Multicooker Dex DMC-60 (reviews and discussion)

here they rather talk not about canned liter Yagotinsky, but about my VIVO dry yoghurt starter cultures) My husband, a big lover of yoghurts, fell in love with them. We have not tried any other ferments. But I don't really want to try Yagotinskaya. I tried it once, I didn't like it (I drank from a bottle somehow).

It seems to me that they are not taking doubts about the yoghurt from Yagotynsky sourdough. Nobody seems to doubt Vivo. For if you do not get yoghurt from dry yeast like Vivo, then what is it made of - yoghurt?
And if I still misunderstood, and something closer to kefir turns out from dry bacteria, then it just didn't work out yogurt. It happens to me if I forget to turn off the yogurt maker and overexpose for hours at 5-8. Then yes, it turns out something like kefir, everything that should have been yogurt, during this time it simply dies.

Congratulations on your purchase :))

with the purchase of you! I cooked borschik, then pilaf! Everything according to the recipe book and it turned out super!

Congratulations! everyone in one voice recommended pilaf to me

Thank you! I cooked pilaf, it turned out just fine. Even the children appreciated it, and the husband, having tried this swimmer, immediately stopped grumbling about spending money and a place in the kitchen
The rest of the pilaf was put into the refrigerator along with the saucepan and eaten today, and in the second saucepan I made a casserole. It is tasty, although a little loose, but in the middle it has a hollow, and the edges have risen. And wet. Is it from what I left in the MV and water spilled from the lid? I couldn't take it out right away, I was not at home, maybe I need to take out the valve?

I tried today to make yogurt like two days ago and it didn't work out some kind of kefir. Although the last time was super, probably the milk is not fresh.

And can I, please, the simplest recipe for cooking chicken with homemade pieces?

Cut the chicken into pieces, sprinkle with salt and pepper and whatever else you like.
Cut the onion into half rings and put in a cartoon layer of chicken, layer of onion, layer of chicken, layer of onion. Put on the stewing mode for an hour.
It turns out awesomely tasty chicken in its own juice and onion juice. You don't need to pour anything on the bottom of the multi.

Today I have my first baked goods in a cartoon :))) Here's a recipe.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=81616.0
Has risen. Handsome came out :)))

How without heating? Stir with cold milk and that's it?

Fi, I have nothing else to do, how to waste more time heating milk, I don't heat it, but it happens right from the refrigerator, I just put my cups on a napkin in warm water and the sourdough, by the way, is very tasty, I think it is even better than kefir and you don't have to take 1 liter there is less packaging and it costs well in the refrigerator a week is elementary

How without heating? Stir with cold milk and that's it?

Yarochka, I do it very simply, for 1 liter of milk about 150 grams of sourdough, I mix it, pour it into my cups, they are placed in a cartoon 5 pcs. and for 6 hours the yogurt mode, I let it cool slightly and for 5 hours in the refrigerator and does not look like kefir at all, very delicate, tasty and thick from the cups does not spill out in the photo you can see the cup is on the table, my family and friends really liked it

Wow!!! I haven't been for a long time, but here it IS !!! My yogurt just "hiccups" from how many times it was remembered !!!
I tell you: when I make yoghurt I DON'T REALLY WARM MILK !!!!!!! I AM LAZY + I have NO extra time for cooking !!! I make yoghurt for a few days, take from the REFRIGERATOR a little less than 1.5 liters of milk, mix it with Yagotynsky sourdough (2.5% fat), about 200-250 ml, pour it into 3 half-liter jars and put it on a napkin in a cartoon. I pour well warm water up to the waist of the jar, closed it, yogurt mode for 6 hours. I put it overnight, in the morning I closed the jars with lids and in the refrigerator. Already in the evening, the yogurt WILL NOT FALL OUT of the jar, there has never been a story with serum, the consistency is a thick, tender cream.
This is MY version of yoghurt, and the "fairy" penitent girl forgets that WHAT DOES NOT LIKE YOU EXACTLY is her own business! And here, it seemed to me, people gathered who are interested in cooking and experimenting, and by the way share the results of their research. The recipe is not interesting - do not try it !!!

It seems to me that there is no need to heat milk, otherwise it will overheat during the preparation of yogurt, which always happens.

