Cooking with an Air Fryer

[palo]

@ Mmmpomps

I see a flat circular rack in the background, could you have put it on top of the tall rack to make sort of a cross-hatch and prevent your mushrooms from falling through?

 

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[Anna N]

8 hours ago, Mmmpomps said:

LOL I thought I wasn't going to buy one of these either!!!!! You may be right on the fearless bit...I just made Scotch eggs, which I have never made before...and will need to rename them Irish eggs as I discovered I didn't have any Panko crumbs! These are breadless Scotch eggs...eggs made in the Instant pot
 

Hmmm. Your air fryer must be very different from the Phillips model. Is it the Nuwave?

[mgaretz]

Finally getting some success with bone-in fried chicken.  This was definitely "eat-the-crust-off-the-bottom" quality.  It was a single breast (just me for dinner tonight) that I dredged in seasoned flour, then into an egg wash, then back in the flour.  Before putting it in the fryer, I gave it a light brush of some olive oil.  The brush worked better than the sprayer, allowing me to get a perfectly even coating.  Cooked at 360F for 20 minutes, turning at 10 minutes, brushing any dry areas with some oil (there were just a few) and then flipped again at the end, then 5 more minutes at 390F.  I also used the grill pan accessory rather than the basket.  It works well and cleans up in snap, but doesn't hold nearly as much as the basket, though it seems like it should.

 

Served with corn that appeared past its prime when I bought it, should have trusted my instincts.  

 

 

[Anna N]

Planned over remains of a Chinese delivery. I always order extra eggrolls and extra chicken wings so that I can freeze them for fast meals.  These came straight out of the freezer and into the air dryer where they were reheated at 160°C for 20 minutes.  

 

[Anna N]

 

Especially for @rotuts.  Pre-breaded, frozen calamari. Well I quite obviously over cooked these.  But that aside not much would have redeemed them.  The ratio of breading to product is so high  that almost anything could've been hiding under it.   This was about half the package I bought. Not sure whether I will even bother cooking the other half.  

[Anna N]

 

 I scrubbed and sliced a russet potato, soaked it in cold water for about an hour, drained and dried it well and brushed it with some garlic-flavoured olive oil. Into the Airfryer at 200°C  for about 15 perhaps 20 minutes.  Tossed a few times. Put into an ovenproof dish, salted lightly, sprinkled with some aged cheddar and stuck under the broiler. A satisfactory lunch with little effort. 

[mgaretz]

Char siu made from pork tenderloin in the air fryer.  The tenderloin was cut into four pieces then marinated overnight with NOH char siu mix as a dry rub.  Cooked for 10 minutes at 360F, flipped, basted with honey then 5 minutes at 390F, flipped and basted again then another 5 minutes at 390F.  Sliced and stir fried with mushrooms and bok choy.

 

 

[mgaretz]

Orange chicken, from a box from Costco.  Made the chicken in the air fryer - it came out great - nice and crispy and not greasy.  15 minutes at 390F.  Served with fried rice (from the previous night's leftover basamati) and stir fried bok choy.

 

 

[Anna N]

I have not been using my Air Fryer recently because,in all honesty, it doesn't really fit into my lifestyle. I was never one for frozen fries or tater tots except once in a very blue moon.  But a book showed up at my house very recently  attributed to the well-known chef, Todd English. All the recipes are designed for an Air Fryer and since the book too was a gift, I did feel that I should at least give it a chance.  So breakfast this morning was this frittata.  

 

[Okanagancook]

I read this quickly and at first thought you were going Air Fry a guinea pig,  

[Paul Fink]

Those things work?!!

Man I want one but alas no space in my kitchen.

It would be nice have fries with BBQ this summer with out all the work.

[Okanagancook]

Last night I did a hamburger, some little chicken fillets and fries in the new fryer.  NO MESS.  I over did the chicken a little but the hamburger was nice and brown and the fries were better seeing I cut them a little thicker.  I'm trying roasted cauliflower and some lamb chops in there tonight.  I am digging this machine when time is short and you don't feel like making a mess.  The little basket cleaned up quickly. 

 

[Anna N]

1 hour ago, Okanagancook said:

 I am digging this machine when time is short and you don't feel like making a mess.  The little basket cleaned up quickly. 

 Don't make me regret re-homing mine.   It did some things very well but they're not the things that are normally appearing often at my house. Number two son will probably get far more use out of it than I did.  I am very glad I tried it.  

 

My one regret is that I never did try the pork belly in it and there is a recipe somewhere online which makes it look like a fabulous way to treat this cut. 

