Multicooker-pressure cooker Moulinex Minute Cook CE4000

Girls, today I had pear jam, now I'm looking at the pumpkin. ... I read the forum ... can I try it too? someone tried it already? what about I do not go. In the internet it is written that you need to chop finely and pour in syrup, but I think you can just grate it. And what else would I add to it? maybe an orange or a lemon? maybe nothing at all is inappropriate? By the way, Helen, tell me how you cooked with green tomatoes, I have not seen this post anywhere

Jam from green tomatoes with orange https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=178832.0
Fig jam https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=178833.0

I cooked tomato jam according to the Admin recipe (point by point) and in the Pressure Cooker. I made fig jam according to the Romin recipe, in the Pressure Cooker and in the Bread Maker. The result is the same. Conclusion: you can cook much faster in the Pressure Cooker.
Well, everything is clear with Romin's recipe. Those batches (both tomato and figs) that I cooked in Mula, I grinded right away in a blender, transferred to Mula, added sugar and on high pressure for 15 minutes. The next day, without pressure, she brought it to a boil on Frying and transferred to stewing. I held it for 20 minutes, put it in jars and rolled it up. In the Bread Maker I cooked 2 cycles on the "Jam" program.
Everything is very delicious! But I liked the green tomato jam much more

And my pumpkins this year ... just heaps of heaps. Last year I pickled and dried it according to the Romin recipe. This year, I will also put on the dry, but I still need to think about something ... Let's think together!

Let's think together!

So I'm near) I suppose I saw somewhere else and salt is added to pumpkin jam, I want to try jam with green tomatoes. Len, I didn’t understand. You did the jams for 15 minutes on LP, but here you write on HP for 15 minutes, or is it for figs with tomatoes like that?

Girls, please tell me, somewhere here I met a biscuit recipe on a frying program and the girl's lid was closed, but according to the instructions, the lid should be open, how do you bake, please answer?

We bake on the Frying vegetables mode with the lid closed, but the valve open.

Girls, today I had pear jam, now I'm looking at the pumpkin. ... I read the forum ... can I try it too? someone tried it already? what about I do not go. In the internet it is written that you need to chop finely and pour in syrup, but I think you can just grate it. And what else would I add to it? maybe an orange or a lemon? maybe nothing at all is inappropriate? By the way, Helen, tell me how you cooked with green tomatoes, I have not seen this post anywhere

don't believe me, I just copied myself a recipe for pumpkin jam with orange, I'm thinking of making it tomorrow, I'll share with you, it might come in handy
pumpkin jam with orange
0.5 kg chopped pumpkin
2 oranges (without films)
0.25 kg sugar

Cook over low heat for 3 doses for 15 minutes.
I think that I will put 2 minutes on ND, let the pressure go off on its own and turn it on again for 1 minute on ND. Tomorrow I will try and write off the result.

[Olekma]

Tomorrow I will try and write off the result.

Hurray, we are not alone, good luck, we are waiting with impatience, I have no time yet, why am I worn out
Here is a problem with sugar, I found a lot or a little like this recipe

pumpkin - 1 kg
granulated sugar - 800g
orange - 1 pc.
Olekma how much sugar will you add?

[Olekma]

Hurray, we are not alone, good luck, we are waiting with impatience, I have no time yet, why am I worn out
Here is a problem with sugar, I found a lot or a little like this recipe

pumpkin - 1 kg
granulated sugar - 800g
orange - 1 pc.
Olekma how much sugar will you add?

I have 250g. 0.5 kg of pumpkin. Already rubbed it is worth the juice. In the meantime, I'll go to the store for an orange and then I'll cook.

Well, I cooked it, a little sugar for my taste, I would add another 100 grams. Overall not bad

[P.S.]

Hello everyone! Girls, maybe I missed where - someone made a curd casserole in our cartoon? Yesterday I decided to try ... I had a recipe for a regular oven, I think I'll take a chance to do it in a cartoon - what will happen? The casserole is super quick with only three ingredients and takes three minutes to knead. Just mix a can of condensed milk with three eggs and add two packs of curd (500 g). She greased the bowl with butter, poured it over the "dough" (I don't know if this "something" without flour can be called a dough) and put it on OO for 45 minutes. I don't know what I did wrong - maybe this recipe is not suitable for multi, maybe the casserole spent too much time there ... (although I looked in from time to time, it seemed to be damp on top ...), but it's ok to remove it from the bowl I didn't succeed - it fell apart, and from below it even burnt in places in some places ... I was really upset ... until I tried it. It tasted almost like real colostrum - the casserole is very juicy, straight wet, sweet and melts in your mouth! We ate with great pleasure! But ... I still want to try a normal, tall, dense multi casserole! Who did - share your experience!
I am attaching a photo of my "loser" It's already today - she became more dense overnight. Yesterday it was exactly like colostrum in consistency.

