Multicooker-pressure cooker Moulinex Minute Cook CE4000

Well, Len, and you wrote for 4 hours, and 1.5 was enough for you. For some reason, I thought so once I was ready on gas in 4 hours. : spiteful: Thanks for the experiment.

kubanochka, forgive the tediousness, but why do you just rub the meat with a towel? what does it affect? (my friend a hunter is proud of the fact that he makes canned food - like in an autoclave, and also rubs meat ...)

And in this whole story I am most worried about it being stored like ordinary canned food without a refrigerator, that is, now you only have a question about the readiness of the meat itself, but will it be stored for sure?

I'll put on stew for the winter and I won't know grief

Katyusha, many years ago, when we bought an autoclave, looking at our neighbors, it was our neighbors who said: "Just make sure the meat is dry!" So I'm looking ... So I've been drying since then, but why ... Fig knows him, to be honest.
Such canned food is stored simply on the shelf, without a refrigerator. That's right, my question is only about the readiness of the meat, or rather how soft it turned out. I'm going to the parent meeting now, and then I'll open the jar.
Now the cans are cold, the broth is transparent, there is a thin layer of fat on top ... Krasiiiiiivo

Well, Len, and you wrote for 4 hours, and 1.5 was enough for you. For some reason, I thought so once I was ready on gas in 4 hours. : spiteful: Thanks for the experiment.

And I'm not sure that 1.5 hours will be enough, maybe the meat is not stew, but so. I'll open it, then I'll make sure that it doesn't take 4 hours.

Flax, I have never dried meat. I just washed it, cut it into pieces and put it in jars. The stew has always been good. : yes: We make jellied meat in a slow cooker in 1 hour, the meat turns into trash, so I think 1.5 hours will be enough.

Irish, so I'm saying that I have no idea why I'm doing this. They said that I am doing so, but this time I wrote that I did not wipe the meat.

The jars were dry, and I did not wipe the meat with a towel. I was interested in the process of making canned food in Mula.

Yes, and also, I look at the metal screw caps, but not the ones to roll up? How tight are they?

I have been using only such covers for ten years. Eight years ago, I gave my neighbor the last bottle under the usual caps, completely switched to screw caps. I really like the cans and lids. They are great!

[kubanochka]

kubanochka-Lena, the question popped into my head right away, or rather yesterday, when they started discussing canned food: is it possible to preserve mushrooms this way? And then they this year, as long as it was gone (heaps, like Matroskin). I do not have an autoclave and will hardly appear. And it would be nice to stock up mushrooms.

Why then is it necessary? If the mushrooms are already boiled, you just boil the water, put everything in there for the marinade, fill in the jars of mushrooms and roll up the lid.

And botulism and other critters?

So the mushrooms are already boiled.

Lenochka, and from me grab a favor!

Do you buy jars and lids every year? Or from past years? I have not rolled it for about 5 years, for sure, but in Soviet times we did not have such a thing to buy cans, all that was left of ready-made canned food bought in the store was used, the lids were of course rolled up with a machine.

And another off-topic question, since I did not receive an answer in the topic,

How to answer a specific person on this forum, Len, I saw you answer a person's nickname, without "quote"

[karnak]

So the mushrooms are already boiled.

No, Irish, here you are wrong. I already wrote today that botulism dies at a temperature of 120 degrees in 20 minutes.When we boil mushrooms, the temperature is only 100 degrees. In all books, in all recipes, mushrooming is not recommended. Only salt or pickle, but do not roll up. Rolling up jars of mushrooms, we walk on the edge. Only autoclaving can be 100% safe. I must say right away, I, too, like everyone else ... roll mushrooms ... without pressure ...
Now that we know that it is possible to make canned food in Mula, we need to try with mushrooms.

Do you buy jars and lids every year? Or from past years? I haven’t rolled it for about 5 years, for sure, but in Soviet times we didn’t have such a thing to buy cans, we used everything that was left of ready-made canned food bought in the store, the lids were of course rolled up with a machine.

At the beginning, the cans I also left from the purchased canned food, I began to use them and realized what a thrill it was! Then she began to buy in addition, gradually replacing the usual ones, until she completely switched to such screwed ones. I used the covers several times, took care of them. Then they appeared on sale separately from the cans (in Okey, in Auchan, etc.), but they have a nylon interlayer that allows the lid to fit tightly to the can, very bad. The second time, such a cover is no longer enough, you have to throw it away. But now these covers are not much more expensive than conventional ones. I don't even have a rolling machine left at home now.

