34 minutes ago, gfweb said:Well that's different.
Nevermind.
Retrogradation of starch is a slow process, and simply letting the food cool down to rt typically does not affect it much in terms of the retrogradation process.
That being said, I would expect a different outcome of the two samples, as the moisture content would be different from my point of view. Air frying is a baking process, with oil droplets aiding the heat transfer and therefore should yield a drier product than deep frying.
