Multicooker Dex DMC-60 (reviews and discussion)

Welcome!
Pilaf: frying on Zharka, and then pilaf on RIS mode (some do on Grechka). Rice - everything is as usual. I make 1 rice to 2 water. But it all depends on your rice. You know his behavior better
Soup - there are different opinions on this issue. Someone at the Stew is cooking (including myself), someone at the Steam. my first soup in a cartoon was https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=96778.0
Delicious victories!

vesna04, welcome!
I, too, pilaf on Rice, and the soup is Stewing.

And practically every other day I make this pilaf, very tasty
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=98949.0

Girls, did anyone get beef to melt in your mouth, very soft?

I only get this in SV.

Girls, did anyone get beef to melt in your mouth, very soft?

It turns out if stewing is from 2 to 4 hours (depending on the age of the beef). I like to fry lightly at first, and then simmer, simmer and simmer. You can add broth, you can make sour cream sauce. And the other day I stewed, though the turkey meat (but very old in appearance) in tomato juice for 1 hour - the meat became the most tender. So I cook beef.

Means extinguish, ahh. Otherwise I put it on for 8 hours and it was not very soft. So I'll put it on extinguishing.

It's just that the temperature is lower on languishing. If you first stew the meat, fry it, and then turn on the languor, it will disintegrate.

stewed beef just melts in your mouth!

Yesterday I again cooked bulgur on the program Buckwheat - cereal 1mst - water 2mst + 1mst water for better steaming (i.e. I have 3mst cereals and 7mst water) - it turned out to be a soft, crumbly porridge. I fried onion + turkey fillet on the stove, then I mixed it all - girls, how delicious it all is
This is what I haven’t tried bulgur before. My family members also liked this cereal very much.

[sacrum]

Girls, did anyone get beef to melt in your mouth, very soft?

And I am at the market all the time when I buy beef, I ask you to give sacrum... In it, the meat is very tender and cooks very quickly.

Girls, bulgur is what a beast is. Today I looked at him at ATB and could not understand - what is he closer to from the usual croup?

Valyush, bulgur is a specially processed wheat without a shell, boil quickly.

And here I cooked Beyron potatoes with beef.

Very tasty, otherwise I have everything pilaf and pilaf, my men are some kind of conservative, how you liked it - everything, they just want it. It is necessary to do it as in Soviet times: menu, fish day - Thursday, another day - meat, the third - curd-sour cream something, and so on. There are so many wonderful recipes here and in the Internet

So I cooked Bulgur today! Well, what a delicious porridge turns out to be. And the main thing has been in my cupboard since the summer. And what was the question?

I baked pampushek with garlic today in Dex, to the borschik, which I also cooked in Dex)))
It turned out to be incredibly tasty! Soft, airy, aromatic and crispy!
My husband and I ate everything at once at lunch)





My first donuts

[Pampushki with garlic]

How delicious, I would have bitten off. Oh, and I welded the current borschik, and where to look the recipe, pliz.

I didn't take the recipe on this site, I don't know if it is possible to give links here)

Pampushki with garlic

For donuts we need:

water - 1 glass
dry yeast - 2 tsp
sugar - 2 tsp
salt - 1.5 tsp (no slide)
flour - 3 cups
garlic - 2-3 cloves
sunflower oil - 2 tbsp. l. in the dough and 2 tbsp. l. in the sauce.

Preparation:
Dissolve yeast and sugar in warm water and leave for 10 minutes.
Then add salt, sunflower oil. Stir, gradually add flour.
Knead the dough, cover with a napkin and leave warm for an hour.
Divide the matched dough into 7 parts (or whatever you get).
Form small balls from the dough pieces.
Grease a bowl of a multicooker with any oil, put donuts in it.
Insert the bowl with donuts into the multicooker, turn on the heating mode for 15 minutes. Then turn off the heating, leave the donuts to come up in a multicooker for 30-40 minutes. (They approached me on the "Yogurt" program for 40-45 minutes, the program was on all the time).
Bake in baking mode, 60 minutes on one side, 20 minutes on the other. (My second side did not turn brown in 20 minutes, it took about 60 + 50 minutes)
Grease ready-made donuts with garlic sauce.
For the sauce: grind chopped garlic with sunflower oil, you can also add finely chopped parsley.
P.S. The top is ruddy because during the baking process you need to turn it over))
I smeared only ready-made garlic sauce.

