rotuts

Ive been paint attention to commercial levels of salt for a while now. as time marches on , its going to be more and more important . this site https://www.hotmamas.ca was recommended by @Ann_T the owner was very helpful via email , as this site is in Canada , and Im not. my CreditCard company charges 3% for foreign transaction . someone has to pay for their computers electricity , that automatically makes this calculation . I got quite a few items . I didn't want to wonder what that item I didn't get tastes like more or less , and waded out a few that seemed very similar. this spice collection is hot. after all , its in their name : Im very pleased w this collection , and am glad I splurged a bit. 10 % off at the time of my purchase ( Canadian ) shipping to USA was extra free to Canada w a minimum purchase . I tried the curry , mixed into some Aldi Mayo last night : it was for the Dinner AF's TJ's fish sticks Im very happy w these I also have some mixtures from Penzey's https://www.penzeys.com and I thought Sauer's https://sauers.com but can't locate them at the moment. if you have a source of no-salt mixture P.S.: I wish HM's had a few interesting combo's that were not hot. please chime in . its worth looking into commercial levels of salt earlier rather than later .

m late to the air fryer. over here : https://forums.egullet.org/topic/166211-char-siu-using-your-air-fryer/#comment-2416007 I mention why I got one , and the model I chose . I was in no hurry as my CSO did most of the things I was interested in , and my counter tops were clogged w junk stuff . that log jam has been cleared , so on w the AF , initially for CharASui. I tried TJ's fish sticks , which I easily have been baking in the CSO. my model has a preheat , a beep 2/3'd or so through the cycle for a turn over reminder Im sure most AF's have the same thing. but I decided to ignore both . pulling out a hot drawer twice is something I decided to avoid. I like the idea of putting the stuff in the AF , picking a temp and time and it beeps when done, Id adjust the time and temp as I go along , by keeping track in a new red notebook ! I(ll continue to turn the Char Sui . but hopefully that's the only item so TJ's fish sticks : note the perforated parchment paper Im trying out . 1/2 sheet to see the difference with and without. frozen FS ready to go . temp 400 F 15 minutes , from start , ignored preheat and flip 10 minutes let it go for the full 15 : these were very crunchy , moist , and terrific ! no turning of note , the FS only stuck to the parchment paper ! clean up was easy let the try cool completely, then by hand hot water w a few drops of dish soap. much quicker than the CSO , and 15 min was very very crispy , yet still moist. seasoned AF'ers already know this. vey pleased I have this , and the counter space as its very easy to use. BTW the second down on the L FS was the best .

@mgaretz thanks for your comments. Ill give it a try I do like Red !

@PetarG have you made the above pound cake w/o the sour cream ?

I decided to end the SV ( two bags ) early this afternoon : this is the only legitimate use for snow . period . both bags 130.2 F 26 hours. AF possibly Thursday .

@Smithy thank you for the menu's I could move into that place right now and stay for a while. at least for 3 or 4 full plate servings.

AF'd 1/2 of the batch just now . the other 1/2 Ill SV @ 130.1F for 24 H ( vac packed ) , and the other an additional 12 H . rapid chill . , then AF at some point. out of the bags , a little glaze on them , ready for the AF I preheated 400 F instructions were to reglaze every 3 - 4 minutes first hot glaze second third done. total 20 minutes . plated cut. of note , the parchment paper I used , the flat w the holes in it , didn't really completely fit the AF's basket. I derided clean up w the burnt sugar. I might try the basket parchment paper , as I noted the two types I purchased from Amazon along w the fryer. good news : the clean up went fine . by had w hot water and a brief soak w liquid detergent. the taste for a first attempt was good. 22 - 24 minutes might have been a better idea for the time. the Rx says 14m- 16M , but I think the hunks in the Rx were thinner. and the marinade needed more 5 spice . Ive noted that on the Rx. @Dejah shared here Rx . similar , w the addition of fresh ginger and sesame oil Ive made a note and will add that next time , maybe even some lemon grass as I have some plump stalks Vac'd and frozen. over all a decent effort w decent flavor. interesting to see what the SV cooked version will be like. stay tuned.

