Pressure Mincing!

**Bren In Pots** · 08-01-2014, 06:04 PM

Congrats on your new toys I love my mincer and pressure cook even bought I little 2ltr P/Cooker so we can take it camping.

Here's the pressure cooker recipe links from my bookmarks, hope it help.

Fagor America : Pressure Cooker

http://missvickie.com/recipes/recipeframe.html

astray recipes: Pressure recipes

Fast-Cooking Pressure Cooker Recipes :: Recipes For The Pressure Cooker

Hawkins Recipe Selector

**Jimmy** · 09-01-2014, 02:35 PM

Butternut squash de-seeded but un-peeled (Lazy Man) ( Or marrow or Pumpkin )
Carrots
Potatoes ( or sweet potatoes )
Fried Onions+Garlic
Seasoning + stock cubes.

Pressure for about 30 mins with suitable amount of water.

Then blitz into a lovely soup.

Sometimes add a few chills in cooker to give it some extra dimension.

Jimmy

**Ananke** · 09-01-2014, 06:47 PM

Woohoo lucky you

I've been wanting a mincer with a sausage attachment for ages. I have a 23qrt pressure canner/cooker but haven't used it as a cooker just yet so those links that Bren put up might just be the motivation I need

You can buy the sausage casings online but your local butcher will probably sell you some non veggie ones. There is a sausage making forum too, great recipes etc.

Let us know how you get on and mind take some pics.

**daviddevantnhisspiritwife** · 09-01-2014, 10:07 PM

Thank you Bren, Jimmy and Anake!

I am a bit nervous of using the pressure cooker - I haven't taken it out of the box. It's like I've been given unexploded ordnance. I gather the instructions might be a bit vague and having read some of the recipes the 'pressure releasing' and 'maintaining steady pressure' bits are a bit worrysome. Our hob is a bit tempremental (it's hard to keep a steady heat).

Having said that, I have seen an awesome recipe off of one of Bren's links for Ramja (Kidney Bean Curry). I think this will be my first foray into pressure cooking.

Regarding sausages, I have ordered some synthetic casings for my first go - reason being is; They are supposedly easier to handle for novices. If it goes ok, I will have a look at natural hog for a follow up.

I don't have a sausage attachment - it will have to be a Heath Robinson affair to being with (funnel or something). It could ho horribly wrong. We'll see! :P

**Bren In Pots** · 09-01-2014, 11:08 PM

Once you've used your pressure cooker a couple of times you'll soon get the hang of it

both mine are different the first is a Prestige cooker I've owned for 35 years the a couple of year ago i bought the little 2ltr Hawkins one and that works very different from my old one, but now I wouldn't be without it.

**Jimmy** · 10-01-2014, 07:32 AM

Re: I have seen an awesome recipe off of one of Bren's links for Ramja (Kidney Bean Curry).
Can I have the link ?
Thanks
Jim

**Aberdeenplotter** · 10-01-2014, 08:08 AM

I won't share a recipe but I will share a pressure cooker experience I don't hope you have. Picture the scene, cooking beetroot in my prestige hi dome, thingie they call the cooking indicator with a little metal bit in the middle. bottom end of that broke off, other bit blew out and there followed a volcano like eruption of beetroot coloured steam from the hole. managed to get a towel over it and held that down with a long handled wooden spoon till the eruption ceased and then spent several hours cleaning up the mess.

Bottom line is check seals and the other components before every use. I mistakenly just took it for granted everything would be ok and could have saved myself loads of stress, work and the earache I got from her indoors if I had taken that simple precaution.

**Bren In Pots** · 10-01-2014, 10:34 AM

AP we had a blow out the other year and ended up with mushy peas all over the ceiling

but that was the first incident in 35 years.
When we told our daughter her first words where you should have taken a photo and used it on your Christmas cards 'peas on earth'

**raine** · 29-01-2014, 03:52 PM

I've also got a mincer but the blades on it look a bit rusty- any ideas?

**Bren In Pots** · 29-01-2014, 04:07 PM

Clean them using a bit of wire wool or emery paper.

**ohbeary** · 31-01-2014, 12:56 AM

Yes, and when you have used the mincer, dry it well in a warm place then anoint with lard or vegetable shortening, never vegetable oil as it will "gum up" as the oil loses moisture, marge works aswell.

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