Electric pressure cooker CUCKOO (general questions and user reviews)

And still I have no more room for her ...

[lga !!!!]

lga !!!!You're late !!! It's already worth it !!!! And where did I write there that it is impossible to put Cook? : o We are talking about an induction hob, which is not recommended to be placed over ovens, because there is something connected with magnets !!! They also do not recommend people with a pacemaker (I think they named it correctly) to stand nearby ...
Aunt Besya !!! We are with you and on the slabs "relatives" ... I also have a Kaiser !!! But I already sold it ... in 4 months, I never turned it on ...

! And where did I write there that it is impossible to put Cook? : o We are talking about an induction hob, which is not recommended to be placed over ovens, because there is something connected with magnets !!!

Where you wrote there, I gave the link. And in Cuckoo 1054, isn't it induction heating? Right here( 🔗) you have written that the heating is inductive. So why can't a tile, but a cuckoo?

On the question of ceramics and Kuku, you can read in this thread 🔗

Girls! Where do you put your Cuckoos during cooking?

I put a large cutting board on the panel with a cuckoo on it. This is convenient because the pan is under the hood
You can purchase a glass cutting board, it has plastic snap-feet that will not directly touch the surface of the stove. Cutting on such a board is extremely inconvenient - but it will fit here just right

Bought .... a pig - now take care of the conditions of its keeping and create coziness

Gee-gee-gee !!! Our Star misled the entire Internet
And about the glass plate it is interesting!

Today I was making 4x4 pieces of beef with vegetables in sour cream on the "Stew" mode - it turned out to be a bit harsh, I had to put it on "Multipovar" for another 7 minutes.
Girls who got soft beef on the Stew? Maybe I got an old cow?

Yes!!! Here I am ..... 8) but in general, where did I read something .... although I was looking for info for the induction hob !! : :) And where are you boiling beef at all ... at least a little bit ... we even have a steam room now, as if it was 200 years old (n) I haven't done stew, so I can't say ...

I always cook any meat, including beef, in this mode - it never turned out tough. I take beef stroganoff from the store, cut it in half and, when I add, when not, mustard. And sometimes I fry first.

What else I wanted to say: "Dolgovarka" in Kukushka is not at all long-cooked, rather, IMHO, correlates with the "Quenching" mode in Panasonic ...

I cooked chicken broth in Kuku - I didn't like it!
It turned out muddy, with scraps of foam, and it took a whole hour to cook (the whole cycle).

In a saucepan, I cook such a broth without water in 35-40 minutes, it turns out delicious and transparent.

I cooked chicken broth in Kuku - I didn't like it!
It turned out muddy, with scraps of foam, and it took a whole hour to cook (the whole cycle).

In a saucepan, I cook such a broth without water in 35-40 minutes, it turns out delicious and transparent.

And the details of the preparation? Did you remove the foam or immediately close it? In order not to get caught too ...

[Lena]

And the details of the preparation? Did you remove the foam or immediately close it? In order not to get caught too ...

Don't get in right away There is a "Chicken broth" mode - put chicken, salt, water and started the mode on the machine. The meat was well done chicken soup was.
Automatic mode, I did not interrupt it.
Fortunately, I cooked borscht on this broth, the dregs are not terrible, I painted over with vegetables.

Now I'm thinking, is it possible to do an ordinary store chicken in this mode - it will probably boil down into a splash in 1 hour of intensive cooking

Lena, and on ....... goat button accordion, if you need to constantly interrupt, stop, etc. when cooking? Change modes ???
So I better do it with pens faster, and with my eyes I will see what I'm doing

[Lena]

Lena, and on ....... goat button accordion, if you need to constantly interrupt, stop, etc. when cooking? Change modes ???
So I better do it with pens faster, and with my eyes I will see what I'm doing

And that's right ... I don't have Zepter's pots, I use Bergof. And I still got used to taking off the foam, either in Panasonic, or in my pressure cooker
But it was noticed correctly, if the chicken soup is boiled well, then the chicken is not worth trying there ... you will be looking for meat in the pan for a long time. And then, overcooked meat greatly loses its taste
Admin! And what about Dolgovarka mode, did you want to try it on baked milk? So I tried it on peppers and came to the conclusion that the temperature there is much higher than that of dolgars (slow cookers). And what about milk?

