Hi, Eric. I saw this on QVC a week or so ago, and it sold out before I could order one. What a blessing in disguise that was! I watched Amy’s unboxing, and knew then and there it wasn’t for me. This chicken demonstration further confirms it. It’s trying to perform two separate cooking functions, and does neither very well. I am a long-time subscriber and enjoy this channel very much.😊 Thanks for your efforts.
I've had one since Dec. Cooking for 3, I've used my stove twice since then. The Foodi does everything we need, saves on power, ez clean up. There's a learning curve but, you'll catch on quick.
I made that same mistake not draining the liquid then I read the instructions to drain the liquid. When I made the chicken again i drained before using the air crisp and the bottom browned beautifully.
@@terrijob7818 just bought one. Seen a number of comments on different videos saying the same thing, about emptying the fluid before using the air crisp. Will keep that in mind.
I also use injection flavorings of different types. I sometimes cut the backbone out, but flipping it is no problem with the right tools. All cook times are adjustable btw..
Use dry rub under the skin, use crushed garlic cloves, squeeze lemon,put halves, and bay leaves in cavity. Pour generous amount of boiling water over it to help adhere/ crisp the skin. Pat dry, spray with oil of your choice, I used garlic olive oil, then cook per instructions.
I just used my foodie for the first time and, yes it cooked the whole chicken but it was ordinary. Bland chicken taste, even though I highly seasoned. All the steps, bringing it to pressure , waiting to release pressure, letting chicken stand, took an hour start to finish and the crispy skin was disappointing. Lot of work for little enjoyment. Won’t make whole chicken in this again. Now on to other recipes. Hope I get better results.
I just got a ninja foodi yesterday so I'm binging on videos. I'd like to think that maybe if you cook it on bake without the pressure cooking it would be more crispy
Uh, oh. I started commenting before the video had finished. I've never used pressure with Browning elements, but I think if you'd dry brined it, the skin might not have been so...???..rubbery? Might have crisper up sooner? I just 10 min ago found this channel from Amy's scrambled eggs. So glad I did! Can't wait to try her tips and tricks for the eggs! Anyway, I've just subscribed, hope you'll try this again with the dry brining and let us know how it turns out. I broke down and got an instant out last summer before I knew th is ninja thing existed. I probably won't be able to afford this till 2022, but I'll be watching y'all to see what you've done. Hugs and kisses to all y'all, and keep up the good work!
Hi Amy and Eric!!! I have been waiting for this video. Im still wondering if I want to buy this or not. I will wait till you make more food in it. Great video my friend. Take care. A fan and friend. DiDi
Thank you DiDi. Hope you're doing OK today (snow seems to be everywhere). While we do our best to be objective, I always suggest buying from a reputable source with a liberal return policy. To do your typical cooking within the return period so you can return if it doesn't perform as advertised. No one can predict product longevity, but you can tell if it's going to work for you (or not) in that time. That said, it may be possible to buy a quality pressure cooker and and use your oven (or a separate quality air fryer) to perform the tasks that the Ninja is advertising. It is an interesting concept and design, but how well is it? Chicken, not the greatest. We need to test some other items. So be sure to look out for more "testing" soon. :-)
As usual, a very good, unbiased review, Eric. This makes me wonder if a 5 1/2 quart dutch oven would do a better job of roasting a chicken. Question: If you were to choose between buying both an Instant Pot and Philips Air Fryer, or just this Ninja Foodi... What would you pick?
I've never used a Philips Air Fryer, but assuming it's a top performer, I'd likely go with the separate Instant Pot/ Philips over the Foodi for most situations. The Foodi does an ok job for pressure cooking/air frying if you're doing Amy's meatloaf. That's kind of convenient. I haven't used the Foodi enough to see how it can air fry some frozen french fries or spring rolls. Air fryers usually do a good job on that. I'm thinking you're right on the dutch oven because it will brown on all sides because all sides have heat. I don't think the Foodi does that. Not enough circulation. Air fryers are usually shaped differently (they're wider with vent slots, but even those aren't always fool proof). I think the Foodi can be a good tool and for some, may be enough.