Alina, very appetizing donuts, you must also cook! In general, I really like to bake yeast dough in a slow cooker. Today I cooked pizza according to your recipe! Thanks again. At first I made one for my son, I was reluctant to turn on the oven. So he ate and said, I want one in the morning, before school. So I made a dough for three pizzas, baked one for him in the morning, and froze two for testing. Usually we make it thinner, and the first one was thinner, I baked it right away, and left the second for proofing a little, so the dough is thicker. I left the sides on purpose, so children love. I'll try frozen baked goods tomorrow.

Anya, the pizza is appetizing so you could bite
You will share later how it turned out with frozen)

I used to bake pizza according to a different recipe (long and dreary). But at once I made a lot of basics, half baked and frozen them. I wanted pizza, turned on the oven - while it was heating I prepare the filling, defrost the pizza base. 20 minutes in the oven and you're done)
And with this recipe, it's not too lazy to cook the dough - quickly and easily.Therefore, freeze until the thought comes))
Recently I cooked using it (I only made the dough a little sweeter) envelopes with cherries and chocolate, delicious ..)))

You will share later how it turned out with frozen)

Yes, I'll tell you later. It just doesn't bother me to make the dough, I play with it every day, but the filling doesn't always have all the ingredients. The son loves to have mushrooms and tomatoes. It's easier for me, I put everything into 3 pizzas and that's it, otherwise, until you collect everything, 2 mushrooms, half a tomato ... I froze it, by the way, on a small silicone hot plate, when it froze, the dough easily moved away, and I put the pizza in bags.

Girls, I was freezing the pizza! Then I defrost it in a micr on pizza mode, it's super !!! For myself, I definitely decided that such a magic wand must necessarily hang out be in the freezer!

And if the mics are dumb? Can I defrost it somehow without loss of quality?

Aaaa .. so you also froze with the filling interestingly, I have not tried it yet)

Of course! Semifinished!

And if the mics are dumb? Can I defrost it somehow without loss of quality?

I'll just defrost it, then I'll tell you.

Or maybe just on the Heating, sprinkling with water? Or without sprinkling?

[chaki]

Then I drove into Komfi on Petrovka and bought a present for my mule. Silicone cover for 19g. I regret that I only bought one. She's good for everything.
Here's a Little Red Riding Hood
🔗/ a3c / 2012-12-06-11-07 / i7-3813651 / 500x281-r]

Finally, I bought this cover for my multi. Although it is in a hole, it is still better than covering it with foil or film every time. And 19 UAH. That's not a lot
chaki, catch thanks!

I'm only interested in the question (this is, so to speak, a question without an addressee) - what for why are these holes in the lid, well, it's not a colander

Want to answer? This is a cooking lid. If such a lid is without holes and you cook something with it, steam will not be able to escape from a hermetically sealed pan. Because we can remove and move an ordinary glass, metal cover, it is difficult to do with a silicone one. Here we made the holes. And for storage, the lids are made without holes. But for 19 UAH - in my opinion, she is good with holes. Yara, I'm spinning with pride!

I cooked pilaf with lentils today.I took 1 m of rice and 1 m of green lentils. Well, the technology is the same as usual - frying, meat, herbs. The taste of pilaf turned out to be with a predominance of lentils. Tasty, interesting. It takes place on our menu.

[Yara]

Yara

I'm only interested in the question (this is, so to speak, a question without an addressee) - what for why are these holes in the lid, well, it's not a colander

And I'm still interested in it. The lid is too big, it can be put on a wider container, but from an early photo I saw that it sticks out quite strongly to the sides when it is put on our saucepan. How does it fit into the refrigerator in this form, does it interfere there, probably?

