Cooking with an Air Fryer

[Shelby]

On 3/20/2018 at 10:18 AM, mgaretz said:

 

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. 

 

Thank you for this.  I used your method ....I think my fries are thicker than 1/4" ..they took a lot longer to get done.  I'm going to try again soon.

[rotuts]

@Shelby

 

'tots loo0k great !

[mgaretz]

4 hours ago, Shelby said:

Thank you for this.  I used your method ....I think my fries are thicker than 1/4" ..they took a lot longer to get done.  I'm going to try again soon.

 

Did you do the 3 minute preheat?  I forgot to mention that. 

[Shelby]

Just now, mgaretz said:

 

Did you do the 3 minute preheat?  I forgot to mention that. 

No!  I missed that part--I had looked up your first post about your fries.  Ok.  Good to know.  I'll do that next time.

[Okanagancook]

It takes a few tries to get the fries down pat.  If you have a mandolin that can cut the fries consistently that goes a long way to helping.  I have the classic French SS mandolin that will slice and cut the potato in one pass....done very carefully with a towel protecting my hand.  And shaking the draw frequently if you don’t have a stirring paddle.

 

glad you liked the chips.

[Shelby]

12 minutes ago, Okanagancook said:

It takes a few tries to get the fries down pat.  If you have a mandolin that can cut the fries consistently that goes a long way to helping.  I have the classic French SS mandolin that will slice and cut the potato in one pass....done very carefully with a towel protecting my hand.  And shaking the draw frequently if you don’t have a stirring paddle.

 

glad you liked the chips.

I have one of these french fry cutters.

 

I think I need to practice at a time that isn't dinner time--I'm always rushing to get everything done etc. etc.

[rotuts]

and in Red to Boot !

 

VIVO Commercial Grade Red 1/2" French Fry Cutter with Suction Feet / Potato Slicer / 1/2 inch Blade 

 

[Anna N]

1 hour ago, Shelby said:

I have one of these french fry cutters.

 

I think I need to practice at a time that isn't dinner time--I'm always rushing to get everything done etc. etc.

I don’t know. I’m confused. Are we talking about french fries or are we talking about potato chips. Did I miss a beat?   Or are we just separated by a. common language? See the Brits know what they’re doing when they call the paper thin discs crisps and the other kind chips.  Although it was always very hard to say Smiths Crisps more than once!

Edited March 22, 2018 by Anna N (log)

[rotuts]

perhaps 1/2 of a beat.

 

those  potato chips look sublime.

 

and no Im not getting an AF

 

I could trade in my BV-XL  @ BB&B  fore the newer one

 

but Im so lazy.

[heidih]

I think in the US "chips" are the paper thin fried disks and French Fries are the potato batons - deep-fried. Crisps is not used. But elsewhere crisps are our "chips" and chips are our French Fries!

[Okanagancook]

I was referring French fries, batons.

i can cut potato chips and French fries on my mandolin.

[Shelby]

For me:

 

Chips= Potato chips.....like Pringles or Lay's.  Crunchy, paper thin discs.

 

Fries=Long batons

 

Crisps=Some sort of fruit that is baked with a crumbly topping

 

[Anna N]

3 minutes ago, Shelby said:

For me:

 

Chips= Potato chips.....like Pringles or Lay's.  Crunchy, paper thin discs.

 

Fries=Long batons

 

Crisps=Some sort of fruit that is baked with a crumbly topping

 

Carry on. 

[palo]

4 hours ago, Anna N said:

Carry on. 

Regardless

 

p

[Okanagancook]

I tried making onion rings today.  I thought they would fail so I made them the proper way first and put the last three in the air fryer after preheating to 392F and spraying the basket with PAM.

Fail.  Stuck to the basket like s_ _ t to a blanket.

 

The proper ones are fantastic.  Recipe from a contestant on Masterchef Australia:

 

slice onion 5 cm thick

dust in seasoned flour

mix 1/2 cup flour with 3/4 cup soda water and some seasonings of your choice

dip the dusted rings into the batter and deep fry.

so crunchy.

they are a bit oily so they need a really good drain over the oil and then generous dabbing with paper towels.

 

 

[Shelby]

17 hours ago, Okanagancook said:

I tried making onion rings today.  I thought they would fail so I made them the proper way first and put the last three in the air fryer after preheating to 392F and spraying the basket with PAM.

Fail.  Stuck to the basket like s_ _ t to a blanket.

