When considering lightweight foods like a single slice of toast with cheese or a tortilla, it’s important to understand how air fryers operate. These devices cook by circulating hot air, which can have unintended consequences for light items.
Too light, and these foods might disintegrate or even damage the air fryer. Cookbook author Holly Nilsson explained: “Foods that are very light, such as single tortillas and kale chips, can fly around and get caught in the elements.”
Baking enthusiasts might be tempted to use an air fryer for cakes, but recipe critic Alyssa Rivers advises against it.
She notes that cakes can dry out quickly in an air fryer, warning: “The fast-moving air often makes them rise unevenly, so you end up with lopsided treats.” This is certainly not ideal for those aspiring to be the next Great British Baking Show champion.
Popcorn lovers might think the air fryer is a quick solution for popping kernels. However, traditional methods like a popcorn maker or stovetop are recommended.
Nilsson points out that air fryers generally don’t reach the necessary temperature to pop kernels, and if they do, the popcorn could end up in the heating element, posing a safety risk.
Grains such as rice, pasta, and barley also fall into the category of foods that don’t fare well in an air fryer. These grains require boiling water to soften, which the air fryer cannot provide.
Rivers explained: “Air fryers can’t cook rice or pasta because they’re not meant to boil water, which grains need to absorb and soften.”
While air fryers have been praised for family meal preparation, they aren’t suitable for large cuts of meat. Rivers cautions that most air fryers lack the capacity to cook large pieces evenly, potentially leaving some portions undercooked and unsafe for consumption.
While many online tutorials demonstrate making fried chicken in an air fryer, Rivers warns that battered foods like tempura can become problematic.
“Instead of turning golden and crispy, wet batters drip down through the basket, leaving you with a soggy, uneven mess,” she explained.
For meats like stewing beef or ribs, the air fryer’s quick-cooking nature is not ideal. Nilsson notes that these cuts “benefit from low and slow cooking to break down the tough tissue and make them tender.”
She recommends braising or slow-cooking and suggests, “Ribs can be finished in the air fryer with a brush of BBQ sauce for a little sticky char.”
So keep these tips in mind for your next air fryer adventure. Safe and happy cooking!