And about the nickname ... Maybe I'm not acting very advanced, but ... Just dialing the nickname. Is it difficult karnak, Katyusha?

No, Irish, here you are wrong. I already wrote today that botulism dies at a temperature of 120 degrees in 20 minutes. When we boil mushrooms, the temperature is only 100 degrees. In all books, in all recipes, mushrooming is not recommended. Only salt or pickle, but do not roll up. Rolling up jars of mushrooms, we walk on the edge. Only autoclaving can be 100% safe. I must say right away, I, too, like everyone else ... roll mushrooms ... without pressure ...
Now that we know that it is possible to make canned food in Mula, we need to try with mushrooms.

Flax, then you do it as usual (boil it, put it in jars, fill it with marinade, roll it up). And then you have to put the MV on the HP?

I already wrote today that botulism dies at a temperature of 120 degrees in 20 minutes. Only autoclaving can be 100% safe.

🔗
This is what I was trying to find out. This means that you can try to put ready-made cans in a mule, pour water at risk and turn it on at high pressure to the maximum. But isn't it worth making a couple of calls to be sure?

Flax, then you do it as usual (boil it, put it in jars, fill it with marinade, roll it up). And then you have to put the MV on the HP?

Well yes. Just not to the very top, but leave 1 cm so that the lid does not rip off. And then on high pressure for 25 minutes, no more.
I also want a stainless steel bowl, and also with a ceramic coating. I bought a ceramic bowl for Redmond, as I like it!

This means that you can try to put ready-made cans in a mule, pour water at risk and turn it on at high pressure to the maximum. But isn't it worth making a couple of calls to be sure?

It seems to me that it is possible, even necessary, to pass already rolled cans through the Mula. Only mushrooms will last for 25-30 minutes. We're not making mushroom stew.

Len, (off-topic question) Do you like Redmond? I want to buy a second one. tossing between Redmont and Brand

I did not buy Redmond myself, my husband took the initiative ...
I didn't like the saucepan that came with him, it began to stick to it, and that's all. I bought a new one, it turned out to be better, then another golden one from the outside - even better. But when I bought it with a ceramic coating !!!
And the slow cooker itself is good, it suits me perfectly. But Brand is also good, the girls praise her very much.

I love the way Redmond bakes. Here's from the latest baked goods

Thawed pork in a piece - 1 kg, pickled - sunflower oil, pepper, garlic through a crush. So I want to boil it tomorrow on VD in a piece, and then cut it into portions, and bake it in the oven under mayonnaise-cheese. Questions:
one.How much time to set for cooking meat on a high pressure piece
2. What do you have against my idea (boiled meat laid out in the oven - what might not work?)
3. What would you stir out of my piece of pickled meat?

1. Before baking the whole chicken in the airfryer (consider the same oven), I keep it at high pressure for 3-4 minutes (let the steam down on a towel). Before baking the boiled pork, I put it on VD for 5 minutes, no more, then in the airfryer and bring it to readiness. It doesn't come out boiled, I literally pour 50-100 ml of water. Therefore, set it to 5 minutes and see if this degree of meat readiness suits you.

2. I have nothing against such an undertaking, because I myself do so (or almost so).

3. I would probably bake a whole piece, like boiled pork. Although in portions, baked with some vegetable-mayonnaise-cheese coat on top ...

.

I love the way Redmond bakes. Here's from the latest baked goods

Lenus, your pastries are just aaah. : swoon: What a beauty! (y) Do you knead dough by hand, or in a bread maker?

And How?

How, how ... Great!
For beef, moreover, beef is old, sinewy, 95 minutes on VD is quite enough. Soft, fragrant pieces turned out.

