Multicooker Dex DMC-60 (reviews and discussion)

Ah, well then, that's definitely not it. Drown it in the SV so that the food does not spoil.

Too late, already delivered.
While the milk was cooling down, I pulled on this kind of foam:

Is this what you called crust? Or just foam? Under it is practically white milk (I didn't take a picture: I added the leaven and mixed, forgetting to click).

Is this what you called crust? Or just foam? Under it is practically white milk (I didn't take a picture: I added the leaven and mixed it, forgetting to click).

Tanya, I don’t remember what kind of crust it was, for a hundred years I haven’t heated milk. I remember that I was, and the milk was delicious, and that's all.

Do you want to be sure of something, because I'm already a little confused?

Yes, nothing, actually. For myself, I decided that this was not the baked milk that I wanted to get. The only question is whether this is a normal result for a multi, or my melon did not work out due to low-quality milk.

It was given to you. Drown yourself in SV, if you like the result from there, but do not transfer products.

No, I won't risk it. Look at what the pressure cooker has become:

I will not dare to heat milk in it for fermented baked milk

The husband was puzzled by the question - how does the clock work in the multitap turned off from the outlet and how long will it last? Nobody remembers, there was no information in the subject?

Battery-powered clock. The more the cartoon is connected to the network, the longer the battery lasts. But still, it is unlikely that it will last more than two years. And then the warranty period will come out. A screwdriver in the hands of her husband - let him unscrew the case and change it. In the 50s they already changed (look at Temka about the technical issues of the 50s).

So otozh. I've been in the Dex Pot myself for a year. At first, I was afraid to blow on it, and then the operation went into normal operating mode. Only silicone, of course, and gentle washing, but without too much courtesy. Sometimes, if necessary, I can rub it with the hard side of the washcloth - the pan does not care. Unless the outer gloss is gone, but cooking is problem-free. I gave my child 50 with a new saucepan from 60, and I myself use the old one. And in Libera, pans wherever, like a new one.
And Polarisova began to present tricks from the very first cooking. Come on her! As much as I am satisfied with the pressure cooker itself, I am so unhappy with the saucepan. At the same time, I take care of the pots in the same way, and I had experience in handling pots before acquiring Polaris. However...

I didn’t get the melon because of low-quality milk.

About milk. In the summer, my friend was leaving on vacation, and I went to spend. She gives me a carton of milk, where the deadline has already been overdue by a week. Moreover, milk with a short shelf life, which inspired some hope for some kind of naturalness.
At home I opened it, I thought kefir was already there. No, it tastes okay. It boiled. Didn't curl up.
WHAT IS THIS MILK WITH A WEEKLY TIME THAT DOESN'T BURN IN A FIRE AND WATER DOESN'T Sink?
What do they put in there? Antibiotics?

[Vilnyanochka]

No, I won't risk it. Look at what the pressure cooker has become:

I will not dare to heat milk for fermented baked milk in it

Wow :))) what kind of saucepans are they? I , ! , there is a reason to refuse your hamster! there was a newsletter from COKOL for the DEX40 688gr share, but the delivery is free. here and toil for the third day. but now I don't want
Tanya, Oksana, I read your arguments, opened the refrigerator, took out 2 cartons of milk Vilnyanochka and decided to continue the experiment. our milk, local. like, shelf life is 3 days, the opened bag turns sour in the cold. the next day. I don’t want to keep it. I will drown!
So on the steam brought to a boil.while the mulberries were writing and frying pancakes in parallel, the display went down for 15 minutes. boiled, but did not run away and a little bit the bottom grabbed (forgot to open and interfere). right now I turned on Slowdown. I will report on

Wow :))) what kind of saucepans are they? I , ! , there is a reason to refuse your hamster! received a mailing from COKOL for the DEX40 share

Nel, I have a saucepan Polaris!!! This does not apply to the Dex pressure cooker !!! In Dex, they say, the coating is similar to a cartoon saucepan, the current itself is thinner. So you can take no current, but you also need to!

