Multicooker Dex DMC-60 (reviews and discussion)

I have steamed basmati, I love it very much

it should make a delicious treat))

Take steamed rice for pilaf) Ato porridge will turn out)))

I never did it on steamed. I take the cheapest round on the market. There was never any porridge. Although maybe it's better on steamed isho, I don't know. Everything seems perfect to me. Toko Dex can do that.

Hello everyone. And today I made lard for a couple. My husband and I liked it. Maybe some of the newbies will also be interested in the recipe. On a grater, I rubbed two cloves of garlic, mixed with seasonings (at the moment there was a seasoning of 10 torchin vegetables) + a little black pepper. I smeared bacon (I didn't have a large piece, 200-300 grams), put a bay leaf on top and wrapped it in foil. And set the steam mode for 1 hour. But you just have to be careful, by the end the liquid has completely boiled away, I almost burned my cartoon, so that look so that the water does not completely evaporate. The cooled lard is simply delicious. I'm not a fat lover at all, but I really liked it

I never did it on steamed. I take the cheapest round on the market. There was never any porridge. Although maybe it's better on steamed isho, I don't know. Everything seems perfect to me. Toko Dex can do that.

I cooked several. once on the usual round - the porridge turned out. I changed the proportions of the cereal: water - to no avail.
I read in the internet that for pilaf (especially in a cartoon) they take steamed rice. I prepared it - I immediately got what I needed)
When I cook ordinary white rice, I take steamed rice. Perfectly crumbly turns out)

And I put less water in pilaf than rice. For some reason, so. Although the recipes are the opposite. True, I have a lot of onions and carrots in pilaf, they give juice, and I soak the rice in advance, it also draws water on itself a little.

I cooked several. once on the usual round - the porridge turned out.

Well, it's not surprising with a round one, but if you take an ordinary basmati (not steamed), there will be no porridge.

Just yesterday I was making pilaf for dinner. 600-700 g of pork + 1 mV glass of rice (prefabricated, a little bit long and round, so to speak, in the bottom of the barrel) + onions + carrots + 2 mV st. water. In the morning, there was a tiny little pilaf. I finally didn't eat, because my husband and son (he eats little in life). For me, this is an indicator, sho cartoon and pilaf are two boots - a pair.

[Mona1]

Well, it's not surprising with a round one, but if you take an ordinary basmati (not steamed), there will be no porridge.

Have Mona1 and it looks good with a round))
Steamed suits me perfectly. But with the usual basmati I will try to thank you too)

[Mona1]

Have Mona1 and it looks good with a round))
Steamed suits me perfectly. But with the usual basmati I will try to thank you)

I can do it with anything, the main thing is to rinse the rice well, and with basmati it is super pilaf (it is recommended to use this particular rice for pilaf).

I take the cheapest rice at ATB. It turns out normal pilaf, I liked the recipe where it is cooked for 3 minutes, I don't try another recipe, somehow I got hooked on this one. Here reported once.

I once bought the magazine Grocery School (everything is about pilaf in the issue), and so it says what you need for Uzbek pilaf:
1 kg of lamb, (Uzbeks do not eat pork)
1 kg of long grain rice,
300 ml of vegetable oil,
1 kg of carrots,
4 onions,
2 heads of garlic,
1 tbsp. l. dried barberry,
1 tbsp. l. cumin,
salt.
Of course, it will not fit so much into CF (I took half of this norm), but the main thing is to observe the proportions: meat, rice, carrots are the same amount, onions are half less than carrots. Rinse the rice in several waters, the latter should remain completely transparent and soak in salt water for 1-1.5 hours (then drain it). Then, as usual, fry the onion until golden brown, the meat until a crust appears, put the carrots, fry without stirring, 3 minutes. Then stir and cook, stirring for 10 minutes.Add spices, salt, put rice on top and pour boiling water over the rice by 1-1.5 cm. Rinse the garlic well (do not peel, can be divided into slices), press into the rice. Cook rice in the program.
It always turns out delicious. I take rice basmatti, jasmine, camolino (not steamed). I don't pour so much oil either - too much for a coated saucepan.
Bon Appetit!

Here reported once.

Anyuta, you are kindly requested to issue this recipe according to all the rules, otherwise you will find his figs in this Temko. And I would like to try it as a thread. Pliz !!! Even if the recipe is not yours - just provide a link to the source in the recipe. But the recipe is very interesting, it's a pity if it gets lost.

