Multicooker Dex DMC-60 (reviews and discussion)

Girls, and I somehow did not make friends with the Saf-moment at first and fell in love with Lviv yeast (both ordinary and dry) and bake only with them.

Likewise. But I also keep dry Lvivs in the refrigerator on the door.

And my Saf-moment is going great, and Saf-Levure, and Lviv's dry. But with the Kryvyi Rih pressed ambush, I just can't guess the amount - the roof rushes with great force, and then falls off. In general, I prefer dry ones, they are hassle-free and well stored.

I respect Lviv only the usual ones, but with dry 2.5 years there was an ambush (as soon as I started using HP) and kept them in the refrigerator. I switched to the Saf-moment and since then only them. lie in a cabinet in a box and there have never been punctures.

I switched to the Saf-moment and since then only them. lie in a cabinet in a box and there have never been punctures.

Likewise! The saf-moment in the locker lies in the most excellent way, I like it more than the dry Lviv ones (although they are also good and I buy them sometimes).

tell me how to cook barley, and in what mode (I want with onions and carrots)

Julia, if not too late: 1.5 st. pearl barley
3.5 st. water
1carrot
1 onion
salt to taste
minced meat, stew or meat on request
Pour the pearl barley well with hot water for 20-25 minutes. at this time, on the heating fry, save vegetables, if there is, add meat. if it’s dumb, you can! The vegetables are fried, rinse the barley under cold water and add to the vegetables, salt to taste. mode FIG. at the signal to open the dexicum, mix well and leave on the heating for 15-20 minutes.

Shaw is quiet, probably everyone is cooking ...
And today DEKSYUSHA gave me excellent sour cream!
In the morning, I went to sculpt compositions and used all the sour cream that was in the refrigerator (300g is needed). And in the rain in a bummer it was to wander into the store, and borscht without sour cream is not borscht. It's good that there is a 500g package of ZARAGODA cream lying around in the refrigerator. Added 2 tbsp. spoons of the remaining sour cream, poured into two jars and put on the YOGURT mode. After 2.5 hours I looked in, the sour cream had already soured. I moved it to the refrigerator. Right now I tasted thick, tasty sour cream.

Wow! It's great - this idea with sour cream. I will definitely try to do it.
Today for the first time I cooked rice in my cartoon. Never before have I got this kind of rice: crumbly, lush snow-white mass in a saucepan, rice to rice. I didn’t even think that RICE can be made this way.

Flaksia, only if you try, after 2 hours, probably drop in. I looked in about 2 hours later, and she had already begun to ferment. But I think, hi will stand a little longer and, of course, started spinning and forgot. And then I set the whole cycle, because I thought that the leaven would be long! Certainly not fatal, not over-oxidized. But still it was necessary to get it right away, after 2 hours.
And sour cream, like yogurt, should stand well in the refrigerator.
But now I'm thinking, buy cream fatter (I had 10%), and ferment a new one with the same sour cream!
Wow! Why, you can organize it at home, the continuous process of making homemade sour cream: smartass: and forget about the store

Flaksia, only if you try, after 2 hours, probably drop in.

Yes, you need to drop by. After all, the fermentation temperature of sour cream is 29-31C, and in our Deksika it is much higher, so the process is soooooo accelerated.

After all, the fermentation temperature of sour cream is 29-31C, and in our Deksika there is much more

Irysska, you read my thoughts like that. I was just going to climb, look for t * sour cream. Yes, it's too much for DEKSYUSHA's sour cream! And if somewhere
after an hour, turn it off altogether and hold it like in a thermos?
In general, we need to experiment ...

Irysska, you read my thoughts like that. I was just going to climb, look for t * sour cream. Yes, it's too much for DEKSYUSHA's sour cream! And if somewhere
after an hour, turn it off altogether and hold it like in a thermos?
In general, we need to experiment ...

Yeah, I'm a straight psychic
I think that pour 30 degrees of water into a saucepan, keep the Yogurt program on for 30 minutes, turn it off and keep it like in a thermos (well, the cream itself is 30C). Cover the jar of cream with a lid (so that condensation does not drip). Something like this, but I did not try to cook sour cream, but I cooked yoghurts, yes. Sour cream is more convenient for me in a yogurt maker + thermostat

That I cover with lids, special. I keep banks for this. But I don’t want a yogurt maker, so I’ll have to adapt to DEKSIK since I got involved in this experiment.