 

The proper ones are fantastic.  Recipe from a contestant on Masterchef Australia:

 

slice onion 5 cm thick

dust in seasoned flour

mix 1/2 cup flour with 3/4 cup soda water and some seasonings of your choice

dip the dusted rings into the batter and deep fry.

so crunchy.

they are a bit oily so they need a really good drain over the oil and then generous dabbing with paper towels.

 

 

I tried onion rings in the air fryer, too.  Total disaster.  I was too devastated to even post about it here lol.  I haven't used the fryer since.  Need to get back on the horse.

[gfweb]

@Shelby@Okanagancook I'm thinking that maybe batter and air fryers don't play well together.  The batter needs the hot oil to crust-up and the hot air isn't enough of a conductor to do it.

 

Perhaps a modified schnitzel technique would work ...flour/egg wash/seasoned flour ...for onion rings

Edited April 1, 2018 by gfweb (log)

[Shelby]

13 minutes ago, gfweb said:

@Shelby@Okanagancook I'm thinking that maybe batter and air fryers don't play well together.  The batter needs the hot oil to crust-up and the hot air isn't enough of a conductor to do it.

 

Perhaps a modified schnitzel technique would work ...flour/egg wash/seasoned flour ...for onion rings

 

Agreed.

[Okanagancook]

1 hour ago, gfweb said:

@Shelby@Okanagancook I'm thinking that maybe batter and air fryers don't play well together.  The batter needs the hot oil to crust-up and the hot air isn't enough of a conductor to do it.

 

Perhaps a modified schnitzel technique would work ...flour/egg wash/seasoned flour ...for onion rings

 

I also think that might be the way to go.  I just wanted those earth shatteringly crisp onion rings to work in the air fryer.  Best onion rings ever.  When I deep fried them I needed to drain them for a long time because the oil got trapped inside the ring.  I cooked them all in the fat then reheated them in a 400 degree oven for about 5 minutes and they were perfect.

[Okanagancook]

Using @gfweb's idea of bread crumbing a battered item, I made a couple of test chicken drum sticks.  Used the soda water-flour batter then coated them with fine bread crumbs.  I forgot to spray oil the basket so of course they stuck.  They certainly turned out very juicy and the coating was 'quite' good but not as good as the real thing.  I will use this method again.  Served with cauliflower in cheese sauce; baked okra, onion and mushrooms accompanied by @Shelby's Cowboy Candy.

[gfweb]

Pork tenderloin  cordon bleu with Swiss cheese and gabagool inside.

400F x 7 minutes in Breville Air

 

 

 

[rotuts]

@gfweb

 

*&%#&^%@#&^$&#

 

you are suggesting 

 

i take my BVXL

 

put it back in its BB&B box

 

take it down to BB&B

 

[ed.:  its not that far , no matter what he says }

 

and do a bit of Huff and Puff

 

and trade it in for a 

 

https://www.bedbathandbeyond.com/store/product/breville-reg-smart-oven-reg-air-convection-toaster-oven/1060538871?Keyword=breville smart oven air

 

wow

 

Sooooo much work to do.

 

like the 

 

gabagool

 

Ill have to review 

 

The Sopranos

 

Complete

 

on one of my may HD.

 

weasel

[gfweb]

2 minutes ago, rotuts said:

@gfweb

 

*&%#&^%@#&^$&#

 

you are suggesting 

 

i take my BVXL

 

put it back in its BB&B box

 

take it down to BB&B

 

[ed.:  its not that far , no matter what he says }

 

and do a bit of Huff and Puff

 

and trade it in for a 

 

https://www.bedbathandbeyond.com/store/product/breville-reg-smart-oven-reg-air-convection-toaster-oven/1060538871?Keyword=breville smart oven air

 

wow

 

Sooooo much work to do.

 

like the 

 

gabagool

 

Ill have to review 

 

The Sopranos

 

Complete

 

on one of my may HD.

 

weasel

 

I'm having a lot of fun with it.  Not sure its the best air fryer but it is bigger than most if not all of them. Great for schnitzel sort of meats....just OK for french fries but so much easier than deep frying even if you do the Roubuchon-cold-oil method.

 

I find battered stuff doesn't do well unless you coat it with bread crumbs to prevent sticking. Flour-egg wash-breadcrumb coatings do much better.

 

Still playing with techniques/tricks.

[Okanagancook]

@gfweb's potato latkes which turned out really well and virtually no clean up.  We all liked the crunchy outside bits.

[Shelby]

Oh those look so good!