Hello everyone and Happy Clara and Rose
Got my Armor as a birthday present (it was February 21), but I started to master it only a week ago.
I'll tell you what I cooked and how.
1. Steamed salmon.
I started with it, as the fish was marinated in spices. In principle, nothing extraordinary - in 13 minutes (by default under pressure) I received two awesomely soft and juicy steaks.
2. Pork with buckwheat
1 kg of pork in chunks, 2 large onions, 2 small carrots, 500 gr. buckwheat.
I laid everything at the same time in layers in this order.
Salt, pepper, spices.
Filled with water - 0.5 cm above the level of buckwheat.
Rice mode 14 minutes (by default under pressure).
The meat is soft, buckwheat is boiled, but not into a liquid porridge, of course - quite tenderly, but in grains. The carrots are soft. The bow is visible, but not felt :)
In general, the son, who does not really like buckwheat, went 2 times for the addition
3. Casserole
I did it in the evening. Just from what was:
Cottage cheese 300, eggs - 2 pcs, flour - 50-70 g, rolled oats - 50 g (because the flour has run out, and in general I like it and it's healthier), apple - 1 pc. on a grater, raisins - 30-40 grams approximately, sugar - 2 tbsp. l. , soda 0.5 tsp, (pay off)
I just mixed everything in a saucepan. baking mode 45 minutes without pressure.
Has risen normally. It was baked. everything turned out yummy.
4. Pickle lazy
Why lazy? Because I cooked everything at once (usually - broth first), then I fry everything, soak the barley ... in short, the process
Products:
0.5 kg of veal bone-in soup, 300 g of potatoes, 1 MV-glass of pearl barley (rinsed), 1 large carrot, 1 large onion, 3 small pickles, salt, pepper, spices
Preparation:
ALL products are laid immediately, under the pressure of the "soup" mode for 20 minutes.
Delight!
The potatoes have not fallen apart, the meat has come off and it easily falls behind the stone, pearl barley is what you need! The bow, of course, is not very noticeable,
but it gives its aroma. And also, by the way, is not boiled over!
The son is delighted. And for me this is the main thing!
I did not remove the foam. But it all remained on the lid and along the edge of the pan (just above the soup level). I laundered everything without any problems.
5. Whole chicken
On game mode 30 minutes. It turned out very juicy and soft, without a crust - like boiled or steamed.
A lot of liquid and fat leaked from it (the chicken "floated" in it by almost half). My son liked the meat, but he wanted a crust. Next time I'll try to fry. And it’s just right for me.
6. Aspic
I'm cooking now. There is a lot of meat: 4 legs and a shank. Cooked in Game mode for 59 minutes. In principle, it is normal. Everything was cooked, but I like all cartilages to bounce off the bones themselves. Therefore, I put it on for another half hour in the same mode.
Here, by the way, the foam is very noticeable. But since it is still gathered on the lid and, moreover, floats in such flakes, it was not difficult to catch it. Well, then, jellied meat is such a thing that I still pour through a strainer.
In the plans - roast and biscuit.
