Коптильня своими руками из скороварки: Как сделать коптильню для дома из скороварки своими руками?

Коптильня из соковарки. Как сделать коптильню для дома из скороварки своими руками? Особенности копчения в мультиварке

Коптильни фабричного производства удобны и практичны, но те, кто занимается приготовлением копчёностей от случая к случаю, могут обойтись самодельными устройствами из подручных средств.

Самостоятельное изготовление коптильни не занимает много времени и поможет сэкономить деньги на покупку.

Как сделать коптильню горячего копчения из подручных средств в походных условиях

Изготовить устройства для копчения можно из следующих предметов:

• из ведра;
• из кастрюли или скороварки;
• из фляги;
• из железной трубы;
• из фольги.

В походных условиях части основного корпуса коптильни могут быть собраны без применения металла — из камней, веток и листьев, а частью дымохода послужит вырытая канава в почве.

При выборе материала для самодельной коптильни важно обратить внимание на следующие моменты:

• на толщину железа;
• на герметичность ;
• на наличие неметаллических частей .

Слишком тонкое железо легко деформируется от температуры, а большая толщина стенок коптильни сделает её громоздкой и тяжёлой. Оптимальная толщина материала — 1,5-2,5 мм.

Внимание! При использовании в качестве корпуса коптильни кастрюли, скороварки или стальной трубы, важно проследить, чтобы в днище или на боковых частях отсутствовали пластмассовые или деревянные детали , которые при нагревании могут выделять вредные для продуктов вещества.

Из фольги

Самодельное устройство для копчения мяса или рыбы в фольге можно соорудить как дома, так и в походных условиях. Коптильщику потребуются :

• фольга металлическая пищевая;
• проволока для каркаса сечением 1,5-2,5 мм;
• нож ;
• коптильная стружка из ивы или ольхи.

В походных условиях вместо стружки можно использовать листья и тонкие ветки фруктовых деревьев, но ни в коем случае не хвойных , так как их смолистый дым испортит продукт.

Порядок изготовления коптильни из фольги:

1. От рулона отмотать 60-70 см фольги.
2. Согнуть отрезок фольги размером в 20 сантиметров на середину отрезанного куска рулона.
3. Поместить между согнутыми частями измельчённую коптильную древесину.
4. Загнуть края получившегося конверта с 4 сторон и отрезать кончики уголков так, чтобы получились отверстия для выхода дыма диаметром 0,5-1 см .
5. В центре конверта со стружкой сделать небольшое углубление для стекания жира, загибая отрезанные уголки кверху.
6. В углубление уложить кусочки рыбы или мяса, предварительно обработав их специями.
7. Накрыть конверт с уложенными продуктами оставшейся частью куска фольги, плотно залепляя края , чтобы дым не выходил впустую.
8. Получившуюся конструкцию укладывают на угли, продукты коптят 25-40 минут .

В коптильне из фольги дымоход, служащий для охлаждения дыма, отсутствует, поэтому еда готовится быстро.

Чтобы избежать дырок у конверта снизу, можно использовать 2-3 слоя тонкой фольги. Иногда коптильню размещают на проволочном каркасе, на небольшом возвышении над углями. Для этого проволоку сгибают в виде двух прямоугольников, соединяя их между собой перпендикулярными вертикальными отрезками проволоки равной длины (4-5 см) .

Осторожно! При манипуляциях с конвертом со стружкой важно следить, чтобы его нижняя часть, сопри

