Philips Airfryer - anyone have?

Pork belly cooked low and slow is the ultimate bachelor food because you have to be a really bad cook to mess it up. Throw it into the oven for 3 hours at 150 degrees, it's self-basting and you don't even need a knife, just pull it apart with your fingers.
 
Dan C said:
WTF , now we're discussing tape worms ?
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Smugs said:
It's the new monkeypox.
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Back in the day, before airfryers, all we had to be concerned about was the dreaded "sweetie, I have a bun in the oven" or a dose of gonorrhea. The latter being cheaper and quicker to sort out. :eek:

Of course, airfryers changed everything ..... :cool:
 
RonSwanson said:
Pork belly cooked low and slow is the ultimate bachelor food because you have to be a really bad cook to mess it up. Throw it into the oven for 3 hours at 150 degrees, it's self-basting and you don't even need a knife, just pull it apart with your fingers.
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If there’s a better method I haven’t come across it.

In the spirit of this thread you could use an air fryer to crisp it up at the end instead of your oven (if you don’t mind dirtying another pan and just want to ignore an oven that is almost already up to temp)…
 
semaphore said:
@bwana beat me to it, but you can definitely get Taenia Solium from pork if the pig was infected to begin with.


Cheaper than going to the gym.
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You can also get krones disease from cows if they are infected, but in modern farming the chances of both are slim.
 
Geoff.D said:
Ja maybe, but this is one thing that will never change in our household. Pork is always cooked through and, with a meat thermometer, it is really easy to get to the well-cooked state.
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You're missing out, though you are from that generation where it was possible to get it.
 
RonSwanson said:
Pork belly cooked low and slow is the ultimate bachelor food because you have to be a really bad cook to mess it up. Throw it into the oven for 3 hours at 150 degrees, it's self-basting and you don't even need a knife, just pull it apart with your fingers.
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Works great for various of meats if done correctly.
 
PoppieChoffel said:
But can I tell you what's tougher than me? My DNA Airfryer oven. It still stands proud on its counter top lording it over all other lesser appliances in the kitchen in spite of it not being a true blood Phillips. Respect to the not so little guy :cool:
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DNA is a client of my wife's. We're considering getting an airfryer oven but still unsure if we should take the leap. I saw one in store the other day, much smaller (internally) than I thought it would be. Any thoughts? This is a long-ass thread so I'm not sure if you posted any relevant info previously. Anyone else have one the DNA's that can give input?
 
Lupus said:
Also there are no tape worms in pork, it would be a round worm
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I thought we had already established that is not the case, especially in Africa, but I'll repeat it.
Both the tapeworm infection, also known as taeniasis, and cysticercosis occur globally. The highest rates of infection are found in areas of Latin America, Asia, and Africa that have poor sanitation and free-ranging pigs that have access to human feces.
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CDC - Cysticercosis

Education and information about Cysticercosis including fact sheets and information on prevention and control, epidemiology, diagnosis and treatment.
www.cdc.gov www.cdc.gov
 
RonSwanson said:
Pork belly cooked low and slow is the ultimate bachelor food because you have to be a really bad cook to mess it up. Throw it into the oven for 3 hours at 150 degrees, it's self-basting and you don't even need a knife, just pull it apart with your fingers.
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Is that in the oven or air fryer.
Going to try smoke belly the weekend in Weber.
 
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