PSA: The foil bowl trick for air fryers works better than I expected

I was making a meatloaf last week and didn't know how to keep it from dripping through the basket. My neighbor Bob, who's been using these things since they first came out, told me to just make a little bowl out of heavy duty foil and set it right in the fryer. He said to poke a few holes in the bottom so some fat can still drip. I tried it with a 1.5 pound loaf at 350 for 25 minutes and it came out perfect with a nice crust on top and no mess to clean. The foil held up fine and didn't tear or anything. Has anyone else tried making their own foil liners for specific recipes like this or do most people just buy those silicone inserts?

2 comments

2 Comments

amyh2119d ago

Respectfully disagree here, poking holes sort of defeats the purpose for me since I want the fat to drain away completely for a better crust. I just line the basket with foil and let the extra grease fall to the bottom pan, no holes needed.

the_olivia19d ago

Does it really matter that much either way though?