- We are cooking, all right! (fanfare music) Hello everybody. I have had tonnes of messages asking me to try out an air fryer. And, it has intrigued me, it's something I've wanted to do for a very long time. I think Amy wants to do it, right? Boston not so much. So, today's video, I
thought I would head out to go purchase an air fryer. And, put it to test. Do like three classic fried recipes. And, see how we get on. We're going to get an air fryer. The kitchen gadget aisle,
my favourite aisle. So, this one's 119 pounds. Seems a lot. And, this one's 40. We're gonna go for the expensive one. It's got a security tag
on it and everything. This thing's expensive, it better work. All right, so this things
probably gonna have some sort of recipe book in it. I'm gonna have a little
browse through now. Ah hah, yes. Look at this, spicy chicken drumsticks, chicken tikka masala, calamari, nice. I'll pick three of these. Chips is gonna be happening. All right, I'm only gonna go two over the top of the review of this. Let's just get it outta the box. All right, here we go. So, this is the manual
thing that we saw earlier, that we got the recipes out of. This looks like more
of a technical manual. But this, is the scoopy important thing. That is the name, scoopy important thing. (menacing music) Basically, that's what, is all the oil that should be needed. So, it should save you massive amounts, compared to standard frying. Boom, look at that thing. I feel like we're making Tron. You can sort of see me in it. This is weird. Does this open? What does this do? Oh, that's the basket, all right. On/off button, timer,
and then it's got like logos for, you have on
microwaves and stuff that nobody really looks at. Well hey. (laughing) All right, so I guess I can wash this out. I'm gonna do all that boring stuff. And, we'll start with
chicken tikka masala. In a bowl, mix the tikka masala paste, the sliced chicken, and three
ActiFry spoons of yoghourt. Okay, so not tablespoons,
they're actually using ActiFry spoons, I'm sure
it's probably a tablespoon. I don't know where my spoon's gone. Ah hah, yeah. It is essentially a tablespoon, I swear. Right, let's do that. (upbeat music) All right, so whilst that is marinating. - [Woman] Sorry, I'm not sure. - We need to chop an onion. (banging) That's how you chop an onion. Five minutes to cook our onions first. Random thought for you, I'm saying onions but it's still technically one onion, hm. We'll fry chicken in a bit. This is some sunflower oil that I'm gonna pour into a tablespoon
measurer, just to see, whoops. Yeah. It's basically a tablespoon. That is all the oil we're using. Which, for fried onions, to be honest, that's what I use normally. That locks it in place. Close the lid down. (whirring) There it is. See, the onions are spinning 'round. I can feel the heat coming
from it, and the air. The oil is in the air. I don't know if that's going
to give it that nice crispness. We'll find out with the
chips, ideally for that. Right, as you know from my
previous video with the toaster. Oh, it's on fire. And, thank you for the feedback on that, it was a little bit dangerous. Safety is paramount. Oh wow, you might not be able to hear it, but those onions are gently sizzling. It might sizzle, no it didn't sizzle. So, some of this leftover marinade, we're gonna keep that
for a little bit later. Down it goes. (whirring) Around you go. You can just see it,
the masala has climbed on top of the onions,
like a wildlife programme. I have to say, that so
far, the smell is amazing. Mrs. Barry's gonna hate it later. But, it is genuinely impressing me. That chicken, I'll show you in a minute, is cooked through, it's white already. That's a little bit dangerous, 'cause that's temp is very hot. Look, can you see on those onions, you are getting that sort of charred edge. And, that is a big old fat piece of cooked chicken right down there. Let's carry on. (upbeat music) I'm finding this scarily enjoyable. Wow. Push in the rest of our yoghourt. Juice of a lemon. (splashing) I love that gadget so much. Bits of coriander. Down, down, woo. We are cooking! All right! And, in five more minutes, we should have an amazing tikka masala. Oh my gosh. The smell is insane in here folks. A few coriander leaves on top is all. Yeah baby. Mm. Wow, that slid right down. Stonking. Ultimately the meat, which
is the most important thing to cook, is nice, soft, tender, cooked through obviously. But, I say, I maybe would've liked a little bit more charring. It tastes really fresh, and not oily. And, I like that. So, next up, cinnamon apples. (upbeat music) That looks pretty good. Yeah, I wanna put some creme
fraiche or something on this, but I've stuck to the recipe. Oh, mm. That really super softened. And, that's basically
all I was looking to do, soften me apples. Mm. So, we've softened fruit,
apples and apricots. We have cooked through meat. But, now the ultimate test, french fries. Will we get them crispy? That is important to me. French fries. We need potatoes. We're gonna peel 'em. Nice. We're gonna slice 'em into chips. We're gonna wash 'em. We now dry them. Some people call this pet, it's an EastEnders British reference. Pet, drying. This is what I'm excited about. Compared to frying normal chips, just one tablespoon of, this
is sunflower oil actually. I don't know if this is gonna compare to my thrice cooked chips. If you've not seen that
video that's on the channel, look at that, it is amazing. But, this is, I've got hopes for this. This is the big one, 40 minutes. (whirring) All right, so that's cooking away. Some of you have reached out on Twitter to say this is actually
gonna blow my mind. Particularly Callum Bassett. Who's actually got the same model as me. I don't know. So, Callum, no pressure mate. Three, two, one. (beeping) Oh, baby! Bit weird how it doesn't
auto shut off with the timer. Hey ho. I guess it means you
gotta keep your eye on it. Wow. (beeping) Oy, stop timer. Look it this. Wow, that is an amazing colour on there. And, I was worried that
with the stirring action it might break it up a little bit. You might better see, I've got the kitchen towel on the side there because like obviously
normally when you fry chips you've gotta drain 'em off. (rattling) Wow. They are like bone dry. I sprinkle some smoked salt on it. The actual owner of Maldon
sometimes contacts me and goes, hey, thanks so much for shouting us out. I'm like, hey, it's all good. They smell so good. I don't know why I've got this thing but it looks pretty cool. I guess it runs with the
frying vibe as well, right? Well, they look like chips. Let's see what they taste like. Oh yeah. Wow, that's so hot. You do get that crispy skin, whoops, that crispy skin on there. It's all soft in the middle,
and that lovely golden outside. I am absolutely amazed by these. But, anyhow, thanks so much for watching. If you've got any video ideas, topics that you wanna see me take, like an air fryer video, this
became a video for you guys, let me know down below. Follow me on social
media @myvirginkitchen. Totally gonna get husband
points from Mrs. Barry now. I've got cold curry, cold chips, and soggy apples for dinner. Boom. Bye. ♪ There's a place in your house
where it's cool to chill ♪ ♪ Get some me time, or even cook a meal ♪ ♪ It's your kitchen mofo ♪ ♪ Ain't no time to slack ♪ ♪ So, just grab yourself-- ♪ What the heck is this?
