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02-13-2018, 07:46 PM | #31 |
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02-13-2018, 07:57 PM | #32 |
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Just threw some frozen coconut shrimp in mine. Came out pretty good.
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02-13-2018, 07:58 PM | #33 | |
Mostly Ignored
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Quote:
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02-13-2018, 08:14 PM | #34 |
Cast Iron Jedi
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02-13-2018, 08:36 PM | #35 |
I’m a Mahomo!
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Love mine!
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02-14-2018, 08:51 AM | #36 | |
Go Beavers!
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02-14-2018, 09:18 AM | #37 |
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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/ |
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02-14-2018, 09:19 AM | #38 | |
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02-14-2018, 09:53 AM | #39 |
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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? |
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02-14-2018, 10:05 AM | #40 | |
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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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02-14-2018, 10:06 AM | #41 |
Psycho Bag Of Squanch
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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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02-14-2018, 10:12 AM | #42 |
Gimme My Berries Back!
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02-14-2018, 10:17 AM | #43 | |
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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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02-14-2018, 10:32 AM | #44 |
You Sweetie!
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02-14-2018, 11:36 AM | #45 |
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