Pressure cooker Moulinex Cook4Me CE 7011 - small miracle 6 liters

THX! Found a ham, ordered, they promise to bring it tomorrow.

I would like to clarify about gelatin: how was it added? Dry? Soaked? Did you just sprinkle the meat with gelatin? Or how?

While drooling and trying to comprehend the process of ham-making meats. Two circumstances seem to be splinter:
1) Meat in the sleeve, and the sleeve tightly tied. Does the air / steam / broth in the sleeve interfere with the noble process of tightening the meat with the springs during cooking? Should I pierce one or two or three holes with a toothpick?
2) Gelatin. As far as I remember / understand, it cannot be boiled. After a long sitting in a multicooker, how is he working? Was there a lot of broth in the sleeve? Was the broth fattened? Where did the bulk of the broth come from? Top / Bottom / Inside? This I mean, if you imagine in advance where it is formed, then in this place you can lay more gelatin when laying meat. Or is it all empty, far-fetched?

Another interesting thing: 15 minutes on one side, 15 on the other side. But after 15 minutes on one side, did the upper and lower sides look different? Is there any real sense in flipping?

It seems that no one really knows, I advise you to look here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4095.0

In short, the bag will still break with springs, the more holes there are, the more chances that all the meat juice will come out during cooking and the ham will be dryish.
Gelatin is dry, you can not use it or replace it with something else. In theory, there should be no broth in the sleeve.

The appearance was different, I turned it over just in order to understand where the springs tighten faster - water. In the next. Once I put it on for 30 minutes, we'll see.

I think that in pork with fat, gelatin is not needed at all, by morning everything grabbed out of the refrigerator just perfectly, which should be visible in the last photo.

Can you make pork with beef? Time only to increase.

Of course you can, follow the link above - there are a lot of recipes. I don't think it will affect the cooking time. I think that the meat itself will cook in 30-35 minutes, but here it is important that it is compressed in our pot - it turns out in 40-45 minutes. Those who cook in an ordinary saucepan say it takes 1.5-2 hours.

Like I wrote a message, it disappeared But under the bottom, when you put a ham in the bowl, cover the bottom with something (silicone mat or foil)? Does the ham maker scratch the bottom of the bowl? ...

Dear, does anyone have the same problem as me: probably from the closing-friction of the lid on the bowl, chips-scratches of the coating are formed in those places where it is fixed under the lid. Is this considered the norm? after all, with condensation, the torn off coating can get into food, and this is harmful ...

Dear, does anyone have the same problem as me: probably from the closing-friction of the lid on the bowl, chips-scratches of the coating are formed in those places where it is fixed under the lid. Is this considered the norm? after all, with condensation, the torn off coating can get into food, and this is harmful ...

I also have a saucepan with a lid, but I noticed that if I put the pan so that the marks are on the left, then everything is fine

I also have a saucepan with a lid, but I noticed that if I put the pan so that the marks are on the left, then everything is fine

Yes, yes, I agree. The lid opens better if the max is on the left

FOUND HERE SUCH RECIPE, I WANT TO TRY, I DON'T KNOW WHAT MODE IS BETTER TO SUPPLY IN OUR MULTI-COOKER, WHAT DO YOU THINK? Ingredients for Multicooker Lard:
Lard - 1 kg
Salt - 2 tbsp l.
Garlic (heads) - 2 pieces
Hot red pepper
Black pepper
Bay leaf
Recipe "Lard in a slow cooker":
Lard in a slow cooker ingredients You need somewhere about 1 kg of lard (for a piece to fit into a steamer cup). Rub the bacon with spices, salt, finely chopped garlic. (Spices can be either ready-made for salting lard, or just your favorite ones).

Lard in a slow cooker ingredients Put lard in a baking sleeve or wrap well in foil. Place in a steamer bowl. Pour 5 multi-glasses into the multicooker, insert the steamer bowl and select the "steaming" mode for 60 minutes. After switching off, leave to cool in this state.