I agree Mark. Unfortunately, we air fried some other things in this and have mixed experiences. Comparing the Ninja's shape to other dedicated air fryer's, you'll see the Ninja is deeper and narrower. I know in a convection oven, it's all about the air flow. I think air fryers get away with it because the heating element is closer to the food (plus the high fan speed). Overall, I'm not against the Ninja as an air fryer, but I think a dedicated one does a little better. For those with limited kitchen space wanting one device, then this is still worth consideration.
Hi!!! I saw you can dehydrate in this.??? Can you please try that one day. Also do you ever need to replace the pressure cooker seal like the old time cookers??? Thanks!!! A fan and friend. DiDi
Thank you. I think we'd need to order the dehydrator racks first. The seal can go bad. If it is damaged, then yes, you would need to replace it. Instant-Pot typically ships with only one seal, like this Ninja. The Cosori has shipped at least one pressure cooker with two seals (so that was nice of them).
Good work there Eric. I'm not sure about this gadget. There are some fundamental problems with it's design. To brown a surface it needs to be subjected to high temperature radiant heat and the chicken is shielded on both the sides and the base from that which is why only the top really browned and that was after 16 minutes and the bottom was almost pasty white. You had to do a lot of screwing around to get the bird a bit browned and I think that was down to the radiant energy available in the air 'fryer' lid. Also what's cleanup like in that lid? I'd like to see you do a comparative technique of pressure cooking the bird (just use half a cup of water) for 20 minutes on a perforated trivet and then transferring the chicken to a 450 degree preheated oven for browning. I suspect that this technique would be faster, easier and much quicker. It should also deliver an evenly browned bird with crisp skin and leave the interior moist. Also from my experience, don't bother with any seasonings if you're browning the bird. Watch Jaque Pepan cooking a chicken, all he does is salt the bird and then bake it. Chicken is a very powerful flavour and will overpower most everything. Add the seasonings and the rub during the browning and I think you will then taste them. I hate to say it but I have yet to come across a Ninja product that was worth the kitchen space it occupied. You see them turn up at Goodwill all the time virtually unused.
We had a ninja coffee system. It started having problems after about 2 years. Went and brought another brand of coffee pot with out the bells and whistles. We now are trying a Krups. hamilton beach is the same way , junk, had 2 of them.
Hey there. So I purchased the 8qt deluxe version with dehydrater. When using any mode where the fan is used a slight rotating rattling noise can be heard. I know your going to hear some rotation but the rattling is off and on. Is this normal? Anyone else have the same issue?
What happened to the liquid in the pressure cooker? I never saw you pour it out--did it all evaporate? Also I was surprised you didn't put any of the seasoning on the skin of the chicken or under the skin on the meat itself. I think you would have tasted it more if it had come in direct contact with the meat of the chicken and not just in the cavity & steaming liquid.
Normally, I'll put BBQ rub under the skin and some in the cavity when I'm dry roasting or on the grill. Since I'm pressure cooking, I figured the bit I put in the cavity and in the liquid would "infuse" into the bird. At least they use that word on QVC when they pimp their equipment. I didn't want to take a chance of it burning with the air fryer part. We had a bad experience with a different air fryer burning the BBQ rub on the breasts. Overall, the chicken still tasted pretty good. I just wasn't a fan of how long it took to brown. But we will definitely try other things, like meatloaf. Thanks for watching. We appreciate it.
Ninja Foodi TenderCrisp Pressure Cooker and Air Fryer: amzn.to/2TqutI1
Hi, Eric. I saw this on QVC a week or so ago, and it sold out before I could order one. What a blessing in disguise that was!
I watched Amy’s unboxing, and knew then and there it wasn’t for me. This chicken demonstration further confirms it. It’s trying to perform two separate
cooking functions, and does neither very well. I am a long-time subscriber and enjoy this channel very much.😊 Thanks for your efforts.
I've had one since Dec. Cooking for 3, I've used my stove twice since then. The Foodi does everything we need, saves on power, ez clean up. There's a learning curve but, you'll catch on quick.
Did u drain the liquid out before air frying? Liquid under it fills up the space so no air circulates under it
I made that same mistake not draining the liquid then I read the instructions to drain the liquid. When I made the chicken again i drained before using the air crisp and the bottom browned beautifully.
@@terrijob7818 just bought one. Seen a number of comments on different videos saying the same thing, about emptying the fluid before using the air crisp. Will keep that in mind.
