Pressure cooker Moulinex Cook4Me CE 7011 - 6 liters small miracle

Judging by the fact that small chips (not rags!) Have appeared on the flanges of the bowl, to which the locks cling, we have honest ceramics.
If someone grabbed his heart after the word "chips appeared" - relax. They do not affect the taste, health and consumer qualities of the multicooker. Small and at the very edges.

As for "what is the difference between 7011 and 701132" - usually this difference indicates differences in appearance (for example, color). In our multi, this may be a difference in the set of supported languages. For example, one of our compatriots who were registered in New Zealand lamented that Cook4Me purchased there did not have Russian on the menu. And in appearance it is not distinguishable.

As for roast beef: a classic roast beef is considered a low or medium roast in a very hot oven (that is, in our opinion, baked), moreover, from a weathered beef brisket (hung from several days to two to three weeks in the cellar on a hook). Over this time:
1) A dried layer appears on the meat, giving a crust;
2) Enzymes appear inside the meat that soften the meat. (For example, pheasants, with their tough meat, in the eighteenth century were supposed to hang somewhere until the smell appeared, and only then - to the cook for cutting).
Over time, refrigerators appeared; enzymes moved into cosmetics, and there was no one to soften the beef. And there were recipes for stewed roast beef. So she shouldn't break spears.

A complete digression from the multicooker topic, but if we are talking about it:
I was once treated to roast beef from chilled Australian marbled beef, at 2500 rubles per kilo (I was not mistaken, there are exactly two zeros). No cellar; coated with mustard, sprinkled with a mixture of "5 peppers" and in the oven with a temperature probe for the "roast beef" program. The resulting happiness could be spread with a knife on bread - it was so soft.
Encouraged by what I had eaten, I learned the dao of roast beef for a couple of weeks (according to various sources on the Internet), and then went to the "Crossroads" and chose a piece of "brass beef" (for something about 400 rubles per kilo). But the piece was the nicest; the saleswoman sobbed, parting with him.
Beef-pepper-oven. Regular poking with the "Taskomovsky" thermometer. The temperature inside the piece was brought to 65 degrees (... but it seemed to me that the oven was glad to get rid of it).
In appearance it was worthy - both outside and on the cut. And it was delicious - very, VERY meaty. But it took a long time and thoroughly to chew the slices of this dish.

Just yesterday I watched a whole culinary show dedicated specifically to roast beef. For them, special breeds of cattle are grown, fed with special feed and slaughtered at a certain age. Then the famous "marble" beef turns out and it really costs big money. In our country, it is prepared from what is in the refrigerator ... Hence we have chunks that are difficult to handle ...

I still don't call my dish roast beef because it was pork
It turned out to be moderately soft. And the main thing is really baked like in the oven.

if such a booze has already gone, I will tell you here recently an interesting recipe joked
they took pork (the ham was like it was) cut into pieces by a centimeter by 3-4 cubes, threw it all on frying and thoroughly fried the juice, the meat did not give much, so it got a good crust in 5 minutes, then closed this whole thing for quick cooking in 15 or 20 I don't remember minutes
The result is just something! outwardly, the meat was good and dense cubes, but when you bite through it, there was insanely tender steamed pork inside, it melted in my mouth, I really liked it, now we will often do this

they also made meat julienne here for the whole multicooker, too, it turned out gorgeous,

We bought this miracle a couple of months ago and loved it very much, although we were afraid that it would end up standing in the closet like half of the equipment. We took it with us to the sea, very quickly prepared different soups for lunch, meat in French, potatoes in different versions for dinner. They even fried whole fish (mullet) and were very satisfied. Pea soup, stewed cabbage with meat or undercap, omelettes with vegetables and sausages, borsch, porridge, stew we like in this pressure cooker. Many times they made rice noodles with stew, made gravy with beef or pork, and then immediately threw in spaghetti and for quick cooking. We baked a biscuit, poured the dough into a preheated bowl on parchment and baked halfway with the lid closed for 25 minutes. It turned out great! Today we were preparing a knuckle !!! Delicious !! Fried on all sides with spices, rosemary and garlic cloves, added one and a half glasses of beer and for quick cooking for 1 hour. It could have been less, but the first time was a trial one and to be sure))

