Wife is curious about them and I think it might be a good idea. We don't eat a LOT of deep fried food, but enough that cutting fat/calories would be a Good Thing.

Do they work in terms of reducing fat but still cooking the food properly?

Does the food taste pretty much the same?

Brands/Models?

Based on my research, I've pretty much decided on this Philips XL Airfryer. It's big and expensive, but seems to be the best on the market. The non-XL version is slightly smaller for $50 less, but just as good, I believe.

Since I haven't actually bought it yet, I have no first-hand comments on the results, but I am fairly certain that it's the best machine.

-Rob

My parents bought one and use the crap out of it. They cook everything, even stuff I never would have though to cook in it. Meatloaf was one thing that surprised me. It was good. All the fat/grease dropped out so the meatloaf didn't sit in it.

quote:

Originally posted by BurtonRW:

Since I haven't actually bought it yet, I have no first-hand comments on the results, but I am fairly certain that it's the best machine.

-Rob

It gets the best reviews for sure.

We have one and have used it sparingly. Air "Fryer" is a bit of a stretch. It is essentially a small convection oven. You are replacing frying your food with baking it at high temps with forced air. It is good at some things but I wouldn't plan to host a fish fry.


ETA, ours is a Philips.

quote:

Originally posted by BurtonRW:
Based on my research, I've pretty much decided on this Philips XL Airfryer. It's big and expensive, but seems to be the best on the market. The non-XL version is slightly smaller for $50 less, but just as good, I believe.

Since I haven't actually bought it yet, I have no first-hand comments on the results, but I am fairly certain that it's the best machine.

-Rob

Some of the reviews were quite bad. Teflon coming off after a few uses. I'd be very upset after paying that kind of money. Also looks kind of small.

Hi Paul,

Does your oven have a convection setting? Because that's what an air fryer is, essentially. Hot forced air onto slightly oiled food.

Also, if you are deep frying correctly, the food shouldn't be soaking up too much oil. Get the oil nice and hot, fry small batches so that the oil temp doesn't drop too fast, minimize the time it stays in the fryer, remove it before all of the steam in the food is cooked off, and then let shake the oil off thoroughly before transferring to something paper towel to blot.

Ah. Perfect. Exactly the sort of information I was looking for. Particularly the part about the convection oven.

Thanks all...another needless expenditure avoided.

for the very small portions that we make, we decided that it would be just one more thing to move around the kitchen

If it's chips you're looking for, I picked up this microwave thingy at Bed, Bath & Beyond and it actually works pretty darned well.

-Rob

MIL has one. Small. Uneven cooking unless you keep the food moving. Build is cheap (YMMV). Honestly it seems like a solution looking for a problem. For the space it takes up, I'd rather just have a toaster oven for quick cooks.