Testing 5 Questionable Air Fryer Recipes…
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Published 2023-10-04
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00:00 - Intro
00:40 - Blooming Onion
04:22 - Crispy Pork Belly
07:50 - Corn Ribs
10:32 - Yeast Donuts
13:47 - Crispy Spring Rolls
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Video Credits
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All Comments (21)
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once you cut the onion, soak your blooming onion in water in the fridge for 24 hours to make it more pliable. That's how we used to prep them back in the day when I worked in the restaurant industry.
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For the spring rolls you need to let them dry out before air frying. So after rolling, put them in the fridge for at least an hour or overnight, similar idea as the pork belly.
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vietnamese here. me and my family make fried spring rolls all the time. We shallow fry them though, and with the addition of the air frier recently, i've been trying to fry them half way in oil then pop them in the air frier to finish. The air frier actually does a great job of getting some of the oil back out and drying up the rolls for a crispy finish.
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With the spring rolls, double fry. Cook at 325 for 5-7 minutes. Cool for 5 minutes. Cook at 375 for 3-4 minutes. The double fry method is common in Chinese cooking, and is also used for French Fries.
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The traditional double dip battering technique CAN work in the air fryer, you just need to flash freeze the food before you fry it. I've done this with chicken and shrimp. Works awesome, I've prepped a whole set of tenderloins and air-fried them throughout the week for salads/pasta.
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OMG! Too funny… I have bought onions with intentions to make a “blooming onion”. Every time I end up using the onion for something else… I love onions! A must try!!! Thanks for the encouragement 😉
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I usually avoid new cooking channels bc im already following so much but your style really stood out! I like how you focus on the tips and tricks instead of just treating the Airfryer like some wonder machine
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you can put the onion on cold water for a few minutes and it will spread the petals for better coverage
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The airfryer series is the best! Please do more!
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I tried a blooming onion once and I came to the conclusion that it might be even easier to just make onion petals. Same taste, but the individual petals make it easier to cook and get consistent
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Worked at Outback for 17 years...They cut and then soak their onions in an ice bath in the fridge for days before they deep fry then after cooked they use a special tool that pulls the core out...
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Did you forget the water-bath step for the blooming onion? It really seems to bloom it better. Also remove the center before frying as it doesn't fry up anyway. This is why you put the dressing there when serving.
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I love making spring rolls in the air fryer. But yes they're soggy and just not right. Then I saw that technic with making the sauce with corn starch for the filling and it works good. Thebpork belly looks really nice!
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A longer cook on the corn ribs at a lower temp makes the cob cooked through and you can eat the whole thing.
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That pan lid is badass. Everything looked absolutely phenomenal
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This was an amazing lesson. Thanks for taking us along!
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I use a pastry brush dipped in water to lightly coat both sides of my rice paper wrappers before adding filling which makes them just pliable enough to roll but ensures they won’t splatter oil all over the place when shallow fried. Never thought to use this method to air fry them but I’m thinking doing so may result in a crispier outside texture. I’ll give it a go (as soon as I purchase an air fryer) and report back.
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If you dont tighten up the rice paper roll that much, the paper wont break in process of cooking that easily and also you have to cooc them for less temperature for longer time for better crispy effect😁
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Love your air fryer experiments!
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Next time, try cornstarch instead of flour. It seals in moisture better and crisps up so nice.
