Multicooker-pressure cooker Moulinex Minute Cook CE4000

At first I did the heating immediately, and after a few hours, but once I forgot, but the yogurt still turned out, so now I warm it up first, and then I cork it until morning. I make in 700 g cans, 3 of them fit

Irrish I do here So

hostesses, thank you very much! I sat yesterday until 3 o'clock in the morning, studying forums and sites and ....... decided to cook a few dishes today. rice milk porridge turned out and did not run away now I bake charlotte according to Nicoletta's recipe, I really hope for a positive result, then I will load an omelet, some soup and yogurt in the evening ... these are all urgent orders from my peasants. if everything works out, I leave it ...

[yoghurt - cooks well! I cook quite often. I prepared the leaven, turned it on for heating, for 10 minutes, maybe a little less, then turned it off and that's it! After 5-6 hours (usually I put it in the evening, take it out in the morning) I pulled it out and that's it) yulyax, can you describe the entire cooking process step by step? otherwise it is not entirely clear on what mode the heating is, whether you close the lid first or later, and how you make the leaven. : - \ sorry for such primitive questions, but I'm not a magician yet, I'm just learning]

yoghurt - cooks well! I cook quite often. I prepared the leaven, turned it on for heating, for 10 minutes, maybe a little less, then turned it off and that's it! After 5-6 hours (usually I put it in the evening, take it out in the morning) I pulled it out and that's it)
yulyax, can you describe the entire cooking process step by step? otherwise it is not entirely clear on what mode the heating is, whether you close the lid first or later, and how you make the leaven. : - \ sorry for such primitive questions, but I'm not a magician yet, I'm just learning

t

[yoghurt - cooks well! I cook quite often. I prepared the leaven, turned it on for heating, for 10 minutes, maybe a little less, then turned it off and that's it! After 5-6 hours (usually I put it in the evening, take it out in the morning) I pulled it out and that's it) yulyax, can you describe the entire cooking process step by step? otherwise it is not entirely clear on what mode the heating is, whether you close the lid first or later, and how you make the leaven. : - \ sorry for such primitive questions, but I'm not a magician yet, I'm just learning]

yoghurt - cooks well! I cook quite often. I prepared the leaven, turned it on for heating, for 10 minutes, maybe a little less, then turned it off and that's it! After 5-6 hours (usually I put it in the evening, take it out in the morning) I pulled it out and that's it)
yulyax, can you describe the entire cooking process step by step? otherwise it is not entirely clear on what mode the heating is, whether you close the lid first or later, and how you make the leaven. : - \ sorry for such primitive questions, but I'm not a magician yet, I'm just learning

I did acidophilus like this, more than once, everything turned out great: I heat the milk in a saucepan on the stove so that it is warm, but not hot. I pour in the leaven - acidophyllin, stir it well. I pour it into jars (750 gr.) I heat the multicooker for 1 minute on frying, then I put an oven mitt on the bottom of the saucepan, put the jars on it, by the way, cover the jars with lids. I snap the lid of the multicooker (the valve is closed). Late in the evening I put it, in the morning a ready-made clot, mmm .... yummy! I think yogurt can also be made ... But don't hand over the slow cooker !!! This is one of the best inventions of mankind, on an equal footing with diapers and a washing machine !!

thanks for the advice! and do not write the proportions of milk and acidophilus? and one more thing: do you warm up once only for 1 minute and then just turn it off and close it with a lid? do you have silicone pot holder? thank you in advance!

thanks for the advice! and do not write the proportions of milk and acidophilus? and one more thing: do you warm up once only for 1 minute and then just turn it off and close it with a lid? do you have silicone pot holder? thank you in advance!

For a 750 ml jar, I take two tablespoons of acidophilus, if you constantly do it, then you don't need to buy acidophilus anymore, then I make it out of mine. I warm it up once, my potholder is textile.

And I used to ferment Narine (I didn't like it at all) with Natural Activation without additives. And now I bought Evitalia leaven at the pharmacy. This is the thing! Very healthy and delicious. The box contains 10 bottles. I bought it in January, now I only used the second one, and even then because my husband finished the last jar of yogurt, did not leave it for the next batch for fermentation.

