We've been using the air fryer to experiment with a lot of things ever since we brought it out of hiding for our CNY reunion dinner. Air-fried whole prawns are one of the best things to come out of that gadget, but not everything comes out as nice as it would out of a hot oil bath. The good thing about air fryer is cooking meat with fat around it. Most of the fat liquifies to help make any skin crispy, and the excess drips away. However, things like mantous don't turn out with soft and fluffy insides when you finally get the skin browned enough. What turns out good are chicken tails and necks. Low heat and slow cooking just makes the fat drip away and turn the skin crispy.
So good I only got a picture when it was half gone.
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