Fi, I have nothing else to do, how to waste more time heating milk, I don't heat it, but it happens right from the refrigerator,

I tell you: when I make yoghurt I DON'T REALLY WARM MILK !!!!!!!

For some reason I thought that this Yagotynsky sourdough was so "vigorous" that you don't even need to heat yoghurt in the mode After all, I never had anything to do with yoghurts before.
I specially went to see what these leavens were. I saw there are with different fillers and fat content of 0% and 2.5%.
I don't know why, but I never got a normal yogurt, but I did it on lactobacterin with bifidumbacterin, and on Activia, and on Yogurt capsules. I don’t know, maybe I’ll try it on this Sourdough, or on VIVA at last (although it’s expensive, 29 hry. Per package).

And how many things are in the package? Or is it the price for a bag?

I didn't open it. But it is written that 4 (I do not know why). Maybe these 4 do not know what is really not 4 liters of milk, but more. I do not know.

After all, I had nothing to do with yoghurts before. It's funny, but it is so.
I specially went to see what these leavens were. I saw there are with different fillers and fat content of 0% and 2.5%.
I don't know why, but I never got a normal yogurt, but I did it on lactobacterin with bifidumbacterin, and on Activia, and on Yogurt capsules. I don’t know, maybe I’ll try it on this Sourdough, or on VIVA at last (although it’s expensive, 29 hry. Per package).

Not funny, because I've never made yogurt before either!
Only if you dare to try, do it in jars / cups / glasses, otherwise you will need to store in a saucepan, and it is more convenient that way. By the way, if you take some part from the jar, the whey was not formed and the yogurt remained / remains homogeneous and thick.
Good luck in experiments, I hope that you will be lucky with yogurt and you will find YOUR recipe !!!

I didn't open it. But it is written that 4 (I do not know what). Maybe these 4 do not know what is really not 4 liters of milk, but more. I do not know.

Duc where is it expensive? It's generally cheaper than what I buy! Same for 7.25 UAH. for a bag! And I take 9, and Vivo took 8 UAH. Who said it was expensive? It's for a whole week. You make the first portion, and then make a liter of yogurt from it for another 5 days! And all this from one bag for 7.25 UAH. That is, a package for 29 UAH is for a whole month to crack yoghurts every day. All that remains is to buy milk.

Here I read and think: it turns out that it is not expensive.

Inexpensive. Calculate how much you would have to buy purchased yoghurts for this money, plus they are of no use to the same. And here is the benefit! We lived for a week without yoghurts (the sourdoughs ran out, there was no money to order new ones), so I immediately felt the difference. In general, my whole family missed yoghurts for a week, they still stabilize the digestive tract well, whatever you say.
I take a package of Bulgarian starter cultures in the internet, there are 10 pieces, plus delivery, and it turns out somewhere around 10 UAH per bag. The packaging lasts approximately 2-2.5 months.
UAH 29 for 4 pcs. - take it, don't even hesitate. Read the storage conditions and it will lie, nothing will become of it.

Today I have my first baked goods in a cartoon :))) Here's a recipe.

Yummy!!!

And today I cooked a mushroom soup, stewed the meat, cooked noodles and put yogurt from Italian sourdough! What a fine fellow!

I, too, with the first multicooker - Deksik! How I liked him externally! I've read so much about him, how not very attractive in appearance and that they buy only because of his capabilities.And I just like the appearance (not to mention the "internal")! It fits so well with my Mulines 3000 bread maker (stainless steel), a stainless steel gas stove and the same hood, sink. In general, my handsome fit into this company, as if he lived here. While my cartoon was steaming, I ran for chicken fillets and was the first to cook, according to your advice, pilaf. So for dinner we had a delicious multicooker pilaf.

Girls, thanks! This is all thanks to the forum. In our town, no one has probably heard of such a miracle as a multicooker. But you will persuade and seduce anyone that I do not regret a bit!
And now immediately a question to the "experienced" - in what position should the valve be during cooking or baking? There is a "lock" type icon, but you can turn in any other direction. And I was confused. On pilaf, he stood on the "lock", but how on baking?

Girls, thanks! This is all thanks to the forum. In our town, no one has probably heard of such a miracle as a multicooker. But you will persuade and seduce anyone that I do not regret a bit!
And now immediately a question to the "experienced" - in what position should the valve be during cooking or baking? There is a "lock" type icon, but you can turn in any other direction. And I was confused. On pilaf, he stood on the "lock", but how on baking?

