Pressure cooker Comfort Fy-500 - reviews and discussion

[Sandy]

Here's a barley with chicken navels

Handsomely! Sandy, and what are chicken navels? What is their place, chickens? Otherwise you are all cooking something with them, but I don't even know what it is

[Sandy]

Handsomely! Sandyand what are chicken navels? What is their place, chickens? Otherwise you all cook something with them, but I don't even know what it is

These are their stomachs

Good evening . Yesterday I baked a cheesecake, it turned out to be just delicious





Sorry, the photo is not very good, something with the phone (

[Timulka]

Timulka cute cheesecake and what recipe did you make? I love that too

[Aygul]

Aygul and smoked are they not tough? We do not sell smoked products ...

They are tasty a little rubbery (for the first bite), and then everything is perfectly chewed and swallowed. We make them a little spicy, for beer itself as a snack, well, or you can cut pea soup into a soup, sometimes you just stand in a tray, come up, put 1 thing in your mouth, walk, chew, nyama

Chicken wings with gravy

Chicken wings with gravy

What yummy And on what program did you cook?

[Timulka]

Timulka cute cheesecake and what recipe did you make? I love that too

Dough: 3 eggs, 2 tbsp. tablespoons of sugar (who like sweeter can be more), 100 gr. flour, 1 teaspoon baking powder.
Filling: 300 gr. cottage cheese, 2 tbsp. tablespoons of sugar, raisins (optional, or dried apricots, whatever they like), vanilla or vanilla sugar.

Preparation: beat eggs with a blender for 5-7 minutes, add sugar, beat until sugar dissolves.
Add baking powder to flour and add to eggs with sugar, mix everything.

Add sugar, vanillin, raisins to the curd, mix everything well.

Grease a saucepan with sl. Sprinkle with breadcrumbs. Pour the dough into a saucepan and spread the filling evenly over the surface of the dough. Bake on the program "Baking" taste "soft", at the end of baking leave on the heating for 10 or 15 minutes. Done!

What yummy And on what program did you cook?

The taste is standard for "meat"

Thanks for the recipe

[Timulka]

Timulka in your cheesecake the dough is so beautiful with "cloves" how did you do that, if it is liquid according to the recipe or it is not liquid?
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[Timulka]

Timulka
Pts. good recipe
So make it a separate recipe in your pressure cooker theme, more people will take advantage

This is not a grateful thing to write recipes and no one will say thank you and will not write a review ... although they use it successfully, or they stash it on another forum

If I take a recipe, I definitely thank you and leave a review with a photo ...

[Timulka]

Timulka in your cheesecake the dough is so beautiful with "cloves" how did you do that, if it is liquid according to the recipe or it is not liquid?
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The dough turns out to be liquid and when you spread the cottage cheese, it sinks a little in the dough and it turns out like this
Where the "cloves" of cottage cheese turned out are less and it drowned, and put more in the middle.

I have a question - Now I put vegetables on the steamer and after boiling when the valve closed, the valve that had to be closed manually began to crackle violently, who had that?

I have a question - Now I put vegetables on the steamer and after boiling when the valve closed, the valve that had to be closed manually began to crackle violently, who had that?

I did not have this, I always check before turning it on - an elastic band, a valve so that everything is right
In what sense is that steam coming up? Maybe it was not standing correctly, it was necessary to move to get into place
Did you take it apart - clean it?

Sponge cake with raisins from 4 eggs



I'll make the cream sour cream.

Here's a cake for the evening for tea

[(Sandy]

Oksana(Sandy) Your cheesecake turned out to be just super-duper, write the recipe and how you did it. You also poured dough from above? And how did the "daisy" turn out

And here I told in the topic about my cartoon (because I did it)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194367.2320

I really apologize for my carelessness, but I still haven't figured out how to make a camomile -969797991.html]

Oksana is great, she shares with all her works! So many people, on her tip, bought these pressure cookers and everyone is silent. I sincerely hope that it means that everything is fine with them, if something was wrong, they would write.

I bought it, but yesterday I just brought it in the evening, yesterday it was already too late to unpack it and cook it, I was terribly tired, and I had to bake a cake for my child on the DR (Tomorrow she will be 26 years old), so I baked it in a cartoon, but today I will decorate. but on the weekend I will enjoy opening a new device. and I will tell you everything.

I bought it, but yesterday I just brought it in the evening, yesterday it was already too late to unpack it and cook it, I was terribly tired, and I had to bake a cake for my child on the DR (Tomorrow she will be 26 years old), so I baked it in a cartoon, but today I will decorate. but on the weekend I will enjoy opening a new device. and I will tell you everything.

Something I don't understand, which one did you buy?

