Subj : Re: Air Fryer To : Ruth Haffly From : Dave Drum Date : Sat May 03 2025 10:43:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> Cuisinart is most generally well built/designed and gives great DD> service. My stand mixer and coffee maker are of that brand. RH> We've had a few small appliances from them over the years. IIRC, our RH> ice cream maker and hand mixer are both Cuisinart. I bought that mixer RH> back in Tucson in the late 1990s and it's still going strong. DD> I just finished MMing and placing in the queue a wad of air fryer DD> recipes. Wathc for it in coming weeks. RH> OK, I'll be a bit more erratic on here for a while. We're hitting the RH> road tomorrow, going to range from upstate NY to Salt Lake City area RH> for destinations, with stops in between. Should be some good in camp RH> eating; I set aside meals in the freezer (beef stew, Moroccan chicken, RH> corned beef and cabbage, etc) as I made it for supper over a couple of RH> months. Not enough for the full time we're going to be gone but just to RH> give us a change from the usual in camp meals. Your erraticism sounds much more fun that mine which is generally from trips to hospital DD> This recipe worked better in the toaster/fan forced oven than in DD> the gedicated air fryer. Another reason the single purpose guy DD> is getting DD> a new home Bv)= DD> Title: Air Fryer Cauliflower DD> Categories: Five, Snacks, Vegetables, Breads DD> Yield: 4 Servings RH> Looks interesting; we've never tried air frying vegetables. This may be RH> a first. (G) DD> Another good fit is 'taters --- eith home fries or French fries. Not DD> sure how an air fryer would do with tempura. But tempura is one of my DD> favourite srispity-crunchity snack food preprations, RH> Hmm, you need something to catch the drips yet let the air circulate. RH> That's a head scratcher. (G) I'm not tossing my deep fryer, just yet. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crispy Sage Fried Chicken Categories: Poultry, Herbs, Chilies, Sauces Yield: 7 servings MMMMM-----------------------CHICKEN BRINE---------------------------- 1 1/2 tb Fine salt) 3 tb Granulated sugar 1 1/2 ts MSG (opt) 8 Chicken legs quarters MMMMM-----------------------HERB SEASONING---------------------------- 1/4 c Dried parsley 1 tb Dried sage 1 tb Chicken bouillon powder 1 1/2 ts Onion powder 1 ts Freshly ground black pepper 1 ts Granulated sugar 3/4 ts Ground cayenne 1/4 ts MSG (opt) MMMMM----------------------FRYING & SERVING--------------------------- 5 c (to 8 c) peanut or safflower - oil 5 c A-P or Italian 00 flour 1 ts Salt 1/3 c (lightly packed) fresh sage - leaves 2 Lemons Brine the chicken: In a large container with at least 6 quart capacity, combine 2 quarts water with the salt, sugar and MSG (if using), and whisk until dissolved. (Or mix the brine in a bowl and divide into two containers with at least 3-quart capacity.) Divide the legs into drumsticks and thighs by slicing through the knee joint along the white fat line (unless you start with drums and thighs). Trim away any excess fat, then transfer the pieces to the brine as you work. Cover and refrigerate for at least 24 hours and up to 36 hours. Meanwhile, make the herb seasoning: In a small bowl, crumble the parsley between your fingers until fine. Combine with sage, chicken bouillon, onion powder, pepper, sugar, cayenne and MSG (if using). Set aside. When ready to fry: Fill a large Dutch oven with enough oil to come halfway up the sides. Attach a clip-on thermometer and heat the oil to 325 degrees, keeping the burner at medium-high heat. Line one sheet tray with paper towels and set a wire rack in another sheet tray. In a large bowl, whisk together the flour and salt. Drizzle 1/4 cup of chicken brine into the flour and gently toss with your hands to prime it with little clumps that will create a craggy surface on the chicken. While the oil is heating up and when it reaches 275 degrees, add the sage leaves and fry, stirring frequently until bubbling subsides, about 2 minutes. Use a slotted spoon to transfer to the paper towel-lined tray. Remove the chicken from the fridge. Working with one piece of chicken at a time, lift chicken from the brine and immediately place it in flour with your "wet" hand. Using your other, "dry" hand, bury the chicken and press flour into all sides, packing tightly to form large clumps of flour coating on each piece. Lift chicken out of flour and shake to remove any loose flour before placing into the hot oil. Proceed until the skillet is full of pieces closely resting together (it will take 2 to 3 batches to fry all the chicken). Fry, flipping once, until golden brown all over, 7 to 9 minutes per side. (Once the chicken is added to the oil, the temperature will drop to between 250 and 275 degrees. Do not increase the heat to compensate; allow the oil temperature to gradually return to 325 degrees as the chicken cooks. The temperature should be up to 300 degrees after 10 minutes; if not, increase the heat. Once the oil returns to 325 degrees, reduce heat to maintain that temperature. Drop heat down to low in between batches while you’re breading and adding in the next round of chicken, as an empty pot of oil will quickly climb in temperature.) As each piece of chicken has turned golden brown and has an internal temperature of at least 175 degrees, remove from oil to briefly blot on the paper towel-lined sheet tray. (If the oil temperature is well managed, crust color and cook time are good indicators of doneness if you don’t have an instant-read probe thermometer.) Transfer chicken to the wire rack, generously season all over with herb seasoning, then let rest for 5 minutes and up to 1 hour (room temperature fried chicken is great!). To serve, crumble over the fried sage leaves and finely grate over the zest of the lemon. Cut the lemons into wedges and tuck alongside for guests to spritz. By: Sohla El-Waylly Yield: 6 to 8 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... Except for an occasional heart attack I feel as young as a teenager. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .