Multicooker Dex DMC-60 (reviews and discussion)

[sveltwqq]

sveltwqq
I cooked yogurt in a cartoon like this: a silicone mat on the bottom, jars in water with a temperature of about 38C, the Yogurt program for 1, then everything is like in a thermos.

I don't boil Hercules, but I boil rolled oatmeal - it's all good. And the yachka behaves more than quietly. Milk does not run away not only on Milk porridge (where 98 * is declared), but also on manual 100 *. True, she did not dare to cook porridge on the handbrake.
For porridge alone, it was worth buying 60 (I'm talking exclusively about my own person!). But I was sincerely convinced that I could not stand milk porridge, that's why I bought the first 50. Imagine my surprise when it turned out that I hate not the porridge itself, but cook it on the stove!

[Azazushka]

Azazushka
But I remember myself in December last year, when I was faced with the choice of multi - I thought, why do I need this Milk porridge, I rarely cook them, and not really, I tortured girls in PM - and took Dex 60 by the face (here for something well, the soul did not lie to the appearance of Dex 50) and did not lose - now Milk porridge is my program

[pl]

Iris, I think there are a lot of us here such "dislikers" of cereals. It's a shame to admit, but the last time I cooked porridge about 18 years ago, and then only for the sake of a child's diet. The child was fed up - the porridge disappeared. And then the cartoon appeared. And who would have told me that milk porridge is such a weaving!
(Remember the film "Adam Marries Eve"? There, Mikael Tariverdiev appeared in the musical pauses, sang his own songs to his own accompaniment. One of them "The night will not change your charms" he sang "The night will not change plyour spite. "Since then, I often pronounce this word that way. It sounded so cute in his mouth!)

[sveltwqq]

sveltwqq
temperature of about 38C, Yogurt program for 1, then everything is like in a thermos.

The thermos effect did not work for me, after turning it off after an hour from 42 degrees it dropped to 35.5, after which I turned on the manual one.

For a hundred years I had not eaten milk porridge, read it and began to wonder whether to cook porridge for me too. Maybe I don’t eat because I don’t like it, but I don’t know how to cook.

My buckwheat milk porridge is finished, delicious! I read a lot before buying - like porridges run away, I was terribly worried the first time I cooked. But everything is OK! The first one is Iriskina pumpkin-millet and twice grechetka - no one thought to run!

Well, we fl ..., that ..., we will no longer indulge.

I'd rather tell you that tonight I started to heat milk for the first time in my life for fermented baked milk, and in general, for the first time on a reprieve for the night. I put almost two liters on the languor for 8 hours. Everything worked out. Half filled with a spoonful of sour cream, pounded with cottage cheese and sent to the yogurt maker. It is fermenting there now. The rest was poured into a jar and into the refrigerator. By the way, when I poured everything out of the saucepan, I saw that the crusts were at the bottom of the saucepan, as if they were a little stuck to it. We got off the bottom very easily. I smashed them into pieces and left them in jars for the future fermented baked milk. Now I am worried, in anticipation of how it will come out. I didn’t want to do it in the cartoon itself, because I don’t need two liters yet, and in the yogurt maker the process was already established. I have a thermostat there, and the jars are convenient, and it consumes less electricity. In general, I divided the duties between my boy Daxik - his business is the melon and the girl Klatronica. She - directly fermented baked milk.

Namesake, we're cooking in Dex

At the moment, we are drowning cottage cheese in Dex, on Heating.

At the moment, we are drowning cottage cheese in Dex, on Heating.

and you just from sour milk or fermented with sourdough?
and on Heating in more detail

and you just from sour milk or fermented with sourdough?
and on Heating in more detail

Yes, just homemade milk sour as expected. And what is there in more detail? She poured everything into a cartoon, poked the Heating button and went to herself. Sometimes I keep it for two hours, sometimes I take it out earlier. The lid is different, if necessary, I close it faster. If not, then I don't close it. Then she threw it back on the cheesecloth, the glass is ready.
if you like more tender cottage cheese, then turn it off earlier, of course. In general, it is necessary to look.

Clearly, I was interested in the time - about 2 hours, and I don't like very tender cottage cheese.

Me too, then it still depends on how much is draining and whether all the glass is from it. If you put it in the cold before absolutely all the whey has drained away, then the curd will be more moist and softer. And by weight it will be more, again. In general, from 3 liters of milk I get about 400-450 g of cottage cheese.