May be. But I'm used to sticking to the rules and proportions in cooking technology. If you do not follow them, for example, in pilaf, you will get just porridge with meat.

No, porridge doesn't work. I'm talking about spices. Barberry I can put one little thing, and I don’t love it very well, garlic, yes, well, etc. Each family has its own preferences. The main thing is that the rice does not turn into porridge.

I also don't buy steamed, I don't really like it

I have such a nasty aroma in this steamed rice.

I cooked several. once on the usual round - the porridge turned out. I changed the proportions of the cereal: water - to no avail.

With a round one, you get porridge.
I do it with long rice (I hate steamed rice) - excellent crumbly pilaf is obtained.

Now I'm not for the preferences of the family, but for the recipe. These are, for example, "cheese" and "cheese product". You just haven't eaten real pilaf in Uzbekistan or Kazakhstan.

I strongly disagree ...
Cheese can also be different - Dutch, Russian, Poshekhonsky ... and everyone has different tastes and preferences in cheese are also different in the family ...
I think there are enough people at the forum not only who have tasted pilaf in Central Asia, but also lived there in the past USSR life.
Pilaf is like borscht - everyone thinks that they cook correctly only in his "village".

I have such a nasty aroma in this parboiled rice.

I also recently took parboiled rice, I do not remember which brand, but it is so smelly that we didn't eat pilaf, in short we threw it away. sorry for the meat.
And so I always take steamed rice "Makfa". Very good rice, pilaf from it is just cool

Easter cake in your mv.
in your piggy bank. I cooked (: secret: only put less yeast and less eggs) - a delicious dough, the main thing is not to break the technology, the rolls from it are also wonderful. I made with jam

girl, gags so touchingly

Easter cake in your mv.
in your piggy bank. I cooked (: secret: only put less yeast and eggs) - a delicious dough, the main thing is not to break the technology, the rolls from it are also wonderful. I made with jam

girl, gags so touchingly

Nice recipe. Only I was embarrassed that when she put the dough in the cartoon, she turned on HEATING for 10 minutes, I would not risk it, this is a hot program for proving the dough, I’m YOGURT and then on-off, I’m afraid to overheat.

Nice recipe. Only I was embarrassed that when she put the dough in the cartoon, she turned on the HEATER for 10 minutes, I would not risk it, this is a hot program for proving the dough, I’m YOGURT and then on-off, I’m afraid to overheat.

I distribute on yoghurt without turning it off - everything is fine.
In general, I read many (who do not have a yoghurt program), they defuse it on the Heating, turning it off after 10 minutes.

[Yara]

I've come across a current, thanks Yara , for the Viennese pastry recipe. I used to want to write it down and forgot ... now I immediately transferred it to a notebook.

Yes, I baked these cookies according to the usual recipe for the oven. You can, after all, use any recipe for Viennese cookies .. there are a lot of them in the internet) They are not much different.

I distribute on yoghurt without turning it off - everything is fine.
In general, I read many (who do not have a yoghurt program), they defuse it on Heating, turning it off after 10 minutes.

I also never turn off the program Yogurt and always everything.
But the bread decided to distance on, turned off after 10 minutes, Heating and kapets.
True, I did such an experiment in Veska, and it is more powerful than Dex (Deksik was busy at that time) and no longer risk standing the dough on the Heating.

Yes, I baked these cookies according to the usual recipe for the oven. You can, after all, use any recipe for Viennese cookies .. there are a lot of them in the internet) They are not much different.

Yes, I know, there are many recipes for these cookies ... and I have a favorite in our family, it is with the addition of mayonnaise.
I just forgot that this recipe can be remade for a cartoon. And when you posted it, I wanted to try everything, then I forgot and the recipe was lost. Now I am re-reading the topic, I saw Yara's link and immediately wrote it down in a notebook for multicooker recipes ... now I will not forget for sure.
I'll try both your recipe and my own. The remaining jam must be disposed of

I turn on Yogurt for 20 minutes. And then, without opening, I leave it to part.

And the Preheating, which is also high-temperature, will start to bake.

Easter cake in your mv.
in your piggy bank. I cooked (: secret: only put less yeast and less eggs) -

Well, I would have issued a recipe for everyone ...

I'll try both your recipe and my own. The remaining jam must be disposed of

And so far I have only baked Viennese baked according to one recipe - once I cooked it, quickly and tasty - then I baked only for it)
You will need to try some more, for comparison)

[KULICH in the MULTIVARK on YouTube]

if you don't know how to save, just stick KULICH in the MULTIVARK on YouTube hammer in any search engine and it will be the first on the link.
Nelya! I didn’t know that your daughter is sick. Get well soon.

