MacKenzie Posted May 20, 2017 Report Posted May 20, 2017 This morning I was going to the farmers' market about an hour from me. I thought I'd put pork steak to sous vide and then it would be ready whenever I arrived home. Searing the steak on the KK, not hard to tell it was sous vide. Air fryer onion rings. warmed over air fried baked potato and steamed fiddle heads, a quick dinner for a hungry shopper. 4
tony b Posted May 21, 2017 Report Posted May 21, 2017 And of course, the fiddle heads are from your garden? I've never actually eaten them. But, I have a wonderful framed photo of them in my upstairs bathroom. It was the inspiration for the remodel - different shades of green for the tiles, counter top and wall paint.
MacKenzie Posted May 21, 2017 Author Report Posted May 21, 2017 Tony, who would have thought, the fiddle heads actually grow along river banks and those are from just down the road.
MacKenzie Posted May 21, 2017 Author Report Posted May 21, 2017 (edited) Thanks, Gasman and Steve. Edited May 21, 2017 by MacKenzie
Keith OctoForks Posted May 21, 2017 Report Posted May 21, 2017 I love how you did the potato (need details) lol Also were the onion rings deep fried or air fried?
MacKenzie Posted May 21, 2017 Author Report Posted May 21, 2017 (edited) Keith, washed the potato, rubbed with oil puncture the skin with a shape knife. Air fry at 400F for 40 mins. flip and air fry 20 mins. more. Cut in half, scoop out the potato and mash, add 1 spoonfull of yogurt, some grated cheese( which I did not do today), chives and pepper. Put it back into the skin, top with cheese and put it back in the air fryer until the cheese melts or the top starts to brown, only take a few mins. The onion rings are frozen onion rings and I just put them in the air fryer today at 375F for about 8 mins. flipped over about the half way mark. I doubt you could tell the difference between deep fried onion rings and these. Edited May 21, 2017 by MacKenzie 1
Keith OctoForks Posted May 21, 2017 Report Posted May 21, 2017 Yea I guess that air fryer is a pretty handy deal! The tater does look absolutely awesome. I'm going to have to do some of those soon.
MacKenzie Posted May 21, 2017 Author Report Posted May 21, 2017 Keith, the baked potato is absolutely awesome. I hope you try it.
tony b Posted May 21, 2017 Report Posted May 21, 2017 I'm planning on baked spuds in mine tonight. I do the Cooks Illustrated version - rolled the potato (russets) in heavily salted water to coat the outside. Then into a very hot oven (450F) or the air fryer at 390F, until the center hits 205F (about 30 minutes). Then take the potatoes out and brush them with oil (I'm becoming a big fan of red palm oil - another MacKenzie THANK YOU!); then back into the oven/air fryer for another 10 minutes to crisp up the skin. Key trick here - as soon as they come out of the oven/fryer the second time, cut a large X into the top of the potato and push the two ends toward each other to break open the potato and let the steam out. You get super fluffy insides and a crispy outside. Add your favorite toppings - I'm a butter and Boursin cheese with chives, kind of guy, with Purple Crack, of course!
