Cooking smells are what makes a house smell like a home. Our house smells yum
I don't think headline power rating on a fan oven versus airfryer tells you anything about efficiency. That's only how much power you'll use if you're running the thing at full belt continuously - all else being equal a higher power just means the air inside the cooking area heats up quicker. Heat transfer to the cooking area from the element, heat loss from and volume of air within the cooking area are the things that would matter to efficiency I would have thought
preheating an oven is a waste of time (and money) with a lot of foods. if you want to put a joint in and immediately sear the outside, or want to cook a decent pizza, then you want a preheated oven. but there's plenty of food which will cook fine if you put them in from cold.
or as one comment i saw - if you were to measure the temp increase in the room itself during the cooking process, for a set amount of food, it could probably give you a good idea.
I’ll try to get some croissants tomorrow. Also have Oreo eggs that could work.A dish using in-season eggs.
Anyone want to try it out?
If you eat boiled eggs regularly they're a worthwhile investment. One great thing is if you're busy getting ready in the morning, you can stick on some eggs without worrying about a saucepan of water boiling off.lidl seem to have all sorts of weirdly specific cooking appliances at the moment - crepe makers/s'mores makers (i didn't know what an s'more was)/sausage roll makers/potato peelers/triple slow cookers; but the have egg cookers occasionally and i know a couple of lads who swear by them (though maybe not specifically the lidl ones)
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