Air fryers have become one of the most popular kitchen appliances in recent years. Their ability to make crispy “fried” foods using little to no oil is appealing to many home cooks looking for healthier cooking options. But there seems to be some confusion around whether or not you can put water in an air fryer. Let’s take a detailed look at the use of water in an air fryer and the effects it has.
First, it’s helpful to understand what makes an air fryer work its magic. Air fryers rapidly circulate very hot air around food to produce a crispy exterior through a process called convection. This allows food to get brown and crispy using little or no oil.
The key components that make this possible are:
This rapid, high-heat air flow results in a convection style of cooking that mimics deep frying without submerging food in hot oil.
When cooking with dry heat methods like baking, roasting or air frying, moisture plays an important role in how the cooking process unfolds.
Water content affects everything from cooking times to the final texture and appearance of foods. Ingredients with higher moisture like fresh meats and veggies will cook faster than dry goods. Moisture also conducts heat faster than dry air.
Some moisture in the cooking chamber can be beneficial, allowing foods to cook faster and promoting desirable Maillard reactions on the surface of foods. The Maillard reaction produces the characteristic and delicious browning, caramelization and depth of flavor in roasted and fried foods.
However, too much moisture has drawbacks. Excessive steam and condensation may prevent the cooking chamber from reaching optimal temperatures. Food surfaces could become soggy instead of crispy.
Now that we understand the mechanics behind air frying, let’s explore what happens when water is introduced to the cooking process.
One obvious effect is the water will alter optimal air flow. Air fryers rely on rapidly moving hot, dry air to crisp and brown foods. Water droplets will disrupt the smooth, cyclic flow of air.
At best, this could extend cook times as energy is diverted to evaporating water instead of crisping the food. At worst, it could completely inhibit the convection process from taking place efficiently.
Adding water will immediately create steam when it makes contact with the heating element. This converts the dry, hot air into moist, cooler air.
The steam will then condense on colder surfaces like the food and interior of the cooking chamber. This leaves surfaces wet instead of crispy and brown.
The rapid conversion of water to steam has a cooling effect inside the cooking chamber. More energy is required to evaporate the water, which can prevent the optimal air temperature from being reached.
Lower air temperatures mean slower cooking times and less efficient crisping. Foods may end up undercooked or soggy.
If enough water pools at the bottom of the air fryer away from the heat of the food, it could potentially damage the heating element.
The heating coils are designed to heat air, not boil water. Continually heating a puddle of water at the base could warp or damage the coils.
This underscores the importance of not overfilling the air fryer with watery marinades or foods releasing excess moisture.
Water dripping on the bare heating elements could also lead to smoking, splattering or oil explosions. This presents both a burn and fire hazard.
For optimal safety, the heating coils should remain as dry as possible during the air frying process.
Based on the above effects, purposely adding water or liquid to your air fryer is generally not recommended. The small cooking chamber and high temperatures make liquid a risky proposition.
However, two instances where a small amount of water can be beneficial include:
A teaspoon or two of water can help counteract the drying effect of “baking” in an air fryer. This extra moisture keeps baked goods like muffins and breads tender on the inside.
Misting veggies, meats or breaded foods with a light spray of water before cooking can help retain moisture and prevent excessive drying. Just a very light coating is sufficient – you don’t want visible droplets.
When it comes to air frying, remember that less is more. A tiny bit of oil or moisture goes a long way. Too much liquid interferes with the cooking process and puts you at risk for smoking, burning or undercooked foods.
Now that you know the effects of water in an air fryer, follow these tips for the very best results:
