Testing 5 Questionable Air Fryer Recipes…
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- Опубликовано: 26 июн 2024
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00:00 - Intro
00:40 - Blooming Onion
04:22 - Crispy Pork Belly
07:50 - Corn Ribs
10:32 - Yeast Donuts
13:47 - Crispy Spring Rolls
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Хобби
once you cut the onion, soak your blooming onion in water in the fridge for 24 hours to make it more pliable. That's how we used to prep them back in the day when I worked in the restaurant industry.
ahh I saw the blanching technique which sacred me a bit but this totally makes sense
Gotta do a Round 2! Did you know the Blooming onion at outback isn't even vegetarian? @@ProHomeCooks
I'm a former Chili's line cook. The blanching is key, but also when breading the onion, give it a couple of spins as you go. That was our trick to making it fully open up. @@ProHomeCooks
@@Bearrden nope, usualy has eggs or buttermilk in the breading process
@@ProHomeCooks it also works better if you use a batter not a breading.
For the spring rolls you need to let them dry out before air frying. So after rolling, put them in the fridge for at least an hour or overnight, similar idea as the pork belly.
vietnamese here. me and my family make fried spring rolls all the time. We shallow fry them though, and with the addition of the air frier recently, i've been trying to fry them half way in oil then pop them in the air frier to finish. The air frier actually does a great job of getting some of the oil back out and drying up the rolls for a crispy finish.
Yum! Thankyou❤
Works to prevent dry fry as well. I micro the potato, cut, fry in the pan or at least give it a swirl in real oil and then air fry to finish.
My family and I
@@mea3665Missing verb, no punctuation. See me after class. See? I can be obnoxious too
@@mea3665 Oh do bore off... 🙄
With the spring rolls, double fry. Cook at 325 for 5-7 minutes. Cool for 5 minutes. Cook at 375 for 3-4 minutes. The double fry method is common in Chinese cooking, and is also used for French Fries.
I also use a less moist filling when air frying.
Proper spring roll wrappers help, too! Rice paper just doesn't hold up.
Yup. Soak potatoes, dry, blanch them in frying oil, freeze, fry them again. Bam real fries.
I have had relatively good results with this for Korean fried chicken in the air fryer as well, I will add that often I will shallow fry and then finish in the air fryer to get it crazy crispy
The traditional double dip battering technique CAN work in the air fryer, you just need to flash freeze the food before you fry it. I've done this with chicken and shrimp. Works awesome, I've prepped a whole set of tenderloins and air-fried them throughout the week for salads/pasta.
Can you please describe your process?
OMG! Too funny… I have bought onions with intentions to make a “blooming onion”. Every time I end up using the onion for something else… I love onions! A must try!!!
Thanks for the encouragement 😉
I usually avoid new cooking channels bc im already following so much but your style really stood out! I like how you focus on the tips and tricks instead of just treating the Airfryer like some wonder machine
you can put the onion on cold water for a few minutes and it will spread the petals for better coverage
The airfryer series is the best! Please do more!
Yeah my favorite series
I tried a blooming onion once and I came to the conclusion that it might be even easier to just make onion petals. Same taste, but the individual petals make it easier to cook and get consistent
Great idea!
Worked at Outback for 17 years...They cut and then soak their onions in an ice bath in the fridge for days before they deep fry then after cooked they use a special tool that pulls the core out...
Did you forget the water-bath step for the blooming onion?
It really seems to bloom it better. Also remove the center before frying as it doesn't fry up anyway. This is why you put the dressing there when serving.
I love making spring rolls in the air fryer. But yes they're soggy and just not right. Then I saw that technic with making the sauce with corn starch for the filling and it works good. Thebpork belly looks really nice!
A longer cook on the corn ribs at a lower temp makes the cob cooked through and you can eat the whole thing.
That pan lid is badass.
Everything looked absolutely phenomenal
This was an amazing lesson. Thanks for taking us along!
I use a pastry brush dipped in water to lightly coat both sides of my rice paper wrappers before adding filling which makes them just pliable enough to roll but ensures they won’t splatter oil all over the place when shallow fried. Never thought to use this method to air fry them but I’m thinking doing so may result in a crispier outside texture. I’ll give it a go (as soon as I purchase an air fryer) and report back.
If you dont tighten up the rice paper roll that much, the paper wont break in process of cooking that easily and also you have to cooc them for less temperature for longer time for better crispy effect😁
Love your air fryer experiments!
Next time, try cornstarch instead of flour. It seals in moisture better and crisps up so nice.
