- We are back in the kitchen, Nancy.

- [Nancy] Oh, you are speaking my language.

(upbeat music) (both laughing) - There's magic in this kitchen.

- That's a good one.

- Yeah.

(upbeat music) (audience clapping) - Hi, I'm Chris Fennimore.

- And I'm Nancy Polinsky.

- And we are here today to talk about gadgets and gizmos.

And what I mean by that are all of these new sort of types of appliances that people have gone absolutely crazy about.

And I'm talking about air fryers.

I'm talking about instapots.

These things that are a way of making food that we're used to having, but making- - Faster.

- But faster.

- Easier, more efficient, - And sometimes, better.

Just, it comes out better on these new utensils than the old way that we had of cooking them.

So we've put together a fabulous new book with "Gadgets and Gizmos", which means basically air fryers and instapots.

And we've put that together.

We're gonna tell you a little bit later how you can get it.

And the thing about these recipes that we've included is that these are tried and true recipes.

- Absolutely.

- And by that I mean, if you look online and there's some recipe for an air fryer recipe, it could very well have worked for that person, but only once or it didn't really work but they put the recipe down.

And you know, you have to go through and try them over and over.

Well these are recipes that have already been tried by our viewers and they've sent them in because they know that they work, so.

- Yes, we trust our viewers.

- Yes.

- They've not let us down in the past and they're not gonna let us down this time.

- And one of our viewers has sent in a recipe and he's also somebody who works around here at our station.

- Yeah.

- And that's Dave Hallewell.

Come on in, Dave.

- Hi, Dave.

- Hi, you were the first person I ever heard to say the words air fryer.

- Really?

- Yeah.

Yeah.

- Chris, it's a game changer.

- It is.

It really is.

- And I'm not exaggerating.

I use it every day.

- Really?

- Every day?

- Every day.

Whether it's breakfast, lunch, dinner, or some combination, there's a purpose for an air fryer.

- Yeah.

- Oh my goodness.

- And that is your air fryer.

We're looking at it right there.

Okay.

- Well let me step outta the way.

You two do your thing and I'll be back later.

- Okay.

So, you know, literally, you started talking about your air fryer the minute that you got it.

So it was really a change in the way that you cook and how you cook and what you cook.

- 100%.

And you can use it year round.

The beauty is it's basically just a small oven with a fan.

- Yeah.

- You know, they talk all these fancy things when you see it on an infomercial or something like that.

- Yeah.

- But it's just a small oven.

But it's way more efficient.

Does things quicker, browns better, tastes better, depending on what you're making.

- Wow, and what are you gonna make?

- We're making buffalo wings.

- Buffalo wings.

I love 'em.

- I have great news for you and everybody watching at home.

With an air fryer.

- Yeah.

- Any night can be a wing night.

- (laughing) There you are.

No more restrictions.

- So we're gonna get started here.

- Okay.

- And it's basically, you know, go to the grocery store, get your wings.

- Right.

- Fresh is always best.

- Yeah.

- Frozen, the moisture when you defrost frozen wings doesn't translate super well to the air fryer.

- Right.

- So get fresh.

- [Chris] Okay.

- So that's really, when we're talking about ingredients, that's it.

- This is the big, this is it.

- It's the beauty.

It's simple, but it does it so well.

- Okay, so I actually trimmed these and took the wing tips off.

You can- - Often they come full and there's three sections.

You have the drumstick, sort of the little other section, I don't know what it's called.

And then the tip, you kind of discard.

- Right, because there's not much meat on it.

- Right.

- Okay, so what's the first step here?

- The first step is basically pop your basket outta the air fryer.

And this is kind of crucial.

A lot of people use Pam or something like an aerosol spray.

- Yeah.

- That shortens the lifespan of the basket of your air fryer.

- Oh.

- So I've always found, and this is like maybe my fourth air fryer.

- You're tearing through them.

- Right, so I've found, you know, just a little spray bottle with some olive oil and basically alls you wanna do is just kind of prime the grate there.

- Yeah.

- Kind of, you know, it's non-stick, but this really helps.

So you get that going, grab your tongs and then I just kind of position them.

- Oh, we have to dry them first, don't we?

- Oh, yeah.

Sorry, Chris.

We missed the most crucial, important step.

I'm so glad you brought that up because- - Oh, I read your recipe because.

- Because moisture is our enemy.

- Yeah.

- So what I do is generally get some paper towel out on the countertop and have a little more ready with standby.

Where are the tongs?

Get these on the towel.

Just kind of lay them out.

And I do this kind of while I'm cutting them as well.

- Hmm hmm.

- Cause basically if you want something to brown and cook really well in an air fryer, you kind of have to make sure it's dry.

- Yeah, that's the difference.

Rather than to oil these up or put 'em into deep fryer or something.

- Right, and that's the beauty about doing this.

This is something you could never do at home before.

This is one of those things, if you wanted wings, basically had to go to a bar or a restaurant to kind of get the quality, you know?

- Yeah.

- But here you can really mimic that.

And so what I do is that bottom paper towel is just sort of soaking up the bottoms, just kind of make sure you're pulling out all that moisture.

And this will help with our finished product.

If you skip this step, you know, it might not get as- - Yeah.

- As crispy for you.

And as you can see, we take 'em off, pat 'em just a little more and we're good.

Then we just kind of grab our tongs.

We've primed the basket and we're working in a single layer.

Depending on how big your basket is at home, that's really what you need to work with.

- Yeah, you don't wanna stack 'em on top of each other.

- Right.

- You want that airflow around them.

Is that what- - I tend using this style to get the drumstick ones that are a little meatier in towards the back.

It seems like it's- - The back is a little hotter.

- Yeah.

- Okay.

- [Dave] So that's kind of how I roll.

And once again, another no exaggeration, I've probably done this hundreds of times.

So when I say wing night can be any night, it's a lot of nights for me.

- [Chris] Well your fryer is of a size that you could have guests over.

I don't, you know.

- [Dave] Yeah, some of my first ones were a little smaller and they were more convenient.

But you're limited in quantity of what you can do.

- I'll take care of this.

- Okay, so now we're all set.

And then basically, it's not set it and forget it, but it's close to that.

- Okay.

- All I do is set it for 390.

- Right.

- 26 minutes.

And the only time I ever have to go back to it is sort of in the halfway point.

I take them, flip 'em.

- Okay.

- Just so we get a little browning on each side.

- All right.

Great.

All right, now you're gonna make the hot sauce for this, right?

- Yeah, and this is pretty simple.

This bottle of, I guess we can say Frank's Red Hot.

- Oh, you need some butter too, don't you?

- We do.

We need a stick of butter.

- A stick of butter.

While you, oh, oops, I got the wrong one going.

While you put the other ingredients in, I'm gonna go get a stick of butter.

- Okay, and we'll talk you through this.

The sauce is basically mostly Frank's Hot Sauce.

And one of these typical bottles will get you two portions.

It's two thirds of a cup, which is half a bottle.

And that looks about right.

Then we're adding in a tablespoon and a half of vinegar, white vinegar.

A quarter teaspoon of Worcestershire.

Easy to say, right?

- Woo-shess-ter-shire.

- Right.

A little pinch of garlic powder.

