It was so strange having the same recipe side by side, but cooked differently, it really helped to compare them much easier, in isolation i'd eat either one though! More Air Fryer Videos ua-cam.com/play/PLfItiEY3o1mtXHbo1Uy1Kodj1llSV3YaL.html Full Recipes barrylewis.net/recipe/air-fryer-vs-fryer/
If you want the most crispy bit juicy chicken. First deep fry for a minute to cook the coatings. Then put in air fryer to cook through. Absolutely stonking.
I think having a "Healthy" category on fried food is pointless. If you're having french fries, mozza sticks or fried chicken, the healthy conversation left the table long ago.
@GrandpaGii You're absolutely right, as is evidenced by the number of these miniaturized glorified convection oven wannabes that are synonymous with every garage sale and yard sale throughout the late Spring and Summer months, after everyone's spent much more time at home because of necessity. Duplicating the "comfort foods" tastes that the likes of "air fryer" baked French fries and dried-out overcooked "air fryer" chicken simply hasn't yet been done by any of these gimmicky gadgets, and it's looking doubtful that it ever will be done, at least anytime soon.
I think the reason your fried chicken was so greasy is because Tuck too small relative to the chicken parts; dropping a piece of chicken in that small fryer caused the oil temperature to drop. And when the temp drops, the moisture in the food no longer keeps the oil out, but sucks it in. Then, when the temperature comes back to 180, the outer crust on the chicken is formed, but the oil is already in. Resulting in a greasy piece of chicken. I've been frying chicken for many years in both deep fryers and Dutch ovens. I've seen what happens if you put either too many pieces in a pan, or your pan is too small for the oil to maintain its temperature. I always keep the oil between 165 and 170 for the best result.
If you let the chicken sit in the basket to drain, there wouldn't be so much on the towel and when you tasted it. You should have cooked the potatoes last and then you wouldn't need new oil for the churros, use a rack to let drain
The oil fryer was designed to let you hook the basket to the side of the fryer to allow the excess oil to drain off. The fact you did not was a bad move. It's a waste of oil and gives the impression that there is a lot more oil on the finished product. Also, use an elevated wire rack after you oil fry so your food is not sitting in a puddle of oil.
Just a little suggestion when draining fried items use a wire rack to place the fried stuff on... as the food isnt sat it does drain off better that way. Also after frying chicken and straining the left over stuff makes good gravy. 😄
I call bias people who fry with oil don't just put things on paper towels you elevate it slightly so the excess oil drips off easy way to do it is flip a wire rack feet up on a cookie sheet and the food doesn't sit in the oil that drips off check out any fast food restaurants they always have fries or chips in a slotted place to hold them
Honestly most fryers have the option to lift the basket out of the oil so you can let it drain before you do anything with it, not sure why Barry decided to just lift it straight from the oil onto paper towel, so quickly that oil was still literally RUNNING off the chicken..
There are a few things that need the bulk thermal load of the oven. But a lot of everyday stuff is so nice from the air fryer. It's a mini over basically.
I love ours, biggest benefit is leftovers. Better heating than microwave (esp pizza or whatever, little extra cheese), press buttons for 5 min. no other alarms needed, no back and forth seeing if oven is pre heated... and how long will it take to heat two pizza slices??? burned, cold? Ive never been completely disappointed with 5 mins in airfryer. Some things need 6-7 mins and some things are fine at 4 - but not too burned. I now make loads of proper meals and know the leftovers will be enjoyed
The thing about deep frying and oil is if you do it at the proper temperature, the oil does not actually go into the food BUT if your not draining but sitting it in it’s on oil (ie flopping them down on paper towels) is when they get greasy
25:06 - this is why my favorite feature of the air fryer is portability. I take it out to the patio for most cooks, especially something that will have a strong smell.
As I have a very poor tolerance to fatty foods (I think anyone with GLP-1 medication can understand this), I cook almost everything in the Airfryer that is usually fried in a deep fryer or pan, but I received an outraged protest from my boyfriend when I had the (in his words) “ audacity” to prepare our German bratwurst in the Airfryer. Yes, the consistency is different to the pan, but I still like it very much.
Day of my Nan's funeral, mum made a lovely stew and left it on low on the hob. Came home to find she'd left the wrong ring on, and had instead left the Chip Pan ring on. ... Mum has an Air fryer now, and is not allowed an oil fryer.
Keep in mind even an air frier can be a safety issue. The first air frier my parents ever got eventually the fan stopped working and so the heating element just melted the plastic and nearly set on fire. Then another one, less of a fire hazard but still an Isis, my parents kept moving it around and forgetting it vents hot air out the back, so they kept melting various things around the kitchen.
tbf. alton brown on good eats proved many many years ago. that fish and chips deep fried. if done right. is not as unhealthy as you may think. for his entire meal. he measured out an exact amount of oil. then after frying he measured again. if i recall right it was something like a teaspoon of oil for the whole meal. which. depending on how many sprays you did on your chips. should be about half as much oil. so yes. healthier. but if youre wanting it and dont mind the extra calories 100% deep fry them! but yea. its not as unhealthy as many still to this day believe. its not as healthy as pan seared fish and rice or something. but its not as unhealthy as you many believe.
