Dex pressure cooker DPC-40

Precisely, I bought beans for borscht at the market today. My aunt had two bags of white beans, when I asked about the differences, she said that one is boiled into porridge, and the other is strong. Well, I took both to try, I wonder

I was a Hake fish, stewed in a carrot-onion with tomato paste, sugar and seasonings. True, the water was lazy, but it was necessary not to pour. I put it for 30 minutes, then even the bones are soft. Only the most central spinal bone is a bit harsh, but the hake was the size of a small shark ... Yummy ... where can those canned foods go ... And quickly and useful ...

I was a Hake fish, stewed in a carrot-onion with tomato paste, sugar and seasonings. True, the water was lazy, but it was necessary not to pour. I put it for 30 minutes, then even the bones are soft. Only the most central spinal bone is a bit harsh, but the hake was the size of a small shark ... Yummy ... where can those canned foods go ... And quickly and useful ...

Didn't you need water at all? But how would it gain pressure without water? I also love this fish, pollock or hake usually do this. But I haven't tried it in SV yet, in MV I usually carry it.

[Sone4ka]

Sone4ka spare pots were promised in February. Asked to see the availability in online stores.
Yes, the saucepan is very necessary. You fiddle with this one, you seem to do everything neatly, but from the outside the coating starts to wear off at the bottom. is it just me ??? And if spare parts are sold

Yes, the saucepan is very necessary. You fiddle with this one, you seem to do everything neatly, but from the outside the coating starts to wear off at the bottom. is it just me ??? And if spare parts are sold

Not only for you. I also have a light circle on the outer bottom, on multicooker the bottom is not knocked off so quickly. But that's okay. The main thing is that everything is ok inside.

Didn't you need water at all? But how would it gain pressure without water? I also love this fish, pollock or hake usually do this. But I haven't tried it in SV yet, in MV I usually carry it.

I first fried the onion with carrots and added tomato paste, slightly diluted with water to a sauce state, salted and pepper and, covering with a lid, let the carrots run the juice. And then I buried the fish in it all. It’s not dry, so the pressure builds up perfectly. I already did this ... but this time I blunt something and lazy water ...

Not only for you. I also have a light circle on the outer bottom, on multicooker the bottom is not knocked off so quickly. But that's okay. The main thing is that everything is ok inside.

Yes, inside I am careful, like my little child

Good day to all
bought a dex 40 today, just because of the opportunity to cook
today we will try ...
just a question - when we turn the lid when closing, it is not tightly fixed, but it is possible to move it up / down a little. How the gum fits to the pan - I don't know. So it is necessary for everyone? Maybe later, when heated, the lid is attracted ... and fixed?
There are few recipes from the book, where can you find out? (I read the forum)

[Igor 73]

just a question - when we turn the lid when closing, it is not tightly fixed, but it is possible to move it up / down a little. How the gum fits to the pan - I don't know. So it is necessary for everyone? Maybe later, when heated, the lid is attracted ... and fixed?
There are few recipes from the book, where can you find out? (I read the forum)

Igor 73 everything is correct when the CB is off, the cover does not fit tightly. When you cook and set the HP or LP mode, then the lid will lock and will fit snugly. Take any recipes on the forum and cook. Here you can see https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=71.0... Here's a video

The girls baked cheesecake Fair today, it turned out just super. I advise everyone to try this super cheesecake in SV.

Where's the recipe? We are waiting to record ...

Sorry, the recipe is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172915.0

I looked over the whole topic with a search for pea porridge in the NE, and did not find it. Everybody cooks only pea soup. Tell me the proportions, eh? To make a boiled, pea puree, in general.

Well, okay, I've already cooked. Maybe someone else will need it. I sautéed onions and carrots on a fry with the lid open, washed 2.5 cups of peas until almost clear water. Turned off Fry. In a saucepan - peas, 5 glasses of water, salt. VD 30 minutes. It turned out great. The peas boiled well, I also blended with my foot right in the saucepan for greater uniformity (gently, without touching the bottom). When it cools down, it still thickens, so in the end I got what I wanted - the most delicate pea puree. Delicious! I already ate and purr with pleasure.

[Lozja]

Here are some different peas - I cook on mashed potatoes for 15 minutes - they boil into dust, there is nothing to hook with a fork Lozja but as a result, it feels like onion, otherwise I add it to the finished puree, somehow I didn't guess raw

There is no clearly expressed taste of onions, as well as carrots. It's just very tasty and that's it.

