Multicooker Brand 37501

If only in an additional container on a steam bath in Par.

Thank you))
And I also wanted to ask - can you use oil when frying? It's just that I just bought this miracle yesterday, or rather, my mother-in-law gave it for my anniversary, and I'm afraid to break something. Therefore, I apologize in advance for the stupid questions.

Of course it is possible. There is also such a topic "Testing the Brand 37501 multicooker" here... There, the girls have prepared a lot of things, on the first page there are answers to the most frequently asked questions, a bunch of recipes with detailed explanations. And, of course, ask, the girls will always help and answer all your questions (even if they seem stupid to you)

And I also wanted to ask - can you use oil when frying? It's just that I just bought this miracle yesterday, or rather, my mother-in-law gave it for my anniversary, and I'm afraid to break something.

You do all the manipulations with food as usual. And frying and cooking and so on. Only in the mule will everything work out more quickly, less troublesome and the kitchen around will remain pristine.

And more recipes can be viewed right here

CF needs less oil than usual. somehow I noticed.

In MV, you can even without oil, even baked goods. Here you have to look at the recipe and on your own. Sometimes it is even written without oil, I add it anyway.

Hello girls !!! Now a new question has ripened)) And on which program to cook soup ??? It's just that we take MV to the dacha for all the holidays and plan to cook soups in it, including from canned fish, so as not to stain unnecessary dishes.

And on what program to cook soup ???

On "Stew" if there is no "Soup".

There was no Soup program in 37501 in any of the games. Therefore, all owners of 37501 cook soup at Stew. There is no strong boiling in this mode. To me, he's good for making soup

Yeah, I also like stewed soup.

Girls hello everyone!
My assistant yesterday decided to "show character."
I made the buffalo stroganoff as usual ... fried it ... immediately turned on the stewing ... and ...
after 5 minutes I literally hear something flopping ... I ran to the kitchen, and fountains of water flew out of the valve ((((and so high and far away that the sterilizer for bottles was also flooded with thermal sweat ...
I turned it off immediately. let it cool down and turned it on (fingers crossed) again .. all: drinks: prepared perfectly ..
I flushed the valve back ...
What was that ??? What I did wrong? why such "plops" happened?

Could it be because they immediately switched from a high temperature regime to a lower temperature regime? By the way, I have been thinking for a long time whether it is possible to do this. I forgot to ask everything, and when I changed modes, I let the multicooker cool down for a while.

By the way, yes ... there was such a thing once ... I took out a saucepan from the refrigerator and put it on heating and there were several such flops, though nothing came out of the valve ... but then it apparently affected that it was very cold and immediately hot

Could it be because they immediately switched from a high temperature regime to a lower temperature regime? By the way, I have been thinking for a long time whether it is possible to do this. I forgot to ask everything, and when I changed modes, I let the multicooker cool down for a while.

Yes, yes, if you turn on stewing immediately after frying, there will be a very strong boil, especially if there is a lot of liquid (soup, for example, or something in the broth ... gravy). Apparently, the program in any way includes heating at the beginning of the mode, regardless of the temperature of the bowl.

By the way, yes ... it happened once ... took out a saucepan from the refrigerator and put it on heating

I would not advise doing this: heat the bowl immediately after the refrigerator, it would be necessary to hold it a little at room temperature so that it warms up slightly. Otherwise, thermal shock to the coating is ensured, which reduces the life of the bowl.

Yes, yes, if you turn on stewing immediately after frying, there will be a very strong boil, especially if there is a lot of liquid (soup, for example, or something in the broth ... gravy). Apparently, the program in any way includes heating at the beginning of the mode, regardless of the temperature of the bowl.

It means that it was not in vain that vague doubts tormented me 🔗
In fact, my mother taught me as a child that you can't switch the iron on to a lower speed. By analogy, I also thought about the multicooker.

