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Dunk-n-Fry Bag
Metal Mesh Bag Used to Dunk Food Items in Oil, Before Putting in Air Fryer | |
So the idea is to put your cookable food items into a flexible metal mesh bag to quickly and conveniently dunk them in frying oil, to get the food items more fully coated with oil (more than what an oil sprayer provides). You then take that bag of oil-coated food and put it inside your air fryer or convection
oven. You will then get a more authentic fried taste/texture for your food cooked in the air fryer / convection oven.
Alternatively, you could just use the bag to dunk the food into boiling oil for bulk Deep Frying.
I thought maybe the Dunk-n-AirFry way would just save you on a lot of oil.
[link]
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Air Fried food does not have the same texture and flavour as deep fried food, even when the air fried food is lightly sprayed with oil. What's needed is a heavier coating of that oil in order to give the more deep fried taste and texture. |
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Mesh bag is better than frying basket because it can be scaled to greater capacity and be used for bulk frying. |
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These days major fast food chains are warning of looming bankruptcy, since their prices have gone so high that their traditional customers can't even afford to eat there anymore. People are mainly focusing on just being able to afford groceries to eat at home. So we should all focus more on innovating new solutions for either the budget restaurant industry, or else for home dining -- mainly solutions that will save on cost. |
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I thought the mesh bag dunk thing would save on quantity of frying oil needed, while still offering Deep Fried satisfaction. Frying, when done properly, is compatible with low-carb Keto dieting. |
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Or what about a bag/pouch made out of thick steel foil, perhaps with an outer layer/coating made of silicone to make it extra leak-proof? If you put a piece of chicken inside such a foil bag/pouch, then you could compress/conform that bag around the food item. Then you'd pour your frying oil into the upright mouth of the bag/pouch, and not as much oil would be required, since the bag/pouch would be generally conforming to the shape of the food inside it, thus leaving less space for oil. |
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What do you all think of that idea? |
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@ a1: okay, but what is the point of deep frying in oil? The oil is a hotter medium effecting more heat transfer onto the food surface. Does a mere spray really do that? |
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@ a1: 3D mold wouldn't be better, since there's not enough fluid for buoyancy. So it would be the same as my approach. |
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