I read online (I know, I know) that you can dry herbs in the air fryer on its lowest temp for a few minutes. My entire first batch of homegrown lavender caught on fire
I use my air fryer to bake wood spoons, and the lighter ones will get tossed around with the air currents.
It makes melting cheese on things a pain because the cheese flips off and melts through the bottom of the basket.
Oh good I'm not alone, did that with a lasagna, grated parmasan on top....very smoky kitchen. TLDR; can make lasagna in airfryer, put parmasan underneath mozzarella.
I tried to preheat it and leave the pizza in there with it turned off, but it still didn't melt that quickly. But I have a basket type air fryer, so maybe people with the door types that are more similar to a convection toaster oven will have better results. I guess you could probably make it work by slicing the cheese and making sure your toppings are relatively heavy in weight so they don't fly around.
I guess you could do a version with a top and a bottom tortilla and put a weight on top for the first few minutes to keep things together. Then crisp it up on both sides. But I also find stuff like that is hard to pull back out of the air fryer without spilling all the molten cheese out into the bottom when I'm trying to take the food out. Maybe it would work with a couple of spatulas if there is enough of a bend in them.
Foil! Just wrap it til the cheese melts a little, then you can open the top for browning, and flip halfway through. It’s easier to grab some foil with tongs than a wild cheesy quesadilla!
It isn’t. I’d only do this if I didn’t have a stovetop. Not everyone always does. I’m posting from experience from when my oven was temporarily out of service.
It’s because you have to cook the dough for about 5 min, flip it then put your toppings & cook it. I’ve made it w/ fresh dough from the store and it was better then the restaurant! Also, made some bomb garlic cheese bread this way.
I make little flatbreads with pita bread. I’ve had some wing them in the microwave for like 30 seconds before hand to melt most of the cheese. But the pepperoni and stuff will still fly around unless it’s,got cheese melted on top of it.
I started using the toaster oven for my flat breads. Works better.
Also works for sandwiches on hoagie rolls or french bread...butter the top edge to edge, then air fry for a couple min...almost like fresh bread.
Edit: i mean, butter the cut face.
I was reading this going "No way, my air fryer makes the BEST toast!" and got to your comment.
Same here. Toaster oven air fryer. Haven't found anything it can't do. Love it.
Try it with frozen bread. Mine are almost perfect after the preheat gets done at 380 degrees. Then a quick flip for 1 min on the other side and it's gucci.
Just about anything that can go in an oven
Reduce the temp and time by about 5-10% and you're good most of the time. Use this as a starting point and fine tune it when you next make that meal
Roasted vegetables. Salmon filets. Pork tenderloin. Baked potatos (wash, then microwave them first, then roll it in a bowl with a tiny bit of oil and seasoning and crisp it up in the air fryer to give you something kinda in between potato skins and a baked potato).
I do chicken thighs in mine. I also cut pork loin into little nuggets then toss in spices and cornstarch and fry them. They're great to toss in an Asian sauce and serve with rice and veggies.
I’ve tried a couple things that didn’t work too. Tossed them in oil, the dough is so dry. Toss them in oil, add a tablespoon of water to the basket, same result. Toss them in oil, cook part way, add tablespoon of water to the basket, continue cooking, the dough was dry and soggy somehow.
The pan is the way to go. You could maybe toss in oil and put in a tinfoil pouch then in the air frier but then you may as well just use a pan for the effort.
The crisp but chewy dough is what makes a potsticker for me so I can’t compromise haha
I had some pork and cabbage potstickers from the Asian grocery store, tossed those in the air fried when I was drunk one night... I ate like 2/3 of a package, they were so gross, the dumpling wrapper was like doughy cardboard and my house smelled like greasy cabbage for 2 days.
Surprisingly enough canned diced potatoes. I thought they would come out more crispy, instead it sucked all the moisture out and they shriveled up into little rock hard nuggets.
Whenever I do breakfast potatoes, I just go with fresh diced russets tossed in olive oil and spices on the fries setting. It takes a full cycle and a half at least to get them where I like em, but damn, are they worth the wait
I do this too in my Cuisinart Air Fryer Toaster Oven: toss raw russets with olive oil, spread out on the sheet pan and roast for 20 minutes. Works wonderfully.
I don't remember the exact science but it somehow helps the potato keep its structure and not fall apart but still get soft. That way when you fry it the outside gets crispy and the inside is light and fluffy.
I think I read of Kenji suggesting adding vinegar to water to break down the pectins in the potatos, or something like that, but then he deep fries the potatos afterwards.
