I’m also confused as to why. I use a commercial connection oven a lot. From my experience, convection decreases cooking time (obviously) and gets a better crisp. I don’t see how that helps the issue of preventing overcooked outside and/or undercooked inside. If anything, I’d think it makes it more of a problem. Isn’t it the conduction through the food that the determining factor?
Not saying you’re wrong, just that I didn’t get it
It doesn’t work. Too much heat on the outside, but not enough time for that heat to get to the inside of an even slightly thick cut, especially if it’s frozen. Phase changes take a lot more energy to cross than simply heating through the same temperature change. That’s also why those fake ice cube things that aren’t water (stone, metal, etc.) really suck at actually chilling a drink as well as plain old ice.
It’s just a faster way to cook, because the moisture which is basically the cold, is removed from the air. Plus the super hot air is circulated around the food.
I will say I don’t know the entire science around it, but it completely works just fine and I use my sous vide and air fryer constantly.
Yeah, plus it’s like 10x more flavor and faster to cook if it’s room temp and has a light coat of olive oil and seasoning. Just night/difference in texture and flavor. That’s one thing all the cooking videos never mention, let it get to room temp for superior everything. Not cold, not frozen.
Please explain how you think frozen chicken in an air fryer would turn out ok. I’m curious.
Got a hunch that their idea of air frying chicken is pre-cooked and frozen chicken tenders
https://foodess.com/air-fryer-frozen-chicken-breast/
The fuck? Literally tons of recipes online for it.
Its actually better than thawed. It keeps the center super moist.
I’m also confused as to why. I use a commercial connection oven a lot. From my experience, convection decreases cooking time (obviously) and gets a better crisp. I don’t see how that helps the issue of preventing overcooked outside and/or undercooked inside. If anything, I’d think it makes it more of a problem. Isn’t it the conduction through the food that the determining factor?
Not saying you’re wrong, just that I didn’t get it
It doesn’t work. Too much heat on the outside, but not enough time for that heat to get to the inside of an even slightly thick cut, especially if it’s frozen. Phase changes take a lot more energy to cross than simply heating through the same temperature change. That’s also why those fake ice cube things that aren’t water (stone, metal, etc.) really suck at actually chilling a drink as well as plain old ice.
That’s how I see it
It’s just a faster way to cook, because the moisture which is basically the cold, is removed from the air. Plus the super hot air is circulated around the food.
I will say I don’t know the entire science around it, but it completely works just fine and I use my sous vide and air fryer constantly.
Yeah, plus it’s like 10x more flavor and faster to cook if it’s room temp and has a light coat of olive oil and seasoning. Just night/difference in texture and flavor. That’s one thing all the cooking videos never mention, let it get to room temp for superior everything. Not cold, not frozen.