Pressure cooker Moulinex Cook4Me CE 7011 - 6 liters small miracle

And please tell me what diameter did you get exactly?

The diameter of the rug is 21.5 cm.
It will take longer to bake in a cake pan, and it takes up a lot of space.

Hello again everyone)

The biscuit was made according to this recipe:
"Our recipe for Vanilla Biscuit is as follows:
-4 eggs, 1 glass of sugar, beat for 7 minutes,
-1 glass of flour, 1 tsp. baking powder, 3 tbsp. l. odorless sunflower oil, 3 tbsp. l. boiling water, a couple of drops of vanilla or on the tip of a knife if powder. Shuffle everything. "
The only thing I whipped with a whisk so as not to wake up, and therefore not 7 minutes of course ... a couple of C's ...
She greased the mold with butter, skipped the heating and baked for 40 minutes in the "biscuit" mode with the lid closed on - / +. After immediately opened and pulled out. This is what it came out like (it's good that I took a picture yesterday - today I come already and I don't have it)))))

Dasha, what a cool biscuit and beautiful !!! Super! And how did you make this Christmas tree on top, it turns out that you did this already in the saucepan? And "missed the warm-up" is something new! Thank you very much for the recipe!

Dasha, did you bake a biscuit in this form?

Dasha, did you bake a biscuit in this form?

Not that I downloaded an approximate picture from the Internet. I have a bit different - exactly fits into our mule

Dasha, what a cool biscuit and beautiful !!! Super! And how did you make this Christmas tree on top, it turns out that you did this already in the saucepan? And "missed the warm-up" is something new! Thank you very much for the recipe!

Oh thank you
Well, the tree came out because of the shape. The recipe is not mine, I knitted it from the site, I only changed the time, and in the absence of a rug I decided to try it in the form. So glad it worked.
I thought that it would be enough to pour such a biscuit on top with icing and there would already be a festive delicacy

Uh-uh ... Correctly I understand the sequence of actions:

the first time I brought it to a boil on the stove and immediately poured the first broth. I washed the meat, added everything as usual (peppercorns, lavrushka, carrots, onions) and set the "jellied meat" mode. Yes, I removed the fat and skin from the goose (then melted everything removed into fat) so that the jellied meat was transparent.

1) Wash (before cooking ...), remove the skin / fat;
2) Boil until the water boils, drain the water;
3) We wash the meat (Again? From scale?);
4) Put it in a slow cooker with spices and chill.

At stage 2) - do we put the goose in cold or hot water?

I greased the mold with butter, skipped the heating and baked for 40 minutes in the "biscuit" mode with the lid covered on - / +. After immediately opened and pulled out

1) Please specify the overall height of your silicone mold and the maximum inner diameter of the mold at its top (this is purely just in case ...).
2) "I missed heating" - the oiled form was installed in the multicooker, the "Sponge cake" mode is on, the lid is closed. After the "Preheat" ended, the dough was poured into the mold. So?
Or did you give up heating and pour the dough into a cold bowl / mold?

The sponge cake in the photo is wonderful! Congratulations!
Great structure. I think it can be soaked in some kind of fruit syrup (and maybe even with holiday flavors ...). The impregnation technology is well described in the "Turkish yogurt cake" recipe.

Uh-uh ... Correctly I understand the sequence of actions: 1) Mine (before cooking ...), remove the skin / fat;
2) Boil until the water boils, drain the water;
3) We wash the meat (Again? From scale?);
4) Put it in a slow cooker with spices and chill.

At stage 2) - do we put the goose in cold or hot water?

Everything is correct. Specify, did not understand, "and we are cold."
I poured the goose with cold water, brought it to a boil on the stove (again), and then everything in a slow cooker. Then everything is according to the "jellied meat" program.

I poured the goose with cold water, brought it to a boil on the stove (again), and then everything in a slow cooker.