It was completely unnecessary to pour chocolate - and so it turned out very sweet.

P.S. ABOUT! Just now I saw the cottage cheese casserole from the Eskimo in the recipes !!!
And how I didn’t notice her yesterday, I seemed to be watching!
Next time I'll try it!
P.P.S. Well, I can't stop wondering - even what didn't work in the cartoon turned off ahead of time, something else - it's still edible and tasty in the end! Some miracles ...

[AChMA]

AChMA

I cooked this dish yesterday. It turned out delicious, there is even nothing to take a picture. Only here are some observations, remarks: We sell lavash approx. 30 by 50 cm, that is, quite large leaves, and for such an amount of cheese it turned out to be too much. I had to put feta cheese in the top layer (at the bottom of the suluguni) - somehow I liked it less with it. And one more thing: 45 minutes seemed not enough - the bottom is pale.
That's all that's left.
🔗
While I was writing, they kept it quiet.

[AUTUMN NOCTURNE PIE in MB]

Prepared another tasty treat. I baked this cake in the oven before. In Mulechka it turned out to be the same cool one.

AUTUMN NOCTURNE PIE in MB
(with apples or oranges)



Sour cream - 370 grams (or you can 200 grams of sour cream + a glass of kefir)
Butter or margarine - 130 grams,
Flour - so much that the dough is a little thinner than plasticine,
Soda - ½ teaspoon,
Vanillin

Filling:
2-3 apples, or 2-3 oranges,
Sugar - 1 glass
Starch

Melt the butter and cool. Mix with sour cream (or sour cream and kefir), add flour and soda. Knead the dough with a consistency slightly thinner than plasticine. Put in a greased saucepan Mulechki, smooth with a damp hand.
Cut apples or oranges into slices. It is good to pour starch on the dough so that the filling does not get wet. Put fruits on starch. Cover them with sugar.
Switch on in the Mulechka on the Frying vegetables mode with the lid closed, but not latched, for 35-40 minutes. Then brush the top with a stirred egg with a brush and bake for another 20-30 minutes until slightly golden brown.

Oh, well, finally, I'm with you! More than a year already my moulinex, and I just cook broths in it. I got myself a Panasonic. Basically, I began to play in it. But then more and more often the thought began to visit me: but what for do I need it ?! No, Panas is a good thing, porridge for the morning (by the way, I also got it a year ago, but I learned to cook porridge only a couple of weeks ago!), Supechiks ... And then today I just can't make soup for lunch. Well, I don’t have to wait 1.5 hours And I decided. Before that, I tried to cook borscht in Mulik - well, he didn't like me at all ...Maybe you didn't cook it like that? In short, I opened the book, already knowing that there was nothing particularly sensible there (I tried to cook, the demon of my own imagination and skill would have turned out garbage). And I decided to cook bean soup with tomatoes. why it is called that - I did not understand. There are beans, but there are still a lot of things in addition to tomatoes. In general, as my husband tries, I will unsubscribe. It took an hour to cook, peeling vegetables, draining water and washing a saucepan. From this hour, I was present in the kitchen for about 15 minutes. Later I will unsubscribe what else I did in Mulinex. There are a lot of interesting things. But these are main dishes.

Well, I took a sample Soup - delicious! Everything, as in the recipe book, only did not add bell pepper (there was none), I cut the tomato into cubes, not into 4 pieces, rubbed the carrots on a coarse grater, and took 4 medium potatoes (I still like thicker soups). The meat was pork tenderloin. From myself I will add that it is still better to cook bean, pea and lentil soups on smoked meat, or smoked ribs. Instead of spices, I put 2 cubes of bacon maggi. Taste got But in the trail. once I will cook not on meat, but on smoked ribs.

[Tanchello]

Oh, well, finally, I'm with you!

Welcome, Tanchello!
And I liked the most of the soups Hungarian goulash soup

[pork with potatoes]

