Manna
Quote: Softpaw

and I'll try to take 6 glasses of water for 2.5 glasses (average between 1: 2 and 1: 3)
And what rice? Kashka at 1: 3 will not be?
Softpaw
Quote: manna

And what rice? Kashka at 1: 3 will not be?
regular rice, parboiled, golden!
or do you need some other?

buckwheat is already over, I mixed and left on the heating for an hour ...
only vague doubts plagued, but was it necessary to stir? ...
Manna
No, no, steamed rice really needs more liquid. I don't cook steamed, that's why my proportions for pilaf are 2: 3.5

Everything is correct, you need to mix
Softpaw
Quote: manna

No, no, steamed rice really needs more liquid. I don't cook steamed, that's why my proportions for pilaf are 2: 3.5

Everything is correct, you need to mix

Thank you!!!
we walk with my husband around multi, wait, sir ...
vernisag
Quote: LyubaNa

But I have a question. I really like "Tears of an Angel" has done it more than once. But the first two times I did it perfectly, and then three times .. straight to tears - WITHOUT BREAKING AND EVERYTHING IS HERE. It runs straight through the valve. It's a shame - the whole pie is smoked.
Is the meringue boiling? What is it like? This is the first time I've heard this ... Did you use this recipe?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=177106.0
Vichka
Quote: Softpaw

Thank you!!!
we walk with my husband around multi, wait, sir ...
After opening. programs, mix the pilaf, collect it in a slide, stick in the garlic and then walk around the multi.
vernisag
AW_72
Quote: Softpaw

Thank you girls !!! I will try to make on buckwheat and + heating for 1 hour (if I understood correctly) !!!
and I'll try to take 6 glasses of water for 2.5 glasses (average between 1: 2 and 1: 3)
Well, how did your pilaf turn out? I also cooked pilaf on "buckwheat" I also took 6 water for 2.5 cups of rice, the rice was steamed and I didn’t work very well, the rice was not crumbly, stuck together with stirring. Perhaps it happened because of frozen vegetables, next time I will do it for 5 glasses of water.
AW_72
Quote: VS NIKA

If you mean my pilaf on "buckwheat", then that's right, I stood for 1 hour on heating.
VS NIKAwhat gives 1 hour on heating?
Vichka
Quote: AW_72

VS NIKAwhat gives 1 hour on heating?
When the multicooker, after turning off the program, switches to heating, I add garlic to the pilaf, thanks to which the pilaf turns out to be fragrant and the rice dries a little when heated and at the same time becomes softer. At the same time, if during cooking, something has formed at the bottom of the bowl, then during heating everything will go away. I always keep the pilaf heated for 30-60 minutes.
AW_72
Thank you, I left the pilaf on the heating and the situation with sticky rice got better, instead of sticky it became crumbly
ataman
Good day to all, do not tell me the recipe for making "navy macaroni", otherwise I tried it according to the recipe book and it turned out to be porridge
LyubaNa
Quote: VS NIKA

Is the meringue boiling? What is it like? This is the first time I've heard this ... Sorry, did you make this recipe?
Yes, it boils. I did it according to this very recipe. I don't know any other recipe. The first time it boiled, I thought it was an accident. I tried to remove the valve altogether after I unloaded the meringue into the bowl. Has boiled. It rises to the top of the bowl and climbs through the valve. Can you try to set not 120, but 100 degrees manual? I was terribly upset, while I'm afraid to do "tears of an angel" in the cartoon And the most offensive thing is that the first times it turned out great! I baked it every week for my family for breakfast
Manna
Quote: ataman

Good day to all, do not tell me the recipe for making "navy macaroni", otherwise I tried it according to the recipe book and it turned out to be porridge
HERE take a look
vernisag
Quote: LyubaNa

Yes, it boils.
Lyubash, maybe it's not meringue? Maybe this cottage cheese just rises so much for you and try to remember which cottage cheese you used? Maybe you changed the manufacturer or the fat content of the cottage cheese has been much higher recently? And it seems to me that the meringue cannot boil ...
Luysia
Quote: ataman

Good day to all, do not tell me the recipe for making "navy macaroni", otherwise I tried it according to the recipe book and it turned out to be porridge

Be sure to use good durum pasta. And you don't need a lot of liquid.
vernisag
Quote: LyubaNa

Yes, it boils. I did it according to this very recipe.
I talked to my mother (she is a pastry chef), she says that she cannot boil the meringue. You probably boil cottage cheese, probably fatty ...
Vichka
Quote: ataman

Good day to all, do not tell me the recipe for making "navy macaroni", otherwise I tried it according to the recipe book and it turned out to be porridge
Is it as given in the recipe?
I cook on the "stew" program for 20 minutes, it turns out very well.
vernisag
Quote: ataman

