Air fryer

Nika, I have 1394, but with a new frying pan, and I stupidly ordered a frying pan right away, now I have two identical ones, this is in addition to the one without a stirrer))).
Well, okay, since the supporters have pulled themselves up, I will not campaign anymore)))))

What have the supporters to do with it? For two of me and a simple af Phillips is enough for the eyes. And to whom it was at once too small. And it is very good that there is a cousin with her volume for a large company. When af ​​appeared, there was no other choice. Now the choice is more or less there, not great, but there is plenty to choose from. Mine this year will be 5 years old, and before with a shudder I thought about what could be replaced, if anything. Now I don’t think about it, but maybe something else interesting will be released.

It was just that at the beginning of this or filkin's Temko, just everyone convinced each other that everything was in order with the size. I also convinced myself that yes, everything is ok, we have enough. And then, reading about Kuzyu, I saw reviews about the inconveniences with washing such lattice structures, and also that under some conditions they smoke ... by the way, kind people sent me to the Kuzya from this topic)))

There is a net in Fillet and it is not convenient to wash it, and he sometimes can smoke, a friend also talked about it .. In Redber the basket is different, very easy to clean, never smoked, the volume for 2 is quite enough.
A cousin is still needed either for a large company or for a large appetite, and it takes up a lot of space.

[Tatyana]

Tatyana, by the way about the cousin, grass, there are a lot of bad reviews ... you can't please everyone. But about GF, there is almost no redber.

Hello everyone
I'm with pork:

I cut the still unfrozen pork with effort into pieces up to 1.5 cm thick:

I put it in a frying pan. Pepper, salt, sprinkle with ground laurel. sheet:

15 'x 200 *:

Turned over, pepper, half crushed, did not salt:

Another 10 'at 180 *:

With a cut:

And then I prepared more scraps with the remaining pieces according to the same scheme:

Only after the coup did she put out 10 'by 180 * and 5' by 140 *:

Then I use the prepared edged meat for processing into a filling or for pilaf. Or you can get tired with onions and herbs.

[Marysya27]

Marysya27, Allus, are you teasing with yummy here too? Is that why I came here?
We'll have to read Temko ... Marys, what is your AF?
Girls hello everyone



Marysechka, found what kind of AFochka you have

[Vikulina]

Vikulina, Do you have AF?

We'll have to read Temko ..

Twirl, the topic is large, but interesting and very seductive. There are 2 more topics on AF.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389183.0
And so:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=475451.760.html#msg2740329

[Marysya27]

Do you have AF?

No, I don’t have AF-ki
Thank you for the links, I read ...
Marysya27, Thank you

[Marysya27]

Marysya27What yummy you have turned out! I will try to cook in the Airfryer, but I doubt the result.

[velli]

velli, valentine, to me on "you" I can't say anything about the result in AG, because I don't have it. This is an "urgent" option. The AF version of meat with cherries (not fast) in AG should certainly turn out delicious

[Marysya27]

Marysya27, Alla! as always. you are all super! Is this a fasting pork? Yes? and which part and which cooking algorithm?

[Mirabelushka]

Mirabelushka, this is a simple pork, about a quarter of the back. The night lay in the refrigerator, but did not get cold. I had to quickly and simply deal with her. Cut off the top of the meat with fat. What remained was cut into larger pieces. And then everything is under the spoiler Although simple, it turned out well. My husband was hungry, he generally liked it, said: "Very, very ..."

[Marysya27]

Marysya27, Thank you! For some reason, this kind of meat in AF is always dry

[Vika]

Vika, perhaps you choose a high temperature

[Mirabelushka]

Mirabelushka, this is a version of cooking still frozen meat, where you need to start with 200 *, and if the meat is normal, and even marinated, then:

Vika, maybe you choose a high temperature

then t range is 140 * -160 *. Some options for pork in the messages on page 364, (365), 366, 369 under the spoiler.
And yesterday the meat cooked today for dinner looked nothing. At the last moment she fired:

[Katerina]

Katerina, Marysya27, well, of course, marinate the meat and start at a high rate. I thought I had to print something in the beginning.
Thank you so much!!!

