Crisp Without the Oil: The Science of Air Fryers

A Science Corner deep dive into how air fryers use concentrated hot air, convection, and the Maillard reaction to create crispy textures with less oil. We compare them to traditional frying and convection ovens, explore the historical evolution of frying, and share practical tips and limitations for getting the best crunch.

Note: This podcast was AI-generated, and sometimes AI can make mistakes. Please double-check any critical information.

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