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Air fryer cooking time – tips

You’ve probably followed an air fryer recipe to the letter, set the timer exactly as instructed, and ended up with food that’s either burnt to a crisp or still raw in the middle. I know I have. Last week I found myself making air fryer salmon fillets according to a trusted recipe, only to pull them out overcooked and dry while my roommate’s identical batch (same time, same temperature) came out perfectly medium-rare.

Misunderstandings

I remember the moment clearly: I was trying to recreate that restaurant-quality air fryer salmon I’d seen online, complete with crispy skin and tender, flaky interior. As I cut into my overdone fillet, watching the dry, chalky flakes separate, I suddenly wondered if I was missing something fundamental about how air fryers actually work. Was the recipe wrong, or was I misunderstanding something about my specific appliance?

Temperature

Here’s what I discovered after testing multiple batches across different air fryer models: every brand of air fryer is different when it comes to temperature and airflow, which means recipe times are starting points, not gospel. The key isn’t blindly following instructions—it’s learning to read your food and adjust based on what you’re seeing, not just what the timer says.

Design

What actually happens is fascinating from an appliance engineering perspective. Air fryers don’t just heat air—they create specific airflow patterns through the combination of fan speed, heating element placement, and basket design. Two air fryers set to the same temperature can have vastly different heat transfer rates because of these design differences. One might blast hot air directly onto your food while another creates a more gentle, circulating flow—leading to significant differences in cooking speed even at identical temperature settings.

Heating Protocol

My coworker insisted that you just needed to “preheat longer” to compensate for model differences, citing his experience with a particular brand. But when we tested the same recipe (frozen French fries) across three different air fryers at their respective recommended preheat times, the results were all over the map. One batch came out perfectly crisp, another was soggy in the middle, and the third was burnt on the edges but raw in the centre—all despite following the same preheat protocol.

Thermometer

The problem isn’t what you think—it’s not about finding the one “true” cooking time for your air fryer. It’s about understanding that visual and textural cues are infinitely more reliable than clock-watching. That golden-brown colour you’re aiming for? It’s a better indicator than any timer. The internal temperature was measured with a quick-read thermometer. More trustworthy than guessing based on elapsed minutes.

Flip Time

Let’s talk about the “turn over” or flip time for a minute. I know it seems like a small detail, but checking your food at the halfway point is arguably the most important step in air fryer cooking. This isn’t just about preventing sticking—it’s your primary opportunity to assess progress and make course corrections before it’s too late.

Chicken Thighs

I learned this lesson the hard way after ignoring the flip time on a batch of air fryer chicken thighs. I set the timer for 25 minutes at 200°C, walked away to do other chores, and came back to find the bottoms beautifully crisped while the tops were pale and steamed-looking. When I flipped them at that point, I could see exactly how much more time the pale side needed—about 8 minutes instead of the full 12 I would have added if I’d waited until the end.

Cooking time

There’s also the carrying over factor to consider. Food continues to cook from residual heat even after you remove it from the air fryer, especially with dense items like meat or potatoes. I’ve pulled out what looked like slightly underdone pork tenderloin only to find it perfect after 5 minutes of resting, while other times I’ve left food in “just a minute longer” and ended up with overcooked results.

Grilling

But here’s the thing I still think about: that moment when I realised I’d been approaching air fryer timing all wrong. I’d been treating it like oven baking, where you set it and forget it, when it’s actually more like grilling—requiring active attention and constant adjustment. The air fryer isn’t a set-it-and-forget-it appliance; it’s a precision tool that rewards engagement.

Thank yourself

Your future self will thank you for treating recipe times as guidelines rather than rules. Not just because it prevents culinary disasters (though that’s a huge benefit), but because you’ll develop a deeper intuition for how your specific air fryer behaves with different foods. Next time you’re tempted to walk away and “let it cook,” remember: the best air fryer cooks aren’t the ones who follow timers religiously—they’re the ones who check, adjust, and trust their eyes more than their clocks.

Setting the timer

I used to think that if a recipe said “cook for 15 minutes at 200°C,” I should set the timer and return exactly when it dinged. This belief came from years of following conventional oven recipes where timing is relatively consistent across appliances. It wasn’t until I started using multiple air fryer models that I realised this transfer of knowledge was setting me up for frustration.

Salmon

The first time I tried making air fryer salmon according to a precise recipe (12 minutes at 200°C), I was preparing a quick weeknight dinner for myself. I had patted the fillets dry, seasoned them properly, and set up everything according to the instructions. I set the timer, walked away to chop vegetables, and returned when it alarmingly beeped. What emerged disappointed me greatly—the salmon was overcooked, with dry, chalky flakes and zero translucency in the centre.

Appliance Inconsistency

Most recipes give specific time and temperature combinations without acknowledging the significant variability between air fryer models, leaving countless home cooks blaming themselves for “doing it wrong” when the real issue is appliance inconsistency. This vagueness causes needless waste and frustration as people repeatedly overcook or undercook food while following instructions to the letter.

Test Kitchen

What I discovered through systematic testing is that successful air fryer cooking relies on three key adjustments: visual cues (colour and texture), temperature verification (when possible), and progressive time adjustment based on observation. Instead of thinking in fixed minutes, we’re working with ranges and checkpoints: start with the recipe time as a guideline, check at the halfway point, then adjust in 2-3 minute increments based on what you see.

Checkpoint

Here’s a surprising detail I wish I had known sooner: the ideal “checkpoint” time varies significantly by food type and thickness. For thin items like fish fillets or vegetables, check at 1/3 of the estimated time. For thicker items like chicken breasts or pork chops, check at the halfway point. For very dense items like whole potatoes or meatloaf, you might need to check at 1/4 and 1/2 intervals to make fine adjustments.

The problem isn’t what you think—it’s not about achieving perfectly uniform doneness from edge to centre. It’s about understanding that some variation is natural and even desirable in air frying, where the exterior crispness and interior tenderness create a pleasing textural contrast. What matters more is avoiding the extremes—burnt exteriors with raw interiors or uniformly grey, overcooked results.

Limitations

Let’s get real about limitations: this attentive approach isn’t for everyone or every situation. If you’re cooking for a large family and need to prepare multiple batches back-to-back, the constant checking might feel too tedious. Also, if you’re using accessories like racks or skewers that block visibility or make flipping difficult, you might need to rely more on time estimates and internal temperature checks.

Food Safety

There’s also the matter of food safety to consider. While visual cues work well for many items, with proteins like chicken or pork, internal temperature is the ultimate arbiter of doneness and safety. No amount of golden-brown colour guarantees that the chicken has reached a safe 75°C/165°F internal temperature.

Sunday Afternoon

But here’s the thing I still think about: that Sunday afternoon when I served perfectly cooked air fryer salmon to my sceptical roommate. I had started with the recipe’s 12-minute suggestion but checked at the 4-minute mark (1/3 time for thin fish), flipped at 6 minutes, and pulled them out at 10 minutes when the flesh was opaque but still moist-looking and flaked easily with a fork. When they took that first bite—the moist, tender interior giving way to the crispy, seasoned exterior—they admitted they couldn’t believe it was made in an air fryer and asked for my “secret.”

Engagement

The real beauty of flexible timing in air frying lies in how it transforms our relationship with this appliance. By accepting that perfection requires engagement rather than blind trust in timers, we move from frustrated recipe-followers to confident, adaptive cooks who understand their tools. It’s not about lowering standards—it’s about applying them where they actually matter: in the food on your plate, not the numbers on your display.

Pause

Next time you’re standing in front of your air fryer with a timer set, pause for a moment. Ask yourself whether you’re willing to walk away and trust the clock or if you’d rather check, adjust, and engage with the process. Then trust your eyes more than your timer: look for that golden-brown colour, assess the texture, and remember that you can always add time but you can never take it away.

Guidelines

Your future self will thank you for treating recipe times as guidelines rather than rules. Not just because it prevents culinary disasters (though that’s a huge benefit), but because you’ll develop a deeper intuition for how your specific air fryer behaves with different foods. Next time you’re tempted to walk away and “let it cook,” remember: the best air fryer cooks aren’t the ones who follow timers religiously—they’re the ones who check, adjust, and trust their eyes and sense of smell more than their clocks.

June 8, 2026

What Is a Pickle? The British vs American Breakdown

What Is a Pickle?

A pickled cucumber.

That’s the Wikipedia definition. Simple. Clean. Wrong for anyone actually standing in a supermarket aisle trying to decide between three jars that all say “pickle” but contain completely different things.

The word “pickle” is a category masquerading as a single item. In the US, it means dill pickle. In the UK, it means “depends on the sandwich.” In a technical sense, it means any vegetable preserved in an acid, such as vinegar. The confusion isn’t accidental. It’s built into how the language evolved on both sides of the ocean.

The night I learned the hard way

Six months ago, I was writing a recipe for air fryer burgers. I wrote “add pickle slices”, thinking it was universal. A British reader commented, asking if they should use Branston. An American reader asked if sweet relish counts. A third person asked what a cornichon is. Same word. Four different ingredients. That comment thread became this article.

Question

Here’s a question people always ask. What is a pickle actually? The answer changes based on where you grew up and what you’re putting it on.

The broad definition that helps nobody

Technically, a pickle is any vegetable or fruit preserved in brine or vinegar through lacto fermentation; Cucumbers, Onions, Eggs, Beetroot, Cabbage, Mango, Lime. They’re all pickles. This definition is factually correct and practically useless. When a recipe says “one pickle”, you need to know which one.

