Multicooker-pressure cooker Moulinex Minute Cook CE4000

Tell me, are there soups and borscht in it, too, tasty and fast, or is it better to do it on a gas stove?

Tell me, are there soups and borscht in it, too, tasty and fast, or is it better to do it on a gas stove?

For two years now I have only cooked soap and balms with cream (cosmetic) on the stove
And borscht and various soups are simply delicious!

Melana Irina !!! Thanks for the quick response. I am thinking to buy or not buy myself a pressure cooker. I doubt it so far. I don't really like that the cover is removable. I got used to Panas where there is a very convenient cover.

Sveta, did the covers fit well? If they are bad, you can see it right away. This is especially true for those that are sold in Auchan, Okey, such colored ones with pictures. And those that come with the cans are plain, they tolerate reuse well. Look from the inside, there is a nylon strip around the circumference. How is she? heavily depressed, skinny? If not, then feel free to use it. And the stew is great without a refrigerator.
Why is the chicken dry? Did you use all the chicken or just the breasts? How are bones? Are they soft?

Thanks for the answer. : flowers: The lids closed perfectly. In the chicken I used the leg and breast mixed in pieces, cut off from the bones. It seems to me that if it is eaten as meat or added to soup, then it is normal, but if it is added to potatoes or pasta, then it is rather dry.

I am thinking to buy or not buy myself a pressure cooker. I doubt it so far. I don't really like that the cover is removable. I got used to Panas where there is a very convenient cover.

On the contrary, I really like that the removable cover. You can wash it in seconds and wipe it off conveniently. And then he put the parts of the lid on the table and they dried out quickly. I can't even imagine how to handle it if the cover is not removable.

Quite right, the lid is very convenient to wash, but on the stove I now only cook pancakes, cutlets on the stove ... And the orshi soups have adapted to ND or languishing. Everything is very delicious

Girls!
🔗
Tell a newbie how to clean the valve in the lid? We boiled fish for aspic, now I can't get rid of fish ambergris. I washed the black removable knob, and even then it would be like to rinse inside it (soak something), but I don't know how the valve itself. Can I disassemble it? Is it like a nut down there, or will I make trouble?

Girls!
🔗
Tell a newbie how to clean the valve in the lid? We boiled fish for aspic, now I can't get rid of fish ambergris. I washed the black removable knob, and even then it would be like to rinse inside it (soak something), but I don't know how the valve itself. Can I disassemble it? Is it like a nut down there, or will I make trouble?

This valve cannot be disassembled. I do this: remove the inner round aluminum cap, then pull out the black valve. My main cover is the inner surface under running water, my aluminum cover on both sides, my o-ring, gently so as not to stretch. Then I take the main cover and, from the outside, I bring the hole to the tap, where the black valve is inserted and see if the water is leaking, then I bring the hole to the tap where the spare valve is and I also see if the water is leaking. If it does, then everything is OK!

Please tell me, if you don't bleed off the steam, then how to understand that the lid can already be opened?
The safety precautions are written on the lid - "the lid can be opened when the pressure indicator is in the down position." How to understand this? The pressure indicator is roughly the hole in the handle next to the green arrow?
The instructions say that the lid is closed correctly if the pressure indicator rod is released.Where is this rod? Maybe I am missing something in the package?
Help mi pliz !!!

Please tell me, if you don't bleed off the steam, then how to understand that the lid can already be opened?
The safety precautions are written on the lid - "the lid can be opened when the pressure indicator is in the down position." How to understand this? The pressure indicator is roughly the hole in the handle next to the green arrow?
The instructions say that the lid is closed correctly if the pressure indicator rod is released. Where is this rod? Maybe I am missing something in the package?
Help mi pliz !!!

There is a small aluminum valve (rod) in this hole. If you flip the lid, you will see that it goes up and down. When the pressure has been reached, it is in the extreme upper position, and when the pressure drops, it is at the bottom.

[irman]

irman, thank you very much!!! Figured it out
Cooked potatoes with meat in Mulechka - damn, how delicious it turned out !!! I didn't even expect! Thank you all for sharing your recipes and experiences.
I now adore my new assistant

[irman]

irmanthank you
My husband asks me, is it possible to cook dumplings in it? What should I say to him?

[irman]

irmanthank you
My husband asks me, is it possible to cook dumplings in it? What should I say to him?

Zhenya, tell your husband that everything is possible in our Mula! Answer with a proud look!
Then all together we will figure out how to cook EVERYTHING
And dumplings can be on the grill, like manty, 20 minutes on high pressure. Or just like on the stove.

