Piggy bank of recipes for the Airfryer (links, discussions, tips, problems)

Something I have with the answer contrived ..... So, I put sawdust moistened with water down into the pallet and once water the fish with either beer or wine (white) and so far there have been no problems with the smell.

Need to try! I also read that you can cover mackerel with lemon or shove pieces of ginger into the abdomen, and then, like, the smell is interrupted even by her! Tomorrow I will buy more mackerel and I will experiment while my husband is at work.

I just ran around and just now I was honored to write that now I smoked a fish
Yesterday I salted and pepper + lavrushka 2 fillets: one pink salmon, and the second halibut. I rolled them up into rolls and put them in the refrigerator for a day. Today I took it out, unfolded it, smeared it with a brush "Kostrovka" and again removed it for an hour. Then she greased it again and baked it in AG for 30 minutes at 65 degrees, then 20 minutes at 95 (or 98 ???)
In the evening after cooling down, they took a sample and ate everything
The humpback salmon turned out well, just super tasty, and I slightly salted the halibut, you see, the fish is tender, it needs less salt Let's take into account for the future
Pink salmon and cut well, the roll did not fall apart

[Well done!!!]

Well done!!!I am so glad that your acquaintance with AG is going so well !!! You see how easy it is .... I've just rolled up the brisket, thank you for the idea with the fish !!! I will definitely try. After all, you can probably even a few, well, maybe 2 types of fish, roll up ... For hot smoking it is not necessary to keep it for so long and try to smear it with smoke immediately, then there will be no smell when smoking.

[Aunt Besya]

Aunt Besya, I am glad that you liked the Airfryer. And immediately I wanted such a fish. Now I'll run after pink salmon. Somehow I didn't really use liquid smoke, I just started adding it to the marinator, like nothing. We must add to the fish, try it. Have you twisted a roll from a whole file or disassembled the fillet into several rolls?

And today I did mackerel again, but to make the smell less was engaged in experiments. I stuffed a few slices of lemon into the belly, pulled the fish with twine. She poured wine, water into a saucer and put lemon slices there too. The temperature was done this time less, first 30 minutes at 90 degrees and then only 20 minutes at 140 degrees. In general, we managed to make the smell not so deadly and volatile throughout the apartment. Here I will buy more sawdust, I will try, then I will report again.

Girls, today I cooked real smoked chicken legs, exactly the same as they are sold in stores and in smoked meats departments. There is a photo but I can not insert it into the add. options, this function has disappeared

So:
Chicken legs
Salt, peppercorns, bay leaf
liquid smoke

Add salt, pepper, bay leaf to the water and bring to a boil pour liquid smoke at a rate of 1: 5 (I poured 130 ml per liter of water). For color, I threw a bit of onion peel into the water (it is possible without it they will be a little lighter)
Put the legs in boiled water and cook for 40 minutes (if small, then less) at 80-90 * C. Then we shift to AG and 20-25 min average scarcity 95 * С. At home, no one believed that it was cooked and not bought in a store.

Previously, the legs were simply smeared with smoke and baked in the AG, fried legs with the smell of smoke were obtained, and these are precisely "smoked legs"

After I got it like this, I realized for myself that no one smokes them for real, everyone does it using similar technology

Have you twisted a roll from a whole file or disassembled the fillet into several rolls?

I rolled up a whole file, but it was not very large, the roll was 8-10 centimeters thick

[marinal]

marinal, and how much salt did you add to 1 liter of water and how many legs were there. I ask because liquid smoke is terribly salty, and if there is also salt ...

I put the salt on my eye, I won't say for sure ... I just tasted the brine after pouring the smoke. At some point, I decided that it would be salty and topped up a bit of water .. but in vain, this particular one would seem to be useful.
The most correct way is to taste salt and then, after laying the legs and after they take on the salt, try again and adjust to your taste.

I had 5 large hams, weighing 1.3 kg

Today from the fridge I liked them even more.

Dear colleagues-owners of the Airfryer! Please share a tried and tested omelette recipe in AG. I mean the cooking parameters, which dish is best and on which grid. I haven’t gotten an omelet perfectly yet.

And today I did

But so much space is occupied by the airfryer:

[Hairpin]

Hairpin

and how did you brown the kebabs?
did you lubricate them with something?
I have them not so reddened, but I want

AEROGRILL YOU HAVE A BEAUTIFUL !!!!!
my favorite color.