Tuck is tiny tiny frier even for home use standards so not surprised you always find it small to fit things. Even the smallest average friers in the US are generally about 1.5 times tucks size. Most home fryers here are about twice tucks size and we don't change the oil everytime. We take the oil out every so ofte, strain it, clean the fryer and put the oil back in. The trick is to not pour the last inch back in the fryer so the dregdes don't go back in
Bigger fryers don't work for British houses, Barry has a larger average persons home by British standards plus has a new kitchen that's been optimised for storage. However you can clearly see there isn't the space to keep the tiny fryer out on the counter to be able to use again. So it needs to be emptied each time and cleaned them stored away. If it doesn't work for a larger kitchen/house like Barry's, it's not going to work for those in smaller houses like "two up and down" style homes or like myself, living in a one bedroom apartment. I'm actually lucky as my apartment is in the inner corner of an L shaped building so my kitchen is actually larger than most of the kitchens in my building (even those with 2/3 bedrooms!). So I have enough room for a coffee machine, kettle, air fryer and instant pot with 1 counter square approx 80 cm squared for prep work etc
@nixi-bixi we don't keep them out on the counter. That would be silly. My kitchen is smaller then Barry's. The only 2 appliances that live on the counter are kierig and kitchenaid. The fryer, toaster, instapot, slow cooker, blender, ninja foodie, and food processor live inside the lower cabinets
I use both methods when I make onion bargees. Deep fried win slightly on taste but air fried are less messy, healthier and cheaper to make (Oil isn't cheap and you use a lot to deep fry).
You can put churros on parchment paper in the fryer. When the paper is loose fron the churro, you'll just remove it 😊 Learnt it from the Swedish version of the great brittish bake off
I'm not certain how much more oil you actually get on the fried items vs the air fryer if everything is done ideally. If your oil temperature and cooking times are balanced (which includes not putting too much in the fry oil at once), you should only be absorbing a little bit of oil into your fried foods, and every drop you put on the air fry things is more or less going to be soaked up.
The problem with using a paper towel to drain the oil is that it causes the items to stick as well as go soggy. Should always use a cooling rack with paper towels or something underneath. But I'm sure you know this Barry 😊
An air fryer was a saviour when i was in college dorm we did have a kitchen but it was only one with one oven, being able to do everything in room made life easy
Thanks for confirming the effectiveness to using an air fryer. While I have both, the air fryer has become the preferred choice for the points you gave on each test. While oil fry still has the taste and texture, I know my house will smell of the oil for several days especially in the winter when I am less likely to leave windows and doors open to vent the oil smells! Clean up is also so much easier with the air fryer basket, as I know after cooking with oil I have to strain and store or discard the oil, scrub out the basket and element - too much maintenance after any deep fry. Anyways, several of your videos have convinced me on some products which I have added to my appliance set. And on the flip side many cautionary notes on DO NOT do as Barry do! Have a great Christmas season!! Wondering if you plan to do a turkey dinner comparison - Alan and Tuck? Any thoughts on a nick Robin - maybe the Ninja wood stove?
Since buying a Ninja I've tried several of the different methods to make chips and the best I've found is this. Peel and chip, then drop them in a bowl pour over some boiling water let them sit for 5-10 mins. Drain and dry then drop them back in a dry bowl and mix with a couple of spoons of groundnut oil, then drop in a preheated air fryer for 20-25 mins at 200C. Give them a shake or two, lovely golden crispy chips.
I've never tried it with an actual fryer, just a cast iron pan but, if you just toss the french fries into the oil while it's cold they'll essentially par boil before the oil gets hot enough to start frying them. No need for multistep cooking, works for most veggies you'd normally fry like potatoes.
I still prefer the regular fryer, though I would use a bigger one or different shape so it could hold more or longer items like doing corn dogs. I always find it funny anytime you include your dog in the videos he always looks so despondent. Great videos, keep em' coming!
To be honest, I'd prefer in the airfryer vids if you used a newer and higher power airfryer that most people regularly use nowadays to do the tests compared to the one you have which is a bit dated
Ultimately, it doesn't really make a huge amount difference if the thermocouple is accurate. The heater is 100% efficient (barring a little bit of infrared light), and all a higher power airfryer does is allow for a quicker pre-heat or if you constantly open the chamber and cool it down excessively. The more expensive air fryers are typically just fancier controls and more pre-programmed settings, and potentially better construction for durability.
@@biffclifton Newer air fryers have the ability to cook at a higher temp (220-240c opposed to 200c for older models). This makes a big difference when going for crunch and colour.
