Air fryer

Yesterday in an air fryer I tried to cook a recipe from Lucia "chicken fillet" pork pieces "I cooked most of them in a pan, but tried a few pieces in AF. In AF they turned out juicier. But I was a little foolish and just rolled them in flour, as for a frying pan. them in AF, but they do not get a beautiful crust. I had to go right over the top of the breading with a brush with butter. And it went. But I didn't get the time. Temperature 200 *.

Beautiful pieces
And I like to marinate in kefir and in Af, it turns out beautiful meat.

Yesterday in an air fryer I tried to cook a recipe from Lucia "chicken fillet" pork pieces "I cooked most of them in a pan, but tried a few pieces in AF. In AF they turned out juicier. But I was a little foolish and just rolled them in flour, as for a frying pan. them in AF, but they do not get a beautiful crust. I had to go right over the top of the breading with a brush with butter. And it went. But I didn't get the time. Temperature 200 *.

I confirm I have already cooked fillets in AF two times, only I immediately mix it with butter a little, and then in corn flour I get ruddy pieces.

And I like to marinate in kefir and in Af, it turns out beautiful meat.

Tanya, I haven't tried pickling in kefir, I will definitely try. Thank you. : girl_love: And then you need to roll in what or not?

Yesterday in an air fryer I tried to cook a recipe from Lucia "chicken fillet" pork pieces "I cooked most of them in a pan, but tried a few pieces in AF. In AF they turned out juicier. But I was a little foolish and just rolled them in flour, as for a frying pan. them in AF, but they do not get a beautiful crust. I had to go right over the top of the breading with a brush with butter. And it went. But I didn't get the time. Temperature 200 *.

if it's delicious, then you should try it in AF! and then I recently began to make them on the grill, it also turns out very tasty !!!

Tanyulya, we are waiting for the recipe in kefir!

Tanya, I haven't tried pickling in kefir, I will definitely try. Thank you. : girl_love: And then you need to roll in what or not?

There is no need to roll in anything, just took the meat out of the kefir and fry it. (I add adjika to the kefir)

if it's delicious, then you should try it in AF! and then I recently began to make them on the grill, it also turns out very tasty !!!

Tanyulya, we are waiting for the recipe in kefir!

Valyush, yes there is no recipe either
I am very much in kefir marina and meat and chicken, my m like
I definitely add adjika to kefir, salt if needed and leave it to marinate ... when, as it happens, sometimes the meat is in the refrigerator for a day, and then I just fry it either in the AF or in the grill. I make such meat in the tandoor, on the grills, it turns out great.
Here is the meat from AF in kefirchik marinated.

I, too, are all in kefir or marinade sour cream.

I, too, are all in kefir or marinade sour cream.

I also taught my mother in kefir with adjika.
I have never tried fish in kefir, I stand it in milk, but somehow it did not come to kefir ... I must try.

And I don’t fish in AF ... The size is too small.

And I don’t fish in AF ... The size is too small.

I eat fish alone or Parkery helps me, a couple of steaks just fit

a couple of steaks

gee .. we are more and more carcasses !!!

For two evenings I cook muffins and potatoes, until we approve of the fish. It is necessary to buy pollock and cook it in tiny silicone pots, so that it is juicy, For it turns out dry in AG, but when boiled on steam, it falls apart into trash. I will still make a chicken in AG, the same 40 minutes, but a whole chicken is ready
PS In Af to make mussels in their own juice, in shells, that's just how to remove the smell later

It seems to me that the pollock will be rather dry in AF.
Maybe if you marinate in cream.
I like to marinate chicken and turkey in cream.I use 20% cream, seasonings to taste, sometimes a little ketchup or tomato paste drip. It turns out more juicy.

She also made "pork pieces". We didn’t like it, or overdried it, or something, but the chickens decided. Do not do fillet more in AF, it is not the first time that drying has been obtained. The fish is not so good, yeah, but that is fat. Pollock will be dried. I like the bison-smelt in AF, the flounder, too, does not seem to be dry.

She also made "pork pieces". We didn’t like it, or overdried it, or something, but the chickens decided. Do not do fillet more in AF, it is not the first time that drying has been obtained. The fish is not so good, yeah, only that is fat. Pollock will be dried. I like the bison-smelt in AF, the flounder, too, does not seem to be dry.

