I tried using the convenient home appliance 'Electric Pressure Cooker SR-MP300' that maximizes the power of meat with the touch of a button and can realize pressure / low temperature / anhydrous / stew cooking with just one unit.



Panasonic's electric pressure cooker has been renewed for the first time in about 10 years, and on July 1, 2019, it appeared as 'Electric pressure cooker SR-MP300'. The SR-MP300 not only functions as a pressure cooker, but also enables 'anhydrous cooking' that traps the taste without using water, 'low-temperature cooking' that is a hot topic, and 'reserved cooking' that is made in the morning and completed at night. There are plenty of recipes, you can make time-consuming stewed dishes in a short time with one button, and it was an item that would expand the range of dishes at once with one, so actually make various dishes such as kakuni and curry and check the usability I tried it.

Electric pressure cooker SR-MP300 | Electric pressure cooker | Panasonic

https://panasonic.jp/cook/products/sr-mp300.html

table of contents:
◆ Opening & appearance review
◆ I tried to make pork kakuni with 'automatic cooking' that can be completed with the touch of a button
◆ Potatoes showed their true value when making meat and potatoes with automatic cooking
◆ You can also make fashionable and umami-condensed fish in tomatoes with anhydrous dishes.
◆ 'Low-temperature cooking' that cannot be returned to convenience store salad chicken
◆ Butter chicken curry with reserved cooking

◆ Opening & appearance review
When I opened the box that arrived at the editorial department ...



It contained the main body, recipe book, instruction manual, and notes.



The main body size is 27.8 x 29.2 x 27.0 cm, and the weight is 3.6 kg. The cooking capacity is 2.0L and the full capacity is 3.0L.



The front panel of the main body looks like this. The LCD is on the top, and buttons such as 'Cancel / Off', 'Reservation', 'Cooking start', 'Manual cooking', 'Heat retention', 'Automatic cooking', '10 minutes', and '1 minute' are lined up at the bottom.



The top surface looks like this. There is a handle in front ...



There is a weight in the back to switch between sealing and exhausting.



The power cord extends from the back. This cord is a non-removable type.



On the back, there was a quick reference table that shows at a glance the 'weight' settings that differ depending on the cooking.



The power consumption is 700W, the set temperature of the thermal fuse is 167 degrees, and the current fuse is 3.15A.



To open the lid, turn the handle to the right and set the scale to 'open'.



When the lid was opened, the main body contained a pan, ladle, steaming plate, dew pan, and measuring cup for rice. The fact that the lid can be completely removed is a convenient point.



Looking at the instruction manual, the course is roughly divided into two, 'manual cooking' that requires time setting and 'automatic cooking' that cooks automatically after pressing the button. There are four types of manual cooking: pressure cooking, stew, anhydrous cooking, and low-temperature cooking, and there are seven types of automatic cooking: 'curry,' 'nikujaga,' 'kakuni,' 'healthy soup,' 'brown rice,' 'black beans,' and 'sweet sake.' In the case of automatic cooking, you only need to cut the ingredients and put them in, so it is a convenient mode that you do not need to look at the recipe or check the heating time.



And the point of SR-MP300 is that it comes with a recipe book.



The recipe book has 48 pages and contains 80 recipes.

There are 100 recipes including 20 recipes that are published only on the web, and you may fall into the trap of home appliances that 'I bought a cooking appliance, but I have to develop the recipe myself and I will not use it after all'. It is unlikely.



The table of contents looks like this.



In addition to the feast recipes that Mr. Kinuko, who is a cook, cooperated with, the menu including standard dishes is set up for each ingredient such as meat, fish, vegetables, soup, eggs, rice & brown rice.



All recipes come with photos.



Below the photo, the icon indicates which mode is supported.



◆ I tried to make pork kakuni with 'automatic cooking' that can be completed with the touch of a button
One of the new features of the renewed electric pressure cooker is the increase in the 'automatic cooking menu'. In the previous model, brown rice was the only menu that could be cooked automatically, but in the new model, all 7 menus can be cooked automatically, so let's first try making pork kakuni, which is one of the automatic cooking menus. The ingredients are sugar, salty sauce, sake, mirin, ginger, and pork belly.



Cut 600g of pork roses into 12 equal parts ...



Put in a pan. Pour in a liquid that combines sliced ginger and seasonings.



Put the otoshi buta on it and you're ready to go.



In addition, the amount of water of white rice and brown rice is shown inside the pot, and you can see that it can also be used as a rice cooker normally. In the case of white rice, it can be cooked up to 5 go.



Connect to an outlet ……



Match the weight to 'sealed'.



When you press the 'Automatic cooking' button, the number will appear on the panel. When you press the button repeatedly, the numbers change and you can reach the desired menu number.



Kakuni is '3', so if you match the numbers and press 'Start Cooking' ...