[About Dolgarka mode in Cuckoo.]

And that's right ... I don't have Zepter's pots, I use Bergof. And I still got used to taking off the foam, either in Panasonic, or in my pressure cooker

And besides, you still need to spend time on cooling and releasing steam and pressure - it takes a lot of time to do nothing, in a mode of doing nothing and waiting.

Berghoff will go too, copy zepter

I explain why the zepter is faster and there is no foam (or minuscule)
The chicken is not boiled there, the broth does not boil, thereby causing a large amount of foam to separate. The chicken lies motionless on vegetables, without water, cooks under its own juice-steam under a tight lid. And only when the meat is ready, the amount of water that is needed for the consistency of the broth is added, and the water is added immediately boiling.
Everything about everything takes about 35-40 minutes.

By the same principle, in a normal cartoon - without pressure. There, the broth takes a long time to cook, but it does not boil, and does not spray foam. Moreover, the lid can always be opened and the foam removed.

About Dolgarka mode in Cuckoo.
I tried to make baked milk.
Set the time at 6 o'clock, temperature 2 position. After 6 hours, the milk was heated for another couple of hours.
The result is a well-boiled white milk
The declared temperature of position 2 is about 85 * and it seemed to me that the milk would simply languish and should darken. Above - the temperature is already 110 *, it will already boil.

After that, I made baked milk in a slow cooker (I already gave a picture), I think that it turns out the most beautiful and delicious baked milk
In the accelerated mode and under pressure in the Multi-cook mode, I do not want to artificially bring the color of the milk to dark - the milk itself must languish for a long time, which is why its unique taste, smell and color is acquired

In short, there is still a lot to learn ... and select modes by trial and error.

[Admin !!!]

Admin !!!I also didn’t like the CHICKEN BROLLION mode, I really didn’t find a chicken there, but on the Multi-cook mode it turned out great, without scraps, although I had the chicken in the store and quickly cooked. But it didn't work in Zepter .... I don't know what I did wrong: - \ I make baked milk for fermented baked milk at 120 *, is that bad ??? It also worked on the Dolgark, but I don't remember how much time and modes I set, but the foam was good. I generally try not to cook in programmed modes.

Girls, I've seen enough of your beauty ... I'm starting to want CUCKOO! So far, purely in theory! Price several very confusing! We need to prepare a substantiation base!

Admin, hope for you! !!! Unfortunately now I do not cook myself, but in the fall I will join you !!! And about the book ... there are no words, not a single recipe came up ...

Tell me, pzhl, is it impossible to make a table of contents with recipes in this thread ??? To immediately have an idea what this animal can do ?? I looked at the topic "CUCKOO 1054 - instructions on how to cook", but there is nothing there. I really, really want to, please!

[Tete Bese]

The question is cleared! Found everything - thanks Tete Bese!

I read, read and decided to write. I am also completely delighted with this unit and cook in it every day, but not once. for a long time I wanted it, but then, following in the footsteps of Zvezdochka, I bought it, which is incredibly happy. The price is certainly high, but the Kukushechka is worth it.

[Tanyulya !!!]

Thank you Tanyulya !!! : flowers: I'll do more and more recipes in the fall!

[guru]

I take my words back about Tanya !!!!!! Although she bought it later, she is real guru in the matter of inventions and the implementation of recipes !!!! Thank you Tanyusha for coming here !! Open your temka ... or come to me ] https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65174.0]

[toasting, with the lid open on level 3, 1 minute]

I did everything on mode toasting, with the lid open on level 3, 1 minute.

