Thanks. I’ve dried for 20 mins in the air fryer and the meat is waiting in the fridge to be crisped up later.
I just dab it with some paper towel (or a clean teatowel, if you prefer). I then put it into the dehydrator at a very low temperature (c30-40c) for about an hour (which in dehydration sense, is pretty much lip service), then air fried it until it looked done, and theere was crackling.
Of course, the fact that my dehydrator and air fryer are differing functions of the same device, fed into the dehydrator step. Without the dehydrator in play, I'd just have dried the strips off "for a while".
The beauty is, oce the tiresome boiling part is done, you can freeze at any time and bring itout in whatever you deem to be portion sizes.
Sorry, I sometimes just make it up as I go.
Last night the belly pork went from IP to airfryer in a single move, wasn't dried at all, and was then airfried in 15 mins.
Couldn't tell the difference between that and the stuff I 'dried off' on a v low heat first.
Lets face it, traditional Moo Grob is deep fried. If you put wet stuff in a vat of hot oil you get dangerous spitting - so you add an extra step to remove the water.
However, an airfryer is a dry air heat. 2 mins in the air fryer = dry meat. No need for the drying step at all. If you are in any doubt, just add 2 mins to the air fryer cooking time.
I'm all for reducing unnecessary steps and phaff.
Good idea as well. My problem is there are more than a few of them now that make my blood boil and the list is growing by the day. Was delighted to see Andrew Neil back yesterday. I'm praying for him to get a grip of some of my more extreme political hates (having said that there are more than a few journalists that make my blood boil too).My son bought a polystyrene brick for my husband a few years ago. It worked - along with the verbal abuse! Not sure that it would in these times though. My best bet is the off button. I still join my brother in a telephone rant for an hour every Sunday though.
I ended up having the remaining raspberries with some yoghurt at about 11 pm and sent the chocolate cake home with one of my guests so that I wouldn't be tempted. BG this morning 4.6. I'm not sure now whether I should have some breakfast or wait until lunchtime. Tea fills a gap, so maybe I'll just have that and have bacon and eggs for Brunch.
I still have the left-over soup to have some time today - probably add some cream to it to improve it.
Ne= either a) nosebag event or b) nutritional episode orHello all,
Glad you are feeling better, @Goonergal. Food looks delicious, btw.
@DJC3 -- What does NE1 and NE2 stand for?
Today ...
Breakfast: Two double decaffeinated espressos with cream and erythritol. Half a DD keto roll with butter.
Lunch: Nothing but a few pieces of low-carb fudge.
Dinner: Two pide (made from fathead dough) with a spinach-onion-chevre mixture topped with feta. About three large glasses of homemade bitter lemon and two glasses of sparkling water throughout the day.
Hello all,
Glad you are feeling better, @Goonergal. Food looks delicious, btw.
@DJC3 -- What does NE1 and NE2 stand for?
Today ...
Breakfast: Two double decaffeinated espressos with cream and erythritol. Half a DD keto roll with butter.
Lunch: Nothing but a few pieces of low-carb fudge.
Dinner: Two pide (made from fathead dough) with a spinach-onion-chevre mixture topped with feta. About three large glasses of homemade bitter lemon and two glasses of sparkling water throughout the day.
Glad you are feeling better, @Goonergal. Food looks delicious, btw.
Tonight, I have a very rich cauli cheese, with bacon lardons through it
That looks very professional - deliciously Rachox. I may not want to eat any of it but I can appreciate the presentation and understand what you might enjoy in that meal. No idea of the exact wording or who said it but the idea that we eat with our eyes makes sense with that image. Hope you enjoyed the food as much as I enjoyed the image.Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch: cold sweet chilli chicken with cauliflower and broccoli salad followed by Greek yoghurt and raspberries.
Mid afternoon: coffee chia pudding and black coffee.
Dinner: home made meatzza (100% beef burger topped with sour cream and mozzarella, cherry toms, mushrooms and mature cheddar) with leafy and yellow pepper salad followed by SF jelly, cream and LC chocolate granola.
Off to Belgium for a few days tomorrow, looking forward to the dark chocolate but not the frites with everything!
View attachment 35502
Thanks, on both counts. So glad you’re back posting on the thread.
Cauli cheese (especially with bacon) is the one veggie dish I’m most tempted to keep eating. Usually prepare it when I’m at my Dad’s and veggies are expected.
Airfryered (is that a new verb) lardons take on a whole new dimension, and add a certain amount of crunch to the dish, provided there are a few scattered on top, with extra cheese and a little mustard powder for bite.
Mmmmmmmm
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