Dex pressure cooker DPC-40

Girls, do you boil the pepper before filling? I've always boiled it, but now I'm thinking

[Monica]

Monica, why boil peppers? I never boil peppers either in a saucepan when I was cooking, or in a cartoon. I'm just going to put pepper in Saturn, but I won't boil it!
Or I didn't understand something. here I boil the rice a little or pour boiling water, minced meat and raw pepper.

[Monica]

Monica, why boil peppers? I never boil peppers either in a saucepan when I was cooking, or in a cartoon. I'm just going to put pepper in Saturn, but I won't boil it!
Or I didn't understand something. here I boil the rice a little or pour boiling water, minced meat and raw pepper.

Nel, you understood everything correctly. I don’t know, I always boiled pepper and rice. Today I will try not to boil the pepper.

Ala, I'll try to stuff it raw! it cooks very quickly, faster than raw minced meat.
Now, if there were canned peppers, it happens to be hard, but this is the specificity of conservation.

Just the other day I was preparing stuffed peppers. I didn't blanch the pepper, boiled only rice. That is, my rice has been cooked for a long time already, in the refrigerator, the side dish remained. Here I wound minced meat with onions into it, stuffed it into peppers, filled it with the simplest sauce (ketchup + sour cream + water) (not completely, just poured it on top) and put it on pressure for 12 minutes. The peppers even got a little crumbled during this time. So you definitely don't need to cook anything beforehand, the pressure does its job, nothing will remain solid there.

Girls, but knock me on the side, when you order all sorts of details on taobao, I would have a couple of silicone rubber bands that are put on the cover.

I myself are be-be-be peppers, and the mamulik taught that you need to blanch peppers for elasticity - it's easy to stuff them with tads, but that was in the pre-electric pressure cooking era

So the answer is that it was a long time ago and not true, as they say. I blanched to the multicooker pressure cookers too. Now that doesn't make sense.

I forgot to warn you, pepper is very eaten by its smell in everything that is possible and not possible. So you will weather the gum long after the peppers. Because of this, I even stopped freezing the pepper, I froze it for one year, and it smelled like all the food in the big freezer. Now I don't ice it, well, it's nafik.

I myself are be-be-be peppers, and the mamulik taught that you need to blanch peppers for elasticity - it's easy to stuff them with tads, but that was in the pre-electric pressure cooking era

It is not only easy to stuff them, but it will also fit more into the castor, since they become pliable in volume, and not a stake.

Girls, but knock me on the side, when you order all sorts of details on taobao, I would have a couple of silicone rubber bands that are put on the cover.

I will receive this order only in 2-3 months. So maybe someone else decides to order, and they are waiting for our parcels with Alesya, to consider and try.

Girls, do you boil the pepper before filling? I've always boiled it, but now I'm thinking

I don't boil any pepper or rice for a pressure cooker. Cooking in SV for 10 minutes. Everything is perfectly prepared.

I don't boil any pepper or rice for a pressure cooker. Cooking in SV for 10 minutes. Everything is perfectly prepared.

And I never boiled even for the stove, I always cooked rice for the stove. And for multi now I don't bother, everything is raw.

And I never boiled even for the stove, I always cooked rice for the stove. And for multi now I don't bother, everything is raw.

Then the pepper is not full, so that it is not crushed with minced meat?

And today I realized that I want not diet stewed potatoes, but with frying and pork !!! But the child also needs to be fed, so I made two potatoes. One with veal and all the stew, and the second with pork and frying (still cooking). Beauty - two dinners per hour!

Then the pepper is not full, so that it is not crushed with minced meat?

I'm stuffing so that I'm already rushing the minced meat with a pile. For some reason, not one has burst yet. I've recently stuffed zucchini.

Girls, do you boil the pepper before filling? I've always boiled it, but now I'm thinking

I never blanch either. I can also make a mix in one saucepan: peppers, tomatoes, eggplant and zucchini.

