Cooking with the Char Broil Oil-less Big Easy Fryer

[KennethT]

the polymerized cooking spray (or other oil), when darkened, will emit IR more efficiently - so it will work better and be "hotter" over time.

From looking at the manual, it doesn't seem like there's a temperature control - but IR doesn't really work that way... they said that if you add teh included top screen, it will get hotter inside since the screen reflects IR - they recommend you run the machine after use for 10-15 min with the screen on to burn off any gunk from cooking - like you might for a barbeque grill.

That is basically the "Black Body Radiation" theory.

What I don't understand (yet) is how the screen can reflect the IR energy, perhaps the screen's perforation size is such that the wave length of the IR ray cannot penetrate, just like the screened door of a microwave oven can prevent leaking of microwave energy.

dcarch

Right... I wondered the same thing about the screen - I just sort of assumed that it was made from shiny metal so that a percentage of IR energy would be reflected (albeit in random directions).. Sort of the reverse of how shade cloth works in a greenhouse.

The screen need not to be shiny. It is very possible to have efficient reflectivity in antenna design with very perforated reflectors, it all has to do with wave length. IR is exactly like microwave and radio wave, except the wave length is shorter.

dcarch

Microwave antenna

http://antennasystems.com/Merchant2/graphics/rfsworld/APL-3T.jpg

I don't know if I necessarily agree... what works for microwaves doesn't necessarily work for all EM waves. You can use waveguides to carry microwaves, which won't work for higher frequency spectra.. antennae are used to braodcast microwaves - which won't work for IR... So while it doesn't matter for microwave, your bathroom mirror is shiny for a reason... For all intents and purposes, IR is closer in wavelength magnitude to visible light than visible is to microwaves - let's say IR is 1-2 orders of magnitude away from visible, whereas microwaves are 4 orders of magnitude away from visible.

Anyway, since I don't own the product - I'm not sure if the screen is shiny or not- but I have enough experience to say that when I wear a black shirt in the sun I feel warmer than when wearing a white shirt, given the same ambient air temp. and humidity. I feel pretty safe in saying that a matte black screen will absorb IR and allow it to pass through with very little reflected - while a shiny silver screen will reflect and allow to pass through while absorbing very little.

ETA - unless the black screen in absorbing the IR and re-radiating it (very possible), which changes the argument completely.

Edited September 11, 2013 by KennethT (log)

[Fernwood]

"How good is the temp control ?"

"how do you regulate the temp of this thing and how might you check that with a thermometer?"

I believe one has to approach this more like a grill or a broiler than an oven or a true fryer. There is not a stable volume of air/water/oil to maintain at any particular temp. There is lots of radiant heat = infrared radiation and the food cooks fairly quickly; take it out when it's done.

(edited for formatting)

Edited September 11, 2013 by Fernwood (log)

[dcarch]

the polymerized cooking spray (or other oil), when darkened, will emit IR more efficiently - so it will work better and be "hotter" over time.

From looking at the manual, it doesn't seem like there's a temperature control - but IR doesn't really work that way... they said that if you add teh included top screen, it will get hotter inside since the screen reflects IR - they recommend you run the machine after use for 10-15 min with the screen on to burn off any gunk from cooking - like you might for a barbeque grill.

That is basically the "Black Body Radiation" theory.

What I don't understand (yet) is how the screen can reflect the IR energy, perhaps the screen's perforation size is such that the wave length of the IR ray cannot penetrate, just like the screened door of a microwave oven can prevent leaking of microwave energy.

dcarch

Right... I wondered the same thing about the screen - I just sort of assumed that it was made from shiny metal so that a percentage of IR energy would be reflected (albeit in random directions).. Sort of the reverse of how shade cloth works in a greenhouse.

The screen need not to be shiny. It is very possible to have efficient reflectivity in antenna design with very perforated reflectors, it all has to do with wave length. IR is exactly like microwave and radio wave, except the wave length is shorter.

dcarch

Microwave antenna

http://antennasystems.com/Merchant2/graphics/rfsworld/APL-3T.jpg

I don't know if I necessarily agree... what works for microwaves doesn't necessarily work for all EM waves. You can use waveguides to carry microwaves, which won't work for higher frequency spectra.. antennae are used to braodcast microwaves - which won't work for IR... So while it doesn't matter for microwave, your bathroom mirror is shiny for a reason... For all intents and purposes, IR is closer in wavelength magnitude to visible light than visible is to microwaves - let's say IR is 1-2 orders of magnitude away from visible, whereas microwaves are 4 orders of magnitude away from visible.

Anyway, since I don't own the product - I'm not sure if the screen is shiny or not- but I have enough experience to say that when I wear a black shirt in the sun I feel warmer than when wearing a white shirt, given the same ambient air temp. and humidity. I feel pretty safe in saying that a matte black screen will absorb IR and allow it to pass through with very little reflected - while a shiny silver screen will reflect and allow to pass through while absorbing very little.

