Does anyone own a Phillips Airfryer?

[cookie1]

I have only made French fries. I did them exactly as the book suggest and we thoroughly enjoyed them.

[achookwoman]

I always microwave my chips first.  Have been doing this for years.  It mimics what the Fish and chip shops do with a first  and then second fry.  The trick is to put them in a covered dish with a little water and to only part cook them. They must be dry and cold before cooking in oil. 

[Yvette]

Although Philips say 20 cm for the Chocolate cake ,  I find 18 cm best as you can get your fingers and a tea towel or oven mitt down the side and lift the container out.  Have tried tongs but no go .

I agree Chookie I bought an 18 cm haven't used it yet but will be easy to get out. A 20 cm tin must have nothing on the sides as it will not fit in. We took the basket shopping with us and tried a few different containers ended up with the 18 cm. I was also wondering what foil trays would be like as you could bend them into shape a little to fit in.

[achookwoman]

Yvette, I was thinking the same about the foil trays.  Also,  you know the silicon BBQ liners?  I thought I might cut one up and staple the corners to form a shallow tray. 

[Wonder]

BZB sorry the chips were too well cooked. I do all my potatoes like this for roasting and don't go much by time just until par cooked. Like Chookie I have them in a covered jug full of water then ensure they are well drained and very cold before frying.

To easily get bowls/dishes out of the airfyer I'm going to try the same trick as cooking in a dish in my PC - I lay a long piece of alfoil (enough to go under the dish, up both sides and some extra), then fold into three pieces lengthwise, place dish on top of alfoil and use the ends to lower the dish in, the extra ends can be left loose to fall on top of the food or folded down. hope this makes sense to others, the method is in the Margaret Fulton pressue cooker book and is great for lifting hot dishes out that don't have a handle.

[judydawn]

Yes, know what you mean Wonder.  Good idea.

[courton]

What a great idea Wonder. I bought a Corning ware dish which fits perfectly in the AF but is a pain to get out.

I cooked marinated chicken bits (2 -3 cms size) and cooked in AF for 14 mins (turning halfway) at 180. The recipe was not fabulous but the chicken was cooked perfectly.

[BeezeeBee]

Good idea, Wonder.

Courton, how much chicken was that? Breast meat? Cooked in your dish?

[courton]

4 chicken thigh fillets chopped up and marinated in a AWW recipe. Used a piece of foil to start off and then removed it at halfway mark.

[BeezeeBee]

Thanks Courton

[Wonder]

I'm glad people understood what I was trying to say. I'm trying homemade spring rolls, the mixture was a bit of this and bit of that so hope they taste ok.

[Yvette]

Yvette, I was thinking the same about the foil trays.  Also,  you know the silicon BBQ liners?  I thought I might cut one up and staple the corners to form a shallow tray. 

Good idea Chookie let us know how you go please

[judydawn]

I tried something different for baked potatoes tonight, wrote this down from one of DD's books one time I was down there.

Cover pieces of potato with cold, salted water.  Bring to the boil, simmer 6 minutes.  Drain and place in a large roasting tray.  Allow to dry 5 mins.
Combine oil, golden syrup and pour over potatoes.  Mix with hands, season with S & P, top with thyme sprigs.  Roast 35-40 minutes 180^oC, fan forced. It gave quantities for 12 people - coating was 6 cloves chopped garlic, 1/3 cup olive oil & 1/3 cup golden syrup, S & P and 20 sprigs thyme.

I cut 2 peeled, medium sized desiree potatoes into 4 pieces, placed in 1 litre of cold, salted water in the TM bowl and set the timer for 10 minutes/100^o/reverse/soft speed.  Drained and placed onto a wire rack for 5 minutes to cool.  As soon as I was able to handle them (which was very quickly as I have asbestos fingers) I scored them all over with a fork.
Mixed up some of the marinade with a fork, squashing the confit of garlic - 2 cloves confit of garlic, 2 tblspns olive oil & 2 tblspns golden syrup. I brushed the coating all over each potato and placed it in the metal dish of the air fryer.  There is plenty left over for  another day. I cooked the potatoes for 30 minutes in the preheated 180^o a/f then gave them 3 minutes on the base of the wire basket.  I enjoyed them but I've added an extra tablespoon olive oil to the leftover mixture and will try that next time to see if I prefer less golden syrup.

[cookie1]

They are a lovely colour Judy. Does it seem strange with the potato being sweet?

[achookwoman]

Interesting Judy.  Many years ago,  when we were in China,  we had toffee potatoes.  These were boiled pots with toffee poured over them just before serving.  Unusual but delicious.