Pressure cooker Moulinex Cook4Me CE 7011 - 6 liters small miracle

[which one]

A which one did you take rice?

Steamed - basmati gold!

Great pie! I took the recipe into my piggy bank! Must try !!!

Thank you so much! today I made pilaf, it turned out well, thanks to our slow cooker !!!

Well, I'm talking about washing ... Immediately after the end of the pressure relief, I unscrewed the lid, put it together with the valves in a saucepan and filled it with hot water (just from the tap). The inner surface of the cover only needed to be wiped.
At the end of breakfast, the lid-valve was completely washed and rinsed.

The main thing is not to let the escaped product "stick" to the hot inner lid.

Yes, I also easily washed the lid and the valve ... rather, I was strained by the part of the lid that is screwed to the multi - there, when you turn the handle to open / close, then such a metal latch or stick moves. And from that hole this slurry oozed from water-milk for a very long time ...

But nothing! Everything is assembled and it functions normally!

Today, without any frills, I decided to cook just pasta. Everything turned out. I covered the bottom with pasta, filled it with water so that the tops stick out a bit and in the "buckwheat" mode for 7 minutes. The pasta came out just right, the mulka did not spit, behaved as usual. And most importantly, how fast and convenient!

Tell me, if I want to make meatballs for a couple, which mode should I choose?

Tell me, if I want to make meatballs for a couple, which mode should I choose?
[/ quote I would choose the ingredients - meat - pork (in chunks), skip frying and add some water, set it to 15 minutes. This is how I make my sonny cutlets on foil in a double boiler, they get stewed in their own juice ... If you wake up with raw rice, you can cook for 20 minutes.

Thank you, it's really better to try it in foil, it turns out dryish, if just in a double boiler

Steamed - basmati gold!

Continue bore find out the details:

knuckle ... put the basket on top of the foil and put it on top of the rice (put it).

It is not entirely clear from the description: was the rice for cooking put in a steamer basket and covered with foil? And on top is a knuckle.
Or rice on the bottom of the bowl, on top of the rice a basket with foil, and in a basket on foil - shank?

Continue bore find out the details: It is not entirely clear from the description: was the rice for cooking put in a steamer basket and covered with foil? And on top is a knuckle.
Or rice on the bottom of the bowl, on top of the rice a basket with foil, and in a basket on foil - shank?

Continue to find out, I am not a burden to answer The second option is correct! Rice with water 1: 2 on the bottom of the bowl, on top of the rice a basket with foil, shank on the foil ...

Today I cooked pork belly.
Take the brisket (I have 600 g) and roll each piece in a mixture of salt, pepper, and your favorite spices. Add the bow.
We spread everything on foil. Wrap tightly. Pour a glass of water into the multicooker bowl.
Place the steaming basket. We put the brisket in it. Choose from the menu "ingredients" - "meat" - "pork" - "600gr" - "45min" and then according to the program. After the end of cooking, remove the basket with the contents, cool and unfold the foil. All!

In the photo there are 2 servings, i.e. approximately 1 kg. You can say "melts in your mouth".

I'm experimenting further. Vegetarian borscht. In the "manual mode" on "frying" we sauté onion, carrots, bell peppers, beets in vegetable oil, ie, as usual, we make frying for borscht.Add tomato (or diluted pasta, or tomatoes, whatever you like) and squeeze out 1 clove of garlic. Everything is stewed for 2 minutes. Add the potatoes, pour boiling water or broth and switch to the "quick cooking" mode for 10 minutes. Then add cabbage and dill, salt and for another 1 minute on "quick cooking". At the end of cooking, immediately take out the bowl with the contents, cover with a lid and leave on the table. Let it insist. With this preparation, the cabbage is not digested. Although of course this is a matter of taste, maybe someone loves soft cabbage. While this option suits me! Fast and delicious!