[Oksana]

Oksana, and took split peas or whole?

Halves which.

Tell me, is there no news on the spare saucepan? I want to buy a pressure cooker, choose between Dex and another one. Dex likes it, but the lack of a spare pot stops him.

: flowers: So far, silence, but they promised. They were released to MV, so let's wait
Anya, cool thing St., my MB is more and more idle.

I completely agree with Yulia. SV is cool and cooks faster than MV. In my MV, I cook only jellied meat and if I don't need to rush I can cook buckwheat porridge. In the summer, in the cartoon, I always make canned food, squash caviar, I am satisfied with the stewing mode. And the saucepan will be released to the SV. We will collectively write to them again where they will go.

Girls, don't forget about the inner cover, as I did yesterday. It's good that I was in the kitchen and heard the crackling. I sculpted dumplings, decided to cook a few things for myself, poured water, closed it, put it on VD for 4 minutes. Then I heard a boil, then a crackling, I open it, and then my dumplings were boiled to the bottom tightly, and the bottom was all dry and brown. I think it didn't get the pressure, and then lo and behold, my lid is sticking out on the dryer, and the elastic on the hook is drying. In general, the dumplings (except for the bottom) tore off and ate the same. And she poured boiling water over the bottom, and everything went safely. My husband comes, I tell him this epic. He's like that - burned a saucepan? I say - "What? Dax's ??? Pfie! What will she get?" And, of course, she then poured some water into everything that had been sealed to the bottom and the saucepan was like new.

[Lozja]

Lozja
Sister, I had exactly the same story last week, only with Liberty, I could not understand why the chickens are not stewed, but the cracklings are in their own fat and steam is pouring out from under the lid, that there is no inner lid, I didn’t get it right away ( I have it for less than a month), and the first thought, naturally, that there was some kind of breakdown, and only by accidentally opening the door, I found the missing part there - and everything immediately fell into place

But no, that's not all. I decided to finish off my SV and myself at the same time, I almost turned gray. I put the meat to stew for a couple of minutes on the high pressure, I sit peeling potatoes. Well, it hissed, then calmed down, everything is as usual. And then kaaaak will slam! I ducked right with potatoes in my hand, just in case I pressed my head to my knees. Immediately in my mind, I figure out the repair of the ceiling, if the cover from the SV is imprinted there (the apartment is removable). I turn to the CB, the lid is in place, steam is pouring out from under it from all sides, and there is some suspiciously large gap between the CB and the lid. I walk up, don't breathe, turn off the SV. I waited until everything calmed down, released the pressure, there was a bit of him there.I open it in disbelief and look at the meat. And then I remember how someone else here somehow confused pots from MV and SV Dax. Well then. Before that, I cooked cabbage in two devices, because I needed a lot. There was milk for yoghurt in a spare pan. In general, I washed all 3 pans at once. And somehow thinking, put the wrong one in the SV.

In short, I've been creating a thrill for myself and CB for the second day. What happened with me? Fell in love, maybe?

Oh, Yulka! Let me kiss you! Looking at you, I boiled 3 liters of milk in a pressure cooker. I no longer suffer in an ordinary saucepan, nothing escaped, I put it on VD for 2 minutes, I scored scared, twenty times I was going to call you for advice.

Here, I did it, first I did it, then I read it again about 2 minutes. I set it for 4 minutes + the pressure dropped by itself, the milk had a slightly caramel color and smell. And at the bottom there are already crusts. And I just need milk. Did you play off after 2 minutes?

Girls! you are lucky

I do not boil milk in a pressure cooker, and even less so, I do not heat it, I get it in it with the smell of boiled beets muck rare
I don't have your dex ...

Why beets? Does the rubber band smell products?

By the way, I cook herculean porridge in milk all the time in SV. It turns out like baked milk, very tasty.

Why beets? Does the rubber band smell products?

smells and smack gives off only to milk a couple of times tried brrr. And to boil - 1 minute is enough to make without the taste of ghee. Or even in general, - the valve stuttered and turned off, it is already boiled

smells and smack gives off only to milk a couple of times tried brrr. And to boil - 1 minute is enough to make without the taste of ghee. Or even in general, - the valve stuttered and turned off, it is already boiled

That it is, and a minute will be enough, but what to do with the pressure? if you bleed it manually on milk, the milk will spit out through the valve, I don't like to bleed pressure on milk manually. In the meantime, it falls by itself, does it stop?