I love my air fryer, it's a great small appliance that'll cook a lot of food without needing to turn on the big oven. That being said, it's not a substitute for deep frying, you get closer to something you'd pan fry. I make a great schnitzel in mine. The key is to go for a breading rather than a deep frying batter, I'll pulse some panko crumbs to a finer texture and mix it with some coarser panko crumbs and bread it with that. The trick is to spritz it with oil and flip it a couple of times.
I made the spring rolls last night for dinner BEFORE watching your video. Chewy, yes. At first it put me iff, but I devoured them. I like the idea of double wrapping them. I’ll try that.
I love the spring roll filling. I think I would have wrapped it in a wonton wrapper, though. Love your garden, too.
I LOVE the brown eyed baker. Also, air fryer corn ribs are so good sometimes that’s all I serve. Me and my family love it.
Hi! Just what I was looking for! I always wanted to tell you, if you think you're sensitive to gluten, do a celiac blood test. If it comes out negative, there is really no point in cutting back on it. It might even be unhealthy to cut back on gluten, as gluten free alternatives generally have less fiber.
You can have a gluten sensitivity without being celiac though.
Agree with your reply - I’m a coeliac myself, but there’s a lot of variability with people who do have a sensitivity to gluten and should avoid it. They should avoid it, but coeliacs HAVE to completely eliminate it. Both are sensitive to gluten, but to different degrees.
Plenty of fibre in veggies and other foods too.
You went with dry breading for the blooming onion, it is a wet sauce they use to make it crispy, I would have been interested to see how well a wet sauce would have cooked, and it may have gotten into the parts the dry breading didn't?
Although obviously it would be a little messy, so maybe dunk - cook - dunk again and cook?
Love seeing these though, they give me good ideas and great to see how different methods turn out :))))
For the blooming onion, try a batter instead (but not too runny), put it in Mason jar, dunk the onion in. I haven't tried, but the approach just popped into my head
All the people I’ve seen do the blooming onion before have used batter
That filling at 15:30 looks absolutely delicious.
Edit: getting the rice paper crispy would be a challenge for sure. Rice paper wraps are just so chewy and delicate, would have popped wide open in a deep fryer for sure.
This was super cool to watch. Thank you very much !
My ex-aunt (my uncle's ex-wife) is Vietnamese. And she taught my mother to make what's essentially a fried spring roll that she called a pork roll. My sister a couple of years back made them in the air fryer (after we've only ever had them deep fried over the years). And they were AMAZING.
Love your contents! It's so interesting and your recipes are so awesome and doable for a home cook. Thank you so much. I was wondering what kind of stand mixer is in the video. Your description box has an Amazon link but it shows the Kitchenaid stand mixer, which is different than the one shown in the video. Thank you so much.
Oh man! That mention of you and your brother takes me back! I've been here since you guys were operating as Brothers Green Cooking. Memories!
I saw a trick for air frying anything that's breaded. Is to mix some oil into the bread crumbs. It makes it real crispy without deep frying.
I'll def check out doing up some BBQ corn! I make air-fried spring rolls quite often ! Good stuff!
Air Fryers are literally just small convection ovens. Or in other words an oven with a fan.
Good stuff. I'll try these recipes in my new air fryer which has changed my life because I don't have a microwave. Lol. Thanks. I love rice paper spring rolls. 🎉
lactofermented jalapeños are so delicious! try em!! Id love to see a video on that
I didn’t know I would be excited for the corn - now I am sooo excited for air fryer corn ribs lmao
Pork belly tip:
1. Cut the skin in 1/2" squares with a utility knife. Down through the skin and deep into the fat, but not into the meat.
2. Push the pork belly, skin down, in a pan with 1/4" course salt.
3. Cover it with plastic and put it in the refrigirator for a day or two.
4. Rinse of the salt with cold water and dry it with a paper towel.
5. Season it on both sides with grinded salt and pepper and put it un a pan with the skin up.
6. Cover it with plastic and put it in the refrigirator for 24h.
-----Now it's ready for the air fryer----
1. First half of the time on top of some vegetables soaked in 1/2 pint of beer, packed in alu foil.
2. Second half without the foil to make the skin crispy..
Yummy..........
Yeah the spring rolls are a weird one, you can't just power through all that water on the rice paper like you can with deep frying. Could try using a hot damp towel, instead of dipping, on one side and letting the rolls dry out in the fridge a bit before cooking.
Fried spring rolls are not good. It is the wrong kind of crispy... I wouldn't even call it crispy it is just hard and not good.
