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mariacallous · 7 months

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Salmon croquettes aren’t exactly the most elegant dish. Traditionally made with canned salmon, some bread crumbs or matzah meal, eggs and seasoning, they are an easy and cheap way to throw together a meal. These classic patties, which are also referred to as salmon latkes, croquettes or cakes, may seem out of fashion to the young folks who came of age after the food revolutions of the late 20th century, but for me they will always be the ultimate comfort food. With the explosion of increasingly global ingredients at the ready and the emphasis on fresh food, all steered us away from the pre-1970s casserole-from-a-can type of cookery. And yet, classic old-time foods remain beloved, if not perhaps back in fashion.

No one in my mom’s or grandma’s generation made salmon croquettes with fresh salmon. Canned food had become popular during the Civil War, and even more so during WWI, when soldiers needed food that was convenient, safe and tasty. Canned salmon in particular became a household staple during the Depression, when meals had to be nutritious but also as cheap as possible, made with inexpensive proteins and stretched with filler to feed the whole family. New Deal subsidies helped make canned salmon economical enough for most of the immigrant and first-generation Jewish families at the time. And because salmon is kosher and pareve (neither meat nor dairy), the canned kind became ubiquitous in Jewish households, because fresh salmon was neither cheap nor readily available.

Beyond the convenience, ease and cost, salmon croquettes occupy a particular place in my heart because they were also my mother’s last meal before she passed away. She didn’t know it would be the very last thing she ate when she fussed about the kitchen fixing up a batch of salmon croquettes for lunch. But had she known, my mother would have chosen them anyway. They were among her favorite foods and she made them at least once a week for as long as I can remember. As she used to say, “you just mix a can of salmon with an egg and as much matzah meal or bread crumbs as you need to shape them into patties.”

It was the only dish my mother prepared just for herself, and, if I were visiting, for me too. That particular day, my aunt was over and the two sisters shared a salmon latke lunch while discussing whatever two older widowed women talk about in private.

My dad had always refused to eat salmon croquettes because his mother made them so often when he was a kid, he had “enough for a lifetime,” he explained. They were a Jewish staple as far as we knew: Everybody’s mother or grandmother made them for lunch or for a “dairy” meal in the summer, capped off with sliced bananas and sour cream sprinkled with sugar.

The recipe didn’t deviate too much, though my mom would sometimes mixed in fresh dill and a chopped scallion if she had. She shaped them about 1-inch thick and fried them in vegetable oil. We would eat them hot or cold, plain or with sliced tomatoes, and during Passover, on matzah.

While have moved more towards using fresh salmon when I make them, I still sometimes revert to using canned salmon (red, just like my mother said). I’ve added a little of this and that too: one of my family’s favorites includes mashed potatoes and fresh spinach. The thing is, the “recipe” for salmon croquettes is so basic it asks the modern cook to do what our grandmas did: add a bissel of this or that, perhaps some harissa, grated fresh ginger, horseradish or soy sauce. I’ve seen recipes that call for mustard, cooked peas, shredded carrots, chopped jalapenos or grated onion. Some people coat the patties with panko before frying them, to give them extra crispiness. And the latest version: salmon croquettes made in an air fryer!

Salmon latkes. Croquettes. Whatever you call them, they’re still going strong. After all, what’s old is always new again.

My mom died suddenly, unexpectedly, an hour or so after enjoying that lunch. I always feel a little sad when I make salmon croquettes, remembering that day. But I also smile to myself, knowing how much she enjoyed that last simple, perfect meal.

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candycritic · 1 year

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Making a Chocolate Dinosaur

If you're unfamiliar with Kracie Pop 'n' Kitchen, it's a series of do it yourself candy making kits from Japan. The theme of most of these kits is to make miniature candy/snack versions of popular Japanese meals. The process to make these kits is can be very complicated, but also a lot of fun. I recently came across a new kind of kit from Kracie, one that focuses on learning, as opposed to eating, and it's also a bit less labour intensive. I picked up one of these kits that teaches you something (?) about dinosaurs.

The aim of the kit is to have you make several chocolate dinosaur parts out of chocolate, then using the handy placemat that also happens to be the bag holding everything together, figure out which dinosaur(s) you got and learn something about them. I did not learn anything about my dinosaurs, but that's only because I can't read Japanese. Fortunately for me my focus is on making the chocolates.