Hello! I am going to buy a multicooker in the near future, I have chosen DEX 60. I hope that it is correct Only now the price of her has skyrocketed. Girls, maybe someone knows, these are leftovers at such a price are being sold? Maybe the delivery is expected soon? Now in the store its price is 999 UAH, in the online store I found the cheapest for 899 UAH. Do you think it is worth taking or waiting a little while the price falls? And will it fall at all? Maybe someone who bought recently, unsubscribe. Any infe will be glad. I would like to start creating as soon as possible

why did you decide that they will become cheaper? usually everything only gets more expensive

It's just that now the leftovers are being sold, there is no new delivery. In principle, they already answered me on the official dex website, I just didn't think that they would be so prompt. Here is their answer

The rise in prices is associated with the shortage of this model in the market. Some dealers raise prices due to the high demand and lack of this model. The new arrival will be at the end of October. After a sufficient number of multicooker has arrived in the retail market, prices should level out! Also, the price directly depends on the dollar / hryvnia exchange rate

Now I don't know whether to wait for the end of October or buy now. Already on fire, I want everything at once. And at what price they will also be unknown for now.

Some dealers raise prices due to the high demand and lack of this model.

And this is unfortunately true. The general manager of my suppliers answered me that way when I asked where they were driving prices for Dax 60. She said that these are leftovers and they are in short supply. Although, after this answer, they were taken to the warehouse more than once. And yesterday they also took the last ones. I think that's all, now we are waiting for October.
And the saddest thing is that the price of my 50th Dax, too, began to lift up from yesterday, and very much, and already twice in the last two days. And Dax's bread maker went up last week.

A small modest photo report. I cooked buckwheat. It turned out very cool. Loose and fluffy.
Mulechke

🔗 🔗

On top, just poured stewed carrots.

🔗 🔗

I really liked it.

Greetings to all new friends!
Girls! I cooked this the other day https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65027.0... Only not from herring or mackerel, my husband brought a horse mackerel from the next watch, so I took a chance to cook it. This is so delicious The fish was cleared of intestines and gills by my husband, I did not remove the heads and tails with fins. First I stewed a full cycle for 4 hours, tried it - it was delicious. Then I decided to go to the end and extinguished for another 3 hours. I ate half hot, and kept the rest in the refrigerator. Well, the natural canned food turned out, the ridge with the head just melted on the tongue. I write - saliva to the floor. I'm waiting for my husband with a new batch of fish.

hello fellow countrymen yes, I also wanted to buy there first, but it is far from home, so I bought it a little more expensive, but next to the house. Yes, and there the price has risen now.So I partially bought it for the child, I want to make yoghurts, milk porridges, make steamed ...

Yes, for the sake of milk porridge I bought the 60th Deksik and gave it to the 50th sister. My son is 3 years old and every morning there is milk porridge, we are waiting for the second one, he will grow up, we will increase the portion.
It saves a lot of time, I regret that I bought the first deksik only when my son was 1 year old, how many times the porridge, vegetables, soups on the stove burned when I fell asleep with the child in the afternoon.

Greetings to all new friends!
Girls! I cooked this the other day https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65027.0... Only not from herring or mackerel, my husband brought a horse mackerel from the next watch, so I took a chance to cook it.

Well done, beautifully described, if there were a competition for advertising recipes, I would have won. I also made mackerel and herring, delicious, but ... THE SMELL seemed to me that not only the cartoon was saturated with it, but everything around

Well, I don’t know ... I smell no worse than a dog, but after this fish I washed the saucepan and the lid as usual and there was no smell. During the cooking process, the smell was not very strong, although my kitchen was combined with the hallway (we live in a tent) and in the summer the door to the street is always open, but I did not notice an increase in the number of cats in our garden, only our Lizok was lying in oaks. Maybe the horse mackerel is just smaller stinks smells?

I haven't tried it since the evening, usually in the morning I woke up in a minute, threw everything and turned it on for "milk porridge" for 30 minutes, and I go about my business, my son does not ask to eat right after sleep.

Good morning!! girls tell me how to make yogurt, can you use homemade milk? and then I did not understand what cups it was then poured into, please tell me, or rather chew on the teapot,

Yulia, about yogurt: the method and the recipe are already like "ottenash" - put a cloth napkin in a saucepan, put jars on it (I stocked up on 4 pieces of mayonnaise). Milk, 1 liter can be store-bought, I can boil homemade milk and cool to room temperature. I add 1 jar of Actimel to this milk (I take natural). She mixed everything, poured it into her jars and covered them with lids (this so that the condensate would not drip) now poured room water up to the waist of the jars. I closed the cartoon, turned on the Yogurt mode. Then at the end - put the jars in the refrigerator. And our saucepan is whole, the napkin didn't let it get scratched and the yogurt is ready in jars. And before use add - sugar, fruit, berries and you will be happy and joyful!

