Polaris pressure cookers

[azaza]

azaza Before ordering a saucepan, I will ask them to calculate how much it will cost. Maybe the truth is not worth the candle. Well, such a hassle with shipments has become! Whether it was under the Union - no problems anywhere in the country. No borders, no duties ... (Can I sooo quietly "scold" myself !!!)
When choosing another pressure cooker or still a saucepan, I would probably choose a saucepan. It's just that there is nowhere to put one more skrv (although, if you try ...) In principle, I already wanted one more. but it’s still better to have a spare saucepan for a start. And then in a year or two, what to do with TWO pressure cookers? So you need an extra pot anyway.

Before ordering a saucepan, I will ask them to calculate how much it will cost.

Lud (Luda, huh?), You count, if the price is acceptable - I will subscribe. But so far, according to preliminary estimates, it is extremely expensive.

I will clarify exactly where they will go and contact the Brand's website - let them count the postage there. Then we will already think.
Actually, you need to come to me. What kind of polices?
And, by the way, if, according to estimates, the cost of a saucepan with all the shipments goes up to 400 UAH, then it makes sense to just buy a saucepan for MV Panasonic-18 for the same money in a service center. At least the quality is normal there. :) Hmm, you need to think.

Actually, you need to come to me. What kind of polices?

Swept over. Well, to broodershaft

And, by the way, if, according to estimates, the cost of a saucepan with all the shipments goes up to 400 UAH, then it makes sense to just buy a saucepan for MV Panasonic-18 for the same money in a service center. At least the quality is normal there. :) Hmm, you need to think.

Here I am about the same thing: it turns out a biting saucepan. In general, if the Moscow version does not fit because of the high cost, we will use our pots to the maximum, and then, you see, we will have replaceable ones. But no - then either here to buy a Panasovskaya, or a new pressure cooker.

Tanya! Girls, this is not a question, but it is very necessary. Does anyone know how much acacia honey is in your markets? Bottle. And then my husband and I are thinking of transferring honey to Kiev for implementation, so I don't know if it's worth it.

We have 30 UAH. half liter.

[Azaz]

Azaz, congratulations on the purchase of the saucepan (and wash it?), let it work faithfully for many, many years, it's a pity that you scratched it a little, But I'm sorry that you speak so badly about the saucepan, I love it dearly, although you could change my opinion, I was absent for a week and read the last correspondence all at once.

Hello everyone! Girls take new members to their ranks!
I really want a pressure cooker 0105 (even dreaming in a dream), I already ordered a gift for my birthday. Only now I don’t understand if there is a delayed start function (I want to pour milk in the evening and fill in cereals, and in the morning - you have fresh hot porridge on you). Please answer.
What mode do you use to stew vegetables? After all, there is no extinguishing regime?

Welcome to the friendly team of polarisologists, we are waiting with impressions, and the saucepan is just classsssss (pah-pah), about the delayed start - I did not use it, but it cooks so quickly, so what's the point of keeping the food in the bowl all night? This is my opinion, of course, maybe I will change it someday, who knows ...

Regarding stewing vegetables, I stewed only cabbage for 10 minutes on Rice and it turned out to be very tender and very soft - next time I will stew for 5 minutes (this is without set time and pressure relief)

I haven't used it, but she cooks so quickly, so what's the point of keeping the food in the bowl all night? This is my opinion, of course, maybe I will change it someday, who knows ...

+1

oatmeal for breakfast between exercise and shower is cooked for 10 minutes with all the descents and ascents. Why soak her there all night. Well, or another porridge. And it keeps for a very long time, and even heated if. In the morning I put the cooking on, went to work, came, everything was hot. I have a mulinex without this function, that's a chessword, for a year and a half it did not need to be postponed at all. start. I didn't even remember about him. (well, I do not exclude that if there is one, then let it be) Just in case. (if you cook meat, then yes, maybe)

Azaza you got right to the point, we have ONE Polaris for the whole "village". Our city is not big - there are only 3 household stores. equipment, and only one has a pressure cooker (and 1 piece), and the rest have never heard of this!
And I need a delayed start, because I will not leave the SC unattended, all the same email. device, wiring and all the same, in general I'm afraid. And so he postponed the start for the right time, by the time my husband came home from work, and I was calmly preparing dinner. I then come an hour later, and now dinner is already ready for my arrival.
It's just useless to teach him, the washing machine still (7 years) does not know how to turn on. Each time he asks: how?

