Summer and an extremely busy work schedule have both hit at the same time. I am spending less time in my kitchen and so (unfortunately) there isn’t a lot going on there at the moment. It’s the season of what I call “non cooking”. What is that? Fresh vegetables simply cooked or raw, dressed lightly, and served at their peak. With a bit of wonderful bread or toast, and meat quickly cooked on the BBQ, it’s a dinner fit for kings and queens.
There is one new thing in my kitchen and I would love to hear ideas on how to use it from you good readers.
This is supposed to do it all…make yogurt, be a rice cooker, slow cooker, and pressure cooker all in one. It’s actually the first and last items that got my interest. I love yogurt but haven’t made my own in years, it’s time. I just purchased a new cookbook “Yogurt” by Ann Fletcher
and am looking forward to experimenting. Does anyone have the cookbook? Any favorites or tips for making yogurt?
I’ve been hearing more and more about bone broth made in a pressure cooker. My mother had a pressure cooker, one of those ones that you put on the stove with a little whistling cap on top. It terrified me. The Fagor looks safer and easier to use for the faint of heart. If you have any good recipes using a pressure cooker, I would love to hear about them.
I am looking forward to reading the other posts on “In My Kitchen“, there is usually a lot of activity in kitchens around the world. You can read all about it in posts listed at Celia’s place, Fig Jam and Lime Cordial.
Hi Liz, I bought one of those gadgets last year which promises many things. I really wanted to use the pressure cooker but I don’t trust it. Either that or it’s not working properly.
With regard tot yoghurt, I make it the old way in a Chinese thermos. It works well. Celia also has an excellent recipe on her blog.
I will take a look at Celia’s recipe. I know, I was seduced by the promises. I haven’t tried the pressure cooker yet. It made pretty good brown rice but I need to play with the recipe a bit. My rice cooker was purchased over 35 years ago and makes great white rice but not so good brown.
I agree about brown rice in the cooker. It works with a little more water than for white, but is still a little ‘firm’ and chewy.
Liz & Fra, I read a really interesting piece on the difference between stove and electric pressure cookers. What it said was that the electric ones take longer to get to pressure and often can’t get to the same pressure, simply because it’s too hard to make them sturdy enough to withstand the same force as the ones that go on the stove. Here’s the link: http://www.hippressurecooking.com/the-difference-between-stove-top-and-electric-pressure-cookers/
That’s interesting Celia. I an believe it’s true but I am really a chicken about the stove top ones. I always thought the one my mother used was going to explode. Maybe I will get my courage up with this one and move up? Thank you for the article.
Liz, I adore mine, but I’ve heard horror stories too. For what it’s worth, I think the new ones have lots of safety measures built in. Having said that, I’m sure there was this episode of Mcgyver where he uses a pressure cooker to blow open a door.. 😉
Oh my goodness, I will have to look up that episode!
Good luck with the yogurt!
Thank you Maggie!
Hi Liz, Bone broth is a just trendy title for good old fashioned stock!! I have never used a pressure cooker, I do everything longhand but every now and then I’m tempted. Keep us posted with about how you like your new toy
That’s how I have been making it as well. But, this could soften the bones because of the high heat, releasing more gelatin. I will let you know in future posts.
I never had one of those cookers there very rare herein Argentina. And for the yoghurt I made it the old way. Nice to read you!!
Hello, thank you for visiting. I like that the machine keeps things at a constant temperature, but I haven’t tried it yet.
It’s funny reading your post. Last night I told Mr Tiffin that when I get my new kitchen, I’m going to invest in a pressure cooker. I am also scared to death of them as my mum also had/has one of the old fashioned varieties. I’m going to push past that fear though ; )
Always interesting to see what’s going on xxx
Hello Fiona, I am looking forward to seeing your new kitchen. How long is it going to take?
We’ll see if it was worth the investment.
Wow! That looks like one complex machine. I think I would give up after reading page 1 of the manual. Would love to hear how you get on with this machine. And Sandra (ladyredspecks) is right – bone broth is simply a trendy way of saying good old fashioned “broth”. I like making it the slow way – satisfying aromas fill the kitchen.
That is definitely a wonderful scent in the winter, isn’t it? My mother used to make stock in the oven overnight. It made us all crazy when we got up in the morning, it was soooo good.
I’ve never been brave enough for a pressure cooker. Your machine sounds as though it will do everything though.
That has definitely been my problem as well, I’m definitely lacking in courage. This one looks safer.
I’ve been experimenting with my new little pressure cooker, I bought it recently, it’s one that you put on the hob/stove. I saw these electric ones when I was researching though, I’d be interested to know how you get on, especially making yoghurt.
Hello Elaine, I’ve been very lazy in the cooking department these last few weeks. I am also looking forward to trying the yogurt. Summer is my lazy time, it’s too easy to put something on the BBQ and toss a salad together. But, not much interest in posting about that menu! I will let you know how it goes.
Hey, BBQ’s and salad sound good to me! I look forward to when you try it x
I’d love to hear about your recipes.
Did you see my post last week using my pressure cooker?
Thank you so much for pointing me towards your post and the pressure cooker cookbook. Love the sound and look of your recipe. I’ve given your blog a follow as there are lots of recipes I’d like to try.
That’s great, thank you so much x
Liz, that is one versatile kitchen appliance! I’ve never seen one with so many functions — very cool. I was always “askaird” of the old pressure cookers, too! This seems more user friendly. 🙂 Loved your summer “menu” — that’s the best kind of eating (and non-cooking!) there is.
Hi Kim, that is what the “marketing” material says. We’ll see won’t we? I am trying to cook more vegetarian meals and expand my use of beans and grains. It seems perfect for that.
I have similar machine which I love! It has replaced my slow cooker which cooked at way too high a temperature. No need to worry about the pressure cooker as it won’t even start if you don’t have the lid on properly. Last week I cooked corned silverside (probably salt beef to you) in less than 45 minutes and it was perfect. So many things you can do with it.
Thank you so much for the comment. So many of the uses are more “wintery”, I’m looking forward to trying them once the weather cools a little. This one says you can cook risotto in it, have you tried that in your own?
I like the Fagor brand! I’ve never heard of the machine, but it sounds intriguing – a more appealing all-in-one option than the Thermomix! 🙂
My fear is that “all-in-one” could mean that it isn’t any good at any of them! I will let you know. Good to know that your respect the brand though.
I grew up fearing the pressure cooker! As I would bounce around the kitchen and it would hiss my mother would caution me that I needed to be careful! I am very curious on your new appliance. I would love to make my own yogurt. I’m so tired of the stuff that tastes like artificial sweetner. Your salad looks delicious and just perfect for summer.
Me too! I was told the exact same thing while it sat hissing on the stove. I haven’t tried yogurt yet an am anxious to try it. Work travel has kept me out of the kitchen in the past few weeks. I hope you are enjoying your summer and time off.
I make vegan yoghurt but I’ve never tried it in a pressure cooker. Such a good month for IMK!