lira70
Well, it happened! \ I wanted to make a chicken, but my son cooked it for smoking in an airfryer, so I decided to start with a simple one.
Rice!
20 minutes and you're done!
I really don't remember how much is on the stove .. what would be better than 1.5 cups (from a pressure cooker) of rice (I took Mistral-steamed long-grain rice), water number 2 in the saucepan itself, about 3.5 glasses from a pressure cooker. When she squeaked, I pressed the off button. and immediately turned the valve to relieve the pressure. Only when I turned the valve, a jet of steam with rice water rushed from there)) splattered the entire lid. Next time I will probably let you cool it down. This is the very first cooking experience in it.
1.5 cups (from the pressure cooker) rice
(I took Mistral - parboiled long grain rice),
water by number 2 in the saucepan itself,
somewhere 3.5 glasses from a pressure cooker.
When she squeaked, I pressed the off button. and immediately turned the valve to relieve the pressure. Only when I turned the valve, a stream of steam with rice water rushed from there)) splattered the entire lid. Next time, I will probably let you cool it down
lira70
Celestine
and what are the problems with rice? I have normal rice even on gas ...
for 1 glass of rice I pour 3 tbsp. water (very many make 2 glasses of water for 1 cup of rice) when it boils over low heat. But rice and rice are different ... here recently I decided to put rice round in chicken soup in a cartoon, I didn't like this in the soup, and the result was such a porridge .. not chicken soup, but just porridge, the dog was happy !!!
Celestine
Quote: lira70

Celestine
and what are the problems with rice? I have normal rice even on gas ...

There are just no problems with rice, I love it very much and eat and cook, the problem is that I cannot eat it now (the diet does not allow) and I only absorb it with my eyes
Alexandra
Celestine,

