Multicooker Dex DMC-60 (reviews and discussion)

But I didn't just remove the foam, I poured out all this first boiled liquid. There was a lot of meat, but you never know what drugs are used to inject animals or something. I always try to boil in a small amount of water so that it only covers the meat and mercilessly drain this water after boiling. And for soups, borscht, I do it.

And I do that. Only this year on NG I cooked so much ... eleven liters in a saucepan. And then the multi were busy. Probably, everyone missed the jellied meat that they discuss it so zealously. and I would have screwed two together for sure. Already drooling.

Probably, everyone missed the jellied meat that they discuss it so zealously. and I would have screwed two together for sure. Already drooling.

So what's the matter? What holiday is there soon? On - Valentine's Day. What is not a reason. And on this day, my sonulin DR. It will be 23 years already. True, he is not Valentine, but Alexander. When he was born, people in our country did not know about this holiday yet. And in the ward where I was lying, there were 5 more mothers. And no one named the child Valentin or Valentina.

My holidays have already begun with the purchase of an ice cream maker.
Girls, catch a way to separate yolks from whites https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=198251.0

Girls, HELP, we urgently need to dispose of the apples! Someone poke your nose into the DEX-tested charlotte recipe!

Girls, HELP, we urgently need to dispose of the apples! Someone poke your nose into the DEX-tested charlotte recipe!

4 eggs, a glass of flour, a glass of sugar, but a lot of apples won't fit there - a maximum of 4-5. Beat eggs + sugar well, gently stir in flour, pour into a greased saucepan. I peel the apples, cut them into slices and "stick" them vertically into the dough (if large ones can stick out, it's not scary). Baking 60 min

Yesterday I made a biscuit again)
On the advice of 150 degrees in manual mode, an hour and a half.
It was baked well, you can even taste it to a crisp bottom, but this wet spot at the top did not go anywhere - there was less condensation, but still enough to wet my biscuit.
Also, on the advice of baking in an unlubricated saucepan - it rose to mark 6, about 7 cm.This is higher than my past biscuits, but I barely tore it off the saucepan)))) I'll probably grease the bottom anyway

The bottom of course needs to be lubricated! What's the point of not lubricating it? This is a biscuit growing along the walls, and at the bottom it just lies. Lubricate the bottom, do not touch the walls. Then carefully cut along the edge and voila - a fluffy sponge cake. At least this is the correct technology for making a biscuit in the oven. I never baked there, but I watched the video more than once, like professionals do.

Girls, I don’t understand about baking. True, I am not fond of biscuits; I bake bread and muffins. But I don’t last more than 40 minutes! I turn the bread over to the other side and bake it for another 25 minutes, and the muffins are ready in 40. In an hour and a half on baking, I would have burned everything in figs. Is this my cartoon mowing, or what?

Girls, I don’t understand about baking. True, I am not fond of biscuits; I bake bread and muffins. But I don’t last more than 40 minutes! I turn the bread over to the other side and bake it for another 25 minutes, and the muffins are ready in 40. In an hour and a half on baking, I would have burned everything in figs. Is this my cartoon mowing, or what?

Probably. For a 60-ki, 40 minutes will not be enough, the baked goods are not as hot there as in a 50-ke, for example.

I zebra (according to the recipe, and not gag, as I like to mutilate recipes) I bake for 1 hour 20 minutes on Baking, nothing burns, just it
White bread weighing 1 kg is also 1 hour 20 min (this time is already with turning)
And so that 40min

My holidays have already begun with the purchase of an ice cream maker.
Girls, catch a way to separate yolks from whites https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=198251.0

I also tried that once, it turned out, class. And then the children appeared, well, I decided to show off my knowledge, but it didn't work out, or the yolk was big, it burst during suction. In short, it does not always work.

Yes, probably, if the yolk is broken, even slightly, it will not work. There have been such things. I do one at a time - smashed, separated, set aside. I don't hit all the eggs at once.

[Lozja]

Lozja, well, I probably go too far as usual))) I decided to try it like this - since I don’t grease, then don’t grease the whole saucepan, suddenly something will fall)))
By the way, the soups are excellent.
The cottage cheese casserole has never turned out to be high - it still falls off, but this does not affect the taste)

Charlotte, a bit ugly. But I liked the taste. I'm not a photographer.

