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Pro tip: I learned the hard way at my friend's BBQ in Phoenix that you can't just wing air fryer times.
I tried to make frozen fries for a crowd using my usual 12-minute setting, but they came out pale and soggy because I overloaded the basket. My buddy's dad, a retired chef, saw me and said, 'Kid, you gotta do it in batches and shake it halfway.' What's your go-to method for cooking frozen food in big amounts without messing it up?
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fox.simon5mo ago
Ever try using your oven's broiler at the end? I had the same soggy fry problem. My fix is to air fry in small batches like your friend's dad said, but then I spread all the finished fries on a baking sheet. I hit them under the broiler for just a minute or two right before serving. It crisps everything up evenly and gets them all hot at the same time, which saves you from serving cold batches. It's a little extra step, but it makes a huge difference for a crowd.
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veramartin5mo ago
Honestly I always thought broilers were just for melting cheese... but your tip about reheating batches totally changed my mind. It really does save the whole serving situation when you have people over. Gonna try this next game night for sure.
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