We Air Fried a $100 A5 Wagyu Steak. Here’s What Happened.
The Most Expensive Experiment of My Life
I splurged on a one-hundred-dollar A5 Wagyu steak, famous for its incredible fat marbling. The thought of ruining it in a pan was terrifying. So, I turned to the precise, controlled heat of my air fryer. I chilled the steak, seasoned it simply, and cooked it at 400°F for just four minutes per side. The intense air circulation rendered the fat perfectly, creating an unbelievably crisp, brown crust while leaving the inside a perfect, melty rare. It was the best steak of my life, with zero smoke and zero stress. An absolute triumph.
The “Reverse Sear” Method in an Air Fryer for the Perfect Steak Every Time.
Flipping the Steak Script
The traditional way to cook a steak is to sear it hot and fast. The “reverse sear” flips that script for a more even cook. I tried it in my air fryer with a thick-cut ribeye. I started by cooking the steak at a low temperature, around 250°F, until the internal temperature hit about 115°F. Then, I pulled it out, cranked the air fryer to its highest setting, and put the steak back in for just two minutes to create a perfect, dark crust. The result was a flawless wall-to-wall medium-rare.
How to Make Michelin-Star Worthy Crispy Skin Salmon in 12 Minutes.
The Secret is a Bone-Dry Surface
I was always disappointed with my soggy-skinned salmon. A chef friend told me the secret to Michelin-star skin is removing every trace of moisture. Now, I pat the salmon skin with a paper towel, then leave it uncovered in the fridge for an hour to air-dry. I season only the flesh side, then place it skin-side-up in a preheated air fryer. The result is a skin so shatteringly crispy it crackles like a potato chip, while the flesh remains incredibly moist and tender. It’s a restaurant-quality trick that the air fryer perfects.
The Secret to “Confit-Style” Garlic in Your Air Fryer (Without the Gallons of Oil).
The Faux-Confit Revelation
Garlic confit, where cloves are slowly poached in oil until sweet and jammy, is divine but uses a ton of oil. I discovered a “faux-confit” hack for the air fryer. I take whole, unpeeled garlic cloves, toss them with just a single tablespoon of olive oil and a sprinkle of salt, and wrap them tightly in a small foil packet. I air fry the packet at a low temperature (around 300°F) for 20-25 minutes. They steam in their own juices and roast in the oil, becoming perfectly soft, sweet, and spreadable.
How to Make True Restaurant-Quality Brussels Sprouts That People Will Beg For.
The Two-Step Process to Sprout Supremacy
The difference between decent home-cooked Brussels sprouts and the amazing ones at a restaurant is texture and flavor layering. My restaurant-quality method is a two-step process. First, I toss halved sprouts with oil, salt, and pepper and air fry them at 375°F until tender and slightly browned. Then, I pull them out, toss them in a bowl with a mix of balsamic glaze, bacon bits, and a little maple syrup, and return them to the air fryer for two more minutes. The glaze caramelizes, creating an unforgettable sweet and savory crust.
The “Sous-Vide to Air Fryer” Finish That Will Change How You Cook Meat.
The Ultimate Culinary Power Couple
Sous-vide cooking gives you a perfectly, evenly cooked protein, but it comes out looking pale and unappetizing. The air fryer is the perfect tool to finish it. I cooked a pork tenderloin in my sous-vide bath to a perfect medium. Then, after patting it completely dry, I put it in a screaming-hot, preheated air fryer for just three to four minutes. The intense, circulating heat created a gorgeous, golden-brown crust all the way around without overcooking the perfectly prepared interior. It’s the ultimate combination of precision and presentation.
Mastering the “Vortex”: The Aerodynamics of Perfect Air Flow for Ultimate Crisp.
Thinking Like the Air
To achieve ultimate crispiness, you have to think about how the air moves. I realized the fan creates a vortex, and the key is to not block it. This means arranging your food with channels and gaps, not just in a flat layer. For fries, I try to pile them slightly higher on the edges to create a “bowl” shape, allowing the air to swirl down the middle and up the sides. This small aerodynamic adjustment leads to more even browning and a superior, all-over crunch. It’s about working with the machine’s physics.
