Multicooker-pressure cooker Moulinex Minute Cook CE4000

Yesterday my husband and I went to choose a cultivator. The store was persuaded to buy the Mulinex multicooker pressure cooker. Arriving home and reading the instructions, I was upset - it does not have a delay start function (although the store assured me that it had everything). After thinking a little and reading your forum, I reassured myself - why does she need this function if it cooks very quickly, in a simple multicooker this function is necessary, but here I think not. I'll start with vegetarian borscht (the youngest son has stomach problems). What happened I will write. See you.

Well, all my posts on quotes were taken away.

Hello everybody! I do not know how to ask a separate question, I have to quote! help a newbie. In the cartoon, I want to steam Chinese buns, but how much water do I need to pour? I have never steamed yet !!!!!

[NataBor!]

NataBor!, welcome to the forum! This pot is cooking SOON more than a slow cooker. Baked milk can be done very quickly - something in 10 minutes. But it will not be very correct baked milk, the real thing is obtained in a slow cooker. There is an on-off button - how can it be without it?

shl. about porridge and a timer with a delay, let the girls answer - I have the simplest rice cooker for porridge.

And how to cook baked milk in Moulinex in 10 minutes? I don't even like baked milk that is right

I didn't cook Chinese buns, maybe someone else will answer, and I'm wondering what kind of buns they are.

And milk. Probably, you need to pour it in there and cook for ten minutes.

I didn't cook Chinese buns, maybe someone else will answer, and I'm wondering what kind of buns they are.

And milk. Probably, you need to pour it there and cook for ten minutes.
I found the root of Chinese buns on this forum! They are steamed. And how much water should you pour, at least approximately? And then my dough will soon fit, but I still don’t understand anything ... And baked milk on high pressure or low pressure for 10 minutes to cook? And will long-term storage milk "melt"?

I do not know how long the buns are being prepared, but I put the beets for a couple of minutes for 20 minutes, poured 2 centimeters of water, and after cooking there is still a lot left.
And for milk. What have you got to lose? A carton of milk? The pressure low and high differ somewhere by 2 atmospheres, it seems, that is, at the high pressure, the vapor pressure will simply be higher and will become faster. Just don't let off the steam, let it come off. Someone wrote about it. Try it and tell us.

I wonder if you can cook yogurt in a cartoon?

made a mannik according to your work, it came out great and quickly, without much hassle. I don't like to bake in the oven, it's hot and I'm afraid to spoil it.

for the first day of communication with the device, this is my second experience, I was the first to make potatoes, it turned out like in a restaurant.

I have a request to the moderator Rina, or who else can from the moderators - on the first page of this topic put a link to Mulinex recipes. And then you have to go from different computers, and if not, you have to search for a long time in the bookmarks. Thank you.

[lelik79, Lentusik]

lelik79, Lentusik, welcome to the forum!

Cooking in a pressure cooker is creativity and untied hands (in the sense of time) IMHO. We are very glad that everything is working out for you.

Do you want baked milk drowned, put on for 15-20 minutes, then, when it cools to warm, you can put 3-4 tablespoons of sour cream in it or pour a glass of kefir and after 8 hours (about in winter on the table, and faster in summer) there will be a delicious fermented baked milk.

[Lentusik]

In the cartoon, I want to steam Chinese buns, but how much water do I need to pour? I have never steamed yet !!!!!

Lentusik
I pour water about 1.5-2 liters, when I steam it ... The distance to the steam basket allows, but inside it knocks: suddenly there is not enough water ... So I pour a lot !!!
And you notice how much water will go during the cooking process and you will be guided. I cooked in our soon-mule for a very short time, so I can't say more precisely, I'm sorry. I'm more about Cuckoos now ... special!

At me too, only it does not knock, but somehow it clicks. But I open it, and there is still enough water, the bottom is covered and even more. And if you pour a lot of water, it will take a long time to go to the regime.