Girls, explain plizzzzzzzzzz, well, I don't understand how to fry with the lid open
Describe, plizzzzzzz, how this is done with the expectation of ..... not quite understanding

Select the "Roasting" or "Oven" mode, select the desired level, the required time, move the knob on the lid to the "Closed" position, press "Start" and that's it ... the frying has begun.

["fry with the lid open"]

Select the "Roasting" or "Oven" mode, select the desired level, the required time, turn the knob on the lid to the "Closed" position, press "Start" and that's it ... the frying has begun.

Tanyulya, this is clear to me. It is not clear how to use this mode "fry with the lid open"
After all, if you open the lid while this mode is running, the program will crash and stop.

It does not close initially. The handle is in the closed position, you do on the open lid.

It does not close initially. The handle is in the closed position, you do on the open lid.

Ok, I went to check and train

How tasty, beautiful and incomprehensible here (with levels)! I want it too! But, you will have to wait until mid-September, and then I will repeat after you like a parrot.

Girls, I propose to talk about programs, levels, etc. in the topic of the Program https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=69870.0 , where we will collect all the information about the work of the Cuckoo

[Tanyulya !!!!!]

Tanyulya !!!!!Clever girl !!
Admin,Tomorrow we'll figure it out on the modes in another topic !!!

[Dear Kukushkovodov !!!]

Dear Kukushkovodov !!!

The topic has become quite voluminous, recipes have begun to be worked out, and therefore, we will not deviate from the Rules of our forum "one recipe-one topic" !!!! There we will discuss each specific recipe and salivate !!!! I will sort out Temka on the sly, highlighting the recipes in a separate independent adult life, so do not be alarmed

Aunt Besya !!! The cuckoo DOES NOT HEAT when cooking !!!!! It remains the same, because there is induction heating !!!

Heats up !!! Both the pan and the body (but the body is not that strong)

So I have a winter Cuckoo ... and you have a summer

On the contrary !! Mine is winter, it will go for sugrev !!

I read the entire thread and a lot of information on the forum, but I never found the most important answer:
Do they taste like cooked in a Soviet pressure cooker or are they different? Because it quickly does not go well with tasty
A vivid example, the dishes prepared in the dining room here are a food kettle with a sealed lid (pressure cooker) 🔗

[sazalexter]

sazalexterwell offended straight

Dining room - there is a dining room and the restaurant can do poor cooking!
We cook for ourselves - HOME Although, at home you can cook in different ways, having even the most modern pots - this is the practice of communicating with pots shows!

I answer your question from my beloved
It's delicious to cook in a cuckoo. At first I was wary of her, with nagging at the quality of the food.
Now, when I gradually acquire the skill of working with it, I understand how and what to lay - I like it!
I cooked just raw vegetables and meat, and marinated for a while - the result is good.
As in any new business - you need to adapt to a new pan and understand it.However, like our bread maker

To be honest, yesterday, out of the heat and laziness, I even cooked ordinary potatoes in it, everything took 5 minutes, and the total time was 15-20 minutes. But there was no need to watch the boiling, whether it would run away, etc.

Of course, this is a matter of taste for each of us!
I like it today, but it is not, which others will like - you need to try everything yourself

[Admin]

Admin Sorry, I didn't mean to offend anyone
I really went overboard with the dining room
I am more interested in taste in comparison with the Soviet pressure cooker

[sazalexter]

sazalexter I join your question, I also asked something, but unfortunately I did not receive an exact answer. This interests me too.

I am more interested in taste in comparison with the Soviet pressure cooker

Or is it the same?
Knowing my pressure cooker and how much time it takes to cook some kind of dish, I already know what position the stove handle should be in (for example 7-8) and after how many minutes the stove will turn off by itself (for example, 8-12 minutes).

