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That weird browning trick from my aunt's air fryer finally made sense
Last weekend at my aunt's place in Toledo she pulled out her air fryer and sprayed the basket with regular cooking spray before adding frozen pierogies. I always thought you had to use oil in a bottle or brush it on, but she just gave them one quick spritz and they came out super crispy on the outside without any sticking. I tried the same thing with my own basket at home and it worked way better than my usual method of tossing everything in a bowl with oil first. Has anyone else figured out that spraying the basket directly makes a bigger difference than coating the food? Or do you have a go to trick for getting that crunch without making everything greasy?
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