Multicooker Dex DMC-60 (reviews and discussion)

Well, today Dex hit me on the spot On baking - a huge plus! : bravo: Well, I don’t need to chase super-duper, the so-called "brands", well, that's why I didn't trust Dex for pastries for a whole year (torn years), eh? : oIf my child, who is not noticed in "sweetness", as well as in "gluttony", weight-take, is still ready to eat this Zebra pie. Then I'm shocked.

Well, today Dex hit me on the spot On baking - a huge plus! : bravo: Well, I don’t need to chase super-duper, the so-called "brands", well, that's why I didn't trust Dex for pastries for a whole year (torn years), eh? : oIf my child, who is not noticed in "sweetness", as well as in "gluttony", weight-take, is still ready to eat this Zebra pie. I’m in shock.

And how many more delicious things besides Zebra girls bake in Dexico. I think you will soon have to update your little son's wardrobe, a size or two wider.

And how many more delicious things besides Zebra girls bake in Dexico. I think you will soon have to update your little son's wardrobe, a size or two wider.

That is not ... but, Tanyusha, he is a taekwondo fighter, before each competition, he is losing weight to be in a smaller weight category, Schaub is not so much stuffed in the face! And I, like a loving mother, want to feed everything tastier!

[Mona1]

Mona1, of course, thanks) If I decide to try baked milk, I'll take the usual)

And I'm also with a question!
I cooked rice, on the "rice" program, respectively, 7 minutes before the end I could not stand it - I looked inside, from above it already looked dry. began to stir - at the bottom there was already a perceptible dry crust, brownish in places. It turns out, if I had waited for the end of the program, would it have fried it to a solid brown crust? this is normal?

[Mona1]

Mona1, of course, thanks) If I decide to try baked milk, I'll take the usual)

And I'm also with a question!
I cooked rice, on the "rice" program, respectively, 7 minutes before the end I could not stand it - I looked inside, from above it already looked dry. started stirring - at the bottom there was already a noticeable dry crust, brownish in places. It turns out, if I had waited for the end of the program, would it have fried it to a solid brown crust? this is normal?

Tan, I just didn't cook rice alone, just like pilaf. But if the bottom is crispy, then I think more water is needed.

Well, while I was writing, Yarochka answered. So, then everything is correct, Yara is much more experienced in the cartoon than I am.

That is, in general, everyone has it, this crust? And the water was poured in proportion, 1: 2, well, plus this program itself turns off when the water evaporates in theory.
I just can't figure out if everything is okay with my slow cooker))))

That is, in general, everyone has it, this crust? And the water was poured in proportion, 1: 2, well, plus this program itself turns off when the water evaporates in theory.
I just can't figure out if everything is okay with my slow cooker))))

I also did not cook rice, only pilaf, but the crust is always there - it is not brown, just a dried bottom.

[Buckwheat]

I also did not cook rice, only pilaf, but the crust is always there - it is not brown, just a dried bottom.

Girls, when I bought the cartoon, I read the whole Temka from cover to cover, and now I remember something like that, it was like someone was cooking rice on Buckwheat, and buckwheat for Rice and it seemed to work out very well. Tell me, watchmen, was there something like that in Temko or it seems to me something wrong and there was no such thing, did someone cook like that?

Yeah, that is, it won't fit in tetrapacks? I just usually buy "for health" baby.

any will do, even pasteurized, even ultra-pasteurized
make from the milk you like and which you always buy

[Buckwheat]

Girls, when I bought the cartoon, I read the whole Temka from cover to cover, and now I remember something like that, it was like someone was cooking rice on Buckwheat, and buckwheat for Rice and it seemed to work out very well. Tell me, watchmen, was there something like that in Temko or it seems to me something wrong and there was no such thing, did someone cook like that?

It was, it was. I also read it. And I cook pilaf on Stew - I like it better and there is no crust. Before that, I conjure meat separately on the Fry. Then I add rice and tyts - Stewing. Disconnect when ready, but often just 1 hour is enough.

