Those chicken wings were obviously cooked done with those settings. But for larger pieces like bone-in breasts, would you leave them rest in the fryer after the cycle to be sure the inside was cooked thoroughly? This is a common practice with larger steaks and whole birds.
I would use a thermometer to make sure it was cooked through-165 for poultry. To get the hang of foodi or air fryer I would just take a temperature. I wouldn't leave meat in the foodi it would continue to cook the food, especially red meat. Temp the meat, remove, let rest.
I love your videos. They're always informative and practical.
Thanks Marie! Really appreciate this comment.
Awesome video and great tips on making chicken wings. They looked really good and like the lack of use of oil to make them healthy.
turn your volume up,can't hear you
Sorry Dan
Those chicken wings were obviously cooked done with those settings. But for larger pieces like bone-in breasts, would you leave them rest in the fryer after the cycle to be sure the inside was cooked thoroughly? This is a common practice with larger steaks and whole birds.
I would use a thermometer to make sure it was cooked through-165 for poultry. To get the hang of foodi or air fryer I would just take a temperature. I wouldn't leave meat in the foodi it would continue to cook the food, especially red meat. Temp the meat, remove, let rest.