This past weekend we had lots of fun with our new Philips HD2105 Electric Pressure Cooker. It was my first time pressure cooking, and i must say, Philips Makes it very easy and user-friendly.
With intelligent automatic cooking system, the Philips HD2105/46 Mechanical Electric Pressure Cooker provides delicious nutritious dishes quickly with easy setting.
Information on the Pressure Cooker:
Smart and fast cooking
– 12 auto-cooking settings; unique cooking without water
Easy to operate
– Easy-to-program timer with count down
The ultimate in convenience
– Easy-to-clean detachable inner lid design
– Heat protective lid design
– Automatically switches to the keep warm mode
– Golden non-stick inner pot, easy to clean
– Device with 8 safety protections to double safety
– Safe and no worries
– Rice scoop
– Color of control panel: Black
– Color(s): Sparkling silver
– Dimensions (L x W x H): 340x300x330 mm
– Materials of main body: Stainless Steel
– Weight (incl. packaging): 6.02 kg
– Weight appliance: 5.2 kg
– 12 cooking menus
– Capacity: 5 Litres / cups
– Cord length: 1.2 m
– Frequency: 60 Hz
– Voltage: 220 V
– Wattage: 900 W
– Color of main body: Sparkling silver
What We Cooked: Mushroom Risotto
Ingredients: Serves 4-6
4 tablespoons olive oil
4 tablespoons butter, divided
1 medium onion, diced
2 garlic cloves, minced
8 ounces portabella mushrooms, sliced
1 1⁄2 cups arborio rice or 1 1⁄2 cups risotto rice
4 cups chicken broth
1 -1 1⁄2 cup fresh grated parmigiano-reggiano cheese
In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.
Add onion and garlic. Saute until translucent.
Add portabella and rice. Stir until rice is coated with oil.
Add Chicken broth.
Cover and cook under high pressure for 7 minutes.
Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.
Ingredients: Serves 6
200g long-grain rice, uncooked
1 tsp vanilla
½ tsp salt
Cinnamon, to taste
- Melt the butter in the pressure cooker pot. Add the rice, stirring to coat it in butter.
- Add water and fresh milk. Stir in sugar and salt.
- Secure the lid in place and bring the pot to high pressure. Cook for 8 minutes.
- Remove from heat. Release pressure using using the cold-water quick-release method.
- In a separate bowl, beat the egg and mix in cream (or alternatively, condensed milk) and vanilla.
- Temper egg mixture by adding a little of the hot liquid from the pressure cooker. Repeat several times. Then pour in the egg mixture into the pressure cooker.
- Return to heat and cook uncovered over medium heat, until the rice begins to bubble slightly.
- Allow rice pudding to cool for around 10 minutes, stirring constantly.
- Dust with cinnamon before serving.Take note that, in using a pressure cooker, no flavour is lost, so make sure to use less flavouring than you normally would in other conventional methods (e.g., vanilla, lemon peel, cinnamon). Also, you don’t have to limit yourself to cinnamon – though we know how many cinnamon lovers there are. You can also top the rice pudding with ripe berries, sliced or dried fruits. This adds colour and flavour to the dish. Lastly, note that rice pudding thickens if not consumed eventually, so you may have to add some more milk.
2 pounds Beef (stew meat, chuck roast, or other cut), cut into 1″ cubes
3 tablespoons Olive Oil (extra-virgin, or lard, or vegetable oil) Not shortening! (shortening is 100% trans-fats and is very unhealthy)
1/2 cup Flour
2 teaspoons Salt
1/2 teaspoon Pepper
2 cups Water (with Beef Base or bullion, or 2 cups Beef Stock)
1/2 teaspoon Paprika
1/2 tsp dried Rosemary
1/2 tsp Thyme
1 Bay Leaf
1 cup Onions, minced
1 Garlic clove, minced or prepared
6 Carrots (about 2 cups), cut into 1″ pieces
4 Large Potatoes (about 3 cups), cut into 1″ pieces
1 cup Peas, or Celery cut into ¾” pieces
Stock the Pot & Pressure Cook
- Mix Flour, Salt and Pepper in a large bowl. Add cubed Beef and roll until well coated.
- Add Olive Oil to pressure cooker, then add the coated Beef and remaining flour.
- Press “Brown” button on Control Panel of NESCO® 6 Qt. Digital Electric Pressure Cooker. The light will start flashing and display will show “0.0”. Leave lid off while browning.
- Press ‘START.STOP‘ button to begin heating. Indicator light will stop flashing.
- Add Beef and turn every 2 minutes until browned. When Beef is browned (do not drain), add Water, Paprika, Rosemary, Thyme, Bay Leaf, Onions, and Garlic.
- Place lid on cooker and turn counter-clockwise until it locks into place and Locking Pin ‘clicks’ into place.
- Turn Pressure Regulator Knob to “Pressure” or “Seal” (see note below).
- The set Pressure Button on Control Panel on “LOW“. Set desired cooking time by pressing the ‘LOW’ button once for each minute or hold down continuously until desired time is reached. Set to 10 minutes.
- Press START/STOP button to begin cooking. Indicator light will stop flashing. Cooker will begin to count down (in minutes) and
- Floating Valve will rise after appropriate cooking pressure has been reached.
- When time control reaches zero, cooker will beep 3 times and switch to the WARM setting automatically.
- Press START/STOP button to make sure unit is completely off. Turn Pressure Regulator Knob to “STEAM” or “VENT” (see note below) in short bursts and allow pressure to release.
- Remove lid and add remaining ingredients (Carrots, Potatoes, Peas or Celery).
- Replace and lock lid onto cooker, set to ‘Pressure’ and cook another 10 minutes on “LOW“. After cooker beeps indicating cooking time has been reached, turn off, unplug cooker from outlet and follow Step 11.
- This Delicious Beef Stew serves 5-8 hungry adults, and goes great with Buttered Rolls and/or a tossed salad.
Be sure to get yourself a Philips Pressure Cooker
It’s available at Game, Makro, Checkers, Dion Wired and Selected Independents, and retails from R 1 999.00