I experimented this evening with doing root veg, spuds and carrot both thinly sliced without any oil at all, set on ‘roast’ at 205 for 18 mins. in the high level in the drawer. Turned out very nice, crispy not mushy and tinted brown both sides because I turned them at the halfway mark.
I hate sticky fingers and do not like messing with olive oil except with fish which I paste it on with a brush, so no touching.
Turned out very tasty with a slice of cold pate en croute, the nearest thing to a Mowbray pie here, and some of my home made spicy sauce.
Well this is squirt on, but it still finds its way onto me. But I put some in a bowl then turn each piece of veg to cover both sides.
Except tonight, and not again I think.
No, it would have to be a very tiny chicken just for me and, although, I do enjoy chicken meat I am averse to fiddling with bones. The lady on the Thursday fish market looks after me on that score, selling me only stuff without any.
Well that’s what I thought at the time Tried it this evening (Ninja Speedi). Chicken thighs with paprika and rice with vegetables. It was very good. Shame though that Ninja say they won’t honour the warranty when we move to France. Still at that price - £99 I’ll take the risk. Has anyone experienced this loss of warranty cover moving to France? On expensive items it would be an issue. Saying that - most of our major items have been out of warranty for years. Not sure how we’ll get on with the Skoda. We currently have their ‘All-In’ cover.
I just assumed that was the case. For some items, it will be difficult for the manufacturer to get the parts (though I think that would be very rare), some items are manufactured for the UK market, … and in any case, it’s a lot more beneficial to a multi-national company to have a policy like this, because they can!
As I think I mentioned I originally bought mine to be used in the summer kitchen / laundry. Having fallen in love with it it is now mainly inside, but gets moved out for hot cooking days. We’ve recently moved our big toaster to a cupboard and I’ve moved an IKEA butcher block to the end of the bench where it lives. I use it almost every day so I’m going to have to put up with its space taking!! We’ll have to rethink the wood area in the winter now as the butcher’s block is where the wood goes normally!!
Just out of idle curiosity, I wondered how much “healthier” an air fryer was than a conventional frying pan. Based on a single slice of bacon estimated at 50 calories, the air fryer used just over 9 grams of fat less than the frying pan method. i.e. 20% less calories.
Base on a data set of one, the conclusion is the Air Fryer IS healthier.
I do the same. I use proper bacon from a local supplier - not the industrial stuff sold in supermarkets that exudes a revolting white liquid in which it boils instead of fries.
There have been several programmes on non-french TV recently regarding air fryers from choosing the best one for your needs to Jamie Oliver cooking meals, his b aked alaska turned out wonderful. There was one lot doing a whole xmas dinner including a turkey, well I don’t think much of a turkey would fit in my single drawer model nor a large chicken but I like doing frozen croissants as they take notime and like all air fryer finished stuff, they are nice and crispy.
Now this is a very good question, is it?
We are not a furnace, we disolve food in hydrochloric acid and release various hormones and our gut takes out nutrients fat being one of those. Since the introduction of the low fat BS people have gotten fatter, and sicker.
There is also the high temperature small environment of the air fryer over heating oils making the acrylamides level far worse. Animal fats are more stable than seed/vegetable oils, ( less oxidation).
Of course I will but I confess it was not all that scientific.
I had noticed that whenever I cooked bacon in the air fryer a lot of fat was left in the tray. Out of curiosity, I cooked two identical slices of bacon (thick cut, adjacently, by machine, from the same piece of bacon). I weighed the conventional frying pan and air fryer pan before cooking the bacon, then I weighed them both after the bacon was cooked. The air fryer pan had gained 9 grams more weight than conventional frying pan.
I remember you giving an earlier warning that counting calories was not a good way to measure for weight loss. From your following post, it would appear that the same goes for measuring health benefits. I admit that your comments on high temperatures, acrylamides levels and oxidation went over my head so I am now confused whether air fryers are healthier or not?
