Cooking with an Air Fryer

gfweb · April 29, 2023

Airfryers do well with wings @TicTacbut not much else, certainly not breaded food. Its really just a convection oven. I've actually done lots of airfried stuff but have returned to oil in a pan.

I find t he small electric fryers all have an unavoidable temp drop due to low oil volume if you put a big mass of food in.

Korean fried food uses starch rather than flour and has a two stage fry that results in crispy stuff.

You can also add a proportion of Evercrisp or Trisol to the starch or flour and get crunchy crust.

Tropicalsenior · May 3, 2023

On 4/27/2023 at 5:12 PM, Norm Matthews said:

McDonalds French Fries

I'm just curious. Have you tried this yet in your air fryer?

Norm Matthews · May 3, 2023

I cut up a potato and boiled it today. It is in the freezer now. I'll try it out when it's frozen. That may be later today. If it is, I'll report back later.

Edited May 3, 2023 by Norm Matthews (log)

Norm Matthews · May 3, 2023

I made some fries with fresh potatoes as prepared above, some Ore-ida fries and Ore-ida shoestring. The one with the least number of fries is the one I did first because i ate some while the other two were cooking. They are the ones made with fresh potatoes. I used the preset for fries @400º for 18 minutes. While they were cooking I read the back of the fries package and they said to cook them for ten minutes so i did and there were no Air Fry instructions for the shoestring potatoes so I cooked them for 10 minutes.

You can see the from fresh did not brown as much. They were dry on the outside but not crispy. The inside was creamy... maybe a little too creamy but they tasted more like potatoes that the other two. The other two looked and acted like fries but did not have as good a flavor IMO. I thought the shoestring potatoes were the most successful over all. PS I reheated the first batch for 1 minute to reheat them but they did not improve the texture. Sometime in the future, I'l see if pre-frying the potatoes for a couple minutes or until they take on a little color makes any difference, but by then, I don't really see the point unless they still taste better.

Edited May 3, 2023 by Norm Matthews (log)

paulraphael · May 4, 2023

On 4/29/2023 at 6:59 AM, weinoo said:

I think similarly about sweet potatoes; I've never seen them crisp, only tried them in restaurants, and they're always not good.

I've had really good ones. Just don't know how to make them (but I don't know much about deep frying).

Tropicalsenior · May 6, 2023

I made some fries using the cornstarch method that I posted above. They were 2 small white potatoes that I cut into eight wedges each. I cooked them for about 15 minutes at 400°. Since dinner was delayed a bit, I let them set for about 10 minutes and then cooked them for another five. To my taste, they were just a tad overdone but they were nice and creamy inside.

rotuts · February 14

m late to the air fryer. over here :

https://forums.egullet.org/topic/166211-char-siu-using-your-air-fryer/#comment-2416007

I mention why I got one , and the model I chose . I was in no hurry

as my CSO did most of the things I was interested in , and my counter tops were clogged w j~~unk~~ stuff .

that log jam has been cleared , so on w the AF , initially for CharASui.

I tried TJ's fish sticks , which I easily have been baking in the CSO.

my model has a preheat , a beep 2/3'd or so through the cycle for a turn over reminder

Im sure most AF's have the same thing. but I decided to ignore both . pulling out a hot drawer

twice is something I decided to avoid. I like the idea of putting the stuff in the AF , picking a temp and time

and it beeps when done, Id adjust the time and temp as I go along , by keeping track in a new

red notebook ! I(ll continue to turn the Char Sui . but hopefully that's the only item

so TJ's fish sticks :

note the perforated parchment paper Im trying out . 1/2 sheet to see the difference with and without.

frozen FS ready to go . temp 400 F 15 minutes , from start , ignored preheat and flip

10 minutes

let it go for the full 15 :

these were very crunchy , moist , and terrific ! no turning

of note , the FS only stuck to the parchment paper ! clean up was easy let the try cool completely, then

by hand hot water w a few drops of dish soap.

much quicker than the CSO , and 15 min was very very crispy , yet still moist.

seasoned AF'ers already know this.

vey pleased I have this , and the counter space

as its very easy to use.

BTW the second down on the L FS was the best .

Edited February 14 by rotuts (log)

palo · February 14

Congrats on your first AF adventure, I'm sure you'll embrace its functionality - I wouldn't skip the flipping as it does promote the overall browning

p

rotuts · February 14

@palo

thank you for your encouraging remarks.

however , for me

Ill skip the pre heat , and the flipping

in most cases

not so much the CarSiu project

as a differential in browning and crispy-ness

on the different sides

isn't worth the effort , and potential calamities

even if the risk is very small

Ill give a non related idea :

I do love scallops . very fresh . right there in front of me at the fish monger

who's establishment might remind me

of the deep sea , and not the sea shore.

those scallops might need a Test Fund thees days for purchase

but no matter the cost : scallops are mighty fine ' sashimi-like '

and an overcooked scallop is a preventable mistake.

so , why pan sear both sides os the scallop?

Id rather sear the top I see , and leave the bottom alone.

back to the AF L

Ill give every thing a shake

and pay more attention to the total time ,

for now,

rotuts · February 14

Ive seen a video for Car Sui

the AF chef lightly oats the grid w oil

w a brush. to prevent sticking

and for an easier can up.

has anyone done this

for sugary items that brown // burn ?

routine ?

Im not a fan of sprees ie PAM

even hight temp Pam's regular PAM burns a high temps

snf is a big time PITA to clean from a pan.

there is high heat PAM lie product , ut Ill pass on it for now.

thank you for your posted experiences w an AF

Ill have to go back and start at the beginning of the thresd

I look forward to it.

palo · February 14

btw re parchment paper - I use a silicone liner which can be cut to fit

p

rotuts · February 21

TJ's Fz fish nuggets ing the AF :

set for 14 min , from 'cold ' , no flipping. checked @ 13 min , looked good.

astounding result . fantastic !

these nugget fluffed up , were billowed and the fish perfectly cooked , and not dry not all.