I report on the melt.
The meat was wonderful, tasty, fragrant, but also evaporated decently. I made from 3 liters of milk, somewhere 2.2 liters or 2.3 liters remained.
Here's my toddler:



From 1.8 liters of liters I put in a yogurt maker Imunalis Good Food, the rest will be for coffee.

I made a conclusion for myself: next time I will cook the heating oil on Manual 80C for about 7 hours (it will not work on Manual 100C - the milk is always trying to escape).

[Mon]

I take what is cheaper. But if I do not languish for fermented baked milk, but buy for yogurt, then I take only ultra-pasteurized.

Mon, and you didn’t take milk for yogurt in Silpo))) UHT, I think the Prize. they sell them 2.5 fat content in bags with a blue stripe, 3.2 fat content with red stripes. I switched to him right now. it is a little cheaper than Selyanskiy, but it tastes just as good. Yogurt is always with him

That is, in general, everyone has it, this crust?

I have a crust on plain rice. the rice itself is ready, even overcooked, and at the bottom there is a crust.
made a conclusion ... and now I open and mix at least once ... but this is not an option!
And cooked bassmati, jasmine - all normul
Therefore, I began to cook rice for minced meat for Steam.
Tanya, I also read Temko from cover to cover, but that bulo long ago. but I don’t remember what someone wrote.
But if you think about it: girl-th: Buckwheat is a more aggressive mode and rice on this mode is ...

I made a conclusion for myself: next time I will cook the heating oil on Manual 80C for 7 hours (it will not work on Manual 100C - milk is always trying to escape).

And that's how 90 (or 95) degrees is missing on the Manual mode! Dex Makers - ay!

Girls, I found it, only in the branch of Dex 50, Lozya prepares buckwheat on Rice https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89830.0
And now it is interesting from the multicooker experience - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2003.0

Girls, yesterday I cooked rice for the first time on the RIS program and also a crust formed. And if you turn off the MV, when it shows 8 minutes, it seems to me that it is during these 8 minutes that browning takes place. In the near future I will try to do this and tell you what happened. Yesterday I bought an additional pot for 204 UAH.

[Ira,]

It was, it was. I read it too.

, then I’m a double, I studied the topic badly!

From 1.8 liters of liters I put in a yogurt maker Imunalis Good Food, the rest will be for coffee

Ira,Does Imunalis taste very different from Yoghurt?
Chet yesterday could not buy Vivo, this leaven disappeared from us: o, but for Good Food I completely forgot, did not go to the pharmacy.

[Mon]

Mon, and you didn’t take milk for yogurt in Silpo))) UHT, I think the Prize. they sell them 2.5 fat content in bags with a blue stripe, 3.2 fat content with red stripes. I switched to him right now. it is a little cheaper than Selyanskiy, but it tastes just as good. Yogurt is always with him

Tanya, I also read Temko from cover to cover, but that bulo long ago. but I don’t remember what someone wrote.
But if you think about it: girl-th: Buckwheat is a more aggressive mode and rice on this mode is ...

Nelya, I have never been to Silpo, there is no such shop next to me. Amstor is nearby, but ATB will open soon, I will look, I took a note!

And over rice. On Buckwheat, yes, the temperature is higher there, but maybe more water was poured or turned off when the 8-minute countdown just begins, so that there is no crust, you need to experiment. And here Grypana remembers that it was something like that. Maybe there was only about buckwheat on RIS, you can still understand that. By the way, I have buckwheat and great buckwheat for a side dish, not dry. I mix with water 1 part cereal / 2 parts water and + 1 multi-glass of water. And I immediately throw in the butter and salt. I pour cold water, cereals - do not rinse and do not soak. This means that if someone washes it, then it must be a little bit, then the water must be reduced.

Girls, explain to me, a beginner multivar, why nobody makes fermented baked milk and yogurt from homemade milk?
It is 100 times better, real, alive, not restored.
Of course, you need to boil it well before that.
I, as the owner of a Dexica 60, who lives in the suburbs, can afford such milk as 5 minutes later.
I love shop ryazhenka. I have never tried it at home. As soon as I get the cartoon, I'll start experimenting right away.
So I'll find out in advance.

