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Shoutout to the guy at the laundromat who watched me reheat pizza at 400 for 6 minutes
I was sitting in the laundromat on Vine Street waiting on my dryer when this older guy next to me pulled a slice of pizza out of his air fryer basket and it looked perfect, crispy edges, cheese still soft, not a rubbery mess like mine always turns out. He saw me staring and just said "365 for 5, flip it once, don't walk away." I laughed it off because I had been doing 400 for 6 minutes for close to two years and figured hotter and faster was the whole point. Then I tried his way that same night and the crust actually held up instead of going rock hard on the bottom while the top stayed cold. Tried it again with a leftover slice from Sal's on Tuesday and same thing, way better texture. I guess I had been treating the air fryer like a tiny oven when it's really its own thing and the temp matters more than I thought. Now I want to mess with other leftovers the same way. Anyone got a temp and time dialed in for cold fried chicken or a leftover burger?
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david_reed229d ago
Small correction on the science here: the air fryer isn't really different from a tiny oven, it IS a tiny oven, just with a strong fan blowing heat around. That fan is the whole trick. It moves hot air across the food so the outside dries and crisps while the inside warms up fast, which is why 365 works better than 400 for you. At 400 the crust dries out before the middle gets hot, so you end up with a rock bottom and a cold top. Your new friend basically taught you the right temp, but the reason is airflow, not some magic setting. Same idea helps with cold fried chicken: 350 for about 8 minutes, flip halfway, and it comes back crispy without drying out the meat.
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