[0:00] Oh no.
[0:01] >> Houston, we have a problem. Oh jeez.
[0:04] >> No.
[0:06] >> Oh.
[0:07] >> So, being an absolute air fryer fanatic,
[0:09] I am always on the search for new
[0:11] recipes. And I have been seeing some
[0:13] very interesting things out there in the
[0:15] internet over the past few months. But
[0:17] even if a recipe is super viral, you
[0:19] never know if you actually are going to
[0:21] strike gold unless you get in there and
[0:23] you try it yourself.
[0:24] >> You know how I feel about these. You
[0:25] hate it.
[0:26] >> About four. That might be a 10 out of
[0:28] 10. So, I've collected six of what I
[0:31] think are the most interesting air fryer
[0:33] recipes I've seen in the recent months.
[0:35] All ideas that I think could
[0:36] realistically incorporate into my weekly
[0:39] air fryer meal prep. So, I'm going to
[0:40] give them all a try to see if they work
[0:42] and they're actually delicious. All
[0:44] right, so first up, we've got a recipe
[0:46] that certainly is intriguing. It almost
[0:49] seems a little too good to be true by
[0:51] Tasty Yuri. It's like 15 seconds long,
[0:53] so we can just watch it together. If you
[0:54] mix two cups of ricotta cheese with two
[0:56] eggs, cornstarch, lemon zest, and a
[0:58] touch of honey, then pour it into a
[0:59] baking dish and cook it in the oven or
[1:01] air fryer, you get a high protein,
[1:03] flowerless, gluten-free ricotta cake
[1:05] that's absolutely delicious.
[1:06] >> I mean, for having no flour in like how
[1:09] many ingredients? 1 2 3 4 5 six. Six
[1:11] ingredients. That looks impressive. So,
[1:13] we're going to give it a try. And about
[1:15] 90% of this cake is ricotta cheese. Then
[1:17] you add a few eggs. You grate in some
[1:19] lemon zest. I would be interested to see
[1:20] what the lemon juice would have done as
[1:22] well, but it wasn't in the recipe. And
[1:24] then just a few tablespoons of
[1:25] cornstarch, a single tablespoon of
[1:28] honey, so very mild on the sweetness.
[1:30] And I just whisk this together until it
[1:32] was smooth. Since we're air frying this
[1:34] cake, I had to find a baking dish that
[1:35] would fit in my air fryer, which I lined
[1:37] with parchment paper. I did give it a
[1:39] quick spray for safety. I don't think
[1:41] she did that in her video. And I ladled
[1:43] in the batter until it was about 3/4
[1:46] full. All right. So, that was extremely
[1:48] easy to make. One of the easiest batters
[1:50] of all time. And it looks like she's got
[1:53] everything written here. She actually
[1:54] has the breakdown for both oven and air
[1:56] fryer, which is nice. So, 340 25
[1:59] minutes. Pop that right in there. 340 25
[2:04] minutes, which makes sense. Usually,
[2:05] when you're baking in the air fryer, you
[2:07] want to bake at lower temperatures. All
[2:08] right. 9 minutes left. I'm just going to
[2:10] give it a check. I always get a little
[2:11] nervous when baking things in air
[2:13] fryers. Okay. Yeah. Oh, wow. It is a
[2:15] smaller dish, so it might need less
[2:17] time. Nice. It's puffed. Let's take off
[2:20] 3 minutes since it's a smaller dish. All
[2:22] right, let's see. I'm just going to
[2:24] probe it. Oh, you know what? Does need
[2:26] the full time. Put it back in. Few more
[2:28] minutes.
[2:33] She definitely cooled it cuz she was
[2:34] like pressing it together. Wow.
[2:36] >> It's like a basque cheesecake.
[2:38] >> Yeah, it does have that burnt top. What
[2:41] do you think?
[2:42] >> I want like that little piece.
[2:43] >> Just a chunk. Yeah.
[2:45] >> Does have a cheese. I mean, it is
[2:47] cheesecake. I think cooling would have
[2:49] helped, you know, the structure. Tasty.
[2:51] Eerie. Here we go.
[2:54] >> Oh, hot.
[2:55] >> Oh my god. That was like lava.
[2:57] >> That's good.
