LogFAQs > #943740328

imCheatingdude posted...

It's definitely more convenient. I just put some foil on top and add a dash of olive oil. I'll prep about 5 boneless thigh fillets for my work lunch with rosemary, thyme, pepper and pink Himalayan salt. Throw them in there for 20 mins and flip once. That's my lunch for the week done.

We tried some fries once, but they came out average. I attribute that to putting a bit too much in there in the first place.

You put foil on top of the frying rack (the one with the holes?). I was thinking of putting it under it to collect the juices (to speed cleanup), but was worried putting it under the food would impede the cooking method. Would be the easiest setup for bacon though if I could just place it on the foil directly (hate cleaning bacon grease).

For fries potatoes, I had a full basket (but only 1 layer), and spraying a bit of oil on the toats + added spices made them freaking delicious AF lol. I still have not tried fries (frozen) or fresh cut wedges (have the ingrediants for both).

That is something I'm looking forward to, but I bought so many meats when I went shopping to try I'm pretty much having to focus mostly on them.

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