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Keith_W

The Air Fryer topic

132 posts in this topic

A friend suggested that I buy an air fryer. Unfortunately, I don't know anyone who has one, so I can't borrow one to try. Supposedly it works by blowing heated air into a container. Is it like a hair dryer on steroids?

Does anyone on eG have one? How does it compare to a regular deep fryer? Does fried chicken turn out as crisp? French fries? Can you fry anything based on batter (e.g. tempura) in there? What about donuts? Also, can it be used for anything else?

Your comments would be appreciated.

(I did a search on eG and found no results. If there is an existing thread, could the mods please merge?)


There is no love more sincere than the love of food - George Bernard Shaw

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Two for sale on Amazon. $499.00. Not inexpensive..


Darienne

learn, learn, learn...

Cheers & Chocolates

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It looks like a baby Dalek..."Exterminate!" :cool:

I can't imagine fried chicken without the lard/oil. Isn't this something similar to a convection oven then as opposed to a fryer?


“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

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If you read the fine print you do actually have to add a small amount of oil, a fact that Philips seems to make obscure (I believe they got into some legal trouble with their "just add air" commercials).

It seems akin to something like a rapid high temp dehydrator...

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is air frying the same as vacuum frying?


www.eatthesun.com

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What does it do that the Actifry for a lot less money doesn't do?

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I've been looking around the web and it appears that the AirFryer is like extreme convection cooking, whereas the Actifry is more like an automatic stir-fryer. I think the Actifry could work well enough on small items (e.g. fries, although I'd be sorely tempted to put it up against a wok), but not so much on larger items, say, a chicken leg (unless you like yours prepared by tiny hockey players). I don't think either would stand up to the results of true deep frying. Walmart has a (Air Fryer-Type) version from another manufacturer for $99.99, but the reviews vary widely (5 stars, or broke before completing a single cooking cycle). In fact, I can't find a single review for the AirFryer from someone who either isn't wearing a Phillips apron, or is not reading off the box or the enclosed recipe book.


Edited by IndyRob (log)

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So far all the reviews have been pretty useless. They just say "these French fries are good!" without actually comparing them to deep fried fries. All claim that the fries are healthier without actually going to the trouble of analysing the nutritional content of the fries. No discussion on what else the machine can, or can not do. Nothing said about pros and cons. Surely someone knows something :(


There is no love more sincere than the love of food - George Bernard Shaw

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I just got a Philips AirFryer XL, (WS and BBB have them on a good sale right now), so am I hopefully reviving this topic.  It came late (around 5pm) so couldn't use it for dinner, but I had to test it!  So I made some french fries  

 

I used one potato (a medium sized russet), skin on and cut into 1/4" fries.  There are a lot of methods out there, even Philips has several versions.  I decided on one that closely mimics "twice fried" fries.  All of them have you soak the fries in cold water for 30 minutes, pat them dry and apply a small amount of oil.  I used 1 tsp but that was too much.  I think 1/2 tsp would have worked.  I cooked them for 5 minutes at 360F then another 10 at 390F, shaking between the two steps.  They were a little over-cooked, but otherwise excellent.  I would not have been able to tell they weren't deep fried.  Next time I think another 7 minutes would be the right length of time.

 

Tomorrow I am going to go for broke and try fired chicken.

 

So what are your experiences and things that turned out great (and not so great).

 

 

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Posted (edited)

I bought one of these from Amazon a couple months ago.  It was priced, as I recall, around $79.99. 

Used it once for fried chicken but I prepared the chicken the wrong way (with a flour coating) and the chicken was not good.

I haven't had the courage to try again yet.  Now that I see your success with French fries I will get it back out and try again.

I wait eagerly for others' reports on their successes as well.

(I have to admit to being a sucker for gadgets and small appliances.)


Edited by lindag (log)

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Well my attempt at fried chicken was a fail.  First, the "dip in flour, dip in egg, dip in flour method" did a great job of breading my fingers, the chicken not so much.  I either need to practice or figure out what went wrong, or use a different method. Then the breast was cooked through, while the thigh and leg were way undercooked. I would have thought it should have been the other way round. 

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the breast (white) meat always cooks faster.

BTW, don't make the mistake I did and bread the chicken for use with the air fryer.

The flour mixture just turns gummy and does not crisp.

Next time I attempt chicken air-fried I'll just use some type of marinade, I'm sure that would be an improvement in the final product.

 

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The other night I made a combo batch of potato and sweet potato fries.  They came out good, but I used too little oil (1/4 tsp for one medium russet and one medium sweet potato) so they weren't quite as crisp as I would have liked.  

 

Today, for fun, I made potato chips.  1 medium sized russet, sliced thin (2mm) with a mandoline and 1 tsp oil.  Cooked for 20 minutes at 330F, shaking several times.  Then lightly salted with sea salt.  Yummy.

 

potato-chips.jpg

 

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10 minutes ago, Kerry Beal said:

Ok - now this is getting dangerous. Get thee behind me Satan!

Let's talk, Satan. Don't listen to her. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Fingers in ears. And blindfold on.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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@mgaretz

 

I watched an Australian-made YouTube video (infomercial).  They made everything but coffee in it. So I'm curious if it does anything well other than potatoes. Have you had a chance to experiment?


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Oh, get in line, Kerry, Anna N and kayb.  I've been thinking about this one for a couple of years.  I can feel myself falling....falling.....

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Darienne

learn, learn, learn...

Cheers & Chocolates

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Yesterday we made some store-bought chicken tenders for lunch.  We tried two different brands: Tyson and Rocky.  They both came out good.  I liked the texture of the Tyson coating better, but it had too much pepper.  The Rocky was more corn-bready, but still good.  They both came out nice and crispy and very quickly too.

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19 minutes ago, mgaretz said:

Yesterday we made some store-bought chicken tenders for lunch.  We tried two different brands: Tyson and Rocky.  They both came out good.  I liked the texture of the Tyson coating better, but it had too much pepper.  The Rocky was more corn-bready, but still good.  They both came out nice and crispy and very quickly too.

Thanks. Hope you will continue to experiment and document here.  I am resisting with all my might But...   Certainly it will have to do much more than potatoes.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Posted (edited)

so at BB&B :

 

http://www.bedbathandbeyond.com/store/s/philips-airfryer-xl?ta=typeahead

 

w coupon 279.

 

I watched a few vids, for chicken wings  you place them in one layer, but might get the 'basket' as an option.

 

if you add oil, you add that to the top, not the items to air fry , correct ?

 

how about clean up?    I can see the basket , so can guess on that.    then the lower part where the basket fits in    

 

how does that clean up in terms of effort ?     what about the top fan area where you place the sm amour of oil ?

 

I have not  yet found a web .pdf to download and read.

 

re : potato chips :   what keeps the thin slices separate to ari fry

 

bad news for me, I know someone with a birthday coming up.

 

still looking for the calamari air fry video    

 

please don't tell me there is one on YouTube 

 

@mgaretz 

 

thanks for your reports.

 

here is a demo from YouTube that answered many of my initial questions, it seems independent and uses an

 

analog version of the fryer which probably predates the digital version Id guess :

 

 

the vid covers clean up, and moving the wings around if you use more than one layer.

 

I added this to same mgaretz a reply on the basics so he can get back in the kitchen and try some other things

 

there will be an award for the first YouTube on calamari

 


Edited by rotuts (log)

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