Experts caution against using air fryers instead of ovens
Technological advances have definitely made their way into the kitchen. Nowadays, more and more people have replaced their ovens with air fryers, which have become very popular appliances.
They have overtaken the place of the slow-cookers and work using hot air that circulates at a very high speed.
Air Fryers are a healthier alternative to deep frying, providing the same results but with no or much less oil.
However, culinary experts claim that there are certain foods that shouldn’t be cooked in an air fryer.
While broccoli won’t do great in this appliance because of its bland taste compared to the old-fashioned cooking, it is other foods that are the main concern.
For example, popcorn is a definite air fryer faux pas due to its potential to ignite, Mirror reports. This is because the kernels may get stuck in the air fryer’s heating elements, posing a serious fire threat.
Discover more kitchen foods Ranges, Cooktops & OvensAnother ingredient is the wet batter. The crispy coating on fried chicken is something most chicken lovers enjoy, but an air fryer won’t get hot enough for it to set properly, resulting in a messy and soggy dish.
Martin Lewis, a money-saving expert, says that relying on air fryers for cooking everything may not always be a good idea because of the time and money it takes for certain foods to be made.
“Air fryers are good for small things that cook quickly,” he said during an appearance on This Morning. “If you’re gonna have to use your air fryer 15 different times for different items, generally, on energy usage, you’d be better off to use an oven. So it’s an interesting thought.”
He continued: “If you’re gonna have to use your air fryer fifteen different times for different items, generally on energy usage you’d be better off to use an oven.
“If you’re doing a jacket potato for 10 minutes it’s going to be far cheaper [in the microwave] than doing a single jacket potato in an oven and keeping it on for an hour and a half.
Steven Kipling at Which? backs up this opinion. “The savings soon drop off if you have to cook in batches. And if you’ve got lots to cook you might well, as air fryers don’t have as much space as a typical oven or hob. So if you’re cooking a large amount of food, the oven or hob may still be the most economical choice.”
Despite this, those that rely on air fryers a lot hate the idea of not using this appliance every day, even for many times.
“I’m not listening to him on this. I’m air-frying everything. I’ll even air fry a cup of tea,” one person commented.
What are your thoughts on this? Are you among those who rely on your air fryer a lot?
If You Open a Watermelon and See This
If You Open a Watermelon and See This …Throw It Out
Cutting into a watermelon is usually a refreshing moment — bright red flesh, sweet aroma, and plenty of juice. But if you slice one open and notice foam bubbling or oozing from the inside, stop immediately and throw it away. This isn’t a harmless oddity. It’s a clear warning sign that the watermelon has begun to ferment and spoil, and eating it could be dangerous.
Why Foaming Watermelon Is a Red Flag
Watermelon is naturally high in sugar, which makes it especially vulnerable to bacteria and yeast. When these microorganisms infiltrate the fruit, they feed on the sugars and begin a fermentation process. As this happens, gases like carbon dioxide build up inside the melon.
Eventually, that pressure needs to escape. When it does, the gas mixes with liquid inside the fruit and pushes out as foam or bubbling liquid through cracks in the flesh or rind. Essentially, the watermelon has turned into a small fermentation chamber.
Food safety experts warn that consuming fermented watermelon may expose you to harmful pathogens such as E. coli, Salmonella, or, in rare but severe cases, toxins associated with botulism. The most dangerous part is that the spoilage often starts internally, meaning the rind can look perfectly normal while the inside is already unsafe.
Other Signs Your Watermelon Has Gone Bad
Foam is one of the most obvious indicators, but it’s not the only one. Watch for these warning signs:
Sour or unpleasant smell: Fresh watermelon should smell lightly sweet, never sharp or acidic.
Slimy or mushy texture: Flesh that feels slippery or overly soft is breaking down.
Fizzy or tingling taste: A carbonated sensation points to active fermentation.
Dark or sunken spots: Discoloration or depressions inside the fruit often signal decay.
Cracks in the rind: These openings allow bacteria and air to enter, speeding spoilage.
If you notice any of these, it’s best to play it safe and discard the melon.
How Heat Makes Things Worse
Hot weather dramatically increases the risk of watermelon fermentation. Heat accelerates bacterial growth and metabolic activity, meaning spoilage can happen quickly — sometimes before there’s any visible external damage. In extreme cases, pressure buildup inside the melon can even cause it to crack or burst when you try to cut it.
To slow this process:
Store whole watermelons in a cool place or refrigerate when possible
Refrigerate cut watermelon immediately
Consume cut pieces within a few days
How to Protect Yourself
A few simple precautions can reduce your risk of spoiled fruit:
Inspect before cutting: Avoid melons with soft spots, cracks, or damp areas.
Wash the rind: Rinse thoroughly under running water before slicing to prevent contamination.
Use clean tools: Always cut with a clean knife on a clean surface.
Check after cutting: Look, smell, and sample a small piece before eating.
Refrigerate promptly: Store leftovers wrapped and chilled below 4°C (39°F).
Dispose safely: Seal spoiled melons in a bag before throwing them away to prevent leaks.
The Bottom Line
Foaming inside a watermelon is not something to ignore. It’s a sign that the fruit is actively breaking down and may contain harmful microbes. Even if some sections appear normal, once fermentation begins, the entire watermelon is unsafe. When it comes to food safety, it’s always better to throw it out than risk getting sick.
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