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

Well, about the most crooked hands on the forum, I would argue.

I baked buns in an airfryer according to this recipe 🔗 ... I dreamed about them (scary to say) for two years. As a result, the top of the buns is very baked, but inside it is C N R N E !!!!
I put it on a medium wire rack, t 180 g, high speed, time 30 min.
What did I do wrong.
Maybe the dough didn't rise well? Or did the silicone mold fail? Or there was not enough space in the form (the buns increased greatly in size and became cramped), but on the other hand, almost a cake turned out. Nonsense is shorter.

1. Pickle. With kiwi.
2. You should start with a bird or fish. When everything is good here, it will already be possible to switch to meat. Start with the simplest recipes.

There are no problems with bad air grills, there are problems with crooked hands. This I tell you, as the owner of one of the most crooked hands on the forum.

Hairpin, well, it's not for you to write about crooked hands, although if you are about those times when you started a long time ago, then we do not know, of course

True, about kiwi, I'll let you disagree. I saw an experiment (it is inconvenient to give a link here to someone else's forum, maybe in a personal if you want), when the meat was marinated with kiwi. It all crawled away, became something soft, of course, but tasteless and no longer meat. Someone doesn’t care, but me and mayonnaise (not at all because of the diet, but the taste, I don’t always want to)

Why I was here myself and was also interested - but how so that pure meat without everything and tasty. Because the taste of meat is interesting, and not something incomprehensible.
However, for the time being, I myself am also not engaged in meat, in order to study the technique. So far, by the way, I have a feeling that for the meat that I want, I will have to buy a contact grill. Aero - it was bought as an oven and quite well now replaces it for baked goods, chicken, etc.

[p-tasha]

p-tasha If you add water to the pan, then the meat will be more tender, and you can marinate great and in kefir, as well as smear with mustard and butter before baking ... and if the result is 100% in the sleeve !!! but in general there is a great recipe from Admin.
Nastya !!I'll try to figure out your pastries ... I'll write later ...

I saw an experiment (it is inconvenient to give a link here to someone else's forum, maybe in a personal if you want), when the meat was marinated with kiwi. It all crawled away, became something soft, of course, but tasteless and no longer meat.

Maybe there were a lot of kiwi? There, it seems, no more than one medium kiwi per 1.0-1.5 kg.

Nastya !! what's the heat ??? These buns are generally a win-win!

Nastya !! what's the heat ??? These buns are generally a win-win!

So I swung at them. Everyone succeeds. Baking in a silicone mold. Heated it (as you recommended to someone). True, she managed to cool down while I was laying out the buns. Purely theoretically, is it possible that they were just cramped?

[Zvezda!]

Zvezda!
Yes, and so, and in mineral water you can still try. When I experiment myself, I'll tell you. There is not much time yet.
Hairpin!
A fairly experienced cook did there, and after that I didn't feel like trying something in kiwi. But there are many ways, in principle, and besides kiwi.

Hooray, everything turned out so cool!
We arrived with friends from Radonitsa, I already had pickled fish pelengas in the refrigerator, quickly cut fries on the upper grill on a non-stick thing, put the fish on the lower one. When the potatoes were ready, I took them out, and the fish for 10 minutes on top to brown. Everything is clean, no smell !. Everybody liked yesterday's cold neck.
Now my husband spared me an outlet with a switch, it became generally convenient. Advise, can hot sandwiches be made right on the plate and served on it? Or will they be as wet downstairs as in the microwave? My bread is very tasty, I have been baking in a bread maker for three years now.

Advise, can hot sandwiches be made right on the plate and served on it? Or will they be as wet downstairs as in the microwave? My bread is very tasty, I have been baking in a bread maker for three years now.

I always do on the wire rack, they dry out a little, become like toast (we like it better).

This is, excuse me, some kind of tryndets. Made a chicken breast with oranges today. Well, firstly, it turned out to be a rare muck (although it is difficult to spoil the chicken), and secondly, the bottom is somehow quite pale. Was there too much liquid? And the chicken was just boiled. Or ... or ... Some emotions.