A quarter teaspoon of cayenne.

And- - Well, those are two mixed together.

I think that was the cayenne.

- [Dave] Okay.

- [Chris] And that's the garlic powder.

- [Dave] Okay, so the other one was salt.

- So it was, yeah.

- Yeah.

So they look a little similar, okay.

And that was salt and the stick of butter.

- Right in there.

- Right in there.

Sometimes I cut it up into pieces, just the stirring.

- Yeah.

- This is one of those things where, because we have vinegar and butter and hot sauce and all that together, it's not like a risotto sort of, you have to constantly stir or else the sauce will kind of break up in the end.

- Okay.

- So we just melt that down.

And what I do usually is in the last five to six minutes, 'cause that's about how long it takes is start that.

So your air fryer goes off, your sauce is ready, everything kind of comes together at the same time.

- Right.

- And basically, once you see it bubbling, you're at a medium heat, once you see it bubbling up on the sides.

- [Chris] Hmm hmm.

- You kind of know you're done.

The butter will melt really quick.

And it's just a little enhanced, typical buffalo sauce, which is generally everybody thinks of, is hot sauce and butter.

- Yeah.

Now, if somebody wanted to use a different sauce, they certainly could 'cause the wings themselves are the wings.

- They are.

- Yeah.

- And you notice we're not doing any kind of crazy over seasoning.

And you're gonna be surprised that the results are really, you know, what you would get at a restaurant or a bar.

- [Chris] Hmm hmm.

- [Dave] And that's the beauty of using something like, you know, the air fryer.

- [Chris] Yeah.

- Because you can do it quickly and you get great results.

- [Chris] Okay.

- And what I love about it too is the summertime, like I virtually don't use the oven in my house any longer.

And this, because it's so small, small footprint, just sits on your counter.

When it heats up, it preheats so quickly that I just put everything in during that preheat phase and it preheats really quick.

Comes up to temperature.

But your kitchen doesn't heat up.

- Yeah.

If you want to get that plate and you know, and one of those little things 'cause look at that sauce.

- It is coming right up.

And you're a wooden spoon guy, a stick a butter guy.

I'm a whisk guy.

- Yeah.

- [Dave] I use the whisk a lot.

- [Chris] So would that be right now that it's boiling like that?

- Yeah, once it comes up, we're good to go.

- Okay.

If you would pour that in there.

- What we're gonna do- - Little dipping pan there.

Or do you want to coat them all?

- I think, we're gonna coat them all.

- Okay, there ya go.

- I think we can just skip that step.

- Go ahead, put 'em in there.

- For television.

Let us pull the wings.

And you can just plate those right into this bowl.

- [Chris] Nice and crispy.

I can hear 'em.

- [Dave] Yeah, see that's the beauty of it.

Once you get them dry enough, you can get that sort of browning that you want, that golden brown delicious.

- [Chris] Mm mm mm.

Woo!

Gotta away.

- Lost one.

- [Chris] Fly away.

All right.

- Okay.

- [Dave] And then we're just gonna take the sauce, kind of.

- Oh yeah.

- Pour it right over.

Let 'em sit in there just a little bit.

We'll take the tongs and just kind of work that around.

Sometimes, you have a really big kitchen bowl.

You can do the old, you know, restaurant style swirl.

- [Chris] Swirl.

Yeah.

- [Dave] But this works just as good.

And you know what?

- Oh boy.

- The game's coming on in like two minutes.

You're ready.

(Chris laughing) - [Chris] All right, I'm gonna put them in here.

- [Dave] Yep.

- [Dave] And I wish you could smell this at home.

- [Chris] Oh, man.

- [Dave] It's like the Anchor Bar in Buffalo.

(Chris laughing) Tremendous.

- [Chris] Have you ever been to that place?

- I have once.

- Yeah.

- [Dave] You kind of have to, if you're a wing aficionado.

- You gotta try the- - It's the birthplace.

It's the mecca.

- Yeah.

All right.

Now those look pretty hot, but.

- Yeah.

(laughs) - I'm wanna give one a try here because I have to do this.

And actually, it's a matter of safety for the rest of the exactly of the viewers that it actually is delicious.

- We wanna be true and authentic.

- Can I have one of those paper towels?

- Absolutely.

- Yeah.

All right, I'm gonna, so it doesn't just all drip down my throat here.

Oh my gosh.

Hmm.

- So some folks use it as an appetizer.

- [Chris] Hmm hmm.

- [Dave] I use it as a meal a lot, so.

- Yeah.

Dave, thank you.

It was a great way to start this "Gadgets and Gizmos" with a gadget that you have fallen in love with, obviously.

- Great.

- And that you will too.

And we hope you'll enjoy this recipe in your house.

(audience clapping) (upbeat music) One of the ways I judge the usefulness of a gadget is if it does something better than I can do it some other way.

And one of those things is cutting butter into flour when you're gonna be making a pastry or a pie crust.

In this case, I'm gonna be making some scones.

Freezing the butter is a very important step in using this gadget for this particular kind of recipe because it won't get mushy as you try to dice it there on the machine.

And you'll see what happens is I just stir this with a fork.

The result though, is really amazing because the butter has been distributed in such a way that it creates a beautiful structure and it's gonna have a buttery taste.

So here you go from a cheese grater to a scone maker.

(upbeat music) (audience clapping) All right, we've done the air fryer, but I gotta tell you that, I actually have not gotten an air fryer yet.

I'm gonna go out right now and buy one.

But my gadget in my kitchen is my instapot.

- Oh.

- And I bought one oh about two years ago now.

- I don't have one.

- And I have used it every single week, maybe two or three times a week.

- Really?

- Oh, absolutely.

And especially when I'm gonna be cooking things and putting them in, you know?

- Yeah.

- Make a lot and then put it in the freezer and have little packets and easy dinners and whatnot.

- Wow, you used to talk so much about your crockpot.

What is it you love about this so much more?

- Well, first of all, you don't have, it's like hands off.

This recipe that we're going to demonstrate is risotto.

- Oh, I love risotto.

- Now when you make risotto, in the old Italian way, you have to stand over the pot and stir it for- - Ever, until it's time.

- Ever.

Until your arm falls off, you know?

And then- - Which is why I don't make it.

- And then it's done.

But I'm telling you that there is a rice setting on most instapots.

It's eight minutes at the low pressure setting.

So even if you don't have a setting that says eight minutes, I mean that, you know, it says rice, you can do it for eight minutes at low pressure.

It's all in the recipe, which is in the book.

The first thing I'm gonna do is to add some butter 'cause you know, risotto is not risotto without a lot of butter in it.

And that starts to sizzle.

And I'm going to put another chopped onion in here.

- This would be one smallish onion.

- Well, yeah, smallish onion.

You know, when I say smallish, I- - And you're not mincing it.

This is just kind of normally chopped up.

- Yeah.

Just... You know, how many TV cooking shows have you seen where they're chopping up an onion?

- [Nancy] Ah ha.

- [Chris] I guess this is number 4,652.

- [Nancy] I do that one where you keep the root in tact and you cut it parallel and then across, and then it all just chops up.

- [Chris] Absolutely.

- I learned that from you many years ago.

But boy, you know, I told you I don't make risotto because it does require all that stirring.

