Culinary, Arts, Thread.

#34,053
#34,053
@Souce

Get you some raw shrimp at least 21-25's. Peel and devein them. Put them in a container and drizzle with olive oil and let them sit in the fridge about an hour.

Take them out and put them in the air fryer, I use non stick reynolds aluminum foil as a liner. Sprinkle them generously with Kinders Buttery Steakhouse seasoning. Cook for 7 minutes at 380°. Squeeze a little fresh lemon over them.

Then @me.
 
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#34,055
#34,055
Behr said:
@Souce

Get you some raw shrimp at least 21-25's. Peel and devein them. Put them in a container and drizzle with olive oil and let them sit in the fridge about an hour.

Take them out and put them in the air fryer, I use non stick reynolds aluminum foil as a liner. Sprinkle them generously with Kinders Buttery Steakhouse seasoning. Cook for 7 minutes at 380°. Squeeze a little fresh lemon over them.

Then @me.
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That sounds good! I'll pass this on to Honey Bunny.
 
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#34,060
#34,060
I did another piece of ahi an hour ago and I believe I've got it perfected. No way it could be better than that piece except if I'd done it in an iron skillet, and it really close.

Sprinkle it with Cavanders while frozen solid. Don't use any oil, it'll turn into a mess.

Stick it in the air fryer. This was a 4oz piece. 400° for 6 minutes. It's practically fail proof

Put it on a cutting board and with the sharpest knife you have, slice it in thin slices. Sprinkle just a little, like 8-9 drops of toasted sesame oil over it.

Dip it in soy and wasabi.



Go smack your momma.
 
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#34,064
#34,064
malinoisvol said:
This morning. She was worried it would be hard to complete.

She got it off the interwebz.
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It is hard to complete, unless you have a passion to make it. Then, it becomes a labour of love.

Look forward to hearing how it turned out. (If she was satisfied with it).
 
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#34,065
#34,065
Behr said:
It is hard to complete, unless you have a passion to make it. Then, it becomes a labour of love.

Look forward to hearing how it turned out. (If she was satisfied with it).
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The smell in the house right now is like no other cooking smell. It smells as good as it taste and I can't wait to get it on the plate.
 
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#34,066
#34,066
GordonC said:
We keep saying we're going to use the air fryer more for cooking at some point.
Keep the good info coming, please @Behr
We will try the shrimp for sure
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I have to give credit to Volly, she said everything I'm saying now about the air fryer. She's the one that got me interested in it, I was just to old school stubborn.

It hasn't hurt that I've been on this diet. It's been a game changer.
 
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#34,067
#34,067
malinoisvol said:
This morning. She was worried it would be hard to complete.

She got it off the interwebz.
Click to expand...
You eating your bourguignon yet? If you don't mind me axing, which recipe did she use? Just curious. I didn't know there were so many on the internet.

First one I opened said "I skipped that part and just fried the bacon crisp......"

Smh.
 
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#34,072
#34,072
The Picadilly cafeterias here had a very loyal clientele for a long time. I know the one in Kingsport and the one in Johnson City are closed now.
 
#34,073
#34,073
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