I cooked every MEAT in an AIR FRYER | Guga Foods

Summary

In this engaging cooking video, the host explores preparing two unique meats: Denver steak and squab. The Denver steak is dry-brined for flavor and cooked in a preheated cast iron skillet in an air fryer, resulting in a juicy, flavorful cut. In contrast, the squab, a fancy pigeon, offers a gamey taste that some may find off-putting. While the host appreciates the juicy texture, the stronger flavor of the squab doesn't meet expectations, especially after overcooking. Viewers are invited to like and subscribe for more culinary adventures.

Takeaways

• 😀 Brining the steak overnight enhances seasoning and ensures a flavorful crust.
• 🍳 Using a cast iron skillet in an air fryer improves the crust quality of cooked meats.
• 🧄 Garlic powder and freshly ground black pepper are essential seasonings for beef dishes.
• 🔥 Cooking the Denver steak to an internal temperature of 140°F results in a juicy and flavorful dish.
• 💧 Basting with melted butter and garlic paste adds moisture and flavor during cooking.
• 🐦 Squab is introduced as a unique and gourmet meat option, essentially a fancy pigeon.
• 🌿 The host emphasizes seasoning the squab and its organs thoroughly for optimal flavor.
• 🍗 The cooking time and temperature for squab are critical, with USDA recommending a higher internal temperature for game birds.
• 🧠 The flavor profile of squab is described as gamey, differing from typical poultry like chicken.
• 🚫 Overcooking squab can lead to undesirable flavors, highlighting the importance of precise cooking.

Q & A

What technique does the chef use to prepare the short ribs?

The chef uses a dry brine technique, allowing the short ribs to sit in salt overnight in the refrigerator to enhance flavor and moisture.

What seasoning does the chef apply to the short ribs before cooking?

The chef seasons the short ribs with garlic powder and freshly ground black pepper, ensuring to season both sides and the edges.

At what temperature and for how long does the chef cook the short ribs in the air fryer?

The chef cooks the short ribs at 400°F for 12 minutes in the air fryer.

How does the chef make the basting butter for the short ribs?

The basting butter is made by mixing 2 tablespoons of melted butter with garlic paste.

What internal temperature does the chef aim for when cooking the short ribs?

The chef aims for an internal temperature of 140°F for the short ribs.

What unique flavor does the chef attribute to the Denver steak compared to other cuts?

The chef notes that the Denver steak has a more pronounced beef flavor than other cuts like ribeye, New York strip, or filet mignon.

What is squab, and how does the chef prepare it?

Squab is described as a fancy pigeon. The chef seasons it with oil, salt, black pepper, garlic powder, onion powder, and smoked paprika, and stuffs the cavity with herbs before cooking.

What is the recommended internal temperature for cooking squab according to USDA guidelines?

The USDA recommends cooking game birds like squab to an internal temperature of 180°F, but many suggest cooking it to medium-rare instead.

How does the chef feel about the flavor of the squab and its organs?

The chef finds the flavor of the squab and its organs to be gamey, comparing the taste of the organs to chicken and expressing mixed feelings about the overall flavor of the squab.

What lesson does the chef learn about cooking squab after initially cooking it medium-rare?

The chef learns that overcooking squab makes it taste much stronger and less desirable, indicating that it should be cooked carefully to maintain a balanced flavor.