Air fryer

Girls, on Thursday my air fryer has finally arrived! Her delivery dragged on a bit, but it doesn't matter anymore.

I have already made potatoes, homemade sausage, chicken wings. Now I'm going to make a little photo book.

First I made potatoes:



In life, its color turned out to be much more appetizing, but even so it is clear that the potato was a success.

There should have been pork chops, but I couldn’t fit them in with the potatoes. Since I did not want to cook in 2 passes, I cooked the chops in parallel in the cartoon. From here the thought has matured that in AF it is necessary to try to cook something in 2 tiers, as in a double boiler. So the meat would fit for sure. While I was trying to attach a mesh stand on which I cool the bread, but it is larger than the AF basket. I think what else can be adapted ...

[Qween]

Qween - Hurray !!! With the purchase of a new assistant !!!

After we were surprised at how interesting potatoes can be with 0.5 tbsp. l butter, I cooked chicken wings. This is generally, as my friend says, in general "head dump"! We have never eaten such delicious wings:



The lower wing is different in appearance and a few more spots are present on a couple of other wings. I decided to attach the rest of the egg 5 minutes before cooking. It didn't affect the taste.

[Qween]

Qween - Hurray !!! With the purchase of a new assistant !!!

julifera, Thank you ! I also wish you to please yourself with an air fryer, I know you are looking closely.

look very tasty. and the wings with what?

[kosmar]

kosmar, wings on top in homemade crackers (if I understood the question correctly). I did not add oil to them, everything turned out rosy anyway. If necessary, I can write in detail how I made them.

Then I made and deep-fried homemade sausage, despite the fact that the instructions in Russian say that you don't need to cook fatty foods such as sausages.



These are intermediate photos:





I doubt that I will still deep-fry the sausage in AF. White smoke poured in a shaft, a pile of fat. But, in fairness, you need to write everything you liked and did not like. So that those interested in buying this device can objectively assess the capabilities of the AF.

[kosmar]

kosmar, wings on top in homemade crackers (if I understood the question correctly). I did not add oil to them, everything turned out rosy anyway. If necessary, I can write in detail how I made them.

Yes, if it's possible. I feel like it, but I've never tried it in breadcrumbs.
I made potatoes in af, but I did not cut them like fries, but just pieces, since you have no crust. and I love the cutlets. When I fry them, I don’t pour oil at all, because both liquid and fat are released from them during the frying process.

I, too, have never done it in breadcrumbs before. I'll write the recipe now.

I, too, have never done it in breadcrumbs before. I'll write the recipe now.

thanks, I'll wait)))

Girls, what wings, class, but I haven't tried wings yet.
Yesterday I made champignons stuffed with cheese, made a bed of foil for them in two layers, so on this bed I served, yummy aaaa mmmmm ... and pies with apples from puff pastry, mentally soooo. The guests were not allowed to take pictures, so take my word for it.

I made pies with apples, jam, mushrooms, etc.
made brushwood. baked sorcerers.
it turns out quickly and tasty.

[kosmar]

kosmar , here is the recipe - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=148701.0 .

Tanyulya, of course, take your word for it! We ourselves know how the guests come quickly, no time for pictures then. I myself took a photo in the AF basket, otherwise it will be without photos. \

I highly recommend the wings! I myself did not expect that it would turn out so tasty.

[kosmar]

kosmar , here is the recipe - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=148701.0 .

thanks, I already found it)))
but if you just grind a dry bun, is that not it? do you need to fry?

Girls, what wings, class, but I haven't tried wings yet.
Yesterday I made mushrooms stuffed with cheese,

Can I have a champignon recipe?

Can I have a champignon recipe?

Everything is very simple. I cut out the legs of the champiks, finely chopped these legs, added crab sticks ... you can do without them, add a little mayonnaise, grated cheese to the mixture of chopped legs and sticks, mixed everything and stuffed the hats with this mixture, put it all on a foil substrate (she built it herself), sprinkled it with cheese on top and baked for about 15 minutes ... probably ... she looked when ready. Salt, pepper, if necessary, this is already to taste.

What's true is true - wings are the tastiest thing in her. especially if you marinate for half an hour!

[kosmar]

but if you just grind a dry bun, is that not it? do you need to fry?

kosmar, you can also grind a dry roll. I just wrote how I do it myself.

