The new wonder of the kitchen appliance world is the air fryer. That’s quite a statement considering that multicookers and slow cooker, both of which have enjoyed their moments in the spotlight, are kind of competing for that prestigious position.
It’s a worthy honor. People have a healthier option to frying in oil thanks to air fryers. Compared to conventional ovens, they often use less energy. They save users time and energy by cooking food more quickly. When it comes to what they can cook, they are incredibly varied. Additionally, if you don’t have enough time to prepare a meal, they provide a far less expensive option than ordering meals online. They are also inexpensive, with even the greatest air fryers frequently receiving price reductions during major sale occasions.
Simply said, they’re perfect for the vast majority of homes, especially in this inflationary period. According to PRNewswire, the “United States air fryer market is predicted to project substantial growth” between 2018 and 2028. Air fryers do, of course, have their limitations, just like everything else. I’ve discovered that there are some things you shouldn’t do when using an air fryer, despite occasionally being overly enthusiastic about it.
1. Raw rice
Raw rice needs water to cook, much like a wet batter needs hot oil to solidify. Additionally, air fryers are regrettably not intended for this kind of cooking. I have seen several people demonstrate how to do this in tutorials using an air fryer, and it seems difficult. One method calls for you to choose a suitable container, such as a cake pan, boil the water first, add the rice and water, cover the pan securely with aluminum foil, and then set the timer for 30 minutes! thirty minutes really, it’s best to cook uncooked rice in the traditional manner, which is to combine it with water in a saucepan, bring it to a boil, stir, lower the heat, and simmer for 15 minutes or until all the water is absorbed. It’s incredibly simple and hassle-free. If that makes you uncomfortable, consider buying a rice cooker.
2. Popcorn
popcorn kernels require temperatures between 400 and 460 degrees to pop, but sadly, most air fryers don’t reach those levels. However, if yours does exceed 400F as mine did, you run the risk of starting a fire.
Popcorn accomplishes what it’s meant to do, which is to pop, thus some of them can unintentionally end up within the heating element at the top, either because a piece jumped high enough to get stuck there or because there wasn’t enough room in the basket to fit all the popped kernels. That poses a risk of a fire, especially if the object is still inside while you are preparing another meal.
3. Whole roast chicken
A whole chicken roast means that there is significantly less room for the hot air used in an air fryer to cook food to adequately circulate and cook food evenly. Even if you own one of the larger models, that still applies.
In addition, the portion of the chicken nearest to the heat source will probably cook faster than the bottom, resulting in a charred top and a bottom that still needs a little more cooking time. or even worse, a wet one! You might wish to spend money on an air fryer oven like the Cuisinart TOA-60 if you want to be able to air-fried roast chicken.
4. Wet batter, Dry seasoning
A hot oil bath is necessary for the wet batter, such as beer batter or tempura batter, to fast set. That is what gives the corndogs and tempura vegetables their crispy exteriors. Your favorite crispy dishes can’t be fried in an air fryer since it circulates hot air, which isn’t how they should be cooked. Instead, you’ll get a chewy or soggy mess that is also uneven because it’s likely that part of the batter leaked while cooking. Foods covered in a layer of dry spice should also not be air-fried. That seasoning will be quickly removed by air movement, especially if you’re using large ones like cornflakes.
5. Burger
Okay, it’s one thing if you prefer your hamburgers well done, but why? However, you might want to avoid cooking burger patties in an air fryer if you want properly cooked medium-rare burgers, which is how beef should be cooked and eaten so that it is still gorgeously juicy and tasty.
Maintaining a medium-rare burger patty necessitates cooking it for a shorter period, which may not be long enough for the outside to brown and exhibit some charring. The inside will be overcooked and dry if you do cook it for the required amount of time for the outside to brown.