Personally, I did not notice a big difference in taste between cooking in a Panasonic multicooker and in a Kukushka - the cooking speed increased. But the dishes do not taste like those cooked in an ordinary saucepan, but alas, I cannot compare with a Soviet pressure cooker, I haven’t used it for making soups and main courses for a long time

Cooked today

[Regular]

Dear ones - there is no dispute about tastes!
I cannot know what the taste of an ordinary pressure cooker is and what you cook in it and how, with what products, and whether I can appreciate your culinary creativity.
To each his own!

Kuku has the same cooking mode as a regular pressure cooker - this is a Multi Cook.
The difference in these modes for both pots:
Regular - the lid just closes, you determine the time yourself by the clock, you regulate the fire with the burner lever, wait for the steam to release and cool down.
Kuku - the time is set, the temperature is set - the rest is made by the pan automatically before the steam is released and by voice it says "the dish is ready"

How delicious the dish will be prepared depends on you personally in both pans.

In addition to all, Kuku has many more additional modes similar to those of a cartoon - steam, frying and others.

I cooked carbonate and boiled pork in both mullet and cuckoo - to be honest, I liked the meat more in cuckoo

[Aunt Besya]

Aunt Besya It seems to me impossible to forget the "taste" of something cooked in a Soviet pressure cooker! Its just no how it is practically absent in canned fish or meat. (Only spice concentrates)
I do not know the chemistry of the processes in products when cooking 120 * and above. But it was possible to eat it only with a big "hunger"

[Aunt Besya]

Aunt Besya It seems to me impossible to forget the "taste" of something cooked in a Soviet pressure cooker! Its just no how it is practically absent in canned fish or meat. (Only spice concentrates)
I do not know the chemistry of the processes in products when cooking 120 * and above. But it was possible to eat it only with a big "hunger"

Excuse me, but I have been with a Soviet-style pressure cooker all my life. And to say that it is not tasty from it is simply not being able to cook in it. Especially if you boil something for hours, such as cabbage soup. It may not be tasty in canteen boilers. Just as there is tasteless what without boilers.

Cuco is the same pressure cooker plus a whole host of functions. Only the heating principle is induction. Cooking at the same 110-120 degrees under pressure. And why should the taste of foods be so different?

In addition, steam cooking in a pressure cooker, for example, allows you to quickly cook dishes in almost your own juice, which, on the contrary, makes their taste richer and brighter, rather than watery and boiled. Foil-wrapped potatoes, for example.

I seem to begin to understand ... Still, I am inclined to buy a Brand Multicooker
Thanks to those who responded

Now I think I understood correctly that a normal pressure cooker and Kuku are, in principle, the same, only in working with Kuku, as it were, more comfortable than with a normal pressure cooker (I have "Tefal", but the principle is the same as Sov.pressure cooker)

[Tatjanka_1]

I forgot to say that I had five pressure cookers in use, probably: Soviet, Tefalev.

Now available: Cuco, Soviet-style pressure cooker and tefal. With pressure cookers I am "you", I have been cooking in them since adolescence, so I have an idea of ​​what I am writing about. Although, of course, no one canceled the personal preferences and taste of other people.
Tatjanka_1

As a reminder, Cuco is not only a pressure cooker. Pressure cooking is one of its functions.

If we are talking only about the function of cooking under pressure, then Kuko is a more comfortable thing to use. It is a fact. She can set the cooking time, cooking temperature up to 120 degrees). She controls everything precisely and independently. A small minus - it needs to be cooled before opening (in the sense that it bleeds off steam, cools a little and then only unlocks the lid), while the usual one is put under cold water, and it is ready to open.

Further, it combines pressure cooking with others in a number of modes. For example, she cooks rice (a cooker) at first just like that, then it gains pressure, then it releases it and shamanit something else for about 13 minutes. The rice comes out gorgeous.

In general, this is a more advanced electronic device that can work without your participation. But her instructions are idiotic and the principle of cooking in different modes can only be assessed in practice. I can't do pilaf on the "pilaf" mode. Some kind of mess (I'll make a reservation that this is not a classic pilaf anyway, but we will call it that). But on the "cook" mode - rice to rice. You just have to first fry the meat, onions, carrots in turn in the frying mode, then add rice, close and turn on the cooker. Then the result looks like real pilaf.

