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Vent: My attempt at air fryer mozzarella sticks in my Chicago apartment turned into a cheesy lake disaster.
Honestly, I was following a recipe that said 400 degrees for 8 minutes, but the cheese completely erupted after 4, coating the basket and setting off my smoke alarm, so now I'm asking if anyone has a foolproof method for breaded cheese that actually stays inside the breading.
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jordan65310d ago
Man, that takes me back. I tried making those once and ended up with the same cheesy flood. My whole kitchen smelled like burnt cheese and regret for two days. I wonder if freezing them solid first is the real key, like rock hard for an hour? Mine were just kinda cold from the fridge and it was a total meltdown.
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river_hart1810d ago
Yeah, @jordan653 is onto something with freezing, but an hour isn't enough. You gotta freeze them solid overnight, like a brick. That temp is way too high, too. I do 370 for maybe 10 minutes and check them.
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