I just heard somewhere that in SV the pots are worse than in MV.

It is not worse, it is thinner. Moreover, the pans themselves, and not the coating. The coverage seems to be the same.

A question for those in the know. Is it possible to bake apples in a cartoon? Who tried it? I love baked apples, but for the sake of a few pieces I don't want to heat the stove. I myself could not find information here.

[Flaksia]

Flaksia
I baked, on baking, in 50-ke, a little water on the bottom so as not to burn, in apples sugar and a little butter on top so that vitamins are better absorbed

Yesterday I baked small, sour apples (not suitable for crunching). just folded in a circle and in the center. did not lubricate or stuff with anything. on
BAKING in 35min was

And I baked apples and mashed potatoes not a real amount for a closure for the winter! All OK ! and without water, the apples were juicy.
Virgin, now about milk. All winter I drowned (my husband is a big fan) on the program "languor", great! Take my word for it - I know what real fuel is. milk! The color and crust was like a good grilled chicken. I forgot to say that I was stoking the store, it was a pity for home.

[slow cookers]

I'm just wondering: did you take a photo of your baked milk? I would like to see the color. Maybe my experimental one did work out, but I was expecting something else from him? It seems to me very, very light compared to a pressure cooker, but there is a taste and smell of baked milk. The color is comparable to that of a store. And the pressure cooker was already caramel color.

Tanya, here's a classic slow cookers, languished for 8 hours. Farm milk from a milk tanker.
🔗

Tomorrow there will be fermented baked milk

[tanhik]

Girls, you won't believe it! As expected, the fermented baked milk did not work out for me. Turned out real varenets Well, almost real. Until now, my lack of color and fried crust.
I realized about the crust: I had foam, with my method of languishing, the crust could not form, because the heating was going from below all the time. While languishing, the heating goes from above, the lower heating element, in my opinion, turns on only at the last stage. Hence the crust. It's just not clear why tanhik there was foam instead of a crust on the languor, and even nasty? But in Russia in a slow cooker (where the heating, as I understand it, is exclusively from the bottom), a delicious crust!
But I don't understand anything about color. Apparently, I could not have put on milk porridge - 4 hours at 80 * would be quite enough (plus 3 hours was on heating). I was confused that the color did not change. And besides, the milk has not diminished, but baked milk always comes out less than you pour in the usual. For me, as it was, it remained exactly up to mark 6.
Mabut, after all, the color has not changed because of the milk? Already finished fermented baked milk (practical varenets !!!) - and that remained milky white. Well, if not milky, with a barely creamy tint. But I would still call her white. But the taste is dear mom
After the first sip (or rather, a piece), the husband cried out: "And what a fat one!" The milk had a fat content of 2.6%. Incredible yummy I'm afraid I'll have to do more, and more than once. Not often, of course - it hurts too long in a cartoon, even taking into account if you put it at night. Still, in a pressure cooker, this process is greatly accelerated: in an hour and a half, the milk is straight brown. And it ferments quickly - 2.5 hours with the head. I fermented Vivo with yogurt - half a jar of the mother's ferment, half a jar of the first re-ferment.
Here it is, my undercooked:

The photo seems to be a little creamy, but this is the effect of evening lighting. He's actually white.But what a delicious

When the heat is cooked in a thermos, the volume does not change there either, and there was no violent boiling and evaporation, tomorrow I will buy milk and try it for the last time, can it hold the night at 100 degrees or will it run away?

Tanya-Tanchik (hospitable, the whole Bread Maker is dotted with us, Tanyami, there is nowhere for an apple to fall - the current Ira is placed between us). No need for 100 * - you have to follow all the time. You never know, what if he decides to run away from what fright. 80 * for the night. After all, this is exactly how it languishes in slow cookers - at a temperature far from boiling. And then you can bring it to a boil or 100 *, or it is still preferable on Milk porridge.
But there will be no crust. I, too, was left without a crust, but the varenets turned out to be awesome, even chew!
Tanya-Chucky, we are waiting for the report! So, with joint efforts, we will choose the most suitable variant.