Tanya-Mona, but for 19 UAH you can only cut it to the size of the saucepan. and nothing will interfere. I would do just that, if I would buy a cover. But as long as I am coverless

And I'm still interested in it. The lid is too big, it can be put on a wider container, but from an early photo I saw that it sticks out quite strongly to the sides when it is put on our saucepan. How does it fit into the refrigerator in this form, does it interfere there, probably?

In these photos? It doesn't stick out much, besides, it is very soft!

🔗/ a3c / 2012-12-06-11-13 / i7-3813667 / 500x281-r]

🔗/ a3c / 2012-12-06-11-14 / i7-3813670 / 500x281-r]

And finally, I don't cook a lot with multicooker. If 2-3 times, then I store it in another container. And cartoons are constantly at work. But right there on the forum everything is so contagious And everything is so necessary.

Natasha, I can do without a lid at all - I don't store it in a saucepan, I always shift it.
And thanks for the reference, I'll take a look.

Then why don't you have that cover? I also do not store in pots from MV, I spread everything, immediately wash, rub dry and in MV. Even if he is idle and does not cook. And this despite the fact that I have two saucepans. The second one is generally in stock on the windowsill; sweets, gingerbread cookies, bananas and all sorts of other goodies live in it. If necessary, I unload and into battle. But I can't raise my hand to shove these pots into the refrigerator. It's a shame.

Then why don't you have that cover?

Ksyu, shop bulo
that I will not buy it, anyway without holes and for 19 UAH there is no
Today I bought 2 sticks of raw smoked sausages - now I don't need any lid I have already pleased myself

I would have taken such a lid exclusively for milk cooling. Well, when I made the meat, or boiled the milk before the yogurt, nuna to cool it down, then the second run for the fermented baked milk, etc. Well, if my saucepan is covered, I'm calmer.

[Lausania]

I present to your judgment the creations of my Deksyusha.
Another Lausania... she has already been registered with us
And the cake bird's milk.
I also made a new salad Roses for a loved one , but here Deksik almost did not participate, although he cooked vegetables and breast! Unfortunately, we did not have time to photograph (relatives came), but it was beautiful.

Something like this: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=221&topic=147095.0... And then Temka, over time, can clean up, and the number of the page and the post will lose their relevance. And that the recipe has not yet been posted separately? I read about the photo, but you can temporarily put someone else's. And then the truth will be lost ...

Girls, today we got a wonderful omelet from 4 eggs + some milk. First, I threw frozen vegetables for fried eggs (from ATB) for frying. While they were fried, I stirred eggs with milk with a blender, poured them over the vegetables, and manually at 120 degrees. omelette was baked for 15 minutes.
Excellent rose tender omelette. It's a pity I haven't learned to insert pictures yet)

Girls, today we got a wonderful omelet from 4 eggs + some milk. It's a pity I haven't learned to insert pictures yet)

With a delicious omelette
A right here learn to insert pictures

Anya, the pizza is appetizing so you could bite
You will share later how it turned out with frozen)

I am reporting! She took it out of the freezer, put it in a greased saucepan, turned it on for 5 MANUAL 40 degrees. I left it for about 40 minutes, didn't notice it, looked at the test.After about 20 minutes I switched on 40 degrees again. Then I rubbed the cheese on top (you can freeze it with cheese, I just didn't have it yesterday), and 30min for the BAKERY. I like it! Now we need to freeze a few pieces! Photo of frozen pizza and after baking.

Girls,
uploaded a Lasagna and Pizza recipe into my online cookbook. You can contact with me any time

and the pizza is gorgeous!

And my husband scolded me. His brother came to visit and wanted to eat, and I have one portion of meat with beans and pasta. Husband - there is nothing to eat at home. And me - Do you want to cook 5 liters of borscht for a week, a pan of porridge and meat? and you'll eat it all week. And me and the cartoon will only cook everything fresh for ourselves every day!
Well, I spoiled my head! And then I thought, and did they really cook like that before? Now what skills we are preparing with our cartoons! MMM, how I love them!

Yesterday I baked Zebra Cupcake again
I really liked him!
It turned out even more striped than the first time I Brag

And me and the cartoon will only cook everything fresh for ourselves every day!
Well, I spoiled my head! And then I thought, and did they really cook like that before? Now what skills we are preparing with our cartoons! MMM, how I love them!

