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With the popularity of air fryers, youtubers and others looking for revenue are posting recipes for air fryers that may technically work, but are not always safe.
What brought this to my attention was an "easy" recipe for air fryer donuts. The recipe itself creates a fairly standard risen dough that has both egg and flour. So far, so good.
HOWEVER... when you have a yeast dough that requires a rise time of a couple of hours, that egg (with possible salmonella) is sitting in an environment where not only yeast can reproduce quickly. Couple that with the facts that some states are experiencing salmonella cases from flour, and the dough MUST be thoroughly cooked to be safe.
Here is where youtubers with no food safety training fail - Fried foods cooked in a deep fat fryer or even a pot on the stove have a mass of oil at above 300 degrees F, and convection currents that keep the oil moving. The dance needed to get the interior of a donut cooked while not turning the sugar in the crust to carbon requires a 350 degree heat and just three minutes in the oil. In air fryers, almost all manufacturers suggest flipping food or shaking the basket to get a more even cook. That is difficult to do with a doughy donut that is only half cooked, so the youtuber simply instructed to leave the donut in the fryer for 3 minutes. WRONG!!!
While the top of any product might look photogenic, the time needed for the heat to penetrate and cook, especially the bottom, is insufficient for food safety. You cannot simply take a deep fry time and make it the time needed in an air fryer.
While most folks know that meats need to have a certain internal temperature to be safely cooked, little thought is given to other dishes or pastries. Approach online air fryer recipes with caution.
I have one of the oven shaped air fryers that can double as an oven, toaster, or grill.
My big issue is that, even for lean meats, the meat can start smoking from the fat/grease before the meat is done. I'll often open the door, let the smoke out, and do this a couple more times until it's done.
We use our multi-use air fryer daily and several friends bought the same one. No problems with wings, breaded chicken, ... . OP may want to review the settings he is using.
We use our multi-use air fryer daily and several friends bought the same one. No problems with wings, breaded chicken, ... . OP may want to review the settings he is using.
Did you even bother to read the OP???
It isn't a question of "settings." I wrote about a food safety concern that is completely separate from the air fryer being used. A recipe that does not take into account the variety of equipment being used is flawed.
I am happy you have no problem with various meats - which is NOT what I warned about.
Baking (which is what is being done in an air fryer / convection oven) is not the same as deep fat frying.
I let a lot of things pass because people do things differently, concerns may be different, and sometimes things are misinterpreted. Food safety is not something I'm going to allow to be dismissed with such a casual comment. Please re-read the post.
With the popularity of air fryers, youtubers and others looking for revenue are posting recipes for air fryers that may technically work, but are not always safe.
What brought this to my attention was an "easy" recipe for air fryer donuts. The recipe itself creates a fairly standard risen dough that has both egg and flour. So far, so good.
HOWEVER... when you have a yeast dough that requires a rise time of a couple of hours, that egg (with possible salmonella) is sitting in an environment where not only yeast can reproduce quickly. Couple that with the facts that some states are experiencing salmonella cases from flour, and the dough MUST be thoroughly cooked to be safe.
Here is where youtubers with no food safety training fail - Fried foods cooked in a deep fat fryer or even a pot on the stove have a mass of oil at above 300 degrees F, and convection currents that keep the oil moving. The dance needed to get the interior of a donut cooked while not turning the sugar in the crust to carbon requires a 350 degree heat and just three minutes in the oil. In air fryers, almost all manufacturers suggest flipping food or shaking the basket to get a more even cook. That is difficult to do with a doughy donut that is only half cooked, so the youtuber simply instructed to leave the donut in the fryer for 3 minutes. WRONG!!!
While the top of any product might look photogenic, the time needed for the heat to penetrate and cook, especially the bottom, is insufficient for food safety. You cannot simply take a deep fry time and make it the time needed in an air fryer.
While most folks know that meats need to have a certain internal temperature to be safely cooked, little thought is given to other dishes or pastries. Approach online air fryer recipes with caution.
