Philips Airfryer - anyone have?

epah said:
I think naturally fatty/oily foods work well, steak is usually very lean and the airfryer just seems to eff it up.
Click to expand...

I rub oil into my steak now and only buy thick cuts. The quality of steak makes difference as well. I make steak at least once a week - rump or porterhouse.

I do find my latest air-fryer, Philips XXL, is way better than the 8-year-old Philips it replaced.
 
Other Pineapple Smurf said:
I rub oil into my steak now and only buy thick cuts. The quality of steak makes difference as well. I make steak at least once a week - rump or porterhouse.

I do find my latest air-fryer, Philips XXL, is way better than the 8-year-old Philips it replaced.
Click to expand...
Between stove top and airfryer which do you prefer for steak? Or do you think they both perform similarly?

I like my steak with a nice seared crust outside and red inside. Airfryer doesnt seem to do that for me, The outside just looks soggy and the juices seem to seep out of the steak. I just cant get it right so i have given up.
 
Steak in Airfryer

I've been using an air fryer for health reasons for the past 8 years and have been making steak since then without disappointment.

What I found:

* Quality of steak matters - poor quality steak can't get saved by your air-fryer. I buy my steaks from a butcher or the butcher's counter at my PnP.

* Cook at variable temperatures - I first start off at a lower temperature of 160C and then dial it up to 220C to brown it.

* Cook less, not more - your steak should not touch sides, you need good airflow. Rather do large amounts in batches. To be honest, start a braai fire if you are going to go big.

* Use oil on lean steak. I rub olive oil/canola oil into my steak to avoid drying it out. I also do this for tuna steak (with some Worcestershire sauce).

* I age all my steak at least 1 hour before the time (1 day if I can) with coarse salt to make them more tender. I also eat medium-well as I only buy quality steak. I find poor quality steak needs to be rare.

* Experiment, different meat types will cook differently. Ostrich is different to beef.

* If you eat rare steak, then the air fryer is not for you!

* If you want grilled flavour on your steak, then the air fryer is not for you!
 
Other Pineapple Smurf said:
I rub oil into my steak now and only buy thick cuts. The quality of steak makes difference as well. I make steak at least once a week - rump or porterhouse.

I do find my latest air-fryer, Philips XXL, is way better than the 8-year-old Philips it replaced.
Click to expand...
TBH I never considered doing normal steak. I have however done beef boerewors, but it dries out quickly so one needs to be careful not to 'over-fry' it.
 
Dan C said:
TBH I never considered doing normal steak. I have however done beef boerewors, but it dries out quickly so one needs to be careful not to 'over-fry' it.
Click to expand...

Same experience if the wors does not have enough fat in it.

We do airfry pork bangers and russians all the time without having to put oil over them. Quality makes the difference and I only buy from butchers that make their own. (Vans Butcher and Helderberg Bacon Delhi for those living in the Helderberg).
 
Other Pineapple Smurf said:
Steak in Airfryer

I've been using an air fryer for health reasons for the past 8 years and have been making steak since then without disappointment.

What I found:

* Quality of steak matters - poor quality steak can't get saved by your air-fryer. I buy my steaks from a butcher or the butcher's counter at my PnP.

* Cook at variable temperatures - I first start off at a lower temperature of 160C and then dial it up to 220C to brown it.

* Cook less, not more - your steak should not touch sides, you need good airflow. Rather do large amounts in batches. To be honest, start a braai fire if you are going to go big.

* Use oil on lean steak. I rub olive oil/canola oil into my steak to avoid drying it out. I also do this for tuna steak (with some Worcestershire sauce).

* I age all my steak at least 1 hour before the time (1 day if I can) with coarse salt to make them more tender. I also eat medium-well as I only buy quality steak. I find poor quality steak needs to be rare.

* Experiment, different meat types will cook differently. Ostrich is different to beef.

* If you eat rare steak, then the air fryer is not for you!

* If you want grilled flavour on your steak, then the air fryer is not for you!
Click to expand...
Everyone’s just trolling today
 
Dan C said:
What also works well is frozen pies (Todays) if you are very lazy. You just have to flip it over once :p
Click to expand...
I make Mama’s pepper steak all the time, and never flip them. They do come in a foil “bowl” so maybe that helps

20min @ 180

Edit: I see you remove from the tin :thumbsup: might try that just to see
 
_kabal_ said:
I make Mama’s pepper steak all the time, and never flip them. They do come in a foil “bowl” so maybe that helps

20min @ 180

Edit: I see you remove from the tin :thumbsup: might try that just to see
Click to expand...
So much easier and quicker than having to warm up an oven for hours :p

I'll try Mama's next time.
 
Other Pineapple Smurf said:
Steak in Airfryer

I've been using an air fryer for health reasons for the past 8 years and have been making steak since then without disappointment.

What I found:

* Quality of steak matters - poor quality steak can't get saved by your air-fryer. I buy my steaks from a butcher or the butcher's counter at my PnP.

* Cook at variable temperatures - I first start off at a lower temperature of 160C and then dial it up to 220C to brown it.

* Cook less, not more - your steak should not touch sides, you need good airflow. Rather do large amounts in batches. To be honest, start a braai fire if you are going to go big.

* Use oil on lean steak. I rub olive oil/canola oil into my steak to avoid drying it out. I also do this for tuna steak (with some Worcestershire sauce).

* I age all my steak at least 1 hour before the time (1 day if I can) with coarse salt to make them more tender. I also eat medium-well as I only buy quality steak. I find poor quality steak needs to be rare.

* Experiment, different meat types will cook differently. Ostrich is different to beef.

* If you eat rare steak, then the air fryer is not for you!

* If you want grilled flavour on your steak, then the air fryer is not for you!
Click to expand...
Try 12-24 hours of dry brining.
 
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