But her instructions are idiotic and the principle of cooking in different modes can only be assessed in practice.

I confirm about the instructions, there is nowhere worse to rely on for a start, well on the forum you can ask - and if on your own ...
Therefore, we are trying in this topic to help each other deal with this pan.

At first I also regretted the purchase, but now the more I learn about cookies, the more interesting and enjoyable it is to cook. The simplicity of control and the speed of cooking captivate, even taking into account the release of steam, and there is no need to put it under cold water.
The same meat weighing 1.5 kg in cuckoo, the total cooking time is 1 hour, in a slow cooker for 2-3 hours.
And what kind of meat looks like - you can also compare by looking at the photos in our recipes.
Well, the taste depends on how we cook it ourselves.

Now I think I understood correctly that a normal pressure cooker and Kuku are, in principle, the same, only in working with Kuku, as it were, more comfortable than with a normal pressure cooker (I have a "Tefal", but the principle is the same as the Soviet pressure cooker)

In principle, you understood correctly. And there are more possibilities and variations of modes in the cookie.
For example, fry the meat before baking it.
This cannot be done in a simple pressure cooker, the meat must be fried in a pan, stewed in a pressure cooker.

But there is one subtlety. Meat in cuckoo is not just "boiled" as in a conventional pressure cooker, but closer to baked or something, dry, and the taste is better from this.

My opinion

I, too, are trying to put together my impressions of the cuckoo after 2 months of using it: at first, of course, when I saw it, I fell in love with its appearance !! And I just wanted it .. Then I began to reflect on the topic: I really need it if I have an Italian cooker and slow cooker. That is, there is something to cook something if you need to quickly and there is something in which you can extinguish-darken-bake ?? However, you cannot leave the dish unattended, it's a fact! Therefore, since I do not sit at home, but work, it was rarely in demand, mainly only on weekends and only for certain products (tongue, beef, beets in large volumes, jelly) Now, oddly enough, both a multicooker and a cuckoo are in demand : while one dish is being prepared in one, in the second, the second.For example, rice in Panasonic and beef stew in a cuckoo ripen at the same time!
Admin rights, the meat began to be made a pleasure: he immediately fried it, and immediately brought it to readiness. No splashes or dirt, the taste is excellent, the softness is beyond praise. In Panasonic you struggle to fry, and you will bring it to readiness for about 3 hours, no less. To use a public service for this purpose? First, when frying, you zagvazat the whole kitchen, and then stand over it while she works
You need the soup quicker - here you have a cuckoo, you want it with a more saturated, "stewed" taste of shchets - here Panasonic is ready! But this is the perfect combination !!
The main thing is the price !! The price is clearly prohibitive and is not available to most average housewives!
Therefore, I think so: if the question is about what to buy Brand or CUCKOO, and the financial issue is not important here, then you need to buy a cuckoo (a more serious company, high-quality body material and saucepans, more functions, more pleasant design). If the financial issue is important, but not so catastrophic, it makes sense to dig up and again make a choice in favor of the Cuckoo. But if this is a blow to the budget, then Brand will be a good alternative (especially in the version that our girls programmed in deviceaholics)
In general, I personally now have a feeling of the ideal selection of kitchen appliances for all occasions: a good oven for baking pies, breads and baking something that does not fit into a cartoon, for example, a pig; bread maker for dough and bread "in a hurry"; cuckoo and panasonic - for tender meat, soups, cereals, casseroles and ..... an unlimited list of dishes, airfryer for fried meat and poultry, puff pastry
One thing is sad - the hob of the stove has become almost unclaimed, but it also has its own niche and will not concede it to anyone: now I am preparing the brine for conservation in 7-10 liter pots !! Here it is beyond competition !!

[Aunt Besya]

Aunt Besya,
I what is "Italian drink"?