Truth is, I haven't been trying much new. We have a set of standards and after a long day at work for both of us, we will go for the tried and true. But, in the last month, I received an 'air fryer'.....whatever that is.
I mean, I know what and why it is, but I'm not 100% sure I see the use. Cooking might be "healthier", but it doesn't look like it will save any time and potentially, clean up could be messier and take longer, since one now has a big honking piece of machinery that now needs storage too.
That said, for the holidays, 710 gave me a America's Test Kitchen recipe book for air fryers. I mean, Julia and Bridget wouldn't steer me wrong - would they?
I'm not sure they did, but we have some work to do.
Out of the recipe book, I chose to make Korean Beef Tips (pssssst.........not made from real Koreans) and Korean slaw.
Sirloin Beef Tips 1.5 lbs
Soy Sauce 2 T (1 for marinade; 1 for slaw)
Honey 2 T
Sesame Oil 2T (1 for marinate; 1 for slaw)
Garlic 1 clove, minced to paste
Ginger 2t (1 for marinate; 1 for slaw)
Carrot 1 (peeled and grated)
Cabbage 4 cups (chopped/shredded)
Rice Vinegar 3T
Sesame Seeds 2T toasted - split between salad and beef
Marinade / Meat
Combine 1t of ginger and 1T of sesame oil, garlic, soy and gochujang sauce in a large bowl. Microwave for 30 seconds, stirring halfway through. Add the meat to the bowl and toss / coat.
....and let me tell you, it takes for-fucking-ever to grate a teaspoon of ginger, let alone two.
Place meat onto tray of air fryer and cook on 400 (apparently no pre-heating) for 13-18 minutes. Turn meat halfway through.
This is what it looked like, which browned nicely. I cut into one piece and we ended up with at least another 8 minutes of cooking time and even some of the bigger pieces still were rare.
I liked it more than 710, but to be fair, he ended up with the rare pieces, which did not thrill him.
It was a decent first outing, so maybe the next ones will be a bit more successful.
It's a vinegar slaw, no mayonnaise base or anything. This takes no time at all either.
For the dressing combine the vinegar, soy, honey and ginger. Whisk together. Add the slaw and carrot into the bowl and toss. After sitting five minutes, add rest of the sesame seeds.
It had ok flavour, but we ended up not only adding pepper, but some of the left over scallions. The ginger helps as well, I'm not a huge fan of it, but it added some zing for sure.
We will see what this contraption brings. More on if it