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On Wed, 03 Jan 2018 07:10:16 +1100, Bruce >
wrote:

>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.

Actually people have been coating spuds with oil and oven roasting
them for a 100+ years.