HacksdayMake tough cuts tender and crispy in the air fryer, no oven needed
Lamb shoulder, beef shin and short ribs are full of the tough tissue that only turns soft with long, moist cooking. Open air frying dries them out long before that happens, and searing to “lock in the juices” is a myth that doesn't help. The book shows a 3-stage method that makes them fall-apart tender and crispy outside, all in the air fryer, with timings for each cut and the juice turned into sauce.
The fix is in the book
- 5 more step-by-step sketches
- The full method in 4 numbered parts
- Exact times, temperatures in °C and °F, and safety notes
- A recipe to try it: crispy spiced lamb shoulder
Common questions
Why does lamb shoulder stay tough in the air fryer?
Cuts like lamb shoulder, beef shin and short ribs are full of collagen, which only melts into soft gelatine after long, moist cooking. Open air frying dries the meat out long before that happens.
Does searing meat seal in the juices?
No, that's a myth. Browning adds flavour and colour, but seared meat loses as much juice as unseared meat.
Can you slow cook tough cuts in an air fryer?
Yes, with the right method. The book shows a 3-stage way to make tough cuts fall-apart tender and crispy outside, all in the air fryer, with timings for each cut.
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