I caved, got an air fryer.
Because I create delicious dishes, for one. For number two, it is very, very difficult to do stovetop without added fats. It’s really impossible, and I won’t delineate all the reasons why. There is the broiler, but it’s messy, and very hard to control. Fish is pretty easy in the oven broiler, but a steak will drive you crazy. Of course, you can grill a steak. But still, you have a mess you eventually have to clean up.
I eschewed Air Fryers initially. It’s a convection oven, I estimated. Well, it is, but in concentrated form, quite different, and there is just no mess. In terms of cleanup, beyond your plating, a paper towel or two does it all.
I got the 3.4 quart version of this one. You can search around, but I link the larger one will suit more, because usually, most folk are cooking for more than two. At the moment, I’ve been cooking for one, me.
A note on what you choose: best not go cheap. I spent a good while reading negative reviews on the units you can get for $45-75 and most common complaints were that the exterior of the unit gets very hot, case warps, stuff doesn’t fit as it should. Also, takes more cooking time. Bottom line, $100-150 entry price, you’re good. The one I got is well engineered. Only warm to the touch exterior, solid, works great.
Go big. I decided to see if I could do a decent steak frites as an initial try.
I got a decent NY Strip, seasoned with salt an pepper. Its’s best to let it sit for 30-40 minutes ahead. I also got a package of frozen fries. It’s not the best choice—you can do your own from fresh fries, coming up—but I wanted to get in quick.
For the frozen fries, you’re working at 400F. You put them in for 10 minutes. Toss when you’re done, move aside, and put in your NY for another 10, only, at 360.
People have asked, “how good is it?”
It is very good, but not as good as grilled. Depends on the trouble you want to go to. But this is a couter-top deal I could have used in a college dorm room to do this (we used to do mac & cheese in electric hot water pots in the 80s).
Tomorrow, salmon and asparagus.