Id like to mention something about ricotta. I like a lasagna w a creamy layer. Béchamel , my favorite as it browns so nicely on the top ... and has a mighty fine aroma if browned properly ricotta + other cheeses , herbs is very nice. w a tip from ATK , believe it or not for the ricotta lasagna . for that creamy effect Ive used cottage cheese as an initial point over ricotta. pick your fat level you just have to beat out some or most of the curds. not all of them then use as you would ricotta. its very nice I thnink and a bit more flavor involved.``

@TdeV do you have a pic of your smelly T.O. to share ? door closed , and door open ? middle of pre-loading for the Swift Bowl so there still is some time .

@TdeV good points . id remove crumbs they will ignite eventually is there is not a liner that's easy to remove or a trap door on the bottom to open open the door and shake them out. they are a fire hazard . for the aroma ? can you take it outside , plug nit in and set it for 450 F and burn off the source pf the aroma ? do you have a CO2 fire extinguisher ? very hard to come buy for home use just in case of fire. home foam extinguishers will render the unit ' junk ' or save time and fire hazard and get a new unit where the crumbs are easier to remove ?

@Rajala thank you for the referent to your videos I love watching them outstanding technique

@TdeV before i start to Pre-Load for the Swift Bowl Ill ask : why do you want to clean your T.O ? the CSO has a slide out stainless steel insert you re supposed to use for toast. thus removing the crumbs from time to time. my guess you remove crumbs fro toast so they don't ignite during high temperature baking. other than crumbs , why clean ? if you have a pool of fat waiting to ignite that would be something to remove. as a fire prevention.

the CSO has a steam cleaning cycle. sorry I just could not resist.

Day One : using this Rx : https://omnivorescookbook.com/air-fryer-char-siu-pork/ mise : the hoisin is LeeKumKee , I prefer Koon Chun to LKK , but LKK is what the chinese market near me had. interesting as they had a few KC items. no matter Meat : from MarketBasket . they have BostonButt that's trimming into smaller hunks : openen up . this is still one hunk of meat connected by the R portion this was the meat ' as is ' from the 4 lbs pack. you can see where they removed the scaplula by butter-flying it like a boned out leg of lamb. very fine looking meat. trimmed it just a bit of hard fat and only a little grizel .: this was a very nice punk of pork . I found I had some ancient zip freezer bags , 1 qt. so I thought Id use them up : distributed and bagged . and ready for the refrig. I chose to add 1 hoping Tbs of sugar , rather than 3 indicated in the Rx and I did not dd salt. Ill add salt water slicing when I use the meat. AF]ing tomorrow. Im glad I made a little more sauce , s the Rx is for 2 lbs. didn't realize I had 4 lbs. but all the meat is coated . I manage it a few times later today during the Swift Bowl. i must say , this sauce is very very very tasty . even w LKK. I have a packet of HOH powder I was going to try after this : but I doubt its going to be as tasty as this. and next time , as the Rx suggest , Ill add some red food coloring. red is always better.

@TdeV Ive used both my ancient National/Panasonic and newer inaction Zo flavor added to the water in the form of Patak curry pastes 1/2 way through cooking I stir the rice and again when finished cooking. no problems w clean up so far Basmati rice for Byriani etc

@haresfur that certainly is an impressive looking rib eye.