ETA - unless the black screen in absorbing the IR and re-radiating it (very possible), which changes the argument completely.

I am not that knowledgeable about some of the nature of reflectivity of IR, whether it can be electronic or just optical. I know that microwave dish antenna are for reflecting, both send and receive, electronically, but IR is of shorter wave length, so I don't know. I know IR can be optically manipulated like light wave. I am somewhat familiar with wave guides. They are more like a plumbing job then an electronic job.

Actually, the "Black Body” theory states that the best absorber of IR radiation is also the best radiator.

But not to hijack this thread too much, this unique cooking appliance intrigues me. I would be experimenting with it every meal, if I had one.

dcarch

[gfweb]

This thing might afford a way to get a wok up to restaurant temps...

[rotuts]

perhaps.

its made of pressed metal. the key item is the circular propane gas tube that ignites at the bottom.

this item will determine how long this lasts. one keeps it dry, and clean

capturing the heat at the top for a Wok I feel might damage the upper structure that is not intended for the high heat to reflect back.

its only 99 $$

some Propane-nista might want to get one and put it through its paces for this, but that's not what this might do

in a Thread here somewhere in the past, some one made a circular propane 'heater' to use an inverted Wok-ish item for Bread of

sorts. Find that person and ask them.

this is a very nifty propane tandoor.

i hope to get one once other things that take my time up get finished.

for me its Char-sui better than I can get in Chinatown, with a wiff of smoke from the bottom.

Char-sui +++

[KennethT]

Sorry for getting off track... I agree - if I had any outdoor space whatsoever, I would get this in a heartbeat! Seems like a great inexpensive and more convenient tandoor - something that I had considered building - if I only had some outdoor space or at least a kitchen that I owned with a big hood that actually vented outside.

I don't know about using it as a wok burner - it seems like its been designed so that most of the IR is directed inside the cooker (like a tandoor). The heat coming out the top is probably not nearly as intense.

[Dejah]

I think Kenneth is correct in saying that the unit would not work as a wok burner, but I'll never know for sure unless I try...maybe this weekend.

Been in a bit of a tizzy this week as I am back teaching after a 6 month travelling hiatus.

On the way home, stopped at Safeway and saw a 1.5 kg rolled pork rib roast reduced %50 = $9.34.

Seasoned with salt, pepper, and inserted sticks of fresh rosemary into various openings, and suspended it in the basket. The roast was done in 1 hour 45 in the Big Easy. The layer of fat on top was pretty much rendered out, leaving nice crispy bits. The meat was tender, juicy, and infused with rosemary.

The piece in the front is the 4 rib bones...crispy like deep-fried. I loved chewing off the bits!

[rotuts]

thanks for continuing to put this through its paces!

[Dejah]

More meat! Boneless leg of lamb, marinated in red wine vinegar, fresh herbs, and done in the Big Easy - 1 hour 45 minutes.

I think I love this way of cooking just for the crusty layer on the outside! There was a fair bit of fat accumulated in the drip tray. Didn't use it to make gravy as we prefer mint sauce on the meat. We didn't have potatoes or rice, so no gravy needed.

Not very challenging or imaginative, but hey! It puts delicious food on the table quickly.

Roasted cauliflower "steaks" - drizzled with grape seed oil and Slap Ya Mama seasoning, on a bed of fresh curry leaves. I love the aroma of these leaves and wish they had given up more flavour. The crispy bits were good tho'.

[KennethT]

That leg of lamb looks fantastic! I wonder what would happen if you put a pan of potato cubes or something in the bottom of the roaster so that it would still be in the path of the IR, but would catch some of those great drippings?

[scubadoo97]

That leg of lamb looks fantastic! I wonder what would happen if you put a pan of potato cubes or something in the bottom of the roaster so that it would still be in the path of the IR, but would catch some of those great drippings?

I think you would have some very tasty potatoes

[Dejah]

If I wasn't trying to stay off carbs, I would have had potatoes on the bottom of the basket to catch the drippings! Would have been deliciously lamb...yyy but probably so baaaaa for my cholesterol.

Was planning on a curry for supper, so tried a yeast recipe for naan. Got invited out for supper instead, but still made the naan as the dough had risen.

I was happier with this recipe. I sprinkled a bit of water on the rolled out pieces, and also wet the back of my hand. That way, I was able to reach in and place the bread on the surface to make sure it stuck without the back of my hand getting too hot.

I also remembered to brush with butter as soon as the bread was taken out, and I sprinkled on toasted cumin seeds. The bread was better than my previous attempts. I was happy that the thicker parts were cooked throughout, and the thinner parts were a little crispy.

Will have to have some for late night snack.

