Perfect Cooker TSV - Page 2

Gokat · ‎03-22-2010

Conspiracy theory...conspiracy theory, @Mothertrucker !

I know the Japanese rice cup measure is 3/4 cup so what Cook's Essentials is doing I don't know, but it sounds like a giant goof on their part. As long as the customer uses equal parts water and rice they shouldn't be too bad off, although I usually add more water than rice here.

Now, the egg cooker is a different thing altogether! I have one and use that measure for poached eggs, etc., so changing it would make a huge difference IMO. Number of eggs? In an egg cooker what difference could that possibly make? Good thing you had one to compare it to or I could see some spoiled egg dishes in your future!

What is this?!? Pop quiz?!? "Time to see if the customer is paying attention?!?"

A Dimitri Dazzler. Need I say More?

MKR14 · ‎03-09-2010

I called Breville about the Breville Smart Oven Pro on QVC as the list of functions are from the Australian model. I emailed and called QVC but it hasn't been fixed. That's why I didn't order it. It has crumpets on the list and I would like a USA function list. Perplexing.

MKR14 · ‎03-09-2010

@Kachina624 Glad you found the missing pieces of the cooker in the box. I love the finger gloves. . I will be anxious on how everyone's cheesecake comes out. Mine is very good but was not easy getting out of the pan. I used the foil under it and buttered the inside as stated. The pan did clean up easily though. Mine took around 50 minutes to cook not 30 minutes as stated. Let us know what you try.

Gokat · ‎03-22-2010

I tried Eric's cheesecake recipe in my WP Rice Cooker, @MKR14 , and I found the time to be off as well. Also not sure how one "flips" a half-done cheesecake! Makes me SMH and wonder if they test these recipes before sending them out to us. Mine tasted fine, but mosdef not ready for prime time!

A Dimitri Dazzler. Need I say More?

Lisa now in AZ · ‎03-11-2010

I know what you mean about the recipes @Gokat. It seems like in many cases they try to make the cooker do more things to meet all needs, when the idea of getting something out of it actually is not easy.

I made the brownie cheesecake recipe in Ming Tsai's cooker (which could easily be done in an oven or any of these other cookers), and it is yummy, but getting it out and then flipped over takes some skills and isn't always company-ready. I was thinking that same thing when the vendor demonstrates things like lasagna and then dumps it all out. That is NOT the way I would want it to look, so I won't use that type of a cooker for that kind of recipe.

MKR14 · ‎03-09-2010

I just put my review on for the Perfect Cooker. I made the Mac and Cheese just now and substituted the heavy cream with skim milk. I also used skim milk but less of to replace the water. I cooked the 50 minutes and stirred it halfway through. I added another 10 minutes and let stay on warm 10 minutes. It looks amazing and the texture is perfect. The cheesecake I made a few days ago needs minutes added to the recipe. I am going to make another one in a few minutes for my daughter and kids. I will put on 60 minutes as after the 30 minutes stated in the recipe it was way undercooked. I then added 20 minutes and it was done but a touch too soft in the middle. The taste was really good and it was a creamy texture. The insert is easy to clean. Overall I am pleased. It is small and will sit on my counter.

momtochloe · ‎11-03-2013

@Gokat wrote:
I tried Eric's cheesecake recipe in my WP Rice Cooker, @MKR14 , and I found the time to be off as well. Also not sure how one "flips" a half-done cheesecake! Makes me SMH and wonder if they test these recipes before sending them out to us. Mine tasted fine, but mosdef not ready for prime time!

@Gokat I have never tried this type of recipe but I was wondering instead of adding the foil on the bottom to lift the half baked cheesecake out of the cooking vessel, could you place a plate over it, flip it out and then slide it back into said vessel (like they do when they make those skillet hashbrowns)?

I'm not sure of the consistency when the cheesecake is only halfway done and you would have to have major oven mitts to do this but I thought maybe (eventually) it would make a better presentation?

cjones0822 · ‎06-27-2013

Meredith mentioned it during the demos and she has answered many questions about the cookbook that came with it on her FB page. If you go to her website she has tweaked the recipes and added some. She has the recipes listed under "blog". The cook times in the cookbook are not correct. I made the cheesecake using the cookbook that came with it and the 30 minute cooking time was wrong. The recipe should have said 50 minutes. Anyway, they are correct on her www.bluejeanchef.com

Gokat · ‎03-22-2010

My intention going in was to "dump" the cheesecake to a plate and reinsert it with a spatula, @momtochloe , but the timing was so far off that it was still soupy, and the additional time required allows too much browning for my taste. The recipe calls for buttering the insert in advance so no foil needed. This just was not a very well thought out (and obviously not tested) recipe. Now that I know that I'll make some adjustments and the next one will be fine, I'm sure. Pretty fearless here, so I will not be deterred!

A Dimitri Dazzler. Need I say More?

momtochloe · ‎11-03-2013

@Gokat wrote:
My intention going in was to "dump" the cheesecake to a plate and reinsert it with a spatula, @momtochloe , but the timing was so far off that it was still soupy, and the additional time required allows too much browning for my taste. The recipe calls for buttering the insert in advance so no foil needed. This just was not a very well thought out (and obviously not tested) recipe. Now that I know that I'll make some adjustments and the next one will be fine, I'm sure. Pretty fearless here, so I will not be deterred!

Tee hee, now you have inspired me to give this recipe a try . . . thank you @Gokat!