But in Russia in a slow cooker (where the heating, as I understand it, is exclusively from the bottom), a delicious crust!

A small clarification - in a slow cooker, heating goes along the entire perimeter of the pan, from the bottom to the very top rim

And there is still boiling there, the most real, in High mode, otherwise it would not darken, the current starts after 4 hours of boiling

Come on, Ol, in more detail! So the temperature rises slowly for 4 hours, and then the milk boils for 4 hours? I clarify this in order to try to repeat such milk in a cartoon.

I once melted milk in a 50-ke on languishing for 8 hours, I decided that 10 would be better. And what is varenets, how does it differ from fermented baked milk? And you can't ferment with store sour cream?

I don't know if Ukraine has the concept of Varenets. I am a Far East woman, our adored delicacy was Varenets - grandmothers were sold on the market, pouring from cans or even from a bucket into paper cups, and on top they certainly put a piece of fried crust-foam. As I now understand, sheer unsanitary conditions, but then it seemed like there was nothing tastier than this in the world. This delicacy cost a whole rupe per glass (at that time, the high cost was terrible). To taste - like ryazhenka, only once every ... twelve thicker, richer and tastier. The tongue could be swallowed along with the crust
I don't know if you can ferment with sour cream. Probably it is possible, only the sour cream should be real, and not what is sold in our stores.

Come on, Ol, in more detail! So the temperature rises slowly for 4 hours, and then the milk boils for 4 hours?

In my slow cooker Kenwood CP706 on manual control (there are also other slowcookers and automatic programs) there are three modes High - boils in 4 hours, Low - slower and even more gentle (for compotes) boiling occurs after 8 hours (!) - heating. So on High - yes, indeed, for 4 hours the product heats up slowly and the temperature slowly rises all the time, and after 4 hours, if it's only liquid, it boils and boils quite violently (I'll take a picture next time), then I even translate to Low so that it boiled more slowly. And if there is meat in a saucepan, with liquid, then on Haya, it boils much later, maybe after 5-6 hours, you need not only liquid, but also the meat to warm. But homemade sinewy chickens and jellied meat, this is the only way I bring it to a boil in the evening on Hai, then transfer to Varm and voila, I get a wonderful broth or jellied meat in the morning, the meat itself jumps off the bones

So are you languishing on Hai? Or 4 hours on High, before boiling, and then transfer to Slow? And there is another 4 hours - at what temperature (approximately, according to sensations - how far from boiling)?

So are you languishing on Hai? Or 4 hours on High, before boiling, and then transfer to Slow? And there is another 4 hours - at what temperature (approximately, according to sensations - how far from boiling)?

Yes, mostly before boiling it is on Hai, then when it boils confidently and boils for some time (15-20 minutes) I transfer to Low, and there it also boils to the bitter end (and even more than 4 hours), then the gurgles go small, probably 90 degrees. once I measure it on something and I will inform you. But here's the thing is that the slow cooker is very good.takes a long time to gain its temperature and after opening the lid, it also quickly loses it, so you need to measure it quickly, otherwise distortions in the indicators will begin. Something like that.
But, what is most interesting is that the slow cooker is the firstborn on this forum, she is already almost three years old, and since in those years, for material reasons, I could not keep up with Panasonic. That got Kesha and was incredibly happy and now his very good. Liu.

