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Bruce[_28_]

On Tue, 02 Jan 2018 14:45:54 -0500, wrote:

>"sprayed lightly" is a totally meaningless term, each person's lightly
>is different. She can't answer the question because she can't cook
>(not a lick), hasn't a clue. That URL says exactly what I already
>posted, air fryers require oiling the food, otherwise it's NOT
>fried... how much oil is the quantity that would be sufficient to
>produce the same results as tradionally fried food. Personally I
>don't want a gizmo that encourages eating fried food. I eat very
>little fried foods, eggs is about all I fry, and then I blot them on
>paper towels in a paper plate. Most of the meats I cook are in
>stews/soups, thereby making it very easy to skim off what quantity I
>consider excess fat, which is most. I fry burgers, however it's meat
>I grind myself of cuts that are very lean... if I want juicy burgers I
>top them with sauted onions that are sauted in no cholesterol olive
>oil and then I drain them by leaving the pan tilted so the excess oil
>can run off, with most of the moisture being the water contained in
>onions. I make a concerted effort to reduce my/our fat consumption.
>Having a contraption that makes it convenient to fry foods and that
>also promotes healthfulness by LYING about fat content is something I
>don't want... I can see folks stuffing their maws with air fried spuds
>thinking they contain fewer calories than fried spuds from fast food
>joints... simpletons!

At least they'll be made from real potatoes. Much better than
McDonalds fries:

"Potatoes, Vegetable Oil (Canola Oil, Corn Oil, Soybean Oil,
Hydrogenated Soybean Oil, Natural Beef Flavor [Wheat and Milk
Derivatives]*), Dextrose, Sodium Acid Pyrophosphate (Maintain Color),
Salt. *Natural beef flavor contains hydrolyzed wheat and hydrolyzed
milk"

Plus, you can choose your oil and you determine how much you use, if
any.

The only problem is that air frying didn't exist in the 50s, so fuddy
duddy you rejects it.