Girls, please help! A year ago I bought B-37501. for use in the country. For the first time, buckwheat porridge was everywhere except on a plate. Milk poured through the valve on the table, floor, walls, even buckwheat seeped. (Heard late) I decided that I hadn't closed the valve. It didn't happen again. Then, having arrived again at the hacienda, the same story happened, only with rice porridge. I cook 0.5m. 1 st of cereals for 0.5 milk. Today I cooked 1/3 millet, as advised here, but this is sooooo much for two. And I didn’t like it, so to speak, for the thickness / cookability of the cereal, or something. What to do? I already decided to give it to someone, and take my beloved Panas to the dacha, like at home. Here I read everyone in awe. Otherwise, no complaints, super! But cereals in our diet are very important. And it was the quality and taste of the multi that made them their favorite dish.

[Lyubanich]

Lyubanich, in a 5 liter multi and with a power of 980 W - you put very little on the porridge. I understand that you need so much. But rest assured, 1 liter of milk would not run away.

What to do?

Increase the bookmark of products and extend the pleasure for two days.

[Lyubanich]

Lyubanich, milk porridge is excellent for 3/4 of a multi-cup of cereal and 750 ml of milk (or milk + water).

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @
Thank you! I don't want a long-lasting porridge I understand the problem, thanks!

Luysia
I will try with these proportions. Thank you!

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @
at Panasonic -18, in the proportions of 0.5 crumbs to 0.5 milk, the porridge is excellent. For millet with corn, about 0.7 milk is needed. I see you have it, didn't you like it? Can you tell me, how much water do you need to pour on the soup so as not to splash?

[Love]

Love, You do not compare Panas-18 and Brand 37501. The capacities are very different.
I have a Panasonic not 18, but 10. And then not at home, but at my husband's work. He cooks in it.

Can you tell me, how much water do you need to pour on the soup so as not to splash?

Soup at Brand?
I didn’t cook soup in Brande up to the mark, usually less (2-2.5 liters at the exit). But compotes - pour water along the upper edge of the word WATER. Extinguishing or Steam mode (be careful with a couple, it can run away!)

I cook soups in Brand, first sauté vegetables, then pour hot water, add potatoes or something else and bring them to the 8-9 mark. I poured the maximum up to 10, normally, nothing sprinkled, I cook the soup on stewing.

Yes, yes, if you turn on stewing immediately after frying, there will be a very strong boil, especially if there is a lot of liquid (soup, for example, or something in the broth ... gravy). Apparently, the program in any way includes heating at the beginning of the mode, regardless of the temperature of the bowl.

It means that it was not in vain that vague doubts tormented me
In fact, my mother taught me as a child that you can't switch the iron on to a lower speed. By analogy, I also thought about the multicooker.

Only now I realized that what I wrote might be incomprehensible. I meant that if all the products were fried more often, and the liquid was boiling, then if you turn on the stewing immediately after frying, it will boil very much. And if part of the products is fried, and part of the room temperature is laid after, then there will be no strong boiling, since the multicooker will still have something to heat up. I don't know if I wrote it more clearly now or not

Until I took the cartoon back, I set up experiments. Cooked corn porridge 1: 3.as they wrote here. the density is such that you cannot stick a spoon in after half an hour of cooking. I added another 1 mst, the picture was not particularly corrected. Nobody began to eat, threw it out.
I baked bread today. Proofing with yoghurt. Baking for 1 hour. Without looking at the bottom, I decided that it was damp, because the top was completely white, I turned on the Manual for 150/30 min. that's what happened. The bottom is a little fried. In sl. once only on Manual 150 I will try

Until I took the cartoon back, I set up experiments. Cooked corn porridge 1: 3. as they wrote here. the density is such that you cannot stick a spoon in after half an hour of cooking. I added another 1mst, I didn't fix the picture too much. Nobody began to eat, threw it out.
I baked bread today. Proofing with yoghurt. Baking for 1 hour. Without looking at the bottom, I decided that it was damp, since the top was completely white, I turned on the Manual for 150/30 min. that's what happened. The bottom is a little fried. In sl. once only on Manual 150 I will try

And why such proportions ??? it will be a cutlet in any MV, not porridge!
Corn needs 1/5 or even 1/6 plus heating after the program