Well, it seems like there is time, I will write down what else I cooked
The very first dish is pork with potatoes... well, it's just meat in a bowl, a bit of oil, water (the first time I poured a lot, it turned out to be practically boiled), spices, carrots, onions, all on "frying" lightly, salt, then put potatoes in the steamer basket, put them along with the meat on high pressure for 15 minutes. ate - and cooked for the first time for the arrival of guests. Pork sauce on "frying" (when I pulled out the meat with a slotted spoon) thickened with flour and sour cream with tomato paste - delicious!
Further vegetable stew... Everything that there are vegetables in the house - zucchini, eggplants, tomatoes, carrots, onions, cabbage, broccoli, potatoes (how much - see for yourself, I made more cabbage, and my husband likes it when there are more potatoes, during the period of losing weight potatoes did not lay down at all) - cut everything into cubes, salt, mix, I also liked to sprinkle it all with the "hops-suneli" seasoning and on VD for 12 minutes. Somehow I did all the same, just added fish fillet (there was a banal pollock) - also delicious. I also did it with chicken fillet - everything is edible and wonderful. During the period of abundance of mushrooms, tuja figachila mushrooms (only I had them already cut and boiled, brought to a boil, for freezing). I think that you can go there for champignons and just any fresh processed mushrooms.
Goulash (well, that's what we call it, my boys' favorite meat) - essentially just a stew in gravy. Ideal with mashed potatoes or pasta. and buckwheat rice is also very good. We take beef (we only bake pork, fry it in the form of chops or in pilaf, or just stew it with potatoes), cut it into pieces whoever you like, I have somewhere 3cm by 1.5cm. The bars are like that, in general. A little oil in a bowl, there meat, salt, peppercorns (a couple of peas), a bay leaf, a little (just a little to mix the meat) boiling water. My boys don't eat onions, so I cut the onion into poplam and put it there (after throwing it out). I bet on VD for 35 minutes. This usually happens during the day. I come home from work - everything is already heated, waiting for me, turn off the heating, remove the onion, lavrushka, turn on "frying", at this time I dilute it into flour with salt, tomato paste and water, and pour this mixture into the stewed meat, stirring with a silicone spatula ... Actually - everything When the thickness of the sauce suits - turn it off. Goulash is ready
Not long ago invented
snack from unused dumplings
sometimes there are dumplings in a pack. purchased. Sometimes they bought it, cooked it a little, but they are not very good. Or just not everything was cooked at once ... So I constantly accumulate these bags in the freezer, 10 dumplings in a bag. and they take up space, and you can't cook it already ... in short, today 4 (!!!!) packages were disposed of, and if I just cooked it, who would have eaten it.And it is not clear how to cook such dumplings: some are already emerging, ready, while others are just beginning to "dance". And then my sister called and said: "in 15 minutes we will have you, prepare a snack, we will come with a strong drink." What should I do? And then I decided to experiment on them. In general, I came up with this:
leftover dumplings (I got about 500-600 grams) - frozen, as they were in the freezer
1 medium carrot
1 onion
1 tomato
2st. l. sour cream
vegeta (in principle - any seasoning, just salt, etc.)
three carrots, an onion and a tomato, cut, turn on the "frying" mode, go there to grow. butter, throw in vegetables, stir. Turn off the mode. Next, sprinkle with seasoning (just salt), add sour cream, mix, add frozen dumplings. Fill with boiling water so that the dumplings are slightly covered with water, mix gently with a silicone spatula. close, on the "Low pressure" mode for 5 minutes. in principle - 4 is normal, if you do not forcefully play off, they will reach, I bleed off steam, for everything - about everything - 10 minutes (taking into account the cutting and cleaning of vegetables, the accompanying preparation of vegetable salad, setting the table and meeting guests). I tried only 1 dumplings, and then just "take a sample". But! They ate everything! Delicious. I dumped everything into a deep bowl, decided that next time (and he will, believe me, the wife of a lover of purchased dumplings), I will add more greens and top it in a bowl, sprinkle grated cheese to melt on hot dumplings. he, by the way, would be very useful in this dish. One of the types of dumplings was really tasteless, why my husband left them is not clear. but in this dish everything turned out delicious !!!
Stuffed peppers
Minced meat (I had mixed pork-beef)
rice (I took 1 bag of long-grain, which is boiled in bags, but did not cook in advance, so it was dry and poured)
Peppers (as many as you need, I had 9 - everything fit perfectly)
carrot
onion
mayonnaise
a tomato
greens
seasoning
Just mix the minced meat with dry rice, salt the minced meat. Prepare the peppers (remove the seeds). On the "frying" mode, sauté onion and grated carrots, chopped tomatoes. (I also shredded the remains of the peppers there), it turned out quite a lot of frying. Put a spoonful of mayonnaise in the frying, sprinkle with seasoning (I had a vegetable, you can just salt it), put a layer of peppers, add a little salt, pour a little boiling water so that the frying "disperses" and floats a little. The second layer of peppers, well, put, in general, the peppers further, do not tamp them, add boiling water so that the peppers are covered (not like in soup, but slightly). On LP for 12 minutes. I didn’t force steam off, because I cooked for lunch, ate peppers for dinner - very tasty !!!