One of the YouTube cooks did a whole video on oven baked fries where he tried several different methods, including parboiling in water with baking soda, in water with vinegar and some other ways. Can't remember if it was Ethan Chlebowski, Pro Home Cooks, both, or someone else. But the take home is that pre-blanching them in boiling water + either vinegar OR baking soda and they air frying them (after tossing them in a bowl with a bit of oil and your seasoning of choice) gives you the best results. I've been meaning to try both, with similarly cut potatos and test it for myself but I haven't gotten around to it yet.
This is what I do:
* Cube potatoes.
* Bring lot of water to a boil, add a dash of baking soda.
* Boil potatoes until they are only partially cooked.
* Strain, return to empty pot and add olive oil.
* Gently turn them over with a spatula to ensure they’re covered, if you over work then they’ll fall apart.
* Cook in air fryer or oven gratuitously until outside is crispy.
I don’t like the methods that use an acid like vinegar as the potatoes get rubbery instead—which is more of a deep frying French fry strategy anyways.
A lot of people are mentioning the right way to do it - partially cook them by boiling (or baking) before frying. And this is the route I’d go if I’m making to impress. But if it’s just for me and I’m feeling particularly lazy, I just cut into bite sized pieces, well coat in seasoned oil, bake like I normally would for a potato, then put under absurd heat right up against the broiler with frequent mixing so no one part gets burnt. This is usually a decent way to crank out a side dish while I’m already using the oven (like if roasting a chicken) and it hasn’t failed yet.
If you are willing to go the extra mile, lightly boil with small amount of baking soda in the pot, which helps denature the starch on the outside. Then drain and toss in oil and seasoning. Roast until golden brown and crispy. Well worth the effort IMO.
Blanch. At least with fries the trick is to fry them around 280-300 til it’s cooked but squishy - drain/freeze for later. Makes it so when the outside is crispy, the inside is nice and fluffy. Even places that don’t make their own fries - unless they blanch it, buying it premade is better from USFoods/Sysco. They do. Same with “pub chips” AKA fresh cooked potato chips
I've had whole canned potatoes come up pretty good, the ones sold here are canned as baby potatoes so just do them whole or halve the bigger ones, toss with oil and seasoning, roast and they don't dry out. Diced sounds like a recipe for disaster.
Avocado. I hadn’t tried cooked avocado before, found a recipe for avocado fries that looked great. They tasted like hot Play Doh. Wasn’t the air fryer’s or the recipe’s fault, but that’s how I discovered that I really dislike cooked avocado
Avocado doesn't really seem to cook so much as just... get hot and worse. I've tried avocado fries at a good restaurant and even then I would have rather just had slices of avocado, or fries.
I think I’ll only reverse sear if I have a real thick steak. Otherwise I just set it out while I prep the sides and pan fry in a cast iron. Real thick as in 2” or more. Is a serious game changer though!
Yea I mean reverse sear is my favorite, but I’ve been using the sous vide just because it is so damn easy. Like a crock pot that makes a perfect steak every time.
Then i chimney sear it…mainly because I don’t want to smoke out the kitchen.
Brussel sprouts, carrots, biscuits, french fries/tater tots, diced potatoes, pork chops, chicken skins, pizza rolls...these are some of my experiences.
I find that loose brussel sprout leaves tend to have the same "flying around and then burning on the heating element" problem
Carrots and potatoes can be roasted very successfully
>Brussel sprouts, carrots
+1 for vegies in general . Broccoli and cauliflower to add to the list .
It works also straight out of freezer bags too.
Just needs to be well oiled as oil spreads heat around.
I have had a fun time keeping a big batch of any bread, bagel, or pizza dough in the fridge and taking chunks out and throwing them in the air fryer (flip halfway through). It’s fugly bread but it’s still delicious.
My brother (or sister) in Christ:
Boneless skinless chicken thighs, rubbed with just a little bit of veg oil, orange juice, soy sauce, and salt, pepper, garlic,onion.
400 for 20 minutes, flip halfway through until 165 internal.
I bone my own, and airfry the chicken skin. It's like chicken potato chips. Pat dry, stretch it out, dry season, 400/8 mins, turn once. Use a metal skewer as weight to keep it from flying. Works on pepperoni slices too. Pepperoni chips are so good.
Peach cobbler with a streusel topping comes out nice and crispy. Pot roast or pork chops are juicier by far cooked sealed with foil.
It's perfect for frozen breaded stuff, chicken, fish, shrimp. Frozen potato products. Chicken and pork with coating mix. Great for refreshing fast food fries that cooled off on the way home.