And today I was preparing a Kuban dish - steamed dumplings with meat, which my mother often prepares)) Very tasty and simple! I used to do it on sour cream, but now there are many kefirchiks from the children's kitchen, I tried it on kefir - excellent. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=294139.new#new usually just steamed, but in a pressure cooker (at normal pressure!) my dumplings finally turned out to be as lush as my mother's)) Cook for exactly 5 minutes, the dough should melt in your mouth

I got such buckwheat from forgetfulness yesterday mmmm ...
I usually make buckwheat with vegetables, sauté a little onion and carrots, add raw buckwheat to them, pour 1 to 1.5 (I subtracted the proportions of water from someone here) and for 14-15 minutes. at high pressure. Opened -smell class! I taste it - I forgot to add salt and to "dissolve" better, ND for another 4 minutes, but since there was no more water, it turned slightly brown - it turned out SO delicious !!! My husband generally has a "buckwheat soul" said that just for the sake of this buckwheat it was worth buying a pressure cooker

Fry a pound of low-fat pork in slices quickly in a SV saucepan, remove, add 2 large chopped onions there, fry, turn off. Add meat, a teaspoon of Italian herbs, lavrushka, I also added a little ground coriander, 0.5 multi-glasses of water. Turn on the Meat (12 minutes) on HP.

Yesterday I was preparing an omelette without butter. In the cartoon, it still burns a little without oil. And here, due to steam and pressure from below, it was pretty, nothing stuck anywhere, I liked it.

Oksan, I want to cook some stewed meat for the kid, and from the instructions for the VD, pour the liquid up to 1/5! If less, will there be pressure? This recipe seems to have less.

Oksan, I want to cook some stewed meat for the kid, and from the instructions for the VD, pour the liquid up to 1/5! If less, will there be pressure? This recipe seems to have less.

Enough to cover the bottom and that's it.

I communicate with myself here
stewed the turkey in slices on HP for 12 minutes - super soft. But I put the veal on the 3rd time (12 + 10 + put on 6). Small pieces (straws). I don’t understand what is the matter. Very little liquid, really. Maybe this is the case, maybe he is not gaining the required VD? Although there was also a minimum of liquid in the turkey

Probably, such meat happens. If the pressure had not accumulated, everything would have quickly boiled away and burnt, and once it has accumulated, it does not matter how much liquid there is. I think it's about the meat.

And now I will bake the rolls, I knead into two pots at once - MV and SV, there will be a lot at once.

I communicate with myself here
stewed turkey in slices on high pressure for 12 minutes - super soft. But I put the veal on the 3rd time (12 + 10 + put on 6). Small pieces (straws). I don’t understand what is the matter. Very little liquid, really. Maybe this is the case, maybe he is not gaining the required VD? Although there was also a minimum of liquid in the turkey

I immediately put any beef for 30 minutes, then soft. If there is meat from an ancient cow, then you can twice for 30 minutes.

I communicate with myself here
stewed the turkey in slices on HP for 12 minutes - super soft. But I put the veal on the 3rd time (12 + 10 + put on 6). Small pieces (straws). I don’t understand what is the matter. Very little liquid, really. Maybe this is the case, maybe he is not gaining the required VD? Although there was also a minimum of liquid in the turkey

I noticed from my humble culinary experience that small pieces are not always faster and tastier than larger ones.
beef stroganoff - yes, but I'm not very good at stewing in a pressure cooker.
a little dry ... or a little bit - I don't know, but not that.
Now I am not particularly wise with beef - I make it in larger pieces and immediately for 25-30 minutes, and sometimes I have to turn the timer on the second round.
I love it when beef is easily disassembled by fibers)
but then there is also meat and meat strife. Another 15 minutes and the most tender, and another 40 minutes is not enough.