Oksana, you can turn it off before the lid clicks under pressure. An active spike has gone - it means that it is already boiling. Steam from just warm / hot milk is not enough to seal the lid.

Oksana, you can turn it off even before the lid clicks under pressure. An active spike has gone - it means that it is already boiling. Steam from just warm / hot milk is not enough to seal the lid.

So the point is not to stand over him. And in order to stand, I boil in MV without any problems. I wanted to turn it on and zabandquit.

Well then, less than a minute will not work.

Oksana, she played it off by force, because she ran away and did not want to leave the milk under the lid. Next week I will try, as Azaza writes, to turn it off on a thorn.

Well, okay, I've already cooked. Maybe someone else will need it. I sautéed onions and carrots on a fry with the lid open, washed 2.5 cups of peas until almost clear water. Turned off Fry. In a saucepan - peas, 5 glasses of water, salt. VD 30 minutes. It turned out great. The peas were boiled well, I also blended with my foot right in the pan for greater uniformity (gently, without touching the bottom). When it cools down, it still thickens, so in the end I got what I wanted - the most delicate pea puree. Delicious! I already ate and purr with pleasure.

Oksanochka, I also did everything today. But, I didn't have enough water in this proportion.
Downstairs a little squeaked. She also poured water and everything went away. As my husband said: It turned out with a smoke, but still very tasty.
In the next. pour more water. Maybe it still depends on the peas. I also had halves, but maybe the variety is different.

Oksanochka, I also did everything today. But, I didn't have enough water in this proportion.
Downstairs a little squeaked. She also poured water and everything went away. As my husband said: It turned out with a smoke, but still very tasty.
In the next. pour more water. Maybe it still depends on the peas. I also had halves, but maybe the variety is different.

Pryshkvarchalo ??? On pressure ??? I was watery, thickened only when it cooled down.

Something can squirt with me only when, for some reason, pressure has not been built up, then there is a violent boiling without pressure - whatever you want to squirt. Or on ND - the same thing. But at high pressure with so much water - it's hard to imagine. Maybe they really got such peas. Or I have some special peas.

And yesterday I baked pies with chuchelkin cabbage in our SV. And in parallel in MV. I just didn't want to bother with a little dough, so I kneaded a portion and scattered the pies in two pans. So, in the cartoon, it was either incomplete, or something else, but it didn't work out very well, I don't even really know why, before there were no problems with such pastries, everything was gorgeous. And this is the second time such garbage, for the first time I thought the yeast failed, because their deadline had already expired, but I decided that they were still normal. And here on you - one dough for two pans, and the result is completely different. But in SV I defended longer. And such gorgeous pies in SV turned out that I did not even expect directly! A bit tanned, but not scary. I put paper on the bottom, I will put it in two layers, which means that it will be the very thing.
30 minutes on LP, then turned it over and baked for another 5-6 minutes without paper.

In general, bake, girls, rolls and pies in SV, they turn out very cool!

Girls, and no one tried to cook pasta in a SV-shke? I want to try to do it in a naval way according to the principle of pilaf (in the cartoon I do it) ... Maybe someone already has this experience? Share, pliz

I did this:
Pieces of meat (from the freezer), a small amount of pods. butter, a little water, salt, pepper and on the high pressure for 15 minutes, then opened it, added the pasta, if you need to add water (on a par with the pasta) and on the high pressure for 3-3.5 minutes. Season with fried onions ...
Everything ... Fast and tasty.

Girls, I recommend baking this cake

Girls, brought you my favorite

While she was writing, Natasha brought dessert over there.

I was tortured to choose ... first a slow cooker, then I decided that a pressure cooker is better ... the choice fell on the Liberty mp-900, I was already going to order, but then I saw your Dexik and ... I doubted again. Help me choose between these models ... Does Dex have a drip tray? and how if we compare the saucepans, Liberton still has the opportunity to buy a spare ... Well, Dex seems to have more confidence ... I understand that hardly anyone in reality could compare them, but having one, one can judge advantages and disadvantages of other characteristics ... I would be grateful for your help

I, too, will not choose between them, while choosing, I spent the money. I really wanted Dex, I like him for the quality and design, but it bothers me that they will not release spare pots. And in Liberty I like that there are spare wheels (cheap), a timer of 99 minutes, and the cover can not be removed completely (a trifle, but nice, you don't have to think about where to put it all the time). So I am suffering!

