This is my family oriented channel with cooking tutorials, cooking tips, and first person POV cooking. We'll be sharing recipes and valuable cooking information that we've learned throughout the years. Other channel is Chow House ASMR for relaxing ASMR content: mukbangs, soft spoken cooking related readings, and extended POV cooking videos. ru-vid.com/show-UCxtyAL8LNy_VccoNCLnq1vA
I'm new to garlic growing. I grew soft neck instead of hard neck. I'm getting ready to pull it all. They are not beautiful some splitting and a nuce skin has not formed but still good to eat. Can I pull it and freeze it
Overall couldn't get the pan to season with Avocado oil, and had a bad time with the product. It was probably due to my own misunderstanding, but the product was backed with the 100% satisfaction guarantee, so I went ahead with the original purchase with that peace of mind. Only to find out, they make service VERY complicated. I would not trust their warranty or service.
This worked perfectly for me, I tried mulitple similar recipes that were good but never perfect. I think the trick that made yours work the best was making sure to only poke the skin a few times, and adding baking soda on the top.
Farm raised salmon has much less risk for parasites than wild caught. There's still a small risk but it's so small it's one I'm comfortable with without doing the salt. Sorry, I don't know about Tuna. But I'm pretty sure farm raised tuna is very rare.
I tried your recipe using a ninja air fryer oven and I think the heating element on the too close to the skin so it overcooked it. The rest of the meat was ok though. Had to get rid of the skin though.
i had some leftover minced garlic that i added to a container with some oil like other people say it should be stored, 4 days later i pull it out the fridge and its moldy, like actual green color. I was so pissed I found this video and now I will test it.
When I was in singapore. The minced garlic there is a bit wet like it has water on it. And the shelf life is also months as long as it is chilled. I wonder if it is also okay to add water or is it just the defrosted particles during the freezing stage.
I believe it's just the defrosted particles from the freezing stage. But it wouldn't hurt to add water. Downside is if you use it for frying you'll have more oil splatter. Our garlic stays good for months in the fridge after being defrosted from the freezer.
The reason I buy the pork belly is to get away from the sugar. I've never seen it cooked this way before. Don't have an air fryer or the space for one. Trying to figure out if I can do this in cast iron suspended off the bottom with a grate.
I am tired of moldy frig garlic. And keeping it in oil, vinegar, and salt seems a bit disgusting. I'm going to try this on a smaller scale. Thank you for figuring this out.
Just made this roast pork .. turned out perfect! My first success at achieving the perfect crackle. Such a simple recipe! Thank you. Adding this to my CNY menu
Yeah, pretty much lol. But, I provide some information about why freezing and thawing can increase the fridge shelf life without sacrificing quality and convenience.
I had no idea about the botulism-no air connection, whew! Unfortunately, I'm an older guy and the constant camera movement gave me issues (sorry) so I mostly just listened to the audio
Thank you for sharing this video ! 🎉 I wanna ask, is it okay if after i minced my garlic, store it in a airtight jar, put it straight in my chiller and skip the frozen process? Idk, i've been doing this for almost a year and the garlic always looks good to use for up to 2 - 3 weeks. But idk if it's really safe for our health. Thank youu *Cause i find it really unconvenient if i froze it, like... I need to wait it defrost and it takes so much time. That's why i never froze it 🥲🥲
You're welcome! I think it's ok to skip the freezing process but I think the freezing process just makes it last longer than 2-3 weeks in my experience. We freeze a lot of minced garlic at one time and just keep it in the freezer until we're ready to thaw and use another container. As always, use your gut and senses to see if something is safe to eat or not.
My bork belly came out just as good or better with only 35mins in air fryer. I went off the video: Best AIR FRY CRISPY PORK BELLY. Recipe by Quang Tran
I have now tried this and it works. I can't tell how long the garlic lasts because I use it...but it lasts at least 2 weeks...I will keep a supply of chopped garlic in stock....yay!!!
I have a slightly different method. We're pretty much doing the same, but i think that i've isolated what's really important here and what's not. I also heat the pan to a smoke point or until it's shimmering. In my experience you simply need to hit that point with the oil. Then you can let the pan cool down to any temperature you want. There's no requirement to stay at this high of a temperature. Food won't stick if at one point you've hit the smoke point. It doesn't really matter what you do after that. The pan should be almost non-stick. I also like to spread the oil with a kitchen towel, since i do not want any spots with no oil. Interestingly enough this also works with stainless steel pans. That's actually where i learned to cook eggs without sticking. If you can do it in a stainless steel pan then you can do it in a carbon steel pan without any problem (of course you don't have to season your stainless steel pan).
Put hot water and salt in bottom of air fryer cook skin side in water for 30 min ish. remove water make sauce. turn skin side up cook 1 hour super crispy skin every time.
Great video! Love that you told us about how to maintain the pans and not just how to season like all the other videos out there. Hope this video keeps getting you views forever 😊