[2:59] >> I was concerned about the one tablespoon
[3:01] of honey. So, I mean, it's definitely
[3:02] not sweet.
[3:03] >> Yeah, it's not sweet, but it's not like
[3:05] weirding me out or anything. It's really
[3:06] tasty.
[3:07] >> Definitely the easiest cake I think I've
[3:09] ever made. It's got like a curdy vibe
[3:11] from the ricotta. It's not like smooth
[3:13] cheesecake.
[3:14] >> I bet if you blended the ricotta it
[3:16] would be better texturally, but this is
[3:18] tasty.
[3:19] >> I like it.
[3:20] >> We're going to judge out of 10.
[3:22] >> Oh, I'll give it like a seven out of 10.
[3:24] I think it could be a little more sweet
[3:25] and I would have liked a little bit of a
[3:27] smoother texture,
[3:28] >> but tasty.
[3:29] >> I totally agree with everything you
[3:31] said. I mean, I could change the score,
[3:32] but honestly, seven out of 10. Yeah,
[3:34] perfect.
[3:35] >> Cool.
[3:35] >> All right, so this next one went mega
[3:36] viral. It comes from the Chef Out West.
[3:38] There's a very good chance it's come
[3:40] across your screen at some point. The
[3:41] first time I actually saw it was other
[3:43] people like hating on this recipe. It's
[3:46] a bit controversial. You'll see why. So,
[3:48] when I'm in New York, one of my absolute
[3:50] favorite things to eat is the perfect
[3:51] bacon, egg, and cheese sandwich. Last
[3:52] time I was there, I ate more than I am
[3:54] willing to admit. And since I've been
[3:56] home, I've been absolutely craving one.
[3:57] All right. So, basically, he's making a
[3:59] bacon, egg, and cheese, but he's using
[4:01] rice paper to create the bagel. Now,
[4:03] however you feel about that, it is
[4:05] certainly intriguing. I mean, I am
[4:08] definitely interested in trying it. It
[4:10] actually looks delicious. And one of the
[4:12] top comments right here from pastime,
[4:14] great name by the way, I've got your
[4:15] back. Let's give it a try. So, the first
[4:17] thing I'm going to do is pre-scramble my
[4:19] eggs. And I rendered out some bacon
[4:20] earlier for this recipe, which you
[4:22] really don't need to see. But I did get
[4:23] some really nice clean bacon fat, which
[4:25] I'll be using to cook my eggs in for a
[4:28] little extra flavor. And someone did
[4:29] mention in a comment that you should
[4:31] soft scramble the eggs since they get
[4:32] cooked again in the air fryer, which is
[4:34] exactly what I'm going to do here.
[4:35] Making sure to pull these eggs just
[4:37] slightly under where I would normally
[4:39] like them. Now, there's a lot of air
[4:41] fryer rice paper hacks on the internet,
[4:43] but what sets this recipe apart from
[4:44] anything I've ever seen is rather than
[4:46] soaking them in water, you actually
[4:48] hydrate the rice paper in more eggs.
[4:50] Now, after watching the video a few
[4:52] times, it's still a little bit unclear
[4:54] if he dips the rice paper in on just one
[4:56] side or both sides, but I'm pretty sure
[4:59] it's both, which is what we ended up
[5:01] going with. And you lay the rice paper
[5:02] on a clean surface, overlapping the
[5:04] circles like a ven diagram. I added a
[5:07] layer of shredded cheddar cheese, went
[5:08] on with that soft scrambled egg, piled
[5:10] on the bacon, and a little more cheese
[5:12] so everything would just kind of melt
[5:14] through the mixture. And I started at
[5:15] one end slowly wrapping up the rice
[5:17] paper, which for my first shot was not
[5:20] the easiest process.
[5:21] >> Oh yeah, that is not easy.
[5:23] >> Then once I had this bacon, egg, and
[5:24] cheese rice paper tube, I gave it a nice
[5:26] swirl, making sure that end piece
[5:28] created a sealed seam. Little homemade
[5:30] everything bagel spice. Why not get some
[5:33] on the bottom? You know, that is
[5:35] awesome. There you go. Look at that
[5:37] beauty right there. That looks like an
[5:39] actual cooked everything egg bagel. A
[5:41] little bit harder than he makes it look,
[5:44] but that's, you know, typical short
[5:46] content. You don't really know what's
[5:48] going on until you get in there. Now, he
[5:49] has one of those like DM me the recipe
[5:51] things where you send you the
[5:56] do. I had a cold, so Carly has a mask
[5:59] on. Um, so I don't know the full recipe.
