Cooking with an air fryer is an increasingly common gesture in Spanish kitchens. This small appliance has once again been one of the star gifts last Christmas and there are more and more video tutorials, e-books with recipes and press articles that reveal tips and tricks to get the most out of the airfryer. Even dietitians-nutritionists include it among their recommendations for those who do not want to give up the crispy texture of frying in a traditional fryer, but are determined to follow a healthier diet.
Even so, there are still many myths and half-truths surrounding the air fryer. Let’s analyze some of them.
1. Fried foods are not as crispy
Air fryers and oil fryers can achieve deliciously crispy textures when used correctly. In the case of the fryer everything depends on the temperature of the oil and the amount of food that is introduced. Something similar happens with the airfryer. Air fryers work with high-speed hot air circulation technology to cook food. As long as the appropriate temperature is chosen for the food and we do not overload the tray, we will obtain crispy textures and that appetizing golden appearance.
2. The air fryer is carcinogenic
This statement refers to the possible presence of potentially carcinogenic substances in the cooking trays. To be sure, before buying it is a good idea to find out what materials each manufacturer uses. Cosori Does not use PFOA, BPA, or Teflon coating. for your trays.
Regarding the formation of acrylamides during cooking, since the air fryer cooks faster and even at a lower temperature, the formation of this type of potentially harmful compounds is much lower.
3. You can’t make desserts in the air fryer
Absolutely false. In fact, it is an excellent ally for confectionerywith the advantage that homemade sweets can be made with less fat and in less time. To prepare healthy desserts in the air fryer, the trick is to take as a reference the temperatures and times indicated in the recipe book for the oven and reduce the recommended temperature by 10-20°C. As for time, the suggestion is to adjust it to what the recipe tells us and check it every 5-10 minutes.
To achieve a spongy and homogeneous texture in cakes and brownies, experts recommend preheating the fryer, and always using baking paper or silicone molds compatible.
4. The basket cannot be washed in a dishwasher
The air fryer must be cleaned after each use. If there is a stain on the outside, just wipe it with a cloth. As for the basket, it is perfectly compatible with the dishwasher. Now, since these appliances usually use high temperatures and detergents that can be a little more aggressive, it is usually preferable to wash gently by hand, with a normal dishwashing detergent and a soft scouring pad.
5. The air fryer is not for gratin
Of course we can grill delicious lasagna dishes, macaroni or typical casseroles with the air fryer. We just have to change the function on the airfryer and add cheese (although you can gratin without cheese if you just want that crispy layer) and adjust to a temperature between 200°C and 250°C. Unlike the oven, where we can visually observe how the gratin progresses, with the air fryer we will have to keep an eye on the process and open it from time to time to prevent the cheese from burning.
6. There are not as many savings compared to glass-ceramics
One of the common doubts is which uses more, the air fryer or the ceramic hob. Conventional frying, whether with a ceramic or gas stove, has to heat the oil where the food is immersed. The air fryer cooks faster due to the circulation of hot air. Therefore, although relatively high power is required during those minutes, cooking for less time reduces total energy consumption. In other words, you save on your electricity bill.
7. It cooks without oil
Yes and no. There are naturally fatty foods, such as chicken wings, that can be cooked without oil. Other foods, however, need a little oil to improve texture and flavor. What is certain is that a very small amount will be enough, just ‘paint’ or spray with oil to prevent the food from drying out due to the hot air in circulation.
8. You can’t cook pasta in the air fryer
This is one of the most widespread myths, but the air fryer also allows us to cook pasta. We only need a mold suitable for a fryer, fill it with water and add, as usual, the pasta with a little salt. To make it al dente, it must be cooked at 200°C for 15 minutes. If we want them a little softer, we just have to leave them for 2-3 more minutes. Once the cooking process is finished, you just have to add the rest of the seasonings or sauce, stir and leave it for 3-4 more minutes.
9. Frozen foods cannot be used directly
We can defrost bread in the air fryer with the Defrost function, but we can also cook everything from croquettes to frozen vegetables in the air fryer without having to defrost previously. The recommendations are similar to those that we must follow with other foods, that is, do not overload the basket and adjust the temperature to the food. The only saving grace is that frozen foods generally need a few more minutes of cooking.
10. You can’t make popcorn in the air fryer
Of course you can make popcorn in an air fryer! In fact, they can be a healthy snack as long as we meet two premises: add the right amount of olive oil (much better than butter or other saturated fats), and little salt. We just have to preheat the fryer to about 180°C for 2-3 minutes, add a thin layer of corn kernels and cook them for 8-10 minutes. Important: Microwave popcorn bags are not suitable for the air fryer.
The Academy. The Spanish Academy of Nutrition and Dietetics brings together more than 2,000 professionals with degrees in Human Nutrition and Dietetics. It was founded in 2016, after more than 25 years of work carried out by dietitians-nutritionists within the framework of the Spanish Association of Dietitians-Nutritionists. It has a body of Academics made up of more than 103 doctors in Human Nutrition and Dietetics and University professors. Currently, it is the scientific voice of the General Council of Official Colleges of Dietitians-Nutritionists of Spain, raising the highest scientific and public recognition of nutrition and dietetics, being the reference for dietitians-nutritionists, nutrition and health professionals, as well as for the population.