Everything is very simple. I cut out the legs of the champiks, finely chopped these legs, added crab sticks ... you can do without them, add a little mayonnaise, grated cheese to the mixture of chopped legs and sticks, mixed everything and stuffed the hats with this mixture, put it all on a foil substrate (she built it herself), sprinkled it with cheese on top and baked for about 15 minutes ... probably ... she looked when ready. Salt, pepper, if necessary, this is already to taste.

200 degrees?

200 degrees?

180-200

Something has calmed down our Temka, then I'll write a few words about AF.

Once we were at a wedding in one very decent institution, and on the second day of this very wedding we were given, among other things, pancakes with cottage cheese and poppy seeds on large warm dishes. The pancakes were rolled and cut diagonally, then sprinkled with powdered sugar on top. Actually, I don't eat so much to treat myself to pancakes at a wedding, and I don't remember what I decided to try with cottage cheese. It turned out to be so delicious that I was very surprised! It seems that it was not only me who was surprised, as the pancakes were scattered with great speed.

And there was nothing like that in them, but they were so delicious, just indescribable. Inside this pancake roll there was a delicate sweet curd, and on top there was a slightly ruddy crispy crust, and obviously all this was not baked in the oven or fried in oil (in fact, they were generally without oil). How many times I tried to reproduce just such a combination at home, but never succeeded. Apparently, in this restaurant, before serving, pancakes were heated in some bourgeois steam-convection machine, so I'll take it at home.

Of course, having bought AF, I decided to warm up pancakes with cottage cheese in it (right from the freezer). Here's what happened after 7 minutes at 200 *:



The places where the pancake was not pressed tightly was strongly browned. I deliberately put them in different ways, one - edge up, to choose the best option for the future.

So, it was the air fryer that gave the very combination of tastes that I liked so much then. The top layer of the pancake is slightly crispy, just a little bit. And inside the softest one with juicy filling.

After that, I made pancake pies and just warmed pancakes, it turns out very well!

Girls, while I still buy, but I'm terribly impatient to know whether my ramekins will fit in there or not ..
Please, very big please measure the net in cm diagonally from the bottom side?
So I love baked portioned crooks, so I think - once or twice and it will be ready in the air fryer

[julifera]

julifera, just yesterday, Toko was banging crooks in cocotte makers.
I measured from the inside, then from wall to wall 18 cm. I choose the shape. And right now I'm running diagonally and measuring ...

Diagonally 20 cm.

[julifera]

julifera, from wall to wall 18 cm.

Diagonally 20 cm.

funny geometry you have ...

And I came up with a non-troublesome breading such that it turns out to be thin, crispy, and not a single drop of meat / fish juice will flow out. The bottom under the net will be clean, only a couple of breading crumbs will sprinkle.





What juicy cutlets are obtained! I never cease to be surprised! These, which are in the photo, from chopped beef fillets without fat, without onions, and when you bite off, then the juice is like in beef

I do the breading like this:
I mix cornstarch with cold water about 1: 2, then roll the meat / fish, and then into finely ground crackers, or crackers + nuts, or whatever else comes to mind. When I mix starch with water, I get such a water and a little starch in it, that is, not thick.

funny geometry you have ...

Yeah, I am, consider myself a blonde.

[Qween]

Diagonally 20 cm.

Qween - thanks!
Uraaa - my ramekinki are 9.4 cm in maximum diameter, several pieces will fit !!!

Sens - so in the same place the edges are rounded

I just had no time to take a picture of the girls, I made shins in a baking bag, they all said - Klaassno !!! and melted a little, but it did not affect the taste. I made potato, boiled it until half cooked, then greased it with oil and salt and in AF, it came out so tasty and beautiful
cuckoo chicken Stuffed pancakes warmed up yummy yatka. (my husband decided to try the store freeze)

Today I made Kiev cutlets:



I didn’t roll it in breadcrumbs, but in a coarsely grated, stale loaf. I note that I do not add butter to the breading, the crust is blush so elegantly.
Even now I often make potatoes in a country style, like in McDonald's. I keep forgetting to take a picture. It turns out very tasty and ruddy. I will try to take a picture, not to forget.

Yuzay AF all the time, and we never cease to be amazed at what wonderful dishes she cooks, and at the same time very quickly.

For a short time I rushed between Aktifray, a hybrid with an airfryer, and still settled on this device. Of course, thanks to the reviews of those who purchased before and posted mouth-watering photos in this thread

Well, I need to be like this, I didn't even congratulate you.
Correcting the question and how?
..

