Air Fryer
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As others have noted they do chicken wings really well. They tend to render out the fat and crisp up the skin! Pork chops are also good. I find the capacity for chips is quite limited in most models -- usually around 800g of potatoes. I have had success making celeriac chips which are quite nice.2
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Here's a photo demonstrating how good the air fryer is at rendering out subcutaneous fat on wings. The skin is paper thin.
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I've had my airfryer for two weeks now and can't believe the excess fat that comes out of a whole chicken, I love doing roasted veg and it save me cleaning the big oven (
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Try air fryer for crispy tofu. I just salt and pepper it and coat in cooking spray then toss in the air fryer. Less oil and great in stir fry, fried rice or salads.
Air fryer also makes the best salmon - crisp on the edges and moist in the center.
I use mine almost every day....stuffed chicken, homemade egg rolls, roasted vegetables.
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I love making sweet potatoes in the air fryer! I cut them into cubes and toss them in olive oil, salt, pepper, and garlic powder.3
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Just bot 1, yet to try. Very excited reading your experience. How's is this diff from grilling? Perhaps less messy?0
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One of my favourite air fryer recipes is this.
https://www.chinasichuanfood.com/di-san-xian-chinese-sauteed-potato-eggplants-and-green-peppers/
Instead of deep frying the aubergine and potatoes separately, I toss in a little oil and air fry each 10-15 minutes before assembling the dish in the stir fry sauce. I might try the same technique for other Chinese recipes which call for deep frying ingredients before stir frying in a sauce. General Tso chicken, lemon chicken, sweet and sour pork all fall in this category.
So excited to try this! I live in Harbin- like the home of disanxian! So delicious, cheap and comforting but so much oil.
I tried guo bao rou in the air fryer before but it was a sad mess : (1 -
chappletiffany wrote: »One of my favourite air fryer recipes is this.
https://www.chinasichuanfood.com/di-san-xian-chinese-sauteed-potato-eggplants-and-green-peppers/
Instead of deep frying the aubergine and potatoes separately, I toss in a little oil and air fry each 10-15 minutes before assembling the dish in the stir fry sauce. I might try the same technique for other Chinese recipes which call for deep frying ingredients before stir frying in a sauce. General Tso chicken, lemon chicken, sweet and sour pork all fall in this category.
So excited to try this! I live in Harbin- like the home of disanxian! So delicious, cheap and comforting but so much oil.
I tried guo bao rou in the air fryer before but it was a sad mess : (
I think for guo bao rou, which has a wet batter, I would first shallow fry the pork until the batter is dry and then finish in the air fryer.0 -
Trying to solve the problem of how to use a wet batter in the air fryer which normally just blows off.
Attempt at reducing the fat in vegetable tempura made with sliced carrots and daikon. Batter was a heaped tablespoon each of rice flour (absorbs less fat than wheat flour, apparently, leaving a thinner crust) and potato starch (supposedly promotes brittleness) and carbonated cold water. Dipped veg in batter and hardened it in a non stick frying pan with 2 tablespoons of oil for a few seconds, drained on paper towel and finished later for 10 minutes in the air fryer. Admittedly the 2 tablespoons of oil was all absorbed by the batter.
Next time will try with a scant drizzle of oil in the non stick pan. Will also try potato starch alone (reportedly creates a crust that is too hard when deep fried), wheat starch, rice flour, corn starch, self raising flour (contains baking soda which supposedly makes tempura puff up).
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Second experiment with potato starch only and a tiny drizzle of oil in a non stick pan. Batter was indeed too brittle, but amount of oil absorption was satisfactory.
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I believe I have solved the wet batter problem in the air fryer. This time my tempura batter was half and half self rising flour and potato starch which had a good texture. Hardened the wet batter in a single layer at a time in a non stick frying pan with a scant drizzle of oil. My batter was a little thin so I spooned some on top of the veg in the pan for extra crust. That also made the veg easier to turn because they stuck together in a sheet so I didn't need to turn each piece individually. You could do up to this step in advance and crisp everything up later in a 200C air fryer for 10 minutes.
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I've only tried to make chips (fries) and have had NO success at all, tried fresh potatoes, frozen chips, a little oil etc etc, but just come out rubbish - any tips??0
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@chappletiffany
I successfully made Dongbei guo bao rou in the air fryer tonight!
There is a little work involved but I only used 2 tablespoons of vegetable oil total which is a lot less than the traditional recipe which double deep fries the pork.
After coating the marinated pork slices in the potato starch slurry, harden the wet batter in a scant amount of oil in a non stick pan, cooking in batches of a single layer. Here's how much oil I used for each of my two batches, and a photo of the pork after turning. Keep the cooking time short because you just want to harden the wet batter enough so that it doesn't blow around into a big mess in the air fryer.
Afterwards I drained on paper towel, but will skip this next time as I used so little oil that there was not much to drain. I have an air fryer accessory stacking tray which lets me cook two layers at a time, so piled the pork slices into that. I did these steps two hours in advance and when we were ready to eat I air fried the pork for 10 minutes at 200C.
