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Air Fryer

#62
turf3 said:
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.
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So one cannot "fry in the hot sun" without applying some oil to yourself? :laugh:
 
#64
We have one and use it all the time perfect for bring the crisp back to the leftover pizza
We also made a steak in it used the preset button and it came out perfect.
Had it for about 3 years now. Got as a Xmas gift. Voted by experts as one of the best in 2023
upload_2023-4-12_12-21-57.png
 
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#65
Well I joined the Air Fryer club, accidentally. Needed a new toaster oven, just chose whatever CR said was best, seemed pricey, but hey, I dunno, it's been 30 years. Anyway, what I got is this huge countertop oven, bigger than my microwave, that toasts, roasts, broils, bakes, proofs, convects, and air frys. Exciting times. Will be reading up here for suggestions.
 
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#66
What is "proof"ing anyway? I've never seen a setting for that before? Apparently something to do with yeast activation for baking? ???
 
#71
Gorn said:
The home versions suck, based on experiences with a few different models friends of mine have. Real air fried like Bon Chon is amazing. It's the kind of thing that only works well with restaurant grade equipment.
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You can get some decent French fries outta the things. Much crispier than trying to oven bake frozen fries to crunchy.

It ain't but a small victory for crunchy fries on the cheap. But yeah, it ain't mom & pop diner quality fries. Mom & Pop's got that down.
 
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#72
Wifey got an air fryer, but after failing a few times to get acceptable fried chicken out of it, she went back to her high sided Lodge "chicken frying" skillet and balance was restored to the universe, at least our tiny portion if it. :D
 
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#73
OK, so I don't have one of these little convection ovens, and it's not all that likely I'll buy one, but I will point out a possible benefit no one's mentioned yet:

Cleaning up after a session of deep frying is a real pain in the you know what. You get those little droplets of oil freaking everywhere. Aside from the health aspects of fried food, that's one of the big reasons I rarely fry anything. Heck, I have to wash my eyeglasses in Dawn later. If you can simulate frying things wtih a convection oven, any tiny splatters are confined, and there won't be nearly as much oil mist because you're not heating oil to a frying temperature.
 
#74
fhm555 said:
Wifey got an air fryer, but after failing a few times to get acceptable fried chicken out of it, she went back to her high sided Lodge "chicken frying" skillet and balance was restored to the universe, at least our tiny portion if it. :D
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This was our experience as well. A few different friends, in an effort to convince us we needed one, had us over for fried chicken from their air fryer.
Was it good? Sure. Was it fried chicken like fried chicken should be? Nope.
Oh, it's healthier they told us. Yeah great. But seriously, if I'm having fried chicken, eating healthy for that meal isn't a priority for me.
It's like getting a salad at McDonald's. Seriously? Get the burger and fries already and get it over with.

-Mike
 
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#75
MJ5150 said:
This was our experience as well. A few different friends, in an effort to convince us we needed one, had us over for fried chicken from their air fryer.
Was it good? Sure. Was it fried chicken like fried chicken should be? Nope.
Oh, it's healthier they told us. Yeah great. But seriously, if I'm having fried chicken, eating healthy for that meal isn't a priority for me.
It's like getting a salad at McDonald's. Seriously? Get the burger and fries already and get it over with.

-Mike
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Yep the trick is moderation in all things food. At least it is for me. I allow myself three or four fried chicken meals a year so I'm not worried about trying to make it quick. :D
 
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#77
As an alternative to toasting bagels, I stumbled upon this: air fryer, 370 degrees, 4-6 minutes depending on size and thickness of bagel, and whether or it's been refrigerated or not. The bagels come out lightly crisp on the outside, soft and steamy on the inside. I slice it after heating, not before. IMHO this is close to perfect for bagels that are no longer bakery fresh.
 
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#79
So, air air fried bacon. Learn me about air fried bacon. is it just me or is it kind of meh?? The taste seems unremarkable to me so far and it's as greasy as any other way of doing bacon, it seems, unless you pat it dry really well but that's true for the other ways too. So what's the verdict?

Meh?
 
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#80
bholder said:
So, air air fried bacon. Learn me about air fried bacon. is it just me or is it kind of meh?? The taste seems unremarkable to me so far and it's as greasy as any other way of doing bacon, it seems, unless you pat it dry really well but that's true for the other ways too. So what's the verdict?

Meh?
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I'm new to the air fryer thing. I think bacon is fast and easy in mine…ymmv.
Frozen foods like fish patty are things are great in them.

I got a very small one. They had one at McNards for $31 after rebate. Just the thing for experiments.
 
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