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

Wow! And I have never dared to pilaf in a pressure cooker. Can I see the photo later? I get by with a cartoon or Master pilaf. In general, I haven't done it for a long time

Yesterday we had dinner with chicken drumsticks. I kept them in the marinade for half an hour right in the LL bowl. Marinade: some mayonnaise, soy sauce and garlic, half a teaspoon of "haze". Then I switched on the "bird" mode, it was cooking for about 10 minutes. When I opened it, I found that the meat was ready, but it was bleeding a bit near the bone. Added another 4 minutes in free mode. It turned out rosy, tasty and, as always, fast (I did it in MV for 20 minutes on each side).
I still don’t dare to bake in LL, I’ve read that it’s a bit damp for something to be baked ... I should try something “wet” - casserole or pudding ... Who didn’t make puddings?

I did pilaf yesterday. It turned out well! At first I turned on the time of 40 minutes. poured pods. oil and when it started to smoke slightly, laid the meat (beef) fried, then onions, then carrots, lightly salted with pepper, fried for 5-7 minutes and added 1.5 tsp. mixture for pilaf and a little water, mixed and another 5 minutes. Time 40 minutes is a lot (15-20 is enough). Then 4 measures. cups of soaked rice stuck a head of garlic on top and poured 8 measures. h. boiling water (already salted) and included ave. Porridge. After the beep, she let off steam and looked - there was some water on top of the rice, turned on the porridge again and it was already normal. My conclusion for roasting time is 15-20 min. enough, then rice and water and the Meat program. And one more thing: along the rivers. Andreevna rice-water ratio 1k2, I have 4h. rice -8h. Too much water, to get a crumbly pilaf of water, you need 7 cups. I did it strictly according to the recipe - the output was almost a full bucket (too much for 3 people). There is nothing to make photos, my husband took a camera down on vacation.

It is also very convenient to steam double dishes. For example: pasta at the bottom, and sausages at the top; below is rice, and above is pre-pickled fish; below are potatoes, and above the chicken is also pickled; buckwheat at the bottom, and cutlets at the top.
In our family, steam food is also not very fond of, but sometimes such a quick option helps a lot.

If you can buy only one, then take a slow cooker. With cereals and a timer, she will cope wonderfully.

[Hairpin]

Hairpin
And approximately how long do you cook mutton ???
We only eat her darling.

Girls tell me and in what mode can you make frying or fry in the SV ???

[Hairpin]

Hairpin
And approximately how long do you cook mutton ???
We only eat her darling.

I was already at a loss ... Let's assume that the question is about a pressure cooker. Right or wrong, I do this:
1. I fry the lamb over high heat in a frying pan (so that the juice remains inside);
2. I throw it into the pressure cooker and press the Meat;
3. After the readiness, I throw off the steam, and add the frying, I adjust and again on the Meat mode.

Girls! Who ever made ham in SV ??? I want to cook but I don’t know what mode to put on ???

I poured the water, put the wire rack and put the ham on the wire rack. Time was set 40 minutes manually or twice "meat".

[Wildebeest]

Wildebeest
Unfortunately, I don't have a ham maker.
I’m thinking I can put meat in my sleeve and pour some water, I didn’t have a metal stand in the set for the CB, so this problem arose, or maybe put Chamomile in the CB (for making manti) and put meat on top

[Wildebeest]

Wildebeest
Thanks for the detailed recipe.
I used to make ham in Multa, but in SV I'm afraid because the instructions say what should be definitely! minimum water level.
Yesterday I marinated the meat, today I will put it to cook for the night.
Eva 10 in a pressure cooker, you can also fry meat, even faster in time than in MV.

[Eva]

Eva
I can't say anything about pea soup yet, I haven't tried to cook it yet, but yesterday I managed to cook fried potatoes with cheese with a crust in just 7 minutes. Surprisingly fast !.

eva10
Iskra
Girls, I liked to cook pea soup more in MV. In the pressure cooker, all the peas were boiled, sprinkling from the valve.
Of course, maybe I did something wrong, but all the same, I definitely cook the pea soup in MV.
Frying with the lid open is really possible.
I fry on the "rice" mode or this function can be called "porridge". This is how I cook pilaf. With the lid open, I fry meat, onions, carrots, etc.

Iskra, did you put this potato in 1 layer? I understand that 7 minutes is not counting the time for pressure? And then she herself off. Or have you set the time in advance?
And another question: my son-in-law eats only fried meat. He doesn't like how in a multicooker. Can you make fried in a pressure cooker, like in a frying pan with a crust, or just stew?

eva10
Iskra
Girls, I liked to cook pea soup more in MV. In the pressure cooker, all the peas were boiled, sprinkling from the valve.

