Copyright © 2016 by Linda Larsen.
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Photo Credits: Suzanne Clements, cover; Stockfood/Eising Studio – Food Photo & Video, p. 2; Stockfood/PhotoCuisine/ Chris Court Photography, p. 8; Stockfood/Valerie Janssen, p. 34; Stocksy/Harald Walker, p. 52; Stockfood/Hein van Tonder, p. 70; Stockfood/Gräfe & Unzer Verlag/Thorsten Suedfels, p. 82; Stockfood/Great Stock!, p. 100; Stockfood/ PhotoCuisine/ Françoise Nicol, p. 118; Stockfood/Jalag/Julia Hoersch, p. 130
ISBN: Print 978-1-62315-743-2 | eBook 978-1-62315-744-9
CONTENTS
Introduction
1 FAST FOOD FOR GOOD HEALTH
2 BREAKFAST
Hard-Cooked Eggs
Asparagus Strata
Shrimp and Rice Frittata
Scotch Eggs
Omelette in Bread Cups
Mixed Berry Muffins
Cranberry Beignets
Dutch Pancake
Monkey Bread
Chocolate-Filled Doughnut Holes
3 LUNCH
Vegetable Egg Rolls
Veggies on Toast
Jumbo Stuffed Mushrooms
Mushroom Pita Pizzas
Spinach Quiche
Yellow Squash Fritters
Pesto Gnocchi
English Muffin Tuna Sandwiches
Tuna Zucchini Melts
Shrimp and Grilled Cheese Sandwiches
Shrimp Croquettes
Dutch Pancake with Shrimp Salsa
Steamed Scallops with Dill
Chicken Pita Sandwiches
Chicken à la King
Sweet and Hot Bacon and Bell Pepper Sandwiches
4 APPETIZERS
Steamed Pot Stickers
Beef and Mango Skewers
Curried Sweet Potato Fries
Spicy Kale Chips with Yogurt Sauce
Phyllo Artichoke Triangles
Spinach Dip with Bread Knots
Arancini
Pesto Bruschetta
Fried Tortellini with Spicy Dipping Sauce
Shrimp Toast
Bacon Tater Tots
Hash Brown Bruschetta
Waffle Fry Poutine
Crispy Beef Cubes
Buffalo Chicken Bites
Sweet and Hot Chicken Wings
5 FISH AND SEAFOOD
Quick Paella
Crab Ratatouille
Seafood Tacos
Crispy Herbed Salmon
Asian Steamed Tuna
Tuna Veggie Stir-Fry
Scallops and Spring Veggies
Snapper Scampi
Coconut Shrimp
Fish and Chips
6 POULTRY
Roasted Veggie Chicken Salad
Asian Turkey Meatballs
Stir-Fried Chicken with Pineapple
Sweet-and-Sour Drumsticks
Chicken Satay
Orange Curried Chicken Stir-Fry
Spicy Chicken Stir-Fry
Chicken Fajitas
Tex-Mex Turkey Burgers
Barbecued Chicken Thighs
Buttermilk Fried Chicken
Garlic-Roasted Chicken with Creamer Potatoes
Chicken Cordon Bleu
Ham and Cheese Stuffed Chicken Burgers
Chicken Tenders with Veggies
7 MEAT
Spicy Thai Beef Stir-Fry
Thai Burgers
Beef Korma
Rice and Meatball Stuffed Bell Peppers
Stir-Fried Steak and Cabbage
Unstuffed Cabbage
Cheese-Stuffed Meatballs
Meatballs in Spicy Tomato Sauce
Mexican Pizza
Tex-Mex Steak
Chicken-Fried Steak
Tender Country Ribs
Bacon Garlic Pizza
Sweet-and-Sour Polish Sausage
Lemon Pork Tenderloin
Crispy Mustard Pork Tenderloin
8 VEGETABLES AND SIDES
Herbed Vegetable Mélange
Steamed Green Veggie Trio
Garlic and Sesame Carrots
Roasted Bell Peppers with Garlic
Roasted Brussels Sprouts
Savory Roasted Sweet Potatoes
Crispy Parmesan French Fries
Scalloped Potatoes
Roasted Potato Salad
Creamy Corn Casserole
9 DESSERTS
Grilled Curried Fruit
Apple Peach Cranberry Crisp
Orange Cornmeal Cake
Black Forest Hand Pies
Marble Cheesecake
Black and White Brownies
Chocolate Peanut Butter Molten Cupcakes
Chocolate Peanut Butter Bread Pudding
Big Chocolate Chip Cookie
Frosted Peanut Butter Cookie
Appendix A: The Dirty Dozen and the Clean Fifteen
Appendix B: Conversion Tables
Resources
I dedicate this book to my dear husband Doug, my beautiful nieces Maddie and Grace, and my wonderful nephew Michael.
