Anna N

Can you discuss why you think this is the case? Is freezing much of a commercial means of preserving food?

That was my understanding of Italian gravy.

Had to look that one up! Thanks.

Exactly.

Here.

5 teaspoons salt, 5 teaspoons pepper, 1 1/2 tablespoons soy sauce? Surely this is a mistake. I do not see anywhere in the recipe where all of this is used.

I don’t know what defines Italian meatballs but I can buy them easily from almost any Canadian supermarket. They are not made by Italians I don’t think. They’re not made in Italy. They are not made from Italian meat. But they taste Italian.

This could just as well have been posted in the “Unexpected Food Gifts” topic. I was given two lovely pork chops. One is quite a bit thicker than the other. I decided to cook the smaller one today. It is missing that lovely golden crust that one expects on a pork chop but it was still tender and juicy and so very little trouble. 350°F x 16 minutes. I did brush a little marmalade on it towards the end. The last time that I did a pork chop in an air fryer was back in 2016 and at that time I had dredged it in Shake ‘n’ Bake. I have added that to my shopping list. @Kerry Bealjust informed me that there is such a product as frozen hashbrowns which I will also add to my shopping list.

Rebel.

Thanks. I certainly did not coin it! I do like it. It is so much more colourful than pre-Covid.

Oh wow. That takes my breath away.

I wouldn’t say that @Kerry Bealwas able to carve out an hour or two for lunch today but she did manage to share a working lunch with me. I suggested that we get food from one of our favourite Thai restaurants. Bahn Thai makes the best calamari in Burlington. We shared everything. Our plates looked alike. Calamari, Siamese Beef, rice and Red Thai curry. Stjcky rice and mango.

It is true that some types of SS are non-magnetic but by no means all. Much of my cookware is stainless steel and it works just fine on induction. When I used to shop thrift stores in the before time, I always carried a magnet to test pans before buying them.

I am not sure that 212°F is a particularly good temperature for braising. It’s great for boiling. “For best results, do not allow the braising liquid to boil; adjust your burner to the lowest setting (the liquid should be at a bare simmer), or braise in a slow oven set between 275°F (135°C) and 300°F (150°C). Some chefs swear by an even lower oven temperature of 200°F (95°C).” Here.

I have been using induction for many years and for the most part I have found that it is simple on and off. Either a pan works or it doesn’t. The only time it becomes iffy is when the pan is warped and does not make good contact with the induction hob. edited to add I do seem to recall one pan that seemed that it might work. The heat would come on and then go off and if you moved the pan it might come back on again. I recall that a magnet would barely cling to the bottom of this pan.

These are “soup dumplings“?

I don’t think the air fryer can do any better than the CSO. For me it simply seems to be less trouble. Or maybe it is still just the novelty.

The basket is 9“ x 9“.

Frozen fries without any additional oil. 400°F for 16 mins. Very satisfactory. Crispy on the outside and creamy on the inside. Still not the same taste or texture as deep-fried freshly made fries but a whole lot less trouble. Once again I googled to get different perspectives and most suggested spritzing both the basket and fries with oil.

What a fascinating exploration of a strange behaviour. I may never look at a potato again without wondering if it’s boneless.

Not entirely successful but still edible. And the onions are pretty much cremated. I cooked the mushrooms which had been tossed in oil for 10 minutes before adding the frozen burger on top. The cherry tomatoes were tossed in towards the end just to blister them. I see some potential here. On the other hand I saw no potential here but thought I would try it anyway. I was stunned at how successful it was! Jarred roasted artichoke and red pepper frittata. Four eggs, a little heavy cream, a handful of cheddar cheese and some chopped up artichokes and red peppers. I lined the “pizza” pan with parchment and spritzed the whole pan including the sides with some oil. I mixed up the ingredients and poured them into the pan. I realized that I was not going to be able to put that pan into the basket without help. So I fashioned a foil sling. This would’ve worked beautifully, however, I did not take into account the way the basket sits on a flat surface! It is at quite an angle. But I managed not to spill any of the contents of the pan. No amount of research really gives you any kind of an idea of cooking time and temperature so I winged it. I set the temperature to 300°F and the time to 15 minutes intending to check on it at the 10 minute mark. But I got distracted and did not pay it any attention until it beeped that it was finished at 15 minutes. It turned out pretty darn good.

What he said!

Thank you. The green beans were from the farmers market. The meatballs were frozen and store-bought and were already fully cooked. Yes I spritzed everything with oil. They were quite acceptable. I might cook them for a little shorter time next time— maybe 10 minutes.

I agree that it does an amazing job on chicken. Roasted green beans and frozen meatballs. A total of 12 minutes at 400°F. One russet potato hand-cut ~ 1/4”, hand-tossed in grapeseed oil, salted and air fried for a total of 25 minutes at 400°F. Using a separate pan or bowl in which to transfer them back and forth from the basket seems to be good way of ensuring more even cooking.

How about peanut butter mixed with sheep dip? What could possibly go wrong?Here.