Tod, thank you so much! I keep seeing references to airfryers, but thought they could just be another gimmick claiming to do something in a new, unnecessary way. But to hear your enthusiasm, especially since you're a real, from-scratch cook, makes me intrigued with the air fryer. I don't have enough counter or kitchen storage space, so I have to think really hard about acquiring any kitchen doo-dad. Whether or not you use Amazon, it's a really good place to look for reviews from people who've bought & used the item in question. Always good to know the good, the bad, &/or the ugly before plunking down money, right?
My son-in-law makes fries using one, with very little oil. I make mine in the oven with very little oil too. But he is a gadget-buyer and I am not (or no longer since I got rid of all the gadgets I never used).
Bixa - You are right about counter space because although I can switch it around to a different place in my kitchen I don't do that too often as its blimming heavy! The motor in it must be a sturdy one hence the weight. Also it needs an open window or door or both sometimes when grilling burger patties or other meat. It tends to smoke for a few minutes as the fat under the basket gets to a high point. The size I've got is ideal for one or two persons but no good for a family unless you are prepared to cook in batches. Since having the Airfyer I don't wince at the request for cooked bacon which on my stove top spattered and needed careful watching. Now I can dump the entire packet (strips pulled apart) and leave the process of grilling crispy, or not , to the machine. Its great for warming food up as a small glass bowl fits into the basket and away you go. I am hoping a new big one will come my way so that I can do quite a nice size roast lamb/beef/pork belly……Mmmmm now that would be good!
Those air fryers are mentioned so much in recipes that I run across in the NYT Food section. They seem to be all the rage these days. Now after reading Tod's post(s) I can better understand why. They seem quite efficient and I loathe frying because of the clean up afterwards. We don't eat a lot of fried foods. I do like to fry fresh seafood when it is in season. Soft shell crabs in particular, with a meuniere sauce over them is a particular favorite. And, I would always come away with some type of fresh fish and of course shrimp. Since the pandemic the Farmer's Market here hasn't re-opened and it makes me wonder what these poor people are doing with no customer base available to them. They were always one of the most popular vendors there and such a lovely family. I have heard some recent chatter of them setting back up again with the same system that they were using at the beginning of all "this". It seemed quite efficient (allowing x number of people to go into the space allotted and using wooden tokens purchased at a table when entering, sanitizer available at each vendor's table etc.). I don't know why they stopped it. All those small farmers and food preppers, bakers, fishmongers, plantsmen, etc. Another aspect of this whole mess...
"Learn silence. With the quiet serenity of a meditative mind, listen, absorb, transcribe, and transform" - Pythagoras
I hope some of them are able to sell to food banks and such restaurants as are open.
Tod, I found out that Phillips is one of the most expensive brands of air fryers. I probably mentioned somewhere else that I avoid fried foods for all the obvious reasons, but everything you say about the air fryer is making me think I could enjoy things like french fries more often. One of the things that most impressed me as I went through reviews, etc. of air fryers, was a video where a woman made crumb-coated zucchini slices in the air fryer, with her early-adolescent son giving them a big thumbs-up.
Tod can correct me, but the impression I got is that it's better to have one of the larger models for making french fries for a family. That's because the food items need to be spread in one layer for maximum crispness.
This is the model I would like to have if I were to actually get one of these things. That thing of pulling a whole roasted chicken out of a drawer is pretty compelling. Do watch the video, though, as the large size of this small model is quite apparent next to the presenter. Marie, the presenter, at the beginning seems to be auditioning for something like lap dancer, but eventually settles down and cuts up some raw chicken.
