Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Halex on July 13, 2012, 05:14:23 am
-
Pc on. Browned meat. Took meat out, tried to saute veg, steam coming out of black knob, very hot. Have turned it iff.
Tried to saute for 2 mins but couldnt set fime.
Everything off, what was happening ??? ???
Halex
-
Oh dear H I hope someone see this quick smart.
BTw your artichoke tart was a winner again.
gert
-
Gert, that one isnt one of mine.
PC, seems a lot of work, browning, then sauteing, then cooking & adding.
I was hoping it was all thrown in like a slow cooker.
Scared already!! Instructions not that clear >:(
H
-
Just walk away until,an expert comes on . Sorry it is Maddy,'s tart
-
Have carried on, dont think I got the sauteing right, deglazing ddnt seem to happen, but its on high pressure for 10 mins & its getting making noises, so after that its add mushrooms for 4 mins & its done!!! We will see.
Yes didnt rember that tart.
H
-
Hally have you got the pressure knob on close.
-
Yes I have, well I think I have, its turned in towards the machine.
-
check the arrow.
-
I dont have an arrow. I ovec it & a puff of steam came out.
Godness knows what its doing ???
-
does it have open or close.. you want the vent on close for it to get to pressure..
-
I will look when this has finished as I dont want to burn myself. It has 1 minute to go, then I have to add mushrooms.
Imust be doing something wrong as I have to anually let the steam out?
It smet good when I took the lid off. Have now added mushrooms, but I dont think I am using it correctly.
-
Hally, you either do it manually like I do, or you leave it alone, and it should do it automatically after a set amount of minutes.
-
Beef and Chorizo Stew (Pressure Cooker Recipe) here we go.
Method all wrong, but it tastes great & tender(http://img.tapatalk.com/3ab2d340-afdd-01d6.jpg)
-
lovely...
-
Yes but I cooked it all wrong I am sure.
-
Hally sorry I got busy at work.
There is a lottle dot near the pressure valve switch. The pressure valve should be turned to that.
I Saute and brown without the lid on. There is no timer when sauteing (well I could find one).
Once it has cooked it will go to keep warm mode and release pressure. Otherwise carefully move the knob to release pressure. Use tongs or oven mits so you don't get burnt.
The first meal I made (a casserole), I just chucked it all in and set for 30 minutes. I didn't brown or saute and it was fine. Like the slow cooker.
-
Thanks DG, cooked in 14 mins after the browning. So quick & so tender.
:)
-
Hally, I find it's exactly the same as the slow cooker regards browning. I you are happy to not brown your meat first then just chuck it all in, if you like browning and then deglazing the pan which is my preference for both the slow and PC then you can just do it before closing the lid and setting to pressure cook. I was never a huge fan of slow cooked meat but find the meat in the PC the same as cooking in my le crueset for 3 hours, the only difference is the amount of liquid you need to add.
-
Thanks wonder, just have the Risotto bolongnaise on.
Takes 12 mins?
The down side you cant add to it, I forgot to ut the tomato paste in, but should still be OK I hope. There did seem to be a lot of liquid going into the pc.
Exciting stuff :)
-
Another thing its on & steam is coming out but its still on 12 mins, i swt it at least 2 mins ago ???
-
I admire your efforts, Halex . . . I've been wondering about getting a PC . . . but you're not helping . . ;D ;D
btw your first effort looks really great!! Is that for dinner tonight?
-
watch the shopping thread for goldfish, soon a new PC... ;D
actually, when you get used to it, there great. I love mine..
-
I have a different brand to yours (I have a Tefal), but I'm guessing they work similar.
Any browning or saute I do, it's without the lid and without the timer. Just like a pot on the stove.
When your using the PC function, the lid has to be locked in place and the valve shut.
The PC has to come to pressure before the time will start counting down. You've set it for 12 minutes, so it might take a few minutes to get to pressure, then once its ready it will start the 12 minutes pressure cooking and the timing will count down (mine has a little red light that flashes when it is coming to pressure and once it started the red light stops flashing and is solid).
I think the amount of liquid in the PC, determines how like it takes to actually get to pressure.
Mine does release some steam on it's own sometimes.
Hope this helps :)
-
Goldfish, my first dish is really tender & tasty. Took 14 mins to cook. Its dinner tonight along with dish no. 2.