Lard in a slow cooker ingredients Then take out the lard from the sleeve, put it in a plastic bag and put it in the refrigerator for a day.

I WANT TO TRY, ONLY I DON'T KNOW WHAT MODE IS BETTER TO SUPPLY IN OUR MULTI-COOKER, WHAT DO YOU THINK?

So choose "ingredients" - "meat" - "pork" - "meat in chunks" or "baked". Then skip the "preheat", the cartoon will offer to add water and install the basket. Increasing time, etc. will be clear. Good luck.
Only 5 MC of water, i.e. 800 ml is probably too much, 200-300 ml will be enough. Water doesn't evaporate.

So choose "ingredients" - "meat" - "pork" - "meat in chunks" or "baked". Then skip the "preheat", the cartoon will offer to add water and install the basket. Increasing time, etc. will be clear. Good luck.
Only 5 MC of water, i.e. 800 ml is probably too much, 200-300 ml will be enough. Water doesn't evaporate.

I steamed, on jellied meat mode (put it in a steam bowl and poured a glass of water)

That is, you also scratched the coating slightly? and this is not a reason for the exchange, do you think?

I think so, try to put a saucepan and see which side you don't rub and put this side

I steamed, on jellied meat mode (put it in a steam bowl and poured a glass of water)

What's the difference?

What's the difference?

not to think on which program and how much to cook, it's easier for me

Hello everybody! How do you cook beef meat in chunks? I want juicy and fried. Can a piece of meat be wrapped in foil and put on the baking (biscuit) setting on the bottom of the bowl (not in the basket) without adding water?

Good evening everyone))
She also became the owner of this pressure cooker and wanted to ask how quickly the smell of plastic usually passes when cooking ?? Tasty her for 2 days, but every time you cook the whole kitchen smells like plastic mixed with the smell of food ??
and questions on practice: tell me on which mode is it better to cook omelet and brown rice?
I tried to cook rice on the Wild Rice setting, but there is little time, I had to add 10 minutes. and then added 5 again, in the end I still cooked on the stove, but it came out a little smudgy, but I want dry and steamed)

Tasty her for 2 days, but every time you cook the whole kitchen smells like plastic mixed with the smell of food ??

I only smelled once the first time I cooked it. And it just smelled, and the food itself was odorless.

t
yes you are a real village

Although I can laugh at myself, this post sounded rude IMHO ...

A good half of my friends and acquaintances also did not know that there is pea porridge))
Live and learn))

Today I made pork and potatoes according to one of the recipes from the local "book". Fried pork with onions for about 10 minutes, then put potatoes on top in wedges and cooked in the "potato" mode for 14 minutes. The potatoes are boiled))) The pork did not come a bit. Well, I put it on fast cooking for another 5 minutes - the meat became excellent, the mashed potatoes turned into a))) It turned out to be a kind of wrinkled casserole But it's still delicious.
It's strange how some people get a recipe and others don't? .. Although it probably depends on the products themselves, because meat and potatoes and corny water are different everywhere ...
In general, I continue to shoot

On weekends I made "Steamed Marinated Chicken Fillet". Mega-delicious!
Prepared chicken breast fillets ("Crossroads", 5 boneless and skinless fillets, total weight about 1.5 kg). Cut the fillets in half, for a total of 10 pieces. Kikkoman soy sauce, but no paprika or coriander. Were taken: finely ground mixture "4 peppers", dry chopped parsley, dry chopped basil greens, a pinch of "Hmeli-suneli" and a little bit of dried oregano. Marinated for 1 hour at room temperature, mixed thoroughly once every 15 minutes. The meat actively absorbed the sauce - it was added twice. Then half of the meat went into the multicooker - all according to the recipe ("Ingredients" -> "Meat" -> "Poultry Meat" -> "Pieces" -> 500 grams, skip frying, 200 grams of water; line the double boiler basket with paper and pierce holes, 14 minutes). Perhaps I punched a few holes in the paper, but when I opened the multicooker, the meat was floating in the juice. Be that as it may, it turned out very fragrant, soft and juicy.

