When you test as many air fryers as I do, you'll get sick of the freezer food diet pretty quickly. I use french fries and chicken strips as part of my standard reviewing routine for ranking all the best air fryers, but in reality, my diet is (thankfully) a lot more varied.
I've made everything from poached eggs (bad) to cookies (surprisingly good) in my air fryer, and if you're only using it to crisp up frozen treats, you're making a big mistake. Air fryers are, essentially, tiny ovens, which means that they're just as versatile. If you'd cook it in the oven, you can cook it in the air fryer. Plus, because it heats fast and often comes with a removable basket, you can also use it in the place of a frying pan or even a baking tray.
Here are five things you should try cooking in your air fryer to make it even more of a daily driver. And yes, I've air-fried all of these foods myself!
1. Steak
You heard me: you can get a really great sear on a thick cut of steak when you flash (air) fry it. I was nervous to try this for myself. After all, steak is expensive, and if cooked wrong it can turn grey and rubbery. I like mine medium-rare with a blistered crust, which requires ramping up the temperature.
But, if you use a good air fryer, you can get a good result on an expensive cut of meat like a steak. My secret is to leave the steak in the fridge overnight, coated in a layer of fine salt to age the outside and encourage a crust when it hits the fryer. The other big trick is to always pre-heat your air fryer before adding the steak.
I cooked mine in the Dreo ChefMaker, which is an astoundingly good fryer that comes with its own temperature probe and will even cook your meat to your desired doneness. So in theory, it should be impossible to overcook it.
2. Pastries
I actually did this on Christmas day. Pastries come out so crisp and perfectly browned when you cook them in the air fryer. And even if you buy them pre-made, giving them a couple of minutes on a low heat to warm through makes them an even tastier treat when you're serving them up to a crowd.
I've done everything from frozen pain au chocolat to cinnamon rolls from a can in my air fryer, and they always come out crisp and even. It's because the air in the fryer circulates, cooking your food from underneath and not just above, like a typical oven.
This cooking style means your food will never come out burnt on top but soggy on the bottom, and you won't have any raw dough to contend with when you get to the center of your cinnamon swirl. Just heed my advice and cook a little lower than the recommended temperature: air fryers are so effective, they can often brown sugary foods before they're fully cooked, which makes them look burnt.
3. Vegetables
In my household, boiling vegetables was the norm until we picked up an air fryer. Now, the majority of our greens are cooked with a drizzle of oil and a pinch of salt. Adding some texture and brownness to your vegetables is a really great way to add some diversity to what may otherwise be a very beige plate.
I love to toss carrots in some honey and mustard and roast them off for a delicious caramelized finish. And if you're cooking brussels sprouts, halving them and tossing in parmesan before finishing in the air fryer is the perfect way to get that salty crunch that will keep everyone coming back for seconds.
4. Soup
Before I blend them, obviously.
I love to make tomato soup, especially this time of year. But the problem with soups is that they can often require a lot of nursing. That's why I now cook all my ingredients in the air fryer, baking in loads of tasty caramelized flavor and collecting all the drippings at the base of the basket to go straight back in the finished meal.
I recommend doing this slow and low, shaking occasionally to ensure your garlic, onion, tomatoes and red peppers are soft and evenly browned. Then, just throw your ingredients in the blender with some stock for the easiest soup ever.
5. Grilled sandwiches
Save a frying pan and use the air fryer instead! Bonus trick: make your tomato soup, then make a grilled cheese to dip in it.
Making a grilled sandwich in the air fryer really couldn't be easier. Just assemble it and pop it in, remembering to flip halfway through. The fryer will warm your ingredients through, leading to a gooey cheese pull, but because it's not in a pan you won't need nearly as much oil to get that crispy exterior.
Is there anything weird you think I should try cooking in my air fryer next?
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