Good day to all, do not tell me the recipe for making "navy macaroni", otherwise I tried it according to the recipe book and it turned out to be porridge
For every 100 grams of pasta I take 1 multi-glass of water, it always works well.
AlikaBull
it's been a long time since I didn't appear here ... yesterday I sit and think to portray this ... my husband says bungling something from a string of beans (he loves her very much ...) well, let me break my head - just not hot ... soup not hot ... and so on ... and in short it turned out bean casserole - I blinded her out of what was ...
do not judge strictly
Testing multicooker Brand 37501
- 2 multi-cups of beans, boiled until cooked in salted water
- lightly fried onions, finely chopped chicken (fillet) and mushrooms (were frozen) - everything was taken by eye
- beat 4 eggs with a fork, about half a glass of cream, a couple of tablespoons of flour, seasonings, salt - added grated cheese to the resulting sauce (about 150 gr)
- mixed the boiled beans, fry and sauce, evened the resulting mixture in a bowl. Sprinkled with grated cheese on top (quite a bit).
on BAKERY 40 minutes. I opened it immediately. She took out the hot one.
Husband appreciated, and I liked it
valushka-s
AlikaBull , the casserole looks very appetizing!
I think you could lay out a separate recipe for beans lovers!
Vei
Quote: valushka-s

AlikaBull , the casserole looks very appetizing!
I think you could lay out a separate recipe for beans lovers!
+100
We are waiting for the recipe
AlikaBull
oh girls, so nice
but I don't know how to invest in a recipe - if anyone can - then let him do it - I don't mind
AlikaBull
Wesna
Hello girls!
She also became the owner of this device. While I like everything and I started to fall in love ... when I suddenly began to notice that the lid does not fit snugly! Namely - everything is in order, I repeat, it doesn’t seem to affect cooking, but when you lightly press the closed lid, it turns out that it fits snugly, but it turns out that it’s not. I began to look closely - and there is some small gap when the lid is closed .. . What's this? Feature of the model or carry it to hand over? I have had it for about two weeks already, they just won't accept it back, only if it's prada is a marriage. Or maybe they won't accept it at all, because the technical part is in order. I haven't cooked much for lack of time yet, but everything is in the plans - I study recipes and am afraid that this is my suspiciousness or is it a small beginning of big problems? And how are you doing with this? I'm scared. Thank you in advance to everyone who responded.
Vei
Honestly, only in pressure cookers I have a lid that is absolutely tight and hermetically sealed, and in MV there is a little backlash everywhere, even in Japanese Panasonic, but there is no gap as such, it is just possible to press down more tightly with your hand.
This does not affect work in any way
Rick
Is your lid so springy when the bowl is standing or when it is not? I went and tried it, my lid does not fit tightly when the bowl is pulled out, and it fits so tightly.
Wesna
Quote: Vei

Honestly, only in pressure cookers I have a lid that is absolutely tight and hermetically sealed, and in MV there is a little backlash everywhere, even in Japanese Panasonic, but there is no gap as such, it is just possible to press down more tightly with your hand.
This does not affect work in any way
Thank you. Calmed down a little
There will be time, I will take a picture and you will tell me from your own experience what kind of "sore" has started up or is it just my fears okay?
Quote: Rick

Is your lid so springy when the bowl is standing or when it is not? I went and tried it, my lid does not fit tightly when the bowl is pulled out, and it fits so tightly.
Wow!!! Thank you! Well, now I have almost completely calmed down. I looked without a cup ... I’ll come home and I will definitely put the cup in and look with it. So I threw up "snot" here, and probably everything is fine Well .... I hope so ... very much
lobacheva
I have the same thing that moves, but there is an O-ring, and because of it it turns out that way, I think. The lid doesn't dangle, it just presses harder. Something like that
Vei
Wesna, you bought one of the best (IMHO - the best) cartoon that is now on the market, do not worry, but rejoice that you had time - congratulations !!!
Wesna
Quote: Vei

Wesna, you bought one of the best (IMHO - the best) cartoon that is now on the market, do not worry, but rejoice that you had time - congratulations !!!
Thank you, I think so too I chose between her and redmond, but due to the recent jump in prices for redmond, I stopped at the brand - the functions are the same, it costs much cheaper, I read reviews everywhere, everything seems to be good (except for condensation), I bought it ... she did not disappoint me and in the future, I hope, it will only please
Quote: lobacheva

I have the same thing that moves, but there is an O-ring, and because of it it turns out that way, I think. The lid doesn't dangle, it just presses harder. Something like that
It turns out that everyone, not only me ... means this is the norm, which means we continue to cook / fry / steam

