air fryer question. input needed. Thx.
7 months ago
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- 7 months ago
- 7 months ago
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Air Fryers: Any Thoughts?
Comments (17)plllog- The difference is: - The amount of space that has to be heated - which usually means less energy is used because it's small. -Less heat in the kitchen than from a full-size oven. -It takes less time to do the job. -The air fryer has more air circulation in the small space than the convection feature on my oven OR my convection/microwave oven. -The design of the air-fryer (a round basket) is for a specific purpose - to fry foods in a short period of time using a small amount of oil if it's raw/fresh food, or NO oil if it's a frozen snack food choice that has already been deep-fried. -It does the specific purpose it's designed for very well and is just one more "tool" in the kitchen. -It's FUN!!!!...See MoreAir Fryers - Are they worth it?
Comments (11)I used mine today! I have the small Philips Air Fryer since I'm cooking for one. I bought it to save having to heat up my large oven for small portions. I think it works best on frozen veggies compared to fresh. I shop Trader Joe's, so with the good quality of many frozen foods, I use mine 1-3 times a week. I'm retired, so I fix three meals a day. It's handy and energy-efficient. A cup of TJ's frozen sweet potato fries with five of their chicken drumettes takes 16 minutes and they cook side-by-side since both foods were pre-cooked before being frozen....See MoreDisappointed in new air fryer--do you like yours?
Comments (13)I think the big problem is that you started with too many adjustments. There was another thread here recently praising an air fryer so much it almost tempted me. :) The way it works is by blowing hot air, like a compact, powerful convection oven. Some have a stirring want for making chips. I can do the same thing in my wall oven and use tongs to stir. :) The whole point of the air fryer rather than the wall oven is to be compact, and super easy and not tie up your oven (they were invented for making French fries in tiny European apartments where you're lucky to have more than two burners and there's no oven). By starting with the Todd English video, you put it back to difficult. The time for cooking chicken increases non-linearly with how big/thick the pieces are. That's why "fryer" sized chickens are supposed to be small. Try it again with some French fries or sliced potatoes, some breaded tenders or strips, and other smaller things that people report success with. Get some successes of your own under your belt and learn how the machine work. Follow some recipes exactly, not just method, but exact size and quanity of the exact food recommended. And when it says spray with oil, spray with oil. There are some cans of oil spray that have pure oil (and therefore you must check them to make sure they don't go rancid in the cupboard), and there are some pump sprayers you can put your own oil in that work pretty well for awhile, though they tend to wear out too fast. Once you've mastered the stuff everyone else is doing, you'll have enough knowledge and experience with the machine that you should be able to adapt your own recipes and borrow methods from videos. The view is a heck of a lot better from the top of the learning curve!...See MoreAir Fryer Question
Comments (30)shambo, the chicken was marinated in buttermilk then dipped in a mixture of flour, salt, pepper, a little paprika and garlic powder. I sprayed them with a mist of olive oil, I have a oil sprayer that I love, it has a "trigger" instead of those pump Misto types that work twice and then stop. Anyway, spray the chicken, put it into the preheated fryer, bake for about 12-14 minutes depending on the size of the pieces, flip them, spray the other side, cook until they test done. It's not quite as crispy and not quite as moist as real fried chicken but it's close and it's a lot healthier! Walnutcreek, here's my pork chop after nearly 35 minutes in the fryer. I wasn't a fan, so I just cut a piece off the end for my portion at supper, and I didn't finish it, but that's because the marinade was a bit too spicy for me. You can see that it wasn't particularly over cooked or too browned, although the fatty edge got nicely crisp and it temped out at just a little over the minimum 145F, in fact I'd have liked it a bit more done. It was a big chop, not thick, but big, it weighed about 13 ounces and had that large center bone, much like yours. I have to use a thermometer on everything, the fish is overdone, the pork is underdone and the cooking guide they gave me with the machine is so far off it's useless. Annie...See More- 7 months agolast modified: 7 months ago
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