rotuts

It's cooler now , so Im back to making my stracciatella style soups w filled pasta . I use various supermarket//TJ's filled pasta . RANA fresh egg pasta is a favorite I use a boxed chicken stock , no added salt , and a decent wedge of More than Gourmet demi-gells : I heat up the stock w the demi then turn the pan off , the demi melts in the bottom and stirs right into the stock mise : this time the cheese was Fontina , cut onto chunks. it does not grate well , two eggs and I now use a lot of spinach , Tj's bagged baby , as long as the spinach has a fresh aroma. 4 day old refrigerator spinach , not a good idea. the pasta goes in , simmers for 4 minutes , then the eggs , ( if I wait a bit at this point , then stir the eggs I get larger chunks of eggs. then the spinach , and i mix that in and let it sit for a few moments to soften and partially cook the spinach . the add a dab sf Tj's Miso ( new to me , and tasty in small amounts ) and EVOO to get this ; the pale blot in the center is the miso I sometimes have this w a very thick CSO'd slice of fresh TJ's gets from a cape Cod bakery . everything readily available , easy to fix up ( I let all the ingredients get to room temp ) and very very tasty . like the fontina in small chunks , it got very soft , but w a bit of chew remaining

@gulfporter I completely agree with your selection . its not so much ' best ' thats important but a selection that might start w a book ( there are many that fill this bill ) and then supplements ,m back in the day it was stunning good cooking magazines Gourmet => then also stunning branches of the same. many excellent ones folded but this days , a book , not so much a bi-monthly subscription but some videos that show fundamentals . Jacque Pepin , Julia Child VCR to DVD' now with and an explosion of cooking shows quality varies greatly but there is still some fine sutff and a lot of Cr*P over the last few years , there was a Master Class series top chefs . but it was very expensive to purchase and thus not worth those prices.

another small point : food-stuffs that are being broken down generally require nitrogen for the organisms that do the breaking down. the nitrogen required for this is thus not available for the plants you hope to grow. but if your soil has plenty of nitrogen , it won't matter much in the long run.

@Senior Sea Kayaker Id be careful adding coffee grounds directly to soil you plan to plant in soon. they can be very acidic . any any nutrients from them need to be broken down first. depends a bit on how much coffee you drink , and eggs you eat.

keep the sprayer in a cupboard use an oil that that doesn't ' coagulate ' very fast in the refrigerator ie is not long chain. rice bran , if you can get that oil might be a good choice. and hold your breath as you spray ?

@ElsieD the total watts or energy the device can get from the outlet has to be split up , in some way its possible as the two containers are smaller , the coil that converts the watts to your food might be smaller , and thus each smaller units gets enough to do the job over all;. just a guess . but Im user its technically a bit if not more for each basket.

I first became aware of the dual-basket interaction from a cooking show by Jamie Oliver . using a dual basket AF from and sponsored by T-fal. two episodes . now you either like JO , or you dont . no matter at first I did roll my eyes a bit . mostly as I already had a fine AF. But I can see the D-AF for that situation , where you do some selection of ingredients prep etc with your food , then dont really want to spend attention for a stove top . or a large oven . and you even get too ' dump ' the *** delicious **** ( ed.: that is possible , but its up to you ) on to plates. so , not for everybody , very interesting .

@Alex keep considering '' our community college's culinary program's library '' might get a lot of use there .

it the size difference of the basket ' significant ' other than not taking the 1/8 sheet pan ? is the ' see-through ' feature , on the basket front useful ? thank you for posting.

try a google search : many entries , like this one : https://www.themediterraneandish.com/how-to-make-falafel/

I love sausage . Fz Jones sausages are quite good. the king you cook in a traditional manner the microwave versions are different in the AF : frozen. sorry it's fuzzy. sometimes my iPhone doesn't focus correctly , then it does , go figure about 12 minutes , the bad half of breakfast , and Soooooo tasty sausages were crispy , juicy , a bit maillard-ey and outstanding . so easy to cook this way , from Fz. maybe way to easy . *** burp ***

@benjamin163 '' I was doing some very top line research into cooking oils '' what did you find from that work ?

you bet. thick pork chop , from the most flavorful pig you can easily find. please consider stuffing that chop !