The remaining meat continued to marinate and spent a total of three hours in the sauce before cooking (at room temperature; stirred two or three times and added the sauce again). And, in my opinion, there was already some overkill. The sauce was too strong; it turned out rather harshly. Maybe no extra sauce needed to be added.

P.S. Next time I will try to make cuts in the paper, not punctures.

Tasty her already 2 days, but every time you cook the whole kitchen smells like plastic mixed with the smell of food ??

And it seems to me that the smell of plastic should not be present at all. this is not normal in any electrical appliance. this is already from the fire safety rules. And in multi, I often see this defect here. I already thought now - is it worth the risk of buying? ...

And in multi, I often see this defect here. I already thought now - is it worth the risk of buying? ...

I would not be so categorical. I immediately washed the new one with liquid detergent, the bowl and the lid of course. I wiped the rest with a damp cloth. I'm sure everyone does it. And no problem.

and questions on practice: tell me on which mode is it better to cook omelet and brown rice?
I tried to cook rice on the Wild Rice setting, but there is little time, I had to add 10 minutes. and then added 5 again, in the end I still cooked on the stove, but it came out a little smudgy, but I want dry and steamed)

I have never eaten brown rice ... At the expense of white rice, I wrote above ... Rice to rice turned out. Try to cook on the "white rice" setting.

Do you think you can wrap the meat in a piece (beef) in foil and bake it on the baking program?

Has anyone cooked the mustard roast beef recipe?

Do you think you can wrap the meat in a piece (beef) in foil and bake it on the baking program?

Maybe these recipes will work?

Pork tenderloin in one piece
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=185428.640 (Valerian)
Yesterday I baked the meat in one piece. Pork - tenderloin. Stuffed with garlic and spices. I cooked in the "Ingredients" - "Pork" - "Whole Piece" mode for 40 minutes. It turned out awesome!
Baked pork neck
The meat is obtained as in the foil from the oven.
I had 1.5 kg of pork neck. 1 tbsp. a spoonful of mustard, 1-2 tbsp. spoons of soy sauce, salt, pepper, 4-5 cloves of garlic. Mix everything and grate the meat, leave for 1-2 hours. Mode "Ingredients" - "Meat" - "Pork" - "Baked". Fry the meat on both sides, then put in the steam basket, set the time to 1 hour.

Has anyone cooked the mustard roast beef recipe?

I was cooking. I took a piece of beef a little more than a kilogram, salt and pepper. Then I smeared it with mustard, the amount as indicated in the recipe. I was worried that a lot will be and will be bitter. After the end of cooking, the meat was still damp and I put it for about 15 minutes. My husband said that the meat was damp, but it seemed to me that the mustard spiced the meat.

Will the meat be baked? I tried to bake beets on baking, but it didn't work. Probably because of the high power.(in a small cartoon on "baking" in 40 minutes was ready, there is a capacity of 400).

What mode is better for brown rice?
I tried to cook rice on the Wild Rice setting, but there is little time, I had to add 10 minutes. and then added 5 again, in the end I still cooked on the stove, but it came out a little smudgy, but I want dry and steamed)

In this mode, only increase the time and amount of liquid. Did you know that brown rice is much harder than white rice (and cooked too)? And for its preparation, respectively, more water and time are needed than for white. For about 1/4 cup of rice, 1 cup of water.

Maybe these recipes will work?

Thank you! Already made beef, so to speak, in its own juice ... Ingredients - beef - piece. Fried on all sides, wrapped in foil and put in a steam basket, 35 minutes. Very juicy and tasty and released so much juice ...

I was cooking. I took a piece of beef a little more than a kilogram, salt and pepper. Then I smeared it with mustard, the amount as indicated in the recipe. I was worried that a lot will be and will be bitter. After the end of cooking, the meat was still damp and I put it for about 15 minutes. My husband said that the meat was damp, but it seemed to me that the mustard spiced the meat.

