Use liquid pastes
Forget traditional doughnut batter: it drips into the basket and makes a real mess . Opt for dry coatings like breadcrumbs, panko, or a starch-based mix for a crispy finish without overflow.
Too much or not enough oil
The goal isn’t to submerge your food, but a light spray of oil is often essential for a good crispness. Too little = dry; too much = smoke. The best ally? A vegetable oil pump for precise dosing.
Neglecting cleaning
It’s not the most pleasant part, but charred residue from previous cooking can create smoke, alter the taste, and damage your appliance . A quick clean after each use, with a soft sponge and a little dish soap, is all you need.
The pros’ secrets for restaurant-worthy results
- Crispy fries : Soak your potatoes for 30 minutes in cold water to remove the starch. Dry them thoroughly before cooking.
- Juicy meats : a quick marinade (mustard, herbs, olive oil), then wipe lightly before cooking to avoid excess moisture.
- Sublimated vegetables : a drizzle of olive oil, a pinch of paprika, a little garlic powder, and hey presto, in the basket.
- Leftovers reheated to perfection : pizza, nuggets, quiche… the air fryer makes them crispy much better than a microwave .
Remember: each fryer is unique
Last but not least, check your instruction manual . Each model has its own specifications: temperature, capacity, cooking time, etc. And above all, never leave your appliance running unattended —safety comes first.
With these tips in hand, your air fryer becomes the perfect ally for quick, delicious, and consistently successful meals !
