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1. Marinade the chicken,

2. Fry one side on medium fire for a minute,

3. Flip the breast and fry next side for a minute,

4. Reduce heat to minimum, close the lid, fry so for 10 minutes,

5. Turn off the heat and leave the chicken for another 10 minutes.

It shouldn't matter how thick pieces are as long as you follow these timings. Usually Oskar spends 2 minutes at the stove, then set an induction cooker timer and goes to do other things. If Tzeyu cooks, that 20 minutes she will be cutting vegetables.

Once Oskar mixed soy sauce with caramel sauce and made the tastiest beef and broth. Oskar will update this page when he recalls the recipe.

1. Pat salmon with tissues to remove moist,

2. Cover with olive oil, salt and spices,

3. Air-fry skin-down for 10+ minutes at 200°C.

Timing depends on the thickness and it's rarely 10 minutes, check salmon's internal temperature with the thermometer, it has to be 58°C–62°C.

If preferred saltier, put some [Danish Blue](https://en.wikipedia.org/wiki/Danish_Blue_Cheese) on top when salmon is almost done, turn off the air-fryer and let it sit for a minute or so.

This recipe should work for trout too but timings must be slightly shorter, still investigating.