[Hairpin]

Hairpin,
but the airfryer looked like - how is it at work?

and I have a little red tiger
kebabs are great

[NataMayLav]

NataMayLav!
I myself did not understand. You have pale in the photo ... And when I turned it on, the thought flashed that it was necessary to lubricate with something, but decided not to experiment for the first time. After 20 minutes, 260 degrees, high speed, they were already rosy. And another 15 minutes on the other side. Jacket potatoes, no turmeric (curry, pepper, garlic, salt ... like everything), cottonseed oil (you wrote that from Pakat). So I don't even know how it happened ... We need something else to compare with you ...

But about the color ... I HATE THE RED COLOR !!! I wanted either white or cherry, but ... my daughter said red and my husband and I stepped on my throat ... The throat held out ... And when they brought me, she asked so suspiciously about the color ... She also knows that my mother is fiercely red hates ...

MaryV!
This is my second airfryer. The first was economy class, and this one I already took the best (Tiger New). My daughter played a lot with the first one. So I decided to change her for the best option. After the first I took the position that with a good oven and microwave oven with convection, the airfryer does not need. And now I don't even know ... Making a grilled chicken (daughter's favorite dish) in an airfryer is more convenient. And for the sake of 5-6 such kebabs to start the oven ... But it is so heavy and large ... In short, I have it only for the second week, so it is better to wait 100 days!

[: marinal]

: marinal Tried your chicken legs recipe. This is a bomb!!!!!! Who has not tried it ..... do it, you will not regret it. The taste is just not earthy !!! I got inspired and run to the store for brisket, chicken legs and ham ... I'll try to do the same ...

I myself was pleasantly surprised when, as a result of the experiment, I got exactly the kind of legs that I like

but I don’t understand about baking ... in a silicone mold, the bottom of the charlotte was generally white ... and the oatmeal cookies on the foil also had a white bottom ...
Well, is it really impossible to make beautiful pastries in AG?

Yes, the AG has a ten on the top, so you have to turn it over for an even crust. And in a multicooker, on the contrary - the white top also has to be turned over. For example, in AG I only bake portioned pastries. And if you bake on foil, then poke holes all over it before baking - it will be better.

I baked bread in the airfryer in the shape of a sunflower. I could not achieve such a height in the bread oven ... I did not know that in AG silicone molds and dough behave so wonderfully. And this with an additional ring ... I had to ventilate it so as not to take down the AG cover. It's good that I stopped a little to get up. There were 2 centimeters left to the lid.

It is a soft white bread made with apple juice.

[Shurshun]

Shurshun!
Why is your bottom (which is the top) suspiciously ruddy? Turned over? And what is the bread recipe?

Girls, lovely. Bought Hotter Platinum. Cooked chicken legs on the middle wire rack, potatoes on the bottom. Did not like. On the trail. day pork slices on the middle, potatoes on the bottom. I didn't like it again. What is this? My man is omnivorous, and that said garbage. I dreamed about him so much. Shoveled the entire forum. And so ... What's wrong? I'm in a trance.

You haven't cooked fish yet ...

What's not to like? I do not cook meat, but potatoes underneath. The meat and fish are excellent. It is very tasty to make potatoes after the marinator (with a drop of oil and seasoning for fries) on the grill for herbs on the middle "level".
Experience will come and everything will be delicious.

The meat is not juicy or something. And potatoes too. The taste is somehow not tasty ... Although everything is always very tasty with me. Dry in general, everything. How to cook meat to lick your fingers later? Which grate? Or, in other words, what to cook, So that the man was in mortality? I need to show my husband what kind of weight it is

[georgin903]

Let's go in order ...georgin903
1.what kind of meat
2. what was pickled, what was coated
3.In what dishes were cooked

No dishes. First, the chicken legs. Especially not pickled. Seasonings, garlic. On the middle grill. On the bottom - potatoes. Then pieces of pork also with seasonings, garlic, a little sunflower oil, also on the middle wire rack, on the bottom again potatoes. Dry !!! The potatoes are not tasty at all. So how should it be? For a long time to marinate? Maybe you don't need to cook on two grates at once?