Now such peas are on sale - they boil very much, even if you cook on the stove .. try: - a smaller portion (so that you don't spit) and put this soup for a shorter time. Although, if there is a cartoon and everything is ok in it, then you don't have to bathe.

And another question: my son-in-law only eats fried meat. He doesn't like how in a multicooker. Can you make fried in a pressure cooker, like in a frying pan with a crust, or just stew?

Of course, with the lid open, you can contrive and fry it to a crust .. but nevertheless, this is a device primarily for stewing, my opinion is that fried in a pan will still be completely different. At first I tried to play, but I came to the conclusion that it is not rational. By the way, in a Teflon frying pan, too, not every meat with a crust turns out.

[Eva]

Eva
nope ... not in one layer. The potatoes were half a saucepan, (cut into plates) I first fried it a little with an onion on the "rice" prog (about 1.5 minutes) with the lid open, then put the suluguni cheese in pieces and closed the lid, the program remained working. After squeaking CB, I released the pressure and opened the lid, (the potatoes were completely cooked and the crust below.
I have not tried to fry meat in SV, but yesterday I tried boiled pork. BUT as I wrote above GNU in the "beef" mode, the SV did not want to work, she switched off. Then I put on the "rice" mode -2 times. It took 20 minutes. As a result, the pork was crusty and fully cooked.

In the stewing mode, I like to cook the best, it takes a little time and it turns out very tasty))) only a little comes out)))

[Hairpin]

And this happens to me all the time when I cook stuffed cabbage rolls or meatballs in a thick filling and in the "meat" mode - apparently there is not enough moisture to set pressure or the bottom overheats and the machine cuts down the program. And I switch to baking or manually set the time and everything is OK.

Hairpin, perhaps in your case there was not enough space between the top of the product and the lid and the machine also cut down the machine due to the impossibility of gaining pressure.
Somehow this is how I imagine it

Hello everyone! I'm a very, very newbie.
Both on the forum and among those who cook in multicooker.
I've only had the Landlife pressure cooker for a few days.
I'm trying to figure it out.

There were no problems with cereals, fish and chicken in vegetables.

I'm trying to make a manna now. Poured the dough. I set it manually for 35 minutes. But the pressure cooker beeped after 5 minutes. She took off the lid. I closed it again - it does not turn on. That is, I turn on the "function selection" and it immediately beeps.
It stood for 5 minutes. I set the "Porridge" mode while it works.

What does this mean?

And further. When the lid was closed (now), the valve releases steam when pressed on it. Even on a closed one you press., And it starts to hiss a little. Should it be so?
And one more question. I can't deal with the valve.
Girls, could you take a picture of him in different modes and explain to me what's what?
Many thanks for the help.
If questions are not relevant, please redirect.

1. What was the distance from the top of the manna to the top of the pot?
2. If the valve starts to hiss right after closing ...
3. In my opinion, the valve has only two positions. Slightly lower and slightly higher. Another question is that it revolves in a closed-open-closed-open-closed-open circle. And to determine visually where it is higher, where it is lower, is not very stressful.

Hairpin, thanks for the quick reply!
The distance from the manna was very large. saucepan for 5 liters. And the manna was 0.5 liters. kefir.

Hissing ... well, I closed it hot ... well, it's still strange.
And you have a lid, when closed, in principle, move, or it is monolithic with the entire pressure cooker.

In general, everything ended well with the manna. He was perfectly finished in porridge mode.
But I would like to know the reasons and exclude a malfunction.

It's clear with valves, thanks. I thought it was getting harder.

Girls, after all, baking in a pressure cooker is still more of a fiction IMHO! In order for the valve to close and it starts to work, and not turn off, the pressure cooker simply needs liquid and from the instructions for ordinary pressure cookers they write that at least 700 ml. Well, there is not so much liquid in baking and it can be baked for good, no problem, nothing will be in the pressure cooker. All the time you will either have to manually twist something, or it will turn off early. In a Panasonic multicooker, this is easier, since it does not need to be under pressure for normal operation.

I baked the mannik several times and there were no troubles.