90000 How to use a pressure cooker 90001 90002 90003 We’ve picked products we think you’ll love and may earn commission from links on this page. Read about why you can trust BBC Good Food reviews. This page was updated in May 2020. 90004 90005 90002 Those who lead a busy life and often cook in a hurry will appreciate any time-saving kitchen hack. The pressure cooker is the number one gadget for people who want to slice huge chunks off the cooking time of meat, pulses and sauces. 90005 90002 From ribs that fall off the bone, to stew, casserole or braised meat, a pressure cooker can achieve great results in under an hour.A risotto can be on the table in half the usual time, with very little stirring. 90005 90002 Speed ​​is not the only advantage of pressure cookers — they also preserve nutrients and vitamins, as well as being a more economical way to cook. 90005 90012 Buy the best pressure cooker 90013 90002 If you still think of pressure cookers as that pan rattling away on the stove, about to blow a gasket, then think again. Today’s pressure cookers have been updated and are simple to use. 90005 90002 • There are some high-tech models on the market that come with detachable timers and easy-lock systems.These are good, but we find a good-quality, simple pan with a long handle more versatile, as you can also use it as a large saucepan. 90005 90002 • All pressure cookers work on the same principle, but they can differ hugely in price. As a pressure cooker is just an extension of a saucepan, the same quality points apply. Generally, the more expensive models are made of better quality metal and have a thicker base. 90005 90002 • Pressure cookers come in a range of sizes, but as they are ideal for batch cooking, it does not make sense to buy one any smaller than 5 litres.90005 90002 • The one I use at home for my family of four is the Swiss-made 5-litre Kuhn Rikon Duromatic Inox pressure cooker (£ 169.95 — Kuhn Rikon). It’s big enough for a whole chicken or to make enough stew for 12 servings. 90005 90002 • It’s worth buying a trivet or steamer basket, so you can also cook ingredients that do not need to be in direct contact with liquid, like a steamed pudding. 90005 90012 How to use a pressure cooker 90013 90002 While they are invaluable when it comes to braising, stewing and transforming tough cuts of meat, and cooking ingredients like dried pulses from scratch, pressure cookers are less successful with delicate foods like fish or green veg , as they use such a high heat.There are ways around it, though. You can add fish to your dish at the end of the cooking time (simmer it gently without pressure), after the other ingredients are done, for example. 90005 90002 • With pressure cooker recipes, all cooking times should be taken only from when the level of pressure is reached, at which point you should lower the heat but try to maintain the same level of pressure for the time stated. This can involve turning the heat up and down during the cooking process or moving the pan to different-sized gas rings.90005 90002 • Remember that pressure cooking is a wet cooking method and you should never try to cook anything in a pressure cooker without at least a 2cm layer of liquid in the bottom of it. 90005 90002 • Pressure cookers are great for stews and making tough cuts tender but the liquid used does not reduce while cooking, so be prepared to simmer things down to intensify the flavour once the lid comes off. 90005 90002 • For a pressure cooker to work, there needs to be space for steam to build into pressure, so never fill it up any more than half way.90005 90002 • With stovetop pressure cookers, there are two ways of releasing the pressure. Firstly, you can let the pressure drop naturally, which will mean that the food continues to cook as the pressure drops. When you want the pressure to drop quickly, place the pan under the cold tap. 90005 90012 How it saves money 90013 90002 • Food cooks in around a third of the usual time, so you use less fuel. 90005 90002 • If you favour cheaper cuts of meat over more quick-to-cook (and pricier) cuts, this is where your pressure cooker will help, by stewing or braising in about the same time it takes to roast or pan-fry.90005 90002 • Pressure cookers are ideal for cooking very cheap ingredients like dried beans and pulses from scratch — saving on cooked or canned varieties. 90005 90012 Top tips for using a pressure cooker 90013 90002 It’s essential to use the timer, as the food cooks so quickly that just one or two minutes can be the difference between a perfect or ruined dish — especially when cooking with vegetables. 