Ninja Foodi Multi Cooker – An Impressive Device With Multiple Cooking Functions
April 11, 2020
Now that many of us, Singaporeans, are staying home and working from home, I believe we have some time to experiment recipes in the kitchen. I’ve recently tested the Ninja Foodi Multi Cooker and loved using every single function.
Ninja® is one of the world’s most popular kitchen appliances and is developed by SharkNinja USA, a pioneer in nutri-extracting and food processing solutions that fit the lifestyles of busy people. From cutting-edge, market-leading nutria-extractors to highly advanced food processors, SharkNinja products positively impact people’s lives every day in every home around the world. They have finally launched their products in Singapore.
There’s no product in the market that one device can do so many things like the Ninja Foodi Multi Cooker. It is both a pressure cooker and an air fryer in one pot. Other functions include bake, roast, grill, steam, slow-cook, and sauté. The following are 5 incredible features of this all-in-one compact kitchen machine:
1. Using the Tendercrisp™ Technology, you can expect meals that are juicy on the inside and crispy on the outside.
2. Easy clean-up as accessories are all dishwasher safe and you don’t have to worry about mopping your greasy kitchen after the usual deep-frying.
3. Non-stick ceramic coating.
4. The food contains up to 75% less fat than traditional frying methods (tested against hand-cut, deep-fried French fries).
5. Powerful motor
With reference to Real Simple’s recipe, I’ve prepared Roast Beef with Slow-Cooked Tomatoes and Garlic using the Ninja Foodi Multi Cooker. My recipe comes with a little tweak.
900g boneless rump, rib roast or beef chunk
A pinch of kosher salt
A dash of pepper
450g cherry or grape tomatoes
1 head garlic, cloves peeled
8 sprigs thyme
3 tablespoons olive oil
1. Preheat the Ninja Foodi Multi Cooker for 5 minutes before adding ingredients.
2. Season beef with 1 teaspoon salt and 1/2 teaspoon pepper and place in the multi cooker.
3. In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 50°C).
5. Transfer the beef to a cutting board and let it rest for at least 10 minutes before slicing.