xenar14•24d agoMost Upvoted

Warning: Stop putting wet batter directly in the air fryer basket

I ruined 3 batches of chicken tenders before I figured out the basket is not a deep fryer. The batter drips through and burns on the heating element. Now I pre-cook battered stuff on parchment paper for 5 minutes at 350F, then pull the paper. Anyone else make this mess or am I the only one?

2 comments

2 Comments

reese_perry624d ago

Honestly, my first batch of onion rings looked like I had attempted to summon a demon in my kitchen with the smoke and smell. It's like there's this whole unspoken rulebook for new kitchen gadgets that nobody thought to print out. I swear, half the stuff I learn about cooking appliances comes from me messing up expensive ingredients, not from reading the manual. This is just part of the bigger pattern where we assume new tech works just like the old stuff, but it always has its own weird quirks.

jade3224d ago

Unspoken rulebook" is the perfect way to put it lol. I swear every new gadget comes with its own secret way of breaking your food and your confidence. It's like the manual was written by someone who never actually cooks, just lists random safety warnings. So now I have this whole mental checklist for every new kitchen tool that's just "what's the weird thing I need to know before I waste 10 bucks on chicken?". It's exhausting but I'd rather learn from other people's fails than my own at this point.