The Secret to Crispy Air-Fried Food with an Air Fryer: Amazing Results Out of Thin Air! | ChefSteps
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- Опубликовано: 9 июл 2024
- Want to get the most out of air-frying? We’ve got you covered with our new Joule™ Oven Air Fryer Pro. 👉 chfstps.co/3Itpqzf
We all love the crispy and crunchy texture of deep-fried foods, but deep frying-especially at home-leaves a lot to be desired. Once those delish chicken wings or French fries are devoured, there’s a stinky, greasy mess to clean up and a lot of oil to properly discard. (Not to mention, consuming deep fried foods on the reg ain’t exactly good for the ol’ ticker.)
Air frying has taken the world by storm-a super-heated answer to our culinary quandary of how to achieve deep-fried results without the mess and extra calories. But, through all of our air-fried endeavors, we’ve found that air frying is not the exact one-to-one replacement as many people believe it to be.
So, our chefs set out to develop strategies that play to the strengths of a smart oven air fryer and help you achieve as good-or even better-results compared to deep frying. Follow along and check out our fave air-fried recipes below to rev up your air fryer and level up your results.
Both air frying and deep frying are a delicate dance to balance how quickly the crust is cooking and how efficiently the interior is steaming and cooking through to the core.
When deep frying, the crust acts as a barrier between the oil and the meat. Below the crust, the water content in meat and veggies is steaming at a rapid rate. That steam escapes through the crust, creating little nooks and crannies that contribute to the final crunchy texture. The hot oil reacts with the escaped moisture, creating air bubbles that keep the oil circulating around the surface of the food. And then, as the water bubbles away, the surface dehydrates, getting deliciously crispy and browned.
But in an air fryer, forced convection rapidly heats the surface of food-almost twice as quickly as the convection heating that happens in a standard oven. Since we’re relying on air circulation and radiant heat here, the interior has less time to steam and cook through before the surface dehydrates and burns.
The best way to compete with the air fryer’s super convection, is to divide and conquer by baking breaded items, like chicken wings, first and then using an air fryer to finish the exterior to crispy, golden brown perfection.
Get the best results from your air fryer with these tips from Grant Crilly and the ChefSteps team.
#airfrying #airfry
ChefSteps is here to help you go from curious to confident in the kitchen. With a deep knowledge of traditional methods, our team digs into the science and techniques behind cooking to teach you not only how to cook, but why these ingredients and methods work. We make mistakes so you don’t have to, and regularly turn those cooking traditions upside-down to find new, more efficient, and fun ways to make your favorite foods. 
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I don't understand why people give you guys so much flack for promoting your own products with all of this FREE knowledge you share. Keep it up and thank you for all of the lessons!
I agree…but on top of that their promoted products are actually excellent!
I personally don't knock Chefsteps for promoting their products, but there are plenty of channels giving out knowledge of this calibre for 'free' which is why people aren't too keen on it
@@kiwikakashi Myself included, but there is a degree of refinement in most of their teachings that aren't widely available in this format. That said, everyone has different ways of contributing to this community, Theirs happens to be in the shape of knowledge and hardware :D
@@kiwikakashi qqeqqe
@@kiwikakashi qqqqeqeqe
I hadn't thought about air fryer rack but it makes great sense to allow hot air to pass through each side of the food. Thank you for this tip! 😉
This guy just put me in a really good mood! 😁 I don't care if they are promoting a product. I have a different brand, but can glean tons of useful info! Well done Mister! You may always fall back on stand up comedy as a side gig!!! Great human!!!
I really appreciate the animations - honestly love the editing in all your videos
The new Joule oven is actually just a Breville air fryer / oven with added app functions.
@@RA82828 my opinion: definitely based on a good and rock solid product!
Didn’t they get bought out by breville?
@@TanayLuthra "Less than three months after cutting a significant portion of its staff, Seattle startup ChefSteps was acquired Tuesday by kitchen appliance giant Breville Group. Known for its Joule sous vide cooking device, ChefSteps scaled back operations in April but stayed in business as it explored strategic options.Jul 16, 2019"
YASSS!! Finally! Can't wait for more air fryer videos!
6:37 Stop already! It's breakfast time, the sheer rib joy is giving me a hankering!
Okay, I’m totally glad I didn’t get the oven yet since you guys have a joule-enabled one now! Yes!
Perfect to link to a friend that got an Airfryer as a gift recently.
Thanks very helpful!!
The finishing tip is a good one, will definitely give that a go!
Thank you! Awesome sauce!
How do you deal with juices when air frying?
Who's is this chef guy? He's fabulous!! He kept my attention like none other. I just discovered him & will watch any cooking classes he teaches. Love his personality & the way he expresses himself. I just subscribed, hoping he's the chef at Chef Steps
This guys is mesmerising.
Great tips as always! Is the joule enabled oven available in Europe ?
Thanks so much!
Thank you for the advice on Frozen foods because when I used the air fryer oven it really overcooked the food then I went back to using just the toaster oven but now I will try at 20% less time and hopefully that will work
Great vid, very helpful and fun. I have a food trailer and am wanting to learn how to utilise the air fryer as a finishing tool. I sous vide the chicken wings, then just before searing in air fryer, I do 3 steps.
