A really good meat for the airfryer is lamb loin chop. Dry brine and place in tray on the top side of the T of the bone. Fry at 250F for 8-12 minutes. The Dreo Chefmaker also just updated with a chefmode for lamb loin chop.
@@FussyPickles Maybe so, but for those of us with it already, the device works. I don't mind seeing how people are putting it to use in different ways.
It's also important to note, soda in Europe (and many other countries) is a bit different than it is in the US, largely because of the sugar that's used.
@@FussyPickles Honestly, I didn't necessarily think he was going to use it a 2nd time on camera after the last time, but he did here. It works well, so there's really no reason to not use it off camera.
Guga, when i smoke anything i usually use a soda to baste before it stalls, i use a spray bottle and spray the meat every 45 minutes or so, usually for brisket i use Virgil's rootbeer, for wings pork belly and ribs i use dr pepper
Just because Guga and others are making me want to buy this device so much, I want to see Guga try and replicate some of these recipes in other air fryers.
As a former server, I find "flats only" wing folks are much more common and passionate about the topic than "drums only" people (almost nobody ever asked for drums only)
Guga has so many air fryer, I only have 1 that my professional chef buddy was going to throw out because it was "broken"... Which it was but it was only a micro switch so I ended up with decent air fryer for 5 bucks and 10 minutes of time. Mine is way bigger though, you can put a butterball turkey in it.
ohh hell yes! It really does tenderize meat. I always use Sprite or coke in tenderizing pork or beef. it also adds flavor and caramelize the sauce/glaze as it cooks. In Flipino dishes, we use it to make our version of Filipino beef jerky or what we call TAPA. Or use the fizzy drink in cooking hamonado or pata tim or asado. We also use sprite when cooking shrimp. IDK why but my mom says it omits the unpleasant smell of the seafood.
I'm from Shaoxing, I love Guga mentioned Shaoxing wine instead of cooking wine. There are so many good foods here that you cannot have in anywhere outside here, I wish Guga can visit here one day.
Love my chefmaker man. You're obviously not going to get a sear like you get in a cast iron or on a grill but it does a really good job for what it is and with the probe it's really set it and forget it.
I love it too, but it does overcook food slightly. It's almost better to babysit it and sear off in a hot pan for the sous vide, if that's what you're after, but it's a minor thing.
Your crew are the coolest crew on the cook show internet. I bet that when filming one of your vids they draw straws to see who gets to do the taste testing segment. I am sure they all skipped breakfast and or lunch ( I know I would ) and salivated all day waiting for the taste test. I am jealous. I love your channel.
I did the day one kickstarter with the chefmaker. It is a really nice device. I held off getting an air fryer for a long time. I'm a trained chef and I kind of went back and forth on getting one till I saw the Chefmaker on SORTED, then yours. I was impressed with what I saw so I decided to go for it. I have no regrets, though there are a couple of minor tweaks that I'd make if I could.
@@FussyPickles I went to an ACF certified school through college - no place you'd have heard of. Not that it matters. I can do all the same tasks manually that comes with classical French training. Yes, it's a mini convection oven, but it frees me up for other tasks in my home kitchen. No preheating, no fuss, easy to clean, and convenient. Work smarter, not harder. LIke most chefs, all the complicated dishes are better reserved for a team in a restaurant kitchen, and at home, it's just easier to stick to simpler foods. Of course, there are things that make this better than your traditional air fryer which is what got my interest. The probe cooking is helpful. The water misting and variable controls with the fan make up for some of the flaws, so let me go into that. I'd like to see variable humidity control with the water to make it more of a true combi oven. It also slightly overcooks food. Manual sous vide with probe cooking would also make this better. It also only hits a max of 450, so the sear isn't what it could be. Some other manual controls would go a long way. Not that I couldn't combine for things to finish in a pan. You can customize the process. There are machines that can do a better job, but there are downsides. See, I paid $199 for the DREO, and I have zero regrets. The one oven I know that can outdo this is the Anova Precision Oven, but not only is it much larger and it would take up more space in my kitchen than I have, I was never going to be able to afford the $700 price tag. At roughly half the cost (and less than that with a promo) I think it's pretty damn good. I'd give the device an 8 out of 10, and I'd bump it up to a 9 if DREO provides some of those tweaks via software updates.
@@ziggybender9125 Yes lmao, I've been around the globe 7 times now. Soda has regional brands, but the big brands taste the same regardless of where you're at. What a weird hill to die on.
I have a "WELL DONE" Stake challenge/Experiment for you Guga As Canadians we Love to BBQ and We even do it in the Winter Time but as you know it gets Dark earlier at Winter so My dad would Cook Stakes perfectly (medium Rare) but to kept it Warm we put it in a Thermus Container but the steam keeps it Warm but it be comes Well Done but here is the thing its still as Juicey and EVEN More Tender that's Right you here me Tender a Well Done Stake So I would like you try this Experiment with the Harry and Curly (you know who I am talking about) and get there reaction to it
Growing up my grandma used to cook cheap thin steak similar to the one Asmon used in his video in coca cola. I loved those steaks growing up especially with corn rice and a fried egg.
Check out Filipino butter garlic shrimps - a whole can of srrite goes in that (US sprite so it's super unhealthy) but it is delicious. THe butter and sprite work so well together
So have not watched this yet but a place in Massachusetts had restaurant where the steak tips had coke and orange juice Salt pepper and the rest was secret. They were great best steak tips ever so this gonna be good.
I would love to see this kind of thing with non-american soda, I assume the high fructose corn syrup gives a different taste than the sugar used practically everywhere else in the world
Flats are better than drums! Pull the bones out of the flats and you can eat every bit of meat. With the drums you always leave meat on the bone (even if it is the smallest amount, something is left behind)