[6:02] Everything's obvious except the baking
[6:03] temperature, but I asked Chad GPT and
[6:05] I'm feeling pretty good about this. 375
[6:07] 6 to8 minutes flip. 6 to8 minutes. Pop
[6:10] her in.
[6:10] >> I only can do 370 8 minutes. All right,
[6:14] first 8 minutes. Okay, looking good.
[6:16] That's actually nice and crispy like a
[6:18] bagel. Yeah, the bottom is super soft,
[6:21] so the flipping I think is essential.
[6:24] >> I am a little bit concerned about
[6:25] overcooking the eggs. I'll just do 6
[6:27] minutes on that side.
[6:29] >> Ooh. Oh yeah, that looks incredible. It
[6:32] smells so good.
[6:34] >> Wow.
[6:35] >> Oh my god, that's crazy. It looks like
[6:38] aing bagel.
[6:39] >> I know you were judging this.
[6:41] >> I was judging this really hard.
[6:43] >> First of all, I'm so No oil. Didn't need
[6:45] any. I was like, do I need to spray this
[6:47] thing?
[6:47] >> It smells like a bacon, egg, and cheese
[6:49] just meets like a bit of a pastry effect
[6:52] or something.
[6:53] >> I hope it's good. There's no way it's
[6:55] not going to be good. Wa!
[6:58] >> Oh my god.
[7:00] >> What? Look at that. What? That's
[7:04] unbelievable. This is carbless.
[7:06] >> This rice is not a carb.
[7:07] >> You're right. This is glutenfree.
[7:09] This is gluten-free.
[7:10] >> But that's a that's a win.
[7:12] >> Wow.
[7:12] >> I think what's interesting is a bagel is
[7:14] so dense. There's so much carb action
[7:17] going on. Whereas this is mostly
[7:19] internal ingredients. I think we need
[7:21] ketchup.
[7:22] >> Nice.
[7:25] Oh my god,
[7:26] >> that is really good.
[7:28] >> That might be a 10 out of 10.
[7:30] >> Not that I judged the recipe,
[7:32] >> just skeptical. M.
[7:34] >> The texture is so good. It's not crispy
[7:36] in the middle. It's like chewy like a
[7:38] bagel is.
[7:39] >> I've tried summer rolls in there, like
[7:41] frying the rice paper with not the best
[7:43] success. Maybe it's the egg.
[7:45] >> That's what's genius. I would have never
[7:47] thought to dip the rice paper in the
[7:49] egg.
[7:50] >> Yeah. And I feel like you can use that
[7:52] technique in
[7:53] >> He did like multiple things. Ham and
[7:55] cheese and like a he did like a cheese
[7:58] steak.
[7:58] >> Even on like a spring roll though, you
[7:59] know what I mean?
[8:00] >> Oh yeah. Yeah. Yeah. Totally. That would
[8:02] be that would be like a good egg roll.
[8:03] >> I don't know if I would ever make this
[8:04] though cuz it looks so hard and rice
[8:06] paper stresses me out. But let me think
[8:09] about that.
[8:09] >> Would I make this? When would I make it?
[8:11] >> Like it's like a fun group activity. But
[8:13] I I think it is like kind of a skill.
[8:15] The rice paper thing.
[8:16] >> It was a little bit messy, slightly
[8:18] difficult, but it still came out
[8:19] amazing. first time with zero practice.
[8:21] >> I also think it would be easy to just
[8:23] do, you know, a bacon, egg, and cheese
[8:25] in a just a spring roll shape. Like, it
[8:27] doesn't have to be this bagel shape. You
[8:28] can still do the flavor and the
[8:30] technique and not have to have three in
[8:32] a row.
[8:33] >> You got you got I think this is just
[8:36] like the best glutenfree option.
[8:39] >> Oh my god. Yeah. So, I know some some
[8:40] celiac people whose minds would be
[8:43] blown.
