Yeah, it's hot air circulator, so that would make it... a convection oven? And--wait for it--it frys (fries?), grills, roasts, steams, slow cooks, toasts, and BBQs, so that would make it... a magical cooking emulator? I'm not even going to deconstruct how ludicrous that statement is (BBQ? really? that's not a cooking method). Seems pretty gimmicky, but it probably does what it's supposed to. Except for the fry part. You can't really cook without fat... or, at least, substitute a non-fatty component for a fatty component. That's the basis of all culinary technique. This from another site: "These appliances are designed to circulate extremely hot air in a fashion that mimics the movement and flow of heat currents in a pot of boiling oil, to crisp up the outsides of food while cooking it inside." (um, no... air molecules and fatty oils could not be more dissimilar) "Air-fried food will, obviously, taste a little different from deep-fried food, but most fans think air-fried actually tastes better: you don’t have the taste of the sodden-grease that later sinks to the pit of your stomach." (that I doubt... you only get the "sodden grease" if you're doing it wrong) "What’s truly unbelievable, but true nonetheless, is that most of us thought fried foods were basically banned from our lives forever" (shit, I need to call work... 42% of our plates have been banned. Is it too late to return our four deep-friers?) Kidding and professional umbrage aside, it looks like a small convector, so it might be worth it if your oven is broken or sucks or something. But unless it cooks several things at once, you're going to need all the traditional equipment up and running concurrently anyway.
Can't say for sure, but, yeah, probably. What are you looking to "fry?" I mean, you don't need a deep-fryer to make potatoes crispy... I toss (not drizzle) mine in olive oil and pop them in on convection bake. It takes an hour or so, but they come out crispy as hell. Things like fried chicken or even chicken parm won't be crispy unless they're pan fried before they go into the oven. I think the problem with this product is disingenuous usage of the word "fryer." It's not fried without oil submersion, but there's plenty of "fried" foods that don't need to be drowned. It looks like the air-fryer does use oil in some capacity, but I'm not sure how. Or how you can "grill" with air circulation. With all things, they're marketing to a certain demographic and using persuasive keywords, but for all I know it might do the job just dandy (dandily?) The fried-food thing is cyclical. There was a time about 10-15 years ago when "fried" became a naughty word and the industry backed off it. Then it rebounded and "healthy" no longer became a consideration. Quite the opposite. The gastro-pub movement flipped everything around, so now we go out of our way to fry, salt, and add bacon to as many things as possible. Granted, this is a restaurant thing and not a home-cooking, lifestyle thing, but the current attitude is eat healthy at home but blow up your diet when you go out. And it works. I haven't heard the word "healthy" in at least ten years. It's just not a thing from a successful restaurant standpoint. Restaurants that pitched themselves as a healthy alternative got steam-rolled by those who didn't. The West Coast has a bit of a different attitude and marketing strategy from what I hear, but I can't really speak on that. And vegetarian, vegan, and GF focused restaurants can do very well in massive metropolitan markets, but for the rest of us? Crank up the fryers and add more bacon! (personally, I make an effort to eat healthily at home, but I blow up my arteries when I go out... that seems to be the zeitgeist these days)
I love, love love my air fryer! I make all sorts of things in it - french fries, chicken wings, baked potatoes, the brussel sprouts I made on Saturday - everything comes out so wonderfully crispy (caveat: lightly I coat everything I put in there in olive oil) and in less time than in the oven. The roasted brussel sprouts, for example, take 30-40 minutes in a 400 degree over, but in the air fryer they were done in 15 minutes. And it's a godsend in the summer when I don't want to turn the oven on, as it barely gives off any heat at all.
Beef night, so it will be a grass-fed burger, and avocado will be involved, but I'm still debating the other toppings. ETA: will edit them in as I think of them. ETA: Finally nailed it down! Grass fed burger with pickled shredded carrots, sweet onions, spinach leaves & mayo. Served it with green bean and toasted walnut slad with triple orange vinaigrette.
Translation ? Something in a fritter, white arrows, habitual white guys ? Your translation business isn't in any danger from me (My spanish extends to "Can I buy you a drink", "two beers please", "would you like to dance", and "shall we go to my place" and a number of less pleasant phrases to be shouted during the fight when the macho muchacho discovers I've been hitting on his girl/sister )
Pork chops (boneless), white rice, stewed white beans (the small kind, no idea what they’re called in English). Sorry, but this is a case of “lost in translation”. Just doesn’t sound as tasty in English as in Spanish.
That's interesting to hear from restaurant industry perspective because I hugely notice it from a customer perspective.
This morning I made homemade ranch dressing (not from packets). For dinner: I made a salad of spinach leaves, grilled chicken, avocado, yellow squash, and baby carrots (crisper drawer cleanout day) and the above-mentioned ranch dressing. Now: I'm baking three chocolate chip cookies for me, myself and I because it's cookie day on the food program. House Rules are homemade cookie dough in the freezer at any given tme, cause cookie day. edited out a Shatner comma
I did a sweet and sourish chicken thing with jasmin rice and stirfry veggies. The Franks red hot sauce people have a sweet chilli sauce that’s really good. Just don’t cook the sauce, it crystalizes and you’ll have to chisel it out your frying pan.
Not cooking, but the weather is lovely and the cherry trees are in full bloom, so I'm putting together a little picnic basket and I'll meet Mrs. A at the station when she finishes work. Cheese, salami, crackers, strawberries, grapes, whip up a small salad, some Chilean sparkling wine, a beer or sixteen...
This is a Valdivieso Brut Rosé. No idea if it's any good, but the liquor shop is closed on Wednesdays, so I had to go with whatever the supermarket had. It's really the idea that counts, I hope.
In my family we toast on the New Year celebrations with that one. Viña Valdivieso Rosé it's a very good sparkling wine, and my father loves the Rosé variants of it. Brut is a slightly stronger, more flavored wine, so you'll do good with that one Here we drink a lot the Misiones de Rengo wines, and I like to gift the Gran Tarapacá when I need to impress someone... that one is very well prized here, and you can get a really good bottle of it for around $25.00USD. The good wine is really accessible here. If you want to make a roast, try to get a Carmenere, you wont regret it
This was about $15 USD, which isn't too bad here. You can get full bottles of sparkling wine as low as $8 or so, but they're not very good. Not that I'm a wine snob, don't really know anything about it, but I do know the taste of low-grade very well, and I'm trying to get away from it without breaking the bank.
My only advice is, unless it's a bottle of over 50USD, stay the fuck away from Argentinian wine. I mean it. My uncle, who was a Carabinero of high mountain (Cordillera de los Andes - near San Fabián de Alico), got himself a wine from there, an "Uvita" brand... none on the platoon was able to drink it... If a Carabinero is unable to drink it, you better don't even try. They don't know how to make good wine, unless ultra expensive, and even that, there's a mid range Chilean wine that can match it. If we know about something, is about wine .
'Hey baby...' 'Ashy, what a surprise. This is Ted, by the way. You look a little...a little...dishevelled. What have you been doing with yourself all day?' 'Watching porno, eating my crackers in my underpants, and my strawberries, drinking those sixteen beers. There's one left if you want it? Ted, ya prick, want a beer?''