I don't use the valve at all

[izumka]

Girls, thanks! This is all thanks to the forum. In our town, no one has probably heard of such a miracle as a multicooker. But you will persuade and seduce anyone that I do not regret a bit!
And now immediately a question to the "experienced" - in what position should the valve be during cooking or baking? There is a "lock" type icon, but you can turn in any other direction. And I was confused. On pilaf, he stood on the "lock", but how on baking?

izumkahappy shopping!
The closed "latch" on the valve, I believe, simply indicates that the top of the valve will not fall out when the bonnet is opened. If there is a desire to increase the "steam release" when cooking pasta or experiment with baking bread without a valve, then it makes sense to simply remove the entire upper valve cap (the "open lock" icon). But, traditionally, the valve should be in place, clicked on the "lock". Do not remove the valve on your first bake! With experience, decide when it makes sense to manipulate the valve, this is rather a rare exception when it is useful to remove the valve!

Anetta, great cupcake !!!

I put yogurt on Yagotynsky sourdough.

what position should the valve be in during cooking or baking? There is a "lock" type icon, but you can turn in any other direction.

In any, it does not turn, only clockwise until it stops. In this position and leave for the duration of cooking. And when you need to remove, then again turn back (counterclockwise) to the "lock" icon and then you can remove it, for example, for washing.

Girls, a question on the topic of the day. I was steaming vegetables, at some point I noticed that the screen was empty (it just glows with a blue light). Then the screen grew dim and went out altogether. Turned off everything. Now I turn it on, but nothing works, even the start button does not blink. My only sin is that the ball lid is not tightly closed and steam poured out from under the lid on one side). What to do?

Girls, a question on the topic of the day. I was steaming vegetables, at some point I noticed that the screen was empty (it just glows with a blue light). Then the screen grew dim and went out altogether. Turned off everything. Now I turn it on, but nothing works, even the start button does not blink. My only sin is that the ball lid is not tightly closed and steam poured out from under the lid on one side). What to do?

Quiet, don't panic! Let it cool first. Then check the outlet, cord, etc. And then think about SC

Try to completely de-energize the cartoon and let it stand and rest. Then turn it on, everything should be fine.

Obviously, moisture got into the "control system", since the lid was not tightly closed and the steam did not go through the valve, but somehow "sideways".
Do not panic!!! It is good to dry the cartoon and after a while try again to start.
In any case, there is a service exchange. Everything will be alright!!!

And yesterday I stewed sauerkraut, and porridge came out. I put it on the stewing mode for 1.5 hours. In general, I needed dry and brown cabbage, but it came out wet and white. How to stew cabbage correctly? I need it for the filling.

Today I have my first baked goods in a cartoon :))) Here is this recipe.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=81616.0
Has risen. Handsome came out :)))

Wow! Does banana make the dough wet? How does it taste?

I, too, with the first multicooker - Deksik! How I liked him externally! I've read so much about him, how not very attractive in appearance and that they buy only because of his capabilities. And I just like the appearance (not to mention the "internal")! It fits my Mulines 3000 bread maker (stainless steel), a stainless steel gas stove and the same hood and sink. In general, my handsome fit into this company, as if he lived here. While my cartoon was steaming, I ran for chicken fillets and was the first to cook, according to your advice, pilaf. So for dinner we had a delicious multicooker pilaf.

So I also read about design, but in reality it is now the most beautiful thing in the kitchen! Space! Especially when the backlight is blue.

Yummy!!!

and today I cooked a mushroom soup, stewed the meat, cooked noodles and put yogurt from Italian sourdough! What a fine fellow!

Indeed, well done! How many bowls (pots?) Do you have?

Feel the cord after all, maybe it just came off.

And yesterday I stewed sauerkraut, and porridge came out. I put it on the stewing mode for 1.5 hours. In general, I needed dry and brown cabbage, but it came out wet and white. How to stew cabbage correctly? I need it for the filling.

For filling dumplings, I fry, but probably it can be done on baked goods.

For filling dumplings, I fry, but probably it can be done on baked goods.

And I fry the cabbage, almost always in the Baking, stir it a couple of times, add tomato, bell pepper, seasonings. I cook in large portions, adding a bookmark several times as the cabbage "settles".

