Hi guys and Gals...

A bit off track but does anyone have a NAMCO pressure cooker instruction book they could scan for me please. I am now going to carry my PC with my CO as an added accessory for veg and silverside. I Have not bin able to get one anywhere and I am not paying heaps of $ from a secondhand book shop for one either.


Grrr!!!

Hi Carolyn,

Sorry bout not getting back about the dying - bin away for a while.. Thanx for that and I will give it a go. As for the pressure cooker you have hit the nail on the head with the Silverside and lamb shanks. Mine is a 4 lt cookmaster by Namco and I need to get the sizes of the cuts and times etc on how to use the thing for those if you have them..

I paid $3 at an op shop in Brisbane and it works well. Just gotta cook something now..

Grrr!!!

Ummm well I think I might ask PD if I was you its probably simpler.

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Here is some instructions from me and you know I can't tell a short story.

I would mostly have it 3/4 full I think I have an 11 pint.

WARNING - BE VERY CAREFUL WHEN YOU TAKE THE LID OFF  -  I TAKE THE LOT OVER TO THE SINK AND PUT HALF THE LID UNDER COLD WATER - IT WILL HISS AND MIGHT STEAM  - TRY ROCKING THE VALVE AND KEEP UP THE HOT WATER UNTIL YOU CAN MOVE IT WITHOUT ANY STEAM COMING OUT.   TAKE OFF THE VALVE AND THEN THE LID - WHEN YOU BREAK THE SEAL OF THE LID STILL BE CAREFUL OF THE STEAM - ITS VERY VERY HOT

For Corn Beef:

As big a piece of meat as I think will fit in it (from which I wash off all the gunk first).   Couple carrots, stalk or two of celery including leaves, onion, say tablespoon peppercorns, bay leaves, whole medium potatoes, slurp vinegar, tablespoon brown sugar.  I fill it up to about 3/4 of the meat with water.

I put the lid on and the heat up high till steam starts to come from the hole in the middle of the lid.

Then I pop the pressure VALVE on the top and wait till it starts to spin.  This can take a couple of minutes in a big full cooker.

Then I turn down the heat till it just rocks gently.

I like my meat falling apart so I usually keep on cooking it for 2 hours and then let it cool in the water etc.  We usually eat the vegies that were cooked with it.

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Shanks I probably buy 6-8 (they are frenched and small not like the huge ones someone had a picture of) brown them in some oil in the bottom of the pressure cooker take them out. 

Then brown onions, celery, carrots, swedes, potatoes, all cut smallish, couple of teaspons of mixed italian or other dried herbs.

Put the shanks back, add a large tin of crushed tomatoes, glass of red wine, probably litre of chicken stock, splash of soy, worchester sauce.  Usuall ends up again about 3/4 full.

Do exactly the same as above (around 2 hours).  If I want some greens I throw frozen ones in at the end and the cook enough for me in the heat.

This is exceedingly hot.

Of course if you like garlic I would add it to both the above.
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Here are the times on my lid - no sizes given.

Vegetable soup      20 Minutes
Plum pudding         60
Braised steak         20
Cup Custard             4
Corned Beef           45
Boiler Fowl              30
Beef Stew               15
Potatoes                   8
Beans & Peas            3


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Have a look here for some ideas.

http://www.underpressure.com.au/web-content/Pages/Recipes/Home_Page_Recipes.html

Skip

I will have to kill you after telling you this but it works with beef pork or lamb/mutton

1. Take a piece of fresh meat and you can even use chicken
2. place in oven/boiler
3.fill with water and add
4 1 desert spoon of kwikurit or corning mixture picked up at butchers supply shops 1 desert spoon of sugar 3 desert spoon of coarse salt and 2 desertspoons of white vinegar
5 boil for 2 hours adding 15 min for each kilogram of meat so for 2kgs =21/2 hours
add vegies as required this makes the best home made corned/pickled meat you can eat
best cooked in a camp oven have done hundreds while working in droving plants and if interested can give you directions on dry corning your meat at home

I have  great book here called Australia's Yesterdays put out by Readers Digest.  Bought it in 1974.  Great book but believe it or not I cannot find anything in it about camp oven cooking.  Got some great old photos in it.

The only mention of Furphy is about Joseph Furphy the author.