It is cooked with sourdough and Activia. But I liked this one and succeed, and I stopped at Actimel. In general, we have a separate topic on the forum on yoghurts.

It is cooked with sourdough and Activia. But I liked this one and succeed, and I stopped at Actimel. In general, we have a separate topic on the forum on yoghurts.
[/ quote] Thank you, yes, I've already read it, everyone does it in their own way, I probably have to poke it and I will master it,

Thank you, yes I have already read it, everyone does it in their own way, I will probably have to poke it and I will master it,

Julia, in time, by typing: yes: you will come to your way!
This is how I do :))) I buy ultra-milk. or super. pasteurelized. This milk does not need to be boiled! I use VIVO sourdough because I think it contains more bacteria. I don't leave the jar for the starter culture for the second time (not economically, of course. But, again, with the secondary culture, there are fewer bacteria)
I have 5 jars for mayonnaise (so much fits in a DEKSIK bowl (just yesterday I bought 5 jars, probably for baby food with a flower lid and a spoon, and today I will try in them). I sterilize the jars in the microwave (washed, a little water and twisted for 3 minutes) I take it out and cover it with lids (the steam sterilizes the lids.) At this time, I heat the milk in a bowl in the MV.
And the proportions: 0.5l cream 10% + 0.750l milk + 3 tbsp. l sugar. Instead of cream, you can take one milk and not add sugar, but this is a matter of taste and calorie counting.I mix with a whisk, pour it into jars, cover it with lids and into a bowl on a silicone mat, fill it with warm water. After 2.5 hours, it is better to look in, i.e.by the time the yogurt begins to ferment and the main thing is not to miss this moment in order to transfer it to the refrigerator, preferably at night, and in the morning.

The entire yoghurt preparation process takes less than 10 minutes.
Julia, good luck in making yogurt

I don’t know about starter cultures, I’ve never gotten used to them, I’ll go shopping and pharmacies tomorrow, maybe I’ll find something,

And the proportions: 0.5l cream 10% + 0.750l milk + 3 tbsp. l sugar. You can take milk alone instead of cream and not add sugar, but this is a matter of taste and calorie count

It's not about counting calories, but in an environment alien to bacteria, in the form of sugar, and instead of the usual product - sourdough + milk, something else can grow. This is also on the site of VIVO starter cultures, that sugar should be put into an already finished fermented product

[dark]

Julia, I always buy VIVA starter cultures in Silpo or ATB (a little cheaper) in dark blue box 4 bottles for yoghurt... In our ATB, Bulgarian EKOCOMs are still sold in bags, but I don't really like it.

It's not about counting calories, but in an environment alien to bacteria, in the form of sugar, and instead of the usual product - sourdough + milk, something else can grow. This is also on the site of VIVO starter cultures, that sugar should be put into an already finished fermented product

Olya, yes, I agree! But the fact is that I read this recipe on one of the sites and at first started using it. And then I stopped adding sugar, because we like the natural taste more, without then thinking about bacteria. But with cream I really like the taste, but ... glorious calories.

[nila]

nila
Calories, of course, but cream, in addition to the fat content, they say also helps, from the notorious pull. Have not noticed ?

I didn’t specifically pay attention, but I read it and thought, and it’s true! But I, if without cream, try to take 3.2% milk and about this pullingness I will say that it can, well, a little bit, almost imperceptibly. Does it really depend on the fat content, I have not heard this!

Girls, but I have yogurt at least 3.2% milk, at least + more cream is still always viscous, when more, when less. I think that fatness and pulling do not affect each other

Julia 1708, everyone has their own recipe. I have a yoghurt maker, but when it gets colder it doesn't heat up and the process is delayed. In the cartoon it turns out faster. Container 5 Avent cups with lids. Milk is usually ultra-pasteurized (pasteurized and homemade milk needs to be boiled, but I'm too lazy), dry sourdough from a pharmacy firm "Good Food" or activations without additives, stir directly from the refrigerator and pour it into glasses, put it in a cartoon (plastic cups do not scratch) water up to half glasses and yogurt on the regime. Only even the minimum 6 hours is a lot, it thickens after 4 hours and in the refrigerator, after it it becomes even thicker.
Here's some more interesting information 🔗

oh thank you very much for the advice! : flowers: tomorrow I'll try and unsubscribe what happened ... And on the sourdoughs of those that do not last yogurt from the pharmacy, otherwise I tell my husband that I want to make yogurt, and he tells me that his mother once did something, so he stretched and something reminded me and wanted to ask, so I read that you can just pour milk into a saucepan mv and do it there, and then in jars, but since you pour everything into containers at once, it means it's better, as I understand it ...