I think maybe the time starts when the pc gets to the right pressure or heat as the clock is going down now. Is that right girls?
TM I was the same, couldnt get blades out, took me a while to get used to it.
This risotto should be good too. It will be finished soon.
-
watch the shopping thread for goldfish, soon a new PC... ;D
;D ;D ;D
-
The risotto is done, ts very soupy, so its in the thermoserver to thicken I hope.
How was yours wonder?
H
-
(http://img.tapatalk.com/3ab2d340-c67e-6f7d.jpg)
-
Sorry Hally, didn't see this and forgot that i took some of the liquid out thinking it was my mistake when adding the stock. I did write on my recipe to reduce the stock amount by 2 cups.
-
If ts still too soupy I will reduce it on the stove.
:)
-
Well done H! Welcome to the PC admiration society ;)
I always brown my meat first, as I think it improves the flavour, but if you are used just bunging it in together, just keep on doing that way.
You are right about the timing. I have a stovetop PC, and I only set the timer once it has come to pressure.
Enjoy your dinner. :)
-
Katiej, just saw your post.
A big thank you. Its all a learning curve, loved the first dish.
I assumed you put the lid on for sauting & the timer. The recipe said saute for 2 mins. So I thought like TM you set the time.
From what I have learnt from my play today, what you have said is correct for my machine.
Cant wait for my cookbooks.
:)
-
ES, not quite there yet, but maybe in a week or 2.
Its a matter of getting used to it etc.
Has anyone converted slow cooking to pc?
:)
-
Hi Halex, not sure what type of PC you have, but I use mine alot, which is a stove top type. When I brown onions, meat etc in mine, I do it with the lid off. It isn't untill I add all the final ingredients and the LIQUID that I put the lid on, with the knob on the lid turned to number 2. The heat on the stove is on high, then when steam starts to come out of the valve on the lid I turn the heat on the stove down to 1or2, put the timer on for the time required, and when cooked, take the pot off the stove. You need to let the internal pressure decrease a little before moving the knob on the lid to the release section, otherwise you will 1) be unable to relase the lid, or 2) if there is still too much internal pressure, end up with liquid being pushed out thorough the pressure valve, and like I did one day, end up with pea soup all over the place. Each PC works differently, especially the more modern ones, but basically I understand you should never close the lid and try to cook without sufficient liquid in the pot. Good Luck and happy PCing because it does make great meals/soups in super quick time.
-
H I'm not familiar with your PC but please do persist because its worth it. My PC is more manually operated, so I wish I could help you more but I'm not familiar with the brand and operation. I would always seal the meat though to seal in the flavours. I like to mix and stir and sort of bring my meat and juices up to temp before I put my lid on to work its stuff - nothing in those books you buy that will say anything less tho.
Love love love my PC. Have looked at SC and just don't know. Keep passing them by cos PC will cook everything so fast! Why cook slow when you can cook fast???
-
Love love love my PC. Have looked at SC and just don't know. Keep passing them by cos PC will cook everything so fast! Why cook slow when you can cook fast???
I like to slow cook when we go out for the day or when I'm working. I'm a morning person and much more motivated in the early hours.
Pop the meal in the slow cooker and when I come home there is nothing to do but pour a glass of wine.
-
Mcmich I used to do the same until someone told me there slow cooker ruined their kitchen. Somehow the machine broke and this lady came home to her meal all over the floor and bench tops.
-
not good Dizzy, but I like Michelle's idea..
-
I know Obbie, hence the reason for getting a PC. I was too scared to leave the slow cooker unattended all day.
-
Thanks everyone, yes will persevere with my pc.
I like the slow cooker, put it on in the morning and dinner is done.
Just like any new toy, needs lots of play :)
-
Mcmich I used to do the same until someone told me there slow cooker ruined their kitchen. Somehow the machine broke and this lady came home to her meal all over the floor and bench tops.
That's not good. As a general rule I don't like to leave electricals unattended.
I've had a fire break out in my dryer many years ago, luckily I was home.
-
OMG Michele how scary. I don't have a dryer as I don't like them. Though I wish I had one ATM as it has rained for days I have so much washing to do. Just hung a load on the line, hoping it will dry.