Lyudmila, and in our saucepan, you can also bring water (cold) with food to a boil perfectly. Turn on the browning mode ... and it will boil in a few minutes. I always do this with soups ...

Specify, did not understand, "and we are cold."

Cooking on the recipe "Jellied".

At first I was confused by the rinsing after boiling. And the rule "You cook meat - put meat in boiling water, you cook soup - put meat in cold water" - and it is prescribed to drain the first broth.
But now I'm confused again:

I poured the goose with cold water, brought it to a boil on the stove (again), and then everything in a slow cooker.

Second boil ?!

Here's what so far in my understanding has developed:
================================================================
Half a goose and its offal (this is about 2 kg). Remove fat and skin from the goose so that the jellied meat is transparent (then everything removed can be melted into fat). Rinse the meat, cover with cold water, bring to a boil (you can use a regular stove, you can use a slow cooker on the "Frying" mode) and pour this first broth. Rinse the meat again. Put the meat in a slow cooker (it turned out almost to the MAX mark). Top up with cold water up to the MAX mark. Add peppercorns, lavrushka, carrots, onions and cook on the built-in Jellied recipe for 40 minutes. At the end of the program, the meat has already moved away from the bone. Season with salt and set the Jellied recipe again for 1 hour. Meat, navels, hearts (and other delights) can be eaten with lips after 1 hour 40 minutes of cooking. Jellied meat is frozen well. And without fat - completely transparent!
================================================================

If something is wrong, please correct the text directly.

Cooking on the recipe "Jellied".

At first I was confused by the rinsing after boiling. And the rule "You cook meat - put meat in boiling water, you cook soup - put meat in cold water" - and it is prescribed to drain the first broth.
But now I am again confused: The second boil ?!

I always drain the first broth and rinse the meat to remove the scale. You do not need to drain or rinse, as most do. (Scale is a curdled protein).
About meat in boiling water. If I raised a bird (or a pig) myself, of course in boiling water. And I wouldn't pour out the first broth. But I don't know what they fed her, that's why I pour it into cold water, that's why I pour the first broth. Some housewives do not even remove the foam when preparing first courses. You do as you please. I just answered as I do.
Do you cook jellied meat on the stove for 5 hours? for what? After all, the meat is ready in 1 hour. To be jellied like that. I added time so that the bones with meat would cook longer and this gelation would occur. The longer you cook, the tastier and richer the broth.
There is no skin, few bones, the jellied meat could not freeze. This is with a pork leg, with a shank, the jelly is always strong.

Here's what so far in my understanding has developed:
================================================================
Half a goose and its offal (this is about 2 kg). Remove fat and skin from the goose so that the jellied meat is transparent (then everything removed can be melted into fat). Rinse the meat, cover with cold water, bring to a boil (you can use a regular stove, you can use a slow cooker on the "Frying" mode) and pour this first broth. Rinse the meat again. Put the meat in a slow cooker (it turned out almost to the MAX mark). Top up with cold water up to the MAX mark. Add peppercorns, lavrushka, carrots, onions and cook on the built-in Jellied recipe for 40 minutes. At the end of the program, the meat has already moved away from the bone. Season with salt and set the Jellied recipe again for 1 hour. Meat, navels, hearts (and other delights) can be eaten with lips after 1 hour 40 minutes of cooking. Jellied meat is frozen well. And without fat - completely transparent!
================================================================

If something is wrong, please correct the text directly.

At first, the goose with giblets was soaked in water for some time, then everything was washed out. I did not write this because.this is clear to everyone. Therefore, after removing the skin, everything was flooded with water and to a boil. But then it was washed out from the formed foam. I cannot say that the jellied meat turned out to be ABSOLUTELY transparent, but not cloudy either.

At first, the goose with giblets was soaked in water for a while, then everything was washed out. I didn’t write it because everyone understands it.

