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PaperclipPerfector  1mo ago (text post)   3063 thread views

Friday Fun Thread for January 17, 2025

Be advised: this thread is not for serious in-depth discussion of weighty topics (we have a link for that), this thread is not for anything Culture War related. This thread is for Fun. You got jokes? Share 'em. You got silly questions? Ask 'em.

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What do you cook in your air fryer other than fries and chicken? If you have one, of course.

Sausages and bacon.

What'đ the difference between an air fryer and the forced recirculation mode on an electric oven?

A blow dryer and a ceiling fan.

In theory, nothing.

In practice, you'd be hard-put to get an entire oven as windy as the inside of a good air fryer. You don't have to scale the fan power by their respective volumes, but maybe the area?

Crabsticks.

Buy those cheap frozen surimi crabsticks, and spool them out. Unroll them into a single sheet, then tear apart into 1/4 to 1/3 inch strips.

Take the entire mass of gloopy reconstituted fish, throw in about 1 tablespoon of oil per 4 sticks used, and just toss it till its all evenly ish coated.

Air fry at about 350F for about 12-20 minutes, opening the basket every 3-4 minutes to toss the mass around and keep it from sticking together.

You'll end up with crabstick chips. Toss them with a final splash of oil while hot, then add on any seasoning mix, sans salt. Garlic powder and pepper work great.

Just tossing the crabsticks in whole or rough chopped also works, just that it becomes more like a dumpling-ish appetizer than an addictive tv snack.

Eggs. 130 °C, 12 mins produces perfectly nice, somewhat soft eggs. Better than boiling water, especially for large batches.

And 12 at 190°c for hard boiled. When I'm making ceasar salad I like to do 6 minutes, then throw my bacon in as well (but keep them separated - I put my eggs in a ceramic ramekin) and put it on for another 6.

Oh, that's nice.

Roasted vegetables:

  • a couple cups of chopped vegetables (frozen or fresh)
  • a splash of balsamic vinegar
  • some spices
  • a tablespoonish of vegetable oil

Mix all ingredients, air fry until it looks about right.

Lazy quesadillas (Note: needs toaster-oven style airfryer, not a basket-style one):

  • tortilla
  • cheese
  • etc. (cooked chicken? Salsa? taco meat? hot sauce?)

Put ingredients in the tortilla, fold in half, airfry until heated/melted through and toasted on the outside.

Salmon, brussel sprouts, sliced squash, baby carrots, seasoned broccoli…

They are good for anything you want to reheat that will get soggy in the microwave. If there is oil in the surface layer of the food you'll get more of a frying affect. Otherwise it ends up as more of a dry bake.

Related question, how do chips turn out? I love crinkle-cuts with a cheap steak, but getting real sick of deepfrying them in a pot. Trying to decide on a proper deep fryer vs air fryer.

The fries are not 100% identical to the deep-fried ones, of course, but they are close enough that I quite enjoy them.

I don't have a lot of air-fryer experience, but a "real" (home) deepfryer is much easier to maintain than usually represented. Mine cost something like fifty bucks decades ago, and I just change the oil when it gets dark and stick it in the pantry when not in use.

(@2rafa's approach does sound more delicious, but "chop potatoes into french-fry shaped objects and throw in fryer" also happens to be about the laziest/fastest way to make pretty good fries -- I do have some tricks to crisp them up more, but for regular family meals the results from my (simple) approach are pretty damn good. One easy thing that helps (originating with Kenji Lopez I think) is to pull the basket when the fries are about half done, then give them a second plunge to finish just before serving. The (small) oil reservoir has heated back up again by then, and you get a nice crisp product without having to faff about par-boiling etc)

I guess it depends on how often you deep fry and change the oil but I can't imagine it's good for all that oil to be oxidizing like that. Also disposing of large amounts of oil is a pain.

I can see when it oxidizes, because it changes colour -- sitting in the pantry unused the effect is minimal. (probably because only the very top is exposed to air)

It needs changing about once a month in my use pattern (fries a few times a week, other stuff if I feel like it) -- I burn the old oil in the fire, but I imagine you could take it to the hazardous waste drop-off like used motor oil if you don't want to do that. Dropping off a gallon of oil once a month-ish seems pretty easy?

I burn the old oil in the fire

What do you mean by this?

I pour it on some wood and light it on fire. It's free BTUs, and carbon neutral!

Same, I just slosh it over the kindling when I'm feeling lazy. Instant blaze.

Doesn't that smoke like hell?

Not really, once the fire gets hot. Kind of like how a diesel/kerosene heater will smoke a little when you first fire it, but not once it gets going.

Anyways I have a chimney for that -- but I also use it as fire-starter for marginal bonfires outside, and it's not smokier than just wood.

Disagree with the others. Air fryer fries are unacceptable and never reach appropriate crispness. If you want crispy potatoes that aren’t deep fried, either cube them (into small cubes) and pan fry them until crispy or boil, smash and then roast in the oven after brushing with oil or ideally duck/goose fat (which you preheated in the over for at least 10 minutes) for 40 minutes, taking them out every ten to brush with oil again.

A good way to deep fry with limited mess is to quickly cut shoestring fries with a mandoline, blanch in oil, then deep fry in a relatively conservative layer of oil at the bottom of a deep pot, to limit spray.

I air fry my fries and I'm happy with the result. 200 degC, thick cut fries, after 13min shaking them around a lot, then 7 minutes wait time, shake and now wait to taste. I like 13:7:7 but it depends on the exact fries and amount.

Air Fryers work, and seemingly make less of a mess.

I'm no gourmet though, so ignore my opinion if you actually know what you're doing.

The biggest difference is that regular fries are about 14% fat by weight and air-fried ones are practically zero.

You can always reintroduce the fat via a good dip. Mayo mixed with literally anything is a great time for fries.

Less fat is the whole point!

Instructions unclear, whole air fryer is filled with lard now.

Unironically thats another great snack. Get pork fat - like the actual solid cleaned caul fat from the butcher, not spreadable lard - wet then dry render as much oil out of the fat. Then take the remaining fat, which should still be inconsistently squishy because of some fat cells that would not have ruptured while cooking, and air fry at around 320f to 350f. The remaining oil will be expelled from the fat, leaving crispy tastiness behind.

You can then take the expelled oil and rub veg in it to not waste it. And airfry it. Mmm tasty.

Steaks, sandwiches, brussels spouts, bread, egg rolls, an assortment of frozen appetizers — the list goes on.

Sandwiches? Tell me more.

I use it to toast bread when making sandwiches and hot sandwiches if I saved a portion as leftovers.

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