But if it is on a menu, it is what I order.

I absolutely love it.

- All right, so I put that in there and I'm going to now.

- Oh!

- Do the garlic thing.

- [Nancy] The Chris et amore move.

- (laughing) Where you peel the garlic, chop that the ugly end off of it.

You know, it's got that root.

- That's a good way to describe it, the ugly end.

- And uh.

- Smash it.

- [Chris] Then just let it go on the board.

- [Nancy] And then mince it up.

- [Chris] You mince it up but- - But?

- The trick of this is that it's not done until it's done.

Then after you've got it chopped pretty fine, you start pressing it down on the board until you have made a paste out of it.

- [Nancy] Mm, oh my God.

Don't you just love the smell of garlic?

- [Chris] And you know, in the meantime, the onions are getting nice and soft and that's what you want.

And then you add this garlic paste.

- Paste?

- Into the thing.

I'm going to get a little spoon to stir this with.

- Hmm hmm hmm.

There's nothing better than onions and garlic.

And butter.

- Now one of the things you have to make sure is that you don't burn that garlic.

You only want to get it until you smell it intensely.

And then that's enough.

- [Nancy] Once it starts to brown, you've gone too far.

- Right.

Now, the recipe that I'm making is two cups of arborio rice, okay?

And arborio rice is like a, it's a not a long grain.

It's a short grain rice.

- Hmm hmm.

- [Chris] And it has particular starch qualities that you want in this recipe.

- And it's not called risotto in a package.

It's called arborio rice?

- Arborio rice, yes.

- I didn't, I thought... - And that's what you make risotto from.

- I never knew that.

I thought there would be a packet that says risotto on it.

- All right, so now that we do that, what you can start- - Yes.

- Grating some.

This is Parmigiano Reggiano.

- Oh, it's such a great flavor, Parmigiano Reggiano.

- It has a wonderful nutty flavor.

- Nutty and salty.

- And milky, and wow.

- [Nancy] So flavorful.

I put it in a lot of things.

- So we're gonna do a little make-believe here that this has now toasted a little bit, maybe two minutes.

And that's about how long it would take you to grate the cheese.

- Okay.

- And now I'm gonna put in four cups of chicken stock.

Yeah.

And I want to get that around, get that all mixed up.

- [Nancy] I know you always have chicken stock sitting on the stove top.

- Well.

- [Nancy] It's just the way you are.

- Actually, I make my chicken stock in the instapots, so I do always have like bags of it in the freezer.

So now I'm gonna put the lid on this and I'm going to, I'm gonna set it for the rice setting.

Eight minutes at low pressure.

And then I'm just gonna wait for that to finish cooking.

We're gonna make believe that it's been eight minutes later.

- We make believe so well here.

- Because now what I'm gonna do to this is to add, that's just about right.

- And how much are, that's all my hand could handle.

- It's a cup.

- Okay.

- It's a cup of grated cheese.

Boop.

And one stick of butter.

- More butter?

- [Chris] They don't call me one stick of butter for nothing.

Stick of butter.

- I love this recipe.

More butter.

- You stir that in.

It's gonna come into like a thick, it'll be risotto, it'll be the great recipe.

And then you can put in your shrimp and you're going to just, boy oh boy, is this gonna be delicious?

- [Nancy] So the shrimp is just gonna cook in there.

We don't have to?

- You don't have to pre-cook it or anything like that.

And then you're gonna put this back on for two minutes more.

- These are such short time periods.

- I know.

Well, it's gonna be done.

You're gonna have the whole thing done in an hour.

- Oh my gosh.

And oh, can't wait.

- Yeah.

All right, so now what happens is that in the two minutes that those shrimp will cook and what you'll have is what we have in the finished pot there.

- Okay.

- Okay.

Whoa.

- Woohoo.

Finished pot.

- All right.

- [Nancy] Coming up.

- [Chris] If you want squeeze of that.

- [Nancy] What do we got in here?

Oh, it is done!

- Yeah.

- Oh my gosh.

Look how beautiful that is.

- It's creamy.

- Look.

It's so creamy and buttery and shrimpy.

- [Chris] And cheesy.

- Oh, you're right.

That's one of the most important ingredients.

That is gorgeous.

- I know.

I just.

- Ah.

- You know, I always ordered it in a restaurant, but the thing is now I don't have to wait.

- Really?

- I can have it whenever I want it, between a half an hour and an hours time.

About 10 minutes of real prep.

And the rest of the time, the gadget does it.

- Well, didn't I just say I never make it, but I always order it?

So maybe I'll be a convert here and start making it.

This is so steamy.

I don't dare put it on- - Too hot, huh?

Oh oh.

- Okay, here we go.

- Mm.

- Hmm!

I'm buying an instapot today.

- I know, you've gotta do it because the rice is so soft and creamy that it has that shrimp flavor.

- Oh my gosh.

- And um, you're just gonna love it.

It's magic.

This particular recipe.

- I have to agree.

I have to agree.

- So.

(laughs) - Woo hoo!

- We're gonna tell you later how you can get a cookbook with this recipe and lots more magic recipes for your "Gadgets and Gizmos."

(audience clapping) But right now, here's a little tip.

(chuckles) (upbeat music) You know, sometimes I use my gadgets in pairs, and this time I'm going to use a cheese grater, which everybody has in their house.

But I'm also gonna use something called a potato ricer.

Now the problem with using graded zucchini in a lot of recipes is that zucchini has a very high water content.

And you don't want that in your recipe.

You just want the zucchini shred.

When we put it in here into the potato ricer, you're gonna see all the liquid come out when I press it.

And this is all liquid that would be going into your recipe that you don't want.

So there it is.

Two terrific gadgets for one ingredient that you can use in hundreds of recipes.

(upbeat music) (audience clapping) - I'm here in the kitchen with my friend, Beth Taylor.

- Got it right.

- I should always remember your name, because your first name is Elizabeth.

- Elizabeth.

- And so I get to know Elizabeth Taylor.

Anyway, Beth sent in a recipe for a air fryer, how to make a marinated pork tenderloin.

Now pork tenderloin is something, I mean, it's really delicious meat.

It is lean is all get out.

Easy to come by in the store.

They have them on sale very occasionally.

But I'm mostly interested in your chimichurri sauce and in the marinade that you're gonna make for this thing, so.

- Absolutely.

- So let's get started.

The first thing I'm gonna do is I'm gonna take the silver skin off of this.

When you get your tenderloin, you can either have the butcher do this or you can do it yourself.

And that is right here, there's just this little bit of white and that is like a sinew that you want to get off of the pork loin.

So I'm just gonna cut through this way and then I'm gonna cut through this way.

And we'll get that off 'cause that tends to be a little bit tough and you don't want anything on this to be tough.

You want it to be nice and tender.

- [Beth] Tough to eat and carve through, so you know.

- Yeah.

- You know.

- Yeah.

- It makes it a lot easier.

- [Chris] I'm actually gonna that bump off, and use it, I never throw this away.

I'm gonna use this for something for sure.

But I just wanted to make sure it was nice and clean for you.

And you can get started now showing us the marinade for this, right?

Is that what we start with?

- Yes, we're gonna do a marinade first.

- Okay.

