Cooking utensils (pots, pans, lids) (2)

just does not wait for it to cool, but quickly relieves the pressure and with the help of cold water from the tap (this is allowed according to the instructions, if you need to cook everything faster) cools the lid with the pan

I'm sorry, of course, but for what? If you yourself write that the whole system is smart and knows how much to cook? Like, when it's ready, then it will open ???

If you yourself write that the whole system is smart and knows how much to cook? Like, when it's ready, then it will open ???

Well, you know, you always want to look at least a little smarter than some kind of pan!

Well, you know, you always want to look at least a little smarter than some kind of pan!

Igor, I consider this statement to be an attempt to get nasty on a person who is deeply impressed by this really beautiful dish
as my grandmother used to say: "It doesn't work for you"

I'm sorry, of course, but for what? If you yourself write that the whole system is smart and knows how much to cook? Like, when it's ready, then it will open ???

I agree. Because in this case you will have to immediately assume that the boiling time is sharply reduced. That is, "buckwheat in 1 minute" will no longer work, you will have to put "buckwheat in 10 minutes", and even then take into account the amount of download. The point then in "automation"?

[vatruska]

to a person who is deeply impressed by this really beautiful tableware

Well, let's take a look at the essence: if this tableware is so wonderful and smart, then why do we need to cut the “smart process” with our own hands? Now let's “either - or”! I didn’t say: “This does not happen: I remember here - it’s not remember "!
And not even I wrote it, but vatruska asked the question "but for what?"
You see, it turns out somehow illogical: to buy dishes for immeasurable thousand, and then not to use its wonderful properties. Excuse me. As already noticed here ...

There are 2 levels of pressure set in the lid, one for vegetables and fruits, one for meat, peas and products that require a long cooking time, the other, the system reports that the pressure required for cooking this product has been reached and the heating must be turned off, then (saving a lot of electricity, for the Germans, saving is a direct national idea) products will be cooked up due to the accumulated pressure ..., but we love "quicker"
and the pressure can be relieved a little earlier by simply cooling the lid under running water

The Russians have their own way and we fry chicken legs with cutlets and potatoes in a pizza maker, we fry pies in omelettes and our inventions are endless, the Germans are clear, and the Russian hostess may decide that she needs to add dill in the cooking process and she, having bathed the pot in cold water, it will do

the products will be cooked up at the expense of the accumulated pressure, but we love "quicker"

BUT!!!!! If you release the pressure, the food WILL NOT be cooked up! To put it quite accurately, without pressure, the remaining HOT foods will be cooked much more slowly and not so intensely, and if the food is still cooled, they will not be cooked at all. Is it logical?

and the pressure can be relieved a little earlier just by cooling the lid under running water

Igor, you are a physicist, I am a lyricist. The word combination "a little earlier" means that the products are ready, but the lid has not yet opened, there are many nuances that can be understood only by watching the presentation or cooking in this dish

or cooking in this dish

Or simply by understanding (or having one in the house) how an ordinary pressure cooker works.

Or simply by understanding (or having one in the house) how an ordinary pressure cooker works.

Helen, during my long life I have had 3 pressure cookers: our Soviet, Spanish and French, I responsibly declare - there is very little in common, the "principle" of cooking under pressure is yes, and everything else is simpler, tastier, faster and with a predetermined result (with vegetables I did not do well in those pressure cookers, they were almost always digested), etc.

[selenа]

selenа, won how .. And here, then, the situation is saved by two preset pressures, for meat and vegetables, so what?
No, I still don't understand how the cooking method can differ from the same notorious Shteba. Yes, there 4 liters of pea soup will be cooked "in 10 minutes" and even digested (I just never exhibited less), but it will stop boiling only in an hour and a half or more. And if you interrupt boiling forcibly (by sharply cooling), will it be ready in 10 minutes?

And in ordinary pressure cookers, yes, without a timer it was difficult to be ready to navigate.)

[Bijou]

Bijou, well, not an hour and a half in Shteba boils. 20 minutes relieves the pressure it seems to me
The other day I cooked beets, set it for 8 minutes. Beets the size of a rather large apple, peeled. 50 grams of water splashed. Cooked! You could have put on 6.

how the cooking method may differ from the same notorious Shteba

Flax, the only thing that comes to mind (without claims to the truth) may be different pressure for vegetables and for meat, in short, you are right, she is a pressure cooker and a pressure cooker in Africa

I read, read ... but I still did not understand why to throw out hundreds of thousands for this dish, if everything is cooked in a pressure cooker for almost the same time (+ -10 minutes). Saving electricity, but it will all go into the cost of this miracle. Sorry, but I don't believe in fairy tales for a long time.

she is a pressure cooker in Africa

I read it, read it ... but I still didn't understand why to throw out hundreds of thousands for this dish, if everything is cooked in a pressure cooker for almost the same time (+ -10 minutes). Saving electricity, but it will all go into the cost of this miracle. Sorry, but I don't believe in fairy tales for a long time.