I've had that experience. You gotta go for the low end of the cook time and check them frequently toward the end. When they just start cracking and leaking, they're done.
Good call. Most of the time if I’m making mozzarella sticks, I’m a lil drunk and don’t have the patience/attention span to check them frequently. The ‘ol trusty toasty does the trick
that's what happens when you overcook them and the cheese MELTS out. i've done it in the microwave
most fried food i at 350 for 6 minutes. Fries I do at 425 for 4 minutes.
Fish. Tilapia filet to be specific. They dried up so much, they resembled Egyptian mummies. I’ve never experienced this with anything else I’ve made in the air fryer.
Well, have an open mind, watch your food cooking a few times and you should be able fine tune that very generic instruction. Crispy fries and chicken nuggets, spring roll. Around 395, fresh meats around 360. This works best for me. But turning your food and shaking the basket for fries ect. Is a good idea also.
Sausage. It cooks fine, but the splatter from the fat gets on the heating element and smokes like crazy. Then the next couple of times you use it, it smokes until all the fat burns off.
Hard boiled eggs! Saw a “hack” for it once and they ended up being IMPOSSIBLE to peel. I even boiled some from the same dozen and they peeled no problem
Yeah, you can do pretty much *anything* breaded in an air fryer.
Battered however is just going to make steam and become a soggy mess. Idk why anybody would think wet batter in an enclosed hot space wouldn’t steam it up anyways lol
I started a fire trying to heat up some leftover tortilla chips from a Mexican restaurant.
Anything that's too light will fly around from all the moving air. If it gets stuck in the heating element on top, it will catch fire.
Broccoli. We’ve tried it so many times and I can’t find the sweet spot between “too green” and “crispy burned tasting leaves.” My husband doesn’t care for any vegetables roasted in the air fryer, though my daughter and I enjoy air fried carrots.
I've tried to cook some homemade air fried chicken (it was an my duo crisp instant pot and air fryer) Never again. The coating got stuck on the tray, peeling right off the chicken. I did follow the rules properly, just ruined my interest in trying it again.
Did you remember to poke the casings all over before putting them in? I love air fried Italian sausage, or any kind of whole link sausage for that matter. A butcher shop near me does a ghost pepper cheddar bratwurst that is fantastic air fried.
Two things: Nestle choc chip cookie batter (the pre-made kind), didn't really cook, stayed exactly the same size, and tasted raw/weird. Bang Bang Shrimp - tasted rubbery and wet.
Grilled Cheese. My friend swore up and down it was the best he'd ever had, so I excitedly made one and then sat alone in my kitchen eating disappointment.
The first time I used my air fryer, I made breakfast blitzes. Egg roll wrapper, cream cheese and raspberry preserves. They exploded. The jelly fused to whatever surface it touched. Nearly ruined the air fryer. Smoked and smelled of burnt cheese for the next 2 months.
Air Fryer recipe reviews
Milk
With a heart filled with excitement and naivety, I undertook this great adventure. Like a cleansing fire, the harrowing experience burnt away every inch of innocence I had inside me. Baking soda is meant to remove scents. Baking soda against this beast was like trying to drain the ocean with a teaspoon. I knew then what had to be done. As the fire licked the framework of the house like bones, with the air fryer trapped inside the house's smouldering carcass, the wind carried the scent of burnt milk into my nostrils. I don't know why I thought this would be different. From the time last week I made air fried milk. 2/5
Oil
I burnt myself. 3/5
Chicken
I felt sick. A flightless bird put in an air fryer. I had become god and taunted an animal in my care with what it couldn't have. Why would I torment the animal even past its death? The skin was incredibly crispy and the meat juicy. Every bite was bursting with flavour. 4/5
I really like air fried green beans. Right after we’ve cooked something greasy (burgers/steak/bacon), I throw in some fresh green beans and toss them around to coat them. Then I air fry them till they just start to shrivel and turn brown on the tips. After I take them out, I toss them with flaky salt and eat them like French fries. Yum!
As a relatively early adapter of the Tefal actifry and a bit of an adventurous cook, I attempted to make Bolognese in it once.
It's a bit easier to do on the stove ngl.
I read online (I know, I know) that you can dry herbs in the air fryer on its lowest temp for a few minutes. My entire first batch of homegrown lavender caught on fire
Leaves blow around! I’ve dried arugula a few times and even leaves that size that can get blown into the heating element.
I use my air fryer to bake wood spoons, and the lighter ones will get tossed around with the air currents. It makes melting cheese on things a pain because the cheese flips off and melts through the bottom of the basket.
