simplycumin

This is all very exciting. I feel like I'm about to read the final "reveal" of a mystery novel. I got fed up with the uncertainty around the actual specs of the Fissler and got a 5L KR Top model on sale. Shame on Fissler for allowing this situation to persist for so long. Maybe if the North American operations were run by Fissler itself (like KR does) instead of depending on one distributor, the situation would be a different.

Hi all, My experience with pressure cookers is with Presto and a Fagor Duo when I lived in Australia. Both vent steam to keep the internal pressure at a desired level. Unvented cookers like KR and Fissler allow a range of pressures. As I understand it, they only vent when the pressure passes a certain maximum threshold. I have two questions, then: 1. Doesn't the variability of pressures make it harder to time dishes? For example, if I want to steam eggs, which are quite sensitive to time+PSI, one time it might be 1 ring of pressure and the next time 1.2 rings. 2. I'm actually mainly interested in the Fissler Vitaquick. The intended use is an electric stove, and the Vitaquick does not appear to have a pressure "selector"; you simply lower the heat earlier when the first ring appears to get lower pressure setting. Given the long lag in the response of the electric stove to heat being lowered, will it be difficult to achieve "low" pressure cooking on the Vitaquick?

Nailed it. Or should I say burnt it only slightly. Additional notes scaled down to 1 kg peanuts, since I live in metric land. All ingredients *2/3. Flavor was perfect. nam yu was "WangZhihe" brand (pictured ealier in this thread). Weighed one cube at 21g. fu yu was "Jiangmen" brand, each piece was about half the size of the nam yu. (didn't weigh these) I also added 2 T total of tofu brine. burnt them slightly because I messed up early on, and my oven sucks. Maybe I'll try 5x10minutes at 300 oF next time.

I'm about to make this, and I wanted to summarize the steps I intend to follow based on the modifications to the recipe in this thread. Please point out any errors. Ingredients: 3.5 lb peanuts Sauce: 3/8 cup water 9 small cubes of nam yu 3 cubes of fu yu 1.5 t table salt (not kosher) 6 t sugar Steps: pre-heat oven to 350 oF combine sauce ingredients in blender, blend well and divide into 3 equal portions. dry roast peanuts in wok transfer peanuts to baking pan and mix in first third of sauce roast for 10 minutes, mix well and mix in next third of sauce repeat. when no sauce is left, still mix and roast for another 10 minutes for a total of 40 minutes roast time Notes: Peanuts will not be crunchy until completely cooled.

I just made this using 2 beef shins, which I guess is what people call shanks in Australia. Except it's about half the size of a whole shank you find in America. It turned out great, thanks to Ah Leung for the great pictorial/recipe. Looking at the the ingredient list, it seems the Lee Kum Kee "Chinese Marinade" is just sugar, soy sauce, and five spice. I just couldn't justify keeping something like this in my cupboard. Maybe there is some magic here I'm missing? Anyway I used some leftover master stock and just replenished the soy and spices as Ah Leung suggested. I also added 1 tsp fennel and 4 cloves of crushed garlic. I did find the cloves a bit overpowering, and I only used 1 tsp instead of the prescribed 2 tsp.