Binatone MUC 2180 multi-cooker pressure cooker

Girls, there is a little steam from the side again, it seems like it didn’t pour water up to the top mark, below, and something has already fogged up under the glass where is the menu: cray: What to do ??? Does the rubber band stick badly?

[Liver sausage]

Here is such a sausage turned out in white-sided

Liver sausage
400g chicken fillet 600g chicken liver 400g navels, twist in a meat grinder 2 times, then add 4 eggs 3st / l milk powder 2h / l salt spices to taste I put nutmeg and ground black pepper, and 2 packs (40g) gelling mixture for jellied meat , there are also seasonings (pieces of carrots that can be seen in the sausage are from there) and gelatin, Put in the white-sided and cook the meat for 25 minutes pressure 3, I didn't fit all this, there was about 400 grams left, the next day I added mushrooms chopped and fried with onions, and sent it back to the white-sided one and it turned out even tastier, more tender or something, in general, super, I will repeat

[Ludmila]

Ludmila, the sausage turned out great, such a dense structure, probably very tasty !!!

How is Binatosha's whim doing now? Indeed, steam should not come from somewhere on the side at all. Perhaps, either the silicone seal on the inner lid is somehow unevenly installed when the lid is closed, or the valve is naughty, or ...
It seems that all the features of the operation of the new device have yet to be seriously studied.

Alyonochka figured it out: girl_claping: I put it on the white-sided that a little prevented the lid from closing tightly, so the steam poured down the sides. Right now I just tried some water and the maximum volume, everything is fine, nothing is dropping out of nowhere, I got a little bit and started to cook (y) So it was my side, now how to dry the glass: pardon: probably it is necessary to disassemble and wipe it or it will dry out gradually by itself

such a dense structure, for sure very tasty !!!

Plump, nothing falls apart, cut and very tasty. I made a lot of minced meat, half did not fit on one load, so today I added fried mushrooms to it and also made liver-mushroom, tomorrow I will try and report

Here is such a sausage turned out in white-sided

Where is the promised recipe?
In appearance, it looks like boiled sausage, which I have been striving for for a long time and so far unsuccessfully.
And cooked in Belobok with steam, in water, without pressure?
I do not have Binaton, I will transfer to Cuckoo or Mullinex, which Minute Cook and look for a regime for her there.

I'm again with milk rice porridge. I would like to work out the recipe already .. Today the task was to cook a simple rice mash, without melting. Again I took 100 ml of round Krasnodar rice, half-liter-300 ml liquid of milk and 200 ml of water. Mode Your recipe 15 min, pressure 1. The pressure was accumulated in 7 min and not 1, as ordered, but 2 in fact. After the end, steam was released for 3 minutes. The result was not porridge, but thick milk soup. I put it on for another 10 minutes again. My pressure mode is 1. Now the pressure has accumulated in 2 minutes (after all, everything was hot). E-3 did not show ... The result - it was already porridge, of normal density and white, only in the very center (the size of a patch) the color of the crust slightly changed. Conclusion - how long it takes to put it like this is still unclear, ... but the porridge pleased.

and for comparison the exact same porridge on Stew with melted taste.

Galina, great porridge !!! It is already obvious that changing the time and pressure makes porridge with different tastes possible! It's just great !!! Still, milk is a capricious thing; in a pressure cooker it is much easier to make it slightly melted than boiled milk with a traditional taste.
It is very pleasant that error E-Z did not creep out and there was no need to wait for the device to cool down.God forbid, so that from now on it won't get cold to bother about this !!! (What is this mysterious thing under the removable lid that confused Binakuk so much?)
The mode "Your own recipe" is very nice !!!! It was in vain that the firmware was made only, that the timing was tied to the start, and not to the moment when the working pressure was set. Although ... this also makes sense - the dish begins to cook even before the pressure is set, you just need to be quite familiar with the peculiarities of cooking in Binaton.

I cooked milk porridge out of curiosity and at the request of those interested ... in fact, I can't do them .. Our EVERYTHING is cabbage .. Today I tried to cook it. First I fried it a little with the lid open, then sprinkled it with my favorite spices, added tomato paste diluted with water .. VEGETABLES mode 20min, default pressure, that is 3. And here I was very surprised. For a long time, SV tried to gain pressure ... and without starting the countdown ... she switched to steam discharge .. The most interesting thing is that the cabbage was completely ready, exactly at the stage that I needed. Why didn't the countdown start?