Yesterday, when I was driving from the parent meeting, I bought two chickens for stew in Okey, like "and then Ostap suffered ..." At half past twelve I started the second round and went to sleep. That is, I stewed the chicken for 3 hours, so that all the bones became soft and you could eat them calmly. From chicken 1.7-1.8 kg, 4 cans of 700 grams are obtained. Launched both of her pressure cookers. In Shinbo, and it is 7 liters, four cans are placed, and in Mula - three. Although, she is no longer Mulya, she is Klava

My Klavochki will autoclave a new batch of beef stew



And this is a night party of chicken stew



Now I walk, I look appraisingly at my ducks, I count the stew I’ll roll

[Sonadora]

Lenus, your pastries are just aaah. : swoon: What a beauty! (y) Do you knead dough by hand, or in a bread maker?

It's all Sonadora with my Lemon Buns https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=178047.0
Kneading the dough in a bread maker. Only I do not have the program "Dough for dumplings", I am on a regular dough.

Hello! Today I tried to make a Provencal stew. It turned out delicious

Meat (I had veal) 500 gr.
Onions - 1 pc.
Carrots - 1 pc.
Tomato - 2 pcs.
garlic - 4-5 cloves
eggplant - 2 (small)
yogurt - about 100 gr.
Salt, pepper, provencal herbs, sugar

On "frying" I fried meat, onions, carrots, garlic. Added spices. Then - tomatoes and eggplants. Added a little sugar (about 1 tbsp. L.), Yogurt (natural, homemade). 31 minutes on the airway. Served with mashed potatoes. Very tasty, I recommend!

kubanochka, thank you for the buns and stew, I have a plan now, the ducks will soon go for processing, otherwise the damned yells loudly. Here's what I concluded, if something is wrong, correct the pzhlst.
1. Prepare the carcasses.
2. Cut into portions.
3. Stir in spices and salt.
4. Place tightly in jars.
5. Roll up tightly.
6. Put mulechki in a saucepan (Does the native coating matter or not?).
7. pour water over the hangers of the jars.
8. VD mode 25-40 minutes.
9. Remove, cool in the usual way, without wrapping.

Girls, never cooked stew. Please write what spices do you use and how much salt is approximate - highly salty or normal?

[31minutes per airway]

On "frying" I fried meat, onions, carrots, garlic. Added spices. Then - tomatoes and eggplants. Added a little sugar (about 1 tbsp. L.), Yogurt (natural, homemade). 31minutes per airway... Served with mashed potatoes. Very tasty, I recommend!

Gael, Katya, and not too much 31 minutes on the airway? For meat on high pressure, even without preliminary frying, 20-25 minutes is enough, for vegetables - 15. In 31 minutes, it seems to me, the khan's vegetables will have vitamins. Or I'm wrong?

Girls, never cooked stew.Please write what spices do you use and how much salt is approximate - highly salty or normal?

I salted the first batch of pieces of meat, a pinch of salt, and mixed. Then I read the old notes and just started adding 1/2 teaspoon of salt to the jar. Down the jar, peppercorns, bay leaves, fill the jar in half, salt, spices, the remaining half of the meat, and roll it up. The released juice dissolves the salt and soaks all the pieces. Any spices you can, whatever you like. I added black pepper, coriander, paprika to beef. In the chicken, pepper and curry, in another batch of pepper and paprika. Black pepper in the fish ... Anything you want!

kubanochka, thank you for the buns and stew, I have a plan now, the ducks will soon go for processing, otherwise the damned yells loudly. Here's what I concluded, if something is wrong, correct the pzhlst.
1. Prepare the carcasses.
2. Cut into portions.
3. Stir in spices and salt.
4. Place tightly in jars.
5. Roll up tightly.
6. Put mulechki in a saucepan (Does the native coating matter or not?).
7. pour water over the hangers of the jars.
8. VD mode 25-40 minutes.
9. Remove, cool in the usual way, without wrapping.

I will make ducks in about the same way, but ...
2. Cut into portions.
2a. Fry lightly.
3. Stir in spices and salt.
4. Arrange in the jars, leaving space on top (otherwise the lids may rip off).
4a. Pour tomato sauce (like ketchup)
5. Roll up tightly.
6. Put mulechki in a saucepan (The coating does not matter, the native coating does not suffer from this procedure).
7. Pour water over can hangers top mark on the pan. The 700-gram cans were peeking out from me, and the 500-gram cans were completely under water.
8. HP mode 60 minutes.
9. Turn off the heating at the end, but it is better not to release the steam on the towel right away, let it go down slowly. A sudden pressure drop can rip the covers off. No need to wrap.

