Meat according to the recipe of the beginning of the last century

Gashenka, and I dragged thanks! I had a pork tenderloin. Half was eaten right away, the next day I threw potatoes into this gravy, served with cold meat (leftovers) - kapets, I almost swallowed a plate - well, I NEVER had such delicious potatoes with gravy!

In! And I mean what! Yes, for such gravy you can sell your homeland !!!

Well, how can you not pour some water here?

If you do not pour water at all, then the pressure cooker can go into refusal (my model, I will not say about Brand) - why should I get pressure? Or it will take a long time to gain pressure - until the juice is released from the meat.

I cooked in a cuckoo. I didn’t pour water. It turned out very dry. I do not know why

Strange ... Lyuda, what kind of meat? Under pressure?

Strange ... Lyuda, what kind of meat? Under pressure?

Veal. Yes, under pressure. I had to twist the meat, make pancakes with meat. Minced meat was fried in ghee, which came from roasting meat. The broth is frozen. I think the pressure pulled all the juices out of the meat. Although the pork neck turns out fine. But she is still with fat.

Luda, I cooked veal under high pressure. The meat was not just juicy, but juicy ...

Luda, I cooked veal under high pressure. The meat was not just juicy, but juicy ...

Then I don't know what's the matter. I'm somehow embarrassed myself. Everyone succeeded, but I did not. Some kind of armless, although she did not cook herself, but a saucepan

It seems to me that the point is in the meat ... It may already be drained, frozen, defrosted

It seems to me that the point is in the meat ... It may already be drained, frozen, defrosted

No, just bought market meat and cooked right there. I was attracted by the recipe for the presence of butter. I cook almost everything on it. So I'll try again. Only I didn't decide where - in a cast iron or in a slow cooker

Let's go first in a cast iron to taste the meat as it should be

You know, probably, the lack of water played a role ... After all, we all had meat steamed

Gashenka, I'm not upset. The pancakes turned out to be very tasty. I think next time everything will be ok.

And I think so!

Gasha, thanks. Very simple and delicious. I still have a piece of beef, not very good quality (I did it in French, it turned out a little harsh), I decided to try this recipe in a pressure cooker, although I set it to stew for 60 minutes. It turned out delicious and soft meat, even my old mother ate a piece, although she practically does not eat meat, especially beef.

Great! I'm so glad, Natasha!

And how glad I am that I added the meat so tasty, otherwise I wanted to give it to the cats, the poor were out of luck

Poured some water?

And I thank you Yesterday, quite unexpectedly, I became the happy owner of a Panasonic 18 multicooker, the first thing I did was a biscuit - I was sitting in a pastry branch, and literally 10 minutes ago I took out meat. Considering that I'm on you with meat, I ventured to make a 800 g slice, pork chop. Quenching mode, 2 hours, a quarter of a measuring cup of water and still probably poured half a liter of gravy. The result amazed and delighted me, I immediately tried it with my husband, juicy, aromatic, very tasty meat! Thank you very much for the recipe.Husband said that he doesn't like meat, but it turned out that I couldn't do it before

No, at first I set it for 30 minutes, opened the broth, but the meat was tough, I added another 30 minutes. And the butter was ghee. Delicious

What a pleasure reading you! Husband and mom are full, the cats are hungry ...

Gashenka, we have a holiday today - our granddaughter is exactly a month old. They asked to make Olivier with meat. In the morning I bought a piece of veal and sent it to Oursson 5005. Time is 1 hour, mode Slowing, pressure 3 (highest). Water was added about 40 ml. I opened the lid, the meat is ready, but a lot of juice. Foolishly decided to put on Baking in order to brown the meat a little. I better not do it. The crust turned out to be hard. True, I cut it off and my bobby got a tasty treat. The meat tastes excellent, creamy. It sounded very good in Olivier, a piece still remained beloved for myself. The meat was crumbling and this is my mistake. The time had to be set no more than 40 minutes and no more than 5 minutes on Baking, and better without it, it is better not to add water at all. Well, here's my report.

Natasha, thanks! Great report! And a very correct thought that we all just need to choose the modes of our assistants

[Natasha]

Gashenka, we have a holiday today - our granddaughter is exactly a month old. They asked to make Olivier with meat. In the morning I bought a piece of veal and sent it to Oursson 5005. Time is 1 hour, mode Slowing, pressure 3 (highest). Water was added about 40 ml. I opened the lid, the meat is ready, but a lot of juice. Foolishly decided to put on Baking in order to brown the meat a little. I better not do it. The crust turned out to be hard. True, I cut it off and my bobby got a tasty treat. The meat tastes excellent, creamy. It sounded very good in Olivier, a piece still remained beloved for myself. The meat was crumbling and this is my fault. The time had to be set no more than 40 minutes and no more than 5 minutes on Baking, and better without it, it is better not to add water at all. Well, here's my report.

Natasha, happy anniversary to you !!! I'll try the same next time without water. In Orsyusha, 40 minutes for the eyes will be enough for languishing or quenching.

Tanya, without water - there is a danger that the meat will turn out dry

I cooked in a cuckoo. I didn't pour water. It turned out very dry. I do not know why

Tanya, without water - there is a danger that the meat will turn out dry

Well I'll take a chance, Parkerie will eat

Come on! I keep my fists!

Come on! I keep my fists!

I'll put it in the evening after work.