Here is our biscuit We also baked charlotte and we were also very pleased with the result, everything was baked and did not burn !!

made gravy with beef or pork, and then immediately threw in spaghetti and for quick cooking. We baked a biscuit, poured the dough into a preheated bowl on parchment and baked halfway with the lid closed for 25 minutes. It turned out great! Today we were preparing a knuckle !!! Delicious !! Fried on all sides with spices, rosemary and garlic cloves, added one and a half glasses of beer and for quick cooking for 1 hour. It could have been less, but the first time was a trial one and to be sure))

The shank is very appetizing! Probably there was a smell in the kitchen ... Tell me, how do you make gravy with meat and spaghetti.

Here is our biscuit We also baked charlotte and we were also very pleased with the result, everything was baked and did not burn !!

Great! But my bottom still burns on the parchment. paper, and yours is so smooth on all sides ... When I put the dough on paper, it turns out in pieces. Maybe the paper needs to be cut somehow ...

The shank is very appetizing! Probably there was a smell in the kitchen ... Tell me, how do you make gravy with meat and spaghetti.

the smell and taste were wonderful! And we cook spaghetti like this: first, on "quick cooking" (15 minutes), we cook chopped meat into strips, you can pre-fry it, then cook for 10 minutes, then add onions, carrots, tomatoes, sweet peppers, garlic. We fry everything together, the tomatoes give juice and add spaghetti or bows or rice noodles, add a little water so that everything is almost covered and turn on "quick cooking" - 5 minutes. After opening the lid, the top may be a bit dry, if you have not guessed right with water, you just need to mix and hold with the lid closed for a couple of minutes. The meat can be replaced with hunting sausages, then even faster and also tasty.

Great! But my bottom still burns on the parchment. paper, and yours is so smooth on all sides ... When I put the dough on paper, it turns out in pieces. Maybe the paper needs to be cut somehow ...

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. sunflower. odorless oil, 3 tbsp. l. boiling water, a couple of drops of vanilla or on the tip of a knife if powder. Stir everything.
We simply cover the bottom of the bowl with a piece of parchment and pour the dough into the heated bowl, it spreads as it is convenient for him.
Bake on the program - Sponge cake, 25 minutes with the lid half closed!
We take it out holding the paper and let it cool. Tasty !!!!

We take it out holding the paper and let it cool. Tasty !!!!

Thank you so much! Everything is clear, detailed and concise !!! I have not tried such a biscuit yet.I baked a filling pie with filling, but the bottom of the parchment did not come off, tore off the pie. And it turned out so delicious.

