We've got two... neither of which are used as such but are great thick-bottomed pans for making tablet or fudge. It's perhaps no surprise that my mum's was used in much the same way (and for boiling spuds).
How interesting! I've always been scared of the pressure cooker. I think it was as a result of the drama that my mother used to engage with when she used hers!
My mother got one, so memories of her racing from cooker to sink with this hissing thing. It looked hot and dangerous. Further put off by a flatmate - a girl with a very utilitarian attitude to cooking (food=fuel). She would produce these flaccid white platefuls of fish/cauliflower/potato.
BT's mentioning pressure cookers for tenderising tough meat has reminded me of why my mum got her second (non-exploding) one.
When domestic deep-freezes became A Thing in the early 1970s, Mum and Dad got one, and started buying meat in bulk. Friends of theirs had a dairy farm, and would occasionally slaughter a beast for beef, and they bought one. There was some kind of cock-up at the abbatoir, and the meat they go was not, as they'd hoped, from a relatively youthful cow, but some poor creature that was probably intended for mincing or making hamburgers.
Their friends were mortified, and offered to buy back a good deal of the toughest meat (presumably for mincing), but we were still left with several tough old cuts, hence the pressure cooker, which at least made them stewable! I felt sorry for Mum, because she was a really good cook, but even her skills couldn't subtract any years from the age of that beastie!
Do people still buy meat in bulk like that and freeze it? I remember seeing whole lamb carcasses in Costco; we'd have been tempted, but I doubt we could have justified it for the two of us (and we didn't have the freezer space anyway).
I've been very goddessish today: bathroom cleaned, hooverage and dustery done, so now swadging on the sofa. I may turn some of the smoked salmon in the fridge into pâté to take to work for the lunch thingy on Tuesday - it'll be nice with a few slices of homemade bread.
I've decided I'll start off the lamb-shank this evening - get it browned and into the slow-cooker ready to switch on in the morning for tomorrow's supper. I'll have broccoli and green-bean pasta tonight - it's dead easy.
Do people still buy meat in bulk like that and freeze it? I remember seeing whole lamb carcasses in Costco; we'd have been tempted, but I doubt we could have justified it for the two of us (and we didn't have the freezer space anyway)
We had a week in Scotland with friends in their timeshare and they bought a huge amount of meat from the local butcher to take home. Apparently they do this every time they go - something like half a cow and half a deer and half a sheep, all butchered into joints. Of course it depends on having the freezer space (we don't). There are only two of them in the household but they do (or did) a lot of entertaining.
It's raining hard here and has been on and off for the past few hours. We've had lunch (chicken casserole, if you're interested) and I'm about to catch up with a friend who's just coming to the end of 14 days of isolation having tested positive for Covid. Then we have another Zoom at 5pm when Mulled Wine will occur.
We've had a quarter of beef, a side of beef, a whole pig and a side of mutton in the past. Just recently we've had bulk packs of pork and beef from crofts nearby but not the larger ones. The difficulty is that you can end up paying quite a bit for meat not noticably superior to what you get in the supermarket and by the time you find that out it's too late. On the other hand it's about the only way I'll ever justify eating fillet steak.
They are sooooper for SOUP! mine has needed a new rubber seal two or three times over its lifetime, but other than that, I expect it to go on for another 70 years. The pressure valve is really simple, nothing like modern versions. It’s very safe as you release the pressure manually - easy peasy.
I've never done it, but my parents regularly had half a cow or a deer or two or a sheep in the freezer. The problem they found was with the rough and ready butchering.
Deer were different, usually the result of spotting a deer injured* out walking, reporting it to the farmer, and being part of the party to go and shoot it properly, then ending up with three-quarters** of a deer the farmer didn't want. But those were home hung and butchered.
* usually poachers doing a rotten job.
** injured usually meant gangrene in a quarter rendering it inedible.
Well, that was interesting! My first Zoom kirk meeting! We just had a virtual Lessons and Carols service from the Anglican church I always go to at Christmas. Very nice it was too! And as I had ordered some food from the restaurant across the road (I forgot they only do meals from 5pm!), I went over and got the take-away just before the service started, and thus am afraid to report that not only spirtual nourishment was catered for...!
Im toying with the idea of a slow cooker, just a small one as theres only me. But is it a faff getting everything ready to put in it in the morning? Especially as I'm here all day. The only thing that might convinc me is that my oven is getting old and bit hard on electricty and I dont like using it just for one person. So I cook mostly in the microwave, but do miss a good casserole, done sloooowly!
But then I quite often don't now what I want for tea until I go and look in the freezer!