Yesterday I made a biscuit again)
On the advice of 150 degrees in manual mode, an hour and a half.
It was baked well, it can even be crispy at the bottom, but this wet spot at the top did not go anywhere - there was less condensation, but still enough to wet my biscuit.

And after the end of the heating mode, you still need to hold it for 10-15 minutes, I think. Finally, there is no condensation and it is dry on top. I really did bake Zebra, not biscuit.

I bought pollock fish, I don't know what to cook from it. I would like with onions and tomatoes. Or just make it in oil? What do you think first fry the onion, then fish there, or all together. Who cooked this? And how much to cook then and on what program?

It means that Well Lana does it, not the worst thing. The main thing is that in 40 minutes everything is perfectly baked, but does not burn.
No, my Dex is not a joint! He just knows the value of time and electricity

No, mulberry is not about electricity. It's just that you and Deksik have mutual love and he is in a hurry to cook everything quickly in order to please the hostess with sweets.

And after the end of the heating mode, you still need to hold it for 10-15 minutes, I think. Finally, there is no condensation and it is dry on top. I really did bake Zebra, not biscuit.

Consider, I just forgot for heating, but in vain.
annnushka27, I like to do fish like this, first I fry onions + carrots, then fish on the bottom of the bowl, fry + mayonnaise on top. On baking for about 30 minutes. I made hake, I don’t know for pollock.

Thank you! I'll try. Is it not dry? I myself do not know what I want. Husband grit, fry in a pan, and I

My hake was not dry, due to the fact that there is mayonnaise on top. Well pollock and hake - they are swimming somewhere nearby! I also add lavrukha, shower. peppercorns, mona some kind of fish dressing. True, I did 40 minutes in Panasonic, but 490 watts there, so in terms of time in Dex it seems to me that 30 minutes is enough. Good luck!

Anh, and I'm sharpening my teeth on this recipe, I can't get myself together. Any fish can be there.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=66170.0

I do a lot of frying - onions, carrots, tomato paste. Then I shift the fish with layers of frying and Stewing. It will be tastier if the fish is pre-fried in batter slightly, literally for a minute. I always do pollock like this.

I do a lot of frying - onions, carrots, tomato paste. Then I shift the fish with layers of frying and Stewing. It will be tastier if the fish is pre-fried in batter slightly, literally for a minute. I always do pollock like this.

And the batter - flour + eggs?

I do a lot of frying - onions, carrots, tomato paste. Then I shift the fish with layers of frying and Stewing. It will be tastier if the fish is pre-fried in batter slightly, literally for a minute. I always do pollock like this.

How long does it take to extinguish?

And the batter - flour + eggs?

Yes, flour and eggs, you can shake it together, you can take turns soaking.

How long does it take to extinguish?

Yes, not much, as there is to that pollock, the frying is already ready, in fact, if the pollock is fried, then 30-40 minutes at most.

You can pour a little water on top, literally a few spoons, if the frying is a little dry (I sometimes do it).

[Lozya]

Lozya... and the batter does not get wet from the gravy?

It's just that you and Deksik have mutual love and he is in a hurry to cook everything quickly in order to please the hostess with sweets.

No, Monych, my Deksik is in a hurry to get rid of me as soon as possible, and go to bed

[Lozya]

Lozya... and the batter does not get wet from the gravy?

Yes, how much of that water is there - a couple of spoons, nothing will come to him. Then everything will be quieted down, there you can't tell where the batter is where the frying is, but it tastes good. You can add water not to the fish, but to the frying, add a little while it is fried.

[all]

It was baked well, it can even be crispy at the bottom, but this wet spot at the top did not go anywhere - there was less condensation, but still enough to wet my biscuit.

The fact is that all baking has a seemingly wet appearance on top, but this does not affect the taste. You take a closer look at the photos of pastries in other recipes and you will understand that everything comes out fine for you. I only bake on "baking" for 60 minutes, grease the bottom and sides of the saucepan with butter and everything is fine.

Girls, good evening!
Poke your nose into the yogurt recipe for our multi.
Or write your experience.
I warn you: I'm doing it for the first time in my life, so any obvious comments will not even be obvious to me at all and will be very useful.
I have 2 liters of homemade milk. I don’t buy shop in principle. That is not milk for me.
Boil it, right?
What's next? Cool to what temperature?
In general, I don’t know anything, I really hope for tips, so that the hunt is not discouraged from doing this in the future.
I have been after bowel surgery for 3 weeks, because such yoghurts are very useful for me.
From the starter cultures are available that I found in our central pharmacies.
Bought: Bioyogurt GENESIS (green pack), and Good Food yogurt.
Where to begin? What makes it better and less problems, thicker and tastier?
And is it possible for me, an inexperienced one, to put it on at night and ... forget it until morning?

