1.TIME COOK SLOW COOK
COURSE: https://kitchencookings.com/how-long-to-slow-cook-meat/
Aturan slow cook:
memasak lambat membutuhkan empat hingga lima kali lipat dari memasak biasa.
Contoh:
Daging sapi panggang yang memakan waktu 2 jam dalam oven harus berada dalam slow cooker selama setidaknya 8 jam. Pada pengaturan rendah bahkan lebih lama jika diinginkan.
Hidangan yang bisa dimasak dalam panci di atas kompor dalam 30 menit, harus dididihkan dalam slow cooker selama 2 jam pada suhu tinggi atau 4-6 jam pada pengaturan suhu rendah.
Semakin rendah gradien suhu, semakin tidak masalah merupakan perpanjangan dari waktu memasak. Gradien suhu adalah perbedaan antara suhu inti daging dan daging di luar. Beberapa penggemar memasak meninggalkan daging pada level rendah selama 12 jam atau lebih. Waktu yang sangat lama ini sangat cocok dengan jaringan yang lebih terhubung dengan potongan daging.
Anda telah bereksperimen dengan slow cooker Anda untuk sementara waktu dan mencoba berbagai hidangan.
Anda akan segera belajar bahwa faktor-faktor seperti kualitas dan ukuran potongan daging, tingkat isi cairan dalam panci, model kompor dan lainnya, semua akan mempengaruhi berapa lama untuk memperlambat memasak daging atau unggas.
Perpanjang waktu memasak dalam Slow cooker
Kadang-kadang Anda mungkin perlu memperpanjang waktu memasak lambat untuk mengubah potongan daging yang keras menjadi hidangan yang berair dan lembut. Anda dapat menggunakan pengaturan panas rendah untuk semua hidangan untuk mendapatkan hasil ini. Terutama ketika potongan daging memiliki banyak jaringan ikat seperti daging sapi atau betis domba.
2. TIME COOK PRESSURE COOKER
Course: https://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php
Time Table: Fruit Cooking Times for Pressure Cookers
(Fruit pressure-cooking instructions are below the time table.)
| Fruit | Approximate Cooking Time (minutes) | Pressure Level |
| Apples, dried | 3 | High |
| Apples, fresh in slices or pieces | 2 to 3 | Low |
| Apricots, dried | 4 | High |
| Apricots, fresh, whole or in halves | 2 to 3 | Low |
| Peaches, dried | 4 to 5 | High |
| Peaches, fresh in halves | 3 | Low |
| Pears, dried | 4 to 5 | High |
| Pears, fresh in halves | 3 to 4 | Low |
| Prunes | 4 to 5 | High |
| Raisins | 4 to 5 | High |
Time Table: Seafood and Fish Cooking Times for Pressure Cookers
(Pressure-cooking instructions are below the time table.)
| Seafood and Fish | Approximate Cooking Time(minutes) | Pressure Level |
| Crab | 2 to 3 | Low |
| Fish fillet | 2 to 3 | Low |
| Fish steak | 3 to 4 | High |
| Fish, whole, gutted | 5 to 6 | Low |
| Fish soup or stock | 5 to 6 | High |
| Lobster, 1 1/2 to 2 lb (700 to 900 g) | 2 to 3 | Low |
| Mussels | 2 to 3 | Low |
| Prawns (shrimp) | 1 to 2 | Low |
Time Table: Beef, Pork, Lamb, Turkey and Chicken Cooking Times for Pressure Cookers
(Meat pressure-cooking instructions are below the time table.)
| Meat/Poultry | Approximate Cooking Time (minutes) | Pressure Level |
| Beef, 1" (25 mm) cubes, 1 1/2 lb (700 g) | 10 to 15 | High |
| Beef, dressed, 2 lb (900 g) | 10 to 15 | High |
| Beef, frozen | not advisable | - |
| Beef, heart, 3 to 4 lb (1.4 to 1.8 kg) | 50 to 75 | High |
| Beef, kidney | 8 to 10 | High |
| Beef, liver | 5 | High |
| Beef, meatballs, 1 to 2 lb (450 to 900 g) | 4 to 9 | High |
| Beef, meatloaf, 2 lb (900 g) | 10 to 15 | High |
| Beef, oxtail | 40 to 45 | High |
| Beef, pot roast, rump, round, chuck, blade or brisket, 1 1/2 lb to 2 lb (700 to 900 g) | 35 to 40 | High |
| Beef, ribs, short, grilling | 15 | High |
| Beef, ribs, short, stewing | 20 | High |
| Beef, shanks, 1 1/2" (40 mm) wide | 25 to 30 | High |
| Beef, steak, rump, round, chuck or blade, 1 to 2" (25 to 50 mm) | 20 to 25 | High |
| Beef, stew meat, 1 1/2" (40 mm) cubes | 15 | High |
| See our pressure cooker Beef Recipes | ||
| Chicken, breasts, with bone in, 2 to 3 lb (900 to 1400 g) | 8 to 10 | High |
| Chicken, cubes | 5 [Notes: 2, 3] | High |
| Chicken, drumsticks (legs) or thighs | 5 to 7 [Notes: 2, 3] | High |
| Chicken, ground | 4 [Notes: 2, 3] | High |
| Chicken, frozen, breasts or thighs, boneless | 7 to 10 | High |