With this feeling, the screen switches to '20 minutes' and cooking starts. Since the actual cooking time is displayed on the screen, the pressurization / depressurization time is not included. Pressurization takes 10 to 20 minutes, and decompression takes 10 to 40 minutes, so even if the cooking time is '20 minutes', it will take about 1 hour.


You can check the operating noise during cooking from the following.

'Electric pressure cooker SR-MP300' cooking --YouTube


By the way, if you put it next to a rice cooker that cooks 10 go in the kitchen, it looks like this.



You will be notified by a beep when cooking is complete.



The screen was 'Complete'.



…… But immediately after cooking is completed, the pressure indicator pin is raised as shown below. This indicates that pressure is still applied, so wait for a while.



In the case of kakuni, the pin went down in about 20 minutes.



'Sealed' weights ...



Adjust to 'exhaust'.



Take the weight ...



When you open the lid, it looks like this.



When I removed the otoshi buta, the kakuni was completed. Kakuni is a typical dish that takes a long time to simmer, but with an ordinary hot pot it takes 180 minutes, but with the SR-MP300, it takes about 60 minutes even if you add pressure and decompression.



This is the place I put it on a plate. The color is slightly lighter than that of a

slow cooker that stews ingredients for a long time.



You can check the finish of Kakuni from the following movie.

I made a pork stew with 'Electric pressure cooker SR-MP300' --YouTube


While the kakuni made with a slow cooker is mellow everywhere, the SR-MP300 is mellow with fat, but the lean part has a firm texture. It doesn't feel like 'the meat unravels in your mouth', but the meat is tender, and the taste overflows with each bite. Some people said, 'I want you to taste a little more,' probably because of the short cooking time.



◆ Potatoes showed their true value when making meat and potatoes with automatic cooking
In addition, I will try to make another standard meat potato as a menu of 'Add the cut ingredients and cook automatically with the touch of a button'.



Cut the onions into combs and the potatoes and carrots into large pieces.



Dobon thinly sliced pork! Put the vegetables in, and pour the liquid that combines soy sauce, sake, mirin, sugar, and soup stock ...



Put the otoshi buta on and you're ready to go.



Press the 'Automatic Cooking' button twice to match the menu to No. 2, and then press 'Start Cooking'.



The cooking time for meat and potatoes is 10 minutes, so this was completed in about 1 hour, including pressurization and decompression.



When I open the lid, it looks like this.



You can check the state of the finished meat and potato ingredients from the following movie.

Completeness of meat potatoes made with 'electric pressure cooker SR-MP300' --YouTube


The potatoes are not simmered at all and have sharp edges, but when you look through the potatoes, they loosen softly with a 'hoku ...'. When I tried it, it had both a fluffy feeling and a net-like feeling, and it had an exquisite degree of perfection that would not be possible with a regular pot, and the taste was well-stained. The sweetness of the potatoes was brought out to the maximum, and even if it was a supermarket bargain item, the finish was such that I thought, 'Is this a really good potato?'



However, since the thinly sliced meat was in a barefoot state, it seems that large meat such as kakuni is more delicious than small meat such as thinly sliced meat.



The onions are so soft that they melt and disappear in your mouth.



The carrots were also sweet and sweet.



◆ You can also make fashionable and umami-condensed fish boiled in tomatoes with anhydrous dishes.
And the menu newly added to SR-MP300 is 'anhydrous cooking'. As you can see, anhydrous cooking does not add water to the ingredients and cooks only with the water content of the ingredients, so you can make healthy dishes that do not easily lose nutrition and umami. This time, I made 'pacific saury's fig stewed in tomato', which was devised by Mr. Kinuko, who is a cook, with a small horse mackerel because there was no saury. As you can see from the large amount of ingredients, this is a feast menu that can be used for hospitality.



First, take the head and internal organs of the small horse mackerel ...



Cut the bones as they are.



Grate the garlic ...



Soak in fish with salt, pepper and flour.



Cut tomatoes into cubes, slice onions, and slice long onions diagonally.



In addition to the above ingredients, add dried figs, ketchup, balsamic vinegar, honey, and salt to the pan.



This is not automatic cooking, but press the 'manual cooking' button to set the arrow on the screen to 'anhydrous cooking', press the '10 minutes' button three times to set the time to 30 minutes, and finally 'start cooking' Press.



It took 20 minutes to pressurize, 30 minutes to cook, and 30 minutes to decompress, so considering the preparation, it is more suitable for 'feast making' than 'short-time cooking'. It is inconvenient if there is only a stove as the heating method when making multiple hospitality dishes, but it is very convenient that it can be cooked even if the stove is blocked.



I didn't put anything that seems to be water other than a tablespoon of balsamic vinegar, but the amount of water is about 'Is it soup?'



Complete with olive oil, olive fruits, basil leaves, etc.



