The evolution of modern cooking
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Air frying sounds too good to be true, like some snake oil concept hellbent on selling you wellness while dangling a perfectly crisp chicken thigh just above your nose while you toil endlessly on a treadmill. It isn’t.
Basically an air fryer is a smaller version of the convection oven, in which hot air circulates rapidly around the food item inside and “fries” it via a combination of caramelization and the Maillard Reaction–a fancy way of describing the flavor of browned foods. Traditional frying leaving foods soaked and dripping with excess oil, and the oil contains (admittedly delicious) fats and
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