-coat in seasoned flour
-dip in egg wash mix
-dip back into flour
The results I got last night using a small Philips Essential air fryer were phenomenal, previously I was going to finish them in the oil fryer..... hot oil, smelly, dangerous, expensive.... this just seems a better option. I am looking forward to seeing how much better they come out when cooked in a wire rack that allows air flow, instead of the tray that I used. Also I sprayed a little oil and had to turn them, which again shouldn't be necessary with baskets.
Now I am trying to find an air fryer that doesn't break the bank or consume/require more than a 10 amp plug. (I live in Australia on the Gold Coast). I am getting a little confused with product descriptions while comparing products. Is a an air fryer, by definition, an oven that has heating elements on the top & bottom to promote a cyclonic type of heated air flow. An oven just cooks from either the top or the bottom, and doesn't cook nearly as fast? Maybe the airfryer has hotter elements?
An air fryer is a type of convection oven. There is a fan. Also, an air fryer is sealed pretty tight to get the hot air really moving around without losing hot air or allowing cooler air to get in.
When will you guys come out with a Joule Combi steam oven??? That's the future of home cooking! Please convince Breville to make one.
Well anova did it first so if course they will.
@@Confoundedjoe Just like Joule, hopefully second will be better than first (I do have the Anova oven)!
@@bostonbesteats364 buhahahahaha
Have you done a dehydrating video?
Looking at expanding the use of my Breville Smart Oven
Will be great if you guys can do a multi function oven… I already have a microwave/convection/steam oven & a Balmuda oven toaster… not enough space for more ovens
I just bought and received this Joule oven. I want to start air frying but I feel there needs to be some sort of tray underneath so that any oil drips down somewhere. But it only came with a smaller broiler pan. Should I use that?
I’m wondering the same thing
I use an eighth sheet pan, centered under the food. It catches most of the drips and leaves plenty of room arounf the sides for air circulation.
Put it on a rack in the bottom position.
I own both the largest breville smart oven and the anova oven, when i tried doing wings in the breville, the entire kitchen filled with smoke from the fat dripping onto the heating elements. Maybe I did something wrong, but due to the significant smoke and smell never did it again. The anova allows me to select the rear heating element and I got less very little smoke doing same. Been playing around with temp & humidity trying to dial in perfection still working on it but so far deep frying still rules.
Could put a tray or even just some aluminum foil on a bottom rack to catch the drippings
Whats the black oven called in the background?
You guys are doing an amazing job, creating great products and educating us home cooks at the same time, literally for FREE! Don't listen to the haters, keep up the good work! 👌
Not available in the UK though :(
Those Gorton Beer Battered Fish are great in my air fry oven...........
With your experience with sous vide, this oven could have been a Combi Oven as well, with a temperature probe to sense when it's done. I'd pay even more for that :D
This is an existing oven from breville. They just put a sticker on it and Bluetooth in it.
Is there a recipe for frozen french fries on the breville? I have had the Breville Smart Air Fryer Oven PRO for about two weeks now, but nothing I've air fryed has turned better results than on a standard drawer-style air fryer :/
How do I cook fryed peppers, onions and mushrooms in an oven air fryer
Love these videos and your site. One question, is it "amazing"? 🤓
Is it an expensive tiny convection oven or is there a difference that I have yet to understand?
Hey guys gotta question. I have the Breville Air fryer oven, but not the Joule edition. I also have a Joule. My question is, aside from the convenience of an app and smart integration, is there any cooking capabilities or techniques that the Joule oven has that cannot be replicated with no-Joule oven? Hoping I can use the app as a guide to maximize my experience with the oven sans the convenience of having the app/smart integration.
there are some custom cook modes, and element control that are available with the joule oven, plus more updates down the road.
Still waiting for them to re-release Joule sous vide in UK
Any one know what that oven is in the background???? Looks cool.
It's the black version of their airfryer
I believe the big ones are Rational combi ovens
"a teeny bit" of flour and baking powder doesn't help much lol. About how much per pound? Does this also work with fresh fries?
Grant, next time I'm out visiting family in my old Seattle area stomping grounds, I'm going to make sure I have a slot on your guys' schedules to come and visit ChefSteps and also to somewhat make fun of you all for the classic joke of doing everything sous vide even if it makes no sense.
0:10 “You might not think it’s good for you…but you love it.” Yes. You win.
