Mechanical pressure cooker (Soviet)

I think it's reliable. The price is stamped on it 14 rubles. This speaks volumes. Near the handles there are two brackets, into which the cover is inserted and fixed with a screw. Most of all I am confused that it is aluminum. And not even so much, but the fact that I was cleaning this aluminum with what I could all evening. After that, I rinsed it out well, boiled water in it three times. And now I am worried about the harmfulness of this pan.

If I'm not going crazy yet, then from a school chemistry course I remember that aluminum instantly oxidizes and forms an inert oxide film on the surface. Therefore, it does not interact with products. No need to worry about its harmfulness. This pressure cooker is not made of aluminum, but some kind of aluminum alloy. I have almost identical (exactly the same lid, staples, etc., only the valve is not the same, not square) and somewhere there was an instruction from her torn in half by a child and with recipes. Mine was called Minutka. Isn't there anything on yours?

In general, this is a gorgeous thing. I have already written a lot and persistently about it, I just cannot live without it (I have this one in a box in my stash, but I use a new tefal).

[Scarecrow]

Scarecrow, now I'll go to sleep well. And tomorrow I'll cook broth in it!

[Freken Bock]

Freken Bock

Share the recipe for dried fruit compote, please.

Well, they already cooked everything without me, I went to bed yesterday and did not see the message. Well, there is generally no recipe. Water up to half (dried fruits will swell and take up space, so just in case there is not two-thirds of water, but less), a glass and a half of washed dried fruits for three liters and sugar to taste. I like generally not sweet or a little bit sweet. And we cook three times less in time than in ordinary dishes (6-7 minutes is enough).

[BlackHairedGirl]

BlackHairedGirl, yes, the compote was cooked. I'm not a specialist, but at work they said that it was delicious, only it was needed thinner, it turned out very concentrated. Today I cooked the broth. The question arose. In some places they write that you need to bring to a boil, remove the foam, and then cook under pressure. And someone simply pours the bones-meat with water and cooks until tender. How is it correct? Or is it a matter of taste? By the way, I cooked the broth in the second way today. Saturated came out, but a little unclear. I have to cook borscht, so it doesn't matter. But the question remained.

and you pre-soaked dried fruits or threw them + water + sugar?

How is it correct? Or is it a matter of taste? By the way, I cooked the broth in the second way today. Saturated came out, but a little unclear. I have to cook borscht, so it doesn't matter. But the question remained.

Not even taste, but rather aesthetics. If you remove the foam, it will be transparent. If you do not shoot - a little unclear. It's always like that.

[Freken Bock]

Freken Bock Concentrated - well, just pick the proportions and that's it. Less fruit and the same amount of water. About the broth: I always first, without closing the lid, bring to a boil and remove the foam, then close and reduce the heat. But so that it must surely hiss on the sly. It turns out very rich and not muddy, tasty.

Croissant I don't soak dried fruits, I just washed it, poured water into the pan, sugar and go ahead with the song.

BlackHairedGirl, this suits me. Thank you. Compote to be

Girls, do we just cover the broth with a lid until the foam rises, remove the foam, and then "walled up"? Or "walled up" immediately, hisses, cool, remove the foam, "walled up" again?

No need to wall up, remove the foam and then go. Better yet, rinse with new water and then swirl.
By the way, such a pressure cooker cools down in just a minute under running cold water. This is its great advantage over electric.

[Freken Bock]

By the way, I cooked the broth in the second way today. Saturated came out, but a little unclear. I have to cook borscht, so it doesn't matter. But the question remained.

Freken Bock
In my opinion, a transparent broth is obtained not only if you skimmed off the foam in time (noise!), But also with minimal boiling. That is why I like to cook broths in the Zepter, that is, in a saucepan with a thick bottom and thin walls. There, boiling at a lower temperature and minimal, then the foam settles on the walls and bottom of the pan and the broth is transparent and tasty.
I cook in a pressure cooker like Boo Boo

I never remove the foam in a pressure cooker; the broth is always transparent in it.

[Boobu, lana7386, dopleta,]

Boobu, lana7386, dopleta, thanks for answers. I'll be back soon!

[ALZA MELISA pressure cooker 6l.]

ALZA MELISA pressure cooker 6l.
🔗



Pressure cooker with triple locking system

The pressure cooker works under the condition of creating pressure inside. Thanks to this, unlike conventional boiling, the cooking time of the product is significantly reduced, the aroma and taste of the food is enhanced, and the vitamins and nutrients in the product are not destroyed.
Choosing a Pressure Cooker - BUY THE BEST: ALZA PANELS Spain

Today ALZA cookware is a combination of quality traditions and the latest production technologies. ALZA offers the most competitive prices for products of high quality standards. ALZA specializes in the production of high quality stainless steel cookware, grade 18/10. In the production of pressure cookers and cookware, ALZA uses the same principle: the thickened bottom is a triple “sandwich” steel-aluminum-steel, made by thermal diffusion (similarly produced by TEFAL pressure cookers).