- So one of the things we want in here is some grated lime zest.

- Hmm hmm.

- So we're gonna grate that right into the bowl with this wonderful box grater.

- [Chris] All right.

- Oh, that smells so good.

- Yeah.

- [Beth] Smells like summer.

(laughing) Tropical beverages, maybe?

(both laughing) So we have, for the magic of television.

- [Chris] Yeah.

- [Beth] We won't grate a whole tablespoon of lime zest, but we will get some into there and then we're gonna put some of the juice of the lime in as well.

- [Chris] Okay, I'll cut that open for you if you want.

- Okay, get that open and we'll get the juice in.

So we're also gonna add some cumin seeds.

- And those, you toasted, right?

- Yes.

Hmm hmm.

- You've put them in a pan and just toast them a little bit.

Grab extra flavor out of it.

- [Beth] So it is about two tablespoons of lime juice.

We're gonna need both of them.

- [Chris] Both of them?

Okay.

All right.

- And then we want some grated orange zest as well.

- So this is really citrusy.

It's nice.

- Well, I'm gonna used a smaller one, yeah.

And same thing.

- Yeah.

'Cause the zest adds so much of like a strong flavor of the citrus.

- Absolutely.

Yeah.

- [Chris] Much more than just the juice would.

- Yes, there's oils in the zest and that's the other reason I grate it over top of the bowl because that captures the oils as well as the zest.

- As they fall in?

- So you get, you know, all that extra burst of flavor.

Okay, so.

- So you clean that off there.

And I will cut this in half and- - Okay, we'll get some juice in there, too.

- We'll get some juice.

- So it's about a third of a cup of orange juice.

- You know, I should have had a gidget, a gazmo, a gizmo to- - Like a reamer or somehow?

- Yeah, to get this out.

And we need both of these, right?

- Yeah.

Yes.

But we're gonna need some for the chimichurri.

- Okay.

- As well.

So we'll just save it for now.

- Save this.

Okay.

- And we'll save this as well.

I'm gonna eyeball about two tablespoons of olive oil.

- Hmm hmm.

- One, two.

- [Chris] Right.

- Add about half teaspoon of salt, a little pinch of pepper.

And we're good to go.

So we have a pork tenderloin right here, that Chris prepped for us.

And we're gonna take that and marinate it.

Now this is a pretty lean cut of meat.

You can marinate this like for half an hour and you're still gonna impart that flavor, but it's also something you could do the day before.

Put it in a Ziploc bag, stick it in your fridge, and have it ready to go at dinner time.

- Actually, that's what we did in preparation for this demo.

- Exactly.

- That's what we did for the one.

We put it in the fridge, it was there overnight and soaked up all of that.

- There we go.

So that's a delicious flavor profile.

Nice and citrusy and yummy.

- All right, we're gonna put this on side.

- Yep.

- We are gonna cook this later, huh?

- Okie dokie.

- All right.

- All right.

- Up, this one, I'm gonna grab.

- Oh yeah, yeah, yeah.

- So we'll get this one started.

Okay, so the other thing I'm gonna do, when you're roasting or grilling meats, it's really important to get the excess moisture off of them first.

So I have some paper towels.

- Hmm hmm.

- And we're gonna blot this.

So we have the air fryer preheated to about 400 degrees.

- Right.

- Okay.

In the basket.

And we are going to put this in.

Now, this is a nice giant basket here.

Thank you.

- Whoop.

- Slippery tongs.

Okay.

- Yeah.

- There we go.

- And just spread it out?

- Yeah.

I usually spread it out a little bit.

Another thing that you can do too, with a bigger piece of meat, and I just learned this recently, teaching a cooking class, you can cut that in half and cook two pieces of it.

It makes total sense.

- Yeah.

- You're gonna get a nice crust around the whole thing.

You know, and it's gonna get done a little more quickly for you.

- Wow.

- So all the years I've been cooking, I never thought to cut the pork tenderloin.

It's also easier to maneuver if you're grilling it or you know, if you have two smaller pieces.

- Yeah.

All right.

So put that in there.

- And then we're gonna- - We're gonna make believe we're gonna cook that.

- Okay, we'll make believe we're air frying that.

(laughs) - The thing about an air fryer is that it does make some noise.

- It does.

Yes, they're very noisy.

- I'm gonna reach in here and get another bowl for the chimichurri.

- Absolutely.

- A nice clean bowl.

And here we go.

So tell me what I can help with?

- Okay, so the chimichurri, we are going to need we have about, we're gonna need about a half of a cup of cilantro chopped and about a quarter cup of fresh parsley.

So chimichurri is an Argentinian condiment that you'll find, you know, served with a lot of meats, especially grilled meats, et cetera.

But it can vary from place to place just like salsa in different parts of Mexico, or, you know, a chef has a secret ingredient that they've put in.

But ours is pretty basic today, that we'll have the cilantro and parsley together.

It's a really great, nice herbaceous condiment for, you know, a grilled meat that's kind of, you know, heavy and- - [Chris] And how fine do you want this?

- [Beth] A little finer than that So again, some salt and pepper in here.

- Hmm hmm.

All right.

- Oops.

- Great.

- So again, we're gonna add our orange juice to this.

- [Chris] Hmm hmm.

- And also, Chris, we also need to mince this onion.

- Okay, so this is a green onion?

- Hmm hmm.

- Why do they call them green onions and scallions?

Hmm hmm?

- I'm really not sure about that.

I didn't learn up on that trivia today.

I'm sorry.

(laughing) I don't know.

Okay, so again, some of the zest and some of the juice of the orange.

- All right.

I'm gonna put- - Same with the lime.

- [Chris] So it's similar to the marinade?

- Absolutely.

- Yeah, without this.

And you're gonna need garlic, right?

- Yes.

- Crushed?

- Hmm hmm.

Minced.

- All right.

Well.

- Whoop, not that one.

- Not that one?

- One will be fine.

- It's a strong one, I promise.

- All right, I'm just going to put this into here.

Okay.

All right.

And again.

We're good, we're good.

Thank you.

Okay.

I'm sorry.

About two tablespoons of our olive oil.

Nice.

Chris is making a beautiful paste out of the garlic.

- Let's see if I can- - I got that technique from public television, watching Jacques Pepin.

- Absolutely.

- And his magic in the kitchen.

- And then also, I'm a big fan of Sarah Morton, too, and many, many, many years ago watching her on public television and her just making a paste with the garlic and a little salt on it.

You know?

- Hmm hmm.

- Those things you don't forget.

- And how much of this chili do you need?

- We're just gonna use about half of one of them.

If your family prefers something a little more spicy, you certainly could, you know, add the heat to it, but.

And these little red chilies look kind of innocent, but they are very spicy.

- Yeah.

- [Beth] Okay.

All right.

Okay.

That looks fabulous.

I'm just gonna grab this fork here and toss this all together.

- Hmm.

It's not just a dressing, it has substance to it.

- No, no, it definitely has substance to it.

So we have.

- We have one that's already cooked.

- Already cooked.

Yes, we do.

- So let's get a plate over there.

- Absolutely.

- Oh, boy.

- There we go.

- [Chris] Look at that.

Do we have another one in there?

No, that.

- No, just the one.