:)Good day! Dear forum users! I am very glad that I found your forum, I hope you will welcome me to your ranks. I have been the owner of Panas for many years, and the other day the Cartoon appeared. At first I was very upset. Very unusual bkz auto-functions, but then I found your forum and perked up. Yesterday I tried to cook chicken vegetable soup using your recommendations. It turned out quickly and tasty. Tomorrow I'm planning borscht. And in the near future, Beef Shoulder. I'm going to marinate it, then fry it on 2 sides, and then, tell me, plz, on what mode to bring it to mind? Probably 25 minutes VD? Or how? I would be grateful for your advice.

Hello! I have been using our Mulechka for about a month) During this time I managed to make saute, manna, soup, manty there. Everything is very tasty) Now I want to try to learn how to bake bread in it. Maybe I was looking badly, but I did not find a recipe on this forum for our assistant. Please help me - show a link or share your experience.

[Jelly]

Jelly
2 pork legs, a piece of beef about 400 grams, 1 leg, 1 carrot, 1 onion, peppercorns, bay leaf. Wash the legs, scrape (I don't know how, my husband did), wash the meat and legs, put everything in a bowl, put whole carrots, onions, peppers, lavrushka, pour water (I poured cold water), salt normally, a little fuller than soups, put on high pressure for 85 minutes. After that, bleed off the steam, remove the meat, put it in a bowl to cool.In the meantime, peel the garlic, squeeze it through a press. Disassemble the meat, separate it from the bones, twist it in a meat grinder (you can chop finely with a knife, we like the meat grinder option more) and mix with crushed garlic. Put a layer of twisted meat, slices of boiled carrots, cockerel leaves in the trays and pour broth strained through cheesecloth. Place gently in the refrigerator. I put it out at 2 am, and in the evening there was already frozen jelly for dinner
I cooked for the first time and everything worked out great! I remember that my mother cooked all night, ran to the kitchen to check how the meat was ... I was still thinking: what a delicious dish and so dreary to cook ... Nifiga is not dreary, but very simple!
Beef tongue aspic
To wash the tongue, since it is huge, then we cut it in half, the scheme is the same as with the jellied meat, only I did not set the time for 85 minutes, 70, bleed off the steam and pulled out the tongue, immediately under cold water (not for long). She took off the skin, put it on the board to cool down. Strain the broth. Nicely put slices of carrots, greens, circles of eggs, pickles (well, what else can you think of) in the trays, then cut slices of the tongue and pour the broth. Everything froze without any gelatin. I put it in the refrigerator in the evening, it was ready by the next evening. That is, somewhere in the refrigerator for a day.

Hello!!!! Recently I baked bread, I hasten to share the recipe) dry yeast-11g (sachet, I took dry bakery, you can use any dry ones), flour - 800-900ml, sugar - 1 tbsp. l., salt - 1 tsp., vegetable oil - 3 tbsp. l., water - 360 ml (I made 200 ml of water and 160 ml of milk). knead the dough in a cup, knead for 10 minutes, let stand for 20 minutes and knead well again. Slightly grease a saucepan from a multi with vegetable oil and heat on "Keep warm" for 1 minute, turn off and put the dough to rise. Periodically turn on "Keep Warm" so that the dough rises. I stood like that for 30-40 minutes, and then turned it on for "Frying vegetables" (all valves are closed, the lid is turned all the way) for 60 minutes. when time has passed, she turned the bread over and another 15-20 minutes. Delicious bread turned out.

Hello!!!! Recently I baked bread, I hasten to share the recipe) dry yeast-11g (bag), flour - 800-900ml, sugar - 1 tbsp. l., salt - 1 tsp., vegetable oil - 3 tbsp. l., water - 360 ml (I made 200 ml of water and 160 ml of milk). knead the dough in a cup, knead for 10 minutes, let stand for 20 minutes and knead well again. Heat the saucepan from multi on "Keeping warm" for 1 minute, turn off and put the dough to rise. Periodically turn on "Keep Warm" so that the dough rises. I stood like that for 30-40 minutes, and then turned it on for "Frying vegetables" for 60 minutes. when the time has passed, she turned the bread over and another 15-20 minutes. Delicious bread turned out. wanted to show you, but I don't know how to post a photo (((tell me please

I want to bake bread for a long time, my son and husband also ask to bake, but I haven’t met an adequate recipe, but you seem to be all just Have questions during the play:
1) yeast - saf moment? Or what?
2) A saucepan from a cartoon, when we shift the dough into it, grease it with something?
3) When we turn on the "frying of vegetables", then just close the lid? Don't snap? Or what to do with the valve?
Sorry for a lot of questions, but damn it, I really want to bake.