Pressure cooker advantages:
Saving time 2 times, the safest security system in the world.
Cooking food in an oxygen-free space preserves the natural color of foods and vitamins
Cooking healthy food while preserving up to 83% vitamins and minerals.
There is no need to fear that something will burn, overcook or overcook.
Allows you to save energy up to 80%
Triple protection system:
* Rotary Valve - Provides a constant pressure in the pressure cooker, allowing excess steam to escape.
* Relief Valve (on the inside of the cover) - Operates in case of excessive pressure, which usually occurs from a blockage of the outlet fitting. In this case, remove the pressure cooker from the heat and clean the outlet.
* Crossbar - In the event of a blockage of two valves, the pressure created inside the pan causes the element to bend, allowing excess steam to escape and preventing the pressure inside the pressure cooker from reaching critical values.

Working pressure - 0.5 - 0.6 Bar
Maximum allowable pressure: 0.85-1.1 bar
Sealing gasket.

BODY - made of stainless steel (chrome-nickel alloy 18/10)
COVER - made of stainless steel (chrome-nickel alloy 18/10)
BOTTOM - MULTI-LAYER: Material - Steel / Aluminum / Steel.
HANDLES - Bakelite
Bottom diameter - 160 mm.
Suitable for all types of hobs, including induction

Instructions in Russian + RECIPES for the Pressure Cooker in each box.
Packing in an Individual box

Country of origin Spain

The appearance of the goods, its packaging and equipment may be changed by the manufacturer without additional notice.

Wow, how beautiful! And I can't calmly look at my monster. It dawned on me that apart from the Bergner-Begoffs, we have quite respectable Tescom. The price is true ... The husband said a firm "fig". But this is not the first time. All the same, first I will decide how much this pan will be in demand. My mother is afraid of her like fire. Exploded, they say. And he gives examples of who exploded. You, he says, have tried it - and that's enough.

[Freken Bock]

[quote author = Freken Bok link = topic = 27044.0 date = 1263490313
My mother is afraid of her like fire. Exploded, they say.And he gives examples of who exploded. You, he says, have tried it - and that's enough.
[/ quote]
Freken Bock
If you follow the pressure cooker: you know approximately by time when it will lift the protective valve, then, as it whistles, turn down the heat, then there is nothing to be afraid of ... So, in my opinion, the Pressure cooker should not be left unattended at the first stage, pour enough and no more than liquids, do not cook strongly foaming foods. That's all.

[Freken Bock]

Freken Bock

And I don't know a single person who would explode them. Although both my grandmothers, my mother, me and my own sister have used the pressure cooker all their lives.

Rather, it is not about an explosion, but about mishandling. Basically they open without waiting for pressure equalization. They think, probably, that the laws of physics will somehow soften and bypass them. However, as my all-adored husband says: everything is possible in life ... that does not contradict the laws of physics ...

If you open the cooker before the pressure is equalized, the contents rush sharply into the lower pressure area. Fountain-like. That is why broth or, there, some kind of soup can be on all the walls of the kitchen, on the head and back. To prevent this from happening - always! relieve pressure, wait for the valve to hiss to stop (I have it falling on Tefale) and take your time.

[Scarecrow]

Mine was called Minutka.

And I have a Minute.
Scarecrow, but you can ask to compare it with Tefalevskaya.
What is the difference between them besides appearance?

I have a protection in the long handle of the lid that you can't open the lid without relieving the pressure.
Rather, it is dangerous when the safety valve is not working, it is clogged. That's why you need to make sure that it works.

[Scarecrow]

And I have a Minute.
Scarecrow, but you can ask to compare it with Tefalevskaya.
What is the difference between them besides appearance?

Well, Tefal is modern, of course. You already know about the Minute, I will not focus on it.
A very convenient and valuable quality of Tefal - the lid opens and closes with one click, and does not screw up, as in "Minutka". Has an adjustable pressure (set with a special slider on the lid) - for vegetables and meat. The system of locking the lid from opening when there is pressure in the pan. Some kind of purely mechanical protection, probably, but it is impossible to press the key and open it to the last. The main steam release valve, a spare and a valve system with an elastic band, which, in the event of clogging of the main valves, will release excess pressure between the lid and the pan. The elastic band in the lid for these purposes is some kind of specific, curly. Tefal is a stainless steel. Outside - polished stainless steel, accordingly, the color does not change from products.

[Viki]

Viki , well, did you appreciate my efficiency? I saw it. what I have?