[8:43] >> Yeah. Wow.
[8:44] >> That's a 10 out of 10. No question.
[8:46] >> Very agree. All right. So, next up,
[8:48] we've got a video that went pretty
[8:50] viral. It's by Flavors. Flavors by
[8:52] Frangi Pane. Frangipane. Oh, that's her
[8:55] last name. Christina Frangipane. Frang
[8:57] Frangiipane. I don't know. I'm dyslexic.
[8:59] I can't read. And we have a
[9:01] >> garlic parmesan chicken skewers.
[9:02] >> Now, I have been seeing so many of these
[9:05] chicken skewer air fryer recipes popping
[9:08] up all over the internet. And there's so
[9:10] many different flavor profiles and
[9:12] versions of these skewers. So really, I
[9:14] was just trying to pick one that was
[9:15] easy enough to recreate on like a weekly
[9:18] basis and that also looked delicious.
[9:20] And I think these garlic parmesan
[9:21] chicken skewers nail both of those
[9:23] things. So we're going to give them a
[9:24] try. So I've got some chicken breast
[9:25] here, which I'll dice into cubes. And
[9:27] I'm going to season them up with some
[9:28] olive oil, paprika, onion powder, and
[9:30] garlic powder. Now, I didn't have any
[9:32] skewers that actually fit in my air
[9:33] fryer, so I just saw down some
[9:35] chopsticks and skewered up the chicken
[9:38] for some perfect little retrofitted
[9:40] skewers for my air fryer. Now, for this
[9:42] butter sauce, I got a few tablespoons of
[9:44] butter melted in a pan. For the garlic,
[9:46] I'm using my favorite pre- chopped
[9:48] frozen garlic hack. I'll pop one of
[9:49] those cubes in. Then I add some chili
[9:51] flakes and I let that infuse in the
[9:53] butter for a little bit. Then I cut the
[9:55] heat and I add in some grated parmesan
[9:57] and a bunch of chopped parsley.
[10:01] All right, so we're going to pop those
[10:04] in. Yep, I saw these uh chopsticks to
[10:07] the perfect length. Oh, that recipe full
[10:10] breast is perfect for this basket. And
[10:12] she says 375, 20 to 25. I'll start with
[10:16] 20. All right, just check it in at 10
[10:19] minutes. I'll flip them. Nice. Back in.
[10:26] All right, I pulled these 5 minutes
[10:28] early. I don't trust cooking chicken
[10:30] breast for 20 minutes. Those actually
[10:31] look amazing. Come on. Air fryer
[10:35] skewers. One. Two. Carly's very excited
[10:38] right now.
[10:38] >> Very excited about this guy.
[10:42] >> So, one thing is like, do you really
[10:44] need that much butter? Oh, that didn't
[10:46] work. Really? She said to cut the heat
[10:47] and mix in the parmesan, but it melted.
[10:50] Yeah,
[10:50] >> maybe the heat was too high. Oh, what a
[10:53] bummer. So, that didn't work. What I'm
[10:54] going to do is I've got the infused
[10:57] butter. I'm just going to strain out the
[11:00] >> Yep. Thank you. Strain out the butter.
[11:02] >> We used like the fresh grated. They used
[11:05] like hand grated. That could be a
[11:07] difference. So, now we'll add the
[11:09] parmesan. And we'll just add Do have
[11:11] some parsley or we use it all. Where's
[11:12] the little man? Where's the man?
[11:14] >> Where's the little man? Oh, he's right
[11:16] here.
[11:16] >> Oh, that looks great.
[11:18] >> There we go. Still like not I don't
[11:20] know. It's kind of weird to me. And then
[11:22] we just Yeah. Okay. Is that enough? It's
[11:26] a lot.
[11:28] >> It's a lot. You don't need four
[11:30] tablespoons of butter for this much
[11:31] chicken. That's my first problem I have
[11:34] with this. And I'm concerned that the
[11:36] chicken could be overcooked. We'll say
[11:38] it's chicken breast. It was in there for
[11:39] 15 minutes. It did get crispy.
[11:44] >> It was a little overcooked.
[11:45] >> I pulled it 5 to 10 minutes earlier than
[11:48] she said.