Ira did just that! I hope I won't lose ...
Thank you very much for your wishes ... but we still have a long way to go to a full recovery. Our treatment is for 5 years ... and we are treated for only 2 years.

Girls, thanks!
My acquaintance with the multicooker began 2 years ago ... when the question arose with the purchase of a steamer. I was looking for a double boiler, and came across an unfamiliar word slow cooker. Veska got caught then. Then there was a need to search for recipes, I came to the forum ... Dex60 appeared ... and away we go.
Conclusion: less reading the forum you know, you better sleep!

[Yara and Nadyusha-nvk!]

Yara and Nadyusha-nvk! I kept my promise I ask here
I invite everyone

Thanks everyone! Only from my products - a bit of sour cream, there are potatoes, vegetables (onions, carrots, beets), and chicken wings ... well, and all sorts of cereals, butter, mushrooms in the freezer ... Well, I can't add up the puzzle. ... What to cook from this?

Thanks everyone! Only from my products - a bit of sour cream, there are potatoes, vegetables (onions, carrots, beets), and chicken wings ... well, and all sorts of cereals, butter, mushrooms in the freezer ... Well, I can't add up the puzzle. ... What to cook from this?

I found a problem when I was in good health!
Fry the onion with mushrooms, lay out the potatoes (if desired, in thin circles, like on Biyron, in bars or quarters-halves), add a little sour cream - there will be a delicious potato
You can throw wings after frying onions with mushrooms, fry everything together. Then again potatoes and polish with sour cream. Die - don't get up!
Of course, season everything to taste with salt, pepper, any seasonings.

And the simplest recipe: open the refrigerator, get what you have, put it in a saucepan, add butter, salt and pepper, and put it on Stew. Time depends on the composition and amount of ingredients. Whatever is lying around in the refrigerator - the output will be a yummy-merged one.

I noticed that they never sang odes to the "warming up" regime here, I am just delighted with it. Dishes do not dry out, as in a micron and without any oil. Since yesterday, puree remained, put it on for 15 minutes to warm up. And while the chops were fried in a frying pan, the side dish seemed to be just made.

Yeah, mine was warming up on this mode today. I asked what to press, I say the menu, heating (I forgot that warming up). I go into the kitchen, I say, what are we waiting for? The husband says, still cold. I think it cannot be. heats up quickly, the main thing is not to forget about it there is still 25 minutes worth. And he turns out to have pressed CANCEL_HEATING. I turned on the heating, everything was ready instantly

[Annushka]

So I read the topic to the end. I see my pilaf mentioned here. Yes, noble pilaf

Okay, one of these days I will cook, take pictures, arrange. If nila doesn't mind, it was she who "brought" him to this topic.

Annushka, I don’t mind ... I’m just not up to it now, and I’m not going to cook pilaf yet. And if I do, there will be no one to add pictures to the computer. So lay it out, maybe someone else will come in handy.
And I'll show you which one I still have. Real, Ferghana :) summer cottage season starts soon, maybe someone will be interested.

HOW TO COOK REAL UZBEK (FERGANA) PLOV

I'll tell you what - not all bloggers sit in front of the screen, but scribble posts. There are many small joys in life, each of which makes it complete.
Today I decided to show and tell you how to cook a normal Uzbek pilaf, and not the mishmash that they used to pass off as it. I learned the Fergana pilaf recipe from a local Uzbek, who among all his relatives is distinguished by the ability to cook so that everyone was delighted and knows a lot of recipes for this wonderful dish. I myself am far from Uzbek, but I did learn.
The photos have been around for a long time, since December 8, and have not resulted in a full-fledged online recipe. Well, shall we begin?