) Why didn't the countdown start?

to create pressure you need steam, for steam you need a lot of liquid, but there is none ... this is almost always the case. I have it every other time ... sometimes I cook meat according to an ovine recipe for fr,on a potato pillow And she is gaining, then no, so I have been pouring a little water lately, literally 3 tablespoons.

[lega]

to create pressure you need steam, for steam you need a lot of liquid, but there is none ... this is almost always the case. I have it every other time ... sometimes I cook meat according to an ovsky recipe in French, I'll find a link, I'll insert it. And he is gaining, then no, so I have been pouring a little water lately, literally 3 tablespoons.

legaI also kind of wrote that I diluted the paste with water, maybe a little

My husband's favorite fish is fried flounder. And I hate to fry it, then wash half of the kitchen and air the whole apartment. BUT there is SV and I have not tested the Fish mode yet. The fish is salted, peppered and poured with lemon. Oil to the bottom of the NE, Fish mode 8min (minimum time), pressure 4. Pressure was collected for a long time, I thought it would be like with cabbage, but still the countdown turned on and after the end I was even afraid to open the lid. My husband grumbled that I was spoiling the flounder .. And the result ... I’ll not say what it’s like .. fried is still tastier and faster, but they graciously allowed me to continue making fish like that .. URAaaaaa! the kitchen is clean, the air is also ... fish with a good smell, juicy enough, one might say dietary (which was required). One side that had time to fry to the bottom, the top is naturally white, a soup in the bowl, although it did not add a drop of water, and dried the fish with towels.



How difficult it is to shoot hot food with this fotikom ... The steam of the lens is obscured, and macro photography is somehow incomprehensible, I'm not used to it ...

Galina, thank you for continuing to share your experience with Binakuk!
How grateful I am for the experience of making cereals, and even though they are absent from the traditional menu! Thank you !!!
And then - even more !!! I really respect cabbage, so it was extremely useful to learn how Binatoha makes it! I didn't gain pressure, there was not enough liquid, which is only for the best, because it was necessary not to extinguish the cabbage into rags, and not to turn it into soup. The positive result and the experience gained are important!
And, quite sincerely - I really appreciated the fish in the pressure cooker! Of course, the main plus is the comfort of cooking! But, here I often want to feel the natural taste of the products in the dish. Fish, definitely, SET!

And, quite sincerely - I really appreciated the fish in the pressure cooker! Of course, the main plus is the comfort of cooking! But, here I often want to feel the natural taste of the products in the dish. Fish, definitely, SET!

The fish has remained a little more, today I will repeat the experiment. Yesterday I set high pressure 4, today I will put 1. Let's see what happens.
About pressure ...Here, in theory, you can set it from 1 to 5. In fact, it turns out that the SV does not always withstand the specified parameters, but still "listens" to the wishes. You put 1 - gives 2, put 5 - you get 4. That is, I myself observed a real change in pressure from 2 to 4. But 1 or 5 is more likely not at my request, but in HER opinion.
It seems to me that the fish, with the set pressure of 1, should turn out better ... I'll find out in the evening.

The fish didn’t happen today because it was necessary to cook the meat that was pickled yesterday.
So: pork shoulder, sprinkled with my favorite seasoning and soy sauce, almost a day in the refrigerator. Stewing mode, minimum time 20 minutes, pressure 3. Fry with the lid open, add 120 ml of water mixed with two teaspoons of rice flour (you need to put it somewhere), the remains of fried onions also go to the CB. And here's the result:



Conclusions - the meat is very tasty, tender, did not fall apart, but a little fried at the bottom. Either the other regime must be tried, at this time you cannot subtract already. Or maybe less flour, or more water? By the way, the pressure in fact has accumulated 4, which means there seems to be no more water ...

