"Air Fryers"

If that’s what you think, then stay with your conventional oven.

Ah, yes. I has a liquidiser. Worked well. years old, cost about £30 and the ex decided she had to have a 'Nutribullet' . Which broke, so she got another one.

I think it cost £150 ore thereabouts

Well no one has yet told me how they differ...

They are very efficient, economical and cook quickly and well. Mine arrived 28/12/2022 (just over a year) and I've only used the over four times since it arrived.

Cursitor Doom snipped-for-privacy@notformail.com wrote

They are in fact a lot more than just an electric oven that sits on your worktop.

I use mine for most meals now except steak and microwave dinners and pizzas. I have a dedicated pizza oven.

I do still use a glass convection oven for roast legs of lamb, but that's just because they won't fit in an air fryer and the typical 30 min run time wouldnt work for a leg of lamb either.

They are great at turning chips(potatoe) into hard lumps.

(Yes, I have no front teeth)

Had mine just under a year. Used the fan oven about six times in that period. The AF is used for salmon, sweet potato chips, and roast vegetables, all of which come out very well indeed. Wouldn’t be without it.

I got one about 6 months ago but haven't used it yet. The first time I tried, I decided to do a chicken escalope and chips for test purposes. The instructions on the chicken said something like "bake for 25 minutes at 190C" and the chips said something like "bake for 17 minutes at 210C" so I didn't know WTF to do. Haven't touched it since! Still got no idea how you deal with issues like that, which must crop up all the time I would think.

You begin by buying a two drawer air fryer, which allows you to cook two different things at two different temperatures, for two different times and arranges the start of the cooking in each drawer so that they both finish together.

One obvious approach is to have two of them and start them at different times so that they are both finished at the same time.

Most of the time I am cooking various chicken things like Kievs and filo parcels and a single roast potatoe. I find that the temperate isnt that critical so do them both at the same temp, just start the potato first for 25 mins and start the meat later, depending on the sized of the chunk of chicken involved. The biggest gets the full

Mine has two drawers so chicken legs/breast/chops whatever in one drawer at 180 for 25 minutes. If I want jacket potatoes I halve/quarter them as

Tulip Bulbs are organic and degrade. Supply was limited as they are hard to grow quickly. Can't see how any one ever saw these as a good investment. Modern equivalent is perhaps BitCoin. Air Fryers can be produced in almost unlimited numbers, there is lots of competition so the price need not be expensive. No one is buying them as an investment, more because a friend has one and finds it useful. (That is a real friend not a social media influencer)

We have one with a double tray and it seems rather more versatile than the fan oven. It rotates the food so cooks evenly. It heats much more quickly. You can get the food out easily without burning your hands. Its totally Teflon coated so you can put it in the dishwater instead of running a clean cycle on the fan oven which is expensive and stinks....

... on the downside you can't bake a loaf of bread in it or a cake (some will do cakes) , I still prefer to grill my bacon and I have not tried a fried egg.

I responded to this because I was forced to clean out my Spanish house kitchen after termites ate some of the MDF. Found a Woolworths stick blender we hadn't used for ages. My wife tried to use it for the first time in many years as she felt queezy and wanted some vedge soup. (yes I feel queezy at the thought of vedge. Sadly it didn't work, but got a replacement from local equivalent of "Currys" for 20€.

Dave

It’s a completely different cooking method, and there is a bit of a learning curve. IME recommended temperatures are too high. I cook salmon at

After you have done the initial burn-in cycle, try cooking some chips, at

I wouldn’t start your air fryer cooking experience by trying to cook two things at the same time, even in a dual-basket machine. Start simple and work up.

But then they're not jacket potatoes any more are they, they're sort of "roast potatoes with their skins on".

How do they differ ? The ones I have seen are basically a compact Fan oven - they cook by passing heated air over the food - which is what many standard cookers do when on Fan only setting. They are more efficient and quicker for 1 /2 portion as they are not heating up a large space and surrounding metalwork but for a full family size meal a standard fan oven is probably as quick and no more expensive. Together with a microwave a sensible choice for 1 or 2 portion meals if you have the counter space.

Interesting point :-)

My definition is that roast potatoes are peeled par-boiled and coated with oil while jackets are un-peeled, not par-boiled and not coated with oil.

I watched a TV programme before Christmas where they cooked an entire family Christmas dinner (apart from the gravy IIRC) in a two drawer air fryer in half the time and using less than half the electricity.