1. Meat - 1 kg. lamb (I used two, since a small feast was planned, in general there is a standard combination of 1 kg of meat, 1 kg of rice, 1 kg of carrots). Most of it is pulp, the rest is a few ribs with meat (for beauty).
2. Carrots - 1 kg (again I have two).
3. Rice - 1 kg (well, you get the idea). About the rice. For a normal Fergana pilaf, dev-zira is recommended, but the one that I tried to get in Ufa cracked already with stirring, and as a result, she and his wife were simply allowed to garnish with meat. On the advice of an experienced Uzbek, Abdul-Ghani bought a simple Thai parboiled rice (oblong such).
4. Onions - 2-3 medium onions (I had five) + 1 (one) small. Why this is - I will explain later.
5. Garlic - 2-3 heads (I have five).
6. Capsicum - also 2-3.
7. Common vegetable oil - 300 grams (I took more). If there is fat - very good, we will use it too.
8. Seasoning - cumin and barberry. Zira is of two types - yellowish and almost black. The one that is black is Uzbek, very fragrant. Yellowish is also good, however.
So. We cut the meat into medium-sized cubes (3x3 cm approximately, I saw such a description somewhere on the network). We just separate the ribs. Do not wash the meat! The maximum that can be done is to wipe it with a dry cloth (if indeed some kind of debris got into it).
Cut the carrots into strips about 0.5-1 cm thick. You will see on the pictures. We cut it, no grater, no harvesters. It's dreary, hands get tired - but it is necessary.
Cut the onion into rings, leave one small onion intact.
Rice - rinse thoroughly. Better clean, good water, although I wash and ordinary running. Wash until the water starts to drain clear. Wash with warm water, and when finished - do not leave it to dry, immediately fill it up again and add a little salt, just a little.
Kazan. This time I cooked on the street and took a normal, semicircular, street cauldron. In the hunting and fishing shop "Bear" I bought a tripod for him and lit a fire. At home, of course, it is best to cook on an ancient stove in which the fire on one of the comforts simply blazes. In the absence of it, we are content with what we have.
You also need a slotted spoon with a solid, durable, rigid handle, otherwise you will be tortured to stir the meat.
Meat, carrots, onions, and in a bowl - fat from lamb entrails.

The beauty. The cauldron is still heating up, you need to get a high temperature.
We started. After heating the cauldron, pour oil, heat it better and throw in that very small onion. What for? It's simple, it will absorb everything unnecessary from the oil.

The onion must be fried until brown and removed from the oil. Then after that I threw in lamb fat (but if it is absent, just omit this item.

I pulled the fry from fat out of the cauldron, the aroma of fried lamb was already in the air, the neighbors poked their noses out into the street in the hope of finding out what was happening in the area.
Now you need to quickly fry the ribs, the temperature will allow you to do this in less than 5 minutes. We throw them into hot oil.

Stir
And, after frying it slightly, put it on a plate. Here's what happens:

Now let’s wait a bit for the moisture to leave the oil. It stops hissing and starts emitting a gray smoke. It's time to throw the bow.
Stir the onion, frying it until golden brown. One secret: the color of the future pilaf depends on the degree of roasting, but do not overdo it, burnt crusts are useless. The onions have given up most of their moisture, they hiss less - it's time to put meat in the cauldron!


You need to try to make the meat fried, not stewed. For this, maximum temperature and moderate stirring are important. In my case, the meat, due to its quantity, managed to give off a lot of juice and for some time it was still stewed.


Do not forget to maintain a good, maximum temperature and, when the meat is already browned, has got a reddish tint - it's time to lay the carrots. Can you imagine what smell is already around the cauldron? Onions and lamb just permeated the air in the area.

We put the carrots carefully on top and do nothing for a couple of minutes, let them breathe in pairs, soften a little. Then we begin to mix gently.

We continue to stir for about 15-20 minutes, the carrots need to be fried too, and the main sign that this has happened is that the familiar smell of pilaf begins to emanate from the mixture!
At this point, we throw a handful of cumin into the mixture, rubbing it with our palms a little - it will give more aroma. There is also barberry (also about a handful). (I, of course, threw a little more).
Well, now it's time to fill up the water. Boiling water. Pour everything with it on top, salt the resulting mixture so that it tastes a little salty. Now we put our ribs here, put the garlic and, if the pepper is old and dry, you can put it too.
The resulting mixture is called zirvak. It's time to turn down the heat so that our zirvak boils slightly and leave it for 40 minutes.

After 40 minutes, put in the pepper, cook boiling water, rice and light the fire to full! Here you need to squeeze out the maximum.
It is important.

Rice flatten
And pour water on top. Slightly, about one and a half phalanx (strange unit). I just poured it through a slotted spoon, neatly.

A very high temperature, strong fire causes the liquid to boil quickly. Intense boiling raises the oil from the bottom of the cauldron to the top, and as it sinks back down, it envelops every grain of rice.

I gently stroke the rice with a slotted spoon, spreading it out, leveling it. At the same time, do not try to bite into the lower layers!

