Just a quick update for any Cosori air fryer owners out there who bought one their first models to market. On February 23rd Cosori issued a recall on 2 million of their air fryers due to 205 incidents where a wire connection in the air fryer overheated leading to 10 reports of minor superficial burns and 23 reports of minor property damage. If you have one of these early models listed in the link below Cosori is offering a free replacement for one of their newer models. As many of you know, I’ve been a big Cosori fan over the years and have worked directly with them to promote and sell their products at Pro Home Cooks. I’ve personally owned 4 different cosori air fryer models and have bought many cosori air fryers for friends simply because they are my favorite air fryers on the market. I’ve put in hundreds of hours of use on these air fryers over that last few years without a single issue myself. This is an unfortunate situation but I’m confident in the cosori team that they will remedy any problems and make sure this will never happen again. If you own one of the early models listed here, make sure to stop using it and follow the instructions on the recall to get a free new air fryer. Recall Link - recall.cosori.com
The Cosori Lite, which I have, is not one of the recalled units, but you can always check model numbers, just to be safe. I got one after your last air fryer video, and now I'm going to pass on my countertop toaster oven to a friend. I haven't used it since I got the air fryer. I rarely even use my oven anymore!
I just did my recall on March 14th and it said 6-8 weeks. I just got it today on March 22nd. They got me my new unit FAST. They make you cut the cord so you don't have to ship anything to them.
The reverse sear steak being off was because he said four minutes on each side. I do wonder if he preheated the air fryer first. Usually if not stated, I assume it’s not preheated. In any case, I’ll probably try doing a steak this way next time.
You can tell he didn't flip it like the recipe said because when he pulls it out, one side has some decent browning, and the other barely has any at all
Here it is 2023, my mom got me an air fryer for Christmas in 2019. I was WAY overweight and have since lost over 130 pounds !!!! My air fryer saved my life, and I ended up buying my mom one, and she got my brother one. We all LOVE air fryers now because they are miraculous !!!!
You teach me so much, thank you! May I teach you only one thing? Not related to this post specifically, but in general: please don't put yoghurt in a blender anymore. It makes it watery. Here is why: Yoghurt is a gel. Bacteria are added to milk and eat the lactose and excrete lactic acid. The acid curdles the milk, causing the milk proteins to form long chains and link up to make a mesh that holds in the water and the other solids in a gel. When you blend the yoghurt you break apart those bonds and the yoghurt becomes watery. You're welcome ;)
I always do roast chickens in my Cosori, and breast side down is the key, BUT ya' gotta flip it breast side up for the last 8-10 minutes or so. More even cook and crispy breast side skin.👍
@@vignesham4030 For sure dry brine it, gotta dry our the skin or it wont crisp. 30 minutes breast side down at 360, flip and turn up and crank it. Air fryers differ, just pull it when the breast is 160F, and NO higher.
I really think you should similarly do a deep dive into Instant Pot cooking. Just like "air frying" aka convection baking with a more powerful fan, pressure cooking is a serious game changer, and the Instant Pot made pressure cooking very approachable and safer to people who were terrified of the notion of a stovetop pressure cooker. But the most fascinating thing is that pressure cooking does a LOT of things that people are not even aware of. Such as their phenomenal ability to caramelize and brown stuff (when you have less water), bake things, and even deep fry things. Since you really like to get deep into stuff and then translate it for regular home cooks, I really think you should consider Instant Pot cooking and not just use it to boil and cook stuff very quickly, but also for other surprising things. Just my humble two paise (two cents)
Pressure cookers are amazing. Mashed potatoes in 6 1/2 minutes, chicken stock in 35 minutes, rissoto in 5 minutes with almost no stirring, perfectly steamed veggies in 3 minutes, etc...
I've made this garlic & rosemary chicken & dumplings slow cooker recipe for years. When I got the Insta Pot, I once tried pressure cooking it for 10 minutes at the end and I'll never go back. Thickens it a bit and adds SO much flavor. I also love making sous vide egg bites in mine and using it as a slow cooker for taco meats. I've done some mini cheesecakes in it, too.
@@Morphexe I'm not entirely sure you actually have to constantly stir a risotto though. They say you do but Adam Ragusea did a video testing that and found it's not necessary to constantly stir. You can just stir occasionally.
On the omelet one, Do the veggies in the basket WITHOUT the airflow tray. The bottom will get hotter, giving a better temp from the bottom when you add the eggs.
Does seem blindingly obvious (given how some of his chopped broccoli was *guaranteed* to fall through the tray slots) - but then he also blithely scrapes the teflon coated surfaces with a metal fork and a metal whisk.......... How can he *not* know that this is a big "no-no" - and has been before air-fryers were even conceived? What's next - try using metal bowls in a microwave? 🙄
I think the cheesey ball recipe is more about having a bunch of them in the freezer so you can pull them out a few at a time and cook a small batch that way. Sort of like having a bag full of dumplings in your freezer but only pulling out what you need at a time.
@@wariat71 Yeah he did. The number of cheese balls is controlled by the amount of store-bought dough. You could do less if you have another use for the dough. Otherwise...42 it is.
Great stuff, as usual. As for the steak, I'm sure your air fryer timing would have been different anyway since you used a thicker steak, but I'm pretty sure the guy in the video said "4 minutes per side," so 8 minutes total.
Great video as always! I've been doing roast chicken in a regular Cosori air fryer for a few years now. I ask the butcher to spatchcock a 3 - 3.5 lb chicken for me which helps cut down on the cook time. I always preheat and then start with the cut side up at 360F for 23 minutes then flip it and go for another 20 - 22 minutes. It really does taste like store bought rotisserie chicken!
I haven't tried a whole chicken in my Dual Blaze yet, but in my other air fryer I put the chicken breast side down for 30 minutes and then flip it for the rest of the time, it comes out perfect that way.
I love your channel, it’s my go to channel for all my cooking/ prep education! I’d be interested in watching a live “cook along “ on stream . Where we can get the same ingredients and cook along with whatever dish you’re preparing!
I did a whole chicken in the air fryer and was impressed with how tender and quickly it was cooked. The one I used was a little too big so I spatchcocked it to fit better. Seeing how yours turned out, I think I’ll continue to spatchcock my chickens even if they fit so they brown all over
maybe, maybe not. throw a whole chicken in the ninja at 200c/390f, upside down for twenty mins, rotate so the top browns for another 25 mins and your chicken will be done, literally dripping with juice... esp if you don't let it rest.
I don’t overnight brine and it’s always juicy if u cook it with the breast side down so that all the fat marinates the breast preventing it from drying out.
I did not overnight brine when I tried this a month ago and it was super juicy. It’s possible to get the darker crispier skin, it just needs a little longer and halfway through rotate it in a circle 180
The Omelette I think your main issue was too high of a heat. Low and Slow can get you such a fluffy outcome. I want to try the chicken nuggets though, I think if you were to freeze the nuggets, then coat in panko before you fry - you'd have an amazing experience!! I'm loving this video SO much. For the tea - use brown sugar instead and a little less water, she def used diff amounts compared to you. I love these videos! Good job.
The Air fryer has become my favorite tool in the kitchen. I tried making steaks in it and I must say it works much faster than sous vide. And to fry whole chicken in it - it's just obvious! My favorites are Brussels sprouts, liver, zucchini, marinated pork. Air fryer is absolutely amazing.
Boiled eggs in the air fryer was a weird concept to me but they come out perfect! The air fryer is also my absolute favorite way to make a whole pork loin.
@@KarenCurr no, people put the eggs directly into the basket and bake them. It’s apparently easier to cook a large amount in an air fryer and is faster because no need to preheat or boil a pot of water and no clean up
@@KarenCurr Alton Brown did a hard boiled egg in the oven on one of the early good eats episodes. It is possible to "hard boil" dozens of eggs that way. I personally prefer pressure steaming them in a instant pot as they seem easier to peel and I can fit 2 dozen in there at a time.
@@christopher5855 Ah, okay! I remember that, and have tried it (I think he did it in a muffin tin?). While it worked, I didn't like the final product (it had "burnt spots" on my hard cooked eggs). And yes, I think steaming (pressure or otherwise) is the way to go. I do Kenji Alt-Lopez's version and it's quick, 99.9% success rate, and saves on water/time too!
Loving these vids! One thing I noticed for the steak is he mentioned 4 minutes flip and another 4 minutes. So maybe that's why (even though your steak was thicker) you didn't have much internal cook on the steak at first. Did New York strips in my sur la table air fryer this weekend, 3-4 min per side, and they turned out great. I was quite surprised it worked well!