In general, from 3 liters of milk I get about 400-450 g of cottage cheese.

and nyama such a way that from 3 liters of milk 3 kg of cottage cheese I'm joking, I'm joking, I'm not

and nyama such a way that from 3 liters of milk 3 kg of cottage cheese I'm joking, I'm joking, I'm not

I wouldn't mind it myself. I even bought a sourdough to try the curd. And vdruh with her it will turn out better! But I haven't tried it yet.

But how do some people get 3.2% as much as 300 grams of cottage cheese from 1 liter of kefir ??
Or is this normal for kefir?

So it's with kefir! There is such a cottage cheese - pasty, that is, creamy, like sour cream, in general. Confused in words. In general, then a slightly different curd, rather curd. And from homemade milk, ordinary crumbly cottage cheese is obtained. I'll show you tomorrow.

Half filled with a spoonful of sour cream, pounded with cottage cheese and sent to the yogurt maker.

Can you tell me more about this? why add cottage cheese to sour cream ..., and I only sour cream or yogurt ... will it be tastier? there was always fermented baked milk, and the last time ... I poured almost 2 liters, barely added to the baking

and I have yogurt today! always made with VIVA sourdough, but this time I decided to try good food. tastier yogurt turned out like butter. the truth was fermented in Dex longer, the whole full regime. I would like to try Fitness yogurt, but we do not have it in our pharmacy. and the price is more expensive than Viva.

Here, I promised to show the cottage cheese yesterday. 3 liters of homemade whole fermented milk, 2 hours on Heating in Dex, 2 hours dripping on gauze.



Exit - 555, But I know why it turned out more than usual. I folded the cheesecloth in 4 layers, usually I take it in 2, and did not wait for absolutely all the serum to drain. That's how it turned out a pound of cottage cheese. Usually I make it drier, then the output is less.

Girls, explain, maybe I don't understand something. But it is very expensive to get cottage cheese in this way, and there is a lot of fuss. You can buy very good cottage cheese on our market. The approximate cost of 3 liters of milk == 700 g of cottage cheese

Girls, explain, maybe I don't understand something. But it is very expensive to get cottage cheese in this way, and there is a lot of fuss. You can buy very good cottage cheese on our market. The approximate cost of 3 liters of milk == 700 g of cottage cheese

In the old days, we had a kiosk in our yard. Milk was brought there in the morning in a cistern, which remained after being transported to the kindergartens. The milk was very good and fatty. The line was still lined up. We had a 10L can. Mom put 3 3L cans of milk. It turned out 1400 curd with slight deviations. Therefore, how it turns out from 3l-700gr of cottage cheese is difficult for me to understand. I have always said that good cottage cheese is cheaper than selling milk. Maybe they have some tricks?

In the old days, we had a kiosk in our yard. Milk was brought there in the morning in a cistern, which remained after being transported to the kindergartens. The milk was very good and fatty. The line was still lined up. We had a 10L can. Mom put 3 3L cans of milk. It turned out 1400 curd with slight deviations.Therefore, how it turns out from 3l-700gr of cottage cheese, it's hard for me to understand. I have always said that good cottage cheese is cheaper than selling milk. Maybe they have some tricks?

Of course have. So we think how the cottage cheese is obtained cheaper than milk. If in fact it is milk + body movements. And so it turns out, it sour there, some other remains of the sour were added there, before that it was clear the sour cream was removed. We also added a bit of skim milk. And I do not remove sour cream, so my cottage cheese would be even more expensive. I mean, you can't see what kind of milk and how this curd is made.
And they also give something to milk, so that it stays and does not sour all day, while they are selling, and they also dilute it. Everything happens in different ways.
Therefore, you still need to be confident in the seller that he does not chemistry anything.

[nila]

... I would like to try Fitness yogurt, but we do not have it in our pharmacy. and the price is more expensive than Viva.

nila, good food is not in all pharmacies, but in many. If interested, I can drop the addresses in a personal (in Zaporozhye). For me, fitness yogurt is the most delicious sourdough. I just love her. The truth is now over, I'm making a symbiotic.

So with kefir! There is such cottage cheese - pasty, that is, creamy, like sour cream, in general. Confused in words. In general, then a slightly different curd, rather curd. And from homemade milk, ordinary crumbly cottage cheese is obtained. I'll show you tomorrow.

