this post was submitted on 27 Mar 2024
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And it moves way more air than a normal oven, thus removing water vapor faster. This water vapor that partly steams the food, resulting in moisture saturated air that in turn prevents more moisture from escaping, is the main difference between a frying pan and an oven. A deep fryer replaces the water with oil, an air fryer just extracts the water quicker. Both prevent the food from cooking in water or steam, resulting in a crispy texture.
I was very surprised that it cooked such moist chicken breasts without drying them out, I think you possibly just explained why that is! ๐
Didn't they say it does stuff out quicker?
Hold on let me read it again for ya -
They're not the one with reading comprehension problems. OP said the air fryer removes that moist air more quickly, which would dry it out faster.
Dude.
The first sentence:
Says that the sentence you quoted applies less with an air fryer than a conventional oven.