Sous vide or air fryer?

#1

I can only get one new, fun gadget at a time. Which one do y’all like better and use more that have both? Thanks

(LeeAnn Brooks) #2

I’m very new here, so my comments aren’t an answer to your question but a question of my own, piggybacking on yours.
The air fryers are heavily promoted as a low fat way of cooking. I’m wondering why they would be useful for Keto as opposed to a deep fryer. What types of things would you use an air fryer for and why would it be better than a deep fryer?

(Kelly Bolin Hardin) #3

Both are great. I think the air fryer is more versatile in the long run.

(Raj Seth) #4

That’s not even a fair fight
SOUS VIDE by a lap. Sous vide will raise the way your food comes out to a new delicious level

The air fryer is junk. Even in the bad old low fat calorie counting days I didn’t really like the stuff it made. Now, on keto, I can deep fry - so why air fry?

(Steve) #5

I just sold a T-Fal Actifry 2-in-1 on kijiji (only used it a few times). Honestly, I didn’t think it did any better of a job than just using a baking sheet in the oven. I’ve had my sous vide for years…absolutely phenomenal how amazing meats turn out when you cook sous vide!! (and the occasional creme brûlée is nice as well) :slight_smile:

(Sophie) #6

Sous Vide hands down, but I don’t own an air fryer…never had the desire for one. Sous Vide on the other hand, has changed cooking for me, especially in quality!

(Chris W) #7

I have multiple sous vides and a deep fat fryer (with lard :slight_smile: .) I am still debating about whether an air-fryer, instant pot/pressure cooker and/or an indoor grill could possibly improve on my food prep. The meat I cook now is so good, I kind of doubt it. Since the weather has warmed up, the outdoor grill is now fully in play as well. Maybe I’ll consider one of the others next winter.

One of my sous vides would work with lard instead of water, maybe it’s time for me to try Confit without spending money on a gadget :slight_smile:

(Raj Seth) #8

My sous vide controller did not work with Tallow

(Chris W) #9

I’m pretty sure one of mine would work, it’s just a fancy slow cooker with a more precise, more adjustable thermostat. It’s not my favorite sous vide, it’s too shallow and the thermostat is not well calibrated. I like the Stratus ones better, but if this one will do confit, it may redeem itself.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #10

Faced with a decision to get a second sous vide device and a first air fryer, I got the second sous vide stick.

Utility of air fryer over deep fryer could be largely ease of use, maintenance and clean up.

I think I would add an air fryer after:
A second grill
a second sous vide stick
an electric pressure cooker
and maybe a nice stand mixer.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #11

Put the lard in the bag, bag in the water, sous vide away… problem solved. You’ll find that you don’t need to use as much fat in the bag as you would with a traditional confiture method, as your vessel is considerably smaller, sealed, and tight.

#12

THanks! It’s about unanimous, then! Thanks for your input. The air fryer is out. What would I want low fat frying for??? Ha. I didn’t even know or think about that

(Andrew C Peterson) #13

All an air fryer is is a convection oven. If you have that setting on your stove, you don’t need an air fryer.

(malinda buratti) #14

Sous vide!! Love it and use it for lots of stuff. Only second to the instapot, maybe not second to that though! bought and air fryer and used it once, then returned it.

(Mike W.) #15

That’s an entire packer brisket. Game. Set. Match.

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#16

The mention of the stand mixer made me think.

I do not own a sou vide (cannot get past the cooking in plastic)

I do own a deep fryer that has not been used in years (I feel like I would be wasting oil and would never know when it goes bad I probably would use an air fryer more since the oil is not an issue my family is large so I doubt I can make enough food in it.

I own a crock pot which is probably my third one (replaced the ones that broke). I like it but find my recipes come out too wet. Even brisket comes out better in a low temperature oven for 6 hours and sealed tight in a foil pan.

I have a traditional pressure cooker that I like but I mostly use when I am short on time to make stews. Given the choice I would rather make them on top of the stove in a Le Cruset.

Very happy it is grill season here probably my favorite way to prepare meat.

Probably my most useful tool is my stand mixer. I got it for my younger daughter when she took up baking (only to find she had celiac so no longer bakes as much). I had always used the portable ones and never thought I needed it since I am not a baker. I use it all the time from whipping cream desserts to almond flour recipes to combining my fat head pizza. I got a spiralizer attachment for $25 at Costco that is my favorite spiralizer (went through 3 others before this, my second favorite is a simple julienne blade). So definitely if you do not have a good stand mixer, maybe even the kitchen aid I would get that.

I may get an instant pot one day but not sure what it can do that my pressure cooker cannot other than time

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #17

InstantPot is like your stovetop p-cooker but convenient. If I had thought of it, idve bought an induction burner for my stovetop p-cooker and not my e-P-cooker. Induction burner + p-cooker is a killer app. As is induction + cast iron.

(Lynne Austin Whitmore) #18

Sous Vide, love mine. Often pop a roast in cook it for 24 to 48 hours depending on the cut then finish it off on the bbq to brown. Always comes out perfectly cooked and moist and works on cheap tough cuts like a chuck roast.

(Bev Anne Moynham) #19

I don’t like the idea of cooking food in plastic so I’m passing on a Sous Vide. I love my Instant Pot – it makes a lovely job of meat and I use the leftover broth so nothing is wasted. The Instant Pot makes fantastic easy-to-peel eggs. As others have mentioned – no need to air fry when you can fry with real fat!

(LeeAnn Brooks) #20

I barely use my kitchen aid mixer now that I don’t bake much anymore. When did you find the spirilizer attachment at Costco for $25??? I’ve never seen it there and it’s like $99 anywhere else. I bought a cheep $20 hand spin one at Costco because I refuse to pay that much for an arrachmemt, even if it is KitchesAid.

Now my Vitamix I use daily! Expensive, but the best investment thus far.