A tick of meat turned out very pretty (y) I didn't have kapusta yesterday, but there were chicken navels, I cut navels 0.5 kg + onion + carrot + 1 multi-glass of water + 2-3 ct / spoon of sour cream + spices. Time 40 min pressure 5, extinguishing program, I did everything as requested, the pressure was accumulated in 7-10 min. The navels turned out to be so soft that you can eat with your lips: nyam: Very tasty, not high in calories, There are no photos, if something remains, I'll take a picture today

[Galina, Lyudmila]

Galina, Lyudmila, thank you for sharing your cooking experience in Binatosha !!! It's great that such delicious treats are obtained !!!

Conclusions - the meat is very tasty, tender, did not fall apart, but a little fried at the bottom. Either the other regime must be tried, at this time you cannot subtract already. Or maybe less flour, or more water? By the way, the pressure in fact has accumulated 4, which means there seems to be no more water ...

Photos are awesome, soooo delicious!
It is very curious why the meat was fried at the bottom. After all, there was a sufficient amount of liquid. It turns out that the time could have been less (but, after all, it was already minimal for this program). And the last time I was a little surprised by the slight "blush" on the fish, usually, in the presence of liquid, the crust of the fish does not turn golden. How mysterious he is Binakuk! Everything here is a bit unexpected!

It is very curious why the meat was fried at the bottom. After all, there was a sufficient amount of liquid. It turns out that the time could have been less (but, after all, it was already minimal for this program). And the last time I was a little surprised by the slight "blush" on the fish, usually, in the presence of liquid, the crust of the fish does not turn golden.

Alena, the presence of a crust on the fish does not surprise me. While the SV was gaining pressure on the bottom, because oil was poured, the fish had time to fry before the juice squeezed out of it.

Alena, thank you for writing to the topic, otherwise I would have the feeling that I'm all alone here ..

[Flank roll (pork).]

Flank roll (pork).

Take, if possible, an even piece of pig belly. Cut off the skin, sprinkle with spices and salt, beat off with a tenderizer on both sides. Insert the garlic in thin slices into the pockets cut with a knife. We roll up the roll, tie it tightly with twine, in a plastic bag and in the refrigerator. I did it for almost a day.

In the SV we put the lid on the lock, but do not close it, and fry on all sides. Then we unlock the open lid, close it for real and the program continues to work. Today I used the program My recipe, because it was on it that it turned out the fastest in experiments with fried onions. I set a time of 40 minutes, the default pressure, that is 3. The countdown starts immediately. After two minutes it started to rustle, after another three minutes one side was fried. It took 17 minutes to fry the whole piece from four sides, the pressure was set when the timer was 23 minutes. She puffed briefly and switched to Heating ... yeah, no water. I added 1/2 a cartoon glass of boiling water and started it again.Time 25 min, pressure 3, accumulated in 3-4 min. After the end and discharge of steam, the temperature inside the piece is only 49.5 degrees. Again your recipe 20min, pressure 4. Temperature -76 degrees. The third time - 15 minutes, pressure 3 .. Uraaaa! Temperature 89 degrees! Done! I had to try to get this healthy piece out of the pan .. The bastard slides off the silicone ..

I'll add a cut in the morning ...

AAAAAAAAAAAAAAAAAA !!!!!!!!!!!!!!!! What a great roll !!!!!!!

Thanks for the clear instructions, it is necessary to make a separate topic in recipes for a pressure cooker !!!
I understood correctly: frying the roll from all sides - 17 minutes.
Cooking until tender under pressure - 1 hour.
The whole process on the program "Your recipe", pressure level 3-4.

It is necessary to make a separate topic in recipes for a pressure cooker !!!
I understood correctly: frying the roll from all sides - 17 minutes.
Cooking until tender under pressure - 1 hour.
The whole process on the program "Your recipe", pressure level 3-4.

Alena, it is too early to exhibit as a recipe for SV. There is no clear time .. The whole process really goes on a prog. Your recipe, yes ... roasting took 17 minutes, but to say that the net time under pressure is 1 hour, it’s too early .. You need to take into account the time before the SV went Heating from the first start, plus she released the pressure three times. The reset time took 3-4 minutes each time, but cooking is still going on at this moment. For the finished recipe, you still need one designated time, and not my jabbing and temperature measurements ..

