These are ingredients to play with: carrot, leek, potato, onion, garlic, mushroom, apple cider vinegar, kicap manis (Indonesian sweet soy sauce, go easy on it), stock. If you're using chicken, it takes about 45 minutes of low-heat cooking to get tender. Pork (Schweinhaxen) takes about 1 hour or more. You don't really need a special or expensive pot. Just a biggish pot with a lid will do.
If you're using cornflour or wheat flour as a thickener, mix one tablespoon of it with 3 tbs of water first before putting it in the melting butter (in pot) or simmering stock.
Just read a recipe for Chicken Stew Provencal in The Washington Post and remembered this thread. Haven't cooked it yet, sounds interesting. Bon appetit!
Re-reading the recipe I feel that the final cooking for 45 minutes is far too long, when I try it I will start tasting after about 20 minutes.
Coop are doing the sticker collection for a stew pot (ofen trophy )
if anyone wants to get their hands on a stew enamel pot....
There seems to be a vital ingredient missing from these recipes
WHERE ARE THE DUMPLINGS ?????????
Mr S says that a stew is not a true stew without my dumplings
Don't you need suet for dumplings? I have never seen suet or its equivalent in Switzerland.
Would be nice, though. Mmm...
Am I the only one who still uses a pressure cooker?
If anyone happens to have a recipe for Cuban style Carne con Papas.... please please please post!
Yes, you do need suet. I do not know what the equivalent would be here.
They do sell it at the britshop or else get someone to bring over a packet of Atora when they are next visiting.
I've used "Pflanzenfett" (from Migros, in tubs) - you chop or grate it and it gives good results. This is how they make vegetarian suet.
I've even used cooking butter rubbed in to the flour and that's ok too.
Hi to all fellow "gourmets"! You can use "Schweineschmalz" instead of suet. It's available in tubs at most butchers' shops in Zürich and is called *saindoux" in French.(I love the contrast of these two names !) I suppose it's more like lard than suet, but I have used it as a substitute and it's also great for making meat pie pastry. No, you are not the only one who still uses a pressure cooker - I use mine if I'm making something like pumpkin soup- the flesh of pumpkins is so hard to chop up but the knife goes through it like butter after a few minutes in the pressure cooker! Bon appetit!
What a BRILLIANT IDEA! All this time, I was baking the pumpkins. That should cut our pie production time to less that half. Thanks!
Hopefully this isn't off topic, but do you (the two quoted, plus any others who would like to join in) have a recommendation for a pressure cooker?
Brand/size/where to buy?
Thanks.
Hi, I have a 5 litre Kuhn Rikon, Duromatic, which I've been using regularly for nearly 17 years now, never had any problems with it.
Every now and again, I notice it starts taking a lot longer to get to pressure, which tells me I have to buy a new rubber gasket, but that means something like, once every 3-4 years.
Can thoroughly recommend it.
The 5 litre one is a good size to go for for a start, you can put a lot or a little in it, and I would guess that's what most people have.
They aren't cheap to buy it's true (mind you, even just the normal pans are horrendously priced), but are truly good quality and worth the money.
You can put everything ( bar the rubber gasket and the lid, unless you take out the valve- which is very very easy!!) in the dishwasher as well, so long as you have room.
The new ones look rather different to mine that I linked to, but I think that is only a cosmetic difference.
It's a popular brand and you can find them everywhere that sells pots and pans.
I think Coop even, which would be cheaper than going to the hardware stores, definitely more expensive in those places.
Mind you, I think that all the brands are most likely equally as good, so shop around, if you see one on special, go for it I say!!
which I've been using regularly for nearly 17 years now, never had any problems with it.
Every now and again, I notice it starts taking a lot longer to get to pressure, which tells me I have to buy a new rubber gasket, but that means something like, once every 3-4 years.
Can thoroughly recommend it.
The 5 litre one is a good size to go for for a start, you can put a lot or a little in it, and I would guess that's what most people have.
They aren't cheap to buy it's true (mind you, even just the normal pans are horrendously priced), but are truly good quality and worth the money.
You can put everything ( bar the rubber gasket and the lid, unless you take out the valve- which is very very easy!!) in the dishwasher as well, so long as you have room.
The new ones look rather different to mine, but I think that is only a cosmetic difference.
It's a popular brand and you can find them everywhere that sells pots and pans.
I think Coop even, which would be cheaper than going to the hardware stores, definitely more expensive in those places.
Mind you, I think that all the brands are most likely equally as good, so shop around, if you see one on special, go for it I say!!
Ros
I brought mine over from the 'states. I'm glad I did, because the ones here look VERY expensive. I paid about $60 for mine. The Kuhn Rikon Duramatics , while I'm sure are very good, cost easily over 200CHF.