[11:48] >> I think people tend to
[11:50] >> cook chicken, cook the out of chicken,
[11:52] and that's cooking the out.
[11:54] >> Delicious. Tasty though. I mean, how can
[11:56] you go wrong with I would much rather a
[11:59] marinade on the chicken that has it all
[12:02] in there
[12:02] >> that has enough fat that you can just
[12:04] send it through the air fryer. You don't
[12:06] need like it's so excessive.
[12:08] >> I'm not going to do that ever.
[12:10] >> The chicken itself has much more flavor
[12:12] than the butter on it. You don't even
[12:13] really need it. It just kind of makes it
[12:14] greasy. I mean, it's delicious. It's
[12:16] garlic butter with parsley in it.
[12:18] >> Yeah. A little bit for shell in my
[12:19] opinion. Like it looks good when you
[12:21] brush it on, but
[12:22] >> Yeah. I think it's really tasty, but how
[12:23] could it not be?
[12:24] >> Yeah.
[12:24] >> You know,
[12:25] >> well, it's it's overcooked.
[12:26] >> It's also overcooked. Yeah,
[12:27] >> which honestly Mike doesn't bother me
[12:29] that much.
[12:29] >> Yeah, it's I take up a little bit of
[12:31] concern with that, especially cuz I
[12:33] pulled it earlier.
[12:34] >> Mhm.
[12:34] >> Okay, score.
[12:35] >> Score. I'm going to give it like I'm
[12:37] going to give it a six cuz I don't hate
[12:38] it, but it's nothing like special to me.
[12:40] You hate it.
[12:42] >> Four. Four out of 10.
[12:44] >> Moving on.
[12:45] >> All right, so we've got another one from
[12:47] Tasty Yuri. This one went super viral.
[12:50] And again, it's like 10 seconds, so we
[12:52] can just watch it together. If you blend
[12:54] chicken with eggs and spices, shape it
[12:56] into thin strips using a pastry bag and
[12:58] cook it in the air fryer, you'll get
[13:00] this high protein snack. Super crispy
[13:03] and delicious.
[13:04] >> All right, so I'm not huge on this high
[13:06] protein fad that's going on right now,
[13:07] but I will say that I have been trying
[13:10] to increase the protein in my snacking
[13:14] verse just, you know, sweet or starchy.
[13:16] Trying to balance it out with some more
[13:18] higher protein options. And this one's
[13:20] intriguing enough that I figured I would
[13:23] at least try it. And they are very
[13:25] simple to make. I had some chicken
[13:26] breasts left over from the skewer
[13:28] recipe, which I'll add to the food
[13:29] processor along with an egg, some salt,
[13:32] paprika, garlic powder, and oregano. And
[13:34] I'll process that up until it's super
[13:36] smooth.
[13:38] Interesting looking.
[13:40] >> So then she used a Ziploc bag for the
[13:42] piping of these things. And she popped
[13:44] some parchment paper on the air fryer so
[13:46] the actual mixture wouldn't just fall
[13:48] right through the tray. And I just
[13:49] followed her lead with these little
[13:51] squiggly shapes she made.
[13:52] >> All right. I'm a little bit skeptical on
[13:55] the cooking time. She says 350, 10
[13:59] minutes to get them crispy. So, we'll
[14:01] see.
[14:01] >> Oh, no.
[14:03] >> Oh, jeez.
[14:05] So, the convection pushed the paper up.
[14:07] Oh, they were getting somewhere, too.
[14:10] All right, we'll think this over and get
[14:12] back to you. So, I'm just going to pipe
[14:14] it out right on here. I think we'll be
[14:16] fine. All right, 10 minutes. Oh, they
[14:19] did get crispy. So, the recipe
[14:23] worked. She wasn't wrong about the
[14:26] timing. I don't know about Are they
[14:28] crispy?
[14:28] >> They're crisp. Well, yeah, they're
[14:30] crispy. That's so weird. I guess cuz the
[14:32] egg
[14:32] >> Let's see.
[14:33] >> About these though.
[14:35] >> They're crispy.
[14:36] >> I don't know about
[14:38] >> I'm I'm most surprised that they worked
[14:41] in 10 minutes and got crispy. The
[14:43] texture
[14:44] >> behind crispy. They have a crisp and
[14:46] there's no flour in them. Like they
[14:48] dehydrated. It's really interesting. It
[14:49] kind of looks like a um fried chicken
[14:51] skin.