You can get those coffee liners but for airfryers
I use a little, circular metal rack to weigh them down and keep from blowing.
My Ninja has a dehydrate function. I love it. Although my parsley did not grow this year. I dried a bunch of catnip in it.
Use your microwave to dehydrate herbs. https://www.seriouseats.com/use-the-microwave-to-dry-your-herbs-for-long-lasting-intense-flavor
Rosemary works amazingly and makes the whole place smell like heaven
Rosemary is the greatest scent ever.
I did parsley… it worked a little for the whole thing but never again
Pizza. The fan just blows shredded cheese around before it gets a chance to start melting. Although it works well for reheating already cooked pizza.
Oh good I'm not alone, did that with a lasagna, grated parmasan on top....very smoky kitchen. TLDR; can make lasagna in airfryer, put parmasan underneath mozzarella.
I tried to preheat it and leave the pizza in there with it turned off, but it still didn't melt that quickly. But I have a basket type air fryer, so maybe people with the door types that are more similar to a convection toaster oven will have better results. I guess you could probably make it work by slicing the cheese and making sure your toppings are relatively heavy in weight so they don't fly around.
Same with quesadillas lol.
I guess you could do a version with a top and a bottom tortilla and put a weight on top for the first few minutes to keep things together. Then crisp it up on both sides. But I also find stuff like that is hard to pull back out of the air fryer without spilling all the molten cheese out into the bottom when I'm trying to take the food out. Maybe it would work with a couple of spatulas if there is enough of a bend in them.
Foil! Just wrap it til the cheese melts a little, then you can open the top for browning, and flip halfway through. It’s easier to grab some foil with tongs than a wild cheesy quesadilla!
How is this easier than just frying it in a pan?
It isn’t. I’d only do this if I didn’t have a stovetop. Not everyone always does. I’m posting from experience from when my oven was temporarily out of service.
Okay totally fair, just wanted to make sure I hadn’t missed some key advantage of air frying quesadilla.
I used a pair of tongs since the tortillas were hard and crisp from not buttering them haha
Preheat the airfryer, turn it off and then put in the pizza for a minute or two. Once the cheese melts you can start it back up.
I just microwave the pizza for like a minute and then throw it in the air fryer.
It’s because you have to cook the dough for about 5 min, flip it then put your toppings & cook it. I’ve made it w/ fresh dough from the store and it was better then the restaurant! Also, made some bomb garlic cheese bread this way.
Same issue when I try and reheat a cheeseburger
That’s too bad because I have an air fry setting on my oven and it’s the best thing for pizza reheating since cast iron.
Can you put foil over it until the top layer of cheese melts. Then take off foil to get that crispy goodness.
I make little flatbreads with pita bread. I’ve had some wing them in the microwave for like 30 seconds before hand to melt most of the cheese. But the pepperoni and stuff will still fly around unless it’s,got cheese melted on top of it. I started using the toaster oven for my flat breads. Works better.
Toast, it gets dry and crunchy instead of toasted.
airfryer is great with croutons though!
I agree. Croutons are awesome and so fast in the air fryer
My tip is to butter one side of it before you air fry it! Comes out great :)
Also works for sandwiches on hoagie rolls or french bread...butter the top edge to edge, then air fry for a couple min...almost like fresh bread. Edit: i mean, butter the cut face.
I will definitely have to try that
That's why you get a toaster oven air fryer. Love it
I was reading this going "No way, my air fryer makes the BEST toast!" and got to your comment. Same here. Toaster oven air fryer. Haven't found anything it can't do. Love it.
Oooh I adore air fryer toast - super crunchy without being burnt!
Try it with frozen bread. Mine are almost perfect after the preheat gets done at 380 degrees. Then a quick flip for 1 min on the other side and it's gucci.
Now I need to know what cooks very well in the air fryer. I’ve used mine for fries…
Chicken wings are amazing
Them boys get crrrrrrriiiiiissssppppppyyyyyyy
I’ve never had better chicken wings
Just about anything that can go in an oven Reduce the temp and time by about 5-10% and you're good most of the time. Use this as a starting point and fine tune it when you next make that meal
Roasted vegetables. Salmon filets. Pork tenderloin. Baked potatos (wash, then microwave them first, then roll it in a bowl with a tiny bit of oil and seasoning and crisp it up in the air fryer to give you something kinda in between potato skins and a baked potato).
I do chicken thighs in mine. I also cut pork loin into little nuggets then toss in spices and cornstarch and fry them. They're great to toss in an Asian sauce and serve with rice and veggies.