[Nastya !!]

Nastya !!Come on in order .... It is better to bake these buns in an iron baking sheet and you need to start at a medium speed, and only then turn on a high one. Secondly, the dough should be well-spaced. I bake almost everything at 205 * and there have been no punctures yet .... but I still have to try. Now with the chicken .... write what and in what and in what modes did you do?

zvezda, that is, I in vain bought silicone forms ??

I cooked chicken breasts according to this recipe 🔗 ... Average speed (as it is written in the instructions of the airfryer), the average grill, temperature and time were set as indicated in the recipe. Probably need to be adjusted for the airfryer ??

zvezda, but for buns you need an iron mold (then the question is where to buy for an airfryer) or is it also suitable from a falga? Thank you.

No, you bought silicone ones for a reason, they are suitable for a lot of things, but baking (I'm talking about your buns) is better until you get used to baking in a thin iron, for this any form is suitable, I use for muffins with corrugated edges ... Then you will bake playfully ...

zvezda, these are small molds where each cupcake is separate? Or a big one.

zvezda, these are small molds where each cupcake is separate? Or a big one.

one with corrugated edges ... I'll take a picture tomorrow.

[Zvezda!]

Zvezda!
Yes, and so, and in mineral water you can still try. When I experiment myself, I'll tell you. There is not much time yet.
Hairpin!
A fairly experienced cook did there, and after that I didn't feel like trying something in kiwi. But there are many ways, in principle, and besides kiwi.

I do not know about the experience of the cook you are referring to, but there is my own experience of meat minting with kiwi (true for an ordinary barbecue in the grill), I make a marinade, for 1 kg of meat half a kiwi (no more, sometimes less, if the meat itself by itself is quite soft) + onion + mineral water, everything is super tasty and soft, but if you add more kiwi, the meat really does not stick to the stick ..., there is no foreign aftertaste after the marinade with kiwi, I say this because I have a heightened sense of smell
As for the meat, fry it so that it is soft without pickling it, beat it off well and sprinkle it with a little lemon, a little vegetable oil, sprinkle with pepper (or other seasonings) and go ahead with a song, naturally the meat should be of good quality initially, and not a hundred years old cows, sorry

zvezda, do you also need to heat the iron mold before baking?

And today I am with a fish (which smells like cucumbers) and potato balls for a side dish, delicious oooo, and simply and most importantly without splashing fatty ones, why I don’t like to mess with a little fish - to clean a lot and when you fry the whole stove in a spray, but here is blooper and tasty ))),

Well done Drying !!! There are no limited possibilities in AG, you just need to dream up ...

I don't know what topic to ask the question ... I'll ask here.

When preparing a dish, I set the temperature to 260 degrees. At the same time, at high speed on the scoreboard, the maximum shows 200 degrees. With an average of probably 210 ... is this normal ?? Or do you need to fix it already?

When cooking, I set the temperature to 260 degrees. At the same time, at high speed on the scoreboard, the maximum shows 200 degrees.

The weight of the products and the time after which it shows 200? Well, or vice versa. We put a piece of bread, 260, third speed. We look in half an hour. How many?

Can you please tell me what I did wrong? I decided to pamper the household with a barbecue for the holiday. I only have a hot air grill for 2 weeks, so I don't have much experience. My husband and I took pork, marinated in kefir and onions (in a marinator), and then stood there. Spread out on grates and for 30 minutes 260 degrees at medium speed, on the bottom-alder chips (moistened). In the process of cooking, I had to add time. In appearance, it turned out very much even nothing, but ... rather dry! Tell me what I was wrong about?

My meat is baked in pieces (shish kebab) for 30-40 minutes at 180 * and then you need to follow and turn it over in time.
Your temperature is too high, it dries meat.
And it is advisable to shift pieces of meat with vegetables - tomato, onion, pepper - juicy and juicy

It's a shame a little ... I set the temperature as recommended in the recipe book for Hotter.