With air fryers it is often important too turn the food over about halfway through to get even cooking. Something those 1 minute videos aren’t going to show you! My model has a rotisserie setting and it makes killer rotisserie chicken! And I use the rotisserie basket to make fries so they are cooked evenly on all sides! Yummy 😋
I gave my new air fryer away because the rotisserie feature made a HUGE mess which I was not willing to slave over the cleaning process every time I used it. I now use the Dual Blaze, perfect every time with easy cleanup.
@@suemarlette1857 Mine has a dripping tray or the cleanup would be a nightmare! If the family didn’t love rotisserie chicken I don’t think I would have ever tried it!
Main issue I see with so many of these is spraying pressurized cooking spray into the air fryer which has chemicals that disintegrates the non stick surface of the tray and base and makes it get all gummy. I recently bought a non pressurized spray bottle I can put my own vegetable or olive oil in to avoid this issue and not have to buy new trays every 6-12 months.
I like what you are trying to achieve. However, how do you clean the oil from the inside of the spray bottle mechanism? Once the oil that is trapped inside the tube and nozzle gets to be several months old, it will go rancid and impart an off taste to the oil. I expect it would be difficult to clean the old oil out of the spray nozzle. Or have you found a food safe spray bottle with an easy to clean nozzle?
First step is definitely finding a food safe squirt bottle. I then put on painters tape with expiration date of oil. When it is done or runs out I submerge it in hot soapy water and fill it and keep squirting it repeatedly for a few rounds and then do the same with filly it with just hot water. @@GallowayKelly
I absolutely love that you call these out..... and really enjoy watching you try the questionable ones and blankly pass on the crazy ones. Very entertaining x
@@navedkhan1658 nah pyrex was a life changer in the air fryer. opened up a lot of dishes as well as reheating options. as for cleaning i mix hot water and dawn together in the airfryer. just enough to cover the grate and then use the preheat option. usually everything comes out with a few rinses and minimal scrubbing afterwards.
Retired chef here wow what did we do with our air fryers years ago lol I have one of the original air fryers that had the basket that comes up and out anyway I roasted a chicken in it I did it for the hour 375 I put the breast down first I did do the olive oil like you did in the seasonings after 1/2 hour I flipped it and put a little bit more olive oil on the breast and some seasonings and just a little bit of smoked paprika for color and he came out like you got it off of Publix rotisserie it was fantastic. I do roast a lot of boneless chicken thighs in it for salads and stuff like that. I think it's time for me to upgrade to a newer air fryer because with the basket that comes out you can't really take the basket out and use the bottom piece because then you have no way of getting that bottom piece out of the air fryer when it's done. Thanks for all you do for the cooking community,👍✌✌🎅🚌🌻
When I had my Cosori 5.8 qt air fryer (which I regret doing the recall, because the Cosori Smart Toaster Oven Air Fryer they sent me as a replacement sucks) I did a whole chicken once a week and it turned out crispy and juicy every time, just like in airfry_jen's video. After taking the extra stuff out of the cavity and rinsing it inside and out, I patted it all over with a paper towell. Then I gave it a good rub all over with olive oil. Seasoned it really well all over, put it in for 30 minutes on 330F, flipped it over, then another 25-30 minutes on 330F. I never did a brine or marinade first, didn't need to. Came out juicy and delish with yummy crispy skin, every time.
We always roast a chicken in our 5.8QT air fryer (Ultima Cosa), won't buy store bought rotisserie chicken again been cooking chicken like this for two years. Here is what we do, the maximum size chicken that won't touch the heating element above is 3lb. We make an olive oil with oregano, thyme and garlic powder mix it up and then brush it on all sides of the chicken, season well with salt as this is what crisps the skin and a little grind of black pepper also season the cavity and drop in half a lemon if you like. Then it ALWAYS works, 350° put chicken breast side down for 30 minutes, flip to breast side up another 30 minutes, take out and wrap in foil, it's always perfect and juicy every time! We do have a TH-cam short on it but out of respect will not post a link here. We love your channel and dedication to the science and art of cooking and how you keep it real with bloopers.
Love the video, thanks for testing so we don't have to. :) I have never roasted a chicken any other way ever since I learned a few years ago that I could do it in the air fryer! It's genius! The chicken ends up perfect every time and there's way less clean-up! I never noticed this as much in your videos before, but in this one I almost started screaming at the screen because, dude! You're teaching people to cook, so it would make sense to me to also teach good kitchen practice. And I don't mean the messiness, I mean things like covering meat when you're putting it in the fridge to avoid cross-contamination. And not scratching a non-stick surface with metal utensils. Not touching raw meat and touching a bunch of kitchen surfaces right after. People see you doing these things, and they'll start doing them thinking they're okay because, well, you're teaching them. Sorry for preaching. I just had to get this out in a slightly more productive way than screaming aty screen. 😅
i literally airfry just about EVERYTHING now! wild salmon filets, steaks, burgers, sausages, pork chops, smaller roasts, prime rib, every type of chicken... even hard 'boiled' eggs! most go right from the freezer into the airfryer. PERFECTION! if youre not practicing youre doing it wrong.
For the full chicken it really depends on the size of the bird. I find that mine is usually done in 30-45mins and I rarely have to cook it longer that that. I do flip mine due to the single heating element, but that may not be necessary. Usually I do a flip every 15mins and I based the chicken with melted butter and lemon juice. The skin always turns out delicious and its the juiciest chicken I have ever had. For eggs, I use pyrex glass dishes to cook them. Either a small little cup or a slightly longer dishes depending on what I'm trying to make. In the small dish it actually puffs up and makes something similar to an egg souffle. for a fully cooked egg usually 370-380 for 10mins or for some runny yoke on the inside you can go down to six mins. I've also done steaks in the air fryer, I did it to actually avoid a dirty pan, but the reverse sear option looks pretty viable. Though i tend to use a 1in steak vs 1.5in
@@jamestaylor9887 For fuck's sake, don't CRY because someone corrected your English. Your English is better now; wipe those angry tears away and be happy, child.
Mike Great Videos, almost had me convinced to purchase my first air fryer from Cosori - until I searched the brand and saw that over 2.2 of their air fryer’s were recalled in North America; however the saving grace was your link to their website if anyone was effected by the recall. I still have second thoughts, but I’m still considering purchasing one.
Make the best roast chicken in my cosori and just turn over to get it nice and brown on both sides. I will try out the dry brine next time. I think the single element works better to get even browning. I was thinking of upgrading to the dual element, but your experiment convinced me to stick with the single. Great videos!
FYI, I bought the Cosori Dual Blaze SPECIFICLY for roasting a whole chicken. It’s the only AF that will do a 5 lb. bird without touching the top element causing it to burn. I spray it with avocado oil then season with lemon pepper & Johnny’s seasoning salt. I start breast side down then carefully flip it halfway through the cooking process. I was done with Costco’s $5 roasters with all the slimy goop dripping off it and I knew I could do better. It’s perfect for chicken salad, chicken and dumplings or soup, and my favorite, chicken enchiladas. I love your channel and it’s funny when you cuss because you fkd up 😂 ✌🏼
I can already say you need a redemption video for the rotisserie air fryer chicken. Its one of the best things to cook in it! Comes out looking like a costco chicken… its so easy.
Wow what a great concept: kitchen- and taste-testing these social media food cooking tips. I've been following you since the beginning with your brother. You've come a long way. Keep innovating.
I gotta say, I got a Ninja Foodi several years ago (it's an air fryer/pressure cooker combo that can also sear, broil, boil, steam, etc) and I've used it for at least like 80% of my meals since. It makes the best chicken breast I've ever had, it makes decent salmon or tuna steaks, it makes FLAWLESS pork steaks or pork chops, and it can even make a pretty good beef steak. It's also perfect for getting lightly charred broccoli, asparagus, brussel sprouts, etc without firing up the grill. I could make better beef steaks, tuna or salmon with a grill or a pan, and sometimes I do, but the air fryer just does such a decent enough job and it's so unbelievably easy that it has become my go-to to weeknight meals. When it comes to weeknight cooking, I'll take a "pretty damn good" tuna steak that takes almost 0 effort or time over a "flawless" tuna steak that requires me to sit there with a pan, adding butter and herbs and basting it etc.
Tell us how you cook tuna steak? I have cooked everything you described in the air fryer and completely agree with you, but I have not tried the tuna steak.
@@theritchie2173 same. I've used it a few times for rice, but I have a separate rice cooker which does a slightly better job (all that "fuzzy" technology or whatever they call it). I pretty much only use it if I forget to thaw a thick protein like a chicken breast, because the pressure cooker can completely thaw and cook a frozen solid piece of meat very quickly.
