41–50 of 50 posts
I am always wondering what health hazards are there with plastics inside, especially with the inevitable high temperatures?
https://www.cnn.com/2024/10/01/health/flame-retardant-black-...
Earlier quoted context omitted.
An air fryer is actually one of the best ways to make steak if you don't follow the prescribed recipe in the link, but if you reverse sear (a reliable and well-known technique, usually done with an oven, which an air fryer is). If your steak is about 1.5" thick, you can airfry at 260ºF for 18 minutes, flip once. This raises the internal temperature uniformly to around 130ºF. Then sear 1 minute per side and 30 secs on…
> Then sear 1 minute per side and 30 secs on the sides, to get a crust. That's it. How do you not have the entire house smell like sautéed steak / have oil + fat droplets splatter everywhere on the stove/floor?
[hint: they’re the same ones as for your oven]
Technically the same, practically not.
I can do some of the most magnificent potatoes in an air frier, all that without a touch of oil.
https://air-fry-abc-projects-xyz.vercel.app/
That link just asks the visitor to log in to what I assume is a control panel or something (I haven't used Vercel).
Earlier quoted context omitted.
An air fryer is actually one of the best ways to make steak if you don't follow the prescribed recipe in the link, but if you reverse sear (a reliable and well-known technique, usually done with an oven, which an air fryer is). If your steak is about 1.5" thick, you can airfry at 260ºF for 18 minutes, flip once. This raises the internal temperature uniformly to around 130ºF. Then sear 1 minute per side and 30 secs on…
> Then sear 1 minute per side and 30 secs on the sides, to get a crust. That's it. How do you not have the entire house smell like sautéed steak / have oil + fat droplets splatter everywhere on the stove/floor?
Earlier quoted context omitted.
An air fryer is actually one of the best ways to make steak if you don't follow the prescribed recipe in the link, but if you reverse sear (a reliable and well-known technique, usually done with an oven, which an air fryer is). If your steak is about 1.5" thick, you can airfry at 260ºF for 18 minutes, flip once. This raises the internal temperature uniformly to around 130ºF. Then sear 1 minute per side and 30 secs on…
> Then sear 1 minute per side and 30 secs on the sides, to get a crust. That's it. How do you not have the entire house smell like sautéed steak / have oil + fat droplets splatter everywhere on the stove/floor?
The reverse sear technique produces little oil splatter. My air quality monitor barely spikes.
I love my air fryer, and will probably bookmark this, but seeing a steak as one of the top recipes is blasphemy.
An air fryer is actually one of the best ways to make steak if you don't follow the prescribed recipe in the link, but if you reverse sear (a reliable and well-known technique, usually done with an oven, which an air fryer is). If your steak is about 1.5" thick, you can airfry at 260ºF for 18 minutes, flip once. This raises the internal temperature uniformly to around 130ºF. Then sear 1 minute per side and 30 secs on…
Earlier quoted context omitted.
An air fryer is actually one of the best ways to make steak if you don't follow the prescribed recipe in the link, but if you reverse sear (a reliable and well-known technique, usually done with an oven, which an air fryer is). If your steak is about 1.5" thick, you can airfry at 260ºF for 18 minutes, flip once. This raises the internal temperature uniformly to around 130ºF. Then sear 1 minute per side and 30 secs on…
I cook steak in the air fryer alone. I don't even bother flipping. 14-16 mins depending on thickness and it comes out awesomely every time.
Also how do you get a thin crust?
Earlier quoted context omitted.
I cook steak in the air fryer alone. I don't even bother flipping. 14-16 mins depending on thickness and it comes out awesomely every time.
How do you prevent wetness on the bottom side if you don’t flip? Also how do you get a thin crust?
When I first started cooking in the air fryer I did flip it at half way though. I just forgot once and found it didn't make any perceptible difference, so gave up on it and it's just that one less task to do. My partner and I both agree it comes out awesome pretty much every time, and I'd say we are reasonably fussy steak eaters.
I don't worry about crust I guess? I don't think I even try to do that when I'm cooking them in a pan. I'm more interested in trying to get the fat right - it tends to crust over pretty nicely in the air fryer. It works better on thicker bits so it has longer in the heat.