First of all, who the hell do you think to be, for just thinking i could edit a post over some pointless speech you do???
Come out of what??? Pffff! Please!
Like if you knew what your're talking about.
Think a little....and come down your pedestal, and perhaps you think to keep yourself out of stuff you evidently don't understand, or simply don't agree with.
Because sometimes it's just matter of points of view....
Il try to reply you point by point, but I think it will be lost time just like the other time...
"I have had a Philips air fryer for close to 2 years and am here to tell that Chips/Fries do Indeed come out 'Fried' and are every bit as good as if not better than using a pan of oil to fry them without the waste and expense of oil and the energy used to heat it. "
Starting from the point I don't really know you and how you cook and what for you is okay or not, I can't really think you can expect me to take for good your claims about something being good or fried as it should be....because it's according to you not to me.
It may even get out somewhat tastier according to you, better than frying, but this is not exactly frying and maybe it come out better to you because you can't fry well!
Then...
You may well eat and cook shit as far as I am concerned and find it delicious.....
So what's the point?
There isn't!
"The powerful fan ATOMISES the fat in the heat and coats everything in a fine mist of oil that then really does 'FRY' the surface of food. All food surfaces get coated very evenly in oil which is the same as what they do in a pan of it."
Too bad frying doesn't mean only frying a surface, "Mr trained chef ", and this already says how much you know about cooking, but frying means also there must be enough fat to enter certain preparations, moisten them, a thing this stuff can't of course do! Atomizes...please....
Don't come here tell me that fried chicken not the frozen ready pre-fried but one made from a raw chicken gets out as moisten as if it were dip fried...even better if in a pressure fryer!
Then....
Can you fry Bugie in it? Or you'll get something more like baked bugie? If they ever gets out then? Which is a totally different thing? Can you fry a spring roll and get vegetables in it juicy and fairly greasy, not watery? Do you think you can fry a fritto misto piemontese and expect it to come out good as if it was fried in fat and meat moistened as it should be with your fantomatic fat atomizer??? Not even if it were a jet motor in it! Am not talking much about certain banalities that here are considered trash food like french fries or your beloved fish and chips, and bear in mind they come out fine according to you, I just know I could well tell you the difference if it was fried or baked-fried in that thing....because it simply can't be the same thing! Better or worse, to you, am sorry this is just not like frying in any ways!
But again if for you frying, means frying a coating then we are very far from what's real kitchen!
[this post was last edited: 1/1/2015-08:58]