@@ДмитрийФролов-г7ш I usually just put them in at 370° for around 10 minutes. I don't remember the exact time because it depends on thickness and if I'm doing 1 or 2 steaks, so I usually just do 10 minutes, check it, and then do an extra minute or two if it needs it. I also generally try to use frozen tuna steaks, because when they're frozen you can cook the outside while leaving it rare on the inside. Do note, tuna is definitely not as good in the air fryer as it is in a pan. It does get a little bit dry and flaky on the outside. But I'm a single guy who lives alone, so when I'm trying to whip up dinner after work, I'll take slightly dry tuna if it means I can focus on cooking my sides and get dinner done in 15 minutes.
Just subscribed. Was given an air fryer by a friend who didn’t see its benefits. I have enjoyed using it trying to do different things. Your research has the out of the box thinking I love to see. Cooking omelets is really unhinged. Thank you.
I use my air fryer for steaks a lot. I cook it for about 4 minutes at 300-325 on each side and use a blow torch for my crust, just because it’s less dishes to wash. I love it.
Thank you for trying all of those videos out!! I'm going to try that omelette one tomorrow morning- maybe at a lower temp after the eggs go in because I too have an upper element Cosori and learned from your trial & error. Btw, in your video at 8:41 I had to check on it again- he doesn't use the rack for doing his veggies... all of his technique is without the rack/basket. (Meaning I or anyone else wouldn't be able to do in something like an older model GoWise, since it can't be operated without the rack which is a part of the basket.) The chicken looked great- and my friend did a smaller version (cornish game hen) in her upper-element Cosori - same model as mine. She said it was perfect! So a question... if the chicken were spatchcocked, would it be better in the airfryer since the height of the bird would be more uniformed?
I have a little cheaper machine, and selected one with two baskets. So what I did was to cut in two pieces, seasoned it and put one half in every basket. Aimed for 40 minutes on top temp. Measured the temperature after every ten minutes and switched for skin side down after passed 30 seconds for 10 more. Tasty, juicy and beautiful. The excess fat i mixtures with the sauce and total success for the family of five. One good and easy idea and easy to clean without too much tools involved. Thanks from Spain of an Swedish.
I keep mine in my mudroom/back porch where I have a rack that holds all my overstock kitchen items (crock pot, dutch oven, air fryer, cookbooks). I just go grab it when I need it.
I only do roasted chicken in my air fryer now. For my model (small, only top heating element) I cook it 40 minutes at 180C breast side down, and then flip it and cook approximately another 20 minutes breast side up (checking the temp to see when it is done). Fantastic skin, and very juicy. Never tried dry brining ahead of time, might try that next time I do a chicken!
I would have roasted the chicken at 350° F for an hour, starting with the breast side down and using the crisper rack. After the first 30 minutes, turn the chicken breast side up and finish cooking for another 30 minutes. Rubbing the skin with cooking oil before cooking will also help with browning. Any excess fat will drip off through the bottom rack.
2 weeks ago Sam the Cooking Guy did a air fryer roasted chicken. He didn't dry brine but it looked like he probably used more oil. The big difference is that he did 45 minutes breast down and then turned the bird over to finish with breasts up. He had a really nice color. I'm thinking your dual burner might have actually hurt you -- have all of the heat coming from that hot moving air.
No, the Dual Blaze is amazing for whole chicken. You have to time the flipping just right to get the perfect roast and color, 45 minutes was way too long. I do 30 minutes then flip it to finish until 160°. I let the chicken rest in the air fryer (turned off) for 10 to 15 minutes before cutting into. It comes out moist and juicy every time. The Dual Blaze takes a little retraining due to the bottom element. I bought it specifically for whole roasted chicken and I am not disappointed.
I have roasted a chicken in the same air fryer and it was perfect. Just make sure that the chicken fits with room around for air flow. However I just used the air fry mode. Turn over half way through cooking. Nice and crispy
I did the reverse sear steak tonight. It was perfect and I've never in my life cooked a steak except outdoors on a grill. Never even did a forward sear let alone reverse! So proud!
@@adventofnull Yes, but it didn't appear on the actual videos tab of the channel, only the home. If they made it visible there, why not just upload it at that point?
@@FairwellNoob likely because they didn't know it was on there early? A likely mistake they couldn't catch on time. Wouldn't know for sure unless someone from the PHC team confirmed or denied this.
If you are going to compare YOUR result with THEIR result, at least make an apples for apples comparison, AND THEN change it up. Sorry Mike, this video has been mostly bullcrap.
Can't wait to try the steak technique. Although I've been surprisingly happy with rib eyes cooked start to finish in my air fryer (no muss, no fuss), I do prefer a good sear. Roast chicken was one of the first things I did in my Cosori 5 Qt., didn't dry brine (but I'll try that sometime), cooked breast side down for approx 30 mins, then flipped it over for another 30. Incredible crispy, beautifully browned skin, and so juicy. Will never roast a chicken in the oven ever again.
My guess is that for the roasted chicken, using a 'nuclear' version of an air-fry -vs- using a regular air-fryer lessened the heat concentration for browning. In this case, I'd go with the plain-jane version using a little more time and not more temp. Also, with these recipes I note a couple of things that I believe should be considered...1) use a microwave to pre-cook veggies (when possible) and; 2) don't use an air-fryer for cooking things that are better done in a toaster-over (i.e. mini-pizza). For the omelette (fail), I would recommend adding some hot medium-diced potatoes pre-cooked in the microwave (for 5 min.) on the bottom of the 'basket' w/o the rack...then add & cook the broccoli and onion, before adding the eggs for 2 minutes. Without removing the basket, let everything continue to rest without further heat for 2-3 minutes before dropping them on a plate. Oh yeah, NEVER cook boba tea (or hot chocolate) in an air-fryer. Keep up the good work.
We had one of those propane gas powered pizza ovens that we would use to cook steaks occasionally. They turned out incredibly good and once you get the pizza oven pre-heated (which takes a while) you leave a cast iron pan in there to also heat up for a bit and toss a steak in the pan and it cooks ridiculously fast. The outside of the steak sears on both sides at the same time and cooks it to a really nice medium rare. The oven is so hot that the fats/oils on the steak can actually catch on fire a bit, and you have to be dilligent that you don't burn it but it only takes about 2 minutes to cook the steak.
We bought a convection oven/air fryer/rotisserie and we love it. We did a rotisserie chicken and it was great! We bake roast and air fry everything now.
I finally got to see the teriyaki sauce segment. If I knew it was that easy I would have watched it sooner. I cook with ginger. Your restoring my faith in cooking from scratch. And I like the Air Frier stuff too. Thank you so much.
I had an instapot duo crisp for a year... I loved it, but it was heavy and 2 lids were a pain in the ass. Got a NINJA SPEEDI AND MY LIFE HAS CHANGED FOREVER! Roast, bake, air fry, steam... DOES EVERYTHING.
I do My roasted chickens all the time. They come out juicy inside and love the crispy skin on the outside. Cosori says to cook 1/2 way breast side down then flip it breast side up for the remainder of the time. Turns out perfect every time. I use the chicken function, I think it's 380 for 25 min flip and do it again. I love your videos, you're great!
Since I got my air fryer i've not cooked a chicken in my normal oven. For a 2kg bird I'll cook 45 breast down and then 15 mins flipped over @180 C. Comes out perfect every time. Normally give it a rub with some herbs and spices to add some extra flavour. Best bit is that leaving it to rest any juices than run out are easily collected in the bottom of the basket make use to make a great gravy before serving.
You did a really good job with this video! This was my first time watching your content and I'm impressed man. When you were done with the steak video I thought that was the whole video but then remembered you were making more lol great video 👏🏻
I just saw this video. I am brazilian. What a pleasure it is to hear you talk about our amazing cheese balls. They are the best thing. i absolutely love your content. ❤
About the steak, yeah. If the steak is not 1" (dead min.) - 1 1/4" +, it's not worth reverse searing. Just use the flipping every minute method and pan fry it. 😋 I'm glad you caught yourself about the wire rack for dry brining but, you should also flip the steak over half way (ish) during its time in the fridge so that one side isn't nice and dry snd the other is soggy, as all the moisture will head towards the center of the earth. Gravity 1, Steak 0. 😉 But seriously, I've been "fridge brining" for years, tried every way and if you flip it, you get two "dry" sides and the center is more moist and just cooks more evenly. Depending upon the steak, how much time I have and how I'm going to cook it, I'll go as much as 24 hrs (I'll go as long as it takes to get the edge "cure" that I want) in the fridge. Note for newbies... Make sure you have something under your wire rack while the steak is in the fridge or you'll have a bloody mess to clean. 😀 The cheese balls do look like a lot of prep but if it's foe something like the Superbowl party and you want to impress your friends, ok. Maybe even a little more filling ingredients/complexity, since you're doing all the work to get that far, anyway. I've done the chicken thing... 360°f for 45-50 minutes with the breast down half way then up (you can loosely cover with a piece of parchment for 30 minutes or so to give it a little relief from the direct heat if youd rather not flip) and you should be pleasantly surprised. 😊
I've never known somebody with an Air fryer, man I know people from all over the world, NO ONE wants or owns one, yet I see so many recipes using it. not a critic! just a comment, you are the best! cheers!
