Good day to everyone, take a little about yourself to the company - Larisa, 3 sons (2 are almost adults, 17 and 15 years old), the youngest is 5, my beloved husband is available and my mother is with us to a heap))) My mother and I are still householders. .. she is retired, but I have to, in search of work, so to speak.
A few days ago, I bought my own quicksilver, like most, having gone through the agony of choosing between ours and an ordinary cartoon like Panas. I decided that the functions of a pressure cooker are more important to me, and if you have straight handles and some skill (which comes with experience), you can adapt it to any (well, almost) ideas, and now the choice is made.
In the very first days, I began to mercilessly exploit my fast food, even now she is poor, she tries while I write here. It should be noted, I read 79 pages honestly from the very beginning, it took 2 days (well, I can’t sit for hours, so I finished reading little by little). Eh, if I immediately came across this forum and came across this topic, many questions would disappear by themselves, but initially they were ...
On the first evening, crumbly buckwheat failed. Usually on the stove I cook it crumbly, in proportions of 1 to 2. 10-15 minutes of moderate boiling with a loosely closed lid. For multi, I took the same proportions, set the low pressure mode ... and of course, I did not take into account the fact that during cooking, some of the liquid evaporates, but it turned out that all the cereals absorbed the liquid. Well, you understand, I came out all so swollen, I don't want to
Then a surprise - when I bought it, I thought that in all modes the time was set manually, but in fact the modes (all except pressure cookers with pressures) simply turn on, the time is not regulated in any way, how much it is programmed in the modes - in the instructions neither the words. Later, when I read this topic, I learned a lot of useful things - thank you girls!
The pea soup with smoked meats was a success yesterday, and today I cooked pilaf in the morning, according to the recipe with a secret - a miracle that it turned out for pilaf, you will lick your fingers True, I hesitated with cleaning and frying, as a result, my rice stood not 10 minutes soaked in boiling water , and almost 20. Because of this, there were doubts about the proportions, because he already so well absorbed the liquid, but everything turned out exactly as described in the topic, just a class. Conclusion - if the rice grows a little longer, it's okay.
ps
oh yes, I use round grain ordinary rice for pilaf, not steamed. I see. that parboiled rice is almost impossible to spoil, but I don't like it. And with round grain there was a risk, doubts ... But it turned out like an Uzbek from a cauldron - grain to grain, perfect! Unless in my fat there is less, after all, you have to follow the figure.
Actually, because of this, I wanted this device at all ... My husband and I have been losing weight since August, just tired of the monotony, boiled breasts are already across the throat But now, I tell you ... I don't know whether to be happy or upset, I want to cook, all at once, and somehow the diet is a little sideways ... especially with today's pilaf