I have been thinking about getting a multifunctional air fryer (air fryer, convection oven and toaster oven) Either a Emeril, Oster, or Nija.
I was wondering what can / can't be cooked in an air fryer? Does an air fryer change the texture of the food, you know like make it kind of rubbery? Does it cook evenly? Can it cook frozen food? Like frozen pizza, tv dinners and such? Is it easy to clean?
I have been thinking about getting a multifunctional air fryer (air fryer, convection oven and toaster oven) Either a Emeril, Oster, or Nija.
I was wondering what can / can't be cooked in an air fryer? Does an air fryer change the texture of the food, you know like make it kind of rubbery? Does it cook evenly? Can it cook frozen food? Like frozen pizza, tv dinners and such? Is it easy to clean?
I have one of those multifunction air fryers sitting in a spare room. It was a counter hog. It also was much slower than the toaster oven that it replaced. I switched to a smaller tub type air fryer which has generally been more satisfactory.
With the popularity of air fryers, youtubers and others looking for revenue are posting recipes for air fryers that may technically work, but are not always safe.
What brought this to my attention was an "easy" recipe for air fryer donuts. The recipe itself creates a fairly standard risen dough that has both egg and flour. So far, so good.
HOWEVER... when you have a yeast dough that requires a rise time of a couple of hours, that egg (with possible salmonella) is sitting in an environment where not only yeast can reproduce quickly. Couple that with the facts that some states are experiencing salmonella cases from flour, and the dough MUST be thoroughly cooked to be safe.
Here is where youtubers with no food safety training fail - Fried foods cooked in a deep fat fryer or even a pot on the stove have a mass of oil at above 300 degrees F, and convection currents that keep the oil moving. The dance needed to get the interior of a donut cooked while not turning the sugar in the crust to carbon requires a 350 degree heat and just three minutes in the oil. In air fryers, almost all manufacturers suggest flipping food or shaking the basket to get a more even cook. That is difficult to do with a doughy donut that is only half cooked, so the youtuber simply instructed to leave the donut in the fryer for 3 minutes. WRONG!!!
While the top of any product might look photogenic, the time needed for the heat to penetrate and cook, especially the bottom, is insufficient for food safety. You cannot simply take a deep fry time and make it the time needed in an air fryer.
While most folks know that meats need to have a certain internal temperature to be safely cooked, little thought is given to other dishes or pastries. Approach online air fryer recipes with caution.
The real difference here is the rate of heat transfer. Heat transfer by conduction from hot oil is many times greater than by conduction from hot air. There are going to be some things that just will NOT cook the same (or even close enough) in a convection oven, that will still need to be deep fat fried or boiled. So you can stick something into a 350F "air fryer" (=convection oven) and it's going to cook a lot more slowly than the same thing dunked in 350F hot oil. That's basic physics. The problem is that leaving the exterior surface of the object exposed to 350F hot air for a longer time in order to get the center cooked, is likely to make it more browned or burnt.
Amazingly enough, there are good reasons why certain cooking techniques have become the standard over the preceding centuries. We don't deep fry Angel Food cakes; we don't bake doughnuts.
The real difference here is the rate of heat transfer. Heat transfer by conduction from hot oil is many times greater than by conduction from hot air. There are going to be some things that just will NOT cook the same (or even close enough) in a convection oven, that will still need to be deep fat fried or boiled. So you can stick something into a 350F "air fryer" (=convection oven) and it's going to cook a lot more slowly than the same thing dunked in 350F hot oil. That's basic physics. The problem is that leaving the exterior surface of the object exposed to 350F hot air for a longer time in order to get the center cooked, is likely to make it more browned or burnt.
Amazingly enough, there are good reasons why certain cooking techniques have become the standard over the preceding centuries. We don't deep fry Angel Food cakes; we don't bake doughnuts.
Precisely. Tried to rep you, but need to spread more rep points first.
I am in process of looking at various ways to quickly get an impervious "skin" formed on foods that are deep fried. Minimize oil absorption and some of the advantages of air fryers melt away.
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