They are a joy and a delight!
INTRODUCTION
The air fryer is a dream machine. That may sound like hyperbole, but it’s true. It’s hard
to resist the taste and texture of fried foods—there’s nothing like that crispy mouthfeel when you first bite into a French fry or fried chicken, only to meet the melting and tender interior.
We all know unhealthy fried foods are not meant to be a mainstay in our diet. That’s where the air fryer comes in. This appliance produces crisp, moist, and tender foods with little or no oil. With an air fryer, you can eat fried chicken, potato chips, croquettes, doughnuts, egg rolls, shrimp, and tater tots that aren’t laden with grease from trans fats. Air-fried foods have the traditional crunch and classic texture of perfectly fried foods, but you can enjoy them guilt-free.
But that’s not all the air fryer can make. In addition to fried favorites, you can bake, grill, steam, and roast in your air fryer—and in less time than it takes to cook foods using traditional methods. It’s possible to serve risotto, stir-fries, pizzas, casseroles, and desserts from your air fryer in record time, with fabulous results.
When I first used my air fryer, I admit I was hesitant to venture beyond French fries. But when I tossed in some marinated chicken breasts, the result was wonderful; that is, after I learned that marinated foods should be patted dry before cooking! Fortunately, my kitchen fan quickly dispersed the white smoke, and dinner tasted delicious.
In this book, you’ll not only learn how to use your air fryer in new and interesting ways but also get acquainted with how the appliance works, discover how to cook prepared frozen foods, find safety tips, and figure out how to solve any problems that may arise with your new dream machine. Let’s get frying!
1
FAST FOOD FOR GOOD HEALTH
DEVELOPED IN 2008 IN ENGLAND, a country famous for its fish and chips, the air fryer is a stand-alone appliance that cooks, bakes, fries, grills, and steams food to tender perfection. This heavy-duty appliance was embraced soon after in the United States for its quick cooking ability and versatility.
The air fryer consists of a heating element, a frying basket attached to a pan that catches the juices and fat released as the food cooks, and a fan that pushes hot air around the food. The heating element browns and crisps the exterior while cooking the interior to a safe final temperature.
There are two kinds of cooking methods: dry heat, such as frying; and wet heat, such as steaming or braising. Surprisingly, cooking food in oil is considered a dry-heat cooking method. The air fryer takes this method one step further by eliminating the oil altogether.
FIVE BENEFITS OF AIR FRYING
Still wondering if you made the right decision when you purchased an air fryer? Wonder no more.
Air frying is better for your health. In fact, most recipes cook without any added fat. The recipes that do use oil use only a very small amount for flavor, usually just a few teaspoons. If there is too much oil on the food, it will melt off, and the appliance may emit smoke.
It’s very safe, even for beginning cooks. The system is completely closed, unlike deep-frying in a pan on the stovetop. There’s no danger of a pan full of hot oil falling off the stove. Because the machine is closed while it’s cooking, you won’t burn your fingers or be splattered with hot liquid as the food cooks.
Most air fryers have automatic cooking functions, so there’s no guesswork. Depending on the model you choose, you can cook French fries, chicken fingers, tater tots, and other foods with just a press of a button. The machine controls the cooking times and cooking temperatures of these foods for you.
Cleanup is a breeze. Air fryers are made with nonstick material, so, to clean, you simply wash the basket and pan in the sink with soap and water, using a sponge that won’t scratch. If any food is burned onto the basket, a quick soak will loosen it. The appliance itself can be cleaned with a damp paper towel or sponge. You don’t have to worry about safely disposing of cups of oil.
Using only one appliance to prepare your food is extremely convenient. The cooking method is hands-free, so you can prepare a salad while your food cooks. If you have a small kitchen, this may be the only appliance you need.
STEP-BY-STEP AIR FRYING
An air fryer is basically a miniature convection oven: A fan blows heated air over food to cook it quickly. Here are the keys to using it well.
1. If your air fryer is new, clean it. Remove the basket and pan along with any accessories, and wash them with soap and water. Use a damp paper towel to clean the outside and inside of the air fryer. Dry off all of the components, and familiarize yourself with the instructions.
2. Prepare your food. Cut food into similar-size pieces so they cook evenly. If you want to marinate food, plan ahead. (Most foods only need to marinate for a few minutes, but for really deep flavor, you may want to marinate overnight in the refrigerator.) Then, pat the pieces dry. Any excess liquid on foods will drip into the pan and may cause the appliance to smoke.
3. If needed, preheat. Some air fryer models require preheating; others do not. Read the instruction manual for your appliance.