I do love that Barry doesn't understand how safe deep frying actually is when you're using a machine designed for it. You also don't need to pre heat an air fryer. So he's using two appliances he doesn't actually understand.
For chips and alike, you'd probably do best with both. Prepare large batches with deep frier (so you don't need to clean it after just one batch), freeze in whatever size you use and use air frier to finish the cooking. So pretty much like pre-frozen goods but you'll get to choose the oil and vegetable type etc. :p
I air fry my potato slices for 25-35 minutes and that's basically fries. I get them completely brown on the outside at 25-30 minutes and they are still soft inside. Feels like 20 minutes was a bit too short for your air fryer. Also the air fryer should have gotten more points for looks. You undercooking stuff in the air fryer should not be a point against it immediately. Also also the cleanup should definitely be a point on its own. Also also also the cost should be a point too since oil is expensive.
Try halloumi cheese for your air fryer cheese sticks, it has a higher melting point them mozza and I actually prefer it. In the frozen section here we can buy Halloom Cheese Sticks in Za'atar-Herbed Batter ..and it is absolutely 'lighter' to taste/texture in the end.
That's a really long time for air fryer chips. Generally when i make mine they're like 9-12 mins on 180C and they're very crispy. I also generally don't use oil on them in the least.
Probably the difference between frying and baking is you can add flavour to bake foods which you could fry and those you do fry you cannot add external flavour prior to cooking, where the obvious is it would come off!
I'd be curious if you dunked the chicken into the cold oil briefly but then whacked it in the air fryer, what kind of effect you'd get. Instead of whipping small amounts of oil around the chicken, you'd be heating up oil on the chicken, surely creating a similar effect.
Personally I’m a fan of all the grease that you didn’t like, but then I’m 72 with great cholesterol and all that. Nonetheless I will go with an air fryer, or oven baking, because of the mess and hazards of using oil. By the way- on another channel a guy showed a neat trick for cleaning your oil without using a strainer or filter paper. You heat the oil to about 300 F (148C) then add a cornstarch slurry as if you were thickening a stew. The slurry fries into a solid patty sort of thing which traps everything that isn’t oil. When it stops bubbling just scoop it out and enjoy the cleaned oil. There’s still a small splatter risk but the lower than normal cooking temp seemed to reduce that a bit.
So the translation to this is: when we use the exact same recipe, air fryer loses every time, but when we change the recipe to favor the air fryer then it wins. Also known as, using the same recipe you are used to, the air fryer can't quite keep up... Can't start the video saying it is a 1 for 1 comparison, then change your opinion based on what you think COULD be the case. Not very impartial...
Well, Barry's comparing two entirely different ways of cooking food with same recipes. Comparing baking to frying, which is a legit comparison, not sure what to take from it. Different recipes will work better for different cooking methods.
What about a split cooking method test? Start the cup l chip test again the same as you already did, starting one batch in the air fryer, and the other in the deep fryer. When you'd up the temp for the second fry of the chips, air fry them instead, and deep fry the air fryer ones.
That's totally what makes an air fryer a fryer-fryer. My local store has pre-fried fries that are afterwards frozen and packaged (or packaged and frozen, not too familiar on their technique), but after 15 minutes at 200 Celsius they turn out EXACTLY as if they were normally fried
I know this is completely off topic, but I snorted with glee when he said the piping tip is the M-1. (I’m sure it actually is, but having recently watched the Squire skit on the ubiquitous M-1, it delighted me.)
You forgot about the additional aspect : Cost. I'm not talking about the machine purchase price, but the cost of producing the recipe & just how much you'd have to cook for it to make sense with the amount of prep materials used.
So one question I have have been wanting to ask. Do you have any good egg alternatives. I am allergic to eggs and I see you make so many good things with eggs that I have to pass on for fear of death.
How about kettle vs toaster? Wondering if it's just me who things this video is a bit odd. THe recipes written for a fryer will work better in a fryer, and the recipies designed for baking in an minature convection oven will be better in that..
I feel as if the air fryer was at a bit of a disadvantage for the chips and mozzarella sticks not having used the tray in the basket that keeps the food off the bottom and allows better air flow around the food.
yeah limits what you can eat on a regular basis alright but not everyone that's exorbitantly rich eats expensive all the time, even if they can afford it, so it only really works one way lol
Try browning the chicken in the fryer then finishing in the air fryer and just look at all the oil that the air fryer blows off but tastes like deep fryed chicken
I've been a subscriber since the MVK days, and the kids were toddlers and usually love your channel, but It seems that this is wildly biased towards the air fryer. I was really surprised when you lifted the chicken out of the basket without draining, it was dripping when you placed it on the counter and then you complained about the grease (that you had just dripped over the counter). When you placed the chicken on the chopping board afterwards, there was very little oil from the chicken. A few pointers: Taste - Use a neutral oil, allow the item to drain properly. Cleanup - Tuck is a nightmare to clean. Mine comes apart and goes in the dishwasher. Health - TBF, if you’re worried about health, don’t eat fried food. Even then, the oil is unsaturated so not as bad for you. Time - The air fryer lost out every time. Effort - Tuck wins each time. I recommend an update video where you use the fryer properly, and with the right oil.