Rice can be brown, on grain lantern
lira70
And we also bought frozen corn, I'm in the pressure cooker. it was prepared in my SUP mode, and it seems to me less than 50 minutes.
I cook in a pressure cooker (tips, questions, recommendations)
they say in the microwave in 6 minutes you can do it .. but it's more fun for me here)))
Mueslik
lira70, I asked, you never know, maybe you are already disappointed in her. I'm already trying to make friends with her, so far, mostly by scientific poke. Today I cooked something like pilaf, fried onions, carrots, chicken-on-rice, added 4 cups of washed rice and 6 cups of water. The program, again rice, worked, turned it on again. And apparently in vain, it turned out something like porridge with chicken, the rice is boiled. At first I was upset, then I tried it, surprisingly tasty. Itself to blame, it seemed, a little time; it would be better to leave it on the heating mode, everything would have come right
Mueslik
lira70, I will definitely try and, in general, I will take into account your developments
It's just that the children’s computer broke down and they had to constantly drive them away from their own ... This time I didn’t want to argue, so I got the result
There is no time now, dacha, I plan to specially allocate a day and make myself a selection of material on "tricky pots"
Mueslik
lira70, I looked at this topic again, I climbed the links again, there were some questions (don't consider it arrogant)
If you use recipes from a multicooker - keep the valve open or do you need to remove it completely? Or cook under pressure, and reduce the time in recipes from a multicooker? Then about how much, twice?
What programs correspond roughly to a multicooker - pressure cooker?
And also steaming; I have almost nothing about it. How to steam something, when closed or open? And how much time, under pressure, probably faster, I have no idea how much to cook vegetables, etc.
Help the teapot!
natalka
Both in the Mult and in the pressure cooker, it is better to cook with the lid closed and you do not need to pull out the valve. Naturally, it cooks faster under pressure. In the instructions (for both the cartoon and the Unit) there is an approximate cooking time. And for pilaf it is better to take steamed rice, it is guaranteed to be crumbly and not turn into porridge.
lira70
Mueslik
all the recipes that I post I cook with the valve closed, as I said correctly natalka is getting ready faster and faster under pressure.
If you use recipes from Panasonic (those that are adapted for it), then you need to do it wisely .. cheesecake is unlikely to work out ..
about the time .. after all, there are modes on the pressure cooker and they themselves cope with the amount of time .. pressed the mode button and just see for yourself - how long it takes to cook .. and if you set the time yourself, then by analogy with the fact that you have already detected the modes that you checked .. I rarely set the time myself, I have checked all the buttons. I know how much each of them cooks in time and I just think about how much I need .. after all, no one is above your soul and does not check this time .. well, you have prepared the meat, open it - a lot of water .. well, I press the RIS button and let it boil away a little, but I'm already doing it without a lid, that is, the lid of the pressure cooker lies in the other side .. By the way, I fry meat on RICE without a lid, I make a fry for soup. With baking, I have already found out that I need to press the Porridge knock 2 times and then the baked goods will be ready for sure. 1 time is not enough, so why be smart about setting the time ..
and if I set the time, then no more than 15-20 minutes.
Now, if there is a desire to make jellied meat, here I will think about the time .. and by typing ..
Nobody taught me, didn't give me any advice, I tried it myself, if it worked out and tasted good, besides, I shared. what would be easier for others .. the main thing is not afraid. but it treats carefully !!!
What buttons do they have the same .. the pressure cooker kind of stews and cooks .. You need to decide for yourself what you will be responsible for .. well, it's not that difficult .. if you still start cooking .. and not bother with unnecessary questions ..- don't be offended just .. I'm not out of spite .. but from experience .. I'm not a super cook ..
When I cook, I see what is wrong .. what would be next. just don't screw it up .. I just can't stop myself, so as not to oversalt the dish .. salt, sprinkle seasonings .. and then I decide that there is a lot of water (well, if there is meat) and I start to evaporate it (turn on Rice) and then the meat turns out salty. ...
Poo steaming .. the fact is that there is not the same as an umult, not a basket, but a grate like in a microwave, so you can only steam what will not fall into the water through the holes of the grate, but if there is a cartoon .. what for then fool yourself (this is me about myself). I removed the grate so that it would not interfere)))
Here is water for rice, for example, you need about 4.5-5 cups of water for 2 cups of rice, for pilaf, I wrote in front of posts, for soup, water .. well, I pour the last riska, and so how many people need)) )
in the principle, I can differentiate the modes like this:
buckwheat. rice, pilaf, and just frying cutlets, chicken meat and other things (well, I fried broccoli again) (without a lid) - RIS program
beef, pork and other meat - BEEF program
porridge (I do not cook) baked goods - porridge program.
chicken on a BIRD
soup on SUP
julli
I just think about what to buy - a slow cooker or a pressure cooker. Can you please tell me if there are any dishes that can be cooked in a multicooker, but not in a pressure cooker?
Tanyusha
julli I don't think you can cook a biscuit in a pressure cooker, but everything else can be done. It's faster to cook in a pressure cooker than in a multicooker, and so it's up to you to want a mullet or a pressure cooker.
Admin

In a pressure cooker, you can't make a biscuit, cottage cheese cake, charlotte, casserole, baked milk, yogurt, excellent milk porridge (even in the morning), you can't put cabbage soup in the morning on a timer for the evening before coming home from work, well, you can still remember the cases when a multicooker is needed.
julli
Oh, why not make milk porridge? I've already gone through a bunch of forums - it seems like you can make porridge ...
Anastasia
As the owner of both devices I will say this, they complement each other perfectly.
You can bake biscuits in a multicooker-pressure cooker! Milk porridge too! She also has a snooze timer, just not 13 hours, like Panasonic, but 9 hours! So you can cook with a delay in time for coming home from work, just like in Panasonic. You can also cook without pressure. Buy, you won't regret it! I have a Unit USP 1000M - the one with a touch panel.
So you can repeat almost everything in a pressure cooker, just a little in the modes to understand and that's it. So in the cartoon Panasonic, not all at once delve into everything.
Now I can't even say what I use more or less often, both devices and just a cartoon and a cartoon pressure cooker are equally dear to me.
dopleta
Despite the fact that I have been using my "Unit" "in the tail and in the mane" for a long time, I have always been afraid to make baked goods in it - for some reason it seems to me that the high pressure created in the pressure cooker should prevent the dough from rising. Has anyone compared the height of baked goods of the same recipe from an oven and a pressure cooker?
Cubic
I continue to enjoy my pot. Waking up to a ready-made breakfast is just a thrill!