[kubanochka!]

I bought it in January, now I only used the second one, and even then because my husband finished the last jar of yogurt, did not leave it for the next batch for fermentation.

kubanochka!
Lena! how many times do you re-ferment it?
and how much does it cost in your pharmacy _{(my mush is right now in Krasnodar)}

It costs about six hundred rubles. 10 bottles. The first time I re-fermented four times, and he ate her beloved husband finished everything and did not leave a glass. I fermented the second bottle in pasteurized milk (without boiling and other dances with tambourines from the instructions). I just dissolved it in a bottle, poured it into a saucepan with milk and into jars. And for more than a month and a half. Well, about 6-7 times for sure. It ferments faster than the first time, the taste has not changed. I really liked Evitalia.

[milk rice porridge]

Irman, thanks for the recipe! : flowers: I will definitely use it.
decided to unsubscribe about my culinary research today. morning started with milk rice porridge - then Nicoletta's charlotte - also . then pickle, chicken wings with vegetables and seaweed - it's all at random, but it turned out just superb but omelet I was not pleased - I did not get up at all (or the donkey so quickly), and my husband was waiting for him so! but I found another recipe, so I will soon try again and now bake charlotte again (since I did not have time to try it myself) and decided to put yogurt
so my MV worked "tirelessly" today and stood the test. tomorrow she will have no less work (due to the upcoming birthday)
In general, I concluded: I will not return my MV anywhere !!! thank you all for your support !!! of course, there are still many questions, but that's what forums are created for! so LET'S CREATE !!!

In general, I concluded: I will not return my MV anywhere !!! thank you all for your support !!! of course, there are still many questions, but that's what forums are created for! so LET'S CREATE !!!

Congratulations.

About the omelet only recently wrote.

Here's another recipe:
Cheese omelet:
5 eggs, milk (by eye)
greens (parsley and dill)
cheese (hard) - 150 grams
Beat eggs, add grated cheese, herbs and milk. Attention!! Do not add salt, cheese will be enough!
set for 15 minutes ("Roasting vegetables"), do not close the lid. If desired, you can fry the omelet on both sides. And so that it does not settle down and is more dense, you need to add 2 tables to it. tablespoons of flour.

[Gesha]

Gesha I make yogurt according to a recipe from starter cultures. I have dry powder, I bought it over the Internet. I boil the milk, cool it down to 40 degrees (approximately, there is no thermometer, I drip it onto my hand, like when bathing), add the leaven, mix and pour it into jars. Then I pour water into the mule, I also try about the same temperature, but when, how will it turn out. I put a multi-rag on the bottom, put the jars of milk, close the lid, and turn on the heating. Heating is the lowest right button that lights up when any program ends. I wait for 7-10 minutes, turn off the mule and until morning

About the omelet only recently wrote.

Quote from: Barabulya on March 22, 2013, 01:40 AM
Here's another recipe:
Cheese omelet:
5 eggs, milk (by eye)
greens (parsley and dill)
cheese (hard) - 150 grams
Beat eggs, add grated cheese, herbs and milk. Attention!! Do not add salt, cheese will be enough!
set for 15 minutes ("Roasting vegetables"), do not close the lid. If desired, you can fry the omelet on both sides. And so that it does not settle down and be more dense, you need to add 2 tables to it. tablespoons of flour.
I did this only without cheese. and added flour .. but alas

[stewed meat with eggplant, marinated chicken thighs with potatoes and hodgepodge]

I want to brag: my MV passed a new test drive successfully prepared yesterday stewed meat with eggplant, marinated chicken thighs with potatoes and hodgepodge friends love it!

well

Gesha , about the omelet.
Check out the multicooker omelette theme HERE collection of recipes. Maybe you can endure something interesting for yourself

[boiled tongue]