It's a small horse mackerel that has been chopped and put in a pot as it is, but it doesn't have the presence of bones that makes you wonder, 'What is a bone?' When you crush a fish with a fluffy texture in your mouth, you will feel a slightly bone-like texture, but it is just a softening of the mackerel bones in a mackerel can.



You can check how small horse mackerel is fluffy and fluffy from the following movie.

I tried to make a fish with 'Electric pressure cooker SR-MP300' --YouTube


Hard dried figs and tomatoes ...



Everything, including green onions, was finished in a mellow manner.



All the soups have condensed flavors of ingredients, and the taste is quite informative. It feels like rice, bread, pasta, anything.



◆ 'Low-temperature cooking' that cannot be returned to convenience store salad chicken
Also, SR-MP300 can be used as a low temperature cooker, so I decided to make salad chicken by low temperature cooking. The ingredients are simply chicken breast, salt, sake, and water.



First, open the thick part with a kitchen knife so that the heat flow is uniform and the chicken breast is evenly thick.



Put sake, water, salt and chicken breast in a pan ...



Select the 'Manual Cooking' menu. You can choose from 70 degrees and 85 degrees for low-temperature cooking, but this time I set it to '85 degrees / 20 minutes' according to the recipe book.



Since low-temperature cooking is not pressure cooking, there is no need to pressurize or depressurize, and cooking is completed in about 40 minutes including heating time.



The finish is so juicy and soft that you can't go back to the convenience store salad chicken anymore. When the breast meat is heated, it tends to be dry, but all the flavor and water are tightly trapped, and the gravy overflows every time you chew. In addition, the

editorial staff who usually uses the low temperature cooker 'Anova Precision Cooker ' said, 'Anova cooks at 70 degrees or less, so the texture is closer to rare, and it is different from the SR-MP300 salad chicken. SR -In the case of MP300, it feels like 'cooking' but it's juicy. '



◆ Butter chicken curry with reserved cooking
And, regarding the automatic cooking menu, SR-MP300 can be reserved for cooking by 'preparing in the morning and completing at night', so I actually tried it. Let's make cheese butter chicken curry.



First, chop one onion and grate the garlic and ginger.



Cut the chicken thigh into bite-sized pieces ...



Add onions, ginger, garlic, butter, garam masala, and paprika powder to the stir-fried dish.



Put the stir-fried ingredients in a pan ...



Add water, canned tomatoes, salt, ketchup, etc.



Close the lid and adjust the weight to 'sealed' ...



After selecting '1' which is the curry menu in 'Automatic cooking', push the 'Reserve' button. Reservations can be set after 3-12 hours of completion.



This time, set it after 3 hours and push 'Cooking start'.



In the case of reserved cooking, is it okay to put the raw ingredients in the pot at room temperature? I'm worried about that, but about 20 minutes after pressing the start of cooking, heating and pressurization started, so instead of leaving it at room temperature for a long time, raise the temperature inside the pot once. It seems to be a specification that can be done. Only curry, meat potatoes, kakuni, healthy soup, and brown rice can be reserved for cooking.



Three hours later, a beep sounded when the decompression process was completed. Open the lid once ...



Add curry roux and heat in 'simmer' mode this time. In the case of a slow cooker that cooks with the lid closed, it may become moist and the final finish may need to be done in a pot, but in the case of SR-MP300, the lid can be opened after pressure cooking and stew cooking can be done. That's a very convenient place.



Finally, add yogurt and let it boil for a while ...



Finish with melted cheese topping and you're done.



When I tried it, the most notable thing was the perfection of the meat. While solving the problem that 'the meat becomes dry when stewed for a long time', it achieves the softness of boiling for a long time. Even if you can eat the curry containing this meat, it is a perfection that makes you think 'Isn't it worth introducing an electric pressure cooker into your home?'



When you think of a pressure cooker, you tend to think of Japanese food such as kakuni and meat potatoes, but since there are so many recipes, the SR-MP300 is good at making unusual dishes such as tomato boiled and butter chicken curry, as well as a special feast menu. Some people said that butter chicken curry, which is a condensed flavor of tomatoes and onions, is 'a level that can be put out in stores.'



The SR-MP300 can also be used as a rice cooker, and of course you can make brown rice, white rice, rice porridge, and cooked rice.



Black beans that are very difficult to stew for a long time ...



There is also a dessert menu, so it is suitable for people who want to cut corners but want to eat delicious food, and people who want to make a variety of special dishes.



The electric pressure cooker SR-MP300 is currently available for purchase on Amazon from 29,247 yen including tax.

Amazon | Panasonic Microcomputer Electric Pressure Cooker Black SR-MP300-K | Panasonic | Electric Pressure Cooker

in Review,   Gastronomic Adventure,   Video, Posted by logq_fa