Is there any hope for me? Teaching old dogs new tricks comes to mind.....
Over 40 years ago I managed to plaster the kitchen ceiling with stew when my pressure cooker blew. I can’t entirely remember why, but possibly I let it hiss for too long, the base ended up convex, so it wasn’t much use for anything afterwards. I now have a gizmo that does everything automatically (I can even set it to start up to 24 hours ahead) and doubles up as a slow cooker too. But
Over 40 years ago I managed to plaster the kitchen ceiling with stew when my pressure cooker blew. I can’t entirely remember why, but possibly I let it hiss for too long, the base ended up convex, so it wasn’t much use for anything afterwards. I now have a gizmo that does everything automatically (I can even set it to start up to 24 hours ahead) and doubles up as a slow cooker too. But
You let the pressure build to high. Once at pressure they need the lowest of heat. A little tap of the valve tells you when the pressure is just right.
Slow cookers are wonderful! I'm not working now but I still use ours frequently; I have a large one and a smaller one. There's nothing like that feeling of knowing all day that the meal is on the go and will be ready when you want to eat it. You do just have to be a bit organised in the mornings but if you're not in a rush to get out to work you can prepare things in a leisurely fashion while listening to the radio and sipping your cup of tea.
I cook all sorts in mine - from casseroles to bolognese sauce to meat joints. If I were cooking on Christmas Day the turkey crown would be in the big one, freeing up all the oven space for roasties, pigs in blankets and stuffing. The pudding would be simmering away in the small one.
There are things I used a slow cooker for - soups, stock and slow cooked stews, pot chicken and gammon - when I was cooking for more than just me, but I found it was a sweat for just me, even when I did the trick of smaller containers of stew and pudding in water to cook. And the chances of me eating gammon or chicken is remote to disappearing now.
I also found that the slow cooker is not good for much veggie food. It is not recommended to cook beans, for example.
My lamb-shank for tomorrow is in the slow-cooker ready to be turned on before I go to work. It's been seared, to give it a better colour and flavour - I think if you put the meat in from cold it can be a bit insipid - and the veggies were tossed in the same oil before going in.
I certainly wouldn't be the sort of organised person who could do all that before going to work - my sleeping time is far more important to me than that! - but I'm fine with doing it the night before. And if you're retired, you can set your own timetable anyway - decide when you want to eat, and set it to "low" or "high" according to how much time you have.
Be wary of adding too much liquid - slow-cooking needs a lot less than oven or stove-top cooking - but if you find there's too much, mash a mixture of a tablespoon each of flour and butter to a paste and stir it in. Cook on High for an extra 20-30 minutes and it'll thicken the sauce nicely.
mash a mixture of a tablespoon each of flour and butter to a paste and stir it in. Cook on High for an extra 20-30 minutes and it'll thicken the sauce nicely.
Beurre manie has been the rescue of many a sauce.
Roast chicken tonight with wine/lemon/tarragon/creme fraiche jus. I see a chicken pie about Tuesday. Thursday is something with scallops and prawn probably in a cream sauce (I've discarded the black pudding idea, since if you can't get a quality one, not worth it). Christmas Day - carefully distanced lunch with friends. Boxing Day - cheese fondue.
My son-in-law is cooking Christmas dinner on Wednesday (as the children - his stepchildren- will be eating at their Dad’s on Christmas Day) and has offered to plate up for us. We just have to drive 4 miles to collect it. Not only do I get a full Christmas dinner with all the trimmings made for me, but it makes me feel part of the family too.
Actually this virus is almost a blessing in disguise. Normally we would have been invited to eat with them, of course. My husband has difficulties swallowing and meals are a real trial to him, so now he can eat in his own home without causing any offence.
@Firenze, your chicken thing sounds like heaven on a plate. Do you just add the wine, tarragon and whatnot to the pan juices and let it bubble a bit (and would it work with dried tarragon)?
I reckon it'd be worth buying a small chicken for that - and the leftovers would feed me for about a week!
@Piglet chicken in roasting tin with small potatoes and garlic, sprinkled with dried tarragon and smeared with butter. After about 50 min tip in glug of white wine (or dry vermouth). When the chicken and potatoes are done, pour off the juices into a saucepan, reduce a bit, correct seasoning (I bolstered it with some chicken stock) and add creme fraiche to taste.
Just been loading up the slow cooker with tonight's spicy goat stew. I booked today as leave, so instead of the usual procedure of putting all the veg and seasonings into it the night before so that all I need to do in the morning is add meat & liquid and switch it on, I could take my time and consider how much of a dried lemon-drop chilli to use. We have, on occasion, put everything including the unwrapped frozen meat in there the night before, then just put the power on and stirred it in the morning!