Not everyone ...
I really love jellied meat (and aspic too). But I never cooked jellied meat myself.
Memories from childhood - my mother cooks jellied meat for a long time, and then I help to "disassemble" the meat.
So the subtleties (like pre-soaking) are completely unknown to me (to many others, I think, too). I diligently copy-paste the recipes and remember that it is advisable to soak pork legs for jellied meat in water overnight. But the fact that the same should be done with the bird would never have occurred to me. True true!

That's why I try to ask and write out everything in great detail (especially if somewhere I see a discrepancy in the description) - these little things are called the fashionable word "know-how", and their value is extremely high. A set of equipment for the production of something can cost 10 times less than the "know how" for the production of that something, and they are sold separately. And without possessing this knowledge, it is better not to turn on the equipment at all.

What's the production know-how ...
Also a memory from childhood: either acquaintances came to the neighbors, or the seventh water on jelly, it seems, from Dagestan. The neighbors were away, and they spent a night or two with us. Well, supper, this and that. The guests get some supplies, including pickles - strong, crispy, very fragrant. Along the way, while talking, my mother asked if there was a salting recipe? The guest smiled shyly, apologized, and said that it was impossible. When she was married off, the kalym made up some sheep-rams and a recipe for pickling these cucumbers. Moreover, it would be possible to do without cattle - how big is the ram in the Caucasus! But soooo cucumbers ...

But you can bet on - the secret of those cucumbers is probably trivial. Well, the level "boil twice, drain three times, turn from side to side four times." Well, not with a beam of electrons, those cucumbers fire!

Therefore, after removing the skin, everything was flooded with water and to a boil. But then it was washed out from the formed foam.

Thank you! All clear!

[Mila61]

Mila61, EagleB3, Thanks for the kind words!

1) Please specify the overall height of your silicone mold and the maximum inner diameter of the mold at its top (this is purely just in case ...).

At home I will try it on and I will definitely write.

2) "I missed heating" - the oiled form was installed in the multicooker, the "Sponge cake" mode is on, the lid is closed. After the "Preheat" ended, the dough was poured into the mold. So?
Or did you give up heating and pour the dough into a cold bowl / mold?

"I missed the warm-up" - while the mule was warming up, I didn't put anything in it. She put the form almost at the end of the heating, poured the dough only when cooking began. Consequently, the form was probably already slightly warmed up.

At home I will try it on and I will definitely write.

Measured: height 8 cm, diameter at the top ranges from 17.5 cm to 19 cm (carved edges). I want to add that the dough made in the specified proportion does not completely fill this form, two or three cm to the edge remains ... I thought it would rise, but it rose exclusively in the center, in general it stood in the shape of a dome so sickly - I thought it would be in a soup plate put)) But after a little bit it remained and the dome went down, so you saw - this biscuit lay perfectly on an ordinary plate ...

I looked at the weaving rug - so far I saw only in one store - 200 rubles! Tin ... the hand did not rise. Out of grief, I bought in another just a round shape for 120 rubles. I think I'll cut the bottom out of it ... now I look - it's so pretty ... it's a pity to cut it)))) I probably don't need to hurry, I need to look for a rug. It's just that I really want pizza ...

And if you do it without a carpet - will it burn?

Out of grief, I bought in another just a round shape for 120 rubles. I think I'll cut the bottom out of it ... now I look - so pretty ... it's a pity to cut))))

So what's the deal? Pour the pizza into the mold!
The main thing, as far as I understood from the original recipe, is that the layer of dough is not thick.

And if you do it without a carpet - will it burn?

My bottom is burning. You can try to make a rug out of foil, layer 3, but on top it is still edible paper, otherwise you cannot remove it from the saucepan.

The main thing, as far as I understood from the original recipe, is that the layer of dough is not thick.

The dough can be thicker, but I do not recommend putting a lot of fillings. Everything in bits.

So what's the deal? Pour the pizza into the mold!
The main thing, as far as I understood from the original recipe, is that the layer of dough is not thick.

