Anna N

It will be available here on the 23rd of this month.

Well I had no idea what string hoppers were. YouTube to the rescue.

Nice review with a good sampling of recipes. Thanks for the heads up.

Was it not being promoted as something to do with making cocktails?

That is very impressive. When you say cut in half do you mean that you cooked both halves at the same time? Did you do any sort of a prep? I think I am correct in believing that you have a basket type air fryer?

Don’t say this! I was gifted one of these and did not even unpack it because I am such a chicken. The gift giver are was able to find it a happy home I believe.

Didn’t Dave Arnold do a home centrifuge at one point? Yup

Not me. I don’t even like granola but if Google is to be trusted people do indeed make it in the air fryer.

I am sorry it bombed but I do not think it was necessarily the fault of the soup. By it’s very nature onion soup is not likely to be mild. It certainly is not to everyone’s taste. I think there are many soups that would be much more pleasing to DW.

Shake ‘n Bake pork chop in air fryer. 400°F for 15 minutes with a flip half way through. Side of sautéed asparagus.

OK I guess I just use a different route. I bought the whole accessory kit but except for the small cake pan, it gathers dust. I use the small cake pan and a couple of small stainless steel trays to avoid messes. So if I am going to cook a frozen chicken Kiev I will line a small tray with foil and confine the mess.

Help me out here. I cannot get my head around the need for a liner.

Is this the new air fryer? Or the one you had borrowed? I think you had borrowed one.

Wings in the Cosori air fryer. 400°F for 17 minutes. These are so minuscule that it’s hardly worth even cooking them. I have to order online and there is no way of determining what size wings might show up. They were still very good but I would like some larger ones. I prefer my wings unsauced.

I certainly prefer breakfast to First Nutrition Break!

Definitely one of my favourites. Not over easy to find around here. As you note, it was developed in Japan and is a hybrid of broccoli and gai lan.

That is definitely one of the parts that I missed seeing on this video that was always a part of the recipe of hers that I used. And never any herbs in the recipe although I see she used them here.

To read, to search, I agree. To use not so much. Their kitchen manuals work very well. YMMV.

Never found anything that did the job as well as a stainless steel or cast iron sauté pan and lots of patience.

That and properly caramelizing the onions. I made Julia‘s recipe many times and the result was always excellent. Always yellow/brown cooking onions. Thinly sliced was close enough for me.

Well at least it’s in the cook but you’re just rushing things a bit.

Good grief is this for teetotalers? What happened to the cognac/brandy/ Armagnac and the dry vermouth?

Yep looking at stuff in many restaurant kitchens and cooking schools makes stuff in rentals seem pretty high-end! I always remember my amazement that @gfron1was initially cooking on a tiny electric home range when he started out to become an award-winning chef.

Julia Child’s recipe has never let me down.

I do love the way you make leftovers seem like transformations rather than mere re-thermalizations. I suspect that those who swear that they hate leftovers would be converted after a few meals at your house.