Managed a somewhat different version of fish pie last night. I have variable tolerance for milk products - hot chocolate is usually fine, but white sauces are always a Bad Thing. So, the sauce for the pie was made by adding white wine to the roux instead of milk . Now I just need to find something to make with the remaining cooking white... .
Now I don’t often cook meat I find the only times that I use the slow cooker are to cook the Christmas pudding and then to reheat it on The Day, and to make porridge for snowy mornings (not as many of those, it seems). Before I discovered my rice allergy & dairy intolerance I would use it for the creamiest rice puddings - delish.
There is a version can be done with chicken thighs and a pan (with lid). Leave out the potato, brown the chicken with some chopped bacon, add tarragon, wine, stock. Simmer till done, stir in creme fraiche. Also works with pork, substitute thyme for tarragon.
I hadn't, but I've just googled it. Sounds fun... just wondering where I can find a bell...
A miserable murky drizzly day here. I don't think there's much chance of us seeing the planetary conjunction this evening. I'm going to be planning menus for the week (I cook pretty much the same things every week and feel I definitely need to jazz it up a bit for a week or so) and doing some Christmas wrapping. I seldom cook beef (twice a year, maybe) but think I might do a beef casserole in the slow cooker for Christmas Eve. On Christmas Day we are bubbling with Nenlet1, son in law and son in law's parents, at the in laws' house, which makes a nice easy cooking day for me.
My sister saw the planetary conjunction last night - she has a neighbour with a telescope, and he invited people to have a look as they're not expecting great weather tonight
With luck (if the clouds clear a bit) I might be able to see something while I'm waiting for the bus - that would be about sunset time here.
Thanks for the chicken advice, Firenze - I'll definitely give that a go some time!
P*ssing down here this morning too. I spent the middle of the day marking essays (I'm officially on holiday...) and just had a relaxing bath.
Husband has put down the framework for our new decking.
But last time I shopped I got the spelt flour again just in case of future shortages...
Spelt is one of the grains that coeliacs can't have because it does contain gluten.
The mnemonic to help you remember is BROWS - no Barley, Rye, Oats, Wheat (or) Spelt.
We're praying for it now with Inundations. I would not want to be in some of the Welsh valleys which have flooded several times in recent times and are also seeing dormant coal tips beginning to slide - we could have another Aberfan.
But last time I shopped I got the spelt flour again just in case of future shortages...
Spelt is one of the grains that coeliacs can't have because it does contain gluten.
The mnemonic to help you remember is BROWS - no Barley, Rye, Oats, Wheat (or) Spelt.
I didn't say all that . Mr Nen is not coeliac, he is gluten intolerant.
In other news, I did go for walk and it was indeed pretty mild but I got soaked.
In other other news, I've just heard from a friend that she has cancelled Christmas Day with her family. She has a chesty cough and her husband can't get his breath when he coughs. I've told her not to let that go on without being tested. In better news, another friend is just out of quarantine, having tested positive a fortnight ago, and is doing pretty well. But it all feels scarily close to home.
We're praying for it now with Inundations. I would not want to be in some of the Welsh valleys which have flooded several times in recent times and are also seeing dormant coal tips beginning to slide - we could have another Aberfan.
O dear - I think I saw that on the Noos, but didn't realise it was quite that serious. Some coverage has also been given to a small town in Iceland which has been badly damaged by mudslides after unprecedented (that word again!) rainfall...
There is a beautiful tree in the park - oak - and as I went passed it yesterday I wondered if it had missed the memo that autumn had been and gone! It was golden and stunning and looked magical against the blue sky of yesterday.
It was unseasonably mild here today too, and when I left work it was wet, so I don't think there would have been much chance of seeing anything.
Half the lamb-shank has been consumed, and was v. nice - there's plenty left for tomorrow (especially if I have some SOUP beforehand).
I was delighted to find that the candlesticks that I'd ordered for Christmas presents for my brother and sister (and a set for me - a friend who couldn't get out to go shopping had given me a cheque and told me to get myself a house-warming present) arrived safely, and they're lovely. They were made by a friend in Northern Ireland, and they're sets of three hexagonal wooden pillars with tealights set in the tops, inspired by the Giant's Causeway. I haven't lit them yet - I suddenly realised that no longer having a smoker in the house also meant not having matches or a lighter.
It was unseasonably mild here today too, and when I left work it was wet, so I don't think there would have been much chance of seeing anything
Yesterday social media reminded me that 3 years ago we had a decent fall of snow. Yesterday it rained and drizzled all day, so no view of the sky phenomenon. But on Sunday I saw Saturn very clearly. I was hoping I’d see a photo in the news but haven’t yet.