Well, finally I can tell you about Chinese buns with poppy seeds and sesame seeds)))) With poppy seeds, I seem to have gone too far) It turned out pale, steamed as it should be. the son saw, he said that there would be no such thing, he thinks that they are raw))))) The recipe states that in 10 minutes they will be ready for ND - I have them ready in 15 minutes. oh, and this is only the first batch ... I spend with them until 12 at night, it seems

And another question arose! And when you bake in a cartoon, do you grease the bottom with vegetable or butter? Or sprinkle with flour? I have a fear of baking, I'm afraid that it will be bad to go away, it will stick to the form ... Share your experience. Tomorrow I will torment the cartoon again)))

And another question arose! And when you bake in a cartoon, do you grease the bottom with vegetable or butter? Or sprinkle with flour? I have a fear of baking, I'm afraid that it will be bad to go away, it will stick to the form ... Share your experience. Tomorrow I will torment the cartoon again)))

Do not be afraid! I lubricate this and that. Depending on what I bake. never sprinkled with flour. It comes off very easily, the main thing is not to scratch it. Good luck!

I have a very tasty chicken like this:

CHICKEN IN SOUR CREAM AND MAYO in MV

Chicken - 423 g with bone,
Sour cream - 170 grams,
Mayonnaise - 80 grams,
Garlic - 2 wedges
Cheese - 45 grams,
Onions - 1 large - 40 grams.

Cut the chicken into pieces. Mix sour cream, mayonnaise, onion and garlic. Put everything in the MV on the VD for 15 minutes.

Good day everyone.
Due to the need for dietary nutrition, this device was purchased the other day.
Everything is good - steamed vegetables, fish soup, manna, kharcho, etc.
Rice porridge problem.
A glass of rice, 3 milk, ID 10 minutes. The taste is good, but the milk seemed to curl up into lumps. What's wrong? I added raisins and dried apricots to the porridge ...
Thanks for the answer...
I could not find an answer in the forum ...

[Enkidu]

Rice porridge problem.
A glass of rice, 3 milk, ID 10 minutes. The taste is good, but the milk seemed to curl up into lumps. What's wrong? I added raisins and dried apricots to the porridge ...
Thanks for the answer...
I could not find an answer in the forum ...

Enkidu
I can’t articulate it precisely, because I’m not an expert, but in common language, if we say, then a very high temperature is formed in CF during high pressure and this is casein, which is very sensitive to heating. You added acids from dried fruits and temperature, so it precipitated. All over the world, they boil in water, and then add cream or milk to ready-made cereals.

Today we made a mushroom soup from mixed mushrooms of this year (white, boletus), in the sense of 2011.

Haven't eaten such a cool soup for a long time.



How did you do it:

1. Dried mushrooms were soaked in warm water until they were soaked, washed thoroughly and cut into pieces. Three in a grater 1 mark, chop 1 onion finely and stir all this for about 7 minutes on the mode of frying vegetables in MV.

2. Add 3 glasses of water to the high pressure for boiling mushrooms.

3. Add water to the level, a couple of diced potatoes, a little bit of vermicelli, bay leaf, dry parsley and dill and add 10 minutes for LP. Well, add salt, of course.

Here is such a soup!

[Enkidu]

Enkidu
I can’t articulate it precisely, because I’m not an expert, but in common language, if we say, then a very high temperature is formed in CF during high pressure and this is casein, which is very sensitive to heating. You added acids from dried fruits and temperature, so it precipitated. All over the world, they boil in water, and then add cream or milk to ready-made cereals.

Thank you so much. Then, in the absence of acids, but in the presence of milk, the porridge should be similar to the usual one?

