Then why does it taste better? If I bake chicken tenders in an oven, it tastes, well, baked, but if it’s cooked in an airfryer, it tastes so much better.
Convection, but like much more than a regular convection oven. If a regular convection oven is a tortoise, the air fryer is a car. It has a much larger fan to push the hot air around the food.
As to why it tastes better, that’s because of the maillard reaction. Basically crispy brown bits good and air fryer makes lots of crispy brown bits.
Air flow and preheating mostly. Air fryers generally use higher temperatures as well. The big thing is moving Air helps transfer heat more effectively. If you don’t preheat an oven you get soggy stuff because it’s not hot enough to get the maillard reaction, before the surface gets waterlogged. An air fryer can preheat In a couple minutes, so there’s less time to get soggy, and the fab helps a bit too with evaporation.
Then why does it taste better? If I bake chicken tenders in an oven, it tastes, well, baked, but if it’s cooked in an airfryer, it tastes so much better.
Convection, but like much more than a regular convection oven. If a regular convection oven is a tortoise, the air fryer is a car. It has a much larger fan to push the hot air around the food.
As to why it tastes better, that’s because of the maillard reaction. Basically crispy brown bits good and air fryer makes lots of crispy brown bits.
Me like cripy
Air flow and preheating mostly. Air fryers generally use higher temperatures as well. The big thing is moving Air helps transfer heat more effectively. If you don’t preheat an oven you get soggy stuff because it’s not hot enough to get the maillard reaction, before the surface gets waterlogged. An air fryer can preheat In a couple minutes, so there’s less time to get soggy, and the fab helps a bit too with evaporation.