Forget Baking: How to Make a Perfect, Molten Lava Cake in an Air Fryer.
The 8-Minute Chocolate Miracle
Making a molten lava cake in the oven is stressful; the line between “molten” and “fully cooked” is razor-thin. The air fryer’s speed and intensity make it foolproof. I whip up a simple chocolate cake batter, pour it into two greased ramekins, and air fry them at 370°F for just eight minutes. The outside sets into a perfect, tender cake while the inside remains a glorious, liquid chocolate center. It’s a decadent, impressive dessert that is shockingly easy to nail every single time.
The “Dry Brine” Secret for the Juiciest Air-Fried Pork Chops of Your Life.
The Salt-and-Time Transformation
My pork chops used to be dry and tough. The secret I learned from a butcher wasn’t a fancy marinade, but a “dry brine.” At least four hours before cooking, I simply salt the pork chops generously on all sides and place them on a rack in the fridge. The salt draws out moisture and then reabsorbs it, seasoning the meat from the inside out and breaking down tough muscle fibers. When I cook these dry-brined chops in the air fryer, they are unbelievably juicy and tender every time.
How to Make Crispy, Flavor-Packed Duck Breast in Your Air Fryer.
Rendering the Fat to Perfection
Cooking duck breast can be intimidating because of its thick fat cap. The air fryer is the perfect tool for the job. I score the fat cap in a diamond pattern, season it well, and place it fat-side-down in a cold air fryer basket. I then turn it on to 375°F. Starting it cold helps the fat render slowly and evenly. After about 12 minutes, I flip it and cook for two more minutes. The result is a perfectly rendered, shatteringly crispy skin and a beautiful medium-rare breast.
The Art of the “Double Fry”: A Pro Technique for Unbelievably Crispy Fries.
The Belgian Method, Simplified
The secret to the best french fries in the world is the Belgian “double fry” method. The air fryer makes it easy. First, I cook the fresh-cut fries at a lower temperature, around 330°F, for about 15 minutes. This cooks the potato through and makes it fluffy. I let them cool completely. Then, just before serving, I toss them back in the air fryer at 400°F for five to seven minutes. This second, high-heat “fry” is what creates the legendary, super-crispy, golden-brown exterior.
How to Infuse Smoke Flavor into Your Food Using an Air Fryer.
The Indoor Smoker Hack
I love smoky flavor but live in an apartment with no grill. I found a way to infuse smoke using my air fryer. I take a small handful of wood chips (like hickory or applewood), soak them, and wrap them tightly in a foil packet with a few holes poked in the top. I place this packet in the corner of my air fryer basket alongside my food, like chicken wings or salmon. The heat from the air fryer causes the chips to smolder, filling the chamber with smoke.
The Ultimate Guide to Air Frying a Whole Lobster Tail.
The 7-Minute Luxury Meal
Lobster tails are an expensive, luxurious treat that can be easily ruined. The air fryer cooks them perfectly and quickly. I split the tail down the middle, gently lift the meat to rest on top of the shell, and brush it with melted garlic butter. I place it in the air fryer at 380°F for about five to seven minutes, depending on the size. The meat poaches gently in the butter while the high heat gives it a beautiful, slightly-roasted finish. It’s a foolproof method for a five-star meal.
Dehydrating Herbs and Citrus for Custom Spice Blends.
Your Personal Flavor Factory
My air fryer oven has a dehydrate function that has turned my kitchen into a flavor factory. I take leftover fresh herbs like rosemary or thyme, or thinly sliced lemon and orange peels, and lay them on the racks. After a few hours at a very low temperature, I have perfectly preserved, intensely flavored ingredients. I can then crush the dried rosemary or blitz the dried citrus peels into a powder to create my own custom spice blends and finishing salts. It’s a huge flavor upgrade from store-bought jars.
