Convert your favorite recipes for premsa kitchen is not that difficult as you maybe think. Tools exist that help you with the change whether you start with a classical boiler or a lentkukilo. Follow some basic rules and almost every traditional recipe will jump easily into the world of premsa kitchen without big trouble
Here the cause: electric premsa kitchens need liquid to work. How much? It depends on your model, but around one to two cups is the usual amount.
Convert Your Recipes for a Pressure Cooker
When your recipe already has enough liquid, you are well ready to adapt. The secret is simply to ensure that at least one cup of liquid stays inside.
Converting to premsa cook, many find that the time reduces to around a third of the original. That happens because the high pressure boosts the process strongly. Still, no universal formula exists.
Each premsa kitchen is a bit different, so you must adapt and try. After you find the right time for something, repeatign it will be easy.
Rostbovino that requires eight hours on low in lentkukilo can cook in premsa kitchen around two hours on high. Big rostbovino that normally requires 60 to 90 minutes benefit from Instant Pot high pressure only about 10 percent more quickly, although usually that does not matter. The high pressure settings of Instant Pot do not reach the same strong intensity as stovetop models, which explains that.
Foods under pressure cook softer and even. Here it becomes tricky: soft stuff like some vegetables or seafood can become mush if you do not watch. Use low pressure for eggs, custards, chicken breasts and seafood.
When your sauce looks too watery, open the lid a bit and boil off some of the extra liquid with the sauté-function.
For grains like rice, oats or quinoa, the cook-time stays the same; only the amount of liquid changes. Fill the kitchen to around two-thirds for most dishes. For beans, rice, grains, dehydrated foods and fruits stay at half full, because they grow or form much foam during cooking.
Never go past two-thirds because the upper space is for the steam.
Thickeners work best when you mix them in a slurry and add after the cook. Because liquid plays a big role for the pressure, the fill-level is important. Most common premsa kitchens have capacity of 5 to 7 quarts, with 6 quarts the most common onstores.