Im not sure if you are asking for old fashioned Pyrex style glass units have you looked over Oxo stuff ? https://www.amazon.com/OXO-Grips-3-Piece-Angled-Measuring/dp/B0B7JCR68R/ref=pd_ci_mcx_pspc_dp_d_2_t_2?pd_rd_w=BAml0&content-id=amzn1.sym.568f3b6b-5aad-4bfd-98ee-d827f03151e4&pf_rd_p=568f3b6b-5aad-4bfd-98ee-d827f03151e4&pf_rd_r=VS8G3XX7152K36TKN88D&pd_rd_wg=KPUj6&pd_rd_r=b65b49b0-8571-4dd5-87fc-11d310f2fc2b&pd_rd_i=B0B7JCR68R https://www.amazon.com/OXO-7-Piece-Nesting-Measuring-Multicolored/dp/B00LE6FO4Q/ref=sr_1_9?crid=1G2EBAGI37F9X&keywords=oxo%2Bmeasuring%2Bcups&qid=1707437777&sprefix=oxo%2Bmeasuring%2Bcups%2Caps%2C161&sr=8-9&th=1 glass , probably not etched on : https://www.amazon.com/Anchor-Hocking-3-Piece-Glass-Measuring/dp/B09RLSZG53/ref=pd_ci_mcx_pspc_dp_d_2_t_1?pd_rd_w=fpful&content-id=amzn1.sym.568f3b6b-5aad-4bfd-98ee-d827f03151e4&pf_rd_p=568f3b6b-5aad-4bfd-98ee-d827f03151e4&pf_rd_r=0E18SS78QN23Q7SSWJ44&pd_rd_wg=8a8jJ&pd_rd_r=242b7a7b-a6ae-4d17-9984-68b5a93b2d89&pd_rd_i=B09RLSZG53 https://www.amazon.com/Mueller-International-Clear-Measuring-Shutter-proof/dp/B0B8Q4CQRD/ref=m_crc_dp_lf_d_t1_d_sccl_4_5/131-5570512-5638352?pd_rd_w=Zotxp&content-id=amzn1.sym.76a0b561-a7b4-41dc-9467-a85a2fa27c1c&pf_rd_p=76a0b561-a7b4-41dc-9467-a85a2fa27c1c&pf_rd_r=BNSHRAP9RVC9TGDSBQAM&pd_rd_wg=thYfV&pd_rd_r=ad449392-5a2d-4f7c-9dd0-a02fe4d5daec&pd_rd_i=B0B8Q4CQRD&psc=1

@liamsaunt very nice looking dish how did you prepare your rice noodles for the stir fry ? hot water soak ? boiling water briefly , then drain ? thanks.

got an email from modernist MB#H is being released. (eG-friendly Amazon.com link) $$ 140 , no discount March 5th I'm in no hurry if anyone spots a discount , please mention it on eG

@BonVivant thank you for sharing another wonderful trip .

I did a little searching , but didn't get to far . has anyone here , using their own method Rx done Char Sui in your air fryer ? granted , there are various ways to make Char Sui at home. lets call one method the dry method : maybe a packet of Char Sui mix on the sliced pork then oven finished . and the wet method , various wet ingredients , covering the port slices and possible kept for hours or over night in the refige then oven finished . CSO would be the one Id use but my question is : at the point you cook your personal CS: have you done it ion an air fryer ? why ? ATK had a recent episode , where they used an sir fryer , for parmesan rosemary fries and a chicken cutlet coated and air fried a la Fast Food Fried Chicken Pary. they sued an iPot Air Fryer : https://www.amazon.com/Instant-Vortex-Plus-Air-Fryer/dp/B07VHFMZHJ/ref=sr_1_3?crid=17A0B17TE8UGI&keywords=instant%2Bpot%2Bair%2Bfryers&qid=1707074924&sprefix=instant%2Bpot%2Bair%2Bfryers%2Caps%2C97&sr=8-3&ufe=app_do%3Aamzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0&th=1 my question is not about air fryers , pe se I don't have one . Id rather not study the problem as this one , as demoed by ATK seems fine . irritated it's not on sale , bo I might really wait . if someone here does their car sui in one of these , and really likes the results Im keenly interested in hearing it . and Id not mind opening the basket , applying a little glaze and punching in some numbers so I get a little char w that glaze. many thanks P.S.: I looked over some internet Rx's for sir-Fryer CS. so I bought the above , a some parchment papers that are said to fit . Ive had my eye on some Pork Butt @ market basket . 3 - 5 lbs . not a whole shoulder looked reasonable to work with , as its right in front of me. yes , Im a bit late to Air-Fryer Cuisine Char Sui just stated talking to me after seeing the FF's and fried chicken patty . and I have a space for it on the counter .

@TdeV Id toss out yhr buttermilk why risk it ? use some yogurt for your marinade instead. id you don't have yogurt , put a little lemon joke in some milk and use that instead. or milk and any acid.

for review purposes , here are a few tables from Cookwiaw https://www.amazon.com/CookWise-Successful-Cooking-Secrets-Revealed/dp/0688102298/ref=sr_1_1?crid=BG4W8AHHOA5S&keywords=cookwise&qid=1707006585&sprefix=cookwise%2Caps%2C117&sr=8-1 the book has far more detail and explanation that support the above summary there are very few cookbooks like Corriher's .

@PetarG I hope you were able to fine the Bakewise book ( Corriher referenced in another baking thread. her charts of change and effect are similar to what you are trying to learn to do

@Neely your presentation looks very inviting. .