Multicooker-pressure cooker Moulinex Minute Cook CE4000

marinastom, Khashlama in Armenian:
For a kilogram of young lamb, two large bell peppers, three onions, three carrots, two eggplants, a lot of greens, especially cilantro, 5 fresh tomatoes. The bottom layer is meat, salt and pepper, onions, carrots, eggplants, peppers, tomatoes, herbs, salt. Lay several layers like this. Without adding water and oil, I first put it on stewing for 10 minutes with the lid covered, so that the vegetables would give juice. Then for 40 minutes on the high pressure (though the problem with the timer confused me and twice the mule switched to auto heating, but I set the high pressure again) The steam got off, opened after a while. There is a lot of juice, the meat is tender and came off the bone, the vegetables did not fall apart, as is the case when stewing in a cauldron. I'm very happy!
And figured out the timer! At night I put oatmeal according to your recipe (2 minutes on high pressure and all night in auto-heating mode) it turned out great! You are great, thank you all! Without this forum, I would hardly have mastered the mule, the instruction is poor!

explain to me how to make a picture on your ave of something I'm completely a loser-blonde
even if necessary I can describe pearl barley porridge and meatballs

must-must, we collect all ideas here for Welcome to the forum for all beginners

avu insert - click on your nickname-sparrow, there is change profile and profile settings- then everything is regular - download the avka from the computer

Dear women, how can you bookmark your favorite recipe? And how to thank?

[reply- bookmark -notify- print]

Dear women, how can you bookmark your favorite recipe? And how to thank?

bookmarks - scroll up, where are the page numbers of the topic, on each page there are icons on the right - reply- bookmark -notify- print so click on to bookmarks. And you can view your personal bookmarks by clicking at the very top right bookmarks (there is also a calendar, a map, an exit, etc.)

thank each under the profile picture (except for your own, your thank only we see, no one sees ours) - this is so that we ourselves do not stick too much

click on it and write what you want to put +. something like this

[Vegetarian pie]

Hello everyone and Happy New Year from Vladivostok! I am very pleased with our Muli. I cook everything in it. I don't understand why some users cook soup for 40 minutes. on VD? Maybe it's a matter of taste, but why then buy a pressure cooker? I cook chicken soup for 10 minutes (and the broth the next day as jellied meat) on the VD while throwing everything at once and go about my business. Porridge with chicken is also 10 minutes. Fish 3 min. In general, my most popular time is up to 10 minutes. I cooked only jellied meat for 95 minutes. Well, okay, these are emotions. I want to share the recipe Vegetarian pie (one Hare Krishna woman gave it), before I baked it in the oven and now in Mula. In general, as Mulya took the oven, I don't turn it on. Recipe: turn on Mula to warm up, knead the dough with a mixer - 1 can of condensed milk + 100 ml of water + 6 tbsp. l. odorless vegetable oil + 2 large scoops of flour to sift + 1 tsp. soda, extinguish 1 tsp of vinegar and add to taste either vanillin or cocoa or confectionery chocolate in granules or berries (fresh or from jam) or nuts or cognac or all together for example cocoa + chocolate + cognac. RO 30 min. This recipe originally contained 1 tbsp. oil, I reduced it to an acceptable level for me. I very often use this recipe, because it is well stored in the refrigerator in a box without staleness and various fillers every time I get a new cake from Drunk Cherry to Chocolate Truffle .. The lid is closed the valve is open.I make charlotte for 4-5 eggs, too, 30 minutes OO and not a minute longer. All autumn they ate pumpkin porridge - a fairy tale. I cooked a large beef tongue like jellied meat for 95 minutes - the skin itself flew off. Please tell me how to load a recipe into recipes? I still can't decide to order additional. bowl. The girls read everything and all the same which one and where is it better to get it?

