10 potentially dangerous foods to cook in the air fryer

Cooking large pieces of meat or whole poultry in an air fryer can be problematic due to uneven cooking. While the exterior may become crispy, the interior might remain undercooked, posing a risk of bacterial contamination.

Light batters tend to drip through the basket, causing a mess and leading to uneven cooking. Additionally, without the quick-sealing effect of traditional frying methods, the batter may not adhere properly and can result in a less desirable texture.

Fresh vegetables with low water content, like leafy greens and some root vegetables, can dry out quickly and become overly crispy or burnt when cooked in an air fryer. They require steaming or boiling to preserve their texture and moisture content.

Cooking cheese on its own or in dishes like grilled cheese can lead to a melted, sticky mess that can be hard to clean. The high heat can cause cheese to drip and create smoke, diminishing the overall quality and safety of the cooking environment.

Legumes and beans need moisture and extended cooking times to soften properly, which air fryers cannot provide. Attempting to air-fry these foods can result in hard, undercooked beans that are unpleasant to eat and potentially difficult to digest.