Hello Dear culinary experts! May I come to you? I accidentally found your forum, and just saw the light - this is what I was so lacking. So I bought this device about 2 weeks ago and .... Happiness is !!! as the saying goes "neither say in a fairy tale, nor describe with a pen" Many thanks to everyone for advice and explanations. Take me into your Family! I have already prepared a bunch of all sorts of dishes: borscht, mushroom and pea soup, as well as pilaf, fish pie, French meat, various side dishes, oatmeal, buckwheat, casserole, etc. (only now I realized that I had never turned on the stove) - in general, I really like to cook, but here everything is so simple, quick and understandable, you can go crazy: wow: and I have never ruined anything yet (pah-pah)! I was especially pleased with the dried fruit compote - it turned out such a rich taste - just super! I threw everything in the cartoon (sugar-fruit-water) for 30 minutes on the ND and went for a walk with a small one .... after 1.5 hours I opened the lid and, without any worries, that she would run away and ruin the surface of the stove with sweet syrup!

Did anyone cook hominy in our wonderful pot? and then you really want to can cereal and water with milk 1 to 3 and for 10 minutes on ND and leave overnight?

I wonder how to cook mashed potatoes? 15 minutes on high pressure? Nobody tried it?

I wonder how to cook mashed potatoes? 15 minutes on high pressure? Nobody tried it?

I cook mashed potatoes in a mule on high pressure for 5-6 minutes, this is enough for the potatoes to boil

I wonder if you can cook yogurt in a cartoon?

of course you can, the mule here acts as a thermos, I take the milk in bags (I can't find another one) I heat it up to a temperature of 40 degrees. (I have a baby thermometer for water, but otherwise, so that the finger dipped in milk is not "hot" ) I add 1 glass of yogurt without additives or dry sourdough to warm milk, mix everything well and put it in a mule with a tightly closed lid for the night, or as the last time I did, I poured everything into small jars and made jars in a slow cooker for the night, in the morning it is wonderful thick the yogurt is ready. And I also added frozen currants, red, black, to the bottom of the jars, it turned out great.

I mix everything well and put it in a mule with a tightly closed lid for the night
Which mode should you choose? keeping the dish hot? Or what?

Which mode should you choose? keeping the dish hot? Or what?

And not what mode, if before that I heated the milk in the multicooker, then I do not turn on the multicooker at all, and if I did not heat it, I turn it on to the Frying mode for half a minute, so that the multicooker warms up a little. And then the multicooker keeps warm, and this is what we need

[Enkidu]

Thank you so much. Then, in the absence of acids, but in the presence of milk, the porridge should be similar to usual?

Enkidu
In theory, there should be a normal porridge, and many people argue that it turns out a good porridge. But there is an opinion that everything is done like everyone else, and the porridge seems to curl up Rice from different manufacturers and varieties, milk is very important! Try it and it will turn out what you want! Prepare small portions so as not to translate food and look ... Good luck!

Thank you. confused, then Lana, I remember there was a link to the cartoon Panas. but in ours, too, someone did. I remember you need 0.5 vodka, ice cream. black currant, but I don’t remember what to put on.

I tried this recipe, but instead of the "steam" mode I switched on "frying", cooked from cherries. As for me, the impression is that after 16 hours alcohols generally evaporated to taste like compote
Products:
300 g of berries (I have a mixture of red and black currants, you can use any that are available, even store freeze can be used)
200 g sugar, 0.5 l vodka.

I poured berries and sugar into the MV bowl, poured it with vodka. I switched on the "Steam" mode for 2 minutes, then switched on the "Heating" and left it on for 16 hours. Turned off the MV, cooled it down. The berries should be brown and boiled. Strained and squeezed the berries through 2 layers of fabric, added the squeezed juice to the liqueur, mixed and bottled

I tried this recipe, but instead of the "steam" mode I switched on "frying", cooked from cherries. As for me, the impression is that after 16 hours alcohols generally evaporated to taste like compote

thanks) I'll try for 12 hours then, but not a lot of sugar?

for cherries, a little less is possible, and if currants, then I think it will be just right

Yesterday I cooked chicken thighs according to the recipe from the book, page 69, Chicken in sour cream.
Instead of butter, I used olive oil, added garlic and vegetables (vegetables were lying around idle)))

fast instantly !!!
tasty!
I didn't have time to take a photo))))

and yesterday, in the wake of cooking dinner (since the dinner was quickly prepared, but the inspiration remained), I quickly prepared a zirvak for pilaf and left it on the window until morning
quickly warmed it up this morning, added rice, water and voila! I have hot pilaf in the morning, my family is fed all day))))

The eldest son is already complaining that I overfeed them all and that there is always some kind of food in the refrigerator and he cannot walk past her

I really want to cook jellied meat

Please teach, given that I do not know how to cook jellied meat at all, that is, absolutely ...