Today, without any frills, I decided to cook just pasta. Everything turned out. I covered the bottom with pasta, filled it with water so that the tops stick out a bit and in the "buckwheat" mode for 7 minutes. The pasta came out just right, the mulka did not spit, behaved as usual. And most importantly, how fast and convenient!

And I cook pasta for 3 minutes.

And I cook pasta for 3 minutes.

Fast food?

These are the "hedgehogs" I got today in our slow cooker, very tasty!))

These are the "hedgehogs" I got today in our slow cooker, very tasty!))

In tomato sauce?

Ingredients for minced meat:

poultry meat (in this case, rooster meat),
onion,
garlic,
carrot,
salt,
black pepper,
fig.
Ingredients for the gravy:

1 tbsp. tomato,
0.5 tbsp. water,
2st. l. mayonnaise,
1 st. l. flour,
2st. l. sour cream,
2 tooth. garlic
salt pepper.,
laurel. sheet.
Cook in the "Braised mutton" mode for 20 min) Bon appetit!))

The recipe is not mine, thanks to the author. It did not work in this mode, after 10 minutes. knocked out a lack of water, put out on a fast mode for 13 minutes. And I took less than 4 tablespoons of tomato

and today I cooked jellied meat in 45 minutes, the meat was very soft, but the rooster was a little old and I once again went to the jellied meat mode. in the recipe for 6 people, 400 mm water, I added 2 liters. the chill turned out sooo beautiful

and today I cooked jellied meat in 45 minutes, the meat was very soft, but the rooster was a little old and I once again went to the jellied meat mode. in the recipe for 6 people, 400 mm water, I added 2 liters. the chill turned out sooo beautiful

2 times 45 minutes each ??

2 times 45 minutes each ??

yes 2 times 45 min. I was afraid because the cock is old. then I pulled out everything, put it in a saucepan, added another 1.5 liters of water and boiled for 10 minutes - added salt and then garlic. (I added water, because the multitude turned out to be concentrated and it is not enough). and froze and ate

today I cooked rice soup with patroshki .......... mmmm mmmm ............. on fire this would not work. (mode of soup with mushrooms). first made frying + patroshki. then rice, salt, pepper, lavrushka, potatoes, herbs, tomatoes and water. = 11 min.

We had a pea soup on smoked ribs ... Yummy))

We had pea soup on smoked ribs ... Yummy))

on what mode did you cook

lentil soup with bacon, then another 10 minutes on fast setting

Good evening everyone! Tell me please, I want to cook vegetables for a vinaigrette, but I don't know how to do it right. Can beets, potatoes and carrots be put at the same time? Which mode? Ingredients - beets? Or separately lay vegetables? And is it better to cook or steam?

I didn't cook it, I took the recipe from someone
I cooked vinaigrette) cut carrots, beets, potatoes into cubes (my combine is good at doing this), lightly greased the steamer bowl with oil, put everything down, chose the ingredients-carrots-pieces and 7 minutes. The beets are a little hard, but the kid chewed. And then everything stood for another hour, we went for a walk, came - and in general everything is wonderful. Next time I will try first beets for 3-4 minutes in this mode, and then add potatoes and carrots
I didn't like to make vinaigrette because of the time, now it's beauty!

And I cook pasta for 3 minutes.

Well, I generally put it first for 4 minutes ... I opened it and tried it - the pasta is clearly not cooked ... I closed it and cut it in for another 3 minutes.And although the liquid visually almost did not remain at all, they somehow reached it and became tasty))
I think this may depend on the pasta itself ... I had their durum wheat ... maybe that's why

pork in chinese is horror

Well, in general, she's probably an amateur, because the taste is sweetish. I think you should just put less honey than it says ...

I made a chicken))) I rubbed my boneless thighs with spices, fried it literally for 3-4 minutes on each side, threw in the sliced ​​potatoes, poured sour cream, mixed and on Fast Cooking for 10 minutes!
Yummy, can't sleep - smells interfere)))

I cooked potatoes and eggs for salad at the same time, on a quick cook. First 7min. -the eggs are ready to lay out and the potatoes continued for another 8min.

