How to Adapt Recipes for the Air Fryer

[NJCher]

No-paywall link to Washington Post.

Sample tip:

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Pay attention to the specific type of dish

Here’s general advice for different foods:

Lean, roasted meats or vegetables: Use at least a coating of cooking spray or misted oil before air frying. (Just don’t spray the basket itself with cooking spray, as it can damage the nonstick coating.) Or toss with oil. For a basket of vegetables, I don’t typically go higher than 1 tablespoon. Don’t overcrowd the basket, and cook in batches, if necessary, advice that applies to breaded food as well.

Fattier cuts of meat: Don’t use as much oil, but even a thin sheen can help improve color and crispness.

Foods coated with flour, breadcrumbs or another dried coating, such as chopped nuts: Spray with oil.

Foods you’d otherwise deep-fry: Spray or brush with oil.

Baked goods: Use pans that aren’t so deep and tall that they make contact with the heating element, Cooking Light suggests. In wider, shallower and smaller pans, baked goods cook faster. Weinstein recommends covering cakes halfway through baking so the tops don’t burn. He especially likes spring-form pans, which make it easier to crimp foil. (For those who bake a lot, he recommends a toaster-oven style air fryer with an adjustable rack, instead of a basket model.)

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