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Took me 4 months to figure out why my wings kept coming out dry
Turns out I was crowding the basket and steaming them instead of frying, fixed it by doing 2 batches of 8 instead of one pile of 16. Anyone else learn this the slow way or did you read the manual like a normal person?
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logan2713h ago
I did the same thing with a cast iron pan last winter. Kept piling in 12 pieces of chicken at once and wondering why they came out gray and soggy instead of golden, then I read that you want the pan at around 375 and the pieces not touching or they just let off steam. Same thing happens with laundry, overload the dryer and everything takes twice as long to dry because the air can't move around. There's probably a whole list of stuff like this where the fix is just doing less at once.
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