Air fryer Prime Rib

[Oaktree]

To me it's about as useful as a cement mixer. Big tool, takes up a lot of space, rarely used. Can often do the same thing other ways.

Newbury, you have a way with words. So far my experiences with it mirror yours.

We rarely eat fried foods, but I had hoped to if nothing else duplicate the taste/texture of restaurant french fries only without all the grease, but these didn't come out much different than what I do in the oven, and took almost as long. I liked the way my baked chicken comes out better too than what this does. I have no idea how you'd reheat pizza in one of these.

Gotta feeling yard sales will be full of these things in a couple years.

We do have a pressure cooker, but I only use it for canning. Never tried to prepare a meal in one. Crockpot...use 'em all the time, ditto for toaster oven.

Oh well, it didn't cost us anything and was worth what we paid for it! :laughing:

 

[zzvyb6]

I'll have to try prime rib in my pto cement mixer. Maybe break out the weed burner. Been so long since I had the thing out, I'll have to turn the dogs loose to locate it !

 

[jmc]

I'll have to try prime rib in my pto cement mixer.

You might be onto something there. Turns out, industrial hams are processed in giant tumblers to tenderize them. (I didn't even ask about real smoke vs Liquid Smoke)

 

[jmc]

I watch a half hour special late last night about a Ninji multipurpose appliance that worked so well that the cook was jumping up and down with glee. And there were no commercials during the entire show... He also showed some convincing looking French fries cooked in air-mode.

Anyway, disappointed to see the mixed reviews here on air cooked French fries because that would be a good reason to buy something. I wonder, aside from home cut fries, if there is a difference between frozen fries that would explain the mixed results. For example, I bought some frozen diced potatoes that were sold to become fried potatoes. I tried to parboil them for another use and they quickly became a lumpy potato slurry. So maybe, some or most frozen potato shapes are really just extruded mashed potato sticks rather than directly cut from a potato? And while in the mashed stage, some suppliers might add ingredients to make them brown up better?

 

[SirMaxwell]

We have so far found 2 "gadets" that do what they say, or more. The Ronco Rotisserie, and the Sansaire, sous vide machine. Nothing beats the sous vide for meat and poultry, especially chicken breast. As for a three day brisket, or Ribs, man oh man. The Sous Vide really shines in the summer. No heat added to house, can 'hold' that steak at a perfect rare or med-rare for hours, for those late comers and still high end restaurant quality eats. The Ronco, well its a rotisserie. As for 'frys', well its in the name, nothing beats a deep fried fry.
Crap, now I'm hungry as all get out.. :licking:

 

[Oaktree]

I wonder, aside from home cut fries, if there is a difference between frozen fries that would explain the mixed results. For example, I bought some frozen diced potatoes that were sold to become fried potatoes. I tried to parboil them for another use and they quickly became a lumpy potato slurry. So maybe, some or most frozen potato shapes are really just extruded mashed potato sticks rather than directly cut from a potato? And while in the mashed stage, some suppliers might add ingredients to make them brown up better?

I always use fresh potatoes. I'll cut them into strips, usually 1/4" thick by 1/2" wide. Sometimes I'll soak them in water for a half hour or so, sometimes not. Instead of parboiling them, I'll put them in the microwave for 3 min. or so, then toss 'em with olive oil and bake them at 390° for 40-45 min., flipping them maybe a half hour in. Sometimes I'll sprinkle them with curry powder.
As I said earlier, they don't taste like restaurant fries, but they're still good and about half the cost of frozen ones.

 

[lostcreekranch]

Air Fried Chicken;

View attachment 593247

View attachment 593245

View attachment 593246

Spice with pepper and Tony Chachere's.
Dip in egg wash.
Dredge in flour.
Put chicken in basket.
Mist with olive oil.
380° for 24 minutes.
Flip after 12 minutes.
Mist with olive oil.
Enjoy!

We've done chicken drumsticks, thighs, breasts. Boneless pork chops prepped with olive oil, salt, pepper, garlic powder. Ribeye and NY strip prepped with olive oil, salt, pepper. We have the Power Air Fryer XL.

We buy whole pork loins, when there's a good sale, and cut 1 1/2" pork chops but, leave a 2.5-3.0 lb. loin roast from the end of the loin. We've got a Food Saver vacuum sealer and wrap and freeze chops, steaks, chicken, etc.



I'm thawing a 3 lb. pork loin roast in the refrigerator and will try it in the air fryer tomorrow.

Some points about Air Fryers;

1. Air fryers are just mini convection ovens. They cook by moving high temp air, over the food, with a fan.

2. Frozen fries, tator tots, etc. are pre-cooked. Your just warming them up. Most are about 380° and 10 minutes. You can enhance them with a very light misting of oil.

3. Same with chicken strips, nuggets, steak strips, etc.

4. Chicken with skin will produce crispy skin that as good as the chicken.

5. Get a reliable cooking chart for air fryers to use as a guide.



6. Experiment and try new things.