British English

In British English, “pickle” without qualification often means a sweet mixed vegetable chutney. Branston is the market leader, but every supermarket has its own brand version. Swede (Rutabaga), carrot, onion, and cauliflower in spiced vinegar syrup. This is what goes in a ploughman’s lunch. This is what goes in a cheese sandwich.

American English

In American English, “pickle” without qualification means a dill pickle. Cucumber. Vinegar. Dill. Garlic. Maybe mustard seed. Spears slices chips whole. That’s the default. Sweet pickles exist, but they’re labelled “bread and butter” or “sweet pickle” specifically.

The gherkin complication

A gherkin is a small cucumber variety. Cucumis sativus is harvested young. Typically two to four centimetres. Knobbly skin. In the UK, “gherkin” on a jar means whole or halved small cucumbers in vinegar brine. Often with dill. Sometimes with mustard seed. In France, they’re cornichons. Same thing. Different word.

But here’s where it gets messy. In British supermarkets, “burger pickles” are sliced gherkins. The label says pickle. The contents are gherkins. The slices on your McDonald’s burger are gherkins. The slices on your Wetherspoons burger are gherkins. Nobody calls them gherkins on the menu. They call them pickles.

What actually happens is the word shifts based on the format. Whole jar labelled gherkins. Sliced jar labelled burger pickles. Same vegetable. Different cut. Different label.

The Branston category error

Branston pickle contains no cucumber. Zero. but does contain Swede (Rutabaga), Carrot, Onion, Cauliflower, Dates, Vinegar, Sugar and Spices. It is a chutney. A sweet pickle. A mixed vegetable pickle. But when a British person says “cheese and pickle sandwich”, this is the only correct answer.

Put Branston on a burger, and you’ve made a category error. The sweet spice fights the beef. The texture clumps. The vinegar doesn’t cut the fat. It’s not wrong because it tastes bad. It’s wrong because it’s the wrong tool for the job. Like using jam on a steak.

Double-duty problem

The problem isn’t what you think. People know Branston isn’t a gherkin. They just don’t have a separate word for “the default pickle thing that goes on this specific sandwich.” So “pickle” does double duty.

The American spectrum

Americans have a more specific vocabulary. Dill pickle. Kosher dill. Half sour. Full sour. Bread and butter. Sweet pickle. Relish. Hamburger dill chips. Each name tells you the cut, the brine, the flavour profile. The word “pickle” alone still defaults to dill, but the modifiers exist.

In the UK, the modifiers are mostly absent from everyday speech. You get “gherkin”, “pickle”, “Branston”, “pickled onion” and “piccalilli.” The vocabulary is thinner. The context carries more weight.

My coworker tried to order a “dill pickle” at a London deli. The server stared blankly. “We have gherkins.” “But dill pickle?” “Love. It’s a gherkin. With dill in the jar.” The brine is the same. The cucumber is the same. The label is different.

The air fryer test

Air fryer burger. 180°C. Eight to ten minutes. Flip halfway. Cheese last minute. You need acid. You need crunch. You need vinegar snap to cut the fat. Sliced gherkins. Dill pickle chips. Burger pickles. Same thing. Different jars.

Do not use Branston. Do not use sweet relish. Do not use pickled onions (unless you’re making a specific onion burger). Do not use piccalilli. The flavour profile fights the beef.

Test Kitchen

The first pickle I ever fermented myself was a disaster. Too much salt. Not enough weight. The cucumbers floated. Mould formed. I threw the jar out. The second batch worked. Three per cent brine. Garlic, Dill, Mustard seeds, Bay leaf, then two weeks at room temperature. The result was better than any jar I’ve bought. But it was still just a dill pickle. A gherkin if I’d used smaller cucumbers. The word didn’t change the flavour.

What to buy for what guide

Pickle & Relish Use Guide
Use case	Buy this	Label might say
Burger (UK/US)	Sliced gherkins / dill chips	Burger pickles, hamburger dills, sliced gherkins
Ham sandwich (UK)	Branston or sweet pickle	Sandwich pickle, Branston, sweet pickle
Cheese board (UK)	Whole gherkins or cornichons	Gherkins, cornichons, baby gherkins
Hot dog (US)	Sweet relish or diced dill	Relish, sweet relish, hamburger relish
Ploughman’s (UK)	Branston + pickled onions	Branston, mixed pickle, ploughman’s pickle
Snacking	Whole dill pickles	Dill pickles, kosher dills, garlic dills

Save this table. Next time you’re in the condiment aisle, you’ll know exactly which jar matches your meal. The word on the front matters less than the use case in your head.

June 6, 2026

How to Cook Pompano Fish in an Air Fryer

How to Cook Pompano Fish in an Air Fryer to Give Crispy Skin and Flaky Flesh in 15 Minutes

Learn the perfect time and temperature to air fry pompano fish for a healthy, delicious meal with crispy skin and tender, flaky flesh. Includes seasoning tips, preparation tricks, and serving suggestions.

TL;DR

Cook pompano fish at 200°C (400°F) for 12-15 minutes total, flipping halfway
Pat dry and score the skin for maximum crispiness
No oil needed if using a non-stick basket, or use 1 tsp oil for extra crispiness
Internal temperature should reach 63°C (145°F) for food safety
Rest for 3 minutes after cooking to retain juices
Perfect for healthy weeknight dinners – ready in under 20 minutes

Key Cooking & Nutrition Statistics (Air Fryer Method Overview)
Metric	Value	Source
Cooking time	12–15 minutes	Hungry Lankan testing
Cooking temperature	200°C (400°F)	Multiple recipe consensus
Oil reduction vs pan-frying	~90% less oil	AirFryFoods analysis
Safe internal temperature	63°C (145°F)	FDA guidelines
Protein content (per 100g)	20g	USDA Fish Database
Omega-3 fatty acids	0.5g per serving	Nutritional studies

What You Need Before Starting

Fresh pompano fish (whole, cleaned, or fillets)
Air fryer basket or tray
Paper towels
Sharp knife (for scoring)
Tongs or a spatula
Lemon wedges and fresh herbs (for serving)
Meat thermometer (highly recommended)

Step 1 – Prepare the Pompano

What to Do

Rinse the pompano under cold water and pat thoroughly dry with paper towels. If using whole fish, make 3 diagonal slashes (about 1cm deep) on each side. If using fillets, score the skin in a crosshatch pattern. Season inside and out with salt, pepper, and, optionally, garlic powder or paprika.

Why This Matters

Drying the surface is crucial for crispy skin – moisture creates steam, which prevents browning. The slashes allow heat to penetrate evenly and help the seasoning reach the flesh. Proper seasoning enhances the fish’s natural sweet flavour.

Common Mistakes to Avoid

Skipping the dry step results in steamed, soggy skin
Over-seasoning – Pompano has a delicate flavour that can be overwhelmed
Using frozen fish without proper thawing leads to uneven cooking

Step 2 – Preheat the Air Fryer

What to Do

Set your air fryer to 200°C (400°F) and preheat for 4 minutes. This ensures immediate searing when the fish hits the basket.

Why This Matters

Preheating creates an instant sear that locks in moisture and begins crisping the skin immediately, preventing the fish from steaming in its own juices.

Common Mistakes to Avoid

Skipping preheat leads to longer cooking time and less crispy skin
Overcrowding the basket – cook one piece at a time for best results
Using aerosol cooking sprays can damage the air fryer’s non-stick coating

Step 3 – Cook and Flip

What to Do

Place prepared pompano in the preheated air fryer basket. If concerned about sticking, lightly brush the basket with 1 tsp oil. Cook for 6-7 minutes, then carefully flip using tongs. Cook for another 6-7 minutes until the skin is golden brown and crispy.

Why This Matters

Flipping ensures both sides cook evenly and the skin crisps properly. The total 12-15 minute cook time renders fat under the skin while keeping the flesh moist and flaky.

Common Mistakes to Avoid

Flipping too early – skin may stick and tear
Cooking beyond 18 minutes total can result in dry, overcooked fish
Flipping too aggressively – use gentle pressure with wide tongs or a spatula

Step 4 – Check Temperature and Rest

What to Do

Insert a meat thermometer into the thickest part of the fish (avoiding bone). It should read at least 63°C (145°F). If needed, cook in 2-minute increments. Remove pompano and rest on a plate for 3 minutes before serving.

Why This Matters

Resting allows the juices to redistribute throughout the flesh, ensuring each bite is moist and flavorful. Skipping this step can lead to dry fish as juices run out when cutting.

Common Mistakes to Avoid

Cutting into fish immediately releases precious juices
Relying solely on appearance – always verify with a thermometer for safety
Resting too long – the fish continues to cook and can become overdone

Frequently Asked Questions

Do I need to add oil when air frying pompano?

Not necessarily – pompano contains natural oils that help crisp the skin. However, a light brushing of oil (1 tsp) can enhance crispiness, especially if your basket isn’t perfectly non-stick.

Can I use frozen pompano?

Yes, but thaw completely in the refrigerator first and pat extra dry. Add 3-4 minutes to the total cooking time and check the internal temperature carefully.

How do I know when the pompano is done?

The flesh should be opaque and flake easily with a fork. The skin should be golden brown and crispy. Most reliably, use a thermometer – 63°C (145°F) at the thickest point.

What’s the best way to season pompano for air frying?

Simple is best: salt, pepper, lemon slices inside the cavity, and fresh herbs like thyme or dill. For Asian-inspired: ginger, garlic, soy sauce, and sesame oil. Avoid heavy, wet marinades that prevent crisping.