[Azaz]

Azaz, congratulations on the purchase of the saucepan (and wash it?), let it work faithfully for many, many years, it's a pity that you scratched it a little, But I'm sorry that you speak so badly about the saucepan

Oh shit, that's where the dog rummaged! I forgot to wash it! Maybe that's why the pan is naughty? Well then, let's start, girls, for my saucepan 🔗

Gaby, I am very pleased pressure cooker, and here saucepan it upsets me for the second time. I'm afraid I got a mowing one, with a very thin layer of coating. You’re driving Rice, but now I’m bypassing it, because the program is not for my casserole. And yesterday it burned on Kasha too. But the unit itself is a miracle! There is no pastry, and I don't need it there, I have two multi baking options with radically different baking options, plus a good oven if you need a lot of baking. And cooking in a pressure cooker turns out to be even tastier than in a cartoon. In general, only the saucepan makes me sad. And the SV itself shook my consciousness so much that I now go nowhere without her

[Azaza]

Azaza you hit right in

Azaza we have a girl (not to be confused with Azazello)
Tanechka82 ,
only explain to your husband that after the pan has prepared and made a PIK, he needs to turn off the button heating (or just unplug the cord from the outlet) and do not open the pan right away, it is fraught and there you will be pulled up.

burnt again?

And I need a delayed start, because I will not leave the SC unattended, all the same email. device, wiring and all the same, in general I'm afraid. And so he postponed the start for the right time, by the time my husband came home from work, and I was calmly preparing dinner. Then I come an hour later, and now dinner is already ready for my arrival.
It's just useless to teach him, the washing machine still (7 years) does not know how to turn on. Each time he asks: how?

I didn’t understand about the delayed start: it’s like "I will not leave the SV unattended," but "I postponed the start, and dinner is being prepared while I am at work." In my opinion, this is what is left unattended. No?
And I am ashamed to admit about the washing machine, I myself do not know how many years such a washing machine, but I used it exactly twice, and even then at my own peril and risk. Somehow from the very beginning it happened that the husband "starts" the washing, and I have no idea what is there and how (our menu is in French).

She promised to give a photo report about barley milk porridge. Here it is, my darling:

There was not even a hiss when pressurizing. However, judging by the lid, the porridge was rising quite actively:

At the same time, nothing got on the main cover and into the valve. That is, the cell in SV behaves much better than in MV, for me this is just a godsend!
Cooked porridge for 25 minutes. It is a pity, the photo does not convey colors. Real stewed porridge!
But.Pot, pot again! The edges are burnt. This is after a long time soaking and washing:
And so along the entire diameter. I had to soak it again, hold it for another 6 hours, and rub it with my finger - the foam sponge did not cope with the task

[Azaz,]

I understand that St. will cook under the supervision of her husband (he comes an hour earlier).

Azaz, no porridge escapes from St. (there are 2 holes that regulate it with a specialist)

Of course, it's clear that Azaza is a girl, just a typo turned out, I'm sorry! :-)

"I understand that St. will cook under the supervision of her husband (he comes an hour earlier)." IT IS ABSOLUTELY CORRECT for this and a delayed start is needed.

Girls and no one tried to make baked goods in Polaris 0105. Of course, there is no such function in it, but what if someone has adapted? We're women smart people!

I don't think you should. If only because the pan is rather weak. Baking will quickly kill it, even if it turns out in a model that is not sharpened for it.

