Various Important Notes on Using an Air Fryer for Semi-Finished Foods
The Defrost Method is Crucial
When I first started using an air fryer to make frozen chicken wings, I thought I could just put them in and fry them without any problems. The result? The outside was almost burnt, but the inside was still ice-cold. From then on, I knew that defrosting is incredibly important. Now, I usually move large pieces of meat, such as whole chickens and steaks, from the freezer to the refrigerator 12 hours in advance to let them defrost naturally. For smaller items, like chicken pieces or shrimp dumplings, I soak them in cold water to defrost, changing the water about every 30 minutes. This speeds up the defrosting process and keeps the food fresh. If you're in a rush and don't have time to defrost, I have a little trick: preheat the air fryer to 180℃ for 3 minutes, then put the frozen food in and bake for 5 minutes, pausing halfway through to flip it over. This will also quickly defrost the food, and then you can bake it as usual afterwards.
Cutting Size Matters
Once, I bought thick-cut French fries and put them directly into the air fryer, but they wouldn't get crispy no matter how I cooked them. Later, I cut them into thinner strips, about 0.5cm thick, and the results were completely different. The fries were crispy on the outside and soft on the inside, incredibly delicious. Therefore, when dealing with large pieces of semi-finished products, like frozen vegetable chunks, I break them into thumb-sized pieces so the hot air can better contact the ingredients, speeding up the cooking process. For semi-finished products like scallion pancakes, be sure to make a few cuts with a knife before air frying, otherwise they will easily expand and break in the air fryer. Also, after thawing semi-finished steak, be sure to pat it dry with kitchen paper, otherwise it will splatter oil in the air fryer and affect the texture.
Moderate Seasoning is Key to Deliciousness
Once, when making semi-finished chicken nuggets, I didn't realize that the chicken nuggets already contained some salt, so I added a lot more salt, resulting in chicken nuggets that were inedible. Since then, I've known that seasoning semi-finished products must be done with restraint. Now I always put the semi-finished food in the air fryer for 1 minute first, take it out to taste, and then adjust the seasoning accordingly. If using liquid seasonings, such as honey, I'll brush on a thin layer with a brush; this enhances the flavor without making the food too sweet. I've also discovered a versatile and foolproof dry seasoning combination: chili powder, cumin powder, and black pepper. Whether it's roasted meats, vegetables, or pastries, sprinkling this combination on them makes them taste exceptionally good.
Don't skip preheating!
When I first started using the air fryer, I was always in a rush to put the food in. Later, I discovered that preheating makes a huge difference. Once, when making egg tarts, I preheated the air fryer, and the tarts started to puff up quickly and browned rapidly. The baked tarts came out just like those sold in dessert shops-crispy on the outside and tender on the inside. Now, I always preheat the air fryer for 3 minutes at 180℃ before using it. This ensures the fryer reaches the right temperature, setting the stage for perfect cooking. Once, I baked fries without preheating, and they took 22 minutes to become crispy. With preheating, they reached their perfect state in just 16 minutes – the difference was huge!
Clever use of accessories is crucial.
Once, when making crispy pork, I didn't line the basket with parchment paper, and the crumbs fell to the bottom of the fryer, making cleaning a real pain. Later, I learned to line the basket with parchment paper or aluminum foil for easily crumbling semi-finished products, making cleaning incredibly easy. Also, using a rack to elevate food by 2cm, like sausages and chicken wings, allows for more even grease dripping and heating, resulting in better color and texture. I also found using an aluminum foil bowl to hold the egg tart filling particularly convenient; it prevents leakage and is easier to clean than placing it directly in the basket. The basket of the Gongling air fryer can be easily removed for cleaning, eliminating worries about leaks.