And yesterday I stewed sauerkraut, and porridge came out. I put it on the stewing mode for 1.5 hours. In general, I needed dry and brown cabbage, but it came out wet and white. How to stew cabbage correctly?

Did you add excess liquid? Wet and white came out of the fact that excess moisture did not evaporate and the cabbage was not fried as it should. It is better to do this on baking, then it turns out brown and you don't need to add a drop of liquid! On stewing, I also cooked for the filling, everything worked out, the main thing is to evaporate the liquid, if there is initially a lot of liquid, you can pull out the valve, then powerful evaporation of the liquid will go, and then it, the cabbage, will brown a little. With this technology, the cooking time for cabbage "as it should" is significantly reduced.

And today we have stewed potatoes with chicken for breakfast MMM ... and yesterday was already cooking our beloved sloth Help yourself

[Oksana 555]

Oksana 555
and what is yummy Sloth? can I have a recipe?

Kukaryamba
can be on you) One bowl. I just have a "home" job and I did everything in turn. I prepared a yushka - poured it into a saucepan, then spaghetti, then meat, and put yogurt overnight))))

For filling dumplings, I fry, but probably it can be done on baked goods.

Fry with the lid open?

Did you add excess liquid? Wet and white came from the fact that the excess moisture did not evaporate and the cabbage was not fried properly. It is better to do this on baking, then it turns out brown and you don't need to add a drop of liquid! During the stewing, I also cooked for the filling, everything worked out, the main thing is to evaporate the liquid, if there is initially a lot of liquid, you can pull out the valve, then powerful evaporation of the liquid will go, and then it, the cabbage, will brown a little. With this technology, the cooking time for cabbage "as needed" is significantly reduced.

Thank you, so it's still better for baking, or for stewing, but remove the valve? And take out the valve on baking too?

And I fry the cabbage, almost always in the Baking, stir it a couple of times, add tomato, bell pepper, seasonings. I cook in large portions, adding a bookmark several times as the cabbage "settles".

Is the cabbage fresh or sauerkraut? Are you taking out the valve?

For mamba sloth pie recipe
Season 500 g of any minced meat with salt, seasonings (I had a fatty pig, I cut half a bunch of stale dill)
Chop 300 g of onion finely and grind with salt until juice is released (I took only 3 onions - how much was there)
Mix the minced meat with the onion (I played there 3 more boiled potatoes, left over from Olivier, I highly recommend it, but no more!)
Spread a sheet of thin pita bread on the table and put half of the minced meat on it.
Let's do the same with the second sheet. Set aside the pita bread for 10 minutes, they will soften.
Grease the multicooker saucepan with vegetable oil (you can easily do it in a deep mold in the oven!) And lay our pita breads in a spiral.
Prepare the filling (we do it while the pita bread is soaked): beat 3 eggs with 5 tbsp. l. mayonnaise and 1-2 tbsp. l. ketchup, salt (there was no ketchup, I took homemade adjika). We fill our snail with this mixture.
Cooking on Baking for 50 minutes, 15 minutes. do not open, 10 min. with the lid open. We take it out as usual. Cool it down.
some add 70 grams of kefir to the minced meat and a little water for a cool consistency, it should be like cutlets.
You can experiment with fillings, delicious with cheese filling.

Wreath here is the recipe. only I put homemade yogurt instead of mayonnaise. and hard cheese instead of potatoes)) try very tasty

Wow! Does banana make the dough wet? How does it taste?

I tried it now. Nothing so tasty. Nothing supernatural :) And what about the banana is not wet. Kokraz is a banana and gives it its main flavor. I like banana baked goods. But it turns out very high in calories

Fry with the lid open? Thank you, so it's still better for baking, or for stewing, but remove the valve? And take out the valve on baking too? Is the cabbage fresh or sauerkraut? Are you taking out the valve?

I do everything with the lid closed, if you see that a lot of liquid in cabbage (sour) is formed during processing, pull out the valve for about 15 minutes, then insert it back and into the baking mode, stir a couple of times. The same goes for stewing, but it turns out to be more brown on baked goods.

My first pastry in Dexico is a charlotte with apples: 3 eggs, a glass of sugar, a glass of flour
and 1 large apple. Baking for 65 min. Vkusnooo !!!
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How many grams of flour are in a glass? otherwise there are different glasses

Glass for 200 ml. Just in case, I added 0.5 tsp. baking powder, but next time I will be without it, I did it in the oven and everything was fine. But this is me, I was reinsured, I wanted it to work out for sure.