I love your videos, especially the work you do with the air fryers. And now I want to play around with the reverse sear steak idea, and I want to try your suggestion of Brazilian cheese bread. Thank you!
I actually did it last night. I like finishing in the Airfryer. I Sous Vide with the aromatics to a Blue steak level (115 to 120) for 2 hrs. Let it rest until room temp, or sometimes put into fridge while still in bag. Remove and blot dry. then put in Air fryer for about 2-3 min on both sides. Comes out around medium rare for me for 1-1.25in ribeye.
My word, an entire spin off series bringing Josh back for old school brothers green concoctions on the air fryer would be so fun. Outside what both bros do these days, but a throwback episode or two would be so much fun.
I agree. Truly, I prefer Josh doing it by himself, but a FEW throwbacks would be good. My problem with The Brothers Green was it sometimes seemed too tense or too competitive. Back then I had enough stress of my own. Even so, I learned a lot then as well as now--for free. I REALLY appreciate all the effort Josh puts into his videos.
I need two things: 1) A recipe for plain chicken livers, with onions if possible. There are very few out there, and none of them impresses me. I know you can do better! 2) what brand and model of food processor do you use? It looks taller than usual. I need a replacement and yours looks really efficient. Thanks a lot for this and thanks for all your wonderful recipes and advice.
I think he was citing Celsius temp of 240 for the steak. My air fryer only goes to 400 F, but that’s what I cook my steak at in the air fryer. I typically cook tenderloin (I’m only feeding myself) to medium - about 7 mins - then into frying pan for final searing. My air fryer isn’t big enough for a whole chicken, but it cooks large chicken breasts perfectly.
I find half chickens in the air fryer work much better. Snip out the backbone and breastbone with shears and marinate overnight. I put it at max heat, skin side down for the first 10 minutes and then skin side up for another 15. The skin turns out incredibly evenly crispy and the meat stays moist because the bones protect it from direct heat.
Our stove died during covid...so exclusively cooking with either the air fryer, InstantPot or CrockPot ever since. I have cooked a whole chicken...and it was amazing.
My Cosori (I had the CP158-AF), that you absolutely sold me on, was among those recalled. I am undeterred and remain a fan, both of you and the air fryer. Dying of starvation while I wait for my replacement (CP168-AF). lol. I'll prob give that whole chicken a go when it arrives. 🤤
My brother before he died, and myself would always jam a small chicken into a small top only burner air fryer. We set the chicken on the butt rather than setting a breast down, and we did not do the brining overnight. We had several successes with nice brown chicken, you can also do beer can chicken if your air fryers big enough setting it upright helps assure that both sides get nice and brown. Hope this helps. And yes the chicken is super moist.
Thank you for the pasta discussion. I make my own pasta. Love ravioli since Chef John of Food Wishes did that years ago. I love you simplifying things. Keep sharing. Thank you. The whole spices saved me so much money. Yeah!!!!
My AF does great on everything but the thighs. My workaround is to pull when temps are reading within 2 degrees of done, then immediately cut off the thighs and return to AF. There seem to be two types of grocery store chickens--big breasted with smaller dark meat or chickens with normal farm-raised proportions. Eyeball the thighs to get them done thru. GREAT video. Your cooking style helps me to be more relaxed in the kitchen.
Thanks for the entertaining vid. General chicken hack: before roasting, pour it with boiling water (=shrink the skin) and dry it. Makes the skin roast so much better. (Not my idea)
Hey Mike! Love your videos, and I just got myself my first airfryer. Am absolutely loving it, much thanks to you! Buut... Maybe you should give the recipes a try, even if you think they're no good, a bit like FutureCanoe? The cheeseballs could be made more like ravioli where you spoon filling on a sheet and cover with another sheet and cut apart.. What do you think?
Dude those are awesome. Got your channel randomly recommended. I love cooking, love the recipes gona try every one of them. Well most of them i guess ^^. Keep the good work
I would love to see you work with the Cosori Dehydrator. I purchased one to dehydrate extra garden produce and use the leaves of certain plants to make green powder.
We did roast chicken in the Ninja AF400 twin drawer and it fitted perfectly in one. Around forty minutes, upside down for half the time then turn over.... crispy skin! Check the chicken temperature with thermometer for a better idea of how it's cooking.
I've done roasted chicken so many times and I often just preheat the air fryer at top temp, put the chicken in for like 10-15 minutes to get a real good crisp on the chicken, then lower the temp so it cooks through, it works every time and you get a really nice crisp, I also flip the chicken once to get a good roast on both sides
I use the ninja grill xl for all my steaks (when I don't have time for sous-vide) and it gets it perfect every time and that thing is essentially just an air fryer with a grill mode and grill plate, so it doesn't surprise me at all that air fryers would be great for steaks. The advantage of the ninja is just the thermometer that you can select the level of doneness and it does it all for you. It also has instructions for how to do an entire chicken in it and has more space than most air fryers, plus the lid opens on a hinge on top instead of it being in a drawer so it's easier to put in and can even hang open a bit and still work so it gives you a bit of wiggle room in size of food. I highly recommend it tbh. It has an air fryer mode and basket so you can do everything an air fryer would, and then all the grill functions, and a dehydrator function, and it can even be used as a mini convection oven. Good for creme brulee
Theyre awesome , ive cooked crumbed prawns , steak , chops , chicken , we got it our doors and that saves us from cleaning the stove and keeps the house smelling clean, plus the air fryer i have is the round glass type with element in the lid
![เจ็บที่ยังฮัก - ม่อน วรวิทย์ [ Official Mv ] จอนนี่มิวสิค](http://i.ytimg.com/vi/KALIGSRSjFs/mqdefault.jpg)
Just a quick update for any Cosori air fryer owners out there who bought one their first models to market. On February 23rd Cosori issued a recall on 2 million of their air fryers due to 205 incidents where a wire connection in the air fryer overheated leading to 10 reports of minor superficial burns and 23 reports of minor property damage. If you have one of these early models listed in the link below Cosori is offering a free replacement for one of their newer models.
As many of you know, I’ve been a big Cosori fan over the years and have worked directly with them to promote and sell their products at Pro Home Cooks. I’ve personally owned 4 different cosori air fryer models and have bought many cosori air fryers for friends simply because they are my favorite air fryers on the market. I’ve put in hundreds of hours of use on these air fryers over that last few years without a single issue myself. This is an unfortunate situation but I’m confident in the cosori team that they will remedy any problems and make sure this will never happen again. If you own one of the early models listed here, make sure to stop using it and follow the instructions on the recall to get a free new air fryer.
Recall Link - recall.cosori.com
Thank you for spreading the word!!!
Just received my replacement yesterday!!!! Took about 2 total weeks. From the time I sent it in to delivery.
Yes, I just got my replacement last week. I LOVE MY COSORI! I couldn't live without it!
The Cosori Lite, which I have, is not one of the recalled units, but you can always check model numbers, just to be safe. I got one after your last air fryer video, and now I'm going to pass on my countertop toaster oven to a friend. I haven't used it since I got the air fryer. I rarely even use my oven anymore!
I just did my recall on March 14th and it said 6-8 weeks. I just got it today on March 22nd. They got me my new unit FAST. They make you cut the cord so you don't have to ship anything to them.
The reverse sear steak being off was because he said four minutes on each side. I do wonder if he preheated the air fryer first. Usually if not stated, I assume it’s not preheated. In any case, I’ll probably try doing a steak this way next time.
Yeah I was wondering if he was flipping as well but he would have addressed it because that would make a huge difference.
probably also the improper brine
Preheating is a must
You can tell he didn't flip it like the recipe said because when he pulls it out, one side has some decent browning, and the other barely has any at all
@@tony_25or6to4yup, it’s one of those given steps…
Here it is 2023, my mom got me an air fryer for Christmas in 2019. I was WAY overweight and have since lost over 130 pounds !!!! My air fryer saved my life, and I ended up buying my mom one, and she got my brother one. We all LOVE air fryers now because they are miraculous !!!!
