Multicooker Element FWA 01 PB El

Today I tormented dolma for 5 hours. Of course, not in the trash, but it turned out very cool and soft.
This mode is very much to my liking and to my taste.
I torment everything, from porridge with soup to everything else.
My favorite mode. I try to repeat it in other multicooker, but no, it's just exclusive.

[Rituslya]

Rituslya, Rita, I want to thank you. Now I also always torment soups. A really delicious and rich taste is obtained.

Yeah, Yulenka, I really like it too. I recently cooked borscht in a slow dish, but no.
Most likely, I was mistaken with the bookmark, and over time, and with the vegetables themselves, but that's not the case at all.
But in Element with the same set of products, something is obtained !!!

[Rita]

Rita, you are as always on top
The girls, suddenly had to receive guests and decided that it would be faster and safer to make pork on the bone, almost 2 kg, in Ele, worried about how it would turn out. Grated with spices, fried for 20 minutes. turning, add basil, parsley, chopped onions, eggplant and ragulila 60 min. It could have been smaller, because the meat turned out to be soft, lagged behind the bone, super tender and tasty mmm, All the same, Elik prepares meat incomparably.

Today I simmered milk for 6 hours + 4 on heating. It turned out delicious. Straight, such an aroma that you immediately want fermented baked milk))

I am still weakened, not up to frills, thanks to Al, she is preparing pilaf with turkey meat, something is sizzling for the first time ...

[SoNika]

All three !!!

Straight, such an aroma that you immediately want fermented baked milk))

And right in the Elementic bowl, warm baked milk and ferment. Sour cream there, stir, and close the lid. Sour cream is not yogurt, it does not need 40 degrees. The bowl is plump, keeps heat well - fermented baked milk will be enough. In villages, cow's milk generally sours at room temperature in summer.

SoNika, I cook a big piece on Stew. It seems to me that this is a more gentle regime. Already many times I cooked both pork and ham - albeit without bones - all whole, an excellent sandwich option. Nothing falls apart.

I torment everything, from porridge with soup to everything else.

Likewise, Ritual !!! I love this mode!

While it was summer, vegetables - put the family on a la smoke.

Any meat in portions - to seal to a crust. I do this more often in a frying pan, but it is also possible in Elik. I put it on the bottom of the multicooker bowl. Salt and spices - I have zira.
Above - a little fried onion in half rings, quite a lot ...
And then in layers we lay the vegetables that are there - in large pieces - harder down, the softer - the higher. Carrots, potatoes, pumpkin, eggplant, zucchini, peppers, tomatoes ... Sprinkle a little salt and spices into the layers. Above - hot pepper, lavrushevka and a bunch of herbs. We do not cut the greens, discard them after cooking. She has already given all of herself ...
That's the whole cooking!
We do not add water. There will be plenty of it anyway.
Then Elik himself will handle it. 20-30 minutes for Stew (depending on the type of meat), and 6 hours for Simmering.



I'll try to insert a photo of the yummy that turns out. A fragrant dish with whole vegetables, soft and juicy meat, delicious "water", with maximum benefits and minimum fat ... It's a fairy tale, girls !!!

[Elena]

Elena, I already try, but this time on "Stew" it turned out incomparable.
Flax, yummy and such a delicious picture
I have pilaf in which, in order to sweeten the barberry, I added sun-dried cherry, and the girls have recently added ground pepper to everything, and then I fell asleep with peas - indescribable ochucheniya The pilaf turned out to be a little dry, although there was a lot of butter, it got ready, as in the video, when it is turned over, and it remains to be mixed well with such a pie (it was necessary to serve it like a layered pie), but after the photo

Buckwheat with meat on Soft grits and plus Slowing. Those who love soft buckwheat are sooo tasty, but for those who are drier, then the mode should be selected.

I sprinkle everything with herbs. Looks like my life lacks green in my body.

Even in the night I finished kharcho. For the first time I added plums to this soup. Usually so on modest: rice, garlic, onion, and then decided on plums. Kohl season, how can you not add something ?! It turned out very tasty.

Good day. After washing, I began to wipe the bowl and found several notches, as if they were cutting with a knife or chopping along the edge of the bowl, already inside. And deep, long, tangible fingers. She was very upset. It’s a pity to throw it away, I don’t know whether to cook in it now ... I use only a silicone spatula and a spoon. Some kind of bad cup was caught. The filipka has a simple coating, I use it longer and more often, but there are no problems. Ela is on the shore, and such a byaka.

It's a pity to throw it away, I don't know if it's worth cooking in it now ..

And I don’t bother much. At the bottom of the bowl, there are several cuts. Meat with ribs ragulila and ribs are visible while stirring. And so I always use silicone paddles.

