Things I Wish I Knew Earlier That Made My Air Fryer Results Way Better
Air fryers are powerful. Almost too powerful. When I first started using one, I followed recipes exactly as written — high heat, set time, shake constantly — and while the food was “ good ,” it wasn’t great. Sometimes the outside would be too crispy before the inside was done. Other times it would dry out. After a lot of trial and error, I figured out a few simple adjustments that completely changed my results. Here’s what actually made the biggest difference. 1. The 20/20 Rule for Converting Oven Recipes If you're converting a regular oven recipe to an air fryer, start with this simple guideline: Reduce temperature by 20°C (about 25°F) Reduce cooking time by about 20% Air fryers circulate heat much more aggressively than conventional ovens. If you use the same temperature, the exterior often cooks too fast. This rule isn’t perfect for everything, but it’s a very reliable baseline. 2. Lower Temperatures = Better Texture One of the biggest upgrades to my results came from lowering t...