Bestselling Morphy Richards Rapid Cook 48815 Digital Electric Pressure Cooker – On Sale
- 6 Litre Capacity. 5 Preset Cooking Times. Fail Safe Pressure Release Valve.
6 litre capacity
Digital LCD display
5 preset cooking times
Browning function
Fail safe pressure release valve
Pressure lid lock
Up to 2 hours keep warm
900W
List Price: £99.99
An easy meal,
This was my first ever pressure cooker, so I was a little nervous about how it would work. I needn’t have worried.
This comes with an instruction booklet, which includes a few recipes. If, like me, you have never used anything like this before, it is worth reading the booklet all the way through. For those more familiar with pressure cookers there is a quick set up and use guide at the start. The instructions include a guide to converting normal recipes to use with the pressure cooker (reduce cooking time by 2/3rds). The recipes include a guide to steaming vegetables, steamed fish, risotto, lamb madras, sweet & sour chicken, coq au vin, beef brisket, ratatouille, rice pudding, and creme brulee. The unit comes with a spatula, spoon, measuring cup, drip tray, steaming tray and trivet.
The Rapid cook can brown / seal food before pressure cooking to retain flavour, and this is a really easy process to do. Cooking can also be delayed for up to two hours, and will keep warm for up to 2 hours post cooking.
For my first attempt, I made beef stew, which is a fairly basic recipe. It worked well, cooking a very tasty stew in a total of 35 minutes (5 minutes to warm, 10 minutes to brown the beef cubes and onions, then 20 minutes with the pressure lid and sealed). At the end, you move the valve from “seal” to “vent”. The only issue I had was in getting the valve to close in the first place – it doesn’t slot intuitively into place, and that took me a minute or two to figure out. I’ve also tried steaming fish – which was incredibly easy, and had four fillets of plaice perfectly cooked in 4 minutes.
This felt very safe to use, and I was really impressed with how easy it was to produce a very high quality stew in a very short time, and suspect this is going to become a bit of a regular dish!
I’d definitely recommend the Rapid Cook. Being a steamer and pressure cooker in one, it is ideal for winter cooking. As someone who makes a lot of soups, and struggles for hob space in winter, I suspect I’m going to be wondering how I managed without it.
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|Fab for veg, but not as quick as a conventional cooker,
Having used an older hob-style pressure cooker for many years, the upgrade to digital electric is a no-brainer… or so you would think. The digital electric pressure cooker takes nearly twice as long as a conventional pressure cooker for quite a lot of vegetables, such as potatoes, but the aroma is much nicer than when using the traditional one. Steaming with a pressure cooker is said to keep more nutrients in than boiling, so if you don’t already own one, this is a good investment, but as an upgrade instead, you will need to make changes to your cooking times, etc. as you need to allow around 20minutes for warming up. However, it is low-watt and very energy efficient, so this is an obvious plus.
You do get the usual accessories included in the pack, such as the trivet, stand and spoon; however, the pan insert that you cook in has poorly fitted handles, which can prove irritating as they keep coming off – something the Prestige pressure cooker I have previously used does not. On the whole, however, this is a competitively priced good entry level pressure cooker, which is much better than alternative cooking methods.
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|Good reboot on the Pressure Cooker,
I have owned several pressure cookers over the years and I was in need of a new one when I saw this. The idea of a pressure cooker that you don’t stick on the stove for ages with steam hissing out of it intreagued me. What you get is a standalone kitchen item that is essentially a pressure cooker with a heating element in the bottom (I assume it is a retasked deep fat frier truth be told).
You get all the usual things you expect in a pressure cooker (trivet, stand, spoon etc) and it has a removable non stick pan insert that you actually do the cooking in – a blessing when it comes to cleaning as you can simply lift this out and clean it.
It comes with several programs for cooking – they just vary the time before it turns itself off. You can brown meat easily in it on the BROWN mode and then add the rest of the ingredients, add fluid and away you go. I have noticed that I need to use somewhere between half and two thirds of the water I needed in my old pressure cooker, I think this is because when it comes to pressure it doesn’t sit there hissing like it’s going to explode, you simply get a tiny bit of steam and a wonderful aroma of cooking. The sides get a bit warm, but not very warm and the whole thing feels well made so far. I must admit that I only ever use pressure cookers for making stew in a hurry but it does a good job of it.
My only concern with this is as follows. In the old days to get it off steam you lifted up your pressure cooker and stuck it under the cold tap, now you simply turn a valve which releases the internal steam. If you are doing something that contains lots of water (i.e. a stew) the instructions state that you must let it pressure down by itself – even after 10 minutes of resting there is still a fair amount of steam in there so be careful when releaseing the valve.
It’s a nice attractive product that does a good job.
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