In terms of starter cultures, Genesis bioyogurt prepares faster than Good Food yogurt. Both are delicious.
But I would not leave Genesis unattended at night - it will peroxide.
And how do you plan to cook - directly in the bowl or in jars? What to advise depends on it.

I zebra (according to the recipe, and not gag, as I like to mutilate recipes) I bake for 1 hour 20 minutes on Baking, nothing burns, just it
White bread weighing 1 kg is also 1 hour 20 min (this time is already with turning)
And so that 40min

I decided to show the Tsvetaevsky pie. I used to bake it in the oven. I think I'll try Dex60 on this cake.
After 1 hour, I opened it, as if ready, pierced it with a toothpick ... the filling is damp. set for another 20min. in 1.20 hours it was!

The general picture is as follows: boil milk, cool to about 36-38C (it would be nice to check with a thermometer), dissolve the starter culture separately in a sterilized jar in a small amount of warm water (a couple of tablespoons, water is also 36-38C, stir until the starter is completely dissolved), the starter culture add to milk and stir.
For yogurt, even Genesis, even GoodFood, the fermentation temperature is within 36-42C

I would make Good Food yogurt if left overnight.
Program Yoghurt 6 hours, then 4 hours is like in a thermos.
If Genesis yoghurt is the same Yoghurt program, but forcibly turn it off after 2.5 hours, and then it’s like in a thermos for 3 hours. You need to look later, ready or not.
This is for cooking directly in the bowl.

Yes, I don’t cook yoghurts in a cartoon now; Therefore, I indicated the approximate time, you need to look at the result yourself. Therefore, the first time I personally would not leave for the night. But that's me.

[Irysska,]

Irysska, I will try all the same at night. Since tomorrow all day at home, but I don't want to borrow a cartoon for the whole day, I also want to cook in it tomorrow.
I don't have any jars yet, so I'll cook in the bowl itself.
Thanks for the recipe!
Oh, and another question:
Goodfood yoghurt for re-fermentation is it possible? And I seem to have read that it is best only 1 time. Then on a new one.
AND HOW MUCH should I put off yoghurt for re-fermentation?
And is it possible, after cooking in the multo (in the morning), to immediately touch the yogurt, put it in jars (for example, half a liter).
And do I need to sterilize them (cans) if I lay out ready-made yogurt?
And, like reading, writing, let it stand in the refrigerator for another 6 hours, so that it finally thickens?
And with what is it tastier to eat? Can I cut dried apricots in it, put some honey? (I can't get jam yet).
I just don't really like the taste of milk without anything ...

Yogurt is ready if, with a slight tilt of the saucepan, there is already such a resistant surface, the consistency of sour cream.
When ready, immediately put it in the refrigerator for several hours, then eat.

And any jars can be, even half a liter.
At the bottom of the bowl there is a silicone mat, on it are jars of milk (it is better to close the jars with lids so that condensation does not drip), fill the jars with warm water on the shoulders, and then the system is similar - first heating, then it is like in a thermos.

No, you don't understand, I asked about the jars, is it possible to pour yogurt into them IMMEDIATELY AFTER cooking it in a cartoon?
I want to cook in the bowl itself.
Or do you still advise not to cook in the bowl? What's the best?

I make it right away in half-liter cans (I haven't got small ones yet, so that it can be portioned). The bowl holds 3 jars. Then right into them and send them to the refrigerator. I like it more so that the structure of the yoghurt is not disturbed, I like to keep it in a "heap"

No, you don't understand, I asked about the jars, is it possible to pour yogurt into them IMMEDIATELY AFTER cooking it in a cartoon?
I want to cook in the bowl itself.
Or do you still advise not to cook in the bowl? What's the best?

simply, if you cook in jars, there is less chance of overheating, and the bowl is free
yes, and you don't need to shift then

but of course you can shift, you just need to try to chat as little as possible, although this is essentially just aesthetics

No, you don't understand, I asked about the jars, is it possible to pour yogurt into them IMMEDIATELY AFTER cooking it in a cartoon?
I want to cook in the bowl itself.
Or do you still advise not to cook in the bowl? What's the best?

