Much as i love them, crunchy fried things are my kryptonite in terms of blood sugar. I still occasionally have a plate of fresh fried gulf shrimp i just have to stay off white flour and sugar for a couple days after.
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We bought my mother one for Christmas a couple years ago. She likes it and honestly it's convenient, some times quicker with little to no mess and makes some food healthier than oil frying. A couple of my favorite things we make with it is chicken wings with powder rubs and french fries which come out crispy as I like them crispy. Have had no issues with it, however I guess some will say watch what kind of surface you're using it on and also check in on it from time to time when it's cooking something...just as you would with anything else anyways.
My wife started cooking eggs in it instead of hard boiling them.
6 eggs at 275 degrees for 15 minutes.
6 eggs at 275 degrees for 15 minutes.
Damnit, I can't seem to find that magic recipe for the wings coating like I did back then. Lately they just won't crisp up.
Tastes great, but doesn't look very good, & only portions of the skin are crispy. That's the problem, they don't heat evenly, the highest point on the wings are burned & the lowest points are still rubbery.
I'm almost sure the flour is what made me able to crisp them up back when we were watching "Boyz n the Hood" so many months ago.
Funny how I can remember exactly what we were watching, but can't recall the portions I used in the powder coating.
If I mix in buffalo seasoning I get the results I outline above.
Maybe it's time to go back to oil, but I was hoping to do the dry-rub type thing.
At least I've found an easy way to get gunk off of the basket grill. I've used vinegar & lemon-juice in the past to clean baking pans, so I just put the grill in there face down & pour in just enough half and half lemon-juice & vinegar to cover it. After a while I was able to clean off most of the gunk, & put it back in to soak some more.
Tastes great, but doesn't look very good, & only portions of the skin are crispy. That's the problem, they don't heat evenly, the highest point on the wings are burned & the lowest points are still rubbery.
I'm almost sure the flour is what made me able to crisp them up back when we were watching "Boyz n the Hood" so many months ago.
Funny how I can remember exactly what we were watching, but can't recall the portions I used in the powder coating.
If I mix in buffalo seasoning I get the results I outline above.
Maybe it's time to go back to oil, but I was hoping to do the dry-rub type thing.
At least I've found an easy way to get gunk off of the basket grill. I've used vinegar & lemon-juice in the past to clean baking pans, so I just put the grill in there face down & pour in just enough half and half lemon-juice & vinegar to cover it. After a while I was able to clean off most of the gunk, & put it back in to soak some more.
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Might I recommend the Power Air Jordan Fryer. You can jam a whole chicken in it.
Been using the Air-Fryer a LOT & just noticed a grease build up right around the rim of it adjacent to the heating element. Up until now I thought there'd be no maintenance, but I cleaned it as best as I could, because it looked like a fire waiting to happen.
If your have an Air-Fryer, check the insides for goo build-up!
If your have an Air-Fryer, check the insides for goo build-up!
There are many "miracle cooking" things that save you time in cooking or provide other conveniences.
Usually the time required for cleaning the miracle appliance is just about equal to the time you saved over doing it the traditional way.
However, buying the appliance stimulates the economy a bit, and you can always store it in the garage along with the other miracle appliances you seldom use.
Usually the time required for cleaning the miracle appliance is just about equal to the time you saved over doing it the traditional way.
However, buying the appliance stimulates the economy a bit, and you can always store it in the garage along with the other miracle appliances you seldom use.
I did some research on air fryers and they are actually only 20% faster than a conventional counter top little oven. There's like a fan inside that circulates the hot air better or something.
Seems like air fryers are just more kitchen clutter for us to buy and then they end up at Goodwill Centers and garage sales.
Seems like air fryers are just more kitchen clutter for us to buy and then they end up at Goodwill Centers and garage sales.
It's not "like" a fan, it's definitely a fan 
(convection)
It's like deep-frying w/o the grease, in fact a lot of grease came out of the 10 large wings we fried this evening.
After air-frying our own at home for a while, I can't eat KFC anymore, it's like eating wads of grease.
(convection)It's like deep-frying w/o the grease, in fact a lot of grease came out of the 10 large wings we fried this evening.
After air-frying our own at home for a while, I can't eat KFC anymore, it's like eating wads of grease.
It's not "like" a fan, it's definitely a fan
It's like deep-frying w/o the grease, in fact a lot of grease came out of the 10 large wings we fried this evening.
