- We are cooking, all right!
(fanfare music)
Hello everybody.
I have had tonnes of messages asking me
to try out an air fryer.
And, it has intrigued me, it's something
I've wanted to do for a very long time.
I think Amy wants to do it, right?
Boston not so much.
So, today's video, I thought I would head out
to go purchase an air fryer.
And, put it to test.
Do like three classic fried recipes.
And, see how we get on.
We're going to get an air fryer.
The kitchen gadget aisle, my favourite aisle.
So, this one's 119 pounds.
Seems a lot.
And, this one's 40.
We're gonna go for the expensive one.
It's got a security tag on it and everything.
This thing's expensive, it better work.
All right, so this things probably gonna have
some sort of recipe book in it.
I'm gonna have a little browse through now.
Ah hah, yes.
Look at this, spicy chicken drumsticks,
chicken tikka masala, calamari, nice.
I'll pick three of these.
Chips is gonna be happening.
All right, I'm only gonna go two
over the top of the review of this.
Let's just get it outta the box.
All right, here we go.
So, this is the manual thing that we saw earlier,
that we got the recipes out of.
This looks like more of a technical manual.
But this, is the scoopy important thing.
That is the name, scoopy important thing.
(menacing music)
Basically, that's what, is all
the oil that should be needed.
So, it should save you massive amounts,
compared to standard frying.
Boom, look at that thing.
I feel like we're making Tron.
You can sort of see me in it.
This is weird.
Does this open?
What does this do?
Oh, that's the basket, all right.
On/off button, timer, and then it's got like
logos for, you have on microwaves and stuff
that nobody really looks at.
Well hey. (laughing)
All right, so I guess I can wash this out.
I'm gonna do all that boring stuff.
And, we'll start with chicken tikka masala.
In a bowl, mix the tikka masala paste,
the sliced chicken, and three ActiFry spoons of yoghourt.
Okay, so not tablespoons, they're actually using
ActiFry spoons, I'm sure it's probably a tablespoon.
I don't know where my spoon's gone.
Ah hah, yeah.
It is essentially a tablespoon, I swear.
Right, let's do that.
(upbeat music)
All right, so whilst that is marinating.
- [Woman] Sorry, I'm not sure.
- We need to chop an onion.
(banging)
That's how you chop an onion.
Five minutes to cook our onions first.
Random thought for you, I'm saying onions
but it's still technically one onion, hm.
We'll fry chicken in a bit.
This is some sunflower oil that I'm gonna
pour into a tablespoon measurer, just to see, whoops.
Yeah.
It's basically a tablespoon.
That is all the oil we're using.
Which, for fried onions, to be honest,
that's what I use normally.
That locks it in place.
Close the lid down.
(whirring)
There it is.
See, the onions are spinning 'round.
I can feel the heat coming from it, and the air.
The oil is in the air.
I don't know if that's going to give it that nice crispness.
We'll find out with the chips, ideally for that.
Right, as you know from my previous video with the toaster.
Oh, it's on fire.
And, thank you for the feedback on that,
it was a little bit dangerous.
Safety is paramount.
Oh wow, you might not be able to hear it,
but those onions are gently sizzling.
It might sizzle, no it didn't sizzle.
So, some of this leftover marinade,
we're gonna keep that for a little bit later.
Down it goes.
(whirring)
Around you go.
You can just see it, the masala has climbed
on top of the onions, like a wildlife programme.
I have to say, that so far, the smell is amazing.
Mrs. Barry's gonna hate it later.
But, it is genuinely impressing me.
That chicken, I'll show you in a minute,
is cooked through, it's white already.
That's a little bit dangerous,
'cause that's temp is very hot.
Look, can you see on those onions,
you are getting that sort of charred edge.
And, that is a big old fat piece
of cooked chicken right down there.
Let's carry on.
(upbeat music)
I'm finding this scarily enjoyable.
Wow.
Push in the rest of our yoghourt.
Juice of a lemon.
(splashing)
I love that gadget so much.
Bits of coriander.
Down, down, woo.
We are cooking!
All right!
And, in five more minutes,
we should have an amazing tikka masala.
Oh my gosh.
The smell is insane in here folks.
A few coriander leaves on top is all.
Yeah baby.
Mm.
Wow, that slid right down.
Stonking.
Ultimately the meat, which is the most important
thing to cook, is nice, soft,
tender, cooked through obviously.
But, I say, I maybe would've
liked a little bit more charring.
It tastes really fresh, and not oily.
And, I like that.
So, next up, cinnamon apples.
(upbeat music)
That looks pretty good.
Yeah, I wanna put some creme fraiche or something on this,
but I've stuck to the recipe.
Oh, mm.
That really super softened.
And, that's basically all I was looking to do,
soften me apples.
Mm.
So, we've softened fruit, apples and apricots.
We have cooked through meat.
But, now the ultimate test, french fries.
Will we get them crispy?
That is important to me.
French fries.
We need potatoes.
We're gonna peel 'em.
Nice.
We're gonna slice 'em into chips.
We're gonna wash 'em.
We now dry them.
Some people call this pet,
it's an EastEnders British reference.
Pet, drying.
This is what I'm excited about.
Compared to frying normal chips,
just one tablespoon of, this is sunflower oil actually.
I don't know if this is gonna compare
to my thrice cooked chips.
If you've not seen that video that's on the channel,
look at that, it is amazing.
But, this is, I've got hopes for this.
This is the big one, 40 minutes.
(whirring)
All right, so that's cooking away.
Some of you have reached out on Twitter
to say this is actually gonna blow my mind.
Particularly Callum Bassett.
Who's actually got the same model as me.
I don't know.
So, Callum, no pressure mate.
Three, two, one.
(beeping)
Oh, baby!
Bit weird how it doesn't auto shut off with the timer.
Hey ho.
I guess it means you gotta keep your eye on it.
Wow.
(beeping)
Oy, stop timer.
Look it this.
Wow, that is an amazing colour on there.
And, I was worried that with the stirring action
it might break it up a little bit.
You might better see, I've got
the kitchen towel on the side there
because like obviously normally when you fry chips
you've gotta drain 'em off.
(rattling)
Wow.
They are like bone dry.
I sprinkle some smoked salt on it.
The actual owner of Maldon sometimes contacts me and goes,
hey, thanks so much for shouting us out.
I'm like, hey, it's all good.
They smell so good.
I don't know why I've got this thing
but it looks pretty cool.
I guess it runs with the frying vibe as well, right?
Well, they look like chips.
Let's see what they taste like.
Oh yeah.
Wow, that's so hot.
You do get that crispy skin, whoops,
that crispy skin on there.
It's all soft in the middle, and that lovely golden outside.
I am absolutely amazed by these.
But, anyhow, thanks so much for watching.
If you've got any video ideas,
topics that you wanna see me take,
like an air fryer video, this became a video for you guys,
let me know down below.
Follow me on social media @myvirginkitchen.
Totally gonna get husband points from Mrs. Barry now.
I've got cold curry, cold chips,
and soggy apples for dinner.
Boom.
Bye.
♪ There's a place in your house where it's cool to chill ♪
♪ Get some me time, or even cook a meal ♪
♪ It's your kitchen mofo ♪
♪ Ain't no time to slack ♪
♪ So, just grab yourself-- ♪
What the heck is this?