[irman]

irmanthank you
My husband asks me, is it possible to cook dumplings in it? What should I say to him?

I first fry the dumplings in the frying mode, pouring a little water into it, then pour sour cream and for 3 minutes on the high pressure, or immediately pour the mixture (water and sour cream) for 7 minutes into the high pressure. But my men like the burned ones more.

I first fry the dumplings in the frying mode, splashing a little water there, then pour sour cream and for 3 minutes on the high pressure, or immediately pour the mixture (water and sour cream) for 7 minutes into the high pressure. But my men like the burned ones more.

And if the dumplings are frozen?

tyk I splash a little water. They are thawed and then fried.

And how much sour cream to cover or more?

And how much sour cream to cover or more?

Yes, just to cover. I add some water to the sour cream.

[kubanochka]

kubanochka, Lena, do you think this fig-orange jam in our saucepan can be screwed up?

Marin, I think everything is possible in our saucepan.

Zhenya, tell your husband that everything is possible in our Mula! Answer with a proud look!
Then all together we will figure out how to cook EVERYTHING
And dumplings can be on the grill, like manty, 20 minutes on high pressure. Or just like on the stove.

thanks, I will do so!
Here's another question - there is no countdown on "frying" and "frying", right? Are zeros burning all the time?

Here's another question - there is no countdown on "frying" and "frying", right? Are zeros burning all the time?

Yes, time is not exhibited there.

I'll jam in Mula, but without pressure. First, fry until boiling, and then 20 minutes on stewing. But I have two pressure cookers, plus a Redmond multicooker. And since yesterday, there's also a Cuckoo, so I can take a saucepan for a long time (for two days exactly following the Rominim recipe) without prejudice to cooking other food. And so ... Or have a spare saucepan, or put it in a different container each time.

I baked charlotte according to the Tiramisu recipe ... the bottom is burnt. Pancake ... probably you still need to do it on "frying", and not on "frying". : girl_in_dreams: Upset ...

No Browning, just Vegetable Browning. This has already been verified. Baking = Frying vegetables!

No Browning, just Vegetable Browning. This has already been verified. Baking = Frying vegetables!

I also made a charlotte from Tiramisu today. On the OO (as they used to call frying vegetables here).
🔗
On the contrary, my bottom is a little pale.Probably due to the fact that the patience was not enough to wait 15 hours. She shook it out an hour later. True, with difficulty - a little stuck on the walls. I had silicone. walk with a spatula - a little crumpled. It turned out tasty, but rather dry. Maybe the eggs were just one - small, maybe they needed more apples, but I was afraid. All the same, everyone was able to instantly. Only crumbs remained.

tyk I splash a little water. They are defrosted and then fried.

Irman, I tried to cook dumplings, poured water to cleanly cover the frozen dumplings, butter. salt and on LP for 5 minutes, it turned out great.
Naval macaroni.
1. Fried the onion and minced meat on the frying mode.
2. I poured 450 g of pasta.
3. Poured water (flush) so that the pasta was only covered and not peeped out.
4. Added salt, you can add some thread dressing.
5. Sprinkle with grated cheese if desired, you can immediately.
5. Snapped the cover of the LP mode for 5 minutes.
Oh well, and yummy turns out.

Irin, my peasants respect fried foods more, but I also immediately pour water and sour cream for myself, and I like flotski pasta more for stewing.

[Krupenik]

I'm playing with the Cuckoo. A recipe from a recipe book for her. I post it on my favorite page, because it is elementary to do in Mula. You can put it on Frying vegetables, or you can put it on VD for 30 minutes (in the cuckoo the Multipovar program, on which I cooked - this is VD). The recipe is good for "utilizing" yesterday's buckwheat porridge. Tasty, satisfying, easy.

Krupenik

1. Buckwheat porridge (ready-made) 3 multicooker glasses.
2. Cottage cheese 200 g
3. Egg 2 pcs.
4. Sour cream 1/2 measuring cup
5. Salt 1/2 tsp.
6. Sugar 2 tbsp. spoons

Mix everything and put it in the bowl of the pressure cooker. I did not lubricate with anything. On Vd 30 minutes.
The recipe says that if "the dish has not become the consistency of a casserole, you can additionally set the Multi-Cook mode for another 10-20 minutes." It took me 30 minutes. In Mula, I think that it is possible if you add Che on frying vegetables for 10 minutes.
Serve with sour cream or melted butter. I didn't water it with anything, it was delicious for me. With a coffee ... mmmmm .....
But actually the krupenik ...