And I cooked such meat yesterday. Gashun, the aroma was really breathtaking!
It turned out very tasty meat, only 30 minutes was not enough for us either, I stewed for another 20 minutes, but I will stew for another 10-15 minutes.
Apparently, it's all about the age of the animal. The veal, of course, will be softer.
My Lamb Curry Madras in 30 minutes was soft-soft.
So we will try more from veal and lamb, but young!
Earlier I tried it from the same piece of pork only without butter for 30 minutes on STEERING - it turned out wonderful soft.

And after dinner, the aroma went up to the second floor of the cottage and, smelling it, I wanted to taste a piece again!
There is a photo, but we are again bad with the Internet ...

Marishka, thanks for the report! And we'll wait for the photo!

Well I'll take a chance, Parkerie will eat

Gasha, in what topic can you ask a question about the test?

Which one?

Which one?

Which is in pies, for example, in your secret pie

Well, in the topic "Pie with secrets" and ask!

Okay, now I'll take a picture of the pie, then I'll ask there

Here is my fragrant meat.





I put out a little more and got a wonderful soft meat! Thank you, Gasha!

Hurrah!!!

Well ... I am reporting, the meat was cooked by a pig, without water. My husband liked the meat more than with water. Said: either I'm so hungry or is it really kaaayf !!! Juicy, aromatic meat. Butter under the meat and a little on top, only 60 grams.



I did both time and pressure on Meat by default, the pressure gained usually within 10-12 minutes
it was heated for 22 minutes, during which time the valve opened itself.

Great !!! Tan, how much liquid was there in the end? Has it evaporated to butter?

Great !!! Tan, how much liquid was there in the end? Has it evaporated to butter?

Nooo, it didn't evaporate until the oil, 230-250 ml liquids. In time, you can even put 20 minutes for such a piece.

I wonder if the liquid evaporates at least in some mode or not?

I wonder if the liquid evaporates at least in some mode or not?

On Rice it doesn't evaporate at all. Yesterday I put potatoes on Rice in butter from under the meat, well, I think ... I will stew ... I will fry ... not figaa, so the potatoes in oil gravy remained, but my husband said SKAAAAAAZKAA
Can evaporate on Kasha or on cereals

I wonder if the liquid evaporates at least in some mode or not?

I think that pressure cookers do not and cannot have sensory modes - that is, until all the liquid has evaporated. This is the prerogative of multicooker. Cooking time is always clearly defined in CB.

By the way, my piece of ham is also dry. While it was hot, it was juicy and fell apart at the edges. Has cooled down - more juice has flowed onto the plate and the ham is dry. It smells like butter, a lot of sauce, but dry. Still, it depends on a specific piece.

I think that pressure cookers do not and cannot have sensory modes - that is, until all the liquid has evaporated. This is the prerogative of multicooker. Cooking time is always clearly defined in CB.

By the way, my piece of ham is also dry. While it was hot, it was juicy and fell apart at the edges. Has cooled down - more juice has flowed onto the plate and the ham is dry. It smells like butter, a lot of sauce, but dry. Still, it depends on a specific piece.

So, I don’t know how in other pressure cookers, but in my Bakery (Oursson 5005) all the juice has evaporated to butter and the meat is already fried. If we consider that the Baking mode is just a slow cooker, then I agree. Today I once again cooked the meat, now the beef shoulder 1kg.200gr. Oil took about 70g. Not a gram of water. Simmering mode 1 hour, pressure 3. At the same time, the meat turned out to be soft, rests in the foil and will soon go to the refrigerator. I got exactly 500ml of juice with meat.

[turn off when all the liquid has boiled away]

So, I don’t know how in other pressure cookers, but in my Bakery (Oursson 5005) all the juice has evaporated to butter and the meat is already fried. If we consider that the Baking mode is just a slow cooker, then I agree.

I don't know how the programs in Oursson are stitched, but not every cartoon has touch programs. Sensory programs (I do not know how much this is a technically competent designation, but this is generally accepted on our forum), when turned on, they never show the exact time until the end of the program. Multicooker on these programs turn off when all the liquid has boiled away and the thermal sensor will trip multi. In theory, sensory programs should not be in SV. That is, the SV can fry and turn off, but this is not an embedded program, but the security system will work. It is difficult to calculate and put on the menu, because there are many factors to consider. The fact that you got it is a good result, but not the work of the sensor program - after all, half a liter of moisture remains. IMHO, maybe I'm wrong ...

At the expense of turning off the multicooker after boiling off the liquid, I can not say anything, I never brought it to such a state. And here is what happened in the Vexation mode.

In my opinion, it turned out great !!!

Natasha, did you do it on the languishing, not the extinguishing? Did you switch to Baking at the end?

Today I cooked it on Slowing, pressure 3. Didn't include baked goods today, so 500ml of juice. It would be possible to act in this way _ on the languishing for 30 minutes, and then switch to the Steam mode, so that the liquid evaporates a little. But these are thoughts out loud.

Gashenka, what time I cook according to your recipes - this is a song! (y) Here again for lunch there was a minestrone, and for dinner this is meat I cook it not for the first time, but I do not have time to photograph everything - they eat it faster I cook beef in over 45 minutes and do not add water. The meat is delicious, and the gravy is even tastier, and most importantly, everything is simple and fast! Thanks for the wonderful recipe

[balabolka]

balabolka, to your health! I am so glad that our tastes match !!!