Good video Eric. I try to remember to chuck the liquid out & my chicken always comes out crispy on the outside and tender in the inside.
I also use injection flavorings of different types. I sometimes cut the backbone out, but flipping it is no problem with the right tools. All cook times are adjustable btw..
You and Amy are rock stars. Your channel is my very favorite. You make me smile.
I always use the air crisp at 400 degrees. If the chiken is too close to the lid, I lose the basket and just set it in the pot.
Hi there
Do u pressure cook before
I've just bought 1 xx
Use dry rub under the skin, use crushed garlic cloves, squeeze lemon,put halves, and bay leaves in cavity. Pour generous amount of boiling water over it to help adhere/ crisp the skin. Pat dry, spray with oil of your choice, I used garlic olive oil, then cook per instructions.
Good job Eric. With these results, there will not be one of these Ninja cookers at my house.
Awesome! Thanks for sharing and I’m looking forward to other Foodi videos!
Thanks for watching Brenda!
I would cook it on the rack. Good job.
Soaking in buttermilk softens too
I just used my foodie for the first time and, yes it cooked the whole chicken but it was ordinary. Bland chicken taste, even though I highly seasoned. All the steps, bringing it to pressure , waiting to release pressure, letting chicken stand, took an hour start to finish and the crispy skin was disappointing. Lot of work for little enjoyment. Won’t make whole chicken in this again. Now on to other recipes. Hope I get better results.
Very professional video, Eric! Us Strange Brew fans are going to start needing a blooper reel. Take off hoser! And great job!
Thanks Al. Glad you enjoyed. Strange Brew was great!!! Take off hoser!
I just got a ninja foodi yesterday so I'm binging on videos. I'd like to think that maybe if you cook it on bake without the pressure cooking it would be more crispy
Penzy's is available on the Internet, Eric! 😂
Uh, oh. I started commenting before the video had finished. I've never used pressure with Browning elements, but I think if you'd dry brined it, the skin might not have been so...???..rubbery? Might have crisper up sooner?
I just 10 min ago found this channel from Amy's scrambled eggs. So glad I did! Can't wait to try her tips and tricks for the eggs!
Anyway, I've just subscribed, hope you'll try this again with the dry brining and let us know how it turns out.
I broke down and got an instant out last summer before I knew th is ninja thing existed. I probably won't be able to afford this till 2022, but I'll be watching y'all to see what you've done.
Hugs and kisses to all y'all, and keep up the good work!
NICE!!
The chicken was Yum Yum Yummy!
Hi Amy and Eric!!! I have been waiting for this video. Im still wondering if I want to buy this or not. I will wait till you make more food in it. Great video my friend. Take care. A fan and friend. DiDi
Thank you DiDi. Hope you're doing OK today (snow seems to be everywhere). While we do our best to be objective, I always suggest buying from a reputable source with a liberal return policy. To do your typical cooking within the return period so you can return if it doesn't perform as advertised. No one can predict product longevity, but you can tell if it's going to work for you (or not) in that time. That said, it may be possible to buy a quality pressure cooker and and use your oven (or a separate quality air fryer) to perform the tasks that the Ninja is advertising. It is an interesting concept and design, but how well is it? Chicken, not the greatest. We need to test some other items. So be sure to look out for more "testing" soon. :-)
As usual, a very good, unbiased review, Eric. This makes me wonder if a 5 1/2 quart dutch oven would do a better job of roasting a chicken. Question: If you were to choose between buying both an Instant Pot and Philips Air Fryer, or just this Ninja Foodi... What would you pick?
I've never used a Philips Air Fryer, but assuming it's a top performer, I'd likely go with the separate Instant Pot/ Philips over the Foodi for most situations. The Foodi does an ok job for pressure cooking/air frying if you're doing Amy's meatloaf. That's kind of convenient. I haven't used the Foodi enough to see how it can air fry some frozen french fries or spring rolls. Air fryers usually do a good job on that. I'm thinking you're right on the dutch oven because it will brown on all sides because all sides have heat. I don't think the Foodi does that. Not enough circulation. Air fryers are usually shaped differently (they're wider with vent slots, but even those aren't always fool proof). I think the Foodi can be a good tool and for some, may be enough.
The size of your chicken and the fact you didn't truss or bend the wings back... These are things that actually constrict air flow around the chicken.