[The edges are burnt. This is after a long time soaking and washing]

...
The edges are burnt. This is after a long time soaking and washing:
....
And so along the entire diameter. I had to soak it again, hold it for another 6 hours, and rub it with my finger - the foam sponge did not cope with the task

Sprinkle with Shumanite to remove the burnt, wait 15 minutes and wipe it off with a cloth in water.
If everything did not work out right away, then spray for another 15 minutes.

Girls and no one tried in Polaris 0105 to make baked goods. Of course, there is no such function in it, but what if someone has adapted? We're women smart people!

Easy to bake models that know how to fry.

Sprinkle with Shumanite to remove the burnt, wait 15 minutes and wipe it off with a cloth in water.
If everything did not work out right away, then spray for another 15 minutes.

I'm afraid Shumanit will wipe away the burns along with Teflon. Too vigorous for such a spray.

I'm afraid Shumanit will wipe away the burns along with Teflon. Too vigorous for such a spray.

Do you think he will dissolve it?

I have not tried it, so I will not assure you. But I'm also afraid to try. There are no spare pots, alas. If the experiment fails, you will have to buy a new pressure cooker. I can't go for it (c)

I have not tried it, so I will not assure you. But I'm also afraid to try. There are no spare pots, alas. If the experiment fails, you will have to buy a new pressure cooker. I can't go for it (c)

Teflon is only afraid if you scratch it - something like this
Also, the base (pan) should be stainless steel, but this is usually the case with most pressure cookers.
But if it is "luminium" - aluminum or its alloy, then it is impossible.

Perhaps I will make baked goods in the oven!
And Polaris has an aluminum bowl, as I understand it ...?

And Polaris has an aluminum bowl, as I understand it ...?

Yes, for multicooker and pressure cooker, almost all bowls are aluminum with a non-stick (read - Teflon) coating. The only difference is in the quality of this very coating. Well, in the spray layer. Take, for example, the bowl for the MV Dex and the bowl for the SV Polaris. Actually, it's somehow awkward to compare them. Because in Dex it is KASTRUL, and in Polaris - so, saucepan But Dex has no pressure cookers. Had to cheat on him with Polaris.

I don’t know, I’m very happy with my assistant. went to the sea for a week and cooked a saucepan 3 times a day.
fell in love again
and yesterday I cooked fish soup, yummy

[not]

Katya support those who do not like the pan (not the same as in DEKS, Brand, and so on), the coating in it, its weight, and so on, let them create their own theme - "My personal subjective opinion about the Polaris pressure cooker", everything suits me and not only satisfied, but I am very happy.

In general, it is unpleasant to read Azaza's subjective opinion, I even regret that she bought it (and he encouraged her to do this), and now she hates her, a new person will come to read the reviews, but here it is ..., but the pressure cooker is excellent, good , I can still list it endlessly ...

I also grabbed pilaf at the edges, just like in the photo from Azaz, but it's not problem - I poured boiling water from the kettle, the pan stood, the water cooled down and EVERYTHING left.

Let me, too, speak out in defense of the pressure cooker pot. I have a 0205 model, a heavy saucepan (heavier than in a Panasonic MV), I never burned anything in it, if I just caught it, like Gaby, poured water and shampoo, stood and everything washed off. I never scratch the multicooker, HP, or pressure cooker.
You just probably need to take good care of such things.

[There is a problem]

And I will allow myself to speak in defense of Azaz. In her comments, I never read that the pressure cooker is bad. On the contrary, she wrote that she fell in love with the pressure cooker, this very Polaris, but the saucepan leaves much to be desired. Azaza writes that now he cannot imagine his life without a pressure cooker - what's wrong with that
Here you are, Gabi writing

In general, it is unpleasant to read Azaza's subjective opinion, I even regret that she bought it (and he encouraged her to do it), and now she hates her,

So it means to read your subjective, even if good, opinion - everyone should be pleased, and Azaza's subjective opinion that the saucepan does not suit her is already unpleasant
And why should newbies read only positive reviews, negative ones also have a right to exist on the forum. Moreover, Azaza will not write a negative review for no reason, with nothing to do. Since she wrote that, it means that the saucepan is really not ice, There is a problem... In addition, she also wrote that there could be such a saucepan she just got caught.
And since it is unpleasant for you to read Azaz's posts, do not read it.