Girls, explain to me, a beginner multivar, why nobody makes fermented baked milk and yogurt from homemade milk?
It is 100 times better, real, alive, not restored.

Why doesn't he cook? Cooking, more and how! I also cooked when milk was brought from the village. Now they do not bring it.
And everything will turn out great!
Mona, I saw Silpo in Makeyevka, when we go to Auchan by car and the Makeevka side. It is far from us. But Amstorov was stuck with ATB like mushrooms. At ATB, I often take Slovenochka milk - and I make yogurt and fermented baked milk from it.

Girls, explain to me, a beginner multivar, why nobody makes fermented baked milk and yogurt from homemade milk?
It is 100 times better, real, alive, not restored.

Why not? ryazhenka current at home ...
But we like yoghurt on ultra-pasteurized ... and there is no need to boil! homemade laziness to boil!

And that's how 90 (or 95) degrees is missing on the Manual mode! Dex Makers - ay!

Yes, it would be cool 90C - so that it probably doesn't run away, and 95C - you never know, 90C is more reliable

Girls, I found it, only in the branch of Dex 50, Lozya prepares buckwheat on Rice https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89830.0
And now it is interesting from the multicooker experience - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2003.0

This is not quite right! I also once thought that our Express is your Buckwheat. Nope, not at all! I'm talking about the Rice / Express program there. This is an accelerated program, in the 60th Dax there is no program similar to it. So my experience will not fit here.

[Ira,]

Ira,Does Imunalis taste very different from Yoghurt?

I would not say that it is different. A very tasty sourdough, not unleavened, and, most importantly, it does not last, since it does not contain an acidophilus bacillus, it turns out a thick

Girls, explain to me, a beginner multivar, why nobody makes fermented baked milk and yogurt from homemade milk?
It is 100 times better, real, alive, not restored.

How we cook! It's just that not everyone here has the opportunity to get tested homemade milk to be sure of it. Some just don't like it. I cook all three seasons with homemade yoghurts, and I make cottage cheese myself, and sometimes cheese. But in winter - a smoke break from a cow usually, calving and all that. Here, at the end of the month, our cow will find a calf in the cabbage, and we will again return to homemade milk.

Girls, explain to me, a beginner multivar, why nobody makes fermented baked milk and yogurt from homemade milk?
It is 100 times better, real, alive, not restored.

Yes, 100 times better if you buy from your own cow or buy from trusted people.
But if you just buy at the bazaar - how much is charged there too, and water is added, and soda is added so that it does not turn sour. Sometimes you buy it, and you don't know what smelled milk.
Therefore, I prefer store-bought milk. Maybe worse, I don't argue. But at my place in Poltava I buy Lubenskoe milk Harmony - wonderful milk

[Irysska,]

Irysska, where do you buy this Imunalis? And in what form is it? (powder, liquid ...).

to me on you
that's how he is


I buy either at my place in Poltava (not in a pharmacy, there are just several points with these leavens, but expensive), but now I ordered them at Kidstaf, there are a lot of them, there is more expensive, there is cheaper.

Girls, and you cook "zebra" according to the recipe that is included in the booklet? Something I don't really like this recipe (it turned out very bold). Maybe someone else has another. I once had it, I cooked in the oven, but I went somewhere

[Thank you all for your answers on Imunalis!]

Thank you all for your answers on Imunalis!
And what is the dosage for yoghurts? Share, pliz. Or is there an instruction?
First, go through our pharmacies, if I don’t find it, I’ll look at the sites ...

1 sachet of starter culture is used to ferment from 1 to 3 liters of milk.Then the finished product can be re-fermented.

[Thank you all for your answers on Imunalis!]

Thank you all for your answers on Imunalis!
And what is the dosage for yoghurts? Share, pliz. Or is there an instruction?
First, I will search our pharmacies, if I don’t find, I will look at the sites ...

