Science Behind

What Exactly Is An Air Fryer?

Find out how an air fryer makes food crispy.

Tom Rose
By Tom Rose 1 Comment
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Crispy, golden-brown food is universally adored, and the countertop appliance known as an air fryer specializes in achieving just that. But what sets it apart from conventional cooking methods like frying and baking?

Contents
Real Frying vs. Air FryingHow Air Frying WorksAir Frying vs. Convection CookingChoosing the Right Air Fryer

Real Frying vs. Air Frying

  • True Frying: Traditional frying involves submerging food in hot oil, which quickly dries its surface and triggers Maillard reactions1, creating that perfect golden crust.
  • Air Frying: Air frying is more like convection baking. Instead of oil, hot air circulates around the food, producing a crisp exterior similar to traditional frying but with less fat.
Deep Frying French Fries
Close-Up Shot of Deep Frying French Fries

How Air Frying Works

  • Convection Baking: In both ovens and air fryers, food is cooked by hot air circulation. Air fryers use high-speed fans to circulate air, which speeds up cooking and enhances crispiness.
  • Enhanced Circulation: The rapid air movement in air fryers ensures the food’s surface cooks quickly, mimicking the crisping effect of deep frying.
Air Fryer
Air Fryer

Air Frying vs. Convection Cooking

  • Air Fryer: Smaller size and higher fan speed for quick surface cooking.
  • Convection Oven: Uses slower airflow for even cooking, suitable for various baking tasks but with less emphasis on rapid crisping.

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Choosing the Right Air Fryer

Air fryers are essentially compact convection ovens designed to offer healthier cooking by reducing the need for oil. They allow you to enjoy crispy, delicious food with less guilt. Whether you’re looking to upgrade your kitchen or make your cooking healthier, check out our guide on The Best Air Fryers for top picks and reviews.

So go ahead and indulge in that crispy goodness with your new favorite kitchen appliance!

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  1. The Maillard Reaction is a chemical reaction that occurs between amino acids and reducing sugars when exposed to heat. It’s responsible for the browning, flavor, and aroma of cooked foods. By frying at high temperatures, this reaction occurs, resulting in the golden-brown exterior and rich flavor profile that we all love. ↩︎

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By Tom Rose
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With a passion for exploring the flavors of his homeland, Tom brings decades of experience and a wealth of knowledge to the table. As the author behind Shop Little Guyana's delectable recipes and cooking tips, he's dedicated to sharing the vibrant tastes and rich cultural heritage of Guyana with food enthusiasts everywhere.
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