Multicooker Dex DMC-60 (reviews and discussion)

[nvk]

nvk, tell me, can you replace kefir with any other sour milk? no kefir, there are leftover yogurt

I think so, Svetta Vaughn wrote that she interfered with sour cream with kefir. Just kefir probably because of acid was taken? Stir the yogurt, I think boldly.

[Wine!]

Wine!, how do you make French fries? Just throw in boiling oil or what? And then I want to throw out my deep fryer, I waved to wash it.

pour oil on the fry-meat mode and then toss in the potatoes. I did not close the lid, but you can try to close it.

[Eggs:]

Not only a photo report, but also a recipe for the studio!

Please catch!
This is in general, so that they understand what form I had. I'll write below how to make such a shape with a hole in the middle.

/ users / kabas6ka / view / 1021868 /
And this is a close-up, so that the structure and degree of baking is clear:

/ users / kabas6ka / view / 1021867 /

So, I write right away, I didn't weigh in grams, I didn't measure with glasses. I bake often, because I personally don't need it.
Eggs: 3 pcs (I had medium in size. You can 2 large)
Sugar - 1-1.5 cups (standard, not mv, 200-250 grams)
Salt - half a teaspoon (salt is usually put in cupcakes, the taste is felt, whoever does not like it, you can do it without salt
Baking powder - half of the pack (everyone has different baking powder, it is usually written on the back, designed for 0.5 kg of flour. If your dosage is the same, put half a pack, if different, we increase or decrease proportionally)
Margarine - 250 grams (I have half a pack from a large 500 gram "Cream"). For those who like what is useful, it can be replaced with oil.
Sour cream - 2 tablespoons (would have put more, but it was not)
Cottage cheese (homemade) - 100 grams (sour cream was not enough, it was replaced with cottage cheese).

And goodies, who likes what: I had raisins (rinse in running water or boiling water), and walnuts, on a coffee grinder, or crush (I like that some of the nuts almost turn into flour, and some - in pieces).
I know that spices are sometimes put in muffins: cloves, cardamom, coriander ... But my husband doesn't like that.
Beat eggs with a mixer with salt AT THE TIP of the KNIFE, a minute. Then add sugar a little bit. Beat for three minutes.
At this time, melt the margarine in the microwave.
Add sour cream, curd to the egg-sugar mixture (you can grind it to the state of gruel, you can not grind it, depending on whether you like the taste of cottage cheese in baked goods or not.
Next, sift the flour and pour into the contents above. Add baking powder and the rest of the salt (one third of a teaspoon).
DO NOT MIX ANYTHING YET.
Flour is about 2-2.5 cups.
Add nuts and raisins (or whatever you have and only now slowly begin to knead with a spoon in one direction.
We mixed for 20-30 seconds. As soon as the liquid content begins to set with the dry one, LASTLY pour or pour out the margarine (depending on the state to which the microwave has made it).
We continue to gently knead with a spoon.
We have no goal to knead a dough. When there is a lot of fat in the dough, such a state is enough when all the components seem to be mixed and nowhere are lumps of flour visible. The dough should be thicker than sour cream, but not a bun.
We put the multicooker to warm up for a couple of minutes. Lubricate the bottom and slightly sides with oil.
With our hands we take and spread the dough in parts in MV. When all the dough has been laid out, you can just slightly smooth it evenly over the surface with your hands and press it with your palm.
Oh yes, I completely forgot: if you want to be 100% sure that the cake will be baked, use the trick that I read ... I don't remember where. If you use toilet paper with tear-off white (or colored) leaves, as well as towels in a roll, of the type of this paper - do not throw out the cardboard center - tubes from them. Now with their help you will make baked goods in MV.
I had a towel tube, I cut it in half, greased the outside with oil. I put the multicooker in the center. And laid the dough around her.
We bake on the "Baking" mode for 60 + 20 minutes.
About 20-25 minutes before it was ready, I turned it over. This is optional, if you want to have a ruddy crust on all sides.

You can open it at any stage of baking.
You can take it out even after baking.
You can eat right after cooling down.

Bon Appetit everyone!

P.S: I do not pretend to be devout. But this is about a standard cake recipe that I have baked in the electric oven many times.
It turns out to be tasty, medium density and slightly greasy (in fact, what a cake should be).

Liquid components can be interchanged at your discretion or their presence in the refrigerator.
For example, if you don't have sour cream, but you have cottage cheese, that's good. There is no cottage cheese, but there is sour cream - also ok.
There is no cottage cheese or sour cream, but there is yogurt or kefir - it will also do. But keep in mind that if only kefir and margarine, then the cake will turn out to be drier and less fatty, it will look more like a roll, but not very fluffy, but plump

I read that you can put a glass in the middle, and even a high canning can))) I think that if you substitute it, then the current if the oven is on a silicone mat.
And the idea with a cardboard tube is super!

