Those who love to eat know that fried food is among the tastiest food that can exist. Unfortunately, the implication of the coin is given not only by the risk of putting on weight by abusing frying but also by the fact that the process of boiling oil and high temperatures can trigger even harmful chemical processes.
To overcome these two discordant notes of such a well-liked cooking process, some engineers have set their knowledge in motion and have created the so-called air fryer.
Incredible, highly technological invention and a godsend to remedy the physical form problem – frying toxicity.
Let’s try together to understand how this ultra-modern and still little-known household appliance works, considering both the advantages and the disadvantages.
What is an air fryer
Before examining the operation and pros and cons, let’s see some more information about this innovative frying tool.
Let’s talk about a normal fryer that, instead of using oil (whatever type you use for frying can cause damage to health), uses another always available and super cheap element: air.
This new appliance triggers a rapid mechanism at very high heating temperatures by using the air that circulates inside it.
By taking advantage of this completely innovative (and not yet widespread) system, the food dropped into the deep fryer takes on the same flavor as fried with oil, but without using the latter.
To benefit from such a novelty, the well-being of the body, but also the cleaning of the kitchen, since there will be no burning odors or greasy stains here and there on the kitchen counter.
How does it work
We have already mentioned more or less the system used by the air fryer to cook food as if it were usually dropped into the oil. Now let’s try to analyze more closely such a mechanism, which could become the new frontier of frying, both in restaurants and in DIY cooking preparation.
The heat carrier, or the substance through which temperature, or energy, is conveyed to ferment food and create that process called “cooking” is no longer oil, but air.
Air circulates in the coil of the fryer which is subjected to a heating process that reaches 200 ° C. In this way a sort of vortex is created which agitates very quickly and which acts on the food to cook it and give it that typical thermal shock that characterizes the classic frying process.
If the news scares you, and you fear that the taste may not be the same, you can also apply a little trick.
Before dipping the food in the air fryer, sprinkle it with oil (not excess) to use the appliance without losing the taste of traditional fried food.
As far as the advantages of this new instrument are concerned, first of all, we must indicate versatility.
We are talking about a brand new household appliance which, unlike the classic oil fryers, can also be used as an oven.
Secondly, there is the smell aspect to consider. If with the traditional frying, we go outside to not “contaminate” the kitchen, in the case of the air fryer, there will be no acrid odors, or oil stains, to dirty the internal environment, which makes it, therefore, for all the most modern, almost chic kitchens.
Also, those who use the air fryer will have delicious dishes, full of flavor, but with much lower caloric intake. Anyone who always renounces French fries, meatballs, or omelets will be able to say goodbye to hardships.
Finally, it must be said that the air fryer, in spite of the oil one, is very easy to clean. We will not have to use elbow grease to clean and disinfect our air fryer, as we must do for the classic one that often remains greased with oil.
As for the disadvantages, of course, there are. First of all, you will have to buy a deep fryer model with costs on average higher than the classic models.
There are numerous reviews of air fryers that will help you in your choice. However, it ranges from a minimum of € 100 up to € 200 to go up for the top of the range models.
While saving in fact in buying the oil for frying (which in any case does not cost much), we will spend much more from the point of view of electricity consumption.
In fact, consider that the most renowned models on the market, since the heating process requires high temperatures, need high power, between 800 and 2000 watts to operate.
Precisely in view of this high consumption, the latest models offered on the market have been made taking into account also the eco-sustainable and savings-oriented policy.
You will, therefore, find some of these deep fryers with high energy classes, for example, the A, the triple AAA, etc. In this way we will have a healthy and light fried food, consuming even little electricity.
Last but not least, the ultimate disadvantage to be considered is related to cooking. There are some things that cannot be “fried” in the air: for example, homemade pizzas in batter, or anything else that risks not keeping and starting to come off in the air fryer, thus losing the sense of fried food.
Finally, perhaps the most significant disadvantage is that the more traditionalists will notice the difference in taste and flavor, even if not so decisive.
Mix these advantages and disadvantages and make your decision, a beautiful mixed fried fish is waiting for you!