90005 90002 90053 90005 90012 Try one of our pressure cooker recipes … 90013 90002 Lemony prawn & pea risotto 90005 90002 A pressure cooker delivers the creamiest risotto without constant stirring — and it takes only 20 minutes to cook.90005 90002 Asian short ribs with herb salad 90005 90002 Pressure cookers make light work of cheap cuts like short ribs, and braising them with Asian flavours makes a change from the norm. 90005 90012 The best pressure cookers 90013 90002 Read our full pressure cooker review to find more product recommendations. Here are some of our top buys … 90005 90002 90070 90005 90072 90073 Morphy Richards MyPot pressure cooker 90074 90002 Debating whether to buy a pressure, rice or slow cooker? The MyPot ticks all three boxes.For pressure cooking, you can select presets or go manual, and there are a variety of cooking charts and recipes to get you started. Being digital, it plugs into the wall rather than sitting on the hob. 90005 90002 90078 Buy now from John Lewis and Partners (£ 75) 90079 90005 90002 90082 90005 90072 Instant Pot Duo 90074 90002 The Instant Pot is a much-hyped and much-discussed electronic cooker that can make everything from yogurt to hummus. The main function is pressure cooking, although it also slow cooks, steams and sautés.We loved that it cooks pulses from dried very quickly and tough cuts of meat in 30 minutes — and because it does the job of several appliances, it frees up space in your kitchen. We put an Instant Pot through its paces — discover our findings, plus Instant Pot recipe ideas. 90005 90002 90078 Buy now from Amazon (£ 79.99) 90079 90005 90012 More on pressure cookers 90013 90002 10 tops tips for using a pressure cooker 90073 What to look for when buying a pressure cooker 90005 90002 90078 Do you use a pressure cooker? We’d love to hear how you use it.Plus, if you’re a fan of kitchen kit, we have a guide to slow cookers, too … 90079 90005.90000 10 tips for using a pressure cooker 90001 90002 Pressure cookers are designed to make short work of slow cook dishes. They’re economical both in the amount of power they use and are also ideal for tenderising cheaper cuts of meat. They can reduce cooking times by up to 50% and retain nutrients well, making them a healthy cooking method. If you’ve never used one before, then this is a great place to start. 90003 90002 90005 90003 90007 First buy your pressure cooker 90008 90002 You can pick up a pressure cooker for as little as £ 30 (or as much as several hundred pounds) but price does not always equate to quality.Read our product review to discover the best models on the market. 90010 90003 90012 90013 The best pressure cookers and how to use them 90014 90015 90007 1. Read the instructions 90008 90002 Modern pressure cookers have a number of safety features and this is for good reason. The heat generated by the steam could easily scold if not handled properly. Follow the instructions for your specific model and you will not need to worry about this. 90003 90007 2. Check your kit 90008 90002 It’s important to keep your pressure cooker clean and in good working order.Replacements for worn out parts are usually readily available from suppliers. For example you might find yourself needing to replace the rubber gasket that ensures a good seal. Making sure the valves are free from debris is key too. 90003 90007 3. Brown it 90008 90002 Pressure cooked food does not brown so it’s worth doing this at the start of cooking before adding liquid and putting the lid on. Meat looks and tastes more appetising with a little browning. Onions, garlic and spices also benefit in the flavour stakes from pre-cooking.However if you’re rushed, and time is more important to you than these nuances, dispensing with this step is possible. 90003 90007 4. Liquid matters 90008 90002 Pressure cookers cook with steam. No liquid = no steam. You can not and should not use your pressure cooker unless you’ve added sufficient liquid. Instructions will let you know the minimum amount and some even tell you how much to use for different items. If you’re using a conventional recipe you can often reduce liquid content that would otherwise have evaporated but do not go below the recommended amount.90003 90002 90033 90003 90007 5. Do not overfill it 90008 90002 Most, if not all, pressure cookers have a minimum and maximum mark on the inside of the pot. Do not exceed these. A pressure cooker should not be more than 2 / 3rds full. With liquids, avoid filling more than half full. Overfilling leads to food being ejected from the pressure