Hot Air Fryer: Marinating Meat Before Frying

Air fryers are a popular kitchen appliance that uses hot air circulated at high speed to cook food, producing a crispy 'fried' layer. They are a healthier alternative to deep-frying, as they require only a small amount of oil to achieve a similar texture. One of the most popular foods to cook in an air fryer is meat, including steak, chicken, pork, and fish.

When cooking meat in an air fryer, it is recommended to marinate it beforehand to add moisture and enhance its flavour. Marinating meat can be done in a variety of liquids, such as olive oil, herbs, spices, or even yogurt. The meat should be left to marinate for at least 30 minutes, or up to 24 hours if desired.

There are a few things to keep in mind when marinating and cooking meat in an air fryer. First, always marinate the meat in the refrigerator to prevent bacteria growth. Second, do not marinate the meat for longer than 6 hours, as it can become tough. Third, when cooking, use a meat thermometer to monitor the internal temperature of the meat and ensure it is cooked to the recommended temperature for the specific type and cut of meat.

In conclusion, you can definitely marinate meat before cooking it in a hot air fryer, and doing so will result in juicy and flavorful meat.

Marinade ingredients and how to make it

Marinating meat before air frying is a great way to add flavour and moisture to your meat. The ingredients you'll need will depend on the type of meat you're using, but here are some general guidelines and a few specific recipes to get you started.

General Marinade Ingredients

• Oil: Olive oil is a popular choice, but you can also use avocado oil or oil of your choice.
• Acid: Lemon juice, balsamic vinegar, or any type of vinegar will help to tenderize and add flavour to the meat.
• Sauces: Soy sauce, Worcestershire sauce, and hot sauce are common ingredients in marinades.
• Spices and seasonings: Garlic (fresh or powdered), basil, parsley, white pepper, red pepper, Italian seasoning, paprika, onion powder, and chili powder are just a few options.
• Sweeteners: Brown sugar or sweetener can add a touch of sweetness to balance out the other flavours.

Specific Marinade Recipes

Steak Marinade

• 1/3 cup soy sauce
• 1/3 cup lemon juice
• 1/2 cup olive oil
• 1/4 cup Worcestershire sauce
• 1 tablespoon minced garlic
• 2 tablespoons Italian seasoning
• 1 teaspoon pepper
• 1/2 teaspoon salt
• Pinch of red pepper

Meat Marinade

• 1/2 cup extra virgin olive oil
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 1 teaspoon minced garlic

Air Fryer Steak Marinade

• 1/2 cup oil of your choice (avocado oil works well)
• 1/2 cup balsamic vinegar
• 1/3 cup coconut aminos (or low-sodium soy sauce)
• 1 clove garlic, minced
• 1 1/2 teaspoons dried rosemary

How to Make a Marinade

Simply blend or whisk all the ingredients together in a small bowl or sealable plastic bag. Add the meat and toss to coat evenly. Cover and marinate in the refrigerator for 2 to 24 hours, turning the meat over once during the marinating time. Remove the meat from the refrigerator 30 minutes before cooking to let it come to room temperature.

How long to marinate the meat

Marinating is an effective way to enhance the flavour, add moisture, and tenderize meat before cooking. The length of time you should marinate your meat depends on the type of meat and the type of marinade.

Beef and lamb are good for a long, leisurely soak, but delicate meats like seafood and skinless chicken only need a minimal soak. For example, most recipes suggest marinating steaks for 2 to 24 hours, but some sources suggest that even 30 minutes can be enough. Seafood should be marinated for 15 to 30 minutes (1 hour maximum), and boneless chicken breasts for 2 hours.

It's important to remember that marinades will never truly penetrate much past the surface of the meat, and that you can over-marinate your food, causing it to become too tough or mushy. This is because the acid in the marinade breaks down the muscle fibres and connective tissue in the meat, and after a while, the protein bonds tighten, water is squeezed out, and the tissue toughens. Therefore, it's recommended that you keep your marinating period under 24 hours, and sometimes way under—just 15 or 20 minutes can make a huge difference.

How to cook marinated meat in an air fryer

Yes, you can marinate meat before cooking it in a hot air fryer. Here is a guide on how to cook marinated meat in an air fryer:

Step 1: Prepare the Marinade

Firstly, prepare your chosen marinade. You can use a ready-made marinade or make your own. A simple marinade can be made by mixing together ingredients such as oil, balsamic vinegar, coconut aminos or low-sodium soy sauce, and dried herbs and spices.

Step 2: Marinate the Meat

Place your chosen cut of meat into a large bowl or sealable plastic bag. Pour the marinade over the meat, ensuring that all sides are evenly coated. Place the meat in the refrigerator to marinate for 1 to 24 hours, turning the meat at least once during this time. For best results, bring the meat to room temperature for 30 minutes before cooking.