(both laughing) - [Chris] I was hoping.

- [Beth] So we took that to an internal temperature of about 145 or more, depending on how you want it cooked.

- [Chris] Hmm hmm.

- [Beth] So you have a little bit of pink in there, but that's safe.

You're okay with that?

- [Chris] Yeah.

But it has that nice browning on the outside from the fryer effect.

- Yeah, it's about a 20 to 22 minute cook time.

I usually set it for 10 and flip it in between and rearrange it.

Or sometimes my air fryer goes up and down like- - I'm looking at the juice pouring out of this thing.

That is really juicy.

It looks dry on the outside, but it isn't.

- [Beth] Yeah, it's nice.

And well, the marinating too, helps with it being very tender.

- [Chris] You gotta get that sauce on there.

I'm gonna get you some.

I promise, Chris.

(Chris laughs) Okay.

- Beth, this is amazing.

- [Beth] Okie dokie.

Here you go.

Perfect bite.

- Perfect bite, you got... Now you would let this sit a little bit?

- Yes.

- Yeah.

- And obviously- - Something you can make ahead and yes.

- Boy, is that a mouthful of flavor.

- Hmm.

Glad you like it.

- This stuff, you could put on a shingle and eat it.

- (laughing) Like I said too, we like it pureed.

And I've done this even taking some of the leftovers and put it on a salad and drizzle that over top of the salad.

Add some more veg, you know?

- Yeah.

- Nice second meal with it.

- Great recipe.

And you're gonna wanna have this recipe and all the recipes in the new "Gadgets and Gizmos" cookbook.

(audience clapping) Right now, here's a little tip for you.

(upbeat music) One of the things that I love to make is my own homemade Italian salad dressing.

Three parts of olive oil, one measure of balsamic vinegar.

The ratio is three to one.

Just a little bit of mustard, a little bit of salt, a little bit of pepper, and a little bit of oregano.

In we go with the immersion blender.

(blender whirring) It's smooth, it's creamy, it's tangy.

This'll be your Italian dressing forevermore once you get your immersion blender.

(upbeat music fades) (audience clapping) - We're back in the kitchen and this time we're, I'm here.

- Yes.

- We're here with Nina Mule Lyons.

- Hi.

- Nina is a very frequent contributor to our cookbooks and occasionally onto our shows.

And a matter of fact, the first time I think that you were on here, you were on with your father.

- Yes.

- Now, when was that?

Like 55 years ago or something?

- (laughs) I think it was 2001.

- Wow.

- Yeah, yeah.

It was fun.

- It really was fun.

- Yeah.

Hmm hmm.

- But like Nina has continued to contribute to recipes, to the cookbooks and whatnot, and I always love them because they're dead simple usually.

- Yeah.

- I mean, that's one of the components of it is that it can't be all that complicated.

It can't use ingredients that you have to spend three months finding or send away somewhere for.

You're gonna have all of this stuff, and what you're gonna make is?

- It is an antipasti egg roll, and we're also gonna try the Reuben Egg roll.

- Egg roll - And done in the air fryer.

- Yeah.

And I have to tell you that I said there's no strange ingredients.

It's a very available ingredient, but egg roll wrappers are something I never even thought to buy.

I bought wonton wrappers, and then I looked, when I went to the supermarket, there they were, the egg roll wrappers right there, right in front of them.

And they're beautiful.

I mean, you wouldn't want to try to make this yourself.

I know that, because the dough is so pliable and sturdy and... Just, you.

- Yeah.

- [Chris] It would really be hard to duplicate.

Okay.

- [Nina] Yeah.

Hmm hmm.

- So let's get started.

Let's make the antipasti one, which has the flavors of an antipasto.

- Right.

- Okay.

- Well, and it's interesting, you know, one of the things I start with is I make sure I get these out of the fridge.

You get 'em in like a pack and they're refrigerated.

I like to let them sit out a little bit just to get warm, because then they're easier to move.

And the trick is, you roll them on the diagonal, okay.

So you're not gonna do it this way, you're gonna do it, you're gonna look at a diamond.

I don't know.

It's just the way it is.

And for this really, you can use whatever you want.

I tend to start with any kind of, you know, meat that I have, because I like to put the cheese in the middle.

Somehow, that works best.

And this is just a sandwich pepperoni.

You could use salami, you could use whatever you have hanging around the house.

- As long as it justifies as an antipasti ingredients.

- That's exactly right.

Exactly right.

Capicola, regular ham, whatever.

And sometimes, you know, you can put a pepper in there.

The key is that everything has to be kind of dry.

You can't put something wet and soggy because you want this to get crisp, in the air fryer.

And so really what you're gonna do is kind of fill it up and you take a bit of water and you just put it on this top edge because that's what's gonna really- - [Chris] That's the thing that closes it up.

- [Nina] Yeah, that's the thing that closes it.

And so you're just gonna pile it on, you see?

And then you take the bottom of the diamond, move it up, you take the two sides of the diamond and move them in.

You know, guide, go by your own feel, you know?

And then you're just gonna roll this very nice and easy, tuck it in, however, and then that wet part is going to kind of pull it together.

They're not gonna be a hundred percent perfect, and that's okay because they'll cook fine.

- They'll cook fine.

- They'll cook fine.

Then you have like this little roll, and all you do is we have olive oil over here.

You just put some olive, you spray it with a little olive oil.

And you put it in the air fryer for 10 minutes at 390.

- Let's make another one of the corn beef.

I'm dying to, and this is like a Reuben sandwich, but inside of an egg roll.

- Yes.

- I'm just, I can't wait to try this.

- Actually, I got this idea from a local pub who makes, you know, these egg rolls.

Of course, they're not air fried, they're fried.

And so if you want something that's a little less heavy, this works out great.

So all you do is you take corn beef, and what I have here is sauerkraut that I have squeezed out.

So it's really kind of, you can see it's really dry, and then that way it's not gonna get soggy in the air fryer.

And so I kind of slip that in the middle.

- [Chris] Now do they have Russian dressing as a dip for this at the end?

- [Nina] Yeah, you just, you can dip it in thousand island dressing.

- Thousand island, yeah.

- [Nina] Or you could, you know, you can take some mayonnaise and mix it with ketchup and I mean, that's one of the ways.

And then of course, you take your Swiss cheese and you kind of just, what I like to do is make it kind of like a cylinder in the center so that you have this, you know, kinda thing.

And, you know, this is so fast and these wrappers, you can keep them in your fridge for a couple of weeks, actually.

They don't go bad.

They're very stable.

- Hmm hmm.

- [Nina] And you know, I mean, if you need to make a quick lunch, good grief.

This is like nothing.

I mean, leftover Turkey from Thanksgiving?

Anything goes in these.

- Right.

You can put turkey and cranberry sauce.

- [Nina] Oh my goodness.

That would be great.

And then you just roll them up and you'll see they- - [Chris] They don't have to be too tight, right- - No, you don't have to go tight and you don't have to worry about them being perfect.

One of the reasons I like to put the cheese in the center between the meat or whatever is because it doesn't ooze out.

- [Chris] Yeah, you don't want it oozing.

- Right.

- Let's spray this one.

We're gonna put these, everybody on the crew here is going, "Put them in the oven.

