Discussion Does air fry chicken have the texture of raw chicken on the inside?

the only chicken i like is indian curry chicken......

 

Temperature and duration of cooking ?

 

I have an air firer, you probably didn't cook it long enough, there are two things you can do. Either put it back in and cook it for longer or microwave it. I found sometimes the suggested guide doesn't work out and you need to figure out for yourself. This could be due to it being frozen or just over/fully stacked. The rating maybe made for lets say 8 pieces of chicken but if you stack in 12 then they required temperature will be off and require a little longer.

We used to braai (BBQ) chicken and sometimes it would be raw in the middle along the bone so we we learnt to microwave it first a little before braaing it as microwaving cooks it from the inside out.

For me personally I cook chicken in the air firer at 200 degrees for 30 minutes. Even though the ratting suggests 25.

 

sounds stupid,
air fryer: circulates hot air = fan =electrically = weird taste
air fryer/hair dryer? hot air from hair dryer should be the same for air fryer i assume

 

Joking aside, air fryer should only be used to cook something thin or to produce crispy outer layer, because the heat needs time to be absorbed by the ingredients.

…and meat is one of the worst heat conductor. You better microwave it, as the water molecules inside the meat will cook it from the inside.

 

An air frying is just like a normal stove but instead of putting the the ingredients, lets say chicken in a pan and cocking it on the stove. In an air fryer the stove element is on the roof, it blows hot air down and grills it from the top. The fat and oils drip through the mesh holding it above it into the tray bellow, it makes for lean and surprisingly tasty food. I thought it would taste less enjoyable not being cooked in its juices but surprisingly it still tastes good (you taste the natural flavor of the ingredient).

 

The inside: Grilled from the top and heat circulated from the hot air blown downwards and circulated.



The outside of one.


There are many different types, makes and models out there.

 

^it still won't cook meat better than microwave, unless you thinly slice it.

 

Oh...
I thought you guys were talking about pretending to fry chicken, kinda like air guitar or air drum

 

Oil is good, don't worry. Recent research has shown that the previous research was wrong. Oil do not contribute to obesity and diabetes, sugar is the culprit. If you're just deep frying stuff, let the stuff rest on the metal net thingy (don't know what that thing is called). It reduces the grease amount and also keeps your fried stuff crispy. Basically oil that do not need to be there will drip away.

As for air frying, don't really know. According to this guy, and he's pretty thrustworthy, it's pretty good.

 

Of course! It's still taste like chicken!


But seriously, have you ever tried raw chicken? The difference is only the texture

 

ha. . . .and people gooooooot really conscious of a bit of oil. . .
some even become conscious of drinking cold water because somehow it may cause cancer as they say. . . .

but welp, why not try the old style pan fry using just the oil of the meat itself, or grill it?
but welp, are your chicken de-frosted when you air fry them? or are they fresh cut?
how about the thickness and heat the fryer is giving?

 

A really dry roast chicken

 

The problem with microwaves is that it makes meat dry. So with microwaves, Ai-chan would often cook it for 3 minutes, then take them out and throw them into the deep fryer. Stuff cooked in microwaves only, taste bad and are also dry unless it's filled with water, such as a soup.

 

air-what? *totally behind the trend*

 

The inside of the chicken usually take a lot of time to cook. If you use oil fry make sure the fire/temperatures is medium to evenly cook it or you'll burn your outer layer. Cutting the meat to smaller pieces or make a small incision on the meat will help the heat travel deeper into the meat. I never use air fryer but the basic should be the same if your meat piece is large size.

 

Yeah. and it keeps showing me this bluescreen....

 

Did you put some water to keep the meat moisture? Usually a cup of water will help. But well old style cooking with oil and fry pan is the best as you can monitor the progress

 

I watched people deep fry it first to lock the moisture inside the meat before putting it on microwave to cook it from the inside.

Thanks, MasterChef.

 

*silently high five him*
We are really behind the trend....