Today I'm gonna show you how I took my
airfryer to a complete new level. And this is our third episode of I cooked
every meat. Of course we started off with a toaster oven and every single meat I
cooked was absolutely perfection. I mean to say that this is mouth-watering is
just an understatement then we move right into a smoker. And to say that
those come out juicy is just basically unfair. I mean take a look at that it is
the definition of juicy meat and what I really want to know is to find out which
one works and which one just don't. My goal is to give every meat a hundred
percent to make sure every single one of them come out perfect. This is I cook
every meat with an airfryer. So let's do it! Now we're gonna start off with a
beautiful ribeye steak. As many chefs will tell you the ribeye is one of the
most flavorful steaks there is. And this one is one and a half inches thick and
as you can see this is a prime steak. And you're able to tell that because of this
wonderful marbling. Always look for a well marbled steak. I know for a fact my
airfryer does not get over 400 degrees Fahrenheit. And to me the best thing
there is in a steak is a crust and to be able to form a crust you must avoid
moisture and one of the great ways to do that and also season your steak all the
way through is to do something called dry brine, and that is exactly what I'm
doing right here. By seasoning the steak with salt and putting on my refrigerator
to dry brine it will accomplish both things and I'm hoping that this method
will work perfect for the airfryer. So after adding the salt all the way
through all there's left to do is to put it on a cooling rack so that he can rest
on my refrigerator overnight. And the very next day this is what it looks like.
The dark coloration is a sign that the dry brine work perfectly and that is
exactly what you're looking for. The next thing to do is to add whatever other
seasoning you like. My usual and what I always recommend is freshly ground black
pepper and garlic powder, to me that's the perfect way to season a steak. But
there's one other ingredient that I really enjoy and that is smoke and there
is no way you can produce that with an air fryer. So to compensate that and add
more flavor I threw in a little bit of smoked paprika and onion powder, that
shall make a very flavorful steak. I set my airfryer to the highest setting which
was 400 degrees Fahrenheit. And as for time I gave it at 8 minutes. I threw my
steak in and let the airfryer do its thing. As it was cooking I decided to
make a simple compound butter. And I started off with room-temperature
butter, garlic paste, dry parsley and a little bit of shallots. Now all there's left to do is to mix it well in your compound butter is done! And by that time my steak
was done which I was aiming for an internal temperature of 135 degrees
Fahrenheit and as you can see this is what I was left with. I mean you can
clearly see that it's missing one thing and that is a crust. I really wish I
could just grab my flame-thrower and just go to town like there's no tomorrow on
this beautiful steak. But hey hey hey hey this is an airfryer episode, let's not
get carried away. But one thing that is coming out of the steak is a wonderful
smell but the crust needs some work. And as you can see here the edge of the cap
actually got a little bit overcooked but it has a nice crust. As my steak was
resting I threw in the compound butter. You want to make sure you spread it all
the way through and most important let the butter do its thing. Once it was
rested for 10 minutes it was time to carve. And I started by removing the cap
and taking my first slice and when I did, check that out! I mean it does have an
overcooked gray band but the middle is perfection. What do you think? If you
think it's overcooked it's interesting because I made a poll on my Instagram
and 59% of people say that it was cooked perfectly. And as you can see one thing I
can't say is that it's a juicy steak. Regardless if you like the grey band or
not we can all agree to that. And as far as the cap goes this is what it looks
like. As expected the edges are completely
overcooked, but hey there's still a little bit of pink in there which I do
like. As I grab my first piece to take a bite this is what it looks like and
nothing is more important than the taste. And I mean let me tell you something
this is not bad. It is a very flavorful steak because of all the spices. It's
still quite juicy and it does taste great. Can it taste better? Sure it can
let me grab my flame-thrower and you'll see, well let's get back to normal
no flame throw on this episode. But with all seriousness if you are in a hurry
and you just want to throw it in and forget about it this is not bad. I mean
the results speaks for itself, especially if you only have an airfryer
to cook your meat you will be happy with this. Moving on to the next one is gonna
be a beautiful pork tomahawk and this one is gonna be real good. If you are
unfamiliar with it let me explain it is basically a two inches thick pork chop
with a bone. It is completely frenched which means to
clean out the bone. And if there's one thing that this cut does is make an
impression. In order not to waste any seasoning I like to put it on a steak
plate this allows me to reuse the seasoning that just falls off.
