Me, my Air Fryer and I… and You
Discussion
I bought my wife an Air Fryer for Christmas. The sort of gift an FDR person buys for someone else even though they did not realise they needed it in their life, ever.
And just by coincidence I had often looked at those badboyz and thought " I'd really like to try one out". Roll the tape forward and I, sorry we, am/are a proud owner(s) of a 40 quid Wilko airfryer. Me, my wife and I will obviously have to come to some sort of time sharing arrangement, a la a dodgy apartment on the Costa Del Sol in the late 1990s .....
here is the monolith
Even if it does not work my kitchen is starting to look like that part in the first Star Wars where Luke Skywalker and his uncle try to decide which droid to buy.
Of course R2D2 was crap at air cooking, could only do some hologram of Princess Leia, but I digress.
So started to cook with it. It's got a 6 litre deep fat fryer and a conventional fan oven and the old grill oven to compare against.
POINTS TO NOTE
1. I am a noob so have no idea on using an airfryer.
2. See above. Twice.
First I did all those pre coated stuff, like fish fingers, croquettes, onion rings etc etc and all were far better than the conventional oven/grill
Here are a selection of other things thrown in after my crispy coated initial Burstathon.....a photo-montage
Initial impressions
The chips are not as good as ones did in a deep fat fryer. Compare above to below
Ironically the "fryer" does not fry. what is does is cook oven/grill in small batches efficiently whilst getting them more crispy than just an oven in far less time. It's the new frontier and I am proud to be getting late to the party!
I love it already.
What are your experiences of AFROGs ( air fryer oven grillers)
And can you give me some tips?
I'm already doubting that spraying things with oil makes them more crispy after an unfortunate episode with some "roast" potatoes and my extended family, that got rapidly un-extended after I served them soft on the inside and. Well lets not dwell on the outsides....
I've got some frozen aunt Bessies yorkshire puddings lined as snacks for this afternoon. Filled with home grown chillies, onion, parsley and Camembert cheese ... finger food goes wild this afternoon hopefully....
Also beef jerky I found on the intermet. Beef jerky in an air fryer? that's like trying to soft poach an egg on top of your Land Rover Defender bonnet in the Kalahari at noon. We shall see.
Anyhow, got some ingredients
Wish me the best of british luck.
How are you getting on with your AFROGs ?
And just by coincidence I had often looked at those badboyz and thought " I'd really like to try one out". Roll the tape forward and I, sorry we, am/are a proud owner(s) of a 40 quid Wilko airfryer. Me, my wife and I will obviously have to come to some sort of time sharing arrangement, a la a dodgy apartment on the Costa Del Sol in the late 1990s .....
here is the monolith
Even if it does not work my kitchen is starting to look like that part in the first Star Wars where Luke Skywalker and his uncle try to decide which droid to buy.
Of course R2D2 was crap at air cooking, could only do some hologram of Princess Leia, but I digress.
So started to cook with it. It's got a 6 litre deep fat fryer and a conventional fan oven and the old grill oven to compare against.
POINTS TO NOTE
1. I am a noob so have no idea on using an airfryer.
2. See above. Twice.
First I did all those pre coated stuff, like fish fingers, croquettes, onion rings etc etc and all were far better than the conventional oven/grill
Here are a selection of other things thrown in after my crispy coated initial Burstathon.....a photo-montage
Initial impressions
The chips are not as good as ones did in a deep fat fryer. Compare above to below
Ironically the "fryer" does not fry. what is does is cook oven/grill in small batches efficiently whilst getting them more crispy than just an oven in far less time. It's the new frontier and I am proud to be getting late to the party!
I love it already.
What are your experiences of AFROGs ( air fryer oven grillers)
And can you give me some tips?
I'm already doubting that spraying things with oil makes them more crispy after an unfortunate episode with some "roast" potatoes and my extended family, that got rapidly un-extended after I served them soft on the inside and. Well lets not dwell on the outsides....
I've got some frozen aunt Bessies yorkshire puddings lined as snacks for this afternoon. Filled with home grown chillies, onion, parsley and Camembert cheese ... finger food goes wild this afternoon hopefully....
Also beef jerky I found on the intermet. Beef jerky in an air fryer? that's like trying to soft poach an egg on top of your Land Rover Defender bonnet in the Kalahari at noon. We shall see.
Anyhow, got some ingredients
Wish me the best of british luck.
How are you getting on with your AFROGs ?
Stella Tortoise said:
Gandahar said:
Vegetarian chillie "vol-au-vents" using pre made yorkshire puddings
less than 10 minutes and the machine did well here crisping up those little Aunt Bessie babies. 10 out of 10.
