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(Food and Wine)   You're cleaning your air fryer wrong   (foodandwine.com) divider line
    More: Interesting, Hygiene, air fryer, Washing, Cleanliness, Food safety, Air fryers, efficient air frying, Disinfectant  
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665 clicks; posted to Food » on 02 Mar 2021 at 3:50 PM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



28 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-03-02 12:04:13 PM  
Jokes on you subby I don't clean mine!
 
2021-03-02 12:58:40 PM  
Or... you know..... just soap water and a sponge like a normal person.
 
2021-03-02 3:24:36 PM  
I have a wok with a half gallon of peanut oil and a lid on it.
I strain it after use.
And use it for fire starter when it gets very dirty.
 
2021-03-02 3:58:59 PM  
Wait...clean?
 
2021-03-02 3:59:21 PM  
Mine is soaking in the the kitchen sink right now, the basket part, not the whole thing. I just passed a finger on the place where the basket go and it's not currently greasy. I clean it when it is.
 
2021-03-02 4:20:13 PM  
You're not supposed to put your duck in there?
 
2021-03-02 4:21:07 PM  
You said "convection oven" wrong, article/subby.

Sheesh.
 
2021-03-02 4:28:05 PM  
Putting this thread right after the cast iron thread is a work of art, mods.
 
2021-03-02 4:28:34 PM  
I hope the food tab is nothing but things we're cleaning wrong today.
 
2021-03-02 4:33:19 PM  
wait. wait wait wait. what I kept hearing from youse guiyzs is to just fill the thing up with tap water and 1/4c dish-soap, and then just turn it on.

that's right, isn't it?
 
2021-03-02 4:36:57 PM  

blodyholy: You said "convection oven" wrong, article/subby.

Sheesh.


Yep, we have a great convection oven that even has a rotisserie attachment (somewhere). Just spray a little oil on the food before you put it in, and it comes out crispy. Waaaaay better than an air fryer, just for the space alone. Those things are tiny.
 
2021-03-02 4:38:57 PM  
honestly zfc. the one time I "owned" an air-fryer was sent to me by an internet-GF who refused to acknowledge my severe lack of counter-space. that one was immediately re-gifted, NIB, to a friend. he still seems to enjoy it.

these days? I have a EuroSong/EuroVision/EuroStar/whatever convection oven, what cost $6 brand-new from our thrift store. now, that thing? I like.

semi-oblig.

My Lovely Horse | Father Ted
Youtube jzYzVMcgWhg
 
2021-03-02 4:39:53 PM  
/gotta ditch that sax solo, tho'
 
2021-03-02 4:48:12 PM  

vudukungfu: I have a wok with a half gallon of peanut oil and a lid on it.
I strain it after use.
And use it for fire starter when it gets very dirty.


Fark user imageView Full Size
 
2021-03-02 5:01:32 PM  
Toss it in the tub while I'm taking a bath?
 
2021-03-02 6:01:21 PM  

tintar: wait. wait wait wait. what I kept hearing from youse guiyzs is to just fill the thing up with tap water and 1/4c dish-soap, and then just turn it on.

that's right, isn't it?


Close, it's a 1/2 cup chlorine bleach and a 1/2 cup ammonia, then turn it on.  Or so I've been told

/Don't do that
 
2021-03-02 8:11:30 PM  
It's part of the washing-up. Eat your food, then go back into the kitchen and clean up.

Don't be tempted to wait until tomorrow. Hot soapy water, a sponge, a soft brush (I use the one I use to clean my woks) - 2 or 3 minutes tops. If you've been cooking something messy (e.g. schnitzels - that mix of breadcrumbs and pork fat will set like concrete), give it a quick soak in boiling water.

Job done.
 
2021-03-02 8:17:36 PM  

luckyeddie: It's part of the washing-up. Eat your food, then go back into the kitchen and clean up.

Don't be tempted to wait until tomorrow. Hot soapy water, a sponge, a soft brush (I use the one I use to clean my woks) - 2 or 3 minutes tops. If you've been cooking something messy (e.g. schnitzels - that mix of breadcrumbs and pork fat will set like concrete), give it a quick soak in boiling water.

Job done.



I was agreeing with you until the bold part.  You can't schnitzel in an air fryer.  Ever.  Go ahead and try it, it won't work.

Schnitzels are always pan fried.  Always.  If you deep fry or air fry them they're not schnitzels.  Ever.

You're a bad man and you should feel bad.
 
2021-03-02 8:26:39 PM  

rohar: luckyeddie: It's part of the washing-up. Eat your food, then go back into the kitchen and clean up.

Don't be tempted to wait until tomorrow. Hot soapy water, a sponge, a soft brush (I use the one I use to clean my woks) - 2 or 3 minutes tops. If you've been cooking something messy (e.g. schnitzels - that mix of breadcrumbs and pork fat will set like concrete), give it a quick soak in boiling water.

Job done.


I was agreeing with you until the bold part.  You can't schnitzel in an air fryer.  Ever.  Go ahead and try it, it won't work.

