The air fryer is a wild tool in many people’s kitchen. It is able to prepare delicious recipes without the use of oil. Nilson Pinto, of ChurrascoVIP, has separated a few tips for preparing succulent meats in this type of deep fryer. Watch!
best cuts of beef
The best cuts are the butter breast, termite and picanha. Since there is no oil in the fryer, the ideal is to use meats with a higher amount of fat, so that they are still juicy.
Depending on the cut, the advice is to season with olive oil.
the perfect preparation
Termite: Put it whole to brown for about 20 minutes, remove, slice, and put it back in the air fryer to hit the spot.
Breast: slice the breast into slices and put it in the air fryer for a few minutes (depending on which point you prefer).
So, just add salt when turning, as this prevents the meat from dehydrating. Just before reaching the desired point, add the butter to melt.
Picanha: Slice the steaks too, put them in the air fryer with nothing and keep that hemoglobin, yes, the “blood” that comes in the bag. Seal both sides of the meat, add the hemoglobin and let it brown. Remove the picanha from the air fryer and add the salt last, remembering that this is the trick to prevent the meat from losing that juiciness.
sausages
Tuscan sausage and ham sausage are the most suitable. The ideal is to pay attention to the cooking times and do not forget to turn.
Total time for Tuscan sausage: cooking 30 minutes and turning in 15 minutes.
Total time for pork sausage: 20 minutes cooking and turning in 10 minutes.
How to cook sausage and keep it juicy in the air fryer?
A good tip is to put in vegetables that can release water and also help maintain juiciness, such as onions or stuffed tomatoes.
And here is a tip on how to prepare the tomato: cut the bottom and cover the tomato. The bottom to let the tomato “rest” and not roll up, then remove the lid for the filling. With a spoon remove the pulp (where the mixture of cheese and gorgonzola goes), leave it in the fryer for about 20 minutes and do not forget to remove it before the sausage, because the tomato cooks faster.
The secret is always to add a sauce to make the seasonings stick and add succulence, such as lemon, soy sauce, mustard and olive oil.
chickens
Coxinha, wing and tulip are delicious! The secret is to make a dressing with something that “attacks” them, like mustard.
A recipe suggestion is light mustard, dark mustard, soy sauce, curry, and turmeric salt. It is succulent and does not need to marinate.
How to make chicken look like a barbecue?
The secret is always to add a sauce to make the seasonings stick and add succulence, such as lemon, soy sauce, mustard and olive oil.
But remember that to get seasoning and flavor, some recipes need to marinate for at least an hour.
What other common barbecue proteins can you prepare in the air fryer?
Bacon in the air fryer is also good for munching. The secret to making it crunchy is to salt it and leave it in the fridge for 12 hours.
Remove the excess salt with absorbent paper, prick the skin with a knife and put in the fryer for about 50 minutes at 170 degrees. Then slice it and come back to finish.
Pineapple
The advice for making pineapple is to sprinkle it with a mixture of sugar and cinnamon for 15 minutes at 200 degrees, to be served hot with ice cream or tartar sauce.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