I would not put a glass on baking, you never know what he will not like, it will crack, the baking will ruin me ...
A tin can - even more so. Scratch the teflon coating of the MB with a piece of iron, when turning the cake - it's not worth it.
So I really liked this cardboard tube idea itself.
Only I don’t use them as fast as I would like to bake such muffins. We'll have to invent and twist such pipes from something ...

Girls, do not push hard on cardboard. I once read that mercury is used in the production of cardboard. I don't know how sideways she is. One of my two jobs is directly related to cutting out of cardboard and once I learned about mercury, I panicked a little. So it is not harmful, probably, since the cakes are sold in cardboard boxes, but what happens there when heated is not known. Maybe the technology has changed now, or not all of the cardboard was discussed. But even if there is no mercury, then what is cardboard - paper waste is crushed, some kind of chemistry is added so that it sticks together during pressing, in general, when heated, all this will splash out into our food.
Here is a glass glass - yes. By the way, I heard that they don't put it empty, but fill it with pebbles)

Here is a glass cup - yes. By the way, I heard that they don't put it empty, but fill it with pebbles)

Only pebbles are also not suitable. we brought sea pebbles for the aquarium, put them in the oven for disinfection, and they started shooting, dear mom! I thought the glass would crack in the oven, I was ajar and covered the stones with the lid of the pan. Apparently, there were some gases inside or water, although they were not collected wet. In general, there was shooting.
Exactly the same thing happened with sea salt for baths (sold in pharmacies). My oven did not work well, the bottom was burnt and I learned that you can pour salt on a baking sheet and put it on the lower level. Ordinary salt is fine, I thought it would be better to have large pebbles, so that I went to the pharmacy and bought it, it was not childish to shoot.
In the end, I cured my oven from poor performance, but using a different method, using a baking stone (in the form of a clay circle).

You can wrap a cardboard tube with baking paper.

Great idea!
And then I even have it oiled, it bothers me a little. And with baking paper, it might be better.

and the straw will be reusable!

I also have silicone coasters for hot dishes, small so square, they can also be rolled up into a tube.

Girls, do you remember from Julia Vysotskaya - did she use peas for weight when baking in the oven? Should you fill a silicone muffin pan with peas?

[Mona1]

Mona1, like ordinary table salt is filled in a glass)

Girls, I'll try to find where I read about glasses ... but if my memory serves me, they take a thin glass and put it upside down.

I can't find it for glasses, but I found it for a tin can.
Grease the bowl well with oil, take a can (coffee), place it in the center of the bowl and hold it, pour out the muffin dough.
So it is written ... but I would still put the rug

This is the kind of "Negro" kolobok I missed today (according to Luysia's recipe).

[albina1966]

albina1966 what a beautiful bun! I also love this recipe, only I haven't done it in Deksika yet, I haven't had time yet. And what kind of jam is this handsome man with? How long did they bake?

This is half of the recipe, the jam looks like a plum jam. And these half cans hung out in the cold for so long that I don't know for sure. And baked for 1 hour, then decided to add 20 minutes. It's good that the mind was enough to turn it off in ten minutes. Otherwise it would have burned out. In short, I think that 1 hour is enough.

albina1966 I also made such a bun on Monday and it turned out to be Negro. I did half a portion and 1 hour 10 minutes.

Well, the conclusion: there are plenty of hours. Now I cut it into 2 cakes, smeared it with sour cream. Delicious!

And today Mulka cooked pork ham for me.
A piece of meat (I had 800 grams), not very fatty, rubbed with salt, pepper, crumbled lavrushka, rubbed, cut 2 cloves of garlic into slices and stuffed it.
First, on the "Baking" mode for 15 minutes on both sides (brown), then on the "Stew" mode for 1.5-2 hours (depending on the thickness and weight of the piece).
Delicious ... not convey.
Especially me, who hasn't eaten pork, sausage, or balych for a month ...
You can eat it lukewarm right away, and like a ham - cut it into bread (or without bread).

Life is getting better. I found an alternative to the sausage that is now forbidden to me.