I cooked potatoes and eggs for salad at the same time, on a quick cook.

Thank you! And I probably need to cook in this way: 15 minutes, take out the potatoes with carrots and continue the beets for 15 minutes ... For beets, 30 minutes is enough for quick cooking or is it a lot?

Well, in general, she's probably not for everybody, because the taste is sweetish. I think you should just put less honey than it says ...

I put less honey than in the recipe, but you have to be such a lover honey, ginger, I had to redo the meat because the taste in my opinion is just awful

Well, I generally put it first for 4 minutes ... I opened it and tried it - the pasta is clearly not cooked ... I closed it and cut it in for another 3 minutes. And although the liquid visually almost did not remain at all, they somehow reached it and became tasty))
I guess this may depend on the pasta itself ... I had their durum wheat ... maybe that's why

I have ordinary pasta, but hard varieties take longer to cook

ginger

oh, by the way, I didn't put ginger at all) I forgot to say ...

I have ordinary pasta, but hard varieties take longer to cook

Well, probably that's why. It's good that the difference in cooking time is only 3 minutes) they just cooked on the stove forever and I specifically bought them.

I forgot to write, cooked in a steam basket. For beets 30-35 min. for a couple I think that's enough.

Girls, I'm inclined to choose this Mulechka Can you please tell us with real examples how long it takes to cook dishes, taking into account the pressure build-up and its release? For example, porridge, pilaf?
thanks in advance)

Can you please tell me if there are any transcripts of the embedded recipes? So that you can see in advance the amount of ingredients, the time and method of cooking (that is, temperature, pressure, etc. - what the steamer itself does) ... It seems to me that it would be much convenient to experiment this way.

A week ago I bought this miracle technique, I'm very happy, I haven't cooked a lot yet, but everything turned out perfectly, and the buckwheat porridge with beef is generally superb.

Can you please tell me if there are any transcripts of the embedded recipes? So that you can see in advance the amount of ingredients, the time and method of cooking (that is, temperature, pressure, etc. - what the steamer itself does) ... It seems to me that it would be much convenient to experiment this way.

I have already written about this above, I quote "To view how it will be cooked according to the built-in recipe, you need to press the round button and see what is written on the screen: first the number of servings, clicked: then the number of ingredients, clicked: then, if frying is provided heating, pressed the button with the arrow: the question "skip frying" will be displayed, answer "yes", then the display will say what the program will do next: either it will ask you to fill everything with water and close the lid (means "Quick cooking"), or ask you to put steam basket (which means steaming will continue). Press the arrow button to cancel the recipe. " Good luck
and more • High pressure 70K pa / 0.7 bar / 115 ° C
• Low pressure 40K pa / 0.4 bar / 109 ° C
• Roasting: 160 ° C
• Heating: 70 ° C
• Keeping warm: 63 ° C

Girls, I am inclined to choose this Mulechka. Please tell me with real examples how long it takes to cook dishes taking into account the pressure build-up and its release? For example, porridge, pilaf?
thanks in advance)

I cooked barley porridge with vegetables, everything took 30 minutes. The girls cooked jellied meat for 1.5 hours. This is an indicator I think !!! Don't you want to read all the pages of our forum? Girls and boys shared their experience and advice, for which many thanks to everyone

Girls, I am inclined to choose this Mulechka. Please tell me with real examples how long it takes to cook dishes taking into account the pressure build-up and its release? For example, porridge, pilaf?
thanks in advance)

potatoes with meat 20 min
when it warms up, I already fry (saving time and light), but I can skip the frying

tell someone how to cook pea soup so that peas are like mashed potatoes

I put less honey than in the recipe, but you have to be such a lover honey, ginger, I had to redo the meat because the videoconferencing in my opinion is just awful

Well, yes ... As the saying goes, "all markers taste and color are different."

