Daniel wrote:

> Historically, I'll nuke the pizza for about forty-five seconds to a
> minute and then I put it on either a frying pan or cast iron
> skillet. The whole slice is hot already and teh pan crunches the
> bottom. Comes out perfectly every time.
>
> I don't have an air fryer and I keep hearing about their miraculous
> means of cooking without oil, yet frying the food as if oil were
> used. I'm skeptical and no one I know has provided a food sample to
> prove it.
>
> Daniel
> Visit me at: gopher://gcpp.world
>
> Dave Smith > writes:
> > I hate to reheat anything with flour in the microwave. I didn't
> > want to waste a lot of electricity to heat up the oven just for a
> > couple slices of pizza. Someone here had said that she reheating
> > pizza in a cast iron pan. I tried that. It did a great job on the
> > crust, but did nothing for the top. I tried putting a cover of it,
> > and a dribbling a little water into the pan before covering, but
> > just couldn't get it right.
> >
> > Today I tried it in the air fryer. I turned it on high and
> > pre-heated it for 5 minutes and then put in the pizza. I checked
> > it after 3 minutes. Perfect. The top was heated through and the
> > crust had a great texture.

http://cheepeffects.com
http://cheepeffects.com
http://cheepeffects.com
http://cheepeffects.com
http://cheepeffects.com
http://cheepeffects.com
http://cheepeffects.com

Ask them, theyre here. "You can stop saying that now. Thank you."
--
The real Dr. Bruce posts with uni-berlin.de - individual.net