Kuhn Rikon Duromatic Family Style Pressure Cooker Braiser 5 Quart

Kuhn Rikon Duromatic Family Style Pressure Cooker Braiser 5 Quart

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If you cook for a crowd try the Kuhn Rikon Duromatic 8-Quart Hotel Pressure Braiser. serves 6-8. Everything about it is thicker and heavier to stand up to daily use year after year. The pan has a unique 11-inch diameter so there is lots of cooking surface for browning and sauteing. The aluminum heat-conducting base is especially thick. The short, stay-cool handles save space on the stovetop and for storing. This pressure cooker features an automated lid-locking system and safety release back-up system to give you ultimate peace of mind. Its spring-loaded valve eliminates guesswork. You see the exact pressure and know exactly when to start and stop cooking. So, there is no danger of overcooking and no noisy steam escapes. It's blissfully quiet. Cook healthy delicious meals in minutes, not hours. Easy to use with its interior fill lines, automatic locking system, and precision spring-loaded pressure release valve. Cooking with a Duromatic Pressure Cooker not only saves an incredible amount of time, it produces exquisitely delicious food. Vitamins are sealed in, instead of boiled away, vegetables keep their bright colors and flavors are so intense less seasoning is needed. While you are saving time you are also saving money and natural resources. Using a Duromatic Pressure Cooker also conserves energy. Included is Quick Cuisine Cookbook, a .00 value - free.

• 18/10 stainless steel will not interact with food and is dishwasher safe
• Solid thermal aluminum sandwich for even browning and rapid heat absorption
• Five over-pressure safety systems, UL listed
• Integrated automatic locking system
• New generation spring-loaded precision valve

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• Miss Vickie's Big Book of Pressure Cooker Recipes
• Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker
• Kuhn Rikon Duromatic 2.6-Quart 24 cm Braiser
• Great Vegetarian Cooking Under Pressure
• Cooking Under Pressure (20th Anniversary Edition)

*** Product Information and Prices Stored: Nov 22, 2011 09:46:16 ***

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Koba / Kobandravina (Peanut Paste Dessert) recipe - Home of Madagascar

Koba / Kobandravina (Peanut Paste Dessert) recipe - Home of Madagascar Video Clips. Duration : 2.02 Mins.

[Manual if trouvent en francais ci-dessous] ingredients [Serves 8]: peanuts three quarters the first C (Green peanuts are best) 1 / 2 C brown sugar 1 / 4 C white sugar 1 C cream of rice, 1 / 2 C rice flour, 1 C or 1 1 / 4 C water 3-5 T peanut oil, 4 T white sugar, banana leaves (preferably) or aluminum foil for packaging. BBQ peanuts in a frying pan over medium heat without oil until golden brown. Chop finely in a blender with the sugar, about 20 seconds. Set aside. Mix the cream of rice, rice flour, 4 TSugar, water (1 C, if you use banana leaves, 1 1 / 4 C when using film) and oil (3 T olive oil, peanut or less when green, 5 T, when they are green). Spread 3 / 4 of the dough of rice on the packaging material (film or banana leaves. Heap peanut mixture in a line in the middle so that the dough of rice exposed in equal amounts on both sides. Lati lift the packaging almost completely zone, and the remaining dough to seal top, then wrapped completely in a sufficiently liquid to penetrate. Simmer slightlymedium heat in a large pot with water, partially covered, for 24 hours. Remove from water. Koba is cut into thin slices and serve hot. Note: This recipe is difficult, because much depends on the freshness of the peanuts, and how to wrap the Koba. Most of the "first" peanuts are sold in stores, already quite old, while green peanuts are pulled from the ground within a week. If your Koba falls apart or remain hard nuts, they were probably on the old site. The addition of peanut oilthe ...

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