The “Temperature Stepping” Technique for a Perfect Whole Roasted Chicken.
The Two-Temp Triumph
To get a whole chicken with both juicy meat and crispy skin, you need to use two different temperatures. I start my chicken at a low temperature, around 330°F, for about 40 minutes. This cooks the meat gently and evenly, ensuring the breast doesn’t dry out. Then, for the last 15-20 minutes, I crank the heat up to 400°F. This final blast of high heat is what makes the skin golden-brown and incredibly crispy. This “temperature stepping” technique delivers perfect results every time.
How to Make Flawless, Creamy-on-the-Inside, Crispy-on-the-Outside Scallops.
The 5-Minute Seafood Sensation
Scallops are notorious for overcooking in a matter of seconds. The air fryer’s quick, intense heat is actually perfect for them. The key is to get bone-dry “dry” scallops, pat them thoroughly with a paper towel, and toss them with a little oil, salt, and pepper. I preheat my air fryer to 400°F and cook them in a single layer for just four to five minutes. They get a beautiful, golden-brown crust on the outside while the inside remains sweet, tender, and almost creamy. It’s a shockingly fast and easy gourmet meal.
The “Bread Proofing” Hack: Using Your Air Fryer for Perfect Dough.
Creating a Personal Proof Box
Baking perfect bread requires a warm, draft-free place for the dough to rise, which can be hard to find in a modern kitchen. My air fryer has a “proof” setting, but you can replicate it in any model. I just turn the air fryer on for one minute to slightly warm the chamber, then turn it off. I place my bowl of dough inside the slightly warmed, enclosed space. It creates the perfect, consistent environment for the yeast to work its magic, giving me a much better rise.
I Recreated a Gordon Ramsay Recipe (Scallops with Cauliflower Puree) Using Just an Air Fryer.
The One-Appliance Gourmet Challenge
I challenged myself to recreate a classic Gordon Ramsay dish—pan-seared scallops with a smooth cauliflower puree—using only my air fryer. For the puree, I air-fried cauliflower florets with some garlic until they were very soft, then blended them with a touch of cream. While that rested, I cleaned the basket, preheated it to high, and cooked the scallops for four minutes to get a perfect sear. The result was a stunning, restaurant-worthy dish, proving that a single countertop appliance can produce truly gourmet food.
The Science of the Maillard Reaction and How to Maximize It in Your Air Fryer.
Hacking the Browning Process
The delicious, savory, “browned” flavor on roasted foods comes from the Maillard reaction. To maximize it in the air fryer, you need three things: high heat, a dry surface, and the right pH. I always preheat to 400°F. I pat my proteins and vegetables completely dry with a paper towel, as moisture creates steam and inhibits browning. And for chicken skin, I add a tiny pinch of baking powder (which is alkaline) to the seasoning, which helps accelerate the reaction and results in a deeper, crispier brown skin.
How to Make Crispy Prosciutto and Other Charcuterie Chips.
The 3-Minute Appetizer Upgrade
I love adding a crispy, salty element to salads and pastas. My air fryer turns prosciutto into the ultimate “charcuterie chip.” I simply lay thin slices of prosciutto in the air fryer basket in a single layer and cook them at 400°F for three to four minutes. They shrink and transform into brittle, bacon-like crisps that are incredibly flavorful. This also works for salami and other cured meats. It’s an easy way to add a gourmet, textural element to any dish.
The Surprising Reason You Should Add a Little Sugar to Your Savory Air Fryer Recipes.
A Pinch of Sweet for a Savory Sear
I was watching a chef talk about getting a good crust on pork, and he mentioned adding a tiny bit of sugar to the spice rub. I tried it with my air fryer pork chops, adding just a half-teaspoon of brown sugar to my salt and paprika rub. The result was amazing. The small amount of sugar wasn’t enough to make it taste sweet, but it helped the surface caramelize faster under the high heat, leading to a darker, crispier, and more flavorful crust.