No, Ol, you don't need to measure the temperature. We are Kulibins here, we still need room for thinking out and inventing
Tan-Chaki, you, tomorrow you will try to portray Olkin's dough in Deksyusha And then we will compare the results.
Ol, but I somehow do not seduce slow. Slowly, I can darken at 80 * in Deksika, but I don't see the need. And there is nowhere to put another bandura. True, I rafted a 50-ku child, the place was just vacated

Ol, but I somehow do not seduce slow. Slowly and in Dexica I can darken 80 *

And I even have two of them, one running on 4.5 liters and the second bandura rests on the mezzanine - 6.5 liters, proudly taken from there for cooking jellied meat on holidays. The second one appeared quite by accident, they threw themselves on a cousin for an anniversary gift and decided to buy a slow cooker, but at that time they all completely disappeared. It was the end of January last year and the old stocks at the companies ran out, and the new ones had not yet been delivered. I was already in the rozpachі, so again, my native forum, Rinochka, helped me out, she dropped some link to me. And I found a 6.5 liter slow bottle, already in Zaporozhye, so I also ordered a big one for myself, since there is such a stir behind them. Then some Chinese Seabreeze appeared, but I'm very good. I am satisfied with the quality and especially the ceramic bowl. She is like living to me, in this sea of ​​Teflon and all kinds of spray-coatings

And you can't ferment with store sour cream?

It is necessary that at least something remains alive in it, otherwise there will be nothing to ferment the curd and at best it simply does not ferment and remains milk, and at worst it turns into mucus, Such experiments were

Girls: mail1: informing! the milk was stuck, but not very ... at first it boiled, then the whole cycle was in STILL. the truth set aside. I had to cook rice.
And so: the milk is light cream, boiled away for one incomplete drawing, there is a film. but not brown, light. but not foam either. and small brown films float. but this is most likely, when I missed the boil, grabbed it. the taste is weak melon. I did not follow the process, because I am on duty (fortunately, next to me!)
So I think right now, then depat further))) leave it like this, or leave it on HEAT, or STILL again? I will be home only by 6 am.

And Teflon doesn't scare me. If you live with an eye on such trifles, it turns out that nothing is impossible. Because absolutely everything that surrounds us is harmful. Gone are the days when children could fearlessly eat snow. No, their mothers scolded them even then, but they were afraid not of poison, but just tonsillitis (oh, naive!). That teflon, if you drink banal milk, and do not know whether it will benefit you, or harm. Just read our forum alone - it's already scary to live! Not further than a couple of posts above, I warned Mainu about store sour cream. And so, after all, almost every product can be said. Chicken is a lot harmful, it is stuffed with all sorts of nasty things. There is swine flu in pigs, avian flu in chickens, and mad cow disease in cows. And they all have solid antibiotics together. Why, salmon - and that is not recommended to eat more than 170 grams per week (like tuna). The vegetables are full of pesticides, the cereals are also full of all sorts of rubbish. Genetically modified foods are hiding all around, although the labels proudly say "non-GMO". And the air around us? And the sun, which is angrier every year?
So the non-stick coating today is the lesser of the evils that lie in wait for us. In addition, it seems, the ceramic coating is also not entirely ceramic, but the same non-stick, only with the addition of ceramics

Nelya, if you have nowhere to rush - it is better to leave it on heating until morning. As my practice has shown, ryazhenka only tastes better from overfilling!
And then let it stand for 40 minutes with the lid ajar, cool to 40 *, and add the leaven to it. Depending on the starter culture, fermentation will take from 2 hours or longer. When the milk stops waving in the saucepan, immediately put it in the cold.

Who should sleep, and who should work!
Tanya, I agree 100% and higher with what you wrote about. everything is harmful around us))) and what we eat, and what we breathe, and what we wear, and what we live in, and what we walk on. and bothering about such a small nuisance as Teflon, I think, is not worth it. but this opinion is mine, and I will not impose it on anyone!

Nelya, if you have nowhere to rush - it is better to leave it on heating until morning. As my practice has shown, ryazhenka only tastes better from overfilling!

And I put it on STILL. Well, okay, right now I'll switch to HEATING. hi warms up before my arrival. and in the morning I will ferment with yogurt. only fresh made with VIVA sourdough.

