silva2
Autoclave.
I have a new toy .... I would even say - practically an aircraft. I’m not overjoyed for two days .... My first samples were chicken stew and beef veneer stew ...
Autoclave.
Everything is done very simply. Raw meat is placed in sterilized jars, salt, pepper, bay leaves are added. The cans are sealed and installed in the autoclave ... After an hour and a half (the time depends on the capacity of the cans) the stew is ready ... Here is the result
Autoclave
Naturally, one of the cans was immediately opened and eaten ..... Smell !!!!! Taste!!!!!!
Today I will try canned fish .....
Tashechka58
I also have a similar unit, only Krasnodar

Autoclave

Already made chicken, porridge, beef and pork stew

Autoclave
silva2
Tashechka, have you tried making mushrooms.? I really want to roll up the champignons ... What else did you do?
silva2
And how did you make the porridge? Did you boil it beforehand?
Tashechka58
silva2Unfortunately, I didn't make mushrooms. We don't know much about them and we don't risk assembling them ourselves, and I don't even know the store ones ... we must try.
I'm just learning with porridge. The first one was made with buckwheat with beef, it turned out tasty, but rather dry. Then I made it with pork, I didn't like it - it was fatty.
So I think, maybe you can dilute the beef with roasted lard or pre-fry the pieces of pork, after all, the fat will be fried.
And she did it simply. I cut the meat into pieces, made a frying of onions and carrots, washed the buckwheat and mixed everything in a cup. I didn't even measure the proportions, everything was by eye. Salted, pepper, mixed. I put half of the mass into the washed cans, filled it with water, straight from the tap, up to the hangers and into the autoclave. The temperature regime I have is 40 minutes. by 115 *.
Buckwheat, of course, turns out steamed, but we like to go to the mountains, and everything is very tasty there.
Scarlett
silva2, well Yo-maYo, when do you manage to do everything? Do you grow meat in your garden? No, well, I didn't have time to come to myself after your sausages, and here - a new feature! The mothers-in-law have such a thing - as many as two, the current is homemade, we also tried to make stew. And I bought myself a pressure cooker for such businesses. True, I have not tried it right in the banks yet - all the banks with twists (which twisters) are still busy. We like barley meat the most. True, the father-in-law tried and said that there is a lot of meat there, you need to lay down more cereals
silva2
Y. Tanyush, now without work ... To somehow occupy myself, I sculpt ..... My husband likes it ...: nyam: Well, in general, I'm trying to be useful .... Stew is of course power !!! And in the murmushka, and in the soup ....: nyam: Today I bought 3 kg of goby fish. While I cleaned it, I washed it. obkramsala-it turned out 4 half-liter jars .... I hope at least it will be tasty .... I was thinking about barley .... Do you also put raw in jars?
Scarlett
Lenus, I stewed so far only directly in the pressure cooker (and then laid it out in cans) along with the meat (everything by sight) and soaked it beforehand, but now I realized that it was NOT NECESSARY to soak - it turned out too boiled cereal. But I plan to do it right in the banks as soon as the funds appear - I am also out of work now - so, I bake for a cafe on trifles, and plus every penny for individual heating I put off - we finally got it (sort of). I found an interesting book with recipes for an autoclave in the net - throw me your mail in PM if you want - I'll try to send it to you
Scarlett
By the way, I did like canned food from herring - it's also delicious, but there was nothing to close. And here's a medal for cleaning gobies !!!! (I hate cleaning fish - and since childhood, I’m the daughter of a hereditary fisherman, she painted me out from my youth, well at least my husband is not a fisherman)
milka80
Has anyone tried to cook confiture in an autoclave or other sweet preparations?
We bought an autoclave for fisher parents, but we want not only canned fish and meat ...

And yesterday I found a recipe for eggplant caviar, but my mother categorically does not want to hear that caviar turns out to be tasty only after a long languor, but it will not work out .... Does anyone have a thread of experience?
Tashechka58
I never tasted sweet, but I did vegetable. Cooked until almost ready, and then sterilized in an autoclave, that is, brought it to 90 * and turned it off. I don't have a basement, everything is on the floor, so I have to be on the safe side
Oktyabrinka
I have a simple 46-liter autoclave Krasnodar, I didn't make sweet preparations, I have it mainly for meat and fish, we really liked canned goose and cabbage, and for two seasons I have been closing canned vegetables where tomato ketchup-sauces must be sterilized, with cucumbers and tomatoes in a saucepan is easier to sterilize. the only I sterilized jars of pitted cherries with an autoclave and will do it this year.
Tashechka58
TS06101964, or about ketchups for more details
Byaka zakalyaka
Girls tell me, how is cooking in an autoclave different from cooking in a pressure cooker?
You can also put a jar of meat in a pressure cooker and cook for 1.5 hours under pressure ... Or what other trick does the autoclave have? We can and I need this
Oktyabrinka
Tashechka58, the recipes that I use were in the recipe collection along with the autoclave, according to the availability of products, I adjusted it to our tastes and everything, I don't know how to insert links, type recipes for the autoclave in the search engine and maybe you will like something. such problematic preparations as sauces, ketchups, with eggplants began to close our warm basement through an autoclave, and I cannot go down to the cellar. Byaka zakalyaka we have our own meat, for us the pressure cooker is small, we make stew for one tab in the autoclave 0.5 l cans - 28 pieces, if 0.7 liters then 12 pieces and the second row 12 half liters, we do not much in 1 liter, bought immediately to autoclave one more pressure cassette and in a few hours we make three bookmarks in the autoclave.
Tashechka58
TS06101964, I also have a Krasnodar autoclave and have recipes, I just thought that you have your own recipes.
Byaka zakalyaka, the difference is that everything cooks faster in an autoclave than in a pressure cooker. If your food volume is not large, then a pressure cooker is enough. And if the workpieces are in large volumes, and even the storage room is warm, then the autoclave is the best

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers