Airfryer experiment begins

Marie Ciolfi of Les Numériques conducted a week-long test with a Philips Airfryer NA352/00 to examine its performance and usability. The goal was to assess whether airfryers, which are often promoted as healthier and quicker alternatives to traditional ovens, live up to their reputation.

First day challenges

On day one, Ciolfi tried roasting butternut squash and sausages but found the vegetables overcooked and the meat undercooked. This early failure suggested that using an airfryer might require more careful attention than expected.

Successful recipes follow

Days two and three saw Ciolfi using manufacturer-recommended recipes, resulting in successful dishes like zucchini fries and cod. These meals were described as healthy and quick, though they lacked richness and fat. A "blue" fish dish also turned out well, with sardines being well-cooked and tagliatelles only slightly imperfect.

Mixed results continue

On day four, Ciolfi prepared chicken drumsticks and broccoli, both of which were well-received. However, an attempt to make a zucchini tatin using parchment paper instead of a baking dish ended in failure, with the dish being undercooked and inedible, causing frustration and doubt about the airfryer's versatility.

Later attempts show limitations

On day six, Ciolfi cooked chestnuts that were well-done but not impressive enough to recommend the device. On the final day, she tried brownies and popcorn, with the brownies slightly overcooked and the popcorn process being inefficient and time-consuming.

Conclusion and skepticism

The experiment highlighted airfryers' potential for faster cooking and lower energy use but also revealed their limitations, especially with complex dishes. Ciolfi expressed skepticism about the widespread enthusiasm for airfryers and suggested they may not be essential for those who already have an oven or have limited kitchen space.