[Kalyaka]

Kalyaka the problem is that there is only one (not very convenient) mode for baking in our saucepans: yours should have the name MILK Porridge (in my Unit - it is called "baking"). So, the manna needs to bake two cycles in a row on PORSE (3rd button with programs).

good time of the day, dear pressure cookers))) I often sit, read you and with every new thing I want even more !!!))) (I put it clumsily, but somehow) now I dream of a pressure cooker, although I have a Panasonic multicooker no more than a month! That's what I wanted to ask. Having conscientiously read the entire thread, I came across a couple of times reviews of pea soup that boiled peas in mashed potatoes. does it always work like this in SV? because that's what I'm trying to achieve, but it doesn't work in CF - the broth is transparent as a tear, whole peas !!!

Peas must be soaked. And you need to cook longer. Better to leave on the Stew mode at night And you can also leave it on the Heating for hours ... five ... Pea soup with whole peas ... not high.

That is, to get the peas in the soup into dust, a pressure cooker is not needed. You can do with both a slow cooker and a slow cooker.

[Hairpin]

Peas must be soaked. And you need to cook longer. Better to leave on the Stew mode at night And you can also leave it on the Heating for hours ... five ... Pea soup with whole peas ... not high.

I know about soaking ... Hairpin, what really does it take soooo long for MV? In a rice cooker, I boil peas to pieces in a maximum of two hours on stewing.

I soaked the peas overnight, then put the stew at 9 am, turned them off only at 13:30 !!! maybe my hands don't grow from there? or the wrong peas? peas were "uvoilka".
Hairpin, do you, as I understand it, have both MV and SV, and do you use both devices? pea soup with whole peas is not something that is not high, but just a frank byaka !!!
I, of course, SV not only for the sake of pea soup I want, but I just want it and that's it !!! I finally moved on to the technique - I ordered an airfryer for my husband's birthday, and I want to present myself with SV as a gift.

In my multicooker-pressure cooker, without soaking, peas are always boiled down in a maximum of 30-40 minutes, and in a multicooker I don't even try to cook pea soup.

I support Hairpin, peas and beans are excellent to cook in a slow cooker at night, turn on low and go to bed, it turns out well boiled, but not fluff, dust .. and in order to fluff, you need to cook or put on high.

, I understand that there are both MV and SV, and do you use both devices? pea soup with whole peas is not something that is not high, but just a frank byaka !!!
I, of course, SV not only for the sake of pea soup I want, but I just want it and that's it !!! I finally moved on to the technique - I ordered an airfryer for my husband's birthday, and I want to present myself with SV as a gift.

Interesting movie. I made a puree soup in SV. By the way, this is what I love. But in a slow cooker - it is pea soup, where there is a pea to a pea, which you can chew with your lips.

Well, that's really someone who likes it. And we recognize peas only in the form of a puree soup. So we cook it exclusively in a pressure cooker, although before buying it we had to use it in a multicooker too (then you can just grind it with a crush or blender).

Interesting movie. I made a puree soup in SV. By the way, this is what I love. But in a slow cooker - it is pea soup, where there is a pea to a pea, which you can chew with your lips.

I also love puree soup, but in a slow cooker already 2 times I got soup with whole peas, and quite tough, although I soaked it all night and cooked it for a long time. maybe it's all the same in peas ... because what can be done wrong if everything is done by the device? And also, I wanted to ask about St. - when you cook exactly pea puree soup, do you throw everything together (peas, meat, potatoes .......)? that is, the peas are boiled into dust, but the potatoes remain intact? sorry if I read everything, but I still ask questions)))

And I put everything together in SV on pea soup: meat, and potatoes, and onions with carrots and, of course, peas. I don’t know what’s the matter, maybe the peas are really different, but in one program "soup" everything has time to cook, while the potatoes are whole, and the peas are in fluff. The meat also has time to cook and is not at all tough, even if it is beef. 40 minutes are enough for everything (if a full pan is 60 minutes) - this is a set of pressure + cooking + pressure release.

Am I the only one? Having two slow cookers, I often use a pressure cooker.

Not alone. I also wrote that the pressure cooker comes first. About the chicken - I confirm! And I put the meat in the soup without thawing it. Boiled until tender! And I never soak beans - they cook well. Soups are always transparent, beautiful, fragrant. And all useful substances are preserved better, since they are not subjected to prolonged heat treatment.

[Doplets]

And all useful substances are preserved better, since they are not subjected to prolonged heat treatment.

We already had battles over this, which ended up with everyone remaining unconvinced. Here it is somehow impossible to argue, because the arguments on both sides are loose.

I’ll just shake that “to use frozen meat without preliminary defrosting”, “pressure” I consider unhelpful in terms of preserving vitamins.

A side Dopletsif I'm not mistaken, keeps still Anastasia.