Hello everyone! :) this is again an inexperienced loser-blonde sparrow
I want to tell you about pearl barley porridge with stewed meat and meatballs.
so pearl barley porridge:
pearl barley-1 tbsp.
carrots-2 pcs.
1 x bow
beef or pork stew (stew)
I poured boiling water over the cereal. I put the saucepan on the frying mode for vegetables and fried onions and carrots, added a few pieces of bacon in sesame (it was just in the refrigerator since the new year). then I poured the stew (I had a Belarusian 97% meat content) and cooked a little more. then washed the cereal and poured it into the saucepan. a little more fried everything with salt and poured 2 glasses of hot water. put the multicooker on high pressure for 15 minutes. everything is ready. delicious.
and now about the meatballs - photoforks (it seems to me that I invented the recipe myself)
minced chicken 1 kg.
red bell pepper 1 pc.
yellow bell pepper 1 pc.
tomato 1 pc.
carrots 1 pc.
onion 1 pc.
small jar of green peas
small jar of corn
salt pepper spices
a lot of chopped greens to taste
I added finely chopped onions to the minced meat, carrots, peppers, tomatoes, greens (I put a lot of it) (y) then I drain the water from the peas and corn and the same into the minced meat. I break a couple of testicles and salt pepper.
I form balls as big as koloboks. and put 750 ml into the multicooker pan. water mixed with sour cream or cream and put everything on high pressure for 7 minutes. everything is ready!!!! mine are delighted with these meatballs. My husband and daughter eat with a side dish, but I have enough of 1 thing because for me it’s all together and a side dish and meat (I eat like a thumbelina - half a grain in the fall and a polo grain in the winter)
I used to make such meatballs in the oven, but inside, I still wrapped a boiled egg, put everything in a mold and poured it with sour cream with water and grated cheese. these are my recipes in a wonderful saucepan

[sparrow, Natalya73, Olga1961]

Girls, sparrow, Natalya73, Olga1961 add your recipes at least in this topic... And then, indeed, they will be lost. Do not write it out on a piece of paper.

I very much agree with Natalia 73, I don’t understand (or maybe I don’t know why) why, for example, fry the cutlets first and then for 10 minutes VD? cutlets in a frying pan are cooked after frying for 2-3 minutes, and in the cartoon it seems to me a minute is enough, chicken, if thawed, for 10 minutes, sorry, "in the trash", and I put jellied meat for an hour, everything is boiled so much that the shanks are pulled out it doesn't work with the bone - they fall apart, and so much where I read, now I sit and think, maybe I feed my own undercooked food, but it seems not, everything is ready

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 please tell me sour cream does not curl up in such nasty flakes, it happens with sour cream and cream, or simply does not have time, maybe our sour cream is not that

someone made boiling water chocolate in Mula? how long does it take to bake it? 60 minutes?

[marcy]

marcy, catch, here in the post everything is described in great detail:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103717.280

Gael, thanks.
And purely on Frying Vegetables, he is interested in not jumping around her every 10 minutes.

I baked a biscuit for 1 hour and 15 minutes. I think somewhere like this

So she was preparing KHASHLAMA ...

Here is the link
Thank you very much for the national-traditional recipe))) Prepared exactly according to the list) It turned out like a roast - incredible yummy! But, to be honest, I certainly do not know what kind of potatoes you grow, but in Siberia, 20 minutes for ND is enough for him - and he is in mashed potatoes, especially in broth. And this dish gives off its own juice quite abundantly.So I personally think that using our pressure cooker for khashlama for an hour and a half (plus another half an hour on heating) is simply not cost-effective =) 30-45 minutes - and the result will be the same.
Here Olga seems to be a little more precise about the goal and the means =) Link to recipe

Hello girls. Today! My pressure cooker came! Only in the package was a book of 50 recipes and I can't understand what language) I cooked corn porridge. Just by the eye. It turned out delicious. My daughter ate it) I'm sitting admiring her) I don't know which side to approach)))

Hello girls. Today! My pressure cooker came! Only in the package was a book of 50 recipes and I can't understand what language) I cooked corn porridge. Just by the eye. It turned out delicious. My daughter ate it) I'm sitting admiring her) I don't know which side to approach)))

Welcome to our forum. Marina our recipes here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=145131.0

Thank you. Yes. I have been studying recipes for a week while I was waiting for her. The most sensible forum as it seemed to me. Is it true that you cannot pour oil there when cooking with pressure?

Can't you? And I lila ... It seems everything is fine.

While I was cooking porridge in the bedroom with the children, I was sitting) she hissed and spat so much that I was scared))))))

My milk porridge is best done with Stewing.
That is, at first I throw everything in, bring it to a boil in the Roasting or Roasting mode, depending on the amount, so that it boils faster
And then I transfer it to Extinguishing, I close the lid, but I do not click it, I open the valve
I set up a timer for 10 minutes, I go and glance, of course, later, after the timer is triggered
but the porridge turns out to be of a very good consistency, imperceptibly and quickly))))

that's all I want to measure the proportions and time to detect, so as not even to come))) otherwise everything is by eye)))

... Is it true that you cannot pour oil there when cooking with pressure?

