The air fryer has become a kitchen staple, praised for its ability to transform vegetables into crispy delights, give leftover pizza a new lease on life, and even bake cakes and roast dinners. Its speed, energy efficiency, and convenience make it a popular choice for many cooking tasks. However, there’s one common breakfast item that’s better left out of the air fryer: bacon.
Dietitian Brenda Peralta cautions against using an air fryer for bacon, citing its high fat content as the primary concern. As bacon cooks, the fat renders out, and in an air fryer, this fat has nowhere to go but down, potentially causing excessive smoke and splatter. The small size and delicate nature of bacon strips also pose a challenge, making them difficult to flip or remove from the air fryer basket without breaking. Additionally, air fryer baskets may not be large enough to accommodate a significant quantity of bacon, making it inconvenient for group meals.
The oven emerges as the optimal cooking method for bacon, as it allows for the fat to render without needing additional butter or oil. Pan-frying offers a quick alternative for smaller batches. But for the die-hard air fryer enthusiasts, BBC Good Food suggests a few strategies:
For back bacon, aim for a maximum of three rashers cooked for four to eight minutes. Streaky bacon can be cooked for six to ten minutes, depending on desired doneness. Ensure the bacon is arranged in a single layer in the air fryer basket to ensure even cooking and reduce the risk of excessive smoke.
While the air fryer is an excellent tool for many culinary endeavors, it’s important to consider its limitations and choose the most appropriate cooking method for each ingredient. When it comes to bacon, the oven or pan-frying offer a safer and more predictable cooking experience.