How to Make a Perfect Crème Brûlée (Torch Included) in an Air Fryer.
The Unlikely Dessert Duo
Making a classic crème brûlée seems impossible without a fancy oven and a blowtorch. I discovered you can do the whole thing with an air fryer. First, I bake the custard in ramekins in the air fryer using a water bath (a larger pan with a little water in it) at a low temperature until it’s just set. After chilling the custards, I sprinkle sugar on top and put them back in the air fryer on the highest “broil” or “grill” setting for a few minutes to create that signature burnt-sugar crust.
The “Flavor Layering” Technique: How to Build Complex Tastes in a Single Basket.
Staggered Cooking for a Better Dish
Instead of just tossing everything in the basket at once, I use a “flavor layering” technique by adding ingredients in stages. For a sausage and pepper dish, I’ll start with just the sausages to let them render and brown. Then, I’ll add heartier vegetables like onions and peppers. For the last two minutes, I’ll toss in some garlic and a splash of vinegar. This staggered approach allows each ingredient to cook perfectly and builds layers of complex flavor that you wouldn’t get by cooking it all together.
Air-Fried Bone Marrow: The Ultimate Keto/Carnivore Delicacy.
The Rich and Roasted Treat
Roasted bone marrow is a decadent, rich delicacy you usually only find in high-end steakhouses. It’s surprisingly easy to make in an air fryer. I have my butcher cut the marrow bones lengthwise, season them with salt and pepper, and place them cut-side-up in the air fryer. I roast them at 400°F for about 15 minutes until the marrow is soft, bubbly, and slightly browned. Served with a small parsley salad, it’s an incredibly luxurious and nutrient-dense treat that feels super gourmet.
How to Make “Glass” Potato Chips That Are Almost Transparent.
The Mandoline and Ice Bath Method
To make those impossibly thin, almost-translucent “glass” potato chips, you need a few pro techniques. First, I use a mandoline slicer to get paper-thin, uniform potato slices. This is non-negotiable. Then, I soak the slices in an ice water bath for at least 30 minutes to wash off all the surface starch. After patting them completely dry, I toss them with a very light coating of oil and air fry them in a single, spaced-out layer. The result is an incredibly light, shatteringly crisp chip.
The Emulsification Trick: Making a “Pan Sauce” in Your Air Fryer Drawer.
Using the Drippings for a Delicious Finish
After cooking a steak or chicken thighs, the bottom of my air fryer drawer has a collection of rendered fat and juices—liquid gold! I don’t throw it away. While the meat is resting, I pour a splash of wine, broth, or lemon juice into the hot drawer. I whisk it vigorously with the drippings, maybe adding a small pat of butter. The mixture emulsifies into a simple, incredibly flavorful “pan sauce” that I can pour over the finished dish. It’s a restaurant trick adapted for the countertop.
Air Frying vs. Broiling: A Head-to-Head for Browning and Melting.
The Hot Air Advantage
I always used my oven’s broiler for melting cheese or getting a quick char. I decided to test it against my air fryer’s “broil” or “max crisp” setting. For melting cheese on an open-faced sandwich, the air fryer won. The circulating air melted it more evenly and gave it nice brown spots. For charring peppers, it was also a clear winner, blistering the skin on all sides, not just the top. The air fryer’s combination of top-down heat and circulating air gives it a clear advantage over a static broiler.
The Secret to a Crispy, Non-Greasy Pork Belly That Melts in Your Mouth.
The Low-and-Slow to High-Heat Method
Perfect pork belly needs two things: rendered fat and crispy skin. The air fryer can do both with a two-temperature method. I score the skin, rub it with salt, and start it at a low temperature, around 325°F, for about 30 minutes. This slowly renders the fat without burning the skin. Then, for the final 10 minutes, I crank the heat to 400°F. This final blast of high heat is what makes the skin puff up and become incredibly crispy, like a perfect pork crackling.
How to Make Perfect, Jammy-Yolked “Roasted” Eggs.