The instructions on how to make your kit are half illustrations and half in Japanese. I might have been able to figure out most of this without Google translate, but I may have had a few challenges figuring out the timing for letting the chocolate melt and set.

Speaking of melting the chocolate, that was the first step towards making these chocolaty dino shapes. It was surprisingly easy, and I can only assume I did it right. All you have to do is take the two bags of chocolate chips and put them in a cup of boiling water for 5 minutes. This was the part that I had the most guess work as even the translated instructions didn't make much sense. Fortunately it seemed to work fairly well.

After the 5 minutes I tested to see if the chocolate had melted by squishing the bags. I was pretty amazed at how quickly and smoothly the chocolate had melted, but I probably shouldn't be as the folks at Kracie are masters of candy chemistry. After melting the chocolate I folded it as shown on the package and cut the tip off.

The next step is probably the one that requires the most patience and steady hand of this entire project. Having said that, compared to the other Kracie kits I've done (see video here), it's still pretty easy. I had to carefully squirt the chocolate into the mould. One of the tricks on the package suggests that you tap the mould after you've filled it in order to let the chocolate settle better.

Before the chocolate sets, you're supposed to add the cookie crumbs. I'm not really sure what this adds to the aesthetics of the dinosaur, but it did add a little crunch to the chocolate. After the cookies were added it was into the freezer for 10 minutes (apparently you can also use your refrigerator for 20 minutes instead).

The next part was really the moment of truth. This would be the moment when I discovered if I made any mistakes, or if the kit had any flaws. It was time to pop the set chocolate dinosaur parts onto my plate. Fortunately for me, neither Kracie nor myself had any problems.

It did take a little work to shake out the pieces, some of the shapes were more challenging than others. In general I was pretty happy with the results, and while I had a few small bubbles in a few places, I felt like I, and the team from Kracie, did a great job making these dinosaurs.

The next stage was to sort out my pieces and construct my dinosaurs.

I had two complete dinosaurs.

A footprint and a shell.

I looked up my dinosaurs on the placemat, and I did find them, however I didn't really learn anything due to the language barrier. I didn't mind though because I always have Google to look up information on dinosaurs, and while I'm doing that, I have some tasty dinosaurs to eat.

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#IFTTT #Candy Critic #candy #sweets #candy critic

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delhideli · 2 years

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Recipes We Can Make Using Bread Crumbs

Table of contents

Introduction

Social Media Food Hacks

Recipes we can make using Bread Crumbs

Introduction

Food is constantly evolving. If you are on any social media platform then you’d know how people are constantly discovering new ways of eating food. They add new ingredients or cook it in a different way which they claim makes it much better in taste.

But nothing beats some of the traditional ways of cooking food. Like slow cooking, some of the Indian dishes just add that extra flavor. We at Delhi Deli Cafe know the importance of preserving some of the traditional Indian ways of cooking tasty, delicious, and nutritious food. So, if you are ready to change your perception of Indian Food do visit and leave the rest to us. We are sure to wow you with our interesting and lips-smacking Indian flavors.

However, if you use social media and TikTok you may find that sometimes we actually do come across some food hacks or an easier way of cooking that will actually blow your mind. Some of the hacks show us how to use or open certain products which were intended to be used that way but no one knew. So, Social media can be very helpful at times too.

Out of all these food hacks, we will mention a few to you with our verdict on whether it is worth a try or nah.

Social Media Food Hacks

Lemon juice and toothpick

I am sure you must have seen the video of a girl holding up a lemon and piercing the lemon with a toothpick. The traditional way of extracting the lemon juice is by slicing the lemon in half and squeezing it to get the juice out. But according to this hack, you pierce the lemon on the bottom, squeeze the lemon and you will get lemon juice without seeds and a knife.

Now here’s the problem. In a kitchen, you are more likely to find a knife than a toothpick. Also, even if you manage to find a toothpick and pierce the lemon, it is going to take an immense amount of strength to squeeze the lemon juice out. The traditional way is used for centuries for a reason. If the seeds are your concern then consider using a hand lemon squeezer over this hack.