Yes, it is big for a mule - 26 cm in diameter at the bottom. And even wider at the edges ... but in the store there was no less ...

My bottom is burning. You can try to make a rug out of foil, layer 3, but on top it is still edible paper, otherwise you cannot remove it from the saucepan.

Listen, this is a topic! Baking paper! Can it be put in several layers, but without foil? It seems to me that the foil can heat the bottom even more, so to speak ...

And please tell me where the recipes for this multi, which were posted on page 72, disappeared? THERE WERE ALREADY A LOT OF TASTES. CAN YOU LOOK SOMETHING SO THAT?

[recepty_cook4me-moulinex_ce_7011.zip]

If I mean "Collection ...", then it seems that links to all third-party resources are removed here.
Although I posted a link not to a resource, but a direct link to a file.

Search Google for a file named recepty_cook4me-moulinex_ce_7011.zip
The link is still visible in the cache.

For the future: I've added a link to this file inside the file itself.

Try it, share your experience.

I made a pizza. In the end, I folded baking paper in three. The dough was made according to the recipe, with sausage, tomatoes and grated cheese on top.
Baking, too, exactly as it was written ... As a result, the pizza turned out and did not even burn at all (I even took a picture of its lower part, see below).
Only the dough was unexpected for me. In consistency, it came out more like a cheesecake. That is how it should be?
This is generally my first pizza in my life, and I understand that there are a lot of recipes, but my mother has a completely different dough for pizza.
Want it drier or something ...

Nevertheless, my first pizza disappeared in two sessions))))

Well, the conclusion is that you can bake on paper, the only thing is that the rug is ultimately more practical - you can't buy paper like that ... so I'll look in a couple of stores and apparently cut my beautiful shape ...

In consistency, it came out more like a cheesecake. That is how it should be?

No, no, it doesn't look like a cheesecake. Drier, of course. I think you can see the dough in my photo. Take a look. Dasha, maybe you added a little flour? I have done it repeatedly both in a pressure cooker and in a frying pan on the stove - I have never failed. And I liked it more in the pressure cooker. You can try to make from yeast dough, there are many recipes. If I use a lot of filling, then I cook with yeast dough and of course in the oven. The girls named this pizza "Minutka".

[food high temperature]

My bottom is burning. You can try making a foil rug, layer 3

Burns up in a silicone mold placed on the bottom of the bowl? I think we just need to reduce the contact area of ​​the silicone mold with the bottom. If there are rug scraps, then you can put several strips on the bottom, and put a mold on them.

There are silicone hoses in nature. Only this should be food high temperature silicone! Or medical high temperature... Just search by search. You can roll it up in a snake or spiral at the bottom of the multicooker. You can cut into halves / quarters along the tube and from this "vine" weave a mesh rug. The price is about 80..100 rubles / meter, usually sold in pieces of the length you need. If you want - 20 cm, if you want - 85 cm.

Burns up in a silicone mold placed on the bottom of the bowl?

Burned without a mat, on food paper. Everything is great now!

No, no, it doesn't look like a cheesecake. Drier, of course.I think you can see the dough in my photo. Take a look. Dasha, maybe you added a little flour? I have done it repeatedly both in a pressure cooker and in a frying pan on the stove - I have never failed. And I liked it more in the pressure cooker. You can try to make from yeast dough, there are many recipes. I repeat the address of the original source, there are a lot of reviews and advice 🔗... If I use a lot of filling, then I cook with yeast dough and of course in the oven. The girls named this pizza "Minutka".

Flour 6 tablespoons. The consistency of the dough came out normal, I would even say a bit thick - I "helped" him to spread. I think maybe I should have held it longer? More care? ..

I think maybe I should have held it longer? More care? ..

Yes, as an option. After the end of the program, you can let it stand even longer, for 25-30 minutes. I would also reduce the fat content, that is, any fermented milk product with a lower% fat content, it is possible without mayonnaise. I sometimes do it with 0% yogurt and 30% mayonnaise. Moreover, I increase the amount of yogurt at the expense of mayonnaise.

