Cooking Chicken Tenders and Pastrami (From Restaurant Depot, Jim). I put it in and raised the temp after I cooked a gigantic chuck roast in the water bath. Was big enough that Xuan and I could not finish. Instead of flame, I preheated the air-fryer and dumped the roast in for five minutes. It was not as glossy as would be with a flame, but it took on a deep brown matte finish... and tasted sublime. This is a lot cheaper than using a torch, I believe.
The League of Pipers