So...these air fryers...

[Screwdriver]

Is there anything they can't do??

An acquaintance kept going on about them and feeding me amazingly crispy/juicy chicken so I took the plunge. I mean it's just a fancy fan oven isn't it? An unnecessary invention to give kitchen retailers something else to sell you. Anyhow, I resisted and then a week ago, caved in.



OMG! It is amazing! Just perfect chicken, I was expecting that. Perfect chips too, well, that stands to reason. But perfect scrambled eggs!! That was an eye opener. Perfect lamb chops too, black crispy shell, ridiculously juicy insides - oh and it took 6 minutes and generated a super clean source of cooking fat.

So I am very new to this thing but it hasn't failed me yet. I tried some sausages which ended up with the crispy shell, juicy insides (but 70-80ºC) and a nice dark skin and the taste was a bit odd. I think it was the brand ("Naked") so the jury is out until I test some known good sausage, else I am suspecting the issue may be more to do with the sheer speed of cooking somehow not getting all the flavours...

Next on my list is steak.

Hang on, it's only a test but I am beginning to think these devices are as close to a barbecue as you can comfortably fit into a home kitchen and barbecue is the best way to cook a steak soo...

Meanwhile, I'll be delighted to hear some tips and tricks. Not necessarily recipes per se but good settings for foods, interesting and/or unusual foodstuffs or whatever you feel inclined to share.

 

[Newlands]

I've never tried scrambled eggs - how long, what temperature?

 

[Beanwood]

I have resisted the temptation as they are just another thing on the kitchen counter- but you can’t ALL be wrong I suppose?

 

[Screwdriver]

I've never tried scrambled eggs - how long, what temperature?

Can't remember exactly, I bought a cheap silicone basket and poured egg mix into that. Think I went "air fry" which is nominally 200ºC and 8 minutes but obviuosly kept opening the drawer to keep stirring it until it set. Next time I think I might go even lower temp and try to find a smooth bottom silicone thing.

 

[gaz1]

i like my deep fat fried chips done with dripping too much to change to the new way that uses electric

also known as grandmas chips where the chips have flavour instead of being bland

 

[Newlands]

I have resisted the temptation as they are just another thing on the kitchen counter- but you can’t ALL be wrong I suppose?

I resisted for a long time, but they are actually very good. As @Screwdriver says, they're just a small fan oven really, nothing magic but just very good at what they do. One thing I really like is that you can make your own chips with real potatoes, use just a small amount of sunflower oil and get a result which is better than the frozen things out of a bag that could contain gawd knows what. Same with chicken as well - it means its easy to avoid consuming over-processed packet stuff.

I bought a cheap silicone basket

Ok, I bought a couple of these from Lidl some time ago which get used all the time, so I'll give your eggs idea a go later today. Thanks. Actually, if there's one thing I dislike about the air fryer its that the inside bits are fiddly to keep clean (mines a 'upstairs/downstairs' Ninja, not a side by side like yours). So using the silicon baskets or indeed any other oven-proof container that fits cuts the mess down a lot.

 

[Screwdriver]

I have resisted the temptation as they are just another thing on the kitchen counter- but you can’t ALL be wrong I suppose?

Forgot to say one of the best finds yet was zapping those finger food mini Indian meal jobbies. Pakora, bahji, etc. Not fantastic cuisine, just fast food really but heating them up in the air fryer was so much better than anything else I have tried which either scorches the edges or leaves cold spots, soggy bottoms.

But yeah, I hear you. I didn't believe it until I tried it and what you may not have heard is just how quick these things are. I went with the dual basket thing as above, largely because I might want some chips with my chicken...



For the record, those chicken legs took less than 15 minutes (internal temp 80ºC) and the chips 12 minutes from frozen. Initially, I would recommend a food probe just to make sure you are hitting the minimum temperatures.

The Ninja (!) was effectively on sale on eBay (Ninja Foods iirc) was "refurbished" which is effectively new but massive discount then with extra 15% off cost me £110 I think (down from £260 list). This is the AF400, the AF451 is probably better with built in (?) temperature probe, updated and somehow "smarter".

A single bucket version would be almost as handy because it cooks so quickly, you could happily do your courses in series. Also the ability to just pop the thing open, have a quick look, prod, turn then reinsert is a godsend. The machine simply pauses, then carries on from where it left off.

 

[dobbslc]

And I thought it was only unnecessary tools that we were tempted into buying on this forum

 

[pedrobedro]

We had a single drawer small frier but recently bought an Aldi version with a flexi drawer, one big one with a divider and it's really handy well worth the £60 it cost. All I can add is pre heat and read the instructions on the food.

 

[Guineafowl]

Wife bought one a few years ago, and tries to do everything in it. I think, for larger meat joints and whole chickens, it overcooks the top. It’s very good at pork joints, because the same flaw is an advantage for crackling. I can do a chicken better and quicker in the normal oven:

Let it come up to room temp.
Spatchcock.
Sizzle at high heat, then turn down until almost done, then rest under foil - about 45 mins total which is about the same time as AF takes to ruin it.

This will avoid the extra-dry breast meat that needs irrigation with gravy.

As for chips in the AF, don’t they come out a bit soggy or burnt? Deep fryer much better, IMO.