meat julienne for the whole multicooker also turned out gorgeous

share

Products:
- Butter 80 grams
- Onion 1 head
- Champignons 600 grams
- Cream 80 grams
- Pork, tenderloin, 1200 grams
- Wheat flour, 30 grams
- Milk, up to 1 l
- Sour cream 200 grams
- Mayonnaise 60 grams
- Salt, seasonings to taste (green basil, allspice)
1. Cut mushrooms (champignons) 600 grams
2. Turn on the multicooker for frying, throw in a piece of butter 30 g
3. Finely chop the onions (one head), as the butter has melted, put it in a slow cooker, fry until golden
4. Throw the pre-cut mushrooms into a slow cooker and fry until all the juice from the mushrooms has evaporated (ready-made grips can be distinguished by the tasty smell), when there is practically no liquid left in the mushrooms, pour 80-100 grams of cream there, and simmer a little more, do not forget to salt
5. We spread the ready-made mushrooms from the multicooker
6. Cut pork into cubes of 2-2.5 cm, it can be smaller, here to your own taste
7. After the mushrooms, the multicooker pan can not be washed, we throw in another piece of butter and turn it on again for frying
8. Throw in the meat when the multicooker has warmed up to the maximum and fry for 8-10 minutes, then put the multicooker in the "fast cooking" mode and close it for another 10 minutes (maximum, preferably less). When cooking meat, be sure to salt and pepper it, otherwise it will turn out bland, I also like to add green basil and allspice.
9. While the meat is cooking, make the sauce in a saucepan, drown 50 grams of butter, then pour 2-3 tablespoons of flour into it and fry until golden and dry, vary the amount of flour by eye, the resulting "rukh" should be dry and golden. When the flour is fried from the fire, do not remove it, but put it on the smallest fire
10. We heat 2 cups of milk to 60-80 degrees, I usually do it in the microwave, and pour it into a saucepan, stirring constantly, dissolving the milk well, if everything is done thoroughly there will be no lumps. The amount of milk can be varied, it is necessary to bring the mixture to a very thick, but already liquid state
11. Add 200 grams of sour cream and 60 grams of mayonnaise to the mixture (you can not add mayonnaise if someone does not like it, or replace it with a natural sauce based on butter, cream or sour cream), mix the mixture well. You should get a kind of slightly thick liquid, similar to bechamel
12. Put the cooling mushrooms into a saucepan and knead everything well again, the sauce is ready!
13. We take cheese (hard), 100 grams and three on a grater
14. Open the multicooker (after p., If there is a lot of juice from the meat, you need to drain it, leaving just a little at the bottom, put it on "frying" and pour the meat with the resulting mushroom sauce (p. 9-12)
15. Top the sauce with a thick layer of grated cheese (item 13), cover the lid and leave it for 5-8 minutes.
16. Turn on the multicooker, let the mixture cool down a little, so that the resulting cake sticks a little and falls out of the pan
17. Bon appetit!
managed to photograph only the remains
🔗

[NOT]

Bake on the program - Sponge cake, 25 minutes with the lid half closed!

"Half closed" is NOT is the lid completely closed and locked half way through the handle?
During baking, the lid is simply covered and a gap of 5-10 millimeters wide remains on top?

The biscuit looks great!

[NOT]

"Half closed" is NOT is the lid completely closed and locked half way through the handle?
During baking, the lid is simply covered and a gap of 5-10 millimeters wide remains on top?

The biscuit looks great!

The cover is in a position between "open" and "closed". Thank you very much!!!

Girls and boys, I share my experience of making "spitting milk", I think it will be useful not only for me.
I was going to make fermented baked milk, the milk turned out not from a permanent mistress (she already has a cow at the start), but from a new one. Put the milk on Fast Cooking for 45 minutes.Before the cartoon had time to gain full pressure (there was only one stick left), separate "spits" began to appear from the valve. Well, I think we have arrived. 3 liters of milk, as it starts to release the pressure, everything will fly out if it is already spitting. It was late evening, out of grief, I just pulled the cord out of the socket and went to bed.
In the morning I open the cartoon and what do I see? Ready, still lukewarm melted milk .... The cartoon, like a thermos, kept the set temperature and overnight the milk became melted. I poured 0.5 liters of fermented baked milk into it, closed the lid and after 4 hours received an excellent ready-made fermented baked milk.
I think you can do the same with milk porridge. As soon as it starts to spit, pull it out of the socket, any cereal will come and cook at the set temperature.

Uraaaa !! Today I got such a charlotte How glad I am And I didn't use confectionery paper ...

Uraaaa !! Today I got such a charlotte How glad I am And I didn't use confectionery paper ...

What has changed in cooking? What was in the way before?

Dumplings with smoked meat + stewed cabbage.
Everything was done for viewing the zenith-ural with beer. Go.
Fresh cabbage - gram 600
Cabbage cabbage - 900 gr
onion - 1 piece
cumin - a pinch
tomato paste - 2 tablespoons.
We cut the onion - put it in a bowl for frying, add.

then chopped fresh cabbage, fry until golden brown

add kvash. cabbage, vol. paste, cumin.

Fast cooking - 10 minutes, the smell is awesome! It tastes great too!