What exactly do you need to buy for cooking jellied meat?

[tana33]

tana33,
Let's show you jellied meat! I really like to cook it in a skoromul

Put the legs in a saucepan (I have a 5-liter one), add water (3 liters), cook for 6 hours.

cook - 75 minutes on VD (it seems so much, but not less than an hour - I just love it when everything is soft)

Season with salt, add vegetables and pepper, cook for 1 hour. Then add bay leaves and cook for 10 minutes.

I abandon everything at once.
And then everything is according to the recipe
I didn't like jellied meat before, but according to this recipe I like

[tana33]

tana33,
Wait !!!!!!!!!!!!! I added, but not much. In short, you need to look at the fleshiness of the legs. And somehow there were no legs - I bought a pork knuckle and a beef broth bone (as the seller said - broth) - I liked it even more. The main thing, the principle

You can congratulate me on the initiative. Sama did not overcome the psychological barrier at home to start cooking. Let's go to my mother to congratulate her on the same cartoon and began to cook. In general, we started with pilaf. It was scary, but they broke through. True, they made such a decent porcelain that they waited a long time for this pressure to rise. The result was undersalted, the water was overdone It turned out not crumbly but tasty. The main thing now is not to be afraid to deal with her.
Girls want to cook soup with a rabbit easy can tell me how?

[frying.]

You can congratulate me on the initiative:

With a parzdnik and a new assistant !!!

With a rabbit, they cleaned everything, washed (carrots, potatoes, onions, a rabbit), threw it into the NE and for 20 minutes of VD. What will the backfill be? If long-playing - such as beans, pearl barley, then immediately EVERYTHING and go. If the rice is vermicelli, then after letting off the steam with the lid unbuttoned, fry for several minutes. Open the lid mono, regulate the boiling too (by pressing the button - on-off. Bring to a boil on frying. and expose extinguishing...) something like this

Happy Holidays to all of you!

The first part is clear. I threw it all over. And how much water do you need? Up to the mark? Ioi while 20 minutes without water at all?
The backfill is probably something macarane. That is, 20 minutes will pass, it picks up, I will let off steam. I change it to frying, don't close the lid, fill it up and wait for it to boil, then switch to stewing and bring it to readiness?
I'm still the cook ...

[The lid was closed, not buttoned]

And the water? well, pour 2 liters. And immediately throw everything into it - into the water - (onions, carrots, potatoes, rabbit) for 20 minutes VD. It picks up the USYO, lowers it by itself (or you can help it neatly), open the lid, pour in the pasta, set the frying and don't close the lid, stand there, look, it boils, turn it off. The lid was closed, not buttonedto infuse. After 5 minutes - eat is served, sit down to eat please

Ir with me on you you can. Thank you so much! I'm not really a cook anyway, so just ask stupid questions for now. 32 pages of the forum have already been consumed and 124 I copy tips on a piece of paper
I'm used to everything according to the recipe.Here I look with water, some recipes are skipped by default, and so it's understandable, but I'm stupid.
Okay, I'll figure out where I'm going. There are cooking plans for the next day

Hello girls. Happy March 8! I have been reading your messages for a long time. I decided to share the recipe. It's called "Cupcake with Mayonnaise". This recipe was given by Ttatyana on the forum. I baked it in our wonderful saucepan. It turned out to be very lush. The taste, however, is not for everybody.

