Air Bible

Rejoice! Here’s everything you need to know about Air Frying like a pro 🥇

Keep it light. A little bit of oil goes a long way! Excess oil ends up in the drawer under the grate, but if there’s too much buildup, it might smoke. Generally speaking, if there’s already fat on the food (skin-on chicken, for example, or frozen fried food), you might not need to oil the food at all.

Veggies do like a light coating of oil, because it helps make them turn nice and brown.

Avoid crowds. It’s so tempting to add another handful of chips or brussel sprouts 🙃 but food comes out crisper and cooks better if you work in small batches.

Shake it up. Every now and again give the food a little shake around in the basket this makes sure food is evenly exposed to heat, which gives you better result. 

If a recipe calls for shaking or flipping and you skip it, it’s no big deal, but it might just tone down the crispy factor a bit.

Go in with the tongs. Use tongs or a spoon to get cooked food out. Excess oil collects under the removable grate in your basket, so if you pour out the food any excess oil could come with it.

Trust your intuition. A lot of basket-style air fryers have a dial you set like an old-fashioned kitchen timer, fun! When the time’s up it goes PING! and your food is cooked. Mostly you can rely on these but it's always good to have a peek and go with your gut feeling, same goes for everything in life : )

Hot - watch out. Think of the drawer as a hot pan. When you pull it from the unit, the bottom especially will be hot. Grab the drawer by the handle, not the other parts, and have a trivet or potholder ready to set it on if heat will damage your countertop.

Hands off. The exterior of the air fryer can get hot (the back, likely). Not hot enough to burn you, but it’s always best not to touch while it’s doing its thing.

Have we missed any verses you know of? We’d love add yours to the Cute Fry Bible, send a cute contact if you do!