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Air fried salmon at 400 for 12 minutes, my sister said I was ruining it
She told me I was cooking it too hot and fast, that it dries out the outside and leaves the middle raw. I switched to 320 for 15 minutes with a little olive oil spray and honestly the texture is way better, flaky all the way through. Anyone else get told they were doing it wrong and actually agreed after trying the other way, or do you stick with your original settings?
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zarat377h ago
Man, it's just fish. If it tastes good and you're not serving it raw, I don't see the crisis.
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