Yoghurts have such a property that until it is stirred, it is as if thick. And as soon as it is mixed, it becomes liquid, drinkable. And in the refrigerator, it still continues to freeze. Therefore, it is better not to disturb its structure before the refrigerator. I did it in a cartoon in 3-liter jars. There is no silicone mat, so I put a regular kitchen towel, rolled several times.

[Goodfood yoghurt for re-fermentation is it possible?]

Oh, and another question:
Goodfood yoghurt for re-fermentation is it possible? And I seem to have read that it is best only 1 time. Then on a new one.
AND HOW MUCH should I put off yoghurt for re-fermentation?
And is it possible, after cooking in the multo (in the morning), to immediately touch the yogurt, put it in jars (for example, half a liter).
And do I need to sterilize them (cans) if I lay out ready-made yogurt?
And, like reading, writing, let it stand in the refrigerator for another 6 hours, so that it finally thickens?
And with what is it tastier to eat? Can I cut dried apricots in it, put some honey? (I can't get jam yet).
I just don't really like the taste of milk without anything ...

You can re-ferment any yogurt, even Good Food, even Genesis (for 1 liter of milk, take about 20-30 ml of ready-made yogurt, you can take a little more). You can re-ferment it 2-3 times, but if you eat it for a medicinal purpose, then I think, re-ferment it once, and then again.
Personally, I usually re-ferment a couple of times.
Regarding sterilization - if you take from this jar for re-fermentation, then it is definitely better to sterilize the jar (I just have it as a habit - I always pour boiling water over the dishes for making sour milk).
And to eat with what you like, albeit a sausage, just add everything immediately before eating.

And in the refrigerator you must definitely stand to cool down, because warm yogurt - well, it is not tasty, and besides - it kind of ripens in the cold.

I cooked in a bowl 1 time. A little too acidic. Now I do it only in 0.5 liter jars (3pcs).I, too, would not dare for the night. Otherwise it will turn out like the story of the pea soup-yoghurt will peroxide and we will together look for the “guilty”. It really should be followed (at least for the first time). I have done so far only with Activia and on the advice of the girls now only on manual 40g

[Thanks everyone for the advice!]

Thanks everyone for the advice!
Then I will ferment at once in 3 half-liter jars, as advised.
And how much water should you pour into the bowl? That only the bottom of the cans were sticking out, or less?

And one more thing: I read somewhere that they sterilize jars in the microwave. So as not to pour over boiling water.
It will be more convenient for me.
How long do you need to keep them in the microwave?
And do you need to wipe the cans dry after that?

Pour water up to the shoulders, I already wrote - that is, so that the necks stick out.
I will not tell you about the time in the micro - I pour boiling water.
And why wipe it - poured water, shook it off and poured milk.

I just read it somewhere. Prothelize. Pour the water out. Wipe dry.
That's why I clarified, just for everyone ...

I just read it somewhere. Prothelize. Pour the water out. Wipe dry.
That's why I clarified, just for everyone ...

I pour boiling water over it, but then I don't wipe it off. And about the microwave, I recently asked, it seems even in this branch, maybe a week ago, so there you must definitely pour some water into the jars (not full, but at least half or less). You can't be empty, the energy will have nowhere to go, it's bad for the micro. And in time, like three minutes. Just don't put in the lids. Then the water pours out and that's it.

And then if you wipe the inside, then you also need something sterile. An unnecessary hassle. Droplets of water inside, they are sterile, Well, the droplets will mix with milk, it's not scary, you’ll already pour in the leaven dissolved in boiled water there. So a couple of drops more or less, it's not scary.

And about the microwave, I recently asked, it seems even in this branch, maybe a week ago, so there you must definitely pour some water into the jars (not full, but at least half or less). You can't be empty, the energy will have nowhere to go, it's bad for the micro.

Yes, it goes without saying that you need some water. I wrote a question: Prothelize. Pour the water out. "And then you need to wipe it dry?"

[Elena]

I just read it somewhere. Prothelize. Pour the water out. Wipe dry.
That's why I clarified, just for everyone ...

Elena, I wrote that I sterilize the jars in a micro ... I did not write that they need to be wiped off! no need to wipe, it makes no sense.
But yogurt, if I leave it to ferment overnight. then after 3 hours I get up and check. It is better to transfer under-fermented yoghurt to the cold than to over-ferment in a warm place. the current begins to set, which means it's time to get cold.
Iruska, the last time I did on GoodFood on Yogurt, without turning off. I had it ready in 4 hours.
So if you like to sleep without getting up ... it's best not to risk it!