Weight of products and time after which it shows 200? Well, or vice versa. We put a piece of bread, 260, third speed. We look in half an hour. How many?

I'll try to experiment in the evening.
I cooked chicken legs, 500 grams. 200 degrees was ... I don't know when. But after 40 minutes, 200 remained so.

And who ever fried fish in AG (carp, for example)? Is it possible?

And who ever fried fish in AG (carp, for example)? Is it possible?

Not fried (because without a pan with oil), but baked on a wire rack. And, I'm sure, not only me, but everyone here. And not only carp, but a wide variety of fish.

Please share the recipe! What is the temperature, fan speed and time? And so that the crust is crispy

[omi4ka]

Please share the recipe! What is the temperature, fan speed and time? And so that the crust is crispy

You see omi4ka, we have different AGs with you, so wait for other answers. And in mine, for example, two or three trout stuffed with herbs with lemon, garlic, nuts and cheese are baked for 20 minutes at a temperature of 180 * until golden brown (I have a halogen).

The weight of the products and the time after which it shows 200? Well, or vice versa. We put a piece of bread, 260, third speed. We look in half an hour. How many?

Under the specified conditions, it heated up to 200 degrees in 8 minutes. After 30 minutes, the temperature was 236.

[Nastasya]

Nastasya I think he's all right ... Tomorrow I'll try to repeat it. Bread crust, 260, high speed, half an hour.

The neighbors presented us quail eggs. We do not want to eat them raw, and at the moment there is no gas or electric stove. In the book of recipes for the Airfryer there is only about ordinary, chicken ones. Has anyone cooked quail? At what speed, at what temperature? Tell me, please, otherwise they will disappear.

Try making an omelet https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18986.0, it turns out delicious

And what is the difference between quail eggs and chicken eggs? Only in size. If there is a recipe for chicken, make these eggs according to it.
We invent the recipes ourselves - the average temperature of frying / baking is 180 * as in the oven, set the time with insurance for 30 minutes. And then look at readiness and turn it off earlier or add time, there are no strict criteria. You can open the lid while cooking.

Try making an omelet https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18986.0, it turns out delicious

Thanks for the advice! For some reason, it did not occur to me to make an omelet - I was fixated on the idea of ​​cooking, although I love omelets and often do. And for the first time I made an omelet from quail eggs, although I took another recipe, but it turned out very tasty.

The recipe was taken from the book "Russian Microwave Cuisine": "Break eggs into a bowl, pour in milk mixed with pancake flour, salt and pepper. Beat with a fork and add butter. Cover.Cook in the microwave at full power for 2-2.5 minutes. "I usually don't salt or pepper omelets, but I like to sprinkle it with grated cheese, which I did.

Next time I will definitely do it according to your recipe. Thanks again.

And this is the only way I do it - with thin slices of brisket in the cuts on the potato ... then the potato turns out to be juicy and tender inside, and the brisket, on the contrary, is moderately greasy. How to insert a photo ?! would show the result ...

Girls, help me solve the problem.
Given chicken approx. 1.5KG
Aerogrill Tenovy Unit
How (at what temperature and how long) to cook a tasty and well-fried chicken?

Girls, help me solve the problem.
Given chicken approx. 1.5KG
Aerogrill Tenovy Unit
How (at what temperature and how long) to cook a tasty and well-fried chicken?

I have a different AG, but I think the principle of approach to chicken is not very different.
I usually coat the chicken with a mixture of mayonnaise and mustard (it smells very pleasant during cooking) and a little salt.
then I put the chicken directly on the lower rack.
temperature 200, time 40 minutes. sometimes, if I doubt the readiness, I add another 10-15 minutes.

it turns out this chicken:

[SupercoW]

SupercoW
Do you have a shade or halogen grill?

Do you have a shade or halogen grill?

I have halogen, but I do not think that this will somehow fundamentally affect the final result.
before (I hadn’t figured out this device yet) I generally made chicken at 250 degrees - it all seemed to me that meat needed hotter. then purely by chance I tried 200 - the meat was much softer and juicier. I think you can do it by 180, but then it will take a little more time.

