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Shoutout to my air fryer for finally getting fries right
After 8 months of soggy fries, I dropped the temp to 350F and added a tablespoon of oil before shaking halfway through. Perfect crunch last night - what's your go-to fry method?
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fionaa3526d ago
350F is way too high actually, try 325F for thicker cuts.
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finley_harris526d ago
Yeah, "325F for thicker cuts" really makes sense when you think about it. I've messed up a few thicker steaks by going full blast at 350F and ended up with a burnt outside and raw middle. Dropping to 325F gives the heat more time to travel to the center without scorching the crust. Your mileage may vary depending on your oven, but I always err on the side of lower heat for anything over an inch thick. Also helps if you let the meat come up to room temp first, then a quick sear after. Just my two cents.
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