I want to ask, can you use multi recipes in a pressure cooker?
Cubic
I continue to master my "Unit".
I tried to steam it in it. The enclosed grill is not comfortable, too large holes are more like a stand. Fitted an old colander without a handle, put it on this wire rack, perfect !! Cooked cauliflower for a salad with squid. I took the frozen one, so I decided to set the time not as in the instructions (15 minutes), but 17 minutes ... in vain! I digested the malekh, I probably need 13 minutes
After I boiled potatoes (10 minutes), it boiled perfectly, but I did not understand the charm of steamed potatoes, I like it more in micro, and faster there.

And here's my gadget:

parovarka.JPG
I cook in a pressure cooker (tips, questions, recommendations)
Cubic
What else, we already wrote about goulash here - excellent goulash, and fast !!!

But today I decided to try baked goods. I baked charlotte according to a proven recipe, it rises perfectly in the oven, always delicious.
I baked on the "Cake" button (baking, aka porridge) with an open valve two cycles in a row. It baked perfectly, rose - great, but the top is white (I was mentally ready for this, covered it with cream). But the taste is somehow not so, peculiar ... mine did not like it. I don’t know that, but not that: either a crispy caramel crust is missing, or friability ...

It is necessary to try out something that is necessary in conditions of high humidity (cheesecake, cottage cheese) to bake.

Here is my charlotte, which looks pretty:

sharlotka v m.JPG
I cook in a pressure cooker (tips, questions, recommendations)
Cubic
Yesterday I found out empirically that brown rice should be cooked not on the "Rice" program, but on a longer one. I cooked it as a side dish, and so: I poured water 1: 2, put it on the "Rice", opened it, and there was a little water left and the rice itself was rubber, undercooked. I closed it manually, set the time - 5 minutes, at the end of the time my rice was cooked, there was no excess water. It tastes great !! Loose, locked - perfect, there has never been such a result on the stove.

Conclusion: next time I will cook it on the "Chicken", this program is just 5 minutes longer than "Rice"
foxtrader
Cubic, share pliz salad recipe from tsv. cabbage with squid
Now I'm going to torture turkey legs, as you described
Cubic
Quote: foxtrader

Cubic, share pliz salad recipe from tsv. cabbage with squid

I share the recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7754.0
Cubic
foxtrader , please, if you suddenly cook, write whether you liked it? and about the turkey ... did it work?

Today I cooked it according to this recipe Lola steamed fish, this is something !!!!!!
I also adapted my old recipe for the tender White Lady chicken to the pressure cooker, and it turned out to be something extraordinarily exquisite !! Try it I recommend to everyone, especially since this dish is simply created for multicooker and pressure cooker.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=7755.new#new

foxtrader
Cubic , I just got out of the store. We'll have to wait next time to buy squid. But I'll try.

The turkey turned out to be great.My husband and I quickly ruined her. In general, I like dark turkey meat, and my husband is fine. He loves beef, and I love poultry, especially chicken. And turkey is our compromise

I will definitely try the chicken. I love her.
And I bastard from chicken stewed in coconut milk with fried onions. You can add a little curry there - it's also very tasty. It's so delicious and cool !!! Meat is also nothing like this.
Boo Boo
I baked it. I put it on cake twice. A little bit burnt. It tastes like a microwave biscuit. But despite this, the cake came out very tasty.
Boo Boo
And it seems to me that excellent biscuits are obtained in Panasonic, but in Unite they will be worse.
Cubic
Today I made a delicious pumpkin puree soup !!! Several times I cooked this in a saucepan on the stove (recipe from Scarecrow), but it turned out to be quite easy to adapt it for a pressure cooker, I wrote my changes to the recipe in the topic about soup (see link).
Cubic
I want to share with those who don't know yet: beets for salad in 15 minutes !!!! I myself did not believe, but the girls taught me good-cook: we cut not too large beets in half and put them on the steamer grate with the cut up (the juice does not flow out in this case). Pour water up to the 1st mark, and turn on for 15 minutes under pressure. All!!! Super easy!!
Mueslik
Cubic, for the New Year, I steamed vegetables in a pressure cooker -
beets-15 min
carrots-7 min
She peeled the vegetables before cooking, the beets were not large, they did not cut. first boiled the beets, then laid the carrots, did not change the water, quickly and conveniently
Cubic
Mueslik I already thought about it .. I also cooked carrots but for 10 minutes - I digested it, now I will put it for 7 minutes.
Tillotama
I steamed vegetables for salads very often already cut into cubes. then it remains to cool and fill)