I think for making air fried churros you add some sugar to the batter tosweeten it a little more, I couldn't have most of those recipes since my intolerance of eggs would ruin my stomach xD.
One way to drain morre oil off fried food is to use a cooling rack on a sheet tray lined with paper towel. This way the food is not sitting in the oil.
When it comes to oil-fried versus air-dired, I'd pick fried every time, though if given the choice of seed oils versus say beef dripping, I'd go with the latter, cos there's TLDR reasons on seed oils involving oleic acids, polymerising and problems with the digestion that isn't good for us... :)
On those fries, the salt is going to stick so much better on the fried one. Is that a deal breaker? Nah, but it is important. (Especially if it was fine table salt)
I personally find my air fryer more of a pain to clean. I can put everything but the element from my deep fryer into the dishwasher. The air fryer is hand-wash only.
The smell should be also a thing to consider...I don't like the smell of oil frying...the hole flat smells like fryer oil two days later, stil. The process of getting the oil out should also count. What stil is a point against the airfryer is the space in it.
Where was Alain's little tray that is designed to allow for proper airflow while air frying things like the chips/fries and you shouldn't put the paper under the chicken in the air fryer that is mitigating how well it can cook the chicken
The smell the next day when you walk down the stairs. Unless you've charcoal filter coated entire kitchen, they will be a distinct fatty cold food cooked in oil vibe to the entire house. Dealing with the cleanup. Fryer needs oil to cool, then be decanted and filtered for best reuse. And you have to store it somewhere, in an air tight container. Aged fryer oil eventually foams and escapes, growing a hot oil slick around your fryer. Spillages needs gallons of surfactants like Virosol.
apples to oranges comparison! but a good watch and informative! totally different technology really, I do wonder how an alan 'draw' type air fryer would compare to the 'original' big glass bowl version, and also a table top fan mini oven, now thats a comparison of all three types of the same tech apples to apples. But do you know what I hate, a cheap store pizza is usually 10 inch and these ovens are like 8-9 .......
Okay, "Fryer Tuck" makes sense, but calling the air fryer "Alan" feels wierd 'cos I can't think of any way to connect it to Alan-a-Dale. :) edit: And things (especially the fries) would come out better in the air fryer if you used the crisping rack/tray like you're supposed to.
It was so strange having the same recipe side by side, but cooked differently, it really helped to compare them much easier, in isolation i'd eat either one though!
More Air Fryer Videos ua-cam.com/play/PLfItiEY3o1mtXHbo1Uy1Kodj1llSV3YaL.html
Full Recipes barrylewis.net/recipe/air-fryer-vs-fryer/
If you want the most crispy bit juicy chicken. First deep fry for a minute to cook the coatings. Then put in air fryer to cook through. Absolutely stonking.
I think having a "Healthy" category on fried food is pointless. If you're having french fries, mozza sticks or fried chicken, the healthy conversation left the table long ago.
@GrandpaGii You're absolutely right, as is evidenced by the number of these miniaturized glorified convection oven wannabes that are synonymous with every garage sale and yard sale throughout the late Spring and Summer months, after everyone's spent much more time at home because of necessity. Duplicating the "comfort foods" tastes that the likes of "air fryer" baked French fries and dried-out overcooked "air fryer" chicken simply hasn't yet been done by any of these gimmicky gadgets, and it's looking doubtful that it ever will be done, at least anytime soon.
I think the reason your fried chicken was so greasy is because Tuck too small relative to the chicken parts; dropping a piece of chicken in that small fryer caused the oil temperature to drop. And when the temp drops, the moisture in the food no longer keeps the oil out, but sucks it in. Then, when the temperature comes back to 180, the outer crust on the chicken is formed, but the oil is already in. Resulting in a greasy piece of chicken.
I've been frying chicken for many years in both deep fryers and Dutch ovens. I've seen what happens if you put either too many pieces in a pan, or your pan is too small for the oil to maintain its temperature. I always keep the oil between 165 and 170 for the best result.
Also, always drain your fried foods on a rack so they don't sit in the oil that's been draining off.
If you let the chicken sit in the basket to drain, there wouldn't be so much on the towel and when you tasted it. You should have cooked the potatoes last and then you wouldn't need new oil for the churros, use a rack to let drain
Also, tap the basket/rack a couple of times to force the oil to drop off.
The oil fryer was designed to let you hook the basket to the side of the fryer to allow the excess oil to drain off. The fact you did not was a bad move. It's a waste of oil and gives the impression that there is a lot more oil on the finished product. Also, use an elevated wire rack after you oil fry so your food is not sitting in a puddle of oil.