You teach me so much, thank you! May I teach you only one thing? Not related to this post specifically, but in general: please don't put yoghurt in a blender anymore. It makes it watery. Here is why: Yoghurt is a gel. Bacteria are added to milk and eat the lactose and excrete lactic acid. The acid curdles the milk, causing the milk proteins to form long chains and link up to make a mesh that holds in the water and the other solids in a gel. When you blend the yoghurt you break apart those bonds and the yoghurt becomes watery. You're welcome ;)
I always do roast chickens in my Cosori, and breast side down is the key, BUT ya' gotta flip it breast side up for the last 8-10 minutes or so. More even cook and crispy breast side skin.👍
Yes exactly!
Half time with the breast down, and half time with the breast up.
This the way
Can you please tell if you do dry brineing and how much cooking time on average?
@@vignesham4030 For sure dry brine it, gotta dry our the skin or it wont crisp. 30 minutes breast side down at 360, flip and turn up and crank it. Air fryers differ, just pull it when the breast is 160F, and NO higher.
I really think you should similarly do a deep dive into Instant Pot cooking. Just like "air frying" aka convection baking with a more powerful fan, pressure cooking is a serious game changer, and the Instant Pot made pressure cooking very approachable and safer to people who were terrified of the notion of a stovetop pressure cooker. But the most fascinating thing is that pressure cooking does a LOT of things that people are not even aware of. Such as their phenomenal ability to caramelize and brown stuff (when you have less water), bake things, and even deep fry things. Since you really like to get deep into stuff and then translate it for regular home cooks, I really think you should consider Instant Pot cooking and not just use it to boil and cook stuff very quickly, but also for other surprising things. Just my humble two paise (two cents)
Pressure cookers are amazing. Mashed potatoes in 6 1/2 minutes, chicken stock in 35 minutes, rissoto in 5 minutes with almost no stirring, perfectly steamed veggies in 3 minutes, etc...
@@davidmckean955 oh... rissoto, I never though of that. I always hate making it due to the constant stirring. Going to give this a shot :D
I've made this garlic & rosemary chicken & dumplings slow cooker recipe for years. When I got the Insta Pot, I once tried pressure cooking it for 10 minutes at the end and I'll never go back. Thickens it a bit and adds SO much flavor. I also love making sous vide egg bites in mine and using it as a slow cooker for taco meats. I've done some mini cheesecakes in it, too.
please do this, this commenter just absolutely made a good idea for you
@@Morphexe I'm not entirely sure you actually have to constantly stir a risotto though. They say you do but Adam Ragusea did a video testing that and found it's not necessary to constantly stir. You can just stir occasionally.
On the omelet one, Do the veggies in the basket WITHOUT the airflow tray. The bottom will get hotter, giving a better temp from the bottom when you add the eggs.
He doesn't pay much attention to anything 😂
Does seem blindingly obvious (given how some of his chopped broccoli was *guaranteed* to fall through the tray slots) - but then he also blithely scrapes the teflon coated surfaces with a metal fork and a metal whisk..........
How can he *not* know that this is a big "no-no" - and has been before air-fryers were even conceived? What's next - try using metal bowls in a microwave? 🙄
I think the cheesey ball recipe is more about having a bunch of them in the freezer so you can pull them out a few at a time and cook a small batch that way. Sort of like having a bag full of dumplings in your freezer but only pulling out what you need at a time.
Yea and also he didn't need to do 42 of them xd
Don't disavow this fool's opinion of himself being so much smarter and clever than everyone else.
Damn, them both is trolling hard
@@wariat71 Yeah he did. The number of cheese balls is controlled by the amount of store-bought dough. You could do less if you have another use for the dough. Otherwise...42 it is.
@@huitrecouture He is an actual, trained chef, unlike most people on these cooking shorts. Now who is looking like a fool?
Great stuff, as usual.
As for the steak, I'm sure your air fryer timing would have been different anyway since you used a thicker steak, but I'm pretty sure the guy in the video said "4 minutes per side," so 8 minutes total.
Great video as always! I've been doing roast chicken in a regular Cosori air fryer for a few years now. I ask the butcher to spatchcock a 3 - 3.5 lb chicken for me which helps cut down on the cook time. I always preheat and then start with the cut side up at 360F for 23 minutes then flip it and go for another 20 - 22 minutes. It really does taste like store bought rotisserie chicken!
I love your curiosity (and tiny bit of cynicism), you are keeping us all fed and informed
I haven't tried a whole chicken in my Dual Blaze yet, but in my other air fryer I put the chicken breast side down for 30 minutes and then flip it for the rest of the time, it comes out perfect that way.
I do the same thing and usually do an all over olive oil rub with S/P, herbs and paprika - super simple and comes out perfect every time.
I love your channel, it’s my go to channel for all my cooking/ prep education! I’d be interested in watching a live “cook along “ on stream . Where we can get the same ingredients and cook along with whatever dish you’re preparing!
🎊 mate I have a (Mystery Box) package for you, Text the above username on telegram for acknowledgment
I did a whole chicken in the air fryer and was impressed with how tender and quickly it was cooked. The one I used was a little too big so I spatchcocked it to fit better. Seeing how yours turned out, I think I’ll continue to spatchcock my chickens even if they fit so they brown all over
I think one of the reasons the chicken was so juicy is also the overnight dry brine.
maybe, maybe not. throw a whole chicken in the ninja at 200c/390f, upside down for twenty mins, rotate so the top browns for another 25 mins and your chicken will be done, literally dripping with juice... esp if you don't let it rest.
I don’t overnight brine and it’s always juicy if u cook it with the breast side down so that all the fat marinates the breast preventing it from drying out.
I did not overnight brine when I tried this a month ago and it was super juicy. It’s possible to get the darker crispier skin, it just needs a little longer and halfway through rotate it in a circle 180
Absolutely
Never ever eat undercooked chicken. It has the potential to make you horribly sick.
The Omelette I think your main issue was too high of a heat. Low and Slow can get you such a fluffy outcome.
I want to try the chicken nuggets though, I think if you were to freeze the nuggets, then coat in panko before you fry - you'd have an amazing experience!!
I'm loving this video SO much.
For the tea - use brown sugar instead and a little less water, she def used diff amounts compared to you. I love these videos! Good job.
The Air fryer has become my favorite tool in the kitchen. I tried making steaks in it and I must say it works much faster than sous vide. And to fry whole chicken in it - it's just obvious! My favorites are Brussels sprouts, liver, zucchini, marinated pork. Air fryer is absolutely amazing.
@@Амин-т4х У меня довольно большая чаша. Курица до двух кило помещается легко.
Boiled eggs in the air fryer was a weird concept to me but they come out perfect! The air fryer is also my absolute favorite way to make a whole pork loin.
Boiled eggs? Wow that's wild! Do you put the eggs in water in a little bowl in the airfryer?
@@KarenCurr no, people put the eggs directly into the basket and bake them. It’s apparently easier to cook a large amount in an air fryer and is faster because no need to preheat or boil a pot of water and no clean up
@@KarenCurr Alton Brown did a hard boiled egg in the oven on one of the early good eats episodes. It is possible to "hard boil" dozens of eggs that way. I personally prefer pressure steaming them in a instant pot as they seem easier to peel and I can fit 2 dozen in there at a time.
@@ss613 Got it! And yes avoids a lot of unnecessary steps! I'm going to try that and check it out! :D
@@christopher5855 Ah, okay! I remember that, and have tried it (I think he did it in a muffin tin?). While it worked, I didn't like the final product (it had "burnt spots" on my hard cooked eggs). And yes, I think steaming (pressure or otherwise) is the way to go. I do Kenji Alt-Lopez's version and it's quick, 99.9% success rate, and saves on water/time too!
Loving these vids! One thing I noticed for the steak is he mentioned 4 minutes flip and another 4 minutes. So maybe that's why (even though your steak was thicker) you didn't have much internal cook on the steak at first.
Did New York strips in my sur la table air fryer this weekend, 3-4 min per side, and they turned out great. I was quite surprised it worked well!
With air fryers it is often important too turn the food over about halfway through to get even cooking. Something those 1 minute videos aren’t going to show you!
My model has a rotisserie setting and it makes killer rotisserie chicken! And I use the rotisserie basket to make fries so they are cooked evenly on all sides! Yummy 😋
I gave my new air fryer away because the rotisserie feature made a HUGE mess which I was not willing to slave over the cleaning process every time I used it. I now use the Dual Blaze, perfect every time with easy cleanup.
@@suemarlette1857 Mine has a dripping tray or the cleanup would be a nightmare! If the family didn’t love rotisserie chicken I don’t think I would have ever tried it!
They do usually say so though, like the steak guy who specifically said 4 minutes on each side.
Sam the Cooking guy just did an air fryer video and the roasted chicken looked amazing. It def can be done - great video, per usual!
