Air Frying
There are many different types of air fryers and they all have the key feature of hot circulated air. They usually heat up quickly and make fast work of most foods. The dry air is perfect for getting crispy exterior and the fast cooking times doesn’t dry out the insides. If you coat the outside with oil a fried-like outcome is yours without the hassle and mess of frying, no leftover dirty oil too.
Start Here - Heat up the Fryer
Every fryer is a little different so be sure to follow the instructions on yours. I always do a quick check to make sure nothing was left inside from prior use. Make sure the air fryer you buy has a pause for food feature. Some fryers heat up and start the timer without waiting for the food. These are difficult to use and inconvenient as you have to stand by the unit watching for the start time. The Ninja unit I use will heat up and pause with a display that says “add food”. Can’t be simpler than that.
Load the basket
Most air fryers have a special basket for frying. Notice the holes in the bottom. This helps with circulation so the food cooks on all sides. There are silicone and parchment paper liners that some find helpful to reduce cleaning efforts. The double basket fryers can usually cook independent, it’s like having two fryers. Single units can be larger. There are so many options it really depends on how much food needs to be made.
Cook
Close the lid or push in the basket and that’s it. There is no technique to air frying.
Maintenance
Air fryers will get dirty and need to be cleaned. I found two examples for different types of air fryers. I like the Ninja because it does so many different cooking methods outside. It can be used indoors except for the smoker function.
And don’t forget about reheating food in the air fryer. A quick blast on full high is perfect to get it warmed up without being soggy. The microwave oven can’t compete with an air fryer for reheating.