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#31 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $1744734
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#32 |
Mostly Ignored
Join Date: Jul 2013
Casino cash: $8499985
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Just threw some frozen coconut shrimp in mine. Came out pretty good.
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Posts: 18,096
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#33 | |
Mostly Ignored
Join Date: Jul 2013
Casino cash: $8499985
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Quote:
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Posts: 18,096
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#34 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#35 |
I’m a Mahomo!
Join Date: Aug 2004
Location: Mid-Missouri
Casino cash: $6771021
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Love mine!
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Posts: 54,038
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#36 | |
Go Beavers!
Join Date: Jan 2001
Location: Warshington
Casino cash: $5348243
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Posts: 14,502
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#37 |
Supporter
Join Date: Aug 2000
Casino cash: $6838598
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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/ ![]() ![]() |
Posts: 95,642
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#38 | |
Supporter
Join Date: Aug 2000
Casino cash: $6838598
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Quote:
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#39 |
Forever Royal
Join Date: Mar 2012
Casino cash: $1421300
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Air Fryers?
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? |
Posts: 24,190
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#40 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
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. |
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#41 |
Psycho Bag Of Squanch
Join Date: Sep 2001
Casino cash: $9594244
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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.
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“Education is a weapon whose effect depends on who holds it in his hands and at whom it is aimed.” Joseph Stalin |
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#42 |
Gimme My Berries Back!
Join Date: Apr 2006
Location: None of your business
Casino cash: $2899963
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Posts: 161,942
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#43 | |
Supporter
Join Date: Aug 2000
Casino cash: $6838598
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Quote:
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. Last edited by Baby Lee; 02-14-2018 at 10:33 AM.. |
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#44 |
You Sweetie!
Join Date: Sep 2005
Casino cash: $2021206219
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#45 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $1744734
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