Testing multicooker Brand 37501

And is longing the one that is long and vague, with a gradation of 20 degrees from 98 at the last hour?

Here, in my opinion, everything is clear.
1st hour 45 * C, 2nd 65 * C 3rd-85 * C last 2 hours 95-98 * C
This mode is not suitable for cereals!

Girls, maybe the result depends on the type of rice used? I cooked porridge for the morning with a delay of 1: 5 (milk mixed with water) and this is what I got from round rice
Judge for yourself from the photo, since I'm generally a beginner, I have nothing to compare with.

1st hour 45 * C, 2nd 65 * C 3rd-85 * C last 2 hours 95-98 * C
This mode is not suitable for cereals!

Milk languished in this mode. And the porridge was cooked on the "Milk Porridge" mode

I already wrote that I didn’t cook porridge with otsrochki, and who cooked, noticed when she starts to cook, how long does it take to heat up until the end of the program?

Girls, maybe the result depends on the type of rice used? I cooked porridge with a delay for the morning 1: 5 (milk mixed with water) and this is what I got from round rice

Judge for yourself from the photo, since I'm generally a beginner, I have nothing to compare with.

That's interesting in this case, sk. for the time it stood on heating?

this is what I got from round rice

I also think that porridge is better from round rice, but today I did not find it at home. I had to make it out of long.
The photo is not very visible. But, as far as I understood, it turned out rice, and at the bottom there is milk. Right? If so, then it's all the same, in my opinion, not porridge

I already wrote that I didn’t cook porridge with otsrochki, and who cooked, noticed when she starts to cook, how long does it take to heat up until the end of the program?

I had never cooked porridge in the cartoon before, so I also don’t know how it should be

That's interesting in this case, sk. for the time it stood on heating?

My porridge stood on the heating for an hour, but still there was a thick soup, and therefore I had to evaporate the milk.

[mamba]

mamba Little liquid and little cooking time is immediately visible. Rice, even long boiled and becomes soft. Proven by constant cooking cereals and only on delayed start

[mamba]

mamba Little liquid and little cooking time is immediately visible. Rice, even long boiled and becomes soft. Proven by constant cooking cereals and only on delayed start

: drinks: As a specialist in porridge, what then can you say about my porridge?

[VS NIKA]

Kasha was told to be ready by 8.00, the cartoon was opened a maximum of 10 minutes later.
The photo shows that the rice looks separate from above, there is more liquid at the bottom, but when shifting it somehow everything got mixed ...
I am so not a fan of milk porridge that the last time I cooked one more than a decade ago, I don't even remember what they are. And so, it seems like porridge is like porridge

VS NIKA, taking off my hat! But - huh ?!

: drinks: As a specialist in porridge, what then can you say about my porridge?

I just like this porridge! I cook in Panasonic on a timer (1 multi-glass of cereal + 1 liter of milk) with the calculation of 1 hour on heating!

Kasha was told to be ready by 8.00, the cartoon was opened a maximum of 10 minutes later.
The photo shows that the rice looks separate from above, there is more liquid at the bottom, but when shifting it somehow everything got mixed ...
I am so not a fan of milk porridge that the last time I cooked one more than a decade ago, I don't even remember what they are. And so, it seems like porridge is like porridge

So, at the moment the porridge was switched to heating, you were still sleeping sweetly ?!

[VS NIKA]

VS NIKA, your porridge looks great. The question is, what would it be like if it hadn't been for the night. Well, that is, if you cooked it in the morning, for example, for breakfast

I cook in Panasonic on a timer (1 multi-glass of cereal + 1 liter of milk) with the calculation of 1 hour on heating!

This is how I cooked (but without a timer) and got a thick soup What is the reason?

[VS NIKA]

VS NIKA, your porridge looks great. The question is, what would it be like if it hadn't been for the night. Well, that is, if you cooked it in the morning, for example, for breakfast

In the morning it would be "soup". Rice always needs to stand, whether it is heated or not, everything is the same.

In the morning it would be "soup". Rice always needs to stand, whether it is heated or not, everything is the same.

Well, I have it and stood on the heating for an hour, but it still remained a soup. An hour is not enough? And how long does she need to stand then?

[VS NIKA]

VS NIKA Excellent porridge! I have this every day for breakfast
For children I breed it with milk https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=90590.0
Yes, and the soup will be if the milk "plump" more than the norm

I use round rice, and I am still asleep "at the moment the porridge is heated".

Yes, and the soup will be if the milk "plump" more than the norm

And how much is the norm then? I made 1 liter of milk for 1 multiclass of rice. Lot?

And how much is the norm then? I made 1 liter of milk for 1 multiclass of rice. Lot?

I have 1 rice, 3 milk, 2 water.

And how much is the norm then? I made 1 liter of milk for 1 multiclass of rice. Lot?

In principle, not much, I cook "by eye" 1 multiclass of "Krasnodar" rice and about 800 ml of milk

[VS NIKA]

In principle, not much

Then what is the conclusion? One hour on heating is not enough? Should be left like VS NIKA, porridge for the night?

