docs(notes): add air fryer bitter melon recipe

Author: lzwjava

notes/2025-05-26-air-fryer-bitter-melon-en.md

@@ -0,0 +1,40 @@
+---
+title: Cooking Bitter Melon
+lang: en
+layout: post
+audio: false
+translated: false
+generated: true
+---
+
+Cooking **Momordica charantia** (bitter melon) in an air fryer at **180°C (356°F) for 16 minutes** likely resulted in overcooking and burning due to a combination of factors. Here's why and how to adjust:
+
+1. **High Temperature for Too Long**: 
+   - Bitter melon has a high water content and thin flesh, which cooks relatively quickly. At 180°C, 16 minutes is excessive, especially in an air fryer where hot air circulates intensely, accelerating cooking and potentially causing charring or burning on the surface.
+   - The dark, burned spots indicate the exterior dried out and caramelized or charred before the interior was fully cooked.
+
+2. **Uneven Cutting or Thickness**:
+   - If the bitter melon pieces were unevenly cut, thinner pieces would cook faster and burn while thicker pieces might still be cooking. Uniform slicing (about 1/4-inch thick) helps ensure even cooking.
+
+3. **Lack of Oil or Moisture**:
+   - Bitter melon can dry out quickly in an air fryer due to its low natural oil content. Without a light coating of oil, the surface is prone to burning. Oil helps conduct heat evenly and prevents excessive drying.
+
+4. **Air Fryer Basket Overcrowding**:
+   - Overcrowding the basket can lead to uneven air circulation, causing some pieces to burn while others remain undercooked. The hot air needs space to circulate properly.
+
+5. **No Flipping or Shaking**:
+   - Air fryers cook food unevenly if not flipped or shaken during cooking. This can cause one side to burn while the other side remains undercooked.
+
+### How to Fix It:
+- **Lower the Temperature and Time**: Try cooking at **160°C (320°F) for 8-12 minutes**, depending on the size of the pieces. Check for doneness around 8 minutes.
+- **Toss with Oil**: Lightly coat the bitter melon slices with 1-2 teaspoons of oil (e.g., vegetable or olive oil) to prevent drying and promote even browning.
+- **Cut Evenly**: Slice the bitter melon uniformly, about 1/4-inch thick, to ensure consistent cooking.
+- **Avoid Overcrowding**: Arrange the slices in a single layer with space between them for proper air circulation.
+- **Shake or Flip**: Halfway through cooking, shake the basket or flip the pieces to ensure even exposure to heat.
+- **Check for Doneness**: Bitter melon should be tender but still slightly crisp with a light golden color, not dark or charred.
+
+### Optional Tips:
+- **Parboil or Soak**: To reduce bitterness and soften the texture, you can parboil the bitter melon for 1-2 minutes or soak it in salted water for 10-15 minutes before air frying. Pat dry thoroughly before cooking.
+- **Seasoning**: Add seasonings like salt, pepper, or spices before cooking to enhance flavor without burning (avoid sugary seasonings, as they can burn easily).
+
+Next time, try starting with **160°C for 8-10 minutes**, tossing with a little oil, and shaking the basket halfway through. Adjust based on your air fryer’s wattage and the size of the bitter melon pieces. If you want a visual guide for cooking times or temperatures, let me know, and I can provide a chart!