壓力煲 (Pressure cooker)

對於壓力煲,小編又是新手,還是第一次接觸,因為從小到大,家裏沒有在家煮食的習慣,父母都不喜歡煮食,母親大人所煮的只是簡單餸菜,所以用的工具也很少;然而小編獨立後,卻發現自己喜歡煮食,希望可以學習不同的煮食方法,所以壓力煲對於小編來說是新玩意吧。

Actually I’m a newbie for using pressure cooker since my family not really love cooking at home, my mom just cooked simple dishes only, so not really need too much cookery, however, I discovered that I really love cooking after left my parents home and hope that can learn different method of cooking, so pressure cooker for me is a new toy.

 

雖然香港有很多不同牌子的壓力煲,但基於安全為上,小編會建議買德國牌子的壓力煲,最初也對用壓力煲的安全度有不安的心態,但用過後,不安心態卻消失了。 在香港,讀者在百貨公司所見的壓力煲,最少也要$3,xxx-$4,xxx一個,真的不便宜,為什麼會這麼貴呢?那又是因為香港代理商又要賺錢,百貨公司又要賺一筆,到了消費者已經要比多一倍錢了。 在現金的社會,網購這麼方便,用amazon是直接與廠商購買,又可以送到府上,為何要給別人賺錢呢?

Although so many brands also have pressure cooker product, however, as safety purpose, I suggested you to buy product that made in Germany.  Since i’m also concern about safety usage of pressure cooker at first time, but it’s out of my mind now.  On the other hand, you can easy to find pressure cooker in all department stores, unfortunately, the price is unacceptable, around HK$3,xxx-HK$4,xxx per piece.  Why so high price in Hong Kong? somemore, both agency and department stores have to earn money, therefore, consumers have to pay double of the product price, that’s why I suggested you to buy online since you deal with the manufacturer directly in amazon, and ship to you door to door, why not do so?

 

好了,對不起,說回壓力煲吧。 小編所買的是舊型號,現在沒有了,但還有高級的版本,讀者可以考慮一下 :

Well, sorry, talk back pressure cooker then.  Mind one is old version, it’s not available in market now, but I found one that a bit higher class, you can consider it :

Fissler 620-301-12-070/0 Vitavit Premium Set 2-teilig, 2,5 und 6 L mit einsatz

 

壓力煲的好處在於用短時間把食物用極高溫去破壞食物內的組織,從而把平時很難煮淋的肉類部份,只須三分一時間就可以煮好,例如 :牛腩 - 一般也要燜上2-3小時,但用壓力煲只是30-45分鐘就完成了。 亦有些人說用壓力煲雖然快速,可是味道不足夠,但小編不覺得唔入味吧。

The advantage of pressure cooker is just 1/3 of normal cooking time with high temperature to destroy the hard tissue of the meat, so it’s make easy to cook the meat until tender, i.e. Chinese beef brisket stew, normally require to cook around 2-3 hours, however, just cook 30-45 minutes for pressure cooker.  Some people may think that it’s not really tasty enough when cooking with pressure cooker, but I tried and I don’t think so.

 

之前在醬汁的一篇中說過鹵水汁,讀者也可以做一瓶,就可以做到很多不同的菜餚了。可是小編與愛人很少吃中菜,所以亦只試了鹵水牛筋及豬軟骨,最多就是做糖水吧,希望讀者可以與小編分享多些食譜,讓小編煮其他菜色。
As I mentioned in previous post about Chinese Marinade Sauce, I suggested you to make one which can cook many different dishes.  I and my beloved one not really love to eat Chinese cuisine, so we just tried beef tendon and pork softbone only, but we mostly cooked chinese desserts as well.

 

IMG_6824
鹵水豬軟骨+牛筋+蘿蔔 : 45分鐘

 

IMG_6757
陳皮紅豆沙 : 35分鐘

 

麥米粥 : 35分鐘
麥米粥 : 35分鐘