 

[pedrobedro]

We use the Iceland chips but I prefer our own version which is to cut the chips thicker, about 1.5cm and soak in cold water for 20-30 minutes then dry thoroughly. Oil and salt them lightly then air fry for 22 minutes at 200. They will never replace real chippy chips they are more like roasties but they are supposedly better for you.

 

[addjunkie]

My Mrs has one I dont do cooking, unless forced or starving. Its a Ninja 11 in 1 I think. But one observation I have noticed our leccy consumption has dropped quite noticeably as its now probably only twice a week she uses the Aga to cook, its electric total control or something ( just an over priced electric cooker).

 

[Parm]

It’s truely a game changer

 

[Newlands]

but you can’t ALL be wrong I suppose?

It’s truely a game changer

There's your answer! - the oracle has spoken

 

[MysterG]

We got a cheap, non ninja one well over a year ago.
Only use the oven for pizza now and Christmas dinner.

 

[zzr1200]

Forgot to say one of the best finds yet was zapping those finger food mini Indian meal jobbies. Pakora, bahji, etc. Not fantastic cuisine, just fast food really but heating them up in the air fryer was so much better than anything else I have tried which either scorches the edges or leaves cold spots, soggy bottoms.

But yeah, I hear you. I didn't believe it until I tried it and what you may not have heard is just how quick these things are. I went with the dual basket thing as above, largely because I might want some chips with my chicken...

View attachment 528039

For the record, those chicken legs took less than 15 minutes (internal temp 80ºC) and the chips 12 minutes from frozen. Initially, I would recommend a food probe just to make sure you are hitting the minimum temperatures.

The Ninja (!) was effectively on sale on eBay (Ninja Foods iirc) was "refurbished" which is effectively new but massive discount then with extra 15% off cost me £110 I think (down from £260 list). This is the AF400, the AF451 is probably better with built in (?) temperature probe, updated and somehow "smarter".

A single bucket version would be almost as handy because it cooks so quickly, you could happily do your courses in series. Also the ability to just pop the thing open, have a quick look, prod, turn then reinsert is a godsend. The machine simply pauses, then carries on from where it left off.

Hmm...Frozen Chips, reconstituted pap all squeezed through a grid mesh and fast frozen.

Hot air fryer, just another fad....until the next one comes along...

How many have George Foreman griddles stashed in hiding in the Kitchen...???

Spuds/knife/deep fat fried (preferably in Lard)... Proper Chips...

 

[Newlands]

Hmm...Frozen Chips reconstituted pap all squeezed through a grid mesh and fast frozen.

Hot air fryer, just another fad....until the next one comes along...

How many have George Foreman griddles stashed in hiding in the Kitchen...???

Spuds/knife/deep fat fried (preferably in Lard)... Proper Chips...

You have a point. There are loads of folks that buy gadgets which are collecting dust within a few weeks. The ones that have stood the test of time in our kitchen (ie used frequently for at least a year and in some cases much longer) are
Bread maker, used twice a week, and haven't bought a loaf for years.
Slow cooker, unbeatable for casseroles, chicken and turning tough old beef joints into something edible.
Coffee pod machine, BUT WE ALWAY USE REFILLABLE PODS.
Stand mixer, used every week or so
And of course the air fryer, which gets used 5 or 6 times a week. I agree that deep fried chips are hard to beat, and the air fryer doesn't quite match up, but its pretty close.

I also got given a pie maker a few years ago which has had some use, but its not a good version - my Aussie brother has a Sunbeam one which produces perfect pies, the one I have churns out pastry which is like concrete. So that is gathering dust.

 

[Guineafowl]

Three non-dust gathering objects in the kitchen:
1. Meat thermometer - takes out the guesswork. Even the pro lads on the Fallow restaurant YT channel (recommended) use one.
2. Sous-vide gadget (+vac packer) - opens up a whole new cooking technique.
3. Deep fryer with oil filtering. Deep-fried (almost) anything is great.

 

[Seadog]

use just a small amount of sunflower oil

NO, no, no!
Goose fat/beef dripping/lard

 

[zzr1200]

You have a point. There are loads of folks that buy gadgets which are collecting dust within a few weeks. The ones that have stood the test of time in our kitchen (ie used frequently for at least a year and in some cases much longer) are
Bread maker, used twice a week, and haven't bought a loaf for years.
Slow cooker, unbeatable for casseroles, chicken and turning tough old beef joints into something edible.
Coffee pod machine, BUT WE ALWAY USE REFILLABLE PODS.
Stand mixer, used every week or so
And of course the air fryer, which gets used 5 or 6 times a week. I agree that deep fried chips are hard to beat, and the air fryer doesn't quite match up, but its pretty close.

I also got given a pie maker a few years ago which has had some use, but its not a good version - my Aussie brother has a Sunbeam one which produces perfect pies, the one I have churns out pastry which is like concrete. So that is gathering dust.

We have a Slow cooker (used at least once a week) for meat joints/stews/curries, turn it on in the morning come home to nice smells...mmmm....

Microwave reheats stuff/ cooks sponges....

Food Mixer and Processor......Labour savers.

Range cooker....sorted... plus baking trays/pot n pans....including old fashioned deep fat fryer with LARD....yummy...