I would also reduce the fat content, that is, any fermented milk product with a lower% fat content, it is possible without mayonnaise. I sometimes do it with 0% yogurt and 30% mayonnaise. Moreover, I increase the amount of yogurt at the expense of mayonnaise.

I looked - I put mayonnaise with a fat content of 67% !!! I honestly never thought about the fat content of mayonnaise, well, that it can be different and what it is in general ... After all, this product is fat in its essence ... Yes, you have to try without it

Well, now it's time to get ready for the New Year!
Previously, for the manufacture of alcoholic liqueurs and liqueurs, all the ingredients were put in jars and insisted for about 30-45 days until the alcohol component extracted all the juices from berries, fruits, herbs and others. But today, multicooker and pressure cooker help speed up this process! The modes of these devices Heating 70 degrees and Heating 63 degrees allow you to speed up this process up to several hours, provided that it is tight! And this is our helper's strong point! Fundamental rules:
1. to ensure the tightness of the container in the accelerator. (otherwise the alcohol will evaporate)
2.Never boil the liqueur with alcohol (otherwise the alcohol will evaporate)
3.do not pour alcohol (vodka and others) into boiling water / syrup (everything will evaporate)
4. do not open the lid until the filling has cooled naturally.
So what happened to me. I decided to make something like limoncello, or lemon alcoholic beverage.
It was:
700 ml of alcohol (about 70%)
700 ml water
4 lemons
200 g sugar
I had such lemons (it is important that they were not treated with paraffin and other g ..., anyway, if you are not sure, everything needs to be rinsed well!)

I rummaged through the entire kitchen, but I still could not find a peeler, I did everything by hand! The thinner the zest is removed, the better.

I pour water into the bowl, add sugar and zest, turn on the Roasting mode.
The goal is simple and trivial - heat to a boil and boil, stirring, for literally 2 minutes.

After a short boil, we expect everything to cool down.
While this is all happening, you need to peel off the white film from the lemons. It gives a bitterness, we don't need it!
Peeled lemons on the right and bitterness on the left, keep in mind:

Cut lemons into quarters:

In general, I think that it is possible to chop smaller, at least whip in a blender, but what I managed to look at on the internet according to the results suggests that the finer the ingredients, the more cloudy and darker the product, although you can save on cooking time.
So! The syrup has cooled down, the lemons are ready, if you have not had time to cool down, we throw the sliced ​​lemons into the bowl, well, at least bring the temperature down a little! Better not to rush and pour alcohol
in a bowl in which no more than 40 degrees. By the way, you can and not alcohol, but ordinary vodka, only much less water. I can't tell you about the proportions, everyone has their own preferences for strength. But in fact, I'll tell you right now - the degree drops during cooking!
We close the lid.
In general, at first there was an idea to put on 9 o'clock in the Warm-up mode.
Just in case, I stuck 3 layers of foil into the valve under the plug for steam exhaust.Did you check for steam leaks from time to time? It seems that no, although the foil was warming up, most likely from the heat of the ball, but in the meantime, the multicooker no, no, yes, it was tickling mysteriously ...
As it turned out, after 3 hours, our multicooker suspends the Heating mode (70 degrees) and automatically switches to the Heating mode (about 60 degrees).
It's good that I noticed and decided to leave it on heating until the morning, that is, 3 + 9 hours. But as it turned out, the Heating mode is also not infinite, and in the morning I found that the multicooker was turned off. I felt the places near the valve - there are no leaks, but insisting the product at a lower temperature is not superfluous.
Without opening the lid, I let the bowl cool naturally for another 2 hours.
Opened and strained everything through a sieve and into a bottle! And two bottles!
And the bottle is in the refrigerator!
Try a warm product and then a chilled one - the difference is EXTREMELY.
The product became viscous like liquor. Bitterness is felt, but quite a bit, sugar for me personally is the very thing! I would like more sour, but next time I will use other ingredients, because the field is not plowed in this direction.
Happy everyone!