Today is cake decorating. Over the weekend I covered it with fondant icing, and plan to use the left overs to make angels (pink) and stars (silver) using some “lustre”which claims to be “100% edible” - what would we do if it was even only 99% edible? Which bits would we need to eat around?
Having done the grocery shopping early this morning (main lack for me: fresh or tinned grapefruit and chocolate log. If you were after a small turkey crown, which I wasn't, you'd be struggling as well) I'm going to be meeting a friend for a takeaway coffee and then taking over the dining room table this afternoon for the present wrapping. I keep worrying about it and then reminding myself that as we're only seeing very limited family, and not until Christmas Day, I've got three days to do it in.
I'm very much hoping it's not going to rain. I would like to walk to meet my friend and not have to get the car out again until next week.
I have to admit, the only thing I could see that was conspicuously missing in my local supermarket when I went to do the last bits of shopping I wanted, was the sugar-free indigestion tablets I like to keep on hand! (Rarely needed these days, but when I do need them, it needs to be the sugar-free kind.)
But I may not have been looking in the traditional Christmas Food aisles, or at the meat...
Oh, and the single pint of milk. An item which has vanished from all main supermarkets as far as I can tell since March. It gives me an excuse to go to the corner shop, though, who do still stock single pints of milk.
I've booked a post-Christmas delivery slot with Sainsbury's in which I hopefully bid for bread flour and lemons. Otherwise it's staples like mince and tatties and packaged stuff.
I want to get myself organised with online grocery shopping and have had a preliminary look at the website. It seems to me you have to book a delivery slot, order some groceries, and check out within two hours in order to keep that slot. It doesn't seem as though the money goes from your bank account until nearer the time. Does that sound right? I presume you can amend your order up until a certain time? Is that what people do?
Yes, that’s exactly what I do with my online food shopping. I put in my credit card details when I first place the order but am only charged when it is delivered. Usually the deadline for finalising (or cancelling) the order is about 24 hours ahead but right now everything is so busy tbat they’ve notified me it is a day earlier.
Comments
I've never used one.
When domestic deep-freezes became A Thing in the early 1970s, Mum and Dad got one, and started buying meat in bulk. Friends of theirs had a dairy farm, and would occasionally slaughter a beast for beef, and they bought one. There was some kind of cock-up at the abbatoir, and the meat they go was not, as they'd hoped, from a relatively youthful cow, but some poor creature that was probably intended for mincing or making hamburgers.
Their friends were mortified, and offered to buy back a good deal of the toughest meat (presumably for mincing), but we were still left with several tough old cuts, hence the pressure cooker, which at least made them stewable! I felt sorry for Mum, because she was a really good cook, but even her skills couldn't subtract any years from the age of that beastie!
Do people still buy meat in bulk like that and freeze it? I remember seeing whole lamb carcasses in Costco; we'd have been tempted, but I doubt we could have justified it for the two of us (and we didn't have the freezer space anyway).
I've been very goddessish today: bathroom cleaned, hooverage and dustery done, so now swadging on the sofa. I may turn some of the smoked salmon in the fridge into pâté to take to work for the lunch thingy on Tuesday - it'll be nice with a few slices of homemade bread.
I've decided I'll start off the lamb-shank this evening - get it browned and into the slow-cooker ready to switch on in the morning for tomorrow's supper. I'll have broccoli and green-bean pasta tonight - it's dead easy.
It's raining hard here and has been on and off for the past few hours. We've had lunch (chicken casserole, if you're interested) and I'm about to catch up with a friend who's just coming to the end of 14 days of isolation having tested positive for Covid. Then we have another Zoom at 5pm when Mulled Wine will occur.
Deer were different, usually the result of spotting a deer injured* out walking, reporting it to the farmer, and being part of the party to go and shoot it properly, then ending up with three-quarters** of a deer the farmer didn't want. But those were home hung and butchered.
* usually poachers doing a rotten job.
** injured usually meant gangrene in a quarter rendering it inedible.
A good experience, all this.
But then I quite often don't now what I want for tea until I go and look in the freezer!
Is there any hope for me? Teaching old dogs new tricks comes to mind.....
You let the pressure build to high. Once at pressure they need the lowest of heat. A little tap of the valve tells you when the pressure is just right.
I like the sound of your gizmo 🙂
The £17.99 one would be an inexpensive way of finding out how useful it would be.
