Photo of your dinner (vol 2)

[Cotty]

To be honest I don't use it that often but sometime I just want some fried chicken wings so cut up a pack of wings shake them in a bag with some flower, salt and pepper and set them off. Half way though I'll chuck in a couple of bottles of Franks hot sauce and let it go.

[craigjm]

OK so now you're convincing me!
What else do you cook in it?
I guess the real positive about that is you dont need to change the oil if you do chicken in it etc

[Cotty]

craigjm said:

OK so now you're convincing me!
What else do you cook in it?
I guess the real positive about that is you dont need to change the oil if you do chicken in it etc

Oil wise you only use a spoonful, its a airfryer not a deep fryer

Its not really worth it for what I use it for, the odd batch of chicken wings, chips and bombay potatoes. you could do them without an actifry in the oven

Edited by Cotty on Thursday 12th January 22:55

[craigjm]

Cotty said:

Oil wise you only use a spoonful, its a airfryer not a deep fryer]

Yeah thats wht i meant about not having to change the oil
Because its air frying would it work to have chips and say chicken in there at the same time?

[Cotty]

craigjm said:

Because its air frying would it work to have chips and say chicken in there at the same time?

That's one of those things that you would have to play with. The chicken wings basically self baste themselves because of the fat they release while cooking. If you had leaner chicken and chunkier potatoes I could see the fat released coating the potatoes and giving them a chicken flavoured crispy fry. I don't know though.

If you really want some ideas check out Booger. Yeah odd name but great ideas
https://www.youtube.com/user/Booger500us

[craigjm]

Cheers, I will have a think about one

[V5Ade]

Cotty said:

To be honest I don't use it that often but sometime I just want some fried chicken wings so cut up a pack of wings shake them in a bag with some flower, salt and pepper and set them off. Half way though I'll chuck in a couple of bottles of Franks hot sauce and let it go.

Looking good. How long are your wings in the actifry?

[Cotty]

The book says about 30-35 mins. I put Franks hot sauce in about half way.

[Burwood]

BrabusMog said:

Cotty said:

Blown2CV said:

sauce?

Your kidding right?

Phew

Glad it's not just me that doesn't sauce a good steak!

I do sometimes but never drown out the steak in a pond of peppercorn or Stilton sauce. A dab here and there

[Blown2CV]

Burwood said:

BrabusMog said:

Cotty said:

Blown2CV said:

sauce?

Your kidding right?

Phew

Glad it's not just me that doesn't sauce a good steak!

I do sometimes but never drown out the steak in a pond of peppercorn or Stilton sauce. A dab here and there

i think the idea of sauce being somehow an offensive addition to steak is preposterous. I appreciate that some individuals may not want it, but it's hardly a culinary rule. I'm not a fan of sniffy rules anyway.

In other news I am making a pastrami. The Mrs is ready to give birth at any moment so I am trying to fill the house with food that isn't rapidly perishable! Salt beef next. I know they aren't vastly differently.

[Cotty]

Blown2CV said:

i think the idea of sauce being somehow an offensive addition to steak is preposterous. I appreciate that some individuals may not want it, but it's hardly a culinary rule. I'm not a fan of sniffy rules anyway.

To be honest if im at a restaurant I'll usually order pepper sauce, but as I have never eaten a t-bone steak before I didn't want any additional flavours.

[Blown2CV]

Pastrami bagel, dill pickle, beetroot chrain, sauerkraut, american mustard, gouda cheese

made all of it myself apart from bagel and cheese

[TeeRev]

Just posted my entry to the Cooking Comp and I have a couple of spare shots so here's my dinner this evening. Roast chicken with tarragon, butter and lemon served with herbed sweet potatoes, savoy cabbage, carrots, savoury bread pudding and a lovely thick gravy.

[Blown2CV]

TeeRev said:

one for the match.com thread!

[6th Gear]

The best way to cook a whole roast chicken IMO.

Whole chicken, then spatchcock. Advantages, cooks faster and more importantly evenly.

Dry spice rub: Garlic Salt, Paprika, Oregano, Seasoning
Olive Oil

Onions, crushed Garlic Cloves, Rosemary

Place the chicken in a roasting tray with the Onions, Garlic and Rosemary, cover tightly with tin foil. The foil steams the chicken which results in the meat being super tender.

Roast at 200 degrees for the desired cooking time depending on the size of the chicken, then place under the oven grill for the final 10 minutes to crisp up the skin.

[BrabusMog]

Blown2CV said:

Burwood said:

BrabusMog said:

Cotty said:

Blown2CV said:

sauce?

Your kidding right?

Phew

Glad it's not just me that doesn't sauce a good steak!

I do sometimes but never drown out the steak in a pond of peppercorn or Stilton sauce. A dab here and there

i think the idea of sauce being somehow an offensive addition to steak is preposterous. I appreciate that some individuals may not want it, but it's hardly a culinary rule. I'm not a fan of sniffy rules anyway.

In other news I am making a pastrami. The Mrs is ready to give birth at any moment so I am trying to fill the house with food that isn't rapidly perishable! Salt beef next. I know they aren't vastly differently.

I think everyone should be allowed to eat what they like - I get a bit bored of being called boring when I don't have sauce on my steak by people. I was at Piccolino by Virginia Water the other week and shared this big old T-Bone and ate it sauceless much to the horror of everyone else around the table!

[Pferdestarke]

Roast chicken dinner. Far better than my Christmas dinner.

[anonymous-user]

Pferdestarke said:

Roast chicken dinner. Far better than my Christmas dinner.

Yum

[ApOrbital]

[Cotty]

6th Gear said:

The best way to cook a whole roast chicken IMO.

Whole chicken, then spatchcock. Advantages, cooks faster and more importantly evenly.

Dry spice rub: Garlic Salt, Paprika, Oregano, Seasoning
Olive Oil

Onions, crushed Garlic Cloves, Rosemary

Place the chicken in a roasting tray with the Onions, Garlic and Rosemary, cover tightly with tin foil. The foil steams the chicken which results in the meat being super tender.

Roast at 200 degrees for the desired cooking time depending on the size of the chicken, then place under the oven grill for the final 10 minutes to crisp up the skin.

Is that your entry for the cooking competition as your photos don't seem to be working on that thread
http://www.pistonheads.com/gassing/topic.asp?h=0&a...