Hostesses, please tell me - I want to put buckwheat for the night, so that in the morning I get stewed porridge, as described. But I just can't find what proportions for buckwheat cereals and water. Will you help?

I cook buckwheat in a 1: 1 ratio, since water practically does not evaporate in a multicooker.

I cook buckwheat in a 1: 1 ratio, since water practically does not evaporate in a multicooker.

and I ))))
I still warm up the cereals in oil, and then I add water
and if you add fried mushrooms ...... mmmmm ..... .

[irman]

irman, and in order to get ready-made porridge on LP for 4 minutes in the morning and leave it in the heating mode, right? Or how do you cook?

I never cook porridge for the night, it cooks quickly in the morning. Seven minutes on LP and 20 minutes on heating.

but I wonder if the buckwheat is boiled and left on Stewing overnight
What will happen? porridge or mashed potatoes?

And what kind of porridge did they say that if you leave it overnight, it turns out stewed like in the oven?

Zhenya, look here post 88
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103717.0

I also do not risk leaving it for the morning, it prepares quickly, why risk it) but about the cereal and disposal of yesterday's porridge, I also tried it, it leaves with a bang, exactly the same as in the photo).
Irman, I only cooked dumplings once and that was urgently needed, because I came up with such a recipe and gave you and about the macaros too. For some reason, my mother-in-law taught me that macaros are a quick dish when I am too lazy or have no time to cook. so these options for me are like a quick wand, when you need a lot, tasty and fast)

Girls boys, hello everyone! Hardly anyone here remembers me anymore - I haven't looked in for about a year ... And now I have returned, and here is the second part of the chatterbox! So great, I missed the Temko - even a separate one with recipes has already appeared! Experimenting with might and main - both jellied meat and stew, just cool! Clever girls! I will also visit more often now, if you don't mind! Take me back to your company!

Just a couple of days ago I remembered you, where did our Allarochka go? And you do not remember ... They do!

Oh wow! It's so nice to remember!
Hello! Compared to you, I didn't cook anything special! As I glanced at the scale of cooking here now, I realized that I had to learn again! : girl_haha: Somewhere here, when I re-read the forum, I saw the recipe for achma in thin lavashik with suluguni, I laid eyes on it! Today I want to do it! And then I'll report back!
I haven’t tried a stove yet ... I have a wonderful electric oven, but I have to start sometime!
I hope I remember correctly that baking = OO mode, oven with lid closed but valve open ... huh?

[kubanochka]

kubanochka Well, how does the cuckoo show itself, is it better than our mulinex or also in terms of volume and characteristics in general? Write pliz pros and cons !!!

While Mulya is dearer to me. I admire the cuckoo more. Krupenik did it to see how it bakes. Cooked soup, also more for checking the "Chicken Soup" program. I tried the Potato program - regular steaming. Now I cook jam in HB, in Sinbo, and in Mule. And she left the cuckoo in reserve, so to speak.
Well, so ... Beautiful, smart ... What of the advantages, in relation to Mula, is that it relieves pressure three minutes before the end of cooking. And when the program ends, you can immediately open the lid. I’m probably not yet used to the Cuckoo, but it seems to me that in Mula everything is much easier and faster. With Mule it is already so easy for me that my fingers themselves poke the necessary buttons, probably even without my participation. The cuckoo is certainly a beauty! I like her. And I will soon get used to it.

so, I unsubscribe ... I did not obey you and still put buckwheat to languish for the night. Before leaving it, sit on ND for 4 minutes. In the morning I got up and ran to the cartoon first thing. Good buckwheat! Loose, grain from grain. (y) Only it seems to me that pouring water not 1: 1, but 1: 1.5 or 1: 2, because there were grains that were not boiled, but generally good.
And immediately a parallel question - when the multicooker was working under pressure, all these 4 minutes it hissed slowly, was it supposed to be?

So that's great! Now we have the experience of leaving buckwheat overnight
It should be like this:
Before the countdown begins, the multicooker is gaining pressure, that is, at first there is silence, then you can hear how it begins to boil and gurgle inside.
When pressure is reached, the multicooker releases excess air. Such a one-time burst of steam, quite loud.
Then there is a countdown, and silence ... Relative silence, you can still hear the gurgles inside from time to time. That is, after gaining the pressure, the Mule turns off, then as soon as the pressure starts to fall, it starts to boil again, etc.
Those 4 minutes that Mulya was on the ND, the water just continued to boil, which was audible. When you put on for a longer time, you can follow the sound when the Mulia turns on, when it turns off and does not waste electricity.