Can I cook pompano fillets instead of whole fish?

Absolutely! Fillets cook faster – about 8-10 minutes total at 200°C (400°F), flipping halfway. Skin-on fillets will get crispy; skinless will be tender but less crispy.

Conclusion

Air frying pompano fish delivers restaurant-quality results with minimal effort and maximum health benefits. By patting dry, scoring the skin, and cooking at 200°C for 12-15 minutes total, you’ll achieve perfectly crispy skin and tender, flaky flesh every time. This method uses up to 90% less oil than traditional pan-frying while preserving the fish’s delicate, sweet flavour. Whether you’re cooking a whole pompano for a special dinner or quick fillets for a weeknight meal, the air fryer provides consistent, delicious results. Remember to always verify internal temperature with a thermometer for food safety, and enjoy your healthy, flavorful pompano with lemon wedges and your favourite sides.

June 5, 2026

How to Cook Chicken Thighs in an Air Fryer: Juicy Meat, Crispy Skin Every Time

Juicy Meat, Crispy Chicken Skin Every Time

Learn the perfect method to air fry chicken thighs for juicy, flavorful meat with irresistibly crispy skin. Includes timing, temperature, seasoning tips, and troubleshooting.

TL;DR

Cook bone-in, skin-on chicken thighs at 190°C (375°F) for 25-30 minutes total, flipping halfway
Pat dry thoroughly and season generously for maximum crispiness
Internal temperature should reach 74°C (165°F) for food safety
Rest for 5 minutes after cooking to retain juices
Perfect for weeknight dinners – ready in under 40 minutes

Key Stats

Metric	Value	Source
Cooking time	25-30 minutes	AirFryFoods testing
Temperature	190°C (375°F)	Multiple recipe consensus
Fat reduction vs pan-frying	70% less oil	FlavorfulFood analysis
Protein per thigh (bone-in)	13g	USDA Poultry Database
Internal safe temp	74°C (165°F)	UK Food Standards Agency

What You Need Before Starting

Bone-in, skin-on chicken thighs (4-6 pieces)
Paper towels
Olive oil
Garlic powder
Paprika
Salt and black pepper
Optional: dried herbs (thyme, rosemary, oregano)
Air fryer basket or tray
Tongs or a spatula
Meat thermometer (highly recommended)

Step 1 – Prepare the Chicken Thighs

What to Do

Remove chicken thighs from packaging and pat COMPLETELY dry with paper towels – this is crucial for crispy skin. In a small bowl, mix together olive oil, garlic powder, paprika, salt, pepper, and any optional dried herbs. Rub the spice mixture all over the chicken thighs, making sure to coat them evenly on all sides.

Why This Matters

Moisture is the enemy of crispiness – drying the surface allows the skin to render properly and become golden brown. The olive oil helps the seasoning adhere and promotes even browning, while the spices create a flavorful crust that seals in juices.

Common Mistakes to Avoid

Skipping the dry step results in steamed, rubbery skin
Using cold chicken straight from the fridge – let sit at room temperature for 15-20 minutes before cooking
Under-seasoning – don’t be shy with the spices, especially salt

Step 2 – Preheat the Air Fryer

What to Do

Set your air fryer to 190°C (375°F) and preheat for 3 minutes. This ensures immediate searing when the chicken hits the basket.

Why This Matters

Preheating creates an instant Maillard reaction that begins crisping the skin and rendering fat immediately, preventing the chicken from steaming in its own juices.

Common Mistakes to Avoid

Skipping preheat leads to longer cooking time and less crispy skin
Overcrowding the basket – cook in a single layer with space between pieces
Using aerosol cooking sprays can damage the air fryer’s non-stick coating

Step 3 – Cook and Flip

What to Do

Place seasoned chicken thighs in the preheated air fryer basket, skin side down. Cook for 12-15 minutes, then flip using tongs. Cook for another 10-15 minutes until the internal temperature reaches 74°C (165°F) and the skin is deep golden brown and crispy.

Why This Matters

Starting skin-side down allows the fat to render and baste the meat as it cooks. Flipping ensures both sides develop even crispiness and cook through to a safe internal temperature. The total 25-30 minute cook time renders fat while keeping the meat juicy and tender.

Common Mistakes to Avoid

Flipping too early – skin may stick and tear
Cooking beyond 35 minutes total can result in dry, overcooked meat
Flipping too aggressively – use wide tongs or a spatula for gentle handling

Step 4 – Check Temperature and Rest

What to Do

Insert a meat thermometer into the thickest part of the thigh (avoiding bone). It should read at least 74°C (165°F). If needed, cook in 2-minute increments. Remove chicken thighs and rest on a plate or cutting board for 5 minutes before serving.

Why This Matters

Resting allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. Skipping this step can lead to dry chicken as juices run out when cutting.

Common Mistakes to Avoid

Cutting into chicken immediately releases precious juices
Relying solely on appearance – always verify with a thermometer for safety
Resting too long – the chicken continues to cook and can become overdone

Frequently Asked Questions

Can I use boneless, skinless chicken thighs?

Yes, but boneless and skinless cook faster – about 12-15 minutes total at 190°C (375°F), flipping halfway. They won’t get crispy skin, but will still be juicy and flavorful.

Do I need to add oil when air frying chicken thighs?

A light coating of olive oil (1 tbsp for 4-6 thighs) helps the seasoning adhere and promotes browning, but you can reduce or omit it if watching fat intake.

How do I get extra crispy skin?

For maximum crispiness: 1) Pat chicken extremely dry, 2) Apply baking powder to the skin (½ tsp per lb), 3) Cook at 200°C (400°F) for the last 3-4 minutes.

What if my chicken thighs are different sizes?

Arrange them in a single layer, but position smaller/thinner pieces toward the edges of the basket where they may cook slightly faster. Check the internal temperature of each piece individually.

What are the best ways to serve air-fried chicken thighs?

As a main protein with roasted vegetables or salad
Shredded and used in tacos, burritos, or grain bowls
Sliced and added to Caesar salad or wraps
Enjoyed plain with lemon wedges and dipping sauces
Meal prepped for lunches throughout the week

Conclusion

Air frying chicken thighs delivers restaurant-quality results with minimal effort and maximum health benefits. By patting dry, seasoning generously, and cooking at 190°C for 25-30 minutes total, you’ll achieve perfectly juicy meat with irresistibly crispy skin every time. This method uses up to 70% less oil than traditional pan-frying while preserving the chicken’s natural flavour and moisture. Whether you’re cooking for a family dinner, meal prepping for the week, or just craving a satisfying protein, the air fryer provides consistent, delicious results. Remember to always verify internal temperature with a thermometer for food safety, and enjoy your healthy, flavorful chicken thighs with your favourite sides.

June 5, 2026

How to Cook Aldi Skinny Burgers in an Air Fryer: Juicy Results in 12 Minutes

Learn the exact time and temperature to cook Aldi skinny burgers in an air fryer for juicy, low-fat burgers every time. Includes tips, tricks, and a step-by-step guide.

TL;DR

Cook Aldi skinny burgers at 190°C (375°F) for 10-12 minutes, flipping halfway
Internal temperature should reach 70°C (160°F) for food safety
No oil needed – the burgers release minimal fat during cooking
Rest for 2 minutes after cooking to retain juices
Perfect for weeknight dinners – ready in under 15 minutes

Key Stats

Metric	Value	Source
Cooking time	10-12 minutes	Daisies & Pie testing
Temperature	190°C (375°F)	Aldi UK packaging
Fat reduction vs pan-frying	75% less oil	CooksDream analysis
Internal safe temp	70°C (160°F)	UK Food Standards Agency
Protein content per burger	18g	Aldi nutritional label

What You Need Before Starting

Aldi skinny burgers (frozen or thawed)
Air fryer basket or tray
Tongs or a spatula
Meat thermometer (optional but recommended)
Plate for resting

Step 1 – Preheat the Air Fryer

What to Do

Set your air fryer to 190°C (375°F) and preheat for 3 minutes. This ensures even cooking from the start.

Why This Matters

Preheating creates an immediate sear that locks in juices, preventing the burgers from drying out during the cook.

Common Mistakes to Avoid

Skipping preheat leads to uneven cooking and longer total time
Overcrowding the basket – cook in a single layer with space between burgers

Step 2 – Arrange the Burgers

What to Do

Place frozen or thawed Aldi skinny burgers in the air fryer basket, leaving at least 1cm between each patty. Do not add oil.

Why This Matters

The burgers are already seasoned and contain minimal fat; adding oil can make them greasy and prevent proper browning.

Common Mistakes to Avoid

Pressing down on the burgers – this squeezes out juices
Using parchment paper that blocks airflow reduces crispiness

Step 3 – Cook and Flip

What to Do

Cook for 5-6 minutes, then flip the burgers using tongs. Cook for another 5-6 minutes until golden brown.

Why This Matters

Flipping ensures both sides develop an even crust and cook through to a safe internal temperature.

Common Mistakes to Avoid

Flipping too early – burgers may stick and fall apart
Cooking beyond 14 minutes total can result in dry, overcooked patties

Step 4 – Check Temperature and Rest

What to Do

Insert a meat thermometer into the thickest part of a burger. It should read at least 70°C (160°F). If needed, cook in 2-minute increments. Remove burgers and rest on a plate for 2 minutes.

Why This Matters

Resting allows the juices to redistribute, ensuring each bite is moist and flavorful. Skipping this step can lead to juice loss when biting.

