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I read a USDA study that said air fryers can cut acrylamide by 90% in fries
I was looking up food safety stuff online and found this report from the USDA's Agricultural Research Service. They tested frozen french fries and found air frying them instead of deep frying dropped acrylamide levels from like 300 parts per billion to under 30. That's a huge drop for something I just thought was a faster oven. Anyone else seen this and changed how they cook certain foods because of it?
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wesley_thompson25d ago
Wow, that's a real eye-opener. I always thought air fryers were just a fad for crispy food, honestly. Seeing those actual numbers from the USDA makes me reconsider. I might start using mine for more than just reheating leftovers.
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xenawhite25d ago
Reheating leftovers" is the tip of the iceberg, try roasting veggies or even baking small batches of cookies in it.
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