We want to eat them. "

- (laughing) And so we just pull them out here and we put them in here.

And when you're doing these, you know, do them in batches.

Everybody's air fryer's different, everybody's air fryer's a different size, but you don't wanna crowd them.

You don't want them on top of each other.

You kind of want them separate.

And the antipasti ones, you can have dipped in a little Italian dressing.

- Yeah, well.

We're gonna take some out that we precooked.

- Okay.

- We're gonna leave those.

- Okay.

- We'll cook them as sort of- - 'Cause they're noisy.

- Yeah, that's right.

(playfully exclaims) So we have here some that you made earlier, and I think I can touch that.

- [Nina] Yeah, they should be.

And it's nice, you know what, these shells become like, kind of- - Whoop!

- [Nina] Bubbly almost in the air fryer.

They get this really great sort of bubbly texture.

- Well, they come like egg rolls.

- Yes, yeah.

Like a regular egg roll.

And it's just, they're easy, you know, you could have this in a salad or whatever you want.

I mean, they're very popular at my house.

- Well, they're gonna be popular at my house now.

(Nina laughs) I'm gonna see which one this is that you made.

So this is the Reuben.

- That's the Reuben.

Yeah.

- Mm.

- It's good.

- You've got it all in there, Nina.

Because the outside, it just gives you crunch.

- Hmm hmm.

Hmm hmm.

- The flavor is all on the inside.

- Yeah.

- And you can't miss that sauerkraut.

That's really terrific.

Okay.

- Now if you wanted it to taste a little bit like rye bread, if you have caraway seeds hanging around, I do.

I throw caraway seed in and it tastes that way.

And there you go.

You can... - [Chris] This is the antipasti.

- Yeah, antipasti.

- Look at that.

Hmm.

- And certainly you could add, you know, pepperoncini, you can add red pepper, roasted red pepper in there.

Anything you really want.

You can be as creative as you want.

The key is use the wrappers warm, roll them on the diagonal and make sure the ingredients are relatively dry.

- Dry.

- Those are the three rules.

And you have something quick and easy, great appetizer, great lunch.

They're fun.

They're fun to eat.

- Wow.

(Nina laughs) It's fun to watch you cook, Nina.

You have such great ideas.

To be with us in the kitchen is really a joy for us.

And we wanna make sure that your recipe and lots of recipes are in our new cookbook.

And we're gonna tell you how you can get it.

But first, we wanna show you an interesting tip that you can use in the kitchen.

(audience clapping) (upbeat music) You know, some gadgets are great for what they do.

This one not only performs its function of peeling and coring apples, but it's wonderful to work with kids.

First, I'm going to cut a lemon and put some lemon juice in here because I don't want the apple one, so I core it and slice it to turn brown.

Then with this machine, you just mount the apple on this part of it.

And now you have your youngster on this side, and they just turn and the apple gets peeled, push it all the way through.

Perfectly sliced apples.

Great machine, great to work with kids.

Enjoy it.

(upbeat music fades) (upbeat music) - Today we're going to be talking about this little thing, it's a spritzer.

I have olive oil in it and I also use my scissors in lots of ways.

I have a kitchen scissor.

And if you don't have some, I think you should get some.

So what I'm gonna do is I have a couple of tortillas right here, and I'm gonna just spritz them.

And then I'm just going to put a little bit of salt, a little bit of chili powder.

Now I take my scissor and instead of worrying about a cutting board and all of those things, I just cut down through them.

And then we're just going to dump these into the air fryer and put them in at 375 degrees, say.

And I'm gonna put that in there for 10 minutes, and after about five minutes, I'm gonna take it out, flip them so that they get brown on all sides.

So here's a couple of gadgets that you might not have in your kitchen that would be a great advantage to you.

(audience clapping) We are back in the kitchen, Nancy, and- - Oh, you are speaking my language.

I see apples and cinnamon and sugar.

- I know, I smell cinnamon.

- Well this is, talk about comfort food.

- Oatmeal.

- This is really a terrific dish that you can make, especially in the colder months.

- Yeah.

- It would be perfect.

Although, you know, I'd eat this any time of the year.

First, we're gonna make- - Wait, what is it?

I'm sorry.

What is it we're making?

- Oh.

- All they said was apples and oatmeal and brown sugar and- - It's an apple crisp.

- Oh.

- But we're gonna make it in the instapot.

And that's the sort of the magic to it because you know, you don't have to take up the rest of the kitchen on this.

And you can keep it a little bit warm.

After you've cooked it, you can put it on a keep warm setting, put it on the, you know, your table in your dining room or you know, wherever.

- Wherever.

- And people can go and get a spoon of this.

And I like to put a little ice cream on it.

So I think we do have some ice cream.

(Nancy exclaims) I'm getting ahead of myself.

First, we're gonna make the crisp part.

- Okay.

- The crisp.

- That's the part that counts.

- I know.

I think that's a cup of oats but not instant oats.

You want the real oats.

- The real deal.

- And the same for some brown sugar.

And the same for walnuts.

And then.

- [Nancy] Now if you happen to prefer pecans, could you do that?

- Oh, no question.

- Okay.

- No question at all.

- Just checking for a friend.

- [Chris] So here's a gizmo that's been around for a long time, and all I'm gonna do is to pulse this.

And then when it's a little bit done, I'm gonna put in some cubes of butter.

It's actually, you know what?

Since it's my recipe, you know what it is?

- Yes.

- It's one stick of butter.

- [Nancy] Is that a whole stick?

I'm sure, it looks like half of stick.

- No, no, no.

- All cut up like that.

It's whole stick.

- It's a whole stick, yeah.

- Okay.

- Yeah.

And you wanna incorporate this as if you were making pie crust.

All that means is you wanna pulse it, you don't wanna run it for a long time.

- [Nancy] Right.

- [Chris] You just want to keep pulsing it so that the butter ends up in little chunks.

- Throughout.

- Throughout.

- [Nancy] And then it will melt as it's baking.

- So not only does it cut the butter up, but it mixes it in so well.

- Perfectly.

- Now I'm going to take this out.

- Ah ha.

- And I'm gonna ask you to put half of it.

- Yeah.

- And Nancy, it has to be exactly half.

- Okay, exactly half.

- No, no.

If we had another kitchen gizmo, like a weight, we probably could do that.

- Where am I putting this half?

- You're gonna put half of it in here and press it down.

- Okay.

- To make a crust on the bottom, yeah.

Now, in the meantime, I'm gonna get the apples ready because this is a great little, this is a gizmo right here.

It's called, whoops.

It's called an apple corer.

- Wow, that looks like- Like from the turn of the century.

- I know!

And it's perfect to work with kids.

- I've never seen anything like.

- To have them help you do it.

You just, you set it up.

You stick the apple onto these prongs.

That's the only part.

And if I were working with kids, I would do that part.

I would not have them do that part.

- Oh, absolutely.

- And then you just, you have them turn this crank.

You should turn it.

- What?

This is fascinating.

- Keep turning.

- Oh.

- And pushing forward.

- Oh my goodness.

Oh my goodness.

- Look at this.

- Look at this!

- I've never seen this.

- I got it.

(overlapping chattering) Oh, no, keep going.

- Keep going?