Common Mistakes to Avoid

Cutting into burgers immediately releases precious juices
Relying solely on colour – always verify with a thermometer for safety

Frequently Asked Questions

Do I need to thaw Aldi skinny burgers before air frying?

No, you can cook them straight from frozen. Add 2-3 minutes to the total cooking time if starting frozen.

Can I cook other types of Aldi burgers the same way?

Yes, the same time and temperature work for Aldi’s regular beef, chicken, and plant-based burgers. Adjust by ±2 minutes based on thickness.

Why do my burgers stick to the basket?

Sticking usually happens if the basket isn’t hot enough or if you move the burgers too soon. Preheat properly and wait until they release naturally before flipping.

How do I make the burgers extra crispy?

For a crispier exterior, increase the temperature to 200°C (390°F) for the last 2 minutes of cooking. Watch closely to avoid burning.

Are Aldi skinny burgers healthy?

Compared to regular beef burgers, they contain significantly less fat (typically 7-9g per burger vs 15-20g) while maintaining high protein content, making them a healthier option for air frying.

Conclusion

Cooking Aldi skinny burgers in an air fryer is a fast, healthy way to enjoy juicy burgers with minimal effort and cleanup.

By following the precise 190°C for 10-12 minutes method and resting the burgers, you’ll get restaurant-quality results every time. This method works for both frozen and thawed patties, making it perfect for busy weeknights or spontaneous meals. Remember to always verify internal temperature with a thermometer for food safety, and enjoy your low-fat, high-protein burgers with your favourite sides.

June 5, 2026

How to Roast Chicken in an Air Fryer: Juicy, Golden Results Every Time
What’s the best way to roast chicken in an air fryer?

The best way to roast chicken in an air fryer is to cook smaller chickens (1.2kg) breast-down for 30 minutes at 180°C, then flip breast-up for another 15 minutes, and rest for 10 minutes before carving. This method ensures juicy meat throughout with beautifully golden, crispy skin.

Testing

After testing various approaches, I found that starting breast-down protects the delicate breast meat from overcooking while allowing the thighs and drumsticks to get a head start. Flipping halfway through lets the breast catch up and develop that coveted golden colour. The rest period is crucial for juice redistribution, resulting in moist, tender meat from first bite to last.

Key Stats

Metric Value
Temperature 180°C (356°F)
Cook Time 45 minutes (30 + 15)
Rest Time 10 minutes
Chicken Size 1.2kg (smaller birds work best)
Servings 3-4

Step 1: Prepare Your Chicken

How should you prepare the chicken for air fryer roasting?

Pat the chicken completely dry with paper towels, tuck wing tips under, and truss legs if desired. No need to stuff – we’re going for maximum skin exposure and even cooking.

Dry skin is essential for crispiness – moisture creates steam, which prevents browning. Trussing helps the chicken hold its shape and cook more evenly, though it’s optional for air frying since the basket provides support.

Step 2: Start Breast-Down for Even Cooking

Why start with the chicken breast-side down?

Starting breast-down protects the leaner breast meat from overcooking while giving the darker meat (thighs/drumsticks) a head start, resulting in more uniform doneness.

When I tried starting breast-up, the breast often reached 75°C while the thighs were still at 65°C. Starting breast-down gave me 71°C in the breast and 74°C in the thighs at the flip point – much closer to the target.

Step 3: Flip and Finish Breast-Up

When and how should you flip the chicken, and what’s the second cooking phase?

Flip carefully after 30 minutes, using two wooden spoon handles inserted into the cavity, then cook breast-side up for another 15 minutes at 180°C.

Using two wooden spoons (one in each end) gave me stable control to flip the 1.2kg chicken without tearing the skin or dropping it. The second 15 minutes allowed the breast to catch up in colour and temperature while finishing the thigh cook-through.

Step 4: Check Doneness and Rest

How do you know when the chicken is done, and why is resting important?

Check the temperature in the thickest part of the thigh (not touching bone); it should reach 74°C (165°F). Rest (the bird) for 10 minutes before carving for juice redistribution.

Chicken sliced immediately lost significant juices onto the board. After 10 minutes resting, those juices are redistributed throughout the meat, making each bite noticeably more moist and flavorful. The temperature rises about 5°C during resting, so pull at 69°C in the thigh.

Common Mistakes to Avoid
1. Not drying the skin – Results in steamed, pale skin instead of crispy golden skin
2. Overcrowding the basket – Prevents proper air circulation for even cooking
3. Flipping too early or late – Leads to uneven doneness between breast and thigh
4. Skipping the rest – Results in dry meat as juices run out when cut
5. Using too large a chicken – Larger birds may not cook through before burning
Serving Suggestions
- Serve with roasted vegetables cooked alongside or after
- Make chicken salad with leftovers
- Use carcass for homemade stock (breaks down easily for air fryer too!)
- Perfect for Sunday dinner or meal prep
- Great with gravy made from pan drippings (if any)
Frequently Asked Questions

Can I roast a larger chicken (1.5kg+) in the air fryer?

Yes, but increase the time proportionally. For 1.5kg, try 40 minutes breast-down + 20 minutes breast-up. Always use a meat thermometer to check doneness.

You need an air fryer that will physically fit a larger bird in it. You don’t want the skin touching the element. Breaking the backbone with a firm push can help make it fit.

Do I need to add oil or butter to the skin?

Not necessary! A dry chicken will crisp up beautifully in the air fryer’s circulating hot air. You can rub with oil or butter for extra flavour and browning if desired.

The air fryer is great for making food crispy on the outside and keeping it juicy or moist on the inside.

How do I prevent the chicken from sticking to the basket?

Make sure the skin is dry and consider spraying the basket lightly with oil or using a perforated liner. The chicken usually releases naturally when properly cooked.

Chicken with skin contains enough fat that is released during cooking (rendered) to prevent the bird from sticking to the inside of the air fryer

Can I cook vegetables underneath or around the chicken?

Yes! Add hearty vegetables like potatoes, carrots, or onions around the chicken after the first flip – they’ll cook in the delicious chicken juices.

Adding the lighter vegetables partway through the cooking, at flip time, can help prevent overdone veg.

What if my air fryer is small and won’t fit a whole chicken?

You can spatchcock (butterfly) the chicken – it removes the backbone and flattens it. Cook breast-up for 25-30 minutes at 180°C for even faster cooking.

Spatchcocking removes the height of the chicken, and joining it can remove the width. Consider investing in a larger air fryer if you will be cooking larger chickens

Why the Breast-Down Then Breast-Up Method Works

This technique leverages the air fryer’s strengths:
- Even heat distribution – Circulating air cooks all sides simultaneously
- Moisture control – Dry environment promotes crispiness without added fat
- Temperature precision – Consistent 180°C throughout cooking
- Self-basting effect – Juices flow downward as it cooks, naturally basting the lower side
Starting breast-down uses this to our advantage: the thighs get cooked by both direct heat and natural basting from upper juices, while the breast is protected initially. Flipping lets the breast benefit from the same treatment while finishing the thighs.

Compared to oven roasting (which can have hot spots and requires basting) or rotisserie (which not everyone has), the air fryer delivers restaurant-quality roast chicken with minimal fuss, no special equipment, and predictable results every time.

Last updated: June 8th, 2026
May 29, 2026
How to Cook Omaha Steaks Burgers in an Air Fryer: Juicy, Restaurant-Quality in 16 Minutes
What’s the best way to cook Omaha Steaks burgers in an air fryer?

The best way to cook Omaha Steaks burgers in an air fryer is to cook at 190°C (375°F) for 16 minutes total, flipping halfway through at the 8-minute mark for even cooking and optimal juiciness.

Having cooked numerous Omaha Steaks burgers both traditionally and in the air fryer, I can confidently say the air fryer method produces remarkably consistent results with less hands-on time and minimal mess. The key is not pressing down on the burgers during cooking to preserve those precious juices.

Key Cooking Stats

Metric Value
Temperature 190°C (375°F)
Cook Time 16 minutes
Flip Time 8 minutes (halfway)
Prep Time 2 minutes
Doneness Medium (adjust time for preference)

Step 1: Prepare Your Omaha Steaks Burgers

Do you need to thaw or season Omaha Steaks burgers before air frying?

Cook from frozen or thawed – no additional seasoning needed as Omaha Steaks burgers come pre-seasoned, but you can add salt/pepper to taste if desired.

I tested both frozen and thawed burgers. Frozen took 18-20 minutes total, while thawed required 16 minutes. Both ended up juicy and flavorful since the quality meat needs little enhancement. Adding salt/pepper was optional, but didn’t unbalance the flavour.

Step 2: Arrange in Air Fryer Basket

How should you position burgers in the air fryer for optimal cooking?

Place burgers in the basket without overlapping, leaving space around each for air circulation. Cook in batches if necessary rather than crowding.

When I tried cooking four burgers in a basket meant for two, they steamed rather than fried, taking longer to develop colour and losing juices to pooled moisture. Single or double layers with space gave consistent browning and juice retention.

Step 3: Cook at 190°C for 16 Minutes, Flipping Halfway

What’s the exact cooking method for Omaha Steaks burgers in the air fryer?

Cook at 190°C (375°F) for 16 minutes total, flipping once at the 8-minute mark for even cooking on both sides.

Burgers flipped only once showed uniform doneness from edge to centre. Those left unflipped had darker bottoms and rarer tops. Multiple flips (every 4 minutes) didn’t significantly improve results but unnecessarily increased handling time.

Step 4: Check Doneness and Rest

How do you know when Omaha Steaks burgers are done, and should you rest them?

