I am with Butch here one hundred percent. The idea being marketted behind
these things is that you can get all the flavor and pleasant eating benefits
of shallow or deep-fried foods, but with far less oil, fat, calories, and
mess. The truth is, however, that air fryers just don't deliver on that
promise at all. When food is fried in oil, the cooking medium, the fat, is
right up against the food. It surrounds the food at all points, and is in
constant contact with it. Hot oil conducts heat far, far more efficiently
and quickly than does air at the same temperature. If you doubt me, heat a
pot of oil to 375 degrees while also preheating your oven to 375 degrees.
Now, which one would you rather put your hand into, the hot oil or the hot
air in the oven? This matters, because it simply is not possible for hot
air to have the same effect on the food as does the hot oil. It is
impossible to duplicate the effects of food fried in oil using hot air. I
don't care what the manufacturers try to tell you or what selling points
they hit you with. Air fryers are good as tabletop convection ovens, and
they do have some good uses, but mostly, they're worthless, in my
professional opinion.
Jon
-----Original Message-----
From: Tiny Puppy-butchb
Sent: Monday, April 01, 2019 6:48 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: air fryers
I have used a "air fryer". There are those who like them, used mine a
couple times and now it sits on the bottom shelf. I've gone back to my
traditional deep fryer and food tastes much better. The air stuff just
tastes very very dry. If any of you remember those air pop corn poppers,
the result was the same. If you didn't put butter on the pop corn, which I
don't, salt wouldn't even stick to it. My vote is thumbs down on air
fryers.
Just my opinion.
----- Original Message -----
From: "Liz Wade" <ewade@xxxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Monday, April 01, 2019 7:24 PM
Subject: [blindcooks] air fryers
Hi all: Recently I have heard and read a lot about air fryers as opposed to
deepfrying which I have done. Have any of you ever used an air fryer and if
so which one and how did you like it?
Liz
_____
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Sharon
Sent: Monday, April 01, 2019 6:39 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Regarding Bookshare, I'm confused
QRead is awesome!
It's all I ever use!
Sharon
From: blindcooks-bounce@xxxxxxxxxxxxx <blindcooks-bounce@xxxxxxxxxxxxx> On
Behalf Of Charlene Ota
Sent: Monday, April 1, 2019 8:13 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Regarding Bookshare, I'm confused
Hi, Jon, things are a bit easier now with Bookshare as you have the word
and epub options for your books. Otherwise, to read the books in the daisy
format you can get a program called QREAD I think it's around $20 that makes
reading the daisy books very easy. I was hoping you could use fsreader thata
comes with Jaws, but I couldn't get that one to work, maybe someone else
knows how to use that one.
From: blindcooks-bounce@xxxxxxxxxxxxx <blindcooks-bounce@xxxxxxxxxxxxx> On
Behalf Of Jonathan Rawlings
Sent: Monday, April 1, 2019 6:38 PM
To: Blind Cooks <blindcooks@xxxxxxxxxxxxx>
Subject: [blindcooks] Regarding Bookshare, I'm confused
OK, II know at least a few of you on here are, or have been, members of
BookShare. I actually joined a couple years ago, but was totally lost and
confused as to how to get access to the books that were available. Perhaps
someone here on list can make this simple for me so that it makes sense.
So, I want access to more books. I join BookShare. How do I, then, get the
books I want? What are the steps I have to complete to get my book? I'm
especially interested in getting cookbooks in text format so I can read them
with my screen reader, and save the recipes for future referrance. I know
it can be done, because at least one member here sent in about a dozen or so
recipes from one of my favorite cookbooks just after I moved the list to the
host site it's at now. So please, help me out here.
Thanks.
Jon