- [Chris] Because we want it to go all the way through.

And now it's cored, it's peeled.

- And it's sliced.

- And it's sliced.

- Who invented this?

- I know.

- I have to know!

(Chris laughing) And when?

Oh, okay, I'm gonna be Googling when we get off the air.

I need to know more about this.

- You need more equipment in your life.

You need more gadgets and gizmos.

- I never knew that existed.

- So what I do is that I sprinkle a little bit of lemon juice on this.

- Yeah.

- And then I'm going to sprinkle that, what you've been smelling, all this cinnamon-a-nim-a-nim.

- [Nancy] Cinnamon!

- [Chris] Now we don't have to put sugar in this.

Well, we could put a little bit.

- [Nancy] Well, why don't we?

Oh, because it's in the crust?

- Yeah.

There's plenty.

You just wanna put this little bit of flour.

And what that is gonna do is to make sure that all of the juice that comes out of the apples doesn't make this too watery.

- Watery, yeah.

- [Nancy] It's gonna absorb some of it, okay.

- Now we're going to.

- Step back.

- Step back.

Actually, I'm gonna do this with my hands 'cause- - You go right ahead.

Your hands are clean.

- I want them to... - They're getting coated.

- It gets coated, yeah.

- Each one's getting coated with some flour and some cinnamon.

- [Chris] This is another good job for a kid.

- [Nancy] The whole thing.

- Because they can't- - Except for the coring.

- [Chris] Well, they can't ruin it.

You know, it's just going to get these separated.

It's all gonna go in here and cook together anyway, so.

- [Nancy] Oh, oh, I love that smell.

Apples and cinnamon and sugar.

- These happen to be apple, what do they call super crisp?

- Honey Crisp!

- Honey crisp.

- Honey crisp.

That's my, that's like America's favorite apple.

- It is now.

- When you go to the store, there's piles of honey crisp and then a few of everything else.

- But I know I have done this with gala apples.

I've done it with Fuji.

And I have done it, you know, with different kinds of apples.

- Yeah, well, once you bake an apple down and put sugar and cinnamon on it, I mean really, I challenge you to tell me what kind of apple you started with.

- Yeah.

All right.

I wanna make sure that these are in single layers.

And then I want you to put them all in there to make sure you cover the coating that you put there.

I'm gonna rinse my hands.

- Okay.

Hmm hmm hmm.

Man, I'm telling you, I could just eat the, just eat these apples the way they are right now.

They smell are good.

Okay, we're going evenly distribute it on top of that crust.

Trying to make it kind of flat, I guess, on top.

- [Chris] Yeah, flat as you can make it.

- [Nancy] And then we're gonna put the rest of the quest on top of it?

- Exactly.

- Oh, am I a genius or what?

Mama didn't raise no fool.

- [Chris] And here comes the hard part.

- Ooh!

(Chris laughing) I'm exhausted.

This is such a taxing recipe.

Okay.

Put this on top.

Do I press it down or- - I would, yes.

I like to press it down.

- Okay.

Yeah.

- Compact it a little bit.

- [Nancy] Gives it more of a crust feeling.

Oh, wow.

- I have to actually check the recipe myself for how long this takes 'cause I forget.

Okay.

- Okay.

- So...

I put it on there.

Okay.

- Twist it?

- Yep.

- Turn it on for how long?

- I would put that on for about, on low pressure.

- Hmm hmm.

- For about 10 minutes.

- Okay.

Watch as 10 minutes flies by.

(Chris laughing) Voila!

- Yeah.

Okay.

- Ding!

- So that's- - 10 minutes.

- 10 minutes have gone by.

- [Nancy] Gotta twist it.

- There you go.

There you go.

- There you go.

They all have little design differences so that they open a little bit different.

- Oh, smells good!

- You'll get used to yours.

I know I have a plate here somewhere.

- [Nancy] Smells good.

- And you have some ice cream, don't you?

- I do, let me get that ice cream right now.

- This is, the aromas that will go throughout your house during those few minutes of cooking time.

- Gotta spoon?

- Will be just amazing.

Yes, I got a spoon.

- Hmm, I'm gonna wipe my hands.

It's cold.

- Now what do we need to eat this with, spoons, I guess, right?

- Oh, we're just gonna trough it in.

(both laughing) - Here's a spoon for you.

- Okay.

- Here's a spoon for me.

And if you would just go deep.

- Go deep.

- Yeah.

Because you wanna get the bottom too.

- Yeah, I'm getting the bottom.

Oh, it's kind of caramelized down there.

- Yeah.

- Oh, look at that.

I didn't expect that.

All right, here's for you.

- All right.

I have another thought.

- What's that?

- Salted caramel.

- Okay.

That could work.

That could definitely work!

- But first I want to say, taste just the apple crunch.

- Alone?

- And I'll tell people that this is a healthy dessert 'cause it has oatmeal in it.

(Nancy laughs) - Oh, I'm feeling downright healthy.

- Nancy?

Hmm.

- Oh, it's crispy.

- Yeah.

- And sweet and warm.

And it is the ultimate comfort food.

- Yeah.

I would say.

- Oh, the ultimate.

Now we've gotta add some ice cream.

- (laughing) Right?

- Hmm hmm.

- Get the one with the ice cream.

- Mm.

That's a good one.

- Yeah.

- That's a good one.

- So folks, you know, have fun with your kids, making the apple slices.

You could of course just use a regular peeler and cut slices.

But if you could get one of these gizmos, it makes it all that much more fun.

And then you just need your instapot.

- Instapot!

- And you're ready for a delicious dessert to share with your family, with your friends and the kids can feel proud that they had something to do with it.

- Hmm hmm, Oh, I love this one.

- They always love that, don't they?

- I love you.

It's so good.

(Chris laughs) - So this recipe and lots more are in our brand new cookbook.

(audience clapping) And we're gonna tell you how to get that but first, we have a couple of little tips for you.

(upbeat music) You know, when I was a kid, my mother got a blender and it was like the most novel new thing in the world.

And it revolutionized her kitchen because she could make dressings and different things in it.

If only she had been around when these came out.

This is called an immersion blender.

But one of the things that I love is to make my own homemade tomato soup.

If you just take a can of peeled whole plum tomatoes, use your immersion blenders.

(blender whirring) I like to add a little bit of salt, a little bit of pepper, a little bit of oregano, some onion powder, just a drop of balsamic glaze.

And that's all there is to it.

And you'll have tomato soup.

Enjoy it.

(upbeat music fades) - One of the things that gadgets can do for you is enable you to make something that you might've thought was out of your realm, like homemade pasta.

Put into your food processor, one cup of semolina flour, just a pinch of salt.

I'm gonna add one egg.

And I'm gonna put the lid on this.

(processor whirring) When it starts to come together, you take the dough out, press it together, wanna wrap this in Saran and keep it or put it in a Ziploc bag and put it in the refrigerator for at least an hour.

And then you can roll it out into any shape that you like.

This is homemade pasta in the food processor.

You know, one of the things that I love in the kitchen.

- Besides me.

- Are crab cakes.

- Oh yeah.

- Yeah.

The crab cakes are so delicious.

But you know, there are times when crab just doesn't fit into my budget, you know, whatever it comes to per can for that.

