So, the old range here at Tradition Manor basically developed an electrical fire, so we threw that to the curb.
The new range has an "air fry" setting and I've been playing with it.
Chicken Wings: 35 minutes at 375 made for some awesome wings. I thought I wouldn't have to flip them as I was cooking them on a rack and theoretically, the hot blowing air would get them crispy all around, but the dripping fat defeats that so you still need to flip about 2/3rds of the way through the cook to get them crispy.
Fried Green Beans: OMG! This is PERFECT! The first time I tried them at 425 per a recipe I was using, but that was way too hot. 375 was perfect. Flour, egg bath, and Panko.... BAM! Fanfreakingtastic! Much better than losing all your breading in a big pot of oil.
Pro tip: The food needs to be placed on an open rack so air can flow all around it. Put a sheet pan with some parchment paper on a rack a couple of levels below the food to catch the drips. Much less smoke that way.
The new range has an "air fry" setting and I've been playing with it.
Chicken Wings: 35 minutes at 375 made for some awesome wings. I thought I wouldn't have to flip them as I was cooking them on a rack and theoretically, the hot blowing air would get them crispy all around, but the dripping fat defeats that so you still need to flip about 2/3rds of the way through the cook to get them crispy.
Fried Green Beans: OMG! This is PERFECT! The first time I tried them at 425 per a recipe I was using, but that was way too hot. 375 was perfect. Flour, egg bath, and Panko.... BAM! Fanfreakingtastic! Much better than losing all your breading in a big pot of oil.
Pro tip: The food needs to be placed on an open rack so air can flow all around it. Put a sheet pan with some parchment paper on a rack a couple of levels below the food to catch the drips. Much less smoke that way.