This weekend I did what I was going to do, "Chicken Wings in Soy-Ginger Sauce." For 2.25 kg, I made double the amount of sauce, and as it turned out, in vain. It was possible to get by with the amount indicated in the recipe for 1 kg of wings. And the family said that it could not be so sweet.

... Sweet - not sweet, but all these 2.25 kg were dared into four under potatoes with a cucumber and sauerkraut.
The cat of those wings didn't even get a molecule - he was given a piece of chicken breast from the soup.

Can you please tell me if there are any transcripts of the embedded recipes? So that you can see in advance the amount of ingredients, the time and method of cooking (that is, temperature, pressure, etc. - what the steamer itself does) ...

There is a branded Mulinex registry (in pdf format). But only in pure French. And without cooking time-modes (apparently, French women are not interested in the pressure in the multicooker). Only the menu dish and its ingredients, for each 2-4-6 servings layout. What and how much to buy. I can lay out. Is it necessary?

And, as far as I understand, the multicooker does not change the cooking mode in the course of the recipe. I can’t prove it - I just shit. Sets either high pressure or low pressure for the entire set cooking time.

tell someone how to cook pea soup so that peas are like mashed potatoes

I cooked pea porridge (halves) in the jellied mode - into dust

I cooked pea porridge (halves) in the jellied mode - into dust

Write in more detail about pea porridge, proportions. Is jelly low pressure?

Well, yes ... As the saying goes, "all markers taste and color are different."

This weekend I did what I was going to do, "Chicken Wings in Soy-Ginger Sauce." For 2.25 kg, I made double the amount of sauce, and as it turned out, in vain. It was possible to get by with the amount indicated in the recipe for 1 kg of wings. And the family said that it could not be so sweet.

... Sweet - not sweet, but all these 2.25 kg were dared into four under potatoes with a cucumber and sauerkraut.
The cat of those wings didn't even get a molecule - he was given a piece of chicken breast from the soup.

My pork was 1.5 kg, and I took the sauce for 1 kg. I made chicken wings in soy-honey sauce with mustard a little differently (not much without water and honey) you can't pull the ears off, but pork according to this sewn-in recipe

I cooked pea porridge (halves) in the jellied mode - into dust

there is pea porridge?))))) Well, I'm a village - I hear it for the first time ... By the way, I also want to try to cook soup. I'll tell you later.

Write in more detail about pea porridge, proportions. Is jelly low pressure?

poured washed pea porridge somewhere 400 g + somewhere 1 liter of water and low pressure (jellied meat). in 40 minutes everything is ready. I like thin, but not thick .. I'm afraid that the mule will say add water

poured washed pea porridge somewhere 400 g + somewhere 1 liter of water and low pressure (jellied meat). in 40 minutes everything is ready.I like thin, but not thick .. I'm afraid that the mule will say add water

Yeah thanks. Only we like to feel a little bit of peas .. I, in the previous multicooker, first fried minced meat with onions and carrots, added 3 glasses of peas and 8 glasses of water ... It was thin and tasty ... Now we need to find this middle here.

Meat product in a ham maker:
800 grams of pork neck
600 grams of pork leg
salt, pepper, oregano, 15 grams of gelatin, 3 cloves of garlic, a little balsamic vinegar.
Cut into cubes, mix everything.

Place a baking bag on the bottom of the ham
We tamp all the meat inside

We tie the bag tightly, break it with a lid and tighten it with springs.

I put the ham horizontally in the bowl. Just breaks in!
I pour water into the bowl so that it covers half of the ham, even less ...
I put it on 15 minutes of quick cooking, open it, look. The springs are pulled together, I turn them over on the other side, another 15 minutes, I open them, two springs have reached the limit exactly, I turn them over again, probably 10 minutes would have been enough, but I put another 15. The smell is breathtaking during the whole cooking time.
We take it out, it cools for about 20 minutes on the table, then in the refrigerator, took it out after three hours. It is cut well, almost does not fall apart. It tastes very good!
The next time it will be necessary to fill even tighter!