texture? It's my understanding the texture is controlled by how long you cook it. I have only cooked 2 tough ass london broils. One for 16 hours and the other for 24 hours both at 140 degrees. Both were a nice medium and the 24 was more tender. I've read that cooking too long will make it too tender?The texture is the biggest drawback in my opinion
texture? It's my understanding the texture is controlled by how long you cook it. I have only cooked 2 tough ass london broils. One for 16 hours and the other for 24 hours both at 140 degrees. Both were a nice medium and the 24 was more tender. I've read that cooking too long will make it too tender?
#metooYeah I’ve had a problem with the meat being too soft for my liking...and the texture slightly off...but I like my roasts and most meat more of a sirloin type texture than a filet
I use the air fryer for chicken wings and fries. Thats pretty much it. Can't beat the convenience (imo) for chicken wings.I have yet to get an air fryer...I cook most of my meat on a large flat skillet and it turns out amazing...I can control the heat and even so steak like a pan fry with the butter mushrooms and onions
I use the air fryer for chicken wings and fries. Thats pretty much it. Can't beat the convenience (imo) for chicken wings.
I use the air fryer for chicken wings and fries. Thats pretty much it. Can't beat the convenience (imo) for chicken wings.
I need to get one because my wife loves tater tots n we need to cut down the fried foods
My wife has been in the hospital for the last 6 months and I have been doing most of the cooking for the last year. I recently bought my self a do-all pot, air fryer, insta-pot, crock pot and a Sous Vide all in one. I have some interesting things that I can do with it.Crock pots are most ppls speed
They.make great tater tots, "fried" mozzarella sticks, fresh fries etc.I need to get one because my wife loves tater tots n we need to cut down the fried foods