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17

TIPS & TRICKS

Once you’re familiar with the basics of your

machine, the fun begins. Don’t worry about

feeling like a novice—the more you use the air

fryer, the more comfortable you’ll become, and

the more you’ll be able to customize recipes and

cooking times to your preference.

• Many recipes in this book use breading to

create a crispy exterior while insulating the food

inside from direct contact with high heat. When

breading food, it’s helpful to use one hand for

wet steps, such as eggs and batters, and the

other hand for the dry steps, such as flour and

bread crumbs.

• Large, rimmed baking sheets (also known as

sheet trays) are great for cooking prep and

hold quite a bit more food than a standard

plate. Line them with parchment paper for

easy cleanup.

• A small range of ingredients can produce

a variety of flavor profiles. To cook a host

of dishes any night of the week, keep some

staples on hand in the fridge and pantry,

including garlic, ginger, green onions, lemons,

limes, toasted sesame oil, soy sauce, rice

vinegar, fish sauce, brown sugar, and honey.

• Let meat rest after cooking so the juices have

a chance to redistribute, making the meat

juicier and tastier. Let steaks and chops rest

for 5–10 minutes and roasts for 15–20. The

meat will continue to cook after it’s removed

from the heat, adding anywhere from

5–10°F to the internal temperature, so an

instant-read thermometer is key to avoiding

overcooked meat.

•

The air fryer is handy for reheating leftovers,

whether or not they were originally cooked

in the air fryer. While reheating time and

temperature will vary, start by setting the

cook time for 5 minutes at 350°F (180°C)

and add more time as needed.

• When air frying, later batches will be slightly

darker in color due to the residual heat of

the pot. If you’re cooking many batches,

reduce the cooking time of subsequent

batches by 1 or 2 minutes to prevent

overcooking or burning.

TOOLS OF THE TRADE

A few key tools are essential to preparing a

selection of recipes in this book. They include:

7-inch (18-cm) cake pan or

springform pan for baking

brownies and cookies

1½-quart (1.5-L) round oven-

safe baking dish for frittatas

and bread pudding

8-inch (20-cm) Bundt pan for

banana bread and cakes

Kitchen tongs for browning

meat and for transferring

food from the pot and air

fryer basket to a plate

Instant-read thermometer for

checking the temperature of

meat and fish

TIPS & TRICKS