Friend sent your video to me specifically for the pork belly as I make this. Holy grail for cooks to make this at home, once you've had this from the BBQ shops in China town. Technique you used is similar to many videos I've seen...from the aluminum foil tray to hole poking with metal skewers. This produces a reasonably good product. Others will put salt cap on the skin +/- vinegar. All seem to work. Only issues I have with this method is there can be a lot of oil spitting and a fair bit of smoke. Thanks for the video.
I tried frozem asian spring rolls in the air fryer. Really liked them
For the rice paper spring rolls, try letting them sit on a cooling rack to dry out before air frying.
some good ideas there. thanks for the video.
Thank you for the pork belly recipe! I'm about to do it now!
I'd like to try the pork belly. Good tests. You keep us "encouraged".....
If you don't want the corn to curl over as much you can shove a wooden skewer down their length, this also lets you cook more at once since you don't have to account for the curling.
I recommend using hoisin sauce as a condiment for the air fried pork belly. sauce gives a velvety mouth feel without the added fat. unless you can't have sugar. choose your poison.
Thanks love new air fryer content.
The biggest air fryer advance that you don’t have is one with a window and internal light. You can see it progress instead of guessing when to open.
First things I cooked in an air fryer was some potatoes and fish (tilapia) without oil or anything, they both came out amazing.
For a crisp porkskin, you can also( and more easy) cut slices into the skin. it has to go all the way to the meat, but not into the meat.rub salt inbetween the slices and on top of the skin and you will get a pork roast with perfect crisp skin
Brush the doughnuts with butter before and after baking. You well get a doughnutier feeling.
The porkbelly (siu yuk / siu juk / 燒肉) makes sense, it's usually made in the oven anyways. Might try that as I've never made it in an air fryer before.
Technically, the air fryer IS an oven, just a conventional radiant oven with a fan to increase effectiveness.
Yeah, I've done in the air fryer twice and it was absolutely amazing, restaurant style, no kidding.
I made this for like 10+ times. It was amazing. To make cha siu is a great tool too.
The jalapeno sauce is the star of the show here 😅
I've just eaten a spaghetti bolognaise but this still made my mouth water.
If you peel the corn from the other end you get less hairs. But you gotta cut off the end first.
Hey guess what nobody cares.
@@movieswithmatticus5469 it costs $0 to not be an ass
@@SophiaPetrillosBuddy and?
@@movieswithmatticus5469I care and will probably try this out next time we have corn.
@@tianamarie989 Nobody cares about your dinner plans either. I bet you don't even know how to cook.
Makes me think that tossing the spring rolls into the dehydrator (or uncovered in the fridge overnight) after rolling up and letting the exterior get really nice and dry might puff them up better.
I recall recipes frying dry rice paper to make rice puff "chips", might be able to pull off something similar here.
The fried spring rolls I've eaten are usually 3 times smaller than the ones you made. Yours look much more like summer rolls. I think usually they just add up a lot more layers of the rice paper and a lot less filling, so it doesn't fall apart/ get soggy. I think I'd actually like the air fried ones, since I don't like spring rolls because they are too oily.
1:59 You are supposed to soak the post surgery onion in ice water in the fridge for an hour. This helps the pedals separate and spread out so you can coat them more evenly. 😁👍⭐⭐⭐⭐⭐
for the fried spring rolls, we usually use a different type of wrapper. I don't know what it's called bc my mom gets them from the asian supermarket, but they're more a a tan color (probably have some wheat in them because they bubble up and crisp)
Probably marketed as spring roll wrappers. If frozen, they are a real pain if you only want a few sheets. The slices come as one block.
I stumbled on your videos just a couple of days ago. I have an air fryer that I've yet to use. It's only been about 2 years. 🙄 But now I'm finally motivated. I think I'm gonna start with french fries & the onion flower thingy.
I would love to know if you would please do a caloric comparison to deep frying?
The traditional Vietnamese spring rolls are actually made with rice papers. There are numerous variations, but generally they are called "chả giò" in the South, "chả ram" in the Central region, and "nem" in the North - which is the general word used in France as well as in French speaking countries to denote spring rolls. Vietnamese nems were imported into Sénégal in during the French colonial days and now nems are part of Sénégalese cuisine (French Africa - including North Africa - has traces of Vietnamese cultural legacies). The lumpia skin Vietnamese egg rolls seen in the US started in the seventies as rice papers were non-existent at that time. There are pre-fried Vietnamese rice paper spring rolls that the air-fryer can crisp up pretty well.