I was very surprised how the voting fluted up , w a small ir pocket over the fish

this prep alone makes the AF , for me , a fine purchase.

Edited March 5 by rotuts (log)

palo · February 21

Which air fryer are you using as if I don't flip one side is definitely "browner" than the down side

p

rotuts · February 21

@palo

Instant 6 qt vortex

I can't manatee both sides are done equally .

but it's close enough for me

I just put the fz nuggets on the rack , 400 F 14 min, check at 13 :

Instant Vortex Plus 6QT XL Air Fryer, 6-in-1, (eG-friendly Amazon.com link)

rotuts · February 21

@palo

maybe using the silicone liner

prevents air from circulation under the food

as it might if the food were just placed on the grid

the grid only unit is raised 1/8th or possibly 1/4 " from the bottom

air must circulate in the space

probably by design.

palo · February 21

I use these:

Housolution Reusable Air Fryer Silicone Liner, 2PCS 8.5 Inch Heat Resistant Square Silicone Air Fryer Mats (eG-friendly Amazon.com link)

p

**ElsieD** · February 21

2 hours ago, palo said:

I use these:

Housolution Reusable Air Fryer Silicone Liner, 2PCS 8.5 Inch Heat Resistant Square Silicone Air Fryer Mats (eG-friendly Amazon.com link)

p

I bought these also and never use them. I prefer the parchment paper ones.

rotuts · March 5

nothing new ,

two large russets ( from the pick your own bin )

sliced in half at the equator , then in thirds.

EVOO // chili lime no salt spice blend

about 14 min 400F .

I did not rise them after the cut , nor then use hot water , and dry ( from ATK )

simpler the better , as long as the results are winners .

this was a winner . the thinner ones were crispier , and I ate them first

the thicker ones lost their crispness , but not their exterior flavor

and the innards were like a fluffy baked potato , still piping hot.

easy-peasy

my method for AirFryerEasy is to start cold,, ignore the ' flip ' beep

but check a few minutes before expected done time time .

try to make a note of the times in the Red AF Book.

a jiggle of the tray is allowed . nothing more.

rotuts · March 5

AF'd some freezer ignored TRJ's sausages here :

https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/50/#comment-2417896

rotuts · March 5

TJ's gyorza , from frozen 400 F 13 min

TJ's chili sauce ,

crispy tops , soft sides and bottom . juicy hot interior.

perfect

**ElsieD** · March 5

37 minutes ago, rotuts said:

nothing new ,

two large russets ( from the pick your own bin )

sliced in half at the equator , then in thirds.

EVOO // chili lime no salt spice blend

about 14 min 400F .

I did not rise them after the cut , nor then use hot water , and dry ( from ATK )

simpler the better , as long as the results are winners .

this was a winner . the thinner ones were crispier , and I ate them first

the thicker ones lost their crispness , but not their exterior flavor

and the innards were like a fluffy baked potato , still piping hot.

easy-peasy

my method for AirFryerEasy is to start cold,, ignore the ' flip ' beep

but check a few minutes before expected done time time .

try to make a note of the times in the Red AF Book.

a jiggle of the tray is allowed . nothing more.

Did you turn them during the cook?

rotuts · March 5

@ElsieD

no . Im using the AFas a two channel unit:

Start then beep for done.

I do check a few minutes before the projected time

to see what's going on out of curiosity

Ill do a light shake , bur don't tale the hot pan out until the end.

delicious results so far .

no fiddle nor fiddle at all.

clean up :

cool pam completely , on top of the unplugged unit

then , in the sink : hot water liquid soap , and use a soft brush and let sit.

I lift up the insert and bush over each side

then let sit in the hot water.

rise then or later.

Edited March 5 by rotuts (log)

rotuts · March 11

tow items , from TJ's , from frozen

right out now the freezer :TJ's Tots, TJ's fish Nuggets

at the same time : 400F , from cold// frozen , AF

I wanted to see if both worked together , as its very clear

both are superb in the CSO , and AF,

set machine : 400F , 20 min. start.

I check earlier as I knew 20min was way too long.

checked at 10 minuts , pulled at 12 min. everything looked good , and there was some sizzling.

F.N.'s did puff up , but could puff up more

the TT were crispy ,light-crispy : thin crust

and the potatoes were cooked , and hot

so , next time , perhaps 2 minutes more

each component would benefit , in their own way

and they both AF well , together , from Fz.

not in anyway greasy : a dry , light crispy-ness

sauce was simple Mayo.

this time.

Edited March 11 by rotuts (log)

Raamo · March 15

On 3/10/2024 at 10:53 AM, Laurentius said:

You must know some secret I don't. Last night I AF'd 10 frozen panko-breaded prawns in the Breville, and it required multiple tray and morsel turns to get somewhat even results.

Breville acknowledges this in their instructions, and that's why they included a "turn reminder" feature.

Have you noticed the AF function almost always takes longer than recommended on the food packaging? These prawns were supposed to bake 8-10 minutes at 400F; I had to AF them for at least 15 minutes at the same 400F to turn them brown.

Don't get me wrong, I'm thankful to have the Breville.

Do I have a newer model - or do I put less fries on the tray? I've pre microwaved fries and put them on frozen and I can't go too long or I burn them. Prawns are bigger so maybe that's why.

rotuts · March 27

TJ's shrimp Gyoza TJ's Gen Tsao bottled sauce w some hoisin

12 minutes , fz Goy's , cold start .

crispy tops , soft bottom , steaming hot inside.

these wrappers have a wonderful flavor done in the AF.

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