[VS NIKA]

Then what is the conclusion? One hour on heating is not enough? Should be left like VS NIKA, porridge for the night?

I would try to reduce the liquids a little and cook with a delay. Rice in the evening will swell in milk and cook better
But I have a completely different cartoon, more precisely, you will determine the cooking method yourself by the method of tests

The languor program has ended. For 5 hours of simmering meat, nothing even thought to burn. At a glance, the meat turned out great, it remains to take a sample. I was afraid to leave for 5 hours, I wanted to complete the program in 3 hours, and then I thought that it was still worth checking these last two hours with a temperature of under a hundred.

The languor program has ended. For 5 hours of simmering meat, nothing even thought to burn.

What kind of meat is it? It’s somehow very dark ... like burnt or something ... No? Does it seem that simple?

I would try to reduce the liquids a little and cook with a delay. Rice in the evening will swell in milk and cook better

Thanks for the advice Next time I'll try

What kind of meat is it? It’s somehow very dark ... like burnt or something ... No? Does it seem that simple?

Not a bit burnt! Beef in two layers and two layers of fried onions with Borodino bread crumbs.

Not a bit burnt! Beef in two layers and two layers of fried onions with Borodino bread crumbs.

What happened to the bow? Was the beef thawed? Finely chopped?

That's how it was.

And I have grief
I made a cottage cheese casserole, but I have not seen such how it turned out.
She fell, and in the center is a puddle of condensation

And this is from below

Here, by the way, the uneven heating is visible

I cooked like this: 50 minutes on baking and 30 minutes on heating
And according to the recipe, the usual cottage cheese casserole made from cottage cheese, eggs, semolina and sugar.

Maybe I didn't take into account some of the nuances of cooking casserole in a cartoon? I cook such a casserole in an airfryer, and I did not get such a result

That's how it was.

That is, you fried the onions, added crackers and sprinkled the meat with this mixture. Right? Was the meat sliced ​​or cut (you can't see it in the photo)? Can I have a photo of the meat itself? I understand that that photo of the result, these crackers give such a dark color ...

Cut the meat into pieces, a layer of meat, a sprinkle and a layer of meat and again a sprinkle. Here is what was from the bottom of the bowl, the meat did not think to burn, she did not pour water. And this is mixed. Meat can be eaten with a spoon! TASTY, ABALDET !!!

Meat can be eaten with a spoon! TASTY, ABALDET !!!

The meat looks just wonderful. Doesn't it feel like it's "boiled over"? I mean, the jellied meat didn't work out?
I also want to try this mode when cooking red beans with a delay in the morning. I'll put it on today. Let's see what happens. I just think how much water to pour

[VS NIKA]

Girls, huge thanks to you for testing the new multi !!! VS NIKA , Your tirelessness is beyond praise !!! It is felt that the cooked was very pleased with your family !!!

I cooked like this: 50 minutes on baking and 30minutes on heating
And according to the recipe, the usual cottage cheese casserole made from cottage cheese, eggs, semolina and sugar.
Maybe I didn't take into account some of the nuances of cooking casserole in a cartoon? I cook such a casserole in an airfryer, and I did not get such a result

Cottage cheese casserole with beaten eggs and semolina high, like a biscuit, does not rise and cools down, nevertheless falls off a little, in any case, I do it in different cartoons, and I make casseroles very often, I love them dearly. If you make the dough more abruptly, more flour or semolina, it turns out, of course, higher and then it practically does not fall off, but the taste is not the same, less "curd". Regarding the "puddle of condensate" - on "Heating" the lid of the multi does not heat, the condensate does not dry out and gradually begins to drip onto the prepared dish. I just keep only 10 min. with the lid closed, without opening the cartoon after baking, and then I open the lid, but I do not take it out of the multi bowl until it cools completely. You can put a napkin under the lid to "catch" the condensate. I am sure that in spite of everything, the casserole turned out delicious!

(about the languor mode) Here, in my opinion, everything is clear.

I described his scheme even before the release of multi, and everything is really clear with the description. It is not clear only 1. whether the regime is called vexation 2. why is it so beautiful it is needed. Judging by the photo and the first experience - milk is not heated on it. Well, that is, it is not quite heated. It's hard to say something about meat from the photo, but the vegetable should have come out "like a stew."

It is necessary for people to try 1. stew (meat in pieces + spices, the result should be like a good store, only tastier) and 2. legumes (bean something, for example).

And baked goods can be checked with any cheesecake, usually in cartoons for him, gorgeous conditions. But it is necessary that there is enough power and uniformity for baking.

As for milk porridge, depending on the rice and proportions, they can be a little thinner or a little thicker, but they should be porridge. If it is completely "oak" and thickly - obviously underfilled, if completely "soup" - poured. Even if a certain amount of milk remains on top (it is on top, that is, rice does not float in milk, but a homogeneous porridge and a little unabsorbed milk), then it takes half an hour - a maximum of an hour of heating, but in my experience, more often you also have to dilute the gusta ... According to my observations, the delay on the result does not have much effect. Perhaps the program here is so tricky that it needs its own special proportions and you have to look for them, in Panasonic the "golden" proportions are the 1: 5 mentioned above, as far as I looked at topics with milk porridge - in others they are also often used.