That is, the time for frying the meat was not enough. Do you need to fry the meat first, then add something and cook on the fry with the lid closed? And after that you added 15 minutes? And tell me, the meat, when fried under the lid, did not burn?

I did it according to the built-in recipe, I tried not to leave it. This was my first experience with a multicooker, so I was afraid ... a step to the right, a step to the left. First, it is fried on both sides, then cooking with the lid closed, I don't remember exactly how long it takes (it seems like 25 minutes). So this time was not enough, then another 15 minutes for a quick cooking.

I'm not talking about it)) Today I made a casserole according to Tatyana Baryshnikova's recipe (ingredients).
500 gr of cottage cheese, 3 tbsp. l. sugar, 3 tbsp. l. semolina, 2 eggs, 200 grams of sour cream (I put 20%, there was no other). She mixed everything and then beat it with a mixer for about two minutes ... Mule on the "Casserole" mode, allowed it to warm up and poured the mixture into the preheated one. I cooked with the lid covered for 15 minutes. And then she turned everything off and closed it for 35 minutes. Allowed to cool and the casserole came off the bowl perfectly, not burnt, airy, tasty!

What a smart girl she is! I didn't go to the stove at all today ... I cooked everything in our beauty: a piece of meat for a child for a couple, meat for an adult, vegetables and eggs for a salad for a salad, a side dish (rice) ... FREEDOM!

Girls please measure the outer dimensions of the saucepan, you need: diameter + bottom circumference, diameter + top circumference and height

I'm not talking about it)) Today I made a casserole according to Tatyana Baryshnikova's recipe (ingredients).
500 gr of cottage cheese, 3 tbsp. l. sugar, 3 tbsp. l. semolina, 2 eggs, 200 grams of sour cream (I put 20%, there was no other). She mixed everything and then beat it with a mixer for two minutes ...

Looks very cool ... And most importantly, I will buy cottage cheese and bake it tomorrow, too! Here is a lot of sugar - 3 tbsp. spoons? And how much should the prescription sour cream be (25%)?

Do you think you can wrap the meat in a piece (beef) in foil and bake it on the baking program?

Put the "Baking" and periodically turn from side to side. Will not go anywhere. But how much will be prepared is not clear.

But the desire to get grilled beef sounded earlier. Toasted golden brown - only when roasting an open piece in the air, i.e. without foil.
If I baked in the oven, then at the end of cooking I would remove the foil and turn on the maximum temperature and blower fan. And in a slow cooker - alas ...

Oh, I didn't look. Everything has already worked out.
Well, okay!

Yesterday I cooked "Quinoa with vegetables"
Quinoa soaked in water for 20 minutes, rinsed well and let the water drain. At this time, in our cartoon, I baked 2 small bell peppers for about 5 minutes on all sides. I put it in a bag, tied it and left it for about 10 minutes. Then peeled the peppers from the film and cut them into small cubes. In vegetable oil I fried 1 onion, 1 carrot, 1 eggplant, diced in turn. Then I added a few broccoli inflorescences and juice ≈ 100 ml from mashed tomatoes, stewed everything a little for ≈ 1-2 minutes. I added ready-made pepper, poured in quinoa and poured boiling water at the rate of 1.5 cups of liquid (taking into account the liquid already available in the cartoon) for 1 glass of cereal. I added salt, thyme and for 15 minutes "quick cook", then added 1 clove of garlic and parsley, cooked for another 1 minute on "quick cook". All! Delicious!

I'm not talking about it)) Today I made a casserole according to Tatyana Baryshnikova's recipe (ingredients).

I baked a casserole according to this recipe, I really liked it, it turned out so tender .... Thank you!

I have a survey about the casserole, did you do the charlotte recipe ??

I have a survey about the casserole, did you do it on the charlotte recipe ??
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No, on the recipe "Casserole" turned off after 15 minutes and closed the lid. But after 35 minutes it was not possible to get it, because I had to go for a walk with my son, and I got it out after two hours. The bottom had to be cut off ... But next time I will strictly follow the recipe, it concerns time ...