[manna wrote]

behold
manna wrote

Well ... it's time to correct our recipe conclusions:

Rice mode. Regular long rice - proportions 1: 2. Krasnodar rice with vegetables - proportions 1: 1.25. Mix of rice (with wild) - proportions 1: 2. Pilaf - proportions 1: 3 (you can also 1: 2).
Buckwheat mode. The proportions are 1: 1.5. Potatoes in orange juice. Naval pasta ("water, just enough to cover the pasta").
Milk porridge mode... Proportions 1mst: 1l. Hercules - proportions 1: 3. Corn grits - proportions 1: 3 (unheated)... Millet porridge - proportions 1: 4 (without heating). More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=147299.0

Taken from here https://Mcooker-enn.tomathouse.com/in...47299.0

This is who and what to believe. With these cereals, a nervous tic will soon begin

Love, I mean corn porridge.
What would you like to cook from corn grits?

Pysy, I don't know what "grits" are, I have cereals written on the pack .. And it also happens in different grinds. Maybe it still depends on this?

[Lyubanich]

Lyubanich Lyuba, look here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147299.0
there are a lot of recipes and necessary information, and not only about cereals.
but in general it's all a matter of taste, who likes what! there girls describe the experience of cooking porridge, but each housewife has her own preferences! how many people, so many opinions!
For example, for a side dish (buckwheat, rice) I always take the proportions of cereal / liquid 1 to 2 out of habit, and everything suits me.
but there are different cereals. even corn (subtracted here) is finely ground and coarser, so the result may be different.
I concluded for myself that corn porridge is very tasty, but more problematic and requires a longer cooking, or even (I read somewhere here) soak it in advance. I'm just getting into the process of its preparation. but 1 to 3 this is for sure very little for my cereal!

And why such proportions ??? it will be a cutlet in any MV, not porridge!
Corn needs 1/5 or even 1/6 plus heating after the program

Girls, this is our Mannochka who loves such porridge. And who likes thinner, then you need to cook 1: 6.

[Vei]

Vei
So I have no idea what "grits" are. It would not even have occurred to me to think of something else as ordinary cereal. On the pack is written groats, all my life they cooked milk porridge from it, on the stove and in Panas, wonderful corn porridge, ALWAYS.
I don’t know .... maybe I don’t understand something or my hands have changed their location abruptly.
Tell me, somebody, the normal proportions for different types of cereals, medium density ... Please, I BE SORRY !!!!! I don't care that everything else is preparing great, throw it out

I'm recording ... Thank you!

By the way, if suddenly it seems thick to you even with these proportions, then please: sorry: do not throw away the porridge, but just add milk or water to the desired thickness, stir and leave for a couple of minutes.

[Vei]

Vei
So I have no idea what "grits" are. It would not even have occurred to me that something else could be thought of as ordinary cereal. On the pack is written groats, all my life they cooked milk porridge from it, on the stove and in Panas, wonderful corn porridge, ALWAYS.
I don’t know .... maybe I don’t understand something or my hands have suddenly changed their location.
Tell me, somebody, normal proportions for different types of porridge, medium density ...Please, I beg you !!!!! I don't care that everything else is preparing great, throw it out

Calm, only calm!
What do we want to get at the output? Right now I'll go and put it for an experiment!
Love, formulate the corn grits problem.
For all milk porridges, the proportion is 1 to 5 or 1 MCT of cereal per 1 liter of milk.
For rolled oats it is better 1 to 4, maximum 1 to 5. My people love the first option, I like the second.

Cook side dish rice in any MV THE ONLY WAY

Calm, only calm!
What do we want to get at the output? Right now I'll go and put it for an experiment!
Love, formulate the corn grits problem.
For all milk porridges, the proportion is 1 to 5 or 1 MCT of cereal per 1 liter of milk.
For rolled oats it is better 1 to 4, maximum 1 to 5. My people love the first option, I like the second.

