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Finally got my air fryer broccoli to actually be crispy, not soggy
I've been trying for months to get broccoli in my air fryer to come out with that nice crunchy texture like you get at restaurants. Everything I tried just made it steamy and soft inside. Then last week I saw someone mention tossing the florets in a little cornstarch before adding oil and seasoning. I tried it with about a teaspoon of cornstarch for a full head of broccoli, cooked at 375 for 10 minutes shaking halfway. It actually worked the florets had that light crispy outside while still being tender inside. Has anyone else tried this trick or found another way to keep veggies from getting soggy?
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lee8471mo ago
Actually measure out a teaspoon of cornstarch"? Who even owns a measuring spoon that small? I just dump it in until it looks right and hope for the best.
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the_ruby1mo ago
Wait, have you noticed that the same kind of logic works for other stuff too? I realized a while back that a lot of cooking problems come down to just drying things out or adding something dry before heat. Like, if you want crispy fried chicken, you pat the skin dry. If you want a good sear on meat, you blot it with paper towels. It's literally the same principle with your cornstarch trick - you're just giving the moisture somewhere to go so it doesn't turn everything into steam. I bet the same thing works for mushrooms if you toss them in a little flour before air frying. It's one of those small adjustments that makes a huge difference once you see the pattern.
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