[14:52] >> I was just going to say like I think I
[14:54] would much rather just eat fried chicken
[14:56] skin.
[14:56] >> Yeah, but there's only so much fried
[14:58] chicken skin.
[15:00] I think it would be better if it was
[15:02] chicken thigh. They're very dry.
[15:03] >> Not sold. I don't know. I don't know
[15:05] about these, man.
[15:06] >> Um
[15:07] >> keep eating them.
[15:09] >> Yeah. Like I guess if you're like trying
[15:11] not to eat chips.
[15:14] They're so dry.
[15:15] >> They're so dry.
[15:16] >> I really don't like it.
[15:17] >> It's like cardboard a little bit. I
[15:18] think chicken thigh. Work on the spice a
[15:21] little bit.
[15:22] >> Flavor them up a little bit more. And
[15:24] you're on to something. I am impressed
[15:25] that they worked.
[15:26] >> Yeah, me too.
[15:27] >> But will I ever make these again? No.
[15:29] >> Well, you have you have so much filling
[15:32] now.
[15:32] >> Yeah.
[15:33] >> Look how much.
[15:34] >> Maybe we'll
[15:34] >> we'll make some some dumplings.
[15:36] >> Oh, yeah. Yeah. Some chicken dumplings.
[15:38] Or we were thinking you could actually
[15:40] dehydrate. That would be interesting.
[15:42] Make jerky. Um,
[15:43] >> yeah, but it doesn't have that chewiness
[15:45] that jerky has. It's just dry.
[15:46] >> It's just dry. So, sorry. I have to give
[15:48] this like a two out of 10. This is silly
[15:50] to me.
[15:50] >> I'll give it a four out of 10 just
[15:53] because I'm impressed that it worked in
[15:54] the air fryer.
[15:55] >> And and I'm also still I'm still eating.
[15:57] >> Yeah. And we're still eating it.
[15:59] >> Nurse tastes a little bit like dog food.
[16:01] If you're trying to make a treat for an
[16:03] animal, that would be perfect. They
[16:05] would love that.
[16:07] >> All right. So, finally, we've got this
[16:09] recipe coming in from the vegan doctor
[16:12] himself. Dorn people through the vegan
[16:15] diet, I guess. Now, just check this out.
[16:22] Wow. Looks pretty tasty to me. And
[16:25] what's really cool about this recipe is
[16:27] he uses zucchini. I thought this was
[16:29] like an egg corn squash at first, but he
[16:31] actually cuts the centers out of the
[16:34] zucchini, gives it like a really quick
[16:35] batter, and then what's genius is he
[16:38] cooks the inside of the zucchini, then
[16:40] he turns that into a dip. So, just
[16:42] really creative. This video went super
[16:45] viral, so I figured there's something
[16:48] going on here, and I had to give it a
[16:49] try. So, first I'm going to slice up my
[16:51] zucchini. His recipe, I think, used
[16:53] four, but I found that two was plenty
[16:55] for what I needed. And I did have some
[16:57] little pastry rings which I used to cut
[16:59] out the interior of the zucchini. I
[17:01] dumped them into a mixing bowl, added
[17:03] some cornstarch, breadcrumbs. He used
[17:05] vegan parmesan. I'm just using regular
[17:07] parmesan. Some salt, garlic powder, and
[17:09] paprika. Now, I was so confused on this
[17:12] next step because right here in his
[17:13] video, he pours water in and it says
[17:16] water on the screen. But on the actual
[17:18] recipe on Instagram, no sight of water.
[17:20] Then I went to the official recipe on
[17:22] his website. Again, no sight of water,
[17:25] but clearly it needs some liquid to
[17:27] create the actual batter.
[17:28] >> And I'm just going to eyeball it, I
[17:30] guess. Let's see what that does. Yeah,
[17:32] we need, of course, we need to make a
[17:34] batter. That looks much better.
[17:36] Hopefully, did I add too much? Uh-oh.