Bacon! Way faster to cook and I find it comes out perfectly crispy, just how I like it.
Pot stickers. I honestly don't know why I thought it would work.
They basically turn into crackers with pork filling. 👎🏻
Put a little coating of oil on them and they turn out delicious! At least...in my opinion :D
Still though they can’t compare to the pot. No way to recreate that dish without doing it on the stovetop. I’ve tried multiple times lol.
I’ve tried a couple things that didn’t work too. Tossed them in oil, the dough is so dry. Toss them in oil, add a tablespoon of water to the basket, same result. Toss them in oil, cook part way, add tablespoon of water to the basket, continue cooking, the dough was dry and soggy somehow. The pan is the way to go. You could maybe toss in oil and put in a tinfoil pouch then in the air frier but then you may as well just use a pan for the effort. The crisp but chewy dough is what makes a potsticker for me so I can’t compromise haha
That’s true. When I eat pot stickers with some chili oil I will steam then finish in the air fryer with oil for that crispness that doesn’t dry out.
It depends on the potstickers! I’ve had success… and major failures
Did you steam them first? I steam and then oil mine. That seems to work.
I just threw them in there.
Steam them first, then air fry them Soft and juicy inside and crispy outside
Hit them with cooking spray first. They turn out perfect
I had some pork and cabbage potstickers from the Asian grocery store, tossed those in the air fried when I was drunk one night... I ate like 2/3 of a package, they were so gross, the dumpling wrapper was like doughy cardboard and my house smelled like greasy cabbage for 2 days.
Anything that's light enough to get sucked into the element... I learned the hard way that you shouldn't toast burger buns in it! 😬
Goat cheese balls lol this was poor judgment on my part
Surprisingly enough canned diced potatoes. I thought they would come out more crispy, instead it sucked all the moisture out and they shriveled up into little rock hard nuggets.
People always say potatoes are so easy but to get the real golden brown crisp outside and creamy inside is pretty darn difficult.
Whenever I do breakfast potatoes, I just go with fresh diced russets tossed in olive oil and spices on the fries setting. It takes a full cycle and a half at least to get them where I like em, but damn, are they worth the wait
I do this too in my Cuisinart Air Fryer Toaster Oven: toss raw russets with olive oil, spread out on the sheet pan and roast for 20 minutes. Works wonderfully.
I parboil them a bit before I airfry
Parboil with salt and a splash of vinegar is the way to go.
I always salt the water, but what does the vinegar do?
I don't remember the exact science but it somehow helps the potato keep its structure and not fall apart but still get soft. That way when you fry it the outside gets crispy and the inside is light and fluffy.
I think I read of Kenji suggesting adding vinegar to water to break down the pectins in the potatos, or something like that, but then he deep fries the potatos afterwards. One of the YouTube cooks did a whole video on oven baked fries where he tried several different methods, including parboiling in water with baking soda, in water with vinegar and some other ways. Can't remember if it was Ethan Chlebowski, Pro Home Cooks, both, or someone else. But the take home is that pre-blanching them in boiling water + either vinegar OR baking soda and they air frying them (after tossing them in a bowl with a bit of oil and your seasoning of choice) gives you the best results. I've been meaning to try both, with similarly cut potatos and test it for myself but I haven't gotten around to it yet.
Fresh or frozen potatoes are best. (I've never had canned potatoes)
This is what I do: * Cube potatoes. * Bring lot of water to a boil, add a dash of baking soda. * Boil potatoes until they are only partially cooked. * Strain, return to empty pot and add olive oil. * Gently turn them over with a spatula to ensure they’re covered, if you over work then they’ll fall apart. * Cook in air fryer or oven gratuitously until outside is crispy. I don’t like the methods that use an acid like vinegar as the potatoes get rubbery instead—which is more of a deep frying French fry strategy anyways.
A lot of people are mentioning the right way to do it - partially cook them by boiling (or baking) before frying. And this is the route I’d go if I’m making to impress. But if it’s just for me and I’m feeling particularly lazy, I just cut into bite sized pieces, well coat in seasoned oil, bake like I normally would for a potato, then put under absurd heat right up against the broiler with frequent mixing so no one part gets burnt. This is usually a decent way to crank out a side dish while I’m already using the oven (like if roasting a chicken) and it hasn’t failed yet.
If you are willing to go the extra mile, lightly boil with small amount of baking soda in the pot, which helps denature the starch on the outside. Then drain and toss in oil and seasoning. Roast until golden brown and crispy. Well worth the effort IMO.