We made all my childhood from milk - it turned out to be an ordinary cottage cheese, I remember that, I don't remember just how much it came out.
But we never made yogurt out of yogurt, apparently my mother thought that it turns out "underworked"

So I was so sick of this making cottage cheese that now I will not force myself to do it.
Only fresh milk was fermented, at 5-6 in the morning they brought banks from the village to our house, I have an owl to get up and follow him
They did not wait for it to turn sour, so that there were no excess bacteria, they fermented with sour cream and then it stood for a day or two.
Then in a water bath - and here an uninteresting moment came - if you overexpose it, it will be very lumpy, if you underexpose it - even worse - the liquid.
And the process of filtering itself - I did not like to poke around with this gauze ...
Probably my mother didn't like making cottage cheese either - she always loaded it on me
And now it's easier for me to buy ready-made cottage cheese at the bazaar than so much stress ...
Moreover, the output is so small ...

And while I was writing - Oksana noticed that now you can buy non-fountain milk ...
and there are so many body movements for what ...

Our milk is brought by villagers from nearby villages. They do not have the opportunity to travel to the city to the market every day to sell milk. And the cow is milked every day and there is nowhere to put milk. They go once or twice a week and sell fresh milk and their own cottage cheese. And some do not sell at a high price because there is no time to stand in the market and hold the price. I asked about this a woman who brings milk and cottage cheese from the village like this.

Can you tell me more about this? why add cottage cheese to sour cream ..., and I just sour cream or yogurt ... will it be tastier?

Before doing it, I read how girls do it and then I found such advice

But, of course, it does not pour out like that, because I have not mixed it yet. And here is the first spoon. Loose mass at first

And this is after stirring with a spoon. It has become homogeneous, fluid.

BUT: absolutely unexpected - it does not last at all, at all. The taste is spicy, moderately sour product, it tastes like sour cream, only on melted meat. And what else to wait, she was killed. Honestly, I liked the sourdough on biorezhenka more precisely in taste, the more ryazhenka taste was expressed. So I'll wait for her to arrive. In the meantime, either I will do it, or I now have GoodFood yogurt - an Italian sourdough. Yoghurts from Good Food are wonderful, tastier than VIVOV. I bought Goodfood at the pharmacy. I'll try it.

That's what I say, girls, I don't buy milk, they give it to me like that. Hence the cottage cheese. I do a minimum of body movements.I never ferment with anything, I just put it closer to the battery in the kitchen and wait 2-3 days until it ferments (in the summer - a day). Then I dumped it all in the cartoon on Heating and forgot for 2 hours. Then she lined a colander with gauze and dumped everything there. Actually, I do not stand next to him at all, I just go into the kitchen a couple of times to move the cottage cheese to the next vessel. But natural product is also free, why not.
And from market milk, I would understandably not bother, it’s the same - it’s not clear whether it’s natural to buy milk at all, that curd immediately, it’s also not clear how and from what milk it is made. Therefore, it is easier to immediately cottage cheese. And cheaper, as the girls write.

In general, I wrote about this here yesterday between a word, and then in detail - suddenly someone needs to heat the cottage cheese, and in the cartoon - a nice thing, well, and showed the result. I'm not encouraging everyone to buy homemade milk and make cottage cheese themselves. But there are people who do it.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=22571.0
the conversation about cube cutter blenders moved

I completely agree with Oksanka! I also make cottage cheese myself from homemade milk, only I take off the sour cream (this is how much cream will still turn out).
Yesterday I made boiled pork in deksik. I love him so much for the fact that the oven is pristine, there are only cakes in it!

Why tell? Everything is trite and simple. I took a piece (1kg) of the collar. I pressed the garlic and mixed it with salt and pepper. Made cuts in the meat swam and filled them with this mixture, sprinkled with paprika on top. Wrapped in foil and left for a while in the refrigerator. Then in the cartoon for stewing 2 or 3 cycles (depending on the meat). I cooled it down in the same foil and fse, the snack is ready!

Wait a minute. Did you stew right in the foil? Without water, without anything, in an empty saucepan? Why am I asking, I have already made boiled pork in a cartoon, and so on Stew, she does not always want to cook with me, somehow it does not run enough juice from it for stewing, it burns.

Quite right, right in the foil! Absolutely, there is not even a hint of sticking. I used to do it in AG, I was afraid to damage the pots, and then I thought, how would I ruin it if I put it down, closed the lid and don't do anything with it (I don't turn it over)? The capacity from the AG, although it fits into my sink, is still more pleasant to rinse the saucepan.