Bixa, as my Phillips Airfryer was a gift, I was encouraged by my son to go for a Phillips again if I bought a larger one. I looked at other makes and only one caught my eye because the basket drawer looked nonstick - a burnished metal colour. That is the one gripe I have about mine - the basket gets food stuck in the mesh and as you can imagine also is so crisped up it sticks like glue. This requires a bit of pre-soaking and then a small brush to scrub the residue away. In the video of the potstickers - I knew immediately the mistake she was making even if instructed to do so. The stickers should be brushed with oil all over and then laid in the basket with no foil. The air fryers beauty is that you do not turn anything. it crisps from both sides at the same temperature because of the airflow. If I had to turn the food over I would not bother with an Airfryer as the whole basket drawer must be pulled right out in order not to fiddle in the small space at the back. What I LOVE about this small version is that it is basic to a tee. Just one dial to turn for how ever long you want to cook. If you have not set enough time you just turn the dial for a few more minutes. The other mistake Potsticker lady made was, not pulling out the drawer completely and checking the cooking process…..for goodness sake that is the beauty of being able to pull the oven drawer out! No opening a big oven door and recoiling in a heatwave. Just pull the drawer out and shove it back. And as my favourite chef on YouTube says " Give it the 'ol shaker-shaker". Lurv Chef John!
The potsticker video came along with all the other reviews…..well on my computer anyway. Worth a watch to see how to screw up.
Ok - tonight I Airfried big-ish (6inches long) sardines. The best ever. As they are an oily fish you simply salt them and turn Airfryer onto 250 the max. 10min later they are crispy skin ready. Gosh I love this kitchen gadget!
I am now going to announce my gadget purchase. It's not a kitchen gadget, but it operates in the kitchen as well as in the rest of the house.
After much mulling, I got myself a robot vacuum cleaner. This was motivated by two things: a) my enormous laziness when it comes to housekeeping; and b) the fact that all the reviews raved about how efficient the thing is with dog hair. (Okay, and probably c) bored with quarantine and wanting something to play with.)
My house is two stories, tiled throughout, and stays open all day long, both for ventilation and so the three dogs can come in and out at will. Just walking from the living room to the kitchen always made me grab the broom to gather up drifts of hair and dust which would regenerate on my trip back to put up the broom.
Well, I have now used robo on both stories and am quite pleased. It needs to run a few more times to fix an internal map, but it did what I wanted on those trial runs. For the downstairs I did move all the furniture I could to make more open space for the first time. After the vacuum finished I went to sweep around the legs of a little iron Victorian piece where the vacuum couldn't reach. Even though that was the only spot I saw, I decided to sweep the entire downstairs as a way of determining how good a job robo did. Pretty amazing! Really, there was barely enough, including the Victorian leavings, to bother getting out the dust pan. Then I mopped with a brand new white string mop. Afterward, the mop was still clean looking. What really gets me is how clean the floor has stayed. I usually sweep rather than vacuum because my vacuum cleaner is so horrible -- a loud clunky shop vac with crummy attachments. Sweeping probably leaves behind all kinds of things which hide and then come out with the first waft of air. Robo got all the fine dust and hidden fluff.
O)h my may - do I need that vacuum cleaner. That is the one thing I miss while not having a maid. My floors need mopping (soap and water) more that once in a while and the only carpet we constantly use is our bedroom carpet. In bad bad shape!
Tod, thanks for that explanation of how the air fryer works. Of course the various advertising bits sort of explain it, but it can only be believed from a real person.
And I have to tell you that my floors now look as though I have a maid! I hardly mind mopping now that I don't have to do all the preliminary floor cleaning. Once robo has run, I'm actually eager to mop & achieve perfection.
I don't have have carpet, only rugs here and there, and none downstairs. Probably vacuuming your carpet once with a regular strong vacuum would allow robo to keep it from getting in bad shape again. If you decide to investigate further, I'll send you the information on the model I bought, which is way cheaper than the well-known roomba.
My dogs were out on the porch when I turned robo on and they did not react in the least.
Vacuums here are problematic in terms of choice and availability. When I look at a given vac on Amazon Mexico and then go compare the price of the exact same item on Amazon US, the price difference can be really hard to swallow.
As far as rugs, downstairs I have a couple of those small oval braided rugs tucked under furniture because the dogs like them. Upstairs I have a round straw mat and a large Teotitlan rug which has annoying string fringe on the ends. I was worried about the vacuum sucking up the string ends and bogging down, but that didn't happen. And it went right over the other little rugs with no problem. Somehow it knows how to climb when it reaches the kind of elevation presented by carpet. Apparently, the one thing none of the robo vacs will do is to go on black carpet, because they perceive it as a drop -- the same thing that prevents them from falling off stairs.