Have a 3.5 lbs chicken marinating in tandoori spices and yogurt. Hope to try that tomorrow.

[rotuts]

looks very tasty

how long do you pre-heat for naan?

Edited September 15, 2013 by rotuts (log)

[Dejah]

rotuts: probably 10 minutes - the time it took to roll out the frist 4 naan and took them out the backdoor. Placed them in the fryer, then finished the other 3. Snacked on small piece last night with just a little more butter. THink I"ll warm up a piece to eat with something for breakie.

[rotuts]

I was also wondering about your hands. as mentioned above. the cylinder didnt seems that wide to me so if one had a big hand ...

do they ever fall off?

love naan and tandoor chicken. the cooker seems worth it just for that!

[Dejah]

The cylinder is 12" wide, so shouldn't be any problems with bigger hands.

The only time naan fell off was when I turned them to borwn the top side better. If I don't sprinkle enough water on it, then it might slip off. I just use long tongs, pull it out and stick it again.

I looked at the naan thread in the India forum. There is a video. The audio is off on my desktop, so I don't know if the cook was smearing oil or water on the naan before he slaps it on the tandoor wall. It also blistered a lot more than mine - perhaps even hotter?

I must get on my laptop to check out the video again.

The recipes I've googled are pretty much all similar...yeast, or baking powder and baking soda with milk, yogurt.

The ones last night used yeast and COCONUT MILK, which I forgot to mention. Seemed a waste as there was no coconut taste to the naan.

Edited September 15, 2013 by Dejah (log)

[Anna N]

Dejah,

Thanks for sharing this with us. I notice that the naan is being cooked on the walls of the insert. Is there a reason it cannot be cooked on the walls of the unit itself?

[Dejah]

Anna: I don't think the wall of the unit are meant to be used for cooking. It would expose the food to the ring of flames down at the base. But I didn't try...It would be hard on the hands?

Tonight's offering: Tandoori chicken!

[dcarch]

Dejah, all your food are fabulicious looking. They also showcase the characteristics of this appliance, of its ability to roast food evenly.

I am not very sure about this, it would involve the use of integral calculus to figure out. I think the geometry of the cooking chamber makes it unimportant how close or how far the food is to the hot wall. All the surfaces still will be heated by the same amount of infrared heat.

dcarch

Edited September 17, 2013 by dcarch (log)

[rotuts]

interesting thinking. I just think this works. for what it is. If you had to truly critique it with out using it

you might suggest the inner bits of the tandoor chicken or kebabs would be shielded from the stuff on the other side.

thank god it does not work that way in practice. but I don't have one Yet

a recent interesting thread was about Shawarma.

this would do a small shawarma easily with no rotation. you pull it out, cut the surface to your your satisfaction and put the rest in

for the next cut.

Edited September 17, 2013 by rotuts (log)

[larryroohr]

Darn you guys and amazon one click! It arrived yesterday.

The chicken came out great. Best thing about this is that it really is easy, hardly any clean up and minimum prep on the chicken.

This thing will get used a lot here. Next up is leg o lamb.

[Dejah]

larryroohr: So glad someone else is trying out the fryer!

I did two more chickens with kaffir lime leaves to take into the city for supper with the kids. I stuck a finger into the drippings, and OMG...Must use tomorrow for a light (as in not too thick) gravy.

I was tempted to take the unit into the city and cook the chickens there, but I was afraid I wouldn't be allowed to leave with it! LOL!

And while I was pulling the chickens out, a brainwave! Why not Cantonese BBQ duck?! They are traditionally cooked hanging in an oven surrounded by even heat. So, perhaps by next week, I will have a duck seasoned, air-dried, then into the Big Easy.

I think I am obsessed and will need to find a 12-step BEA program soon.

[Dejah]

For naan, I am working with a potter friend to make a "bib" to hang against the liner. The bib will have to be porous and un-glazed, of a special type of clay that will withstand high heat. I imagine it will be similar to a pizza stone except it will be curved to fit snug against the liner.

Yeah...I am an addict and I need a 12-step BEA program...

[Dakki]

Looks like a really nice gadget. The chicken shots in particular show some really nice coloring. Sorry if you answered this before, but what temps does it reach?

[Dejah]

Dakki: The highest setting provides 450 - 500 F. It's hard to really regulate the temperature, but using the mesh lid can produce the higher temp. by reflecting "some" of the heat back into the chamber.

I was chatting with a "specialist" on their website and was shown a "smoker" tray that I can use with TBE. They sell disposable wood chip trays, also usable with this unit. Guess I will be giving these a try.

I took the two chickens above for supper with our kids (in a city 3 hours away) the day after I cooked them. Wrapped in foil and reheated in the oven, they were perfect for supper. The kaffir lime infused flavour was incredible, and the drippings made great gravy on creamy mashed potatoes.