The latest addition to our kitchen is an air fryer, a Father's Day gift from my wife, presumably as a thank you for the blender I gave her for Mother's Day.
According to the pamphlet that came with my air fryer, air fryers are “basically a small countertop convection oven.” That makes me wonder how often you'll actually use one. For years we've had a microwave with a convention setting and an oven with a convention function, and we still don't know how to use either of them.
“Small” is a relative term: To make space on the countertop, we had to move the toaster to where the blender was, the blender to where the coffee maker was, and the coffee maker to a shelf in the garage next to the panini maker.
All of this is probably worth it. One of the benefits of an air fryer is that it can fry food with little to no oil. One of the drawbacks is that the actual cooking surface is limited in size. But it's definitely big enough for those fries cravings.
And some of the recipes in the magazine that came with the air fryer were probably… memorable, except I noticed that some of them were using kale, which in my opinion is only suitable for goats, so you'll probably need to feed the kale to your goats before frying it in the air fryer.
Unfortunately, the magazine doesn't have a recipe for crispy fried goat meat, but it does have plenty of other recipes, including crispy tofu, tahini black bean fritters, and tandoori chicken breast, which must be made from a turkey wearing a training bra due to limited cooking area.
So for Sunday breakfast, I'll air fry poached eggs with smashed avocado on toast, and serve it with avocado fries from Everything Bagel. If my wife wants to have that with her coffee, she'll have to go to the garage.
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