Thanks Wayne just bare in mind meat may look a little more overdone in the air fryer than conventional oven due to the fact its a lot smaller cooking space, the important thing is to check the internal temp of the meat using a meat thermometer that will tell you everything you need to know whether its underdone , overdone or just right ,, Happy air frying
Thank you for your interest, I have been thinking about doing a chow mein either chicken or beef maybe even pork but hob made rather than air fryer. I have recently just mastered the art of making sweet and sour sauce Chinese style to accompany chow mein and was surprised how easy it was to make. I will be doing this very soon as I enjoyed it immensely.
The cook time was 185c for 50 minutes with a 5 minute preheat. For a medium rare I would try dropping the temp to 175c and allow 45 minutes, using a meat probe to check the internal temp.. The one mistake I did make was not turning the meat halfway through cooking which resulted in the top of the meat being cooked after 45 minutes but the bottom not quite hence the extra 10 minutes cooking time needed, which I probably wouldn't of needed to do had it been turned.
180c or about 350f my air fryer is on farenheit , took about 4 hours on 180f not very clear with the temperature ,make sure its on the right temperature
In this video I try out a joint of silverside beef in the Air fryer. It came out fine maybe a little to well done for me personally I prefer medium rare. The cook time was 185c for 50 minutes with a 5 minute preheat. For a medium rare I would try dropping the temp to 175c and allow 45 minutes, using a meat probe to check the internal temp..
The cook time was 185c for 50 minutes with a 5 minute preheat. For a medium rare I would try dropping the temp to 175c and allow 45 minutes, using a meat probe to check the internal temp.. The one mistake I did make was not turning the meat halfway through cooking which resulted in the top of the meat being cooked after 45 minutes but the bottom not quite hence the extra 10 minutes cooking time needed, which I probably wouldn't of needed to do had it been turned.
With the meat probe inserted into the thickest part of the meat the temp you would be looking for is Medium Rare 145f- 63c, Medium 160f-71c, Well Done 170f-77c
Interesting video indeed. Unlike you, I am not keen on the cow still mooing so a bit towards well done is ansome for me> I note that you had a bit of an awkward job trying to get the juices to baste over the meat, get yourself a Turkey Baster which will make it easier and avoid puncturing the foil. Wilko sells them for £2 but its a godsend
Just doing this now I like my roast well done just put it on my ninja fingers crossed thank you
Awesome recipe for roast beef. Thanks so much 🙂
Thank You
Nice cook uo mate.Hey great cheap containers mate marg tubes👍
awesome video ive been looking how too cook beef
Thanks Wayne just bare in mind meat may look a little more overdone in the air fryer than conventional oven due to the fact its a lot smaller cooking space, the important thing is to check the internal temp of the meat using a meat thermometer that will tell you everything you need to know whether its underdone , overdone or just right ,, Happy air frying
Could you do a video on the curry and chow main enjoy watching you
Thank you for your interest, I have been thinking about doing a chow mein either chicken or beef maybe even pork but hob made rather than air fryer. I have recently just mastered the art of making sweet and sour sauce Chinese style to accompany chow mein and was surprised how easy it was to make. I will be doing this very soon as I enjoyed it immensely.
Brilliant, thanks
What temperature did u put this on
The cook time was 185c for 50 minutes with a 5 minute preheat. For a medium rare I would try dropping the temp to 175c and allow 45 minutes, using a meat probe to check the internal temp..
The one mistake I did make was not turning the meat halfway through cooking which resulted in the top of the meat being cooked after 45 minutes but the bottom not quite hence the extra 10 minutes cooking time needed, which I probably wouldn't of needed to do had it been turned.
180c or about 350f my air fryer is on farenheit , took about 4 hours on 180f not very clear with the temperature ,make sure its on the right temperature
In this video I try out a joint of silverside beef in the Air fryer. It came out fine maybe a little to well done for me personally I prefer medium rare. The cook time was 185c for 50 minutes with a 5 minute preheat. For a medium rare I would try dropping the temp to 175c and allow 45 minutes, using a meat probe to check the internal temp..
Did you cook this on roast or air fry? It looks so good.
Hi Sue, It was cooked on air fry, for perfectly cooked meat its important to use a meat temp probe it takes all the guesswork out of it 👍
Thank you. That’s Sunday dinner sorted. I’ve got a probe so no worries there. We like our beef well done too.
I just see you cooking beef joint in airfryer I never done it in airfryer your look so good thank you I do mine the same 😊
nice beef .where you get the temp stick.
Ebay or amazon
@@JuiceBanger1 chars matey
The temperature probe was from amazon around £10 or 10 dollars approx
Thank you, I have a new Ninja 300 and have been hunting high and low for an instruction video. 😊
@@Silverdale15 thanks 😊
Looks good whot temp did you do it at
The cook time was 185c for 50 minutes with a 5 minute preheat. For a medium rare I would try dropping the temp to 175c and allow 45 minutes, using a meat probe to check the internal temp..
The one mistake I did make was not turning the meat halfway through cooking which resulted in the top of the meat being cooked after 45 minutes but the bottom not quite hence the extra 10 minutes cooking time needed, which I probably wouldn't of needed to do had it been turned.
Whot temperature should it be with the prob
With the meat probe inserted into the thickest part of the meat the temp you would be looking for is Medium Rare 145f- 63c, Medium 160f-71c, Well Done 170f-77c
Interesting video indeed. Unlike you, I am not keen on the cow still mooing so a bit towards well done is ansome for me>
I note that you had a bit of an awkward job trying to get the juices to baste over the meat, get yourself a Turkey Baster which will make it easier and avoid puncturing the foil. Wilko sells them for £2 but its a godsend
I would have smothered it with mustard before the herbs and seasoning!
Nice but you should have calved it against the grain
Nice. Need to sort your sound out though.
I did wonder that, think I'm going to have to buy a dedicated microphone ..
@@Grizzly-UK Yes try that or bring the camera closer. Nice food show, keep it up
Why did you ruin good beef with garlic