it automatically go from one cycle to another, but it doesn't work with the Airfry mode and you can't invoke "super convection" in any other mode to trick it. Oh well. A last thing, the BSOA has a "rotate reminder" function that reminds you to rotate the racks if using more than one. I used it to remind me to stir the fries. The XL doesn't have this.

Happy Thanksgiving to all of you! We had a quiet meal with just the two of us. Turkey (a small 10 pounder) cooked on the pellet smoker, snap peas in butter, cooked ALV, mashed cauliflower and scratch-made mushroom gravy. Glass of Maggio Old Vine Zin (Lodi) and store-bought cherry pie for dessert.

Cooking light in anticipation of the weekend's heavy eating. Simple stir fry with shrimp, snap peas, mushrooms, baby bok choy and chow mein noodles.

Did my first things is the Smart Oven Air. Used the keep warm function - it worked like a champ. Next day I made some roasted Brussels Sprouts using the Air Fry mode. I followed Breville's guidelines for time and temp and they came out very good. 400F for 15 minutes. The sprouts were cut in half then tossed in some EVO with salt and pepper. Separately I fried up some homemade bacon lardons and mixed them at serving time. Lastly I used the reheat function to reheat leftover chicken. It also worked well. I also used the top as a warmer tray to keep the sprouts warm while I reheated the chicken. It's clear that "super convection" (air fry) mode does not have as much air velocity as the Philips Air Fryer, but in the case of Brussels Sprouts that's a good thing. When I tried them in Philips, it was a disaster, blowing the inevitable leaves all over the place and getting them stuck in the internals. I had leaves coming out (and burning) for 6 or more cooks. No issue with that in the Breville. We'll see how that affects other air frying recipes, but I suspect it will take a little longer to cook. Having said that, you can crank the Breville temp up much higher than the Philips, so that may be a way to compensate.

Finally back home! Wood-roasted chicken (El Pollo Loco style) with mashed cauliflower with chives and salad.

In super convection mode, yes.

I just got one too, but I have been away so I literally haven’t used it yet. If it works as well, I’ll be looking to sell my BSO and Philips Air Fryer.

Of course the dish wasn’t just the meatballs (which were shaped more like a potato) but were cooked in and served with a dark onion broth with sliced onions, not unlike French onion soup.

Entirely possible as both my sets of grandparents spoke Yiddish (primarily when they didn’t want us kids to know what they were saying - which was a shame as we never learned the language).

My mother used to make them from her mother’s recipe and she called them kaklaten. I have never been able to find that word anywhere so it must have been a family bastardization of kotlety, or possibly a variation from the old country.

Home from 10 days on the road and the associated weight gain prompted salmon, cooked SV, no sear but with maple bourbon sauce, served with mashed cauliflower with chives, and peas in butter cooked ALV. Unfortunately back on the road tomorrow for another 10 days, but I'll be watching!

Pot roast made in the slow cooker with carrots, parsnips, celery, onion, peas and mushrooms, served over roasted spaghetti squash. Salad.

Chili dog with fries. The chili was from a can that I added a can of diced tomatoes to, along with some extra cumin. The fries were done in the Air Fryer.

Second attempt at what I call Blasphemy Ribs and now they are perfect. I call them blasphemy ribs because usually we cook ribs as full (or half) rack, then cut them up before eating. These are made by cutting them first, then applying a rub for 6 hours, then smoking at 225F. Normally a rack of baby backs will smoke for 5 hours at that temp. These cook much faster. My first try was 3 hours and that was too much. They were good, but a bit dry. This batch was smoked for 2.5 hours and they came out perfect. Moist, tender and plenty of smoke flavor. This is a closeup of a piece of meat sliced off one of the ribs. (I swear I took a normal shot of them plated with the green beans, but it's not there.) I also made char siu style ribs at the same time for my wife.

Wood-fired roasted chicken, El Pollo Loco style, served with baked garnet yam (picture is pre-butter), snap peas cooked ALV and salad.

I agree as well. The ChefSteps site is also filled with great info (and Douglas Baldwin works with them too).

Hash with the leftover tri-tip, made with cauliflower instead of potatoes, onion and peas. Served with salad.

Tri-tip, cooked SV then seared, served with mashed cauliflower with chives and snap peas cooked ALV.

Just add yours to one half.

My phone was upstairs when dinner was ready, so no pics. Roasted chicken, wood-fired, baked potato, snap peas and salad. Dessert was homemade non-dairy peanut butter/lightly salted caramel ice cream with dark chocolate chips.

Salmon, cooked SV then seared with a maple-bourbon glaze. A little piece flaked off and did get seared. Served with salad a frozen mixed veggies in butter, cooked ALV.

If the OP is correct that he has a VP112S, it doesn't have an external port.

$250 is indeed a great price and worth trying to fix it.