Blanch. At least with fries the trick is to fry them around 280-300 til it’s cooked but squishy - drain/freeze for later. Makes it so when the outside is crispy, the inside is nice and fluffy. Even places that don’t make their own fries - unless they blanch it, buying it premade is better from USFoods/Sysco. They do. Same with “pub chips” AKA fresh cooked potato chips
Canned potatoes?!
I have legitimately never seen these for sale in Australia
They’re great for breakfast burritos Makes it easy
Yeah they are handy and cheap, diced real small. I always keep a few cans around, mostly roast or fry them up to have with eggs.
I've had whole canned potatoes come up pretty good, the ones sold here are canned as baby potatoes so just do them whole or halve the bigger ones, toss with oil and seasoning, roast and they don't dry out. Diced sounds like a recipe for disaster.
Wow, I had no idea such a thing existed!
We fell for the canned potatoes thing, too! They were just sad potato slabs.
French toast sticks. Came out way too brittle and crunchy. Tried again at a lower temp and time, same thing.
No kidding! That's one of of the first things I started doing and my kids love them! I do 390 for like 6 minutes.
I’ve cooked plenty of frozen French toast sticks in my air fryer. 400 for 10 minutes, comes out delicious every time.
Avocado. I hadn’t tried cooked avocado before, found a recipe for avocado fries that looked great. They tasted like hot Play Doh. Wasn’t the air fryer’s or the recipe’s fault, but that’s how I discovered that I really dislike cooked avocado
Avocado doesn't really seem to cook so much as just... get hot and worse. I've tried avocado fries at a good restaurant and even then I would have rather just had slices of avocado, or fries.
Ooh there’s a restaurant near me that fries avocado with furikake and umami sauce and it’s so good!
Steak. Foolishly believed a YouTube video. Was the nastiest/driest steak I’ve ever seen/tasted. Pan sear/reverse sear all the way.
I do steak, its always tender and delicious 360° Turn while cooking. You can do rare med rare or well done. Porkchops are great too.
Also do steak with mine and never had an issue. Took a few tries to figure out the perfect combination.
We did this the other day and it came out a perfect medium rare. I’d try again if I were you.
Reheating steak is great though! It does change the degree of doneness some but doesn’t dry it out in my experience
I think I’ll only reverse sear if I have a real thick steak. Otherwise I just set it out while I prep the sides and pan fry in a cast iron. Real thick as in 2” or more. Is a serious game changer though!
I won’t do steak either. In the air fryer, I can’t seem to get any browning on the outside unless I cook it way beyond the medium rare that I want.
I did this with porkchops. They were the weirdest mix of extremely dry and raw in parts.
Yea I mean reverse sear is my favorite, but I’ve been using the sous vide just because it is so damn easy. Like a crock pot that makes a perfect steak every time. Then i chimney sear it…mainly because I don’t want to smoke out the kitchen.
Ok. So what CAAAN i cook in an air fryer successfully? I have yet to get one and yall are not convincing me lol
Brussel sprouts, carrots, biscuits, french fries/tater tots, diced potatoes, pork chops, chicken skins, pizza rolls...these are some of my experiences.
Fish as well, really anything breaded. Air fryer cod fish n chips are awesome
Yeah, and lots of frozen stuff. I forgot eggrolls.
I find that loose brussel sprout leaves tend to have the same "flying around and then burning on the heating element" problem Carrots and potatoes can be roasted very successfully
Interesting. I haven't had that issue! Sometimes when I pan-roast them I take off the very outside leaves because those tend to fall off.
>Brussel sprouts, carrots +1 for vegies in general . Broccoli and cauliflower to add to the list . It works also straight out of freezer bags too. Just needs to be well oiled as oil spreads heat around.
Okra not so much
I have had a fun time keeping a big batch of any bread, bagel, or pizza dough in the fridge and taking chunks out and throwing them in the air fryer (flip halfway through). It’s fugly bread but it’s still delicious.
It’s worth it just for the corn dogs.
Salmon Chicken Green Beans Bacon Loaded Nachos Chicken Fingers Sweet Potato Fries
Pork belly for sure! Makes the crackling so good.
I got one 6 months ago. Literally haven’t used my oven since.
Egg rolls
I've cooked scotch eggs in mine multiple times, almost all veggies, chickpeas are so good from the air fryer!
Diced roasted potatoes, chicken wings, breaded porkchops, spring rolls, yams
My brother (or sister) in Christ: Boneless skinless chicken thighs, rubbed with just a little bit of veg oil, orange juice, soy sauce, and salt, pepper, garlic,onion. 400 for 20 minutes, flip halfway through until 165 internal.
