Posted on 04/15/2020 9:37:33 PM PDT by L.A.Justice
“If you dont have a convection over”
Don’t have a convection over.
I’ve been craving breaded shrimp and this thread is making me hungry.
I’ve been on the carnivore diet the last two years. Frying hamburger and steaks is messing up my kitchen, so I am looking for a good air fryer or oven.
The ones I’ve seen are limited to 500F or less. I want more, at least 600, to get a nice sear without over cooking the center.
Hmm, maybe do a reverse sear in one.
saw this a while back
https://www.americastestkitchen.com/guides/air-frying/the-best-air-fryers
Remove and toss with an herb mixture of your liking. My favorite: garlic powder, black pepper, turmeric, cumin, paprika, coriander, a touch of cayenne and some salt. Blend well. Then enjoy with mustard or ketchup and a sprinkle of lemon juice. This is not rocket science. Consumer Reports makes a living out of content that insults common sense.
I LOVE MY AIR FRYER!!
For eight years, I’ve been into the hot-air deal....using two different brands. Both worked well, first one died at the five-year point (we used it around three times a week). So many menu options on use....simply adds to the value.
I’ve read there is an instapot conversion for air fryer...anyone used it?
Got an air-fryer/toaster oven for Christmas. Not really impressed. Some foods taste good, others are dry or soggy. It smokes with some foods and is a mess to clean up. Most foods take two or three times longer to cook.
I have basically returned to cooking most foods the traditional ways — deep frying and skillets.
I LOVE MY AIR FRYER!!
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Is it Ninja?
Will 4 quarts be big enough for 2 people? I am talking about the size of the air fryer...
I have a Ninja air fryer. Just loved it! Then it got used by my wife once, they hated it, and funny enough, it never worked well since. Seems like the fan or the heat doesn’t get up there anymore?
Maybe I’ll give it another try on some fish and chips tonight.
Blanch your fries in a baking soda and sugar solution.
Using baking soda promotes the breakdown of pectin, whereas vinegar promotes the maintenance of its integrity; thus baking soda chips will have a softer, fluffier interior due to the potato flesh being broken down more completely during the blanching step, and vinegar chips will be more durable for handling and frying but not as tasty. In addition, alkaline conditions also favor browning via the Maillard reaction and the sugar enhances browning as well as complementing the potato taste. Acidic conditions tend to inhibit browning.
My ninja is an absolute breeze to clean. Deep fryers are a PITA and a mess, but they sure do taste the best, that’s the truth.
Oh, and don’t forget also considering malt vinegar and mayo as other optional condiments.
I forgot to add the surface of the potato gets tiny holes which when fried crisp up to the extreme. Think crunchy shell around super soft potato center.
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I tried your recipe. The fries fell between the rack wires.
CR thinks the average person is an imbecile, apparently.
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