And talking about that, I started with coarse salt, followed by black pepper,
garlic powder, smoked paprika, onion powder and to finish it off and give a
nice kick Chipotle powder. Now all there's left to do is to rub it well and make
sure every single edge is coated. And as you can see it by the time I was done I
have a perfectly seasoned tomahawk. To ensure that my fat will render and get
nice and crispy I decided to score it. The only thing you want to avoid is to
cut all the way through the meat. Now since we had a problem with the crust I
decided to do something different. This is a cast iron plate that I normally use
for grilling, and it is fantastic, and as we all know it cast iron really holds
its heat. So I threw it in my airfryer and set it for 400 degrees Fahrenheit
for 20 minutes and I let that thing preheat and get as hot as possible. My
hope is that it will give me a wonderful crust once it was preheated I took it
out and hear this. Oh yeah I think this is gonna work.
I set the airfryer to 400 degrees Fahrenheit and 12 minutes. Threw the
tomahawk in there and let it cook. As it was cooking I decided to make a sweet
garlic sauce to go along with it. And this one is so good that it can go along
with many other meats. I started by melting 1 tablespoon of butter throw in
3 cloves of minced garlic and let it cook. You don't want to cook it all the
way through as soon as you are smelling some aromatics throw in 1 tablespoon of
white vinegar followed by a teaspoon of fish sauce and 4 tablespoon of honey. Mix
everything well and keep it under medium-low heat. You're basically trying
to get the moisture out as much as possible. This allows your sauce to
thicken and produces an incredible flavor. Keep in mind that if it gets too
thick you can always add a little bit more water. But once you're happy with
the consistency your sauce is done. As you can see it's almost like caramel and
a wonderful sauce to go along with pork and seafood. And once the sauce was done
so was the tomahawk.It had to reached an internal temperature of 145 degrees
Fahrenheit. And let me tell you something, that looks pretty good! And this is
looking so good that I want to try it without the sauce first. And as I took
the bone out and went for my first slice this is what it looks like. If that's not
perfectly cooked pork I don't know what is. Exactly the way I like it!
And as I went for my first bite...Oh that is phenomenal! I'll let you hear the
actual audio that's amazing that is what an airfryer
was made to do! As you can see sometimes I get a little carried away because I'll
tell you one thing it tasted perfect. Juicy to the max and absolutely
delicious. But we still got the sauce to give it a try. And as I threw in my sauce
I mean come on! How is that not gonna be amazing?
And as I went in for my first bite with the sauce, oh. I mean this sauce is so
good that I had to go in for way more. I'm telling you be careful with the
sauce. If there's one thing I can recommend you doing on this video is to
give this one a try. Making this pork tomahawk on an air fryer was absolutely
perfection and something that I will always be doing moving forward. If
there's one thing we all love is a nice juicy cheeseburger and making it on the
grill is perfection every single time. I mean I've made some incredible burgers
even some crazy deep-fried ones which was absolutely fantastic, and if there's
one test that I'm really looking forward is to cook a cheeseburger on the
airfryer. And we start off with the buns these are brioche buns and I think it's
perfect for any cheese burger. If you need a recipe make sure you check out Guga's buns, I've already made a video on it and they
are fantastic. Now of course the first thing we got to do when making good
cheese burger is to toast the buns. So I threw them in the air fryer at 400
degrees Fahrenheit for four minutes and once I took it out yes that's what I'm
talking about. And as you can see every single edge is toasted to perfection. Now
let's talk about beef. I like to grind my own beef that allows me to cook my
burgers exactly the way I want it. But if you are buying your own ground beef you
should always cook it all the way through. Usually I just smash them
directly on the grill but since we're gonna be using the air fryer I gotta get
creative and for that you can use anything you like. I like my burgers
extra smashed and as you can see that's exactly what I did right here. Even
though it looks humongous now keep in mind that you will shrink. To season it I
kept a pretty simple I only added salt and pepper nothing else. Threw them in
the air fry container and made sure to season both sides. Set my airfryer to 400
degrees Fahrenheit for six minutes pushed in the burger patties and let it
cook. As it was cooking I decided to make an easy and simple sauce and I started
with one part mayo 1 part ketchup half part mustard and as much sweet relish as
you like. Mix it all well and your sauce is done! This is an easy simple sauce
that goes along with many cheeseburgers once five minutes was up I pull
out my burgers and as you can see they're almost fully cooked. Threw in
the good old American cheese and let it melt. After exactly one minute it was
time for the assembly. The first patty followed by the second one and of course
to finish it off we got a crown it with the bun. I would say it's not normally
what I'm used to but hey it does smells fantastic. It seems like the cheese is
not gooey enough and of course we got to go in for the cross-section. As I cut
it open check that out. I mean with all honesty this is not what I'm used to
but hey let's take our first bite. And as I did I mean it's a burger I would say
it's not the best burger I've ever had and if you're in a hurry and you wanna
eat something quick it's okay. I will tell you one thing you did not blow my
mind. But it's doable. I would love to know your opinion on
what you think of this cheeseburger make sure to leave the comments down below.