You just probably need to take good care of such things.

Do you think she scratches the saucepan with a fork or washes it with a metal sponge?

[irysska]

irysska,

Just one bad review on the whole topic can cover 100 good ones. And knowing the literary talent of Azaza and her enthusiasm and willingness to describe everything and more than once (I mean the saucepans from Deks - the best, etc., etc.), then in fact, it can be skewed. I, if I knew such parsley in advance, would never Pinky did not recommend it. A PinkyI'm very happy. She bought her daughter-in-law and Gaby bought after it. And in general, BEFORE azaz there were no bad reviews. I So what to do? it turns out that this is, indeed, a private, subjective opinion, here I am with GabyI think I agree. And cooking rice in such pans is a delight. Toka, you don't need it right away, but wait half an hour after the descent, stir from the bottom. It should be steamed (I have a lot of pots - everywhere it is, and in cheap inexpensive too)

I don't know what it is connected with, what Tanya has azaz burns. We can, these are her montignac preferences, but we cook regularly. Here in Orion, if it burns, then everyone burns, but here, I don't understand

But is it impossible to admit that now Polaris has become worse at making these very saucepans, and earlier they were of better quality
And as I understand it, a new rule needs to be introduced on the forum - not to write negative reviews, but only enthusiastically positive ones. And if someone does not think so (that everything is so) - even in a rag.
For this I retire, I am silent. I still have no Polaris.

Iruska, I beg your pardon, I probably got excited, I already wrote, and then I thought, what if it doesn't work like that for her, BUT still it seems to me that she works for everyone the same way based on what she describes - most likely or with time does not guess either with liquid or the habit of cooking in a multicooker prevails and expectations do not coincide and in Dax the coating is different. We all bought at the same time in April-May, roughly speaking, I don’t think that the coating has changed - the saucepan is really thin, But I use a metal ladle and nothing, everything is buzzing. Maybe I'm wrong and her saucepan is really not ice. For sim I retire, bow and most likely disconnect from the topic.

But is it really wrong to admit that now Polaris has become worse at making these very saucepans, and earlier they were of better quality

that everything can be allowed. But they look the same. (already compared). And the modes can be hotter. We must figure it out. And then the first post after poluchneiya - like horror-horror, pressure cooker class - a full pot of g. And then, it turns out, nothing like scary. In fact, I think that if Polina will help and it will be possible to purchase stainless steel for such a pan, then everything will work out.

Tanya! Don't juggle, I didn't write anything like that about your diet, I just assumed what else was the reason (it's not a secret, you yourself wrote that you are a montigny). It just doesn't reach me how it can burn with liquid

[azaza]

Girls, girls !!! Brack !!! Well, what a day it is today - we snatch in orange juice, here too! azaza, darling, well, do not react so painfully! We all have a right to our opinion. Well, a little bit of bad luck with a saucepan - so nothing is eternal! You have other devices, what burns in Polaris can easily be cooked in mulks. Just think, a little longer.
I cannot say that I am so much pleased with my saucepan - no, I will not say anything bad. But I also somehow burned the pilaf in it. It's just that in comparison with the saucepan for Panasik (I have nothing to compare with, there are no others), it loses a little. So what do you want girls for this price! To be honest, when I was buying a pressure cooker, I didn’t count on a very long pot life. Overall, though, I am VERY happy with the pressure cooker and the not-too-chic saucepan does not bother me. Does she cook well? Good. Fast? Fast. Well, in enamel pans, I personally often burned so that it remained for life
Yes, the coating of the saucepan in Polaris is not the best quality, but this does not diminish its other advantages in any way.
And I beg you - let's not quarrel! Let us express our opinion more delicately, perhaps, not so categorically.