[Tanchello]

Girls and boys! You can bake any bread, there are a lot of recipes! Here are just a few recipes that girls baked in multicooker

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=166754.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=41861.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=48963.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=37484.0

I baked in a mule according to this recipe:

- 1.5 tsp. dry yeast
- 3 cups flour
- 2 tbsp. l. Sahara
- 1.5 tsp. salt
- 3 tbsp. l. vegetable oil
- 210 ml of water

It turned out great. 60 minutes on frying vegetables with an open valve, then turned it over and another 10 minutes.

1) yeast - saf moment? Or what?
2) A saucepan from a cartoon, when we shift the dough into it, grease it with something?
3) When we turn on the "frying of vegetables", then just close the lid? Don't snap? Or what to do with the valve?
Sorry for a lot of questions, but damn it, I really want to bake.

Tanchello,
1) yeast-saf moment or any dry bakery, you can use "wet", but then you just need to count.
2) did not grease the saucepan
3) I cover with a lid, you can turn it all the way, or you can not, since the valve is in the "open" position, the pressure will still not build up and the lid will not block.

Thank you!!!! I will definitely try! Maybe even tomorrow, I will surprise my household members for lunch. Does it taste like an ordinary white bread? Or even more like a roll?

hello everyone. I want to ask a question, when cooking on the high pressure mulechka quietly hisses in the place where the valve is inserted, and there is a barely noticeable park, is this how it should be? and this thing on the lid, into which the valve is inserted, scrolls. Look at your mules, are you spinning? And yet, the kit comes with a plastic box for collecting condensation, it does not hold at all for me, it seemed to hold on during the first uses, and in my opinion there is no sense from it - there is no condensation at all.

In my opinion, when I bought it, she was quietly behaving on ND and VD, completely silent.

I love my mule madly, cool thing !!!

I got the idea, but if you buy a dough from cooking and put it in a mule for 60 minutes for frying, turn it over and another 10, what will happen?

hello everyone. I want to ask a question, when cooking on the high pressure mulechka quietly hisses in the place where the valve is inserted, and there is a barely noticeable park, is this how it should be? and this thing on the lid, into which the valve is inserted, scrolls. Look at your mules, are you spinning? And yet, the kit comes with a plastic box for collecting condensation, it does not hold at all for me, it seemed to hold on during the first uses, and in my opinion there is no sense from it - there is no condensation at all.

In my opinion, when I bought it, she was quietly behaving on ND and VD, completely silent.

I love my mule madly, cool thing !!!

Well, I also scroll, besides, here many pictures are inserted, and so many have a green valve, and a black one, that is, there is no green color at all. Condensate also never gathered at all. Hisses - well, hisses to himself, the main thing that is cooking

Thank you!!!! I will definitely try! Maybe even tomorrow, I will surprise my household members for lunch. Does it taste like an ordinary white bread? Or even more like a roll?

the bread, of course, does not look like the one they sell in the store. and not like the one they do in a bread maker. rather a roll, but very tasty roll))) my husband appreciated))

[Pilaf]

Pilaf
In general, I followed the instructions from the book:
meat 300g, 1 carrot (did not put onions, mine do not eat) fried a little on "frying", then poured 1 cup of water, and put on VD for 15 minutes. Let off steam, add salt, add 0.5 hour. l. turmeric, poured 400 grams of long-grain rice (the usual one, did not wash anything), then poured boiling water so that there was water somewhere 1.5-2 cm higher than the rice, stuck 4 cloves of garlic. On VD for 10 minutes more. Then she let off the steam, mixed everything and put it on heating until the evening (it was 4 hours to warm up). As a result - delicious crumbly pilaf!

Experienced hostesses, tell me please - I want to make boiled pork, I read all the recipes for our multicooker that you posted, and I just read a lot of recipes on the forum, but I just can't decide how it is better to make boiled pork - steamed in a basket or on bottom multi lay down? What is better under pressure (by the way, what HP or LP) or just extinguishing? Wrap the meat in foil or a baking bag or leave it like that? I really hope for your help

I made boiled pork on the advice of the girls. I really liked it:

BEEF BUZHENIN IN MV FOR STEAM

Beef - a piece of 500 grams,
Garlic - 3 cloves,
Salt,
Ground black pepper,
Zira
Salt a piece of beef, sprinkle with pepper, sprinkle with chopped garlic, put in a baking bag and sprinkle with Zira on both sides.Tie the ends of the bag.
Marinate for 2 hours (can be refrigerated if hot)
Steam in MV for HP for 30 minutes. Do not release steam.

And this is how I cooked chicken chop - here I already thought of something myself. Delicious!