And here is the promised cut ...

although of course you can't understand from the pictures, but I didn't really like the bacon ... a higher temperature suggests itself so that it melts (at least outside) or cut it off, leaving a thin layer.

although of course you can't understand from the pictures, but I didn't really like the bacon ... a higher temperature suggests itself so that it melts (at least outside) or cut it off, leaving a thin layer.

Do you see a lot of fat in the cut? I left it outside on purpose so that the meat would not dry out.

Girls I'm with you, only mentally: cray: now there is absolutely no time to master. Cakes day and night, then NG and then I go to my parents in Lugansk for a week, so see you and hear after 10 January.

Lyudmila, I wish you a wonderful New Year and Christmas !!!!!!!!!!! Happy trip !!!
We will look forward to a return to open-hearth!

Galina, Lyudmila, now once again with pleasure "walked" on the topic, so many cool recipes have already been tested in Binakuk! Such a positive experience !!! You are GOOD FUCK !!! Hats off to Galina - such a powerful test drive Binatohe, a thoughtful research approach !!!
If there is still "raw" material for individual recipe themes, then maybe you should indicate the links on the first page? Now, while there are still few pages, it is easy to find everything, but over time it will become more difficult. I am sure that there will be a lot of grateful followers of culinary ideas, a great experience!

[Galya]

Galya meat is awesome, I'm shocked! Super! Class! No words!
I am haunted by the sausage that Lyudmila cooked in Belobok. Hence the question: Luda, and did you put minced meat in Belobok in a bag or directly in a piece of iron? How did you fit the ham into the bowl? How long did it take to cook? And how much water did you pour? Thank you in advance for your reply

[tastier]

I haven't written anything here for a long time .. Shall we continue?

Continuing the fish story ... If you remember, I tried to cook a flounder in Fish mode.

For clarity, I repeated the photo.
The first two photos are Fish with pressure 4, the third photo is Fish with pressure 1 (I turned it over to brown the second barrel, but it began to stick, because some stickiness squeezed out).

Conclusion: you can cook fish in this way, but perhaps not very efficiently. If we sum up the pressure build-up time + the cooking itself + the pressure release, then the time is spent fairly, and the result is not very encouraging - it's rather dry, although it is quite dietary. Just fry in a pan tastier.

Surely, those who already have a pressure cooker already know about this, but I was curious to try.I think that cooking fish like canned food in SV will be great. Next time I will definitely take something like pollock and stew it with vegetables.

[Oatmeal porridge.]

Oatmeal porridge.

Oat groats 100g, milk 600ml, sugar 1h. l., salt 0.5 tsp. l. - Your own recipe 30 min. pressure 1. (this is how I ordered)
In fact, the pressure is 2, after the end of the program the porridge is still undercooked. I put the same thing again - My recipe 30 min pressure 1, then added 15 min more. As a result, it turned out 1 hour 15 minutes + time for pressure relief. The porridge turned out to be quite good, with a melted taste, but the bottom is a little fried.

[The neck in the pressure cooker.]

The neck in the pressure cooker.

We have a neck in a large piece (the whole thing will not fit into a saucepan, so we shorten it in size), spices, Korean pork marinade, garlic, very small pickles and a tenderizer. Sprinkle the entire neck with a mixture of salt, pepper and seasonings. We mark with diligence the entire neck with a tenderizer. We cut the pockets with a knife, put the petals of garlic and pickled cucumbers in them (you can shove everything that comes into your head - carrots, bell peppers ...) Then we generously grease everything with marinade, in a bag and in the refrigerator. (At least for a couple of hours, at most and can lie for two days).


We put our recipe - 1 hour 15 min pressure 4 (time may vary depending on the size and thickness of the piece). We block the lid, but do not close it. We quickly fry the meat on both sides (it took me 9 minutes), add 80 ml of water, unlock the lid, close it and lock it again. SV continues to work without straying from the program. At the end of the program, the meat is ready. You can eat right away hot, but mine are more like cold instead of sausage for a sandwich.


So I have already tried three times to cook meat in approximately the same way - Loin, Roll and Neck. It seems that everything is the same, but there are differences. The loin was soaked in brine and cooked on the Meat + Custom recipe mode and on an onion pillow without adding water. I made a roll and Sheiku on the prog. My recipe, without onions, with water. In my personal opinion, the most successful option turned out to be with a roll. But this is not the end of experiments. Boom look (with pearl buttons) ..