[svetik]

Appeared 60 but the price is 1000 UAH. What do you think is worth taking for such an amount?

svetikwhere is this price? ran through the sites, called our local warehouse stores. DEX60 is mute, but expected by mid-November
the price must remain the same. so if you are not in a hurry, then you can wait. and then decide for yourself.
By the way, I read that DEKS50 was discontinued, because PHILIPS bought a license for it and began to release its own cartoon. it's true?

So, now on milk ... it was finished normally (y) during the night on the HEATING. caramel color, the crust is really not dark. but, of course, not enough water has been drowned. on SOLDERING and the night on HEATING just one division. I used to heat milk in VESka, so almost everything there boiled away. but there the power is o-o-o-th, 1000 watts. and it is almost impossible to tune in there to languish.
right now it will cool down, I will ferment. I have a mayonnaise jar of VIVA yogurt (primary), pour it all out, or half it?

[mayonnaise jar]

right now it will cool down, I will ferment. I have mayonnaise jar yoghurt VIVA (primary) pour out all, or half?

I think you can safely cut it in half, especially since this is the mother's leaven.

right now it will cool down, I will ferment. I have a mayonnaise jar of VIVA yogurt (primary) pour it all out, or half it?

Nel, did you get some milk? Or initially it was a hop - I missed something. I had about 1.75 liters (exactly up to mark 6), and it remained - not even a gram of dryness! This amount took me just about the mayonnaise sourdough jar.

This amount took me just about the mayonnaise sourdough jar.

And the fermented baked milk, in the end result, turns out to be thick and does not stretch at all? Because from starter cultures, I always get toffee to a greater or lesser extent, so I switched to market cream (2-3 tablespoons for almost 2 liters of melt), they are fatty so I don't put much.

Ol, thick fermented baked milk But when you start to apply / shift / pour (rather pour) - the same thing happens as in yogurt - it becomes thinner before our eyes. At the same time, it still remains very thick and absolutely not stretching! In my photo, both fractions turned out - half dense (untouched), even kinks are visible. And next to it is the drinking fraction. There is no serum detachment.
My yoghurts are also a little viscous - I attributed this to the fact that I make them exclusively from low-fat milk.

[so lope?]

PANCAKE, the Internet went out ... you will have to all over again!

I waited for my cartoon for 3 months, bought it for 831 grams and then thought it was expensive ...

.., I waited for my 4 months, and took it for 830 without delivery and thought the same that it was expensive. just said. what is expected by 830-860.

About 50, if true, it's a pity.

Olya, I read reviews about our DEKSYUSH on some website. and there someone was very worried that 60 was gone again, that it was taken out of production. but the consultant reassured and answered. with DEX60 everything, wait for a new delivery. but 50 will no longer be, mustache, PHILIPS chopped off. and by the way (by reference) a copy of DEX60 in the photo.

Nel, did you get some milk? Or initially there was a hop - I missed something.I had about 1.75 liters (exactly up to mark 6), and it remained - not even a gram dried! This amount took me just about the mayonnaise sourdough jar.

I think you can safely cut it in half, especially since this is the mother's leaven.

Oh, killed on the spot so lope?I'm probably swelling all the mayonnaise. I just didn't ferment it with yogurt before, only with market sour cream. and I have it right now, mute, only Dobrynya. and because I have it unforeseen impromptu I will ferment with yogurt.
Tanya, I had 2 packages of milk, 1000g each. in a saucepan to 6 and a little (not topped up to 7). and right now up to the 5th mark and another 2-3mm. a lot of milk ... went to pour all the mayonnaise.
And keep the YOGURT program on until it turns sour? Or maybe turn it off earlier?

You can put the whole jar, or maybe two-thirds - that's enough.
I kept on the Yogurt program for two hours, and then another 30-40 minutes in the switched off multitask. Then she covered the saucepan with a napkin and took it out on the balcony to cool.