But by far it is not perfection like this. Now of course we're gonna try some
seafood and for today I chose tuna and as everyone says tuna is the king of all
fish and I was very lucky to get these two beautiful steaks. To be specific we
call them tuna steaks, and the color on them is just fantastic. Whenever you're
buying tuna friends make sure they look like that. Now since I have two steaks I
decided to cook two different ways that way we can find out which way is best to
make it on the air fryer. And for the first one I started by throwing a little
bit of roasted sesame seed on my steak plate and I definitely recommend roasted
sesame seeds, because if you remember that air fryer does not get that hot.
Then I went ahead and season the tuna and started with a little bit of salt,
followed by freshly ground black pepper. You want to let the salt sit for at
least five minutes as you already know you allow the moisture to escape making
your tuna super sticky because that's exactly what we need to do this step
it's perfectly coated with sesame seeds. You gotta try your best to make sure
every edge is covered but as you can see that it's almost impossible. After
preheating the cast-iron for 20 minutes I added a little bit of oil and
immediately followed by the tuna. And my thought is that the oil will heat up
even more and give it a nice crust. Set it to 400 degrees Fahrenheit to cook for
four minutes. To go along with our sesame tuna I made a very simple dipping
sauce. I started with low sodium soy sauce, followed by ponzu sauce, cherry
vinegar and finished it off with chili flakes also known as Gochugaru which is a
Korean spicy chili flakes. And that is your dipping sauce. As I was
done with the sauce my tuna was ready. Here's the result I got for cooking it
for four minutes. It does look like my sesame seeds got a little bit more
toasty and I was hoping to have a nice raw Center. But as I took my first slice
check that out. We got a little bit of raw but some of them were just like
medium rare ,which is okay it's not bad but I was hoping for less. I mean by no
means is it perfect but it's pretty good remember this was done in an air fryer
and as convenience as it gets just throw it in and do nothing. But hey what really
matter is the taste and I wanted to give it a try without the sauce first just to
see the texture. As you can see you can tell a little bit of the edges that are
overcooked but as I took my first bite uh-huh not bad it is good I mean I wish
it was less cooked in the middle but hey it's still good it's something that I
can have any time and the airfryer just made it way too easy to do. I do have a
feeling the dipping sauce will make it a lot better because as you know the edges
are a little bit overcooked this will make it nice and moist. And as I took my
first bite, yes! That is good I would say that an improvement of 200% you
definitely want to eat this with a dipping sauce. Now remember we had two. So
the next one I want to do a completely different and I'm gonna make it blackend
and tuna. So I started with the master of all seasoning which is salt, followed by
my rub which talking about that it's super easy to do we start with black
pepper, followed by garlic powder, smoked paprika,
onion powder, dried thyme and brown sugar. As you can see it looks fantastic on
this tuna. Using the heated cast iron method I threw it in set my air fryer to
400 degrees Fahrenheit to cook it for eight minutes and once the time had
elapsed this is what I got. I mean that does not look bad. It looks like a nice
well cooked tuna to me. And if you've never had tuna there's a reason why they
call it tuna steak because just like swordfish it does resemble a steak. And
as I took my first piece out it looks like it was cooked just right. There's a
still very little amount of pink left which is totally okay with me. But the
important thing is how is it gonna taste and as I took my first bite it's alright
if you ask me which one do you prefer Guga at this one or the previous one?
Definitely go with the previous one. Now this one you might have never heard of
it. I know it looks like chicken nuggets but trust me it is not. It is something
that I definitely recommend you give it a try and be open
minded because if you're not you definitely not gonna try it. It's what's
called sweetbread. No we're not talking about actual bread we're talking about
this. If you are unfamiliar with sweet bread let me explain; it's an organ meat,
to be more specific sweet bread is the organ meat for thymus gland and pancreas.
They are mostly common from veal or beef and I know it doesn't look appetizing
but I'll tell you one thing if you give it a try you might like it.
