Electric Pressure cooker
Discussion
I've acquired a Pressure King Pro 12-in-1 pressure cooker and I'm not sure what to do with it.
Any recipes or tips for something fairly simple I can try out in it? It's got settings for Pasta and rice and stuff, but does it do a decent job with rice, or will i get a claggy lump?
I'd like to give it a go. It didn't cost me anything, and it would be good if i can get it to do Twice-Cooked Chinese Pork Belly quicker than the four hours it takes to simmer on the hob
Any recipes or tips for something fairly simple I can try out in it? It's got settings for Pasta and rice and stuff, but does it do a decent job with rice, or will i get a claggy lump?
I'd like to give it a go. It didn't cost me anything, and it would be good if i can get it to do Twice-Cooked Chinese Pork Belly quicker than the four hours it takes to simmer on the hob
I use the Sage version (fast slow pro).
This and my Ninja Air fryer does about 90% of the cooking in my kitchen now.
Anything meat based - Stews, curries, whole chickens, joints of beef / pork / lamb. It also cooks the best risotto you’ll ever make with zero effort.
As it cooks at much higher temperatures than traditional pans on a hob, you can get cheap cuts of meat which will literally fall apart to become tender in a fraction of the time.
Most recipes are transferable from traditional recipes, but just remember to adjust the total water content.
You will need a minimum amount for the pressure to be created, but also not too much as you don’t get any evaporation, so sauces will not reduce during cooking. Generally about 300-500 ml depending on what you’re doing seems to work.
This and my Ninja Air fryer does about 90% of the cooking in my kitchen now.
Anything meat based - Stews, curries, whole chickens, joints of beef / pork / lamb. It also cooks the best risotto you’ll ever make with zero effort.
As it cooks at much higher temperatures than traditional pans on a hob, you can get cheap cuts of meat which will literally fall apart to become tender in a fraction of the time.
Most recipes are transferable from traditional recipes, but just remember to adjust the total water content.
You will need a minimum amount for the pressure to be created, but also not too much as you don’t get any evaporation, so sauces will not reduce during cooking. Generally about 300-500 ml depending on what you’re doing seems to work.
Ham_and_Jam said:
I use the Sage version (fast slow pro).
This and my Ninja Air fryer does about 90% of the cooking in my kitchen now.
Anything meat based - Stews, curries, whole chickens, joints of beef / pork / lamb. It also cooks the best risotto you’ll ever make with zero effort.
As it cooks at much higher temperatures than traditional pans on a hob, you can get cheap cuts of meat which will literally fall apart to become tender in a fraction of the time.
Most recipes are transferable from traditional recipes, but just remember to adjust the total water content.
You will need a minimum amount for the pressure to be created, but also not too much as you don’t get any evaporation, so sauces will not reduce during cooking. Generally about 300-500 ml depending on what you’re doing seems to work.
Cheers,This and my Ninja Air fryer does about 90% of the cooking in my kitchen now.
Anything meat based - Stews, curries, whole chickens, joints of beef / pork / lamb. It also cooks the best risotto you’ll ever make with zero effort.
As it cooks at much higher temperatures than traditional pans on a hob, you can get cheap cuts of meat which will literally fall apart to become tender in a fraction of the time.
Most recipes are transferable from traditional recipes, but just remember to adjust the total water content.
You will need a minimum amount for the pressure to be created, but also not too much as you don’t get any evaporation, so sauces will not reduce during cooking. Generally about 300-500 ml depending on what you’re doing seems to work.
That's a help. I guessed that water was needed to make the steam, and my cooker has got a Min and Max marking on the bowl, which i guess indicates the water level.
What is the sort of time reduction you can use compared to simmering in a saucepan? If i was making a Ragu or stew, I'd probably simmer for a hour or more in a pan, so would that be half the time in the Pressure cooker, or more? or less?
Obviously i’m coming from a Sage point of view, but the min / max level are normally total food levels not water.
Calculate the water separately. Just roughly add up what total water is going in, so include stuff like tinned tomatoes which can be mostly water etc..
With regards times / pressure etc there’s lots on the internet, but a lamb stew will be about 30-45mins and 60-80kpas.
Does yours have presets? The Sage has quite a few preset settings for basic stuff like casseroles / risotto’s / chicken etc.. so I normally pick one of those and tweek from there.
Calculate the water separately. Just roughly add up what total water is going in, so include stuff like tinned tomatoes which can be mostly water etc..
With regards times / pressure etc there’s lots on the internet, but a lamb stew will be about 30-45mins and 60-80kpas.
Does yours have presets? The Sage has quite a few preset settings for basic stuff like casseroles / risotto’s / chicken etc.. so I normally pick one of those and tweek from there.
This is what ours comes with, and gives you ball park figures to play with-
I would define advise to read the manual to check what the settings / guidance for your machine is. Electric pressure cooking is relatively safe compared to the manual stove top versions, but you are still dealing with high pressures and temperature.
I would define advise to read the manual to check what the settings / guidance for your machine is. Electric pressure cooking is relatively safe compared to the manual stove top versions, but you are still dealing with high pressures and temperature.
They work pretty well as a rice cooker, steaming vegetables, one pot stews and soups are also really easy to make in them, mine gets used pretty much daily for something or other.
Main thing to note is you will get barely any loss of liquid - most recipes will account for evaporation in their ratios. Any curry or stew works, and should be about a third of the normal cooking time and you can do most of them in the one pot (saute function before you do the pressure cooking).
Oxtail soup, chicken curry, beef ribs (stick in air fryer/oven to brown after they are tender) are some favourites.
Also check if yours has an overheat shut off, that's saved a few meals for me as it'll shut down and want you when stuff is sticking to the bottom and would burn.
If yours has a yoghurt setting and you want to make yoghurt, DO NOT use the same rubber seal as you've used for savoury dishes unless you want odd curry/stew flavour yogurt.
Rice ratio is 1/1.1 rice/water and better if you leave it to decompress itself.
It's not as good as oven cooking stuff for hours (carmelization lacking I think?) or perfect stove top rice (or a rice cooker) but it's close enough for how much less effort it is.
Main thing to note is you will get barely any loss of liquid - most recipes will account for evaporation in their ratios. Any curry or stew works, and should be about a third of the normal cooking time and you can do most of them in the one pot (saute function before you do the pressure cooking).
Oxtail soup, chicken curry, beef ribs (stick in air fryer/oven to brown after they are tender) are some favourites.
Also check if yours has an overheat shut off, that's saved a few meals for me as it'll shut down and want you when stuff is sticking to the bottom and would burn.
If yours has a yoghurt setting and you want to make yoghurt, DO NOT use the same rubber seal as you've used for savoury dishes unless you want odd curry/stew flavour yogurt.
Rice ratio is 1/1.1 rice/water and better if you leave it to decompress itself.
It's not as good as oven cooking stuff for hours (carmelization lacking I think?) or perfect stove top rice (or a rice cooker) but it's close enough for how much less effort it is.
Edited by Bryanwww on Friday 12th January 14:09
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