Hey guys,
we're back into kitchen today and I'm really excited to test this new gadget.
It's the instant vortex plus air fryer of i that runs for about 120 dollars. Basically this is a seven in one miniature convection oven that can sit on your counter, so what are the seven functionalities of this .Let's try to list them all airfryer royal roast ,toast, dehydrate ,rotisserie ,bake. If that it was that right ,yes so right away I have some concerns about this gadget .First it's seven in one and when
something does too many things in one
I'm always skeptical just because if one
thing breaks is the whole thing gonna
break and there's just like too many
functionalities going on. The second thing is that it only heats up to 400 degrees which is kind of low obviously. At your home oven you can heat up to much higher We're gonna test four of the functions out of the seven just because some of these functions kind of intertwine like a broiling toast -it's pretty much the same thing and it's just a question of different levels of heat. So first test will dehydrate ,We'll make some apple chips, second pest will air fry french fries, third function will boil sear a steak and fourth will rotisserie cooking chicken.
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We are dehydrating. I'm just gonna cut up
this Apple pretty thin and lay it on these tray, pressing dehydrate and then we're gonna dehydrate this at 135, I mean dehydrating isn't a complicated functionality you can do it in a regular
oven too. I love to dehydrate, I do it almost
every night at my restaurants and
honestly the one thing that's concerning
is volume to do one dehydrator. Apple for
like six hours just doesn't really make
sense to me. It's a waste of electricity.
Now we wait six hours by something's happening in here .everything is flying around because there's no moisture in the food so now the fan is a little too strong cuz it's flying my food around inside. It's been six hours and right away I'm noticing that the ones that flew up hit the heat source and got burned .So yes they
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concerning other than that. It looks pretty good I mean it did work. I'm just gonna taste it of course. Yep it's like dehydrated apple chips it just doesn't seem that efficient and if you're dehydrating you can probably just do it in your oven because it has a lot more surface area.
So we're using fresh potato. We'll just cut them, I'm a real believer in actually frying them cuz they're called french fries and honestly if I don't have to take out a pot of oil to get french fries that's a win .Already we're just gonna toss them in a little bit of oil just like a tablespoon or two oil. I feel
like there's too many fries for this little basket and mind you guys this was only two potatoes ,so let's just try putting them
in and see how much fits but you don't
want to overcrowd this basket because
then you know you're gonna steam the
potato instead of frying it. So, I'd say,
I don't think you should fit more than that , so we have a lot left in here. So about one and a half potatoes in this basket. It's all that's gonna fit and it says not to preheat,so we're not preheating, we're just adding it straight in. close .We will air
fry at 400 .I just hit the rotate button ,so that it rotates as an air fries which I think is pretty genius because the regular air fryers, it's just a basket and every so often you have to take it out and shake it so that it doesn't steam but this one it rotates it for you. So, basically it's tossing it while air frying.
Finally I got fries just for myself and
no one else. They sound crispy salt all righ
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t have a little piece the thing about air frying is that I think that it really sucks out all the moisture into fry, so it's a little dry to be,honest they're crispy but they're dry. Whereas where you when you deep fry, it really seals in that moisture and it's like really fast and it's crispy and light inside so that's a big difference obviously but we are testing the air frying method it did work you .Know it worked pretty well .
Moving on to our next test ,we're gonna cook a steak with the broil function obviously. We're gonna cook it at the highest temp which is 400 in this case ,I'm a little bit concerned just because cooking a steak in any gadget is always concerning for me salt for steak you want. The temp to be as high as possible for that beautiful sear but we'll see how this works
out on the top rack .
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I would say let's start out like two minutes and see what it looks like, it's very strange because you put the steak in the oven and then you know you wanted to hear its sear right ,because at stake but it's just kind of just sitting there. It's not gonna create that beautiful sear, so it's been 2 minutes and we're just gonna take a quick peek .It really
didn't do anything. We're just gonna give
it two more minutes and then check it again, it's basically just steaming in
there because it's not searing and I'm curious to see what's gonna happen with the fat content as well .I'm gonna check on the stay see it did better but it's basically cooking all the way through but not searing. It's a gray steak okay, I would say at this point the steak is cooked probably about midday medium to mid rare, but I don't want to cook it any longer even though there's no sirree, don't want to overcook it .So ,I think this is what we have.Steak is done, it's not seared really wouldn't recommend doing this at home even though we didn't cut into it. Yet I can already tell that a lot of the moisture and the fat has stripped off which means that we've probably gonna get a drier steak. It looks like steak that you would get at Denny's,okay so my steak rested .I'm gonna slice into it and see how it tastes. okay got a good cook. It's a nice mid-rare, so obviously there is absolutely no crust so I feel like I'm just eating like the inside of
the steak I'm really missing that like beautiful crispy like layer .It's just yeah I don't know it's a little sad, maybe we could have achieved the crust if we cooked it a little bit longer but then the whole steak would have been overcooked .
So, I would say that it's perfectly cooked inside the mineral but obviously no sear so this is a big problem .
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Perhaps the most exciting moment of the day ,finally we get to rotisserie.
A chicken I would say this is exciting
because it's hard to find any gadget that does rotisserie chicken especially at home this is something that you know.
You don't see often, so I'm really excited to see how this turns out ,so a simple sign pepper with a little bit of oil, this is your rotisserie spit, yep, pretty self-explanatory you just put it through the chicken. All right, so our spit is in and we're just gonna
secure the wings and the legs chickens
going in chickens in roasting the chicken at 380 for about 30 to 40 minutes and of course you can see your chicken rotating which is awesome. It looks great but the wings are flopping around but I think it's fine the chicken looks beautiful ,look at it,oh my gosh, it's nice and Browns crispy. It looks pretty even evenly Brown to all throw and the great thing about doing the
rotisserie is you're getting browning on
all sides of the chicken which is great and when you roast a chicken in the oven you don't really get that because the bottom is obviously sitting on a rack or sitting on the pan. It looks super moist and obviously because it was rotating and its own juices and all in its own fat .So we're gonna let it
rest for a few minutes .So it looks amazing look at that super juicy ,you see those that juice and it's cooked really nicely actually it's like pulling away pretty easily super moist breasts and then legs cooked all the way through obviously .So let's try a piece the breast cuz this is what tends to get dry
usually but look it looks super moist.
The skin is like nice and rendered
and crispy ,the meat is super moist like
it's juicy that is juicy .I mean way
better than what you can get in an oven.
All right so bang like this is crackling
and with rotisserie chicken actually this the wing is one of my favorite parts.
Here that's good it's perfect so good this function is the best out of all the functions .
We tested today you can even do like a porchetta you can do a smaller bird .I mean if there's as long as it fits inside this oven. I think it's a great function okay,
So overall summary,so starting with dehydrating it did work but for the amount of product it dehydrates it's just not really that worth it. It blows around the product after its dried touches the heating element and then it ended up burning and then the
air frying I would say it worked pretty
well ,I like the fact that it rotates so,
it was getting a lot of the even heating
but the quantity is not that much. Obviously it doesn't fit as much as we
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want it to and then the broiling I would
say ,it didn't really see her to stake that .Well I would not recommend doing a
steak but maybe for a fish, it would work
and obviously for toast or something.
That's a little bit lighter it would work fine but what I really loved about this is the rotisserie the chicken turned out so awesome for less than an hour. It cooked it perfectly so I think overall maybe all seven different functions did not turn out the way we wanted it to but I think that for $120,
it does a lot of things so if you're
gonna get an air fryer anyway why not
spend a few extra dollars and get more
functionality out of it.
Size:10QT
Style:9 in 1
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