-
Our dishwasher in our old huse kept tripping, we ddnt know why. Eventually we got sick of resetting the RCD. The back of the dishwasher was black, it had been on fire & we never knew.
With the pc, do you use more or less liquid than the oven. The sc uses less.
H :)
-
You need at least 1/2 cup of liquid for it to come to pressure. The lady at Robins kitchen said if you use warm or hot liquid it comes to pressure quicker.
-
I use at least 1 1/2 cups of liquid in the PC. I also boil the jug first, as it comes to pressure faster. :) oops
1 1/2 cups
-
Not sure what you mean. 1 2/2
-
oops 1 1/2 cups Hally
-
I've just been consulting Miss Vickie.s book as she has a whole section at the beginning of ber book about using the PC. She says that half a cup of liquid is usually sufficient for about 15 min of PC time, and longer cooking times will require correspondingly more liquid . The minimum liquid required depends on the length of cooking time and the cooking method, but not the amount of food in the PC.
She also says, as a general guide that when converting ordinary recipes, reduce the cooking time by two thirds. She also gives time charts in her book for different foods.
There is also a lot of information on her website that you might find helpful http://missvickie.com/howto/times/timingframe.html (http://missvickie.com/howto/times/timingframe.html)
-
Thank you ES, will have a look.
DG, how did you go with the roasted potatoes.
No success here, coudn't work out how to heat pc, potatoes woudnt brown. Cooked for 6 mins instead if 5. Not all potatoes fully cooked. They tasted very average & very plain. Used chicken stock. Very pale in colour, nothing like the photo.
Please let me know wat youdid & how it went.
At this stage not that impressed with pc >:(
:)
-
To heat PC put it on browning setting, add oil and wait til you can hear the oil bubbling away. I browned my pot roast with success. If only we lived closer Halex, we could experiment together.
-
Thanks DG,
I think I am going to do the pulled pork, katiej's link.
I have pork out for tonight, we love roast pork.
:)
-
I'm cooking the crispy potato and beef pie that JulieO posted yesterday.
We can compare our results later.
-
We love roast pork, so a little scared to do the pulled pork in case it doesnt work & I have sad faces at dinner.
:)
-
Hally the pulled pork is very different to having a roast. We love pulled pork but wouldn't do that if we had been thinking of doing a roast. When we have the pulled pork it's more of a junk or comfort food dinner, DH and I have it in bread rolls with coleslaw and and some extra of the thickened sauce added while the kids just have it in the rolls, all served with a huge side of chips - not a vegetable in sight. I can't imagine having the pulled pork meat any other way as that's they only way we have really eaten it both her and in the US where we all first got to liking it. Other's may have a different opinion though.
-
Thanks wonder.
See how I feel later, really want to use c.
:)
-
If there is alot of sauce, could you serve it on top of mashed potato or rice with veges on the side????
-
We are having roast pork as the males here want the crackling.
Pulled pork another day.
Hopefully recipe book will be here soon. In the mean time, today I bought a maggi pc mix. I know not good, but I wanted to give it a go. So I am doing chicken curry in it today & we will have it tomorrow night. Busy day tomorrow.
I am hooing by following directions on rhe pkt it will work well & I will get a success from the pc.
:)
-
Haley what is a maggi PC mix? Do you get it from Coles? I think I saw them last year but not this year :)
-
Yes I bought it at Coles. They had beef ones for pc, plus normal ones & slow cooking ines. I bet they are all the same :D
I cut the chicken up, browned 2 mins, finely cut 1 onion in tm, browned 1 min. Added pkt & 270mls coconut cream, light one, 6 small potatoes. High pressure 15 mins. We will see...
H :)
Cooked perfectly in 15 mins, tastes ok, but prefer the real deal. Now I know I can use my pc if I follow a recipe. :)
-
Thanks Halex good to know for emergency, like you I am still learning about the PC, and have bought some books which are due sometime this week, which I am excited about, but DH not to sure as he loves the results of slow cooking, guess its all try and error, and if I can get it right it is going to save so much time lol
-
Thermo18, I am so pleased the curry worked, I was getting a bit down about the pc.
One pc book arrives this week AWW one, so it will be good to do some recipes from there.
Yes back up is good, I think once we know how it works it will be easy.
