Everything I have Breville is a step above everything else [except my Blendtec, though I'm sure the Breville blender is tits as well], expensive as all heck but well worth it. Like having a Rolls Royce on your countertop. [Reply]
Originally Posted by Holladay:
I don't have much counter space. Does a convection oven do similar?
If you're looking to maximize space, a convection oven microwave combo might do pretty good.
As for the tasks they do, neither a combi nor convection is QUITE as aggressive in circulating air as an air fryer. Air fryers are shaped and sized to maximize air circulation. A convection oven is a little more aggressive version of a regular oven, with a fan to move the air around and heat more evenly, but not a 'vortex' of fast-moving air to 'fry' the food.
An air fryer will be smaller and quicker, but a convection oven will do more slower [and be bigger, of course].
Best way to think maybe is like a window air unit in a tiny room and central air in a home, if you stand right in front of a window unit, you get a cold blast of air, but central air will get the whole room just as cool eventually, maybe better overall if the entire area is what you want cooled and not just your face or a tiny room. [Reply]
Originally Posted by Easy 6:
Boom, thank you sir... thats my next project
Sometimes overlooked tip, start cooking upside down and flip to right side up. That way the skin finishes up nice and crispy. I do ~3lb whole chickens in mine. Coat the whole thing with a buffalo rub. [Reply]
I don't think I mentioned meatloaf. If you're a fan (the food, not the dead singer), it doesn't get any better than when cooked in an air fryer. I won't do it any other way.
What ever recipe you use, just form it into a loaf and place on parchment paper. It's got to be somewhat firm to do this. I preheat at 390 degrees and then set the loaf on the parchment in the fryer. I cook mine for 25 minutes at 390 degrees then coat with a glaze made of ketchup, mustard and brown sugar and then cook an additional 10 minutes at 390.
It comes out a little crunchy on the outside and juicy inside. [Reply]
Originally Posted by unlurking:
Sometimes overlooked tip, start cooking upside down and flip to right side up. That way the skin finishes up nice and crispy. I do ~3lb whole chickens in mine. Coat the whole thing with a buffalo rub.
I'm listening... its probably been 15 years since my last cornish hen, and this gadget seems custom made to crank one perfectly [Reply]
Originally Posted by :
Best way to think maybe is like a window air unit in a tiny room and central air in a home, if you stand right in front of a window unit, you get a cold blast of air, but central air will get the whole room just as cool eventually, maybe better overall if the entire area is what you want cooled and not just your face or a tiny room.
Good illustration. Thanks.
I have a convection oven. I have bought so many gadgets for the kitchen over the years that I am leery. Most of them reside on a shelf in the basement. [Reply]
Originally Posted by ptlyon:
Ooooh that's a good one
You will have to take a little time to figure out the best timing and making sure they go evenly but it only takes me 9 mins from frozen and its 60 dumplings for like 10 or 12 bucks. Easy and tasty. [Reply]