Thank you all for the quick and helpful answers. I'll be at home - I'll try again with a cup. Well, if all the same it seems to me that there is some kind of gap, then I will take pictures and put it on the "commission" to experts, you need to
Vei
everything seems to be good except for condensation
What's wrong with the condensate ???
Wesna
Quote: Vei

What's wrong with the condensate ???
Many people complain that there is no "collection" of condensate and water accumulates during cooking (I don't know how to explain, but you will understand, I think), when the bowl is standing and the food is being prepared, you lift the lid and in the recess there everything flows down to the table , between the thicket and the heating element even, which is not good for him. I myself came across this - the water in the recess (understood in which one? Under the lid between the edge and the bowl ...), gently wiped it off with a cloth after cooking and that's it ... but of course, if it wasn't for that, it would be just like that, then okay
p. from. is it true that when frying, the lid cannot be closed by the way? I read it somewhere, I don't close it. Doesn't interfere. Outrageously. Someone bothers. Unclear. You still need to stir.
Vei
I never have so much condensation that the rim around the bowl is not enough to accommodate it and it spills somewhere on the table or heating element
I even cooked dumplings on my desk, everything was within the normal range.

By the way, in kuku 1010 (for 16 thousand so for a minute), there is also no drip tray ... And where they are, as a rule, they are ineffective (with the exception of Bork - everything is super in it, moisture is only in the drip tray, but there is a price 5 times more)))

I always fry in all MV and SLE only with the lid open, I am not psychologically comfortable if I close it, but I cover it with a special anti-fat mesh lid so that the fat does not get anywhere.
vernisag
There are no condensation problems in Panasonic either.
Vei
Quote: vernisag

There are no condensation problems in Panasonic either.
Well, Panasonic does not have a removable plate on the lid either, so there are no problems, it is always dry. But in my Japanese, the plate is removable, and the condensate flows like a river, but still not on the table!
Wesna
I looked - with a bowl, the same ... well, probably it should be so, since everyone has it) Then it will be seen, the guarantee is still a year
AW_72
Girls, I already wrote here about the condensate, in the first week of using the multi everything was fine, the condensate was placed in the rim, but I don't know what happened then, the condensation pours from the lid very strongly, spreads in streams, falls behind the bowl, I have a heating disc well in in a very indecent form and nothing is washed. I think that it should not be so.
Leska
Quote: AW_72

Girls, I already wrote here about the condensate, in the first week of using the multi everything was fine, the condensate was placed in the rim, but I don't know what happened then, the condensation pours from the lid very strongly, spreads in streams, falls behind the bowl, I have a heating disc well in in a very indecent form and nothing is washed. I think that it should not be so.
Do you rinse the valve every time after cooking, a removable cover? If they are clogged, the steam cannot escape completely.
AW_72
Quote: Leska

Do you flush the valve every time after cooking? If it is clogged, the steam cannot escape.
The valve does not seem to be clogged, steam comes out normally.
vernisag
A lot of condensation flows down with frequent opening of the lid, I understand that it is curious, but the beam often does not look there.
Ksyushk @ -Plushk @
Quote: vernisag

A lot of condensation flows down with frequent opening of the lid, I understand that it is curious, but the beam often does not look there.

+100500

As soon as she stopped opening the lid out of curiosity, sometimes you don't need to wipe anything.
Vasilica
Quote: Ksyushk @ -Plushk @

As soon as I stopped opening the lid out of curiosity, sometimes you don't need to wipe anything.

Lucky.

And I never open it out of curiosity, but the sea condensate.
Miss Raspberry
Quote: vernisag

A lot of condensation flows down with frequent opening of the lid, I understand that it is curious, but the beam often does not look there.
I totally agree. I try to open less, so the curious husband opens up And what are you cooking there ?? "At least beat him.
ataman
Quote: VS NIKA

Is it as given in the recipe?
I cook on the "stew" program for 20 minutes, it turns out very well.
So it means to throw everything and simmer for 20 minutes
AW_72
Quote: Vasilika

Lucky.

And I never open it out of curiosity, but the sea condensate.
Here ... and I don't open it. Maybe the heater on the lid began to work poorly, which dries up the condensate?
LadyMary
Dear forum users! I just can't decide which cartoon is better to take: Brand 37501 or Polaris PMC 0517AD? Help, pliiizzzz! I don't sleep at night, I choose, I read forums, the more I read, the more I dig myself into my thoughts ...
Manna
I would choose 37501. Her bowls are more reliable. In the topic about this Polaris, they write that the bowls begin to stick very soon.
LadyMary
But the bowl is not a problem for them, they are sold everywhere, you can take a Teflon one and use it at high temperatures.
Manna
Then choose by design or what the heart is more for Both multicooker are good

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