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Air Fryer Cooking

olbriar said:
@Unforgiven if you were buying again, would you go with the same model? I've spent the afternoon shopping and I'm finding it difficult to find a unit I like better than yours. There is one available here and unless I stumble across something better or you have another to suggest... I'll snag one up tomorrow. I decided that I'll move my food vac to where I'd like to place the air fryer and place the fryer on my cart where the vac resides. I simply can't find one that I like that will fit between counter and upper cabinets.

Added... I knew if I looked long enough I'd find a fryer I like as well as yours. Perhaps better for it's wider and less tall. It is made by Breville which is another brand that I'm impressed with. It is large enough to do a thirteen inch pizza or a traditional muffin tin. It will even do a 14 pound turkey if you don't mind parting with $400 for one.. I think not. :)
https://www.breville.com/us/en/products/ovens/bov900.html
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That reminds me of this one that I also considered. It is just hard to find the reviews for some of these. :(
https://emerilairfryer360.com/?c=AF...jv5nEJGLtNOqwlqIAi7YwfFdnXkML_YRoCVnIQAvD_BwE
 
olbriar said:
They are quite similar in footprint. Nice looking too. I see that it only has 1500w of cooking power. I'm sure it gets the job done but it would likely take a bit longer.
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It is really tough to get a bead on which to buy without a lot of reviews. Really have to go for size, functionality, and cost and get what fits best.
 
Unforgiven said:
It is really tough to get a bead on which to buy without a lot of reviews. Really have to go for size, functionality, and cost and get what fits best.
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So very true! I've spent the morning reading reviews. Reading the reviews of the TOA-65 at Target reads like a terrible unit to buy. Reading the reviews of the high dollar Breville at Bed Bath and Beyond read the same for a unit costing much more. Noisy, lack of instructions, difficulty in cleaning, getting hot, burning food... sheesh! The only thing I gleaned from the reviews was that the Cuisinart could toast bread and the Breville was lousy at it. The reviews are enough to put one on the fence. How can there be such negativity on these top rated ovens? I'm still convinced the Cuisinart is the better model though I love the footprint of the Breville. One thing rang true... Cuisinart stood behind their product with replacements... which I read of many. That's good and bad.
 
olbriar said:
which I read of many. That's good and bad.
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I agree there. Sounds like there are some lemons out there. :( As far as noisy, once you start moving air its going to be noisy. My convection oven is noisy too.
olbriar said:
How can there be such negativity on these top rated ovens?
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I think some people want the oven to make them into cooks instead of seeing the oven as a tool a cook uses.
 
Unforgiven said:
I agree there. Sounds like there are some lemons out there. :( As far as noisy, once you start moving air its going to be noisy. My convection oven is noisy too.

I think some people want the oven to make them into cooks instead of seeing the oven as a tool a cook uses.
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Noise.. I wear hearing aids. If it's too loud I'll simply turn them off. :)

I've never been one to cook and not attend. Cooking is a pleasure to do and mess with as it goes along. That's the fun part of cooking. That and tweaking one's recipes as they learn the tool they are using. I've been smoking meats for a decade and learn something with most every cook. I would never consider myself a master chef but I love cooking and have definitely improved my skills through the years.

I just got back from Target where I purchased the last TOA-65. I'll finish this post and unbox the unit. I haven't decided what to cook in it tonight. It might be brats. :)
 
Unforgiven said:
Adventurous, isn't she. :D:D:D
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I do almost all of the cooking so it was an adventure for her. :) I air fried some brats. I always boil my brats before grilling but I just stuck them in the basket and hit go. :) Google said 15 minutes at 350° but that wasn't enough. With a twist of the knob I added five minutes that proved ideal. Either a hotter fry or longer cook next time. I was very impressed with the outcome. They rivaled any brats I've ever cooked. They were crispy on the outside and juicy but not greasy on the inside. Cleanup was a snap. So far... loving the oven!
 
Unforgiven said:
I've not tried brats in the frier.

I also boil mine in a light beer.
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The brats worked out great! Being as I no longer have a grill... they turned out fantastic! I like the casing to have a bit of crisp and my smoker isn't the best tool for that. Not that they are bad. :)
The air fry put just the right amount of crisp on the outside and the inside was juicy. I don't know who turned me onto boiling my brats in beer but I've cooked them that way for a long time.

I was considering purchasing an oil mister. My spritzer bottle is perfect for spritzing but will be too much for misting oil in prepping cooks to air fry. I was wondering if you had one or felt a need for one? There are a gazillion venders on Amazon selling them. I haven't a clue which might be best or if I even need one.
 
I looked at that one last night... being the best seller. I was intrigued by pressurizing the vessel prior to use. I even mentioned it to my wife who claimed gimmick. But hey, if it works well and holds the pressure it seemed like a good tool to me. I thought there might be merit in a mister that the vessel was glass for a quick look at the oil level. They are all cheap enough to try.