IRR, well, how could you congratulate me when I am silent as a partisan during interrogation, But what is good about our forum, that it turns out badly to sit in the trenches, it's time to come out of the shadows and share your impressions
I can't say that everything worked out for me the first time .... I made French fries a couple of times until I got used to it. Rustic potatoes are obtained well and quickly (the one that is peeled and coarsely chopped). Once I fried fish cutlets (from pink salmon), they really turned out to be rather dry, but the very fact that you can fry completely without oil, smoke, spray was very pleased.
For baking, I got used to using disposable aluminum molds (it is possible several times), since none of the stationary ones available on the farm came up. True, I did not add flour, only potatoes, eggs and onions. I put it on for 28 minutes at 160-170 degrees, it baked very well on top, but on the back side it turned out pale and damp inside ... I had to turn it over and put it on for another 15 minutes, after which it turned out to be quite a tasty casserole. Again, I was pleased with the fact that there is no need to drive the oven for such an occasion.
Well, in conclusion, a few illustrations to somehow revive your story

[Nataly_rz]

Nataly_rz - Congratulations!
Now with the fries carousel it should definitely work out with a bang!

I just have dried fried in a pan and then radically different from wet fried

[Nataly_rz]

Nataly_rz, Congratulations !

... I fried fish cutlets (from pink salmon), they really turned out to be rather dry ...

It takes less time, definitely. Airfryer cooks faster than usual.

Girls, thanks for the congratulations
Since I don't like frying at all, fried potatoes and cutlets are very rare guests in my house.The children grew up, and probably never learned the taste of these dishes. It's time to fix everything. Fried yesterday
Girls, and what would I do without you all

[Nataly_rz]

Nataly_rz, a beautiful cutlet. Is it breaded or not?

[Qween]

Qween, it is breaded. I did it according to your advice in advance in starch with water - I liked it more than in protein, only they turned out pale outside ... I think maybe you need to mix crackers with butter somehow

Girls, uraaaaaaaaa !!!!!
And I am now oaerofreated !!!!!!!!!!!
Tomorrow morning I am going to meet a colleague, barely found time on a business trip, dodged and bought at the lowest price in Kiev - a present for me for the New Year !!!!!
What am I sour!

I wanted to know how mini-breads are made in it?
Has anyone baked already? Do not dry out? Not clinging tightly to the grate?

[julifera]

julifera, urrrrrraaaaa! Congratulations!!!

I did not bake bread.

[julifera,]

julifera,praise! : drinks: I didn’t bake ... I had no time ... and I bribed the molds ..... I feed everyone with potatoes ... yes I get praise ...

Thank you girls
The unit is already at the base

Only until I study everything in detail - I will not start

1. In the first posts, the topics wrote that you can cover the lower basket with foil, do you cover or wash all the time?

2. The recipe book gives the first time + the second - that is, the first is the warm-up time?

3. I can't understand:
set the potatoes for 20 minutes and after 13 minutes shake and bake

that is, remove the basket while the fryer is running? and it doesn't burn with hot air?

1. I do not cover, mine, although you can try to cover.
2. I expose the potatoes for about 20 minutes, first I warm up the empty basket for 2-3 minutes, then there the potatoes. For about 10 minutes it is fried with me, I take it out, shake it and fry it further, then I check, if it’s not fried or it seems too little, then I add time.
3. I take out the basket with AF working, it does not burn with air.

[julifera]

Uryayaya !!! Our regiment has arrived! julifera, Congratulations. I tried to bake unleavened cakes and yeast buns in it. The fresh ones turned out fine, but the yeast dough is definitely not suitable for an air fryer, it did not fit at all, although it did not stick, so I tied up with these experiments

[juliferochka]

Thank you girls
The unit is already at the base

Only until I study everything in detail - I will not start

1. In the first posts, the topics wrote that you can cover the lower basket with foil, do you cover or wash all the time?

2. The recipe book gives the first time + the second - that is, the first is the warm-up time?

3. I can't understand:
set the potatoes for 20 minutes and after 13 minutes shake and bake

that is, remove the basket while the fryer is running? and it doesn't burn with hot air?

1. Covered, for example, when heating pancakes. The bottom is then not reddened, but steamed. The cooking time increases, but, at the same time, the bottom does not brown as usual.