It was the recipe for "Chakhokhbili from ducks". I will do it this way, without preliminary frying, and without sauce.

Tell me who has what method to strip feathers from poultry meat. It is very difficult, you can even hold it in boiling water and grease it. you still can't get these sticks. As in supermarkets they sell clean carcasses so beautiful ...

How many ducks? After 70-75 days they begin to molt, the very "sticks" appear. They either before (for 60-70 days), or after already molt (which is two months somewhere) need to be hammered. And during the linika period it is very difficult to pull out the hemp. On the site "Veseloe Podvorie" I read that people, in addition to boiling water, are stroking them through the fabric ... with an iron and a steamer. So I thought, what if I use a steam generator? So, probably, nobody used it on our forum.
Today I was engaged in canned fish. I cleaned the freezer ...
I made pink salmon in oil, sea bass in oil, hake in tomato. I also had a frozen hake fillet. I cut it into pieces, fried it with a lot of onions, salt and pepper and added gelatin. I didn't soak it, but just sprinkled it dry and mixed it. All this in a jar, along with the juice, oil, onions that have come out ... In short, everything from a multicooker (I fried in Redmand). I added a little boiling water. Spun and in Mulia-Klava. According to the idea, should get with jelly. Let's see, let it cool down. The fish did the whole thing for 90 minutes, and the sea bass (his bones are very hard, while I cut it, I suffered) I set it for three hours. I read that the bones of fish become soft, you need 3 hours to "autoclave"

I had frozen mushrooms. In general, I boiled them in the marinade, put them in the jars ... they are waiting for the Muli to be free.

[kubanochka,]

kubanochka, you can try. I had tough meat, I looked at the instructions, there it was suggested to keep 40. In any case, the meat turned out to be soft. Of course, the less the better)

How many ducks? After 70-75 days they begin to molt, the very "sticks" appear. They either before (for 60-70 days), or after already molt (which is two months somewhere) need to be hammered. And during the linika period it is very difficult to pull out the hemp.

So we are waiting for these sticks to pass ...In a couple of three weeks it will be just 2.5 months. As I remember that to peel them off and goosebumps brr ... I do not have a steam generator

So we are waiting for these sticks to pass ... In a couple of three weeks it will be just 2.5 months.

2.5 months old ducks or molting process? It looks like you and I will pinch ducks in sync

2.5 months old ducks or molting process?

Ducks, of course ... No, it's too early for us then, let them walk until the new year ...
but for the recipe, thank you, I bookmarked it for myself, so as not to lose it, otherwise, when you go to the forum, you get lost for a long time ... Well, there are so many interesting and tasty things ...

Today I was engaged in canned fish. I cleaned the freezer ...
I made pink salmon in oil, sea bass in oil, hake in tomato. I also had a frozen hake fillet. I cut it into pieces, fried it with a lot of onions, salt and pepper and added gelatin. I didn't soak it, but just sprinkled it dry and mixed it. All this in a jar, along with the juice, oil, onions that have come out ... In short, everything from a multicooker (I fried in Redmand). I added a little boiling water. Spun and in Mulia-Klava. According to the idea, should get with jelly. Let's see, let it cool down. The fish did the whole thing for 90 minutes, and the sea bass (his bones are very hard, while I cut it, I suffered) I set it for three hours. I read that the bones of fish become soft, you need 3 hours to "autoclave"

I had frozen mushrooms. In general, I boiled them in the marinade, put them in the jars ... they are waiting for the Muli to be free.
[/ quote]

Well, you are a monster)))))

Down the jar, peppercorns, bay leaves, fill the jar in half, salt, spices, the remaining half of the meat, and roll it up.

Helen, that is, salt in the middle? to the bottom of the spice, then the meat is half a can, then half a tsp. salt, and again meat? Is there enough salt?
Chicken for 3 hours how did it turn out? can I eat bones? how much salt?
In the following parties, did you put a rug on the bottom of the mulychka or did it happen?

Girls, I bought today for jellied meat - pork legs, meat, how many centimeters of water to pour on top? How long should I set?

Helen, that is, salt in the middle? to the bottom of the spice, then the meat is half a can, then half a tsp. salt, and again meat? Is there enough salt?