Julia, it's just that the ready-made yogurt is immediately put into the refrigerator and it's not very convenient to do it in the bowl - you need a lid, the bowl will be busy - and if you start shifting it from the bowl to the jars, then it will all overflow and not be so thick, so it is convenient in the jars. And with the can method, it is easier to maintain the desired temperature using water.

I made yoghurt both in a saucepan and in jars - jars are definitely more convenient. Firstly, because in the pan my serum was overheated and peeled off. The jars were embarrassed by their absence (special). now I put 3 half-liter cans in the pan and voila! The main thing is to really keep track of the time. I do it on activation, so after 2 hours I already start to look. Successful Yulia start!

Girls, what are the owls and options for cooking borscht? Today I cooked it, and to be honest, it tastes better in my pot. The youngest didn't like it either ...
Maybe it's the full moon,: girl_in_dreams: and I also got sick ...
I did it like in their little book. Fried onions, carrots, beetroots, peppers and tomatoes. I added potatoes, pre-soaked beans, brisket, cabbage. Poured water (the question immediately arose:
TO WHAT LEVEL CAN WATER BE FILLED?
I threw the roots, lavrushka, salt and stew.
Not bad, but not as on the stove and the color is so red ...

What tips?

To be honest, I don't like borscht either, and soup. In a pressure cooker, the hay house cooked the soup in 24 minutes, and the wings were frozen.

[Here is my borscht recipe. Be sure to try.]

Girls, what are the owls and options for cooking borscht? Today I cooked it, and to be honest, it tastes better in my pot. The youngest didn't like it either ...
Maybe it's the full moon,: girl_in_dreams: and I also got sick ...
I did it like in their little book. Fried onions, carrots, beetroots, peppers and tomatoes. I added potatoes, pre-soaked beans, brisket, cabbage. I filled it with water (the question immediately arose:
TO WHAT LEVEL CAN WATER BE FILLED?
I threw the roots, lavrushka, salt and stew.
Not bad, but not as on the stove and the color is so red ...

What tips?

I really like the borscht in the cartoon.
Here is my borscht recipe. Be sure to try.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=134680.0
Meat can be fried with vegetables.
Water can be poured above the "word" by another 1-2 cm if necessary (especially when the jellied meat is languishing).
In general, cook the way you liked when you cooked on the stove. A multi saucepan is the same frying pan and saucepan.
Only here everything will turn out better.

[chaki2005,]

Girls, what are the owls and options for cooking borscht? I did it like in their little book.

chaki2005, the book is a good thing, but the forum has many proven and loved by many recipes for preparing this dish that is invariable on our tables
Besides Borshchik (multicooker DEX-50) by Ketty there are also such recipes:
Borscht in a multicooker Panasonic by Vilapo
Tasty borsch by Lola
Ukrainian borsch from Premiere
Mushroom borscht in a slow cooker from Irus
Borsch Natusin from Tusi
Kuban borsch by Vishenka SV
Try to take as a basis sets of products from the listed recipes and your borscht will sparkle with new flavors

You can also add Kuban borsch to these recipes: Products
Beef - 300 g
Potatoes - 2 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Bulgarian pepper - 1 pc.
Hot pepper - 1/2 pc.
Beets - 2 pcs. (small)
Cabbage - 300 g
Tomato - 1 pc.
Bay leaf - 1 pc.
Garlic - 1 clove
Dry parsley root - 1 tbsp l.
Black peppercorns
Tomato paste - 1 tbsp l.
Salt - 2 tsp
Water - 1, 4 l

Vegetable oil
Greens
Sour cream for dressing
It is brewed in the same way, but the chopped beets need to be poured with water three times until they are pale pink. And without frying it, they put it on top of the cabbage. I cooked this borscht a couple of times, the taste is different from ordinary borscht. The family liked it. : nyam: It's good that I remembered this borscht-I'll cook one of these days

And on the sourdoughs of those that do not last yogurt from the pharmacy, otherwise I tell my husband that I want to make yogurt, and he tells me that his mother once did it, he stretched and reminded something and also wanted to ask, so I read what you can just in pour milk into a saucepan and do it there, and then in jars, but since you pour everything into containers at once, it means it's better that way, as I understand it ...

Pulling yoghurt can result from non-observance of t * and non-sterility of the container. If the yogurt stretches, it means that foreign bacteria have developed. That's what I read!
It's just convenient to make yogurt in a bowl if you are going to add additives - fruits, jam, vanillin, etc. Then, as soon as it begins to ferment in a saucepan, remove it from the multi and while it is warm - quickly add these additives, mix and immediately pour into the container ... And, of course, immediately into the refrigerator. Or you can distribute the additives in the container and pour the yogurt there. The main thing is that it is warm and cold!
And if the yogurt is just natural, then, of course, it is better immediately in jars.

