Nay... it’s still frying but gives the illusion of healthier. I guess if your a fried food eater it’s better then deep frying but why not explore healthier cooking techniques
My friend has one that she makes sweet potato fries in with very little (avocado) oil, just enough to make the sticks glisten, so I tried it with chickpea flour fries. Again, very little oil, and they were the best I've made. I make them once every couple of years and I normally fry them in about 1/8-1/4" oil but this used much less. Very, very good.
An air fryer is nothing more than a convection oven. They are enclosed and insulated, so they heat up super quickly. We got a NuWave one last winter, which was top rated on Consumer reports. My issue is that it takes up a lot of counter space, but doesn't hold that much. You also have to flip whatever's in it because there's only one heating element.
A couple of months ago our toaster oven shit the bed. I got the Cuisinart Chef's Convection Toaster Oven as a replacement, and gave the air fryer to a friend. We have our counter space back.
It's the best damn purchase I've made in years. First off, it's huge. It comes with a 12" pizza stone, and will hold a 9 x 11 half sheet. Until today, when I cooked a full size Shepherds Pie, I hadn't used the regular oven since we got the a Cuisinart.
What's wrong with a little oil? Our bodies need a certain amount of fat to exist. Besides, when I fry stuff, the amount of oil left after cooking is about the same as what I put in, and the food doesn't taste or feel "oily".
There’s a much healthier way to introduce fats to your diet.... all oils are a 100% processed food product, calorie stacked and devoid of nutrients( not a good combination)They are super inflammatory and immunosuppressive deriving every calorie from fat. Yes you need some fats in your diet but instead of drinking the full 1900 calorie cup of olive oil(to get the omega 3 requirement) throw a couple tablespoons of flaxseed into your next meal. Eat your olives plain they still contain the vitamins and minerals that processing into oils removes
I snagged one on the cheap a couple years ago and find it very useful but for an albeit limited range of items and uses. One big winner is an accompanying 10lb bag of frozen chicken wings from Costco. Spice 'em after a few and then roll 'em in a light layer of sauce of your choice a bit before they are done and, Shazzam, killer wings are ready to eat. Overall, however, probably an over-rated and over-hyped kitchen appliance, although quick, convenient, and easy to clean.
i have the Emeril XL - its not flimsy and plastic like a lot of the cheaper ones out there - i can do up to about an 8-10# bird in it. I probably use it once a week, sometimes more and mainly to bake or roast veggies and for de hydrating..., also reheats pizza and fries amazingly well and for small batches is way more efficient than the large oven - have made ' fried ' chicken in it and it came out nice and crispy and juicy, not just soaked in oil...
For potato fries, my favorite so far is Yukon Gold variety. I slice into Steak-Fry size and soak in cold water for one hour.
Then they get patted dry and sprayed with a thin film of vegetable oil, bit of sea salt.
Rotisserie cage keeps them moving so they come out crispy outer layer, and roast Potato tender inside. I will add Curry or Cajun seasoning when I check the level of cook towards the end of cycle.
Top of Page Bottom of Page PermalinkFull Name: fishcane
Nay... it’s still frying but
Nay... it’s still frying but gives the illusion of healthier. I guess if your a fried food eater it’s better then deep frying but why not explore healthier cooking techniques
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
It's actually more like a
It's actually more like a Convection Toaster-Oven.
No illusion. If you put in a batch of sliced potatoes or Chicken Breast, the fat / oil is whatever you add to the cook.
Mine has a rotisserie function with little Hamster cage which spins (rotisserie).
Yukon Gold spuds at about 415 for twenty minutes come out great.
Slice them first at "Steak - Fry" size. Soak in clean water about one hour, dry and spray a bit of Vegetable Oil.
Top of Page Bottom of Page PermalinkFull Name: fishcane
Yes I’ve owned one for a
Yes I’ve owned one for a while. So you “ spray with oil “ instead of submerging in oil. Only a small step in the right direction...
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
Right now I'm dehydrating
Right now I'm dehydrating some Shiitake mushrooms at 130 degrees Fahrenheit. I picked too many to cook, so Air-Fryer works for that.
Top of Page Bottom of Page PermalinkFull Name: treat island
My friend has one that she
My friend has one that she makes sweet potato fries in with very little (avocado) oil, just enough to make the sticks glisten, so I tried it with chickpea flour fries. Again, very little oil, and they were the best I've made. I make them once every couple of years and I normally fry them in about 1/8-1/4" oil but this used much less. Very, very good.
Top of Page Bottom of Page PermalinkFull Name: Briank
An air fryer is nothing more
An air fryer is nothing more than a convection oven. They are enclosed and insulated, so they heat up super quickly. We got a NuWave one last winter, which was top rated on Consumer reports. My issue is that it takes up a lot of counter space, but doesn't hold that much. You also have to flip whatever's in it because there's only one heating element.