Chicken wings later for the other side of the spectum.
Wings are excellent in the AF.less than 10 minutes and the machine did well here crisping up those little Aunt Bessie babies. 10 out of 10.
Chicken wings later for the other side of the spectum.
Try with Frank's Buffalo sauce, blue cheese sauce and celery.
That sounds excellent, but as my first time I will be just doing a basic coating and then "guessing cooking time"I love a responder who mentions blue cheese sauce. I need to be married to you and not my wife! She doesn't like eggs or cheese... what da feck?
Well here's toast and goose fat fried bread done at the same time
You can see the difference, both were fine, though toast is better done in a toaster due to being more efficient. The fried bread was better than done in a ftying pan though, a lot less greasy.
It was part of a fry up for the breakfast thread.
If you are doing croutons I suggest putting garlic powder into olive oil and then brushing them with a pastry brush. Then put them in the air fryer at 180C for 4 minutes and then tossing them, sprinkling them in parmasan and herbs and then doing them for another 4 mins.
You can see the difference, both were fine, though toast is better done in a toaster due to being more efficient. The fried bread was better than done in a ftying pan though, a lot less greasy.
It was part of a fry up for the breakfast thread.
If you are doing croutons I suggest putting garlic powder into olive oil and then brushing them with a pastry brush. Then put them in the air fryer at 180C for 4 minutes and then tossing them, sprinkling them in parmasan and herbs and then doing them for another 4 mins.
Oh no I almost killed my with with the air fryer tonight !
Is that wifocide? Airfryerocide?
Foodpoisoningocide?
What ever, I overload some heavily seasoned chicken thighs into it and the amount of meat meant that my wife's bit was still very pink in the insde
Strangely after a load of beers and being on PH trying to tell people how they are wrong I found mine perfectly cooked. And the dog is not complaining either.
Wimmin eh? I know the air fryer has knocked her down a peg or two in the household hierachy but there is no need to get jealous.
I bet it suffers from lead poisoning soon as she tries to do it in, to get back into my affections ...
I'm doing bread in it tomorrow so stay tuned ! Not brown bread of course .... that will be me if you don't hear from me again on this topic.
Is that wifocide? Airfryerocide?
Foodpoisoningocide?
What ever, I overload some heavily seasoned chicken thighs into it and the amount of meat meant that my wife's bit was still very pink in the insde
Strangely after a load of beers and being on PH trying to tell people how they are wrong I found mine perfectly cooked. And the dog is not complaining either.
Wimmin eh? I know the air fryer has knocked her down a peg or two in the household hierachy but there is no need to get jealous.
I bet it suffers from lead poisoning soon as she tries to do it in, to get back into my affections ...
I'm doing bread in it tomorrow so stay tuned ! Not brown bread of course .... that will be me if you don't hear from me again on this topic.
It's bread making day in the Air Fryer.
After yesterdays miss steps where I overloaded it and almost killed the Mrs I'm going to have another bash today.
Cooking, not killing the Mrs, obviously.
Being experimental it has already gone to pot. Tesco's no longer selling their high protein white bread flour at our local store so I had to go for something called Granary from Hovis. This seemed to have loads of healthy looking bits in it which I spent 15 minutes sifting out with the sieve. My wife got home and said that is what granary bread is, so I seem to have turned my dough into wholemeal just by chance. I might sprinkle some of it on top to make it look rustic.
In my defence I was born north of Manchester and grew up with lard and chip butties in the 1980s. And an outside toilet rather than hot tub.
Here is the dough and the extra chewy bits I removed.
To be honest, he probably has as much chance of luck as a Kamikaze pilot in 1945 rather than the chap on the Pacific island who finally found out the war was over in the 1970s. We shall see though.
Second problem is that my loaf tin did not fit in the airfryer. So I'm using the entire airfryer pan as the loaf tin, after a bit of oil lubrication to make sure it does not stick. So my loaf will be air fryer shaped. The good thing about this though I can leave it in the container rising like a mofo in the early Feb Kent sunshine
Lets roll ....or loaf, whatever.
Back soon....
After yesterdays miss steps where I overloaded it and almost killed the Mrs I'm going to have another bash today.
Cooking, not killing the Mrs, obviously.
Being experimental it has already gone to pot. Tesco's no longer selling their high protein white bread flour at our local store so I had to go for something called Granary from Hovis. This seemed to have loads of healthy looking bits in it which I spent 15 minutes sifting out with the sieve. My wife got home and said that is what granary bread is, so I seem to have turned my dough into wholemeal just by chance. I might sprinkle some of it on top to make it look rustic.
