Canned stew (Cuckoo 1054)

I anxiously fell in love with mine many years ago, when the children were small and I had to cook quickly .. .. then for many years I forgot about her ... but last year I pulled her out and I love her again ..

And I had a pressure cooker made with a ladle, before I had time to cook anything in it, my girlfriend's mother asked to cook the moonshine and burned it ... it's good that I wasn't used to it, it was not a shame. It was somewhere in the year 83-84.

I'll go, I'll still sandwich the stew for the new year and have to put a New Year's avatar probably

I somehow bought a hefty carp, more than 5 kilograms of weight .. cut it into fillets, and set the head-tail-ridge and all the "feathers" to languish in a pressure cooker, so that later I could cook the fish soup ... well ... I forgot about it at all, went to my mother-in-law ... in short, she gurgled with me on the sly all day .. 10 hours, probably .. and when I returned, I smelled SO like fish broth and spices ... The broth turned out transparent, like a tear, golden .. and all the bones and the head became very soft .. absolutely, absolutely ... in general ... I strained the broth, left it "for later" .. in the refrigerator it instantly froze ... and this is all bony " good "I scrolled in a meat grinder (a meat grinder and did not understand that it was, mainly bones, but little meat) It turned out a kind of pate .. I added a little salt, a little pepper, onions, herbs, boiled eggs ... .. CALCIUM AND PHOSPHORA there was probably a lot in it In general ... they spread it on bread and ate for a couple of days and NOBODY guessed that it was a paste made of bone parts, and not just fish

[Iris]

Iris, I made fun of
And we do not really like fish, only s / s herring, sometimes we respect canned saury and my husband caviar when I buy it (and I don’t eat caviar since childhood). Born in Ulyanovsk, she ate fish as a child. Here ...

Girls! Tell me please! I want to make a stew. There is a redmond pressure cooker. There is no multi-cook function. There is no data on temperature conditions in the manual. I got everyone at the office. Redmond website))) did not immediately answer))) but they said so - on the soup / cooking mode 100 degrees, on baked goods 140. What do you think, on what mode should I cook the stew?

[Angelina]

Angelina, do you want to do it in cans or just in a saucepan?
Does your pressure cooker have a Meat mode?

Elena, it was in the bank that I wanted to do it and so that I could safely take it with me on the road. From this and all the troubles)).
There are only six modes on my pressure cooker. Steam / desserts, porridge / cereals, stewing / pilaf, soup / cooking, baking / roasting and frying / deep-frying. The last function, frying / deep frying with the highest temperature and only possible with the valve open.

I’m thinking ... On Varka, if the temperature there is only 100C, it’s not good. On Fried, since there is no pressure - too. The temperature is never high on Kasha and Stew. Remains Baking.
But maybe someone will correct me, because I myself make the stew only in a saucepan, so I may well be wrong. On the other hand, if you still have no choice, then anyway you get Baking.

Elena! Thank you for your attention to the question! I postponed this experiment for tomorrow)) there is still time for me to think ...

Yes, not at all. Good luck to you!

[Angelina]

so that you can safely take with you on the road.

Angelinaif there is no confidence in dark modes. it is better to just stew the meat and close it in sterilized jars. In this case, you can safely take it on the road.

Nuuu, finally got used to it!
And here we are playing with stews ...

And I would do it on the soup, it is with pressure, it would just increase the time a little.
And on baking, the valve is open and you have to cook for a long time

finally got caught up!

Believe it or not, I came in purely by accident - to see what you are doing in stew .. notifications do not come.

And on baking, the valve is open and you have to cook for a long time

I also wanted to ask if baking was really under pressure ... I forgot.
It's really easier to do without cans, as Melka says.

see what you're doing in stew.

SHO Sho! I'm sitting here! I manage the process. Something must ...
Lan, don't thank. You will give it in cups.

I have a soup / jellied meat program (I have Polaris). Duration 35 minutes. I set the pressure to 3. I run it twice, because if you change the pressure from 2 to 3, the time cannot be increased. Everything is in the closet in the apartment - the flight is normal. I don’t know the temperature - I was also interested in this issue, but I didn’t find out anything concrete

I manage the process.

Nudanuda .. the title is I will not write what, more children read need to work out!

[Scarlett]

Scarlett, Tanyukh, tell Melka, why is she a bizarre!

[Angel. Tim]

Angel. TimDoes the valve close on baking?

[Natusya]

Natusya, yes, it does not close. I got it wrong. I don't just use this program. Only the "soup" remains. But I have doubts about the 100 degrees on the soup. The program runs with pressure and the cooking speed is faster. I think the temperature is higher there. I'll still get Redmond consultants today)) but it is very likely that they themselves do not know.

[Angelina]

Angelina, can put on soup and increase the time by 3 times? .. I cooked jellied meat in a slow cooker hotter for a program. Soup 6-7 hours, set for the night. Try it, but what if it works! ..

[Scarlett]

Scarlett, Tanyukh, tell Melka, why is she a bizarre!

Lan, I will reconcile you, both of you are GURS !!!! And in everything that I like so much

What an infection!

