Takeway Parmo, hot or cold?

sambaDTR

sambaDTR

Well-known member
A lot of calories so tend to eat it over a couple of days. Prefer it when it has cooled down nowadays the next day. As a treat. (y)
 
Not a fan of them cold. I always add a bit more cheese and whack it under the grill/air fryer for a few mins. Also give the underneath a spray with fry light to crisp it up again
 
Cold would be gross. Girlfriend has them, I prefer pizza

For both i microwave for 3 minutes to achieve safe temp then air fry at 170c (or use "reheat" mode if your model has it) to give it the correct texture. I used to use the frying pan method but air fryer is just easier. Reheating it to safe temp like this in air fryer or oven alone would dry it out , but microwaving it gets it safe, air fryer makes it taste and feel right as it recrisps it

KDG said:
Not a fan of them cold. I always add a bit more cheese and whack it under the grill/air fryer for a few mins. Also give the underneath a spray with fry light to crisp it up again
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It's recommended not to use fry light and similar products in your air fryer btw, the additives gradually make it harder to clean them and degrades the non stick over time
 
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Have always enjoyed cold leftover Parmo the morning after a session, although it's not as good as cold Lamb Madras and soggy naan bread for breakfast when you have a stinking hangover. :p
 
KDG said:
Not a fan of them cold. I always add a bit more cheese and whack it under the grill/air fryer for a few mins. Also give the underneath a spray with fry light to crisp it up again
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I'm sure it's what air fryers were made for. Reheating pizza / parmo.
 
Tried it once knowing how popular it is, especially around here, but it's not for me. I know many who love it, and make it part of their staple diet:)

#UTB
 
B_G said:
I'm sure it's what air fryers were made for. Reheating pizza / parmo.
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absolutely.

It makes sense to actually get a larger size as its usually cheaper for the amount extra you get, and just have it the next day as well :ROFLMAO: The cost increase isn't huge.

A 16 inch pizza isn't a little bit more pizza than a 12" or a 14", its a lot more, bringing the pizza £ per square inch down the bigger you go

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ThatFragranceGuy said:
absolutely.

It makes sense to actually get a larger size as its usually cheaper for the amount extra you get, and just have it the next day as well :ROFLMAO: The cost increase isn't huge.

A 16 inch pizza isn't a little bit more pizza than a 12" or a 14", its a lot more, bringing the pizza £ per square inch down the bigger you go

View attachment 72625
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Only danger is with a 16 inch is the the slice might not fit in the air fryer
 
B_G said:
Only danger is with a 16 inch is the the slice might not fit in the air fryer
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luckily I've got two :ROFLMAO:

my original one has quite a large surface area and can be used as a grill/flat plate as well, but we keep that in the garage for when doing burgers or a tomahawk.

I was worried about getting the dual zone ninja but a slice fits in each drawer so a quick production line gets set up between microwave and air fryer and my gob.
 
ThatFragranceGuy said:
absolutely.

It makes sense to actually get a larger size as its usually cheaper for the amount extra you get, and just have it the next day as well :ROFLMAO: The cost increase isn't huge.

A 16 inch pizza isn't a little bit more pizza than a 12" or a 14", its a lot more, bringing the pizza £ per square inch down the bigger you go

View attachment 72625
Click to expand...
We got a 28" pizza once in the US, for a laugh, 7 of us couldn't even finish it :LOL:
 
When I was younger and slightly lazier, I had them cold if I woke up with anything left in the boxes laid out on my bedroom floor.

Now it's leftovers straight in the fridge and reheated the next day.

Some of the Chinese tastes better the next day if anything.
 
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