What a beautiful chicken you have !!!!!!!

Hello everyone! Can you please tell me - I read a recipe for duck in honey sauce (honey + soy sauce) on slow cookers. And if the chicken is smeared with this and in AG? nobody tried it?
I bought AG yesterday, immediately cooked meat (pickled) in a piece on the upper wire rack and potatoes on the lower wire rack, and at the bottom there was a tray of water. Happened. At the same time, I tried to fry the same meat a couple of days ago and it was .. well ... better than the sole))).
I probably haven't eaten such juicy meat as yesterday from AG.
So, can it work with honey sauce or not? I'm inexperienced ..

Any sauces, any coatings, any ingredients suitable for classic cooking in the oven are also suitable for AG !!! Whatever it does, the same convection as in the oven, only the heating comes from the top, and not from the top and bottom Dare boldly !!!

[Mary Poppins]

Mary Poppins , I have a recipe. I will gladly share it.

Chicken in an amazing sauce

Recipe from Alla Budnitskaya.

The most important thing in this recipe is the sauce!

We need:

1 chicken
For the sauce: 1 tbsp. l. soy sauce; 1 tbsp. l. tomato ketchup; 1 tbsp. l. mustard; 1 tbsp. l. honey.

Preparation:

Mix the ingredients for the sauce until smooth, grease the chicken with the sauce, preferably 2-3 hours before cooking. Cook on the grill of the airfryer for 40-50 minutes at a temperature of 205-235 degrees.

On my airfryer, I cook chicken (up to about 1400 g) for 30 minutes with the tummy down. Then, tummy up for 20 minutes. And in fact, I can still tummy down for another 10 minutes. At 260 degrees, the fan is on the move.

[Cook!]

Cook! And it is poor to cook, take a picture and lay out such a wonderful recipe in a separate Temko!?!

Oh great! I don't care what to coat, I can try it anyway. Only I probably won't have time to marinate for 2-3 hours, I won't have enough willpower - this is my new toy. )) I saw that you can't thank, right?

[Cook!]

Cook! And it is poor to cook, take a picture and lay out such a wonderful recipe in a separate Temko!?!

Aunt Besya , I will cook, but only after the New Year. Post in the yard!

then, so to speak, "taking this opportunity" (c) I express my deep gratitude for the quick and helpful answers.
I will report on the chicken, I forgot about the mustard.I did the rest, marinated for a little over an hour. At this time, lula kebabs were being prepared. 25 or 30 minutes, high grill, and placed a couple on the lower one (they cooked faster). Of course, after work we have supper with cradles .. I forgot about the chicken - first I checked it, then I forgot. The back is black, the breast is whiter. To taste, well, I can't distinguish any tones of taste .. grilled chicken is like a grilled chicken .. Such a normal grilled chicken

Tried homemade fries today. It turned out tasty, although not fries, but I did not wait for the potatoes to freeze.

Now the seeds and crackers are dried together - until 10 minutes. at 235, .. accidentally high airflow, I wanted average .. Okay, it shouldn't deteriorate))

[Mary Poppins]

Mary Poppins , if you fry the seeds at a higher temperature and on the MAX fan, the seeds can taste bitter.

bitter, that is, fry? Thank you, I will. But this time, after making the croutons, the seeds were not ready, I then dried them on average, so apparently they happened by accident))).

I report further:
Today in the morning I have already fried chicken - for the night I salted and left it overnight in onions (rings) in the morning, smeared with sour cream and while I was in the shower, I fried on one side, then for another 25 minutes. on the other (I decomposed it like tobacco). I liked the smell more than in soy sauce and honey. I didn't have time to try. Lower grill, uneven crust. There is water on the pallet.
Girls, can you tell us how you turn a chicken over? I don’t want to roll over, and even hot .. Or maybe make it in a frying pan with butter? (in the AG, of course).

For the evening I have already prepared haddock fillets - I want to make portions of it in foil - onion fillets, a circle of tomatoes and a slice of cheese.

Who will eat all this ...