ElsieD

I've been having fun with the air fryer. I cooked a pork tenderloin the other day and have also made grilled cheese sandwiches a few times for lunch. I do those on broil, and they are fantastic. I'm keeping track of the temperature, times and settings I've used as well as other people's who have posted theirs.

Welcome back, Scoop! I've missed you.

Yup.

Yes, I did have a look. I actually looked at it when I first started thinking about buying one as my toaster isn't doing a very good job these days. In the end, I decided I wanted the basket type. I too, am looking forward to seeing @Dejah's experiments.

@Dejah at what temperature did you cook your lamb chops and for how lomg? Also, what cookbook do you have and would you recommend it?

Maybe, but I'll have fun doing it. I need some of that in my life right now.

It could also be that the problem lies with the egg. I am lucky enough to get eggs directly from a farmer. Since they are not sorted by size, I get a variety of same. My eggs range from 45 grams to over 80. I had one that was 93 grams. A bruiser, that one was. Once I get my own air fryer (tomorrow Amazon tells me) I will experiment by size. I am glad you mentioned doing them this way, it is just such a no-brainer. I really like hard boiled eggs so it's no hardship.

Just cooked a hard "boiled" egg in the air fryer. I was going to use @Anna N's setting which is 275F for 15 minutes but the fryer I'm using only adjusts the temperature in 10 degree increments. I set it for 280F for the same 15 minutes which was a couple of minutes too long as the yolk had that band of blue around it. Sure is a handy way to get a hard "boiled" egg.

What I meant was, I already had them before you suggested it.

I did up chicken wings last night with nothing more than salt, pepper and a touch of oil. I did these at 400F for 20 minutes with a couple of turns. We thought they were just about perfect. Nice and brown and crispy. I had made some Buffalo sauce and even after I sauced them they stayed crispy. That is a definite winner. I have tried chicken wings in the BSOA and they never came out crispy, plus they stuck to the basket. I am now trying to decide what I can air fry for dinner. I spent a lot of time Thursday looking at air fryer videos. Those videos are time gobblers but I did enjoy looking at them. I came across a couple of bloggers who blog about them. That needs further investigation.

@palo I'm one step ahead of you:

I called the Instant people earlier today. When I asked if the fan speed was reduced on dehydrate mode he said no. So, if I put a flower petal in there, the fan would not move it, I asked. That's right, he said. To make a long story short, I still don't know what happens to the air speed on that setting. He kept assuring me that whatever was in the fryer "would not blow up". Huh? I ended up ordering the Instant Vortex with the window and odor filter. My decision came down to the Instant or the Cosori and the Instant won by a hair. I did do frozen fries last night at 400F for the recommended 15 minutes but they weren't all crispy so I gave them another 5. Still some not so crispy ones but better. I think my basket was too full. Doing plain chicken wings ronight.

Reminds me of the time we were at a football game and John's sister, who was having a beer, gave a cheering gesture. The beer landed all over the back of the guy sitting in front of her. Unbelievably, he never noticed.

It seems to me that high fan speed would not be conducive to dehydrating anything that is light as whatever one is trying to hydrate would blow all over the inside of the machine, although that would probably not matter for say, beef jerky.

This was their reply which didn't tell me much. I specifically asked if the fan speed had been lowered for this setting which they did not answer. Thank you for contacting us at Instant Brands, we're happy to help you! Please be informed that the air is just hot enough to dehydrate the food inside and that it is enclosed inside a basket. We hope this helps. Please feel free to reach out to us if you have any more questions or if we can offer you further support.

I wrote to Instant and asked them about the dehydration setting. Will report back.

Me too.

Maybe what we should do is, every time we cook something in an air fryer, post to this thread the time and temperature used. I'd be happy to collect the data and produce a chart, which I would update as time passes.

I'll have another look. I haven't ordered one yet.

@mgaretz thank you for posting that link. Very informative.

If you find recipes on the web do you have to adjust cooking times based on the wattage of the machine? Cosori has a nice little recipe book but my sister says she never uses it. She too looks cooking time and Temps up on the internet.

This is pretty much the same as the one I'm looking at. The one I'm looking at also has something called Odor Erase. I didn't think this video was particularly informative, but then I don't really know what I was expecting. I haven't found any other videos.

Tonight I cooked Johnsonville brats. 10 minutes and they were done and I think they were done before the ten minutes were up. I am officially sold on this thing.

Thank you. I'm pretty sure that if I get one it will be the Instant Clear/Odor etc. I've spent a lot of time looking at the different ones. Does it ours come with a booklet of some sort?

@Kim Shook had me lusting after pound cake. In flipping through the Cosori recipe book I saw a recipe for lemon pound cake so I decided to make one for dessert. The recipe said "small" loaf pan, I tried my appx. 3" x 5" pan and had to transfer the batter to another one because it was too small. Strike one for not being more specific. I followed the instructions and pre-heated the air fryer, and when complete, in went the cake. At 30 minutes, the thing dinged and I tested the cake. My toothpick was wet while the top was in danger of burning. My thermopan read 185F. Strike no. 2. Back in it went for 10 minutes with a piece of foil over the top. At the end of 10 it appeared to be done. I flipped it over to a rack and only 2/3 of it released from the pan. Once cool I discovered that just under the top crust there were still some unbaked spots. Small ones, but still.... the cake tasted fine but we both thought it was overly sweet. The blueberry compote and whipped cream were delicious. Now, I doubt very much that I would ever bake anything in an air fryer and so it really didn't matter, but I thought someone might be interested in how well the baking function worked. It might be nice if some company manufactured one with a window.