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Took me 6 months to realize I was overcrowding the basket
Every batch came out soggy. I kept blaming the recipe. Then my buddy watched me cook and goes "dude you're cramming that thing full". Pulled out my manual and it said max 1 layer with space. Felt like an idiot. Now I do small batches and everything actually crisps up. Who else made this mistake?
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shane_martinez441mo ago
Counterpoint: maybe your recipe just sucks. Too much moisture in the batter or wrong oil temp could still wreck a full basket.
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the_stella1mo ago
That 170°F oil temp drop when adding a full basket is the real killer nobody talks about.
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rosel8321d ago
@shane_martinez44 170 is actually normal for a full basket, it's the recovery time that matters lol.
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