But baking in a pressure cooker does not impress me, except for casseroles and then in old aluminum bowls. the rest in the oven is much better.

by the way, HP stopped using it for baking bread (some kind of foreign taste appeared - I don't like it. I knead the dough in HP or make jam.
Mueslik
Quote: Hairpin

Here I am reading this topic ... Pressure cookers buy-buy-buy, this is what they do ... As if they are just buying .... I have postponed my idea with jellied meat until Easter.
Hairpin... I always cook in a pressure cooker
I cook borsch, I cook broths, then soup in a cartoon, potatoes with meat, again, very tasty
Beef heart, chicken hearts and ventricles just melt in your mouth ...
It is convenient to boil or steam beets, quickly
But you never know what, you just don't remember
So the saucepan is constantly at work
I haven't made a jelly yet, but I think it will be cool
Anastasia
Quote: Mueslik

Hairpin... I always cook in a pressure cooker
I cook borsch, I cook broths, then soup in a cartoon, potatoes with meat, again, very tasty
Beef heart, chicken hearts and ventricles just melt in your mouth ...
It is convenient to boil or steam beets, quickly
But you never know what, you just don't remember
So the saucepan is constantly at work
I haven't made a jelly yet, but I think it will be cool

And I have already cooked jellied meat for all of you listed, even for the New Year, quickly and tasty! In a pressure cooker, it is precisely the fact that meat in it will always turn out soft, regardless of what was in the source. I like pilaf from a pressure cooker more than from a multi.
Hairpin
And today I made a jelly! And I used a pressure cooker for the first time! True, the first time he is the first time, but ...
First I cooked the tongue ... for two hours. Accordingly, to say that it is boiled is to say nothing. It just crumbles in the hands.
And then I cooked a veal leg for 2.5 hours. Veal legs are not as scary as pork legs.
Now I'm bleeding steam. It's so interesting whether it will freeze with me or not ...
In short, all in troubles!
Hairpin
Yes, no, I was fotik joking to take pictures. We did not meet with the fotik ... So I will tell in words.

It looks like everything turned out great. At first I was scared that it was my brown-transparent one. I thought that it should turn out to be gray-transparent, but here it is clearly a brown shade.I understand that this is because I have one beef. If there were either pork or chicken, there would be no brown. It seems that goose and lamb also give brown color. And so - tender disassembled meat (already along the veins) and a transparent brown broth. There is very little fat on top. 5-10% of the total area.

The husband has been dying immeasurably. He said that everything is fine. Frozen too perfectly. Forms can be turned over.

So next time I will cook the tongue for an hour (I generally cook everything for a very long time, Cube) so that it does not fall apart, but the rest ... When I took apart the veal drumsticks, they were soft ... Yes, the meat in the jellied meat was tender too. .. Maybe when I try to cook veal drumsticks for no more than an hour, but ... I'm not in a hurry ...

But I poured part of the tongue with the same broth (after boiling the tongue). It thickened, but did not freeze ... My husband said, it was necessary to fill it with broth after boiling the drumsticks.

So I'm terribly happy. And a pressure cooker and jellied meat!
Cubic
Quote: Hairpin

But I poured part of the tongue with the same broth (after boiling the tongue). It thickened, but did not freeze ... My husband said, it was necessary to fill it with broth after boiling the drumsticks.

So I'm terribly happy. And a pressure cooker and jellied meat!

It is true about the broth from the legs, there is too little collagen in the tongue to form a strong student ...

And the fact that I'm happy is great !!!
Hairpin
Chickpeas are like chickpeas. Considered very healthy, but ... very difficult to cook. I gave it to my aunt (after printing the topic about Healthy food, my aunt complained that she did not see chickpeas on sale), my aunt said that she soaked it for 24 hours, then cooked it for another 12 hours, and it didn’t boil ... I haven’t talked to him yet. ...
Hairpin
I photographed the remnants of my jellied meat.