Schnitzels are always pan fried.  Always.  If you deep fry or air fry them they're not schnitzels.  Ever.

You're a bad man and you should feel bad.


ok, I'll rename them to 'Air-fried breaded cutlets' or 'Anti-rohar'. Either way, they're blooming lovely - pork or chicken.
 
2021-03-02 8:29:55 PM  
Also, I make the best Zigeuner sauce in the world to serve with breaded pork cutlets (the sauce is made in a wok. Bite me).

;)
 
2021-03-02 8:35:19 PM  

luckyeddie: rohar: luckyeddie: It's part of the washing-up. Eat your food, then go back into the kitchen and clean up.

Don't be tempted to wait until tomorrow. Hot soapy water, a sponge, a soft brush (I use the one I use to clean my woks) - 2 or 3 minutes tops. If you've been cooking something messy (e.g. schnitzels - that mix of breadcrumbs and pork fat will set like concrete), give it a quick soak in boiling water.

Job done.


I was agreeing with you until the bold part.  You can't schnitzel in an air fryer.  Ever.  Go ahead and try it, it won't work.

Schnitzels are always pan fried.  Always.  If you deep fry or air fry them they're not schnitzels.  Ever.

You're a bad man and you should feel bad.

ok, I'll rename them to 'Air-fried breaded cutlets' or 'Anti-rohar'. Either way, they're blooming lovely - pork or chicken.


Grudgingly agreed.  I do it about once a month.  That's generally when I find out it's time to clean the air fryer.  Damned smoke alarms tend to go off.
 
2021-03-02 8:41:25 PM  
Seriously? What flavor of moronic is this now?

It's this simple: Use air fryer.
Empty air fryer.
Cool air fryer.
Soak air fryer basket/tray in hot water.
Wash air fryer basket/tray with a non-scratching brush and some dish soap.
Rinse air fryer basket/tray
Put air fryer basket and tray into dish rack.
Wipe down the rest of the air fryer with a hot sponge.

Use air fryer...

It's one of the easiest cleanups there is and what makes them superior to convection ovens.
*takes kicking crane stance*
 
2021-03-02 8:42:11 PM  
Oh, and LuckyEddie needs to make me dinner...
 
2021-03-02 8:45:15 PM  

Percise1: Oh, and LuckyEddie needs to make me dinner...


I made Aubergine (eggplant) Parmigiano for the wife a couple of weeks ago. She said "It'll do".

It's the nearest thing I've ever had to a compliment from her.
 
2021-03-03 7:01:12 AM  

luckyeddie: Percise1: Oh, and LuckyEddie needs to make me dinner...

I made Aubergine (eggplant) Parmigiano for the wife a couple of weeks ago. She said "It'll do".

It's the nearest thing I've ever had to a compliment from her.


any tips for prepping the eggplant? I've tried AB, JKLA, Pepin, ..., ...
and nothing seems to work right for me. salting, microwave par-cooking, pressing with heavy things - or some combination of those things - newp, niente nada nichevo nichts nil.

meanwhile, my MIL makes, hands-down, the absolutely best eggplant parm, better than restaurants. I keep asking her how she does it, but all she'll ever say is, "oh it's nothing special." - grrr!

although I've only done shallow-frying and baking, hmm. don't have an air fryer but I keep hearing that my countertop convection oven is supposedly the same-ish thing?
 
2021-03-03 11:10:12 AM  

tintar: luckyeddie: Percise1: Oh, and LuckyEddie needs to make me dinner...

I made Aubergine (eggplant) Parmigiano for the wife a couple of weeks ago. She said "It'll do".

It's the nearest thing I've ever had to a compliment from her.

any tips for prepping the eggplant? I've tried AB, JKLA, Pepin, ..., ...
and nothing seems to work right for me. salting, microwave par-cooking, pressing with heavy things - or some combination of those things - newp, niente nada nichevo nichts nil.

meanwhile, my MIL makes, hands-down, the absolutely best eggplant parm, better than restaurants. I keep asking her how she does it, but all she'll ever say is, "oh it's nothing special." - grrr!

although I've only done shallow-frying and baking, hmm. don't have an air fryer but I keep hearing that my countertop convection oven is supposedly the same-ish thing?


Hi.

What I do is slice the eggplant (around 1/3 of an inch thick), place a couple of sheets of kitchen towel on the draining board/work surface), then 'paint' the slices liberally with olive oil (both sides, turn them over).

Then I dry-fry them in a wok/skillet/frying pan (very hot) for about 3 or 4 minutes each side until they soften and turn brown. They're then ready to use in other dishes.

At one time, I used to salt the aubergines, then wash them before frying but I'm told that's unnecessary nowadays - the new cultivations are no longer 'earthy'. My aubergine parmigiano recipe (note this still says salt the aubergine, but I don't bother any more)...

