rotuts

Ive hneen making TJ's Fz fish sticks and fish nuggets in the CSO for some time. I thought they were very similar , just a different shape. TJ has been out of the nuggets for several months. they cam in and I tried them in min AirFryer : https://forums.egullet.org/topic/143952-the-air-fryer-topic/page/37/ they came out fluffy , crispy, and I noted the fish in these is actually fish pieces. the AF made all the difference. 4 star result.

I had TJ's Campari's, Kimchi , window green onions , TJ's Evoo and TJ's Fz fish nuggets. they have been out of these for several months. cooked in the AirFryer https://forums.egullet.org/topic/143952-the-air-fryer-topic/page/37/ 4 star review. a serious keeper.

TJ's Fz fish nuggets ing the AF : set for 14 min , from 'cold ' , no flipping. checked @ 13 min , looked good. astounding result . fantastic ! these nugget fluffed up , were billowed and the fish perfectly cooked , and not dry not all. I was very surprised how the voting fluted up , w a small ir pocket over the fish this prep alone makes the AF , for me , a fine purchase.

as far as I can tell if you wabnt a waffle you get a PPs that have removable plates and buy n extra set for waffles. and the simple PPs's won't open for pancakes.

Ive been wondering about waffles. they really are special however , a pancake is a less involved tasty sub. so on // off panini's do pancakes , or does the top get in the way ?

or me , one temp if not just fine , I like easy thees day. turn on green light 'press something need note on results re time. standing upright is talking to me. i think the added features to the original idea , well made BTW Id rarely use , if ever. if you had a temp calibrated unit , w reversible grills I can see opening that up for a sunday family breakfast , for sure.

I(m considering this : Breville Duo 1500-Watt Nonstick Panini Press (eG-friendly Amazon.com link) it has the single temp, w a green light. you don't flip the plates no super tech stuff top plate seems to be adjustable for thickness it locks and can be stored upright its similar in ways to @Smithy's find. OK talk me out of it

@Tropicalsenior for your times above : full pressure ? out of curiosity only : has someone used pressure steaming ? chicken , or cut up chicken , including the breast, pressure steamed ? might not be worth the extra work as the advantage here is sir simplicity. and a tasty result.

@Tropicalsenior thanks . excellent ideas for me to consider Ive done plain raw carcass , and have a system of using very little water chop the bones , set the round carcass , so there is little water between the layers taken out the bones , mashed the meat which easily fell off the bones w a hand potato hasher to create long strands the iP'd that for 10 minutes . removed the meat , and using the back of a label squeezed out the remain liquid added that pack to the pot. cooled . defeated cold easily . then froze that stock in formed ' bricks ' using one of those semi-disposable plastic containers now sold every where when I had another carcass , I used those frozen bricks rather than water . over s few ' sets ' in the iP I have 4 x bricks. just bones , no seasonings etc salt I sue these , and season de novo when Im using them for soup , or gravy. very easy to do , just a few steps each time , unattended for the most part and the flavor adds up , with no boiling , reducing etc which is the PITA of convention stock making

iPot'ing a whole chicken ? on a recent ATK show , they iPot'ed a whole chicken for 30 minute , HP. they salted diced onion , minced garlic first added minced rosemary , dry white wine and a cup of stock , and some flour first. of course the result was delicious lots of Yum Yum sounds while eating. it might be that delicious my question is this : Ive done stock in the iPod , met bones , 30 min HP meat falls off the bone , as them chicken di in the ATK Rx. its my understanding , from thinking about SousVide and cooking differentially in general ( high heat moves over time through what you are cooking ) that meat protein contacts w heat, higher heat on those proteins more contraction thus : great deal of moisture ( thees flavor ) is squeezed out of the protein. thus yogurt stock. and the resulting protein might be tender , but loe in flavor and dry , as th juice has long left it. true , you let the protein rest , and maybe it rellaxes and reabsorbs some juice w flavor. has anyone iPot'ed a whole chicken " cut up chicken ? and found the meat flavorful ? when I di my iPot stock , the meat after 30 is fall off the bone, but not particularly ' full flavoredn' Your thoughts ? experience ? Im thinking of getting a few bone in CkThighs iPot LP steam them over stock reduced white wubw m w aromatics and see if the chicken meat is flavorful

@gulfporter you had a donut maker ? Id like to here more about that ' cake ' donuts ? ' fried ' [puffy ] donuts ? AKA crispy creme's ?

