Interesting. How does that work?Originally Posted by Giggles
Interesting. How does that work?
Don’t most people use the air fryer to replicate things that they’d otherwise deep fry, like chips, wings, breaded stuff? In that case just use a deep pot full of oil and don’t pussyfoot about.
For other stuff (like the pizza reheating example above), surely you’d just turn on convection mode on your oven (which achieves largely the same thing) and not waste hundreds of quid on another tool?
Fam, we been locked in for 18 months with money burning a hole in our pockets. If you think we're gonna sit there idly and watch the Joneses stock up on air-fryers, automatic hoovers and robot-operated sock fitters without reacting, you're a bit of a cunt.
You spend that on a belt you slag.
At least I can use the belt for multiple purposes (fashion, to whip Taz, etc.)
You clearly didn't see enough chip pan fire warning adverts in the 90s in Canada.
The fires smoke out (lol) the feeble and weak.
Thought this was going to turn out darker at first.
I'm all for the big pot of oil, but it does make a massive mess regardless of how careful you are, and you are left with a shit load of spent oil which you then have to deal with, which can be a ballache.
Chips and wings and breaded stuff are what most people put in the oven these days too. The air fryer just does them better and quicker. Proper deep fried stuff using wet batter can’t be replicated in an air fryer.
Think of them more as an air “fryer” and then replace “fryer” with oven.
It’s sealed so long as you don’t go above the top of the paddle. Chuck all in and let it stir about. It’s not great.
Speaking of wanky kitchen gadgets, that pressure cooker thing I bought is still just a very expensive rice cooker but still worth it because I don’t need to buy the pouches any more.
The pandemic has not broken me just yet.
Tbf with the oil, a good strain and you can use it multiple times, but I get there are some impracticalities.
Yeah I normally sieve it into a jug and then pour it back into the bottle for a few uses.
Pressure cookers are great FWIW. There’s a genuine timesaver whose functionality is hard to replicate with other tools.
My dream wanky kitchen gadget is a precise induction burner where you can control it down to the degree. Fuck knows why I’d need one, it just looks fantastic.
I want something like that for tempering chocolate and then keeping it melted but in temper.Pressure cookers are great FWIW. There’s a genuine timesaver whose functionality is hard to replicate with other tools.
My dream wanky kitchen gadget is a precise induction burner where you can control it down to the degree. Fuck knows why I’d need one, it just looks fantastic.
I did a couple of things in mine at the start but most were just to see if they worked. Cooking a very unappealing looking chicken in 40 minutes is grand the once just to say you did, but I never really found a practical use for it that was better than just cooking something low and for a long time (except the rice - that wouldn’t work).
I wouldn’t be without gas rings, though I do need to find some way of throttling back the supply on these new ones as none of them go as low as I’d like.
Isn't reusing oil carcinogenic?The pandemic has not broken me just yet.
Tbf with the oil, a good strain and you can use it multiple times, but I get there are some impracticalities.
Everything is carcinogenic.
Being alive is carcinogenic.
They’re very good for finishing stews and doing things like pulled pork in a fraction of the time, if you can’t afford the time for “low and slow.” If you can do/don’t mind the latter, then yeah, not as practical.
Aye, but you still have to deal with it at some point.
On the carcinogenicity of reused oil, the study in question used oil that had been reheated to frying temperature 55 times over 16 hours.
Reheating oil a few times at home before it goes rancid probably won’t move the needle. But I’m not THE SCIENCE, I’m just Yevrah.
It's great for making stock as well.
I use mine a fair bit, like you though is most often use is for rice. Also quite often for cooking meat from frozen.
Mugaritz has just been / is still on BBC2, coincidentally, on that Fred programme. It looks absolutely deranged. Even though all restaurant TV is puff pieces, you can tell Fred is a bit erm wtf.
Pressure cookers are a must for making beans, but that's about it.
One of my favourite ever bits of cooking TV is when they took the final 3 on Professional MasterChef to Massimo Bottura's restaurant. Adam Handling CLEARLY thought it was a load of bollocks and got the hump
Would it not turn them to mush?
No.
Oh nice the whole episode is on San Sebastian. That's helpful.
EDIT: Never mind I've watched it before
EDIT2: Actually seems worth watching again.
Last edited by randomlegend; 04-08-2021 at 08:17 PM.
Yep. The bloke with his tortillas is an alpha don.
Last night I made this with a few changes such as binning off the kale for spinach (no one eats kale). All evening afterwards I felt so good, almost high, and it's carried over to this morning.
I googled black beans and find they apparently release serotonin. Who knew? I might get addicted to the little buggers, I'm high as a kite right now.
Sounds delicious (minus the chicken). Not really one for summer though.
I've cooked with kale once. Tried a bit raw (no idea if it would ever normally be eaten uncooked) and it was absolutely vile but it was alright in the sausage pasta thing it ended up in.
That soup does sound decent though.
It's just cabage, but worse. I'll eat it if it's on the plate but I'd never put it there myself.
Kale is awful, it has the texture of packaging.
Kale is fine you weirdos, but cavolo nero is the champion middle class cabbage varietal.
Black beans are also good.
Cavolo Nero is just Kale for dickheads.
I have some in the fridge. Confirmed.
On the topic of healthy options, Mockingbird Raw Press smoothies really are the one.
Aren't smoothies generally monumentally bad for you [at least by comparison to their perceived goodness] as they hit you with all the sugar but none of the main good thing [fibre] that fruit [and veg] gives you?
Cavolo nero is brilliant.
They taste nice so it stands to reason they're not good for you.
High on black beans.
Ideally you want your smoothie to resemble mud in both colour and texture.
High on his own farts.
Presumably the taste follows as well.
They’re basically diabetes.
I'm a twit
First go with the ooni.
Not perfect and few things I'd do different next time but tasted really good. You just cannot get the same from an electric oven.
I'd be wanting the pepperoni a bit more crisp but that looks a good effort.
I used one for the first time at my uncle’s last weekend. 15/10, must purchase. Which version (fuel-wise) did you opt for?
First go with the ooni.
Not perfect and few things I'd do different next time but tasted really good. You just cannot get the same from an electric oven.
The pizza looks ace.
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