I used to try to make steamed chicken boiled pork, I didn't like it at all, but recently I found this recipe just for Cook. I added cooking with prunes and calculating calories. I liked the result very much. Now I often cook this low-calorie and satisfying treat

CHICKEN BREAST CARBONADE WITH CHEESE OR PRUNES


With cheese: 100 grams = 173 kcal

Chicken breast - 385 grams,
Cheese - 40 grams,
Mayonnaise - 28 grams
Coriander, saffron, sweet paprika,
Salt,
Vegetable oil - 1 tablespoon - 6 grams
With dried prunes (prunes 30 grams): 100 grams = 143 kcal


Rub the whole boneless chicken breast fillet with salt and your favorite spices. Slice a slab of cheese. Fold the breast fillet in half, so that the cheese is inside, like a roll, and tie it tightly with cotton threads, so that the cheese does not peep, otherwise it will melt and flow out. (If with dried prunes, soak and chop the prunes). Brush with mayonnaise on top and sprinkle with spices again. Grease a saucepan of Mullets with vegetable oil. Turn on the "Frying vegetables" mode for 30 minutes, then turn the roll over and turn on "Stew" for 40 minutes. Chill in the refrigerator, then carefully remove the strings and cut into circles

[sleepyhead]

sleepyhead, but in order to cook for a couple, it is necessary to put the meat right in a bag in a basket-double boiler? How much water do you need to pour into the cartoon itself?

Girls, I made apple jam again. The first time on ND 20 minutes turned out, the second time came out jam, not jam. Today I experimented, first cooked 20 minutes, then another 10, then another 10 - it turned out what I needed. Now I will cook on LP for 45 minutes. For some reason, in less time I get jam, and not jam.

[sleepyhead]

sleepyhead, but in order to cook for a couple, it is necessary to put the meat right in a bag in a basket-double boiler? How much water do you need to pour into the cartoon itself?

Yes, I put it right in the bag, tied it up and marinade in it. And then the same bag to Mulechka for a basket.
I pour water about 1 liter of 300 ml - 1 liter of 400 ml, a little less than 3 half-liter cans. As usual when steaming.

[sleepyhead]

sleepyhead, but what do you think, if you do as in many recipes for multicooker, first fry, and then stew - will it work in our Mulechka or not?

I don't know, I did it twice according to the recipe I wrote, including for the festive table. The guests also really liked the boiled pork.

Girls, hello everyone!
I am writing my favorite in my family, and especially me, because everything is very good. fast,
Pumpkin puree.
Peel the pumpkin, cut into whatever pieces and into the Mula. At high pressure 10 min. (IMHO - although it depends on the pumpkin variety). The steam was vented, the pumpkin was taken out. The pumpkin should be soft. We do not pour out the water, but poured another saucepan into some thread. Knead the pumpkin with a blender, dilute with water, in which the pumpkin was boiled to a consistency, someone prefers (who likes it in the form of juice, someone in the form of mashed potatoes). Pour everything into Mula + sugar to taste and citric acid to taste. Boil the sugar to dissolve and cool. My child, my pumpkin does not recognize another pumpkin (neither baked, nor boiled in porridge, but such a bang!)

Girls-boys, do you think you can cook pork or beef stew in a mulechka for the future? What is sold in the store is a lottery in an iron can, you can buy canned dog food ... So I think, it is prepared industrially under high pressure, or maybe anyone has experience?
And yet, who sterilized the jars in the microwave? share

You can cook, but only for a period of no more than 2-3 months, then only with additional heat treatment for 20 minutes before use or at your own peril and risk.
For future cooking, you need a cooking temperature of 120C or 132C under pressure.
120C is available only in the multi-cooker KuKu 1054 and autoclaves, and 132C only in autoclaves.

[that botulism dies at a temperature of 120 degrees in 20 minutes.]

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 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.

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, which allows the lid to fit tightly to the can, is 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?

You have a mistake here - they die at 132C in 20 minutes,
and at 120C about an hour or a little more, more precisely, look in the TU for sterilization of canned food.

:)Good day! Dear forum users! I am very glad that I found your forum, I hope you will welcome me into your ranks. I have been the owner of Panas for many years, and the other day the Cartoon also appeared. At first I was very upset. Very unusual bkz auto-functions, but then I found your forum and perked up. Yesterday I tried to cook chicken vegetable soup using your recommendations. It turned out quickly and tasty. I'm planning borscht tomorrow. And in the near future, Beef Shoulder. I'm going to marinate it, then fry it on 2 sides, and then, tell me, plz, in what mode to bring it to mind? Probably 25 minutes VD? Or how? I would be grateful for your advice.
[/ quIt's a pity that no one answered me ... Today I'll try to cook a shoulder of beef ... I hope that someone will still tell me how to do it better ...

