So we have this multi-function pot thingy with an accessory lid for air-frying....
But, when (well over a year ago, now) I contemplated actually using the air-frying feature, I consulted the instructions and found that the capacity was very limited indeed, so, given the batch size and the time per batch, attempting to "fry" up a mess of breaded catfish (or whatever it was) for the family dinner would take a very long time, and the first batch would be at room temperature long before the last batch was ready. So much for that idea.
Then, a few days ago, I encountered this video: oh, look! An air fryer is just a baby convection oven with some rebranding! And... I had been vaguely pondering a countertop convection oven, to displace the bargain-basement broiler oven and provide some extra capabilities. The broiler oven can be repurposed for lab uses.
So, shopping. Look on line for countertop convection ovens. So shiny! And many of them are identified as having air-frying capability and/or have air-frying cycles! But the reviews, well, those are awfully mixed.
Seems that the ones in the ordinary-consumer price range may be well designed, but the quality control may not be there. This includes some high-profile brands. At one point, I was looking at a listing for something that had all the right specs and mostly glowing reviews, but it was some brand I'd never heard of and I was kind of suspecting astroturf.
So, more research. It's meant to be a Christmas present to myself (I expect Joy will also get some use out of it), but it could end up being more of a New Year's present.
... This reminds me: I need to measure the nuker nook and see what's the biggest Panasonic inverter-type nuker that'll fit there. The one that came with the house is some random brand conventional type, and the many-second PWM cycle for the "power" control makes it highly suboptimal for just warming things up a little.
Update: Ended up ordering a Kitchenaid convection oven with explicit air-frying capability. Decent number of reviews, only 1% of them terrible, which puts it way ahead of most of the others, including upmarket brands. Seems to have pretty much the capabilities I want. Supposed to arrive Friday, but presumably not by air.
Update 2: The "convection bake" feature is good for heating up basic hot lunches (burrito, meatball sandwich, that sort of thing).
I've tried the "air fry" setting (basically the same thing, but hotter) twice now. Frozen breaded fish portions come out considerably better than in a regular oven, and don't need to be turned. And, I just tried a personal-size pizza, cooked on a screen. The results were highly promising, though I should have rotated it halfway through and I definitely should have made the crust thinner (it came out thick and chewy, when I was aiming for something vaguely crispy-ish; a screen in a convection oven is not the same as a preheated stone in a very hot regular oven).
Anyway, it's a useful addition to the kitchen, and I'll be browsing through a couple of specialty cookbooks for further inspiration. Next time we're in the market for a full-sized electric oven, I'll certainly look for options with the convection feature.
Update 3: Air-frying basic breaded chicken strips (cut up chicken thigh meat, paprika, flour, and a bit of oil) works better'n any alternative short of actual deep-frying, and doesn't have the inconvenience of maintaining a large supply of frying oil. (I used to have a deep fryer, and kept a jug of used oil in the refrigerator, just for cooking squid. Maybe I'll do that again someday, especially if I find a local source for squid tentacles, which make a fine treat for Halloween parties or fannish gatherings. My tentacle supplier from back in the day is both far from here and no longer in business.)
... Yeah, normally breaded chicken strips would have salt added, but we've got my father on a low-sodium diet now. And I didn't get fancy with the breading because it was getting late and I was in a hurry.
Recent Comments