For the cheese balls you can crescent roll packs that are already cut into triangles which actually makes it significantly quicker.
Main issue I see with so many of these is spraying pressurized cooking spray into the air fryer which has chemicals that disintegrates the non stick surface of the tray and base and makes it get all gummy. I recently bought a non pressurized spray bottle I can put my own vegetable or olive oil in to avoid this issue and not have to buy new trays every 6-12 months.
I like what you are trying to achieve. However, how do you clean the oil from the inside of the spray bottle mechanism?
Once the oil that is trapped inside the tube and nozzle gets to be several months old, it will go rancid and impart an off taste to the oil.
I expect it would be difficult to clean the old oil out of the spray nozzle. Or have you found a food safe spray bottle with an easy to clean nozzle?
First step is definitely finding a food safe squirt bottle. I then put on painters tape with expiration date of oil. When it is done or runs out I submerge it in hot soapy water and fill it and keep squirting it repeatedly for a few rounds and then do the same with filly it with just hot water. @@GallowayKelly
I absolutely love that you call these out..... and really enjoy watching you try the questionable ones and blankly pass on the crazy ones. Very entertaining x
I hate cleaning a greasy air fryer so much.
I love dawn power wash. I let it set on there for a couple minutes then rinse with hot water. Usually gives me a good head start on cleaning.
I use a pirex pan and it change my life!!!
I too hate cleaning the damn air fryer but a pirex pan is clean in minutes 😊
😂😂😂😂
I feel like if yall are bots this is 1 mil iq advertisement
@@navedkhan1658 nah pyrex was a life changer in the air fryer. opened up a lot of dishes as well as reheating options. as for cleaning i mix hot water and dawn together in the airfryer. just enough to cover the grate and then use the preheat option. usually everything comes out with a few rinses and minimal scrubbing afterwards.
Retired chef here wow what did we do with our air fryers years ago lol I have one of the original air fryers that had the basket that comes up and out anyway I roasted a chicken in it I did it for the hour 375 I put the breast down first I did do the olive oil like you did in the seasonings after 1/2 hour I flipped it and put a little bit more olive oil on the breast and some seasonings and just a little bit of smoked paprika for color and he came out like you got it off of Publix rotisserie it was fantastic. I do roast a lot of boneless chicken thighs in it for salads and stuff like that. I think it's time for me to upgrade to a newer air fryer because with the basket that comes out you can't really take the basket out and use the bottom piece because then you have no way of getting that bottom piece out of the air fryer when it's done. Thanks for all you do for the cooking community,👍✌✌🎅🚌🌻
When I had my Cosori 5.8 qt air fryer (which I regret doing the recall, because the Cosori Smart Toaster Oven Air Fryer they sent me as a replacement sucks) I did a whole chicken once a week and it turned out crispy and juicy every time, just like in airfry_jen's video. After taking the extra stuff out of the cavity and rinsing it inside and out, I patted it all over with a paper towell. Then I gave it a good rub all over with olive oil. Seasoned it really well all over, put it in for 30 minutes on 330F, flipped it over, then another 25-30 minutes on 330F. I never did a brine or marinade first, didn't need to. Came out juicy and delish with yummy crispy skin, every time.
We always roast a chicken in our 5.8QT air fryer (Ultima Cosa), won't buy store bought rotisserie chicken again been cooking chicken like this for two years. Here is what we do, the maximum size chicken that won't touch the heating element above is 3lb. We make an olive oil with oregano, thyme and garlic powder mix it up and then brush it on all sides of the chicken, season well with salt as this is what crisps the skin and a little grind of black pepper also season the cavity and drop in half a lemon if you like. Then it ALWAYS works, 350° put chicken breast side down for 30 minutes, flip to breast side up another 30 minutes, take out and wrap in foil, it's always perfect and juicy every time! We do have a TH-cam short on it but out of respect will not post a link here. We love your channel and dedication to the science and art of cooking and how you keep it real with bloopers.
Love the video, thanks for testing so we don't have to. :) I have never roasted a chicken any other way ever since I learned a few years ago that I could do it in the air fryer! It's genius! The chicken ends up perfect every time and there's way less clean-up!
I never noticed this as much in your videos before, but in this one I almost started screaming at the screen because, dude! You're teaching people to cook, so it would make sense to me to also teach good kitchen practice. And I don't mean the messiness, I mean things like covering meat when you're putting it in the fridge to avoid cross-contamination. And not scratching a non-stick surface with metal utensils. Not touching raw meat and touching a bunch of kitchen surfaces right after. People see you doing these things, and they'll start doing them thinking they're okay because, well, you're teaching them.
Sorry for preaching. I just had to get this out in a slightly more productive way than screaming aty screen. 😅
i literally airfry just about EVERYTHING now!
wild salmon filets, steaks, burgers, sausages, pork chops, smaller roasts, prime rib, every type of chicken... even hard 'boiled' eggs!
most go right from the freezer into the airfryer. PERFECTION!
if youre not practicing youre doing it wrong.
For the full chicken it really depends on the size of the bird. I find that mine is usually done in 30-45mins and I rarely have to cook it longer that that. I do flip mine due to the single heating element, but that may not be necessary. Usually I do a flip every 15mins and I based the chicken with melted butter and lemon juice. The skin always turns out delicious and its the juiciest chicken I have ever had. For eggs, I use pyrex glass dishes to cook them. Either a small little cup or a slightly longer dishes depending on what I'm trying to make. In the small dish it actually puffs up and makes something similar to an egg souffle. for a fully cooked egg usually 370-380 for 10mins or for some runny yoke on the inside you can go down to six mins. I've also done steaks in the air fryer, I did it to actually avoid a dirty pan, but the reverse sear option looks pretty viable. Though i tend to use a 1in steak vs 1.5in
BASTE. You BASTE chicken. Past tense BASTED.
@@motisbeard nothing better to do in your life I see.
@@jamestaylor9887 For fuck's sake, don't CRY because someone corrected your English. Your English is better now; wipe those angry tears away and be happy, child.
Mike
Great Videos, almost had me convinced to purchase my first air fryer from Cosori - until I searched the brand and saw that over 2.2 of their air fryer’s were recalled in North America; however the saving grace was your link to their website if anyone was effected by the recall.
I still have second thoughts, but I’m still considering purchasing one.
Make the best roast chicken in my cosori and just turn over to get it nice and brown on both sides. I will try out the dry brine next time. I think the single element works better to get even browning. I was thinking of upgrading to the dual element, but your experiment convinced me to stick with the single. Great videos!
I always cook roasts in my air fryer, pork and lamb come out great, and I have a cheap anko (kmart brand)
FYI, I bought the Cosori Dual Blaze SPECIFICLY for roasting a whole chicken. It’s the only AF that will do a 5 lb. bird without touching the top element causing it to burn. I spray it with avocado oil then season with lemon pepper & Johnny’s seasoning salt. I start breast side down then carefully flip it halfway through the cooking process. I was done with Costco’s $5 roasters with all the slimy goop dripping off it and I knew I could do better. It’s perfect for chicken salad, chicken and dumplings or soup, and my favorite, chicken enchiladas.
I love your channel and it’s funny when you cuss because you fkd up 😂 ✌🏼
🎊 mate I have a (Mystery Box) package for you, Text the above username on telegram for acknowledgment
I can already say you need a redemption video for the rotisserie air fryer chicken. Its one of the best things to cook in it! Comes out looking like a costco chicken… its so easy.
Wow what a great concept: kitchen- and taste-testing these social media food cooking tips. I've been following you since the beginning with your brother. You've come a long way. Keep innovating.
I gotta say, I got a Ninja Foodi several years ago (it's an air fryer/pressure cooker combo that can also sear, broil, boil, steam, etc) and I've used it for at least like 80% of my meals since. It makes the best chicken breast I've ever had, it makes decent salmon or tuna steaks, it makes FLAWLESS pork steaks or pork chops, and it can even make a pretty good beef steak. It's also perfect for getting lightly charred broccoli, asparagus, brussel sprouts, etc without firing up the grill. I could make better beef steaks, tuna or salmon with a grill or a pan, and sometimes I do, but the air fryer just does such a decent enough job and it's so unbelievably easy that it has become my go-to to weeknight meals. When it comes to weeknight cooking, I'll take a "pretty damn good" tuna steak that takes almost 0 effort or time over a "flawless" tuna steak that requires me to sit there with a pan, adding butter and herbs and basting it etc.
Tell us how you cook tuna steak? I have cooked everything you described in the air fryer and completely agree with you, but I have not tried the tuna steak.
I also have a Foodi, and I also use it all the time, but I have to admit that the pressure lid has been gathering dust for about 2 years now.