If Immunalis, then 1 sachet per liter, I tried to divide it by half, it turned out nonsense. And if Yoghurts, then usually they can be divided into two passes 1 sachet, half a sachet per liter of milk.

The bag says how to cook
In general, for Good Food, a sachet of sourdough for 1-3 liters of milk

If Immunalis, then 1 sachet per liter,

what about 1l
the sachet says 1-3 liters of milk
I cook for 2l, otherwise 3l does not fit in a yogurt maker

I can only buy Immunalis today, but yesterday I made the GoodFood Bifidocomplex for 3 jars of 0.5 liters each - it turned out, thick, tasty.

what about 1l
the sachet says 1-3 liters of milk
I cook for 2l, otherwise 3l does not fit in a yogurt maker

So it is useful for only a few days, what do you do with 2 liters of yogurt at once?

[Thank you all for your answers on Imunalis!]

Thank you all for your answers on Imunalis!
And what is the dosage for yoghurts? Share, pliz. Or is there an instruction?
First, I will search our pharmacies, if I don’t find, I will look at the sites ...

In general, there is a separate temka for yoghurts with sourdoughs, which is a lot of interesting things:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=60319.0 Volume 1

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171094.0 Volume 2

At least you can look at the second volume, in the first it is possible when it was written, some leavens were not yet available. And you can ask if and what kind of leavening questions in the second volume. It was the yogurt makers who gathered there, they will answer you if anything.

[CurlySue]

CurlySue, I do not cook, because firstly it is fatty, and secondly - you need to have a good supplier of this milk. How many I tried to take, even according to reviews, either it stinks of soda, then something else. There is no guarantee that those who sell homemade milk will not mix anything there? and who knows what kind of cows they have there?
If there is a proven person, then yes, it is possible, if the fat content of the final product is satisfied. And so it's better to shop.

[CurlySue]

CurlySue, I do not cook, because firstly it is fatty, and secondly - you need to have a good supplier of this milk. How many I tried to take, even according to reviews, either it stinks of soda, then something else. There is no guarantee that those who sell homemade milk will not mix anything there? and who knows what kind of cows they have there?
If there is a proven person, then yes, it is possible, if the fat content of the final product is satisfied. And so it's better to shop.

The fat content can be adjusted. Staying in the refrigerator at least overnight and collecting the cream is already part of the fat content. Then boil and after cooling, remove the film from above (crust) - this will still remove some of the fat. That's exactly what I do.

I can only buy Immunalis today, but yesterday I made the GoodFood Bifidocomplex for 3 jars of 0.5 liters each - it turned out, thick, tasty.

Yes, only Bifidcomplex is probably not over-fermented. Bifidobacteria - they are disposable. If, besides them, there are some more in the composition, then they will be over-fermented, but bifido will not.

[Lozja,]

Lozja, and will it really go down to 3 percent?
In any case, after settling the cream and removing the film, I still didn't like the taste)

[Lozja,]

Lozja, and will it really go down to 3 percent?
In any case, after settling the cream and removing the film, I still didn't like the taste)

How should I know? I cannot measure it. I just know that it becomes less fatty than whole milk. And yoghurts turn out better if you skim the cream well. It is not very easy to make yoghurts on whole milk, it does not always turn out well.

Well, if about taste, then yes, everything is individual. And a matter of habit, of course. And cows are different, and milk tastes different.

Girls, for the first time I got pasta in the form of nests! Not a single one has come apart, Everything is intact! Previously, you had to think of it, cook them cartoon! So many perverted on the stove, oh, my fool!

