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My neighbor said something about frozen vegetables that made me stop and think
We were chatting over the fence yesterday and she mentioned she only uses fresh broccoli in her air fryer. I told her I always buy the frozen florets from the store to save time. She just shrugged and said, 'But you're missing the crunch.' I tried her way tonight with a fresh head, and she was totally right. The texture is way better. Does anyone have tips for getting fresh veggies really crispy without burning them?
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angela58722d ago
A cooking blog I follow did a whole test on this. The key is to dry your fresh broccoli completely after washing it. Any water left on it makes it steam instead of crisp up. Toss it in a little oil and salt, but don't crowd the air fryer basket. Give the pieces some space. A higher heat for a shorter time works better than a lower heat for longer.
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quinna8922d ago
Totally agree about the drying part, that was my game changer too. My first batch came out soggy and sad until I started using a salad spinner.
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michaeltorres22d ago
Read a similar thing in a cookbook last year. They said the same as @angela587 about the water causing steam, but they also stressed cutting the florets to a similar size. If some pieces are tiny and some are huge, the tiny ones burn before the big ones crisp. I always cut mine to about the size of a quarter now and it makes a big difference. The drying step is key, but so is making sure they all cook at the same rate.
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