@@theritchie2173 same. I've used it a few times for rice, but I have a separate rice cooker which does a slightly better job (all that "fuzzy" technology or whatever they call it). I pretty much only use it if I forget to thaw a thick protein like a chicken breast, because the pressure cooker can completely thaw and cook a frozen solid piece of meat very quickly.
@@ДмитрийФролов-г7ш I usually just put them in at 370° for around 10 minutes. I don't remember the exact time because it depends on thickness and if I'm doing 1 or 2 steaks, so I usually just do 10 minutes, check it, and then do an extra minute or two if it needs it. I also generally try to use frozen tuna steaks, because when they're frozen you can cook the outside while leaving it rare on the inside.
Do note, tuna is definitely not as good in the air fryer as it is in a pan. It does get a little bit dry and flaky on the outside. But I'm a single guy who lives alone, so when I'm trying to whip up dinner after work, I'll take slightly dry tuna if it means I can focus on cooking my sides and get dinner done in 15 minutes.
@@AngryAlfonse ok. Thanks
Just subscribed. Was given an air fryer by a friend who didn’t see its benefits. I have enjoyed using it trying to do different things. Your research has the out of the box thinking I love to see. Cooking omelets is really unhinged. Thank you.
Love your air fryer videos❤
I use my air fryer for steaks a lot. I cook it for about 4 minutes at 300-325 on each side and use a blow torch for my crust, just because it’s less dishes to wash. I love it.
Thank you for trying all of those videos out!! I'm going to try that omelette one tomorrow morning- maybe at a lower temp after the eggs go in because I too have an upper element Cosori and learned from your trial & error. Btw, in your video at 8:41 I had to check on it again- he doesn't use the rack for doing his veggies... all of his technique is without the rack/basket. (Meaning I or anyone else wouldn't be able to do in something like an older model GoWise, since it can't be operated without the rack which is a part of the basket.)
The chicken looked great- and my friend did a smaller version (cornish game hen) in her upper-element Cosori - same model as mine. She said it was perfect! So a question... if the chicken were spatchcocked, would it be better in the airfryer since the height of the bird would be more uniformed?
I have a little cheaper machine, and selected one with two baskets. So what I did was to cut in two pieces, seasoned it and put one half in every basket. Aimed for 40 minutes on top temp. Measured the temperature after every ten minutes and switched for skin side down after passed 30 seconds for 10 more.
Tasty, juicy and beautiful. The excess fat i mixtures with the sauce and total success for the family of five.
One good and easy idea and easy to clean without too much tools involved.
Thanks from Spain of an Swedish.
Been thinking about getting one for a long time. What keeps me from "add to basket" is that they are so darn big. Takes loads of space in the kitchen.
well worth it though especially the dual blaze
I keep mine in my mudroom/back porch where I have a rack that holds all my overstock kitchen items (crock pot, dutch oven, air fryer, cookbooks). I just go grab it when I need it.
I only do roasted chicken in my air fryer now. For my model (small, only top heating element) I cook it 40 minutes at 180C breast side down, and then flip it and cook approximately another 20 minutes breast side up (checking the temp to see when it is done). Fantastic skin, and very juicy. Never tried dry brining ahead of time, might try that next time I do a chicken!
I made sourdough in my airfryer. I love it!
Really loving these review vids buddy. Educational and so much fun
I've been trying this lately. I cook with back up for 45 minutes then flip to breast up for the final 15. Crispy and juicy 😋
I also put it in a silicone liner. Really helps with clean up
What’s the temp that you cooked?
Great video! I always read comments on recipes but it means so much more coming from a recorded trial!
I been doing whole chicken for awhile now, I thought that was normal, it always comes out good, and cooks faster if you spatchcock it . /Cheers 👽💚🛸
I would have roasted the chicken at 350° F for an hour, starting with the breast side down and using the crisper rack. After the first 30 minutes, turn the chicken breast side up and finish cooking for another 30 minutes. Rubbing the skin with cooking oil before cooking will also help with browning. Any excess fat will drip off through the bottom rack.
2 weeks ago Sam the Cooking Guy did a air fryer roasted chicken. He didn't dry brine but it looked like he probably used more oil. The big difference is that he did 45 minutes breast down and then turned the bird over to finish with breasts up. He had a really nice color. I'm thinking your dual burner might have actually hurt you -- have all of the heat coming from that hot moving air.
No, the Dual Blaze is amazing for whole chicken. You have to time the flipping just right to get the perfect roast and color, 45 minutes was way too long. I do 30 minutes then flip it to finish until 160°. I let the chicken rest in the air fryer (turned off) for 10 to 15 minutes before cutting into. It comes out moist and juicy every time.
The Dual Blaze takes a little retraining due to the bottom element. I bought it specifically for whole roasted chicken and I am not disappointed.
I have roasted a chicken in the same air fryer and it was perfect. Just make sure that the chicken fits with room around for air flow. However I just used the air fry mode. Turn over half way through cooking. Nice and crispy
Clip @ 0:24 of the live crabs...that was a shock to see.
They were dead already boiled looking at their colour
I did the reverse sear steak tonight. It was perfect and I've never in my life cooked a steak except outdoors on a grill. Never even did a forward sear let alone reverse! So proud!
Why is this unlisted?
Fr idk y
@@l4w4lac33 Where'd you find the video? I saw it on the home page.
Guessing it was a scheduled upload they accidentally set to public a little early.
@@adventofnull Yes, but it didn't appear on the actual videos tab of the channel, only the home. If they made it visible there, why not just upload it at that point?
@@FairwellNoob likely because they didn't know it was on there early? A likely mistake they couldn't catch on time. Wouldn't know for sure unless someone from the PHC team confirmed or denied this.
My air fryer,'s got a rotating skewer feature to cook a whole chicken and it is amazing. Works as intended and comes out perfect.
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If you are going to compare YOUR result with THEIR result, at least make an apples for apples comparison, AND THEN change it up. Sorry Mike, this video has been mostly bullcrap.
Loving all the snow in the background of the outro
He said 4 minutes per side for the steak video
Can't wait to try the steak technique. Although I've been surprisingly happy with rib eyes cooked start to finish in my air fryer (no muss, no fuss), I do prefer a good sear. Roast chicken was one of the first things I did in my Cosori 5 Qt., didn't dry brine (but I'll try that sometime), cooked breast side down for approx 30 mins, then flipped it over for another 30. Incredible crispy, beautifully browned skin, and so juicy. Will never roast a chicken in the oven ever again.
Sorry Dude that chicken was PINK, nothing more unappetizing than undercooked chicken. 165º is done chicken
My guess is that for the roasted chicken, using a 'nuclear' version of an air-fry -vs- using a regular air-fryer lessened the heat concentration for browning. In this case, I'd go with the plain-jane version using a little more time and not more temp. Also, with these recipes I note a couple of things that I believe should be considered...1) use a microwave to pre-cook veggies (when possible) and; 2) don't use an air-fryer for cooking things that are better done in a toaster-over (i.e. mini-pizza). For the omelette (fail), I would recommend adding some hot medium-diced potatoes pre-cooked in the microwave (for 5 min.) on the bottom of the 'basket' w/o the rack...then add & cook the broccoli and onion, before adding the eggs for 2 minutes. Without removing the basket, let everything continue to rest without further heat for 2-3 minutes before dropping them on a plate. Oh yeah, NEVER cook boba tea (or hot chocolate) in an air-fryer. Keep up the good work.
We had one of those propane gas powered pizza ovens that we would use to cook steaks occasionally. They turned out incredibly good and once you get the pizza oven pre-heated (which takes a while) you leave a cast iron pan in there to also heat up for a bit and toss a steak in the pan and it cooks ridiculously fast. The outside of the steak sears on both sides at the same time and cooks it to a really nice medium rare. The oven is so hot that the fats/oils on the steak can actually catch on fire a bit, and you have to be dilligent that you don't burn it but it only takes about 2 minutes to cook the steak.
We bought a convection oven/air fryer/rotisserie and we love it. We did a rotisserie chicken and it was great! We bake roast and air fry everything now.
I finally got to see the teriyaki sauce segment. If I knew it was that easy I would have watched it sooner. I cook with ginger. Your restoring my faith in cooking from scratch. And I like the Air Frier stuff too. Thank you so much.
This is the best video I have seen you make. Your good! Keep making them! I'll be watching.!
I had an instapot duo crisp for a year... I loved it, but it was heavy and 2 lids were a pain in the ass. Got a NINJA SPEEDI AND MY LIFE HAS CHANGED FOREVER! Roast, bake, air fry, steam... DOES EVERYTHING.