Girls, I can finally get out of the underground. Polinka-Supercoe has stainless steel bowls for Dex https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162308.0 I have been using this since November (I did not advertise it at Polinka's request). Just a couple of days ago, I was giving a brief educational program on stainless steel. I will repeat the main points:
Suitable for cooking and stewing. Milk does not languish, milk porridge does not boil well. Stew soups, steamed - excellent.
I can't say that this cup is a must. Absolutely not: after all, the cartoon is designed for a non-stick bowl. But for me personally, this saucepan turned out to be irreplaceable. I have already mentioned that when renovating the kitchen, I covered the stove with a countertop. In theory, it can be removed, but in practice it is too confusing. And sometimes you need to do something not entirely delicate. So I got used to making this indelicate in stainless steel: sauces, creams, ice cream mixture (requiring heating and active whipping), I boil cocoa - and whisk it with a mixer right in the multi during cooking. Greatly saves time and effort with a minimum of utensils involved.
For three months, the bowl has not stained, nothing has broken off, has not gone spots. Rather, while the saucepan was new, after each cooking, gray spots appeared on the bottom, which were very easily washed off with a sponge. After a couple of weeks of operation, the spots stopped appearing.

Girls, I can finally get out of the underground. Polinka-Supercoe has stainless steel bowls for Dex

And for some reason I already wanted such a bowl, after all, the mulka was not originally designed for it, and besides, I’m already used to using silicone and metal spoons, forks, there is no desire to get into the pan, so I will refrain from a stainless steel bowl.

Oh, Irisa, how right you are! For a month and a half after buying a stainless steel, I climbed into it exclusively with silicone Yes, it is, vaasche, it is more convenient with shoulder blades.
And the plethora of stainless steel is not that you can scrape with spoons and forks. I have already written what I use it for.And if, when boiling milk, steaming, soups / stews, I am indifferent to her: well, she cooks and cooks, nothing special, no better and no worse than non-stick, then in cases with creams / ice cream / cocoa I just boggle - otherwise I , frankly speaking, it is almost impossible to get out without a plate. Well, or you can, but rather troublesome. And, I also make carrots in Korean: I ignite oil with spices in stainless steel, so as not to injure my own saucepan.
Well, it can also be important for those who are very fixated on the UNSPECIFIED harm of non-stick coating. I'm not obsessed. To be honest, I don’t know why I bought it. But now I am frankly glad I do not persuade anyone, I do not advertise. I share my experience, that's all.

[Tanyukha]

Tanyukha, for sharing your experience, respect and respect
If you don't use the stove at all, then yes, you really need this bowl. And I use the stove very much, and ignite the same spices with oil - I’m always on the stove in a stainless steel bowl (a bowl from the times of the USSR, the quality is not comparable to the current stainless steel)

Irisik, so I'm just honest and frank. If I hadn’t found these stainless steel charms, this cup would have seemed superfluous to me. Just with or without a stove - these are two huge differences. And in my case, such a saucepan, oh what an assistant. Native dex saucepan is good, but not everything can be done in it. And in stainless steel you can do even less, but something that you can't do in your own.
By the way, soups and stewing in stainless steel are quite normal. And I boiled milk in stainless steel many times - it does not run away. But I tried to torment -

I do not persuade anyone, I do not advertise. I share my experience, that's all.

Tan, share your experience. Now, if such a saucepan is used for frying pies or deep-fried potatoes or just cutlets, where it is not stewed, but fried, will it work?

Mona, and you generally fried in a stainless steel pan, I don't like it.
This pot for frying It is for cooking and stewing, I'll tell you this, without having this pot.

Girls, I can finally get out of the underground. Polinka-Supercoe has stainless steel bowls for Dex https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162308.0 I have been using this since November (I did not advertise it at Polinka's request). Just a couple of days ago, I was giving a brief educational program on stainless steel.

Tanya, where can I read your educational program?
I don't know if I need a 3rd cup for Dex,!
I have been asking Polina 6l for a long time, for Weight14. Here I need it urgently! I cook ham in it in Belobok.
And Deksik can do without ... unless you take a current for Steam, and cook mona puree and immediately crush in a bowl.
I don't know, maybe I can order it later.

Mona, and you generally fried in a stainless steel pan, I don't like it.
This pot for frying It is for cooking and stewing, I'll tell you this, without having this pot.

I didn’t deep-fry it, I did it in duralumin, and I’m doing it on a small stainless steel frying pan for frying, but it’s a hundred years old at lunchtime, a Soviet rarity, so to speak.

Tan, share your experience. Now, if such a saucepan is used for frying pies or deep-fried potatoes or just cutlets, where it is not stewed, but fried, will it work?

If you fry deep-fried - I think it will. But the current is with an open lid, otherwise there may be overheating. I just don't use such dishes, so I can guess how it will be in practice.
And if you just fry something before the main cooking - It is not fried, but burns. True, and then washed off once to spit, outright, no tracers.

Tanya, where can I read your educational program?

