Air fryer people

[Jim K]

0 calorie/fat/cholesterol Olive Oil

Uhhh....

Olive oil is pretty good, but it's still oil, which means it's basically 100% fat and a fair amount of calories.



I don't doubt you end up with less oil in the food with an "air fryer", but don't kid yourself that it's an order of magnitude healthier.

 

[DaleB]

We prefer avocado oil for a lot of things - more neutral tasting than olive oil. For chicken I'd go either way. Yes, both are still fat and calories, but they're pretty healthy - especially avocado oil.

 

[asicer]

Air fried, once you learn how to do it, is about as close to deep fried as you can get.

I have come to grips with the fact that air fried is not the same as nor as good as deep fried, but accept it for the trade-off in clean up and disposal.

Olive oil is pretty good, but it's still oil, which means it's basically 100% fat and a fair amount of calories.

Perhaps @Fiveslide is using the FDA definition of zero, which is to round down?

 

[flyingron]

Air fried, once you learn how to do it, is about as close to deep fried as you can get. You still need an oil, but 0 calorie/fat/cholesterol Olive Oil works great.

Dry, it's a far cry from fried (deep or pan) and not much different than just using the oven (let along a convection oven). It requires less skill, however. Once you start coating things in oil in your oven/airfryer you're pretty much just frying anyhow with a different heat source. Anyhow, the key is to keep the temperatures way above the boiling point of water if you want things crispy.

 

[flyingron]

We prefer avocado oil for a lot of things - more neutral tasting than olive oil. For chicken I'd go either way. Yes, both are still fat and calories, but they're pretty healthy - especially avocado oil.

Avocado and Grapeseed have the advantage of having higher smoke points. They're my goto for fat in a skillet. Even if you don't smoke the olive oil, you're kind of killing the nuances of flavor and aroma that it's prized for using it in that fashion.

I'm now switching away from the avacado pan spray from costco, to the new oil sprayer I got recently. It's far supieror to the old Mistos I used years ago.

 

[Albany Tom]

I don’t think I’ve ever heard of any kitchen appliance that changes the way people eat.

Maybe sous vide...or a smoker... Things that change the way you can prepare food enough that it can change the way you look at cooking. But yeah, that's rare.

 

[MauleSkinner]

But yeah, that's rare.

I see what you did there…

 

[Fiveslide]

Uhhh....

Olive oil is pretty good, but it's still oil, which means it's basically 100% fat and a fair amount of calories.

View attachment 144569

I don't doubt you end up with less oil in the food with an "air fryer", but don't kid yourself that it's an order of magnitude healthier.

You're right. I use a Pam Olive oil spray, just enough to moisten the flour. It says 0 everything, but that is based on very short sprays. It does probably take a serving of the stuff to fry each piece of chicken or whatever.

 

[Matthew]

It really doesn’t take a lot of oil spray. I will cut up a russet potato for fries and soak in a bowl of water a while, and change out the water once or twice, to get rid of a lot of the surface starch. Then dry and give it a quick spray and shake them around to coat. Then air fry and shake with a little salt and maybe some smoked paprika, or some steak seasoning. Makes decent fries.

 

[eman1200]

It really doesn’t take a lot of oil spray. I will cut up a russet potato for fries and soak in a bowl of water a while, and change out the water once or twice, to get rid of a lot of the surface starch. Then dry and give it a quick spray and shake them around to coat. Then air fry and shake with a little salt and maybe some smoked paprika, or some steak seasoning. Makes decent fries.

Time and temp?

 

[Matthew]

Time and temp?

Temp = "Air Fry". I think that's 390F on mine. I normally preheat for 2-3 minutes, then I set it to 10 min or so, then shake the basket around and do another 3-5 minutes.

Same thing for red or gold potatoes, but I don't need to soak them, I just quarter them. They don't have the same starch content as russets, they are waxy. At the end I'll add black pepper, parmesan, and parsley.

Other than salt, I don't normally add other seasonings or spices that might burn during cooking.

 

[wilkersk]

A lot of so called "microwaveable" frozen food stuff actually comes out better in an air fryer, and only takes a minute or two longer. I experiment with it quite a bit.

Those Foster Farms Crispy Wings that come in the big bag from Costco come out great as well as the Sabataso's French pizzas.