Quote:
Originally Posted by mr. tegu
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?
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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.