Join Bruce Weinstein and Mark Scarbrough as we cook through recipes from our thirty-five cookbooks, find out new ways to use modern kitchen appliances (particularly the Instant Pot and the air fryer), and take some wild "deep digs" into all sorts of fun, wonky, bizarre, or just plain delicious recipes. We'll walk through step-by-step. Join us!
I made this recently for my own birthday. It was incredibly delicious and perfect! I followed the recipe exactly how you have the ingredients and steps. I watched the video a few times as well. Thank you for sharing this recipe!
My mom used to flip when id make sauteed onion ,black pepper and canned tomato soup before school for breakfast..lol.. she finally just gave in and got me cheapest tomato soup brand that i actually loved! To each his own😊
I have watched a plethora of videos and have yet to find any with such detailed explanations & directions, which I so appreciate as I'm brand new to the air frying world! I ordered the 6-qt XL model, which arrives tomorrow so I have a combination of apprehension & excitement, which you've helped with both! After subbing, now on to joining your FB group! 👍 Thanks so much for your detailed assistance and may God bless you & your family & future endeavors! ❤
Using your recipe but I have to use gluten free soy sauce, in addition I will be using a different vinegar then malt since that also contains gluten Thanks for the recipe
Ideas for comparing the heat of homemade chili powder from homegrown chilies is what brought me here. A bit of butter on a piece of tortilla isn't bad. I think I'll use a few drops of melted butter. Another idea someone came up with was adding measured amounts of the various powders to a fixed volume of broth. A good idea but not as quick. Why the need to measure heat? My wife pretty much insists on a consistent product for her cooking. Meanwhile, all sorts of things affect the heat of chilies, including watering. I can grow genetically identical arbol chiles and get a wide range of heats. Oddly enough, the more the watering the hotter the chili. You'd think the opposite.
Ive noticed that lemon curd is very thin in the Americas than it is in Britain. I prefer it more set like i am used to, as i want to be able to soread it on to bread etc, if i want it more like how it is in this video i just let it down a bit with a tablespoon or two of boiling water and it makes it more runny! I have tried your recipe aswell as a few other similar microwave recipes in RU-vid and it's lovely, but to thicken it i get a teaspoon of cornflour (cornstarch) and add a teaspoon if sugar, and then tablespoon of cold water or kemon juice, and mix ut in to a smooth paste-like slurry, and abiut half way through the cooking process I mix it in thoroughly, and carry on cooking until completed. Once you pour it in to a jar and keave ut yo cool, you will find it sets nice and thick, like a cross between a jam texture and a cream cheese texture. And then it's perfect for making lemon curd sandwiches which my grand kids love! I also do a take on PB&J that I do for them by swapoing the Jam/Jelly out for lemon curd. I suggest you try it for hourself. If you like lemon curd, you will love it! Also nice on hot buttered crumpets (you must still butter them first even though theres butter in the lemon curd) also i make my iwn peanut butter very easily by tipping a pack of salted peanuts in to a hot dry frying pan and toast for about 2 minutes just to release those oils, (also works well with honey roasted peanuts, cashews etc) then place into a blender, along with a drizzle of oil - any cooking oil except for olive oil as it spoils it - and a teaspoon honey, then blitz them up in to a peanut butter. Store in a sterilised jar with an air tight lid, it will last a good month or two You can make it as crunchy or smooth as you like, Its that simple. Goes great with the kemon curd! Also, some of this lemon curd, whipped together with a tub of cream chease and a cup of icing/powdered sugar makes an amazing frosting for cuocakes and even burthday cakes. One more thing, swap out the lemon juice for orange juice, lime juice, apple juice and even grape juice and you can have an array of different homemade curds ideal for sandwiches and desserts! If you want it even richer, swap out the two whole eggs for six egg yolks instead. It can gelp stop the egg splitting problem and you dont have to sieve out any cooked bits of egg white out at the end if the eggs curdle and split.
I have had my machine for at least a year and have been afraid to use it until I learned how. You totally took my fear away and I am beginning to use it today. Thank you so much.
It de-mystified the Bake, Reheat and Roast buttons for me, because I could never tell any difference between them and have just been using the Airfry button.
That was a sensational video - thank you! I've been cautiously curious about getting one of these because it would by my first air-fryer, and you explained everything I'd want to know, including how to change the temperature to degrees C if necessary (I'm in the UK) and how to best avoid causing a smoking/oil in the heating element problem. Brilliantly made.
Hi there, is the 6qt/5.7l machine identical to the smaller 4qt/3.7l model, please? Are the settings and is the operation exactly the same. I’m in the UK and considering the smaller model to save space, but the larger model is actually cheaper at the moment and most reviews are about the larger sized machine.
That’s just lazy cooking, and I freaking love it. BTW, does it matter that I cook every ingredient separately if there is huge amount of heavy cream involved? I mean the heavy cream basically just overwhelms those tiny bits of flavor. Which makes this no longer lazy cooking, but simple/smart cooking at that.