At the bottom are peas and lavrushka. Spices and salt in the middle. Salt is enough for me. But you can also just salt the meat and sprinkle with spices, mix everything in a bowl, and then in jars. It's not that important. I did everything today.
The chicken has not opened yet. She didn't remove the rug from Muli, but she did without it in Shinbo.
I repeat once again, there is no need to let off steam, let the pressure drop by itself, the lid can break off from a sharp pressure drop.
For today, perhaps that's all ... There are no products left at home that could be "autoclaved" Tomorrow, or rather today, I'll go to the market to buy herring, pickle and make canned food in wine sauce and mustard.

At the bottom are peas and lavrushka. Spices and salt in the middle. Salt is enough for me. But you can also just salt the meat and sprinkle with spices, mix everything in a bowl, and then in jars. It's not that important. I did everything today.
The chicken has not opened yet. She didn't remove the rug from Muli, but she did without it in Shinbo.
I repeat once again, there is no need to let off steam, let the pressure drop by itself, the lid can break off from a sharp pressure drop.
For today, perhaps that's all ... There are no products left at home that could be "autoclaved" Tomorrow, or rather today, I'll go to the market to buy herring, pickle and make canned food in wine sauce and mustard.

SMART AND OPENER
one more question - how much water to pour? straight at risk (maximum for a mule) or 5 cm lower? so that the lid does not rip off,
put meat in jars how many cm from the lid?

SMART AND OPENER
one more question - how much water to pour? straight at risk (maximum for a mule) or 5 cm lower? so that the lid does not rip off,
put meat in jars how many cm from the lid?

Pour water at risk (maximum for a mule).Jars, if 700-gram cans peep out of the water, if small, I sterilized adjika in them, then they became in two layers, and the first layer, respectively, was generally under water, and at the second layer the lid peeped out of the water a little. Leave 1-1.5 cm from the top in the jar. Moreover, even though just a product, even pouring sauce, it is still 1-1.5 cm
I went for a herring ...

Lena, now I'm making grilled chicken according to your method. What does "water a third of a measuring cup" mean? My Mulka did not have a glass, she took it from another Mulka (100 ml) - she did not want to raise the pressure. I had to add water.

Lena, now I'm making grilled chicken according to your method. What does "water a third of a measuring cup" mean? My Mulka did not have a glass, she took it from another Mulka (100 ml) - she did not want to raise the pressure. I had to add water.

Marina, all multicooker glasses, or almost all, 160 ml. The pressure should have built up. It's all about the lid: straighten the gum, check the valve, push on the closed lid and twist a little back and forth, then turn it on again, and everything will work out.
You better tell me how the chicken is doing

[flower]

You better tell me how the chicken is doing

The chicken is almost eaten ...
And here I am with sorrow. I wanted this saucepan so much, I put so much effort and nerves to get it, and no contact is being established. I do not think that I am a fool, but, apparently, I do not catch something in the character of a new girlfriend.
From what I tried to do, I only get great omelet from flower... Oh no, I'm lying. The very first I made meat in French from Azal/ Everything was fine there too.
I tried to cook the broth - it turned out like water (30 min VD), the tortilla is yours, not yours at all, the chicken is even today: I did have pressure for the second time, it lasted 4 minutes, I didn't even bleed off the steam right away. She took it out, she had a bloody fluid in her belly. AG is still at the dacha, so I put it in a well-heated oven for 15 - 18 minutes. She took it out - she again had this ichor in her belly. I freaked out and put it in Mulka again for 5 minutes. VD. Taki came, but it wasn't a grill at all.
Oh, I can’t, I’m mad!
🔗

Marish, maybe your mule is junk? : pardon: I'm doing great on her. It builds up pressure even almost without liquid.

Marish, maybe your mule is junk? : pardon: I'm doing great on her. It builds up pressure even almost without liquid.

How do I know about this? I bought it in an online store, we have an intermediary service, and even that one with the letter x (don't think it's good).

I bought in our store in the city. One year warranty, so no problem. They said if something happens, they will repair it, and if a factory defect, it will be possible to hand it over.

today for the first time I cooked jellied meat, pork legs, a piece of beef (out of habit), an onion, a carrot, water over a rizka - it turned out that the components were slightly covered with water, a tablespoon of salt, lavrushka, peppercorns, at a pressure of 90 minutes. Finely chopped garlic in bowls. Disassembled, (foolishly seemed to have little liquid, added boiling water), poured it, everything froze. Pretty, the meat fell apart into trash.
How is your experience with this dish? maybe an hour will be enough?