You can and should pour oil, nothing will happen from this. When I carve a potato, first I fry it with oil, then pour a glass of water and pressurize it for 3 minutes.

Hello. Please tell me how to cook ordinary pasta in our cartoon? What pressure is better and how many minutes? otherwise I cook in the old fashioned way on the frying mode. somehow it turns out for a long time ... Thanks in advance.

... My pressure cooker came! ... I cooked corn porridge. Just by the eye. It turned out delicious. My daughter ate it) I'm sitting admiring her) I don't know which side to approach)))

They told it funny)) As if the whole chronology of events, but vice versa))

And by the way, who could have written here that you cannot pour oil? No, well, of course I read about the case when butter was poured into a cartoon without a bowl, but this is a separate story ...

Hello. Please tell me how to cook ordinary pasta in our cartoon? What pressure is better and how many minutes? otherwise I cook in the old fashioned way on the frying mode. somehow it turns out for a long time ... Thanks in advance.

Maybe I won't help you with my comment, but honestly - I didn't even try ... I didn't even have a thought to cook pasta under pressure)
You have to feel them, try them. And the manufacturers are all different, even if they promise the same thing.
And how long have you been doing it the old fashioned way? Here you can at least follow the process.
After all, pressure is gained when there is abundant boiling, the released steam at which is able to close the valve. Then there is additional heating to establish the appropriate mode. And only after a few minutes the timer will turn on. Even if it will be one minute, after its expiration it will be your macaroni, I think)))
If you succeed in this experiment, I will tell you bravo!

If you succeed in this experiment, I will tell you bravo!

no. did not dare. I thought there was some kind of "tricky" high-speed proven method, but I'm tormented

Hello. Please tell me how to cook ordinary pasta in our cartoon? What pressure is better and how many minutes? otherwise I cook in the old fashioned way on the frying mode. somehow it turns out for a long time ... Thanks in advance.

pour pasta, you can add oil, pour water to the level of pasta, so that they are completely covered, and about 5 minutes on LP. I had normal, pre-cooked

Hello everyone !!!! Thank you very much for your forum! A week ago I set myself the goal of spending the money donated for my birthday (they have been lying since November). I have been thinking about the cartoon for a long time, but my husband said, "Do you need it?" (at home there is a gas stove with an oven, a microwave oven, an air grill). All last Saturday I was surfing the Internet, what how much and where can I buy (my husband is on a business trip, there is no one to interfere with the purchase !!!!!!!!). At first I just chose a cartoon, but then I found out about the pressure cooker, there was one Redmond pressure cooker, but it was not available in the store, only under the order and after 2 weeks ((((And in general, the seller suggested not to take this model - a lot of marriage comes, "look better at other companies" (aha, a pressure cooker for 33 thousand). And Moulinex Minute Cook was signed - SLOW COOKER (I also thought, why in our age to cook slowly if there is not enough time). then I found out from the store manager if Moulinex Minute Cook has pressure cooking (it turned out that there is). On Sunday I bought this miracle !!!!!!!!!!!! 3 days I walked in circles, I read your forum and yesterday evening I decided on porridge (rice-millet with milk) for 6 minutes on VD. It was scary and scary, VD was gaining about 10 minutes (inside, if you lean your ear against a saucepan, it made a quiet noise, which calmed down, it worked))))) then everything went like it is necessary. The porridge turned out to be delicious (I did not leave it turned on for the night, I was afraid for the first time) turned it off after an hour, in the morning it of course cooled down, but it was eaten by me and the child !!! A child yesterday saw a photo of a charlotte - "mom do it !!!!!!". Now I have already started it, and my hands are itching to cook more? !!!!!!!!!

[Frosya-75]

Frosya-75 I, too, could not understand for a long time why I needed this saucepan, if I have a stove and wonderful new beautiful pots and pans))))
now I can't understand how I used to cook without my mule)))

Good day to all! I cooked jellied meat in a slow cooker, having previously studied all the recipes on the topic. Beef knee, two chicken legs were poured with boiled warm water and put on high pressure for 30 minutes, let off steam, added carrots, onions, spices and 20 minutes on low pressure, then left on heating mode until morning. In the morning I opened it, took the meat apart, and poured it. The jellied meat turned out to be wonderful, transparent and froze well and there was no need to be on duty, remove the foam, make sure that it did not boil too much! In short, fuss at least. Thanks everyone for the recipes!

