Well, I am sure I am the last person on the planet to buy one of these things, but I finally succumbed. A friend was telling me about how you can cook broccoli and cauliflower and all those good sorts of vegetables and they actually taste good! To my surprise it's true.

It's quick too.

But, I have now figured out that they cook chips, chicken tenders, meat pies, meatballs, and all sorts of tasty stuff. I am doomed. I need to get rid of it.

Does anyone have any healthy things I can cook in it that will make me turn away from the evil chicken strips it currently cooks?

Catch yourself some squid. Comes up a treat!

elmo said..
Whats the secret for Cauli and Broc, ours keeps coming out crispy

I don't mind that, you know. I have happily been eating broccoli with crispy ends. But I think the actual answer is add a bit of water to the pan before cooking them or don't cook them as long or as hot. I'm new to this and feel its a bit like this:

Yep, completely unbiased

FN, have you tried doing jerky in it?

I couldn't remember much about the biochemistry of Linoleic Acid (LA), an essential omega 6 fatty acid, so I had to get out my old textbooks. (I got the horrors just seeing that old tome again - Lehninger Principles of Biochemistry for any one else who shares bad memories of Biochem.) But in any case, after refreshing my memory I went and had a look at some current literature reviews of studies on LA and I learnt some new stuff.

To whit, it seems Snoidberg's post is not without merit. That said, I feel the marketing material from ZeroAcre is an oversimplification of the current level of research and understanding.( I guess that's not surprising if they are trying to sell you a product)

Moving on: The research does support the finding that the ratio of omega 6 and omega 3 fats in our diet has shifted markedly. There is also evidence suggesting that a ratio too high in omega 6 fatty acids interferes with insulin metabolism in humans with the right mix of genes/lifestyle/stressors/ etc. However it's a probably a complex multifactorial interplay and not a simple rule that applies to every person. This lit. review on pubMed is worth a read if interested:

www.ncbi.nlm.nih.gov/pmc/articles/PMC8691379/

This is the last paragraph of the above: "Regardless of what future findings may indicate on the relationship between heart disease, glucose regulation, and dietary LA intake, there is significant molecular and clinical evidence that the species-specific metabolic effects of LA and other dietary fats are dependent on the individual who consumes them. As such, the use of reductionist dietary recommendations that generalize the role of SFAs, (saturated fats) MUFAs, (monounsaturated fats)and PUFAs (polyunsaturated fats) in the body could be exacerbating, rather than alleviating, the current epidemic of chronic metabolic diseases."

515 said..
I was hesitant on getting another kitchen appliance that would get used for a while then sit in the pantry.
Now we use it a lot on a regular basis, in fact even upgraded to dual draw!
Yes, cooks yummy stuff and some self-control to make nice and tasty food.
Lamb with a rub on and beautiful with soft taco and fresh salad

Yeah, I ignored them for ages. I had a great convection microwave that I used for crisping things. My mum replaced hers with an airfryer and I never saw the attraction. Then a mate who is losing weight suggested them as a way to cook good food tastier.

I am not sure my roast pumpkin from yesterday was healthy but it sure tasted good. No oil, just roasted in the airfryer.

I can agree with Snoidberg above in that 'frozen' chips are obviously cooked in oil first, because when you cook them in the airfryer, you end up with oil coming from somewhere into the pan. I had a grandmother that used to cook chips from potatoes and they are very different in texture.

I bought a dual drawer airfryer from Kmart and it's pretty useful. You can cook everything together but at different temps with different timers.

But I can't see myself losing weight the way I am going.