Halfing many cherry tomatoes in one go

There’s this technique of cutting many cherry tomatoes at once. So basically, you take a plastic lid and place cherry tomatoes on it. Then place another plastic lid on top of these cherry tomatoes to hold it in place. Then take a sharp knife and slice the cherry tomatoes horizontally. Now, this hack could work for sure but you will need a very sharp knife along with a nice grip on the plastic lids so that the cherry tomatoes don’t roll out. Overall, just slice your tomatoes the normal way, this hack isn’t it.

Peeling garlic skin

Over the years, we have seen so many tricks and techniques to peel garlic skin. The microwaving to remove the peel hack. This is where you microwave the garlic and the peel magically comes out or use a spoon to peel the garlic. The most famous one is where they put the garlic in a jar and close the lid. Then they shake it for thirty seconds and when they open it all the peel has been separated. Do any of these work? Absolutely not. It isn’t even worth your time and effort.

Using cola instead of eggs

Many people are always on the lookout for the next best vegetarian recipe that does not require you to use eggs. Especially during baking cakes and pastries. So in this hack, you see a woman use sprite instead of eggs to make a cake. Does it work? Surprisingly this hack does work. But the cakes taste awful. They turn out to be overly sweet and taste too gummy for anyone to like the taste. So in the end, this hack does not work, unfortunately.

Fluffy cloud bread

You must have definitely seen a variety of these cloud bread on your social media more than once. The recipe is simple but the main attraction of this is the fluffy texture of the bread. All you need to do to make this is take the egg whites, and sugar and whisk it till it froths. Bake this batter in the oven and your cloud bread is ready. This hack works. However, the taste is quite eggy and not in a nice way. You can feel the eggy taste and the sugar taste. Maybe adding a bit of vanilla extract would make this recipe work better.

Genius Tortilla Hack

Now this one is definitely one of the greatest kitchen hacks. If not a tortilla, try this with a chapati. Divide this is four equal sections. Make a small slit in the middle of two quadrants. Now take four of your favorite fillings. We recommend avocado, a sauce/chutney you like, corn/ chicken/ vegetable/ egg, cheese and mayonnaise/ rice/ spicy tuna. Now, start folding the tortilla in a triangle shape overlapping each side, and tada! Your tasty quesadilla is ready. Does this hack work? Yes. Does it taste good? Absolutely yes! Especially because you get to add your favorite ingredients to this.

Your easiest pasta

This hack tells you the easiest way to eat pasta. However, this does require an oven and a baking dish. Uunifeta pasta is a viral Finnish pasta recipe. So, we start by placing cherry tomato and a block of Feta cheese in the middle of a baking tray. Then we sprinkle some olive oil, pepper, and salt and if you wish to you may add oregano, chili flakes, and garlic. Bake the mixture till the tomatoes are caramelized and the Feta cheese turns brown. Once, this happens remove the mixture out and mix them together and your creamy pasta sauce is ready. Just add your favorite pasta to this and enjoy!

Chocolate lava cake

This is your 20 min chocolate lava cake hack which you can make at home easily. To start, take chocolate chips and butter and melt them. Mix them together. Add flour, cocoa powder, powdered sugar, and milk. Mix them together. Put it in an oven-safe bowl that is greased and baked. Your chocolate lava cake is ready!

The best cheese sandwich

Yes, we know, making cheese sandwiches is very easy. All you have to do is put cheese in the middle of two slices of bread and toast it. Sure, it does taste nice. But what if you could make it tastier? So to make this tasty mixture, take cream cheese, grated cheese (cheddar), a little bit of heavy cream, and salt in a bowl. In a separate bowl add mayonnaise, salt, and minced garlic and mix them together. On top of the sandwich put two slices of cheese (cheddar), two slices of provolone, and one spoon of the cream cheese spread. Close the sandwich and coat the outside of the bread with garlic mayo. Fry this sandwich in a skillet. You will guaranteed bee in cheese heaven from the first bite itself.

Tasty garlic spread

This is probably the easiest garlic spread hack. Take a bulb of garlic and chop off the top of the cloves. Sprinkle some olive oil on top and wrap it in aluminum foil. Bake it in an oven. Squeeze the bulb and the garlic will ooze out. Combine this roasted garlic with salt, pepper, and some olive oil for an amazing taste! You can spread this mixture on top of your bread and make one delicious sandwich.