| Chicken, liver | 2 [Notes: 2, 3] | High |
| Chicken, strips, boneless | 5 to 6 [Notes: 2, 3] | High |
| Chicken, whole, 2 to 3 lb (900 to 1400 g) | 12 to 18 | High |
| Chicken, whole, 3 to 4 lb (1.4 to 1.8 kg) | 18 to 25 | High |
| Chicken, whole, frozen | not advisable | - |
| See our pressure cooker Chicken Recipes | ||
| Cornish Hen, whole | 8 to 10 | High |
| Duck, pieces | 8 to 10 | High |
| Duck, whole 3 to 4 lb (1.4 to 1.8 kg) | 25 to 30 | High |
| Lamb, 1" (25 mm) cubes, 1 1/2 lb (700 g) | 10 to 18 | High |
| Lamb, chops, 1" (25 mm) thick | 10 [Notes: 2, 3] | High |
| Lamb, leg | 35 to 40 | High |
| Lamb, stew meat | 12 to 15 | High |
| Pheasant | 15 to 20 | High |
| Pork, frozen | not advisable | - |
| Pork, ham shank, 2 lb (900 g) | 20 to 25 | High |
| Pork, ham, pieces | 20 to 25 | High |
| Pork, hocks, smoked (cover completely w/liquid) | 40 to 50 | High |
| Pork, ribs, 2 lb (900 g) | 15 | High |
| Pork, roast | 40 to 45 | High |
| See our pressure cooker Pork Recipes | ||
| Turkey, breast, boneless | 20 | High |
| Turkey, breast, whole, with bone in | 20 to 30 | High |
| Turkey, drumsticks (leg) | 12 | High |
Time Table: Rice and Grain Cooking Times for Pressure Cookers
(Rice and grain pressure-cooking instructions are below the time table.)
| Grains (1 cup/250 ml) | Approximate Water Quantity | Approximate Cooking Time (minutes) | Pressure Level |
| Barley, pearl | 4 cups (950 ml) | 15 to 20 | High |
| Barley, pot | 3 cups (750 ml) | 20 | High |
| Bulgur | 3 cups (750 ml) | 8 to 10 | High |
| Couscous | 2 cups (500 ml) | 2 to 3 | High |
| Kamut, whole | 3 cups (750 ml) | 10 to 12 | High |
| Learn How to Cook Oatmeal in a Pressure Cooker | |||
| Oats, quick cooking | 1 2/3 cups (400 ml) | 6 | High |
| Oats, steel-cut | 1 2/3 cups (400 ml) | 11 | High |
| Quinoa, quick cooking | 2 cups (500 ml) | 6 | High |
| Rice, basmati | 1 1/2 cups (350 ml) | 5 to 7 | High |
| Rice, brown | 1 1/2 cups (350 ml) | 12 to 15 | High |
| Rice, white | 1 1/2 cups (350 ml) | 5 to 6 | High |
| Rice, wild | 3 cups (750 ml) | 22 to 25 | High |
| See our pressure cooker Rice Recipes | |||
| Spelt berries | 3 cups (750 ml) | 15 | High |
| Wheat berries | 3 cups (750 ml) | 30 | High |
Time Table: Bean/Legume Cooking Times for Pressure Cookers
(Bean pressure-cooking instructions are below the time table.)
| Bean/Legume | Soaked Natural Release [4] (minutes) | Soaked Quick Release [2] (minutes) | Unsoaked Quick Release [2] (minutes) | Pressure Level |
| Adzuki | 2 to 3 | 5 to 9 | 14 to 20 | High |
| Anasazi | 1 to 2 | 4 to 7 | 20 to 22 | High |
| Beans, black | 3 to 6 | 5 to 9 | 8 to 25 | High |
| Beans, garbanzo (chickpeas) | 9 to 14 | 13 to 18 | 30 to 40 | High |
| Beans, great northern | 4 to 8 | 8 to 12 | 25 to 30 | High |
| Beans, lima, baby | 2 to 3 | 5 to 7 | 12 to 15 | High |
| Beans, lima, large | 1 to 3 | 4 to 7 | 12 to 16 | High |
| Beans, navy or pea or white (haricot) | 3 to 4 | 6 to 8 | 16 to 25 | High |
| Beans, pinto | 1 to 3 | 4 to 6 | 22 to 25 | High |
| See our pressure cooker Bean and Chickpea Recipes | ||||
| Beans, red kidney | 5 to 8 | 10 to 12 | 20 to 25 | High |
| Beans, soy (beige) | 5 to 8 | 9 to 12 | 28 to 35 | High |
| Beans, soy (black) | 16 to 18 | 20 to 22 | 35 to 40 | High |
| Beans, white kidney (cannellini) | 6 to 8 | 30 to 40 | High | |
| Chickpeas (chick peas, garbanzo bean or kabuli) | 9 to 14 | 13 to 18 | 30 to 40 | High |
| Cranberry (romano or borlotti) | 5 to 8 | 9 to 12 | 30 to 34 | High |
| Gandules (pigeon peas) | 2 to 5 | 6 to 9 | 20 to 25 | High |
| Lentils, French green | - | - | 10 to 12 | High |
| Lentils, green, mini (brown) | - | - | 8 to 10 | High |
| Lentils, red, split | - | - | 4 to 6 | High |
| Lentils, yellow, split (moong dal) | - | - | 4 to 6 | High |
| Peas, split, green or yellow | - | - | 6 to 10 | High |
| Peas, dried, whole | 4 to 6 | 8 to 10 | 16 to 18 | High |
| Peas, black eyed | - | - | 10 to 11 | High |
| Scarlet runner | 8 to 10 | 12 to 14 | 17 to 20 | High |
Time Table: Vegetable Cooking Times for Pressure Cookers
(Pressure-cooking instructions are below the time table.)