I cook with avocado oil vs olive. My wife insists it's better for her. It might be a heavier oil than olive so I'm concerned about any of the misters producing a nice mist pattern with avocado.
 
After looking about for a mister, I ordered this one made by EVO

images

https://www.thegrommet.com/products/evo-oil-sprayer-16-oz-stainless-steel
I'll post a review when I get it. The same mister was on amazon substantially more expensive.
 
Unforgiven said:
Let me know how it works. I like the looks of that over what I have.
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As with all things shopped on the net, it has mixed reviews. I hope that it is somewhere between the greatest thing since the advent of pockets and a wash tub is a better tool for spraying oil. :)
At least it made most reviewers top lists. We shall see.
 
olbriar said:
As with all things shopped on the net, it has mixed reviews. I hope that it is somewhere between the greatest thing since the advent of pockets and a wash tub is a better tool for spraying oil. :)
At least it made most reviewers top lists. We shall see.
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My needs are simple. I want the oil to go where I point it and not get on my hands.
 
Unforgiven said:
My needs are simple. I want the oil to go where I point it and not get on my hands.
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I agree, and I'd like to leave it on the counter so appearance is somewhat a consideration. I have a couple of cheap spritz bottles but they are smoker tools. I don't want them housing oil.
It claims to deliver a fan pattern of one quarter teaspoon of oil with every pull of the trigger. That is what I'm after. If this mister proves to be a joke I'll buy another cooking safe spray bottle on the cheap from the store.
 
I fixed my first bone in skin on crustless chicken thighs tonight in the air fryer. I rubbed the thighs in a bbq rub and let them rest in the refrigerator for an hour. I then fried them for 22 minutes at 375°. I was super impressed with the results. I intended to take a pic to share but we landed on the chicken like starving vultures. The skin was browned and crisp and the meat was quite juicy.
The air fryer is a great tool.
 
dontpanicbobby said:
Fried hotdogs suck.
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That is a matter of preference. I like my dogs fried. Grilled is my favorite, then fried, and lastly boiled.

I grilled up some burgers and tried frying a batch of frozen sweet potato fries in the air fryer for dinner. Eight minutes at 400° and I had perfect fries. Once again I'm amazed at this cooking technique.
 
olbriar said:
Grilled is my favorite, then fried, and lastly boiled.
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I'm mostly OK with that order, but steamed is way better than boiled.
olbriar said:
I like my dogs fried.
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They fry pretty good in the air fryer. I made a full tray of crispy crowns (10 minutes), toasted the buns (2 minutes) and fried the dogs (4 minutes). I'd clearly pull the buns about 30 seconds sooner. Maybe leave the crowns another minute or so, same with the dogs, but it was delicious and near perfect. And seriously from turning on the fryer to eating was 20 minutes max.
upload_2021-1-4_19-3-44.png
 
Your dogs look yummy. I've yet to air fry any but after seeing your pic.. It is next up for the fryer.

I air fried some Atlantic cod tonight. I've cocked the filets on the smoker, oven, and now breaded and fried in the air fryer. My favorite is deep fried in a Dutch oven but in an attempt to cut down on oils, it's not on the menu any longer. I cut my filet into generous chunks, dipped them in egg, then flower, and lastly Panko bread crumbs seasoned with Old Bay seasoning. I air fried them at 400° for seven minutes, flipped them over, and fried them for another eight minutes. They lacked that oil flavor but were crispy and flaky. It will be my go to fry for fish in the future. Quite good. Next time I will add more seasoning and wrap my tray in foil. Live and learn...

Air Fried Cod.jpg
 
I use an app on my phone called Cave Tools. I keep most of my smokes in a journal of the app so I can tweak them to my liking. I keep track of the weight of the meat and the procedures I used and the approximate amount of time the cook took. The app has another area where you can keep recipes. I have started logging my air fry cooks under that tab so I can quit consulting google for everything. If my memory was better there wouldn't be a need to jot down my cooks.:)
 
olbriar said:
Your dogs look yummy. I've yet to air fry any but after seeing your pic.. It is next up for the fryer.

I air fried some Atlantic cod tonight. I've cocked the filets on the smoker, oven, and now breaded and fried in the air fryer. My favorite is deep fried in a Dutch oven but in an attempt to cut down on oils, it's not on the menu any longer. I cut my filet into generous chunks, dipped them in egg, then flower, and lastly Panko bread crumbs seasoned with Old Bay seasoning. I air fried them at 400° for seven minutes, flipped them over, and fried them for another eight minutes. They lacked that oil flavor but were crispy and flaky. It will be my go to fry for fish in the future. Quite good. Next time I will add more seasoning and wrap my tray in foil. Live and learn...

View attachment 155808
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Looks like chicken! I'd probably eat that if you didn't tell me what it was.
I was forced to eat fish on Fridays as a child.
 
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