... More sense, I think, from the saucepan itself - that's why in the cartoons the saucepans are either non-stick or "ceramic" (which is actually the same thing), but not stainless steel, although stainless steel would be more convenient. Because stainless steel is heated only from the bottom. Even when the water boils, its sides are either cold, or at best warm, but not hot. Milk porridge is not cooked in stainless steel, milk does not languish - it just boils there, and can boil for hours, while no hint of mellowness will appear.The porridges boil just as quietly, but the cereals do not really boil ...

[svetta]

I finally got a decent baked product. After unsuccessful attempts, I already gave up and stopped baking in the cartoon.
Thank you svetta and nvk for the recipe for the curd soufflé, for the fact that they chewed the recipe in detail and, as it turned out, indicated the correct, right time for baking in our Dex.

And what didn't work?

I didn't like the chocolate on boiling water, even this curd souffle didn't work. It turns out in the oven according to the recipe - not in the cartoon. According to many local recipes, I baked - it was not that ...

And what happened in the end? Need to exhibit more than an hour?

If I knew how much time to exhibit in the cartoon for a particular recipe, I would bake it in the cartoon. And so I abandoned experiments ...

So they wrote that everything turned out in the end. So for how long did it work, and how long did they put it before, what didn't work? Nothing is clear yet.

If I knew how much time to exhibit in the cartoon for a particular recipe, I would bake it in the cartoon. And so I abandoned experiments ...

My instinct tells me that any baking in Dex lasts 1 hour + 10-15 minutes. heated. Maybe I am wrong. I only baked 3-4 times, and all are successful with such a time!

[For girls who are not quite friends with baking yet]

For girls who are not quite friends with baking yet
I am delighted with baking from Dex ..)) there have never been any problems with biscuits (and I have already baked them))).
The chocolate on boiling water has not yet baked. I once made it (in the oven) a long time ago and I didn't like it - it's too greasy.

I wanted to share my experience in biscuits biscuit made of 4 eggs I have it baked for 1 hour + 10min heating. It turns out to be tall, lush. In the process, I never opened the lid. Not wet from condensation
Also did biscuit of three eggs - for the Potato cake. Baking 45 min + 20 reheat.
And did a lot biscuits from two eggs - for cakes Bird's milk - pastries 30 min + 15 heating. It always turns out 4-5 cm in height.

I also baked Zebra several times (according to the DEX book) - 60 minutes of baking was enough. All OK.
Honeymen also - 60 minutes and done.

The only problem with condensation was when baking Vienna biscuits. For some reason, every time there was a small wet spot, naturally in this place it was damp. But I turned it over - I baked it for 10-15 minutes and everything is ok)

Yeast dough is perfectly baked - pizza, buns, donuts)

By the way, when baking, I grease both the bottom and sides of the pod. butter (when baking biscuits too) - and get quite high. If you don't lubricate the sides, you will rip off the horseradish
Try it and you will definitely succeed!

I made charlotte today according to this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147095.0
For an hour of baking, everything was baked perfectly. But this is where the justice is)))) there was practically no condensation on the charlotte, nothing even dripped when the lid was opened and the top was dry, and rivers flow straight on the biscuits. What am I doing wrong?

Yesterday I was heating milk. 8 hours on languishing mode, it seemed a little))) added another two hours on manual 80 degrees.
I can't say that the milk turned out to be straight coffee color - just creamy, probably even lighter than store baked milk.
But there was a smell and taste, I put the symbiotic fermented on it for 5 hours with a delay - in the morning I moved it to the refrigerator, now I tried it - it turned out to be such a delicious fermented baked milk)))

[Intalia]

Intalia, thanks for the detailed description. Boom to know! : rose: And what recipe do you use for "Bird's milk"?

You can call me

I make Bird's milk on agar-agar.
A recipe like this (more precisely, I started from it) -
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169296.0
Only the base-biscuit of your own baking, according to any recipe. And the composition of the soufflé has not changed much for myself.

[T.Pavlenko]

I made charlotte today according to this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147095.0
For an hour of baking, everything was baked perfectly. But this is where the justice is)))) there was practically no condensation on the charlotte, nothing even dripped when the lid was opened and the top was dry, and rivers flow straight on the biscuits. What am I doing wrong?

T.Pavlenko

The thought came ... maybe the dough for biscuits is very liquid? That's why there is a sea of ​​condensation ... I beat the eggs without separating, at least 5-7 minutes, gradually adding sugar. They become quite thick on their own, then I add the flour, gently stirring from the bottom up so that the eggs do not fall off.

