Author Topic: Air fryer recipes? (Read 3081 times)

MillCreek · « **on:** April 09, 2025, 09:34:12 PM »

I bought an Instant Pot Vortex Plus XL fryer for my wife's birthday as per her request. If anyone has any great ideas or recipes, I am all ears. I did a Smithfield marinated pork loin tonight for 22 minutes at 400 degrees on the airfryer setting, and this will be my favorite way to do a tenderloin from this point on: crispy on the outside, moist on the inside.

K Frame · « **Reply #1 on:** April 10, 2025, 07:40:35 AM »

My biggest success story with my airfryer toaster oven has been baked potatoes.

Doing them in the air fryer is an absolute game changer in terms of texture.

Wash and dry your potatoes.

Pierce them liberally (I slash with a knife).

Coat them with oil (I'll use either canola oil or olive oil, either one works nicely), then roll in coarse salt and sprinkle with garlic powder, onion powder, or whatever you want.

Air fry at 400 for 30 minutes.

Turn them over and air fry for another 25 to 30 minutes, or until the pierce test indicates they're done.

The skin is incredibly crispy and the potato flesh is light and fluffy.

Brad Johnson · « **Reply #2 on:** April 10, 2025, 09:43:22 AM »

Fish, chicken thighs, and link sausage (brats, polish, whatever).

SWMBO makes all manner of chicken thighs. A dab of oil, that day's choice of seasoning, and 370 for around fifteen minutes, then turn and continue cooking in two minute intervals until internal temp reaches 165.

Fish, essentially the same. A bit of oil, choice of seasoning, 400 deg, cook. Times vary wildly depending on fillet thickness. Figure five minutes or thereabouts for very thin, 10-12 minutes or more for thick chunks. Have to play it by ear and it's easy to overcook if not carefully monitored.

Brats, Polish sausage, jalapeno cheddar sausages, etc... 380 for eight minutes, flip, then another five or so until internal temp reads at least 160 and casing begins to brown.

Boiled eggs. 250 for ten minutes, maybe a minute or so more for larger eggs. Cool and peel.

Brad

RocketMan · « **Reply #3 on:** April 10, 2025, 03:01:26 PM »

Along with all the aforementioned recipes, if you like chicken wings, they're very easy to make in an air fryer. Dry seasoning of your choice, cook according to the recommendations in the cookbook that came with your air fryer. If you are using a wet sauce or seasoning, apply that after the wings are cooked. You can reheat your leftover cooked wings in an air fryer, too. They are much better that way than nuking them in a microwave.

K Frame · « **Reply #4 on:** April 10, 2025, 04:16:32 PM »

Oh, one thing thing I forgot...

Air frying to reheat pizza works really well, too. If you do it between 350 and 375 degrees, and let the oven heat up for a few minutes before you put the pizza in, it comes out with the crust nicely heated and the cheese and toppings are melty and warm.

Thinner crust pizzas are 3 to 4 minutes, thicker crust 5, and deep dish should be thrown in the trash.

Bogie · « **Reply #5 on:** April 13, 2025, 06:08:37 PM »

Pizza reheat - use the Fried Chicken Pan with the lid on... Cook on low heat until the cheese melts.

K Frame · « **Reply #6 on:** April 13, 2025, 09:36:38 PM »

Quote from: Bogie on April 13, 2025, 06:08:37 PM

Pizza reheat - use the Fried Chicken Pan with the lid on... Cook on low heat until the cheese melts.

Do you stick the entire pan in the air fryer? Lid and all?

zxcvbob · « **Reply #7 on:** April 14, 2025, 09:38:15 AM »

Quote from: K Frame on April 13, 2025, 09:36:38 PM

Do you stick the entire pan in the air fryer? Lid and all?

No, it was a thread drift (that happens a lot around here.) Reheat leftover pizza in a heavy covered skillet on top of the stove. It often comes out better than it was fresh. Use low heat so it doesn't burn. I've not tried it in a convection oven or air fryer.

