I'm so wiped out with things as they are
Borrowing Ri's infrared electric oven [I'd thought it was a convection oven, which is quite similar to the air fryer concept I'd been looking at, but turns out it's something else entirely]. Tonight I tested it on "fries"--sliced, soaked potatoes, patted dry, with citrus pepper sprinkled on. It took twice the time the instructions claimed, and the result was very odd. Not crispy, and yet the potato was puffed up, with air in between the skin and the flesh. And even given the citrus pepper, completely bland. Tossed it with olive oil and more peppers to make it edible, but that was not heartening.
Then I did some Thai chicken [obviously whenever I say chicken one can sub in tofu, mushrooms, seitan, eggplant & other squashes, anything like that]--breasts cut up into small chunks, mixed with green curry paste, extra minced garlic & ginger, and the last of my dehydrated coconut flakes [unsweetened]. I'd say I need to replace them, but honestly, we've had those kicking about for over 8 years so....maybe not.
With the potatoes, I was still very polite with the new tech, and arranged them on the tray not touching at all. Not so much with the mushy raw chicken bits all glued together with sticky garlic, ginger, curry pastes. I just tossed half of it onto the tray situation. And taking my cue from the potatoes, I added half again as much time to the device.
The results were amazingly delicious--though perhaps that's because you can't go wrong with Thai spices, garlic, ginger, and chicken? But the device did brown bits of it on top, which was yummy and desired, in a way it failed to do for potatoes. Which had longer time. So....maybe its really just meant for meat? Very single use device then...but still fun for the moment.
Yummy food always appreciated.
This entry was originally posted at http://kailing.dreamwidth.org/9498.html. Please comment there using OpenID.
Then I did some Thai chicken [obviously whenever I say chicken one can sub in tofu, mushrooms, seitan, eggplant & other squashes, anything like that]--breasts cut up into small chunks, mixed with green curry paste, extra minced garlic & ginger, and the last of my dehydrated coconut flakes [unsweetened]. I'd say I need to replace them, but honestly, we've had those kicking about for over 8 years so....maybe not.
With the potatoes, I was still very polite with the new tech, and arranged them on the tray not touching at all. Not so much with the mushy raw chicken bits all glued together with sticky garlic, ginger, curry pastes. I just tossed half of it onto the tray situation. And taking my cue from the potatoes, I added half again as much time to the device.
The results were amazingly delicious--though perhaps that's because you can't go wrong with Thai spices, garlic, ginger, and chicken? But the device did brown bits of it on top, which was yummy and desired, in a way it failed to do for potatoes. Which had longer time. So....maybe its really just meant for meat? Very single use device then...but still fun for the moment.
Yummy food always appreciated.
This entry was originally posted at http://kailing.dreamwidth.org/9498.html. Please comment there using OpenID.