Knedli is a Czech dish that I tried in Germany and very good. liked.
Ingredients:
Jacket potatoes = 9, small, closer to medium.
Smoked meats, each 100 g approx:
pork neck, brisket, chop
onion - 1 piece
flour - 200 gr
eggs - 2 pcs
salt, pepper, dill

Cook the potatoes in advance in a double boiler - 25 minutes.
Should cool down.
Put chopped onion into the Multicooker Bowl, fry slightly and add smoked meats.
10 minutes roasting

While fried, peel the potatoes and rub them on a fine grater, add eggs and flour there.

We take out the smoked meats, we are engaged in cabbage (info-tion above)
Add Pepper, Salt, Dill

Knead the dough, beat it off like a minced cutlet, until a bun.
We roll it out. There is no rolling pin and it happened so, I sprinkled the surface with flour.

A pizza knife came in handy - it looks like it will be 8 dumplings.

spread the smoked meats with a spoon.

And roll into balls. Dough in flour and put in a steamer bowl.

We put it all on quick steam cooking - for 10 minutes.

The dumplings ended up sticking to each other, probably should have been oiled! In general, it was possible to pre-fry slightly or make the balls smaller.
But it turned out very tasty!

In the context:

Inside, the filling is very juicy. Even with sour cream dumplings are generally excellent!
The total cooking time is 1.5 hours.

Smoked dumplings + stewed cabbage
...
Cook the potatoes in advance in a double boiler - 25 minutes.

25 minutes is kind of too long. Is it in our slow cooker? Which mode?

P.S. On Saturday I cooked my "Baked turkey thigh" ( 🔗./2013/06/blog-post_27.html]). In the end, I ran around and yelled "What about the side dish? !!!", and they said "later", made polite faces and killed the turkey. When it came "later" they said that the side dish was not needed and asked "why is the turkey so small"? And on the market, 1.5 kilos of turkey thigh fillets (without bones and skin) were purchased, 4 persons consumed it.

It was delicious!...

He washed the meat, dried it, rubbed with crushed garlic (3 large cloves) and pepper (a mixture of "5 peppers", about a tablespoon with a small slide). The meat lay on the tray for half an hour, then salt it, cut another 2 cloves of garlic lengthwise into quarters, made punctures in the thick edge of the meat and stuffed it with garlic. Otherwise, according to the recipe without deviations, except that he did not fry in a multicooker, but on the stove, in a frying pan with high edges - it is more convenient to turn. Do not get carried away with wine - meat gives a lot of juice, and it turns out to be an excellent sauce for rice. And if there is too much wine, I don’t know, I don’t know ...

He washed the meat, dried it, rubbed with crushed garlic (3 large cloves) and pepper (a mixture of "5 peppers", about a tablespoon with a small slide). The meat lay on a tray for half an hour, then salt it, cut another 2 cloves of garlic lengthwise into quarters, made punctures in the thick edge of the meat and stuffed it with garlic. Otherwise by prescription without deviation

And yet, how did they cook afterwards? On a quick cook for 25 minutes, did you add some water? ? OR IN A BASKET for a couple?

25 minutes is kind of too long. Is it in our slow cooker? Which mode?

I usually put peeled potatoes on steam, cut into 2 parts for 20 minutes, and then uncut, in uniforms, decided not to risk it and put it on for 25 minutes (I think 20 would still be enough) For steam, I usually pour 100 grams into a bowl of water (well, for eyes), so that it was enough to gain pressure. If you want to heat up faster, pour hot water from the kettle.

It was said here that boiled eggs will shrink for 7 minutes, my shell cracks in the 6th minute, usually 5 minutes is enough.
But I went further, I like it when the yolk remains pure yellow, without gray at the edges. On gas, I did this - the eggs boiled, turn them off and leave them in hot water for about 15 minutes - this is the very thing. In a multicooker for steam, it turns out like this: 3 minutes of quick cooking, bleed off the steam and without opening the lid, I hold it for another 10 minutes for finishing. This is the method I found for myself.

And yet, how did they cook afterwards?