Tell me, who stews cabbage like a cabbage for filling in pies, so that it is dry and crispy? I get something quite light, even on Fried-Meat.

for filling in dumplings and pies, my mother taught me to make a mix with fresh and sauerkraut. simmer with shabby carrots, salt, sugar, ground pepper. and no tomato. turns out.
Well, in CF I just put it out on EXTINGUISHING.

I heat milk. I decided to take a risk on the manual at 100 degrees for 10 hours, six have already passed, I think to turn it off, the color is rich cream, the smell is awesome, in number, of course, it has decreased. The first hour I sat over it and looked in, but it did not even try to escape, it boils very quietly, if you look closely, there is no strong seething. I think I'll like this milk

Yes, there is still no brown crust, but I think it only comes out in ovens and ovens, I have brown foam

Defki, have you seen what our Dax produces? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=98894.0

Girls, I need advice. Just don't know in this thread or in Choosing ...
I have Dexic-60 (young user), and 50 has Spaghetti and Express functions. These functions are in demand for me, and I do not know if it is possible to establish them somehow in Dexica-60 (maybe in manual mode somehow). Tanya looked at the link to Orion, there seems to be such modes too. Buy 2 cartoons .... or somehow adapt?
What will you advise me, tell me ..

[Tanya!]

Tanya! Look here: in 50-ke rice / spaghetti - temperature 110 degrees, time 40-50 minutes, rice / spaghetti express - 105 degrees - 30-40 minutes; in 60-ke rice - 105 degrees - 35-45 minutes, buckwheat - 110 degrees - 40-50 minutes. You see - in the 60s, buckwheat can replace rice / spaghetti prog, and rice - express prog.

Zhenya, thank you very much !!!
What is the best way to cook macaros? And yet, if you have experience, dumplings?
So I like to cook in a cartoon without these water drains afterwards.

My pasta did not work out, or rather it turned out to be porridge, and not individual pasta. Therefore, I cook like in a regular saucepan

Well, they confused me. Just got ready to apply this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=105108.0

Girls, in my 60-ke macarushki turn out just as wonderful as in 50-ke. I cook in rice. Water just below the level of pasta, so that the tails peep out literally a couple of millimeters, no more. Be sure to add rast to the water. oil - otherwise everything sticks together in Fig. 10 minutes after the start of the program, be sure to stir, otherwise the top layer will remain dry and hard. When the water has almost evaporated, you can add the sauce - we always have several jars of Italian in our refrigerator, thanks to the child. Dumped the sauce, mixed it, left it under a closed lid. It is better not to wait until the end of the program: while you look into the saucepan twice, stir, pour out the sauce, steam comes out, the temperature drops, therefore, automatic cooking is greatly lengthened. If you wait for the end of the program, the pasta can creep out and grab onto it great.As soon as the countdown begins, forcibly turn off the cartoon. And you can not even wait for the countdown: give the pasta 5-7 minutes to sweat along with the sauce, and turn it off. After turning off, let them make friends for another five minutes under a closed lid, at the same time what may have had time to grab onto the saucepan will go away and can be served on the table.
The most important! Macarouches must certainly be voluminous: either with a hole, or some kind of thread with curls, such as springs, or horns like a thread. Spaghetti won't work !!! They will have to be cooked in the traditional way. And this does not depend on the quality of the spaghetti - even real Italian from hard varieties do not work!

[Oksana]

Girls, in my 60-ke macarushki turn out just as wonderful as in 50-ke. I cook in rice.

Oksana and you are simple, our vitchiznyanny Do you cook macaroons like that? I cook the same way as you, but only from durum wheat (Italian,
Makfa, Chumak). but the budget does not always allow you to buy them, and the husband loves more simple ones. the other day I brought in a whole packet of plain vermesh and
said that we would cook him separately. I had to cook in the old fashioned way, he cooked on gas ... I don't remember when I turned on the stove.
But the dear remained pleased!