4. If you are going to coat food with crumbs, make sure that the coating is patted firmly onto the food. Spray other foods lightly with cooking spray or oil from a mister. Then, put the food into the basket or baking pan.
5. If you are going to use a pan, use the size recommended by the instruction manual. Most air fryers use a 6-by-6-by-2-inch pan, and the recipes in this book were developed for that size. Spray the pan with nonstick cooking spray, or line it with parchment paper liners that come with tabs to easily remove food. You can also use a 6-inch metal bowl as long it fits easily in the basket with room to spare on the top. The metal will be very hot, so to remove the pan or bowl, use spring-loaded tongs.
6. Place the basket into the air fryer and set the time. Don’t overcrowd food in the basket. If you’re cooking small items, such as tater tots or chopped vegetables, shake the food halfway through the cooking time. Remove the basket with the pan attached, and shake gently to redistribute the food. Some recipes ask you to turn food. Never use your fingers; use tongs or a large fork for this step.
7. When the food is done, remove the basket, with the pan in it, if used, and take the food out with tongs. Never tip the basket with the pan attached into a dish; any liquids or grease in the pan will spill onto the food and may burn your fingers.
THE MAILLARD REACTION
This phrase is the name for the chemical reaction between an amino acid and a sugar that occurs on the surface of foods when cooked at high heat. The technical term is “nonenzymatic browning,” which just means the reaction occurs without enzymes. (When apples and avocados are cut, this is caused by enzymatic browning.) The Maillard reaction gives food its characteristic brown color and produces the hundreds of flavor and aroma compounds that make fried foods taste and smell so good. Heat increases the rate of this reaction.
In order for foods to brown in the Maillard reaction, they need protein, sugar, heat, and surface dryness. Moist or wet foods will not brown well, which is another reason it’s important to dry foods before they are cooked in an air fryer. Adding a tiny bit of sugar or a pinch of baking soda to foods can increase browning.
AIR FRYER COOKING CHART
Your air fryer may have its own cooking times and temperatures; always follow the instructions that came with your appliance. And always cook foods, especially meats, poultry, and seafood, until done to a safe internal temperature. But you can use this general chart for reference.
STRAIGHT FROM THE STORE
For the ultimate in quick cooking and convenience, some foods can be dropped into the air fryer as is. You can cook frozen French fries (curly fried or straight), tater tots, bread dough, puff pastry, vegetables (such as cauliflower florets, bell pepper strips, and carrot sticks), baby potatoes, frozen waffles and pancakes, and whole nuts in the air fryer, just as they come out of the bag or box. Meats and fish that you can drop into the air fryer include frozen chicken nuggets, chicken drumsticks, and chicken wings, fish sticks, fish fillets, salmon fillets and steaks, beef steaks, and pre-marinated meats (after patting them dry).
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In fact, many air fryers have automatic cooking times set into the appliance for each food, so you don’t have to guess about the time or temperature. Read through the instruction manual for the foods that can be cooked with the single push of a button.
HEALTHY OILS
While the air fryer doesn’t need oil to turn out beautifully bronzed, crisp food, some recipes call for the addition of a small amount of oil. The best oils to use have a “high smoke point,” that is, the temperature at which they begin to smoke. Those oils are refined peanut oil, refined safflower oil, refined grapeseed oil, refined corn oil, and extra light olive oil (not to be confused with extra virgin olive oil, which has a lower smoke point).
The healthiest fat for cooking is olive oil. This oil can raise the good cholesterol and reduce bad cholesterol in your blood because it contains monounsaturated fatty acids (MUFAs). Using olive oil in cooking may also reduce the risk of developing type 2 diabetes, lower cholesterol levels, and reduce the risk of a stroke.
If you don’t like using artificial cooking sprays, buy an oil mister and add the oil of your choice. This is the best way to evenly coat foods with a little bit of oil.
AIR FRYER SAFETY
As safe as this appliance is, you still need to handle it with care. Read through the instruction manual for basic safety tips.
Always place the air fryer on a stable, even, and heat-proof surface. I like to put mine on my smooth ceramic cooktop (turned off, of course).
While the fryer is cooking, steam will be released from the vents. This steam can be hot, so stay away from the appliance, and keep your hands and face away from the vents.
When you remove the basket from the air fryer, don’t touch the basket or the pan it’s attached to because they will be very hot. Never tip food out of the fryer. The pan may have hot oil or liquid in it, and tipping it will spill that liquid over the food and it may splash on you. And never press the button holding the basket and pan together when you remove them; that could cause burns.
[2016] The Complete Air Fryer Cookbook: Amazingly Easy Recipes to Fry, Bake, Grill, and Roast With Your Air Fryer Page 1