Anonymous Modernist 14296

How eggs should look like after cooking? What texture they have? How long I need to keep them in water? I'm afraid that the only way to preset the temp is to use the pressure cooker function. So much Maths )

I think my device is more complicated than regular pressure cooker. It regulates almost everything by itself, so I am not aware of what's happening inside. It doesn't indicate temperature changes. There was not much steam during cooking, though in the end there was a lot. I've got this multi-cooker for testing. Later I want to buy another one which has more presets and it shows the temperature dynamics. I remember when I was a child we had old Soviet pressure cooker. I was afraid to enter the kitchen while it was on the stove. Mother told me that once our friends had their pressure cooker explode and they had to take borsch off the chandelier

Louis-Frederic, you just opened my eyes about sous vide. I didn't even think about trying it in this device. I tried the vegetable risotto. The taste was great! I set 120C, 10 minutes. I guess, the device needs some time to gain pressure and temperature, then it releases steam 4 minutes before the end of the program. So these 10 minutes were perfect for carnaroli rice. The only problem I face with all my risottos is that after adding cheese it gets too sticky. I'm ok with it, but after few master classes there is a prejudice in my head that risotto must be creamy like a porridge, it doesn't hold its shape. As for MC vegetable risotto, I followed the recipe very precisely, found aged Gouda cheese. Maybe it just needs a little more liquid?

I can't change the pressure, I can set only temperature. I've got this machine http://www.bork.com/eShop/Multi-Cookers/u700/ I've tried to cook risotto once. I set 90C, 10 minutes was not enough, so I set 10 minutes more. It was too much Minimum time is 10 minutes.

I want to try pressure-cooked vegetable risotto from MC at home (probably, there is such a recipe in the big MC book). But I don't have a separate device for it, I have a multi-cooker which has a function of pressure-cooking. The problem here is that I need to set up the temperature myself. The question is ”” what is the temperature for cooking risotto? Thanks.