[who has favorite combinations: yogurt + banana, yogurt + dried apricots ... Or something else ...]

So, I report:
put at about 11.00 3 half liter cans. Covered with lids (did not close).
I think, okay, we'll stand until morning, we'll see ...
Woke up at 3.11, went to look. She tilted the jar, the leaven kept its shape steadily and did not flow.
I put the cans in the refrigerator.
The next morning (after 4 hours) I tried my first yogurt.
Thick, slightly greasy on top, the milk was homemade, but I love it.
In general, the fermentation time of GoodFood I got 4 hours with a penny.

By the way, share your experience, WHEN do you eat it? In the instructions I read what is recommended before bedtime.
But still, who has favorite combinations: yogurt + banana, yogurt + dried apricots ... Or something else ... Share, pliz.
I suspect that such, without anything, I will quickly get bored, because I don't really like milk in general. But for the treatment I need it right now.

I bought more GoodFood fermented baked milk, I'll do it in a couple of days. The manipulations with her are the same, just fiddle a little longer, right?
How much fermented baked milk to simmer before fermentation? And are there any nuances there that are different from kefir?

Fermented baked milk is made with baked milk! Only one leaven will not turn milk into fermented baked milk. Pre-darken the milk.In Dex, this can be done in several ways: STILL - 8-10 hours without additional manipulations; MILK Porridge + MANUAL 80 * - time can be combined this way and that; MILK Porridge + HEATING; MILK Porridge + STEWING. In total, milk should simmer for at least 6 hours. It takes longer on Slowing because the first two hours practically nothing happens to milk.
And only then, after languishing, the milk should be cooled to 40 *, add the leaven (dry or mother) to it, mix well and put on the Yogurt or Manual program for 40 * hours for 3-4 (watch the readiness).

[Elena]

Elena, well, it's good that everything worked out for you this time!
Hope to be friends with your assistant! and you will no longer be offended by him.
I didn't respect milk before either. but with the advent of MV in the house, I started eating milk porridge ... it turns out they are so delicious!
And I began to use yogurt almost every day, without any additives, purely natural))) and I don’t get tired of it!

By the way, share your experience, WHEN do you eat it? In the instructions I read what is recommended before bedtime.

You can eat it at any time of the day, but the only thing, if you want it to be useful (especially if you need it for medicinal purposes), then you can't eat it on an empty stomach, I read that aggressive acids secreted in the stomach immediately quickly destroy there bacteria of yogurt and some usefulness and they do not have time to gain a foothold there. And it should be used in between main meals, as a snack. Then the stomach is lazy and the yogurt will stay there for a longer time and will not be destroyed immediately.

[Elena]

Elena, well, it's good that everything worked out for you this time!
Hope to be friends with your assistant! and you will no longer be offended by him.

You know I'm not so much offended as perplexed.
Yesterday I cooked again the soup, already buckwheat, on all the recommended "Stew" mode.
First, cooked chicken stegno (homemade chicken) for 1 hour on the SAME MODE.
I opened the cartoon a couple of times - there were NO obvious seething, like boiling.
THE WATER FILLED HOT.
I think, okay, let's see what comes out in the end ...
Then, an hour later, I added potatoes, and opened it again after 15 minutes - it does not boil again.
then I added onions, carrots, and buckwheat after another half an hour. Same.
As a result, in 2 hours COMMON (1 hour broth, 1 hour soup), I did cook it.
And, of course, the potatoes arrived, and the buckwheat was boiled.
BUT, all this time I have not seen much boiling.
Therefore, it is not clear to me what kind of "Quenching" mode is this?
And why does it take so long to prepare? Again, comparing with Scarlett, in which the soup itself was cooked for me in half an hour +1 hour chicken, because homemade.
And, opening Scarlett, every time I saw a real boil, seething. Here it is simply NOT.
In general, for me, of course, these half an hour are not critical. But still, I don’t understand why it was impossible to make the "Soup" regime for Slavic women, for example, instead of 2 separate modes "Rice" and "Buckwheat"? They are, in fact, identical. They work until the liquid boils away.
Okay, I'll try to bake it tomorrow.
Maybe Deh will be rehabilitated in front of Scarlett.