And if you to try something different and challenge your taste buds to some delicious Indian Food you can come to visit Delhi Deli. We provide our beloved customers with tasty food made from quality ingredients that are sure to awe you.

Recipes we can make using bread crumbs

Talking about hacks made for food it makes work for you or won’t work for you. Some are useless while some actually deliver the promised results. Bread crumbs fall in the latter section. You can make a variety of dishes from bread crumbs and they will be delicious and crunchy at the same time. The recipe to make bread crumbs at home is very easy too. Just freeze the bread and put it in a mixer and grind. You will get the bread crumbs. Alternatively, you can also purchase bread crumbs online or from a store near you. There are many recipes that use bread crumbs but we are going to list the top best recipes.

Fried chicken

For this recipe, we are going to make the chicken first. The recipe for the bread crumbs is mentioned above. So, we start by marinating the chicken. You can use your favorite spices for marination or select one from our selected spices. Our choices include (red chili powder, salt, turmeric, lemon, coriander powder, jeera powder (cumin), a little bit of hing (asafoetida), and garlic powder. Alternatively, you may use soy sauce, chili sauce, and vinegar if you would a little more east Asian taste. Marinate this mixture for a minimum of thirty minutes. Ready the breadcrumbs by adding a little bit of salt and chili powder. Dip the chicken in egg and then coat it entirely with breadcrumbs.

Repeat this step one more time and then deep fry the chicken till golden. Your fried chicken is ready!

Aloo Tikki

To make the aloo Tikki, we first boil the aloo (potato). After the potatoes are boiled take them out and peel the outer layer. Mash the potatoes. At this point, you may add your favorite veggies too to enhance the taste. You can add vegetables like carrots (finely chopped), peas, onion (also finely chopped), or any other veggie you like. You can stir-fry these veggies with the spices mentioned below. If you would like your aloo Tikki without veggies, then just skip this step. To this add spices.

We recommend red chili powder, salt, cumin powder (jeera powder), coriander powder, garlic and ginger paste, and chaat masala. You can add freshly chopped coriander to your aloo Tikki. To this batter add bread crumbs and rice flour. Blend this mixture together. Your aloo tikki batter is done! You will need to deep-fry or pan-fry the Tikki. It is usually served with a side of mint chutney or sauce. You can also use it as a Tikki for your burger. It’s very versatile. But if you want tasty Aloo Tikki that too made with the best ingredients, you can visit Delhi Deli and have a tasty Aloo Tikki made with love and served with care.

Chicken Tikka

To make chicken Tikki we start by mincing the chicken. Take a bowl and wish some eggs in it. Set this aside. Take the minced chicken and start adding spices. You can add salt, red chili powder, jeera powder, turmeric powder, and ginger garlic paste and mix it with the chicken. To this mixture add breadcrumbs with a little salt to taste. If the mixture is too sticky feel free to add more bread crumbs. Then divide the batter and shape it into a patty. Pan fry these patties, till both sides turn golden brown. You serve this with mint chutney or with tomato chutney or any other chutney you prefer.

Hara Bhara Kebab

Hara Bhara Kebab is a very healthy snack and appetizer. It is vegan, gluten-free, and very tasty. They are easy to make and go very well with a cup of tea. To make these, we need palak and potatoes (boiled with the peel off). In a pan fry some green chilies along with some ginger and add green peas. Sautee the green peas till they turn tender. Then sautee the spinach with the peas. Blend the sauteed mixture in a mixer along with some coriander to a smooth paste. For the dough, take the potatoes and salt, garam masala, and lemon juice. Add some roasted gram flour along with bread crumbs and mix them together to form a nice dough. If you want crispier patties, try adding more breadcrumbs.

Divide this dough and flatten it into the shape of a kebab. Pan-fry this kebab till golden brown on both sides. And done! This is usually served with mint chutney or sauce. Also, a cup of hot masala tea goes beautifully with this dish.

Some other dishes that use breadcrumbs are Chicken Kebab, Cheese corn balls, Fried mozzarella sticks, Baked Buffalo chicken, crispy fish fries, and many more. Using breadcrumbs will make your dishes crispier and tastier. For trying all of these Indian dishes you can visit Delhi Deli and be ready to absolute fall in love with Indian food!