Oksan, and on the contrary, all chickens from AF love fillets. They say the juiciest. My girlfriend bought AF only as a chicken fillet tasted.
I'll marinate in whatever I have to. Or kefir. Or soy sauce + adjika + onion.
I warm up the AF. I spread the basket with foil and spread the fillets on the foil, and tightly to each other as much as fit, and then turn over during cooking. 20 minutes is probably obtained at combined temperatures of 200-180.

I just began to eat breast fillets with pleasure only after buying AF. I often do not even marinate it, because I do not have time. The last time I just poured it with Teriyaki sauce (count it smeared))) and in AF for 15-20 minutes at 200C. It can't be more juicy, but I still can't get pork in AFochka, it's very dry all the time, I don't know what to do. I just stopped cooking it there.

but the pork in AFochka is still not working for me, it is very dry all the time, I don’t know what to do. I just stopped cooking it there.

If you overexpose Liz, reduce the time and make the temperature a little less.

I just began to eat breast fillets with pleasure only after buying AF. I often do not even marinate it, because I do not have time. The last time I just poured it with Teriyaki sauce (count it smeared))) and in AF for 15-20 minutes at 200C. It can't be more juicy, but I still can't get pork in AFochka, it's very dry all the time, I don't know what to do. I just stopped cooking it there.

Liz, are you warming her up before the pork? I realized that I need to heat up for 4 minutes and then put the meat and then it comes out juicy.
Try it))

Girls, I've never tried it! ...
I always put it in a hot AF, first at 200C, then at 180, sometimes 160, but it's raw inside, and when it's finally ready, then everything - for me, you can already throw it out, the sole becomes (((
At the same time, the lamb was somehow baked with a whole piece of large, even though it was cooked for 30-40 minutes, but it turned out soft, but with the pork problem. I stopped baking it, now I cook only in SV, so that the result is guaranteed.

Liz, this meat is nothing. If you take homemade, then it will be both juicy and tasty.
I rarely buy pork, because the quality is terrible.

Yes, I've already thought about this too ...
Well, chicken in any form (marinated or not, with or without breading, any parts of the body))) in AFochka are flawless!

I still can't get pork in AFochka, it's very dry all the time, I don't know what to do. I just stopped cooking it there.

I cooked last night. I cut the pork into portions, pickled-salt, pepper, soy sauce, a drop of rast. oils, a drop of red balsamic vinegar, Meat on Charcoal seasoning. It stood for 1.5-2 hours, a couple of times "shook". The AF grid was covered with foil, AF was warmed up for 3 minutes. at 180 degrees. Laid out the meat, 10min. on the one hand, turned it over, another 10 minutes. with another. It turned out very tasty. It's fried on top, juicy inside, everything is baked.
In the morning today, I quickly peeled the potatoes, cut them into halves, cut the onions into half rings, not finely, salt, pepper, a drop of rust. butter, a bit of mayonnaise and Chicken on Charcoal seasoning. I also baked it, just laid it out right away, mixed it and everything, after 15 minutes turned it over, put the ready-made "Moscow" frozen cutlets on top, and another 15 minutes. 180 degrees. It also turned out very mentally.
Seasonings from Kotanyi, without flavor enhancers.

And I always make pig shashlik (neck) in AF. Better than charcoal.

but with a pig problem. I stopped baking it, now I cook only in SV, so that the result is guaranteed.

And me meat from SV is not very ... it looks like stew, but I love "live". Therefore, I cook steaks in AF or VVK, and in a piece in MV. But, as they say, tastes differ ...

And I always make pig shashlik (neck) in AF. Better than charcoal.

I make the same pig with my own ... always a success

And I always make pig shashlik (neck) in AF. Better than charcoal.

I also ordered Teskomovsky skewers and a grate-support for them. When they come, I will come off to the fullest. Everything is cooked very tasty in Afochka! Why didn't I buy it before?

I also ordered Teskomovsky skewers and a grate-support for them.

No, I'm like a worker-peasant - on foil. It fits more.

No, I'm like a worker-peasant - on foil. It fits more.

Do you put the foil in the bowl or on the net?

On the grid. They put it so that the lower bowl does not get dirty and there is no dust from fat. But then it is necessary to turn the meat so that the underside is browned. If without foil, then you do not need to turn it over.