release valve — a messy business. If this does happen, you’ll need to take apart and clean the parts thoroughly. You also need room in the pot for the steam to build up to facilitate cooking.90003 90002 90013 Guide: 90014 90003 90043 90044 Liquid foods, including soup and casserole — no more than ½ full including liquid 90045 90044 Vegetables and joints of meat — no more than 2 / 3rds full including liquid 90045 90044 Foods which may froth or expand, including cereals, pulses, rice and pasta — no more than 1/3 full 90045 90050 90007 6. Heat it right 90008 90002 Turn your hob up to full power so that the pressure cooking process can begin as soon as possible. If you take too long heating foods up, they can end up being overcooked and suggested timings will be incorrect.Recipes will tell you to start cooking from when the correct pressure has been reached. When you get to this point, turn the heat right down to the minimum temperature you can while still maintaining pressure. All pressure cookers have a simple indicator and your instructions will tell you how to read yours. 90003 90002 Gas and induction make it easy to turn the heat down. Electric tend to retain heat so it can be worth having two hobs on — one on the high heat and one on the lower heat and then switching when pressure is reached.90003 90007 7. Time it, check it, do not spoil it 90008 90002 Cooking times in standard recipes are a good indicator for estimating time needed in a pressure cooker. Meats that take time to tenderise and large pieces of meat are going to take longer. Whole pulses will need longer than split peas, brown rice longer than white. Vegetables and fish take very little time at all. Cooking time may be as much as halved. 90003 90002 Cutting similar types of ingredients to similar sizes will help them to cook evenly.Add items that will need a longer cooking time at the beginning and those that need less later on (making sure steam has been safely released in the process). For example, for a beef stew add the beef at the beginning and potatoes half way through to avoid them crumbling. 90003 90002 If you’re not sure on cooking times, undercook rather than overcook. You can always bring the food back under pressure and continue but once it’s spoilt it’s spoilt! Add more liquid if necessary. 90003 90002 90066 90003 90007 8.Releasing the pressure 90008 90002 There are usually three ways to release steam in your pressure cooker: a) taking it off the heat and allowing it to release in its own time b) turning a pressure release valve — use oven gloves for this as hot steam will rush out, and c) running the pressure cooker under a cold tap. The first option is ideal for dishes like casseroles where long cooking times would be involved. The second option is suitable for any dishes that are not delicate and the third those that are, like fish and vegetables where overcooking may occur.These last two options save time. 90003 90002 Never force the lid open, modern cookers have a safety feature which stops you opening the lid, do not tamper with this to get the pot open or you may get burnt. If you’re in a hurry, run the cooker under the cold tap, until the pressure indicator drops and the lid comes off easily. 90003 90002 Go eco, by selecting option a) .This can allow you to turn the food off a few minutes before the end of cooking time. The food will continue to cook in the residual heat.90003 90007 9. Thicken it 90008 90002 Moisture is retained during pressure cooking which means sauces do not thicken. You can thicken afterwards by leaving your pressure cooker on the heat once the lid is removed and reducing. A mixture of cornflour and water added at this point will help it along. 90003 90007 10. Clean and store it well 90008 90002 This goes for the food and the equipment. The materials that most pressure cookers are made out of are not designed for food storage. Once you’ve cooked your dish, decant it to something else for storage to avoid erosion or marking.90003 90002 Pressure cooker lids are not designed for the dishwasher or for immersion in water. Wash them under a running tap and clean with washing up liquid, taking off the rubber gasket (lid seal) for a proper clean. Some pots are suitable for dishwashers, others not. Check the instructions. Otherwise wash in the sink. Other parts do not need to be taken apart and cleaned individually every time but will do if they become blocked. Instructions will explain how to do this. 90003 90002 Dry your pressure cooker thoroughly.Leaving it out on a tea towel, rather than popping it straight in the cupboard will allow air to circulate. Rest the lid upside down on top when storing rather than fitting it on the pot. 90003 90007 Pressure cooker recipes 90008 90002 Asian short ribs with herb salad 90010 Lemony prawn & pea risotto 90003 90002 90013 If you have not already got a pressure cooker and are wondering which one to buy, take a look at our pick of what’s on the market. 