mgaretz

Char siu in the Air Fryer! Wow! Best I have ever made. The char siu was then cut and used in a stir fry of mushrooms, snow peas, carrots, onions and bean sprouts. More details in the Air Fryer topic.

Char siu in the Air Fryer! Wow! Best I have ever made. This was about a pound of boneless "country style ribs" (aka pork shoulder). Marinated with NOH brand Char Siu mix (by sprinkling the dry powder in a zip lock bag) for a day. 10 minutes at 360F, then basted with honey and then 5 minutes at 390F, basted again and another 3 minutes at 390F. I used the grill pan accessory. Easy clean up. The char siu was then cut and used in a stir fry of mushrooms, snow peas, carrots, onions and bean sprouts.

Now that's interesting. Can you ask for the time and temp please?

Homemade pasta with shrimp and peas, tossed in a bit of EVO.

Pizza: thin crust (store bought) with mozzarella, onions, red peppers, mushrooms and chicken apple sausage. Forgot to take a picture of the whole pie, so here is the plate of leftovers ready to go into the fridge.

If you read the CI blurb, they say that Pam professional contains a blend of partially hydrogenated oils, including soy. The Pam grill spray specifically says it does not contain soy, so it's different, but appears to have replaced the professional version.

I am glad that you liked it. Lately I have been reducing the amount of yeast from 2 to 1 tsp and that has virtually eliminated the sinking, so give that a try.

Only if it's high fructose corn syrup!

Tri-tip, cooked SV at 127F for 8 hours then seared with a torch. Rubbed with a blend of salt, turbinado sugar and dill seeds. Served with mashed cauliflower with chives, homemade wheat bread and salad.

Hot smoked salmon with Brussels sprouts and salad.

That is one brand of pressure fryer (and also includes marinades and coatings that must be used to produce "official" Broasted chicken) and when done correctly it's great. Henny Penny, Winston and others also have commercial pressure fryers and I am not sure who makes the ones KFC uses. You can also get a home, stove-top pressure fryer. I have one, but haven't used it in years. Some here: http://www.pro-selections.com/category.cfm/198/

You need a pressure fryer, an IP or other regular pressure cooker can't be used to pressure fry.

Not really. The chamber of the air popper is designed for popcorn, being closed at the top with a chute to let the popped corn out. The air fryer chamber is not the same as its wide open at the top to the fan and the heating elements. In addition, an air popper heats from the bottom and the air fryer from the top. Like I said, I think you'd get some kernels to pop, but I think it would make a mess.

Doubt it. I'm sure it would pop but the popped kernels would be blown all over the place inside. And you'd need the baking pan accessory for sure as the kernels would drop right through the regular basket.

Maybe I will try a little water in the pan.

I know what CSB is, but would you use steam to make fries?

@Anna N, FYI I did not let them cool between steps. Just a shake, back in, reset the controls and press start.

I started off the continuation of this thread by saying that I had tried getting an air fry equivalent in the BSO, and for this application it should work the same as a CSB. While the BSO is OK at it, the PAF is much better and less hassle to redistribute (ie shake) the food as the basket makes it easy. Calamari is something I will eat if someone else orders it, but don't look to me to make it!

Last night I tried curly fries. Cut with the KA Spiralizer attachment (didn't get the potato centered as well as I thought, so a lot of them are crescents). Soaked in water with three changes for 45 minutes, patted dry and tossed with 1 tsp olive oil, then cooked at 360F for 5 minutes and then 390F for 7 minutes. Came out great.

I opted for the Philips because with the sale and coupon, it was almost as inexpensive as the clones of it. The GoWise unit looks good, but what I didn't like about it was that evidently it turns off when you open to shake it, causing you to have to renter times and temp. The Philips has a pause button or just keeps running if you don't press it. Whatever you do, get the XL version as even it is rather small.

Chicken tenders made in the air fryer, half with a panko breading and half with flour (more details in the Airfryer topic). Served with microwaved white corn and salad.

Last night I tried chicken tenders from raw chicken. I did them with two different styles of breading - flour, egg, panko and flour, egg, flour. Before breading I did a lot of web searching and came upon three significant tips and they all worked great: 1. Start by patting dry the chicken with paper towels. Counter-intuitive but it works like a charm. The first layer of flour goes on perfect. 2. Shake off the excess before moving to the next step. 3. Have a "dry hand" that handles the flour/panko and a "wet hand" that handles the raw chicken and the egg step. Keeps your hands from becoming breaded better than the chicken. The Philips recipe books says to mix oil with the bread crumbs. Since only half the batch would have the bread crumbs, I decided to spray the oil on as a last step. I probably wasn't generous enough with the oil. In general, they both came out good, but I preferred the all flour version. They could have been more golden in color. I chalk that up to not enough oil and the two stage heating process as called for in the recipe - 10 minutes at 330F and another 5 at 390F. Next time I will use more oil and try 390F for the whole time. Served with microwaved, fresh white corn and salad. Panko on the left, flour on the right.

Most foods that emulate deep-fried foods still have some oil on them. That's for two reasons: To give them added crispness and to give us that taste of fried foods. It does leave a lot less oil on the food than deep frying, and my wife cares about that. Personally I'm not worried about it and it's not the reason I bought it. I bought it primarily because it doesn't waste any oil, I don't have to figure out how to dispose of the waste oil, it cooks much quicker, and cleans up easier. I did try some roasted Brussels Sprouts in it last night. Not so good. Part of it was probably that I cooked them too hot and didn't use enough oil, but the thing that will keep me from cooking them in the air fryer in the future is that once it cooked and dried out the inevitable separate leaves, they blew all over the inside. Not that hard to get out and clean up, but I'll stick to the BSO for Brussies.

Cleanup is easy, certainly compared to the deep fryer.

@Shel_Bis the one who originally turned us on to this method, if memory serves. It works great. The secret, I've discovered, is to slice the end of the corn off far enough into the ear that it's past the bend and just into the slope towards the silk end. If you cut too close to the stem, it won't slide out easily.