I have two of them — DeLonghi models and a double‑deck air fryer. I’ve cooked chicken (drumsticks and breasts), pork chops, and also baked cakes, bread and potatoes. I even cooked rice in one. I didn’t know about air fryers three weeks ago until my wife mentioned them; I’ve done a lot of testing since. The thing is, we don't really eat dinners, all heavy stuff before 5 p.m.
I had read that air fryers are just convection ovens. My Breville toaster oven has a Convection button, which I do use on occasion.
Well I am Canadian born of Greek immigrant parents and have been living in Geneva, Switzerland for many years now. Furthermore, Canada has regional dishes as a huge country.
For Greece, I would also add those addictive olive oil, lemon and garlic, potato dishes, not to mention the olive oil, lemon, oregano and garlic dishes prepared with either chicken or lamb.
Yes, these are much like convection ovens in that hot air is used to heat or cook the foods. But there are numerous counter-top ovens that have air-fry or air roast settings, plus baking, dehydrating, grilling, and even toasting breads. Air roasting or frying foods is a lot healthier than deep frying, and quite convenient because to air-fry, roast, or grill can be done quite fast compared to baking, and the outer layers of the food is crispier. Also, the food in not immersed in oil when air frying. My wife and I seldom use the oven to prepare foods for the two of us these days 🙂
Yes! Plus many fish/seafood dishes. Olive oil is a blessing from the goddess (Athena) that the whole Mediterranean is blessed with. Ok I found links with recipes from all three places.
The "Greek yums" are especially mouth-watering, and I am looking forward to exploring the "Swiss Yums" link; thank you for sharing these with us.
There are a number of ways--grill, hot water, etc. I remember my mother made some dish that used chopped up hot dogs that was cooked with canned tomatoes, green peppers, onion, and I have no idea what else.
What do you mean exactly? Mustard that goes into sweet or mildly hot? Like Bavarian?
I don't know if there is any equivalent mustard in Europe. It's been a long time since I had yellow mustard, but from what I remember (and my perception) it was not sweet. I remember more of a sour quality, probably from vinegar. It was very mild, with no heat that I noticed. There was very little taste.
I assume that the main difference between conventional electric ovens and the countertop electric air friers relates to compactness. The latter can preheat to the chosen temperature in a shorter period of time than the usual and larger convection oven. Now, some of these appliances, air fryers in this case, only have one function such as "air fry" or "air roast, and most take a very small space of the countertop.
The Chinese mustard served a Chinese restaurants can be quite spicy. It gives me a runny nose and eyes full of tears when I give it a try. My wife likes it much more than I do. Honey mustard is just a blend of mustard and honey, but I prefer a plain organic mustard.
Do you mean this? If yes I probably can get from our neighbour city.
In my experience, Japanese mustard (the green stuff served with sushi) can be explosive (and I write as someone who is more than partial to hot, spicy foods).
Traditional Bavarian food, eaten before midday and also with pretzel.
Of course I would try this mustard but most of the mustards I use are cut with vinegar and have no sugar. That mustard looks heavy on the brown mustard seeds which I think have more spicy kick and if you pickled it with sugar could be quite good I think.
I think this recipe will help:
Some German mustards can be quite sweet, making them a perfect accompaniment for frankfurters, ham, bacon, and all of their meaty and porky kin.