A couple of months ago our toaster oven shit the bed. I got the Cuisinart Chef's Convection Toaster Oven as a replacement, and gave the air fryer to a friend. We have our counter space back.
It's the best damn purchase I've made in years. First off, it's huge. It comes with a 12" pizza stone, and will hold a 9 x 11 half sheet. Until today, when I cooked a full size Shepherds Pie, I hadn't used the regular oven since we got the a Cuisinart.
I can't recommend it highly enough!
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
I consider mine as a room
I consider mine as a room space-heater which also cooks Food.
But each Potato has its own correct time frame to make Tasty fries with the outer crisp and inner tenderness.
So far, Yukon Gold is the Big Winner, but I've had good results with some batches of Red potato.
I like the flavor of Olive Oil sprayed on the slices.
Not worried about too much Fat. I could gain ten pounds, because I'm a bit too thin.
But it's a Millileter or two of Olive Oil, not a gallon of Peanut Oil, so definitely low-fat experience.
Top of Page Bottom of Page PermalinkFull Name: joy
Thanks for your input. I'm
Thanks for your input. I'm opting to not buy one after your poignant responses
Top of Page Bottom of Page PermalinkFull Name: Def. High
What's wrong with a little
What's wrong with a little oil? Our bodies need a certain amount of fat to exist. Besides, when I fry stuff, the amount of oil left after cooking is about the same as what I put in, and the food doesn't taste or feel "oily".
Top of Page Bottom of Page PermalinkFull Name: MeditateontheQ
^^^ As long as it's olive oil
^^^ As long as it's olive oil....
Top of Page Bottom of Page PermalinkFull Name: Sigmund
Save yer money don't go to
Save yer money don't go to the $how
Top of Page Bottom of Page PermalinkFull Name: Thumbkinetic
Fried air? Fried air! He
Fried air? Fried air! He wants the sound of "fried air"!
Top of Page Bottom of Page PermalinkFull Name: fishcane
There’s a much healthier way
There’s a much healthier way to introduce fats to your diet.... all oils are a 100% processed food product, calorie stacked and devoid of nutrients( not a good combination)They are super inflammatory and immunosuppressive deriving every calorie from fat. Yes you need some fats in your diet but instead of drinking the full 1900 calorie cup of olive oil(to get the omega 3 requirement) throw a couple tablespoons of flaxseed into your next meal. Eat your olives plain they still contain the vitamins and minerals that processing into oils removes
Top of Page Bottom of Page PermalinkFull Name: 2 Room Shack
don't fry in olive oil!
don't fry in olive oil!
Top of Page Bottom of Page PermalinkFull Name: ParadiseWaits
No one I know who has one is
No one I know who has one is thrilled. Their expectations were fried food and what they got was baked food. "I already have an oven".
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
So I could put a pint or
So I could put a pint or quart of Peanut Oil in a cast-iron skillet and heat it up, and deep-fry stuff.
But air-fryer is different. It's a convection toaster oven with a rotisserie thang.
Makes great Potato "French Fries" once you figure out the right Potato strain and temperature.
Or I did OK with some marinated Ahi fillets at 360 degrees for about 8 minutes.
It's a good dehydrator also. Took a lot of moisture out of some Oak-log Shiitake mushrooms.
Top of Page Bottom of Page PermalinkFull Name: GDTRFB
I snagged one on the cheap a
I snagged one on the cheap a couple years ago and find it very useful but for an albeit limited range of items and uses. One big winner is an accompanying 10lb bag of frozen chicken wings from Costco. Spice 'em after a few and then roll 'em in a light layer of sauce of your choice a bit before they are done and, Shazzam, killer wings are ready to eat. Overall, however, probably an over-rated and over-hyped kitchen appliance, although quick, convenient, and easy to clean.
Top of Page Bottom of Page PermalinkFull Name: MikePA
i have the Emeril XL - its
i have the Emeril XL - its not flimsy and plastic like a lot of the cheaper ones out there - i can do up to about an 8-10# bird in it. I probably use it once a week, sometimes more and mainly to bake or roast veggies and for de hydrating..., also reheats pizza and fries amazingly well and for small batches is way more efficient than the large oven - have made ' fried ' chicken in it and it came out nice and crispy and juicy, not just soaked in oil...
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
For potato fries, my
For potato fries, my favorite so far is Yukon Gold variety. I slice into Steak-Fry size and soak in cold water for one hour.
Then they get patted dry and sprayed with a thin film of vegetable oil, bit of sea salt.
Rotisserie cage keeps them moving so they come out crispy outer layer, and roast Potato tender inside. I will add Curry or Cajun seasoning when I check the level of cook towards the end of cycle.