[17:39] No, I think that's good. Yeah, that
[17:41] looks much better. I might just add a
[17:44] little bit more cornstarch. Yeah. Okay,
[17:47] perfect. These look great. Now, add
[17:48] these in. Give it a spray off the air
[17:52] fryer. He said 425 minutes. I'll start
[17:54] with 20. So, while those were air frying
[17:56] for the dip, I first fried up those
[17:58] zucchini centers until they were nice
[18:00] and soft and had some nice color. I
[18:02] dumped those in the food processor,
[18:03] added some tahini, yogurt, lemon juice,
[18:06] garlic powder, paprika, and oregano. And
[18:08] again, right here in the video, it looks
[18:09] like he adds some dill, which was
[18:11] nowhere in sight on the recipe. I had
[18:12] some parsley lying around from the
[18:14] chicken skewers, which I added in and
[18:16] processed that dip up until it was nice
[18:18] and smooth. All right, we're checking
[18:20] in. 8 minutes left. Oh, those look
[18:23] already pretty crispy. Wow. Okay, so the
[18:25] timing of that is way off as well. This
[18:27] recipe is totally off the rails. You
[18:30] know what? I'll give it two more
[18:31] minutes. They look crispy. So, the
[18:34] batter I will put full blame on him
[18:38] because he didn't give me the water
[18:39] ratio. It just thickened up a little
[18:42] bit. Not as even as I want, but they
[18:44] still came out well.
[18:45] >> They look great.
[18:45] >> I would say creative wise like 10 out of
[18:47] 10. Just
[18:48] >> I would never think to make sauce with
[18:50] this. really cool. But the recipe had
[18:52] like 16 mistakes in it, so I'm deducting
[18:55] points as we speak. Oh, we should hit
[18:57] that with a little bit of salt.
[18:58] >> Yeah,
[18:59] >> zucchini rings.
[19:02] >> The batter. I would like to make it
[19:04] again, but you know what's the point if
[19:05] you don't have the actual ratios? The
[19:07] zucchini rings are a great idea. Never
[19:09] would think of that.
[19:10] >> I don't know how I feel about these.
[19:11] >> What don't you like?
[19:12] >> Maybe I don't like the dip.
[19:13] >> Yeah,
[19:13] >> the dip is like a good idea. First of
[19:15] all, if you put the exact same spices in
[19:16] the batter in the dip, which
[19:18] >> I think that's what I'm experiencing.
[19:19] It's like super one noted.
[19:21] >> Yeah, it's very one noted.
[19:22] >> And all I taste really is like tahini.
[19:24] >> Yeah, we needed like a brighter, fresher
[19:26] dip, but it might just be because
[19:28] there's cooked zucchini in this. It's
[19:30] like the same texture. You get like a
[19:32] warm cooked zucchini vibe and then you
[19:34] get
[19:34] >> a warm cooked zucchini vibe. Yeah. I
[19:36] don't know. These are like a cool idea,
[19:38] but I think we could make them better,
[19:39] especially without the restriction of
[19:41] being vegan.
[19:42] >> I'm eating them. I do love the
[19:44] creativity. I love turning zucchini into
[19:46] rings. Yeah, that that I do like
[19:48] >> doing some calculations in my head. It's
[19:50] like points going up for creativity,
[19:51] points going down for a up recipe.
[19:55] >> The other thing is they're crispy for
[19:57] one second. Look at this already.
[19:58] >> Yeah. Yeah.
[19:59] >> I'll give it a six.
[20:00] >> I'm going to give it like a
[20:03] >> Don't do it. No. No. Do whatever you
[20:05] want.
[20:05] >> I was going to give it a four. I'm going
[20:07] to give it a five cuz I'm eating it and
[20:08] I like zucchini. But I just I feel like
[20:10] this recipe needs some improvement.
[20:12] >> All right. Fun things. Honestly, good
[20:14] ideas. um some that were better than I
[20:17] thought, some that were definitely worse
[20:19] than I thought, but I've come out with a
[20:21] lot of creative techniques and concepts
[20:23] that I never tried in the air fryer. If
[20:25] you do want 10 out of 10 recipes,
[20:28] guaranteed,
[20:29] check out my air fryer cookbook. It's my
[20:32] top 20 recipes of all time. Would you
[20:34] say all 10 out of 10? Well, that's up to
[20:36] you to decide, I guess.