Olive Oil Mister

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MurrayM

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#3340087 7-Feb-2025 10:03

Senecio:

We use our for air frying also. Throw all the ingredients is a bowl, mist with oil and mix before putting it in the air fryer.

May I ask what sort of oil you're using? Maybe that's what could be causing my problem with the mister.

Senecio

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#3340095 7-Feb-2025 11:09

We normally use regular olive oil for frying. I know it doesn’t have the high smoke point of other vegetable oils but I prefer the flavour of olive oil over canola or sunflower oils.

MurrayM

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#3340096 7-Feb-2025 11:12

Senecio:

We normally use regular olive oil for frying. I know it doesn’t have the high smoke point of other vegetable oils but I prefer the flavour of olive oil over canola or sunflower oils.

Yeah, that's what I'm using too. Thanks.

neb

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#3340113 7-Feb-2025 12:14

Yeah but olive oil? You're not going to taste it and any minute benefits from a half micron layer of oil will be destroyed by the heat, you'd be better off using a high flash point oil.

Senecio

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#3340123 7-Feb-2025 13:28

Just one of those things where you know what you’re doing is “wrong” but you just don’t care. I cook with olive oil, not the good stuff. That’s reserved for salad dressings.

FineWine

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Nurse (R)

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#3340174 7-Feb-2025 13:58

Only had our Breville the Air Fryer Chef Plus - Brushed Stainless $177 from HN, now $209, RRP $329.95, for a week now.

Post purchase, we watched a ton of YT videos on 'Dos & Don'ts'. The interesting one, as far as this Topic goes, is: Top 12 Air Fryer MISTAKES → The 2024 Guide of HOW TO and How NOT to Use an Air Fryer (at 1:23 Mistake 2)

The impression I get with oil requirements is if your food is going to be coated in substances; flour, spices etc, then lightly spray/coat in oil of your choice. So, yes we did go and buy an oil sprayer from Mitre10; Kates Oil Sprayer 250ml. Just note that it is more of a sprayer NOT a mister.

We also bought parchment paper inserts. Disposable Air Fryer parchment paper inserts 100 Piece 20 x 20 x 4.5cm White. (Mitre10, most supermarkets, Gourmet Trader) Though research for cooking Air Fryer scones and some other dough based products, suggested using these, we did once only, as we discovered that these inserts prevent the underside of your food from being cooked. You must turn your food over halfway through the cooking process. Best to use these only for food where you want them to also cook in their juices.

A lot of supermarkets are now selling Air Fryer food, mostly in the meat departments, especially chicken. The instructions, temp & length of time, are on the packaging (ignore the wattage) BUT we have found with most of these products to add anywhere from 2 to 5 min's in the cooking time. They are also selling loads of coating products, Magi especially. Though have yet to try these, the instructions state "Coat in oil" and place ingredients and oil coated meat in sealed plastic bag and toss around till well coated.

One downside was we cooked two pieces of salmon in the Air Fryer, and it took 20 minutes. Won't do that again, as the same two would have cooked in 4 minutes in the microwave.

The beauty we are finding with the air fryer is the ease of cleaning and yes the time it takes to cook, compared to oven cooking. We took this long to buy one as we thought "Just another kitchen appliance". We studied the use of all our appliances and moved the least used one, a 30-year-old Kitchen Wiz, to storage in the garage. (rest in peace)

Whilst the difficult we can do immediately, the impossible takes a bit longer. However, miracles you will have to wait for.

jonathan18

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#3340181 7-Feb-2025 15:06

We've owned various air fryers for a few years (primarily and currently Philips models, which are damn good) and have never bothered with spraying oil. Rather, we go with a variation of one of the posts above which is to mix in a bowl before putting in the airfryer, but add the oil by just drizzling a small amount over the food and then mixing by hand; it distributes fine.

I honestly don't think suggesting that, if not using a spray, one may as well be deep frying is at all accurate! I imagine much sauteing or frying in a frypan will use more oil than we do in the air fryer - and that's still nothing on what will be used when deep frying.

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neb

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#3340259 7-Feb-2025 19:33

FineWine: The beauty we are finding with the air fryer is the ease of cleaning and yes the time it takes to cook, compared to oven cooking.

Is your existing over a fan oven?

FineWine

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Nurse (R)

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#3340261 7-Feb-2025 19:38

neb:

FineWine: The beauty we are finding with the air fryer is the ease of cleaning and yes the time it takes to cook, compared to oven cooking.

Is your existing over a fan oven?

Yes and the air fryer is faster. I’ve yet to do electrical usage study. Which should be easy for us as we have solar. So oven vs air fryer usage should be easy.
I will post when I do.

Whilst the difficult we can do immediately, the impossible takes a bit longer. However, miracles you will have to wait for.

neb

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#3340262 7-Feb-2025 19:40

Just wondering, because an air fryer is a fan oven, just in a smaller form factor. Presumably the quicker is because it's smaller so you're heating less empty volume?

MurrayM

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#3340902 10-Feb-2025 08:59

neb:

Just wondering, because an air fryer is a fan oven, just in a smaller form factor. Presumably the quicker is because it's smaller so you're heating less empty volume?

Our oven is also a fan oven but I notice that the fan in our air fryer is much stronger, really blasting the air straight down over the heating element and onto the food, whereas the oven has a fan in the back wall that presumably moves the air around but it nowhere near as strong. I guess that makes a difference?

Tinkerisk

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#3341199 10-Feb-2025 17:30

neb:

Yeah but olive oil? You're not going to taste it and any minute benefits from a half micron layer of oil will be destroyed by the heat, you'd be better off using a high flash point oil.

Smoke point. If it smokes, it is harmful and must already be disposed of.

Product / smoke point

Sunflower oil (crude, unrefined, cold-pressed) 107 °C
Sunflower oil (partially refined) 232 °C
Sunflower oil (refined) 252-254 °C
Linseed oil 107 °C
Lard 121-218 °C
Olive oil (cold-pressed) 130-175 °C
Olive oil (extra virgin, filtered) 160-210 °C
Safflower oil (cold-pressed) 150 °C
Safflower oil (refined) 210 °C
Walnut oil (unrefined) 160 °C
Peanut oil (unrefined) 160 °C
Hemp oil 165 °C
Peanut oil (refined) 230 °C

Butter approx. 175 °C
Clarified butter 200-205 °C
Sesame oil (unrefined) 177 °C
Coconut oil 185-205 °C
Most refined oils > 200 °C
Corn oil (refined) 200 °C
Soya oil 213 °C
Grape seed oil 216 °C

Palm kernel fat 220 °C
Rapeseed oil (unrefined) 107 °C
Rapeseed oil (cold-pressed) 130-190 °C
Rapeseed oil (refined) 190-230 °C
Mustard oil 254 °C
Shea butter (unrefined) 211 °C
Avocado oil (virgin) 261 °C
Camellia oil 252 °C

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Tinkerisk

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#3341208 10-Feb-2025 18:02

Mistake no. 0 is to buy a hot air fryer. 😁

As a supporter of the Slow Food movement and an engineer, I unfortunately have to strictly reject such infernal machines ... but out of personal conviction and because I can cook, not as an ideology and have no time or responsibility for my food.😉

I think it's a shame that many people trade their health and good taste for supposedly saved time, which they then spend in front of the television or computer game. 😎

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