But hey let me show you my take on it. The first thing I like to do is to brine
it, that will extract any blood that it's inside. And to do that it's pretty
straightforward just throw in a little bit of water and salt. Whisk it well
until the salt is completely dissolved. Throw in your sweetbreads and let it
brine overnight you know refrigerator. The very next day take it out and let it
dry. Make sure you get the brine out as much as possible because it's quite
slippery. Just like regular beef this one comes with a silver skin, and as you know silver skin is tough and it's gotta go. But the great thing about is that if you
grab a sharp knife it's an easy thing to do. As you can see by the time I was
done you can now appreciate the marbling, and there is a very good amount of it.
The next step is to cut them in manageable pieces. You don't want to cook
the whole thing because the browning is what makes it taste really good. So for
this specific one I separated them in four pieces. For the seasoning remember
there is no need to add salt. So I went in with garlic powder, followed by black
pepper and smoked paprika. As always make sure you season all sides including the
edges. Now all there's left to do is to cook them and for that I threw them inside of
the container and set to my airfryer to 400 degrees Fahrenheit for 10 minutes,
push them in and let them cook. As that was happening I made a very simple
basting sauce which includes a little bit of garlic paste and melted butter.
Mix it well and it's ready for basting. Once the 10 minutes was up this is what
they look like. As you can see they are not done yet. To make sure we get nice
browning I started with the basting and as always whenever you're basting it
with butter don't be shy. Make sure you throw in as much as you can because as
we all know butter makes everything better.
Once all the basting was done I threw them back into the air fryer at 400
degrees Fahrenheit for an additional 10 minutes and this is what I was left with.
That right there is sweetbread. And I know some of you might not want to try
it but let me tell you something please do. Even though it's not very popular and
you might never had it you never know what something is gonna taste if you
don't give it a try. This one is definitely worth it. As I took my first
slice, check that out! And even the smell it smells incredible. And as I take my
first bite yes exactly what I was looking for. It's
amazing! It's extremely tender of course it's juicy the crispy our outer edge is
phenomenal. It is difficult to explain the taste but it is something I enjoy
very much. We call this mollejas in Spanish. If you've never had it I
definitely recommend you giving it a try, and the airfryer did an awesome job on
it. Moving on to the next one, it is Denver steak. And yes as you can see it
is gonna be good. If you are unfamiliar with this cut this is what it looks like.
The interesting thing about the steak is that it's not popular, that's because it
comes from the Chuck flap tail. Some people call it under blade steak I've
heard boneless short rib, but regardless of what it is that it's called I can
tell you one thing it is a nice steak. Now since it comes from the chuck the
recommendation is not to cook it medium-rare.
As you saw it has great marbling so you can take higher temperature, so for this
one I recommend cooking it medium well. Before cooking it as you already know we
got a dry brine it, that the way we sure that I get a perfect crust, and as you
know I'm all about that crust. After adding salt the next thing you want to
do is put it on a cooling rack so that it can dry brine on your refrigerator
overnight. The very next day this is what it looks like. As you already know the
salt did its job. This will ensure not only a great crust but it's also
seasoned all the way through. Now all there's left to do is to add your favorite
spices and I started with garlic powder followed by freshly ground black pepper.
Always remember to season both sides including the edges. And I really like
the preheating of the cast-iron as I add them in hear that. Yes that's exactly
what we're always looking for. As always seeking for a great crust I set it to
400 degrees Fahrenheit and set it for 12 minutes, pushed it inside and I was
hoping for the airfryer to do a great job. As it was cooking and I made a very
simple basting butter and I started off with 2 tbsp of melted butter
followed by garlic paste mixed it well and your basting butter is ready. By this
time my short ribs were done. And as I removed them check that out it!
Definitely needs some moisture so it was time for the basting butter. I mean to be
honest with you this is not the best crust I've ever seen in my life,
but at the same time it's not that bad. But as I pick it up and turned it to the
cast-iron side check that out. I mean it's not coming through the camera a
hundred percent but that is way better. Using a cast iron
inside of your airfryer will definitely give you a better crust.
Now all there's left to do is to slice it open and as I took my first slice that
is juicy. This was cooked to an internal
temperature of 140 degrees Fahrenheit and let's not forget that I gave it a
five-minute rest. For it being cooked on an air fryer I am pretty happy with that
result. But what really matters is always the taste everything else is secondary.
And I say looks pretty good to me as I took my first bite, Wow.
