Super chicken liver pate in 15 minutes at Moulinex Cook4Me

Question) I have never cooked in a pressure cooker in cans (I have a simple DEX). Wait for the pressure to release itself? Or manually? Tell me please!

FSE, done! The first jar has already flown away) Only in three 200s I did not fit, I had to frantically look for the fourth jar. I did not dare to relieve pressure manually. Thanks a lot to the author !!!

[hrushka]

Oh, hrushka, just saw your question about pressure. Unfortunately, I can not advise anything, because I have a Steba multicooker and there you can carefully release the pressure manually.

Congratulations on your success!
Tell me, how is your consistency - very grainy? And then I have nothing to compare with yet - I did it right or not. I myself put in less cream than necessary, and, it seems, I heated it a little longer than necessary. So I think that if you make it according to the recipe, it will come out softer and the texture will be more pasty. A photo would be (said the bastard, which itself does not bring pictures to the forum).

FSE, done! The first jar has already flown away) Only in three 200s I did not fit, I had to frantically look for the fourth jar. I did not dare to relieve pressure manually. Thanks a lot to the author !!!

FSE, done! The first jar has already flown away) Only in three 200s I did not fit, I had to frantically look for the fourth jar. I did not dare to relieve pressure manually. Thanks a lot to the author !!!

It is correct that the pressure was not relieved manually, they say the lids from the cans can rip off.
The recipe is wonderful, while in the bookmarks, as you want the liver and its derivative, I'll cook it. To the author + and, for experimentation.

Oh hrushka, I just saw your pressure question. Unfortunately, I can not advise anything, because I have a Steba multicooker and there you can carefully release the pressure manually.

Congratulations on your success!
Tell me, how is your consistency - very grainy? And then I have nothing to compare with yet - I did it right or not. I myself put in less cream than necessary, and, it seems, I heated it a little longer than necessary. So I think that if you make it according to the recipe, it will come out softer and the texture will be more pasty. A photo would be (said the bastard, which itself does not bring pictures to the forum). More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=390244.0

Pavilno - not right, the main thing is delicious I put in the cream, as expected, though 15%. Instead of coriander, I added a pinch of nutmeg. I was very surprised when I opened hot cans - in the center there is a hill of liver, bathing in clear juice. I have grainy consistency, but I also have nothing to compare with. I think it depends on how thoroughly the liver is ground. Maybe if you grind it with a blender it will be finer, but I don't have a blender, I grind it with a combine. And if you add oil, it should also be smeared better, but + calories Total: I will not change anything, I liked everything very much (especially labor costs).

and put on the fast cooking mode for 10 minutes.

Does the fast cooking mode require high pressure?

[celfh]

celfh, Tatyan, look, Olya in the topic to that question allegorically, but answered:

Kara, I have repeatedly cooked this recipe at high pressure, I can assure you 100% that the cans do not burst (I was also afraid for the first time)

And in my Shtebe I cooked at high pressure (I have 0.7).

[OlgaMSK]

OlgaMSK, really super pate! Fast, simple and certainly delicious! I will definitely cook it!
Thanks for the recipe!

A glass jar may burst if the bottom of the jar is thick and heats up more slowly than thin walls.Linear expansion "pushes" the walls from the bottom.
Do not place cans directly on the metal bottom of the multicooker bowl. Drop a couple of Chinese food chopsticks, or bamboo skewers, that have been broken off to the desired length. Attach jars to them and then pour water into the bowl (otherwise the sticks will float).

The most convenient thing is to cut out a "mattress" from a silicone mat for your multicooker (if you don’t mind the money). Such a mattress can also be useful when baking.

Tears off the lids from cans when the pressure is released? So don't screw the caps on!
You just need to cover the banks so that condensate does not get into the banks! Place the lid on the jar, but don't screw it down!

