If you wanted soggy food, you’d put it in a pot of water. You didn’t buy an Instant Vortex air fryer for mushy results. But if time and again, you’re getting unbrowned, not crisp, floppy food, you might be making a critical mistake. If this soggy reality has been messing with your crunchy dreams of leftover fries and flaky phyllo wraps, don’t panic. There’s an easy fix. Here’s how I ensure perfectly crispy results in my Instant Vortex air fryer every time.
Don’t crowd the basket
Observe: I bought some Nasoya tofu veggie dumplings and made two separate batches—one with plenty of space between each dumpling, and one where they’re piled together and overlapping in some cases. Both batches were cooked at 375°F and air fried for four minutes.
Moisture was able to evaporate easily and make way for the Maillard reaction to occur quicker. Credit: Allie Chanthorn Reinmann Moisture becomes trapped when items are crowded into the Instant Vortex air fryer basket, leaving the dumplings pale and soft. Credit: Allie Chanthorn ReinmannWhat tends to happen next when folks overcrowd the Instant Vortex (or any air fryer with a basket) is they’re unsatisfied with the crisp or color, so they throw it back in to continue cooking. This is how overcooking occurs. Your steak bites, roasted vegetables, or chicken strips look pale or soggy. Even though they’ve reached their optimal temperature, you’ve put them back in for another five to ten minutes, which leads to dryness, broken down plant cell structure (read: mushy), or tougher protein strands if you’re cooking meat.
Prevent this from ever happening and eliminate Crisp’s worst enemy: steam. Instead, give everything enough room so steam can escape and the Maillard Reaction (responsible for the browning on cooked food and added flavor) can occur. The Instant Vortex and other air fryers have a high-powered fan running so you don’t have to be extreme with spacing. I usually leave an inch of space between bigger items, or keep smaller cut veggies, frozen French fries or pierogi in a single layer (no overlapping, folks). This allows moisture to escape and get swept out the air fryer vent immediately, rather than moisture getting trapped under other items and creating a sweaty steam chamber.
Consider a spritz of oil
Credit: Allie Chanthorn ReinmannIt might seem like you’re wasting time—cooking two batches of food when you could smash it all into one batch—but you'll benefit in the long run. The food will be cooked to perfection, and you’ll probably end up saving time if you think of how you’ll inevitably add another 10 minutes, and then another 10 minutes just to try and work all the steam out of that over-packed basket.
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