Cook side dish rice in any MV THE ONLY WAY

Special thanks for hercules and where I looked again 1: 3

here, as in the picture, you can chuuuuuuut thicker

Another question .. For porridge 5 mst liquid. Of these, 3 are milk, 2 are water. Why water to save milk?

Another question .. For porridge 5 mst liquid. Of these, 3 are milk, 2 are water. Why water to save milk?

In general, these are the classic proportions for all CFs. There is an opinion that with 2.5% milk diluted with water, the porridge will not run away. But I cook all cereals, as a rule, only with milk of 3.2% from different manufacturers and with a short shelf life, not ultra-pasteurized. Although it is very rare and on it. Nothing has ever escaped or gathered. I have written about this many times on different forums. It was with this ideal setting of the Milk porridge mode that 37501 conquered me in its time. And then I felt all the other benefits and convenience.

Special thanks for hercules and where I looked again 1: 3

here, as in the picture, you can chuuuuuuut thicker

I still do not understand porridge is needed milk or water, or not the essence, but such a consistency is needed?

2. In simple milk, cereals do not boil well.

Like this??? This is the first time I've heard that. All my life I cook in pure milk, boil down with a bang
Earlier, as far as I remember, they began to add water when cooking porridge in MV, in those MVs where there was no "milk porridge" mode or it was poorly regulated.
I think it was from there that the dilution with water went so that it would not run away.

Like this??? This is the first time I've heard that. All my life I cook in pure milk, boil down with a bang
Earlier, as far as I remember, they began to add water when cooking porridge in MV, in those MVs where there was no "milk porridge" mode or it was poorly regulated.
I think it was from there that the dilution with water went so that it would not run away.

in a cartoon and in milk they boil well, but in water it is still better, but you try to cook on the stove with milk alone and you will immediately understand what it is about.
Previously, before the advent of multicooker, cereals were always advised to first cook until half cooked in water and only then add milk.

I've always cooked only in milk on the stove and the cereals were always boiled. The fact that porridge is boiled in milk in half with water, only here I read for the first time

in a cartoon and in milk they boil well, but in water it is still better, but you try to cook on the stove with milk alone and you will immediately understand what it is about.

To be honest, I didn't understand what it was about.

... and you try to cook on the stove with milk alone and you will immediately understand what it is about.
Previously, before the advent of multicooker, cereals were always advised to first cook until half cooked in water and only then add milk.

I even cooked in milk before the multicooker. Everything was fine and I never heard such advice

I, too, used to cook only in milk, since I was too lazy to bother, but only after buying a multicooker I realized what a delicious, soft, steamed porridge can be, I never got it on the stove (when cooking only with milk).
And the fact that you have not heard this before does not mean that it does not exist. I also learned a lot when I came to the culinary forum.

For example, Pokhlebkin's millet milk porridge:

Millet porridge

1 glass of millet
2 glasses of water
2 cups milk
2 tbsp. tablespoons of butter
Sort the millet, rinse 5 - 6 times in boiling water until the water after rinsing becomes clean, then pour hot water, put on the fire, salt, remove the foam, quickly evaporate all the water until the millet has not yet boiled, then add hot milk and continue to cook the porridge over moderate and then low heat until it thickens completely. Season the prepared porridge with oil, stir.

On the stove, if you cook long-boiled cereals, not oatmeal, only in milk, then the milk burned to the bottom or stuck, Teflon and ceramics were not always there)))

And now, in many CFs, the Milk porridge mode does not always work correctly, the porridge is running, and therefore they also advised to dilute the milk there.
But you and I are the happy owners of MV Brand, we don’t know such a problem, we don’t understand everyone else, rejoice!

Love, my porridge is still boiling.
I cook 0.5 cc of corn grits, 2 cc of 3.2% milk plus 1 cc of boiling water to speed up the process, that is, 1 to 6. I diluted the milk only because there was no more. My cereal is very coarse, and therefore I charged it to the Milk porridge mode for 1.5 hours. Now 50 minutes have passed, the porridge is already almost the thickness I need, but the cereal has not yet boiled down properly. Hopefully at the end it will thicken to the desired consistency.
After 1.5 hours, for my taste, the cereal would still be steamed (I boil it now at 6050, everything is easier and faster there, or on a night with high heating)







But you have sooooo fine grits in the photo, it should cook faster, and therefore less liquid can be. In any case, start from 1 to 5-6 and focus on your taste, good luck!

