Air Fryer Recipes

I am not huge fan of soft gouda. It's like cheese for kids or something. But Trader Joe's and QFC and other cheese seller will have a variety of aged gouda. Sometimes in the discount basket. A little like parmesan but more nutty less sweaty feet/nuts.

 

thanks...Now Im hungry!!going to go make a grilled cheese and heat up some canned ravioli, old school way...quick easy.

 

Chicken fried steak is the next quest

 

You have piqued my interest...

 

Going with the typical wet batter? Not sure how that would work.

 

I fried some of that bacon in a skillet, it tasted fine. No idea why it didn't taste right in the AF.

 

I know there are different "batters" for the lack of a better term for the air fryers but I haven't taken the time to research them.

 

chicken fried steak that I’ve eaten or cooked was flour dredge, egg wash then bread crumbs. Spray a lil oil on it and it ought to do fine in af

 

Waiting on the results!

 

Just not used to the non burnt taste, like when I've done steak.

I like fire when it come to chicken breast type meat and steak.

 

This is one of recipes I've found. Says dip twice though

 

Idk they're are afew recipes.
Going to try this weekend. What should I do for sides guys?
Garlic cloves?
Asparagus?
Attempt an artichoke?

 

What's wrong with your sous vide? I don't use mine very often, but when I do it works like a charm. Especially on cheap steaks.

 

Chicken fried steak needs mashed taters and gravy to go with it. Maybe some sort of veggie.

 

Fried okra for veg

 

Balsamic veggie IMO, the acidity cuts the fat from fried food/gravy but i'm biased cause 9 times out of 10 my veggies are in some kind of balsamic glaze/sauce

 

https://twosleevers.com/air-fryer-chicken-fried-steak/

 

That is a very valid question, and a good one. To copy and paste from another post I did about in detail-

A year or so ago tried Sous Vide for steak when Best Buy had the Anova on major sale during a one day flash sale. I do a lot of steaks on the grill and had a lady friend over that I often cook for. Did a couple of prime Ribeye Sous Vide and finished on the grill with a great sear. Have cooked a lot of steaks for her and she said it was good, cooked consistent throughout, but was lacking something. And we both agreed it was missing the complex flavors that sear and slide or reverse sear gives it. Tried it a second time and she told me to please don't boil her meat anymore put it on the grill with charcoal through the whole cook like it was meant to be done. I almost corrected her to say I didn't boil it but stopped. She was right, there is something about the direct heat and close proximity to the burning charcoal that can't be reproduced by other methods. I know some swear by Sous Vide but my Anova is gathering dust.

I know that I might be crazy, OK maybe a little but there are a few others out there that have said the same thing. But I do a LOT of steaks, all on the grill mainly charcoal. From start to finish. Almost always Prime grade and either a Ribeye or Ribeye Capsteak. Wrapped in bacon of course.

 

Your review of how the steaks came out along with some other stuff I read is the reason I ended up not getting one. I don’t need flavorless meat mush.