[Hairpin]

And I was told that everything useful under pressure falls apart into useless, and I stopped using the pressure cooker .. I began to love slow quenching more

it Hairpin quoted Pokhlebkina. I don’t want to say anything in the direction of my deceased grandfather, but he was, to put it mildly, a conservative and wrote this a very long time ago, not quite delving into the conclusions of modern scientists. Hairpin, thanks for being objective - about Anastasia I forgot .

I’ll just shake that “to use frozen meat without preliminary defrosting”, “pressure” I consider unhelpful in terms of preserving vitamins.

And I - again - no, because I think that with thawed water (which in itself is ten times more useful than tap water), a lot of useful substances go away.

[Dopplet]

Dopplet!

I suggest this point of view. Until you and I can measure the amount of vitamins after cooking the same dishes in a pressure cooker and a slow cooker, we will have a stalemate. We do not hide our point of view, but we do not argue. Otherwise, bullshit turns out.

But I didn’t write about vitamins ... Do you really think that indicating the cooking time without taking into account the pressure build-up and discharge is objective? Besides, I was just telling you how I did it ...

[Dopplet]

Dopplet!

I suggest this point of view. Until you and I can measure the amount of vitamins after cooking the same dishes in a pressure cooker and a slow cooker, we will have a stalemate.

So do we continue? Ok, here's a quote from an article (not from a pressure cooker ad):
"What about vitamins?
The invented device was called “Papin’s Digester”, in translation something like “Papen's cooker”. Then it turned out that the miracle cooker not only speeds up cooking, but also better preserves nutrients and vitamins (although they learned about vitamins later). The fact is that when cooking in an ordinary saucepan, oxygen oxidizes nutrients and vitamins, changing the taste and depriving food of a considerable share of its usefulness. And in a sealed vessel there is very little oxygen, and it cannot cause noticeable oxidation.

You might argue that a higher temperature can damage vitamins in a sealed pressure vessel. But vitamins are destructively affected not so much by temperature as by the duration of heating and the presence of oxygen.

When they later learned to measure the content of vitamins in food, laboratory studies showed: yes, when cooking in a sealed vessel under pressure, vitamins are retained much better. ”End of quote.

[Gypsy]

Oh, girls, and I, in general, soak meat before cooking ...

Gypsy, it seems, also soaks. I even created a topic about steeping meat. For myself, I understood so. You need to soak the meat of wild animals (which run anyhow where), and domestic ones is optional.

There is also a version that before cooking, the meat needs to be doused with boiling water (it seems from Scarecrows) so that the protein is locked inside.

And there is a version from that the meat must first be boiled for 5-10 minutes, and the broth must be drained, because it contains all the nasty stuff.

That's what I still didn't understand, why in one case it is necessary to pour boiling water over to lock everything inside, and in the second - to boil it so that it will work out ...

[Gypsy]

Gypsy, it seems, also soaks. I even created a topic about steeping meat. For myself, I understood so. You need to soak the meat of wild animals (which run anyhow where), and domestic ones is optional.

There is also a version that before cooking, the meat needs to be doused with boiling water (it seems from Scarecrows) so that the protein is locked inside.

And there is a version from that the meat must first be boiled for 5-10 minutes, and the broth must be drained, because it contains all the nasty stuff.

That's what I still didn't understand, why in one case it is necessary to pour boiling water over to lock everything inside, and in the second - to boil it so that it will work out ...

Well, steeping the meat of wild animals won't save you from trichinosis and other abominations ... And the recipe Scarecrows relevant just for ordinary cooking, and not for "cooking". Fish, we have separate topics about both electrical and mechanical pressure cookers, read. I have both. Electric advice with a towel will not work.

[Gypsy]

Gypsy, it seems, also soaks. I even created a topic about steeping meat. For myself, I understood so. You need to soak the meat of wild animals (which run anyhow where), and domestic ones is optional.

There is also a version that before cooking, the meat needs to be doused with boiling water (it seems from Scarecrows) so that the protein is locked inside.

And there is a version from that the meat must first be boiled for 5-10 minutes, and the broth must be drained, because it contains all the nasty stuff.

That's what I still didn't understand, why in one case it is necessary to pour boiling water over to lock everything inside, and in the second - to boil it so that it will work out ...

