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The Airfryer is a true culinary revolution. Its principle is very simple. Its system allows you to cook all kinds of foods without adding a lot of fat. Originally, this air fryer is popular for cooking ingredients like frites or roast chicken. More a very recent study is about to overturn the majority of preconceived ideas about this revolutionary device. The worrying conclusions relate exclusively to potatoes.
From the start of its marketing, the Airfryer was seen as a machine allowing the creation of healthy and balanced dishes thanks to the non-use of oil when cooking food. Unfortunately, the experts who conducted this study are not so confident about the results they obtained. In fact, they noticed the increased formation of a compound called acrylamide when cooking potatoes which have a high starch content. This conclusion also applies to ingredients that contain this substance. Unfortunately, according to what scientists know, it seems that acrylamide is carcinogenic, and therefore toxic to our health. And when the potatoes are cooked in the Airfryer the quantity of this element increases considerably. These count 12,19 µg/kg d’acrylamide contre 8,94 µg/kg for fries cooked in a traditional fryer.
Fortunately, certain actions can reduce this amount. Specialists do not require you to stop cooking potatoes in the Airfryer. However, they recommend lowering temperatures. Instead of cooking them at 180°C or even 200°C, researchers recommend do not exceed 160°C. The cooking time is therefore longer but you avoid health risks.
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