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The Air Fryer topic


Keith_W
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Inspired by @gfwebover on the Snacking While Egulleting, I wanted to use up some pork taco fillings I had made from leftover pork from our annual pig roast.  The filling was chopped up pork with onions, Mexican spices (don't remember what I put in there) and grated cheese.

I used a package of egg roll wrappers to make little bit size appetizers and then with some spring roll wrappers I made spring roll type shapes.  I found this video helpful in getting the ends of rolls neat.  The wrapping instructions start at about 4:45. 

 

DSC02854.thumb.jpg.495f63963fbf06879a3c4ca6661be47d.jpgDSC02855.thumb.jpg.ec6fc99d6e9a2ec71cb8e0d515a70853.jpgDSC02856.thumb.jpg.316534d55e4b2f6ce459792fbe77fe22.jpgDSC02857.thumb.jpg.486f7dd1767f013c97ded7cdd23a89ed.jpg

 

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24 minutes ago, Okanagancook said:

 The wrapping instructions start at about 4:45.

Nice demo. Thanks. 

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55 minutes ago, Okanagancook said:

Inspired by @gfwebover on the Snacking While Egulleting, I wanted to use up some pork taco fillings I had made from leftover pork from our annual pig roast.  The filling was chopped up pork with onions, Mexican spices (don't remember what I put in there) and grated cheese.

I used a package of egg roll wrappers to make little bit size appetizers and then with some spring roll wrappers I made spring roll type shapes.  I found this video helpful in getting the ends of rolls neat.  The wrapping instructions start at about 4:45. 

 

DSC02854.thumb.jpg.495f63963fbf06879a3c4ca6661be47d.jpgDSC02855.thumb.jpg.ec6fc99d6e9a2ec71cb8e0d515a70853.jpgDSC02856.thumb.jpg.316534d55e4b2f6ce459792fbe77fe22.jpgDSC02857.thumb.jpg.486f7dd1767f013c97ded7cdd23a89ed.jpg

 

That's a great video.  Whose web site did it come from? 

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  • 3 months later...

For a SimpleLiving brand hot air fryer, my mom is having problems with frozen chicken tenders and fish sticks coming out very dry, like jerky. She tried cutting cooking time in half, but then they were raw. Any thoughts on what might be going wrong? I don't have one so I can't advise her. TIA

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On 8/14/2016 at 3:37 PM, mgaretz said:

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

 

On my way to the store to buy chips 😋

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Made some corn tortillas then put each one in the air fryer after a quick oil spray for 2 minutes...nice crisp tostados for the refried beans I made today...breakfast tomorrow...can’t wait.

Edited by Okanagancook
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After watching U-Tube Chef John make crispy onion rings I tried them in the air fryer.  I did try some fried in fat.  Those are the two at the top of the tray.  Of course they were the best but the air fryer onion rings are pretty good for about 10% of the fat.

 

 My batter did not get as thick as Chef John's so I added a little more cornstarch and instant mashed potatoes.  My panko crumbs weren't fine enough to really stick to the rings...I had to crush them in my mortar and pestle.  I sprayed them with Pam on both sides before putting them in the fryer for a total of 6 minutes, turned at half time.  We're going to have a few on top of our Bistecka tonight.

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DSC02940.thumb.jpg.bafd82d2d3a1eb44cd073c88416b5906.jpg

 

 

'

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@Okanagancook  Well, dang!  Now you've got me craving onion rings.  Our favourite burger place has the best onion rings, also panko'd (not in MW dictionary) really nice and crispy.  They do nice and crunchy sweet potato fries too so we always get a half and half order.

Edited by ElsieD
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4 hours ago, TicTac said:

Curious.  Does anyone use a wrapper that is gluten free?

 

I wonder how rice paper wrappers react to frying....or baking even, for that matter...

 

 

 

They bake so worth a go. I have an old Vietnamese cookbook curated by Claiborne and  Pepin that includes baking.  Can't find it now. 

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15 hours ago, TicTac said:

Curious.  Does anyone use a wrapper that is gluten free?

 

I wonder how rice paper wrappers react to frying....or baking even, for that matter...

 

 

You can definitely fry rice paper wrappers.  During our trip to central Vietnam, all fried spring rolls were made from rice paper - but it was the super thin rice paper that is flexible when dry, not the thicker, stiff ones.

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Thanks.

 

Flexible when dry?  Haven't seen such a beast around here (I am well familiar with the 'pliable when wet variety')...though I will be at an Asian grocery store today so will keep my eyes peeled. 

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1 hour ago, TicTac said:

Thanks.

 

Flexible when dry?  Haven't seen such a beast around here (I am well familiar with the 'pliable when wet variety')...though I will be at an Asian grocery store today so will keep my eyes peeled. 

I had never seen it outside central Vietnam...

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  • 2 months later...

Tonight sous vide chicken wing drumettes (165f for 1 hour) sprayed with cooking oil and air fried for around 10-15 min...I dried them out a bit because I was not attentive.  Nice way to do chicken because you aren’t ‘t worried about getting it cooked...more getting I’d brown and crispy.

 

sorry no picture

Edited by Okanagancook (log)
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I've done them at 375F for 20 to 25 minutes.  This was back on Oct 5th so don't remember how big they were.

America's Test Kitchen "Air Fryer Perfection" cook book says 400F for 22 to 25 minutes or until 195F internal temp....that seems over kill..I go to 165F

Chuck them in at 385F and check after 20 minutes.

I love my air fryer.

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  • 2 months later...

Bumping up this topic as I succumbed to the lure of the air fryer on this past Amazon Prime Day. Anyone have recent successes or failures to report? My fryer arrived yesterday and so far I have tried Ore-Ida frozen french fries (meh) and Ore-Ida Crispy Crowns (sort of flat Tater Tots, which worked very well.) My next try is going to be doughnuts made out of refrigerated biscuit dough.

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I'm getting a new type of combination air fryer, rotisserie, oven to test and review.  

I need suggestions of what to make to really put it through its paces.  What are things that are tricky to get right.

I had one of the early air fryers when they first came out, was not impressed, gave it away and I can't even recall what I cooked in it.

 

This is quite different and considerably larger.

I would really appreciate suggestions and advice from those who have been using air fryers for a while.

 

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"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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@andiesenji I find battered food tough to get right. It sticks to the grating too much.  I've taken the approach of having a dry "batter" with toasted and seasoned panko that I press into a salted piece of chicken and chill. I've also been having success battering just one side of a piece of meat and having the naked side face the tray.

 

I'd ( obviously) test fresh and frozen fries and tots and frozen mozzarella sticks and  the like.

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10 minutes ago, gfweb said:

@andiesenji I find battered food tough to get right. It sticks to the grating too much.  I've taken the approach of having a dry "batter" with toasted and seasoned panko that I press into a salted piece of chicken and chill. I've also been having success battering just one side of a piece of meat and having the naked side face the tray.

 

I'd ( obviously) test fresh and frozen fries and tots and frozen mozzarella sticks and  the like.

 

Yeah, I haven't had much luck with battered foods, and haven't worked at it as much as gfweb has. I have found crab cakes disappointing in the air fryer. They dry out on the outside instead of developing the crisp brown exterior that they would develop in a frying pan, and that happens even if they're sprayed lightly with oil. Whether that's a shortcoming of my air fryer or of what I'm trying to do, I don't know.

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