| Vegetable | Approximate Cooking Time (minutes) | Pressure Level | |
| Artichoke, large whole, without leaves | 9 to 11 | High | |
| Artichoke, medium whole, without leaves | 6 to 8 | High | |
| Artichoke, small whole, without leaves | 4 to 5 | High | |
| Artichoke, hearts | 2 to 3 | High | |
| Asparagus, fine, whole | 1 to 1 1/2 | High | |
| Asparagus, thick, whole | 1 to 2 | High | |
| Beans, green, whole (fresh or frozen) | 2 to 3 | High | |
| Beets, 1/4" (5 mm) slices | 5 to 6 | High | |
| Beet greens | 1 | High | |
| Beans, yellow, whole (fresh or frozen) | 2 to 3 | High | |
| See our pressure cooker Vegetable Recipes | |||
| Broccoli, flowerets | 2 | High | |
| Broccoli, stalks | 5 to 6 | High | |
| Broccoli, stalks, 1/4" (5 mm) slices | 3 to 4 | High | |
| Brussel sprouts, whole | 4 | High | |
| Cabbage, red or green, in quarters | 3 to 4 | High | |
| Cabbage, red or green, 1/4" (5 mm) slices | 1 | High | |
| Carrots, 1/4" (5 mm) slices | 1 | High | |
| Carrots, 1" (25 mm) chunks | 4 | High | |
| Cauliflower flowerets | 2 to 3 | High | |
| Celery, 1" (25 mm) chunks | 3 | High | |
| Collard | 5 | High | |
| Corn, kernels | 1 | High | |
| Corn on the cob | 3 | High | |
| Eggplant, 1/4" (5 mm) slices | 3 | High | |
| Eggplant, 1/2" (10 mm) chunks | 3 | High | |
| Endive, thickly cut | 1 to 2 | High | |
| Escarole, coarsely chopped | 1 to 2 | High | |
| Green beans, whole (fresh or frozen) | 2 to 3 | High | |
| See our pressure cooker Vegetable Recipes | |||
| Kale, coarsely chopped | 2 | High | |
| Leeks (white part) | 2 to 4 | High | |
| Mixed vegetables, frozen | 2 to 3 | High | |
| Okra, small pods | 2 to 3 | High | |
| Onions, medium whole | 2 to 3 | High | |
| Parsnips, 1/4" (5 mm) slices | 1 | High | |
| Parsnips, 1" (25 mm) slices | 2 to 4 | High | |
| Peas, in the pod | 1 | High | |
| Peas, green | 1 | High | |
| Potatoes, cut into 1" (25 mm) cubes | 5 to 7 | High | |
| Potatoes, new, whole small | 5 to 7 | High | |
| Potatoes, whole large | 10 to 12 | High | |
| Pumpkin, 2" (50 mm) slices | 3 to 4 | High | |
| Red beet, in 1/4" (5 mm) slices | 4 | High | |
| Red beet, large, whole | 20 | High | |
| Red beet, small, whole | 12 | High | |
| Rutabaga, 1/2" (10 mm) slices | 4 | High | |
| Rutabaga, 1" (25 mm) chunks | 5 | High | |
| See our pressure cooker Vegetable Recipes | |||
| Spinach, fresh | 1 | Low | |
| Spinach, frozen | 4 | High | |
| Squash, acorn, halved | 7 | High | |
| Squash, butternut, 1" (25 mm) slices | 4 | High | |
| Sweet potato, 1 1/2" (40 mm) slices | 5 | High | |
| Swede, 1" (25 mm) slices | 7 | High | |
| Swiss chard | 2 | High | |
| Tomatoes, in quarters | 2 | High | |
| Tomatoes, whole | 3 | High | |
| Turnip, small, in quarters | 3 | High | |
| Turnip, in 1 1/2" (40 mm) slices | 3 | High | |
| Yellow beans, whole (fresh or frozen) | 2 to 3 | High | |
| Zucchini, 1/4" (5 mm) slices | 2 | High | |
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