2. If I cook, then I do not warm up the AF. She fell asleep potatoes, set it for 10-12 minutes. Then she shook the potatoes in the basket, and set the timer for as long as necessary (it depends on the type of potato).

3. This is point 2.

My friend puts all the time at once and shakes when necessary. Also, like Tanechka, she says that she does not burn.

juliferochka, well, please please us with photo reviews! We worry !

[Nataly_rz]

Thanks girls for the detailed explanations

They pulled me to work for half a day, I only managed to knead the dough for bread.

I decided to put on the first experiment with a 30% rye cake with yeast.
As I wrote Nataly_rz - everything is not so smooth - when transferring the cake to the basket - it was deflated

But I have the 3rd proofing in stock just in case
And having cooled the slightly preheated deep fryer (I was already thinking - I’ll throw it down and start the oven), put the cake in it for the last proofing.
In 15-20 minutes I'll start baking, we'll see.

I just really love fresh gray, large loaves are then lying around half-eaten, and so - I pack the ready-made dough in small portions in the refrigerator - just bake a quickie for 2 cloves, I just have the idea of ​​fixing all this in an air-fryer

Made a loaf of bread - COOL !!!

Before putting it into a basket, I greased it with sweet water and sprinkled it with sesame seeds.
In 17 minutes at 180 C was ready!
(At first 12 minutes, then took it out, after a couple of minutes I realized that it was probably damp, put it for another 5 minutes)
Has risen in height from 1.5 cm to 4 cm!
And not an ounce of dryness! Soft!
That is, you could have given a little more to make it crisper

Next I prepared potatoes in cubes - in 12 minutes it was ready and fried on all sides - gorgeous, awesome, delicious !!!

To say that I am ecstatic is to say nothing !!!
A dream come true - fries at any moment !!!
And how much I dreamed about bread
Well, we don't eat it in whole loaves, you won't bake one thing from 125 grams of flour in a CP or an oven, but you always want only freshly baked.

True, the guy who brought it was a little surprised that for fries, you also need a Berner grater for 60 bucks and a carousel
Single, never, green

Cool how!

And about the bread is great! It is not necessary to drive the oven because of the small amount. And he didn’t crawl through the holes of the grid during proofing?

Cool how!

And about the bread is great! It is not necessary to drive the oven because of the small amount. And he didn’t crawl through the holes of the grid during proofing?

With the classic proportions of 500 flour (30% of them rye) for 300 water and a good dusting of the bottom with flour, it is not useful

I did a quarter of what was written, just for 1 cake.

julifera congratulations on your purchase, I was very inspired by your impressions. I also dream about this thing, but now I just want it madly

[marinal]

marinal - thanks for the compliments

Yesterday, or rather tonight, baked 2 mini bread, cold dough recipe Anise:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=79768.0

She divided it into many parts (not 227 grams each, like Anis's, but less, tore off it by eye) and put it in the refrigerator in small plastic containers, at the rate of 1 container for 1 bun. Convenient - I put them one on top of the other and practically do not take up space.

After 2 days in the refrigerator, I got it out, the workpiece was not thick, it could not hold a ball, but also not a ciabaty slurry.
She formed 2 small oblong cakes, dusted with flour, and laid them out immediately on the wire rack.
1 hour proofing in a slightly heated airfryer and baking for 17 minutes
First, 3 minutes at 200 C - in order to raise the dough as much as possible, then she was afraid that they would dry out and rearranged it to 180.
In fact, I was afraid in vain, it was possible to bake longer, otherwise when I got it out, they were hard, but how they cooled down became soft
Either you need to give more time, or for the same time, but bake at 200 C until the end.

They didn’t come very high, after all, the dough wasn’t steep, but it grew very, very well during baking!
Nothing fell down, the bottom turned out to be grooved and terribly stylish
And of course, the very way of working with the dough, of course, gave its results - porous, fragrant, a real deep bread taste!
With red currant jelly and hot tea, mmm ...
So that I'm 100% satisfied with the result

Considering that we are all lovers of only rye at home, and on the second day I cannot smell white bread at all, then this is an excellent option for a small portion of always freshly baked bread.
For big eaters, this option will certainly not be very convenient, but for us it is just right

julifera you so colorfully described the preparation of bread. Or maybe put it in a separate recipe and with a photo.
I think this will be important for bakers when considering buying an air fryer.