[izumka]

My first pastry in Dexico is a charlotte with apples: 3 eggs, a glass of sugar, a glass of flour
and 1 large apple.

izumka, Put more apples (4-5, or even 6) will be tastier.

Thanks for the support. All turned off WAITING!

valuhkahow did it end?

Fry with the lid open? Is the cabbage fresh or sauerkraut? Are you taking out the valve?

Kukaryamba, fry pickled the cabbage is ALWAYS with the lid open, only at the back I lift the carrying handle and slide it over the lid so that it does not completely close, but a gap remains. At the end of frying, I put it on stewing for a minute or two so that it is softer. I have not taken out the tap yet for any dishes.

[Oksana 555]

Fry with the lid open? Thank you, so it's still better for baking, or for stewing, but remove the valve? And take out the valve on baking too? Is the cabbage fresh or sauerkraut? Are you taking out the valve?

I make cabbage with a minimum amount of oil, just add a little at first. I do almost all the cooking time with the lid closed (especially at first, when I wait for the cabbage to settle and it was still possible to add a portion of raw), I don't take out the valve. It happens that during the cooking process I leave the lid open.If there is sauerkraut on hand, then I add a little, I like it better. But, the cooking technology does not change, even if only fresh cabbage, even with the addition of sauerkraut. I don’t keep it on Stew for softness (especially if in the filling), and I like it when the cabbage is not completely soft, but here everyone has their own taste and preferences.

Oksana 555, feverishly lick my lips !!! Yummyyayat !!!!!!!!!!!!!!

izumka , what a soulful charlotte !!!!!!!

Well, what is happening, now I am painfully hungry!

I liked the yogurt with Yagotynsky sourdough, now I'm waiting for it to cool down. Thanks for the advice to use this product as a starter.

valuhka, I keep my fists! @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ And give the cartoon the right way dry ", wait, do not rush !!! Everything will be fine anyway !!!!!!!!!!!!!!!!!!!!!

[Oksana]

And we have for breakfast today Our beloved sloth Help yourself

Oksana
That's how much I've been reading this recipe for a sloth and can't figure out how to twist them in a spiral?
Is it simple to roll each individually into a roll, and then put one on top of the other in a pan?
In general, next time you do take a picture of a spiral moment for such culinary gifted as me

I think that the process is as follows: twist one roll from the middle in a spiral, when it ends, put a second roll in the continuation of it and spin the spiral further. Something like this.

I had such nonsense with a fogged glass, when I boiled milk in Perfezze for the first time and it draped for me ... I dried the cartoon for a day, but everything has probably dried up and it works ... so I think you will be fine!
[/ quote]

And how did you dry it? Just kept it open?

just kept open for a day

rusja everything is very simple. First roll the pita bread itself into a sausage, and then in a saucepan roll it like a snail like this, only tighter so that 2 pieces fit

Ah-ah, now I understand
Should they fit in one layer? Not one on top of the other?

For dinner, my slow cooker prepared for us here this
potatoes.
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Tell me pliz .... what's wrong .. the day before yesterday we bought a cartoon DEX DMC 60 ..... first I made the oatmeal, boiled away .. then I baked the casserole, it didn't rise, it was wet .... then the zebra cake ... also not rose and wet-threw ((((so offensive .. right up to tears (((
what is the reason???? maybe something is wrong with the valve? not worth it?
what position should the valve be in? there are 2 parts .. white-bottom (well, of course, you can't move it) .. but the upper (silver) one can be removed and put on .... I was wearing it ....
aaaaaaaaaaaa ((((gjvjubnt

Tell me pliz .... what's wrong .. the day before yesterday we bought a cartoon DEX DMC 60 .....
what is the reason???? maybe something is wrong with the valve? not worth it?
what position should the valve be in? there are 2 parts .. white-bottom (well, of course, you can't move it) .. but the upper (silver) one can be removed and put on .... I was wearing it ....
aaaaaaaaaaaa ((((gjvjubnt

I give you a photo of the valve:

The first photo shows the correct position of the valve. And then the photo, how to shoot it.
But you need to cook everything with a valve, as in the first photo.
Perhaps the valve was open for you?