Step 3: Prepare the Air Fryer

Preheat your air fryer at 370–400°F (188–200°C) for around 5 minutes. You can use a grill plate or a basket-style air fryer for this.

Step 4: Cook the Meat

Place the marinated meat into the air fryer, discarding any remaining marinade. For a 1-inch thick steak, cook for around 5 minutes at 370°F (188°C) for rare, 7 minutes for medium-rare, 10 minutes for medium, and 12 minutes for medium-well. Adjust the cooking time according to the thickness of your meat and your desired level of doneness.

Step 5: Rest the Meat

Remove the meat from the air fryer and let it rest for at least 3 minutes before slicing or serving. Resting the meat allows the juices to redistribute, resulting in a more tender and flavorful dish.

Tips for Cooking Marinated Meat in an Air Fryer:

• Always marinate meat in the refrigerator and never leave it at room temperature for more than 2 hours.
• To prevent sticking, spray the air fryer basket or rack with cooking spray or olive oil before adding the meat.
• Avoid overcrowding the air fryer by cooking in batches if necessary.
• Use a meat thermometer to check the internal temperature of the meat to ensure it is cooked to your desired level of doneness.

What temperature to cook the meat at

When cooking meat in an air fryer, it is important to consider the type of meat, its thickness, and your desired level of doneness.

For steaks, the recommended temperature is between 370 and 400 degrees Fahrenheit. At 400 degrees, you can cook a 1-inch thick steak for 8 minutes for rare, 10 minutes for medium-rare, 12 minutes for medium, and 14 minutes for medium-well. However, it is always best to use a meat thermometer and cook according to the internal temperature of the steak. For a rare steak, cook it to an internal temperature of 125° F, 135° F for medium-rare, 145° F for medium, 155° F for medium-well, and 160° F for well-done.

If you are cooking a thicker steak, you can use the Meater thermometer to ensure perfect doneness regardless of the steak's thickness. It is also important to flip the steak halfway through cooking to ensure even cooking on both sides.

For other types of meat, such as chicken breast, pork chops, bacon, and shrimp, the recommended temperature is 375°F or 400°F. It is crucial to monitor the internal temperature of the meat with a high-quality meat thermometer to ensure it reaches the desired doneness. Chicken, for example, should be cooked to an internal temperature of 165°F, while steak is best at 125°F-130°F for medium-rare.

Additionally, when cooking meat in an air fryer, it is important to leave a gap of about 1 inch between portions to ensure proper airflow and even cooking.

How to prevent meat from drying out

Yes, you can marinate meat before cooking it in a hot air fryer. In fact, marinating your meat can help prevent it from drying out. Here are some tips to ensure your meat stays moist and juicy:

Choose the Right Ingredients

Meats with higher fat content or natural moisture, such as chicken thighs, salmon, or marinated vegetables, tend to retain their moisture better during the cooking process. If you're using lean meats like chicken breasts or pork chops, consider marinating them first to add some extra moisture.

Marinate Your Meat

Marinades that contain oil or other fats can create a protective layer around the food, locking in moisture. You can also try a dry rub with spices like smoked paprika, garlic powder, onion powder, and chili powder. If you do marinate, remember to always marinate your meat in the refrigerator and turn it over occasionally so that all sides are coated evenly.

Control Temperature and Time

Instead of setting your air fryer to the highest temperature, opt for a moderate temperature between 350°F to 375°F (175°C to 190°C). This will help cook your meat evenly without drying out the interior.

Cooking time is crucial. Leaving your meat in the air fryer for too long can lead to overcooking and dryness. Check your food regularly and adjust the cooking time according to the thickness and type of meat. For example, chicken breasts typically need 12-15 minutes, while thicker cuts may require more time.

Use the Right Techniques

Ensure that your food is arranged in a single layer in the air fryer basket, with enough space between pieces to allow air to circulate evenly. Overcrowding the basket can block airflow and lead to uneven cooking. If you're cooking fries or chicken wings, try shaking the basket every 5-7 minutes to ensure even cooking and prevent dryness.

Add Extra Moisture

Before cooking, lightly spray or coat your meat with oil to create a barrier that helps lock in moisture. You can also add a small amount of water to the bottom of the air fryer basket (under the cooking grate) to create a humid environment and reduce the chance of food drying out.

Use a Physical Barrier

If you're concerned about your meat drying out, consider wrapping it in foil or placing it in a parchment paper pouch. This technique helps keep moisture locked in and around the meat, preventing over-evaporation. It also heats the meat more gradually, preventing overcooking. You can still add oil or butter to the meat before wrapping it for extra moisture.

Frequently asked questions