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Finally got the timing right on frozen pierogies
Took me like 4 tries but I realized I was crowding the basket every time, so they steamed instead of crisping. Now I do 10 pierogies for 8 minutes at 390 and flip halfway, they come out golden and not soggy. Anyone else have a weird trick for getting frozen stuff crispy without the rubbery texture?
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lunashah22d ago
The crowding thing is so real, I've ruined plenty of baskets that way too. My weird trick is to shake the basket once or twice mid-cook instead of flipping, it gets the bottoms crisp without breaking the skins. I also add a tiny splash of oil to the basket before dumping them in, seems to help with the rubbery texture. Takes a few tries to figure out what your specific air fryer wants, so glad you got there.
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