[Okanagancook]

AnnaN, look away.........Some roasted spiced garbanzo beans. WOW.  Nice and crunchy with 1 tsp of oil only.  Then some roasted cauliflower and sliced onion.  This was done at too high a temperature.  I'm making notes.  But nonetheless, it is like 'well roasted' cauliflower and not over done. Bonus, the onions were nice and crispy.  Next up were some whole button mushrooms sprayed with some Olive oil and destined for more treatment later but I wanted to have a lower fat treatment so I roasted them in the air fryer to cook them. In the end it really concentrated their flavour.  Yum.  It is experimental so I am not leaving the kitchen and opening the drawer frequently to see what is going on.

[Okanagancook]

We did lamb chops the other night.  Four minutes and they were perfectly cooked, but, did require a very quick sear in a red hot pan for some colour.  No picture.

Last night I put some chunks of cooked potato in the fryer.  Nice and crispy on the outside and soft on the inside....better than fries I'd say.

[Okanagancook]

Did an experiment with chicken drumsticks.

First two pictures are the drumsticks done in the air fryer and the third picture show the CSO baked (steam bake at 424F for 25 minutes)drumsticks.

The air fryer won.  Crisper skin and much juicier.  To be fair I think I over cooked the CSO drumsticks in an effort to get the skin crisp.

The air fryer won on the clean up also.

 

[Okanagancook]

We tried making shrimp chips in the fryer.  Brilliant.  We brushed the chips with a little oil and put them in the fryer at 390F for just a couple of minutes and they were cooked.  The only problem is they curl up rather than being flatter like when you make them in a wok with tongs.  Virtually no fat on them.  Will be making these again.

sorry no picture.

Edited November 8, 2017 by Okanagancook
grammar (log)

[rotuts]

Ive found a few YTube vids :

 

 

 

 

↵ Use original player

Air Fryer Toaster Oven Demo (TOA-60)

By Cuisinart

YouTube

• 720p
• 360p

← Replay

X

i

 

 

 

 

 

 

 

↵ Use original player

Breville Smart Oven Air Fried Chicken Kentucky Kernel

By COOKINGWITHDOUG

YouTube

• 720p
• 360p

← Replay

X

i

 

 

 

on the R of the last vid there are a few more vids on the BV-air

 

your thoughts ?

[rotuts]

ATK did a seg a few seeks ago on Buffalo Cauliflower

 

looked very tasty

 

they baked it

 

Id like to see how this works out in an Air-fryer.

 

its Rx # 5 in the ref. above.

Edited March 13, 2018 by rotuts (log)

[mgaretz]

14 hours ago, ElsieD said:

 

I think I might try one or two of these recipes in my Breville Smart Oven Air.  It has an air fryer function that so far, i have only used for French fries and grilled cheese sandwiches.  Thanks!

 

Remember to up the temp in the BSOA by 25 to 35 degrees or so if using recipes for an air fryer to compensate for the lower air speed and larger area of the BSOA.

[Okanagancook]

On 2018-03-12 at 3:43 PM, Shelby said:

I just bought a Phillips.  Can't wait to experiment   Thanks all for your help.  It should be here Thursday.

Guilt free potato chips.  sliced thin, soaked in cold water for 30 minutes, dried well, 1 russet needs about one tsp oil, same setting as french fries.  Keep shaking and moving the chips so they don't stick together.....make while you are in the kitchen doing something else.

[lindag]

27 minutes ago, Okanagancook said:

Guilt free potato chips.  sliced thin, soaked in cold water for 30 minutes, dried well, 1 russet needs about one tsp oil, same setting as french fries.  Keep shaking and moving the chips so they don't stick together.....make while you are in the kitchen doing something else.

 

 

Thank you!

I am so going to make some of these in my Airfryer!  

[Shelby]

46 minutes ago, Okanagancook said:

Guilt free potato chips.  sliced thin, soaked in cold water for 30 minutes, dried well, 1 russet needs about one tsp oil, same setting as french fries.  Keep shaking and moving the chips so they don't stick together.....make while you are in the kitchen doing something else.

Definitely doing this!!!!  I'm making corned beef sandwiches soon and this will be the side dish.

 

When I have a minute--hopefully tomorrow, I'm going to describe my french fry process and get some help from you guys.  

[mgaretz]

16 hours ago, Shelby said:

When I have a minute--hopefully tomorrow, I'm going to describe my french fry process and get some help from you guys.

 

Soak fries for 30 minutes. Dry with paper towels and toss in oil.  About a tsp per spud. Cook for 5 minutes at 360, toss.  Raise temp to 390 and cook for another 10, tossing half way through. 

 

This is for fries about 1/4” wide. 

Edited March 20, 2018 by mgaretz (log)

[Shelby]

On 3/19/2018 at 5:18 PM, Okanagancook said:

Guilt free potato chips.  sliced thin, soaked in cold water for 30 minutes, dried well, 1 russet needs about one tsp oil, same setting as french fries.  Keep shaking and moving the chips so they don't stick together.....make while you are in the kitchen doing something else.

Well, my chips turned out waaaaaaay better than my fries did.  OMG these are good---I have a new addiction.  Thanks a lot LOL.