K Frame · « **Reply #8 on:** April 14, 2025, 11:04:00 AM »

Jesus Air Fryer Christ...

Bogie · « **Reply #9 on:** April 14, 2025, 06:28:32 PM »

The power of oregano and mozzarella compels you!

Seriously - air fryers are not the universal tools.

K Frame · « **Reply #10 on:** April 14, 2025, 09:23:13 PM »

The same could be said about lidded frying pans.

No one is claiming that air fryers are universal tools.

I know this is a dangerous concept, possibly even a LIBERAL concept, but, now stick with me here, just bear with me, but think, just for a moment, that, possibly, maybe, just perhaps, there could be, potentially, more than one way to do something and actually achieve acceptable results? I mean, that could be a thing, no?

HERESY! HERESY! BURN THE WITCH!

Ah, *expletive deleted*it, this again... gotta go!

zxcvbob · « **Reply #11 on:** April 15, 2025, 12:26:30 AM »

Last year we replaced the kitchen stove with one that has a convection oven. It also has a "air fry" setting, and came with a little wire tray. I've used it a few times; mainly for things like frozen french fries. It does an acceptable job, but they're not as good as actually fried. (yes, I spritzed them with oil first)

I'm wondering if there's really any difference between the convection bake setting and the air-fry setting (besides the default temperature) Does the fan maybe run faster on air fry?

K Frame · « **Reply #12 on:** April 15, 2025, 07:39:53 AM »

Generally the air frying feature operates at a higher temperature and a faster fan speed.

Generally, and I mean generally, a convection oven setting for baking and the like is 325 degrees as opposed to 350 being the universal 'standard' oven baking temp.

And no, air frying generally doesn't give results that are as good as deep frying. I mean, how could it? What is better than plunging your food into a vat of superheated oil and letting it swim until golden brown and delicious?

My kitchen range has a convection oven, but it doesn't have an air fry feature.

My air fryer is a quite capable Hamilton Beech toaster oven. Since I'm single I don't use the main oven very much (oddly enough, I did last night to make a dump and bake pasta with meatballs dish), but I wanted baked items. So I got the toaster oven.

https://www.amazon.com/dp/B07VC3M4JQ?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_4&th=1

It's brilliant. Perfectly sized to cook up a couple of the chicken and broccoli or chicken cordon bleu frozen entrees that I like.

And it is BRILLIANT at air frying baked potatoes. They come out absolutely incredible.

Bogie · « **Reply #13 on:** April 17, 2025, 01:23:09 PM »

I have a benchtop convection oven... Oster, I think, was the manufacturer. It's one of the ones big enough to hold a whole pizza. The air-fry thing does okay for ravioli, bacontots, and stuff like that. Potatos/fries are kinda meh... If I bake biscuits in it, i set it on convection, about 50 degrees under the suggested temperature, for a little longer. Otherwise, I get overdone on the outside... Tried doing bacon in it, quarter sheet pan, lined with foil... Tended to get overdone unless I'd turn it about 15 minutes in. Back to the Makin' Bacon tray.

BobR · « **Reply #14 on:** April 28, 2025, 01:41:08 PM »

I was talking to one of my daughters yesterday and she was saying she got her air fryer set up and was planning on doing steaks in it for dinner. She said my other daughter suggested it. I am now awaiting the arrival of DNA kits to see who those kids came from!

bob

MillCreek · « **Reply #15 on:** April 28, 2025, 06:38:10 PM »

^^^The most common way I now prepare my ribeyes is reverse sear: heat in a 250 degree oven until the internal temp is 105 degrees, and then sear in a red hot cast iron pan for sixty seconds each side for a final temp of 130 degrees.

I have read articles suggesting the use of an air fryer for the reverse sear in the oven step.

K Frame · « **Reply #16 on:** April 28, 2025, 08:01:09 PM »

I made tater tots in my air fryer yesterday. They were good. Not as good as if I had let them swim in a big vat of simmering oil, but still good.