And, well, in foil - another matter, I did it without foil. Only now my 50 does not want to work on extinguishing without liquid, it will turn off. In 60-ke there is no such quirk, it's easier for you.

You can, probably, on a couple, on a low stand ...

Good evening everyone !!!
Thanks to YOUR help and kindness, I started my acquaintance with Deksik))) At first I put some water on steam, but then such excitement began !!! I put it on 15 minutes, at first the countdown was running, but at 9 minutes it disappeared and the screen just turned blue without letters and numbers ... I saw that it fogged up and did not touch it, I waited until it turned off, I had to stop the process itself ... She stopped, poured the water, the screen was fogged up all over, I think, well, that's all my fun is over, but after 40 minutes the screen pah-pah-pah returned to its previous state. I realized that I urgently need to find out if there is a problem or not, because if there is, then the problem is setting the time! but this is serious, it turns out that time does not show and does not turn off after completion (
I decided to try Dexika again. Made a casserole.
Structure:
Curd 9% - 400 gr.
Sour cream 20% - 100 gr.
Egg - 3 pcs.
Sugar - 1 regular glass.
Starch - 3 tbsp. spoons.
Semolina - 2 tbsp. spoons
Raisins.
Vanillin.
Whipped the protein and sugar separately (as usual), mixed all the other ingredients together, then gently mixed them with the proteins with sugar. Why did I add semolina ??? The mixture was very liquid and I was scared, maybe I didn't need to ... I smeared the bottom with oil and sprinkled it with pan. breadcrumbs, 65 minutes Baking mode, then 45 minutes did not open the lid.
In general, here is the result!
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Thank you!!! Dear hostess girls)
It turned out tasty.
But I have some questions.Somehow I am very confused by these silicone spoons, they are somehow solid. Don't they really scratch? Or it is better to use a wooden spatula in the old fashioned way.
And another question ... it turns out when I changed the time from 20 to 15 in Steam mode, did I do something wrong? or is it a specific mode? At first there was a countdown of the time and then once and the whole screen went out, but the process goes on and after the end of the time it did not stop ...
When I didn't change the time at Baking, everything was fine ...

But I have some questions. Somehow I am very confused by these silicone spoons, they are somehow solid. Don't they really scratch? Or it is better to use a wooden spatula in the old fashioned way.

Do you mean those spoons that are included? They are plastic. I don't use them. And here many have such as here 🔗 So they are not solid. There, inside, the base is made of something solid, maybe even wood, and the silicone itself is soft, it does not scratch. A purely wooden spoon or spatula will be harder, I would not risk it.

Girls, (there are no boys in the subject?), I read about Kamusika boiled pork. I'm all going to tell about my podcherevka, my hands did not reach. And here we smoothly switch from milk to meat.
I bought a kusman podcherevki. As it should be, I salted and pepper, made a mask for him with garlic ... and put it in the refrigerator for a couple of hours.

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I put it directly into the multitask and on the Baking mode. I turned it over once.

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Hypogastric cake result

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And jury score

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There is no point in poking around with your baked milk. We switched to meat, so I give a short report. Made from regular store milk. It was cream in color. Delicious.

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[chaki2005]

chaki2005, thanks for the master class, I carry it +, I understand that - BAKING 1 hour and that's it? I'm talking about underscores.

Chucky! Fine! Fine! Fine!
I rub in the same way, stuff a piece of meat, put it in my sleeve, tie it. In a saucepan of water, I put a double boiler, then I put this package and on Steam or Boil. About an hour. This is, if not fried hotzza, but also delicious experiments on Baking!

[chaki2005]

chaki2005


PS: adopt me, I soooooooooo love boiled pork

Easy !!!!

Let's move on. She made potato-liver or liver-potato sausage. I bought kishechek, soaked it, cleaned it, soaked it again.
I rubbed a raw potato with Berner. I added frying there: a slice of underwire + onion + finely chopped liver. All mixed + spices. I started it. I tied it with threads. I also made holes in the sausage for Stewing + a little water.

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Photos of the result will not be, more batteries sat down. Believe me, it was great. I still have a salted portion of kishek. I'll charge it in advance.

And one of my sausages burst, probably badly pierced. So I took the baked mince + yayo, and made a couple of pancakes in our pancake. Also

Non-waste production.

Who else to adopt?

