For a neat little cooking trick on serving old/cold tempura, you can quickly "wash" the tempura under running water (basically coat it with water), use a paper towel to remove excess water (this is an important step!!) and finally, re-fry the tempura in oil. This method will make the tempura much closer in texture to like when it was just made. This method may or may not work w/an air fryer since I haven't tried it.
Reheating in an oven or untreated in an air-fryer will typically make the tempura "crunchy" like it was baked vs crispy like it was fried.
I live in a small department, the smell of frying oil unfortunately lingers. And since it gets put in soup anyways, I don't care if it's crunchy rather than crispy. But thanks for the tip
I reheated the kaisen kakiage in my airfryer and didn't pay attention so it got a little burnt... still delicious
For a neat little cooking trick on serving old/cold tempura, you can quickly "wash" the tempura under running water (basically coat it with water), use a paper towel to remove excess water (this is an important step!!) and finally, re-fry the tempura in oil. This method will make the tempura much closer in texture to like when it was just made. This method may or may not work w/an air fryer since I haven't tried it.
Reheating in an oven or untreated in an air-fryer will typically make the tempura "crunchy" like it was baked vs crispy like it was fried.
I live in a small department, the smell of frying oil unfortunately lingers. And since it gets put in soup anyways, I don't care if it's crunchy rather than crispy. But thanks for the tip