Disclaimer: I was gifted the New Wave’s 5 in 1 Multicooker
Another collaboration with the super stars at Everten and this time I am reviewing the New Wave’s 5 in 1 multicooker. It is a slow cooker, pressure cooker, electric pot, soup cooker and steamer all in one. What I was most curious about is the pressure cooker function where food is cooked between 10 – 30 mins. Pulled pork in 30 mins? Done! Cooked chicken in 10 mins? Done! What is this sorcery? The engineer in me and PTSD flashbacks of thermodynamics was unfortunately coming back. Essentially the pressure cooker increases the pressure of the pot via the steam from the stock or water, a higher pressure means the boiling point of water increases. This means you are able to be cook food at higher temperatures and at a much faster rate. What the most surprisingly thing is the greater depth of flavour and the unbelievably soft texture in stews. Another function I am literally in love with is the browning function where you can brown your meats and saute your food before you slow cook or pressure cook. This means you can cook one pot meals in this beast! Less cleanup and faster food – definitely impressed here.
However for desserts I am still not converted. Firstly you are limited by the way it cooks – you need to use things that must be cooked by a water bath to create steam. This is quite limiting where only things like creme brulee and cheesecakes are ideal for this. I don’t believe that you can cook a normal cake in a pressure cooker as baking powder needs heat to activate and it’ll be cooked in a very wet environment. Another shortfall for desserts is that you are limited by the size of the pot and I could only fit a 7″ cake tin in it (most cakes you make would be around 9″). The advantage as you can see in the cheesecake recipe below is that it only takes 25 mins to cook the whole thing (in an oven you would be waiting for at least 1 hour).
One thing I should mention is that once you’ve set it up for pressure cooking there is no going back. You have to wait for the time to be up before you can check on what you are cooking. For baking I regularly check it and I poke and prod everything to make sure it’s on track – this for me makes baking in it very difficult to do. This is absolutely no problem with cooking though as I am comfortable just chucking it in and adjusting it afterwards in the browning function.
All in all, the New Wave 5 in 1 multicooker for cooking is an amazing piece of appliance in the kitchen and is definitely one I didn’t even know I needed. It cuts cooking time down so much that it’ll make cooking in the kitchen a breeze. Will definitely be using this every week and one pot meals makes less clean up :D
So I did tease you guys a bit with all the blueberry cheesecake pictures didn’t I? The batter was so smooth and silky yet with a slight thickness that I could feel it in my bones that this was going to be a good cheesecake. A digestive biscuit bottom and a blueberry coulis makes a classic cheesecake :P The texture is quite similar to an oven baked cheesecake and as I mentioned before the baking time is only an incredible 25 mins. I would also recommend not using a springfoam tin for this as wrapping it in aluminium does sometimes still cause water leakage. Also, remember to wrap the top of the cake tin with aluminium tightly to prevent droplets falling down on it and to ensure a smooth top. Happy baking all :)
Makes one 6 inch/15cm cake
Recipe adapted from Christine’s Recipe
90g digestive biscuits
25g butter, melted
250g cream cheese, room temp
60g caster sugar
1 egg, room temp
90ml thickened cream
3g plain flour
1/2 tsp vanilla bean paste
1 tsp lemon juice
1 tsp cornflour
1/2 tbsp water
To make cheesecake base:
- Grind digestive biscuits into fine crumbs in a food processor.
- Add melted butter and process until mixed through.
- Place into lined cake tin and flatten with a spoon.
- Refrigerate base for 20mins.
To make cheesecake:
- Beat cream cheese and sugar together with an electric mixer until smooth.
- Add egg and mix until incorporated.
- Add thickened cream and vanilla bean paste until mix in.
- Sift in plain flour and beat in.
- Pour batter into cake tin (NOT a springfoam tin) and lightly rap it on the table to get rid of bubbles.
- Wrap the top of the cake tin with aluminium as this ensures a smooth surface when baked.
- Add 1.5 cup of water into the pressure cooker and also a side dish place or trivet. Lower the cake tin onto it.
- Close pressure cooker lid and change the valve to airtight. Cook on high pressure for 25 mins.
- When done, release pressure by changing the valve to exhaust and let the cake stay in the pot for 15-20mins (limits shrinking of cheesecake).
- Cool cake completely on a wire rack and refrigerate overnight.
To make blueberry coulis:
- On medium high heat. heat blueberries, sugar and lemon juice until the blueberries are soft.
- Add cornflour and water.
- Remove from heat and let it cool completely (blueberry coulis will thicken quite a bit when colder).