Water, of course, quickly boils away and a moment comes when the rice no longer crunches on the teeth, and the water boils somewhere below.

This point is very important. It so happens that you need to add a little water. Try not to overdo it.
But I'm fine here. It is necessary to reduce the fire to the very, very minimum and close the cauldron with a lid, but more tightly. Before that, I also sprinkled the rice on top with raisins - it won't hurt.
After 20-25 minutes, you can remove from heat and open. Admire!

Now you need to mix it all up. In the process, I spread the garlic, pepper, ribs on a separate plate.

Well, that seems to be all.
[img #]
To the table!

And my plane was canceled. postponed until tomorrow. Yesterday all day on the nerves and today, the temperature has risen already. how to get to Kiev-Borispol - I don’t know :(

I can only sympathize! Our acquaintances left Chernivtsi 28 hours before the plane, and 12 were 30 km from Kiev, and 4.5 hours were 15 km to Kiev.

SO if there is an opportunity, you need to change plans ...

Yes, we know about the terrible situation on the roads. Let's hope that it will more or less improve to Boryspil by 8 am. Well, if not, then as they say - they did everything they could. The trip is not entertaining. Nuna ochin: cray: I should already leave yesterday. We didn't go, because there was no sense at all. And today we learned that the flight was postponed for today. : yahoo: Let's keep our fists :)

Girls, I came across such disturbing information.Like a saucepan in Dex, right now they have become lighter in weight. Here, under the picture, read the buyer-seller dialogue.
🔗

And if someone recently took Dex or separately a saucepan, please weigh it and write how much it weighs. I took Dex six months ago. Mine weighs 740 g.

I report on pilaf) tasty, less oil than in ordinary pilaf)

Girls, I came across such disturbing information. It seems like the saucepan in Dex has become lighter in weight right now. Here, under the picture, read the dialogue between the buyer and the seller.
🔗

And if someone recently took Dex or separately a saucepan, please weigh it and write how much it weighs. I took Dex six months ago. Mine weighs 740 g.

My saucepan 736 gr

And if someone recently took Dex or separately a saucepan, please weigh it and write how much it weighs. I took Dex six months ago. Mine weighs 740 g.

I bought a saucepan exactly a month ago, weighs 746 grams with a plastic bag. Now I weighed my own - 740 gr. So a bag of 6 grams.

I just bought Dex for my family yesterday, and then I came across this information. And I bought it on the same site. Today there is no way to weigh, tomorrow we will do it and then I don’t know what to do.

I report on the pilaf) delicious, less oil than in ordinary pilaf)

Tanyusha, cool pilaf came out, well done!
And I, according to this principle, make a hodgepodge, or rather, in our family it is called that, but this does not apply to the traditional.
In short, I fry the meat + a little sauerkraut, until lightly fried on Frying, then I add the onions and carrots and put the Stew, then intervened after 15 minutes. Then again, after 15, I put the spices, mix and put the potatoes on top in pieces or cubes (I do it on Berner with cubes with a section of 10 * 10 mm).
Then after 15 minutes I salt, pour 1 multi-glass of boiling water, mix and put on the RIS. It comes out very tasty. Today I did it for dinner.
My son can't stand cabbage straight, so I put it to a minimum, much less than potatoes in volume, well, maybe like 1 multi-glass, if you put it tightly in it. Who likes more, then put it to taste, just think about how much salt to report, otherwise there is salt in sauerkraut too.

I just bought Dex for my family yesterday, and then came across this information. And I bought it on the same site. Today there is no way to weigh, tomorrow we will do it and then I don’t know what to do. If 600 g, then sho, swear, so you can't prove to them that it should be about 740 g. And I also wanted to buy a spare tire there, and I also wanted to take one cartoon for my mother. In general, tomorrow there will be a showdown if the measurements fail.

Tanya, my casserole weighs 761 g. They started to save money, and you visually guessed that the new one weighs less?

Girls, I came across such disturbing information. It seems like the saucepan in Dex has become lighter in weight right now. Here, under the picture, read the dialogue between the buyer and the seller.
🔗

And if someone recently took Dex or separately a saucepan, please weigh it and write how much it weighs. I took Dex six months ago. Mine weighs 740 g.

I bought dex 3 months ago. his native saucepan weighs 705 grams. but four days ago I took a spare pan in the same dexline, so its weight is 762 g

Who are you going to fight with? With the Chinese?