[Intalia]

Intalia , hardly liquid, and I beat the whites separately, the yolks separately, the whites to a standing foam, the yolks until they brighten, then just add everything else.

[Alina]

You can call me

I make Bird's milk on agar-agar.
A recipe like this (more precisely, I started from it) -
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169296.0
Only the base-biscuit of your own baking, according to any recipe. And the composition of the soufflé has not changed much for myself.

AlinaOnly where do you buy this agar-agar (I don't even know what it is)!

[Alina]

AlinaOnly where do you buy this agar-agar (I don't even know what it is)!

Agar agar is made from seaweed. Previously, bird milk for cond. factories made only on it. Once a friend of mine worked for Karl Marx (now Roshen), and I came on a tour. I still remember these plates of bird milk, white, coffee and lemon. We rolled them into rolls. It is sold in many places. You can order from our Lilechka.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31266.0

And in what is it sold (to packages, boxes) and in which departments? You need to look in the supermarkets, there is a lot to find!

I bought at Kidstaff) It is usually sold in Zip-Lock bags, packaged in 100g.
I have not seen it anywhere in the city, you can also purchase it in online stores)

[duck]

Aline! Thanks again,: rose: boom look! I love "Bird's Milk" very much.
Another question for the members of the forum, and someone cooked duck slices in a cartoon, I usually bake in the oven with mayonnaise + mustard + orange + honey. But yesterday I did that, and somehow it turned out to be some kind of rubber (duck - 2 kg, baked for 2 hours), I don't know what's the matter, maybe it was necessary to bake longer. Now for tomorrow I'm defrosting the second one, but I want to somehow differently in Dexico.

Pre-marinate the duck, rub it with something, herbs, ants. First I fry in the Fry and then I carcass, carcass, carcass. Even if a fat duck, I do everything on its fat. 2 hours is enough. It turns out delicious.

Yes, it's better to stew the duck. All the same, baking meat in the oven and in the cartoon are a little different things, the result is different.

[Natasha!]

Natasha!What are the best herbs? I would twist it in the marinator, turn it over, and then, as you say, fry it and let it be sausage on stewing. I used to make a goose in the oven before the ducks. It turned out - BOMB. So my husband wanted yesterday's duck to be the same. Well, I screwed up. Here, I want to be rehabilitated tomorrow! We'll have to experiment with seasonings. If the experiment succeeds, I will unsubscribe.

And where is it tastier?

Yes, everywhere is delicious in its own way, just a different result. It seems to me, from the oven, but with a ruddy crust - tastier. By the way, I remembered chicken on salt from the oven. Interestingly, it will turn out in the cartoon? True, the chicken needs to be small at all to fit. Well, there won't be such a crust, it's clear.

And I would generally fry or stew the duck a little, and then put it on the languor for the whole night. That's where the dump head will be. There shouldn't be rubber on the languor.

Any herbs that you like. I just really love all kinds of poultry, grill seasonings.

And today she stewed chicken fillet in Yakitori sauce (they sell in the sushi, Metro, ATB departments). How delicious it turned out - mmmmmm.

That is dumb for scho!

About seasonings a little on the topic - a master came to us to install a dishwasher. And he says: "Could you open the window or at least turn on the hood?" - I didn't understand, like I didn't cook anything, there were no smells. You can't fool my nose.
And the master says: "I can assume that you have a lot of spices in your house, a lot of Indian, oriental. I am very sensitive to them. Do not even be surprised. I hear my nose and feel dizzy."
Yes, I have spices, like everyone else. maybe more, maybe less. Stored in small glass jars, special. locker. But for a person to smell it with his nose - this is the first time. After this incident, she began to pester everyone who came - heard, not heard? Nobody smelled it.And the master smelled and even surprised.

And today she stewed chicken fillet in Yakitori sauce (they sell in the sushi, Metro, ATB departments). How delicious it turned out - mmmmmm.

I ask for a recipe in the studio

Has anyone made chicken meat with soy sauce?

And another question - will you get something good if you fry the onion-carrots first for the smell, because the mushrooms are there, and then the potatoes are diced and put on the stew?

Has anyone made chicken meat with soy sauce?

Here's some delicious meat in soy sauce. I often cook in a slow cooker, though I have a Dex-50
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=161533.0

And there is no recipe. Chicken fillet in pieces of about 2x2 cm. And pour the Yakitori sauce from a bag (well, about 3 tablespoons for 1.5 pieces of fillet). You can just use soy sauce. Do not salt. do not pepper. First fry, it grows. oil, about 10 minutes with stirring. Then she turned it off, poured some water, somewhere a multi-glass and on. for Extinguishing, for 30 minutes. Fse! Very magical meat, tender.