BobR · « **Reply #17 on:** April 28, 2025, 09:39:52 PM »

Quote from: MillCreek on April 28, 2025, 06:38:10 PM

^^^The most common way I now prepare my ribeyes is reverse sear: heat in a 250 degree oven until the internal temp is 105 degrees, and then sear in a red hot cast iron pan for sixty seconds each side for a final temp of 130 degrees.

I have read articles suggesting the use of an air fryer for the reverse sear in the oven step.

My steaks are a multi day process now. I will dry brine them for up to 24 hours and then on the Traeger at 170 degrees until they hit 105 and then over to a searing hot Weber charcoal grill for a quick sear on each side. It has turned into a pretty winning process not only for steaks but whole Tri-Tips. I usually hit 125 +/- for the sear and then the rest brings them up to perfect for us.

bob

Ben · « **Reply #18 on:** April 30, 2025, 04:15:00 PM »

Okay, I'm a gonna jump in and muck up the thread with BDE thread veer. Reading the thread has me interested in an air fryer. I was at the Costco this morning and saw an air fryer only and also a Ninja and some other brand that were "air fryer and 20 other functions" (bake, toast, etc.)

Is there a big difference between a dedicated air fryer and a multifunction(?) oven? The countertop I have now does not have an air fryer setting, so I have no experience with any of it.

Bogie · « **Reply #19 on:** April 30, 2025, 09:00:38 PM »

I have a countertop thing - one of the round things with a handle?

So - so compared to the deep fryer. I also have an Oster convection oven/air fryer that's about the same, but which stays on the counter... The Oster thing does chicken parts pretty well, so that works for me. Haven't tried stuff like steaks or burgers... Bacon wrapped tater tots rawk.

BobR · « **Reply #20 on:** April 30, 2025, 09:48:40 PM »

I have an Emeril double door thing. I got it mainly for ~~rotos~~ ~~roteserr~~ making chicken that spins around. It is actually too big for my counter so it lives in the pantry. It did fries and stuff like that well but it hasn't had lot of use. It does do salmon pretty well. I should get a small roll around table for it but with summer here I do 90% of my cooking outdoors.

bob

K Frame · « **Reply #21 on:** May 01, 2025, 06:15:57 AM »

I have a large toaster oven with, among normal toaster oven functions, has convection bake and air fry.

It's the only air fryer I've ever used, so I can't comment on other units, but I really like the ability to use it as a secondary oven for when I'm making something small.

I've got this one: https://www.amazon.com/dp/B07VC3M4JQ?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1

So far no issues at all, and it's done well for me. My only complaint is that not all of the racks (the air fryer mesh rack, the normal wire rack, and the solid pan) will store in the unit when they're not being used. That's a bit of a pain.

Ben · « **Reply #22 on:** May 01, 2025, 07:07:04 AM »

I guess I also don't fully understand the difference between "convection" and "air fry".

K Frame · « **Reply #23 on:** May 01, 2025, 07:49:56 AM »

Googles is your knowledge friend!

https://www.goodhousekeeping.com/appliances/a33403402/air-fryer-vs-convection-oven/

RocketMan · « **Reply #24 on:** May 01, 2025, 09:34:29 AM »

Quote from: Ben on April 30, 2025, 04:15:00 PM

Okay, I'm a gonna jump in and muck up the thread with BDE thread veer. Reading the thread has me interested in an air fryer. I was at the Costco this morning and saw an air fryer only and also a Ninja and some other brand that were "air fryer and 20 other functions" (bake, toast, etc.)

Is there a big difference between a dedicated air fryer and a multifunction(?) oven? The countertop I have now does not have an air fryer setting, so I have no experience with any of it.

We've got a Ninja double-basket air fryer that also bakes, roasts, reheats and a bunch of other stuff. Each basket can do its own thing at its own temperature. It has a smart timing capability that allows each basket to finish cooking at the same time if they have different cooking times. We love the darn thing. It works really well.

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Author Topic: Air fryer recipes? (Read 3081 times)