Nigel-in-Oxford
Well-Known Member
Correct, it would appear that Alzheimer's lays down aluminium in the plaque, but aluminium dose not cause Alzheimer's, otherwise tea drinkers would be in trouble.
Quite a few small PCs on Amazon.
I can't believe we only just got a pair...
- Thread starter Otter
- Start date
Correct, it would appear that Alzheimer's lays down aluminium in the plaque, but aluminium dose not cause Alzheimer's, otherwise tea drinkers would be in trouble.
Quite a few small PCs on Amazon.
nigelmercier
RIP
- Joined
- 20 Jun 2007
- Messages
- 16,234
- Location
- Live in Kent, boat in Canary Islands
I agree about cooking with aluminium, can't remember why
Just looked up a stainless steel Prestige model, much cheaper than I expected: http://amzn.to/1g5jhFO
When I said I couldn't remember, I was joking. I could actually remember, which is why I said I couldn't. See what I did there?
Gordonmc
Well-Known Member
I have two PCs.
One stays on the boat for general use, both cooking from scratch and heating take-away curry. Just put a slurp of water in the bottom and place in the curry/rice containers inside. Five minutes at pressure and they are ready to go.
The second is at home but has boat use when I make a big curry or chilli in the slow cooker. Transfer to the PC for the car trip to the boat with the lid locked down and heat up on the boat cooker.
I have fed 15 that way.
Warning - beer stocks will be diminished.
One stays on the boat for general use, both cooking from scratch and heating take-away curry. Just put a slurp of water in the bottom and place in the curry/rice containers inside. Five minutes at pressure and they are ready to go.
The second is at home but has boat use when I make a big curry or chilli in the slow cooker. Transfer to the PC for the car trip to the boat with the lid locked down and heat up on the boat cooker.
I have fed 15 that way.
Warning - beer stocks will be diminished.
I have noticed that they seem to be 'de rigeur' on the majority of French boats.
LadyInBed
Well-Known Member
I have an old Skyline, the beauty of it is - no long handle, just two 'tabs'
The other use for it is to use it as an oven for bread etc., just remove the lid seal.
I have collected some recipes for bread, mainly from this forum I think!
Here they are:
Ingredients
Flour 500 g
Water .25l (one glass)
Yeast: 1 teaspoonful
A little sugar
Olive oil
Salt: one abundant teaspoonful
Stir the yeast in a little lukewarm water with a bit of flour and the sugar, then let it rest for at least 15min in a warm place.
In a salad bowl mix flour, with the water/yeast and salt for at least 10 min to make the dough, it must be elastic but not too sticky.
Shape it like a ball, sprinkle a bit of flour and leave in a warm place for 1-2 hours (depending on temperature), covered with a cloth.
Oil well the inside of the pressure cooker, bottom and sides, gently put the dough inside. If during the transport the dough "collapses" leave for a further 20-30 minutes.
Close the pressure cooker, but leave the valve open or remove the lid seal.
Cook for 30min with the lowest available heat, a heat diffuser or a metal plate can be handy if the gaz is too strong.
After that, open the cooker, detach the loaf with a knife, oil the cooker again if need be, flip the half cooked bread over, close the lid and cook for 30 more minutes
It's better to try it at home first, to get the feeling as to dough consistency, how much heat, etc.
==========================================
Almost the same, but you don't need to start the yeast first.
500gm flour (plain, or strong white NOT self raising)
2 tsp (1 sachet) dry quick yeast
2tsp salt
2 tsp sugar
glug of oil
3/4 pt hand hot water
Put all in bowl, mix well and gather the clumps together. Turn out onto floured board, knead well 5-10 minutes (my husband says this is the best way ever to clean oily hands....) Lightly oil pressure cooker (or any large heavy saucepan) and shake a light coating of flour over the oil. (Leave trivet in if using pressure cooker - but take care not to turf it into the oggin later when rinsing out pan) Put dough in pressure cooker, cover with clean tea towel. Leave to rise until pan about 2/3 full. Put lid on (take seal off if you do this regularly as it will harden the rubber - or keep another sealing ring for normal cooking) Do NOT use pressure. Cook over lowest heat for about 35 minutes. Turn out, turn bread over, and replace for about 10 minutes more to brown crust. Makes a large loaf.
==========================================
This one has been classified as the absolute best frying pan bread and is just as good as any oven bread.
Known as DAMPER BREAD it was the staple for the aussies in the outback
bread in a few minutes
3 cups flour
1tsp salt
1 tbsp baking powder
½ cup butter or marg or oil
1 1/3 cups milk or water
mix dry goods, cut in butter with 2 knives until crumbly or add oil together with milk
add milk or water and stir
divide the dough in half or in 3, take one part and spread out in cold frying pan with your fingers until the bottom is covered (or make a nice circle with a rolling pin but get your galley all messy) and turn on low-medium heat
turn over after about 5-10 mins
when it looks done, it is done...enjoy!
slice like a pie and split each pie shape open to form a sandwich
you can also make individual ‘rolls’ it is just more work, rolling cutting etc
the mixture will keep covered in plastic in fridge for several days
don't be tempted to fry the whole batch at once as it becomes too thick to cook right through
you could bake the whole batch at once in oven 20 mins in hot oven, just spread out thinly on baking sheet
==========================================
'Manatee' Pressure Cooker Bread
For this you will need a round tin to put the bread mixture in, but a smaller bundt tin or cake tin with a loose bottom will work fine.