I already managed to make half a multi-glass of porridge last night. This is my personal multi-record. Serves 2. Already warm porridge - fi. And I cook 5-6 meatball cutlets. But each time a new dish, hot, not warmed up.
Zebra - striking stripes! With teaspoons, Intalia, did you stripy?

Girls, what do you cook on languishing except aspic?

I made baked milk. But, in my Orion or in a milk cooker, this process is still faster.

I did barley, it turns out very tender

On languor? and what time is it?

On languor? and what time is it?

8 o'clock in the evening threw 1 to 2 so that for breakfast she stood for half an hour on the heating. With baked apple

My languor is mainly night mode. I can put corn milk for the night. when my daughter was in the hospital, she threw a rabbit or chicken ham at night, a little onion instead of butter on the bottom and languished until morning. in the morning ready, tender meat. It's not very steamed, but stewed

A big request for experienced multicooker! The New Year is approaching who will cook jellied meat, write down in detail how much meat, water, how much higher the mark can be poured and on which program, skip hours. You are welcome !!! And then I bought shanks and tails, hooves, chickens and I don’t know how to approach. I wanted to put it at night, I did not check Schaub.

Out of boredom, I can be an experienced multicooker. I recently made jellied meat - 10 hours on languishing, put it overnight, in the morning I already salted it, threw in spices (about an hour before the end of the program), after the end I left it to cool in the multicooker almost until the evening (there was time to disassemble). The proportions are the case - who likes what. We love jellied meat, so that there is only meat, almost without water. Therefore, I stuffed the kidneys with a full pan of all kinds of meat, onions, carrots, water almost to the top of the pan (then I did not know where to pour the salt, I had to get the carrots), nothing was baked out and did not run away. So put the meat of your choice and water almost under the top and go to sleep peacefully.

Well, let's start with what kind of jellied meat you like in composition. I like it to have pork, chicken, turkey, something beef. If a pork knuckle, then it must be soaked in several waters, scrubbed. Especially hoof-feet. I put my tails-ears, but after cooking I put everything out of sight. Be sure to have a whole carrot, onion. 20 minutes before the end of cooking - 5-6 cloves of garlic. I cook in a large slow cooker.

In general, in the presence of meat, bones, cartilage, it is difficult to spoil the jelly.
Maybe it will help you - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2227.0

Well, I don’t know about the hooves, when I cooked jellied meat in a 12-liter bucket, I put it in, and then a tidy saucepan, where should I put the hoof? I cook from the shank (if small, then whole, if large - half), halves of homemade chicken and beef pulp. does not fit into this pot anymore

[Lena-hrushka]

Lena-hrushka , I also have more meat eaters than water lovers. Especially the process of parsing jellied meat is a special ritual.

So I got into a conversation with my girlfriends somehow "What is jellied meat" - all jellies are excellent, but they are prepared in different ways. Two of them are cooked in multicooker.
Who drains the first broth, who immediately lays the carrot, who always puts the onion in the husk. There is no particular dogma. Delicious for all four!

But serving jellied meat is the first place for my mother.
My parents kept ducks. And the eggs did not break into 2 halves, but neatly beat from one end, as if going to drink the egg. The contents of the shell went to the dough, but the "spacesuit" was a container for the jellied meat. My mother collected an unmeasured amount of duck shells. Well, of course, I washed it, dried it, etc. A parsley leaf was laid down in the shell, and a flower was cut out of boiled carrots. Then finely disassembled meat from jellied meat was laid down and filled with a yushka. The eggs were placed in a container with cereals. And they went to the refrigerator. Frozen. Mini-jellied meat was served to the table - the shells were peeled, naturally before serving, and jellied eggs were on the plates. It was very beautiful. They still remember.

[hrushka]

hrushka Thank you! The most important thing is that you can pour more and it is clear in which mode. How did you deal with the foam?
Grypana And thank you for your attention, I have already shoveled it all. I am interested in cooking in Dex 60. The general principles are clear, but the subtleties of the modes in different multicooker confused them with their differences.