[Mirabel]

Mirabel, Vika, I also thought about that, like, for a start, you need to "seal" the juices inside a high templ ... andNet ... I can already say from experience that you should not rush at a high rate

[katko]

katkoKatya, I read a lot from our luminaries and tried to start with a high temperature. I don't do experiments myself
to be honest, I stopped making low-fat steaks in AF, but I must try again

[Mirabelushka]

Mirabelushkawhen it comes to the frying pan, yes, you need to "seal" on a high t. And in AF, the airflow makes its own adjustments. Heating 180 * in a simple oven is ~ 140 * -160 * in AF. The external (visible, observed) result of "sealing" in AF is not so obvious, it does not coincide with the appearance of a frying pan. When in AF the result of "sealing" outwardly becomes similar to a frying pan, then the meat, most often, is already almost dry. You can also "seal" in AF: put the pieces of meat in a preheated swing. stove. 2-3 minutes on the one hand, 2-3 min. on the other, and then 140 * min. by 15. But playing with coups in a couple of minutes in AF is inconvenient and t * mode gets lost from opening. There are a lot of body movements, but why? if everything can be done smoothly and calmly. If you want more fry, then you can increase the heating to max for a couple of minutes at the end of cooking. and let it stand a little.
If the meat is frozen (not completely thawed), then it is imperative to start with only 200 *, "seal" so that it does not flow. In min. 10-15 meat may look like overdried, but this is only a look. Therefore, we calmly turn it over and, slightly reducing the heating (to 180 *) for "sealing" on the other hand, bring it to readiness.
And finally, as he usually writes Rituslya : "but this is just my experience (opinion)

Allochka! Thank you for sharing your experience!
look ... anrecotes, they're not fat at all and are cut like steaks. Are they also possible according to your method?



🔗
look pzhl
in the picture roti and cutlet ... these pieces were rather dry in Af .. so I stopped buying them .. ah. fat neck is not always good



🔗
or in this photo .. part \. where it is written-Carre

[Mirabelushka]

Mirabelushka, I saw. Later I will answer and beacon

[Marysya27]

Marysya27,

[Mirabelushka]

Hello everyone Mirabelushka, I'm not yet with meat With pies with cherries

Donets:

Separation:

Incision:

[Marysya27]

Marysya27, Fluffy then what! Please share at what temperature were baked?

[Jiri]

Jiri, Irina, 30 minutes. by 130 *. Pastry dough preparation - 30 g.

30 minutes. by 130 *. Pastry dough preparation - 30 g.

Thank you! I love cherries in baked goods, you will also need to portray.

[Marysya27]

Marysya27, the pies are great!
and I made meat according to your advice! it turned out great !!!

[Mirabelushka]

Mirabelushka, Vicun, a good girl And you have the best optimum. It's good that everything has already worked out. I just promised to bring meat just next week, so I delayed
Come on pies I'll be waiting

Cherry pies "Wild cats" (Baking tortilla Chef 118000 Princess, mini oven DeLongy XU 440, air fryer Philips HD 9220/20) (Marysia27)

Dear forum users, your advice is very necessary! I have a mechanical redber, is it worth drying garlic arrows in it, or will the dryer be more productive (and more economical for electricity)?

[Maria]

Mariaif there is a dryer, do not force AF. In general, these arrows are not figs and it turns out, I would overcook them in oil and diminish them with rye bread

[Larssevsk]

Larssevsk, thank you, then I'll bring the dryer to the dacha)))

I haven't cooked anything in my cousin for a long time. So ... As they say, played enough. I still want to buy a smaller one,

I would trade my little afrika for your big cousin

flounder

Girls, and somewhere discussed the Vimar VAF-375 Multi-oven? I will not master the whole topic.

[Katerina]

Katerina, I do not understand, you have a flounder in what is boned? It turned out so beautiful

[Larissa]

Larissa, I was in a hurry, forgive it megaoladiy zucchini from princesses, I'll change it

[albina1966]

albina1966, Albina! It seems not. She has not yet found it only in Ukraine, in Russia.

this is a megaoladiy zucchini from princesses

: lol: And I see, some kind of an unusual flounder. Chopped, I think, chtol. And she was not lazy, I think

[AirWave Fryer]

Girls, does anyone have one? There is a video in the u-tube, but foreign. Painfully found at an attractive price. I would like to know what kind of animal this is.
AirWave Fryer:

[Albina]

Albina, I saw this in our local "fixed Price" called differently naturally.
Small and cute and cost very little.

One-to-one design, like a redber)

Girls, I brought delicious food here! I did it according to this recipe:

Baked Eggplant with Cheese, Pepper and Tomatoes (Multicuisine DeLonghi) (Elena Tim)

Here's what happened:

Baked in an air fryer 160 degrees for 10 minutes + 10 minutes. To prevent the cheese from scattering in it, I added a little mayonnaise to the cheese-tomato-pepper mixture.

Galinka, how delicious !!! I want it too.

[Irishka]

Irishka, do it - you won't regret it! This is insanely delicious.

[Galina]

Galina, Galya! and on what did you bake this deliciousness and beauty? on a grill pan?

Vika, I have a Philips 9220 mechanical.

Philips 9220 mechanical.

I understand that ... I just wanted to find out what I was putting these bucks on inside AFA. On an anti-grill or in a basket with a liner?

Ahh ... got it ... I did it in a frying pan.

OK! and we will write it down!
Thank you!