Stop Making These Big Mistakes With Your Air Fryer
NEWS
By SARAH KEELER
Overcrowding
An air fryer’s volume capacity
is much smaller than most conventional deep fryers or baking pans, which often leads to basket overcrowding when cooking.
An overstuffed air fryer can’t work correctly, and your food becomes steamed and soggy instead. Overcrowded baskets are also more likely to spill and splatter, creating more mess.
Not Preheating
While air fryers take less time to warm up than conventional ovens, most foods still need your device to preheat before you begin cooking properly.
Preheating ensures the temperature is already at your desired setting and delivers the immediate blast of heat needed for that signature air-fried texture.
Not Using Oil
Air fryer recipes require less fat than pan frying or deep frying; however, you still need to use oil for the added moisture, texture, and flavor many dishes need.
Using oil in your air fryer recipes also keeps your food from getting stuck in the crevices of the basket. Only a small spoonful or spritz is typically needed for most jobs.
Flipping Or Tossing
Many believe the air fryer’s powerful fans that circulate the heat inside are enough, but it’s still required that you toss or flip your ingredients for an even cook.
The technique to ensure your food gets equal exposure to moving hot air use will depend on your recipe. Flipping or tossing will also help prevent food from sticking.
Checking Temperature
It’s crucial that you check the internal temperature of meats cooked in an air fryer, as
eating anything undercooked can result in foodborne illnesses.
Meats have different safe internal temperatures, ranging from 145 F for ham and steaks to 165 F for poultry. Hitting these temperatures is critical, so use a thermometer to check.