tat-63
Canned fish in pressure cooker Unit-1070
Category: Fish dishes
Ingredients
small fish (I have river) about 1kg
large turnip onion 1 pc
large carrots 1 pc
sweet peas 10 pcs
bay leaf 1-2 pcs
seasoning for fish to taste
sunflower oil raff. 100 ml
Cooking method

1.wash and clean the fish, cut off the fins
2.cut onion into cubes, coarse carrots
3.Pour oil on the bottom of the pan, a layer of fish, then carrots and onions
add spices and salt, then a layer of fish and so on alternating
4.finally add 100ml of water and close the lid
jelly program 2 hours, at the end of the program let stand for 1 hour without opening the lid
then they opened, mixed, you can eat. Store the finished product in the refrigerator.

Cooking time: 2 hours + 1
Cooking program: jellied meat
Russian national cuisine

E.V.A.75
Is the yushka muddy?
tat-63
no. it turns out like canned food in oil
Jackdaw-Crow
Tatyana, tell me, does the "jellied meat" program cook under pressure? I have Shteba, where you can set a pressure of 0.3 or 0.7 bar. Which one is closer to "jellied meat"?
tat-63
Galina, I have a regular pressure cooker, but she cooks under pressure, but it is not regulated. We'll have to experiment. Ask buoy 0.3
Jackdaw-Crow
Thank you! Now it remains only to get normal fish! : girl_pardon: The task is still the same today!
Stradivary
2 hours is not a lot for fish? Yesterday I made a stew of pork in a fast food for 2 hours on stewing under pressure ...
Tusya Tasya
Stradivary, Little. There is absolutely no acid in the recipe, which will help soften the bones. So only time will help. Moreover, the author's fish is river, and her bones are much harder than those of the sea.
Stradivary
Quote: Tusya Tasya
the author's fish is river, and her bones are much harder than those of the sea

I have mackerel in canned food for the sake of experiment. Let me remind you that we are talking about cooking in a multicooker-pressure cooker.

1. How long does it take for mackerel then?
2. Will the fish turn into a paste in 2 hours?
Tusya Tasya
The ridge can be removed from the mackerel if it is harsh. But it is problematic to remove all the thorny bones from the river. Therefore, I would cook mackerel for an hour and a half (I made a pusan fish, such as a small herring, for 70 minutes, but with the addition of vinegar.) Sometimes in store mackerel you come across such a ridge that is better to take out. So try it, and next time you will correct the time.
Tanya, I'm sorry I got in. Suddenly a person urgently needs it.
tat-63
Natasha, everyone answered correctly, thanks!
Stradivary
Quote: Tusya Tasya

The ridge can be removed from the mackerel if it is harsh ...
Therefore, I would cook mackerel for an hour and a half ...
Sometimes in store-bought mackerel such a ridge comes across, which is better to take out.
So try it, and next time you will correct the time.
Tanya, I'm sorry I got in. Suddenly a person urgently needs it.

Thank you, I didn't become clever and risk my health, I set the extinguishing time to 2 hours.
I forgot about the acid in the form of lemon in the park.
The mackerel is not large, but I'll take into account the ridge.
Two hours have elapsed, the car has switched to heating. If possible, I will unsubscribe about the result.

Sorry Tanya, I really needed an adjustment)))
Thanks to all.





Well, in general, so.
I cooked mackerel at once in closed jars. Two hours in a short time - maybe a bit too much, a matter of taste. The fish is soft, but not pâté. The bones and ridge are completely boiled. Delicious. But there is clearly not enough lemon. Olive oil is more suitable.

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