Sorry for not answering for a long time - I was in the hospital on preservation
1. The pate is obtained with grains if the cooking time is increased by at least 2 minutes (I experimentally deduced the optimal time). If you cook for exactly 10 minutes and take out the jars as soon as the steam is exhausted, then the consistency is amazing.
2. My pressure is released automatically, in a few minutes. Therefore, I will not tell you about manual bleeding.
3. Banks of steel are always right on the bottom of the multicooker, I do not put anything, I have never cracked anything.
4. Regarding the proportions - I added and subtracted butter and cream (there was a lot of time) until I came to these proportions, if you put exactly the same number of ingredients, then the pate is well smeared, it does not smell of liver (I also don’t like it)
Thank you all for the praise and kind words. I am very pleased

[celfh]

celfh, yes, high pressure

[Olenka]

Olenka, health to you!

Thanks for the answer! I will definitely try to reduce the time to 10 minutes. Yes, in my Shteba the pressure goes down on its own in 5 minutes, while the temperature is still high, I'll try to play with the temperature ...

[Tricia]

Tricia, thanks, we promised that everything will be fine with the baby
My pressure is also about the same, everything is ok. The main thing is, when you take out the jars, do not be alarmed by the slightly pink color, this is how it should be

I also made this pate, but I have a Mulinex multicooker and the countdown only started, probably, after reaching the required pressure, so the pate was grains and a little dry, although it is still tasty. But now I had another problem, I had two out of three cans - turned over and safely floated in the water with all the contents, so the question is, can you come across this, what did I do wrong?

[skate]

skate, I also have Mulinex (Cook4Me), maybe you poured a lot of water, so that the jars were not quite stable? Nothing else even comes to mind ...

poured a lot of water, so that the jars were not quite stable?

up to the neck (until narrowing). Do you also have a total cooking time of more than 10 minutes?

[skate]

skate, here until a blue stripe somewhere I pour water. The total time, taking into account the heating and release of pressure, is more, but this does not depend on us, everything is at the discretion of the multi

Thank you, so I almost did the right thing, I just poured a little more water, I'll still try it, I liked the pate and its production.

[skate]

skate, good luck to you

Today I found in the fridge a jar of your pate that had been hidden since July. It was closed very tightly, barely opened. It looks and smells great. Eat. If I don't appear again, remember.

[kolobashka]

kolobashka, I love to find such surprises in the refrigerator !!!

So I got to the recipe and made this pate, it turned out very tasty. I did everything according to the recipe, only added a little fried onions. I cooked in pots in pots from her on the steam program for 10 minutes. Thanks for the quick and delicious recipe for the pate

Oh, how did I miss such a recipe ?! I will definitely do it in Shteba. On weekends at the liver market I will buy and go!
Thanks to the author

Thanks for the recipe, I really want to make a pate, the topic is not entirely clear. I have a Redmond multicooker pressure cooker there is a mode for steaming and stewing, so which mode should I choose?

Thanks for the recipe. It turned out to be very tasty and tender. Fried onions in ghee, mixed everything with the blender's foot.I cooked vegetables in Shteba on the program with a pressure of 0.7, 10 minutes after the pressure was set, the pressure was released automatically. I did it in 3 jars of about 350 ml each, filled half the jar. When I took it out, the pate rose almost to the lid, very tender. I will do more, quickly and tasty.

[julia_bb]

julia_bb, you're welcome. Hope you like it :-)

nusa56, recipe for "under pressure" mode. If you do not have such a regime, then you can try stewing, but you will have to increase the cooking time by 3-4 times.

DOBA, glad you liked it :-)

[OlgaMSK]

OlgaMSKAnd if you completely twist the jars, how do we make stew, did someone try? Does the consistency change or not?

Will it work in an ordinary pressure cooker?

What an interesting recipe!

and for some reason I overlooked this recipe .... I will definitely do it !!!

[bitko]

bitko, Helen, let's give the recipe a second wind!

Good day. I cooked a pate yesterday. Liked. But I have it quite hard, it is hard to spread. Is that how it should be? Next time I want to add onions and carrots, and grind everything together. Did someone do that? I read that they add browned onions.