Props man… good to see some additional tricks I can do in my air fryer! Also know you kinda just gotta not GAF (in a good way) about how people look at you to be caught eating like you did to those spring rolls at 16:41 😅
I never saw the BA video with your brother. I watched every episode of brothers green. Thanks for sharing that clip with your brother. Hope you two still have an okay relationship despite the circumstance.
Pork belly with seasonings used for porchetta sandwiches in Italy would be a nice try.
For all my stir fry, after the initial oil frying (only enough to get the frying going well), I always end with steaming the veggies in pineapple juice. The hint of sweet taste has never let me down and the oil to stir fry has been reduced a lot. Thanks.
Kimchi for the best pork belly condiment. Or even better, go all the way and use that for bo ssam
I will be trying *all* of these! Brill! btw - do you fancy doing the Friday live streams again?
Those donuts look really good (!!) for home made (thinking vs. commercial made).
I’m going to have to figure out a small batch recipe on the donuts. One thing on making donuts at home. The ATK Family Cookbook says to just do donut holes at home. I make them maybe once a year, but I just make largish donut holes which is less work but taste just as good.
All good, particularly liked the jalapeno sauce. Will try the 'Blooming Onion', however we where working out of New Orleans in 1990, so the ''Onion Mum'' rules. Cheers
@prohomecooks I'm happy you've seen the light and bought the ankarsrummër - but you neeeeeed to use the dough knife too
Just started using the air fryer for actual recipes… started with the Dorito Nachos. I really want to do the blooming onion
If you put your onion in ice water and put it in the refrigerator overnight, it will help it open.
It comes out much nicer than you can do your flour and egg
As most have commented, the spring roll filling just needs to be as dry as possible. Chop the veggies smaller and squeeze out every last drop of juice you can before air frying. After that pat off excess water from the roll before coating in a small amount of oil or let dry out for a few hours. More tedious, but the air frying method saves so much money on oil and I prefer the texture .
the port belly, as any with thick fat skin layer - must be cooked first, then fried. Either you make it pressure cooking or you just air fry upside down on lower temperature for longer time, then turn back and fry the upper skin layer
our air fryer instructions specifically say do not use "spray" oil or extra oils in the fryer. Interesting. Like this demonstration as i've only had the air fryer for 3 months it's been a nice handy tool in the kitchen.
I do not have a sweet tooth at all but super impressed with the donut. My daughter caught a glimps and wanted one 🤣
I have never seen anyone put bread crumbs on a bloomin onion, I have worked in restaurants for years, and we always used flour, egg milk mixture with spices, spiced flour.
I do corn ribs, cauliflower burnt ends, and pulled trumpet mushrooms for a vegan barbecue spread (plus smoked dino ribs for everyone else)
I bet those corn ribs would be good seasoned with Mexican Tajin for the seasoning and then a bit of mayo or crema drizzled on after frying!
Bbq ribs cutoff the bone and make a batch of southern greens then make egg rolls sounds interesting!
Yup, this is now my new favorite cooking channel...
Pork belly in the air fryer is the best way I've ever had it and I've had A LOT
there's a powdered buttermilk you could add into your flour for the flavor
Could you link that flexible lid you used during stir frying? That seems super helpful
I have seen recipes for using an air fryer to do tempura.... I would love to see what you think of that...
Que genio Del Potro haciendo videos de cocina
👨🍳Awesome tips! Thanks 🍳
I love corn ribs. But cutting the cobs is super hard. I do a paste with Nashville hot chicken seasoning mixed with oil
i used this video to cook my first bork belly ever and it was bomb. I'd be very keen to see some videos on meal prepping
Is bork belly like pork belly but from a dog?
What pans are you using in this video?
Suggestion... Cook your onion in the air fryer at 300°F (150°C) for 15 to 20 minutes.
Hey I got an idea. What vi you use bakingsoda on the big onion beforehand? it should help the ph would have an effect on the tenderness perhaps making it more palatable.
Can you ferment ginger in honey ? Like your garlic 😊😊
We make our Pork Belly in the Air fryer using the video from Lazy AWESOME Dad. Have done it a dozen times! We like it because you dont need to let the pork sit overnight in the fridge.
Ive never tried a blooming onion, but if it works for you, im making one.
You were concerned about the evenness of the breading. Coating it the same way with the breading same way as you use shake n bake would likely work better
This is high quality content vs JW who destroyed an air fryer to be a edgy content creator. Mike is one of the quality Food RUclipsrs out there but dont get enough credit for his work !
Ok if you ever try to make a pork belly again, try the danish “flæskesteg” version where you score the skin in rows so they becomes super crispy. And then you can make a rue based sauce from the fat called brown sauce (directly translated)