[Jelly.]

What is New Year without jellied meat? All the more so if a son who was hungry in Moscow on Skype first of all ordered jellied meat, and did not announce the rest of the menu. He said to cook just food and, most importantly, MORE. Order is accepted 🔗, Binatosha to help ...

Unfortunately there are no photos, you have to take our word for it. Young men came to visit, rallies were held in the kitchen, so there was no time for filming. We passed without photo protocols - Jellied Meat, Braised Beef, Braised Pork, Boiled Tongues.

Jelly.

There was a beef hoof and a solid chunk of the thigh. Any meat, any broth ALWAYS cook in second water. Therefore, at first, at least on the stove, at least in a cartoon, I throw meat into boiling water, then I first put a hoof in the pressure cooker, cooked an hour on Soup, pressure 3 (I wanted it on Broth, but there was a maximum of 30 minutes.) An hour later I added a thigh, an onion, carrots, a piece of celery root, lavrushka, salt, pepper (everyone knows how to cook jellied meat, so I will not spread it). I put the soup again for 1.5 hours, pressure 3. Result: in 2.5 hours the jellied meat was cooked wonderfully, there was a transparent broth.

Beef stew and pork stew were cooked according to virtually the same recipe, only on different programs. Beef was cooked on the Meat mode, pork on Stew. Everything is good and tasty, but at the Stew again it is fried below. I have a feeling that Quenching works approximately like the Pilaf mode in a Panasonic cartoon - it fry at the bottom. It would be necessary to look more closely, for example, on stewed vegetables.

Pork tongues were cooked in Bouillon in 30 minutes just gorgeous.

[Navels (chicken stomachs).]

Navels (chicken stomachs).

There was a kilogram of chicken stomachs. While I cleaned them all, they bored me to death. Therefore, it was necessary to cook without fuss, until I threw them to hell. As always, we boil a little in a separate saucepan, drain the water, rinse the stomachs again. We throw in the SV and add fried onions, dried tomatoes (I have onions and tomatoes ready-made from the store), salt, throw our favorite spices, three tablespoons of sour cream, 1.5 multi-glasses of water.Mode Meat 40 min, pressure 4.
It turned out the most it! The navels are soft, the sauce is sufficient and tasty.

Girls, does she bake bread?

[Mulka]

Girls, does she bake bread?

Mulka, since there is a Baking mode, then the bread must also be baked. True, the top in the MV does not brown and you have to turn the bread over (optional). Can Galina someday and bake?

Chicken broth was cooked today. Legs, arms, back - in broth. Breast - for chicken pancakes. I couldn't change myself, so all the same, I first boiled all the "details" in the cartoon, and then put them in the SV and poured boiling water from the kettle. Bouillon program - default time and pressure -15 min. pressure 3. This turned out to be a lot (especially considering that I poured out the first water). Next time I will set the minimum time -8 minutes. The pressure was released for almost 20 minutes, and all this time it was boiling. But the broth turned out to be good, transparent.

Chicken broth was cooked today. Legs, arms, back - in broth. Breast - for chicken pancakes. I couldn't change myself, so all the same, I first boiled all the "details" in the cartoon, and then put them in the SV and poured boiling water from the kettle. Bouillon program - default time and pressure -15 min. pressure 3. This turned out to be a lot (especially considering that I poured out the first water). Next time I will set the minimum time -8 minutes. The pressure was released for almost 20 minutes, and all this time it was boiling. But the broth turned out to be good, transparent.

And I usually do not have enough patience, especially if it drops for a long time. I almost always forcibly let off steam.

[Porridge "Friendship"]

Another attempt at milk porridge ...
Porridge "Friendship"

1m / st-millet, 1m / st-rice Krasnodar, milk -6m / st, water-3m / st, salt-1h. l, sugar-1 tbsp. l. Mode -Bouillon 8 minutes, pressure -1.
In fact, the pressure reached 2, the porridge did not even try to run away. The pressure was released for 25 minutes. When the lid was opened, there was liquid on top, after mixing everything was well stirred and absorbed. The porridge turned out to be the right mess, without melted taste, for the kids what they need ...