Exactly as in the recipe:
- I poured 2..3 tbsp into the frying pan (I have it with Teflon). tablespoons of vegetable oil, put three large sprigs of rosemary;
- He warmed up the frying pan, put two of his rolls, warming up the frying pan "9" = the strongest, but not "turbo" (I have an induction cooker);
- Little by little turning the rolls, I fried the meat from all sides until a slight blush (I did not fry the ends of the rolls. They are uneven, there is no point in frying). It took 7 minutes. Reduced heating to "6";
- I removed the meat from the pan, put it into the multicooker bowl (just to the bottom, no need for a double boiler). Rosemary remained in the pan;
- I poured 100 grams of white wine into the pan. Boiled off the wine for about 2 minutes (meaning of evaporation = alcohol should evaporate from the wine). Stirring the wine with a spatula - the sauce will be tastier, and the pan will be cleaner. In the meantime, set the "Fast cooking" mode on the multitask, 25 minutes;
- I poured the wine (with the rosemary splashing in it) from the frying pan into the bowl with the meat. No more liquid added. I closed the lid and started cooking.

The recipe included a 1kg thigh. I just don't know if it's fillet or with skin and bone. I have, you can count, 2 fillets of 0.7..0.8 kg. That is, my pieces were probably a little smaller. Go and the time could be set in less than 25 minutes.

In the author's photo, the meat is pinker than mine. But perhaps my turkey was just more experienced. And, accordingly, older ...

Eggs
...
we bleed off the steam and without opening the lids I hold for another 10 minutes for finishing. This is the method I found for myself.

That is, not in the "Continue cooking" mode, but you can say in a de-energized multicooker?

That is, not in the "Continue cooking" mode, but you can say in a de-energized multicooker?

Yes, in standby mode, so to speak.

I just want to get ready to make a ham with this ham maker:

Nobody did it in our pot?

Yesterday I tested it, fried and stewed meat, not bad. but today I decided to make a compote of dried fruits, it is clear that after the robbery of the lid, I screwed something wrong, I see steam comes out of * ears * and does not close tightly, Question - should the bolt under the lid be tightened strongly, or so that only the lid is held?

Yes, the bolt must be tightened tight! Pay particular attention to the back side of the ball. The purple cap must be locked in the direction of the arrow ...

[Wolverine]

The nut is not a hexagon (for a wrench), but knurled, under the gentle handle of a French housewife. But the lid should not dangle! It should at least slightly press against the sealing ring - then the steam pressure will press it as it should.

I tighten the nut tightly. Not with all the dope, but tight. The wife turns away easily.

Most likely, during the assembly process after washing, the purple "cap" over the ball is skewed or not fully wrapped (as already written Wolverine).
It also makes sense to look at the rest of the valves - maybe something got on the "rod with an elastic band" and it cannot sit in place.

It may also be that they began to lock the lid without closing it to the end and not all the pins on the bowl were seized by the bayonet lock. But then there should have been a noticeable gap along the lid, and steam would have come out of it.

and I just bought it yesterday. prepared 3 dishes. buckwheat - digested. soup- (I cooked soup with mushrooms on the mode), but my place for mushrooms was chicken --- class and beautiful color. rice porridge (I cooked for 2 portions, I was afraid that there was no geyser), it also turned out, but as for me it stood in a saucepan for 20 minutes and it thickened, swelled, it looked better. my first impression is that I will make friends with her. I think I will not be upset.

[chicken wings in soy sauce]

Gentlemen-comrades, the question for everyone is - did anyone prepare chicken wings in soy sauce like a recipe from a file collected on 60 pages and posted on Yandex by a respected EagleB3?
The fact is that the other day I prepared wings according to this recipe, with one exception - when frying the wings in vegetable oil (about 80-90 grams of oil, 700 grams of wings), I added one small onion with rings and half of red pepper in cubes. Thus, at the time of pouring the soy sauce, the wings are already browned, as are the onions and peppers. Soy sauce was poured into half the bottle, that is, about 75 grams. Of course, there was still oil there. In short - after 8 minutes on "quick cooking" almost nothing was left of the slices of pepper and onion - only indistinct lumps reminded of them, everything dissolved in a thickened mixture of soy sauce and oil. But the wings were so delicious that I almost chewed off my fingers!

