Air fryer

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Ban's mum has espoused a few times the benefit of using air fryer: easy to use to cook delicious food. After the third time, I discussed with Ban and he said he would need to see how it works first. Ban's mum kindly arranged a home-cooked dinner for the family where she used the air fryer, instead of the oven which she usually use when cooking for a group of people. Air fryer is used when it was just she and her husband.

We came, we saw and we ate. Thumb's up!

With Ban's agreement, I searched Shopee for Kelen Munoz's air fryer, the same brand as his mum's air fryer. I didn't want to research from scratch and his mum's air fryer is working well. The name sounds fancy, right? It was later on that I discovered that highly likely it's a local brand :D

As usual, I considered price, reviews and, in this particular case, size as well. There was just no clear winner, unfortunately. After narrowing it down to three choices, I discussed with Ban and we settled on the petite version, costing RM 118.

We needed to experiment for a while to get the right the food cooked right:

First try by Ban. A little too dry. So the next time, he decreased the cooking time:

Still a little too dry. So I decreased the cooking time further:

Looks so delicious but unfortunately the dryness was just a tad better. The brocolli, though, turned out well:

Delicious and the cooking method resulted in the brocolli still being juicy.

So Ban looked up ways to reduce dryness and came across brining process. He belatedly did that to his chicken (he forgot and resorted to the conventional marinade) i.e. it was half-marinated and half-brined. He also reduced cooking time. It was a little better. Forgot to take photo.

I then followed up with a more proper brining process:

Much better in terms of dryness. Whatever dryness left was simply the natural texture of cooked chicken breast. It was underseasoned though as it was my first time brining. Always underseason instead of overseason when in doubt. I would try a slightly different method next time: brine chicken with water and soy sauce, and then baste it with oyster sauce, dark soy sauce and sesame oil when about to cook.

The Japanese cucumber was lackluster but the the carrot omg was so yummy! Jackpot :)


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