I think, according to the recipe for boiled pork, you can cook and the beef shoulder just add a little more time, here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=166885.0 take a look

[Pilaf]

Pilaf
In general, I followed the instructions from the book:
meat 300g, 1 carrot (I did not put onions, mine do not eat) fried a bit on "frying", then poured 1 cup of water, and put it on VD for 15 minutes. Let off steam, salt, added 0.5 hour. l. turmeric, poured 400 grams of long-grain rice (the usual one, did not wash anything), then poured boiling water so that there was water somewhere 1.5-2 cm higher than the rice, stuck 4 cloves of garlic. On VD for 10 minutes more. Then she let off the steam, mixed everything and put it on heating until the evening (it was 4 hours to warm up). As a result - delicious crumbly pilaf!

And I would immediately after frying, pour the rice with some water spices and put it on VD -20 minutes and truncate)

[Porridge milk rice + millet]

Porridge milk rice + millet.

1. 0.5 tablespoons washed rice.
2. 0.5 tbsp washed millet.
3.3 tbsp milk.
4.2st water.
5. 0.5 tsp salt.
6.5 h. L. Sahara.
ND -5 minutes, wait until the pressure drops by itself. Exit for 3-4 people to eat)
Do not forget to add butter, the porridge must be seasoned)

Girls, look at the recipes here. There is boiled pork and meat and porridge:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=145131.0

You can add yours to that topic, only they do not go to the table of contents, unfortunately. See all 3 pages, because not all recipes are in the table of contents.

And I would immediately after frying, pour the rice with some water spices and put it on VD -20 minutes and truncate)

no, 20 minutes on VD for rice - this boiled porridge will turn out. and so - and the meat is soft, and grain to grain is crumbly.

Girls, bought cabbage at the fair, chopped it with carrots, chopped it with salt, eat a piece of pork, how can I cook it deliciously in a mule?

[Vanya28]

You have a mistake here - they die at 132C in 20 minutes,
and at 120C for about an hour or a little more, more precisely, see the TU for sterilization of canned food.

Vanya28, I disagree! I was talking about the temperature and time of death of botulism. The TU for the sterilization of canned food also refers to the preparation time of canned food during sterilization ..

Information for microbiologists of canning enterprises and students of food institutes of higher education.
From book "Microbiology of food preservation»Under the general editorship of the head. Department of Food Technologies, Engineering and Agronomy, Odessa EITI NUPT, Ph.D. Stoyanova L.A.
"As the temperature rises, its destructive effect increases. According to Esti and Meyer spores of Clostridium botulinum died off: at 100 ° С - after 330 min, at 105 ° С - after 100, at 110 ° С - after 32, at 115 ° С - after 10, at 120 ° С after 4, at 125 ° С - after 1 min. Spores of yeast and molds are less stable, they die at (65 ... 80) ° С, spores of some molds can withstand heating up to 100 ° С. The thermal stability of microorganisms is influenced by the chemical composition of the medium, active acidity (pH), the concentration of substances contained in the medium. The destructive effect of high temperatures is the basis for methods of killing microorganisms in food, medical materials and other objects, which can be carried out by various methods. "

: DThanks a lot for the answers. It turned out oyaen tasty ... Marinated for 2 hours, then fried on 2 sides. And for 10 minutes on high pressure. Super

[Vanya28]

Vanya28, I disagree! I was talking about the temperature and time of death of botulism. The TU for the sterilization of canned food also refers to the preparation time of canned food during sterilization ..

Information for microbiologists of canning enterprises and students of food institutes of higher education.
From book "Microbiology of food preservation»Under the general editorship of the head. Department of Food Technologies, Engineering and Agronomy, Odessa EITI NUPT, Ph.D. Stoyanova L.A.
"As the temperature rises, its destructive effect increases. According to Esti and Meyer spores of Clostridium botulinum died off: at 100 ° С - after 330 min, at 105 ° С - after 100, at 110 ° С - after 32, at 115 ° С - after 10, at 120 ° С after 4, at 125 ° С - after 1 min. Spores of yeast and molds are less stable, they die at (65 ... 80) ° С, spores of some molds can withstand heating up to 100 ° С. The thermal stability of microorganisms is influenced by the chemical composition of the medium, active acidity (pH), the concentration of substances contained in the medium. The destructive effect of high temperatures is the basis for methods of killing microorganisms in food, medical materials and other objects, which can be carried out by various methods. "

That's right, you get canned food by cooking and sterilizing at the same time, heating the entire mass of the product, not just the pressure cooker and home-canning is subject to the same processes and techniques as in industry. Especially for future use.
It is also good to pay attention in the textbook that all canned meat, fish and vegetable-protein foods, with a few exceptions, are sterilized at a temperature of 132C, and not 120C, and at Ukrainian enterprises too.
Why did it happen? It is useful to read the physics of the process.
It is written about this error.
And to follow or not, what to say about it, to each his own.

p.s.
I also remembered here an interesting moment on the dynamics of changes in the SES requirements for the sterilization temperature of rags, pieces of iron and other fun over the past 15 years.
From 175C to 190C and even higher.
Anyway.