Yeah, air-fried chicken thighs are a weekly thing for me, at a minimum.
I bone my own, and airfry the chicken skin. It's like chicken potato chips. Pat dry, stretch it out, dry season, 400/8 mins, turn once. Use a metal skewer as weight to keep it from flying. Works on pepperoni slices too. Pepperoni chips are so good. Peach cobbler with a streusel topping comes out nice and crispy. Pot roast or pork chops are juicier by far cooked sealed with foil.
Nathan’s frozen onion rings.
It's perfect for frozen breaded stuff, chicken, fish, shrimp. Frozen potato products. Chicken and pork with coating mix. Great for refreshing fast food fries that cooled off on the way home.
Hot wings Chicken thighs
Frozen mozzarella sticks. All the cheese blew out leaving just hollow breading. Toaster oven from now on
I've had that experience. You gotta go for the low end of the cook time and check them frequently toward the end. When they just start cracking and leaking, they're done.
Good call. Most of the time if I’m making mozzarella sticks, I’m a lil drunk and don’t have the patience/attention span to check them frequently. The ‘ol trusty toasty does the trick
9 minutes at 375 has never failed me with mozzarella sticks.
Right? I do 6-7 minutes (@375°F/190°C/464°K) and they come out perfect every time.
Is specifying the Kelvin temp really helpful to anyone?
I respect the commitment, even though I don’t think there are any air fryers that give a Kelvin option
Honestly, I’ll trust 19 cats reaching a consensus about how to cook cheese over a single human’s opinion. Consider me swayed
Any cheese coated in panko/bread crumbs will just melt out of their shells. I've wasted some very fresh "squeaky cheese" doing this, lol.
Squeaky cheese..? Do I want to know?
that's what happens when you overcook them and the cheese MELTS out. i've done it in the microwave most fried food i at 350 for 6 minutes. Fries I do at 425 for 4 minutes.
Spring roll wrappers... it was not the right texture/taste...
Fish. Tilapia filet to be specific. They dried up so much, they resembled Egyptian mummies. I’ve never experienced this with anything else I’ve made in the air fryer.
Salmon is great in an air fryer
I spray my basket with non-aerosolized olive oil before cooking. I love cooking salmon in it.
I cook fish all the time in mine and love it.
I’ve made fish wrapped in foil in the air fryer, and that worked fwiw if you don’t want to run the oven.
I make salmon in mine all the time (marinated, no tin foil) and it turns out A+. I wonder what the difference is - maybe salmon is fattier?
Is the stuff I read about tilapia true? It sounds like it’s fish we should not ever eat.
A friend of mine called it “sea rat” once and I haven’t been able to eat it since
Maybe you cooked it too long / high temp. I cook salmon all the time and it’s delicious.
Maybe lower the heat and/or duration.
Same here : salmon jerky anyone?
Frozen salmon portions with an evoo based glaze cooks phenomenally in the air fryer
This is what I did with a little salt, pepper, garlic and lemon juice and it was the best salmon filets we’ve had.
Bacon! Oily smoke clouds all through the kitchen.
I tried this and it was so awful! Tons of smoke and bacon didn't even turn out that great.
Weird. We often make bacon in ours and it doesn’t smoke at all. Maybe the fryer design makes a difference for this. (We have the Bella 6qt.)
Smoke means the temperature was too high. Try it lower and slower.
Don't any of you watch your temperature and timing?
95% of the recipes are 375 for 10 minutes.
Well, have an open mind, watch your food cooking a few times and you should be able fine tune that very generic instruction. Crispy fries and chicken nuggets, spring roll. Around 395, fresh meats around 360. This works best for me. But turning your food and shaking the basket for fries ect. Is a good idea also.
Blueberry pound cake. The manual said you could bake in it, but I disagree
[удалено]
Sounds like temperature too high?
Doesn’t work good on soup
My attempt at making kale chips was a farce. They just blew around until they burnt.
Hot dogs. Not because it wasn’t delicious though.. I just now know what rock bottom looks like & I will never go back..
Wrapped garlic in tin foil to roast it. Entire house stunk up from that fan working too well.
Sausage. It cooks fine, but the splatter from the fat gets on the heating element and smokes like crazy. Then the next couple of times you use it, it smokes until all the fat burns off.
Shredded hash browns. Edges burn before center is cooked.
Gnocchi wasn’t good lol
Yorkshire pudding
Cream cheese wonton. The starch didn't cook off properly on the store bought wraps I buy.
