It only takes 18 minutes to bake a whole rack of lamb, 8 lamb chops, in my counter top air fryer and I can bake a second layer of french fries and vegetables at the same time, much quicker than in my big oven.The lamb chops baked medium rare with a nice crust and stayed juicy when baked on the rack and then cut.#GoldenApron23

I butcher whole chicken, and leave the skin and ribs on the breasts when I cut them up. That keeps the breasts juicy when air frying on the rotisserie. Once done, the ribs pull right off with a fork.

Chicken leg quarters, thigh attached to the drumstick, weight half a pound each and cost 40 cents a piece at the farmers market, frozen in ten pound bags. One leg quarter feeds two people, because the bone is only 20% of the weight.Smoked chicken meats stay fresh for a week in the fridge. Delicious on sandwiches, in salads, and as snacks.My air fryer smoke method is hands off, the probe thermometer ensures a safe, 165F degree, internally cooked chicken, and the skin is tender, smoked and glazed. By smoking two quarters in the air fryer, enough meat for a week for one person for under one dollar.#GlobalApron

Frozen or fresh bread, thick or thin slices, they all need a different toasting time, and airfryers are very precise. The weekly bread slices I bake are thickly sliced and prefrozen, 3 minutes to thaw, 3 minutes to heat, 3 minutes to toast, then buttered.

Elephant Garlic is large and mild and juicy, one bulb fills the cavity of a whole 22 ounce rock hen on the rotisserie in the airfryer, with just enough room left for two pickled lemon wedges.Serve with half pound baked Idaho potatoes stuffed with the garlic from the cavity, greek yoghurt and chopped mexican green onion, a 30 minute gourmet dinner.Some body asked, I use the Aria Ariawave 36 quart airfryer from Home Depot, black, $209 delivered overnight.

I used to dark roast fresh espresso coffee beans daily from green Arabica or Robusta coffee in a cast iron skillet, but discovered a new lazy way of dark roasting coffee beans weekly in the rotisserie of my air fryer on the airfryer setting. Without the smoke in the kitchen. Thank you for the invention, Mrs. Aria Fryer.Sleeping soundly while my air fryer makes a weeks worth of fresh roast. I keep the roasted whole beans frozen and grind daily to make espresso.

South African Biltong is airdried spiced meat, mostly beef, but venison or lamb work well too. A whole lamb shoulder is ten pounds, perfect for eight pounds of thick steak strips, and two pounds of lamb shank and trimmings for stew.Because the airdried meats are not cooked, the center of biltong meat tastes fresher than beef jerky. I use my airfryer outside for insect proof air drying. By running the dehydrator at night, and using the morning sun during the day, this process takes one week instead of two. The biltong is ready when half of its weight has evaporated.

With the danger of wild fires, I don’t smoke overnight in my barbecue anymore in summer, but use my airfryer, it has the perfect low temperature dehydration mode for cold smoking. I cold smoke leftover chicken and turkey and fresh fish, seafood, sausages, pork to make prosciutto, Jerky, beef and canadian bacon. I also cold smoke dried paprika powder, salsa, figs, peaches, mushrooms, and truffled cheese. My other recipes are in cookpad, this recipe is for smoked fresh sausages.All it takes is a metal measuring cup and a handful of hardwood chips.

2023 is the Chinese Year of the Rabbit. Young Rabbits are as much fun to raise as chickens, just as easy to process and cooked in broth the same way and in the same time as chicken. Young rabbits weight 3 pounds, older rabbits are 6 pounds, they will taste like wild game. We like our rabbits gamey.For back yard families, you can raise 300 pounds of meat a year, without spending any more cash after an initial outlay of $150 for hutches and breeder rabbits.

Air fryers allow you to sautee fish fresh, and get away from breading fish for baking. Deboned fresh fish filets, sauteed on a thin layer of citrus slices, or, apple, peaches, or onion, no breading crust, it is like cooking a fresh caught fish wrapped in its own juices: petrali sole, a pollock, a trout, a mackerel, a walleye, a salmon, cod, tilapia, you will discover their different amazing flavors instead of eating fish sticks.

Greengage plums are ripe, the last and sweetest plums of the season here. Very perishable, grab them if you see them at the farmers market. Picked on Fridays, sold on Saturdays, they start bruising on Mondays.Rabbit stewed with fresh greengage plums in a dutch oven is a once a year dinner to remember. You can also used dried plums if no fresh ones are available.#GoldenApron23

Weekly Bread, foolproof recipe, quick and tasty. Only 4 ingredients, water, flour, salt, yeast or sour dough starter: 5 minute knead, 20 minute rise on yeast, 2 hours rise on sour dough starter, 30 minute bake, 5 minute crisp.