I cook in a pressure cooker (tips, questions, recommendations)

The tongue has already been eaten. When they finished eating, my husband looked thoughtfully at the ceiling, and said, "Or maybe ... this is how the language should be ... Myayayayayayayayayagky ...".
But the meat from the jellied meat, I think, was not overcooked ... I do not think that it should have been cooked less.

And also, despite the fact that I could turn the bowls over, and the jellied meat would not fall out, it seems that it is not dense enough.
I think that next time it will be necessary not just to cook for 2.5 hours, but five times for half an hour. And let off steam every time. Then it should boil down better. Basically, maybe you can cook with the valve open ... Well, I'm not sure yet.
Hairpin
And I cooked bean soup yesterday in broth from beef tongue.
1. First, beans were poured into the broth and pressed Soup.
2. Then I added the potatoes and pressed Soup.
3. Then I added frying + bacon and pressed Soup.

I don't even know which of us is a good fellow ... , me or the pressure cooker?
Gypsy
I don't know, I eat instant porridge, oatmeal in the morning .. it takes five minutes. I woke up, poured some water / milk, fell asleep, turned on .. while I washed I went to the toilet kasha is ready. It seems to me that there are not many lovers of whole grain porridge in the morning.
Anastasia
Quote: lanouri

I may be frivolous, but I used to trust technology.
That is, she will cook milk porridge for me? ))) In principle, I read that she needs 7 minutes for this - then you can not put on the timer for the night ... or what?
Forgive me if for the tenth time I ask what has already been written here ...

Yes, porridge cooks quickly. Time, in principle, largely depends on the amount of the product - a large volume will just take more time to reach the operating temperature and that's it.
Anastasia
Quote: gypsy

I don't know, I eat instant porridge, oatmeal in the morning .. it takes five minutes. I woke up, poured some water / milk, fell asleep, turned on .. while I washed I went to the toilet kasha is ready. It seems to me that there are not many lovers of whole grain porridge in the morning.

sometimes you want not only oatmeal, but also rice milk, and buckwheat, and millet, and corn is very good from the pressure cooker! Although I myself really love oatmeal. So the pressure cooker helps a lot.
lanouri
I, too, while eating oatmeal - after the ulcer, but there is a husband who is very fond of semolina, and rice, and milk noodles ... and maybe in the morning and for dinner. If all is well and the milk does not burn, then such a thing will definitely suit me! )))
And did anyone try to heat milk in it? I made it in my bim - very tasty, but it was difficult to clean the bottom later. But here, in extreme cases, I will put a pot of milk in the bim on a rag and heat it with the lid closed.
Hairpin
Yesterday I made a mannik. The recipe ... I don't know where ... either from here, or from the good food site. My husband liked it, I ... not very much. But my husband snapped outright almost a third. The recipe is the simplest. If interested, I can post it.
Ludmila
For my son's birthday, I made potatoes with prunes (I don't know, maybe someone gave the recipe here ...). I cut the pork into cubes (neck) and lightly fried it with the lid open, added the carrots in rings, cut prunes and diced potatoes there. Salted, squeezed out a clove of garlic, closed and incl. dir. "beef". The potatoes turned out to be stewed, with a brown tint. All proportions to taste, because the more prunes, the sweeter the dish.
nut
someone made squash caviar in a pressure cooker, if so, on what programs?
natalka
Last year I made squash caviar and lecho, and after your question I fell into a stupor. I don’t remember and that's all on what program I did it. It seems to be at the very first (rice / cooking), or perhaps put it by hand. It turned out well, a lot and quickly.
nut
So I already have a stupor, I saw it somewhere, but I can't find it, my brains are already crawling out of my ears
natalka
Mozher, guided by this recipe, make https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1425.0 Try it on baked goods or soup instead of stewing.
nut
I have already done 2 times exposing it to the porridge and then grind it in another bowl with a blender. It turned out very tasty, although it is even hotter, but as it cools it will be even tastier

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