What a day today is all the heat, the brains are melting ..., I calmly thought, all the pans are the same - one stamping with a coating, it was bought at about the same time - it means from the same batch, probably. Here's how to check, if you put two pressure cookers, your Azaz and mine, and simultaneously drive everything away with one recipe, you would see the result. This I mean that I re-read that you soaked it in boiling water and nothing wiped off easily - I didn't read this carefully. Since you and I don't have the opportunity to drive away together, I’m ready to cook your barley porridge tomorrow, write down how you cooked it: how much cereal, how much liquid and what kind, hot or cold liquid, how many minutes did you expose, forcedly dumped steam or not this is to understand. understand, I thought that you urgently need to deal with this - maybe it's not about the coating (which is the same for everyone), but about the pressure cooker itself. I then remembered that I went to different topics in the pressure cooker and read different things, so I remembered that Russian women have an ARC pressure cooker and so they complained that almost every second pan fry food and this is a pressure cooker defect - they are butting with service workers there (fix ).
So I remembered this and thought that maybe the pressure cooker really heats up a lot, so you need to deal with this now, while you have it for a year under warranty, or it is not enough water in the recipe, or else, which is why I suggest you cook strictly honestly as you describe and take a picture of your pot.

And on a space pressure cooker on what mode to cook "Porridge" according to the recipe?
And the hostesses, and do not share the recipes for this miracle of the beast, separately interested in pilaf (someone here boasted that it turned out painfully tasty) and milk porridge.

Phantom, Pilaf cooked rice in the mode, it lasts 10 minutes, with the lid open, she poured vegetable oil + fried meat + added onions + added carrots, poured a little water, gave 3-5 minutes to stew, then added rice and poured boiling water (so that the pressure cooker would quickly gain pressure and the proportions of water were given by Pinochka, I have to look), then I closed the lid and started the rice program, next time I will try to set it for 5 minutes,because the rice was slightly overcooked, although maybe this is from the fact that I also poured boiling water. Look, at the beginning of the topic on page 1, Lucia gave the modes and how long they last, your rice program is longer, so you need to cook once and you will understand how much to cook. If the rice is undercooked, then you can add a few more minutes 3-4, then you will have to experimentally select it.

Regarding milk porridge - I only cooked semolina (well, they don’t eat milk porridge in my family), I cooked with baked milk, first poured the milk and put the legumes / meat on the bone program, it lasts \ 40 minutes, then I opened the lid (myself I didn't bleed off the steam) I added semolina, sugar, salt and put it on for 2 minutes, after cooking the pressure cooker itself dropped the steam and everything was ready. As for milk, you can't pour a lot of it, it rises by about 3-4 centimeters (this was visible on the side of the pan). As for the rest of the cereals, I can not answer anything, maybe the girls will add their information.

Thank you. Gaby, that is, do you cook zirvak right there in the pressure cooker? If so, is there enough power to fry meat?
As for dairy, I am very interested in dairy rice (my wife really respects it), and I wonder how to cook buckwheat in water. That is, I again return to the absent "PURPOSE" mode.
I read about the modes on the first page, in time our soup coincides with porridge at 0105ad, the cooking time is 25 minutes, but it does not say a word about temperature modes, at what power or temperature the cooking takes place, and this is important.

Thank you. Gaby, that is, do you cook zirvak right there in the pressure cooker? If so, is there enough power to fry meat?
As for dairy, I am very interested in dairy rice (my wife really respects it), and I wonder how to cook buckwheat in water.

Phantom (I thought you were a man), see the program rice in all pressure cookers is the strongest, the meat of course browns, but not as much and quickly as in a cauldron, although maybe I hurried to send him there and the pan was slightly hot and even with the tab of meat secretes juice, which must be evaporated a little before it is browned. If you want, you can fry it separately, BUT we are talking about how, and why should we wash the extra dishes? Therefore, I fried directly in a saucepan and according to the proportions of the water-rice ratio - for steamed rice, add water 1: 1.5, and for ordinary rice 1: 1, and even if you have poured water and want to add more like in a cauldron (where water should be on 1 cm above rice), then do not rush to do this - little water evaporates in the pressure cooker, so stick to the proportions, otherwise there will be liquid meat porridge.