You can also add Kuban borsch to these recipes

Oh yes, the Kuban borschik is power! Only the volumes of DEKSIK do not suit me. You have to cook soups and borscht in VES, after all, 6L versus 4L means something!

Well, here is yogurt or what will be obtained from it already in the cartoon, now I will wait .... girls and if the fruits are frozen, then they first defrost what would put in yogurt?

.... girls and if the fruits are frozen, then defrost them first, what would put in yogurt?

I would definitely defrost it, because the fruit in the yogurt mami will still freeze, and therefore the liquid will stand out - why do we need to dilute yogurt with water from ice

I’m girls with a report, .. it looks like my hands = hooks, my yoghurt didn’t work out, it’s most likely like kefir, I probably kept it in the cartoon for a long time, about 3 hours, but at the same time I looked in 2 hours, and it was liquid like milk, so I left it for another hour and left it, did it on actimel, because I didn't find anything else, there were no starter cultures in the pharmacy, they'll bring it only on Wednesday, I'll try to make it again, but it tastes sour and I eat it with whey I merged it with I'm sitting here eating, now I'll offer my husband, I'll see what he says

I’m girls with a report, .. it looks like my hands = hooks, yogurt didn’t work out for me, it’s most likely like kefir, I probably kept it in the cartoon for a long time, about 3 hours, but at the same time I looked in 2 hours, and it was liquid like milk, so I left it for another hour and left it, did it on actimel, because I didn't find anything else, there were no starter cultures in the pharmacy, they'll bring it only on Wednesday, I'll try to make it again, but it tastes sour and I eat it with whey I merged it with I'm sitting here eating, now I'll offer my husband, I'll see what he says

Well, actimel is such a thing, very sweet. And on sugar syrup, it's not a fact that something will grow and breed as it should. Try on normal leaven, then you will see the result. Good luck!

Julia seems to have overexposed! I should have dropped by in half an hour. Put it in the refrigerator now and try it in the morning. The taste should be normalized. Still little time has passed in the refrigerator.

[Julia,]

My yogurt didn't work out, it probably looks like kefir, I probably kept it in the cartoon for a long time, about 3 hours, but at the same time I looked in 2 hours later, and it was liquid like milk, so I left it for another hour and left it

Julia, had to check after 2.5 hours - 3 it turns out too much ...

, I did it on actimel, since I did not find anything else, there were no starter cultures in the pharmacy

I can't say anything about Actimel - I haven't tried to ferment on it. But if there are no dry bacterial starters at hand, then you can try the classic "Activia" without additives - it always worked (1-2 tablespoons per 1 liter of milk)

it tastes sour and there is whey

Nelya correctly noticed that the yoghurt is overexposed ... Serum is the first sign of overripe yoghurt.
The sourness also indicates excess fermentation time.
It's okay - add sweets to the finished yogurt, they will soften the sourness of failure.

My yogurt didn't work out, I'll try to make it again

- this is the right decision
Our people don't give up because of such little things
By trial and error, everything will work out - success)

[Here is my borscht recipe. Be sure to try.]

I really like the borscht in the cartoon.
Here is my borscht recipe. Be sure to try.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=134680.0
Meat can be fried with vegetables.
Water can be poured above the "word" by another 1-2 cm if necessary (especially when the jellied meat is languishing).
In general, cook the way you liked when you cooked on the stove. A multi saucepan is the same frying pan and saucepan.
Only here everything will turn out better.

Girls, thanks for the feedback. I poured some water a couple cm above the mark. I took the recipe from the book as a technology: in what mode and sequence to cook. And she did it according to her recipe. Let's practice some more ..
Instead of classic donuts, I take homemade crackers + garlic + rast. oil. Also very tasty.

I always cook yoghurt on Actimel. I will say right away that I cook not in Dex, but in the Orion multicooker (I exhibited my photos in the Orion theme and also in the yogurt theme). The cooking time is set to 8 hours. Sometimes I'll check it in 6, it happens in 7 hours. Snotty, punctures never happened, Maybe Dex overheats a lot? You never know how the thermostat is adjusted at the factory And yet Actimel is natural - not sweet. My yogurt is not sweet at all.
Unold faced the same problem in the multicooker. There is a mode "Yogurt", but no matter how varied: how, from what and how much to make - the result is not "hot". The cartoon in this mode reached 50 degrees, but this is not good in our case ...