15 More Air Fryer Hacks Seniors Living Alone Need to Know

The whole kitchen I grew up in, written down: The Appalachian Kitchen with Ritsy Jean: https://ritsyjean.com/ Part 1: https://www.youtube.com/watch?v=UxuVSaoMpFk&t=4s Every one is on the regular Air Fry setting. Celsius in brackets. Baked potato: Poke it all over, then microwave 5 min (1–2 more if needed). Rub with ½ tbsp oil and salt. Air fry at 400°F (200°C) for 8 min. It's done at 205–210°F (96–99°C). Baked egg: Oil a ramekin, add ½ tsp cold water, 1 egg, salt and pepper, and 1 heaped tbsp grated cheddar. Cook at 355°F (180°C), no preheat: 7 min for a runny yolk, 8 for firm. Rest 1 min. Leftover pizza: 350°F (175°C) for 3–4 min, one layer, no oil. Leftover fries the same way. Stale crackers or chips: In a small pan or a foil tray so they don't blow around. 300°F (150°C) for 2–3 min. Cool 1 min. Fried bologna: Thick-cut, with 4 short slits around the edge. 380°F (195°C) for 3 min, turn, set the open bun on top, and cook 3 min more. Frozen broccoli (10.8 oz bag): Don't thaw. Toss with 1 tbsp oil and ¼ tsp each salt, pepper, garlic powder and onion powder. 380°F (195°C) for 8–10 min, shaking at 5. Potato cakes: Cold leftover mashed potatoes, shaped into ½-inch patties, pressed in flour, brushed with oil. 400°F (200°C) for 10–12 min, turned at 6. Chicken thigh over vegetables: 1 carrot and ½ onion in big chunks, tossed in oil and salt, in the bottom of the basket. A bone-in thigh, patted dry, oiled and seasoned, skin up on top. 380°F (195°C) for 25–28 min, no turning. Safe at 165°F (74°C), best at 175°F (80°C) or higher. Meatloaf (1 loaf, 4 servings): 1 lb 80/20 beef, ½ cup panko, 1 egg, ½ onion, 2 tbsp + 2 tsp each diced red and green pepper, ¼ cup ketchup, 2 tbsp buttermilk, 1½ tsp each yellow mustard and Worcestershire, 1¼ tsp seasoned salt, ½ tsp garlic powder and ¼ tsp pepper. Glaze: ¼ cup ketchup, 2 tbsp + 2 tsp brown sugar, ¾ tsp mustard and ½ tsp cider vinegar. Cook at 350°F (175°C) for 20 min, glaze, then 8–10 min more, to 160°F (71°C). Rest 5 min. A slice of bread in the drawer catches the grease. Cornbread croutons: Stale cornbread or bread in small cubes, tossed with 1 tbsp melted butter or bacon grease and a pinch of salt. 350°F (175°C) for 5–7 min, shaking halfway. Toasted pecans: 1 cup halves in a small pan. 325°F (160°C) for 4–5 min, shaking at 2. Pour onto a plate as soon as they smell toasted. Roasted garlic: A whole head with the top sliced off, a little oil and salt, wrapped tight in foil. 380°F (195°C) for 20–25 min. Refrigerate leftovers and use within 4 days. Cookies: Frozen dough balls on parchment, spaced apart. 320°F (160°C) for 8–10 min. Cool 1 min in the basket. Catfish fry (2 fillets, about ⅔ lb): Soak 30 min in ⅓ cup buttermilk with ⅓ tsp hot sauce. Coat in ⅓ cup cornmeal, 4 tsp flour and ⅔ tsp Cajun seasoning. Preheat to 400°F (200°C), mist with oil, and cook 7 min. Turn and cook 2–5 min more, to 145°F (63°C). Buttermilk biscuits (4–5): 1 cup flour, 1½ tsp baking powder, ¼ tsp baking soda, ½ tsp salt, 3 tbsp cold butter and 6 tbsp cold buttermilk. Fold 3 times, pat ¾ inch thick, cut straight down. Freeze 10 min. Brush with butter. 400°F (200°C) for 8–10 min. Done temperatures: ground beef 160°F (71°C) · chicken and leftovers 165°F (74°C) · fish 145°F (63°C).