And there are times of the year when you, not only are they easy to find, but they're hard to avoid.

- Oh, zucchini.

- Zucchinis.

- When every neighbor's offering you zucchini.

- And I had shredded some zucchini for another recipe and realized that it looked like the crab from the can.

- Oh my God.

And so what I decided to do was to try to make the crab cakes with the same recipe I used for the crab cakes, but instead use shredded zucchini for the filler.

And it makes these vegetarian cakes that are good for, you know, people who either don't like fish or- - Can't eat crab.

- Can't eat crab.

- [Nancy] For whatever reason.

- [Chris] Or they just love zucchini like I do.

- [Nancy] Yeah.

Yeah.

Oh wow, I'm excited about this.

- So what I've done is- - So this is a mock crab cake?

- Yes.

I have, what I've done is to just use my grater there, my cheese grater.

And now I'm gonna use another gizmo and that is a potato ricer because- - [Nancy] I have this gizmo.

- [Chris] You wanna get as much liquid out of this as possible.

If I want it to really go crazy, I could sprinkle a little bit of salt on this and let it sit for about an hour on the counter.

But we're gonna go the fast way, but you'll see a lot of liquid does come out, that would've gone into your dish.

- Ah ha.

- Okay.

And now I'm just gonna put this into here.

- [Nancy] Oh, this is the dry bowl.

- Now you have to, you make the magic sign over it that turns it into crab.

(laughing) There's magic in this kitchen.

And I'm just gonna put as much as I would get out of a can of crab meat.

- Of crab meat.

- Yeah.

- In terms of, size of a- - In terms of volume.

- [Nancy] Tuna can, yeah.

Oh, I can't wait to see this.

- [Chris] All right, there we go.

I think we got it.

- [Nancy] That's a great use for that ricer.

- Yeah, it is.

- It really is.

- [Chris] Well, it is so much more than just making potato, you know, nice mashed potatoes.

- Right, right.

- Yeah.

Okay.

So now into this, you are going to mix.

- Hmm hmm.

- One third of a cup of the crab cake mix.

- Like Old Bay?

- It's Old Bay crabb cake mix, not seasoning.

- Ah.

- It's a mix.

- [Nancy] Okay, I'm glad you mentioned that.

- It has breadcrumbs, it has flavorings, it has all kinds of things.

And you're gonna put in a half of a cup of mayonnaise, mix them all together.

I'm gonna get this out of the way because we'll make them later.

- [Nancy] Okay.

- [Chris] Now you do wanna make sure that you get that mixed fairly well.

And actually I will often mix it and let it sit.

And I do the same thing for crab cakes.

Once I mix- - Marinate sort of?

- Yeah, I don't know what happens.

I guess the mayonnaise extracts, it gets into the mixture, the crab cake mix.

- Yeah.

- And softens it and gets the flavor out of it.

- [Nancy] Okay.

- [Chris] We can just go ahead and zip- - [Nancy] So let's pretend it's been sitting?

- Yeah, we're gonna pretend that it sat for 10 or 15 minutes.

- And then breadcrumbs?

- Yeah, we get to breadcrumbs and I'll show you here.

What I'm gonna do is, this is the messy part.

Now maybe there are tools around your kitchen that you could use for this, but I just take a nice big spoon and I put it in breadcrumbs.

- [Nancy] Oh, I thought you were gonna mix all the breadcrumbs into the mixture, but no, you're coating them with breadcrumbs.

- [Chris] I'm just coating them so they get a nice crunchy exterior.

- [Nancy] Ah ha.

- [Chris] And it's another element of drying.

- Yeah, yeah.

- With these.

Only one of us has to get their hands amazingly- - [Nancy] Yeah, you're welcome to do that.

- [Chris] Now you can make these as big or as small as you'd like.

It's not a bad idea- - Yeah.

If you do an appetizer, you would make them little bite-sized.

- [Chris] You could make little bite-sized ones.

- [Nanny] If it's your main course, like two big crab cakes would've been a main course.

- Yeah, I'm gonna do one more here.

With the crew that we have, they're not allowed to work here unless they have a great appetite.

And it says it right on the application form.

As I said, you can make them as big or as small as you want.

- Right.

- But then you just, are gonna put them into the air fryer and you're gonna cook them at 400 degrees, which is pretty high on an air fryer.

And you're gonna do that for about eight to 10 minutes.

I like to check 'em and I like to flip them once.

You do spray the bottom with your sprayer.

You spray the bottom of the air fryer with a little bit of oil, spritz it, and then you put the cakes on top.

And then after about four minutes, you'll flip them.

And then you check them again and- - Voila!

- You move these out of the way and we'll- - You got it.

- That's a heavy little thing.

- I'm gonna move these out of the way.

- And then!

- [Nancy] Let's see the finished product.

- There you are.

- Ooh.

- Look at those babies.

- Ooh.

- Do we have a plate?

Yeah.

- We have a plate.

- I'm gonna put these- - We have cocktail sauce.

- Yeah, I'm gonna make, really gonna make believe that these are crab cakes.

So this is what I put on my, I put cocktail sauce, which is, or if you don't have this, you could put horseradish and ketchup.

- [Nancy] Now you could just call these zucchini cakes, right?

- Well, you could.

But mock crab cakes, Makes you sound like you know, you've reach the next level.

- [Nancy] Oh my god, they're so crunchy.

- Yeah.

- I can hear the crunch.

- Well, this is the value and the magic of these air fryers is that as if you put this, now the other way to make these would be to put them in a pan with like an inch of oil in them and fry them.

- Hmm hmm.

But oh, what a mess.

- But what a mess.

And the oil will soak right into these like sponges.

- Right.

- And you'll be having a mouthful of oil.

You probably eat a tablespoon of oil with each one.

Whereas with this one, you're not even having a half a teaspoon of oil.

- That is true.

- On these.

- That is true.

- So give it a try.

- Put a tiny bit of cocktail sauce on it.

- [Chris] And enjoy the crunch.

- Hmm.

- Yeah.

You get the crunch on the outside.

- Taste like a crab cake.

No kidding.

- I know!

- More crabby than zucchini.

- Yeah, oh, you don't taste zucchini because all you taste is that crab mix.

- Because of that seasoning.

- Yeah.

That it comes.

Now you can buy that in packets at the store or I go and, you know, I buy a big box of it and keep it around the house 'cause I love to make these.

- That's delicious.

- It's just our final shot here at a gadget and gizmo.

And, you know, these are recipes that are easy to follow.

We have them all put into a book and we're gonna let you know how you can get a copy of the book with all the recipe we've done today and lots more that were sent in by our viewers.

So stay with us.

(audience clapping) We have another little tip for you.

- They're so good.

(upbeat music) One of the things that I love to make is my own homemade Italian salad dressing.

Three parts of olive oil, one measure of balsamic vinegar.

The ratio is three to one.

Just a little bit of mustard, a little bit of salt, a little bit of pepper, and a little bit of oregano.

In we go with the immersion blender.

(blender whirring) It's smooth, it's creamy, it's tangy.

This'll be your Italian dressing forevermore once you get your immersion blender.

(upbeat music fades) (upbeat music) (gentle pensive music) (entertainment music)