@KingGame@DiniertoDesigns@michaelmiraflor@sodiumPen Fan direction, speed, and the smaller amount of air it must circulate. This combats the evaporative cooling produced by food, that keeps the surface and air next to it below the temperature required for the maillard reaction to take place. So crispier and more browning on food.
@__entropy___@sodiumPen They work the opposite way to a convection oven though which is why they work better. Convection ovens blow hot air into the food, air fryers suck air away from the food! https://t.co/YEzUqKF0SG
@DiniertoDesigns@michaelmiraflor@sodiumPen They work differently than a convection oven! The fan spins the opposite way, which changes how it cooks in the small space. https://t.co/YEzUqKF0SG
@Sportsnet How this what their rulebook says, and it's still called after the goal and the goal is called back is beyond me. If it was a penalty, it should have been blown dead on the spot.
https://t.co/RBvKPFuifC
On this day in 1993, Rick Jeanneret had one of the most iconic calls in NHL history after Brad May scored the overtime winner for the @BuffaloSabres to sweep its First Round series against the Bruins. #StanleyCup