#bread #bread crumbs

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cupidsbower · 2 years

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Elimination Diet tips

I’ve been on a strict elimination diet for several weeks now, in order to try and figure out what I’m reacting to. Here are a few tips and tricks I learned along the way, as someone who is also gluten intolerant and dairy intolerant, which further limited what I could eat.

1. Baby food.

I have to make nearly everything from scratch during this diet, because everything has additives in these days, even table salt (anti-caking agents). I was only allowed to eat one fruit at the most extreme stage of the diet -- pears. And they had to be both peeled and cooked. I was not allowed to eat tinned pears if they were in juice, only in syrup. Unfortunately, tinned fruit in syrup has gone out of fashion and I couldn’t get it anywhere. It meant I was prepping and stewing fruit every few days. Finally, I discovered that baby food has no additives, and there was a pear option. It meant that on days I was just too damn fed up, I could take at least one shortcut and not have to cook my own damn 2-serves-a-day of pears.

2. Lunch bowls.

Lunch was hard at first -- there was a such a weird mix of veges on the list of allowed foods, many of which didn’t obviously go together, and I had no condiments or sauces, and only sea salt as a spice. I also only had butter and ghee as a fat, which I didn’t want to overdo. Now if you can eat wheat and dairy, lunches even on an elimination diet probably aren’t that hard, but I struggled. I did make some rice-paper rolls, which were good. But my go-to ended up being warm-salad bowls. I’d chop up some iceberg lettuce, celery, and mung bean sprouts, and add a couple of spoons of warm rice. I’d pan fry or poach a protein with some salt, along with a couple of the alliums I was allowed to have (garlic powder, leeks, chives, or shallots). The warm food and a bit of the cooking liquid would become the salad dressing, and it was pretty tasty, while also filling my requirement for 2 cups of veg.

3. Celery as a cooked green.

Celery was one of the few greens on the allowed list. I ate it a lot in salads, and I used the leaves as well as the stalks. I was pretty desperate for leafy things, as my only other option was iceberg lettuce. However, I also started making a dish my nan taught me, and I’d forgotten about - celery in white sauce. Cook the celery in enough water to make a sauce. Once the celery is tender and while still hot, stir in a slurry of tapioca flour (or cornflour if you’re not GF), milk powder, and salt. Cook for another minute or two until the sauce is fully thickened. This is surprisingly delicious, and also provides a gravy, which I really needed for some meals. If you’re dairy intolerant, you may find a small amount of butter, milk powder, or sweetened condensed milk don’t trigger a reaction, so this recipe might be worth a try. Of course, don’t try if you’re actually allergic.

4. Potato and swede mash.

Instead of just plain mashed potatoes, I’d usually make potato and swede mash. My diet is so limited, I want to include as many of the very few options I had each day, to maximise the vitamins and minerals I was getting. The secret to this mash is to either cook the swede for a few minutes before adding the potato, or grating the swede so it’s very small and chopping the potato into small cubes, as the swede takes a bit longer to cook. Because I wanted to limit the amount of butter I was eating, I’d make this with just garlic powder, salt and soy milk, and maybe some chives and a sprinkle of parsley. It ended up creamy enough to be good. I often make a bit extra so I can pan fry the leftovers for a meal the next day, along with some celery, alliums and a protein.

5. Potato chips can be used as a breadcrumb replacement.

Plain potato chips are allowed on the diet (in moderation), and when I wanted to make crumbed chicken one night, I used crushed potato chips. I dipped the chicken into rice flour, then beaten egg, then the crushed chips, and it worked well. Not quite as nice as breadcrumbs, but acceptable.

6. Psyllium is a thickener.

I was instructed to eat psyllium to replace all the fibre that had been removed from my diet. I didn’t know this beforehand, but psyllium is a thickener. I mostly added it to things like stewed fruit, or porridge. I got into the habit of making these things with more water than usual, to account for the extra thickening the psyllium created. It actually has a very slightly spicy taste, like a pale echo of cinnamon or nutmeg, so it works well with fruit.

