Thread 21456185

Air fried brussel sprouts sprinkled with parm.

Looks like someone diarrhea'd on your green tard balls

>>21456204
Air fryer does need some maintenance, yesterday used it for thin crusty pixza

>>21456185 (OP)
Great roasted color on those, do you slice them up when you eat them or just take bites?

>>21456204
>green tard balls

>>21456185 (OP)
OP you need to cut them in half before cooking.

Otherwise they will cook unevenly.

>>21456801
Not OP but feels they still cook uneven after chopping it in half. My favorite way to serve them is to pull them apart and stir fry them with cut-up chicken, can be seasoned chinese-style or western-style depending on my mood.

>>21456307
>Great roasted color
indeed, they look crisp-tasty OP

>>21456828
Best way is to blanch them in heavily salted water, slice them in half, and fry them flat-side down in butter, paprika, and a bit more salt. Good control over doneness and it really brings out the flavor.

>>21456828
Cutting them in half makes cooking them evenly way easier. Otherwise it takes too long for heat to reach center and you get cold center or mushy outside.


Once you cut them in half lay them flat side down in pan with oil or pork confit (bacon and grease), fry for appropriate time then flip them to round side and blast the cooker to chat up the outside.

Serve.

I really like doing sweet savory on these things. Maple glaze or brown sugar and a tiny bit of cayenne. Pork belly bits really amp it up.