Here, after all, they have already written more than once. that it is better to boil the potatoes first, otherwise it turns out to be "wooden", one must assume that the hot air dries it.
And what was the temperature for chicken and meat? And the speed? And the time? You have not written about it, it may just be trite dry. I have never made chicken wings so tasty in the oven before. On Monday, I made 1700 gr. a piece, she's gone already, she was very sincere ...
And to please my husband, make a grilled chicken on beer, it will definitely turn out

It's very strange why you can't get meat. Try this
Pork steak .. marinate the meat (salt, pepper, favorite seasonings, a bit of vegetable oil and a gram of lemon juice), I usually buy a piece of meat, cut the marina into steaks and leave it in the fridge (it’s very cold there and that’s why the meat can stand whole week) but when you are too lazy to cook dinner, a couple of pieces on a grill pan or AG plus a general salad and dinner is ready. So it deviated from them .. We take a piece of marinated meat, put it on the lower wire rack 180 g, speed for 15 minutes and the tasty meat is ready.
Boiled pork ... a piece of pork, about a kilogram of marinated and in the AG for 180 grams, high speed for 60 minutes (after 45 minutes, turn the piece and brown the other side) the meat turns out with a golden crust and juicy inside (it is always dry in the oven)
Chicken legs ... seasoning salt mayonnaise and in AG at 235 grams, average speed 20 minutes until golden brown. I always turn the legs over so that there is a blush everywhere. Under the legs in a frying pan I put boiled cut potatoes, sprinkled with mayonnaise and sprinkled with sir, when the legs are fried, then the juice from them drips into the potatoes and it turns out yummy. True, this dish is just some kind of high-calorie BOMB.
Well, I already wrote about smoked chicken legs before, in my family they just go crazy.

By the way, I made a discovery for myself that if between pieces of meat during pickling, not pour lemon juice, but put thin slices of kiwi, then the meat turns out to be the most delicate.

Recently, I always use an expansion ring, it seems to me that the meat is not so quickly browned so to speak.
Good luck

Thank you, Auntie Basichka, Zvezda, Marinal for your participation! I cooked in 2 stages: 10 minutes 260 g, high speed, then 15 minutes. 180gr. average speed. Time added. Opened, looked-hard meat. Therefore, I cooked longer. Minutes 40. There was an oak krtoshka. Of course you can eat. And the wings are my favorite dish.Tell me what to do with them? I've just made the seeds. Here they are excellent. But this is probably too simple a "dish" to grill. I'll try to surprise the man tomorrow. Friday is beer day.

My sister-in-law told me how she cooks potatoes in AG.
Cut the potatoes into small pieces as for fries (not very thin 10x10 mm), mix with a drop of oil, salt and dry herbs (I use kotami French or Italian herbs), put them on a steamer (or steamer) and put them on the middle grate, blowing at a high temperature of 245 * 20 minutes.
The potatoes are simply magical. It's a pity I removed the photo from the fotik - the place was needed for a children's party, but as I do, I will definitely put it up.

No dishes. First, the chicken legs. Especially not pickled. Seasonings, garlic. On the middle grill. On the bottom - potatoes. Then pieces of pork, also with spices, garlic, a little sunflower oil, also on the middle wire rack, on the bottom again potatoes. Dry !!! The potatoes are not tasty at all. So how should it be? For a long time to marinate? Maybe you don't need to cook on two grates at once?

My chicken is good, meat in one piece is like boiled pork too, but portioned and potatoes are also not very good. Now I will take into account the advice of Aunt Basie and I will first boil the potatoes, and then cook only in the AG, otherwise it also turns out to be wooden and dry! Even under a fur coat made of onions, cheese and mayonnaise and covered with foil, it is still wooden.

[georgin903]

georgin903, I cooked potatoes on the lower grill under the meat like this (I don't like to bake boiled in the grill, I like fried): I washed medium potatoes well without removing the peel, cut them into quarters, then warmed them up for five to ten minutes, stirring them in a frying pan with butter, garlic, dill and vegeta, and then put it in the AG. It turned out very tasty.

My friendship with AG did not develop for a long time either.
Now I found a way out - I cook everything in foil, and then open it for a crust.

All meat is from the backyard, it is tougher than broiler meat, and therefore it was Iron without foil.
I cook it for 60 minutes at 160 degrees, and then I open it and hold it for 235 20 minutes.

And I always bake potatoes in halves on the lower wire rack, and on the middle one - chicken legs or legs. I take raw potatoes. It turns out like baked.

