The instruction book came with temperature/cooking times for different
foods, including frozen ones. I have found that in most cases, the times
are a bit on the generous side. I have found that pork chops take 10
minutes (5 per side) rather than the 14-17 minutes in the leaflet.
Even so, the internal temperature is usually above the recommended
one in the thermometer leaflet.
A generous serving of fries takes about 7-8 minutes rather than 20.
Last night I cooked a lamb leg "steak" that probably took 18 minutes,
it was quite thick, but ended up medium-well done. I use an instant-
read thermometer to check internal temperatures and I deliberately
cooked the lamb beyond the rare internal temperature as I think it was
reduced for quick sale when I bought and froze it last fall.

So be prepared to experiment a bit.

--- SoupGate-Win32 v1.05
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On Mon, 29 Jan 2024 10:45:03 -0700, Graham <g.stereo@shaw.ca> wrote:

The instruction book came with temperature/cooking times for different
foods, including frozen ones. I have found that in most cases, the times
are a bit on the generous side. I have found that pork chops take 10
minutes (5 per side) rather than the 14-17 minutes in the leaflet.
Even so, the internal temperature is usually above the recommended
one in the thermometer leaflet.
A generous serving of fries takes about 7-8 minutes rather than 20.
Last night I cooked a lamb leg "steak" that probably took 18 minutes,
it was quite thick, but ended up medium-well done. I use an instant-
read thermometer to check internal temperatures and I deliberately
cooked the lamb beyond the rare internal temperature as I think it was >reduced for quick sale when I bought and froze it last fall.

So be prepared to experiment a bit.

That's the key. I find it does such a quick job cooking and can
easily overcook for my taste. So starting out I would check often
that way I avoided overcooking.

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 1/29/2024 12:45 PM, Graham wrote:

The instruction book came with temperature/cooking times for different
foods, including frozen ones. I have found that in most cases, the times
are a bit on the generous side. I have found that pork chops take 10
minutes (5 per side) rather than the 14-17 minutes in the leaflet.
Even so, the internal temperature is usually above the recommended
one in the thermometer leaflet.
A generous serving of fries takes about 7-8 minutes rather than 20.
Last night I cooked a lamb leg "steak" that probably took 18 minutes,
it was quite thick, but ended up medium-well done. I use an instant-
read thermometer to check internal temperatures and I deliberately
cooked the lamb beyond the rare internal temperature as I think it was reduced for quick sale when I bought and froze it last fall.

So be prepared to experiment a bit.

Thanks, Graham! I've read a number of posts here about using an air
fryer and nearly all say the recommended cooking time in the booklets is
longer than usually needed. I do have an instant read thermometer.

Jill

--- SoupGate-Win32 v1.05
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On 1/29/2024 3:20 PM, itsjoannotjoann@webtv.net wrote:

On Monday, January 29, 2024 at 11:45:09 AM UTC-6, Graham wrote:

The instruction book came with temperature/cooking times for different
foods, including frozen ones. I have found that in most cases, the times
are a bit on the generous side.

Same here.

I have found that pork chops take 10
minutes (5 per side) rather than the 14-17 minutes in the leaflet.

The only ones I found that take that long to cook until they've just barely turned white in the center are those super thick chops.

I'll have to see if I can use it to cook baked thick cut stuffed pork
chops in this thing but that's a ways down the road.

A generous serving of fries takes about 7-8 minutes rather than 20.

UGH! I found that out the hard way first time I did fries. I didn't check on
them trusting the recipe book and recommendations were correct. My
fries looked a lot worse that dsi1's Brussel sprouts.

LOL

So be prepared to experiment a bit.

First couple of times until she masters it will make her wonder why she wasted her money on such a contraption. Hahahaaaa

I'm still wondering why and I haven't used it yet. :)

Jill

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On 2024-01-30 00:17:55 +0000, jmcquown said:

On 1/29/2024 3:20 PM, itsjoannotjoann@webtv.net wrote:

On Monday, January 29, 2024 at 11:45:09 AM UTC-6, Graham wrote:

The instruction book came with temperature/cooking times for different
foods, including frozen ones. I have found that in most cases, the times >>> are a bit on the generous side.

Same here.

I have found that pork chops take 10
minutes (5 per side) rather than the 14-17 minutes in the leaflet.

The only ones I found that take that long to cook until they've just barely >> turned white in the center are those super thick chops.

I'll have to see if I can use it to cook baked thick cut stuffed pork
chops in this thing but that's a ways down the road.

A generous serving of fries takes about 7-8 minutes rather than 20.

UGH! I found that out the hard way first time I did fries. I didn't check on
them trusting the recipe book and recommendations were correct. My
fries looked a lot worse that dsi1's Brussel sprouts.

LOL

So be prepared to experiment a bit.

First couple of times until she masters it will make her wonder why she
wasted her money on such a contraption. Hahahaaaa

I'm still wondering why and I haven't used it yet. :)

Jill

When you do try it, I'm interested to know if it really produces a
product that is even close to as good as oil fried. Seems like it
will be similar to a shake and bake kinda oven thing.

--- SoupGate-Win32 v1.05
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On 2024-01-30 15:49:53 +0000, itsjoannotjoann@webtv.net said:

On Tuesday, January 30, 2024 at 9:35:45 AM UTC-6, bob wrote:

When you do try it, I'm interested to know if it really produces a>
product that is even close to as good as oil fried. Seems like it> will
be similar to a shake and bake kinda oven thing.

Air fryer using oil to spritz the food produces quite similar tasty
results. The benefit is you're not dealing with a trying to save a
quart or more or even a cup of oil after cooking or disposing of it. No
oil spatters all over the stove and surrounding areas either.