You can finish the traditional recipe by stir frying ginger, garlic and scallion in a little oil, adding the sweet and sour stir fry sauce once the garlic starts to colour, and then the julienned carrot, boiling furiously to reduce the sauce and caramelize the sugar. Finally toss the pork back in to warm up and coat in the sauce. I garnished with a little coriander.
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bobbin1962 wrote: »I've only tried to make chips (fries) and have had NO success at all, tried fresh potatoes, frozen chips, a little oil etc etc, but just come out rubbish - any tips??
Disclaimer: I’ve had my Airfryer for just under a week so I’m no expert. But I’ll try to troubleshoot for you, anyway!
I’ve made chips from both actual potatoes and from frozen.
All the instructions I’ve read suggest cutting your chips then par-boiling for 5-6 minutes. Drain and pat dry. Place in a bowl, season with salt (and pepper, if you like) add a little oil. Gently stir to coat with the oil. I used a teaspoon for the single serving I made for my husband. Put the chips in your air fryer, making sure it’s not overcrowded. Try to lay them in a single layer. Set temp to 200°C and time to 18 minutes. Shake the basket or turn the fries half way through the cook time. Mine turned out really crispy and fluffy on the inside.
From frozen, no need to parboil or add oil, just pop them in, again, don’t overcrowd the basket. Same heat and time (unless they’re really thin frozen fries - in which case I’d start with 10mins and work from there.
My guess is you may be trying to cook a big batch all at once, as I believe that’s the most common error that causes poor results.
Hope that helps a little!1 -
Hi which air fryer is best please0
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Just bot 1, yet to try. Very excited reading your experience. How's is this diff from grilling? Perhaps less messy?
It's basically a small oven that circulates the heated air. It's different in purpose and function than a grill altogether. Something that can be fried or baked, or even microwaved can be cooked with similar results in an "air fryer". You can't necessarily grill a hamburger in an air fryer, but you can still "fry" a burger in it. Hope that helps.0 -
bobbin1962 wrote: »I've only tried to make chips (fries) and have had NO success at all, tried fresh potatoes, frozen chips, a little oil etc etc, but just come out rubbish - any tips??
I don't have an air fryer, but I do use a convection oven, which is the same technology. I have had very good luck making fries coated with the following method: whisk together cornstarch and hot water to create a sort of gel or very thick paste. Add a bit of oil. Coat fry-cut potatoes well and convection bake or airfry.
I have used this to make 'fries' from celeriac as well; the exterior is crispy and the interior is fluffy, with fewer calories than potato fries.
I got the idea from this recipe, which uses a regular oven, but convection or air fryer gives a better crisp exterior.
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I just made air fryer cheesecake for the first time. Good tip in the recipe to put the spring form pan in the air fryer first, then fill with the cheese mixture. I would have made a total mess trying to put the full spring form into the air fryer. I did cover with foil the first 2o minutes as the top heat in my air fryer model is pretty fierce and I was afraid of burning it.
https://airfryingfoodie.com/air-fryer-cheesecake-recipe/
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Green beans are amazing!!!1
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Falafel!2 -
I'm pretty simple and I enjoy making chicken breasts and hard-boiled eggs in mine. If I wasn't trying to lose weight I'd be making chicken nuggets in mine pretty much everyday lol.
You can google almost anything to make in an air fryer. We once made a jalapeno meatloaf that turned out great. 1 -
Halloumi! Just put it in there and it comes out in perfection! I usually make slices, but I bet it could make a whole halloumi perfect too.2
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I have made fish tempura in the air fryer. Not as delicious as deep fried but close. Cut the fish (or shrimp or veg) into bite size pieces. Measure out equal quantities of self rising flour and potato starch (the baking powder in self rising flour lends airiness and the potato starch gives brittleness). Heat up a non stick skillet with a scant amount of oil to low or medium.. Stir in cold sparkling water into the flour mixture to make a glue like paste. Dip the fish in batter, and fry in a single layer just enough to harden the wet batter (it will loosen when you shake the skillet at this stage), turn, and set aside to cool. You can do this step in advance and pop the fish in the fridge. When you want to eat, air fry 8-10 minutes at 200C.
Pictured here with Di San Xian (where the potatoes and aubergines were air fried instead of deep fried), rice and tempura dipping sauce.
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Steak! Never thought to do it this way but my husband is offended that I like it better in the air fryer than the grill!
Also green beans and chicken tenders.0 -
Asparagus with sea salt. Spray with avocado oil. They turn out nice and crispy. Once you have them you won’t want to cook them any other way.2
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I just found out that I can make asparagus in the air fryer... game changer!
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Pork chops! Little olive oil, garlic salt, and pepper. Awesome!1
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Air fryer coconut shrimp.
I forgot to spray it with a little oil but it still turned out great.2
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