7. Vitamins are really important!

About halfway through the most restrictive stretch of the diet, I had a few days where I felt really, really bad -- foggy and slow and with no energy. I was already taking a multivitamin, but realised I was probably not getting enough, so I doubled what I was taking -- doing so was still within the safe dosage. I immediately felt much better. I would have contacted my dietician if that hadn’t worked, but if you experience this, it might be worth trying the same thing if the dosage is safe.

8. Desserts.

Even though I’m required to eat every two to three hours for this diet. I also do an hour or so of exercise a day, so there were days I was still hungry at supper time. Deserts are one of the easiest things to make on this diet, because sugar is allowed. Here are some that are easy and good.

soy custard (I make this by eye, but it’s about 3 cups milk, 1 egg, 2-3 tablespoons tapioca flour, vanilla, cooked on a low to moderate heat on the stove until thick, stirring throughout),

soy baked custard (4 eggs, 3 cups soy milk, pinch salt, vanilla, baked in a water bath for 1 hour at 170c),

soy rice pudding (1/3 cup rice and 1/3 cup sugar to 1 litre milk, and vanilla, baked for an hour at 170c, stirring every 15 mins), and

soy tapioca pudding (1/3 cup tapioca balls, 1/3 cup sugar to 3 cups milk, and vanilla, cooked on a low to moderate heat on the stove until thick, stirring regularly).

All of these are things I make occasionally anyway, and also work with cow and coconut milk. I also tried and enjoyed:

Buckwheat pancakes (1 cup buckwheat flour to around 1 cup soy milk, 1 teaspoon baking powder, and a pinch of salt). I usually use chickpea flour for this recipe, but that was off the menu, and buckwheat worked just the same.

Cashew nut brittle - I just did this once, and it’s not something I plan to make often, but it was nice when I was really desperate. Toast the cashews lightly in the oven or a pan on the stove. Cook toffee (look up a recipe online for this), and pour over the cashews on non-stick baking paper in a heatproof tray.

This is just a sample of things I’ve tried. A lot of the other things I’ve eaten on this diet are variations on my usual - roasted veges, roast chicken, stir fries, slow cooker soups and stews. There have been a few disasters along the way, but mostly it hasn’t been too bad. Better than I expected, to be honest.

The thing I miss most? Probably oil. I’m tired of butter and want a proper salad dressing.

#food #elimination diet #gluten free #recipes

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noshes4nerds · 5 years

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Screaming Soul Pies

In case you couldn’t tell, I love Halloween. It’s like nerdy horror-themed Christmas to me (minus the stress, consumerism, and societal pressures!). While October keeps Octobering, my recipes here are gonna be extra spooky. So wait a spell while I get ready to eat you, er...seat you. On tonight’s menu, meat pies.

Meat pies seem to be a favorite preparation of human flesh in the world of fiction. From Arya Stark’s pie of vengeance, to Mrs. Lovett’s recycled murder victims, meat pie is a wonderful way to surprise your guests with something horrifying. Sometimes those pesky souls of your unwitting victims end up in your pies too, imbuing them with the bitter flavor of your bitter deeds.

Well, this noshing nerd prefers to make meat pies with healthier and less morally repugnant ingredients, so I’ve opted for turkey sausage instead. These tasty little morsels make for a filling and surprisingly portable meal. They’re good hot and cold and all year around!

This recipe makes 12 perpetually petrified pastries, and, as the dead require patience to work with, this is a 2 and 1/2 hour long recipe.

Tools:

Mixing bowl

Spoons

Measuring spoons

Knives

Cutting Board

One twelve-muffin tin or 2 6-muffin tins

Fork

Grater

Wax Paper

Scissors

Kitchen brush

Ingredients:

1 lb turkey sausage

1/3 grated onion

2 beaten eggs

red/pink food dye

1/3 cup dried cranberries

4 refrigerated pie crusts

1 tsp dried sage

3 cloves of garlic (grated)

1/2 cup unsalted bread crumbs

1 tsp red wine

2 tsp balsamic vinegar

Pam/cooking oil spray

Method:

Stoke the fires of Hell by preheating your over to 375 °F. Thoroughly grease the muffin tin with pam/cooking oil spray. In the meantime, squeeze your turkey sausages out of their casings and discard the casings. Grate the onion and garlic into the mixture. Kneed the sausage, wine, balsamic vinegar, sage, breadcrumbs,cranberries, and a tbsp of the beaten eggs together until well blended. Refrigerate the meat mixture and eggs until you’re ready to work with them again.

