Reheating Foods in the Air Fryer

What internal temperature do you reheat foods?

I know what I am reheating was cooked to the right temperature.

What kind of foods do you reheat?

My air fryer is a convecting toaster oven; I consider them the same appliance.

The air fryer is in my opinion the only appropriate way to reheat pizza. Loosely cover the top in foil and place normal-side up, then give it about 3-5 minutes. (Alternatively, if you really want the crust to be crunchier, you can put the foil down as a tray and then put the pizza face-down on it, but you'll want to more cautious about how long you set it for.)

Same goes for breaded/fried foods like chicken tenders, where you want the outside crispy. Friends don't let friends microwave pizza or chicken tenders.

The air fryer can be used in combination with the microwave to reheat burritos: first zap the burrito in the microwave for 30-60 seconds depending on its size, then wrap it up tightly in foil and air fry it for 5-8 minutes depending on its size.

For reheating french fries, the air fryer is a huge improvement over the microwave, but the best way to reheat fries is actually an ungreased skillet or frying pan. Get it hot and keep tossing the fries around in it until they are sizzling.

(Times given assume you are pulling leftovers straight from the fridge)

Favorite air-fryer use for re-heating is popcorn.  Our humidity really ruins a good batch of popcorn rather quickly.  So a bowl full of popcorn into the air-fryer (Cuisinart TOA-60 or similar) set to "warm" (only mild convection) for about 6-10 minutes provides a good rescue.  Beyond rescue if you melt some butter or margarine during this heating treatment. :-)

I never thought about reheating popcorn because I usually don't have any left over.

I can see how the air fryer would be great for pizza and burritos.

I usually use my air fryer to reheat meats, especially if the meat was cooked on the grill.

Last night when I reheated a pork chop that had beeen cooked out on the grill, I was looking for the reheated temperature which was suggested between 140 and 165'F.

I read to add 2 tablespoons of water so the meat would stay moist.

I also saw a YouTube that suggests moistening the top of day old biscuits to make them as good as the day they were baked.

Anne Miller wrote:Last night when I reheated a pork chop that had beeen cooked out on the grill, I was looking for the reheated temperature which was suggested between 140 and 165'F.

I read to add 2 tablespoons of water so the meat would stay moist.

I also saw a YouTube that suggests moistening the top of day old biscuits to make them as good as the day they were baked.

2 tablespoons of water seems like way too much. (I reheat meat in the microwave anyway.)

For breads like biscuits, baguettes, etc. yeah I get my hands wet then flick it a half dozen times with water, then wrap in foil and into the oven or air fryer, can confirm it comes out like fresh baked

Ned, I assume any unused water after heating is just pour off with any oil that might have dripped.

The water is not touching the meat as it is in the bottom of the air fryer.

I usually heat a biscuit and a sausage pattie by just putting them in a hot oven after it is turned off.

Maybe one day I will try the water with biscuit, though no tin foil:

https://permies.com/t/20481/aluminum-foil-bad

For pork chops, add a spoonful of apple sauce when reheating in the oven or air fryer,  water makes it soggy, but fruit has enszimes and stuff to make it tender.

r ransom wrote:For pork chops, add a spoonful of apple sauce when reheating in the oven or air fryer,  water makes it soggy, but fruit has enszimes and stuff to make it tender.

And pork with applesauce just tastes awesome...
That is with my homemade applesauce made from what we believe are Red Graven stein apples.

Anne Miller wrote:Ned, I assume any unused water after heating is just pour off with any oil that might have dripped.

The water is not touching the meat as it is in the bottom of the air fryer.

I usually heat a biscuit and a sausage pattie by just putting them in a hot oven after it is turned off.

Maybe one day I will try the water with biscuit, though no tin foil:

https://permies.com/t/20481/aluminum-foil-bad

If meat has drippings I try to eat that too (hopefully it gets soaked up into a starch like bread or potatoes!) because it's flavortown.

I followed your link about foil, which took me to a forum page with four other links on it, only one of which worked. That link took me to a scholarly paper published by the NIH, so fortunately the most reputable of the four. I read the abstract. It said cooking with aluminum can raise aluminum content of food in a way that is "statistically significant, but not practically important". It went on to specify this as a concern for premature babies with malfunctioning kidneys and for expectant mothers who are relying on supplements, but it did not specify anyone else. This roughly aligns with what I remember learning decades ago when I looked deeper into a scare that was fashionable at the time about drinking from aluminum cans. So, maybe there was additional cause for alarm in the other links, but this was the only one that seemed to have been the product of peer-reviewed scientific rigor and my take from it is that for just about everyone, aluminum foil is safe. Ulcer averted! Which is good because wrapping it around bread that's been spritzed with water and then popping it in the oven or air fryer makes the bread seem fresh-baked.

I don't know anything to say other than aluminum foil is not allowed in any of the SKIP PEP BB (badge bits).

Anne Miller wrote:I don't know anything to say other than aluminum foil is not allowed in any of the SKIP PEP BB (badge bits).

Then I guess those pursuing those things will have to eat their leftover bread a bit more dry and stale than the rest of us Better safe than sorry I suppose, and hopefully a "Build Character" badge is thrown in as well!