So that's great! Now we have the experience of leaving buckwheat overnight

Lenus, we have had this experience for a long time, you just forgot. Look here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103717.0

[stewed - crushed]

Irish, I remember that experience But it was about Hercules, and it turned out What a wonderful porridge stewed - crushed.
And here the task was different. We needed crumbly buckwheat. And as a result Good buckwheat! Loose, grain from grain.
That is why I say that this is a new experience. Since at once I doubted whether buckwheat would make a "mess". Vooot ...

Girls, remind whom to thank for the recipe for achma! Awesome! It took me less than half an hour to prepare it, then with a clear conscience I went to the shower, and the little girl prepared this amazing thing for the arrival of her husband! Lord, HOW she smells awesome - I'm in a swoon !!! At night I try not to eat, right now my husband will take a sample, and I will taste it from the morning ... sorry, it's not hot anymore! I bring you her, my fragrant, ruddy and such
syyyyyrrrnuyu!

This is still in the multicooker:



And this is before the tasting ...

It should be like this:
Before the start of the countdown, the multicooker is gaining pressure, i.e.at first there is silence, then you can hear how inside begins to boil and gurgle.
When pressure is reached, the multicooker releases excess air. Such a one-time burst of steam, quite loud.
Then there is a countdown, and silence ... Relative silence, you can still hear the gurgles inside from time to time. That is, after gaining the pressure, the Mule turns off, then as soon as the pressure starts to fall, it starts to boil again, etc.
Those 4 minutes that Mulya was on the ND, the water just continued to boil, which was audible. When you put on for a longer time, you can follow the sound when the Mulia turns on, when it turns off and does not waste electricity.

today I cooked pasta, the same thing happened as with buckwheat - when the minutes were counting down, the multicooker hissed, the hiss came from the valve, which was closed. Is that how it should be? When I cooked potatoes with meat at the high-pressure plant - it didn't seem like that, but at the low-house house - we notice for the second time
And at the same time a question - I'm going to cook a fish tomorrow, bought a hake file, I would like to stew it in tomato sauce or something. I looked at fish recipes, but everywhere people buy fish in carcasses and divide them into pieces and just lay them out in layers with vegetables and stew without frying. And what about fillets? Do the same? And for how long and on what mode then cook it?

[Allara]

Allara, can I have a recipe?

It is possible, of course, but the recipe is not mine ... I copied it somewhere here, but I don’t remember from whom.
I quote in the words of the author.

AChMA

Ingredients
Thin Armenian lavash 4-5pcs.
Suluguni cheese or light salted feta cheese 300-400g
kefir 500g
eggs 2pcs.
butter 50-70g

Cooking method

So, let's prepare the ingredients. Lubricate the MV bowl generously with butter. Beat the kefir lightly with a whisk with eggs in a separate bowl, grate or crush the cheese. Set aside one sheet of pita bread for the base, and cut the rest into pieces of about 10 * 10 cm with scissors.
Put a whole sheet of lavash on the bottom in the MV bowl so that its edges are raised, then we will close the top of the pie with them.
Dip ("bathe") pieces of lavash in kefir with an egg, squeeze lightly and put in a bowl of MV on pita bread in one layer, let the pieces be crumpled.
Sprinkle all this "artistic disgrace" with a layer of cheese.
Then again overlap the soaked pieces of lavash, covering the cheese layer.
And so, until the end of the lavash and cheese. I got 3 layers of cheese and 4 layers of lavash.
Then we bend the ends of the base, closing the top of the pie, pour the rest of the kefir on top.
Place pieces of butter on top.
Stir the Vegetables for 45 minutes.

Voila!

[Allara]

The original recipe of Achma lazy here

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=106567.0

So that, Allara, you can put a plus sign Elenke
And we to you for finding and showing us

Girls, I'll tell you right away, sometimes I run into your topic and even look through it with at least one eye. I want to get out of the underground and express my admiration for you - a sincere and lively company has come up. Respect to everyone, I hope you won't kick it out ...
Helen, Kubanochka, you made a stew here - vivat to the pioneers, I have connections with this question, how would you advise me to make stew from indoor Indo ducks, one hope for you, help me with advice. There is a pressure cooker in the house, it looks like your simba.

Vikus, I started stewing for the ducks. I tried to make a stew before the mass slaughter. I have 35 of them running in the yard and 10 geese. Well, I'll hide the carcasses in the freezer, and the rest? So I decided to make stew. I just sent the chicken raw to the jars, and cooked one duck (found in the freezer) like this:

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

You can make separate breasts, separate legs, you can come up with different sauces (I will now look for a link to recipes for canned food sauces in an autoclave)