Now baked the brisket in the sleeve ........ mmmmmmmmmm m well and delicious !!!! First, marinated with spices and left overnight, but this is not necessary, and then in AG for Wed. wire rack for 180 * 1 hour. In the evening I will do it with potatoes in my sleeve.

Lovely girls! thank you all! ... I am so pleased that you were happy for me ...
Yes, indeed, Smart is no different from Tiger except for the new design ... the sellers have known me for a long time ... I got them all with questions, so they immediately confessed.
What a chicken turned out !!!! Mom dear !!!! .... I had a great chicken in the slow cooker before ... but this one ..... ruddy, with a crispy crust !!!! ...
I marinated it in homemade mayonnaise and vigorous adjika, put it in the AG, turned it on, after 2 minutes a crazy smell had already gone !!!! .... and the kitchen got warmer .... it gives off a lot of heat.

And I probably won't make friends with him soon. Today I put 3 pots. In one type, pea soup (little liquid was included, it turned out to be meat-pea-potato porridge - but tasty, contagion), in the second - azu, b3 - Peking cabbage with beef. On the lower lattice, speed high, 260g. Everything, of course, is delicious in the end. BUT !!! How long did it take !!! First 1 hour. Raw meat. Another 1.5 hours. Raw meat. Another 1.5 hours. Done. Children turned off. There was no strength to wait. I ran away on business. How! All 3 dishes are very tasty. Why did it take so long?

All 3 dishes are very tasty. Why did it take so long?

If you replace the pots with thin-walled dishes, then everything will be fast and the taste will not change. For example, I have long since replaced the pots with cans.

here is a direct link
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=28498.15

Well, I'm writing report number 2.
Today the program included roast pork.
In a glass saucepan, on the bottom she laid out finely chopped onions, on which sliced ​​pork was cut. From above I added (I don't know what it's called) the liquid bought on the market from very Caucasian comrades, very good. similar to adjika, only very good. liquid, with deliciously smelling spices. It is sold by weight in containers. She mixed the ingredients with a spoon, added some warm boiled water. I covered it with a glass lid on top. Average speed, 180 degrees, 1.5 hours.
The smell was awesome. The meat turned out to be tasty, saturated with the aroma of spices, but, for some reason, a little harsh. It would be softer in a slow cooker during this time. Where is the mistake?
And yet, I am grateful to the topic guru for telling me about the difference between ceramic pots and glassware. I almost ordered new bright pots for Santa Claus, we just started selling them in unrealistic quantities, of different shapes and manufacturers.
In general, I am satisfied, I will continue the experiments.

From above I added (I don't know what it's called) the liquid bought on the market from very Caucasian comrades, very good. similar to adjika, only very good. liquid, with deliciously smelling spices. It is sold by weight in containers.

This "liquid" is called satsibeli sauce.

This "liquid" is called satsibeli sauce.

Thank you! I will know! ... You can see tomato seeds in it.
True, in one supermarket, I saw the same liquid poured into liter bucket containers. They bore the strangely ugly name "gorloder".

[Veronica!!!]

Veronica!!!We fry the seeds every other day, so dare to write down ... I sprinkle the seeds (raw) with oil and "smear" them with a brush, sprinkle them with salt and in the AG res.-average, at 235 *, the speed is average for 10-12 minutes. All this is done in SteamMer

My seeds to clean water. I load it immediately wet, and then, like a Star, only without salt and oil. I just didn't think about butter.
I cooked in pots. Yes, slowly. Today the wings were in. And french fries too. So, I'm starting to find a common language with him. I didn't even hope ...

Well, today I was convinced that the bread in the AG is quite good.
Kneading the dough with a bread baker, then, put it in a mold, spaced 1 hour, greased the top with an egg, sprinkled with different seeds. Lower grill, turned over to the position without legs (the top of the bread almost rested against the fan, in the position on the legs). 205 degrees, high speed, 18 minutes (there was AG after warming up).
As a result, the top of the bread is evenly browned, the sides of the bread, after extraction, have a beautiful creamy color. I used to bake the same bread in the oven, where I also liked the result. In general, the results are comparable. Before baking, I was afraid, someone wrote here that baking in AG does not work, now I know, bread is definitely working!

[Veronica!!!!!]

