Anna N

Click. I am guessing this is the review being referenced?

Gear up properly before you open that door – – hardhat and steel-toed boots, please.

Wow! I just had to come back and say how much I am enjoying this book.

Thanks so much for responding. If you can get good stuff without making it yourself I’m all for it!

Curious to know if you make your own ricotta. You may have already answered this question previously and if so I apologize.

Thanks, I think. I caved.

Fabulous! Couldn’t happen to a nicer guy. Now I can watch duelling pizza ovens!

That does not strike me as out of proportion.

Love it. Someone else recognizes that spooning it right out of the jar is the way to enjoy it.

Yeah. I’m having a lot of trouble with the concept of french fries and chicken wings in the same basket even for one. But if it works that’s great. Suspect that broccoli and chicken wings might not fare quite so well.

Here’s A link to the booklet that will show the various different times depending on whether you are using one basket or both baskets with different food items in them.

For sure. I forget what the wattage is but it is less than 1800W.

If basket one will take 10 minutes at 390°F and basket two will take 28 minutes at 350°F then the control designed to have them both ready at the same time will “hold” the shorter time basket and not begin cooking until the 28 minutes has counted down to 10 minutes. edited to add @FauxPasAnswered this question much more elegantly. Not sure if we were posting at the same time or if I just missed reading her post.

Do the reviews suggest, then, that the two basket chambers aren't really independent of each other? To the extent that you can use one or the other on its own they are independent. Once you try to use them both together with each requiring a different temperature and/or time then they are inter-dependent. This assumes that you want both items ready to serve at the same time. You can still modify the time and temperature of each basket in an attempt to nudge them in the direction of being ready together. But that seems to me to negate any convenience you might’ve had.

The two-basket airfryer piqued my curiosity so much that I spent far too many hours watching YouTube video reviews and researching recipes. The very reason that the two-basket model appealed was making a protein and a vegetable at the same time and having them both ready for service. But this seemed to defeat the reviewers for the most part. The fries were done before the turkey burger which was practically cremated. It struck me that every time you tried to do two things at once you would need to experiment to get the timing right. (You would most certainly need to get one of @rotutsgraph-paper books with a red cover to keep records.) For example (and I’m making up these times) If you were just to prepare frozen french fries in one basket your timing might be 10 minutes. If you were to put chicken wings in the other basket you would have to markedly extend the time for the fries. So using both baskets reduces the power to each. But the suggested times given in the literature accompanying the machine didn’t seem to be very helpful.

Had one for a while. It never quite matured out of the toy stage and into the appliance stage. Passed it on to my bachelor son who has managed to get a lot of use out of it and would probably not give it up willingly. Adult granddaughter is now eyeing one. I think its value depends very much on the sort of things you generally eat. Edited to add I just looked at the model you received and it certainly looks much more versatile and roomy than the unit I had!

Interesting. Again it is a Szechuan restaurant. I admit to never having eaten in one.

I have neither seen them on the menu nor on the table.

Not wishing to take this off-topic but still hoping to to get an answer to my question, I decided to open another discussion. I don’t have a huge knowledge bank of American/Canadian-Chinese restaurant food but I could swear on a stack of whatever sacred book you choose that I have never seen pickles on the menu. Yet if I order Korean food it will almost certainly come with a selection of banchan (pickles and preserves). is my experience unique? Do you find pickles offered on the menu from any hyphenated Chinese restaurants?

But of course! Kerry never does anything halfway.

We all know that pizza should arrive in a pizza box. And should be delivered directly to your home with the toppings that you requested— mushrooms and hot Italian sausage. With the necessary leopard spots. And should not be dropped at any point! And @Kerry Beal did it all in her Oonie. Great dinner on Canada Day.

Impossible to resist José Andrés. Thanks.

Yep. I bet I use my immersion circulator to thaw as often as I use it to cook.

You have outdone yourself this time. I will be spending some time cleaning off my iPad screen.

Seems like it is feast or famine as to whether @Kerry Bealand I get to act like the ladies who lunch! But Kerry had a reason to visit me on Friday and since she was going to arrive around lunch hour she asked if we should “do“ lunch. I was right into it! I told her to grab whatever. As long as it wasn’t eggplant, beans or foie gras, I would be game to eat it. And so we had pho. With chicken for Kerry. With rare and well-done beef for me. The necessary garnishes were served on the side.