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Tried making buffalo cauliflower in my air fryer last night and it came out perfect for the first time ever
I've burned like four batches before this one, but last night I finally nailed it at 375 for 12 minutes with a light spray of oil, has anyone else had a breakthrough dish that just clicked one day?
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ray_campbell4620d ago
Bold of you to assume 12 minutes is the magic number - mine came out soggy at that temp and still raw in the center, had to crank it to 400 for a full 15 before I got any crunch.
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young.nora20d ago
Well I'm not sure this qualifies as a breakthrough dish exactly. I mean we are talking about cauliflower here, not some complicated French pastry. But I'm glad you didn't set off your smoke detector this time. I've had my share of air fryer disasters too where I thought I cracked the code only to realize I just got lucky with that particular batch of vegetables. Temperature and time depend so much on how big you cut the pieces and how wet they are going in. So I would hold off on declaring this a breakthrough until you can do it three times in a row without burning anything.
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