Pressure-cooking

[Anonymous Modernist 14296]

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.

[Anonymous Modernist 12636]

Start with the default pressure cooker variables,15 PSI at 250F. If you're over 1000F you'll want to look up the ratios to adjust for a higher PSI.

[Anonymous Modernist 310]

For higher altitudes the temperature will be the same. It's the pressure that will change. What's the model of your multi-cooker?

[Anonymous Modernist 14296]

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.

[Anonymous Modernist 310]

I only found the instructions in russian... But from what I can see you seem to be able to adjust it from 40C to 120C which seem to be OK as 120C is about the temperature od a pressure cooker at full pressure. The unit seem very interesting if it can keep it's temperature precisely. You would cover all your needs from sous vide to pressure cooker! The only problems are that you will probably need to unplug your unit for time that is not a multiple of 10 minutes and I don't think that you have an option for a rapid release but it should be perfect for stocks and soups.

Keep us informed

Louis-Frederic

[Anonymous Modernist 14296]

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?

[Anonymous Modernist 310]

It's funny because when I tried MC's vegetable risotto it was a little bit too runny coming out of the pressure cooker. I had to cook it a little bit more on the stove. (Still was great!) Do your multi-cooker warned you when it reached the proper temperature? Does it vent much steam when cooking? You could always put a little bit more liquid and it will probably solve the problem if the rice texture was ok.

Good luck

[Anonymous Modernist 14296]

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

[Anonymous Modernist 310]

This device look quite interesting but you'll need lots of tests to understand what's happening inside. To check the temperature for "Sous-vide" use eggs between 60 and 70C and red meat between 50C and 60C. That should give you a good idea of what you can do. My own Pressure Cooker nigtmares involve my mother removing corn kernels from the ceiling... ;-)

Good Luck

[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 )

[Anonymous Modernist 310]

Here's a good reference about what eggs should look like at different temperatures after 75 minutes.

http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/

You also have a double page in MC and MC@H showing what eggs look like at different temperatures. If you want a video you can see it there

http://blog.khymos.org/2011/04/23/perfect-egg-yolks-part-2/

it's important to realize that time is also important and not just the temperature.

Good luck