For a useful comparison, change one thing at a time. With vegetables, start by comparing basket crowding: cook a small batch with space between the pieces, then compare it with your usual amount. Keep the cut size, oil quantity, temperature, and starting temperature the same.
Record what you actually see: pale surfaces, browned edges, a firm center, or a soft center. Those details are more useful than simply saying a batch was good or bad.
- Food and weight per batch.
- Basket capacity and appliance model, if known.
- Size of the pieces and whether fresh or frozen.
- Temperature, total time, and when you shook or turned them.
- What you would change next time.
For example, if edges darken while the center stays hard, smaller pieces or a lower setting with more time are possible adjustments to test. If food is soft and pale, checking moisture and basket space is a sensible starting point. These are troubleshooting suggestions, not a report of a batch we cooked.
What food are you trying to improve right now? Include one photo or a short description of the center and outside.
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