I cooked last night. I cut the pork into portions, pickled-salt, pepper, soy sauce, a drop of rast. oils, a drop of red balsamic vinegar, Meat on Charcoal seasoning. It stood for 1.5-2 hours, a couple of times "shook". The AF grid was covered with foil, AF was warmed up for 3 minutes. at 180 degrees. Laid out the meat, 10min. on the one hand, turned it over, another 10 minutes. with another. It turned out very tasty. It's fried on top, juicy inside, everything is baked.

So I did almost the same thing, only the marinade was not kebab. I'll try with a kebab. Thank you!

Favorite kebab marinade - salt, pepper, mayonnaise, freshly squeezed lemon juice, onion rings. All! And good pork.

So I almost did the same,

well, Duc is nothing new.

well, Duc is nothing new.

So I'm not a magician at all, I'm just learning ... Thanks for the science!

Does anyone cook in the bowl without a grid? Like here
I made potato pancakes a couple of times, they taste good, the top is ruddy, but the bottom is white.

Eh, why is my fillet drying? I don't seem to overdo it, I also do a maximum of about 20 minutes. But as a result, I eat and I can't even swallow ... Although my husband loves him and eats him in any condition. Here are the spare parts, a whole chicken leaves with a bang, and the file

I make fillets for 10-12 minutes maximum in a preheated one - you dry it out.

Oksana! Do you have a thermometer? Follow it. You can't overexpose here ...

I make fillets for 10-12 minutes maximum in a preheated one - you dry it out.

Most likely, just when it is breaded (I often do it in breadcrumbs), it is difficult to understand whether it is ready or not, because I usually look at the browning. And the crackers themselves hide this ruddy on the vine, damn it, and you are guided by time exclusively. I will definitely need to measure it with a kitchen thermometer next time, otherwise I rarely use it

Do you sprinkle crackers with butter? Otherwise, they do not fry for a long time without oil, so you dry it out.

Do you sprinkle crackers with butter? Otherwise, they do not fry for a long time without oil, so you dry it out.

Nope, I don’t spray this is where the dog is buried

Girls, tell me what kind of removable bowl, which is in HD 9220/40 and is absent in HD 9220, is it needed?

Girls, I was cooking turkey fillets now.
I cut it lengthwise, salted it, sprinkled it with Monini olive oil in a spray.
Warmed up the AF for 5 minutes and set it to cook for 15 minutes at 200 degrees.
It turned out juicy, melts in the mouth)
I do everything without marinades, I don't really like it.

Girls, I was cooking turkey fillets now.
I cut it lengthwise, salted it, sprinkled it with Monini olive oil in a spray.
Warmed up AF for 5 minutes and set it to cook for 15 minutes at 200 degrees.
It turned out juicy, melts in the mouth)

Here it is, "the last straw")) It's time to buy AF !!!

Aha, AF is super!

Girls, tell me what kind of removable bowl, which is in HD 9220/40 and is absent in HD 9220, is it needed?

This bowl was placed inside the basket and is used for baking)

Aha, AF is super!

And most importantly, the further you go, the more often you start using it. At first, I used it from time to time, but now I do something in AF several times a day: I heat it up, fry it, bake it, etc., etc.

Girls, tell me what kind of removable bowl, which is in HD 9220/40 and is absent in HD 9220, is it needed?

An ordinary Teflon mold, though not large, but with a handle like a bucket. It is very convenient to bake everything in it, although it is clearly not worth your money))) you can easily get by with any other form or foil.

An ordinary Teflon mold, though not large, but with a handle like a bucket. It is very convenient to bake everything in it, although it is clearly not worth your money))) you can easily get by with any other form or foil.

And her handle is not fixed and always I have that form flying around the room when I try to wipe it with a towel, the last flight was marked by two dents on the new refrigerator, crap, not the form - expensive and bespontovaya.

Vei, masinen, thanks for the clarification Stafa, you have calmed me down completely

See what I found ...


Air fryer Magnit RAF-1001 1400W:
Power: 1400 W
Voltage: 220-240V
Frequency: 50 Hz
Cooking temperature: 80C ° - 190C °
Timer: 30 minutes.
Maximum loading: 800gr.
Cooking food 2x faster with Air Flow technology
Body material: heat-resistant plastic
Additional characteristics:
Doesn't require oil or fat
Delicious and healthy cholesterol-free meals
Removable non-stick bowl
Dishwasher safe
overheat protection
The body of the device is made of heat-resistant plastic
Price approx. 4t.