A P.S.: this is what the Black Garlic looks like , in the same dish as the EVOO for perspective : I don't know what the ' black ' adds to the garlic flavor , other than being black. Id love to see this style , in some garlic my mother raised as I did : Russian Red , hard neck , etc. ( apologies for not quite the correct term )

three new items , to me : EVOO : its not quite as green looking as the pic. it has a more ripe flavor than green flavor , and has a nice spice finish. it will be in my standard Tj's EVOO rotation . Black Garlic : its finely minced , not powdered . it has a hint os sweetness , and good raw garlic flavor. Im not a bit fan of roasted garlic , as its sweeter than I like , and has muted bite. this version needs a bit of hydration to bring out its flavor and qualities , powdered hydrates faster that finely minced. I like it. Maple Syrup. Tj's brand , and its Dark . very nice dark flavor , which I like and a bit of a price knock off via the Tj brand . a keeper for me

@ElsieD interested in your take vs your previous non-IR AF hope you got the discount .

it has introduced me to newer cooking methods , I might not have learned about any other way : SousVide : remember the SousVide Magic ? eventually the ChamberVac ? the the Anova circulator ? CombiOven : the CSO ? the InstantPot ? the Air Fryer ? and , later in the game : the panini press ? massive cooking changers they all are. and then , eG usage of all the above

from todays Wall Street Journal :

which brings me to a question for seasoned AF'rs : have you cooked//baked//AF ( at the appropriate Temp ) a whole ( but small so it fits ) chicken in an AF ? how big was the chicken ? what AF temps did you use and time s ?

go for it, for sure . can't find this unit via search getting me a USA link. Amazon USA does not list it .

I don't really remember . some of the window models were seriously discounted , and next models didn't have a window. no more than that. someone has to take a few for the team on this in terms of faster AF'ing and , and useful window. there is nothing wrong w my model and how I use it to get me to try this one. rats this model is 6 L their 6.5 L model costs $ 285 . wonder why the difference in price

@Kerry Beal link did not work for me , but found this : https://www.t-fal.ca/en/infrared-air-fryer.html the ad seems to indicate this unit gets much hotter ''' Revolutionary Infrared technology heats up to 750°F /400°C in just 45 seconds* – no pre-heating needed! ''' however : '''' cook everything to perfection with temperatures from 450°F/230°C to 160°F/70°C. '' this would indicate it really doesn't get my hotter than a 400 F ( my AF limit ) but might get hot much quicker . i don pre heat , but this might shave off a couple of minutes . and has a view-window. in the past it was my impression that one avoided the video-window models but perhaps that has changed. very interested in an owners impression . looking over the ref site : 20 % off , free shipping come in at $ 136 and I think this site is Canadian.

@YvetteMT I think you are mistaken re : killing Trichinae. https://www.theguardian.com/lifeandstyle/2011/may/26/cooking-pork-safely-the-science suggests temps as low as 120F : '' The FDA cooking regulations for eliminating Trichinella include temperatures as low as 49C / 120F, albeit maintained for 21 hours. (The main reason to cook at temperature that low is to process ham in the style of a "raw" ham). The regulations do not even bother to list temperatures higher than 62C / 144F because the time required to eliminate the parasite would be less than a second. ' and in general . 130.1 F for SV will pasteurize meat , but it might take several hours. id go with 130 F for 6 , and then you can use the meat for other things after the cooking w/o drying it out via contraction. or 140 or so , for 6 or even 4 good luck. freezing alone will kill the T.

use the wine you would be comfortable drinking. sometime cooking wine has salt in it. Avoid salted wine.

I use mine for various items that don't just turn out exceptionally well in an AF but much quicker : various Fz items from Tj's , and also from Tj's . Pizza-ish :