Yes, maybe a retired calf was caught, but the color is not similar and I always take meat in one place ... I put the last piece of meat 300-400 grams straight from the freezer into DEX, 1/5 of water and in 25 minutes super tender meat for the child ...
This time the water is all in place, it has not burnt, so the pressure has accumulated. There is still meat from this piece, and later I will try to cut it larger .... Ah! maybe because it was not from the freezer, but fresh?

And now I'm going to bake the rolls, I knead into two pots at once - MV and SV, there will be a lot at once.

Mmmm, but baking the same? by time, by quality. I love to bake in my oven, but suddenly I'll decide ...

Mmmm, but baking the same? by time, by quality. I love to bake in my oven, but suddenly I'll decide ...

Of course, the result and aroma of finished buns cannot be compared with the oven, especially the golden brown crust. But inside it is quite similar and also delicious. I had an oven ... I baked brown rolls, eh ...
I bake in the MV standard time (I have 45 minutes, the baking in my cartoon is hot), in the SV I put it for 30 minutes without pressure, then I turn it over for another 10 minutes, because in the SV there is no top at all, in the MV it bakes at least a little. They are ready on top, but completely white and without a crust, so I turn it over.

[Rassolnik]

I chopped apples, rice, sugar and in a pressure cooker on high pressure for 10 minutes - it's already cooked and smells like everything, but I'm waiting for about 15 minutes, I stand it on heating ...

Julia, thanks for the idea of ​​rice with apples)) We got a delicious light breakfast

Girl, yesterday I cooked a delicious pickle. I cooked slowly, but the result exceeded all my expectations. So:
Rassolnik
I put the meat in a saucepan, poured it with water and cooked on high pressure for 15 minutes. I added potatoes, grated carrots and pearl barley and put them on high pressure for "soup" (about 23 minutes), added grated pickled cucumbers and on high pressure for 6 minutes. I opened it with salt to taste, added the hops-suneli seasoning, and a spoonful of frozen dill and brought to a boil with the lid open. All...

Thank you, Olya, for the soup) The result exceeded my expectations too)) I just had to dispose of the broth somewhere .. and in the end, in the middle of the night, putting the soup in the refrigerator, I got another unplanned snack. I feel that I will gain extra kg with a pressure cooker))

I don't like many series, so I make it easier - I cook meat with barley at a pressure for 20-25 minutes. I fry onions, carrots and cucumbers at this time in MV (it is possible in a frying pan, who else uses them). I add potatoes to the broth with pearl barley. And I turn it on for another 6-8 minutes. I never cook greens, I give after turning off. Actually a mustache. Here we are just finishing.

Girls, are you soaking barley? I finally bought it today ...

I do not soak anything for SV, neither old beans, nor peas, nor barley. The pressure will do everything.

I need the barley porridge to be straight steamed-boiled, otherwise Yulka will not eat ... Should this be cooked under pressure for about 30 minutes?

Here I cooked barley, albeit in a different pressure cooker.

I need the barley porridge to be straight steamed-boiled, otherwise Yulka will not eat ... Should this be cooked under pressure for about 30 minutes?

Somewhere like that. You can even 40, if without soaking and you need to get the porridge.

Julia, thanks for the idea of ​​rice with apples)) We got a delicious light breakfast

Please, I'm glad that I could help someone too.

I'm not overjoyed at new discoveries !! Thanks to Ole Talameya for the advice on cooking corn. All my life (first my mother, now I) cook corn for 2 hours. I learned from Olya that 5 minutes. there is enough in the pressure cooker and .... This is something I have never eaten such tasty and juicy corn !!!! The first time we thought we were lucky with the corn variety, the second time we bought it from another uncle - Super !!!

All my life (first my mother, now I) cook corn for 2 hours.

Wow! We used to cook it on gas for 20 minutes. from boiling water, then it becomes hard.
Julia, do not be offended, just surprised!

Wow! We used to cook it on gas for 20 minutes. from boiling water, then it becomes hard.
Julia, do not be offended, just surprised!