Get out your wax paper. Trace the bottom of one muffin cup with a pencil. Cut this tracing out and only use it graphite-side up. We wouldn’t want our dinner to taste pencily. On a new sheet of wax paper, unroll one crust. Use your wax paper circle as a guide for your knife when cutting out crusts.

Place your pie crust circles in the bottom of each muffin cup. Your may also use take the scraps and press them into the bottom of the muffin cup. There should be enough crust in each not to see the metal beneath.

Use a second crust/the scraps from your first to build up the sides of the pie. Press these strips of crust into the bottom crust until the seams blend together. (This doesn’t have to be perfect, it just has to be enough to keep the bottom crust together.) You may even need a third crust for this.

Scoop meat mixture into each cup, but leave enough room to see the bottom crust.

Cover muffin tin with third/fourth pie crust and cut the scraps away.

Pinch each circle of top crust into the bottom crust. Use your knife to cut screaming faces into the top crusts.

Take out your eggs and add 3 drops of food dye. Beat the eggs until they’re blood red.

Paint your egg-wash onto each pie.

Bake the pies for 35-40 minutes. Every ten minutes, take the muffin tin out and drain off the meat-juice . Remove the pies from the oven and let them stand for 10 minutes. After your ten minutes pass, carefully remove your pies from the muffin tin with a fork/knife and enjoy the fruits of your dark deed.

#noshes4nerds #turkey #turkey sausage #meat pies #food #recipe #savory #scary #halloween #spooky #spoopy #nerdy food #nerdy #cooking

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cdrforea · 4 years

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Ninja Foodi Digital Air Fry Oven Review: Fresh Fries, The Easy Way

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Ninja Foodi Digital Air Fry Oven Review: Fresh Fries, The Easy Way

Ninja Foodi Digital Air Fry Oven

"The Ninja Foodie Digital Air Fry Oven is a winner and offers great functionality at a reasonable price."

Great value for money

Several functions in addition to air roasting

Cooks very evenly

Preheat almost immediately

Easy to store

Can't cook meals for a large family

Large objects do not fit

Though they can add unwanted inches to our waistline, fried foods are so damn tasty they're hard to resist. Fortunately, there is a kitchen device that can be used to make fried foods at least a little healthier: air fryers that have become increasingly popular in recent years.

Ninja recently launched an air fryer that also serves as a convection oven on the countertop, as a toaster, and as a dehydrator. It's called Ninja Foodi Digital Air Fry Oven and I tested the device to see how well it works (and to fix junk food).

When I first opened the Ninja Foodi Digital Air Fry Oven, I noticed that it wasn't too big. It's only about 20 x 15 x 7.5 inches in size and fits nicely in a corner of my countertop. It is supplied with a coated metal pan and an air frying pan. It also folds up on your back so that it can be kept unobtrusively.

The Ninja Foodi Digital Air Fry Oven has an air = roasting function, but also air roasting, air roasting, baking, dehydrating, keeping warm, toasting (up to nine slices at the same time) and bagel functions. You can also control the time and temperature settings within these functions. In addition, the oven is immediately ready for use, so that I could cook immediately (Hello, French fries).

French fries, wings and leftover pizza

The first thing I cooked in the foodi oven was a lot of frozen fries. I preheated the oven and the device was ready to use before I could even put the frozen fries on the tray. I coated the fries with a tiny piece of olive oil spray and after about 20 minutes I had crispy fries. They were better than baked french fries, but not quite as good as fried (like the ones you get at McDonalds).

I went one step further (hey, why not give it my all and destroy my diet?) And decided to add cheese and bacon to my crispy pile of french fries. I put the chips covered with cheese and bacon back in the foodi oven, pressed air roast and after 3 minutes I had a delicious looking plate of bacon and cheese fries.

A few days later, I had leftovers from the pizza and wings I ordered the day before and decided to reheat my leftovers in the Foodi oven. Well, this was a gluten-free pizza that usually warms terribly. When I put it in the microwave, I get a moist triangular mess that hardly resembles pizza.