Ingredients:
3 eggs
1 cup of sugar
1/2 tsp soda, slaked vinegar
250 g mayonnaise
2.5 cups flour
Raisins, nuts, dried apricots, poppy seeds (what is at hand)

Preparation:
1. Beat eggs with sugar (not necessarily with a mixer, you can use a whisk or fork)
2. Add mayonnaise, soda, then raisins and flour.
3. The dough is thick.
4. Lubricate the saucepan with multi vegetable oil
5. Put the dough there
6. Close the lid and open the valve. We set the "Frying vegetables" mode and bake for 70 minutes.

I took it out of the multi, cooled it and cut it into two parts. I smeared everything with ordinary butter cream and put it in the refrigerator. He was soaked there overnight and turned out to be very edible.

Today I was honored to cook on my own. Today I cooked soup from dry mushrooms according to your recipe. Delicious. Prepared quickly. Sometimes the pressure takes longer to catch up than it cooks. Can you somehow speed up this process?

Girls, hello! The day before yesterday I received my beauty from France, I love her at first sight! Cooked pilaf

Boiling water

And the soup is pea (I didn't take a picture, it looked ordinary, but you can't convey all the goodies with a photo!)
and it turned out interesting with the pea soup. There are a lot of us in the family and everyone eats at different times, on the way back from work and from school. I cooked the soup, put it on HP for 20 minutes (after a short frying of the meat), in the end I thought that there was even a lot of this, the peas turned into a solid puree and the potatoes were almost boiled. After my husband and daughter ate, I found that there were almost no potatoes left (that was how delicious they were!). Before the next daughter came, there were 20 minutes left, I peeled a couple of potatoes, added more peas, put them on for 11 minutes - and voila, a full-fledged soup is ready! They ate it clean! I love, I love, I love my saucepan Jump rope More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=103717.0

Girls, what do you mean when you say close / open the valve ?! This is the thing who has green, who has black ?! with a picture of a couple? And the zipped lid, what do you mean? When is it clamped all the way against the clockwise direction ?!

[Mirabella!]

Today I was honored to cook on my own. Today I cooked soup from dry mushrooms according to your recipe. Delicious. Prepared quickly. Sometimes the pressure takes longer to catch up than it cooks. Can you somehow speed up this process?

Mirabella! how's our rabbit soup?

The pressure build-up process can be accelerated by pouring hot water into the pan instead of cold water (mono boiling water from a kettle). Boils faster, steam forms faster, builds up operating pressure faster, clogs the valve and starts counting back (therefore, cooking)

Girls, what do you mean when you say close / open the valve ?! This is the thing who has green, who has black ?! with a picture of a couple? And the zipped lid, what do you mean? When is it clamped all the way against the clockwise direction ?!

olesya555, congratulations on your purchase, very necessary for the household. weigh, I think

Yes. everything is correct. not zipped, it's just a covered lid, like on a regular saucepan. Open-close valve, yes - green (who is in Ukraine)

shl. you have very good floaty rice. And the cake did not disappoint either

IRR, so in what cases should this valve be opened? I always have it closed, I move it to a drawing with steam only if I let off steam myself! ? it is not right ?
Me on YOU !!!! Ooo, I didn't seem to introduce myself, my name is Olesya, 34 years old, a husband in the family, 5 children and a cat

[5ro children and a cat]

when should this valve be opened? I always have it closed,

mine, too, but some bake and open, more precisely, remove the valve. And in general, we are just experimenting with this valve. When the topic was opened, there was still no information, so fromvracheered.

Me on YOU !!!! Oooh, I didn't seem to introduce myself, my name is Olesya, 34 years old, a husband in the family, 5ro children and a cat

then the pressure cooker is your saucepan, definitely ... okay 5 children and a husband, but a cat

Girls, I have a problem today. Of course with milk. I cooked milk rice, the first time the milk curdled, the second time everything worked out, BUT ... the lid refused to open on its own! I had to press with a thin thread into the indicator, who had it and why, do you think ?!