Home fryers (air fryer?)

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Originally Posted by billyk

The best fried food that I ever had was at my Louisiana relatives house, fried chicken and corn pones. They just used a cast iron skillet. God knows what kind of oil it was (maybe lard?), but it was real tasty.

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Another vote for cast iron. A splatter screen is handy too. PS don't forget to wash the splatter screen--my wife set ours on fire.

Personaly I find anything deepfried is fucking around with way too much oil but my buddy the crazy turk (who would gamble away the restaurant's cash receipts every night) told me that the key to great Calamari is listening for the change in the sound the deepfryer makes while cooking

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Originally Posted by Benny Profane

I use canola oil.

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you know that out on the farm they call it " the rape "

Two words - Actifry. OK one word.

Bought one of these babies and I love it. About 2 tablespoons of olive oil for 3 or 4 good sized potatoes. 30 minutes later, wham - awesome fries.

I actually eat nothing but french fries now. My life is so much better since I bought an Actifry machine.

Clean up is a breeze!

Actifry! Buy yours today!

So far I air fried pork belly, dumplings, shrimp and chicken breasts.
Pork belly and dumplings didn’t come out as I expected.
Then I realized Korean recipes I followed were 180 Celsius, not 180 Fahrenheit.
Oops.

Attachment 247866

Wife and kids hounding me for an air fryer.

No way I deep fry. Fuck that oil.

Any feedback? Is it a paperweight?

If not , which one to buy?

Cornballer

https://youtu.be/ps6mpuJuF54

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Originally Posted by Core Shot

Wife and kids hounding me for an air fryer.

No way I deep fry. Fuck that oil.

Any feedback? Is it a paperweight?

If not , which one to buy?

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Some people say...don't buy one. https://www.nytimes.com/wirecutter/r...est-air-fryer/

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Originally Posted by ctsmith

Cornballer

https://youtu.be/ps6mpuJuF54

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Better than his previous invention, the cornholer.

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Originally Posted by Core Shot

Wife and kids hounding me for an air fryer.

No way I deep fry. Fuck that oil.

Any feedback? Is it a paperweight?

If not , which one to buy?

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We have one. Its no replacement for things that need a proper deep fry, but for the kids it's stupid easy to toss in some frozen chicken nuggets and fries and they have a lunch they love.

It's better and faster and an oven for all things crispy.

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I don’t own one - but they won’t take a wet batter to crispy, right?


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Originally Posted by nickwm21

I don’t own one - but they won’t take a wet batter to crispy, right?


Sent from my iPhone using Tapatalk

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Right. Think of it as a high powered convection oven

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Originally Posted by Dantheman

Is it technically keto, sure. Is it healthy, no. Oxidized fats are definitely bad for you, and deep frying is a sure-fryer way to incorporate a whole bunch of them into your diet. As an occasional thing at home it's not the worst thing in the world, since you can use better oils and the oil gets heated up for maybe an hour and gets reused 5-10 times. Compare that to restaurants or commercial fryers using the cheapest shit oils available, the oil spends 8-12 hours a day at 350*, and they change it out once a week at best[/shudder]. Even at home though, it's not a cooking method that should be in your regular rotation.

No help on air fryers.

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I did a little googling and the three articles I read weren’t making it entirely clear. Are oxidized fats only from veggie oil?

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Originally Posted by Rideski

I did a little googling and the three articles I read weren’t making it entirely clear. Are oxidized fats only from veggie oil?

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The less saturated a fat is the more easily it is oxidized. Frying in polyunsaturated "vegetable" oils (which is a bullshit marketing term since they're really from seeds like soybeans, cottonseeds, corn, sunflower seeds, etc., there's no such thing as spinach oil or carrot oil) will create more oxidized fats than monounsaturated oils like olive or avocado, and the fewest will be formed in predominantly saturated "hard" fats like lard, beef tallow, or coconut oil.

Also, in general, frying in hard fats makes food that tastes way better: http://revisionisthistory.com/episod...broke-my-heart

Whatever you do, under no circumstances should you ever, ever, use shortening.

I get fresh rendered lard by the quart from the local Mexican grocery. It's super cheap since it's more or less a byproduct, ya know? There's still times when I use other types of fat but it has become my go to choice for everyday cooking.

Thanks Dan. You could probably pick up a side gig at PubMed. Something you could do remotely during the plague.

Lard is actually majority-monounsaturated. It's been unfairly maligned, IMVHO.

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Originally Posted by Dantheman

Lard is actually majority-monounsaturated. It's been unfairly maligned, IMVHO.

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Also, it's delicious

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So . . . Is the phrase “lard ass” now canceled?

If you haven't heard it lately I'd say yes.

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Originally Posted by Core Shot

So . . . Is the phrase “lard ass” now canceled?

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I think booner just calls them thicc now.

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Originally Posted by DJSapp

I think booner just calls them thicc now.

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"Dang! Look at dat Monounsaturated Ass! Hella thiccc!!!"

Funny thing about lard is back when I used to go to Grateful Dead shows, I'd sumtimes mimic the people selling stuff and yell out "Ice cold lard-sicles for sale!" The look of confusion on people's faces was priceless.

Anyone buy an airfryer recently that they'd recommend? Reading reviews for a lot of the popular sub $200 models and there are so many complaints of burning plastic smell across most brands.

Anyone have any proven recommendations?

Look at the toaster oven combos Breville or ninja come to mind I’ve got the cuisinart and it’s fine

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Originally Posted by Thaleia

Anyone buy an airfryer recently that they'd recommend? Reading reviews for a lot of the popular sub $200 models and there are so many complaints of burning plastic smell across most brands.

Anyone have any proven recommendations?

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We've used this a few times a week for the last couple years. Decent unit.

http://https://www.williams-sonoma.c...e86034dd1d0cde