Just a little suggestion when draining fried items use a wire rack to place the fried stuff on... as the food isnt sat it does drain off better that way. Also after frying chicken and straining the left over stuff makes good gravy. 😄
yes the frying was really poorly executed...it's a shame. It's not a good comparison like this.
I call bias people who fry with oil don't just put things on paper towels you elevate it slightly so the excess oil drips off easy way to do it is flip a wire rack feet up on a cookie sheet and the food doesn't sit in the oil that drips off check out any fast food restaurants they always have fries or chips in a slotted place to hold them
Honestly most fryers have the option to lift the basket out of the oil so you can let it drain before you do anything with it, not sure why Barry decided to just lift it straight from the oil onto paper towel, so quickly that oil was still literally RUNNING off the chicken..
Of course the fried chicken would be oily you let it sit on a kitchen towel in its own oil. Should've been left to cool on a rack.
I would be really interested to see airfryer vs oven to see if there is a benefit of having an airfryer
Absolutely - much more useful than comparing an airfryer to something that cooks food in an entirely different way. Airfryer don't fry anything.
There are a few things that need the bulk thermal load of the oven. But a lot of everyday stuff is so nice from the air fryer. It's a mini over basically.
I love ours, biggest benefit is leftovers. Better heating than microwave (esp pizza or whatever, little extra cheese), press buttons for 5 min. no other alarms needed, no back and forth seeing if oven is pre heated... and how long will it take to heat two pizza slices??? burned, cold? Ive never been completely disappointed with 5 mins in airfryer. Some things need 6-7 mins and some things are fine at 4 - but not too burned. I now make loads of proper meals and know the leftovers will be enjoyed
@TechyBen My question is more: Is it worthwhile to take up that space in your kitchen that you could use for something else?
@@abigaylegeisel That's always dependent on people. I don't have a microwave, so mileage varies.
The thing about deep frying and oil is if you do it at the proper temperature, the oil does not actually go into the food BUT if your not draining but sitting it in it’s on oil (ie flopping them down on paper towels) is when they get greasy
It's not a tie when there's a clear winner that you'd always go with. Barry sometimes the amount of derp is unbearable.
25:06 - this is why my favorite feature of the air fryer is portability. I take it out to the patio for most cooks, especially something that will have a strong smell.
As I have a very poor tolerance to fatty foods (I think anyone with GLP-1 medication can understand this), I cook almost everything in the Airfryer that is usually fried in a deep fryer or pan, but I received an outraged protest from my boyfriend when I had the (in his words) “ audacity” to prepare our German bratwurst in the Airfryer. Yes, the consistency is different to the pan, but I still like it very much.
Did you season the raw chicken before battering it? That’s what you do to help seal the flavor.
I would love to see one with completely prepped frozen store bought products (sorry Chef Barry)
Air fryers are just small ovens that dry the food more to make it crispy. So it’s basically just fried vs baked.
stop ruining the magic
Day of my Nan's funeral, mum made a lovely stew and left it on low on the hob. Came home to find she'd left the wrong ring on, and had instead left the Chip Pan ring on. ... Mum has an Air fryer now, and is not allowed an oil fryer.
Keep in mind even an air frier can be a safety issue. The first air frier my parents ever got eventually the fan stopped working and so the heating element just melted the plastic and nearly set on fire.
Then another one, less of a fire hazard but still an Isis, my parents kept moving it around and forgetting it vents hot air out the back, so they kept melting various things around the kitchen.
tbf. alton brown on good eats proved many many years ago. that fish and chips deep fried. if done right. is not as unhealthy as you may think. for his entire meal. he measured out an exact amount of oil. then after frying he measured again. if i recall right it was something like a teaspoon of oil for the whole meal. which. depending on how many sprays you did on your chips. should be about half as much oil. so yes. healthier. but if youre wanting it and dont mind the extra calories 100% deep fry them! but yea. its not as unhealthy as many still to this day believe. its not as healthy as pan seared fish and rice or something. but its not as unhealthy as you many believe.
Tuck is tiny tiny frier even for home use standards so not surprised you always find it small to fit things. Even the smallest average friers in the US are generally about 1.5 times tucks size. Most home fryers here are about twice tucks size and we don't change the oil everytime. We take the oil out every so ofte, strain it, clean the fryer and put the oil back in. The trick is to not pour the last inch back in the fryer so the dregdes don't go back in
Bigger fryers don't work for British houses, Barry has a larger average persons home by British standards plus has a new kitchen that's been optimised for storage. However you can clearly see there isn't the space to keep the tiny fryer out on the counter to be able to use again. So it needs to be emptied each time and cleaned them stored away.
