Air fryers ???.

[samboy]

Hi gang.

             I was thinking of getting one of these. Pros and cons please. 

                                                                                                     Thanks all.

[markm]

There was a post a few weeks ago. 
 

No cons….. (that I know of, other than the initial outlay)

 

and size is important. 😂 

[mossy835]

we have had it 2 years,nothing wrong with them make nice chips.

[bruno22rf]

What you need to realise is that these are nothing more than a small fan oven, they dont use or spay a fine mist of fat, you put fat on the food. Being small they heat up quick (as well as having high wattage heating elements), you need a big one to make any savings. We bought a 5.5l that strugles to take a meduim chicken without breaking it's back first, if you want to cook a whole roast you need about 9 ltr capacity otherwise cooking in 2 lots takes longer than a conventional oven. They have their place, for sure, but they are not all they are cracked up to be. 

[30-6]

We got one and use it regularly. Did read something about bad for health if cooking over 180 degrees temperature.

[nellywinner]

Don't bother buying  a expensive version, purchased one for 30 quid from Lidl and it is very good. Would not be without one now, just the sheer convenience of cooking food up very quick.

[JohnfromUK]

I have had two; the first was a Tefal - which used a paddle to push the food around the tray.  It worked well, but was no use for things that couldn't be 'pushed around' by the paddle.  Made great chips with the stiring action, but not much use for anything else.  The design was poor with a hinged lid which was difficult to remove for cleaning etc. - and overall it was a real pain to clean.  Unless placed under an extractor hood, it tended to leave a strong frying smell in the room.

The second is a Philips.  It is OK, but again, unless placed under an extractor hood, it tended to leave a strong frying smell in the room.  It is also not that easy to clean, and cooks chips no better than a tray in the normal oven and is too small for a roast.

I have largely gone back to using the main oven, which is reasonably easy to clean (has self clean sides and top and I use a liner in the base and it has to be done anyway) and leaves no frying smell (it is under an extractor hood).  Although the air fryers use perhaps slightly less electricity, it is not a big difference.  IF I had a suitable hood under which to use an air fryer, it might be better for me, but the frying smell is a big deterrent for me.

[discobob]

bought a Ninja AF400 a couple of days ago - Was a big thing to get one with two drawers or a large single one - made some lovely Crispy Chick Peas and also garlic bread in it. Yet to do anything more adventurous

[bruno22rf]

20 hours ago, discobob said:

bought a Ninja AF400 a couple of days ago - Was a big thing to get one with two drawers or a large single one - made some lovely Crispy Chick Peas and also garlic bread in it. Yet to do anything more adventurous

Roast Chicken (or,in fact,any Chicken) is real easy, melt some Butter, add Salt ,Black Pepper and a few ,finely chopped, Garlic pieces into the Butter,brush all over the bird and place it breast down in your fryer. Make sure it doesn't touch the heating element above the tray when you put the tray back in or your house will quickly fill with the smell of cremating Chicken (as me how I know). Preheat to 180 C or set to 180 and run the fryer empty for 5 minutes, then pop her in for 30 mins, turn her over and cook for another 30 minutes and you're there. Pause the fryer about 10 minutes from finish time just to check that the bird is not already cooked, use a meat thermometer into the thickes part of the breast meat, should be at least 80 C. We let ours rest then while I Air Fry the roasties, these take 30 minutes after a couple of minutes gentle boiling (after boiling tip them onto a clean Tea Towel to dry completely, then brush oil/seasoning over them, a lot of recipes suggest Olive Oil but I find it leaves an odd flavour and aroma).

Edited September 28, 2022 by bruno22rf

[JohnfromUK]

7 minutes ago, bruno22rf said:

use a meat thermometer into the thickes part of the breast meat, should be at least 165C.

I think you meant 165 Fahrenheit?  (Which is about 75 Centigrade).

From this site https://www.waitrose.com/home/recipes/roast-guide/roast-chicken.html  "If you have a meat thermometer, push the probe into the thickest part of the thigh. The temperature should be at least 75C for cooked chicken."

Edited September 28, 2022 by JohnfromUK

[discobob]

34 minutes ago, bruno22rf said:

should be at least 165C

Was that your cremated chicken 😂

 

We cooked tea last night in it - Chicken Breast Burgers for the lads, Chicken thighs for me - one lad had chips which were done lovely - the other had rice from a pouch in the microwave - I am starting on low carb so the thighs with a slapdash rub made from the first things that came to hand from the spice cupboard - and it was cooked lovely - so much so, I made another batch for today

The wife had soup as she is feeling a bit off colour - pinged in the microwave. So yesterday was a gas and oven free day

[bruno22rf]

3 hours ago, JohnfromUK said:

I think you meant 165 Fahrenheit?  (Which is about 75 Centigrade).

From this site https://www.waitrose.com/home/recipes/roast-guide/roast-chicken.html  "If you have a meat thermometer, push the probe into the thickest part of the thigh. The temperature should be at least 75C for cooked chicken."

Yep, blonde moment now corrected.

[bruno22rf]

Unabashed self blowing of the Trumpet post, cooked (Air Fryer) Tandoori Chicken Thighs, with Courgette Sabzi (stir fry) tonight along with Corriander and Lime Rice. Started marinating the meat yesterday using the Pataks Medium Tandoori paste (blag it from your local Take away as you have to buy it in Catering size to get the medium) and Greek Yoghurt. Courgette stir fry was sublime as was the Chicken, her indoors admitted that it's the best Indian meal she has ever eaten (she trained under the Rioux brothers and worked in a 2 star Michelin Restaurant) so praise indeed. Chicken was burnt around the edges (as it should be) but moist inside and the Stir Fry with Lemon juice and Corriander over the top made the whole meal sing. I've peaked now and tomorrow's Scampi and Chips is going to be dissapointing no matter what. 

Edited September 28, 2022 by bruno22rf