That's good! I'll tell you one thing this does not taste like a ribeye or a New
York Strip or a filet mignon or any other steak that I ever tasted before
it tastes like a short rib but as a steak. It has a much more pronounced beef
flavor than any other steak I've tried. If you've never had a Denver steak
before give it a try, I have a feeling that you will enjoy. Moving on to the
next one this is what I'm cooking; a squab. If you are unfamiliar with this
well welcome to the family because I literally have no idea what it was. Since
it was a present for my meat dealer we're gonna be experiencing this
together. And after of course going to Google and searching it up turns out
that this is a fancy pigeon. Yes I said it fancy pigeon. I mean as you can see on
my hand it's not that big but at the same time I'm wondering what is it gonna
taste like. And just like chicken it comes with the inners. We have the heart
the liver and everything else that is edible, we're definitely gonna be
cooking that up as well. From all the research I've done USDA recommends
cooking game birds to an internal temperature of 180 degrees Fahrenheit, but everywhere else says that this one should be cooked to medium-rare because
it's quarries certainly a special occasion bird.
So I started by adding a little bit of oil to make sure my seasoning will stick.
Then I season it well with salt, freshly ground black pepper, garlic powder, onion
powder and smoked paprika. I made sure to season every single edge. For additional
flavor I'm throwing some herbs and I'm going with thyme and rosemary. And it's
pretty straightforward you just gotta fill up the cavity. It just looks like a
miniature chicken and hopefully it will be a tasty one. But the organs I started
with a little bit of garlic paste, followed by some olive oil and salt. Mix
it well and my seasoning was ready. Now all there's left to do is to throw in the
organs and make sure every single one of them is coated because of course the
last thing you want is unseasoned organs. Now there's left to do is to add to my
airfryer to cook it up. Talking about that I set the airfryer to 400 degrees
Fahrenheit for five minutes shut it close and let
the airfryer do it's thing. And once the five minutes were up we got some
sizzling organs which looks amazing to me. There are two types of people in the
world you either love this or absolutely hate it, and I love it because if this
tastes like chicken heart we are in good shape. But the important thing is how is
it gonna taste. And as I took my first bite it is exactly like a chicken heart,
there's no difference and I love it. It's awesome!
If you enjoy chicken heart you will enjoy this. There is zero difference in
flavor. And as I went to the next one which I think it's the kidneys took a
bite... Yep just as expected is exactly
like chicken liver it just tastes like chicken to me. But hey we still have the
bird and this is what I was left with. Hopefully medium rare squab it's funny
because when you're cooking a medium-rare the skin does not get crispy.
Maybe that's why they're always seared on the cast-iron pan before putting it
in the oven. But hey this is an air fryer episode we don't have the cast iron
available today. So I started by carving the legs and as you can see oh yeah
that's medium rare maybe a little bit too medium rare. I mean it's my first
time experiencing it so it's gotta be good right. Then of course I jumped into
the breast that is medium rare that's a fact. And as I start slicing the brass Oh
juicy very juicy. But again it's looking a little bit too rare for me. In case you
are wondering I cooked it to an internal temperature of 135 degrees Fahrenheit.
But hey there's only one thing left to do and that is to give it a try and give
you guys a fair review. And as I took my first bite it is what can I say
gamey. It doesn't have a strong flavor it just tastes quite gamy and by no means
is this bad but be ready for a gamy taste. That was the breast of course I
gotta go in for the dark meat but honestly everything looks like dark meat
and as I took my first bite from the thigh it tastes exactly the same. Quite
gamey and I'm not quite sure if I enjoy it that much. And I'll tell you one thing
I'm not a hundred percent convinced on the squab so I thought maybe if I cook
it more it's gonna be better. So I throw everything back into the airfryer. cooked
it for an additional 5 minutes and check that out. Everything is fully cooked I
would say nice and toasty. From everywhere I read this is exactly what
they tell you not to do. But the important thing is the bite on the very
first one...no! Not good, oh it's, oh it's terrible! Do not overcook your
squab it's much stronger it's just a no. Don't do it. To finish it off squab is
not one of my favorites. That is all the meat I currently have in
my house. I cook everything everybody. Anyway guys I hope you enjoyed this
video if you do enjoy it make sure to give it a thumbs up. If you're not a
subscriber be sure to subscribe for future videos. Remember if you are
interested in anything I use everything is always on the description down below.
Thank you so much for watching and we'll see you guys on the next one. Stay safe
keep cooking if you keep cooking I will. See you guys in the next one take care
everybody. Bye bye
