Philips provided unit for giveaway
Philips AirFryer Review
We have a deep fryer that’s been sitting unused for three years. It used to get lots of action, homemade french fries, homemade potato chips, crispy egg rolls. But these days, the only thing I deep fry is the egg rolls – and it’s easier for me to deep fry those in a wok than it is in the machine.
For the past 5 years, we’ve used the T-Fal ActiFry, which uses hot air, rotating paddle and minimal oil (1 tablespoon for 2 pounds of potatoes) to cook healthier fries, chips, wings and even Brussels sprouts!
Philips sent an AirFryer, which is similar in concept, for us to review. How does it stack up against the ActiFry?
The AirFyer is beautifully designed, sits upright and shaped like a coffeemaker with a pot belly. I like it’s smaller counter footprint, making it easier to store in the pantry and taking up less space on the counter. Plus, it’s not bad looking if you keep it on the counter – nice and sleek design.
While the ActiFry has a moving paddle to stir and move the food around, the AirFryer does not. If you have more than one layer of food (like fries) in the AirFryer basket, you need to open and pull out the basket, give it a good shake or stir several times during cooking.
However – because the Actifry’s paddle continuously rotates (there’s no way to stop the rotation), it’s only good for food that can withstand constant motion (like fries, shrimp, wings). Not good for a whole chicken, frittata or rack of lamb. This is where the AirFryer shines. Roasting a whole chicken is easy – just plop the bird into the basket and set the timer.
One thing that is difficult for BOTH machines – adapting recipes or package instructions (if you use frozen foods) to cook in these appliances. It’s trial and error – food cooks much faster in circulating hot air than in the oven.
My Mom also took the AirFryer for a spin. She purchased some small fish fillet, brushed the fish with just a tiny bit of cooking oil. Normally, she would pan fry the fish, in batches on the stove.
The AirFryer performed beautifully. Crispy skin. Minimal mess (basket goes in the dishwasher) and no greasy splatter on her stovetop. So much healthier than deep frying or pan frying!
The controls on the AirFryer are easy to use – just the basic settings for temperature and time. My ActiFry was a pain in the butt to adjust – only one temperature setting and one button for timer (no up/down, so you had to scroll through the numbers if you missed your target).
The AirFryer can bake as well, though we haven’t tried this yet. Philips has three recipe booklets that feature American favorites, Asian specialities and Indian recipes.
While the promotional video from Philips shows cooking steak and shrimp in the AirFyer, I find that steak is easier to cook and tastes better on my cast iron pan (or BBQ grill) — and the shrimp is easier to control/prevent overcooking in on my stove. Unlike the ActiFry, the AirFyer lacks a transparent window to monitor your food.
I suggest using the AirFryer for food items like whole chicken (cooking time based on weight of chicken), traditional fried stuff (nuggets, fries) or baked items (turnovers, Char Siu Roast Pork — see below). Our next test will be Mom’s Crispy Spring Rolls.
Coincidentally, I was at the HSN offices two weeks ago, and sat down for an hour with one of the executives in charge of product and talent. We talked about both units (they have sold both on their show) and I raved about the AirFyer.
ActiFry or AirFyer? AirFyer wins for more evenly cooked food, larger variety of recipes that you can make, smaller counter footprint and ease of use. ~Jaden
Philips AirFryer BBQ Pork Char Siu Recipe
1.25 pounds pork butt, cut into 2″ strips
4 cloves garlic, finely chopped
1 tablespoon cooking oil
Char Siu Marinade/Sauce
2 tablespoon maltose (or corn syrup)
1 teaspoon baking soda
3 tablespoon sugar
4 tablespoons hoisin sauce
3 tablespoon soy sauce
2 tablespoon Chinese rice wine
2-4 drops red food coloring (optional)
1 teaspoon five-spice powder
4 teaspoon sesame oil
1. In a small saucepan, add all of the marinade ingredients and whisk on medium-low heat until sugars has dissolved. Let cool completely. Reserve half of the marinade for cooking.
2. In a gallon-sized resealable bag, marinate the pork with the other half of the cooled marinade, along with the garlic for at least 8 hours in the refrigerator.
3. Preheat the AirFryer to 390F for about 5 minutes. Drain the char siu and discard the marinade. Pat dry and brush on the cooking oil. Place the pork in the AirFryer basket. Set timer for 10 minutes. Roast the char siu until golden reddish brown. During cooking, brush the reserved, unused marinade/sauce onto the char siu.
4. Lower the temperature to 320F and roast the char siu until perfectly charred.
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Phillips AirFryer Giveaway
Giving away one Phillips AirFryer HD9220.
