NecroJoe
Stool Chef
- Joined
- Apr 12, 2005
- Messages
- 23,761
- Location
- San Francisco area, CA, USA
- Car(s)
- 2015 Mazda 3 S GT, 2015 VW e-Golf
The funny thing is that while I got that new (used) air fryer oven, I hadn't read the manual yet, so I was making this in a skillet. I had pounded it as flat as I could, but it started to pull in and thickened up because I was using too-high of heat. By the time the coating started to burn and smoke on the perimeter of the skillet, the inside of the chicken was still only around 125*F. So I quickly threw it onto the air fry rack and cranked the air fryer up to about 450F for a few minutes. It got so hot so quick it started smoking, so I pulled it out and it was perfectly done. The outside was the crispiest chicken coating I've ever made, and it was SUPER juicy. One of the best pieces of chicken I've made in a long time, even though I nearly burned it twice. Ha!
Today I used the toaster oven again on some sandwiches. First I very lightly toasted some "Everything" ciabatta rolls from the grocery store. Put mayo on one side, and Kensington's chipotle may on the other. Put some Trader Joe's jarred roasted red peppers on one side, topped them with two slices of smoked ham and then put paper-thin slices of genoa slami on the other. Put them back into the toaster oven for a few minutes until the salami started to cup and the edges started to dry. Pulled it out, took a piece of string cheese and pulled that apart and laid it over the two halves of the sandwich and toasted again until the cheese was fully softened.
For as simple of a sandwich as that was, it reminded me of the toasted sandwiches I used to pay $12.99+tax for back when I used to work in the city. Granted it was only half the size, but I think I probably paid maybe $3 of ingredients.
Today I used the toaster oven again on some sandwiches. First I very lightly toasted some "Everything" ciabatta rolls from the grocery store. Put mayo on one side, and Kensington's chipotle may on the other. Put some Trader Joe's jarred roasted red peppers on one side, topped them with two slices of smoked ham and then put paper-thin slices of genoa slami on the other. Put them back into the toaster oven for a few minutes until the salami started to cup and the edges started to dry. Pulled it out, took a piece of string cheese and pulled that apart and laid it over the two halves of the sandwich and toasted again until the cheese was fully softened.
For as simple of a sandwich as that was, it reminded me of the toasted sandwiches I used to pay $12.99+tax for back when I used to work in the city. Granted it was only half the size, but I think I probably paid maybe $3 of ingredients.