I am looking forward to throwing things in & knowing how much liquid & meat etc for cookng times. Experience, just like the TM.
H :)
-
;D ;D ;D Guess who bought the AWW PC book . . . now having second thoughts about the PC itself. . . .all I can remember is the hissing, steaming monster with my mother lifting a strange looking thing on top of the cooker with a fork . . . .scared the *^&%#$#^ out of me . . ;D ;D ;D The recipes in the AWW book look really good . . . you have to hand it to the AWW - they test the ^&%$ out of their recipes!!
-
Goldfish, you have to buy a pc now.LOL
The electric one doesnt jump, or make scary noises like my mums. It gets to pressure on its own etc. i manually let the steam out, but I think if I left it, it would do it itself :)
Cant wait for my book to arrive.
I have beef, lamb, chicken & pork.
What looks good :)
:)
-
I am going to try beef nachos in the pc today. Using a combination of frozzies & aww recipes.
Does anyone know after browning the mince how many mins 500g mince will take in the pc.
Thanks
H :)
-
Will ths work.
Get out bed, good start :)
Throw chicken pieces & veg & stock in pc. Pressure high, 20 mins, soup?
Thanks in advance.
H :)
-
Sounds like it will Hally, there is a great looking chicken and vegetable soup in the WW cookbook that you could look at for times.
-
Hally you could google a chicken soup in the pressure cooker and I'm sure you would come up with times etc whilst you are waiting for your books to be delivered.
-
No books yet >:(
So have just thrown it all in, probably not enough stock but I have some boxed stock if needed can be added later.
If this works out, to me this s great for soup when your in a hurry or not well.
I chopped all the veg in the TM, plus the chicken.
:)
-
Sorry Halley I didnt realize you still didn't ave your books.
-
Hope they come this week.
Its now releasing the steam, very interested in seeing how this turns out.
H
End result, very tasty soup with no effort or love put in. Just threw what I could find it that was easy.
1large spoon of garlic paste, Teninas
Approx 500g chicken
2 celery stalks
2 carrots
1 large onion
1 leek
1 small turnip
1 litre of chicken stock
S&P
20 mins pressure high. Took about 10 mins to release the pressure.
So quick & easy when you need a healrhy soup when have no energy etc.
Happy, Happy.
Good old chicken soup.
;D
-
Our favourite chicken soup especially if someone has the cold or flu involves throwing in a handful of rice into the chicken and veg soup along with one red chilli and lots of garlic and ginger. A meal in itself.
-
Normally I would add things like that. Especially now ds is eating a bit more spice etc.
Just threw in what was at hand.
Must admit I wasnt really thinking.
Love the quickness & ease of the pc. And tm still gets to play by chopping.
H :)
-
Glad it worked Hally. I'll have to try some quick soups like that for my lunches.
I made the Creme Caramel from the Suzanne Gibbs book yesterday. It's the third time I've made it and this time i made it during the day while the kids were at school and I managed to turn it out onto a serving plate before it was demolished. It's a great way to make a Creme Caramel and the end result was great. I had to go out last night so didn't get to eat a piece but DS and DD at 3/4 of it before I got home, so hoping there is some left for me tonight but I doubt there will be unless i get home before them.
-
Wonder, great way to make healthy soup quickly. Obviously it was very basic, but did the job, looking forward to being creative once better.
I am hoping to make up some good stocks soon. I have quite a few bones in the freezer.
H :)
-
I seem to use my PC alot, and the prep in my thermoimix
-
I am hanging out for my pc books to arrive :)
Yes lots of prep in TM & some cooking in pc.
I am interested to see what spag bol is like in pc. I still prefer stove top atm.
H :)
-
Glad it worked out for you in the end Hally, and hope you feel better soon.
I was feeling a bit under the weather yesterday too and so made the beef & barley soup from the WW pressure book. Really enjoyed it and could feel it doing me good. Had some panini rolls in the freezer that I'd made a little while ago, so took them straight out of the freezer and put in a low oven while the soup was cooking. The elongated shape was perfect for holding and dunking in the soup. ;D
-
For thse of you who are interested. There are some good pc recipes here.
http://www.dadcooksdinner.com/p/pressure-cooker-recipe-index.html
H :)
-
thanks for the link..