Girls, I didn’t tell about my mother because her words made me afraid of the pressure cooker. My mother is generally "handy". Not a single salting of cabbage in my childhood was complete without blood. She cannot pour tea into a bowl without splashing it on her finger. Just, by the way, I had to. I am very vividly experiencing my new acquisition.

[Scarecrow]

Scarecrow, Thank you!
In fact, apart from the Minute, I have one more that does not need to be twisted. So for now, I asked for general development. And then I thought about it .... I’ll start collecting the dowry for my daughter, I will need something more modern and safer.

Viki , well, did you appreciate my efficiency? I saw it. what I have?

Yes, it’s not in vain that they say: "Beware, dreams come true!"
Now you need to decide what to do with your free time.

nope, this is incurable ...
Today I walked along Privoz and by an incredible effort of will forced myself not to go to grandmothers who have Soviet pressure cookers
I strenuously convinced myself that for the time being I had enough of what I had, but everything was falling out of the cabinets on my head.

[Zest]

Zest

How could she ?! The pressure cooker is a super pouch

It's not a device. It's like buying a saucepan for yourself ... You can just cook in it like in a thick-walled saucepan.

[Scarecrow]

Scarecrow

Gyyy, I could)) Because a saucepan from a Soviet pressure cooker is already in use, and besides it, there are two more almost new pressure cookers of different sizes.
Well, here and convince me that I also desperately need the Soviet

[Scarecrow]

Scarecrow

Gyyy, I could)) Because a saucepan from a Soviet pressure cooker is already in use, and besides it, there are two more almost new pressure cookers of different sizes.
Well, here and convince me that I also desperately need the Soviet

So there are two pressure cookers available ?! And then why Soviet? The principle is the same in any - high pressure and high boiling point.

So there are two pressure cookers available ?! And then why the Soviet? The principle is the same in any - high pressure and high boiling point.

and I still like the Soviet one, it is heavier.

Every day I fall in love with my luminous horror story more and more. I look at her and remember my great-grandmother, she did not have such a pressure cooker, and the pots were very similar to her: aluminum and seasoned. Wonderfully fried and stewed meat yesterday. Today I cooked the potatoes in 8 minutes. How did I live without her before? ..

[Freken Bock]

Freken Bock Oh, I still remembered - my mother experimented, steamed vegetables in it ... I used it as a double boiler, the water practically does not evaporate there ... I poured water into the pressure cooker to the bottom of about three centimeters. I put such a thing in the water - well, how can I describe it ... An aluminum plate, on three legs, all in a hole, and in a circle like sunflower petals, also aluminum, they fold into the plate and they can be opened completely outward. And put vegetables on this plate. So I did potatoes, carrots, beets. And she even made meatballs on a bed of raw onions. But she put meatballs in one layer, about 7 pieces were placed. She can't be fried, so she came up with a way out. And it turned out delicious !!!

I also cooked vegetables for salad, vinaigrette in such a pressure cooker. There should be such an aluminum piece with legs included.

[Freken Bock]

Freken Bock Oh, so I still remembered - my mother experimented, steamed vegetables in her ...

Why did mom experiment? There in the kit (Bubu's rights) there is this stand-steamer and the instructions say about steaming. And I cook so much too.

[dopleta]

dopleta Well, I didn't look at the instructions, I say as I remember from childhood, I was 13-14 years old then ...

I have 2 pressure cookers - one pot and the other frying pan :-) Both Berhoffs. The lid is one for two .. in a saucepan I cook meat, chicken, jellied meat, etc. and it is more convenient to stew in a frying pan: -0 It's been 10 years since I've had it .. I'm not complaining :-)

The girls found an interesting site, maybe someone will come in handy - with recipes:

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My Minutka (the necessary experience for applying for a pension for women has already been worked out) sometimes, during the cooking process, tried to get rid of the whistle valve, regardless of the heating temperature. She pacified her in an elementary way: she put a small, light and slightly moistened napkin on the valve. Only sometimes I come up and slightly relieve the valve pressure with a fork without removing the napkin.

[Mummy mama]

Hi girls!

I gave my wife a Berhof pressure cooker for March 8. as I understand it Mummy mama
But it's interesting to deal with it myself.

I read everything on various sites, but actually there is not much information about them. And I got to this site, because I wanted a bread maker for myself. While my mother-in-law bought it in the village, we are very satisfied. And now I see - the people here are good. There was also a topic about pressure cookers.

A question for berhof users (the company is solid, the pan is beautiful, but the instructions are rather weak, not to mention the fact that only in English) there is a container for a double boiler and an incomprehensible kind of thing that seems to be a stand for it, but I'm not sure exactly. Is this really a stand or is it being used in some other way? There is NO description to her ANYWHERE.

And further. I have not fully reviewed the site yet.Are there any recipes for the pressure cooker? Otherwise, with the lid closed, I think it is difficult to first determine the cooking time and the required amount of liquid.