I agree Mark. Unfortunately, we air fried some other things in this and have mixed experiences. Comparing the Ninja's shape to other dedicated air fryer's, you'll see the Ninja is deeper and narrower. I know in a convection oven, it's all about the air flow. I think air fryers get away with it because the heating element is closer to the food (plus the high fan speed). Overall, I'm not against the Ninja as an air fryer, but I think a dedicated one does a little better. For those with limited kitchen space wanting one device, then this is still worth consideration.
Flipping of the bird! 😉
How long would you cook a 2 pound chicken?
Hi!!! I saw you can dehydrate in this.??? Can you please try that one day. Also do you ever need to replace the pressure cooker seal like the old time cookers??? Thanks!!! A fan and friend. DiDi
Thank you. I think we'd need to order the dehydrator racks first. The seal can go bad. If it is damaged, then yes, you would need to replace it. Instant-Pot typically ships with only one seal, like this Ninja. The Cosori has shipped at least one pressure cooker with two seals (so that was nice of them).
I feel that I get better results using my IP then putting the chicken under the broiler. The broiler does a even and fast browning. Nice job Eric.
Good work there Eric. I'm not sure about this gadget. There are some fundamental problems with it's design. To brown a surface it needs to be subjected to high temperature radiant heat and the chicken is shielded on both the sides and the base from that which is why only the top really browned and that was after 16 minutes and the bottom was almost pasty white. You had to do a lot of screwing around to get the bird a bit browned and I think that was down to the radiant energy available in the air 'fryer' lid. Also what's cleanup like in that lid? I'd like to see you do a comparative technique of pressure cooking the bird (just use half a cup of water) for 20 minutes on a perforated trivet and then transferring the chicken to a 450 degree preheated oven for browning. I suspect that this technique would be faster, easier and much quicker. It should also deliver an evenly browned bird with crisp skin and leave the interior moist. Also from my experience, don't bother with any seasonings if you're browning the bird. Watch Jaque Pepan cooking a chicken, all he does is salt the bird and then bake it. Chicken is a very powerful flavour and will overpower most everything. Add the seasonings and the rub during the browning and I think you will then taste them.
I hate to say it but I have yet to come across a Ninja product that was worth the kitchen space it occupied. You see them turn up at Goodwill all the time virtually unused.
We had a ninja coffee system. It started having problems after about 2 years. Went and brought another brand of coffee pot with out the bells and whistles. We now are trying a Krups. hamilton beach is the same way , junk, had 2 of them.
When cooking a whole chicken does the chicken have to go into the basket or can it go straight into the cooker?
Did you do a wet brine or a dry brine? Kinda sounds like you did a wet one. Had you done a dry brine, I think the skin would have been much crispier..
What’s his name?
Hey there. So I purchased the 8qt deluxe version with dehydrater. When using any mode where the fan is used a slight rotating rattling noise can be heard. I know your going to hear some rotation but the rattling is off and on. Is this normal? Anyone else have the same issue?
I didn't get the seasoning? I believe he said mistiche!??
He used Fox Point from Penzeys. If you don't have any Penzeys, you can just use your favorite blend. Thanks for watching!
You really need to get rid of the salt. But, the recipe sounds great.
What happened to the liquid in the pressure cooker? I never saw you pour it out--did it all evaporate? Also I was surprised you didn't put any of the seasoning on the skin of the chicken or under the skin on the meat itself. I think you would have tasted it more if it had come in direct contact with the meat of the chicken and not just in the cavity & steaming liquid.
Normally, I'll put BBQ rub under the skin and some in the cavity when I'm dry roasting or on the grill. Since I'm pressure cooking, I figured the bit I put in the cavity and in the liquid would "infuse" into the bird. At least they use that word on QVC when they pimp their equipment. I didn't want to take a chance of it burning with the air fryer part. We had a bad experience with a different air fryer burning the BBQ rub on the breasts. Overall, the chicken still tasted pretty good. I just wasn't a fan of how long it took to brown. But we will definitely try other things, like meatloaf. Thanks for watching. We appreciate it.
I’d just buy a separate air fryer. Combing the two has produced a half assed air fryer.
What temp was it set at on air crisp? 390?
Das Hähnchen ist zwar gar aber nicht kross.Das kann ich besser mit meinen Ninya
Btw, why did they name you Amy??