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Posts posted by palo

  1. Having both an Air Fryer and a BSOA - the BSOA runs a distant second - the Air Fryer's design concentrates the heat and convection at the food whereas the BSOA spreads it around the much larger oven cavity - if you can only have one the BSOA is the winner due to its much wider and varied applications, but don't expect air frying to be one of its strengths - the same goes for its dehydrating capabilities as compared to a dedicated dehydrator



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  2. My Air Fryer: Chefman 6.5 litre




    Large size and most importantly the basket does not detach from the handle - hard to explain but the basket that you pull out and the basket you put the food in are all one piece my first air fryer had a separate food basket that you released by way of a button, second use the basket holder released expectantly and the food basket ended up on the floor with the food - that was a tout suite Amazon return - one of the attributes of this device is the "flat basket" which gives you more capacity "so they say"




  3. 1 hour ago, Anna N said:

    There are many reasons why some of us choose to purchase frozen burgers.


    The ingredients in my frozen burgers are listed as beef, water, salt, herbs and spices. That sounds just about what would appear in ones I might make myself. 

    No qualms about frozen burgers - it's my "go to" - just the doneness it was cooked at



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  4. 9 minutes ago, mgaretz said:

    Burgers on the Ninja Foodi Grill.  These were the 1/3 lb Angus chuck frozen patties from Costco.  Cooked from frozen on Medium for 8 minutes, flipped half-way through.  (Cooked to medium rare.) Came out very good.




    Maybe it's just me but a frozen burger cooked to medium rare seems unhealthy - it's just a thing about frozen, premade burgers (with all their "ingredients") as opposed to homemade burgers (even frozen)



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  6. 38 minutes ago, Anna N said:

    This I will declare a complete success on all counts. These drumsticks were barely any larger than the drumettes of some wings I have seen. Simplest preparation ever.  I dried them off, spritzed with some olive oil and sprinkled with some salt. Into the air fryer at 400°F for 18 minutes and turned at the halfway mark.  The skin was crispy and the flesh tender and juicy. I do not think supermarket drumsticks could turn out any better no matter which cooking method. 








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  7. Broil in an air fryer is just being closer to the element, just like in a regular oven but instead of 500F you are limited to 400F (I think they use 500 so the element doesn't cycle on and off)



  8. Never cooked or even tasted Duck breast but doing a little online research (as you have done) I came up with this suggestion.


    An air fryer is just the same as a halogen oven but more compact, more modern and a hell of a lot easier to clean, so this page's method might work for you.




    The big takeaway is to get your duck skin a lot closer to the heating element (broiling) to start and after flipping it to skin side lower it to the regular height and possibly a lower temp


    You could use that pan I saw you had earlier or something else oven proof to start your cook at a greater height.


    My apologies is this is just a total pile of pooh, but just thinking of what might work.



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  9. 10 minutes ago, TdeV said:


    I'm sorry, but I've read this sentence several times and I don't understand it. Rephrase, perhaps?

    I think what is meant is that if she was to put it on the countertop it would be below her upper cabinents which are 15 inches above the countertop - which only gives about 1 inch or so of clearance - I know the steam exit is at the front but I'm not sure about the heat radiated from the top/rear.


    Mine is on the countertop but I have about 4-5 inches clearance to the cupboards above

  10. 5 hours ago, Anna N said:

    I am not sure but my basket is 9“ x 9“ x 3” so it’s possible I would think. 

    That's one I would hesitate to try 45 minutes @ 400 sounds like beef toast - I look at those charts as cooking for 1 or 2 not a family



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