For example, if you cook buckwheat, then how much water you need. I understand that it seems like 1 to 2 is too much. 1 to 1 can? and how long to cook?

In general, a lot of questions. I believe in a pressure cooker - I would quickly get used to it.

[Grey]

Grey

Could you please attach a photo of this same thing? The set usually comes with a steam basket or stand. And what else do you have besides the basket - I didn't quite understand.

I don't cook cereals in a pressure cooker. Do not have time to blink an eye - it will turn into a smudge, like tender or early vegetables. But meat, legumes - fly away! I here laid out several recipes for meat. So everything will be found, do not worry! we are with you, comrade!

🔗
- here, this type of civilian appearance!
there is a wire bent in the form of forceps (well, I personally have such associations). It seems to me that if you put on it, it somehow turns out low - you can pour a little water. And the basket just on the bottom does not seem to be put. And I don’t understand why it’s so hard to say even one word about her in the instructions.

Regarding cereals, please do not disappoint me - this is one of the constant tasks that I thought to solve with the help of it.

And thank you so much for such a quick response - I was very pleased. And then I think maybe about this branch and forgotten here

and so?
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as a last resort
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I think to help you, you need to have the same pot. I can say one thing, in the old Soviet pressure cooker for steaming, such a mesh was put on the legs. There was 1.5 cm of water under it and that was enough. Now I have an electric one, there is about the same system. Only the legs of the mesh are slightly higher.
Regarding cereals, I believe that a pressure cooker is needed only for cooking long-cooking dishes. For the rest, it makes no sense to use. IMHO. I cook porridge in a slow cooker. The corresponding section is here on the forum. ))))))

I also have a pressure cooker, I don't use it. Rather, I rarely use it, for example, boil beets. In short, only that which takes a very long time to cook. For the rest it is not interesting.

Mine is different. )))) Eluptrichesky Unit and the old soviet. The old one is more convenient, because after cooking, you can put it under water and quickly release the pressure.

[Boo Boo]

Boo Boo, do you have an old aluminum pressure cooker? And on what plate do you use it? I ask why. I have an old aluminum pressure cooker at my dacha, but in Moscow there is a glass-ceramic surface; they say, you cannot use aluminum pots on it.

And my girls are a "well-deserved" pressure cooker ... not soviet, but Ukrainian (but almost a complete copy outwardly) .. But her husband communicates with her .. I'm afraid of her ... she puffs .... VALVE ALMOST LIKE A STEAM cuckoos ... and didn't want to buy ... my husband bought ... and "reproaches": "I'll cook faster than you."

[Boo Boo]

Boo Boo, do you have an old aluminum pressure cooker? And on what plate do you use it?

Aluminum, I think, because it turned black in the dishwasher. I used it only on gas, I don't know how it will behave on glass ceramics, it will definitely not work on induction.

and I have a new one made of stainless steel, I bought it twice and cooked corn in it and now it stands quietly on the upper shelf.

I have 2 pressure cookers (not electric), one at the dacha, she is 25-30 years old, perfectly preserved, even the cushion ring is intact, although there was one spare in the kit, which was successfully lost.
About 3 years ago I bought a brand new one (I won't tell you a company, you have to look) not cheap, but it does not hold the pressure very well. In principle, if you cook meat, vegetables and legumes, then this is just a matter of extra time, but the fish, for example, does not work out as in the old one, the liquid evaporates, and the bones do not boil.
I don't use pressure cookers often, but, as for me, the household should have at least one such saucepan. And if she is smart too…. It is worth considering….

Good day! I just want to cook canned fish in tomato sauce in a pressure cooker.But I don’t know how best, put all the ingredients directly into the pressure cooker or in a separate container, and pour water into the pressure cooker, put on the wire rack and steam? I'm afraid that if it goes directly into the pressure cooker, it might burn. What do you advise?

[Croissant]

Croissant I don't soak dried fruits, I just washed it, poured water into the pan, sugar and go ahead with the song.

I never add sugar to the compote before cooking: most of it is taken by fruits. And they are, as a rule, thrown away. Exception: if the compote is made from dried fruits (and homemade), which are then planned to either be eaten, or put somewhere in baked goods in the form of a filling.
Usually I cook any compote like this: as soon as it boils, let it boil for a couple of minutes on low heat, turn it off - then it will infuse itself. I think the shorter the boil time, the better. Fruits are not meat, they will not be soggy. Strain well warm and, if necessary, add sugar, which dissolves without problems.

Hello. : hi: Can you please tell me, are pressure cookers used only on gas stoves? Is it possible on electro (glass ceramics) too? Before, when I lived in an apartment with a gas stove, I constantly used a pressure cooker, but now I am afraid. : pardon: You never know what she can do on email. stove.