But the question, maybe a little unexpected - after I tried the dish along with rice and vegetables, my stomach ached very badly - according to the symptoms, it didn't look like a disorder - rather a strong heaviness, like a cobblestone in my stomach, and nothing can be done about it - suffered for 12 hours. I just haven't seen anything like this before - now, I sin - haven't I overdid it with soy sauce, its amount - maybe, together with onions and peppers, I got a heavy, tough mixture for the stomach? Who thinks what? It just lies in the refrigerator for another half of the portion of delicious wings - it's a pity to throw it away, but it's scary to eat

Familiar feeling. The heaviness in the stomach is more often from fried and spicy. From abundant salty it is unlikely, soy sauce is salty. I'm saving myself with cold coca cola. Do not be ill!

who prepares fried potatoes with meat and mushrooms and how, otherwise it turned out like boiled.

We bought this miracle yesterday

While I tried to cook rice porridge, compote of rosehip and orange, pea soup. The first pancake is not lumpy. Did so

Rice porridge

½ cup rice
1 glass of water
2 cups milk
2/3 st. l sugar
Salt
Butter
Above the milk level, coat the circle with butter
17 minutes on the "Ingredients" mode - "white rice"
6 minutes on "Heating" mode

It turned out great, no liquid milk, the rice is swollen, but not overcooked, tender and airy. For us, perhaps a little thick (but we do not like thick porridge) Next time, I’ll probably reduce the cooking time to 15 minutes and heating to 5 minutes.
Pea soup (6 servings)

Pork with bone 500g
Peas 2 cups
Carrots 100g
Onion 150g
Potatoes 240g
Bay leaf, pepper
Mode "Manual" - "Frying" for 5 minutes fry chopped carrots and onions.
Add chopped pork, peas, potatoes, water (2 fingers below MAX), put on "Fast Cook" 40 minutes
Add bay leaves, pepper, salt. We put on "Fast cooking" for 3 minutes

Rosehip and orange compote

Rosehip 150g
Orange 1 / 2pcs
Grated zest with ½ orange
Water 2L
Mode "Ingredients" - "Turnip" - 15min

today I made pea porridge. I thought, but in what mode ....... I puzzled, and came up with, because it should boil a little. I put the jelly on the mode: 1: 2. everything turned out super-dust. write who as f (y) cooks pea porridge.

severe heaviness, as if a cobblestone in the stomach, and nothing can be done about it - suffered for 12 hours

As I understand it, there was rice for the side dish, and the gravy for the rice was that thickened sauce (with a lot of oil)? If so, then perhaps that's the reason.
This side dish must be washed down very well. At least hot tea.

The manifestation of heaviness in the stomach is very individual. For different people - in different ways. Someone has increased acidity of gastric juice, someone has decreased. Here you just need to know (or feel) your norm.
I am familiar with these areas only superficially, and I will not tell you anything of value.

For example, if you eat fatty-fried, then drink dry wine, sour fruit drink, or at least use sour sauces / seasonings (based on lemon juice or vinegar). The acid will facilitate the processing of fats. But a measure is also needed. How much to drink and how sour is only with life experience.
Some spices increase the secretion of gastric juice - this can also and should be used.
And (for example) fatty fried foods are not usually taken with cold drinks. Cool wine, of course, yes. But icy juice from the refrigerator can add to the problems.

P.S. The wings are delicious, you say? Need to try...

P.P.S. Cooked a turkey thigh again this weekend. And Low-Temperature Pork. Again there was a sensation. My wife liked the turkey better. And for me, perhaps, pork. The kids were just gurgling and gurgling. To the question "which is tastier?" - answer evasively. Are they afraid that I will no longer cook the dish I do not like?

Good day!

I bought myself such an earflap for the day of jam)) I chose a slow cooker for so long and stopped at this one, it bribed me with something ... This is my first cartoon.