90014 90003 90002 90003.90000 Pressure Cooker 90001 90002 Am I right to be afraid of pressure cookers? What’s the worst thing that can happen if you misuse a pressure cooker in an ordinary kitchen? 90003 90002 -Delphine Lourtau 90003 90002 The 90007 worst 90008 thing? 90003 90010 90002 Pressure cookers are dangerous. 90003 90002 They can explode, in a sense, but not as violently as you might fear (or hope). The pressure inside a consumer cooker does not go above about two atmospheres-about the pressure inside a can of soda.Those levels can be dangerous, but they’re generally not high enough to cause the metal to violently rupture. 90003 90002 So what makes a pressure cooker dangerous? 90003 90002 Imagine a world where Pepsi is scalding hot. Now imagine that someone shakes up a can of Pepsi and sets it in front of you. 90003 90019 90002 That’s the real threat from a pressure cooker: If the seal fails (or the lid is opened too early), it can spray scalding stew in all directions. 90003 90002 But it’s not really an 90007 explosion 90008.90003 90002 The blast could not even fling the lid very far. If you mounted a rifle-style barrel on a pressure cooker, even in ideal circumstances it would not be able to fire the lid much faster than you could throw it. Any potato cannon (especially this one) could do better. 90003 90002 Of course, the question was not about whether a pressure cooker is likely to explode. It was about what the worst thing that could happen was. 90003 90002 If you disable the safety valve, there are plenty of ways to produce much more dangerous pressures.You could completely fill it with water and heat it, fill it with Drano and aluminum foil, or just pump in air from a compressor. 90003 90002 The result would depend on your pressure cooker. Chances are it would start to leak. If it did not, and it somehow stayed together up a few hundred atmospheres (pressures typical of scuba tank), when it finally ruptured it could easily kill you. 90003 90034 90002 Even so, that’s far from the 90007 worst 90008 thing you could do with a pressure cooker.90003 90002 Frankly, there are so many options it would be impossible to survey them all. But for my money, one of the most horrifying things you could do is this: 90003 90002 90007 (Note: 90043 Never 90044 try this, for reasons which will become obvious in a moment.) 90008 90003 90002 Fill the cooker with oxygen up to 5 PSI, then pump in fluorine until it starts escaping through the safety valve. Put the vessel over an open flame until it reaches 700 ° C (That’s ° C, not ° F. Yes, this will probably set off the smoke alarm.) Now, pump the hot gas over a liquid-oxygen-cooled stainless steel surface. 90003 90002 The procedure here is a little tricky, but if you do things right, the gas will condense into 90043 dioxygen difluoride 90044 (O2F2). 90003 90002 And that stuff is 90007 awful 90008. 90003 90002 Ray Bradbury taught us that paper burns when exposed to oxygen at temperatures above 451 ° F. Dioxygen difluoride is so volatile that it makes almost any organic substance ignite and explode at any temperature hotter than 300 ° F 90007 below zero.90008 It can literally make 90007 90043 ice 90044 90008 catch fire. 90003 90002 In an article about O2F2, Chemistry blogger Derek Lowe (of the excellent 90007 In The Pipeline 90008) used phrases like «violently hideous», «deeply alarming», and «chemicals that I never hope to encounter «. Another article refers to fluorine as «the gas of Lucifer», and lists chemists who were poisoned or blown up while attempting to work with it. 90003 90002 If your house is heated by natural gas, and it happens to contain hydrogen sulfide, you could pipe some of it into your container of O2F2.In addition to a massive explosion, this will 90007 also 90008 produce a cloud of hydrogen fluoride gas. Hydrogen fluoride can dissolve human tissue on contact, starting with your lungs and corneas. 90003 90002 As Lowe points out, the chemistry of this kind of reaction (O2F2 and sulfides) is largely unexplored. 90003 90002 Which gives us an answer to our question. What’s the worst thing that can happen in a pressure cooker? 90003 90077 90002 90007 90043 Science. 90044 90008 90003 .