There is no drip tray. Where could it be on a removable lid? About comparing pots - hardly anyone has both of these pots. I haven’t seen any complaints about Dax’s pots, I don’t know about Liberty’s pots.
The advantage of the mechanics is that at any time you can change your mind and change the cooking time without problems, simply by turning the timer in the right direction. Plus electronics in the presence of already embedded programs, and you don't need to think every time how long to put in order to cook certain products.
And it's up to you to decide.

Girls, I suffered myself and girls on the forum (for which another thanks to them). Several times I groped almost all SV. I ended up buying Dex. I am very pleased. A saucepan, I like the mechanics (my own cook). In the end, this is my main assistant.

I like Dex too, maybe because I saw him live? We'll have to wait until the spare tire is released. And to Dex, no one fits anymore, does anyone know?

I like Dex too, maybe because I saw him live? We'll have to wait until the spare tire is released.And to Dex, no one fits anymore, does anyone know?

Why do you need a spare wheel right away? To Dax at least a year or two, a spare wheel is needed, and that's not a fact.

Why do you need a spare wheel right away? To Dax at least a year or two, a spare wheel is needed, and that's not a fact.

What if I do something with the pan? And then I will look, like Azaz recently to Polaris. This is my freak, but it is. I'll wait a couple more weeks, we'll see. I bought myself an ice cream maker today to play and distract myself.

Anh, there, in the topic about spare tires, out of the corner of my eye I saw that there is 5L. Better to ask Tanya Azaza. They are special in them.
_{What kind of ice cream maker?}

What if I do something with the pan? And then I will look, like Azaz recently to Polaris. This is my freak, but it is. I'll wait a couple more weeks, we'll see. I bought myself an ice cream maker today to play and distract myself.

What can you do with her? I was looking for Azaz, because, as far as I know, my own saucepan was not very good and quickly deteriorated. It’s hard to imagine doing the same with a Dax pot. No, I'm not trying to persuade. I just remember how I decided on a pressure cooker, and it was Dax at once. And in this regard, I did not even think about a spare pan for a second. Because before that I only dealt with Dax's pots, and I didn't know any problems, maybe that's why ...

Somehow I didn’t think about it, but the plus of the mechanics is that I wanted to - I unscrewed, I wanted - I tightened the time. I do it quite often

In mechanics, there is both a plus and a minus. The marks with modes on the timer are purely indicative. It is difficult for a beginner to understand what to turn on for how long. Although, I don’t know, maybe it’s not easier with electronics in this regard? There, too, not all modes are there, in which there is a need in the course of cooking. It just seems to me that it is easier when there is a Stewing button (already understandable at least for those who used the multicooker), or Baking, for example.
In ours, it is necessary to use the poke method, or when reading about other similar CBs, to figure out what pressure and how long to cook. Yesterday, the Mulinex quick car arrived, so there is such a book of recipes, a whole one that you want to eat in it. Well done! There, while at least a fourth part is ready, you will already understand what is what and how long. I need to download myself somewhere from the Internet, I hope there is.

In MV, on different modes, the buttons have different tempo modes, and the SV spit everywhere the same, only adapt to the time. Although it may not be so in Liberty And the electronic brains will fly, the programs will get lost

Yes, it is understandable, I'm talking about time, basically. Well, I was tormented by this at first, maybe that's why at first I didn't properly assess my SV. While I was aware that everything needed to be cooked at the VD, basically - I often wondered. Then I wanted to bake - again I am sitting in a swarm of Internet, forums, looking for similar Sv without the Baking mode to read, bake on VD or on LP, and how much in time, so that it does not burn out and is not raw. That's what I'm talking about. And if there were a Baking mode, she would point her finger and not load the brains, at what pressure it is baked there. Well, something like this. It is difficult to understand this at first. This is difficult for me, I have been friends with a multicooker for the third year, but imagine as a person for whom this is the first device of this kind in the kitchen.

Girls, thank you all for the answers! But, I still can’t decide, I’ll hope that if they bring Dex to our city, I’ll take it. Maybe the pan will appear, they promised by the spring.

What kind of ice cream maker? [/ Sub]

Orion.

Somehow I didn’t think about it, but the plus of the mechanics is that I wanted to - I unscrewed, I wanted - I tightened the time. I do it quite often

but imagine as a person for whom this is the first device of this kind in the kitchen.

This is just about me. I started with our DEKsik, and I don't regret it a bit. I write down everything that I prepare in a notebook. All by typing, but somehow everything goes smoothly with it, the impression is that it is impossible to spoil the products in it.I am definitely for DEX !!!