: yahoo: There is no limit to delight! I make milk porridge in the evenings in the morning! The child eats these cereals in the morning, never put it in it except tea (nesvik) with a sandwich. Yesterday I made baked milk, the cartoon scared me - after standing for 10 minutes, without gaining pressure, I squeaked, I open it to look - the milk starts to run away - it boiled, but did not run away. I closed it again, set again the VD and the time, after 50 minutes, creamy tasty milk. Today I cooked chicken soup like a Kubana, only a laying hen (we sell them specially for broths like in Soviet times, half blue ones, I cook in an ordinary pan for 4 hours), so I cooked it with vegetables for 1 hour, I did not add vegetable oil - the chicken was always my own fat gives away. After the saucepan had thrown off the steam, poured the noodles, the result was a super transparent soup (I've never had such a broth before) The taste is certainly different from boiled on gas, but still delicious. The meat is soft, the skin (usually rubbery) chews well !!!!!!!!
I plan to cook pilaf for the evening!
So I made friends with Mule (which is not a small merit of yours)

woo, how I want broth with homemade chicken
and my mother-in-law bought mackerel, so that I would make "canned food" for them, too, to get hooked on mackerel with soft bones, which melt in the mouth by themselves and do not need to chew

This afternoon I was sharing a recipe for pizza, now I can't find it, so I can add a photo there .... I'm a very young site expert. How can you tell me, dear "old-timers"?

[Here.]

And then please duplicate it, or give it a link, I didn't think that in our mule, you can bake pizza too)

Helping. Here.
I’ll go, I’ll try to make a pizza like that. Attracts with simplicity.

I brought you a recipe for your favorite pastries, it's just not real to force your manunka to eat a carrot, but after feeding it with a cupcake, my mother’s soul is calm For a long time I read this recipe in some magazine, now I tried it in our multicooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197697.new#new

Girls, help me deal with the mule. Made a fish pie according to the recipe on the site. I did everything as written, but the mule went into heating. Why? Was there a lot of liquid? Did you get potatoes with water? I can't understand if our multicooker can cook on high pressure without water?

No, without water, she cannot cook at high pressure. Write in order how you did it.

At the bottom there are 3 potatoes. slices, onion 1 piece in half rings, fish fillet 500 g, then again onion, mayonnaise, cheese 100 g and potatoes 3 pcs. Water is 100 ml, but I added more - 200 ml. Since the recipe said that the water should be half the height of the cake. At high pressure 4 min. The mule puffed, puffed and went into heating. The potatoes were ready, but it seems to me that something should have turned out differently

The mule puffed, puffed and went into heating. The potatoes were ready, but it seems to me that something should have turned out differently

1. At first this also happened to me a couple of times. It even caused sadness and anxiety. The old-timers advised me to carefully check the ring on the cap and the valve before closing.
2. Perhaps the content turned out to be thick in the end. There have been cases of a similar outcome with pea soup.
Good luck.

no. did not dare. I thought there was some "tricky" high-speed proven method, but I am suffering

after buying a mule, in a nightmare, I dream of cooking pasta on the stove (we eat pasta very often), I cook it as written by marcy, just bleed off the steam right away, open and mix, otherwise the casserole will come out, not pasta, makfa 5 minutes. on HP, if pasta is cheaper, then 4 min. I love our smart girl !!!

Hello everyone. I cooked a cake yesterday, it turned out delicious and beautiful, but with pilaf it turned out wonderful. I cooked according to the recipe from the book, but did not stew the meat separately with water. Made half serving from the recipe. I immediately fried everything and put the rice. I poured 1/1 of water, it seemed a little and added not much. I put it on for 15 minutes. at high pressure. Mulya, as always, went into heating, but for some reason the pilaf was ready. The rice is crumbly and tasty. What am I doing wrong? And if he cooked for 15 minutes, would there be porridge? Maybe I add little water? And when the mule is gaining pressure from the valve in the closed position, steam should be released? Help me to understand!!!

Hello everyone. I cooked a cake yesterday, it turned out delicious and beautiful, but with pilaf it turned out wonderful. I cooked according to the recipe from the book, but did not stew the meat separately with water. Made half serving from the recipe. I immediately fried everything and put the rice. I poured 1/1 of water, it seemed a little and added not much. I put it on for 15 minutes. at high pressure. Mulya, as always, went into heating, but for some reason the pilaf was ready. The rice is crumbly and tasty. What am I doing wrong? And if he cooked for 15 minutes, would there be porridge? Maybe I add little water? And when the mule is gaining pressure from the valve in the closed position, steam should be released? Help me to understand!!!