However, when I heated the pizza in the Foodi oven with the toast function, it came out amazingly. The cheese was sticky and the crust was crispy. I warmed up the wings with the Air Fry function and they came out surprisingly well. "It is not a delivery, it is warmed up in the Foodi," I thought to myself.

Something healthier?

Now I wasn't exactly thrilled about preparing a healthy meal in the digital oven. But hey, what the hell? The Foodi contains a recipe guide and other operating instructions. The instructions deal with the preparation of "sheet pan meals". To prepare a tin meal, pick a protein, vegetable and / or starch, season, throw the ingredients around and cook.

I tried to make a chicken broccoli tin. I cut chicken breast into cubes, put frozen broccoli florets on the pan, seasoned them with garlic and lemon, and cooked the creation on air roast at 400 degrees for 20 minutes. It came out tasty, but my only complaint is that the tin pan only contains enough food for three people or maybe four people who eat very small meals. I have a family of four (and two of my family members are teenagers).

What is there for dessert?

You can prepare dessert dishes such as muffins, cookies and even cakes in the Foodi oven. I made a lot of chocolate chip cookies, and the process was similar to making oven-baked cookies. However, they cooked a little faster, even though I had used a slightly lower temperature. I was also only able to make nine cookies in each batch because the oven doesn't last much at once.

Crumbs? No problem

The Foodi worktop air fryer and oven has some really cool features. Aside from the fact that it folds up and gets out of the way when not in use, it also has a handle on the side (rather than the top). This makes opening and closing easier.

Another well-designed feature is the crumb release function at the bottom of the oven that folds down and allows you to easily clean the device.

Warranty info

The Ninja Foodie Digital Air Fry Oven comes with a one-year warranty.

Our opinion

The Digital Air Fry Oven by Ninja Foodie is an absolute winner and offers a lot of functionality at a reasonable price. With a retail price of $ 230, it's an ideal cooking solution for a dorm, small apartment, or even as a secondary cooking device or toaster.

Is there a better alternative?

You can find other toaster ovens on the market, but the Foodi is unique because it is easy to store, has a digital display, and can be bought at a reasonable price. The Cuisinart Digital Air Fry OvenThe company, which sells for around $ 270, offers many of the same features and has an output of 1800 watts. Although the Cuisinart oven is a solid device, it is not as easy to store as the Foodi.

Breville also makes countertop stoves. The Breville Convection and Air Fry Smart Oven costs around $ 400 and offers a lot more space for indoor cooking. The Breville oven somewhat outperforms the Foodi oven, but is expensive. The Foodi is a better alternative for those who don't want to spend as much or want more work space. You can find cheap air frying ovens for under $ 100, but you probably won't get as many user-friendly features as with the Foodi oven, and cheaper ovens may not cook as smoothly, either.

As for Amazon's 4-in-1 Alexa smart oven, let's just say it has problems. It can technically do more than its competitors because it is a microwave, an oven, and an air fryer at the same time, but it doesn't do any of these tasks well.

How long it will take?

The Foodi Air Fry Oven has an outside made of stainless steel, a removable crumb tray and an easily accessible back wall. This makes cleaning and long-term maintenance of the furnace easier. With proper care and maintenance, the oven should last for years.

Should you buy it

Yes, the Foodi oven is an excellent device. If you are a hobby cook, do not have a lot of space in the kitchen or just want an air fryer or a toaster with additional functions, you are more than satisfied with the Foodi Air Fry Oven.

Editor's recommendations

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mariacallous · 11 months

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While have moved more towards using fresh salmon when I make them, I still sometimes revert to using canned salmon (red, just like my mother said). I’ve added a little of this and that too: one of my family’s favorites includes mashed potatoes and fresh spinach. The thing is, the “recipe” for salmon croquettes is so basic it asks the modern cook to do what our grandmas did: add a bissel of this or that, perhaps some harissa, grated fresh ginger, horseradish, or soy sauce. I’ve seen recipes that call for mustard, cooked peas, shredded carrots, chopped jalapenos, or grated onion. Some people coat the patties with panko before frying them, to give them extra crispiness. And the latest version: salmon croquettes made in an air fryer!

Salmon latkes. Croquettes. Whatever you call them, they’re still going strong. After all, what’s old is always new again.

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