From someone who has been cooking for nearly 60 years with the original Prestige Pressure cookers (and my mother before me) I now have a PKP and its probably my favourite piece of kitchen equipment. I watched this video with the intention of sending it to a friend but needed to check if it would be helpful to her. May I suggest a couple of points that I think you might want to look into. First of all, oxo cubes are full of salt, so is the Coleman’s Casserole mix. You didn’t need to use both-either the oxo cubes and thicken with plain flour when its cooked, removing the dumplings temporarily so you can stir without damaging them, or just use the casserole mix which is why the contents are sticking to the sides and bottom of the pot, (the flour content in the casserole mix causes that to happen). On top of all that you added an enormous amount of salt, very much more than a pinch which again you did not need. Salt is a silent killer and preparing our own meals is supposed to be the way to reduce excessive consumption of it, but recipes still advice salt to be added when it’s not necessary. I would advise that you cut out either the oxo cubes or the casserole mix - which is basically just thickening, flavourings (inc salt), colouring and preservatives, as that’s the same as adding oxo and bistro and then don’t add any more salt until its cooked, then taste the liquid, you will know straight away if it needs more salt. I have never added salt to anything as an ‘extra’ or just because the recipe says ‘pinch of salt’, Old recipes did not take into account how much hidden salt would be in the things we add, like beef stock cubes etc. If I can taste the ‘sauce/gravy’ when cooked I can add some if necessary and at 75 I am healthy, fit and not seen a doctor since giving birth!
From someone who has been cooking for nearly 60 years with the original Prestige Pressure cookers (and my mother before me) I now have a PKP and its probably my favourite piece of kitchen equipment. I watched this video with the intention of sending it to a friend but needed to check if it would be helpful to her. May I suggest a couple of points that I think you might want to look into. First of all, oxo cubes are full of salt, so is the Coleman’s Casserole mix. You didn’t need to use both-either the oxo cubes and thicken with plain flour when its cooked, removing the dumplings temporarily so you can stir without damaging them, or just use the casserole mix which is why the contents are sticking to the sides and bottom of the pot, (the flour content in the casserole mix causes that to happen). On top of all that you added an enormous amount of salt, very much more than a pinch which again you did not need. Salt is a silent killer and preparing our own meals is supposed to be the way to reduce excessive consumption of it, but recipes still advice salt to be added when it’s not necessary. I would advise that you cut out either the oxo cubes or the casserole mix - which is basically just thickening, flavourings (inc salt), colouring and preservatives, as that’s the same as adding oxo and bistro and then don’t add any more salt until its cooked, then taste the liquid, you will know straight away if it needs more salt. I have never added salt to anything as an ‘extra’ or just because the recipe says ‘pinch of salt’, Old recipes did not take into account how much hidden salt would be in the things we add, like beef stock cubes etc. If I can taste the ‘sauce/gravy’ when cooked I can add some if necessary and at 75 I am healthy, fit and not seen a doctor since giving birth!
Yep, looks like a winner. Thanks.
looks lovely, i bought my PKP today, and this is gonna be the first thing i try, i cant wait til it arrives
Enjoy xx
I followed the dumpling method in the pkp book and my dumplings did not rise
Mine did this once when I forgot baking powder. It could have been a bit too much flour