If it doesn't work for a larger kitchen/house like Barry's, it's not going to work for those in smaller houses like "two up and down" style homes or like myself, living in a one bedroom apartment. I'm actually lucky as my apartment is in the inner corner of an L shaped building so my kitchen is actually larger than most of the kitchens in my building (even those with 2/3 bedrooms!). So I have enough room for a coffee machine, kettle, air fryer and instant pot with 1 counter square approx 80 cm squared for prep work etc
@nixi-bixi we don't keep them out on the counter. That would be silly. My kitchen is smaller then Barry's. The only 2 appliances that live on the counter are kierig and kitchenaid. The fryer, toaster, instapot, slow cooker, blender, ninja foodie, and food processor live inside the lower cabinets
I use both methods when I make onion bargees. Deep fried win slightly on taste but air fried are less messy, healthier and cheaper to make (Oil isn't cheap and you use a lot to deep fry).
You can put churros on parchment paper in the fryer. When the paper is loose fron the churro, you'll just remove it 😊
Learnt it from the Swedish version of the great brittish bake off
Not just safety, that was about £10k worth of oil at todays prices, right?
Thats what I was thinking about too! Oil frying is so expensive compared to air fryer
I think your oil may have been too cold on the chicken. That much oil shouldn't be left if fried at the right temperature
I'm not certain how much more oil you actually get on the fried items vs the air fryer if everything is done ideally. If your oil temperature and cooking times are balanced (which includes not putting too much in the fry oil at once), you should only be absorbing a little bit of oil into your fried foods, and every drop you put on the air fry things is more or less going to be soaked up.
How about using string cheese for mozzarella sticks?
Another catagory you could have had would be cost. The cost of the oil surely has to be a factor as so much more was used in Tuck.
Tuck v Alan let's go baby. I still prefer a fryer :).
same ish
The problem with using a paper towel to drain the oil is that it causes the items to stick as well as go soggy. Should always use a cooling rack with paper towels or something underneath. But I'm sure you know this Barry 😊
An air fryer was a saviour when i was in college dorm we did have a kitchen but it was only one with one oven, being able to do everything in room made life easy
Thanks for confirming the effectiveness to using an air fryer. While I have both, the air fryer has become the preferred choice for the points you gave on each test. While oil fry still has the taste and texture, I know my house will smell of the oil for several days especially in the winter when I am less likely to leave windows and doors open to vent the oil smells! Clean up is also so much easier with the air fryer basket, as I know after cooking with oil I have to strain and store or discard the oil, scrub out the basket and element - too much maintenance after any deep fry.
Anyways, several of your videos have convinced me on some products which I have added to my appliance set. And on the flip side many cautionary notes on DO NOT do as Barry do! Have a great Christmas season!! Wondering if you plan to do a turkey dinner comparison - Alan and Tuck? Any thoughts on a nick Robin - maybe the Ninja wood stove?
Since buying a Ninja I've tried several of the different methods to make chips and the best I've found is this. Peel and chip, then drop them in a bowl pour over some boiling water let them sit for 5-10 mins. Drain and dry then drop them back in a dry bowl and mix with a couple of spoons of groundnut oil, then drop in a preheated air fryer for 20-25 mins at 200C. Give them a shake or two, lovely golden crispy chips.
I've never tried it with an actual fryer, just a cast iron pan but, if you just toss the french fries into the oil while it's cold they'll essentially par boil before the oil gets hot enough to start frying them. No need for multistep cooking, works for most veggies you'd normally fry like potatoes.
You should have put the air fryer back in once coated for a few extra minutes
I still prefer the regular fryer, though I would use a bigger one or different shape so it could hold more or longer items like doing corn dogs. I always find it funny anytime you include your dog in the videos he always looks so despondent. Great videos, keep em' coming!
To be honest, I'd prefer in the airfryer vids if you used a newer and higher power airfryer that most people regularly use nowadays to do the tests compared to the one you have which is a bit dated
Ultimately, it doesn't really make a huge amount difference if the thermocouple is accurate. The heater is 100% efficient (barring a little bit of infrared light), and all a higher power airfryer does is allow for a quicker pre-heat or if you constantly open the chamber and cool it down excessively. The more expensive air fryers are typically just fancier controls and more pre-programmed settings, and potentially better construction for durability.
He recently compared a variety of air fryers side by side
@@biffclifton Newer air fryers have the ability to cook at a higher temp (220-240c opposed to 200c for older models). This makes a big difference when going for crunch and colour.
Honestly, I got a cheap air fryer and with just me to fix for I prefer the less powerful ones
Agreed
I do love that Barry doesn't understand how safe deep frying actually is when you're using a machine designed for it. You also don't need to pre heat an air fryer. So he's using two appliances he doesn't actually understand.
I find it fascinating that you put oil on the air fryer food when the one we bought the directions said not to add oil. Thank you for the great video
For chips and alike, you'd probably do best with both. Prepare large batches with deep frier (so you don't need to clean it after just one batch), freeze in whatever size you use and use air frier to finish the cooking. So pretty much like pre-frozen goods but you'll get to choose the oil and vegetable type etc. :p
I air fry my potato slices for 25-35 minutes and that's basically fries. I get them completely brown on the outside at 25-30 minutes and they are still soft inside. Feels like 20 minutes was a bit too short for your air fryer.