Well, well, I have good teachers

And a stew, can I? Wow !!!))) How great! To bookmarks!

Yesterday I made a couple of jars, only from chicken, I really wanted to try what would happen. It turned out The recipe is definitely bookmarked, now I want to make it out of meat. Made almost according to the recipe (only without garlic), redmond 380 pressure cooker, vacuum program, temperature 120 degrees.

[Luchik121]

Luchik121, Inna, I am glad that everything worked out and that you liked it.

What an interesting topic. I have an ARC multicooker. I was interested in temperatures in different modes. The highest in Rice is 123-145 ℃. But the maximum time in this mode is 16 minutes. So you need to turn it on 5 times?

If you also need to preserve fish 120 ℃? I did it at 100 and keep it in the refrigerator. Not enough 100?

Excellent stew! My husband and I have not eaten anything except this stew for a long time! Thank you so much!

[Marya-83]

Marya-83, Marina, I'm glad that the recipe stuck!

Girls, if you make a pressure cooker in a saucepan, then pour water for steam or not? Won't fry until pressure builds up? And then I want to spread out in a pressure cooker, so twist the lids and pour boiling water in so that the same temperature with the contents of the cans is? Thank you!

As I understand it, there is no need to add water. And never topped up ... Meat gives juice.

Thank you. It somehow stuck without water ...

[Natasha]

Girls, if you make a pressure cooker in a saucepan, then pour water for steam or not?

Natasha, of course you need to pour water into the pan, here's the recipe it says:

Put a silicone mat on the bottom of the pan, put cans, gently pour cold water up to the 3L mark.

And in cans of meat. no need to pour water, because:

Meat gives juice.

Thank you, I wrote it incomprehensibly. I meant that I want to make the carcass not in cans, but in a saucepan, then transfer to cans and spread out in borehole no. And the questions were in this context. But I did already, so thanks.

Once again I want to say a huge thank you to the author of the recipe !!!!. I have been making canned meat on it for two years now and everything is fine. I have SLE Polaris 0502. I set it to a maximum of 99 minutes and forward.She did everything for herself, meat and fish, and for the dog, canned meat from a beef head and trimmings to take on hikes and hunting. Everything is worth it, stored, eaten with appetite. About the safety. In the spring of '14, frightened by the well-known events while there was cheap meat, I wound up pork stew. Well, the hunger somehow never came, fortunately ... ... some of the extinguished was gone on sorties, but two cans are still in the closet. In appearance, they are normal - they did not swell, did not flow, did not grow moldy. Whether I have them or not, I don't know of course .... but purely visually - everything is OK.

Girls, please tell me, is vodka obligatory, maybe someone cooked without it or what can be replaced with?

Girls, please tell me, is vodka obligatory, maybe someone cooked without it or what can be replaced with?

I did it without vodka in the Unit 1210s pressure cooker at the end of winter. The husband finished the last can yesterday. While alive

I cooked according to the proportions from this recipe, only without vodka and in regular MW (stewing for 5-6 hours). Then she sterilized it, laid out in jars in AG for half an hour at 150 * C, everything is okay!
Thanks for the recipe, delicious!

Hi respected community
I wanted to share my production in a Soviet pressure cooker for 4 hours
without any vodka
just classic salt pepper lavrushka
I don’t know how to upload a photo ...
Thank you

The recipe for canned fish indicates that after 2 days, repeat the process. Do you need to do this with meat?
They pressed 0.5 liters in cans, my husband tried to tighten the lids, but there was nothing to tighten. Can this be? Cooked at Shteba.

The recipe for canned fish indicates that after 2 days, repeat the process. Do you need to do this with meat?
They pressed 0.5 liters in cans, my husband tried to tighten the lids, but there was nothing to tighten. Can this be? Cooked at Shteba.

I, too, did not need to tighten anything, I cooked in the staff.

[Natusichka]

Natusichka, Natus, the stem creates such pressure that the lids are sucked in, sealing the jar. In June, I twisted the meat, did not digest it again, and 2 cans are still standing. Everything is fine, don't be afraid, we are still alive

[Nadyushich]

Nadyushich, Natusyathank you girls!

Thanks for the recipe: girl-yes: I made it from wild elk, it turned out to be yummy, don't put a refrigerator in the country because the light is not on, only the lights are on, they ate 4 jars, they just stood in the bowl of the stumps, awesome, now I will always do this for a summer residence, and for a garage in winter, today I put a deer heart, there is a lot of it in the freezer, I bought it from reindeer breeders, I will try to report how it happened!

I have been preparing stewed meat and canned food of all kinds for over 10 years! During this time, not one has deteriorated. I store it in the refrigerator for up to a year!
Scarlett SL-1529 multi-pressure cooker!
• Maximum cooking temperature 140 ° C
• Pressure during cooking 40-90 kPa

provides a maximum cooking temperature of 140 ° C and a pressure during cooking of 40-120 kPa. The novelty is equipped with a pressure valve with 4 degrees of protection, which excludes overheating and explosion, which used to often happen with pressure cookers due to the forgetfulness of the owners.
Canned food and stew from vegetables, fish and all types of stew
Sorry, I can't upload photos