IRR, thank you very much! Tell me, pliz, how to combine a message with a quote? I can't figure it out
Yesterday I cooked a pork tongue - I didn't expect it myself! I don’t know if there is a recipe here, but just in case I’ll write (since I did it myself, using mainly flair and a little imagination) suddenly it will be useful to someone
so, boiled tongue: I took all the ingredients "by eye". I washed my tongue and put it in a saucepan, added water (to close it), put it on high pressure for 10 minutes. to be honest, she went to the children and forgot about him, and when she returned, the pressure had already vanished by itself. then she put her tongue in cold water for 2 minutes - so that the skin could easily come off, and the broth was drained. I cleaned my tongue, cut it into thin slices, put it on the bottom of the pan. on top I put a layer of carrots, cut into circles and a layer of onions in half rings. in a mug she spread mayonnaise with a simple soy sauce (and did not regret soy), diluted it with a little water and poured the resulting sauce over the tongue. pepper and garlic. covered with a lid when the valve was open. set the mode "frying vegetables" for 10 minutes, then switched to "stewing" for another 10 minutes ... and then the aroma was like this ... !!!! in general, I prepared the tongue for the first time, but it turned out yummy wow! in the photo, I took out slices of tongue from under the "fur coat" so that they could be seen

girls, tell me baked milk recipe. I heard that it can be cooked in our MV ...

girls, tell me baked milk recipe. I heard that it can be cooked in our MV ...

Here Anya cooked https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=186487.0

There is also a link to the video recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103717.0

Now I made cottage cheese according to the Barabulya recipe. Haven't tried it yet. In the evening, I will make a pancake dough from whey and bake pancakes with cottage cheese.

Ir, did you like the cottage cheese? I did it yesterday too. Milk + kefir I had approx. 1800 ml. Curd yield 234 gr. The taste is peculiar, it seemed to me that it was more like Adyghe cheese. A bit dry, but he hung in my net all night. Maybe not so long to drain leave. I ate with pleasure, without anything. My husband ate breakfast with tea in the morning.

Ir, did you like the cottage cheese?

I! I am also IR

I liked it, I did it 2 times before, and I just had it in my cup in the refrigerator, yes, it looks like Adyghe cheese. Only you have a smaller way out, Marinochka, you feel sorry for your scales, you don't hang anything on them (there are all kinds of pots, right?) So they are giving you a crack

I had 340 grams and 360 the second time, it depends on the fat content of milk and kefir.

How smartly you added.
Irus, I don’t regret my scales. I use them in the tail and mane. Only they are a bit dumb, they are cut down in half a minute. Often "in the most interesting place." And yet I can not mature for a replacement. Something keeps me going.

And I also make cottage cheese according to this recipe ... there really are no scales, therefore I don't weigh it, but it also comes out closer to 350 grams. And the taste depends not only on the fat content of the milk, but also on what kind of milk it is (most of all I liked the house in the village from the milk, 3.2% in tetrapacks + Prostokvashino kefir (or the same DVD) ... if it were homemade , I think really cheese would have turned out .... but the curd is not dry at all. Maybe because I put it in the refrigerator right after putting it on the grid and it cools down there (in a sealed glass vessel) ?!
And now I have learned how to bake pancakes .... maybe it sounds ridiculous, but before I tried to make pancakes with this whey, they simply did not work for me)), I thought it was not given!

[weight]

And the taste depends not only on the fat content of the milk, but also on what kind of milk it is.

I'm about weight wrote in the context of fat content

I had 340 grams and 360 the second time, it depends on the fat content of milk and kefir.

1 liter of milk, 1 liter of kefir, "Quenching" mode and until it is turned off (1.5 hours). But it seems to me that less time will be enough. Next time I will try to hold it for 50 minutes and see what happens.

[irman]

irman,
Ira, thank you very much I'll try it on the weekend! And I also want to make yogurt for 2 liters of milk today - why waste time on trifles, and then weigh it out - I don't want to be in cans anymore)

... But it seems to me that less time will be enough. Next time I will try to hold it for 50 minutes and see what happens.