How is your experience with this dish? maybe an hour will be enough?

I'm used to the fact that an ordinary jellied meat using technology is 6 hours, and in a pressure cooker 2-3, but for an hour (of course, it depends on the age of the meat, but somehow an hour ... and froze there is something to think about)

.
I tried to cook the broth - it turned out like water (30 min VD), the tortilla is yours, not yours at all, the chicken is even today: I did have pressure for the second time, it lasted 4 minutes, I didn't even bleed off the steam right away. She took it out, she had a bloody fluid in her belly. AG is still at the dacha, so I put it in a well-heated oven for 15 - 18 minutes. She took it out - she again had this ichor in her belly. I freaked out and put it in Mulka again for 5 minutes. VD. Taki came, but it wasn't a grill at all.
Oh, I can’t, I’m mad!

I don’t know how anyone’s, but if I’m not even cooking a whole chicken, but a whole leg, then there must be blood inside. In all the dishes that I cook, I cut the leg into 3-4 parts. I haven't cooked the chicken yet.And if you cut the leg, then 15 minutes are enough for the HP for full readiness. I cooked it in mayonnaise and sour cream, in mayonnaise and adjika. Pressure is sometimes drawn up without adding liquid, and sometimes you have to splash a little water, but very little, it does not affect the taste.
And you always turn the black valve so that it is closed, don't you forget?

chicken and even today: the pressure did accumulate for the second time, it lasted 4 minutes, I didn't even bleed off steam right away. She took it out, she had a bloody fluid in her belly. AG is still at the dacha, so I put it in a well-heated oven for 15 - 18 minutes. She took it out - she again had this ichor in her belly. I freaked out and put it in Mulka again for 5 minutes. VD. Taki came, but it wasn't a grill at all.

Why do I pre-send grilled chicken to the pressure cooker? So that later, when frying in the airfryer, there is no ichor in the area of ​​the joints. Chicken is cooked mainly in the airfryer, but in a pressure cooker it will certainly not be ready in 4-5 minutes. This is a preliminary preparation for frying. And then I keep it in the airfryer for about 25 minutes, 15-18 minutes. just won't be enough.

I don’t know how anyone’s, but if I’m not even cooking a whole chicken, but a whole leg, then there must be blood inside. In all the dishes that I cook, I cut the leg into 3-4 parts. I haven't cooked the chicken yet. And if you cut the leg, then 15 minutes are enough for the HP for full readiness. I cooked it in mayonnaise and sour cream, in mayonnaise and adjika. Pressure is sometimes drawn up without adding liquid, and sometimes you have to splash a little water, but very little, it does not affect the taste.
And you always turn the black valve so that it is closed, don't you forget?

I've never gotten a chicken with blood
I cook the broth for 20 minutes, I take out the chicken with a slotted spoon, because everything is falling apart
if the chicken is carcass, then 10-15 minutes and it's done ..... though I pre-fry for another 10 minutes

although I don't cook homemade chicken, of course, shop chicken ..... (((((

I've never gotten a chicken with blood
I cook the broth for 20 minutes, I take out the chicken with a slotted spoon, because everything is falling apart
if the chicken is carcass, then 10-15 minutes and it's done ..... though I pre-fry for another 10 minutes

although I don't cook homemade chicken, of course, shop chicken ..... (((((

Me too ... shop)))
Everything is the same. Even before frying in the airfryer, I do not keep it for more than 5 minutes, otherwise it will be difficult to transfer the khan to the airfryer, because it can fall apart.

I've never gotten a chicken with blood

Yesterday I also made chicken legs with potatoes - 15 minutes on high pressure, fry them beforehand. There was no ichor.

Yesterday I also made chicken legs with potatoes - 15 minutes on high pressure, fry them beforehand. There was no ichor.

So you fried them beforehand! And I don't do any preprocessing. And I did it more than once with blood. Therefore, I always cut into pieces.

So you fried them beforehand!

Yes, I always use the Browning mode to fry the chicken for 2-3 minutes on each side. My men like that better.