Change is never easy.

And new technology can be scary, especially for older generations. Bianca du Plessis Malan knows this all too well, because she is still suspicious of microwaves. But when it comes to air-fryers, everyone – from Gen-z to boomers – can relax, because this

An air-fryer

is nothing more than a compact convection oven. A compartment with a powerful element that heats up at lightning speed, while a fan circulates air at high pressure. The technology dates from 1916 and has been in commercial use since 1945. Those ovens of yesteryear were, however, massive and not quite as turbo-powered.

Recently a food expert referred to CHAT GPT (the new chatbot that can generate everything from poems to articles about any subject you can think of within seconds) as the “air-fryer of creativity”.

Hmmm, I thought, this person is clearly under the impression that air-fryers are a novel gadget that makes use of weird technology. And… does this person ever use a microwave? If you ask me, microwave technology is really strange and, irrespective of expert opinions, I’ll never fully trust it. Go on, make the comparison:

Microwave technology Microwaves produced by an electron tube reflect in the metal interior of a microwave oven and are absorbed by food. This causes water molecules in the food to vibrate, which generates the heat that cooks the food. Convection technology The fan of a convection oven circulates air over a hot element, heating up the entire oven to cook food.

Recently my 10-year-old popped some grapes in the microwave, just to see what would happen. He stood on a chair and peered through the lit-up window. It’s probably ’80s propaganda, but my instinct was to yank him away because radiation… is bad… microwaves cause … whatever – it’s not good for you. Next thing the sparks flew and danced on the grapes like little lightning rods. Child and grapes were swiftly removed from the scene.

Now, if you were to pop those same grapes in your air-fryer, you would have the latest trend in cheese platter accompaniments within about 10 minutes at 200˚C. Roasted, semi-charred grapes are as fashionable as trifle at a church bazaar.

This is not an anti-microwave tirade. I would just like to point out that things come and go – and sometimes they return in a smaller, more powerful format. At first glance, the air-fryer resembles a microwave, but it is in fact closer to a traditional oven and should be treated as such. The same rules apply.

Ovenproof principles

As with an ordinary oven, plastic containers or materials that can melt or crack may not be used in an air-fryer. Choose ovenproof glass, ceramic or metal containers. A sheet of baking paper or tinfoil may be placed under saucy foods to prevent run-off.

Depending on its size, an air-fryer can heat up to 200 ˚C within two to five minutes. The element heats up in a flash and nothing should come into contact with it. It is bound to scorch and smoke and can be a fire hazard. The powerful fan can cause spices, chopped veggies or grated cheese to fly about in the compartment. A few drops of oil or sauce will ensure that spices adhere to food. Unless you are following a trusted recipe, it is a good idea – as with an oven – to check on your food regularly to determine whether it is done and/or browned.

Whirlwind Beneath your kitchen wings

Buying an air-fryer does not make you a lazy or bad cook. In fact, with Eskom’s inability to provide power on a daily basis and food prices that are skyrocketing, we have more than enough challenges when it comes to putting food on the table timeously. An appliance that saves time and energy (and therefore money too), while delivering results that are lower in fat, can only be an asset. I often use my air-fryer to pre-roast components of a meal that I simply assemble later – like preparing crispy bacon for a pasta sauce, roasting baby potatoes to add to a one-pot chicken dish, or boiling eggs (in the shell). We have all switched on an oven and waited half an hour for it to reach the desired temperature, only to – somewhat sheepishly – prepare a tiny portion of food. Such electricity waste is a luxury that we collectively cannot afford any longer. And when you have a family to feed, cooking time is precious.

Air-fryer evangelists

“Since I bought an air-fryer, I have been spreading the gospel too,” says TV presenter Vicky Davis. “It has made my life easier once and for all. It works especially well for children who want to be fed right away. Crumbed chicken nuggets or fish fingers now take minutes to prepare, and they are crispy but not dry.”

Vicky reckons her husband, bass guitarist

Schalk Joubert, has even come up with an advert for air-fryers. A group of men appear to be standing around a braai fire, but when the camera zooms out you see they are in fact gathered around an air-fryer. “Because an air-fryer can replace many other cooking methods with little difference in the outcome – and when you don’t have time or electricity to braai or cook, it is the sacred answer,” says Vicky, who has recently slaughtered her own sacred cow by surprising her father with rump steak “braaied” in the air-fryer. “But our favourite is chicken portions air-fried with ordinary braai spices. It is quick, easy and healthy.”

Alida Ryder, known for her website Simply Delicious, prepares and posts one scrumptious dish after another online. And an air-fryer is part of her impressive repertoire. “The fact that I can use it to prepare anything from a whole chicken to strips and crumbed mushrooms is the biggest asset for me. It is also wonderful that my children can prepare their own snacks in the air-fryer.” Alida believes the biggest mistake people make with an air-fryer is to get stuck in potato-chip mode. “On my blog I have recipes for salmon, baby marrow bites, buffalo cauliflower and the tastiest chicken. You can really make everything in it,” she says.

An appliance that saves time and energy (and therefore money too) can only be an asset

From coals to convection tricks

People get emotional about food. And about cooking. Recently there has been a rise in anger and despondency in our kitchens owing to the power supply challenges. It is acceptable to cuss and throw in the (kitchen) towel from time to time, but then you have to pick yourself up again and use every trick and appliance in your arsenal. From the oldest pressure cooker to the newest air-fryer – if it works, it must work.

I am not ashamed to admit that I got fed up with cooking in 2021 when we were about twothirds through the pandemic. Now home cooks are feeling demotivated once again due to the obstacles and rising prices that are curtailing us. “It is like trying to pirouette with a brick tied around each ankle,” complains a friend, and

I know exactly what she means.

Recently, after we had no choice but to braai, I observed the mound of glowing coals. “Look

at the wonderful coals that are turning to ash,” I said to my husband. “We should have buried a piece of meat in it for tomorrow… or roasted some vegetables. Every little bit of energy must be used.” He laughed, slightly surprised, and quickly looked away, as though faced by Bear Grylls in a wig.

“It’s not that bad yet,” he protested.

“It’s going that way quickly. We’ll have to turn to the old ways – and a few new ones too. Yesterday I heard of a woman who cooks rice in a flask!”*

That’s when he laughed out loud.

This little light of mine…

We are a cunning, resilient nation. With careful planning and the right appliances, food does appear on the table. And inspiration finds you when you least expect it. I recently watched a clip from the iconic movie Babette’s Feast on Youtube. It made me realise again why it made such an impact. Calmly and methodically, Babette prepares a feast for 12 puritans. Plucked quails are gently placed in an earthen dish. A variety of meats – from pork belly to chicken feet – are cooked in a copper pot to make stock for turtle soup. Her hands caress the food and drink with hypnotic determination.

It did not feel like an eureka moment at the time, but back in the kitchen I felt, for the first time in ages, the joy of orchestrating a delicious meal. With no rush or obligation, I stirred and simmered love into each dish. The next day it happened again, and I wondered whether it could be Babette’s influence…

Right then Eskom #blessed us with an entire day without loadshedding. I switched on all my ovens and pirouetted between air-fryer, oven and stove like a prima ballerina. It is a valuable asset to have appliances with which you can cook quickly and skilfully. In my opinion the only mistake you can make with an air-fryer is to buy one that is too small.

Go big and go home with a happy heart.

*

Place one cup of rice and three cups of boiling water in a flask and allow to stand for several hours. The writer would appreciate feedback about this “recipe” – especially when it comes to getting the cooked rice through the neck of the flask…