[Natalia]

Natalia, strong scratches, deep, but most of all finished off "notches" at the top

[Virine]

Virine, I don’t have any notches, but deep scratches (a couple of pieces).

[Natalia]

Natalia, I'm worried ... and I thought if I got such a bowl, or when I leave the house, the dog cuts the bowl with knives

The dog is not interested in an empty bowl, the coating is lame.

So she was soaked from under the pilaf

she was soaked from under pilaf

pilaf burnt? or why soak?

[Sens]

Sensso as not to scrape the oil off the walls

After the pilaf, I just rinse the bowl and pour the water out to the dogs. There are small scratches inside the bowl, probably from bones. So there are 9 layers in it, all are not scratched.

I revered you so now I'm even afraid to throw dumplings into the bowl, not like bones

Nick, and if there are scratches on the upper edge, they still do not come into contact with food. To the very top of the bowl, after all, nothing can be applied anyway. Although, when I cooked vegetable stew, I cut the vegetables from the heart, to the eyeballs.

Girls, good afternoon! Has anyone cooked ham in Element? I wanted to buy a 6L Shteba for this business, since the temperature can be regulated. But in the relevant topic they write that there have been a lot of marriage lately.
I found Elik's last display case in our only store. In this thread, you wrote that there were problems with the cover depending on the year of manufacture. Please, tell me, what year should you buy? I re-read this topic earlier, but I don't remember on which page it was said.

[Rosie]

Rosie, they say, since May 2013, multicooker with an improved lid has gone. Basically now they sell models from the 50th or 51st week of 2013. This can be seen at the bottom of the multicooker or in the warranty card.

[Belka13]

Belka13, Olga, thank you very much for the information!

For some reason I make ham in AGRIL. I love baked

[Marusya]

I have a honey cake today. From the series "when you want a cake, but there is no time"

Thank you for the honey cake Marusya! Made according to your recipe. It turned out also with a dome, baked. Brown, tanned. The cream is wonderful! Everyone liked it very much. Fast and easy. I will do more)

And right in the Elementic bowl, warm baked milk and ferment. Sour cream there, stir, and close the lid.

Yes, I'll have to try. What a good idea!



I have an elik standing on a stool, and today the dog (curious nose) turned on self-cleaning, and there was porridge inside. So, it's good that the multicooker buzzes a little when it cooks, they managed to cancel the program in time, otherwise our little man would have cleaned himself up with porridge))
I came to the conclusion that when I am not cooking, the handle of the lid should be left in the "open" position so that not a single program will start from an accidental poke.

[SoNika]

SoNika,

pliz tell the logical train of thought how microscopic particles from the bowl cover get into the vessels

[Veta]

Veta,

that I didn’t find mine, because I believed my spouse at his word, but I decided to look for you and to my advantage -))) It cannot enter the blood through the digestive tract. If gastric perforation occurs, then you will come to abdominal surgery with an emergency diagnosis: "Acute abdomen" and then with a final diagnosis: "Stomach perforation (indication of the place), Local / diffuse peritonitis, foreign body in the abdominal cavity. If a particle glass and so on. is too small to perforate the wall, it will most likely follow the usual path down the digestive tract to the exit. Since it will not dissolve and therefore will not be absorbed by the intestinal wall. The only option to get stuck somewhere is the appendix, and even then this is unlikely.)) Thanks for the skepticism. With pains and bleeding, I already got to the ambulance ... and found nothing ... so that these are my "cockroaches" and I do not hide them. But for the sake of .... reassurance, I will delete the comment above.

today the dog (curious nose) turned on self-cleaning, and there was porridge inside.

to be stunned

Ladies, can someone take a picture of their scratches on the bowl?
At least know what to fear ...
"Bones" I cook often, I try not to drink them one by one. Therefore, of course I have scratches, but they - mmm - are very superficial. Not critical - neither for coverage nor for health.

[Elena]

Elena, I will not be upset.

And so the third day was shocked - there was an accident under the windows, then a trolleybus ran over 3 people, today they will be buried. Some kind of horror is going on. It seems to have been forgotten, but when I go home I see a mountain of bouquets of mourning. ribbons by the road. YouTube is full of videos, people are outraged and buzzing ...

[SoNika]

SoNika,
Yesterday I just read about it, I remembered all my friends there ((

[SoNika]

SoNika,

Yes, this is of course horror ... But you also need to take care of yourself. Maybe - to leave to stay somewhere for a while? That's why I don't watch TV now. In general ... Because I take to heart those situations that I cannot influence in any way. And I get upset.

[Elenochki]

Elenochki,

and I became like that. It seems like they are no one to me, but the night did not sleep today, I feel sorry for them, their relatives, that they did not wait for the children and everything is happening nearby. Resentment and pain from the fact that there is a rumor about a drinking driver, and in the summer this one was removed from the line with the conductor, drove ... until she had an accident ... horror! There are more drinkers, especially women. Just bring up the topic here about female alcoholism ...