[THIS IS NOT BRIGHT ?!]

But such a bright, classic borscht with frying, where acid is added to the beets to preserve color, will not work in a pressure cooker under any mode!

Borscht from a pressure cooker (simple, not binaton).



THIS IS NOT BRIGHT ?!

[THIS IS NOT BRIGHT ?!]

THIS IS NOT BRIGHT ?!

how did you cook? because I have exactly in the pressure cooker too bright ...

[THIS IS NOT BRIGHT ?!]

Pressure cooker borsch (simple, not binaton).
THIS IS NOT BRIGHT ?!

Bright bright, very bright: yes: We want a recipe

The girls have absolutely no time to write about binatosha, cakes take up all their free and not free time, But what I want to say is that I am very pleased with the choice and this is such an assistant that you cannot find such people, Every day he is in my business, he cooks broth, then bakes fish , then chicken, Previously, the chicken was made on meat or stewing, but now on baking, On baking, it also gains pressure and drops very slowly, even by force, but it turns out rosy and soft
In general, who is faced with a choice, I advise binatosha, as a pressure cooker, a multicooker is what you need !!!!

[pressure cooker]

In general, who is faced with a choice, I advise binatosha, as a pressure cooker, a multicooker is what you need !!!!

I totally agree if there are already a couple of ordinary cartoons. how pressure cooker, I think that Binatosha is an order of magnitude better than ordinary SVs. Everything is done very well. But if there are no simple multi-cookers and you are going to purchase the first saucepan, then the multi-cooker-pressure cooker is probably more versatile. Almost all CBs can work with and without pressure ... and Binatosha only with pressure. On the one hand, this is a plus, because there are options with a change in the pressure level, there is a delayed start (which is not in simple CBs). But the versatility of the saucepan is lost ... and this, in some cases, may turn out to be a disadvantage.

I totally agree if there are already a couple of ordinary cartoons.

Not just a couple, but this is the first and only, and now the most beloved, And it suits me completely, I took it for this, so that it was fast, but slowly it can be in an ordinary saucepan - this is my personal opinion.But I have nothing to compare, and maybe I'm wrong

Hello everyone!
Yesterday my husband gave me this miracle of technology. Today I understand. Can you tell me if you can make "Your own recipe" and at the same time set a delayed start? Otherwise, according to the instructions, I press the "Programs" button, but in the "Baking" and "Custom recipe" modes, this button does not work.

Yesterday I made chicken giblets according to recipes from the manufacturer. It doesn’t taste very bad, but I won’t eat such a liver, I’ll cook it much tastier on the stove. But the pilaf came out very much even nothing. Again, on the stove, I would have made it tastier, but taking into account the time savings, the pilaf completely satisfied me. Now I'm making a curd casserole. The recipe says "Baking mode + your own recipe (time - 15 minutes, pressure 1)". I first turned it on for baking, and when I finished baking I immediately set my recipe. I opened it, oh, it is completely liquid, and below you can see something burnt, I am more and more disappointed. Maybe I'm doing something wrong?

Regarding the casserole: I added semolina and I still had it languishing until my return from the city for 2 hours. Opened .... it turned out. Delicious, fried at the bottom, the top was light. Yes, you have to add your own to the recipes. For example, I cooked borscht in three steps. First I put it on broth with meat. I boiled meat, added potatoes, boiled potatoes on the "broth" prog, then added sauerkraut as we like and frying with tomato, again on the "broth" program and everything was ready, they ate already cracking behind their ears.

[LIYA]

LIYA, thanks for the answer. What about a delayed start in Custom Recipes mode? You also do not put it or is it just me such a baida?

somehow it was not necessary to put on a deferral. All products are perishable, and for a delay, you must use products that are stored for a long time. As I decide, I will definitely inform you about the work of my binatoha

[miaur]

What about a delayed start in Custom Recipes mode? You also do not put it or is it just me such a baida?

miaur, so far I have never used a delayed start ..., but after your question I went and checked it myself - it is not put on Baking and My recipe. So this is not only your case, and everything is in order with SV.