After air-frying our own at home for a while, I can't eat KFC anymore, it's like eating wads of grease.
My parents loaned us their Ninja air fryer to try out. My first impression is wow, this thing is huge.
I'm getting ready to make some french fries in it now.
-Mike
I'm getting ready to make some french fries in it now.
-Mike
Shameless thread revival here, as we've just got ourselves an air fryer and are experimenting slowly.
So far we've made some great toasted cheese sandwiches, peppered chicken breasts (really moist inside, crispy outside, delicious) and bacon strips...this last may probably kill me, as I could eat 'em all day.
The novelty may wear off, and I'd definitely say it's really only useful for cooking for one, maybe 2 people (the one we have is a 5L one, but I like big portions
)
Anyone got any fun stuff to try?
I'm thinking donuts next...
So far we've made some great toasted cheese sandwiches, peppered chicken breasts (really moist inside, crispy outside, delicious) and bacon strips...this last may probably kill me, as I could eat 'em all day.
The novelty may wear off, and I'd definitely say it's really only useful for cooking for one, maybe 2 people (the one we have is a 5L one, but I like big portions
)Anyone got any fun stuff to try?
I'm thinking donuts next...
Upgraded to one of these from the big black drawer type. Killer. We never fire the big oven up. This will do all kinds of things with the quartz rods in it top and below....
Chicken, smoked sausage, etc. etc.... I bought a dutch oven that will fit in it (7qt I think) from Amazon (their brand, great cast iron stuff and cheaper)... I put about four cans of the blue label navy beans, a couple onions, a pack of the smoked ham trimmings (dirt cheap) or thin sliced ham hocks (also dirt cheap), a couple of good size onions cut up, fresh ground black pepper, cover, and 2 hours @ 375º (air fry) and let er rip..... Killer and thick... Spoon will stand up in it.... Do NOT put salt. The canned beans have enough salt. I've done roast, potatoes, and onions in the same dutch oven too...
I'll also do sugar free pancake mix in muffin pan and they rise up like Yorkshire Pudding (ain't pudding)... Really pancake mix muffins.... I've done scrambled egg things in the muffin pan too...
Some things I use the silicone baking dishes and they work well and are easy to clean. Good bit less energy than big oven as the Ninja is basically a convection oven among other functions.... Air is constantly moving so stuff cooks faster as heat ain't just below rising up...
I love (well did until the plague and crap drove prices up) to get a pack of Kelley's smoked sausage, toss a few sections in the silicone dish, and then put wings on top...no batter, just spices and olive oil. Air fry and the smoked sausage below the wings add good flavor to the wings too. Wings will crisp up with no batter.... Haven't done it in a good while with same long flat of wings I used to get for ballpark seven bucks is now almost twenty bucks... Best investment I've made in a while I think... Love it...
Tip: Cast iron is the best in my book to cook stew, beans, etc., in.... Make sure it is seasoned. Before cooking in it, put a bit of olive oil in bottom, take a paper towel and coat all the inside with it. After cooking, to clean it, put water in it higher a touch than anything stuck to the sides. Bring to a good boil, stir water around to loosen everything. Turn eye off and let sit for several minutes. (You are gonna dump hot water in sink so you want it to cool a bit so you don't scald yourself by stupid human trick). Take a stiff dish brush and brush anything still stuck off and rinse several times with hot water. Wipe dry with paper towel, making sure everything is out of it. Then put a touch of olive oil in bottom, wipe entire inside down, then with another paper towel, wipe all excess oil out of inside. Done. No soap, brillo, etc.. I sit it back on stove where it is still pretty warm though off. That heats cast iron up a bit to make sure no water is still on it. Nonseasoned cast iron, when wet, you can almost watch it rust... Seasoned, used AND cleaned correctly, it ain't ever gonna rust and the seasoning will build up and it will become more and more nonstick as it ages... Think how fat in meat seasons cast iron grates in grill over time. Been a time when a rifle barrel, after changing from raw bright steel turned a brown patina, folks would take a tiny touch of bacon grease from breakfast cooked in pan over fire, on a rag corner, and wipe lock and barrel down. No more rust...