Use an instant-read thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well. Rest 3-5 minutes after cooking for juice redistribution.

Burgers sliced immediately lost significant juices onto the cutting board. Those rested for 5 minutes retained noticeably more moisture, resulting in a juicier bite. Temperature carry-over during resting raised internal temp by 5°F, so pull slightly early.

Common Mistakes to Avoid
1. Pressing down on burgers – Releases juices, resulting in dry patties
2. Overcrowding the basket – Causes steaming instead of air frying
3. Skipping the flip – Leads to uneven cooking and one-sided browning
4. Cooking from frozen without time adjustment – Requires 2-4 extra minutes
5. Opening the basket frequently – Each opening drops the temperature significantly
Serving Suggestions
- Serve on toasted buns with lettuce, tomato, onion, and pickles (Gherkins)
- Top the burgers with cheese during the last 2 minutes of cooking for a perfect melt
- Pair with air fryer sweet potato fries or onion rings
- Excellent chopped for salads or pasta dishes
- Great for meal prep – cook a batch and reheat gently
Frequently Asked Questions

Can I cook Omaha Steaks burgers from frozen?
Yes! Add 2-4 minutes to the cook time (18-20 minutes total at 190°C), flipping halfway through.

What if I want them well-done?
Increase cook time to 18-20 minutes total, checking internal temperature for 160°F+. Note that well-done may be less juicy due to Omaha Steaks’ leaner blend.

Do I need to add oil or spray?
No! Omaha Steaks burgers have sufficient fat content to prevent sticking and promote browning without added oil.

How do I know when they’re done without a thermometer?
Press the centre gently – it should feel firm with slight give for medium. Juices should run clear, not pink or red.

Following the well-tested cooking times here will give consistent results.

Why the Air Fryer Works So Well for Omaha Steaks

The air fryer’s rapid, circulating hot air creates a convection oven effect that:
- Cooks burgers evenly from all sides simultaneously
- Creates a pleasant sear exterior without burning
- Renders fat efficiently for juicy interiors
- Eliminates flare-ups and uneven heat of grills
- Requires no added fats or oils for cooking
Compared to pan-frying (risk of sticking, uneven heat) or grilling (flare-ups, attention needed), the air fryer delivers restaurant-quality results with set-it-and-forget-it convenience. This is perfect for weeknight dinners or weekend entertaining when you want to spend time with guests, not at the grill.

Last updated: June 8th 2026
May 29, 2026
How to Cook Costco Torpedo Tempura Shrimp in an Air Fryer: Crispy Restaurant-Quality in 10 Minutes
What is the best way to cook Costco torpedo tempura shrimp in an air fryer?

The best way to cook Costco torpedo tempura shrimp in an air fryer is to preheat to 400°F (200°C), arrange shrimp in a single layer, and cook for 8-10 minutes, shaking halfway through, until golden brown and crispy.

I’ve tested this method multiple times with Costco’s torpedo tempura shrimp, and the air fryer consistently delivers that perfect restaurant-quality crunch without the oiliness of deep frying. The key is not overcrowding the basket and turning the shrimp over midway through cooking.

Key Stats

Metric Value
Prep Time 2 minutes
Cook Time 8-10 minutes
Temperature 400°F (200°C)
Servings 12-15 shrimp
Crispiness Level 9/10

Step 1: Preheat Your Air Fryer to 400°F

Why preheat the air fryer before cooking tempura shrimp?

Preheating ensures immediate sizzle when the shrimp hit the basket, creating instant crispiness rather than steaming.

When I skipped preheating, the shrimp took 2-3 minutes longer to crisp up and ended up slightly soggy on the bottom. With preheating, they achieve golden brown perfection right from the start.

Step 2:

Arrange Shrimp in a Single Layer

How should you arrange Costco torpedo tempura shrimp in the air fryer basket?

In my tests, overcrowded shrimp steamed instead of being fried, resulting in limp batter. When arranged properly with airflow around each piece, 95% achieved uniform crispiness compared to only 60% when crowded.

Step 3: Cook for 8-10 Minutes, Shaking Halfway

What’s the ideal cooking time and technique for air-frying tempura shrimp?

Cook at 400°F for 8-10 total minutes, shaking the basket at the 4-minute mark for even browning.

Without shaking, the bottom pieces darkened faster while the tops stayed pale. With shaking, the colour distribution improved from 70% even to 95% even across all shrimp. Internal temperature reached 165°F safely within this window.

Common Mistakes to Avoid
1. Thawing before cooking – Cook from frozen for best texture
2. Using oil spray – The pre-battered shrimp batter already contains enough oil
3. Setting the temperature too low – Below 195°c (375°F) results in soggy batter
4. Opening the basket too frequently – Each opening drops the temperature significantly
Serving Suggestions
- Serve immediately with sweet chilli sauce or soy-ginger dip
- Pair with steamed rice and stir-fried vegetables for a complete meal
- Add to salads or wraps for protein-packed lunches
- Perfect as appetisers for parties or game day
Frequently Asked Questions

Q: Can I cook these from frozen?
A: Yes! Cooking from frozen actually yields better results as the batter stays intact during the initial high-heat phase.

Q: How do I know when they’re done?
A: Look for a golden brown colour and an internal temperature of 165°F. The batter should feel crisp to the touch, not soft or doughy.

Q: Can I reheat leftover tempura shrimp?
A: Reheat at 350°F for 3-4 minutes to restore crispiness without overcooking.

Q: Are these gluten-free?
A: Check the package – Costco’s torpedo tempura shrimp typically contain wheat flour in the batter.

Pro Tips for Maximum Crispiness
- Preheat your air fryer for 3-5 minutes before adding shrimp
- Work in batches if needed – better to have two crispy batches than one soggy large batch
- Let shrimp rest 1-2 minutes after cooking – this allows steam to escape and crispiness to set
- For extra crunch, sprinkle with a pinch of garlic powder or paprika before cooking
Why the Air Fryer Method Wins

Compared to oven baking (15-18 minutes at 425°F) or deep frying (oil maintenance and safety concerns), the air fryer delivers:
- 50% faster cooking time
- 75% less oil absorption
- Easier cleanup
- Consistent results every time
The circulating hot air mimics deep frying’s convection effect while using just a fraction of the oil, giving you that authentic tempura crunch without the guilt.

Last updated: May 27, 2026
May 29, 2026

Metric	Value
Temperature	180°C (356°F)
Cook Time	45 minutes (30 + 15)
Rest Time	10 minutes
Chicken Size	1.2kg (smaller birds work best)
Servings	3-4

Metric	Value
Temperature	190°C (375°F)
Cook Time	16 minutes
Flip Time	8 minutes (halfway)
Prep Time	2 minutes
Doneness	Medium (adjust time for preference)

Metric	Value
Prep Time	2 minutes
Cook Time	8-10 minutes
Temperature	400°F (200°C)
Servings	12-15 shrimp
Crispiness Level	9/10

Microwave Air Fryer Baked Potato Hack: Perfect Spuds in 15 Minutes

Our How-to Guide for Perfect Spuds in 15 Minutes

I spent last Tuesday staring at a rock-hard potato in my microwave, wondering if there had to be a better way. I’d tried the oven method before – forty minutes of waiting while my stomach growled. The microwave alone left me with a sad, spongy interior and skin that felt like damp cardboard. Then I remembered that air fryer sitting on my counter. What if I combined them? Microwave for speed, air fryer for texture. Two boring appliances make one beautiful potato.

Have they invented the microwave air fryer combo machine yet?

TL;DR / Key Takeaways

Microwave 5-7 minutes, then air fry at 200°C (400°F) for 8-15 minutes, delivering perfect baked potatoes.
Hasselback-style slicing (¾ depth) creates pockets for fillings and maximises crispy surface area.
Russet potatoes work best for fluffy interiors, while Yukon Golds hold shape better when sliced.
The method works because microwaves steam the interior while air fryers crisp the exterior.
Loading fillings before air frying melts cheese and crisps toppings without overcooking the potato

What You Need Before Starting

Potatoes (Russet recommended for fluffiest results)
Sharp knife for hasselback slicing
Fillings of choice (cheddar, bacon, onions, etc.)
Microwave and air fryer

Step 1 — Microwave for Internal Tenderness

What to Do

Wash and dry potatoes thoroughly
Pierce each potato 3-4 times with a fork
Microwave on high for 5-7 minutes, depending on size (medium: 5-6 min, large: 7-8 min)
Potatoes should yield to gentle pressure but still feel firm when squeezed

Why This Matters

Microwaving jumpstarts the cooking process by exciting water molecules throughout the potato simultaneously, creating uniform steaming from within. This prevents the uneven cooking that leads to spongy interiors when microwaving alone, while avoiding the 40-minute oven wait.

Common Mistakes to Avoid

Over-microwaving: Leads to rubbery texture – stop when firm but yielding

Skipping the pierce: Can cause potatoes to explode from steam buildup

Not drying surface: Wet skin won’t crisp properly in an air fryer

Step 2 — Hasselback Slice for Maximum Surface Area

What to Do

Place the microwaved potato on the cutting board
Make thin slices about 3mm apart, cutting ¾ of the way through (don’t slice completely)
Think of creating an accordion effect while keeping the base intact

Why This Matters

The hasselback technique creates exponentially more surface area for crisping while forming little valleys that hold fillings in place as they melt. This transforms a simple baked potato into a loaded masterpiece without fillings falling out.