Good evening everyone !!!
Thanks to YOUR help and kindness, I started my acquaintance with Deksik))) At first I put some water on steam, but then such excitement began !!! I put it on 15 minutes, at first it was counting down, but at 9 minutes it disappeared and the screen just turned blue without letters and numbers ...

Vikulya, welcome to the Dex family!
But your failure with the Par program is alarming. I remember that in the first batch (a year ago) there were several similar cases. Steam is an aggressive but necessary program. If it does not work correctly, then the multicooker itself is not working correctly. Because you changed the cooking time, this could not happen: the program was designed so that the hostess could change the time within the specified limits.
Do this. Let the mult cool completely and even dry out (steam could get on the display, so let it rest for a day). And then, nevertheless, repeat the experiment on the Steam program: water up to the 2-3 mark, set the time the same, 15 minutes (experiment - so experiment!). By the way, how much water did you pour the first time? Maybe a full saucepan? It boils very intensely on steam, and if there is a lot of water, it can also splash. In theory, steam or spray could have entered the display.
There were cases when the first steaming of the cartoon went into a blue screen, and after drying, when it was steamed again, everything went fine. God grant that this is exactly what happened to your cartoon. Otherwise, you will have to send the MB to the seller, and let him change it to a new one.

And then Ostap suffered ...

Yesterday I made a kulesh from millet. On the mode, buckwheat made porridge. Water in the trail. just add more. I think that 1: 3 is needed, because the manecho turned out rather dry. At the end, I added frying from onions, carrots and underwire. And another 10min.

And for the porridge, I stewed my favorite mutton. The day before, I rubbed it with ordinary mustard (I generally really like to coat meat with mustard).

On the Frying mode, I fried the Meat for about 15 minutes, then switched to Stewing + a little water. Almost at the end, I added onions, utskho-suneli, salt, a mixture of peppers. You can eat with your lips. The chief jury member said:

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Probably that's all for today, since English is not yet domesticated

azaza. Thank you. I also hope that everything will be fine, nevertheless, this particular Dexik is already dear, I don't want to part with him.
I poured water up to 2.
Such a question, I want to put out potatoes with cabbage in the near future, can you open the lid and stir it during cooking or not? settings won't go wrong? and on what mode is it better to stew after all Stewing or Baking?

Vikulya, you can get into the saucepan on any programs, you won't shandarahnet by pressure or current.Just remember: in the Rice and Buckwheat modes, you can open something, but opening it can knock the program down, it will take longer to cook, as a result of which the bottom can be welded. Conclusion: although you can poke your nose into a saucepan on these modes, but still down
The baking mode is the same song. If you use this mode for delicate frying of something, you can open it: it is your something that will not run away from there and will not fall off. In this case, on the contrary: intervention in the process is desirable (but not as often as on the stove). If the Baking program is used for its direct purpose, that is, for baking, in a saucepan no-no - in fact, in the same way as you do not fit into the oven while baking a biscuit.

Cabbage with potatoes can be stewed in different ways: on Stew, on Baking, on Rice, on Buckwheat, on manual 100 *, manual 120 *, 150 * and even 180 * (the last two options are more likely to be fried and may even burn). Depending on the mode, the result will be different, and at the same time the same. Different in taste, but equally tasty (albeit different)

[Vikyla]

Girls, thank you all !!

Vikyla, Welcome!!! We have delicious, fun and the coolest girls and boys' manecho.

The lid can be opened in almost all modes. I really like the Extinguish mode. I would fry the meat on the Frying Meat mode and on Stewing + a little water. Then I would add potatoes and stew further. Much depends on what kind of meat. The degree and speed of its readiness.
I myself have been rushing around here recently (and still will be) with various questions, but I can already do something a little clever.

Look at my buns in Dexico!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172808.0

Tell me, has anyone washed the lid in the PMM? I'm afraid for the rubber bands.

It's mine all the time, ok

I haven't visited her forum for a long time, but today I looked, and there are so many new things. And I fucking bought tongs at the market. I'm also staring at a silicone rolling pin, but I doubt how it works.

And I just ordered this one, with bending handles. If I get it, I'll try it - I'll write it.

It is noticed, otherwise I still doubt it, I also doubt about the drushlak on legs

[annnushka27]

annnushka27, the buns are amazing !!!!

I'm also staring at a silicone rolling pin, but I doubt how it works.

Julia V I have a silicone rolling pin and I really like it. Pro-l Maestro. Handles turn.

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Is it convenient when spinning? What about the price ?