I somehow did less in time, but on heating at the dex and a puncture. I don’t know what was missing, time or temperature, but when I filtered it, half of the curd poured into the whey so it was soft.In general, I made a conclusion for myself that it is better to overexpose than underexpose. In extreme cases, you can add sour cream or fermented baked milk for food, if hard. And this cottage cheese really resembles cheese - it can be salted, pepper, dill and under the press - it will be for khachapuri
shl. Readiness can also be determined by the serum - if it is transparent, then you can strain it, ready.

shl. Readiness can also be determined by the serum - if it is transparent, then you can strain it, ready.

ABOUT! My cottage cheese was soggy, the pan passed out, and the whey remained unclear! Fig raw ingredients?

ABOUT! My cottage cheese was soggy, the pan passed out, and the whey remained unclear! Fig raw ingredients?

we can somehow incorrectly explained.

When underexposed, there is a lot of suspension of white from cottage cheese in the whey. And when it’s gut, it’s not enough and it’s all below, and above it is yellow transparent water. Well, something like this.
Marina! why did you wait until the pan went out? did you want to underexpose? so that the curd was softer?

Girls, good day everyone! Help out !! My husband brought a pike, but I don't know what to make of it. And he also said to cook so that the bones are soft. Maybe someone knows the recipe?

[Chumak_Lena]

Girls, good day everyone! Help out !! My husband brought a pike, but I don't know what to make of it. And he also said to cook so that the bones are soft. Maybe someone knows the recipe?

Welcome to fourm, Chumak_Lena

Take a look HERE... Only there they cooked in a slow cooker, and you put it in our ND for 1 hour, so that the bones of the tavos will certainly be opened ... check it, you can always add it.

Hello everybody! Two days ago, I became the happy owner of this miracle of technology. I read the instructions and somehow felt sad ... then I went through the Internet and found very little information. And when I found this site, I was ready to jump for joy, how much is there ... I read all day yesterday. I want to say a HUGE thanks to the creators and everyone who writes recipes and discussions. After reading you, I realized that I did the right thing by buying this model. So far I have only cooked potatoes with meat (it turned out yummy) and yesterday, according to Nicholleta's recipe, charlotte. It turned out tasty but badly browned. Thanks again for the wonderful site!

It costs about six hundred rubles. 10 bottles. The first time I re-fermented four times, and he ate her beloved husband finished everything, and did not leave a glass. I fermented the second bottle in pasteurized milk (without boiling and other dances with tambourines from the instructions). I just dissolved it in a bottle, poured it into a saucepan with milk and into jars. And for more than a month and a half. Well, about 6-7 times for sure. It ferments faster than the first time, the taste has not changed. I really liked Evitalia.

and a bottle for a liter of milk?

according to the recipe of Nicholleta charlotte. It turned out tasty but badly browned. Thanks again for the wonderful site!

And this is the case in all multicooker and pressure cooker. The top is always pale, not toasty. There are two ways out. Decorate on top (pour with sour cream, cream, glaze - emphasize the necessary). Turn upside down, and then the pale top will become pale bottom. Oh! No! There is one more - do not bother about this. It does not affect the taste. Everything is already very tasty

and a bottle for a liter of milk?

2 liters.

The first time I dissolved it strictly according to the instructions. Boiled milk, cooled to 40 *. She poured a drop of milk into the bottle with the leaven (that is, to the top of the bottle), chatted with the contents, everything dissolved at once, and poured it into the milk. Next, either to Mula, or to a yogurt maker (who is used to what). And the second time I did not boil milk, I had ultra-pasteurized milk. Dissolved in a bottle and into milk. Next ... (who is used to what)

I keep reading, how much yummy you can cook in it !!!!!!!!!!! Now the problem is where to copy the recipes to yourself, so that you don't look all over the site. And with the charlotte, I turned it over and ....... did not bother.Now I'm going to make rice porridge, my husband really wants to try it.

there is such a thing as "bookmarks" ... and it is added, and sometimes I copy it to myself, and then to recipes, as convenient ...

And my fisherman from the river brings all the fish cleaned, but of course it's me to cook.