Make up your favourite bread dough but do not exceed 1.5 lbs of mix. Let double in the usual ways before cooking.
Place the pressure cooker trivet upside down in the cooker, the bread tin sits on this.
Remove the seal from the lid, the cooker must NOT pressurise.
Pre-heat the cooker on hob or gas ring, you have to judge the temperature or use a meat thermometer to determine when ready to cook.
Place the bread tin in the cooker and put on the lid; reduce the heat beneath to low. The bread should cook in much the same time as in the oven.
The other use for it is to use it as an oven for bread etc., just remove the lid seal.
I have collected some recipes for bread, mainly from this forum I think!
Here they are:
Ingredients
Flour 500 g
Water .25l (one glass)
Yeast: 1 teaspoonful
A little sugar
Olive oil
Salt: one abundant teaspoonful
Stir the yeast in a little lukewarm water with a bit of flour and the sugar, then let it rest for at least 15min in a warm place.
In a salad bowl mix flour, with the water/yeast and salt for at least 10 min to make the dough, it must be elastic but not too sticky.
Shape it like a ball, sprinkle a bit of flour and leave in a warm place for 1-2 hours (depending on temperature), covered with a cloth.
Oil well the inside of the pressure cooker, bottom and sides, gently put the dough inside. If during the transport the dough "collapses" leave for a further 20-30 minutes.
Close the pressure cooker, but leave the valve open or remove the lid seal.
Cook for 30min with the lowest available heat, a heat diffuser or a metal plate can be handy if the gaz is too strong.
After that, open the cooker, detach the loaf with a knife, oil the cooker again if need be, flip the half cooked bread over, close the lid and cook for 30 more minutes
It's better to try it at home first, to get the feeling as to dough consistency, how much heat, etc.
==========================================
Almost the same, but you don't need to start the yeast first.
500gm flour (plain, or strong white NOT self raising)
2 tsp (1 sachet) dry quick yeast
2tsp salt
2 tsp sugar
glug of oil
3/4 pt hand hot water
Put all in bowl, mix well and gather the clumps together. Turn out onto floured board, knead well 5-10 minutes (my husband says this is the best way ever to clean oily hands....) Lightly oil pressure cooker (or any large heavy saucepan) and shake a light coating of flour over the oil. (Leave trivet in if using pressure cooker - but take care not to turf it into the oggin later when rinsing out pan) Put dough in pressure cooker, cover with clean tea towel. Leave to rise until pan about 2/3 full. Put lid on (take seal off if you do this regularly as it will harden the rubber - or keep another sealing ring for normal cooking) Do NOT use pressure. Cook over lowest heat for about 35 minutes. Turn out, turn bread over, and replace for about 10 minutes more to brown crust. Makes a large loaf.
==========================================
This one has been classified as the absolute best frying pan bread and is just as good as any oven bread.
Known as DAMPER BREAD it was the staple for the aussies in the outback
bread in a few minutes
3 cups flour
1tsp salt
1 tbsp baking powder
½ cup butter or marg or oil
1 1/3 cups milk or water
mix dry goods, cut in butter with 2 knives until crumbly or add oil together with milk
add milk or water and stir
divide the dough in half or in 3, take one part and spread out in cold frying pan with your fingers until the bottom is covered (or make a nice circle with a rolling pin but get your galley all messy) and turn on low-medium heat
turn over after about 5-10 mins
when it looks done, it is done...enjoy!
slice like a pie and split each pie shape open to form a sandwich
you can also make individual ‘rolls’ it is just more work, rolling cutting etc
the mixture will keep covered in plastic in fridge for several days
don't be tempted to fry the whole batch at once as it becomes too thick to cook right through
you could bake the whole batch at once in oven 20 mins in hot oven, just spread out thinly on baking sheet
==========================================
'Manatee' Pressure Cooker Bread
For this you will need a round tin to put the bread mixture in, but a smaller bundt tin or cake tin with a loose bottom will work fine.
Make up your favourite bread dough but do not exceed 1.5 lbs of mix. Let double in the usual ways before cooking.
Place the pressure cooker trivet upside down in the cooker, the bread tin sits on this.
Remove the seal from the lid, the cooker must NOT pressurise.
Pre-heat the cooker on hob or gas ring, you have to judge the temperature or use a meat thermometer to determine when ready to cook.
Place the bread tin in the cooker and put on the lid; reduce the heat beneath to low. The bread should cook in much the same time as in the oven.
charles_reed
Well-Known Member
Tied up in irony!!
John the kiwi
Well-Known Member
"Blackadder: Baldrick, have you no idea what "irony" is?
Baldrick: Yes, it's like "goldy" and "bronzy" only it's made out of iron. "
Or perhaps- what do you call that stuff? you know, the metal they make aeroplanes of....tip of my tongue...
C08
Well-Known Member
Apology if this is considered a "thread drift" but how can you tell if a pan is alluminium or stainless if it is not marked and is highly polished and looks like both and has a thicker bottom so hard to tell from the weight?
bedouin
Well-Known Member
With a magnet (it will stick to steel but not aluminium)
I don't think aluminium will ever look polished - aluminium quickly forms a dull layer of alumnium oxide