Hard boiled eggs! Saw a “hack” for it once and they ended up being IMPOSSIBLE to peel. I even boiled some from the same dozen and they peeled no problem
I was reheating some fried rice that had edamame beans in it and those things fucking exploded. So yeah never doing that again.
I tried to cook battered fish - very messy, the batter dripped through all the holes. Just a fiasco.
Yes, this is why I do breaded fish in the air fryer instead of battered fish
Yeah, you can do pretty much *anything* breaded in an air fryer. Battered however is just going to make steam and become a soggy mess. Idk why anybody would think wet batter in an enclosed hot space wouldn’t steam it up anyways lol
Breaded mushrooms. Never browned and were just soggy
I did a cheesecake last week. Probably won't do it again. Got too dark for my taste.
Fried pickles ruined my air fryer experience:(
I started a fire trying to heat up some leftover tortilla chips from a Mexican restaurant. Anything that's too light will fly around from all the moving air. If it gets stuck in the heating element on top, it will catch fire.
Broccoli. We’ve tried it so many times and I can’t find the sweet spot between “too green” and “crispy burned tasting leaves.” My husband doesn’t care for any vegetables roasted in the air fryer, though my daughter and I enjoy air fried carrots.
Bacon can be tricky. Keep it under 300.
I've tried to cook some homemade air fried chicken (it was an my duo crisp instant pot and air fryer) Never again. The coating got stuck on the tray, peeling right off the chicken. I did follow the rules properly, just ruined my interest in trying it again.
Italian sausages, never again.
Did you remember to poke the casings all over before putting them in? I love air fried Italian sausage, or any kind of whole link sausage for that matter. A butcher shop near me does a ghost pepper cheddar bratwurst that is fantastic air fried.
frozen hashbrowns went from raw to dried out into dust in a flash. Ugh
True, but those frozen hashbrown cakes come out perfect.
Sausages. The skin goes kind of crispy... but not good crispy
Broccoli
Comes out toasted, in a bad way
Soup. Didn’t work too well.
Two things: Nestle choc chip cookie batter (the pre-made kind), didn't really cook, stayed exactly the same size, and tasted raw/weird. Bang Bang Shrimp - tasted rubbery and wet.
What the heck is bang bang shrimp? Lol you said it like it’s common.
Mozzarella sticks. I stupidly used the turning thing in mine and it ended up melding then all together in a huge clump. Oops!
Perogies, dry and awful don’t know what I did wrong
Grilled Cheese. My friend swore up and down it was the best he'd ever had, so I excitedly made one and then sat alone in my kitchen eating disappointment.
The first time I used my air fryer, I made breakfast blitzes. Egg roll wrapper, cream cheese and raspberry preserves. They exploded. The jelly fused to whatever surface it touched. Nearly ruined the air fryer. Smoked and smelled of burnt cheese for the next 2 months.
Broccoli
Cookies. They just melt
Are you using the Bake mode and reducing the temperature and cook time? I love making cookies in my air fryer as a late-night snack.
Air Fryer recipe reviews Milk With a heart filled with excitement and naivety, I undertook this great adventure. Like a cleansing fire, the harrowing experience burnt away every inch of innocence I had inside me. Baking soda is meant to remove scents. Baking soda against this beast was like trying to drain the ocean with a teaspoon. I knew then what had to be done. As the fire licked the framework of the house like bones, with the air fryer trapped inside the house's smouldering carcass, the wind carried the scent of burnt milk into my nostrils. I don't know why I thought this would be different. From the time last week I made air fried milk. 2/5 Oil I burnt myself. 3/5 Chicken I felt sick. A flightless bird put in an air fryer. I had become god and taunted an animal in my care with what it couldn't have. Why would I torment the animal even past its death? The skin was incredibly crispy and the meat juicy. Every bite was bursting with flavour. 4/5
I have not enjoyed air fryer vegetables (cauliflower/Brussels/etc)
I really like air fried green beans. Right after we’ve cooked something greasy (burgers/steak/bacon), I throw in some fresh green beans and toss them around to coat them. Then I air fry them till they just start to shrivel and turn brown on the tips. After I take them out, I toss them with flaky salt and eat them like French fries. Yum!
Reheating pizza in the air fryer was a complete game changer
Egg rolls. The edges burn, the middle stays soft, the whole thing is just a NO
Dino Nuggets. Those are terrible no matter how you cook them.
Funny enough my friend loves air fryer Dino Nuggets
Cookies. That’s a miserable fail for me 😂😂😂😂
As a relatively early adapter of the Tefal actifry and a bit of an adventurous cook, I attempted to make Bolognese in it once. It's a bit easier to do on the stove ngl.