this post was submitted on 27 Mar 2024
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I recently acquired my first 'air fryer'.
Yes, it's an oversized, convection toaster oven, with a lot of fancy programs built in that I probably don't need.
Having had a (gas) convection oven in the past, it's just not the same. It heats up faster, and seems to do a better job of circulating air. Supposedly I had a pretty nice convection oven, too.
I can make really tasty falafel in my 'air fryer' that uses a tiny fraction of the oil that is used for deep frying; I wasn't able to make decent falafel in my convection oven. Does a great job with frozen fries and tater tots too. I need to try roasting brussels sprouts in it, maybe some asparagus.
So far, it's an easy 9/10. The only downside is the footprint.
If you do brussel sprouts I’d suggest doing them whole. I e done it a few times and halved them, and once the air fryer gets going you get a nice little storm of loose leaves burning before the rest of the sprouts are cooked.
Air friers are good in a modern kitchen, which is where you find them. Ideally, we would like to have a large restaurant kitchen with all the tools and the workstations, but if we can't we accept compromises, the air fried being one of them. It's good where it is meant to be, a tool in a regular kitchen
I roast my veggies in mine and it's great. Less time, gas, and overall heat than my gas one. Don't cook fish in it, though.
I sometimes do a small roast in mine and it works great. Takes maybe 1/2 the time because of not having to wait for it to heat up and it cooks a bit faster overall as well.