Girls, somewhere here for a long time someone wrote that he was preparing rice with sour cream for a side dish according to the recipe of Ksyusha Omela. I will say more that I also cooked then))) but I lost what program and how long. Can someone tell me, eh? Thank you

Girls, on Ozone, give a discount for a black element for 6990.

I need to cook soft tasty buckwheat in water. Never cooked it in an element. What program and time should I choose? ...

[Ekaterina2]

Ekaterina2, yesterday I cooked on a 1x2 machine on a balanced cereal, an excellent garnish buckwheat came out, after a shtebik it was cooked for a very long time, I can't say which turned out tastier, as for me it was the same,

Out of habit, after a double boiler, I cook cereals mainly in a ratio of 1: 1.5 (cereal: water), and in Elik yes, buckwheat is better when water is 1: 2. I do it on crumbly grits. I also really like in our cartoon Poltava groats (such as wheat or artek). First, on frying in a mixture of sunflower and butter, I fry the onion + carrot, then, when everything is golden, I add washed cereals (well, here I do 1: 1.5 with water), salt, delicious, if mushroom seasoning - and on crumbly cereals. Enrages that as much as 50 minutes! But the porridge is so tasty! : girl_love: Like steamed.

Yesterday I cooked chicken ventricles on soft grits.
For the first time it turned out that I was in the kitchen at that time and noticed how long it was cooking at 16 minutes. :) I thought I would have to stew for at least an hour, but no, they boiled until cooked.Of course I had to stew because I needed sauce and did not add salt during cooking. On baking, I spassed the onions with carrots, added a little sour cream, flour, chili and spices.

[kartinka]

kartinka, Alena Beshathank you girls!
Elik works for me like a black man on the plantations: he cooks chicken with pumpkin, then vegetable stew, then cooks buckwheat .... Guests in the house, everyone has their own requests.

Girls, who cooked pearl barley in Element?
Found it.
Multicooker Element FWA 01 PB El # 1226

Our multi-chic cooking mode. You can fry the cutlets with the lid open. Very convenient, the default time is 20 minutes. But for cutlets this is a bit too much. 7 minutes on each side. Then you can close the lid and enjoy!

Fried cutlets (minced meat, crumb of white bread soaked in milk, egg, salt and pepper). I did not understand a little how to cook and, therefore, fried it in rast. oil for seven minutes. on both sides with the lid open, I laid out the batch from MV, then fried the next one in the same way. The crust is very attractive. Then she returned all the cutlets to the MV, they fit only sideways, added three tbsp of water. spoons and Stew 20 min. How I liked the result.
Hope, thanks!

And I chicken hearts - a tray from the freezer, pearl barley-3mst and the same amount of water + half a large glass of sour cream and greens, a large bunch - for stewing for 60 minutes

[kartinka]

kartinka, and I again ventricles on soft porridge. Are the hearts kind of harder or about the same?

[Anna67]

Anna67, hearts for 60 minutes are aldente, but completely ready, the ventricles too, if you need to soften, I would increase the time a little, for 10 or 20 minutes, even boldly, I have to try it myself, in 60 minutes I have hearts and ventricles, although a small dog (toothless I do everything for 1.5 hours at least-2 hours maximum), apparently, it is good for her to eat, and I also do stew with barley - up to 5 hours - what will she like, like, more like it when it is, as it were, stewed , I set the regime in elik or stew or stewing. It's so hard to mess up

[kartinka]

kartinka, yes, I already cooked in porridge - it was fine, there is nothing to chew on, and there is nothing special to chew :(. This means that for hearts the same scheme is probably suitable, in extreme cases I will sweat a little longer ...

[Anna67]

Anna67, I, at the end of the regime, I look-sometimes I can also add pepper-onion -greens from the freezer

This means that the same scheme will work for hearts.

of course

[kartinka]

kartinka, yes I do not just add: processed cheese, and peppers, and tomatoes. Now they poured some kind of Italian mixture for spaghetti and a couple of handfuls of dried green peppers. I don’t know what happened, I didn’t open it, although I still need to thicken it and put sour cream.

[Anna67]

Anna67, I usually put sour cream first, then I can report, mainly, greens, well, and adjust the time, if necessary, although it usually turns out normally the first time, nothing is skipped-alik is a meat performer, he only has cereal in addition, for cereals it is a pity chase him ...

[kartinka]

kartinka, just sour cream right away, right at the same time with giblets? And I'm afraid, it seems to me that it will curl up and float in lumps in the broth.
This time I overdid it with bell pepper and lavrushka, left everything for later - there was no more mood for chemistry.