Air Fryer Limitations: Foods You Shouldn't Cook

Air fryers are a popular kitchen appliance, but they can't cook everything. They circulate hot air at a very high speed, achieving a 'fried finish' similar to deep-frying, without the oil. However, some foods are better cooked using other methods. For example, uncooked grains like rice, quinoa and pasta are not suitable for air fryers as they need to be boiled in water. Wet batter foods like corn dogs and fried chicken will also create a mess in an air fryer as the batter will drip down and likely burn. Popcorn is another food that should be avoided as the kernels can get stuck in the heating element, creating a fire hazard. Baked goods can also be unpredictable in an air fryer, with items drying out. Finally, anything liquid or loose, such as a slice of cheese, will blow around at high speed and risk getting stuck in the heating element.

Foods not suitable for an Air Fryer

Wet batter foods

Similarly, foods with a wet batter, like beer-battered onion rings, fries, fish cutlets, and tempura vegetables, are not well-suited for an air fryer. The batter will drip down into the base of the machine, making a mess and potentially setting off the alarm on models with alert systems.

For foods with a dry coating, the air fryer is a good option. For example, you can cook fried chicken with a dry coating using a flour mixture and any seasoning you like.

Popcorn

Air fryers circulate hot air around food at high speeds, cooking it evenly and quickly. This method of cooking is excellent for frying, baking, and roasting a wide variety of foods. However, the high temperatures and rapid air movement can be problematic when trying to pop popcorn kernels.

Additionally, the small size of popcorn kernels can be an issue in an air fryer. The powerful air circulation can cause them to circulate rapidly and unevenly, leading to inconsistent heating and popping. This can result in a batch of popcorn with a mix of unpopped, partially popped, and burnt kernels, which is far from the desired tasty snack.

To ensure perfectly popped popcorn, it is best to use alternative cooking methods. Stovetop popping or dedicated popcorn makers allow for better control over the heating process, ensuring more consistent popping. So, while air fryers are versatile, they have limitations, and popcorn-making is one task where other methods shine.

Raw grains

Instead, grains should be cooked on a stovetop or in a rice cooker. If you want to add a crispy texture to grains, cook them on a hob first, and then place them in the air fryer for a few minutes.

It is, however, safe to use an air fryer to reheat grains that have already been cooked.

Baked goods

If you are using a standard baking recipe, you will need to reduce the temperature by 25 degrees Fahrenheit and the time by about 25%. It is also a good idea to preheat the air fryer for bakes that rely on a chemical or yeast leavener.

Some recommended baked goods to cook in an air fryer are cookies, cakes, biscuits, scones, mini cakes, and brownies. Pastry chef Zoë Kanan is a fan of making chocolate chip cookies in the air fryer, as it creates a crispy exterior and a gooey interior.

However, some baked goods that are not recommended for the air fryer include cake doughnuts, muffins, and other baked goods with wet batter. These tend to dry out in the air fryer and are better off deep-fried to retain their moisture and fluffiness.

Leafy greens

Air fryers are a versatile kitchen appliance that can cook a wide variety of foods. They circulate hot air at a very high speed, resulting in fried foods that require little to no added fat or oil. However, there are some foods that are not suitable for cooking in an air fryer, including leafy greens.

While some sources suggest avoiding leafy greens altogether in the air fryer, others suggest that kale can be successfully air-fried if prepared correctly. To prevent kale leaves from blowing around, it is essential to coat them lightly with olive oil or cooking spray and season them with salt or other spices. This adds weight to the leaves, helping them to stay in place during cooking.

It is worth noting that frozen vegetables are generally better suited for air frying than fresh greens. They tend to retain some moisture, which can help prevent them from drying out or burning too quickly. However, even with frozen greens, it is crucial to monitor the cooking process closely to avoid overcooking or burning.

Instead of air frying, leafy greens are better suited for gentler cooking methods such as sautéing or wilting on a stovetop, which provides more control over the cooking process and reduces the risk of burning or uneven cooking. This allows you to retain the tender texture and flavour of the greens without the potential issues associated with air frying.

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