Very interesting!
Respect for the idea!

As for the thinly removed zest: it is very good to "shave off" the lemon on a fine grater. "Small" is not the one on which you grind in mashed potatoes. It is the same as "large", only the burrs on it are small.
And the cheese on such a grater turns out to be remarkably airy-curly, for sprinkling with any cold salads.

If there is more acidity, I think you can add pure lemon juice to the finished product.

Steam, I think, will not come out at all, even without any foil. And if you block the working valve ("ball"), then it is better to do this with a plug from the inside. Plug the channel. Better yet, fit a soft rubber "cap" onto the valve nut (it will work like a petal valve). The hat is more visible, it is more difficult to forget to take it off for the next regular cooking.
But no polyethylene diaphragms over the entire lid - so as not to block the safety valve!

In general, hands are itching more and more to make an additional "thermostat" block for our multicooker.
Then there would be no problems and yoghurts and hams, and now - all sorts of liqueurs.
But due to such interference, the warranty will be lost.

Already 3 times I baked a biscuit and a cake, on the charlotte mode - it turns out better, and on the chocolate cake mode - my cake is a little donkey in the middle. Baking in a silicone form - generally super, never burnt anywhere. Time - 30 minutes on the recipe and another 20 minutes in Maintaining the temperature. and take it out. She closed the lid and put the lock in position - in the middle of the red and green buttons.

Or you can write the exact amount of ingredients, there are errors in the built-in. I want to make a cupcake and charlotte. I liked the biscuit very much

korsar4ik, a little higher, I also posted a photo of my chocolate manna and described the cooking process

Elena, I never found your recipes for manna and cupcake. Please write the ingredients? I made a biscuit, it turned out to be lush and tasty, only there is a bit too much sugar in it, but I read about the cupcake that there was an error in the recipe, and your cake is simply gorgeous !!!! still how did you do the cream? thanks ... and the mode

Hey everyone!
I tried one more mode in "desserts" - "chocolate cake". I baked Orange Cake. Before that, baked in the form of muffins in the oven. In the cartoon, of course, it's easier, and the result is not nearly worse.
Ingredients: 1 orange, 200 g of sugar (I have cane sugar), 150 g of butter, 3 eggs, a bag of vanilla sugar, 1/3 tsp of ground cardamom, 2 tsp of baking powder (or 1 tsp of slaked soda), 200-250 gr flour.
I removed the zest from the orange and squeezed out the juice, it turned out 70 ml. In a food processor, at low speed, I mixed softened butter with sugar, vanilla sugar and cardamom. Without stopping the combine, I added eggs, orange juice with zest and flour mixed with baking powder in turn. The dough turned out to be thick. I put the dough in a preheated bowl. There is a silicone mat on the bottom of the bowl and paper around the edges. I closed the lid by placing the regulator in the middle division (between "closed" and "open").After the end of the program, it turned off nothing. The cupcake stood still on the "heating" for about 15 minutes.

Hey everyone!
I tried one more mode in "desserts" - "chocolate cake". I baked Orange Cake. Before that, baked in the form of muffins in the oven. In the cartoon, of course, it's easier, and the result is not nearly worse.
Ingredients: 1 orange, 200 g of sugar (I have cane), 150 g of butter, 3 eggs, a bag of vanilla sugar, 1/3 tsp of ground cardamom, 2 tsp of baking powder (or 1 tsp of slaked soda), 250 g of flour ...
I removed the zest from the orange and squeezed out the juice, it turned out 70 ml. In a food processor, at low speed, I mixed softened butter with sugar, vanilla sugar and cardamom. Without stopping the food processor, I added eggs, orange juice with zest and flour mixed with baking powder in turn. The dough turned out to be thick. I put the dough in a preheated bowl. There is a silicone mat at the bottom of the bowl and paper around the edges. I closed the lid by placing the regulator in the middle division (between "closed" and "open"). After the end of the program, it turned off nothing. The cupcake stood still on the "heating" for about 15 minutes.