[Vanya28]

That's right, you get canned food by cooking and sterilizing at the same time, and cooking canned food at home is subject to the same processes and techniques as in industry. Especially for the future.
It is also good to pay attention in the textbook that all meat, fish and vegetable protein canned food, with few exceptions, are sterilized at a temperature of 132C, and not 120C, and at Ukrainian enterprises too.
Why did it happen? Useful to read.
I wrote about this error.
And to follow or not, what to say about it, to each his own.

Vanya28That's right, I get canned food preparing and sterilizing at the same time. Therefore, I kept the stewed meat under pressure for 95 minutes (plus the time to set the pressure and plus the time to release the same pressure - recall the formula from the textbooks) In the message where I mentioned the death of botulism in 20 minutes at 120 degrees, I did not call for cooking canned meat 20 minutes.

Melana... if you do it just for food, without rolling up the lids, then of course it's easier. And for long-term storage without pressure will not work. Well, we cooked the stew, put it in jars and set it to sterilize. At any temperature in the oven, in the airfryer, well, where we will sterilize, the boiling point of water at atmospheric pressure is still 100 degrees. And all kinds of bacteria do not die at this temperature! And we need to get stew with bacteria? It's good if it just disappears, but if we eat it, with these bacteria? About botulism ... let's not ... But in a pressure cooker (consider the same autoclave) the pressure is higher, and therefore the boiling point of water is also higher, and harmful bacteria will naturally die. Without pressure, even if you get canned fish, meat, I still think that this is Russian roulette ...
Here, Melana, and decide for yourself easier or not ...

Botulism bacteria completely die at a temperature of 120 degrees (only with autoclaving) after 20 minutes, this is by the way

I put it on VD for a maximum time of 95 minutes.

Why did it happen? Useful to read.

I completely agree with this. It is useful to read. For example a physics textbook. The boiling point of water is 120 degrees C (or to be more precise, 119, 62) is possible at a pressure of 2 atm (200 kPa). 132.88 is obtained at a pressure of 3 atm (300 kPa). In an electric pressure cooker, the pressure is considered critical (at which the safety valve is triggered) if it exceeds 480 kPa, that is, 4.8 atm, which is approximately 145 degrees. Thus, we can conclude that the temperature in the electric pressure cooker is 120-132 degrees. 120 degrees is LP, 132 is HP. In ordinary electric pressure cookers (without division into LP and HP) 120 * C is guaranteed

So what's my mistake? The fact that botulism dies at 120 * in 20 minutes, and it dies at such a temperature much faster? Or the fact that it takes 20 minutes to sterilize canned meat? So I didn't suggest it. I cooked for 95 minutes, which is longer than the sterilization time for household autoclaves (boiling point 120 * C). There is such a table here 🔗

Of course there is a small mistake!
The bulk of pressure cookers has an overpressure of the operating mode from 70 kPa to 100 kPa, and only a small part of expensive pressure cookers have an overpressure of 150-200 kPa, which is 1.7-2 atm and 2.5-3 atm of total pressure, respectively, including 1 atm at which we live, you have a little bit forgotten about it in your calculations.
You need to understand what pressure is meant to determine the boiling point of water, hence the erroneous reasoning about temperature.
Check it out.
In doubt, measure the temperature of the body of your pressure cooker with any thermometer.
Your pressure cooker, judging by its appearance, should have an operating temperature within 115C with a U-shaped gasket and possibly a little more with a round gasket in cross-section.

[working pressure]

That's just in time for this working pressure from 70 kPa to 100 kPa and add 1 atmosphere (100 kPa) at which we live. That is why it is working, that is, the pressure generated by the pressure cooker during operation is above atmospheric. But what does it mean that the pressure inside the pressure cooker is less than atmospheric pressure?
And here the temperature measurement on the body of my pressure cooker ?! We are only interested in the boiling point. At an atmospheric pressure of 100 kPa, even if you arrange dancing with tambourines, it will be 100 * C. When the pressure rises to 2 atm. (200 kPa) (including our favorite 1 atmosphere) the BOILING temperature will be 120 * C. It is at this temperature, the boiling point of 120 * C (and not the temperature on the body of the pressure cooker, the oven can generally be heated to 260 *, but this will not give us anything) botulism spores die in a short time.
I perfectly understand what pressure is meant to determine the boiling point of water