Air Fry Genius by Meredith Laurence

Author:Meredith Laurence
Language: eng
Format: epub
Publisher: Walah!

■ Season your stages. In most cases, you should season both the flour and the breadcrumb stages of your breading process. The only chance the food itself gets seasoned is if you season the flour with salt and pepper (or season the food before dredging it in the flour). In order for the breading to be properly seasoned, however, you should also season the breadcrumbs. The exception to this rule is when there is an ingredient in the mix that is inherently salty, like Parmesan cheese.

■ Chill out. While it’s not completely necessary, chilling your breaded foods in the refrigerator for 10 to 15 minutes before air-frying will give the breading time to adhere to the food better.

■ Spritz with oil. You will still need oil on the breading in order to get it to brown nicely. Oil will not only help brown the food, but also helps to keep the breadcrumbs or flour coating moist and prevents them from drying out. In deep-frying, oil plays a big role in cooking the food, browning and keeping it moist. We still need the oil in air-frying, but we can get away with using a whole lot less.

■ Breadcrumbs. There are a lot of different types of breadcrumbs used in this cookbook.

•Panko breadcrumbs are made from a crust-less white bread (although you can find a tan variety that is made with crusts as well) and are lighter, flakier and crispier than regular breadcrumbs. Because they resist absorbing oils, they will give you a crispier finish.

•Plain or fresh breadcrumbs are made from fresh bread and are finer than panko breadcrumbs. They produce a softer coating or crust on foods.

•Toasted or dried breadcrumbs are made from bread that has been previously toasted and consequently will give you a crispier coating than fresh breadcrumbs, but not as crispy as panko breadcrumbs.

•Seasoned breadcrumbs can be purchased from stores and are breadcrumbs with Italian dried herbs mixed in.

•Make your own. You can make your own version of fresh, dried or seasoned breadcrumbs and they will probably taste better than a store-bought variety. Use a food processor or blender to process fresh bread to the right consistency to make fresh breadcrumbs, process toasted bread to make toasted or dried breadcrumbs, and process toasted bread along with some Italian dried herbs (like oregano and thyme) to make seasoned breadcrumbs.

■ Gluten-Free Substitutions. Many people are looking for gluten-free substitutions these days and those searching to replicate fried foods will be relieved to know that there is a way!

•Here are some gluten-free substitutions for flour, although you might experience a slight difference in flavor.

◆Gluten-free flour

◆Chickpea flour

◆Rice flour (brown and white)

◆Potato Flour

◆Almond flour (or other nut flours)

◆Spelt flour

◆Millet flour

◆Coconut flour

◆Corn flour

◆Cornstarch

•Here are some gluten-free substitutions for breadcrumbs:

◆Gluten-free breadcrumbs

◆Gluten-free panko breadcrumbs

◆Gluten-free crackers, ground in a food processor

◆Corn tortilla chips, ground in a food processor

◆Cornmeal

◆Ground nuts

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