-
Obbie, i think it has some great pc recipes. Making the beef stock tomorrow, (hopefully) bones are in the fridge defrosting. So is 1kg of gravy beef.
I just want to play :)
:)
-
I like to play too, soon as I get home.
I ordered another side of beef yesterday. :)
-
PMSL I have been trying to figure out why everyone was talking about cooking and recipes etc to help someone with their PC (computer) ??? Finally I get it's with a link to pressure cooker. Oops lol
Jadey
-
Jadey, too funny, hows your budget going?
Halex :)
-
Jadey, its ok, we think about food, cooking, most of the time..
-
Really loving my pc now ;D
Beef turned out so tender & delicious. Looking forward to dinner already & havent had lunch yet :)
-
I had a flop yesterday in the PC. Made chicken casserole and I added 1/4 cup of stock only. It turned out so runny.
Ended up putting it on the stove and thickening the sauce that way.
-
Did it have tinned tomatoes or a large number of moist vegetables in it? I always find that I have to be careful if the recipe is tomato based.....they have a tendency to be runny.
-
No tinned tomatoes. Vegies were mushrooms, carrot, pumpkin and celery.
-
Halex - hrm yes budget ummmm when does the week start again? LoL
Obbie - I'm getting there
Jadey :)
-
My weeks is sunday to saturday..
Beef Stock in pc
Found a recipe on internet, covered bones with water & cooked for 30 mins. Left with 50mls of stock???
Used 1.5kgs of bones, any suggestions as bones are in the fridge along with the 50mls of stock.
:)
-
How long was it cooked for and how much water did you add at the start? It must be very concentrated if you only ended up with 50mls. What are you after suggestions for - reusing the bones, how to make more stock?
-
I will re use the bones, lots of meat in them.
Stock recipe please.
I dont know how much water i just covered the bones as recipe said & cooked for 30 mins
-
Hally, I'm not at home at the moment so don't have the full recipe but for chicken stock I brown 1 onion (not peeled just cut in half), 1 carrot roughly chopped or broken, 1 stick of celery roughly chopped or broken up until they have caramelised a little (about 5 minutes), add 2 bayleaves (I use fresh because i have a couple of bay trees) and teaspoon of black peppercorns. I then add 6 cups of water and PC for 30 - 40 minutes. I generally add a full chicken after browning the veggies, once it has cooked I remove the chicken strain the stock and leave in the fridge overnight so I can remove any fat and then freeze in 2 cup lots. If I was using beef bones, I would use the same method but brown off the bones with the vegetable for 10 mins or so first and cook for the same amount of time.
-
I add garlic to mine too, or Teena's caramelized garlic paste...
-
Thans wonder, going to try again. Throw everything in from yesterday.
:)
-
Its in pc now. I measured 6 cups of water in. It seems I only had 3 cups yesterday, obviously the problem. See how it turns out. The recipe also had me add some tomato paste which I did.
:)
-
strange that it reduced down so much Hally, I find that I end up with more rather than less liqud after cooking in the PC as it doesn't evaporate.
-
Wonder thats what I thought, so just covering the bones I thought would be fine. Will let you know how it goes.
Hoping at least ine of my 3 books comes today. Dont always trust recipes on the net.
Found a bolognaise one using 1kg of beef, 30 mins. Seems a long time to me ???
H :)
-
Found this one. I am going to reuse some of my bones in this recipe. Loving the pc, dread to think what I will be like when my books arrive :)
pressure cooker: quick bolognese
a bolognese sauce for pasta that doesnt takes hours.
more like 30 minutes,using a pressure cooker
1 lb ground beef
1 lb ground pork
2 lb beef or pork neck bones
3 Tbsp olive oil
3 oz pancetta finely diced
1 onion chopped
2 carrots diced
1 stick celery diced
3 cloves garlic minced
1/2 cup dry red wine
1 28 oz can crushed tomatoes
1/2 cup water
1/2 cut heavy cream
brown the pork,beef and bones in 1 Tbsp olive oil in the cooker. when browned and crumbly remove with a slotted spoon and set aside.
drain the fat from the cooker
add the remaining 2 Tbsp oil and add the onion,carrot,celery and pancetta
cook 4 minutes or so until the veggies are softened.
add a bit of fresh ground pepper and the garlic.
cook 30 seconds
add the wine and cook 1 minute,stiring to get up any browned bits
return the meat to the cooker along with any accumulated juices
add the tomatoes and 1/2 cup of water
lock the lid into place and cook under high pressure 20 minutes
quick release the pressure and unlock the lid AWAY FROM YOUR FACE
remove the bones and throw away
stir in the cream
let sit for 5 minutes for the flavors to meld.