Aubergine Parmigiano
Ingredients - tomato base
·        1 onion, finely chopped
·        2 cloves garlic (1 teaspoon crushed garlic)
·        1 teaspoon dried oregano
·        0.5 teaspoon dried basil
·        1 bay leaf
·        0.25 teaspoon dried cinnamon
·        0.25 teaspoon red chilli powder
·        1 dessert spoon plain flour
·        4 fl oz red wine
·        400 g chopped tomatoes
·        1 dessert spoon tomato puree
·        Aubergine cut into 0.5 cm slices
·        olive oil for frying
·        250 g Maris Piper potatoes
·        Mozzarella cheese, sliced
·        Parmigiano-Reggiano cheese, grated
·        Sea salt & freshly-ground black pepper
Method - tomato base
·        Fry onion, garlic, chilli for 10 minutes, stirring continuously
·        Add wine
·        Stir in flour, add a good pinch of salt and pepper, the cinnamon, oregano, bay, basil and stir.
·        Add tomatoes, and tomato puree. Stir, reduce heat to a simmer and cook for a further 10 minutes until sauce has thickened.
·        While simmering, prepare aubergines as follows:
o   Place aubergine slices in colander
o   Sprinkle with 1 dessert spoon of salt
o   Set aside for 10 minutes
o   Rinse aubergine thoroughly in cold water
o   Pat dry with clean tea towel
o   Paint aubergines with olive oil both sides
·        Fry aubergines for 2 or 3 minutes each side. Add more oil if required.
·        Remove from wok, place slices on dry kitchen towel to remove excess oil.
·        Cook potatoes in boiling water for just 5 minutes. Place in colander, cool under running cold water.
·        Cut potatoes into slices.
Method - Construction and cook
·        Layer half the tomato sauce, aubergines, potatoes (in that order)
·        Add a layer of Mozzarella
·        Repeat sauce, aubergines and potatoes (plus any leftover Mozzarella)
·        Sprinkle with Parmigiano-Reggiano cheese
·        Bake for around 50 minutes at gas mark 5
 
2021-03-03 12:05:27 PM  

luckyeddie: Hi.

What I do is slice the eggplant (around 1/3 of an inch thick), place a couple of sheets of kitchen towel on the draining board/work surface), then 'paint' the slices liberally with olive oil (both sides, turn them over).


Then I dry-fry them in a wok/skillet/frying pan (very hot) for about 3 or 4 minutes each side until they soften and turn brown. They're then ready to use in other dishes.

At one time, I used to salt the aubergines, then wash them before frying but I'm told that's unnecessary nowadays - the new cultivations are no longer 'earthy'. My aubergine parmigiano recipe (note this still says salt the aubergine, but I don't bother any more)...

Aubergine Parmigiano
Ingredients - tomato base
·        1 onion, finely chopped
·        2 cloves garlic (1 teaspoon crushed garlic)
·        1 teaspoon dried oregano
·        0.5 teaspoon dried basil
·        1 bay leaf
·        0.25 teaspoon dried cinnamon
·        0.25 teaspoon red chilli powder
·        1 dessert spoon plain flour
·        4 fl oz red wine
·        400 g chopped tomatoes
·        1 dessert spoon tomato puree
·        Aubergine cut into 0.5 cm slices
·        olive oil for frying
·        250 g Maris Piper potatoes
·        Mozzarella cheese, sliced
·        Parmigiano-Reggiano cheese, grated
·        Sea salt & freshly-ground black pepper
Method - tomato base
·        Fry onion, garlic, chilli for 10 minutes, stirring continuously
·        Add wine
·        Stir in flour, add a good pinch of salt and pepper, the cinnamon, oregano, bay, basil and stir.
·        Add tomatoes, and tomato puree. Stir, reduce heat to a simmer and cook for a further 10 minutes until sauce has thickened.
·        While simmering, prepare aubergines as follows:
o   Place aubergine slices in colander
o   Sprinkle with 1 dessert spoon of salt
o   Set aside for 10 minutes
o   Rinse aubergine thoroughly in cold water
o   Pat dry with clean tea towel
o   Paint aubergines with olive oil both sides
·        Fry aubergines for 2 or 3 minutes each side. Add more oil if required.
·        Remove from wok, place slices on dry kitchen towel to remove excess oil.
·        Cook potatoes in boiling water for just 5 minutes. Place in colander, cool under running cold water.
·        Cut potatoes into slices.
Method - Construction and cook
·        Layer half the tomato sauce, aubergines, potatoes (in that order)
·        Add a layer of Mozzarella
·        Repeat sauce, aubergines and potatoes (plus any leftover Mozzarella)
·        Sprinkle with Parmigiano-Reggiano cheese
·        Bake for around 50 minutes at gas mark 5



saving for future use, tyty!

bolded part is, I think, where I really needed help - but your entire process sounds amazeballs, so, thank you for all of it.

/Fark never fails to astound me, lol
 
2021-03-03 3:40:22 PM  

luckyeddie: Percise1: Oh, and LuckyEddie needs to make me dinner...

I made Aubergine (eggplant) Parmigiano for the wife a couple of weeks ago. She said "It'll do".

It's the nearest thing I've ever had to a compliment from her.


Hah!  CSB:  for years, I worked for/with a guy whose version of high praise was, "I'm not entirely displeased by this."
 
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