Wow, what a debate here)
Vei, my circle is smaller. I also put it 1: 6 again, as it should have turned out for 1.10
I took it to my neighbor, my very old grandmother. I want to tell you something, thank you for your response and help. Without you, I would have been wallowing with porridge for a long time

I was too lazy to bother to steam first in water, and then add milk, if you pour the diluted one at once, then, of course, there is no difference.
In general, I also like pure milk much more (or cream, but I already dilute them, of course), maybe it's just a habit from childhood. Earlier, it seems, they did not say that it is more useful to cook porridge on water and eat ..

I just meant that in a saucepan, on a stove on pure milk, porridge does not work out so steamed (in any case, I did not succeed), but in a slow cooker it does.

And when I lose weight, I cook porridge in 0.5% milk and dilute it with water, but this is all solely for the purpose of reducing calorie content

And I don't count calories!

By the way, my girlfriend cooks porridge on the stove and makes milk in half with water. So it's not just that she runs away in some multicooker, she has no CF at all. She likes it that way.

["But cooking porridge in milk is often not worth it! However, it is this habit that haunts many mothers. With the regular use of cereals in milk by children, a background for the development of allergies is formed. Tested many times. Milk is a protein product, it is incompatible with starchy foods. When boiled. , milk also becomes indigestible (that is, poorly assimilated by the body). In Russia, porridge was always cooked in water, and the taste and nutritional value were supplemented with butter and honey. "]

And I don't count calories!

By the way, my girlfriend cooks porridge on the stove and makes milk in half with water. So it's not just that she runs away in some multicooker, she has no CF at all. She likes it that way.

I also cook porridge, milk with water 1: 1 and it doesn't matter on the stove or in a slow cooker.
In general, it is considered correct to cook porridge in water and add milk only at the end. Millet, rice and pearl barley do not boil well in milk.

"But cooking porridge in milk is often not worth it! However, it is this habit that haunts many mothers. With the regular use of cereals in milk by children, a background for the development of allergies is formed. Tested many times. Milk is a protein product, it is incompatible with starchy foods. When boiled. , milk also becomes indigestible (that is, poorly assimilated by the body). In Russia, porridge was always cooked in water, and the taste and nutritional value were supplemented with butter and honey. "

Yes, now everywhere they write that children need to cook porridge in water. I cook it on the stove and in a slow cooker only in water, and then, already in the finished one, I add the mixture. I cook this for myself only in milk.

I also wrote about adults in children, of course, a separate song))
Both millet and rice cook well in milk. I don't know what you mean by boil-over, I need viscosity from milk porridge. This is how porridge is cooked with a delay, I do not like it, it turns out some kind of overcooked burda

I wrote about the final product, and not about the 37501st))) once I tried the pier. porridge on postponement, we do not like this. Only about this we were talking about Tastes are different for everyone.
Cooked porridge that has stood as long as needed on heating - we eat this with a bang, with any cereal.

I also wrote about adults in children, of course, a separate song))
Both millet and rice cook well in milk. I don't know what you mean by boil-over, I need viscosity from milk porridge. This is how porridge is cooked with a delay, you don't like it, it turns out some kind of overcooked burda

How to cook porridge is a personal matter. Here who has what hurts, he says about that. Someone has personal experience, someone has adopted habits from childhood ...

BUT, the calorie content of milk porridge is high; cereals with whole grains in milk swell and boil more slowly than in water. And it is the viscous porridge that is obtained on water, milk interferes with the steaming of the grain, namely, water during the cooking of grain, promotes boiling, swelling, and the transformation of grain into porridge.
You can write that you get viscous porridge with pure milk, but it will just be your taste, a habit. .