Makes enough for 2 lbs pasta
:)
-
This tastes amazing, now to drain then tomorrow remove the fat.
(http://img.tapatalk.com/3ab2d340-c574-cf93.jpg)
-
Looks very rich and lovely Hally.
I don't think 30 mins is too much for bolognese although I've always slow cooked mine for at least 3 hours on the stove top, so I would probaly increase to 45 mins in the pc.
-
Yes it is very rich.
-
Made the above recipe for bol sauce, added 1 grated zuchini. Very nice. Cooked for 20 mns, then another 15 mns. Very happy with result. Next ime will do my own bol sauce recipe.
Still no books >:(
H :)
-
looks so yummy H
-
I have a recipe for bog in one of my books that only ccoks for 8 minutes, however, I usually make a variation of my normal recipe and cook at pressure for 15 minutes .Its never the same, but is based on the recipe that my mum taught me.
-
Thanks cp, yes fantastic stock.
Hope my books are here today.
:)
-
Where did you buy your books from Hally? I've still been looking to get the bigger womens weekly one and it seems to be out of stock everywhere I go, I've even tried a few places online and they are also out of stock.
-
Fishpond, 2 have been dispatched, both meant to be here, but they say allow until 3rd Aug & 7th Aug respectively, they are being delivered to our PO Box so shoudnt get lost.
The 3rd book isnt relaesed yet.
What book do you have atm?
H :)
-
I have the Suzanne Gibbs and the Womens Weekly one but the soft cover A4 size one which has approx 95 pages not the bigger hard cover one. Not sure if I need the bigger one but will eventually get it.
-
Just checked PO Box, nothing >:(
-
With the interest in PC's at the moment, there has obviously been a rush on them Hally. Everyone loves WW cookbooks, we all know they work ;)
CC can you get our Woman's Weekly cookbooks in England?
-
Whats annoying the website says both books have been shipped, so in transit, I hope.
-
With the interest in PC's at the moment, there has obviously been a rush on them Hally. Everyone loves WW cookbooks, we all know they work ;)
CC can you get our Woman's Weekly cookbooks in England?
We can get some Judy but not the wide range of choice that you have. :)
-
Cornish, if you ever see one that you'd like and can't get over there, I'd be happy to send it to you. :)
-
Hally, I've only just made some vegie stock concentrate so don't need any for a little while, but I'm going to try this next time to see what it's like. :)
http://blogs.abc.net.au/wa/2011/05/pressure-cooker-vegetable-stock.html
-
Cornish, if you ever see one that you'd like and can't get over there, I'd be happy to send it to you. :)
That is such a generous offer JulieO,thank you :-* :-*
-
That looks like it would make a nice stock Julie.
-
Thanks Julie, looks like a nice stock.
H :)
-
PC Cooking
Halving a recipe. Do you reduce cooking times or do yiu still cook for the same time?
I was thinking about halving a few recipes from the new WW book. I couldnt find any information in this.
Thanks.
H :)
-
Hally - would this site be of any help?
http://missvickie.com/howto/times/timingframe.html
There's also a "contact me" button - perhaps you could email her for some general advice here . . .
-
Thanks GF.
Have you bought one yet?
:)
-
Hally I've tended to cook for the same amount of time or just 5 minutes less and haven't had a problem so far.
-
Thanks Wonder.
Cooking a few things from the book today.
Was going through a freezer yesterday to get a chicken out, out trays of meat behind me, forgot all about them until DH asked what they were doing in the garage, so have to some extra cooking today for the freezer.
H :)
-
Let us know what you cook Hally. I tried a combination of my bolgnese and the ww bognese last night and it seems good. I ended up cooking for about an hour but we would generally slow cook our sauce for about 4 hours so I thought 1 hr would be about right.
-
Will do, i have Haria soup on atm.