Wow, I want to gobble up!

Lyuda, did you somehow chop the zest yourself? I correctly understood that you mixed it into the dough too?

And I finally decided to try again to make oatmeal. HERE came to reread my past experience and advice. Oh scary))))

"The eyes are afraid, but the hands are doing" Good luck! Can you share your experience?

YESaaaaaaaaaaaaaaaaaaa
Already)
Oil painting - Dasha no longer with a couple of kitchens, but with a large bath towel hugged Mula and waits for the porridge to cook)))

In general, everything is good.
Proportions: two tbsp. spoons with top of rolled oats - 125 ml of water - 125 ml of milk - one tbsp. a spoonful of sugar (cane) without top - salt is sensitive to the eye.
(sugar can be less, we just love sweeter))

And in the "millet porridge" mode for 10 minutes. It turned out ok, but I would do 7-8 minutes no more, it seems to me it will be even better, a little thinner.
Oil of course oiled the edges of the bowl from the heart. I don’t know if it helped the last time it didn’t help ... but God protects him.

And one more thing - in terms of volume, well, one plate came out))) Only a child. Next time I will try to do twice as much.

: hi: In the first photo, I showed a peel knife.

Well, I thought that it was such a fit, but I decided to clarify - it seems to me that his "teeth" are not deep at all, does he really remove the whole zest? Convenient at all?

Oil painting - Dasha is no longer with a couple of kitchens, but with a large bath towel, hugged Mula and waits for the porridge to cook)))
In general, everything is good.

Well done! As I understood there was no "volcano"? Did you get a 1:10 ratio? 25-30 grams of rolled oats to 250 ml of liquid, right?

Well, I thought that it was such a fit, but I decided to clarify - it seems to me that his "teeth" are not deep at all, does he really remove the whole zest? Convenient at all?

Very handy! The main thing is that the knife does not remove the bitter white pulp. The teeth are very sharp and shallow. The zest is thin, I like it.
I used to remove the zest with a fine grater, also not bad, but for a long time and not so high quality.

Well done! How did I understand there was no "volcano"?

Yes! There was no volcano or even a hint ... just blew off steam as usual.

Did you get a 1:10 ratio? 25-30 grams of rolled oats to 250 ml of liquid, right?

Well, a little more - 35-40 grams of oatmeal ...

Very handy! The main thing is that the knife does not remove the bitter white pulp. The "teeth" are very sharp and not deep. The zest is thin, I like it.
I used to remove the zest with a fine grater, also not bad, but for a long time and not so high quality.

Oh, why not just now! Great.

Did you grind the zest anymore? I understand it like thin stripes or straws came out? And you just kneaded it into dough?

[thin stripes]

Did you grind the zest anymore? I understand it like thin stripes or straws came out? And you just kneaded it into dough?

Not grinded. Exactly thin stripes. Together with juice in the dough.

I grated the zest for Korean carrots, tried not to come out with long stripes - everything worked out!
And if you make portioned muffins in tins - will it be also tasty?

And if you make portioned muffins in tins - will it be also tasty?

Of course!

[alica10153]

alica10153
Chicken thighs in sauce

Muleologists, please tell me how you manage to put the lid on the half-lock in Charlotte mode?
I have her screaming and demanding to completely close the lid

Hello, all members of the forum!
Help, shook, to figure it out, almost everything in Mula runs away: milk porridge is just a geyser, pea soup is also running, while I cook on the "Soup with lentils" mode, I tried to cook pasta with frozen vegetables, everything also ran away.
So much cleaning and fussing, and even the bottom cover has to be unscrewed, since everything drips and flows from there.
I do not exceed the water norm, porridge and pasta were cooked in general at the bottom of the pan. I observe the proportions of milk, water and porridge.
Tell me, I don't already know where to look for the cause of her escapes, what's wrong? After all, I read from many, nothing runs away and the lid is clean in most cases. I don't have that, even if I just put the potatoes on, the lid is covered with foam afterwards.