First, thanks to the people for so much information! So far I only had enough for 8 pages out of 60) But nothing. I’ll finish reading.
Actually, I went online for advice on milk porridge. Or rather Herculean. Well, I did it this way and that.
According to one of the tips and this topic, I took 1 glass of cereal for 3 glasses of water + 3 glasses of milk, greased the edges of the bowl with butter and set it for 6 minutes of quick cooking. While preparing everything was good. And how she began to release the pressure, and then the milk fire began))))) The towels I stocked up with turned out to be few))))
And the porridge came out liquid. I do not know where my friend advised to pour so much liquid there? Right now, I think that if the water with milk was cut off by a third, it might have done without fireworks and the porridge would have been thicker, otherwise it would have been a mess ... Although I was eating a delicious Child by both cheeks! Yes, and I liked it. In general, I will definitely try to change the proportions and try again. Not today. Today cleaning is waiting for me))

Following my post about porridge, I will speak out in general about the cartoon - a very cool thing!
Yes, it probably differs from the classical one in its approach, but I am sure that in general you can adapt to anything.

I took it exclusively for the first and main courses. I make an omelet wonderfully and quickly on the stove in a good frying pan, and I have made and will do baked goods in the oven. The purpose of the multicooker, for me, is to make main dishes faster and more conveniently.

Built-in recipes don't seem very functional to me, but I've already cooked rice with chicken, potato casserole, oriental pork.
I made the rice exactly according to the recipe - it came out great! Only a lot has turned out despite the fact that I put on a minimum of persons. So they ate at home and handed them over to their parents.
The casserole was also successful, only there is a little confusion with sour cream eggs)
I slightly changed the pork recipe in terms of seasonings and additional. ingredients, but it turned out very tasty! The meat is both juicy and soft and melted right in the mouth! I can only give advice - put less honey, I think one tablespoon will be enough ...

But I really like the idea of ​​cooking the ingredients. I tried to cook potatoes and buckwheat like that. Everything comes out superb, and the main thing is quick and convenient - it won't burn anything, won't run away ...

I also tried curd casserole - I tried to make both in the "biscuit" mode and in the "casserole" mode, but it seems that it still heats up more than required ...so I stood in her way and in the end she was still a bit overexposed from below, although the taste was also very, very pleasant. Here, too, while you need to shoot ...

I also tried curd casserole - I tried to make both in the "biscuit" mode and in the "casserole" mode, but it seems that it still heats up more than required ... so I stood in the way and in the end it was still a bit overexposed from below, although it tasted came out also very, very pleasant. Here, too, while you need to shoot ...

I agree with you that you need to get used to baking ... I had such a dispute about baking ... I am in the same group ("...") and there I put up a photo of my charlotte baked in our beauty (there is a link ), so they (ladies) all proved to me that I turned the pastry over ... I could not prove that I did not turn it over, that it was so brown on all sides in our beauty ...

Good afternoon everyone! I didn't find a recipe for friable rice here .... I did this, 1 glass of rice and two glasses of water. I laid everything, added salt and olive oil. Ingredients - white rice - 13 minutes. Done. By the way, the shank remained from yesterday, put the basket on top of the foil on the item and put it on top of the rice (put it). Everything was very excellently cooked and warmed up ... She raised the basket and woo-a-la, rice to rice and will not be crushed ...

I put up a photo of her charlotte baked in our beauty (there is a link here), so they (ladies) all proved to me that I turned the pastry over ... I could not prove that I did not turn it over, that it was so browned on all sides in our beauty ...

Is there a secret of some kind to make ruddy pastries? With pleasure I will wind it on a mustache)

I have so far washed my beauty from porridge mln)) Honestly worn out - the scale of the problem initially seemed less ... the milk scored well, right everything ... but now I can disassemble the lid, and the valve and what else is there ...

I thought to her - maybe the porridge should have been allowed to cool? Maybe someone knows? After the fact, I can no longer remember the milk came out as soon as cooking ended and the cartoon switched to the temperature maintenance mode or at the moment when I pressed cancel to open it? ...

Is there a secret of some kind to make ruddy pastries? With pleasure I will wind it on a mustache)

Yes, there is no secret, pour your favorite dough into a preheated cartoon, close the lid to open it. closed and bake for 25-35 minutes ... And it will become rosy ... By the way, at any time you can see what is happening there ...