H :)
-
Looking forward to hearing how the Haria soup turns out Hally - I've looked at that recipe a few times, but never got around to making it. I should use my PC more.
-
Its just finished, its 10.25am here so having a small cup for morning tea.
It is lovely, the flavour is good yet subtle, very liquid soup with lovely chunks of lamb & the chickpeas are nice, even though I used tinned.
I loved the way the lamb just fell of the shank, 2 clean bones & managed to take the last bit if fat away too.
Dinner tonight, cp will love this if I add rice to his.
I will mae some crsipy rolls to serve.
This is a hit & will be on my regular soup list.
Very easy to make in the pc. Plus ingredients are at hand or easily replaced.
I also like the lemon juice added at the end to simmer :)
H :)
-
Sounds good Hally, will have to give this one a go.
-
Made 2 batches of pork stock in pc from the bines from my side if pig. Doing the butter chicken today :)
-
Has anyone made shredded Mexican beef in the PC?? I love it in the slow cooker.
I have seen some recipes, all from U.S...but I I'm not sure on all the ingredients listed would be to taste For us :-\
I guess I'm wondering how much liquid and cooking time for an average piece of beef ?
-
Maddy, have you looked at miss vickies website. I ave just ordered her pc cookbook.
H :)
-
Hally I just looked at her website and then I got onto the Kuhn Rikon website they have about 200 recipes they look yummy. I wonder what that pc is like?
-
I think it might be swiiss, so woud be really good. I will look at the website :)
-
Ok you have to look on the Swiss website for the recipes
-
Hally I just looked at her website and then I got onto the Kuhn Rikon website they have about 200 recipes they look yummy. I wonder what that pc is like?
I have one, and its excellent. So silent and easy to use. I have another PC which has a steam regulator up the top that turns around, and it makes quite a bit of noise - still a good piece of equipment - but I love the Kuhn Rikon better.
-
Thanks CP good to know if I buy one
-
CP what size did you get?
-
I got the biggest one. Its great cos you can do a lamb roast in it, and also double the recipe for osso bucco. More suitable size for a family. Think there were 3 sizes off memory. small, medium and large.
-
Thanks CP :)
-
I wonder how much they are?
-
hmn not sure which one I got, its either the 5 litre or 8 litre... maybe the 8 litre cos mine doesn't have that lip shape near the base.
Pressure Cooker Shop (http://www.pressurecooker.com.au/Pressure-Cookers-PCC?gclid=CPT57Nr4yrECFUWHpAodkSAAlA)
-
Nice to see all the types of PC's on the market CP - yikes yours is expensive.
-
It was expensive, but I use it quite a lot. It was also the one that Suzanne Gibbs used in her book, so I figured it must be a good one. PC'g is ultra quick and the amount of times I've been able to whip up a meal in next to no time instead of take away or going out for dinner, it doesn't take long to justify at all :D
-
CP, love yours. I dudnt buy an expebsive oe, wanted to make sure I could use it.using it today to make some soup. :)
Must say absolutely love my pc, even just for stock. :)
-
I do too. Love my PC on Sunday cooked up heap of chicken in it, and made chicken, leek, vege pie for last nite.
So easy.
-
I still haven't got around to returning my 5 in 1 yet. Newwave have said they would even send a courier to pick it up but after using the stovetop one I'm thinking I really don't need the electric one as well so am trying to get Matchbox to refund my money. My understanding of consumer law is that i am entitled to a cash refund as the cooker is only 2 months old and no longer works but Matchbox are arguing that it needs to be replaced by Newwave. I need to sort it out but I don't get to the shops that often and it's a pain to take it all back.
-
Wonder I would ring Nuwave, also send Matchbox a letter saying your not very happy.
-
Robyn, I've spoken to Newwave and they have been great but they can't refund my money because it was purchased at Matchbox. I need to get hold of someone higher at Matchbox but it's just a matter of getting around to it.
-
Wonder, would you be happy with a credit mote, sometimes that is easier.
:)
-
Not really, i rarely buy at matchbox. I'm sure I'm entitled to a refund given it's within warranty and doesn't work but just need to speak with someone higher up.
-
Wonder, I play fair hen dealing with complaints. Just go to the Managing Director, and explain..
It always works for me.
-
Wonder I am sure you are, good luck.
I just take the easy way out.
:)