Help, shook, to figure it out, almost everything in Mula runs away: milk porridge is just a geyser, pea soup is also running, while I cook on the "Soup with lentils" mode, I tried to cook pasta with frozen vegetables, everything also ran away.

Take note of the very important information that many find difficult and incomprehensible:

"Cereals" - "Rice" is a high pressure cooking. "Fast cooking" is also high pressure.
If you use milk, it is better to use the low pressure mode ("Recipes" - "Millet porridge", "Number of persons" - it doesn't matter, and set the time as needed).

On page 72 there is a link to the Recipe Book. There (in the "Frequently Asked Questions" section) there is also about escape.
Milk escape, in particular, depends on milk (especially if the milk is homemade).

How and why the meat ran - you need to look more precisely at the recipe and the quantity. Maybe there the meat released so much juice that it went off scale for the Max mark. If, in addition, there is a lot of meat itself, and the meat is juicy, it can run.

When cooking under pressure, we have a liquid in the bowl (in free form, or inside the product (juice in meat ...)), superheated above the temperature at which it would boil at normal atmospheric pressure. Therefore, if the multicooker quickly drops the pressure to atmospheric, the liquid begins to boil intensively. So much so that it flies out through the valves. Especially if the product gives off a copious foam when boiling (milk is a classic example).

Usually the pressure is released within 1.5 ... 2 minutes. If it takes longer, the valve is dirty, or the purple cap is screwed on crookedly (not completely) over the metal ball. If the pressure is released too quickly and always, this may be a reason to contact the service center.

For example, try to make a "control dish" - rice or millet porridge with "factory" milk (UHT, 3.2%). "Recipes" - "Millet porridge", all according to the recipe but mix milk with water; cereal / water / milk ratio = 1/2/3. Even for 6 persons I never ran away.

I personally am not a fan of cereals, but it became curious about what many are suffering. With this recipe I got what I expected, without any experiments, it's just a proven recipe

The option is recognized as ideal:
Rice + millet (50/50), water and milk. The ratio (by weight) is 1: 2: 3. If the rice is long, then you can take a little more milk (or water). My wife likes round rice more in porridge, I like long rice.
A handful of raisins.
I cook on the recipe "Millet porridge" for the prescribed time.
The groats are washed in three waters.
The raisins also need to be washed, don't forget!
I run a piece of butter according to the recipe along the sides of the bowl. Up to the MAX mark. And even once on the recipe "Millet porridge" nothing escaped through the valves.
Sugar, salt - by prescription. Milk. Water (boiling water to warm up the bowl faster).

Personally, I have one assumption about runaways and boilings from the valve, if "everything is done correctly according to the recipe" - this is insufficient flushing of the products!

: ng5: Happy New Year everyone !!!

Is there no recipe?

I am getting better. I didn’t write the recipe because it’s nothing special. There are similar recipes in the EagleB3 collection. Showed to beginners that you can safely cook.
On the "manual" in the "frying" mode in vegetable oil I fried the thighs, I have 6 pieces. Of course, when the bowl is fully heated. Salted and pepper the fried pieces. Added cherry tomatoes in their own juice, 1 jar. I just closed the lid and for another 3-5 minutes it all gurgled. Then she added ½ glass of dry red wine, a bit of peppercorns, on the same mode for another 5 minutes. Then she poured in ½ cup of 10% cream, added 1 tsp of paprika, 1 tsp of curry powder, 1 tbsp of corn starch, mixed everything and put mode "quick cooking" 5 minutes. All! Served with spaghetti with cuttlefish ink and tomatoes. Juicy, tasty and fast!

Poultry asp. The recipe is in the collection. Frozen wonderful.