[Lozja,]

Lozja, eh, what is really here - anyway, I have nowhere to buy good homemade milk.

albina1966 , Congratulations! and I have nests, gathering dust, once they did not work out, now I'm afraid to approach. Tell)))

[Lozja,]

Lozja, oh, what is really here - anyway, I have nowhere to buy good homemade milk.

albina1966 , Congratulations! and I have nests, gathering dust, once they did not work out, now I'm afraid to approach. Tell)))

I recently bought a house out of town. There is just a village, 20 km from Cherkassy. So I do not lose hope of having a neighbor with good milk.
Right now, of course, I don’t shy away from home, winter, cold.
But when spring comes, they themselves will bring out their cows, and I will start to communicate with neighbors on the sly, I will find out what and how ...
As for the fat content, it doesn't bother me at all, rather, even on the contrary, I like fatter and more saturated: I myself am thin, and right now, after the operation on the intestines, I have generally lost another 5 kilograms. Now I weigh 49, as in the 10th grade, 10 years ago.

[Lozja,]

Lozja, eh, what is really here - anyway, I have nowhere to buy good homemade milk.

albina1966 , Congratulations! but I have nests, gathering dust, once they did not work out, now I am afraid to approach. Tell)))

Thank you! I put it neatly on the bottom of the bowl, salted it, added "Oleina" (a little), water to almost cover it, incl. "baking", set 20 minutes. But since the first time, I peeped, besides, I had plump nests (well, there are thin macarokhs, twisted into nests, and mine are like twisted noodles). If you do not pry, then for the thick ones - 20 minutes. that's enough, I think, but I still stood a little without heating for 5 minutes. Then she took a strainer with a small diameter and carefully, so as not to let anything, scratch the casserole. Ulka fished it out. Mustache! You can, of course, and drain. to plump butter into every nib. But I already had a ride, nothing remained.
PySy: I, I just thought, if I somehow use the lower steamer, so as not to scratch the bottom with a strainer, whether they will stick to it. In the next. I'll try again.
Everything came to me! Whoever has a set of Panas10 + DeX60 mules, then the Panasonic 10 steam basket falls on the bottom of the Dexica bowl. And it is convenient to get it, and nothing will be scratched. You can also cook ordinary pasta and dumplings.

The owners of Deksikov need your help, what kind of cottage cheese casserole is better to cook, otherwise I am all in a mule only porridge for vorgan, well, I did a biscuit a couple of times

I only cook pasta in a slow cooker, there is no fuss at all.
We must try the nests. I cooked them only once, they crawled, since then I am not friends with them.

Girls, for some reason I will not adapt in any way in my dexica to bake biscuits, I have already baked twice, but still they are not so mumbled, they rise to 6, but inside are a little knocked down, I make the usual - 5 eggs + 1 st sugar, 1 tbsp flour + 0.5 tsp. l. baking powder. I baked for the first time 60 minutes, opened it - the middle remained generally damp, today there was a 60-minute cycle, then another 30 minutes, and still the middle is sunken, what am I doing wrong?

but to cook - everything works out, and roast, and beans pod, stewed and fried potatoes and cooked porridge, but I will not make friends with pastries in any way

Girls, I wanted to write a recipe, but first decided to look at our forum, so as not to repeat myself. So we have it. Tanyulya made it in a cuckoo, and I make it in any multicooker for the baking function. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=79626.0
I usually take MacFa jacks for this purpose. When there is no minced meat, I stuff it with finely chopped chicken breast, any sausage. I even did it with cottage cheese, then there was already another filling, sweet from sour cream, cream, sugar. Try it, it tastes so good. Seasonings and spices to your tastes, and the filling can also be different, I somehow did it, for example, from the remnants of frying onions and carrots to the bottom, then on top of the midorka, then the nests and filling. We put the pastries and eat.

[Nadia]

NadiaThank you! I wanted to try for a long time, and did not dare.
Now it remains for the current to buy these nests.

And in this sense, you can even make large shells and other things suitable for stuffing. Run, buy you won't regret it.

Please clarify, I understood what we have on the baking. What time is it? The whole cycle?

No, the last time I did it in Vesochka, well, probably 20-30 minutes in total.True, when I did it for the first time, I survived the whole cycle, it was scary. I bought Vesochka current and mastered it, sat at a neighboring forum, and experimented there. They did not fall apart, but then I realized for myself that the time can be reduced. And the more so often they also remained on the heating, so be guided by your taste.