Too bad the Joule Oven is only available in the US and not in the EU :(
How long for raw sassages
Now build in an inverter microwave and steam and include internal wireless probe, souse vide, stepped staged programming and connectivity/controlability and you beat the world, I have to use 4 appliances to achieve descerning but normal cooking. The sage breville combi wave 3in1 replaced my old microwave and started a replacement appliance avalanche it really is good at microwaving. everyone has microwaves so it is a prerequisite to any multifunctional machine if space and clutter matter, as it merely replaces your existing microwave. it also does a good job at Air frying within its crispr pan airflow restrictions and has a quality oven with fine temp control. For better quality air frying and roasting and pizzas, though the air that fries needs to be free, for that I have to use the smart oven air fryer, the joule basically replaces this which is an evolution better functionally with more user friendly mods, but thats about it, I suspect the actual performance differences aren't great. Then I use a sage fast slow go or instant pot for souse vide, it is very difficult to get a good uniform sear, again the air fryer does the best but could be better. Make a true multipurpose machine that will auto souse vide a steak and finish sear to perfection without user intervention, now that will sell. I understand the engineering involved and innovation required, introducing steam and microwave to quartz heaters is probably a challenge but I suspect it will be overcome, I would prefer it if sage breville do it first cos I like the design and complicated simplicity of all of their stuff, to a point that most of the many appliances I use are sage, however if ninja beats you to it, or anova fits a microwave and some quick heating, then I'm off. I have too many appliances and now I just want as few as possible so require true multifunction machines.
Yes, well, signed up for a Joule the day you guys announced it and here we are how many years later and you still can’t get it here in Australia.
So how many years will we have to wait this time……………
I think i know how the turkey will be cooked this thanksgiving
Most of the home air fryers are round and do not look like that one that looks like a microwave lol
During the Black Friday sales, I bought the Joule Oven's dumb twin brother, the Smart Oven Air Fryer Pro.
I need to learn how to use the air fryer settings ... who better to find out from than the developers?
For the crispy chicken wings, you say add a teeny bit of flour, a teeny bit of baking powder and toss them and let them hydrate. Do you mean let them thaw out which will then hydrate them?
Just watch Jenji Lopez for oven baked wings
The first rack of ribs looked more succulent actually
i will say, this felt strange from the start hahaha but none the less good video
Air frying: basically boring convection ovens but more-so in a smaller space.
"add just a little bit of oil" - turned that broccoli into a 600 calorie dish. Did just order an air fryer rack though.
If eating healthy is your concern then stop eating highly processed prepared frozen foods. It would be healthier to actually deep fry fresh fish, chicken and potatoes/fries in grass fed beef tallow.
Time Stamp the ads please ty.
Seeing the olive oil brought back just a little bit of grape juice PTSD.
baking POWDER? not baking soda?
I was wondering that too.
Won’t the air fryer get really dirty without the sheet pan in there
Bruh was that a dog in the kitchen???😂😂
That’s Camp, he’s grant’s dog
Why does my food sometimes come out soggy?
Air fried Cronut next…? 🤔
The dip from 18 to 13 minutes is about 30%, not 20.
Yeah we sous vide first then air fry instead ofvthe wall convection.
But I can't order to Norway...
Can I air fry in a regular convection oven if I have that rack (not the boob kind)
Somebody seems to be influenced by Donut Media!
I USE STEAKFRIES
just a tinie bit of oil (pours a gallon of olive oil) Jesus!
So.....a convection oven
Basically. But it's a hotter and faster air circulated version.
Anova mops the floor with Joule. I’ve had three Joule’s to my one Anova. Breville is a workhorse also.
You do know Chefsteps is owned by Breville and Breville probably made the oven? 😂
Your content is probably amazing but i was never able to get though a whole video when you pop up on my feed because i find the random whistles and sound effects quite triggering. I wish they could stop. Good luck on the channel nevertheless ❤
$500?!? LOL!! Save a lot of money and get the Ninja Foodi Air fryer!!
lmao imagine being dumb enough to spend $500 on an air fryer
I thought it was a Breville
Very Informative video but had a hard time watching with all the pop up fillers with all the animation while explaining things.
Is this man high
Stupidity has no limit. People who own ovens with higher temps, air and grill, actually pay to buy this and it's special size trays instead of using their oven 😂😂😂
I have both. I only use my big oven a few times a year. The Breville heats up in a couple minutes, my big Frigidaire Gallery takes about 8. It makes no sence to heat up a big oven for a couple of chicken breasts or a dozen wings so unless you are cooking large amounts these smaller ovens do work very well. I have cooked whole chickens and it will bake three loaves of bread at the same time as well. The proof function works very well for dough and the reheat function warms food without the overly hot and cold spots a microwave produces.
Funny, the other co-founder of ChefSteps, Chris Young, said the Joule oven isn't all that great ➠ ruclips.net/video/WKCB1VBypWs/видео.html
2 min. of info in 10 min.
Electric dryer with a little oil - thank you but no :) There is no alternative to deep frying. Yummy :)
Another greasy fry cook.
Ignoring you helps
FIRST OF ALL PROPORTIONS SOME MEN DONT GO FOR NO IT ALL SELF EMPLOYED FOOLS.
You ain't pro
All those bags of food u using is not really air frying it's reheating fried food.
Hmm. You guys lost me with the Joule part. How does that work?
Too talky
9 minutes, and not a single useful tip on how to avoid having soggy fries, following the air fry instructions on a bag...
Wery stupid disturbing music noise 🥶
Absolutely unnecessary
I couldn't finish the video. Why can't the guy just act normal. SMH
No such thing as an enjoyable broccoli experience.
Good information but the presenter is annoying and trying to be funny.