I do My roasted chickens all the time. They come out juicy inside and love the crispy skin on the outside. Cosori says to cook 1/2 way breast side down then flip it breast side up for the remainder of the time. Turns out perfect every time. I use the chicken function, I think it's 380 for 25 min flip and do it again. I love your videos, you're great!
Since I got my air fryer i've not cooked a chicken in my normal oven. For a 2kg bird I'll cook 45 breast down and then 15 mins flipped over @180 C. Comes out perfect every time. Normally give it a rub with some herbs and spices to add some extra flavour. Best bit is that leaving it to rest any juices than run out are easily collected in the bottom of the basket make use to make a great gravy before serving.
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You did a really good job with this video! This was my first time watching your content and I'm impressed man. When you were done with the steak video I thought that was the whole video but then remembered you were making more lol great video 👏🏻
I just saw this video. I am brazilian. What a pleasure it is to hear you talk about our amazing cheese balls. They are the best thing.
i absolutely love your content. ❤
Really enjoy these videos - watching another home cook experiment with all possible outcomes! 🎉
I tried the reverse sear with my air fryer and it was the best steak I’ve made. I put a probe thermometer in with the air fryer to monitor the temp.
About the steak, yeah. If the steak is not 1" (dead min.) - 1 1/4" +, it's not worth reverse searing. Just use the flipping every minute method and pan fry it. 😋
I'm glad you caught yourself about the wire rack for dry brining but, you should also flip the steak over half way (ish) during its time in the fridge so that one side isn't nice and dry snd the other is soggy, as all the moisture will head towards the center of the earth. Gravity 1, Steak 0. 😉
But seriously, I've been "fridge brining" for years, tried every way and if you flip it, you get two "dry" sides and the center is more moist and just cooks more evenly. Depending upon the steak, how much time I have and how I'm going to cook it, I'll go as much as 24 hrs (I'll go as long as it takes to get the edge "cure" that I want) in the fridge.
Note for newbies... Make sure you have something under your wire rack while the steak is in the fridge or you'll have a bloody mess to clean. 😀
The cheese balls do look like a lot of prep but if it's foe something like the Superbowl party and you want to impress your friends, ok. Maybe even a little more filling ingredients/complexity, since you're doing all the work to get that far, anyway.
I've done the chicken thing... 360°f for 45-50 minutes with the breast down half way then up (you can loosely cover with a piece of parchment for 30 minutes or so to give it a little relief from the direct heat if youd rather not flip) and you should be pleasantly surprised. 😊
I've never known somebody with an Air fryer, man I know people from all over the world, NO ONE wants or owns one, yet I see so many recipes using it. not a critic! just a comment, you are the best! cheers!
I love your videos, especially the work you do with the air fryers. And now I want to play around with the reverse sear steak idea, and I want to try your suggestion of Brazilian cheese bread. Thank you!
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@19:21 a beautiful snowy day on Long Island.....so sad we didn't have at least one good storm....#loveasnowday
I actually did it last night. I like finishing in the Airfryer. I Sous Vide with the aromatics to a Blue steak level (115 to 120) for 2 hrs. Let it rest until room temp, or sometimes put into fridge while still in bag. Remove and blot dry. then put in Air fryer for about 2-3 min on both sides. Comes out around medium rare for me for 1-1.25in ribeye.
My word, an entire spin off series bringing Josh back for old school brothers green concoctions on the air fryer would be so fun. Outside what both bros do these days, but a throwback episode or two would be so much fun.
I agree. Truly, I prefer Josh doing it by himself, but a FEW throwbacks would be good. My problem with The Brothers Green was it sometimes seemed too tense or too competitive. Back then I had enough stress of my own. Even so, I learned a lot then as well as now--for free. I REALLY appreciate all the effort Josh puts into his videos.
I need two things: 1) A recipe for plain chicken livers, with onions if possible. There are very few out there, and none of them impresses me. I know you can do better! 2) what brand and model of food processor do you use? It looks taller than usual. I need a replacement and yours looks really efficient. Thanks a lot for this and thanks for all your wonderful recipes and advice.
I think he was citing Celsius temp of 240 for the steak. My air fryer only goes to 400 F, but that’s what I cook my steak at in the air fryer. I typically cook tenderloin (I’m only feeding myself) to medium - about 7 mins - then into frying pan for final searing. My air fryer isn’t big enough for a whole chicken, but it cooks large chicken breasts perfectly.
This. I’m guessing it was Celsius too. Doesn’t make sense to cook anything at such a low temperature.
I find half chickens in the air fryer work much better. Snip out the backbone and breastbone with shears and marinate overnight. I put it at max heat, skin side down for the first 10 minutes and then skin side up for another 15. The skin turns out incredibly evenly crispy and the meat stays moist because the bones protect it from direct heat.
Our stove died during covid...so exclusively cooking with either the air fryer, InstantPot or CrockPot ever since. I have cooked a whole chicken...and it was amazing.
I bought a cosori today because of your videos. I’m excited!
My Cosori (I had the CP158-AF), that you absolutely sold me on, was among those recalled. I am undeterred and remain a fan, both of you and the air fryer. Dying of starvation while I wait for my replacement (CP168-AF). lol. I'll prob give that whole chicken a go when it arrives. 🤤
My brother before he died, and myself would always jam a small chicken into a small top only burner air fryer. We set the chicken on the butt rather than setting a breast down, and we did not do the brining overnight. We had several successes with nice brown chicken, you can also do beer can chicken if your air fryers big enough setting it upright helps assure that both sides get nice and brown. Hope this helps. And yes the chicken is super moist.
Thank you for the pasta discussion. I make my own pasta. Love ravioli since Chef John of Food Wishes did that years ago. I love you simplifying things. Keep sharing. Thank you.
The whole spices saved me so much money. Yeah!!!!
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My AF does great on everything but the thighs. My workaround is to pull when temps are reading within 2 degrees of done, then immediately cut off the thighs and return to AF. There seem to be two types of grocery store chickens--big breasted with smaller dark meat or chickens with normal farm-raised proportions. Eyeball the thighs to get them done thru. GREAT video. Your cooking style helps me to be more relaxed in the kitchen.
Pay attention, the OP said 4 min each side, you did 5 min total
Thanks for the entertaining vid. General chicken hack: before roasting, pour it with boiling water (=shrink the skin) and dry it. Makes the skin roast so much better. (Not my idea)
I really enjoyed this episode. This could be a show all on its own every month
I have a Ninja Air Fryer and I make whole chickens all the time ! So good, the skin is so crispy! And it is so easy to clean !
Hey Mike! Love your videos, and I just got myself my first airfryer. Am absolutely loving it, much thanks to you!
Buut... Maybe you should give the recipes a try, even if you think they're no good, a bit like FutureCanoe? The cheeseballs could be made more like ravioli where you spoon filling on a sheet and cover with another sheet and cut apart.. What do you think?
Dude those are awesome. Got your channel randomly recommended. I love cooking, love the recipes gona try every one of them. Well most of them i guess ^^. Keep the good work
I would love to see you work with the Cosori Dehydrator. I purchased one to dehydrate extra garden produce and use the leaves of certain plants to make green powder.
We did roast chicken in the Ninja AF400 twin drawer and it fitted perfectly in one. Around forty minutes, upside down for half the time then turn over.... crispy skin!
Check the chicken temperature with thermometer for a better idea of how it's cooking.
I've done roasted chicken so many times and I often just preheat the air fryer at top temp, put the chicken in for like 10-15 minutes to get a real good crisp on the chicken, then lower the temp so it cooks through, it works every time and you get a really nice crisp, I also flip the chicken once to get a good roast on both sides
I've cook a full turkey breast in the air fryer a couple times. It turns out AWESOME! Looks like a magazine cover it's so evenly Browned!!! 😃
I use the ninja grill xl for all my steaks (when I don't have time for sous-vide) and it gets it perfect every time and that thing is essentially just an air fryer with a grill mode and grill plate, so it doesn't surprise me at all that air fryers would be great for steaks. The advantage of the ninja is just the thermometer that you can select the level of doneness and it does it all for you. It also has instructions for how to do an entire chicken in it and has more space than most air fryers, plus the lid opens on a hinge on top instead of it being in a drawer so it's easier to put in and can even hang open a bit and still work so it gives you a bit of wiggle room in size of food. I highly recommend it tbh. It has an air fryer mode and basket so you can do everything an air fryer would, and then all the grill functions, and a dehydrator function, and it can even be used as a mini convection oven. Good for creme brulee
Theyre awesome , ive cooked crumbed prawns , steak , chops , chicken , we got it our doors and that saves us from cleaning the stove and keeps the house smelling clean, plus the air fryer i have is the round glass type with element in the lid