Can an Air Fryer Beat Me in Cooking?
As a self-proclaimed skeptic of air fryers, I have always been hesitant to use one. I've even joked that I would rather air-fry a flip-flop than put food in there. However, today I am challenging myself to see if an air fryer can beat me in cooking. I am going to take the most popular air fryer recipes and pit them against traditional cooking techniques. If I win, I get to destroy this thing that I have wanted to do for so long. With that being said, let's make this happen.
Round One: Crispy Potatoes
For my version, I'm going to prep the potatoes like so. First, boil 2 pounds or 1.8 kilos of small Yukon Gold potatoes in a large pot of water (around 7-8 quarts) that has been seasoned generously with salt. Cook for 25 to 30 minutes or just until fork-tender, then drain and place on a large baking sheet. Use the flat bottom of a glass to smooth the potatoes to about half an inch thick and flat. Cool completely, then pop it into your fridge overnight.
The next day, heat your oven to 450 degrees Fahrenheit, line a baking sheet with foil (even if you hate it), and grease the foil with an oil of your choosing. Add 3 to 5 smashed garlic cloves, generously coat your potatoes with around 3 to 4 tablespoons of your oil, and top generously with flaky salt, two to three small bundles of thyme scattered around, and maybe some more thyme. Pop into the oven for 20 minutes, flip, and bake for another 6 to 8 minutes or until golden brown and crispy.
For the air fryer version, cut 2 pounds or 1.8 kilos of Yukon Gold potatoes into one-inch chunks. Add a small handful of thyme, and coat with 2 tablespoons of extra virgin olive oil, salt, and pepper to taste. Toss them in the air fryer basket and cook at 375 degrees Fahrenheit for 10 minutes. Shake the basket and cook for another 5 to 10 minutes.
The results? Our taste testers thought both versions were delicious, but the oven-baked potatoes won by a slim margin. The air fryer version was shockingly fast, taking only 15 minutes to cook, but the oven-baked version had more flavor and texture.
Round Two: Korean-Style Wings
For the traditional version, preheat your oven to 375 degrees Fahrenheit. Rinse 3 pounds or 1.3 kilos of chicken wings and pat dry with paper towels. Season generously with salt and black pepper, then place on a wire rack over a baking sheet. Bake for 50 to 60 minutes, flipping halfway through.
For the air fryer version, season your chicken wings with salt and black pepper, then place them in the air fryer basket. Cook at 400 degrees Fahrenheit for 12 to 15 minutes, flipping halfway through.
The results? The air fryer wings were a hit! They were crispy and delicious, with the perfect amount of seasoning. The traditional wings were also tasty, but the air fryer wings won this round.
Round Three: Salmon
For the traditional version, season one 6-ounce skin-on salmon fillet per person with a mixture of kosher salt, garlic powder, sweet paprika, and fresh ground black pepper. Lightly brush each piece of salmon with extra virgin olive oil to coat, then grill on high heat for 3 to 4 minutes per side.
For the air fryer version, season your salmon fillets with the same mixture of kosher salt, garlic powder, sweet paprika, and fresh ground black pepper. Lightly spray your air fryer basket with cooking spray and place the seasoned salmon fillets in the basket, skin side down. Cook at 400 degrees Fahrenheit for 8 to 10 minutes, or until the internal temperature of the salmon reaches 145 degrees Fahrenheit.
The results? Both versions of the salmon were cooked perfectly, with flaky and moist flesh. However, the traditional grilled salmon had a smoky flavor that the air fryer version lacked. So, the traditional version won this round.
Final Round: French Fries
For the traditional version, heat up your deep fryer to 375 degrees Fahrenheit. Cut 2 pounds or 1.8 kilos of russet potatoes into fries, making sure they are all the same size for even cooking. Fry for 3 to 4 minutes, then remove from the oil and drain on a paper towel-lined plate.Increase the heat of the deep fryer to 400 degrees Fahrenheit, then fry for an additional 2 to 3 minutes or until golden brown and crispy. Remove from the oil and drain on a fresh paper towel-lined plate. Season with salt and serve immediately.
For the air fryer version, toss 2 pounds or 1.8 kilos of russet potatoes cut into fries with 2 tablespoons of cornstarch, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt to taste. Add to your air fryer basket and cook at 400 degrees Fahrenheit for 15 to 20 minutes, shaking the basket every 5 minutes.
The results? Our taste testers agreed that the air fryer fries were crispier and less greasy than the traditional fries. However, the traditional fries had a better flavor and texture overall.
Conclusion
Overall, the air fryer held its own against traditional cooking methods, winning two out of four rounds. While the air fryer is a quick and easy way to cook certain foods, it doesn't always produce the same depth of flavor and texture as traditional cooking methods. However, for those looking for a healthier and less greasy alternative to deep frying, the air fryer is a great option.
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