As for dairy, I am very interested in dairy rice (my wife really respects it), and I wonder how to cook buckwheat in water. That is, I again return to the absent "PORP" mode.

Hello Phantom. Since I have a small child, I very often cook milk. Nothing has ever escaped and the porridge is very tasty. Yesterday I cooked rice for 2 liters. Nothing left ))))

Here we are for a couple of days like from the hospital. The question is open: for the first steps, who will not be bothered by a step-by-step recipe - how many grams for how many minutes further I think we'll figure it out.
I repeat milk rice porridge, buckwheat on the water.

[Phantom]

Phantom I cook buckwheat porridge in water in my well 1: 1.5, that is, a glass of cereal and one and a half glasses of water. I use regular, non-multicooker glasses. In a regular saucepan and in a slow cooker - 1: 2. While you deal with the "porridge" mode, cook buckwheat on hand - pour boiling water over the cereal and set it manually for 15 minutes. The porridge will be crumbly and there will be a lot of it, more than in a regular saucepan.
I cooked dairy rice 1: 5 (and on the stove also 1: 5) - one 200 g glass of rice per liter of milk. Boil the milk in a well on rice with the lid open, add the washed rice, salt / sugar to taste and set in manual mode for 15 minutes. Let the well blow off steam itself. In this case, the porridge will be viscous. If you want thinner, use less rice.When you open the lid, stir the porridge and leave for another 5 minutes in a saucepan - it thickens a little, "comes". Cook once and you will understand the principle.
I haven’t cooked any other cereals in milk yet, but our girls also cooked barley milk porridge - look a few pages back, someone wrote there.
Somehow like this.

[Phantom]

Phantom I have now compared the modes in my and yours. You can safely cook porridge on the "bird" mode - you have it for 15 minutes, but you can add it manually up to 20 minutes. On "rice" you can make rice for a side dish or pilaf (just add a little time too). Fry meat in the same place. But personally, I fry meat on the stove for pilaf, and zirvak at this time in skrv or vice versa. It's just that it turns out faster - both the color is more saturated, and the skrv is less to drive. Somewhere in the beginning of Temka I wrote how I made pilaf with chicken ventricles. It is very tasty and the girls who tried it also liked it.
Good luck with your experiences and delicious dishes! The pressure cooker will definitely not disappoint you! I have even more idle cartoon now Cook with pleasure

For example, I first made according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=165522.0 it turns out a thick porridge. But since I don't really like thick and the child too, I pour a little more than half a glass of rice. It all depends how you like. In general, everything is by sight)))
Now I make 1 liter of milk and 0.75 cups of rice, and set it for 15 minutes (by the way, it all depends on the rice, sometimes I was ready with fewer minutes) I don't like to wait until the pressure goes down, then 15 and I release it myself.
And buckwheat on water: a glass of buckwheat to 1.5 cups of water and for 15 minutes, it turns out to be more crumbly, and when 1.75 water and for 20 minutes, then more smear. 1 measuring cup of buckwheat for a good one serving for a man.
Try it once and get used to it. In a couple of minutes difference, you still won't spoil the product. If you haven't cooked it, then just put it on for a couple of minutes, but even if you did it more, then it will be a little boiled down.
If you don't have a porridge program, then I think you can use rice, but a minute less. In general, I very often use not programs, but for the time of cooking I set the necessary time and that's it
Good luck to you and the baby !!!!!

