An air fryer is a small convection oven, but convection ovens aren't particularly common in my experience. It's definitely different than a traditional oven.
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I have an air fryer but I use its grill more than anything.
This doesn't make any sense.
I have a toaster oven I use for small portions and my oven has an air fryer option.
Actually got one 2-3 weeks ago and damn, these things are freaking awesome! It doesn't really fry like a deep fryer would but I haven't touched the deep fryer since and I used that thing more than I care to admit.
Recent? Air fryers have been a thing off and on since the late ‘70s when they used to sell those funny shaped stovetop versions. So that’s 40+ years of air fryer trends.
We got one a few years ago and, while I was highly skeptical about their usefulness, found that it does a fast job of cooking things evenly. I can toss a pork loin in it and it’ll be done in 10 minutes while I’m maybe cutting up some veg for steaming.
I totally would have bought into the air frier ecosystem earlier if I'd have known I'd be calling it my wife's easy bake oven.
Yeah, and? I'll take any oven I can get! I've got a toaster oven too! I've seen people with two ovens stacked on top of each other like a washer/dryer combo! Now that's living the dream
That's why there are microwaves with a convection oven function.
The problem is it's damn near impossible to actually find a good one that isn't meant for a commercial kitchen.
I've found the fastest way to heat up any food that's supposed to stay crispy on the outside is the microwave it and then bake it. If I could do this at the same time in the same machine that would be awesome.
Then why does it taste better? If I bake chicken tenders in an oven, it tastes, well, baked, but if it's cooked in an airfryer, it tastes so much better.
Ovens have the problem that volume is directly related to the time and energy it takes to bring the temperature up. The oven size isnt designed well for cooking for small number of people, or for snacks.