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Post by MJB on Feb 6, 2023 12:27:27 GMT
a Moroccan spiced lamb Henry joint A what?! For some reason I'm thinking of the vacuum cleaner! A lamb Henry is a low quality cut of lamb that you marinade and then slow cook. It's usually the blade end from a lamb shoulder, but often people will use lamb shanks instead. |
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Post by willien on Feb 9, 2023 16:15:08 GMT
Thanks again for all the info. I was ready to buy the Ninja 11-1 when I decided to check the dimensions. Not going to go in a kitchen cupboard and too heavy (and big) to be practical in the understairs cupboard.
I therefore ordered a murphy richards slow cooker. Same capacity as the overheating crockpot but with a coated aluminium dish, so hob and dishwasher proof. Also half the weight of the old one so much easier for 1 hand lifting in and out of the understair cupboard.
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Post by MJB on Feb 9, 2023 18:03:14 GMT
Thanks again for all the info. I was ready to buy the Ninja 11-1 when I decided to check the dimensions. Not going to go in a kitchen cupboard and too heavy (and big) to be practical in the understairs cupboard. I therefore ordered a murphy richards slow cooker. Same capacity as the overheating crockpot but with a coated aluminium dish, so hob and dishwasher proof. Also half the weight of the old one so much easier for 1 hand lifting in and out of the understair cupboard. It is a bit of a beast. That'll be down to the pressure cooker. Our kitchen is purely a cooking and food prep area, so our air fryer and 11-1 stay out on the worktop. |
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Post by squeamishossifrage on Feb 15, 2023 12:42:28 GMT
Just bought me one of them there hair flyer whatchamacallit thingies. Well, I had to - last one in line, reduced from €80 to €45, probably a slow moving line as it's only two litres, but that's ideal for me. Just not sure where to put it. The current kitchen worktop goes like this - microwave, toaster, bread-maker, bread-bin, four ring hob, work area for dismemberment of corpses, coffee maker, electric kettle, deep fryer, (corner) double sink and draining board, tabletop convection oven. The slow cooker, two sandwich toasters and food processor/mixer are stowed in cupboards. The easiest solution is to find somewhere else for the bread-bin, I guess, but that means I have t move the currently-under-consumption booze bottles somewhere else, like the booze cabinet, but that's in the sitting room and all the mixers are in the kitchen booze 'fridge... Who'd 'a thought buying an air fryer could be so stressful!  |
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Post by swanseadave on Feb 18, 2023 15:26:02 GMT
I`ve no problem with ours, a Tower brand fryer,bought six months ago.
We use it for all sorts besides chips which turn out very well.
I`d recommend it for its efficiency and reliability.
all the best,Dave.
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Post by squeamishossifrage on Mar 19, 2023 11:38:51 GMT
I have to confess to some disappointment with my air-fryer - it just doesn't cook properly. For instance, for chicken legs or thighs the booklet says to cook for 15-20 minutes at 180°C, turning once, but then the chicken comes out nearly burnt on the outside, but still not properly cooked on the inside. The same applies to sausages. Last night I cooked a couple of thighs in it for 45 minutes at 160°C and they were acceptable - but the timer only goes up 30 minutes, so it needs constant watching. I suspect the poor cooking is down to the small size of the thing - just 2 litres. So far, the only thing it does well are my pseudo-roasties - microwave the peeled and cut potatoes for 3 minutes, coat lightly in oil and air-fry for 5 minutes - golden brown on the outside and fluffy on the inside. Problem is, I have a deep-fryer that does just as good a job, but does take a lot longer to heat up. I am about to try it out on some sausage-rolls straight out of the freezer to go with a rainy Sunday lunchtime beer. We will see.  |
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Post by andy on Mar 19, 2023 12:32:49 GMT
I have to confess to some disappointment with my air-fryer - it just doesn't cook properly. For instance, for chicken legs or thighs the booklet says to cook for 15-20 minutes at 180°C, turning once, but then the chicken comes out nearly burnt on the outside, but still not properly cooked on the inside. The same applies to sausages. Last night I cooked a couple of thighs in it for 45 minutes at 160°C and they were acceptable - but the timer only goes up 30 minutes, so it needs constant watching. I suspect the poor cooking is down to the small size of the thing - just 2 litres. So far, the only thing it does well are my pseudo-roasties - microwave the peeled and cut potatoes for 3 minutes, coat lightly in oil and air-fry for 5 minutes - golden brown on the outside and fluffy on the inside. Problem is, I have a deep-fryer that does just as good a job, but does take a lot longer to heat up. I am about to try it out on some sausage-rolls straight out of the freezer to go with a rainy Sunday lunchtime beer. We will see. I'm finding onion rings work well in the airfryer and saves stinking up the oil. There's still no substitute to the deep fat fryer for chips though. |
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Post by JohnY on Mar 19, 2023 14:13:08 GMT
A what?! For some reason I'm thinking of the vacuum cleaner! A lamb Henry is a low quality cut of lamb that you marinade and then slow cook. It's usually the blade end from a lamb shoulder, but often people will use lamb shanks instead. Low cost and a bit fatty for some but I like pot-roasted lamb shoulder. Cooked properly I find the quality excellent. Of course very different to leg which I cook in an open roaster to pink in the middle and brown on the outside.
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Post by lesleysm2 on Mar 21, 2023 0:29:15 GMT
I'm staying loyal to my halogen oven, seems it does most things an air fryer can do (there seems to be little difference between the two apart from the price!) I can do anything I want to do in it up to and including roast joints and I am used to it. Did dinner tonight in it apart from the garden peas (I have a hotplate for warming/boiling veggies) and I put a few jacket spuds in the bottom, they'll sit there until they're cooked in a few days then I take them out, let them cool down and throw them in the freezer wrapped in foil for when I fancy a quick lunch/dinner, remove, take the foil off and microwave
I got my first HO in 2015 and have never used my big oven since then
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Post by lesleysm2 on Mar 21, 2023 0:42:29 GMT
A what?! For some reason I'm thinking of the vacuum cleaner! A lamb Henry is a low quality cut of lamb that you marinade and then slow cook. It's usually the blade end from a lamb shoulder, but often people will use lamb shanks instead. Sorta like a lamb breast joint? I had a rolled lamb breast joint a while back and I cut it up and made an amazing lamb stew in the slow cooker with it with carrots, potatoes, pearl barley, onions, leeks, parsnips and some frozen peas and sweet corn at the end plus coarse ground black pepper, chili powder, a couple of veggie stock cubes and my secret trick... Well not a secret any longer.. I threw a pack of sage and onion stuffing mix in as well |
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