ChiefsPlanet - Food and Drink Air Fryers?

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Air Fryers? (https://www.chiefsplanet.com/BB/showthread.php?t=313912)

Quote:

Originally Posted by lewdog (Post 13415889)

I’ll give you tree fiddy for it.

Someone point me to a good but reasonably priced one. Lewdog is in the market.

It’s my thread bitch!

Me too. I’m surprised there is such a resounding support for them.

Just threw some frozen coconut shrimp in mine. Came out pretty good.

Quote:

Originally Posted by Fire Me Boy! (Post 13415555)

I have the Philips XL. It's pretty big. Everything I read prior to purchase was get the biggest you could afford, and I agree with that after using mine.

It does some things really, really well. Anything frozen that was pre-fried - like frozen fries, chicken nuggets, etc. Those come out like 90-95 the quality of oil fried. It crisps everything up really well. It also reheats pizza like a beast.

What it does well - potatoes, roasted veggies, etc. I've made quite tasty traditional dredged fried chicken in mine. Again, not quite as good as deep or pan fried, but good. Less messy and allegedly better for you. It's a trade off for a little dip in taste. I've roasted salmon, as well. That turned out nice.

My only failure was frozen fried okra. That was just awful.

A couple things that are must - stop the cook and shake the basket every few minutes; and spritz the food with oil when it goes in. I also strongly recommend getting some parchment steamer inserts. Helps keep the food from sticking to the basket.

Jesus. Yours fits pizza in it? I've gotta get a look at this beaut.

Quote:

Originally Posted by TimBone (Post 13415933)

Jesus. Yours fits pizza in it? I've gotta get a look at this beaut.

Reheating slices.

Quote:

Originally Posted by lewdog (Post 13415889)

I’ll give you tree fiddy for it.

Someone point me to a good but reasonably priced one. Lewdog is in the market.

This is what I am planning on getting when I decide to get a bigger one. http://a.co/23giyuX

If the price or capacity are a sticking point, consider a Flavorwave. Essentially the same cooking procedure, but Flavorwave has more capacity and you can watch your stuff cook to monitor doneness. OTOH, doesn't get as hot [350 v 390 degrees] and may be a little more fragile. MSRP is a little higher on Flavorwave, but it's been around a lot longer, so you can find them readily on Ebay and other secondary markets for much cheaper [Me, my parents, cousin, grandma, and sister all have units, some for 10+ years, and paid between $30-50 at various outlet stores and flea markets].

http://www.foodfryerguide.com/air-fryer-vs-nuwave/

http://www.asseenontvus.com/wp-conte...oven-turbo.jpg

https://www.philips.ca/c-dam/b2c/cat...airfryer-S.jpg

Quote:

Originally Posted by Frosty (Post 13416463)

This is what I am planning on getting when I decide to get a bigger one. http://a.co/23giyuX

Beat me to it by --><-- that much.

Do they cook things, such as chicken and fries, about as quickly as a regular frying process would?

Also, I guess I don’t understand what the difference is between these and cooking in the oven. How is the cooking process different?

Quote:

Originally Posted by mr. tegu (Post 13416551)

Not sure about the times; I'd think a bit faster.

As for the difference, the air fryer is a high speed convection. You can't get the same air flow from a convection oven, which I presume results in the crispier textures.

Quote:

Originally Posted by Buehler445 (Post 13415826)

I can’t believe there isn’t one bad review on here.

I bought one and the first day I used it ****ing John Elway re-signed ****ing Brock Osweiler.
Do NOT buy one of these electric voodoo curse machines.

Quote:

Originally Posted by TimBone (Post 13415929)

Just threw some frozen coconut shrimp in mine. Came out pretty good.

Quote:

Originally Posted by mr. tegu (Post 13416551)

It's the differences in heat transfer depending on medium.

Frying pan - hot metal on intended food. Really fast at point of contact. Danger of burning or sticking before cooked through.

Sous vide - hot water around intended food. Great temperature control. Cooking temperature limited by the boiling point of water. No browning or Maillard. Cumbersome to keep food separate from water.

Deep fryer - hot oil around intended food. Longer time to warm up oil. Cooks fast. Still slight danger of overcooking, oil stays on/in food after cooking.

Regular oven - hot ambient air around intended food. Slowest cooking, most 'foolproof' in terms of not burning/scorching etc.

Convection/airfryer/flavorwave - hot moving air around intended food. Speeds up regular oven characteristics much like a blast of hot or cold breeze heats/cools you faster than a hot/cold room of ambient air. Also, moving air wicks away grease/moisture from food surface, promoting crisp exterior. Since air moves around the food, needs to be cleaned more often than regular oven, as the air will blow grease/moisture/crumbs onto surfaces of the cooking vessel.

Quote:

Originally Posted by Fire Me Boy! (Post 13415557)

My fried chicken:

Oh yeah baby!

Quote:

Originally Posted by vailpass (Post 13416577)

I bought one and the first day I used it ****ing John Elway re-signed ****ing Brock Osweiler.
Do NOT buy one of these electric voodoo curse machines.

I can’t quit laughing at this post. ROFL. REP