The 6-Minute Egg, Elevated
A perfect soft-boiled egg with a jammy yolk is a wonderful thing. The air fryer makes them consistently and with a unique “roasted” flavor. I place cold eggs directly into the air fryer basket and cook them at 270°F (a very specific, low temperature) for exactly 11 minutes. Then, I immediately plunge them into an ice bath. They peel perfectly, and the result is a firm white with a gloriously rich, jammy, and just-barely-runny yolk. They’re incredible on toast or in a ramen bowl.
The “Low and Slow” Air Fryer Method for Incredibly Tender Ribs.
Faking a Smoker on Your Countertop
You can’t truly smoke ribs in an air fryer, but you can get them incredibly tender with a “low and slow” approach. I use a dry rub on a rack of baby back ribs, wrap them tightly in foil, and cook them at a low temperature, around 275°F, for about 90 minutes. This steams and tenderizes the meat. Then, I remove the foil, brush them with barbecue sauce, and cook them at 400°F for another 10 minutes to caramelize the sauce and get a nice char.
How to Make Crispy Gnocchi That Tastes Like Fried Pillows of Heaven.
The Best Thing to Happen to Gnocchi
Boiled gnocchi can be a bit heavy and doughy. Air-fried gnocchi is a revelation. I take a package of regular potato gnocchi (no need to boil it first), toss it with a little olive oil, parmesan, and garlic powder, and air fry it at 400°F for about 15 minutes, shaking it a few times. They puff up and transform into crispy, golden-brown pillows with a soft, chewy interior. It’s an incredible texture that’s perfect as a side dish, an appetizer, or even a main course.
The Art of the “Rest”: Why Letting Your Meat Sit After Air Frying is Crucial.
Patience Is a Flavor
You’ve just cooked a perfect steak in the air fryer, and your first instinct is to slice into it immediately. Don’t do it. Letting the meat “rest” on a cutting board for five to ten minutes is the most crucial final step. During cooking, the juices are driven to the center of the meat. Resting allows those juices to relax and redistribute throughout the cut. If you slice it too early, all that flavor will pour out onto your board. A little patience guarantees a much juicier, more flavorful piece of meat.
How to Air Fry Oysters for a Fancy, Fast Appetizer.
The 5-Minute Coastal Treat
Fried oysters are a delicious but messy affair. The air fryer makes a “roasted” version that’s just as good and way easier. I take freshly shucked oysters on the half shell, top each one with a small mixture of breadcrumbs, garlic butter, and parmesan cheese, and arrange them in the air fryer basket. I cook them at 400°F for just four to five minutes until the topping is golden brown and the oysters are just warmed through. It’s an incredibly fast, fancy, and impressive appetizer.
The “No-Stir” Risotto Cake You Can Make in an Air Fryer.
The Lazy Person’s Risotto
I love risotto, but I hate standing at the stove stirring for 30 minutes. This hack uses leftovers to create something new. I take cold, leftover risotto, mix it with an egg and some parmesan, and press it into a small, greased cake pan that fits in my air fryer. I air fry it at 375°F for about 20 minutes until the outside is golden brown and incredibly crispy. I slice it into wedges and serve it with a fresh side salad. It has all the flavor of risotto with a fantastic new texture.
Crafting the Perfect Marinade for High-Heat Air Frying (Hint: Avoid Sugar).
Don’t Burn Your Dinner
I learned the hard way that my favorite honey-garlic marinade was a disaster in the air fryer. The high sugar content caused it to burn and turn black long before the chicken was cooked through. The perfect marinade for high-heat air frying is low in sugar. It should be based on oil, acid (like lemon juice or vinegar), and spices. If you want a sweet, glazed finish, brush on the sugary component (like honey or barbecue sauce) only during the last two to three minutes of cooking.
How to Make Your Own “Everything Bagel” Seasoning and Use It on Everything.