In my defence I was born north of Manchester and grew up with lard and chip butties in the 1980s. And an outside toilet rather than hot tub.
Here is the dough and the extra chewy bits I removed.
To be honest, he probably has as much chance of luck as a Kamikaze pilot in 1945 rather than the chap on the Pacific island who finally found out the war was over in the 1970s. We shall see though.
Second problem is that my loaf tin did not fit in the airfryer. So I'm using the entire airfryer pan as the loaf tin, after a bit of oil lubrication to make sure it does not stick. So my loaf will be air fryer shaped. The good thing about this though I can leave it in the container rising like a mofo in the early Feb Kent sunshine
Lets roll ....or loaf, whatever.
Back soon....
My bread about to enter the air fryer [
How good does that look?
It seems to have gone slightly wrong since that zenith due to more smoke than Australia, but I am still confident the insides will still be good.
It just
"tinged"
Let me get into my full body oven gloves and serve it up .....
How good does that look?
It seems to have gone slightly wrong since that zenith due to more smoke than Australia, but I am still confident the insides will still be good.
It just
"tinged"
Let me get into my full body oven gloves and serve it up .....
Ah looking good !
Moments later my far more sensible better half screamed out
"It's sagging"
Not something you want to hear ever whether in the kitchen, bedroom or that closet just off the main entrance way.
Stuck it again at 9 minutes full blast.
Hopes and prayers etc etc .....
I'm still confident some Lurpak butter can rescue things....
Moments later my far more sensible better half screamed out
"It's sagging"
Not something you want to hear ever whether in the kitchen, bedroom or that closet just off the main entrance way.
Stuck it again at 9 minutes full blast.
Hopes and prayers etc etc .....
I'm still confident some Lurpak butter can rescue things....
I think I was being overly optimistic with the Lurpak because having got this bad boy out the bottom looks slightly undercooked
It's like that beast out of Alien that put an egg down your throat. Sadly they didn't have an Air fryer in those days and suffered the consequences.
I've turned it upside down for another 4 minutes.
It's like that beast out of Alien that put an egg down your throat. Sadly they didn't have an Air fryer in those days and suffered the consequences.
I've turned it upside down for another 4 minutes.
21TonyK said:
In case you haven't worked it out Air "Fryers" are just electric fan ovens with the air blown from the top. Therefore whatever you put in them needs space around it for the air to circulate and for it to cook.
See previous post 20 pages back when my hair was still brown Tony ! Note that small air ovens are efficient but have low cubic capacity for getting rid of steam produced as a by product.
Which is probably what you meant to say.
6 litre deep fat fryer for the win !
And the results ....
Not brilliant but not crap either. Considering a first time doing a granary loaf in an air fryer not too far away from the mark compared to a proper oven
In the second photo you can see the top 1 cm below the crust is cooked well and is airy and is fine, the rest goes down hill from there. The over cooked crust not an issue in reality. Given time you could probably get it spot on, but why would you bother if you have a far better conventional oven?
perhaps if you don't have one, then I think this shows an airfryer can do bread, with the right quantity, some practice and skill.
Not sure what to do next in mine .... any suggestions? No soup or salads please, but any out of the ordinary stuff I am well up for giving it a try!
Not brilliant but not crap either. Considering a first time doing a granary loaf in an air fryer not too far away from the mark compared to a proper oven
In the second photo you can see the top 1 cm below the crust is cooked well and is airy and is fine, the rest goes down hill from there. The over cooked crust not an issue in reality. Given time you could probably get it spot on, but why would you bother if you have a far better conventional oven?
perhaps if you don't have one, then I think this shows an airfryer can do bread, with the right quantity, some practice and skill.
Not sure what to do next in mine .... any suggestions? No soup or salads please, but any out of the ordinary stuff I am well up for giving it a try!
The Air Fryer can take in a large premade Yorkshire pudding ... just the right size.
So you can do a quick " Pizza" type dish. Found some mushrooms in the fridge so that with garlic, onion,home grown chilles, corriander and brie
Amazingly tasty, the brie kept the chillies from being too perky and the mushrooms gave it a lumpy goodness.
So you can do a quick " Pizza" type dish. Found some mushrooms in the fridge so that with garlic, onion,home grown chilles, corriander and brie
Amazingly tasty, the brie kept the chillies from being too perky and the mushrooms gave it a lumpy goodness.
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