Also the air fryer should have gotten more points for looks. You undercooking stuff in the air fryer should not be a point against it immediately.
Also also the cleanup should definitely be a point on its own.
Also also also the cost should be a point too since oil is expensive.
I Sherwood enjoy more videos with Tuck. Always love your videos, thank you for making these, they make me so berry happy.
One of my favourite things with Air Fryers is reheating pizza. Sooooo much better than microwaved
Try halloumi cheese for your air fryer cheese sticks, it has a higher melting point them mozza and I actually prefer it. In the frozen section here we can buy Halloom Cheese Sticks in Za'atar-Herbed Batter ..and it is absolutely 'lighter' to taste/texture in the end.
That fryer fried chicken looked dope.
LOVING the suit Barry! Looking elegant! 🤵
Thanks, I did the tie myself
@mrbarrylewis You nailed it
I like making eggrolls and wontons in the air fryer, dont have to worry about the filling leaking out into the oil an messing it up. 😃
Thanks for the video Barry
That's a really long time for air fryer chips. Generally when i make mine they're like 9-12 mins on 180C and they're very crispy. I also generally don't use oil on them in the least.
Tuck and Alan, as in Alan-A-Dale? Now you need something with a hood called Robin and then something for the rest of the merry men and Marion.
this contest is like having a smart car race a Bugatti
you just ate a lump of batter, not fried chicken. dude, of course thats gonna be less appealing
Thank you for the side by side comparison. Do you have an air Fryer comparison? I'm looking for a new one
Probably the difference between frying and baking is you can add flavour to bake foods which you could fry and those you do fry you cannot add external flavour prior to cooking, where the obvious is it would come off!
I'd be curious if you dunked the chicken into the cold oil briefly but then whacked it in the air fryer, what kind of effect you'd get. Instead of whipping small amounts of oil around the chicken, you'd be heating up oil on the chicken, surely creating a similar effect.
Personally I’m a fan of all the grease that you didn’t like, but then I’m 72 with great cholesterol and all that.
Nonetheless I will go with an air fryer, or oven baking, because of the mess and hazards of using oil.
By the way- on another channel a guy showed a neat trick for cleaning your oil without using a strainer or filter paper. You heat the oil to about 300 F (148C) then add a cornstarch slurry as if you were thickening a stew. The slurry fries into a solid patty sort of thing which traps everything that isn’t oil. When it stops bubbling just scoop it out and enjoy the cleaned oil. There’s still a small splatter risk but the lower than normal cooking temp seemed to reduce that a bit.
So the translation to this is: when we use the exact same recipe, air fryer loses every time, but when we change the recipe to favor the air fryer then it wins. Also known as, using the same recipe you are used to, the air fryer can't quite keep up...
Can't start the video saying it is a 1 for 1 comparison, then change your opinion based on what you think COULD be the case. Not very impartial...
Well, Barry's comparing two entirely different ways of cooking food with same recipes. Comparing baking to frying, which is a legit comparison, not sure what to take from it. Different recipes will work better for different cooking methods.
What about a split cooking method test? Start the cup l chip test again the same as you already did, starting one batch in the air fryer, and the other in the deep fryer. When you'd up the temp for the second fry of the chips, air fry them instead, and deep fry the air fryer ones.
What if you spray some oil on the churros before cooking in the air fryer?
That's totally what makes an air fryer a fryer-fryer. My local store has pre-fried fries that are afterwards frozen and packaged (or packaged and frozen, not too familiar on their technique), but after 15 minutes at 200 Celsius they turn out EXACTLY as if they were normally fried
I know this is completely off topic, but I snorted with glee when he said the piping tip is the M-1. (I’m sure it actually is, but having recently watched the Squire skit on the ubiquitous M-1, it delighted me.)
You can also buy 50Pcs of disposable Air Fryer Paper which cost less than 2 usd and you don't have to clean the Air Fryer that often...
You forgot about the additional aspect : Cost.
I'm not talking about the machine purchase price, but the cost of producing the recipe & just how much you'd have to cook for it to make sense with the amount of prep materials used.
So one question I have have been wanting to ask. Do you have any good egg alternatives. I am allergic to eggs and I see you make so many good things with eggs that I have to pass on for fear of death.
air-fryer vs fryer? Fryer wins here in this family hands down.
How about kettle vs toaster? Wondering if it's just me who things this video is a bit odd. THe recipes written for a fryer will work better in a fryer, and the recipies designed for baking in an minature convection oven will be better in that..
I feel as if the air fryer was at a bit of a disadvantage for the chips and mozzarella sticks not having used the tray in the basket that keeps the food off the bottom and allows better air flow around the food.
your bank account tells you what you eat.. lol
yeah limits what you can eat on a regular basis alright
but not everyone that's exorbitantly rich eats expensive all the time, even if they can afford it, so it only really works one way lol
Barry, Thank you for dressing up for us 😘👌 and thank you for the video!