He's not a fisherman at all. He was presented with a pike.
I was worn out with her. I decided to cook according to the recipe "Pike stew in Latvian". Everything seems to be good, but the mule did not want to gain pressure. I already went to high and low, but she goes to heating and that's it !!! I was tormented so probably half an hour. Then I put it on Frying vegetables for 5 minutes, and then again on high pressure. And lo and behold! Turned on. It turned out just yummy. The bones were frightened at first, and when they tried it, they tasted like canned food. Soft. The husband and children beat me with pleasure.

good day to all! girls, I wanted to ask if you still have a smell on the dishes after cooking? it is somehow unpleasant, it is especially felt from the cover (or from the O-ring - I definitely don’t understand). and transmitted to food

good day to all! girls, I wanted to ask if you still have a smell on the dishes after cooking? it is somehow unpleasant, it is especially felt from the cover (or from the O-ring - I definitely don’t understand). and transmitted to food

There is such a thing. Because of this, I bought two more rings. One is "not worn" in reserve. And I periodically change other and dear ones. While one is working, the second is "ventilated". Silicone loves to absorb odors great.

do you have a smell on the dishes after cooking? it is somehow unpleasant, it is especially felt from the lid (or from the O-ring - I definitely don’t understand). and transmitted to food

The smell remains, but the food is not transmitted.

The smell remains, but the food is not transmitted.

and I was especially upset with such a nuisance with baked milk. : (I first cooked borscht, then washed everything and ... safely poured milk - let it be heated, I think; I will delight the kids ... now I don’t know what was more interesting: baked milk with the taste of borscht or the faces of children who tasted so exotic .....

and I was especially upset with such a nuisance with baked milk. : (I first cooked borscht, then washed everything and ... safely poured milk - let it be heated, I think; I will delight the kids ... now I don’t know what was more interesting: baked milk with the taste of borscht or the faces of children who tasted so exotic .....

I have the same, I write it everywhere. But here's what was strange - the cottage cheese did and everything was fine, the cottage cheese and whey smelled normal, and I make baked milk in a slow cooker.

Hello everybody! It has been a month since I became the proud owner of this Multi! The forum helped a lot, especially in the early days. I have a question - after the cartoon has gained pressure and the countdown has started - should it work quietly? She whistles all the time and steam comes out of the valve a little.

After the pressure is set, the multicooker works quietly, it should not let steam through.

Hello everybody! It has been a month since I became the proud owner of this Multi! The forum helped a lot, especially in the early days. I have a question - after the cartoon has gained pressure and the countdown has started - should it work quietly? She whistles all the time and steam comes out of the valve a little.

Congratulations on your assistant!
Try wiggling the valve slightly after the saucepan builds up pressure and starts counting down. Sometimes it happens to me, hisses, hisses, I touch the valve a bit and it dies down, as if it "settles down" in place.

Hello everyone :) I confess right away, I mastered only the second part of the topic: girl_red: I would like to know, can you cook soup in a mule without pressure? For example, abandon the ingredients for borscht, including meat, expose, for example, stewing and after three hours get a delicious, stewed borscht? Maybe someone did something? Please share the technology or poke a pug where it was discussed

During the stewing I cooked only flotski pasta, but you can cook anything you like, just like on the stove, only the Stew program lasts 1.5 hours, then it turns off. You have to turn it on twice. With pressure, I like it better.

For example, abandon the ingredients for borscht, including meat, expose, for example, stewing and after three hours get a delicious, stewed borscht?

Including meat, I have not tried it. Meat - I always cook broth under pressure. Once I tried to cook "stewed", as you say, borscht, I didn't like it. The beets are discolored and the soup is ugly. But delicious.

A dot on my screen has ceased to light up, which blinks during the temperature rise, and then does as Marina wrote. In general, I have a display while this pan has the most sore spot - there is no longer one stick on the little ones and now the point has escaped
But this is all trivial matter of everyday life, we can’t have it for a long time, it seems to me that it’s my own fault - I constantly rub it, lick it, wipe this display, put my nails there, but it’s not clear that some kind of contact has left.