Since first trying hot air frying in the early spring of 2012, I’ve become a massive fan of this new cooking technique. It’s revolutionized my cooking and eating. I mean, I can now have French fries as part of a healthy breakfast, if you can believe it!

I first acquired a hot air fryer for the sheer weeknight convenience of it, though now I also greatly appreciate the health benefits — it’s made weight management just that much easier. It also needed to pass the “good food” test, so that it didn’t languish while delivery food was ordered instead on a busy and stressful mid-week night.

Well, the air fryers have passed the test. With their help, a weeknight meal that is fast and tempting is ready in no time at all. Some fries and coated fish or chops in the air fryer, and some veg done up quickly in a pressure cooker for dummies, such as a Nutricook or an InstantPot, and dinner is ready in about 40 minutes with only 10 minutes of actual work from me: I get to relax with a craft beer or a nice glass of wine catching up on email while the appliances in the kitchen do all the work for me.

My goal with hotairfrying.com is to share all the pros, cons, gotchas, tips and tricks with you that I come across. You should let me know what I haven’t covered that you think I should.

The recipes section will be expanding as fast as I come up with new stuff. I’ll always provide full nutritional, including Weight Watchers points, for you — but for me, food has to pass BOTH the great tasting and healthy tests. Probably the great tasting test first, if I have to be honest, otherwise it never gets made again.

More minor details about me: my name is Randal Oulton. I’m the author of CooksInfo.com, the largest food encyclopaedia on the Internet since 1999, and Practically Edible, the food blog that thinks practically about food. If you’re interested in fitness, I’m also the author of www.nordicwalkingfan.com.

Please join me on my journey in learning about hotairfrying.com. Subscribe to the newsletter, and speak your mind in the comments and contact form. This is a whole new way of cooking, and we’re gonna have a whole lot to be telling each other about what we’re learning and figuring out.