In a recent culinary adventure, Lizzy Briskin explored the potential of preparing five popular frozen meals from Trader Joe’s using an air fryer. This experiment aimed to identify which dishes thrive in this modern kitchen appliance and which ones might be better suited for traditional cooking methods. The results were mixed, with some items proving to be excellent choices for the air fryer while others fell short. Overall, the shrimp burgers, carne-asada burritos, and chiles rellenos con queso emerged as clear winners, whereas the chicken fried rice and French onion soup presented challenges. Through her detailed testing, Briskin uncovered valuable insights into optimizing frozen meal preparation.
Briskin kicked off her culinary journey by selecting a variety of Trader Joe’s offerings known for their convenience and flavor. Among these was the shrimp seafood burger, which she found particularly well-suited for air frying. She cooked the burgers at 400 degrees Fahrenheit for 10 minutes, resulting in plump, juicy patties with a golden crust. Although the process left a bit of a mess in the air fryer basket, it was easily cleaned up. The shrimp burgers exemplified how the air fryer can enhance both texture and taste without requiring extensive effort.
Next on the list was the chicken fried rice, a dish that often disappoints when microwaved due to its tendency to become soft and mushy. Briskin hoped the air fryer could provide a hands-off solution to achieve crispiness. She cooked half a bag of the frozen rice at 350 degrees for 10 minutes, stirring halfway through. While the chicken and vegetables turned out bright and crisp, the rice itself didn’t quite reach the desired level of crunchiness. Despite this, the dish remained a satisfying alternative to microwave preparation.
The chiles rellenos con queso came with specific air-fryer instructions, which Briskin followed diligently. After heating the peppers at 350 degrees for 15 minutes, they emerged beautifully golden with a crunchy, light crust. However, the poblano peppers themselves became somewhat overshadowed by the abundance of cheese inside. This dish highlighted the importance of balancing flavors when cooking with an air fryer, as the intense heat can sometimes overpower certain ingredients.
The carne-asada burrito proved to be another triumph in the air fryer. Briskin cooked a single burrito at 350 degrees for 13 minutes, achieving a crispy exterior and moist interior. The thinly sliced grilled beef retained its juiciness, and the burrito benefited from a dip in spicy salsa for added flavor. This result demonstrated the air fryer’s ability to deliver a satisfying texture that the microwave often fails to match.
Lastly, Briskin ventured into uncharted territory by attempting to cook frozen French onion soup in the air fryer. Her goal was to replicate the crispy, cheesy top of a restaurant-style crock. Despite achieving the desired crust, the center of the soup remained partially frozen until stirred thoroughly. Even so, once fully heated, the soup was delicious, with the cheese infusing nearly every bite. This experiment underscored the limitations of using an air fryer for liquid-based dishes.
In conclusion, Briskin’s exploration revealed that the air fryer excels in enhancing the texture and flavor of certain frozen meals. Shrimp burgers, carne-asada burritos, and chiles rellenos all benefited from the appliance’s capabilities, offering a convenient and tasty alternative to traditional cooking methods. Meanwhile, the chicken fried rice and French onion soup highlighted areas where the air fryer may not be the optimal choice. Moving forward, Briskin remains enthusiastic about continuing to experiment with the air fryer, especially for dishes that require minimal effort and yield maximum satisfaction.