[Phantom]

Phantom I have now compared the modes in mine and yours. You can safely cook porridge on the "poultry" mode - you have it for 15 minutes, but you can add manually up to 20 minutes. On "rice" you can make rice for a side dish or pilaf (just add a little time too). Fry meat in the same place. But personally, I fry meat on the stove for pilaf, and zirvak at this time in skrv or vice versa. It's just that it turns out faster - both the color is more saturated, and the skrv is less to drive. Somewhere at the beginning of the Temka, I wrote how I made pilaf with chicken ventricles. It is very tasty and the girls who tried it also liked it.
Good luck with your experiences and delicious dishes! The pressure cooker will definitely not disappoint you! I have even more idle cartoon now Cook with pleasure

Thank you. And I remembered everything, well, who wrote about pilaf ... The only thing I did not take into account was that you were cooking on chicken stomachs, as it is simply more familiar to meat (with regards to pilaf).
As for the "bird" mode, there is no such thing as the "porridge" mode, and it is not clear why 0205 is more expensive than 0105 ...

For example, I first made this recipe. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=165522.0 it turns out a thick porridge. But since I don't really like thick and the child too, I pour a little more than half a glass of rice. It all depends how you like. In general, everything is by sight)))
Now I make 1 liter of milk and 0.75 cups of rice, and set it for 15 minutes (by the way, it all depends on the rice, sometimes I was ready with fewer minutes) I don't like to wait until the pressure goes down, then 15 and I release it myself.
And buckwheat on water: a glass of buckwheat to 1.5 cups of water and for 15 minutes, it turns out to be more crumbly, and when 1.75 water and for 20 minutes, then more smear. 1 measuring cup of buckwheat for a good one serving for a man.
Try it once and get used to it. In a couple of minutes difference, you still won't spoil the product. If you haven't cooked it, then just put it on for a couple of minutes, but even if you did it more, then it will be a little boiled down.
If you don't have a porridge program, then I think you can use rice, but a minute less. In general, I very often use not programs, but for the time of cooking I set the necessary time and that's it
Good luck to you and the baby !!!!!

Thank you. The last question may be stupid, but nevertheless, is a standard 200 ml glass or a measured one from a set of wells?

I'm measuring from a pressure cooker, maybe I don't like thick.
and Pinky pours more, maybe. loves to have a spoon in the porridge)))))

[Phantom]

Phantom I beg your pardon, I got it wrong - you really do not have porridge and poultry modes. But there is "meat", so you can make porridge on it. And the best thing, really, is to set the time manually. Cook the porridge once or twice, pick up the consistency and you will be guided by time.
As for the glasses, it depends on how much you are going to cook. For example, it is lazy for me to measure cereal and water with a small glass, I take any container-cup, glass and just keep the proportion. If you need a little - use your own glass. All in your hands
About pilaf. Well, it was just my first experience of pilaf with chicken navels, I wanted to try it and it was interesting. I usually cook pilaf with pork. But the principle of cooking is the same!
Yes, and more. When cooking rice, consider what kind of rice You're using. Round rice is softer, more boiled (except for Krasnodar, wonderful rice, but we have not had it for a long time). Parboiled long grain rice takes a lot of water and fat, so it can be dry in the usual proportion. For him, the amount of water must be taken 1: 2.

[Pinky]

Luda! Pinky, why do you first boil the milk, and then throw everything in? and not all at once?

[IRR]

IRR... You see, by inertia, I am sometimes afraid that the milk would run away. And it’s just that when I was making baked milk, I controlled the boil - it was interesting how far it would rise. But in general, of course, you can throw everything at once. But it boils very quickly on rice, so I can also taste the salt / sugar and add something before closing the lid.

[IRR]

IRR... You see, by inertia, I am sometimes afraid that the milk would run away. And it’s just that when I was making baked milk, I controlled the boil - it was interesting how far it would rise. But in general, of course, you can throw everything at once. But it boils very quickly on rice, so I can also taste the salt / sugar and add something before closing the lid.

every day I cook practically milk and never run away from me. go to sleep all at once.

Katya, I still have in your memory the first "milk" experience in the cartoon. Milk is different now, fig knows it, what if! Yes, I cook milk so rarely now that I just boil it on the machine while I prepare the rice. But, purely from the principle, I'll try to do everything at once and into cold milk.But if it runs away ... you will owe me a new one (for inciting