I cook all sorts in mine - from casseroles to bolognese sauce to meat joints. If I were cooking on Christmas Day the turkey crown would be in the big one, freeing up all the oven space for roasties, pigs in blankets and stuffing. The pudding would be simmering away in the small one.
I also found that the slow cooker is not good for much veggie food. It is not recommended to cook beans, for example.
I certainly wouldn't be the sort of organised person who could do all that before going to work - my sleeping time is far more important to me than that! - but I'm fine with doing it the night before. And if you're retired, you can set your own timetable anyway - decide when you want to eat, and set it to "low" or "high" according to how much time you have.
Be wary of adding too much liquid - slow-cooking needs a lot less than oven or stove-top cooking - but if you find there's too much, mash a mixture of a tablespoon each of flour and butter to a paste and stir it in. Cook on High for an extra 20-30 minutes and it'll thicken the sauce nicely.
Beurre manie has been the rescue of many a sauce.
Roast chicken tonight with wine/lemon/tarragon/creme fraiche jus. I see a chicken pie about Tuesday. Thursday is something with scallops and prawn probably in a cream sauce (I've discarded the black pudding idea, since if you can't get a quality one, not worth it). Christmas Day - carefully distanced lunch with friends. Boxing Day - cheese fondue.
Actually this virus is almost a blessing in disguise. Normally we would have been invited to eat with them, of course. My husband has difficulties swallowing and meals are a real trial to him, so now he can eat in his own home without causing any offence.
I reckon it'd be worth buying a small chicken for that - and the leftovers would feed me for about a week!
Managed a somewhat different version of fish pie last night. I have variable tolerance for milk products - hot chocolate is usually fine, but white sauces are always a Bad Thing. So, the sauce for the pie was made by adding white wine to the roux instead of milk
I hadn't, but I've just googled it. Sounds fun... just wondering where I can find a bell...
A miserable murky drizzly day here. I don't think there's much chance of us seeing the planetary conjunction this evening. I'm going to be planning menus for the week (I cook pretty much the same things every week and feel I definitely need to jazz it up a bit for a week or so) and doing some Christmas wrapping. I seldom cook beef (twice a year, maybe) but think I might do a beef casserole in the slow cooker for Christmas Eve. On Christmas Day we are bubbling with Nenlet1, son in law and son in law's parents, at the in laws' house, which makes a nice easy cooking day for me.
There is a small Ship's Bell in the wheelhouse of the Ark...
It can be made to sound quite Loud.
With luck (if the clouds clear a bit) I might be able to see something while I'm waiting for the bus - that would be about sunset time here.
Thanks for the chicken advice, Firenze - I'll definitely give that a go some time!
I'll have a look at the news sites - I think the Grauniad (earlier today) had an article on the astrological significance of the event.
I really need get out for a walk, having been in all day yesterday as well, and will just have to accept I'm going to get wet.
It's the winter solstice, the days will start to lengthen now.
Husband has put down the framework for our new decking.
I didn't say all that
In other news, I did go for walk and it was indeed pretty mild but I got soaked.
In other other news, I've just heard from a friend that she has cancelled Christmas Day with her family. She has a chesty cough and her husband can't get his breath when he coughs. I've told her not to let that go on without being tested.
O dear - I think I saw that on the Noos, but didn't realise it was quite that serious. Some coverage has also been given to a small town in Iceland which has been badly damaged by mudslides after unprecedented (that word again!) rainfall...
Lord, have mercy.
Half the lamb-shank has been consumed, and was v. nice - there's plenty left for tomorrow (especially if I have some SOUP beforehand).
I was delighted to find that the candlesticks that I'd ordered for Christmas presents for my brother and sister (and a set for me - a friend who couldn't get out to go shopping had given me a cheque and told me to get myself a house-warming present) arrived safely, and they're lovely. They were made by a friend in Northern Ireland, and they're sets of three hexagonal wooden pillars with tealights set in the tops, inspired by the Giant's Causeway. I haven't lit them yet - I suddenly realised that no longer having a smoker in the house
Today is cake decorating. Over the weekend I covered it with fondant icing, and plan to use the left overs to make angels (pink) and stars (silver) using some “lustre”which claims to be “100% edible” - what would we do if it was even only 99% edible? Which bits would we need to eat around?
I'm very much hoping it's not going to rain. I would like to walk to meet my friend and not have to get the car out again until next week.
But I may not have been looking in the traditional Christmas Food aisles, or at the meat...
Oh, and the single pint of milk. An item which has vanished from all main supermarkets as far as I can tell since March. It gives me an excuse to go to the corner shop, though, who do still stock single pints of milk.
Nen - feeling ignorant and inept.