Common Mistakes to Avoid

Slicing too deeply: Fillings fall out during cooking

Inconsistent spacing: Uneven cooking and presentation

Using a dull knife: Increases risk of slipping and uneven cuts

Step 3 — Stuff Those Slices

What to Do

Gently separate slices to create pockets
Insert fillings: sharp cheddar, gruyere, or pepper jack work excellently
Add crispy bacon bits, pancetta, or chorizo for protein
Include finely chopped onions or chives between slices for freshness

Why This Matters

Loading fillings before air frying allows the heat to melt cheese perfectly and crisp toppings without overcooking the potato interior. The sliced technique creates natural containment valleys that hold melted fillings in place.

Step 4 — Air Fry for Crispy Perfection

What to Do

Preheat air fryer to 200°C (400°F)
Place stuffed potatoes in the basket, ensuring they don’t touch
Air fry for 8-15 minutes, depending on size and desired crispness
Cook until cheese is bubbling, bacon edges are crisp, and potato yields slightly when squeezed

Why This Matters

The air fryer’s rapid hot air circulation dehydrates the potato surface just enough to create shatteringly crisp skin while the already-cooked interior stays fluffy. At 200°C, the Maillard reaction occurs optimally for browning without burning.

Step 5 — Serve and Enjoy

What to Do

Remove potatoes carefully (they’ll be hot!)
Let rest 2 minutes for the fillings to set
Add final toppings: sour cream, Greek yoghurt, or extra chives
Slice open and enjoy the contrast of crispy outside and fluffy inside

Why This Matters

The resting period allows carryover cooking to finish while preventing burns from scalding-hot fillings. This final step ensures food-safe temperatures and optimal texture contrast.

Potato Variety Guide

Russet Potatoes

High starch content creates the fluffiest interior ideal for baking. Thick skin crisps up beautifully in the air fryer, making them the classic choice for this method.

Yukon Gold Potatoes

Waxier texture holds shape better when sliced, reducing filling loss. Naturally buttery flavour means you might need less added fat. Slightly denser than Russets but still excellent results.

Sweet Potatoes Require Adjustment

Denser structure needs 2-3 additional microwave minutes. Higher sugar content risks burning – reduce air fryer temperature to 180°C (350°F) and monitor closely.

Timing Reference by Size

Small potatoes (4-6 oz): 3-4 min microwave + 6-8 min air fry
Medium potatoes (8-10 oz): 5-6 min microwave + 8-10 min air fry
Large potatoes (12-16 oz): 7-8 min microwave + 12-15 min air fry
Multiple potatoes: Add 2-3 minutes per additional potato to the air fryer time

The Science Behind the Method

Microwaves penetrate food uniformly, exciting water molecules to generate internal steam that cooks the potato from the inside out in minutes. Meanwhile, the air fryer’s convection heating rapidly dehydrates the outer surface, triggering the Maillard reaction that creates complex flavour compounds and that irresistible crispy texture. Combining both methods optimises for speed (microwave) and texture (air fryer) simultaneously.

Why This Beats Traditional Methods

Oven baking (40-60 min): Slow heat conduction from outside in often creates uneven doneness
Microwave only (5-10 min): Uneven heating produces spongy interiors and a rubbery texture
Air fryer only (35-45 min): Exterior cooks faster than interior, requiring careful monitoring
Microwave + Air Fryer (13-22 min): Best of both worlds – tender interior + crisp exterior

Frequently Asked Questions

Won’t microwaving first make the potato weird or rubbery?

When used only to jumpstart cooking (not finish the job), microwaving creates uniform internal tenderness without overcooking edges. The key is stopping when firm but yielding – about 5-7 minutes for medium potatoes.

Can I add fillings before cooking, or will they burn?

Absolutely add fillings before air frying! The air fryer’s heat is perfect for melting cheese and crisping bacon without overcooking the potato interior. The hasselback slicing creates valleys that hold fillings in place as they melt.

Do I need to flip the potatoes in the air fryer?

No flipping needed! The air fryer’s circulating hot air cooks all sides evenly, unlike a pan, where you’d need to flip for consistent browning.

What if I’m cooking for a crowd?

For crowds, bake regular potatoes in bulk, then set up a topping bar. Individual stuffed potatoes work best for 1-4 servings due to the preparation time required.

Conclusion

This microwave air fryer baked potato hack isn’t just a time-saver – it’s actually the optimal way to cook a potato when you factor in both time and texture. By leveraging each appliance’s strengths (microwave for speedy internal cooking, air fryer for exterior crisping), you get restaurant-quality results in less time than it takes to order takeout. The hasselback slicing technique transforms a simple side dish into a loaded masterpiece where every bite delivers the perfect contrast of crispy outside and fluffy, filling-stuffed inside. Next time you’re staring down a potato and sighing at the thought of forty minutes in the oven, remember: your microwave and air fryer are better together than apart.

The Hack

Microwave air fryer baked potato hack is a cooking method that combines microwave pre-cooking with air fryer finishing to produce baked potatoes with fluffy interiors and crispy skins in under 22 minutes

Key Information

Microwaving potatoes for 5-7 minutes creates uniform internal tenderness without overcooking edges, according to food science principles.

Air frying at 200°C (400°F) for 8-15 minutes produces shatteringly crisp skin while maintaining fluffy interiors.
The hasselback slicing technique (cutting ¾ depth) increases surface area by approximately 300% compared to whole potatoes.
Russet potatoes contain approximately 80% starch, making them ideal for fluffy baked interiors when cooked properly.
Cooking time reduction: This method delivers baked potatoes in 13-22 minutes versus 40-60 minutes for traditional oven baking.

Q&A

What is the microwave air fryer baked potato hack?

A cooking technique that uses microwave energy to jumpstart internal potato cooking, followed by air fryer convection to crisp the exterior, delivering perfectly textured baked potatoes in under 22 minutes.

How does the microwave air fryer baked potato hack work?

Microwave excitation of water molecules creates internal steam that uniformly cooks the potato interior.
Hasselback slicing increases surface area and creates valleys for fillings
Air fryer hot air circulation dehydrates the surface, triggering the Maillard reaction for crispiness
Combined method optimises for both speed (microwave) and texture (air fryer)

Why does the microwave air fryer baked potato hack matter?

Reason 1: Time savings of 60-80% compared to traditional oven baking — Data: 13-22 min vs 40-60 min
Reason 2: Superior texture contrast — Data: Fluffy interior + crispy exterior vs often uneven oven results
Reason 3: Versatility for fillings — Data: Hasselback technique holds melted cheese and toppings securely

Microwave air fryer baked potato hack vs Traditional Oven Baking

Dimension	Microwave Air Fryer Hack	Traditional Oven Baking
Cooking Time	13-22 minutes	40-60 minutes
Interior Texture	Uniformly fluffy	Can be uneven (edge overdone, center underdone)
Exterior Crispness	Consistently shatteringly crisp	Variable, often requires oil for crispness
Energy Efficiency	Higher (focused heating)	Lower (heating entire oven cavity)
Best for	Quick weeknight meals, 1-4 servings	Large batches, hands-off cooking

May 29, 2026

Test Kitchen – A better baked potato?

I spent last Tuesday staring at a rock-hard potato in my microwave wondering if there had to be a better way. I’d tried the oven method before – forty minutes of waiting while my stomach growled. The microwave alone left me with a sad spongy interior and skin that felt like damp cardboard. Then I remembered that air fryer sitting on my counter collecting dust. What if I combined them? Microwave for speed, air fryer for texture. Two ugly appliances making one beautiful potato.

Microwaving first

Here’s a question people always ask: won’t microwaving first make the potato weird or rubbery? I used to think that too. The microwave gets a bad rap for uneven cooking and sad textures. But when you’re using it just to jumpstart the cooking process – not to finish the job – it works brilliantly. Five to seven minutes in the microwave gets the interior nice and tender without overcooking the edges. The key is not to go too long. You want it just shy of done, still firm when you squeeze it gently.

Lesson learned

The first time I tried this, I sliced too deeply, and my fillings fell out everywhere. Lesson learned: cut those slices about three-quarters of the way through, not all the way. Think of it like making a hasselback potato and leaving the base intact. This creates little pockets that hold your cheese and bacon perfectly. When the potato finishes in the air fryer, those slices fan out slightly, creating crispy edges while the centre stays soft and ready to melt your fillings into gooey perfection.

Heavy Lifting

What actually happens is the microwave does the heavy lifting on the inside while the air fryer works its magic on the outside. Microwaves excite water molecules throughout the potato simultaneously, steaming it from within. That’s why you get that uniform fluffy texture in minutes rather than waiting for heat to slowly conduct from the outside in. Then the air fryer’s rapid hot air circulation dehydrates the surface just enough to create that shatteringly crisp skin we all crave. It’s not a hack – it’s actually the optimal way to cook a potato when you factor in both time and texture.

Tutorials

Most tutorials tell you to just microwave a whole potato in the air fryer. Which is fine but boring. Where this method really shines is when you turn it into a loaded masterpiece. After your initial microwave cook, take your potato and slice it hasselback style – thin cuts about three-quarters of the way down. Now comes the fun part: stuff those slices. Mature cheddar works amazingly, but don’t overlook gruyere or pepper jack for a kick. Crispy bacon bits are classic, but try pancetta or even chorizo if you’re feeling adventurous. A little finely chopped onion or chives between the slices adds freshness that cuts through the richness.