Yeah, I'm soaking it, because the meat is not my own, but from the super, the chickens are obese from birth, it's not clear what they were fed
--
And why pour boiling water over, if it's easier to immediately throw it into boiling water .. I cook like that, there is no foam.
---
I do not drain broths \ if the meat is like meat \, I am a squirrel on the shore .. I fight only with fat

2 dishes at a time, experimenting myself: in the main saucepan, meat (I got 14 pieces, cut it to a larger size than for goulash), salt, pepper, water a little more than the bottom rice of the saucepan, water did not reach the steamer, a full steamer on top (I Chamomile on legs) - peeled and chopped vegetables for vinaigrette - beets, carrots, potatoes. time set 7 minutes.the pressure cooker was gaining pressure for about 20 minutes, if it filled in hot water, it would be faster. everything was cooked great, and the meat and vegetables were ready! naturally, the broth in which the meat was cooked turned into a deep pink color, from beets. I poured broth with meat for my husband, sprinkled with dill and cilantro. My husband has already been asking for such a soup for several days (I forgot, as they say, a shulum like, they show on the hunting channel), where only meat with broth is sprinkled with fresh onions, but refused onions, since I still have to go to work. In general, I liked the experiment, so you can cook at once. half of the meat left, I'll cook something else ...

I forgot to write, I have a Land Life pressure cooker

[VEGETABLES]

I don’t know where exactly to fulfill Comrade Basi’s request, I’ll post it here, but she will transfer it where necessary

I do not have a Cuckoo, but a Bim, but in many respects these devices are similar in functionality. In my instructions there is a cooking time for various products, and that's what Comrade Basia asked me to indicate.

So, the manufacturer warns that the time is approximate, it will depend on the size, quantity and condition of the original product.

VEGETABLES

ARTICLES, WHOLE 8-10
ASPARAGUS, WHOLE 1-2
GREEN BEANS 2-3
BROCKOLI 2-3
BRUSSELS CABBAGE 3-4
CABBAGE, QUARTERS 3-4
CARROTS, Sliced ​​1-2
CAULIFLOWER, IN FLOWERS 2-4
MAIZE SPIRITS 3-5
EGGPLANTS, QUARTERS 2-3
PEAS 1-1.5
POTATOES, PIECES OR WASHERS 5-8
WHOLE SMALL POTATO 5-8
POTATO MEDIUM WHOLE 10-12
BROWN RICE 15-20
RICE WHITE 5-7
SPINACH FRESH 2-3
PUMPKIN, AUTUMN, PIECES 4-6
SUMMER, WASHERS 1-2

[MEAT, Poultry]

MEAT, Poultry

GULASH (BEEF, PORK, LAMB) 15-20
BEEF, VEAL, ROAST 50-60
BEEF IN Slices (3-4 CM THICKNESS) 25-35
Meatballs 8-10
ROAST LAMB WITHOUT BONE 45-55
PORK, RIBS 40-50
SMOKED PORK 20-25
PORK BACK 30-40
CHICKEN BREAST 8-10
CHICKEN IN PIECES 10-12

CHICKEN, WHOLE 15-20

BREAST OF TURKEY, WHOLE CUT 30-40
FISH, STEAKS OR FILLET
DEPENDING ON THICKNESS 4-7

And this is from my archives

APPROXIMATE BREWING TIME
PRODUCTS IN THE SKIER
Beans 2-4 min.
Cabbage 3-4 min.
Young carrots 3-5 min.
Old carrots 6-9 minutes.
Sliced ​​carrots for 3-4 minutes.
Red beans 5-6 min.
Eggplant 8-10 min.
Cauliflower 5-7 min.
Turnip 10-12 min.
Onions (stewed) 8-10 min.
Capsicum 8-10 min.
Whole young beets 10-15 minutes.
Large old beets 20-35 min.
Young small potatoes 5-7 min.
Young potatoes, medium 8-10 min.
Potatoes, cut into quarters 4-5 min.
Potatoes, cut into halves for 10-12 minutes.
Jacket potatoes 15 min.
Corn on the cob 15-20 min.
Frozen vegetables 1 min.
Frozen fish 4-5 min.
Frozen poultry 10-12 min.
Beef (pre-fried) 8-10 min.
Lamb (pre-fried) 10-12 min.
Pork or veal (pre-fried) 12-15 min.
Liver 5 min.
Fresh fish 4-6 min.
Chicken (pre-fried) 15-20 min.
Medium chicken 20-30 min.
Duck 20-25 min.
Boiled (steam) chicken 30-45 min.
Rice 10 min.

I would venture to put the cocktail unfrozen.

"Function selection" is the "enable" button.
That is, when selecting any preset program, press only the button with the desired program.
And when you set the time in minutes, the pressure cooker is started by the "function selection" button.

No!
If you choose any program (rice, porridge, beef, soup ...), then you don't need to press anything else!
If you need to set the time manually, then press the "select time" button, setting the required number of minutes, and then "select functions".