In pressure cookers, pots without a lifetime warranty .. You are right that this is partly a pressure cooker, only here a small nuance is like a pressure cooker, only the dishes in this pressure cooker, for example Zepter, turned out Zepter + expensive pressure cooker = AMC (Zepter pots cost 18-26 thousand, in AMC 4-5 pots + Cucco pressure cooker is good worth 56-60 thousand), probably because of this such a price, well, the quality of the food received is much better than in a pressure cooker

[miracle]

but I still did not understand why throw hundreds of thousands for this dish,

I also studied their website for a long time (I even feel sorry for the time), there I specially watched 5 videos about this dish, but nowhere did I find out what exactly is miracle... What is not said there, but the essence of the processes is not disclosed. For there is no magic ... Or rather there is! There is a technology there, unfortunately, not related to cooking: NLP. And, I must say, a very effective technology!

That’s why I’m also wondering, if you really just need to quickly, why the hell to pay that kind of money when you can just have a pressure cooker? Or in another way, if you have already paid that kind of money, for how to cut the whole process in the bud? Yes, the instruction can and does allow, but I think it's like an emergency exit - like "nightmare! Guests are ringing at the door, but the lid has not yet opened !!!" ...
And arguments like "chicken legs in a pizza machine" do not rule here - what we want is what we want, we fry-steam-cook ... well, we have such a kick, there was a transfer like steamed fish in a dishwasher ...
the question is not that ... I don't even know how to give an analogy ... well, perhaps - you need to vacuum, and you take the vacuum cleaner, take out the garbage bag and sweep it into it with a broom ... well, I don't know how else to say. ..

In pressure cookers, pans with no lifetime warranty ..... (Zepter pots cost 18-26 thousand, in AMS 4-5 pots + a good Cucco pressure cooker costs 56-60 thousand)

For this money, I can buy a new saucepan for the pressure cooker every year, this entertainment will be enough for 80 years.

For this money, I can buy a new saucepan for the pressure cooker every year, this entertainment will be enough for 80 years.

Of course, you can buy pots every year, only they are even the newest ones that are much worse in quality (metal, coating), you cook in them like in an ordinary saucepan on the stove with the same amount of salt, fat, sugar .. So whoever chooses a healthy diet, he uses the appropriate dishes ..

Here, if someone chooses a healthy diet, he uses the appropriate dishes ..

Well, yes, where we really need it, to a healthy diet. In an ordinary saucepan, only the harmful can be cooked.

[Japanese]

Of course, you can buy pots every year, only they, even the newest ones, are much worse in quality (metal, coating)

Japanesedo you have proof of this?
I heard something too familiar phrases.

Here, if someone chooses a healthy diet, he uses the appropriate dishes ..

And where does healthy food ??? My grandfather, without any fancy pots, ate all his life without salt and excess fat ... If it is said - burst without salt, then burst ...
And as for the coating ... there is no comment ... - well, what kind of coating in stainless steel ??? The composition of the steel, the thickness and shape of the walls, the thickness, shape and number of bottom layers - yes, that's where everyone dances, but here's the coating ...

Well, yes, where we really need it, to a healthy diet. In an ordinary saucepan, only the harmful can be cooked.

And we, the poor, will have to crack everything useful exclusively in its raw form.

I heard something too familiar phrases.

, that's why I consider all these disputes-conversations useless

It's a shame that such a useful topic gets clogged. We don't have a moderator in the thread to tidy up and clean up?

[Creamy]

Creamy, and how in this case the moderator will clean out ???

And we, the poor, will have to crack everything useful exclusively in its raw form.

A whole forum of poor people with 5-8 cartoons, including 60-80 thousand each, Thermomixes for 80 thousand are also already in many, but about all sorts of Kenwoods and KitchenAid, too, at a price well over 70 thousand.

[selenа]

selenа, here is a little different ... Well, 70 thousand for a device that makes a mustache himself, just doesn't peel potatoes and puts in himself - that's one thing ... but a stainless steel casserole with a price like a Boeing wing ... it's like other ... my mind refuses to understand this ...

A whole forum of poor people with 5-8 cartoons,

We are like in the "Diamond Hand": "and for the prize received from the state, I bought a Moskvich car."
True, we saved on non-purchase we buy multi miracle dishes and thermomixes.
Although I admit we do not have a single multi, nor a thermomix. I just still don't understand why. And the second reason is that there is nowhere to put!
True, there is much more ...

[Igrig]

Igrig, Igor, what do you think of such a frying pan (maybe you even have one), I want it for a month already, it stops that I don't eat so much, but I really want to cook in it, I will be grateful for your opinion

🔗

[selenа]

selenаI don't want to pay for a frying pan from China 16 thousand.

[Tanyush]

Tanyush, she's like from Japan

[selenа]

selenа, the description says production in China.