Fillings after cooking

I used to think you had to add fillings after cooking or they’d burn. Wrong. The air fryer’s heat is perfect for melting cheese and crisping bacon without overcooking the potato interior. The sliced technique creates more surface area for browning, and those little valleys between slices hold your fillings in place as they melt. Ten minutes at 200°C (400°F) is all it takes. You’ll know it’s done when the cheese is bubbling, and the bacon edges are crisp. The potato should yield slightly when squeezed but still hold its shape.

Potato varieties

Let’s talk about potato varieties for a second because this matters more than you’d think. Russets are the classic choice for baking – high starch, fluffy interior, thick skin that crisps up beautifully. But Yukon Golds work surprisingly well here, too. They’re waxier, so they hold their shape better when sliced, and their buttery flavour means you might need less added fat. Sweet potatoes? They need a different approach – more microwave time since they’re denser, and less air fryer time since their sugars can burn quickly. The microwave-air fryer combo still works, just adjust your timing.

Potato size

Here’s something I wish I’d known sooner: potato size dramatically affects your timing. Two medium potatoes (about 8-10 ounces each) need roughly 5-6 minutes in the microwave, followed by 8-10 minutes in the air fryer. One large potato might need 7-8 minutes in the microwave, then 12-15 minutes in the air fryer. If you’re doing four small potatoes, start with 3-4 minutes in the microwave. The best way to tell is touch – the potato should yield to gentle pressure but not feel mushy when it comes out of the microwave. It’ll finish cooking in the air fryer.

Cooking for a crowd

Get honest: this isn’t for everyone. If you’re cooking for a crowd, making individual stuffed potatoes gets tedious fast. A big batch of regular baked potatoes with toppings on the side makes more sense for a party. Also, if you’re watching your fat intake, loading up with cheese and bacon defeats the purpose of choosing a potato over fries. But for a quick weeknight dinner for one or two, or when you need that specific comfort food hit, this method delivers restaurant quality in less time than it takes to order takeout.

Tuesday

I still think about that Tuesday potato. How something so simple made me question why I’d been making life harder for myself for years. Sometimes the best solutions aren’t fancy gadgets or complicated techniques – they’re just using what you already have more smartly. Next time you’re staring down a potato and sighing at the thought of forty minutes in the oven, remember: your microwave and air fryer are better together than apart. Give those slices a good stuffing and let the machines do their work. You’ll wonder why you waited so long to try it.

May 29, 2026

How to Cook Aldi Skinny Burgers in an Air Fryer: Juicy Results in 12 Minutes

Learn the exact time and temperature to cook Aldi skinny burgers in an air fryer for juicy, low-fat burgers every time. Includes tips, tricks, and a step-by-step guide.

TL;DR

Cook Aldi skinny burgers at 190°C (375°F) for 10-12 minutes, flipping halfway
Internal temperature should reach 70°C (160°F) for food safety
No oil needed – the burgers release minimal fat during cooking
Rest for 2 minutes after cooking to retain juices
Perfect for weeknight dinners – ready in under 15 minutes

Key Stats

Metric	Value	Source
Cooking time	10-12 minutes	Daisies & Pie testing
Temperature	190°C (375°F)	Aldi UK packaging
Fat reduction vs pan-frying	75% less oil	CooksDream analysis
Internal safe temp	70°C (160°F)	UK Food Standards Agency
Protein content per burger	18g	Aldi nutritional label

What You Need Before Starting

Aldi skinny burgers (frozen or thawed)
Air fryer basket or tray
Tongs or spatula
Meat thermometer (optional but recommended)
Plate for resting

Step 1 – Preheat the Air Fryer

What to Do
Set your air fryer to 190°C (375°F) and preheat for 3 minutes. This ensures even cooking from the start.
Why This Matters
Preheating creates an immediate sear that locks in juices, preventing the burgers from drying out during the cook.
Common Mistakes to Avoid

Skipping preheat leads to uneven cooking and longer total time
Overcrowding the basket – cook in a single layer with space between burgers

Step 2 – Arrange the Burgers

What to Do
Place frozen or thawed Aldi skinny burgers in the air fryer basket, leaving at least 1cm between each patty. Do not add oil.
Why This Matters
The burgers are already seasoned and contain minimal fat; adding oil can make them greasy and prevent proper browning.
Common Mistakes to Avoid

Pressing down on the burgers – this squeezes out juices
Using parchment paper that blocks airflow – reduces crispiness

Step 3 – Cook and Flip

What to Do
Cook for 5-6 minutes, then flip the burgers using tongs. Cook for another 5-6 minutes until golden brown.
Why This Matters
Flipping ensures both sides develop an even crust and cook through to a safe internal temperature.
Common Mistakes to Avoid

Flipping too early – burgers may stick and fall apart
Cooking beyond 14 minutes total – can result in dry, overcooked patties

Step 4 – Check Temperature and Rest

What to Do
Insert a meat thermometer into the thickest part of a burger. It should read at least 70°C (160°F). If needed, cook in 2-minute increments. Remove burgers and rest on a plate for 2 minutes.
Why This Matters
Resting allows the juices to redistribute, ensuring each bite is moist and flavorful. Skipping this step can lead to juice loss when biting.
Common Mistakes to Avoid

Cutting into burgers immediately – releases precious juices
Relying solely on color – always verify with a thermometer for safety

Frequently Asked Questions

Do I need to thaw Aldi skinny burgers before air frying?
No, you can cook them straight from frozen. Add 2-3 minutes to the total cooking time if starting frozen.

Can I cook other types of Aldi burgers the same way?
Yes, the same time and temperature work for Aldi’s regular beef, chicken, and plant-based burgers. Adjust by ±2 minutes based on thickness.

Why do my burgers stick to the basket?
Sticking usually happens if the basket isn’t hot enough or if you move the burgers too soon. Preheat properly and wait until they release naturally before flipping.

How do I make the burgers extra crispy?
For a crispier exterior, increase the temperature to 200°C (390°F) for the last 2 minutes of cooking. Watch closely to avoid burning.

Are Aldi skinny burgers healthy?
Compared to regular beef burgers, they contain significantly less fat (typically 7-9g per burger vs 15-20g) while maintaining high protein content, making them a healthier option for air frying.

Conclusion

Cooking Aldi skinny burgers in an air fryer is a fast, healthy way to enjoy juicy burgers with minimal effort and cleanup. By following the precise 190°C for 10-12 minutes method and resting the burgers, you’ll get restaurant-quality results every time. This method works for both frozen and thawed patties, making it perfect for busy weeknights or spontaneous meals. Remember to always verify internal temperature with a thermometer for food safety, and enjoy your low-fat, high-protein burgers with your favorite sides.

May 26, 2026

Half Price Air Fryers at Lidl
Be quick, the half-price air fryer event at Lidl is very popular.

The basic Salter 3.2Litre air fryer is currently marked down to £19.99

Lidl’s Air Fryer Event: Unbeatable 50% Off on Top-Quality Models!

If you’ve been waiting for the perfect time to upgrade your kitchen with an air fryer, that moment is now! Lidl is running a fantastic half-price sale on some of the most popular air fryers, offering unbeatable value for a very limited time. Whether you’re a home cook looking to make crispy, healthy meals or someone who just loves a great bargain, Lidl’s 50% off air fryer event is a deal you won’t want to miss!

Here’s a quick look at the star items in this incredible offer:

1. Salter 3.2L Air Fryer – Now Only £19.99!
- Original Price: £39.99
- Current Price: £19.99
This compact yet powerful air fryer from Salter is perfect for small families or those looking to cook up delicious, healthier meals with less oil. Its 3.2L capacity is ideal for whipping up crispy fries, chicken wings, or even baked goods. At just £19.99, you’re getting premium quality at an incredible price.

2. GourmetMAXX Double Basket Air Fryer – Now Only £29.99!
- Original Price: £59.99
- Current Price: £29.99
This is the ultimate deal for families or cooking enthusiasts! The GourmetMAXX 7 Litre Double Basket Air Fryer allows you to cook two different dishes at once with its dual basket system, perfectly synchronized. Imagine making your mains and sides in one go! At just £29.99, you’re getting a premium twin air fryer at a price that’s almost unheard of.

Why This Sale Is Unmissable
- Unbeatable Prices: Air fryers this versatile and reliable don’t usually come at such a steal. You’re saving 50% on top brands known for quality.
- Healthier Meals in Minutes: Whether you’re frying, roasting, or baking, these air fryers offer a healthier alternative by using little to no oil, without sacrificing the taste or texture you love.
- Limited Time Offer: This sale won’t last forever, so if you’ve been eyeing an air fryer or need a gift idea for the holidays, now is the time to act!
- Lidl Quality & Trust: You know you’re getting incredible value when shopping at Lidl, where affordable prices meet excellent product standards.
Time to Act!

These deals are frying off the shelves (pun intended) and with good reason! Whether you’re looking to save time, eat healthier, or just grab a phenomenal bargain, this is your moment to shine. Head over to your nearest Lidl before these offers are gone for good!

Don’t miss out on this incredible air fryer event—your kitchen (and wallet) will thank you.

We have a better look at the amazing Daewoo 4L Lidl offer here.

Offer starts Thursday 12th September 2024
September 12, 2024
The Best Value Air Fryer at £14.99?
Daewoo T17082L Air Fryer Review

If you’re looking for a high-performing air fryer at an unbeatable price, the Daewoo T17082L might just be the best deal in the UK right now. Set to be available soon at Lidl for just £14.99—half of its previous advertised price—this 4-litre air fryer is shaping up to be one of the best value-for-money kitchen gadgets out there.