I have so far washed my beauty from porridge mln)) Honestly worn out - the scale of the problem initially seemed less ... the milk scored well, right everything ... but now I can disassemble the lid, and the valve and what else is there ...

Don't worry, I went through this too. Even after that, I washed the cartoon after the porridge, cooked something and the lid did not open ... .. I forged the ball and everything was normal ... Maybe they poured a lot of milk?

good afternoon everyone, today I also became the owner of this miracle, please tell me this: I want to make a cake according to this recipe: Eggs - 3 pcs.
Sour cream - 200 gr
Soda, slaked in vinegar - 1/2 teaspoon
Sugar - 1 glass
Vanillin
Flour - 1.5 cups
Preparation
Combine eggs with sugar, beat with a fork.

Add sour cream
Add flour and mix the dough
Extinguish the soda in vinegar and add to the dough. The dough will noticeably increase in volume.
Put the dough in the multicooker bowl. We pre-grease the multicooker with a brush and vegetable oil.
Let the cherries drain on a drushlak, you can use frozen cherries, as in this recipe.
We spread the berries on the dough.
We close the multicooker and set the “Baking” mode for 1 hour.
You do not need to turn the cherry pie in a slow cooker when laying out.
Sprinkle with icing sugar on top of the cherry pie.
Bon Appetit!
what mode and time is better to set, as I understand it, there will be a lot of hours for her. Thanks in advance for your reply.

Maybe they poured a lot of milk?

A hundred pounds of milk is a lot.
But I think maybe there is still some bobble? Not a desire to pick everything up a second time to such an extent ...I want to dry it like a trace, but something in the lid there under the details dries so long ...

good afternoon everyone, I also became the owner of this miracle today, please tell me this: I want to make a cake according to this recipe: .....................
what mode and time is better to set, as I understand it, there will be a lot of hours for her. Thanks in advance for your reply.

It seems to me that this recipe is not suitable for our mulvar.

what mode and time is better to set, as I understand it, there will be a lot of hours for her. Thanks in advance for your reply.

Good afternoon, thanks for the recipe, take note! I would put on the "biscuit" mode, after 25 minutes you can look in, see if the top is not brown, extend it for another 10-15 minutes. Turn off and leave for 10-15 minutes in the mult. If only I greased the bowl with butter ...

tell me, no one accidentally creaks a lid when opening, what to do in such situations, carry it for exchange? or will they not be exchanged? Thank you

.... OOOOOOOOOOOoo hurray! I read all 60 pages! I wrote myself notes and recipes, I even wanted to try baking too))

And a lot of useful tips ... about at least milk - many wrote that pouring out / not pouring out depends most often on the milk itself. Hence the question: comrades, who buys milk in our supermarkets, what brands of non-spitting milk can you recommend?

Help, I bought three days ago, cooked the second time, fumbled with an open crumb mushrooms all according to the recipe from the site, knocked out an error contact the service center code 040 what to do to carry a guarantee panic a new multicooker and already flew tell me who knows what kind of error code 040

I baked a pie yesterday. The first thing I did in this beauty turned out very well, the bottom was a little burnt, but it's my fault, half an hour would be enough, and I added another 10 minutes, but in general, my husband is happy and it's happy!))

knocked out an error contact the service center code 040

I got such an error once, when I plugged the cartoon into the outlet again. I immediately pulled the plug and turned it on again and she squeaked cook4me ...

[which one]

Didn't find a recipe for loose rice here ...
I did this, 1 glass of rice and two glasses of water. I put everything in, added salt and olive oil. Ingredients - White Rice - 13 minutes

A which one did you take rice?
For I have suspicions close to certainty that some varieties of rice will be crumbly according to this recipe, and some will be "glued" ...

About laundering the multicooker with "escaping through the valve":
I had this only once, when I set up an experiment on the preparation of milk buckwheat (about half the time at half the rate of water, plus half the time at half the rate of milk, "grechotto" mode). The completion of the first stage was OK, and at the end of the second, milk ran outward along with buckwheat.
But the porridge, by the way, turned out exactly what dreamed of - everyone liked it.
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 poured 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.