.
The cartoon, by the way, was not packed. Maybe so. They said sho new. When I took it out, by weight I did not feel that it was lighter. So tomorrow we will weigh, everything will become clear.

.
By the way, the cartoon was not packed with the store. Maybe so. They said sho new. Maybe they stuck a defective casserole in there. But when I took it out, I did not feel by weight that it was lighter. So tomorrow we will weigh, everything will become clear.

I didn't quite understand what the store has to do with it, and where they got the defective pots from, but oh well. In general, for the first time I hear that the store itself completes the multicooker with pots. And what does it mean - was not packed? Without a box, or what? Or without bags?

I didn't quite understand what the store has to do with it, and where they got the defective pots from, but oh well. In general, for the first time I hear that the store itself completes multicooker with pans. And what does it mean - was not packed? Without a box, or what? Or without bags?

Oksana, don't be angry. I understand that you are a seller of equipment and such conversations are like a stone in your garden. I don't care who completes what. I just do not understand why they write on their page that the pots are supplied weighing 600-650 g. Although they should be about 750. Maybe this is a typo and there should be 700-750, maybe my yesterday bought weighs fine. I'm just wondering where these 600's come from. I don't want to argue with them. I just want to get a normal saucepan for my pennies. They may be different from China. But why do I need these nuances. Like everyone else, I want normal quality. Moreover, this store is in our city, I wanted to order another one there, and spare wheels too.
And if suddenly the saucepan really weighs 600-650, then I would not mind contacting Dex's website and asking the same question: Why? And maybe it was a defective batch and the manufacturers will take it and replace it. Just remember, maybe someone remembers, a couple of years ago in Japanese cars, Toyota, it seemed that something was buggy there. And Toyota recalled these cars from customers around the world for free and replaced this buggy block. Or maybe Dex can't have that?

Yes, it was not packed - it was just the box was opened.

Why should I be angry? I'm just trying to convey that the store has nothing to do with it, they come with what pans, and they sell them with them. Therefore, I asked - with whom to swear?
Dax does not have the original tape on the box, they all come open, in large boxes of two in each. This box can be sealed, but the boxes with cartoons are not sealed with anything. Although, even if they were sealed with original tape, the store would still have to open it in order to check the device for operation.

Yes, it was not packed - it was just the box was opened.

Opened - probably before delivering it to you, they checked the multicooker ?! They delivered me without any scotch tapes on the package, carefully opened it, got it out of the bags, showed that it was a worker and the presence of utensils attached to it. Or was it different for you?

Or was it different for you?

Also, but when I checked everything was fine. I will repeat myself. Everything suits me. In addition to the information from their website that now there are pots weighing 600-650 g, which sincerely surprised and puzzled me. All. I thought that this information might be useful to someone. If not, write that it is not needed and I will erase all my posts about it. I kind of tried for everyone. But no, no.

Tanyusha, cool pilaf came out, well done!
And I, according to this principle, make a hodgepodge, well, or rather, in our family it is called that, but this does not apply to the traditional one.
In short, I fry the meat - a little sauerkraut, until lightly fried on Frying, then I add the onions and carrots and put the Stew, then intervened after 15 minutes. Then again, after 15, I put the spices, mix and put the potatoes on top in pieces or cubes (on Borner I make them in cubes with a section of 10 * 10 mm).

Is it possible from ordinary cabbage, and not sauerkraut?

Is it possible from ordinary cabbage, and not sauerkraut?

In my opinion, everything is possible in the cartoon, only sauerkraut gives the piquancy in this recipe. Therefore, the hodgepodge. Of course, it will be delicious with simple cabbage, but this is not at all the same. It's like comparing fried mushrooms to pickled ones. It seems that this, and that mushrooms, but a different taste.

Also, but when I checked everything was fine. I will repeat myself. Everything suits me. In addition to the information from their website that now there are pots weighing 600-650 g, which sincerely surprised and puzzled me. All. I thought that this information might be useful to someone. If not, write that it is not needed and I will erase all my posts about it. I kind of tried for everyone. But no, no.

Monochka, thanks for the info, just jumped up on purpose, weighed the pan - 748g, I took it a couple of months ago. Now you can sleep well))

[Tanyusha Mona]

And I, according to this principle, make a hodgepodge

Tanyusha Mona, I have several questions.
Do not rinse sauerkraut?
Spread raw onions and carrots?
You don't even need to sprinkle the potatoes with anything, oil there ..?