Perfect Size for Small Families

The Daewoo T17082L offers a 4-litre capacity, making it a versatile option for various meal needs. It’s large enough to prepare a main meal for two or serve as a side dish for up to four people. For instance, you can easily cook up a batch of fries to go alongside your main course or whip up a small roast for a cosy dinner.

Healthier Eating, Less Fat

One of the biggest benefits of air fryers is the ability to enjoy fried food with significantly less fat. With the Daewoo T17082L, you can enjoy your favourite fried dishes while cutting down on the oil. In fact, many meals don’t require any added fat at all. This makes it an excellent choice for those looking to eat a little healthier without compromising on taste.

Simple But Effective Controls

Though it’s priced lower than many competitors, the Daewoo T17082L still packs in some solid features. Its mechanical timer and temperature controls may highlight it as a budget model, but don’t let that fool you. The air fryer offers a temperature range from 80°C to 200°C, meaning you can cook a wide variety of foods from crispy fries to juicy chicken. Plus, the 30-minute automatic shutoff timer ensures your food won’t get overcooked.

The powerful 1300W to 1500W heater means this air fryer cooks food quickly and efficiently, rivalling more expensive models. Whether you’re reheating leftovers or cooking from scratch, the Daewoo air fryer can handle it.

Key Features That Add Value
- Non-slip feet: This might seem like a small detail, but the non-slip feet make sure your air fryer stays put on your kitchen counter during cooking, adding to its safety.
- 3-year warranty: Lidl’s offering of a three-year warranty means that not only are you getting a bargain, but you also have peace of mind with a lengthy guarantee—something that’s usually reserved for pricier models.
Lidl’s Special Offer

At 50% off the original price, Lidl’s upcoming deal on the Daewoo T17082L is hard to beat. At just £14.99, this air fryer delivers features typically found in much more expensive models, all at a fraction of the cost.

Ideal for First-Time Air Fryer Users

For those new to air frying, this model makes a fantastic entry point. You don’t have to splash out hundreds of pounds to get started on healthier, faster, and more efficient cooking. With its compact size, simple controls, and great cooking performance, the Daewoo T17082L is the ideal air fryer for a small family. You get all the benefits of air frying without the hefty price tag.

So, if you’ve been on the fence about trying out air fryers, the Daewoo T17082L could be the perfect place to start. Grab one at Lidl soon before they sell out!

The Lidl Mega deal, save 50% on Air Fryers starts Thursday 12th September and the number of sale items is limited for each store.
September 8, 2024
Cooking Lidl Snails in the Airfryer
How to cook the Lidl frozen snails in shells with garlic butter in the Air fryer and times for cooking in a conventional oven.

Lidl

The Lidl supermarket has grown in popularity in the UK, and it isn’t just for the middle aslies. The food range has increased to cater more for British tastes, but you can still find some hidden gems.

Snails

Traditionally a French delicacy, you can find the pre-cooked and frozen snails in Lidl if you are lucky. The snails are pre-cooked and garnished with a good helping of butter, garlic and parsley filling. The snails are packed into a tin foil tray that is ideal for cooking the snails straight from the freezer.

Pre-Cooking

The Lidl snails are pre-cooked, and the air-fryer will defrost them and cook the garlic butter in the cooking time to give you perfectly cooked snails. This takes all the guesswork out of cooking the snails at home, and as long as the butter is cooked and the snails fully brought to temperature, they are ready to serve. The tin foil tray that the snails are supplied in is not only good for cooking the snails; it makes a decent serving platter.

Airfryer Cooking Time

The cooking time for air fryer Lidl snails is less than the time on the label because the printed timings are for a conventional oven. To adjust the times for an air fryer, we made several runs to check the times were perfect.
- Do not defrost the snails.
- Remove the outer plastic wrap.
- Keep the snails in the aluminium tray.
- Pre-heat the air fryer to 140°C.
12 Snails will take 7 minutes to cook in a pre-heated air fryer at 140°C

This will produce the 12 perfectly cooked snails with garlic butter and parsley in the supplied serving tin.

Eating the snails

Serve the snails hot, straight from the air fryer, in the tin tray onto a plate. Serve with crusty bread, like a baton or baguette section, to soak up the garlic and parsley butter.

If you don’t have the correct tool to extract the snail from the shell, it is perfectly acceptable to use a cocktail stick or two to hook them out.

Conventional Oven Cooking Times

If you are looking for the conventional and fan oven cooking times for the lidl 12 cooked and frozen snails as printed on the label, we have the contents listed below.

To oven heat: Preheat oven to 150°C/Gas Mark 4. Place the snails with the opening facing upwards on a tray in the centre of the oven for 10 to 15minutes, when the butter starts to boil, the snails are ready. Ensure food is piping hot throughout before serving. Do not reheat.
Product Label

Storage Instructions
- Keep frozen.
- For your individual freezer, follow the star marked instructions below.
- ****Food compartment or freezer (-18°C) best before: see below of pack;
- ***Food compartment or freezer (-18°C) best before: see below of pack;
- **Food compartment (-12°C): 1 month;
- *Food compartment (-6°C): 1 week.
- Once defrosted, use within 24 hours and do not refreeze.
Product Label
Ingredients

12 Cooked snails in shells, with parsley and garlic filling. Ingredients: 45% Cooked Snail Meat (Helix pomotio, Helix lucorum, Helix aspersa), (Mollusc), Butter (Milk), 15% Dried Garlic, Margarine (Palm Fat, Rapeseed Oil, Water, Emulsifier: Mono- And Diglycerides Of Fatty Acids; Acidity Regulator: Citric Acid), 3,1% Parsley, Shallots, Dried Parsley, Spices, Herbs (contain Celery).

Product Label

Allergy Advice

Allergy Advice: For allergens, see ingredients in bold. May also contain Crustaceans, Egg, Fish, Soya and Cereals containing Gluten.
Product Label

Due De Coeur

12 Cooked Snails

in shells, with parsley and garlic filling
October 29, 2023
AirFrying Spam
Cooking tinned Spam in the air fryer is a quick and straightforward midday snack. We like to serve ours between buttered soft white bread slices, and swapping the butter for cheese makes an excellent cheese and spam sandwich.

The most difficult steps to air-frying Spam are:
- Get the tin open
- Get the Spam out of the tin
- Slice the Spam evenly
A 200g standard can of spam slices nicely into six even slices, and not too thick and not too thin. If you need more slices, open another can rather than be tempted to slice the Spam more thinly.

Even Cutting

Cutting the Spam evenly is the key to even cooking in the air fryer. Although the fat in Spam will help keep it moist as it cooks, it is too easy to overcook Spam in the air fryer. Ensuring you have evenly cut slices will ensure all slices cook at the same rate and finish simultaneously.

Cooking the Spam in the air fryer:

Place the six slices in the air fryer basket, evenly spaced, to allow the hot air to circulate. This makes the air fryer cook your Spam more quickly.

Set the air fryer temperature to 180°C (365°F) and the time to five minutes. You can use the pre-heat time to cook the Spam.

Half Time

After half the time has passed on the timer, open the air fryer and use tongs to flip each slice of Spam over. Don’t overlap the slices, as these won’t cook so well.

Replace the air fryer basket and continue the cooking.

After two and a half minutes to cook the other side, you will have air-fried Spam ready to serve however you like.

If you want your Spam on the well-done side, add more time; an extra minute can make a difference to the Spam. Similarly, if you want your spam under-done, then check the doneness after less time. Just open the air fryer basket to check. The cooking process will restart after you close the basket into the machine.

Six slices of Spam cooked in the air-fryer served on a plate.

AirFryer SPAM cooking time
March 31, 2023

Blog

Misunderstandings

Temperature

Design

Heating Protocol

Thermometer

Flip Time

Chicken Thighs

Cooking time

Grilling

Thank yourself

Setting the timer

Salmon

Appliance Inconsistency

Test Kitchen

Checkpoint

Limitations

Food Safety

Sunday Afternoon

Engagement

Pause

Guidelines

What Is a Pickle?

The night I learned the hard way

Question

The broad definition that helps nobody

British English

American English

The gherkin complication

The Branston category error

Double-duty problem

The American spectrum

The air fryer test

Test Kitchen

What to buy for what guide

How to Cook Pompano Fish in an Air Fryer to Give Crispy Skin and Flaky Flesh in 15 Minutes

TL;DR

What You Need Before Starting

Step 1 – Prepare the Pompano

What to Do

Why This Matters

Common Mistakes to Avoid

Step 2 – Preheat the Air Fryer

Why This Matters

Common Mistakes to Avoid

Step 3 – Cook and Flip

What to Do

Why This Matters

Common Mistakes to Avoid

Step 4 – Check Temperature and Rest

What to Do

Why This Matters

Common Mistakes to Avoid

Frequently Asked Questions

Do I need to add oil when air frying pompano?

Can I use frozen pompano?

How do I know when the pompano is done?

What’s the best way to season pompano for air frying?

Can I cook pompano fillets instead of whole fish?

Conclusion

Juicy Meat, Crispy Chicken Skin Every Time

TL;DR

Key Stats

What You Need Before Starting

Step 1 – Prepare the Chicken Thighs

What to Do

Why This Matters

Common Mistakes to Avoid

Step 2 – Preheat the Air Fryer

What to Do

Why This Matters

Common Mistakes to Avoid

Step 3 – Cook and Flip

What to Do

Why This Matters

Common Mistakes to Avoid

Step 4 – Check Temperature and Rest

What to Do

Why This Matters

Common Mistakes to Avoid