Anna N

Thanks for this. If it did nothing else it amused me. People who eat roasted grapes on ricotta toast I would not consider to be the demographic likely to own an air fryer. I looked at what purported to be a recipe book for this air fryer (or perhaps a much, much bigger model) that called for the ingredients to be placed in a 9 x 13 pan! The book is on special on the Amazon site for a mere $4. I downloaded a sample but I won’t part with even $4 for this. Sheesh. None of this should detract from the appeal of the air fryer itself but recipes such as these set one up for disappointment. A little realism would be welcome.

The Phillips was my first air fryer and I had no issues with it except that I was not actually using it. It has found a new home with my number 2 son and is still going strong. I am equally happy with the Cosori.

Well you have my admiration for even trying it. When I googled “baking in the air fryer” I was shocked to see how many recipes there are. The problem is that it is very hard to judge the real results. There does appear to be a Bundt pan for some air fryers which might improve the success rate. Nevertheless I have to wonder if it’s a case of once you have a hammer everything is a nail. I can certainly see if the air fryer were the only appliance available then it might be worth the effort to perfect baking in it.

Well if you follow the Kenji link to Voltaggio: “Have ready a large bowl of ice water. Remove the thighs from the circulating water and place the bag into the ice water for 20 minutes. If serving the chicken that day, place the bag on a baking sheet and refrigerate until ready to sear the thighs. If serving the chicken the next day, place the bag, with the thighs skin side down, on a baking sheet. Place another baking sheet on top and weight it down with a heavy fry pan. Refrigerate overnight.” Failing that I think you are stuck using a spatula to hold the thigh flat against the pan.

Eggs: Straight from fridge into basket of air fryer 275°F for 15 minutes and then into an ice bath. Potatoes were tossed in a little oil seasoned and roasted in air fryer 380°F for 20 minutes or until crisped to your satisfaction. These were at the small whole potatoes cut in half. I posted a little earlier in this thread about them.

This still appears to be available on amazon.ca.

Yes, this is an important point. Although the air fryer has been described as a tiny convection oven its airflow is from above rather than from the sides or the back. I don’t think it can do anything better than any other appliance but as pointed out it can do things faster. Testing recipes in other appliances does not mean that they will work equally well in an air fryer.

I confess that I used to be such a fan but the bloom is off the roses.

I am always interested in technique so I found myself wading through this slurry of verbal diarrhoea in search of something that Kenji does that differs from what I do. After an expenditure of unrecoverable and precious time the only difference I found was that he flattens the sous-vided skin-side-down thigh on the cutting board whereas I do that in the pan. Am I missing some vital step?

It is way too old to be good. I would find a way to refuse it! And I love corn.

They do not fit into everyone’s lifestyle. I know that for certain because when I was much more capable of taking advantage of many meal preparation options I gave mine away. Now that I am much more challenged physically I think it’s the bee’s knees and the cat’s meow.

I was about to answer and say that there were no presets on mine! That gives you an idea of how often I use them. I have had lovely roasted potatoes from my air fryer. It is theb larger one so perhaps that is the difference. I have also done them in a small non-stick pan which fits into the air fryer and that seems to work really well. I consider crispy sweet potato fries a figment of somebody’s imagination. I buy PC brand Chicken Kiev and find that 380°F for 18 minutes to work perfectly every time. One of those and a side salad makes a fine meal for me. I also happen to think that the air fryer is the easiest way ever to guarantee perfectly cooked hard boiled eggs.

I would say my greatest success would be cooking Johnsonville brats! So fast and so mess free.

I have a Cosori and I would definitely buy it again. As far as appliances go it was not terribly expensive. As I recall it was quite a bit less than $200 although I don’t know what they are now. I use it a lot but that is partly dictated by some handicaps that make other methods of cooking challenging.

@Kerry Bealrecently learned of the existence of a Filipino restaurant not too far from her home. Mikaela's Kitchen seemed like a good place to find some good lechon. Unfortunately their lechon was quite disappointing. The crackle was not crackly enough and the pork was dry. Perhaps Sunday is not the best day to try the food here. Since our plates were very similar and Kerry took a better photograph, here is her plate. Lumpia, lechon and Filipino-style chop suey.

No it will not change anyone’s life but damn it was good. I didn’t post a photograph because it was pretty shitty – – the photograph not the food! I went with a teaspoon of sesame oil to 1/3 cup of mayo. Proportions are the same I think.

Glad you were able to clarify that. I cannot remember a time when I could not read my kindle books on multiple devices but I didn’t get in on the ground floor so I’m sure you’re right.

Not quite sure what you are saying here but I have my kindle books on 4 devices (iPhone, iPad, Kindle, Kindle Fire) in my house.

lol. Love it. Nice sardines.

Yeah! Much as I like to believe the air fryer can do anything, I have found otherwise. And it is not always obvious which ones are going to fail. Such a shame about the roast.

Congratulations and thank you.

I would love to know time, temperature and preparation if you wouldn’t mind.

Ewwwww.

🤢

I suspect you would make an incredibly good bread no matter what tools were at your disposal.