Copyright 2016 by Linda Larsen.
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without the prior written permission of the Publisher. Requests to the Publisher for permission should be addressed to the Permissions Department, Rockridge Press, 918 Parker St, Suite A-12, Berkeley, CA 94710.
Limit of Liability/Disclaimer of Warranty: The Publisher and the author make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation warranties of fitness for a particular purpose. No warranty may be created or extended by sales or promotional materials. The advice and strategies contained herein may not be suitable for every situation. This work is sold with the understanding that the publisher is not engaged in rendering medical, legal, or other professional advice or services. If professional assistance is required, the services of a competent professional person should be sought. Neither the Publisher nor the author shall be liable for damages arising herefrom. The fact that an individual, organization, or website is referred to in this work as a citation and/or potential source of further information does not mean that the author or the Publisher endorses the information the individual, organization, or website may provide or recommendations they/it may make. Further, readers should be aware that Internet websites listed in this work may have changed or disappeared between when this work was written and when it is read.
For general information on our other products and services or to obtain technical support, please contact our Customer Care Department within the US at (866) 744-2665, or outside the US at (510) 253-0500.
Rockridge Press publishes its books in a variety of electronic and print formats. Some content that appears in print may not be available in electronic books, and vice versa.
TRADEMARKS: Rockridge Press and the Rockridge Press logo are trademarks or registered trademarks of Callisto Media Inc. and/or its affiliates, in the United States and other countries, and may not be used without written permission. All other trademarks are the property of their respective owners. Rockridge Press is not associated with any product or vendor mentioned in this book.
Photo Credits: Suzanne Clements, cover; Stockfood/Eising Studio Food Photo & Video,
ISBN: Print 978-1-62315-743-2 | eBook 978-1-62315-744-9
CONTENTS
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 its true. Its hard to resist the taste and texture of fried foodstheres 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. Thats 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 arent 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 thats not all the air fryer can make. In addition to fried favorites, you can bake, grill, steam, and roast in your air fryerand in less time than it takes to cook foods using traditional methods. Its 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, youll 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. Lets get frying!
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.
Its very safe, even for beginning cooks. The system is completely closed, unlike deep-frying in a pan on the stovetop. Theres no danger of a pan full of hot oil falling off the stove. Because the machine is closed while its cooking, you wont burn your fingers or be splattered with hot liquid as the food cooks.
Most air fryers have automatic cooking functions, so theres no guesswork.