I've done dredged in flour wings as well as naked wings with just
seasoning on them and both have turned out great. My next way
to cook them is the baking powder method. That's supposed to
turn out super, super crispy wings.

That make sense. Thank you! I mostly fry oysters, shrimp and fish and
do the fry outdoors. It takes good technique to get those really right
even in hot deep oil. Never tried a baking powder dredge though. Will
check into it.

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

jmcquown wrote:

On 1/29/2024 12:45 PM, Graham wrote:

The instruction book came with temperature/cooking times for
different foods, including frozen ones. I have found that in most
cases, the times are a bit on the generous side. I have found that
pork chops take 10 minutes (5 per side) rather than the 14-17
minutes in the leaflet. Even so, the internal temperature is
usually above the recommended one in the thermometer leaflet. A
generous serving of fries takes about 7-8 minutes rather than 20.
Last night I cooked a lamb leg "steak" that probably took 18
minutes, it was quite thick, but ended up medium-well done. I use
an instant- read thermometer to check internal temperatures and I deliberately cooked the lamb beyond the rare internal temperature
as I think it was reduced for quick sale when I bought and froze it
last fall.

So be prepared to experiment a bit.

Thanks, Graham! I've read a number of posts here about using an air
fryer and nearly all say the recommended cooking time in the booklets
is longer than usually needed. I do have an instant read thermometer.

Jill

I gave up on the booklet times. They don't match how we load ours.

Most recent was leftover cold popcorn. Worked great at 3 mins, 350F.

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 1/30/2024 10:35 AM, bob wrote:

On 2024-01-30 00:17:55 +0000, jmcquown said:

On 1/29/2024 3:20 PM, itsjoannotjoann@webtv.net wrote:

On Monday, January 29, 2024 at 11:45:09 AM UTC-6, Graham wrote:

The instruction book came with temperature/cooking times for different >>>> foods, including frozen ones. I have found that in most cases, the
times
are a bit on the generous side.

Same here.

I have found that pork chops take 10
minutes (5 per side) rather than the 14-17 minutes in the leaflet.

The only ones I found that take that long to cook until they've just
barely
turned white in the center are those super thick chops.

I'll have to see if I can use it to cook baked thick cut stuffed pork
chops in this thing but that's a ways down the road.

A generous serving of fries takes about 7-8 minutes rather than 20.

UGH!  I found that out the hard way first time I did fries.  I didn't
check on
them trusting the recipe book and recommendations were correct.  My
fries looked a lot worse that dsi1's Brussel sprouts.

LOL

So be prepared to experiment a bit.

First couple of times until she masters it will make her wonder why she
wasted her money on such a contraption.  Hahahaaaa

I'm still wondering why and I haven't used it yet. :)

Jill

When you do try it,  I'm interested to know if it really produces a
product that is even close to as good as oil fried.   Seems like it will
be similar to a shake and bake kinda oven thing.

For now I've set it on the floor in the laundry room next to the crock
pot. (I do use the crock pot, but only every few months.) This may be
one of those things I use sporadically. I have a food processor like
that. I use it a couple of times a year to uniformly slice yellow
crookneck squash for preparing squash casserole. Otherwise, it just
sits there. What can I say, the price was right. It was an impulse buy.

Jill

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 1/30/2024 11:18 AM, bob wrote:

On 2024-01-30 15:49:53 +0000, itsjoannotjoann@webtv.net said:

I've done dredged in flour wings as well as naked wings with just
seasoning on them and both have turned out great. My next way
to cook them is the baking powder method. That's supposed to
turn out super, super crispy wings.

That make sense. Thank you! I mostly fry oysters, shrimp and fish and do
the fry outdoors. It takes good technique to get those really right even
in hot deep oil. Never tried a baking powder dredge though. Will check
into it.

Baking powder dredge... Isn't that how Chinese chicken is cooked to
stay crispy under the General Tso sauce?

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 2024-02-03, Michael Trew <michael.trew@att.net> wrote:

On 1/30/2024 11:18 AM, bob wrote:

On 2024-01-30 15:49:53 +0000, itsjoannotjoann@webtv.net said:

I've done dredged in flour wings as well as naked wings with just
seasoning on them and both have turned out great. My next way
to cook them is the baking powder method. That's supposed to
turn out super, super crispy wings.

That make sense. Thank you! I mostly fry oysters, shrimp and fish and do
the fry outdoors. It takes good technique to get those really right even
in hot deep oil. Never tried a baking powder dredge though. Will check
into it.

Baking powder dredge... Isn't that how Chinese chicken is cooked to
stay crispy under the General Tso sauce?

Baking powder in the dredge, not the entirety of the dredge (which
would taste awful). Use of non-wheat starches contributes to
crispness: cornstarch or rice flour.

--
Cindy Hamilton

--- SoupGate-Win32 v1.05
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On Sat, 3 Feb 2024 13:27:12 -0800 (PST), "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net> wrote:

On Saturday, February 3, 2024 at 8:35:16 AM UTC-6, Cindy Hamilton wrote:

On 2024-02-03, Michael Trew <michae...@att.net> wrote:

Baking powder dredge... Isn't that how Chinese chicken is cooked to
stay crispy under the General Tso sauce?

Baking powder in the dredge, not the entirety of the dredge (which
would taste awful). Use of non-wheat starches contributes to
crispness: cornstarch or rice flour.

Cindy Hamilton

Yep, yep!

Joan's triggered by the word 'corn'.

--- SoupGate-Win32 v1.05
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