You see how lucky you are with family traditions. And here, from generation to generation, they cook for 2 hours and cover them with leaves. There are still girls who wrote for 6 hours of cooking ... But, thanks to the forum and Olya, now I am Vumna - we have delicious and "fast" corn! Live and learn!!!!

we also have everything up to the third generation for two hours of corn boil cooked.
Thanks to SV, I broke this vicious chain. Although, to be honest, I also managed to cook it in SV for 30 minutes
Now I will try to persuade myself that 6-7 minutes is enough, but I am sure that it will not be very easy to break the moral barrier

Now I will try to persuade myself that 6-7 minutes is enough, but I am sure that it will not be very easy to break the moral barrier

And try 1 piece (so you don't mind) for 5 minutes and when you taste it, it will definitely sweep away the barriers

we also have everything up to the third generation for two hours of corn boil cooked.
Thanks to SV, I broke this vicious chain. Although, to be honest, I also managed to cook it in SV for 30 minutes
Now I will try to persuade myself that 6-7 minutes is enough, but I am sure that it will not be very easy to break the moral barrier

I also cook in the SV for half an hour, I can not rebuild in any way
But thanks to Ole Yukka, it's really cool to cook eggs in St., I have already cooked 2 times.

Girls who ordered Olga Lvovna for the delivery of pots and other necessities by sea, is there any thread of news?
I asked the other day - she said that while they are waiting for our spare parts and the package is not yet in the warehouse.
Maybe someone in the know, that the thread has changed during this time?
well, to at least roughly know when to wait))

Recently, in my PM, they were interested in how quietly the pressure cooker works, does the steam trap, does it whistle? ...
I was even slightly surprised then, because I had never encountered it and, like an evil eye, began to whistle
and the worst thing is that this whistle is emitted by a valve, it seems to me, but I did not order it on taobao.
I hope that replacing the silicone seals will solve the issue, but what do I, such a curmudgeon, have healed on the valve?))

I also began to undercut the valve. Don't worry, Olga Lvovna has a new order on September 3, delivery by air. Everything seems to take 24 days.
I still want to order a pan with a yellow coating by 50, whether I need it or not

I also began to undercut the valve. Don't worry, Olga Lvovna has a new order on September 3, delivery by air. Everything seems to take 24 days.
I still want to order a pan with a yellow coating by 50, whether I need it or not

yellow coating, is this what we call ceramic?

yellow coating, is this what we call ceramic?

Yes, it is. Only in some topic I read that six months later it cracked. Now I thought.

Yes, it is. Only in some topic I read that six months later it cracked. Now I thought.

Girls, I have such a coating, Daikin called, more than 1.5 years old, there are no cracks. And Rina has no cracks either.

[Suslya]

These yellows have different wall thicknesses; Taobao has 1.5mm, 2mm and even 6mm. Which one to choose?
Here is a temka, Suslya complained https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=188716.20

I think 2mm.Well, I have nothing to measure ... Well, obviously not 6mm ...

Al, search in the category Povos for our model ...

Yes, I'm looking there, that's just for the 50's. For the 40th, I have two relatives and one stainless steel ordered. My first one is still like new.

[Suslya]

These yellows have different wall thicknesses; Taobao has 1.5mm, 2mm and even 6mm. Which one to choose?
Here is a temka, Suslya complained https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=188716.20

what you are arguing about, I don’t understand. Only one ceramic saucepan fits to our dex)) At least from those that are exactly according to our template. (One template for these rods models: PLFJ5002, PLFJ5001, PLFJ5011, PLFE5005,PLFJ5005, LE505, (dexic) PLFE5001, PLFE5002, PLFN5001, PLFN5003, PLFN5002, PLFN5007) What's in other models and from other manufacturers - xs. It is possible to select simply by size, of course, you can, but I do not see much sense in this)) If it comes and cracks, I will look for 6 mm))

Here I have Deksyusha exactly one year, and the cup

Find the difference