I enjoyed the clip after all , no CIA love to get a m0del as simple as that one. at least the Tech-is give up on the P.P's , and moved on no WiFi , no SousVide setting etc.

I googled and looked at various reviews the current version seem much more complicated than the version mentioned by A.B, and bulkier non suggested that the handle came all the way down for vertical storage. for some reason I could not copy that URL here are the recomendations seems these things have gotten over tech'ed https://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presseshttps://www.foodandwine.com/lifestyle/kitchen/best-panini-presses

wow something to think about so .... which one do you have ? what do you like about it ? and what don't you like about it ?

@Dejah that ham looks perfect. and I agree , nothing goes better w baked ham then scalloped potato. followed by Banana cream pie ? a perfect a combination

@Smithy consider a simple ham and cheese if the ham is deli ham , that's not ' boiled ' ham or if its any way salty consider brief soak of the ham in ice water. the ham will be ham-er and you will notice this in the sadwich make one w/o the 'ice bath ' and one with cut in /2 , and after a written statement about the dishes each gets 1/2 and can comment. it dies make a difference and only takes a minute or two , no more consider a very light brushing of the panini bread surfaces with evoo. Ive had them that way. fantastic.

@Smithy if ' He ' considers the haircut was $ 28 then ' He ' doesn't get any more panini.

@weinoo Im sure that chicken was tasty . you are correct . it won't go into the primary collection it will just be a ' reserve ' it seems to think its a crab , BTW

@Smithy Nice ! have you plugged it in ? just checking. that's a fine find. enjoy !

@Smithy an unusual and remarkable find and fir that price ? now you can work with ' pressed stuff '' Cuban Sandwich ? etc. congratulations.

@Maison Rustique Im going to look into the Rana lasagna.

i can see maybe baking or frying maybe just not simmering. the question is how hard it the rind you plan to use . I grate before it gets very very hard

ive never made much of using the rind of any cheese in stock ,broth ,soup or sauce , as something that floats around in ' it ' if there is something in the rind i want in what ever its said would be good \ to float around in , i in , I grate the rind right into it. done.

@MetsFan5 good to hear . when you try their sauces please post you thoughts here Ive got a lot of filled pasta now but Ill keep in mind fresh refrigerated egg vs the dried egg pasta

Rana pasta ,refrigerated noodles and filled pasta has been around here for a few years https://www.giovanniranausa.com/products.html Ive not looked too closely at it , as its significantly more expensive than Contadina /// buttony /// Trader Joes // other store brands . I thought it was just a marketing '' Hand Made Italian Artisan '' 'then this showed up : my thinking is that the company overpriced its niche , and was trolling for lower end shoppers i.e. Me. then I made some , and discovered the pasta is egg pasta , if you will . Ive made my own pasta , and ravioli in the past w a standard Italin hand crank machine and a cu9isinart . loved doing it. the filled pasta Ive been getting is pasta w/o the egg. Ive never made filled pasta w egg pasta its very different in taste and mouth feel. and this brand has a version w prosciutto I gave it a try mise : same pot , but w less stock. plated , w a little of the broth in the bowl. from time to time when Ive made filed pasta as a plated dish , rather than in a bowl as soup . the pasta needed a little more stock or got sticky the plate : very generous w the EVOO this stuff is terrific ! if you see this or other refrigerated egg pasta as torts or ray's give it a try . needless to say Ive tried several of their version , ad liked them all and indeed I stocked up during this sale .