Thanks for additional info, will investigate further
Printable View
Done a very simple meal last night...It was just crinkle cut skin on chipped potatoes and a couple of Veggie Cheese and spring onion crisp bakes..this is clearly the simpler stuff, most people will buy this type of machine for and a double drawer will do lots of fries...The crinkle cut fries were soft moist and fluffy inside and had an exceptionally crisp exterior.. the crisp bake was piping hot...this simple extremely low fat meal was delicious for such a simple plate...the chipped potatoes were tossed in one tablespoon of oil, just barely covering the potatoes...I'll be using this now more so than the conventional oven, or the frying pans...cooking more fanciful meals..
https://live.staticflickr.com/65535/...ac39d25a_b.jpg
Cooking up a roasting beef joint. This doesn't have the extra fat added.
Doing it in the ninja of course.
Start of on sear with seasoned oil and ghee.
Then made up some stock and now under pressure for 75 mins.
https://uploads.tapatalk-cdn.com/202...04df55e5ab.jpghttps://uploads.tapatalk-cdn.com/202...b27968df2b.jpg
caw..that looks the business....could you have taken away the pressure top...and then used it in the air fryer mode to crsip the fat up on the top of the joint??..should you have wanted to do so of course...
Yeah you could I guess.
I've removed it now. Strained juufes, and removed most of layer of fat. It's cooling in juices. I will slice it when cold and add some niceties into stock and vacuum seal the whole thing.
That will help it seep into meat nicely in fridge, and will keep for quite a while.
https://uploads.tapatalk-cdn.com/202...aa4803e7db.jpg
We've got the "XL" round one after Grant's masterpieces inspired me after he got his - I often do a whole chicken on the pressure cook mode for 20 mins and then 12 mins on the air fryer to crisp up the skin - not tried beef but I think it would definitely brown it off.
Meat was lovely.
https://uploads.tapatalk-cdn.com/202...4099400192.jpg
Again I've been busy recently with other things, so not posted much here, but I'd just like to say thanks for the contributions of Ian and Alan. Good to see you guys posting pics of your food, as well as the regulars, so keep it up, and also Alex, for his Berni Inn specials!
Ya gots to love how those prawns have been arranged - Berni would be proud, lol!! Did you get a ruler out?:D;)
Anyway, keep the pics of the scran coming, folks, (good to see you cooking too, Granty), and I'll contribute something over the weekend:cool:
Marco.
No doubt, and it does look nice, but given this earlier:
...what happened to all those lovely meat juices, packed full of flavour?:ner:;)
I'd have turned it into a gorgeous rich gravy, and poured it all over your lovely beef! So what happened - did you fire it down the sink?:D
Marco.