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Post by auntieannie on Oct 27, 2011 17:42:31 GMT
As I am back in full studying mode, my meals tend to be of two kinds: either the quick cooked ones where I stand by the hob whilst it is doing its thing or the bung it in and simmer for a while meals. When the second option, I usually sit on the sofa in the living room, within earshot of the hob and my ears tell me when I should stir it up or when it is ready... My nose tells me when to run into the kitchen and salvage what can be from the burnt mess.  Is this a method I am alone in using or do you practice cooking by ear as well? |
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Post by bixaorellana on Oct 27, 2011 20:24:38 GMT
Oh, dear -- know that all too well!
When I use the pressure cooker, I usually have an ear cocked to hear if the escaping steam noise is becoming dramatic. But after a while, I get used to the noise & tune it out. Sometimes I don't remember it until it makes that low, ominous tooting that says it's getting ready to blow out.
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Post by auntieannie on Oct 27, 2011 21:45:41 GMT
bixa, the pressure cooker would terrify me. I inherited fright of the pressure cooker from my mom, who got it from her mom. My maternal grandma did get hers to blow out, though! not of her own error. The contraption was faulty.
My mom's got one with all the security things, but she still threads gingerly when using it.
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Post by bixaorellana on Oct 28, 2011 0:55:16 GMT
I waited until I was over fifty to get my first one, thanks to my mother & her slightly hysterical warnings whenever she used hers. Now it's one of my favorite kitchen things of all time and I still have both eyes, knock wood. |
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Post by onlymark on Oct 28, 2011 5:58:11 GMT
I can always hear the toaster and kettle from the living room........
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Post by mockchoc on Oct 28, 2011 8:26:08 GMT
I would never trust myself to remember it so I always set the alarm, even if I have to set it a few times during the cooking to cheek on it. I think it may drive my MIL nuts when she stays but I prefer to do that even with the washing so it goes out as soon as washed and less wrinkled. New pressure cookers are very safe. I love mine. I just set the alarm then either cool it off in water in the sink for if I want the pressure gone fast or leave it be till it's popped down if no rush. That said I did buy one for my mother exactly the same and she must have really forced it open and it ended up on the roof.  |
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Post by Deleted on Oct 28, 2011 8:43:26 GMT
I am forever amazed at how easy it is to forget what is on the stove within about 3 minutes. I have learned from experience to use about 3 times as much water as necessary to boil eggs, because often there is not all that much left when I finally make it back to the kitchen!  |
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Post by auntieannie on Oct 28, 2011 10:23:45 GMT
that's why I absolutely love my slow cooker... provided what you put in has enough liquid, there's no risk of anything burning.
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Post by onlymark on Oct 28, 2011 10:26:32 GMT
Anyone cooked the tins of things like treacle sponge?
You put them in a saucepan of water and boil them for a while?
But then when you forget and they boil dry and the pressure builds up so much the tin explodes?
Like I did twice?
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Post by auntieannie on Oct 28, 2011 10:33:33 GMT
hum.. I've never cooked stuff in a tin. I've had tins about, but I've opened them and poured their contents in a pan. can't help you, sorry!  |
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Post by Don Cuevas on Oct 28, 2011 12:31:33 GMT
Oh, dear -- know that all too well! When I use the pressure cooker, I usually have an ear cocked to hear if the escaping steam noise is becoming dramatic. But after a while, I get used to the noise & tune it out. Sometimes I don't remember it until it makes that low, ominous tooting that says it's getting ready to blow out. Our pressure cooker's User Manual says to bring it up to full pressure over a full flame, until the little yellow button pops up, then turn the flame to a low setting. I use a separate digital timer to "watch" the cooking. It takes some practice to learn how long to cook things without overcooking them. If when I open the lid, after that fun venting of steam, and the food isn't done, the liquid is hot enough to quickly come back to pressure if I slap the lid back on and lock it down. I cook a lot of potatoes and beets in the pressure cooker, but I think I prefer cooking soaked dry beans in an open pot.  |
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Post by hwinpp on Oct 31, 2011 8:51:39 GMT
Anyone cooked the tins of things like treacle sponge? You put them in a saucepan of water and boil them for a while? But then when you forget and they boil dry and the pressure builds up so much the tin explodes? Like I did twice? Yes, I've done that... on a camping trip. My father wasn't pleased... I think it was a can with some Australian pie or other. |
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Post by onlymark on Oct 31, 2011 9:08:17 GMT
It'd be a Frey Bentos pie.
Yummy stuff.
It took me several hours to clean the kitchen.
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Post by bixaorellana on Oct 31, 2011 14:33:27 GMT
The only thing I know about cooking in a can is sweetened condensed milk. Some people boil that in the can to get a caramel-like product. If you look it up, the internet is stickily thick directions on how to do it. This one probably belongs in The Galley under "recipes for disaster":
Pressure cook for 20 to 30 minutes, depending on how thick you like the caramel. 20-minutes results in a caramel that will pour, 30-minutes results in a thick caramel that will not pour.
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Post by onlymark on Oct 31, 2011 15:14:26 GMT
Used in Banoffie Pie I think.
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Post by mockchoc on Nov 1, 2011 7:33:07 GMT
It's even more of a recipe for disaster now because they have put a ring pull on the can! I did risk boiling it the two to three hours once in a regular pot of water and nothing terrible happened but I really don't think it's a good idea. The company now makes a ready made version in a can but they use a thickener and it isn't quite as good in my eyes.
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