The DIY Seasoning That’s Better Than Store-Bought
“Everything Bagel” seasoning is amazing, but it can be pricey. I started making my own large batches for a fraction of the cost, using my air fryer to toast the ingredients. I gently toast sesame seeds, poppy seeds, and dried minced onion in the air fryer for just a minute or two until they are fragrant. After they cool, I mix them with dried garlic flakes and coarse salt. I put this on everything from air-fried chicken breast and salmon to roasted vegetables.
The Secret Ingredient for the Crispiest Chicken Skin (It’s Baking Powder).
The pH Power-Up
The secret to unbelievably crispy chicken skin is not a fancy technique, but a cheap ingredient from your pantry: baking powder (not baking soda!). Before air frying, I pat my chicken wings or thighs completely dry and toss them in a mixture of salt, spices, and a teaspoon of baking powder. The baking powder is alkaline, which raises the pH level of the skin. This helps break down proteins more efficiently and encourages browning, resulting in a blisteringly crisp, delicious skin that I could never achieve before.
How to Make a Perfect, Individual-Sized Beef Wellington.
The Gourmet Dinner for One
A full Beef Wellington is a massive, complicated undertaking. I created a single-serving version that’s perfect for a special occasion dinner for one or two. I take a nice filet mignon, sear it, wrap it in a mushroom duxelles and prosciutto, and then encase it in a small sheet of puff pastry. I brush it with egg wash and air fry it at 400°F for about 15-20 minutes until the pastry is golden and puffed. A meat thermometer ensures the steak inside is a perfect medium-rare.
The “Faux-tisserie” Chicken Method That Mimics a Rotisserie.
The 360-Degree Crisp
Even without a rotisserie spit, you can get a similar result in a basket-style air fryer. The key is to prop the chicken up so air can circulate underneath it. I create a “rack” out of a few balls of aluminum foil or thick slices of onion. I place the seasoned chicken on this rack, which lifts it off the bottom of the basket. I cook it, flipping it once halfway through. This ensures the bottom of the chicken gets crispy too, mimicking that all-over browning of a true rotisserie chicken.
How to Blind Bake a Pie Crust in an Air Fryer for Perfect Quiches.
The No-Soggy-Bottom Solution
A soggy bottom can ruin a good quiche. “Blind baking” the crust first is the solution, and the air fryer does it quickly. I press my pie dough into a small tart pan that fits in my air fryer, prick the bottom with a fork, line it with parchment paper, and fill it with pie weights or dried beans. I air fry it for about 10 minutes to set the crust. Then I remove the weights and bake for a few more minutes. This creates a sealed, crispy crust that stands up to a liquid filling.
The Ultimate Guide to Air Frying Different Types of Cheese (Halloumi, Paneer, Bread Cheese).
The Squeaky, Crispy, Melty Marvels
Not all cheese is meant for melting. The air fryer is the perfect way to cook non-melty cheeses. Halloumi and bread cheese become warm and squeaky on the inside with a beautiful, golden-brown crust in about six minutes. Paneer gets a lovely brown exterior while staying firm, perfect for adding to a curry. I even love to air fry feta cheese; it gets soft and creamy with slightly crispy edges, perfect for crumbling over a salad. It’s a whole new world of cheese experiences.
How to Temper Chocolate in Your Air Fryer for Dipping.
The Gentle Heat Method
Tempering chocolate, which gives it that professional-looking snap and shine, is a notoriously tricky process. I found a gentle, easy method using my air fryer. I place finely chopped dark chocolate in a glass bowl and put it in the air fryer. I turn it on to the lowest possible temperature (or just use the residual heat from a preheat) for one-minute intervals, stirring in between, until it’s about two-thirds melted. I then remove it and stir until the residual heat melts the rest.
The “Freeze-First” Trick for Perfect Onion Rings.
The Secret to a Breading That Sticks
My first attempts at homemade onion rings were a disaster; the breading fell off in the air fryer. The secret I learned from diners is the “freeze-first” trick. After I bread my onion rings (a simple flour, egg, and panko dredge), I lay them on a baking sheet and freeze them for at least 30 minutes until they are solid. This freezes the coating to the onion. Then, I can spray them with oil and cook them directly from frozen. The breading stays put, creating a perfect, crispy coating.
