Good afternoon, dear community!
We recently bought Cook4me; I am slowly and smoothly climb get along lazia crawling on different resources, gaining mind-reason. Well, I use the device little by little.
I have already accumulated some knowledge and considerations that I am bursting to share.
... Someone will say "Cap in the team"? I apologize in advance ...
"Milk in porridge curdles, if you do not add water" - in some cases, probably curdles. But, I think, in most cases it is not curdled milk, but regular milk froth. Which is available even with "classic" cooking, with any, even the most slow-delicate. Only there it is wrapped around the handle of a spoon, sticks to the sides of the saucepan, burns to the bottom, kneads into porridge. And in our pressure-cooking modes, at low boiling, it collects from above, and when the pressure is released, it "breaks into molecules." The foam particles are lighter than cereals (even if it is white rice) and therefore are clearly visible.
When we cook with a mixture of milk and water, then, with an equal total amount of liquid, we reduce the amount of milk. There is still foam, but it is less and it is not so noticeable. Or maybe it is formed at the same time less intensively. But it’s probably impossible to get rid of it completely.
"Excellent porridge right away / Porridge does not work in any way" - most likely, everyone simply has their own habits. For example, I love and always cook buckwheat - almost a mess. And my sister cooks such that at least shoot it from a tube. And it seems that we grew up with one mother ...
By the way, so far the only case when the porridge has climbed through the valve is an attempt to cook buckwheat in milk. On the Grechotto recipe. Porridge for 6 people (large volume), maximum pressure and cooking temperature. A sharp drop in pressure - and ... Physics, sir.
Buckwheat turned out great then! But I will no longer cook milk porridge in this mode.
"Not baked charlotte" - you must (at least at first) VERY STRICTLY adhere to the recipes of "successful" chefs. AND pay attention to apples! Usually sweet apples creep into jam, giving the dough their moisture. And sour apples retain their shape and retain moisture in themselves. Sour apple pie is easier to bake.
"There is steam all the time during cooking" - this was once. The wife washed the lid and screwed the cap on the ball valve crookedly. After being noticed and corrected, it was no longer noticed.
“Why the cooking time does not change with a different amount of ingredients” - the question is not in the amount of ingredients, but in how quickly the entire volume of food inside the bowl is warmed up and in heat transfer to the outside during cooking. We have a VERY powerful multicooker (compared to others). The heat supply is powerful, and the multicooker body acts like a thermos, and there is almost no heat loss through the walls and the lid (when compared with a classic cooker and / or pressure cooker).It is only necessary to compensate for what escapes along with the steam, and during normal operation of the valves, the generation of steam is minimal.
And we cook at an elevated temperature. If you remember the school physics course, the more intense the heat transfer, the greater the temperature difference. If around, say, a cold piece of beef is 115 degrees, then to a temperature of 62 degrees (destruction of collagen) it will warm up much faster than when around the "pathetic" 100 degrees. Has reached 62 degrees - cooking the meat has begun.
So everything is correct.
In my opinion, the main drawback of the manual (even the French one, which contains the recipes for how much and what is required in the cooking process) is that there is no description of the program. The beginner gets surprises like “add water and steam”, although neither the name nor the classic recipe of Russian cuisine provides for such delights. Or a cartoon will give you a list of ingredients, then "put the ingredients in a saucepan and fry." After browning: "add tomato paste and water." And the tomato paste is already there, in the saucepan, completely. And it's already fried. It would seem to add two or three three lines to each recipe describing the staging of the process - and everything will be clear. And if for each mode the developer would indicate the temperature and pressure - in general, happiness would be immediately and everywhere.
And a request / wish to those who publish their recipes: please, carefully describe the cooking process by stages, carefully indicate the quality and type of products. A freezer leg is one thing, but a defrosted leg is another.
Be more attentive to the names of the modes - those who have been cooking in the cartoon for half a year already understand very well what a "fast mode" is and do not write any other way. And the neophyte has yet to get to the point that it is "Manual" - "Quick cooking".
... AND A BIG THANKS to those who have been sharing their family secrets and happy discoveries for 54 pages! And rake ...
