Food • Page 1253

Okay cool. I'd rather the big convection oven too because it's more versatile. Was just wondering if there was any real difference. Sounds like they just decided to start making small convection ovens and call them air fryers.

 

basically what it is imo. I don't own an air fryer, but having tasted food from one and tasted food out of my convection oven, the difference is negligible. I roast wings in my convection oven and they get incredibly crispy. I could probably do the same in an air fryer and have them cooked faster, but that's about it. I've read that cleaning an air fryer is rough too.

 

I don't remember but I feel like the outside cooked faster than I was expecting. I also know my sister-in-laws husband used it for cooking the turkey at Thanksgiving, and there were problems with that. I think there were other issues at play, as well, but I kept my mouth shut and stayed out of the kitchen that day haha

 

a good rule of thumb for a recipe is to lower the oven temp 25 degrees when using convection.

 

don't air fryers still use a small amount of oil to cook? that's how they get the "deep-fried" result

 

I haven't used oil for anything yet and everything has come out pretty good. My guess is that if they're frozen products especially that have fat in the food itself it works fine without. I haven't made veggies or anything in it yet but I would probably use a little oil if cooking fresh food.

 

I think you can if you want to, but it’s not required.

 

Echoing Ken's point about the convection oven though, tried to cook too many fries in the air fryer and it didn't go over too well. Also when we air fry leftover pizza it's one slice at a time. It's biggest selling point is it being easy to just pop things in and go but you can't cook much at once.

 

Clean up is all dependent on the air fryer. I have a small one that is super easy to clean and a larger one that is sort of a pain.

 

I've only had great success with my air fryer. Fries come out perfect. I try not to add oil, but it works a little better for some things if you just spray a little olive oil or something on it. Most things don't really need it.

 

We were given an air fryer for Christmas in 2018 and used it twice and didn’t find it that much better than an oven to warrant such a bulky machine.

 

I have the Ninja Foodi and it is soooooo good. Pork carnitas in 1 hour. Crisped!

btw I act like everyone knows what this is lol. It’s part pressure cooker, air frier, broiler, dehydrator, and it sautés!

 

Unlike yesterday’s grand meal, today was two pieces of Texas toast with diced tomatoes on top

 

black beans and tuna :/

 

Here’s the risotto with mushrooms and peas i talked about earlier

 

i will do anything at anytime for a poached egg

 

Same haha

 

If I'm making myself something to eat, such as a quesadilla or something, I use the air fryer 100% of the time. I can have it cooked before my oven even gets done pre-heating. So in those instances, its super convenient.

 

Man this looks/sounds so good but I can't even wrap my head around how this tastes. I've never had something like this before and it sounds glorious!

 

Thank you! I love making risotto. Do you ever prepare it?

 

I've never made it myself and have only ever had the basic version at a restaurant. The flavors you combined in yours sound amazing.

 

It's very easy to make and once you know the basics of it, you can combine any flavors that you want. Try it! I find that a lot of restaurants serve mediocre risotto because they prepare it ahead of time and then have to reheat it.

 

Do you use a specific amount of liquid or just know what it looks like by eye? I love making it but I have trouble with it being consistent every time, making it creamy but also not overdone

 

I use my eyes and I also taste frequently, especially when it gets close. I typically use a little less than a quart of stock and maybe a cup of white wine. I know that Seriouseats and some other places say you don't need to have the stock hot, but I get such better results with the stock in a small pot on low. Adding very small amounts of stock frequently allows you to stay in the sweet-spot, so if the rice is about to be done, you can make a minor adjustment with the amount of liquid and serve.

 

Has anyone ever prepared sole (or a similar fish) meuniere? I'm thinking about that or trout amandine this weekend. Ludo Lefebvre's preparation for the meuniere looks amazing: