Earlier this year our air fryer died and I didn’t replace it because machines that are designed to be irreparable and break quickly have no place in my kitchen. Still, I’ve been missing the convenience.
I sort of knew an air fryer and convection oven are the same thing, but never really gave it a second thought. Then last night I made a sheet pan meal: vegan chicken tenders, okra, and Trader Joe’s hashbrowns (red cabbage slaw on the side). When I went to preheat the oven, there it was staring at me, hidden in plain sight for years: a convection setting! I gasped. I used it. My life is changed.
Tonight I can’t wait to use it again. I’ll bake off the last three frozen tenders and chop them up to throw in a hot pan with plenty of oil, leftover rice, green beans and carrots from the yard, a little scrabled egg. Lots of scallions, a dash of white pepper, one clove grated garlic, and a heavy pour of soy sauce right at the end. Fried chicken fried rice, yum.
Does your oven have a “secret” convection setting too?
This was so funny! Not only is my oven convection, but my “air fryer” is a countertop convection oven. I could not live without convection.