[manna, VS NIKA,]

I am sure that in spite of everything, the casserole turned out delicious!

Thanks for the recommendations. Next time I cook the casserole, I'll use it. It tastes great.

Judging by the photo and the first experience - milk is not heated on it. Well, that is, it is not quite heated.

Yes, stewed milk, but not enough.

It is necessary for the people to try <...> legumes (beans something, for example).

Today I'll try the beans

As for milk porridge <..> Perhaps the program here is so tricky that it needs its own special proportions and it is necessary to look for them

Yes, next time I'll try 1: 3. Maybe this will happen?

manna, VS NIKA, and my cartoon is already on the train from Moscow to me! Girls, tomorrow I'll be here with you ...!

Fine! There will be more opportunities to compare results. We are waiting!

Cooked buckwheat in the appropriate mode in a 1: 1 ratio

Nothing was burnt, nothing stuck to the bowl.All the liquid has evaporated. Buckwheat is crumbly, soft. It turned out, in my opinion, excellent.

Nothing burned, did not stick to the bowl. All the liquid has evaporated. Buckwheat is crumbly, soft. It turned out, in my opinion, excellent.

And in my opinion too!

[VS NIKA]

And in my opinion too!

In our opinion VS NIKA experience, we can conclude that rice and buckwheat are best cooked in a 1: 1 ratio. Since if there is more liquid, the cereal is slightly browned.

I tried buckwheat. For my taste, it is slightly overdried (I like boiled buckwheat, wet). But those who like crumbly will like it

[VS NIKA]

In our opinion VS NIKA experience, we can conclude that rice and buckwheat are best cooked in a 1: 1 ratio. Since if there is more liquid, the cereal is slightly browned.

IMHO, 1: 1 is not enough. in a saucepan 1: 2 is usually taken. And for rice 1: 1 it is completely dry, even on pilaf, where there are still "wet" components such as meat-onion-carrot 1: 3 goes (approximately, in practice - half a finger of the coating).

[VS NIKA]

IMHO, 1: 1 is not enough. in a saucepan 1: 2 is usually taken. And for rice 1: 1 it is completely dry, even on pilaf, where there are still "wet" components such as meat-onion-carrot 1: 3 goes (approximately, in practice - half a finger of the coating).

I proceed from the fact that VS NIKA buckwheat in a 1: 2 ratio slightly adhered to the bottom, but mine in a 1: 1 ratio did not. And judging by the rice VS NIKA (I haven't cooked it yet), with a 1: 2 ratio, the crust formed more than with a 1: 1.5 ratio. So I made this conclusion. By the way, the instructions for this cartoon indicate the proportions for both rice and buckwheat 1: 1.

By the way, the instructions for this cartoon indicate the proportions for both rice and buckwheat 1: 1.

Nothing written about wild or brown rice and blends? Just, for example, my favorite garnish mix of jasmine with wild (in my opinion the mistral's aquatic mix is ​​called, although there are several pleasant ones there) I always did it at 1: 2.5, and this is a "dry" version - who loves everything softer 1: 3 for sure it is necessary to do ... I can hardly imagine how you can steam up the wild in 1: 1. If anyone eats that, try it too, okay?

Nothing written about wild or brown rice and blends? Just, for example, my favorite garnish mix of jasmine with wild (in my opinion the mistral's aquatic mix is ​​called, although there are several pleasant ones there) I always did it at 1: 2.5, and this is a "dry" version - who loves everything softer 1: 3 for sure it is necessary to do ... I can hardly imagine how you can steam the wild in 1: 1. If anyone eats that, try it too, okay?

I have such a mixture, but I will only be able to prepare it in a couple of days. In general, wild rice is best soaked before boiling. Of course, 1: 1 wild rice will be dry. And the instructions do not mention the varieties of rice (or I did not notice it.

In general, wild rice is best soaked before boiling.

And I like the way it comes out in the mixture. Never soaked. White rice is crumbly, and wild rice is hard, but also ready-made, with a slightly cracked skin. You can add orange peel or replace some of the water with orange juice - it will be slightly sour and with a slight aroma.

And I like the way it comes out in the mixture. Never soaked. White rice is crumbly, and wild rice is hard, but also ready-made, with a slightly cracked skin. You can add orange peel or replace some of the water with orange juice - it will be slightly sour and with a slight aroma.

An interesting option. I'll try.

My answer is regarding the meat on the Slowing program. It doesn't look like any jellied meat, especially a stew! The meat is very tasty, it can be compared to cooking under foil, for example. I think that this program is well suited for cooking boiled pork, jellied meat, maybe cabbage. For a stew result, 5 hours is too little. Personally, I would love to enjoy the languor.

So, what ideas are there for tomorrow, for a piece of pork shoulder? Stew on Slowing? Or?

Of course I ask! I set aside milk and porridge, you have already prepared them.

If stew, then 7 hours are definitely needed, if not large. The boiled pork will definitely be cool!

Girls, I want to consult. I'm going to put the red beans on the languor at night. I'm thinking about the best proportions of water / beans. What do you advise?