[chicken offal]

understandable, thanks for checking
It's a pity, of course, according to my logic, my recipe should allow you to do whatever you want, and the delayed start all the more so.
I just have a small child, I want to learn to leave food in the cartoon before a long walk, for example, and so that they are ready for the arrival.

while I tried to do chicken offal according to the manufacturer's recipes. it turned out, I just threw everything in a saucepan, turned it on and left, though the taste of the liver, as for me, fuuu, it turns out much tastier and softer in a frying pan, but my husband eats, says normul. but it is better to remove the potatoes from the recipe, they will boil down into the trash, it is better to cook the potatoes separately.

further did pilaf, again according to the recipes from the book that came with the kit. the pilaf turned out, the CD was rehabilitated in my eyes, the only thing I want to add, it is better to lay out the products in layers, first the onion, then the meat, so that there is rice on top, because the trochan rice is fried below, and if the meat was fried with an onion, it would be super, I think I'll try the thread again. but the meat turned out to be tender, tasty.

still did cake, here someone laid out the recipe, I don't remember who, sorry. it turned out to be the same, and the husband wanted additives, sent him for sour cream, already made the second portion, laid everything before leaving for his parents, returned - the cake is ready

and the last thing I tried curd casserole according to recipes from the book, it did not work at all, it remained liquid, but burned out from below

[And who tried to cook millet in milk in this wonderful saucepan?]

Good day!
And who tried to cook millet in milk in this wonderful saucepan?
I am not a fan of milk porridges at all, so I chose this pressure cooker, I wanted my soups and meat to cook quickly. Well, you can play around with baking and boil potatoes, when you go out with the little guy on the street and there is no way to cook on the stove. But my husband loves millet, he wants to cook it, but I'm afraid that something will run away into the entot valve

[And who tried to cook millet in milk in this wonderful saucepan?]

And who tried to cook millet in milk in this wonderful saucepan?
I am not a fan of milk porridges at all, so I chose this pressure cooker, I wanted my soups and meat to cook quickly. Well, you can play around with baking and boil potatoes, when you go out with the little guy on the street and there is no way to cook on the stove. But my husband loves millet, he wants to cook it, but I'm afraid that something will run away into the entot valve

Cook the millet on the Broth setting. Nothing will run away. Set pressure 1 or 2 for 8 minutes. See post # 204, there is millet with rice, but you can cook without rice. And take the amount of milk according to your preferences - the husband loves it thicker or thinner.

[Salmon in foil for Steam with delayed start.]

Salmon in foil for Steam with delayed start.

Today for the first time I decided to check how the delayed start works. for me this function is not relevant, but since it exists, then it is necessary to conduct tests.
So - the minimum time for a delayed start is 2 hours. You cannot install less. I needed to steam a piece of salmon in foil. In the Steamer mode, the minimum time is 15 minutes, a bit too much for salmon. I chose the Broth mode (minimum time 8 min), pressure 2 (I did not want a very strong boil). First, I set the desired mode, time and pressure, then I pressed the Program button .. the minimum time was displayed - 2 hours ... we press the START button ... and wait ... according to the instructions, EVERYTHING should be ready in two hours ... for me it was a mystery , how will SV determine when it needs to turn on? How long does it take for her to release the pressure? and will she complete absolutely EVERYTHING by the given time?
Binatosha coped with the task successfully. 20 minutes before the end of the time in the CB, something clicked ... after five minutes, pressure was built up ... by the timer, the pressure was almost released, CB showed the letter F (the pressure still showed 1), but in less than a minute already moved to Podogrev. I think that Binatosha passed the test with honor, I am satisfied.

And now what did I do with the fish ... I peeled the salmon steak from the skin, salted it, sprinkled it with white pepper, poured it with lemon, wrapped it in foil. She poured about half a liter of water into a saucepan, set up a double boiler and put the fish in foil. And this is what happened when the lid opened.

Thank you very much for the delayed start tests. And a double thank you for the salmon, I also loved to cook it in it. For me, too, it was a bit too much on fish for 10 minutes, I love it even more tenderly and I've gotten used to laying down frozen salmon, pouring 50 grams of wine and turning on the fish, it turns out just right, juicy and tasty