Sometimes. after closing the lid and turning the valve, it makes sense to somehow move the valve. I hit it a couple of times: the pressure is not gaining in any way, puffs, hisses, poison from the valve. Wiggle it, click, and the process goes where it should be. Actually, I must say, we have a very amusing and capricious device. But cool!

Oh, I'm in awe of my mule. Both my children and I got sick. There is no time to cook and there is no strength. I threw everything and the soup is ready. Perfectly. And yesterday I bought pork legs, cooked jellied meat, set a timer for 85 minutes. The jelly turned out to be wonderful. Pieces are put on the fork. Frozen well. All my friends who don't have a mule are tired of listening to my rave reviews.

with pilaf it turned out wonderful. I cooked according to the recipe from the book, but did not stew the meat separately with water. Made half serving from the recipe. I immediately fried everything and put the rice.I poured 1/1 of water, it seemed a little and added not much. I put it on for 15 minutes. at high pressure. Mulya, as always, went into heating, but for some reason the pilaf was ready. The rice is crumbly and tasty. What am I doing wrong? And if he cooked for 15 minutes, would there be porridge? Maybe I add little water? And when the mule is gaining pressure from the valve in the closed position, steam should be released? Help me to understand!!!

There are no mistakes, the mule herself determined that the pilaf was ready, since the water was absorbed into the rice. I often cook one 0.75 ms portion of rice and it always turns off when the water is soaked in the rice. The main thing here is to clearly choose the proportions of rice: water to your liking, otherwise it will determine the time of the final cooking itself.
By the way, the proportions of rice water for each rice variety are different. When I come across a new unfamiliar pack of rice, I pour water to the minimum, and then adjust, leave it on the heating until tender.

.... mule I myself determinedthat pilaf is ready, as the water has evaporated.
.... final cooking time it will determine herself.

Our multicooker is, of course, magical, but not so much. Electronics works in one unique way: in each mode, the device determines the fulfillment of the condition for injecting the required pressure at the appropriate temperature for a certain time. If something goes wrong -> the cartoon goes into heating.
And by the way, the water does not evaporate in it! This is important to know and understand in order to accurately determine the amount of water required for a particular dish.

Our multicooker is certainly magical, but not so
And by the way, the water does not evaporate in it! This is important to know and understand in order to accurately determine the amount of water required for a particular dish.

But it can be absorbed decently! I also cooked pilaf yesterday, I needed a lot. First, I put everything "dry" prepared - vegetables, meat, rice. It turned out for 2/3 of the pan. I filled it with water with a decent supply, almost to MAX, set it for 20 minutes. ND. When the time was up, I had to add water twice more and evaporate it on heating.
In general, with a large number, you cannot always guess.

And by the way, the water does not evaporate in it! This is important to know and understand in order to accurately determine the amount of water required for a particular dish.

In this case, we are not talking about the evaporation of water in a pressure cooker, which naturally does not exist, but from the ability of rice to absorb water so that a messy porridge does not turn out, and it is different for different varieties of rice.
I replaced the word “evaporated” with “absorbed” so that there would be no ambiguous interpretation, although it seemed to me that it was already clear.

Well, now, of course, everything is clear what was meant.
By the way, to be honest, of all the dishes I personally cooked pilaf the most in a year. I stuffed my hand so that I can cook it with my eyes closed. From any meat. Although we always use one rice - at a time eight hundred gram pack of round rice. The result is always excellent / he remarked immodestly ../
If interested, later I will throw off the photo and describe the whole process.

I just want to buy a third one, the cuckoo is too expensive, but this one seems to suit the price, but I don’t know, is it worth the money?

Read Temko, and then decide whether you need it or not, and also look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197847.0

it would be interesting to read comparisons, ours with "that eared". Thanks for the reference, I went and read it, but now in even greater thought, is it necessary?

girls, thanks again for the links, I concluded: "eared" is not worth such money, it has a lot of disadvantages, according to the idea, an analogue of ours, but 2 times more expensive. The Brand 6051 multicooker-pressure cooker - so far there is very little information about it, but it is possible to consider it as an option (depending on what the price still will be), but the question of purchasing a multiva remains open. the more information I read, the more I think