Try browning the chicken in the fryer then finishing in the air fryer and just look at all the oil that the air fryer blows off but tastes like deep fryed chicken
I've been a subscriber since the MVK days, and the kids were toddlers and usually love your channel, but It seems that this is wildly biased towards the air fryer. I was really surprised when you lifted the chicken out of the basket without draining, it was dripping when you placed it on the counter and then you complained about the grease (that you had just dripped over the counter). When you placed the chicken on the chopping board afterwards, there was very little oil from the chicken.
A few pointers:
Taste - Use a neutral oil, allow the item to drain properly.
Cleanup - Tuck is a nightmare to clean. Mine comes apart and goes in the dishwasher.
Health - TBF, if you’re worried about health, don’t eat fried food. Even then, the oil is unsaturated so not as bad for you.
Time - The air fryer lost out every time.
Effort - Tuck wins each time.
I recommend an update video where you use the fryer properly, and with the right oil.
Charles Barkley: “Man, those San Antonio women would rate this the best episode.”
I think for making air fried churros you add some sugar to the batter tosweeten it a little more, I couldn't have most of those recipes since my intolerance of eggs would ruin my stomach xD.
One way to drain morre oil off fried food is to use a cooling rack on a sheet tray lined with paper towel. This way the food is not sitting in the oil.
If you had a Philips airfryer, no need to turn over food during cooking. I can cook frozen steak and fries, 10 minutes and ready for plating 😊
When it comes to oil-fried versus air-dired, I'd pick fried every time, though if given the choice of seed oils versus say beef dripping, I'd go with the latter, cos there's TLDR reasons on seed oils involving oleic acids, polymerising and problems with the digestion that isn't good for us... :)
and things taste nicer in ox white lol
that's a brand we have here in the netherlands "ossewit" (translated: ox white)
congrats to the churros for that 1 point win, cant wait to start churro frying my foodstuffs ! :}
How about an air fryer vs toaster oven on convection setting
Well, at least air-fried food is slightly healthier
Love that shirt Barry xx
Thanks :)
Barry do you have an affiliate link for an air fryer?
trying to compare the healthiness of a mozzarella stick is nuts :D it´s a block of cheese. Fry it. Eat it. Enjoy it and eat a salad tomorrow.
On those fries, the salt is going to stick so much better on the fried one. Is that a deal breaker? Nah, but it is important. (Especially if it was fine table salt)
I personally find my air fryer more of a pain to clean. I can put everything but the element from my deep fryer into the dishwasher. The air fryer is hand-wash only.
The smell should be also a thing to consider...I don't like the smell of oil frying...the hole flat smells like fryer oil two days later, stil. The process of getting the oil out should also count. What stil is a point against the airfryer is the space in it.
Where was Alain's little tray that is designed to allow for proper airflow while air frying things like the chips/fries and you shouldn't put the paper under the chicken in the air fryer that is mitigating how well it can cook the chicken
The smell the next day when you walk down the stairs. Unless you've charcoal filter coated entire kitchen, they will be a distinct fatty cold food cooked in oil vibe to the entire house.
Dealing with the cleanup. Fryer needs oil to cool, then be decanted and filtered for best reuse. And you have to store it somewhere, in an air tight container.
Aged fryer oil eventually foams and escapes, growing a hot oil slick around your fryer.
Spillages needs gallons of surfactants like Virosol.
needed a mars bar.
Such a kick to watch these, then go over to the Sorted Food guys videos because they actually know how to cook...
So churros are made of choux pastry?
There should only be 1 metric, which is the better eating experience, and its always deep fried.
Did you take temperature in consideration for health? The hotter the temperature, the more acrylamides are formed in starch-rich foods.
I Love You Barry!
I also love you too lol
apples to oranges comparison! but a good watch and informative!
totally different technology really, I do wonder how an alan 'draw' type air fryer would compare to the 'original' big glass bowl version, and also a table top fan mini oven, now thats a comparison of all three types of the same tech apples to apples.
But do you know what I hate, a cheap store pizza is usually 10 inch and these ovens are like 8-9 .......
Both of the chicken look like home made onion bhajis
This looks super interesting mate
That cheese pull 🎉
lol...he said ..."shoulda dumped one big long one"...eh eh eh eh..yeah Bevis
Okay, "Fryer Tuck" makes sense, but calling the air fryer "Alan" feels wierd 'cos I can't think of any way to connect it to Alan-a-Dale. :)
edit: And things (especially the fries) would come out better in the air fryer if you used the crisping rack/tray like you're supposed to.
Why are you charging the oil every time? You could of used the same oil to deep fry everything and it would of been perfectly fine.
Another category....calories....yeah anything fried in oil just means the calories count increases exponentially
The churros were thicker for airfreight so, therefore, would have tasted doughy
You could have named the air fryer "Jordan".
I cook entire steaks in my air fryer 😂
Who makes chips when you buy them frozen and chuck them in air fryer 😂😂😂