I understand that they just troll me, I give examples, arguments, and in response to me there are some suspicions of some "familiar phrases", accusations of naivety, begging. Everyone remains unconvinced. Everyone cooks in what is convenient for him. I did not omit any dishes or equipment here, the only thing I indicated was the better AMC than the Zepter and that's it.

what do you think of such a frying pan

Only last week on NTV they talked about such, compared with a ceramic coating and "Teflon".
1. And the main thing.When heated, the stone pan just cracked and flowed! And the price was for 20 tons. The explanation is simple, natural materials very often have a heterogeneous structure, so they can easily crack during heating and cooling.
2. The food seems to be tastier, but not enough to pay so much.
3. Sorry, I haven't seen your photo (), but answer for yourself: are you ready to carry 12 kg (it seems) kg of weight without food to the stove first, then to the sink, then to the closet? That is, it is frankly inconvenient to use.
3. There they write wholesome food blah blah blah ... Due to what? just longing, not frying? Well, you can simmer in any saucepan. Uniform heating? Just thick-walled saucepans will give it ...
4. If the shower is on fire, try ceramic (clay) dishes that can be placed on the stove. By the way, I wrote in the "Moscow shopping" section that I bought a 28 cm ceramic form in Pyaterochka in the summer, which can be put in the oven, as well as on the stove (for gas, glass ceramics, except for induction). It is called Regas premium And for an amazing fantastic price - 250 rubles! She is stunningly beautiful, beige. With the smoothest smooth bottom. To be honest, I haven't used other dishes in bulk yet. But if you are interested, google this factory - interesting. (I cannot give a link).

Country of origin: China Country of brand: Japan
Tanya, where have you been before

And also ... but how is it - stone for all types of slabs ??? and what kind of makar on the induction machine ???

what kind of makar on the induction machine ??

Most likely, steel is added to the bottom, but on induction there will also be that temperature difference and naturally thermal expansion of different materials: stone and metal

There, a stone blank is inserted into an aluminum and chiseled right in it Igor, thanks for your opinion, but Tanya pointed out the decisive factor, I don't want China, and she didn't want Japan either,

(Hiroshima ..., Fukushima ... although they say that in small doses it is even useful, but who knows those doses)

what do you think of such a frying pan

I watched the video, mentally distracted. The thought flashed "oh, people are already cooking in the sink .."
I mean, the sink in my kitchen looks similar.

What is cimus cooking in stone pots, I do not know and cannot understand. It is possible that if I tried, I liked it, but this is unlikely. That is, I can tell the difference in pancakes between a clean aluminum pan and a dirty (or Teflon) pan. But whether I will catch the difference in cutlets between stone and iron is a question.

[Elena]

Elena, no, you just wrote that all the rest of the dishes are worse than those advertised by you. And most of the forum, of course, does not agree with this.

I wanted to buy a cast-iron pan. I read the calls and got confused. I wanted Seaton, read the reviews, who praise, who vice versa. I also liked LODGE. Can anyone have such, share.

I brought you to show you my new toy - grill from Skepshult. I waited a very long time for this two-sided grill to finally come to me. I really wanted to fry pancakes, spreading the dough with a stick, like in a coffee shop. Plus again - a heavy frying pan (and the most delicious pancakes on a cast-iron pan!) I got the stick before the grill, thanks to our Chinese friends for some 35 rubles. And the brazier drove to me all spring and all summer)
In general, here's the first pancake, a little crooked, it's out of habit. This stick still needs to be used to smear. But Skepshult was impressed by the quality of cast iron in full when baking pancakes. I already had a wok from the same manufacturer before. Cool, but I have not yet been able to find any mind-blowing recipes and effects.
In a nutshell - it didn't take long to conjure over cast iron. I washed it with hot water, warmed it up and slightly oiled it. Nothing sticks, despite the fact that the dough was on whey, and it is more capricious than water or milk. I haven’t gotten used to the temperature yet - I turned on two burners at once, so that it was necessary to adjust evenly.First, she heated it to maximum, then reduced the fire to half. In general, we still need to play with fire
Here is a picture and video, I share. The grill is washed well, the main thing is then to dry it on fire and grease it with oil.
ps on the other hand on the grill there is a grill. You can fry meat, vegetables, or whatever else your heart desires.
catalog picture 🔗
the board weighs 5.5 kg (35.5X32.5CM)


my video here youtu.be/_SRoLcmsKBw

Tillotama, but do not tell me - what is the price of this miracle !?

[pljshik]

pljshik, about 5 thousand plus or minus. But if you divide it in half, because the thing is two-sided - on one side it is flat on the other side of the grill strip, then it turns out not so deadly costly

ps on the other hand on the grill there is a grill.

I mean, at the bottom? Then it makes sense to lubricate with oil, if you overturn?) Or just half smooth, and half a scar? Sounds like an induction plan, right?

[Bijou]

Bijou, here is a picture



flat on one side, scars on the other
I planned with one pancakes lavash, with the other meat vegetables to fry

Tillotama, this is still an adequate price. Tupper has a 20,000 thousand grill pan. I am very pleased with this firm's pan with cells (cast iron)!

[Tillotama]

Tillotama, yeah, I see. For gas, a valid thing!