Well done Veronica!!!!! : flowers: Just clever ... just a few days, and they were not afraid and took up the bread. I am very glad that it turned out !! Many who have AG have switched to baking bread in it. Let in the New Year you master all its possibilities .... with such a pace, I think that you will quickly succeed !!!!

Today the program included chicken wings and hot sandwiches.
Chicken wings: marinated in homemade mayonnaise with Kamis spices (marinade) for 1.5 hours. Then I put them on a medium wire rack, 205 degrees, 25 minutes. They didn't even have to turn them over, they blushed on all sides.
Hot sandwiches: slices of homemade bread, greased with homemade mayonnaise, pieces of smoked meat, plastics of cheese. Medium grill, 205 degrees, 10 minutes.
Everything was very good. delicious. The guests were delighted, especially the child, from the hot sandwiches.

Report No. 3.
Smoked mackerel today. It turned out, unusually tasty!
Then I made a roast in pots. Pork, fresh carrots, onions, potatoes. Put everything in pots (the same as the hairpins on the karinka). The AG includes two pots.Poured hot water, poured sea salt, added half a bay leaf, a little cumin, Kamis spices.
High speed, 260 degrees, lower grate, 1 hour. Everything is cooked, soft, tasty, aromatic. The neighbors are going crazy with the smells from my apartment.
I'm very. I'm glad that I have AH !!! ... I will experiment delshe!

Hello everybody!
I bought AG back in 2007, I'm very happy!
I don't have a lot of time to cook, but with AG it's just a song, I laid everything down and, as they say, I forgot for a while !!!
It's very easy to cook chicken, I do it like this:
I cut 2 chicken breasts lengthwise, sprinkle with spices and put on the wire rack, for about 20-25 minutes at a temperature of 205 degrees and medium speed.
Voila and everything is ready, fast, tasty and most importantly very useful !!!!

Here's another favorite recipe:
Chicken on beer
Chicken weighing approximately 1-1.5 kg. 1 head of garlic, 4 tablespoons of mayonnaise (I use either mayonnaise with lemon, or add a little lemon juice to the low-calorie one), 1/2 bottle of light beer, spices, salt.

Wash and dry the chicken. Peel and crush the garlic. Rub the chicken with salt, garlic, spices. Coat with mayonnaise.

Preparation Place the chicken on the bottom wire rack with the back facing up. Pour beer to the bottom of the AG (I pour it into a special liquid, so it's easier to wash afterwards). Cook for about 40 MINUTES (for 1 kg.), At 260 DEGREES on HIGH speed. 10 MINUTES before the end, the chicken can be turned over and poured over with beer.

Hello everyone
We recently bought an aerogrill as a gift for seven years of marriage. We master it slowly. I was on fire for a long time with a purchase: in the summer my parents broke glass in the oven, and they bought an aero instead of the oven. No matter how I come to them, everyone treats them, but they boast.

And we didn't have an oven when we were born ... But at first my husband did not get into it, but recently he himself brought me to Hoter's department. We matured for about a week, then matured, but simple models were not available, we had to wait until our Classic arrived.

I wanted a simple, inexpensive model, but with all the functions, and the kitchen is small, with low shelves, it is more convenient with a separate lid. By the way, here they wrote about new models with the ability to turn off. The husband just approached the question: he bought an outlet with a switch: it is inserted into a regular one. Very comfortably. After all, the device is stationary, it is always in the outlet so that the cord does not chatter, but it is turned off.

The first thing we tried were semi-finished crates and fries a la fries.

The potatoes were cut as if on fries, although they were large, poured with cheese sauce, sprinkled with spices, a little vegetable oil, squeeze a couple of garlic cloves. (I stood for about an hour in the refrigerator while I was dismantling the office corner in the kitchen with folders, binders and photocopies and putting away the printer in order to free up space in the kitchen for a new curiosity).

The onion rings were marinated in vinegar with spices.
The cradles were laid shoulder to shoulder in foil, covered with pickled onions, wrapped. The potatoes were laid out on the upper and lower wire rack, on the middle cradle. 235 degrees, high airflow, 15 minutes. Then the foil was opened, poured with potato sauce and everything seemed to stand for 10-15 minutes at a lower temperature (I won't say for sure, my husband cooks everything according to his inspiration, and does not always remember what and how).

It turned out very tasty and juicy. Then the sauce was poured from the foil into a cup. To get lulya and potatoes wet there is simply delicious.