Yesterday I put 3 drumsticks on the fast mode and poured water just below the mark. after the end of cooking - SUCH GEYSER WICKED and for some reason it was white like milk. a lot. my husband and I have fucked up 10 towels. of course it turned out delicious. it's good that the guests were late, otherwise they saw this srach in the kitchen.

I finally bought it, despite all the doubts. I thought what would be such a simple cook. decided to start with compote. It's just that there’s a lot of food at home, and I wanted to drink it. I did everything according to the recipe. In the end, she gave an error and asked to contact the service center in case of a repeat. I still do not understand whether the compote is boiling or not. did not watch the process. but it was hot. did not smell of plastic. and what did I do wrong?

I finally bought it, despite all the doubts. I thought what would be such a simple cook. decided to start with compote. It's just that there’s a lot of food at home, and I wanted to drink it down. I did everything according to the recipe. In the end, she gave an error and asked to contact the service center in case of a repeat. I still do not understand whether the compote is boiling or not. did not watch the process. but it was hot. did not smell of plastic. and what did I do wrong?

You did it all. You just need to unplug it from the network and restart it ... I generally had it, I just just turned it on and she sent me to the service center. I pulled out the outlet and everything went fine.

[you are welcome]

Girls, you are welcome-you are welcome-you are welcome!!!, measure the outer dimensions of the saucepan, you need: diameter + bottom circumference, diameter + top circumference and height

[you are welcome]

Girls, you are welcome-you are welcome-you are welcome!!!, measure the outer dimensions of the saucepan, you need: diameter + bottom circumference, diameter + top circumference and height

bottom = 22.5 circumference 71.5; top = 23.5 and 24.5 (under the latch) circumference 72; height 16 cm

Uraaaaaa, I just baked some bread in our Mulechka 7011. It turned out amazing.

I do not expose the photo, because I did not find the connection cable from the phone to the computer.
But take the word ALL OK!

I must say right away - the bread is small, if you want more, then you need to double the ingredients.

I'm writing a recipe.
flour - 0.5 liter jar
water - 250 gr.
salt - 1 tsp.
sugar - 1 tsp l.
rast. oil - 3-4 tbsp. spoons
dry yeast - 1.5 tsp.

Pour yeast, salt, sugar into a bowl - pour warm water, dilute, add vegetable oil, mix.
Pour in flour constantly kneading the dough (like on regular bread)
At the bottom of Muli, put parchment paper folded in three, put the dough there.

And now, in order;

Close the lid, put the regulator between ON-OFF
Turn on Mula on
"Manual mode", Keeping warm "(when the stripes reach the middle - Turn off)
In this mode, the lid can be opened very carefully whenever you want.
The dough is fermented.You need to keep it warm inside, but not hot.
After about 20 minutes, turn on the heating again - as described above.
So my dough generally stood for 1 hour on the proofer. Fits very well

Now we turn on the Mula to the "Sponge cake" mode and bake for 30 minutes + 10 minutes after that it is worth not opening the roof.
Then we open the lid, turn it over carefully and again put it on "Biscuit" for 30 minutes. When Mulya turns off, take out the bread and put it to cool under a towel.
I just cut it, tasted it, delicious.

On a very reputable site, they prepared a review of our multicooker! Hurray, comrades!
🔗

good day! Yesterday I bought this miracle, I call her an alien))) QUESTION! how to install the steam container correctly? does it sink to the very bottom? but then the food mixes with water (((or is it somehow fixed on the top (it just didn't reach me)? please help

good day! Yesterday I bought this miracle, I call her an alien))) QUESTION! how to install the steam container correctly? does it sink to the very bottom? but then the food mixes with water (((or is it somehow fixed on the top (it just didn't reach me)? please help

Kind! The steam basket (it sinks to the bottom) has a really short legs, but 200 ml of water is enough and if there is little contact, then the very minimum. I also cooked meat products and vegetables - everything is fine! Girls generally put either vegetables or cereals on the bottom, and a basket of meat or fish on top. Reviews are good, read it. Good luck.