Does anyone own a Phillips Airfryer?

[BeezeeBee]

Very nice, Yvette!

[maddy]

Was it hard to open without the basket handle being there Chookie or didn't you completely close the door?  

Judy, just put your finger through the hole, where basket handle would be, then pull open  

Has anyone cooked pork belly yet??
I cooked crackling tonight....  SMOKE EVERYWHERE!  I thought I was back in a 90's nightclub, and Luckily I had the ceiling extractor fan on 10!
Won't do it again....if you do happen to cook some, perhaps do it outside.
Will pop a pic tomorrow.

[achookwoman]

DJ put a link to an Annie Bell recipe book on low Carbs. There were come sample recipes and one was for Zucchini.  Having a few Zucchini I tried it.  Made the marinade in TMX and roasted Zucchini in AF . Very simple and tasty.
Marinade..... Place in TMX bowl, 1 small egg, 1 tablespoon of olive oil, 1 tablespoon water. Salt.  Zap for 10 seconds.  
Cut Zucchini into chips, 1x1. 1/2 cm x6 cm . Soak in marinade, drain well, and lay in single layer in container or silicon sheet in AF.  Roast until brown. At 200 o.  I think it took 10 mins. The chips were quite soft but tasty and another way to use Zucchini.

[Wonder]

Maddy I cookeda full pork belly last week and had no troubles, it smoked a little but I had it sitting on the cooktop under the exhaust so i guess that helped. the pork belly turned out perfect and this is how I'll be making it from now on.

[judydawn]

The zucchini sounds and looks nice Chookie, that vegie does need something special done to it to appeal to me as steamed zucchini is so tasteless.  I've linked your posting to the original so members can see a picture of it.

[astarra]

I am getting sooooooooo tempted by this thread, everyone's food looks ah-mazing!!  - but I already have an Actifry so really cannot justify it.......so....
not looking any more....not looking any more....not looking any more....not looking any more....not looking any more....not looking any more....not looking any more....not looking any more....not looking any more....not looking any more....not looking any more....not looking any more....not looking any more....not looking any more....not looking any more....not looking any more....not looking any more....not looking any more....not looking any more....not looking any more....

[cookie1]

I'm sure the acti fry is just as good Astarra.

[maddy]

Maddy I cookeda full pork belly last week and had no troubles, it smoked a little but I had it sitting on the cooktop under the exhaust so i guess that helped. the pork belly turned out perfect and this is how I'll be making it from now on.

I'm fairly certain the smoke was due to it just being pork fat cooking...so no meat & juices to dilute, & the heat from bottom of pan wasn't helping...I don't have exhaust fan above my  cooker, so have to rely on the ducted aircon exhaust  .  Too much smoke for my liking to do it again.
It did turn out crunchy I believe....turned my back & 1 tiny piece left 

[Wonder]

maddy I found that the entire piece of crackling crackled up (IYKWIM) whereas in the oven i normally have small sections that remain a little chewy, i'm assuming it's because the air circulating.

[BeezeeBee]

Has anyone cracked the homemade potato chips yet?

[maddy]

Yes, it did do that Wonder....it cooked all over.  It actually tasted to me like those bag of pork crackle chips at the supermarket.

[Bedlam]

Its here yay, now for some fun. Girls were impressed with some ptato gems, quick,crunchy on the outside and soft in the middle. Not so healthy though.  Cant beleve there are 40 pages to this thread already.  Can see how handy it would beon the road cookie.

[achookwoman]

Yay,  have fun.

[Wonder]

BZB, for homemade chips I've been peeling and cutting into chips then soaking in water for about half an hour and rinsing until water is clear. Once soaked I then microwaved for about 10 minutes until partially cooked, emptied water and then dryed on a tea towel before placing in the fridge for the day. When cooking I sprayed with oil and cooked at 200 for I think 10 mins or until crisp turning a few times to ensure they were all nicely browned. This method suits me because I can make them to the airfrying stage before work and then leave in the gridge drying out during the day. The type of potato does have a big impact on the final product.

[achookwoman]

I am quite sure the type of potato makes a difference.  Last night AF 2 chicken thighs.  I intended to use one of BZB' s marinades but jam making got in the way.  Just slashed skin on top and added flavored salt.  Moist and crisp.