Cooked chicken thighs for 2 months on the wrong setting before I figured it out

Used to set my air fryer to 400 for 20 minutes every time I made thighs. They always came out dry on the outside and weirdly rubbery in spots. One day my buddy stopped by while I was cooking and asked why I was running it on dehydrate mode instead of air fry. Felt like an idiot. Been using the right setting for about a week now and the texture is way better. Anyone else ever mix up their presets and wonder why food tasted off?

2 comments

2 Comments

jenkins.alice2d ago

Two whole months" yeah that hurts, I feel you @the_abby. I once spent like four months wondering why my toaster oven kept burning one side of everything until I realized I had it set to "broil" instead of "bake" the whole time. The top would be black and the bottom would still be cold, but I just assumed the heating element was going bad or something.

the_abby2d ago

Two whole months man that hurts. I did something similar with my rice cooker once kept using the white rice setting for brown rice for way too long.