Chicken, smoked sausage, etc. etc.... I bought a dutch oven that will fit in it (7qt I think) from Amazon (their brand, great cast iron stuff and cheaper)... I put about four cans of the blue label navy beans, a couple onions, a pack of the smoked ham trimmings (dirt cheap) or thin sliced ham hocks (also dirt cheap), a couple of good size onions cut up, fresh ground black pepper, cover, and 2 hours @ 375º (air fry) and let er rip..... Killer and thick... Spoon will stand up in it.... Do NOT put salt. The canned beans have enough salt. I've done roast, potatoes, and onions in the same dutch oven too...
I'll also do sugar free pancake mix in muffin pan and they rise up like Yorkshire Pudding (ain't pudding)... Really pancake mix muffins.... I've done scrambled egg things in the muffin pan too...
Some things I use the silicone baking dishes and they work well and are easy to clean. Good bit less energy than big oven as the Ninja is basically a convection oven among other functions.... Air is constantly moving so stuff cooks faster as heat ain't just below rising up...
I love (well did until the plague and crap drove prices up) to get a pack of Kelley's smoked sausage, toss a few sections in the silicone dish, and then put wings on top...no batter, just spices and olive oil. Air fry and the smoked sausage below the wings add good flavor to the wings too. Wings will crisp up with no batter.... Haven't done it in a good while with same long flat of wings I used to get for ballpark seven bucks is now almost twenty bucks... Best investment I've made in a while I think... Love it...
Tip: Cast iron is the best in my book to cook stew, beans, etc., in.... Make sure it is seasoned. Before cooking in it, put a bit of olive oil in bottom, take a paper towel and coat all the inside with it. After cooking, to clean it, put water in it higher a touch than anything stuck to the sides. Bring to a good boil, stir water around to loosen everything. Turn eye off and let sit for several minutes. (You are gonna dump hot water in sink so you want it to cool a bit so you don't scald yourself by stupid human trick). Take a stiff dish brush and brush anything still stuck off and rinse several times with hot water. Wipe dry with paper towel, making sure everything is out of it. Then put a touch of olive oil in bottom, wipe entire inside down, then with another paper towel, wipe all excess oil out of inside. Done. No soap, brillo, etc.. I sit it back on stove where it is still pretty warm though off. That heats cast iron up a bit to make sure no water is still on it. Nonseasoned cast iron, when wet, you can almost watch it rust... Seasoned, used AND cleaned correctly, it ain't ever gonna rust and the seasoning will build up and it will become more and more nonstick as it ages... Think how fat in meat seasons cast iron grates in grill over time. Been a time when a rifle barrel, after changing from raw bright steel turned a brown patina, folks would take a tiny touch of bacon grease from breakfast cooked in pan over fire, on a rag corner, and wipe lock and barrel down. No more rust...
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Alkali Ike
Gold Supporting Member
- Jan 1, 2011
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I use mine for french fries, egg rolls, warming up fried food, etc. Works good for that. the usual lazy guy stuff!!!
Beware this piece of poopie.
TOSHIBA ML2-EC10SA(BS) 8-in-1 Countertop Microwave with Air Fryer Microwave Combo, Convection, Broil, Odor removal, Mute Function, 12.4" Position Memory Turntable with 1.0 Cu.ft, Black stainless steel.
Lots of problems. Microwave is way underpowered. 5 months old and turntable exploded.
TOSHIBA ML2-EC10SA(BS) 8-in-1 Countertop Microwave with Air Fryer Microwave Combo, Convection, Broil, Odor removal, Mute Function, 12.4" Position Memory Turntable with 1.0 Cu.ft, Black stainless steel.
Lots of problems. Microwave is way underpowered. 5 months old and turntable exploded.
Combination tools are almost always grossly inferior to single purpose tools. Just like those "one wrench fits 30,000 different fasteners" you see at the checkout line at the hardware store - ever notice, actual mechanics don't use these?
So this thing purports to be a microwave, convection oven, broiler, and who knows what else? What the heck is a "memory turntable" pray tell? Doesn't it just go round and round when you're nuking something?
If you want a microwave, go buy a microwave. If you want a small tabletop convection oven (so-called "air fryer") then buy one of those. If you want a heat treating oven, buy one of those.
And by the way, "air fryer" has no meaning; the word "frying" means "to cook in hot oil". No oil? 'Tain't frying. I, and old people like me, are still using the word "frying", thank you very much, and when we're done with it we'll let y'all know and then you may redefine it. Till then, it means "cooking in oil". What you've got there is a convection oven.
