"Whenever you use an acid (it could be a weak acid like buttermilk or a strong acid like vinegar), you're impeding the gluten proteins in the flour from forming bonds," Kanell told us. The result? A "more tender, cakey baked good." He adds that vinegar isn't the only acid that gives this effect, as buttermilk and lemon juice can do the same.
If your air fryer is clinging onto last night's dinner, there is one lemon-and-vinegar steam trick that may become your fragrant, fun rescue mission. This clever method harnesses acidity and steam to dissolve grease while leaving a pleasant citrusy zing behind. The process is simple: squeeze half a lemon into a heatproof bowl, add about ¼ cup of white vinegar, and place the bowl inside the air fryer basket.