How to Make a Show-Stopping “Blooming Onion” Without a Deep Fryer.
The Healthier Outback-at-Home
The “Blooming Onion” is a restaurant legend, but it’s also a massive grease bomb. The air fryer lets you make a surprisingly good, much healthier version at home. The trick is to cut the onion carefully, leaving the root intact. After dipping it in an egg wash and a seasoned flour mixture, you have to meticulously separate the “petals” and spray them thoroughly with cooking oil. It takes patience, but the result is a show-stopping appetizer that gets crispy and delicious without being submerged in a gallon of oil.
The “Flavor Dust” Technique: Using Dehydrated Powders for Intense Flavor.
Concentrated Flavor Bombs
One of the most advanced flavor techniques I’ve learned is making “flavor dusts.” Using my air fryer’s dehydrator function, I’ll dry out intensely flavored ingredients like mushrooms, tomatoes, or even bacon. Once they are completely dry and brittle, I blitz them into a fine powder in a spice grinder. A sprinkle of this mushroom “dust” can add an incredible depth of umami to a steak, while a dusting of tomato powder can elevate a simple chicken breast. It’s a secret weapon for concentrated flavor.
How to Make Perfect Lamb Chops with a Pistachio Crust.
An Elegant and Easy Dinner
Lamb chops feel incredibly fancy, but they cook in the air fryer in under 10 minutes. To make them truly special, I create a pistachio crust. I pulse roasted pistachios in a food processor with some breadcrumbs, mint, and garlic. I brush the lamb chops with a little Dijon mustard (which acts as a binder) and press the pistachio mixture onto the meat. A few minutes in the air fryer is all it takes to cook the lamb to a perfect medium-rare and create a nutty, herby, crunchy crust.
The “Chef’s Press” Hack for Getting an Even Sear in a Basket-Style Air Fryer.
Faking a Flat-Top Grill
Sometimes in a basket air fryer, a steak or a burger can cook unevenly because it’s not making full contact with the hot crisper plate. To solve this, I use a small, oven-safe “chef’s press” or even just a small cast-iron pan to weigh the meat down for the first few minutes of cooking. This ensures maximum contact with the hot surface, creating a more uniform, edge-to-edge crust, similar to what you’d get on a flat-top grill.
How to Make Crispy-Edged, Chewy-Center Cookies.
The Convection Cookie
The air fryer can make amazing cookies if you know the trick. The intense circulating air tends to make them crispy all over. To get that perfect crispy-edge, chewy-center texture, I chill my cookie dough thoroughly for at least an hour. I roll it into balls and place them in the air fryer. The cold dough prevents them from spreading too fast. The outside sets and gets crispy while the inside remains soft and chewy. It’s a texture lover’s dream.
Mastering Multi-Level Cooking in an Oven-Style Air Fryer.
The Art of Staggered Placement
My air fryer oven came with two racks, which I thought meant I could cook twice as much at once. I quickly learned that the top rack cooks much faster. Mastering multi-level cooking is about staggered placement. I’ll put a dense food like chicken on the bottom rack, and then 10 minutes later, I’ll add a quicker-cooking vegetable like asparagus to the top rack. Or, I’ll cook food on both racks and swap their positions halfway through. It’s a bit of a dance, but it’s key to a full meal.
This One Air Fryer Dish Convinced My Food-Snob Friend to Buy One.
The Crispy Pork Belly Conversion
My friend Mark is a true food snob who sneered at the idea of an air fryer, calling it a “suburban gimmick.” I decided to change his mind. I made him my two-temperature air-fried pork belly—a dish that requires both a slow render and a high-heat crisping. I served him the perfectly tender meat with a shatteringly crisp, bubbly crackling on top. He took one bite, his eyes went wide, and he said, “Okay, what model did you say this was again?” He bought one the next day.