Oddbean

Ive had a few of them and the shapes are important. The amount of tray space (one vs larger family) the larger ones are great but they take up a lot of counter space. Consumer reports had a good set of recommendations. I love the cuisinart I got at costco

frying seed oils is unhealthy no matter which way... coconut, avocado, olive or tallows tallows taste the nicest an airfryer if it can cope with that, you still first have to dip your stuff (with dry surface so the oil can stick) in warmed up oil, only good oil of those that isn't solid at RT is olive

yeah, according to Jack Kruse, frying carbs in seed oils is a very bad idea... most notably one of the chemicals that can form is called "acrylamide" and yes it is probably related to the chemical in acrylic paint likely this is way worse when you increase the oxygen availability... a deep fryer is not exposing the fried material to constant refreshed high oxygen content air, so likely the fact might well be that air fryers are WAY more unhealthy than deep fry my personal take on all this, is that if you are frying, you should go for slow, lower temperature, and deep fry, and let the oil stay at the warm temperature for a while before you start to add things to it as this increases the elimination of dissolved oxygen in the liquid oxygen is not very soluble in oils, compared to water, so also, important to let things be dry before you deep fry them i don't see why it would be unhealthy, if all done correctly, slow cooked, low temperature, even if it is carbs

yeah, my main problem with air fryers is just that they move the stuff around too much, that especially makes potato chips crappy and i also learned with slow low temp deep frying with sunflower oil and potato chips that you can even tell when they are finished, because a lot of them start to float, because the interior has become mostly dessicated and only contains -basically - steam, and small air cavities all through it i remember when slow cooked "kettle" chips first appeared, i love that stuff, and it's definitely more healthy for you than regular fry at higher temps... if the seed oil is at or near smoke point it's the acrylamide thing... and i can smell it, it does put me off, now i think about it makes me think... i should try and put together the proper kit to make slow cooked deep fried french fries, including a good temperature controlled cooker rig that lets me do slow cooking i am enjoying the low carb at the moment but slow cooked fries are really high fat, i mean like maybe half the weight is fat... so it's a good way, if you can avoid the problems, to get a very high fat content idk, just would be nice to have some slow cooked deep fried taters once or twice a week anyway

Thanks for your response! I'd check out nostr:nprofile1qy2hwumn8ghj7erfw36x7tnsw43z7un9d3shjqpqkyk7ac33apd7cx0nun3laevf84zfhr8pt8kj4h8v7cpx9t72d4gqz5yzpn 's info on what oils to use, and what to avoid. Beyond that, I TOITALLY get the desire for some Fried Taters! Next time I have them I'm going to fry them in animal fat! I was astonished to find that even mcdonalds used pig fat for their fries into the 90s... I would have thought they changed over to crisco or some other toxic oil long before that.