Got An Air Fryer? Never Try These 5 Food Items In It

The culinary world is constantly evolving, with innovative cooking techniques reshaping the way we prepare and enjoy our meals. One such technique that has gained immense popularity in recent years is air frying.

Offering a healthier alternative to traditional frying methods, air frying has become a staple in many kitchens around the world.

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However, not all foods are suitable for this cooking method. While air frying is undoubtedly a versatile and convenient way to prepare meals, there are certain food items that are best avoided when using this appliance. Whether due to their texture, moisture content, or overall composition, these foods may not yield the desired results in an air fryer.

Wet Batters

While air frying is praised for its ability to produce crispy results with minimal oil, wet batters pose a challenge. When submerged in batter, foods like fish, chicken, or vegetables retain moisture, leading to soggy outcomes in the air fryer. The circulating hot air struggles to penetrate the wet coating evenly, resulting in unevenly cooked, mushy textures. Instead, opt for foods with dry coatings or those naturally suited for air frying.

Leafy greens

Due to their high water content and delicate nature, leafy greens like spinach, kale, or lettuce can quickly wilt and become overly dried out when subjected to the intense heat and circulating air of an air fryer. Instead, opt for sautéing or steaming leafy greens to retain their moisture and maximise their nutritional value, ensuring a vibrant and flavourful addition to your meals.