Hello, I read this Temko, I really wanted such a pressure cooker. I just found the last unit in the Metro. And there, besides the pressure cooker itself, only a cord and a steamer plate, there is not even an instruction. Can you please tell the owners of such a pressure cooker, what else should be included in the kit?

Hello, I read this Temko, I really wanted such a pressure cooker. I just found the last unit in the Metro. And there, besides the pressure cooker itself, only a cord and a steamer plate, there is not even an instruction. Can you please tell the owners of such a pressure cooker, what else should be included in the kit?

On the first page of the topic, everything is described in detail and photographed (double boiler, spoon, measuring cup).
And the instruction can be downloaded here 🔗

Stewed cabbage with prunes, completely without water, added a couple of tablespoons of sour cream.



At the bottom after cooking there was just a little bit of liquid, the cabbage turned out not "wet"

how to make cabbage?

how to make cabbage?

Just like in a multicooker, only I did not add liquids, because in a pressure cooker the liquid does not evaporate at all, but on the contrary, the products are allowed to juice and, for example, the cabbage will turn out to be "wet", I do not like this.
I simmer for 15 minutes this time.

Here's how much liquid came out

I don't understand anything, but from what in your SV the pressure is immediately recruited if you do not give water at all? Sour cream alone?

I don't understand anything, but from what in your SV the pressure is immediately recruited if you do not give water at all? Sour cream alone?

I don’t know, before that I squeezed the cabbage well before the juice was released + put a couple of tablespoons of sour cream, the pressure was good
She did not fry or stew anything, mixed all the products and immediately closed the lid.

And even a little sunflower oil to the bottom, but it's as always

I did not leave the pressure cooker, I thought it would burn, I smelled everything while she was gaining pressure, but the smell was only cabbage, not burnt, and I calmed down. And then when I squeaked what was ready, I immediately blew off the pressure by hand and mixed it, there was liquid at the bottom (photo above) and nothing was going to burn and stick.
Now I will only stew this way, otherwise the last time I added a little water, so the cabbage already swam had to be evaporated.

Today again "Artek" with chicken, tasuuuuuusno

Today again "Artek" with chicken, tasuuuuuusno

Oksana, looking at your porridge the last time, I also cooked this, only in the cartoon, I really liked it. Already cooked 3 times. First, from the 1st. cereals, then from 2, and the last from 3. * JOKINGLY * Thanks for the idea.

Anya on health we also really like it is "Artek" tastier than "Wheat" cereal is obtained, although wheat is also delicious

Anya on health we also really like it is "Artek" tastier than "Wheat" cereal is obtained, although wheat is also delicious

Yes, it’s Artek, I take it on the market, it’s smallish at ATB. This is generally our favorite porridge, and with fried onions and chicken, in general mortality.

I haven't come here for a long time, I was sick. And just then Sandy wrote about the cabbage and so she wanted. Fried onion and carrots on kvassol, then mushrooms. I added cabbage, salt, spices and on the hammer / pilaf for 13 minutes. I didn’t add water. The cabbage turned out to be very tasty, very little liquid. Thank you very much Sandy for the recipe. So the pressure cooker helps out.

I decided to try a steamed omelet.
Mixed 2 eggs with 2 tbsp. spoons of water + dill, and for 5 minutes by hand.
The omelet turned out to be dense, but did not want to shake it out of the bowl, and of course it broke all to taste fine, but of course it tastes better with milk, and with some kind of filler

I had to cover the plate with cling film, I think so he would have remained intact, I'll cook it for the child, otherwise he can't milk now

Ksyu, these plates can withstand pressure and temperature, right?

I had to cover the plate with cling film, I think so he would have remained intact, I'll cook it for the child, otherwise he can't milk now

I did not think of a film, but in general it is necessary in silicone, it will definitely fall out of it well, probably

the film will probably stick. When I was cooking lasagna, and as a very clever one, I covered the bottom with a film (in mv) - as a result, this film was pressed into the lasagna.

the film will probably stick. When I was cooking lasagna, and as a very clever one, I covered the bottom with a film (in mv) - as a result, this film was pressed into the lasagna.

So it is clear that the food film is not designed to heat up to 100 degrees, it just melts.

So don't you use film?

of course, if you cover the saucepan itself with a film, then it can melt, I cooked a chicken steam roll in cling film, nothing melted or stuck, you can still grease the film with oil, for every case ... today I will try to make an omelette like that, then I will report how it happened ....

You can also take a baking sleeve instead of a film. It definitely won't melt.

here the sleeve does not melt 100%. my friend and I went to the Crimea last fall and found something - we decided to bake pies, we rented an apartment there, and there was a chic stove with a chic oven. ran bought a silicone mold, a sleeve and every evening fruit cakes with "tea". and then we came home - and why did we get better

Can this sleeve be used in the oven instead of paper? Send it for baking, for example, if the paper suddenly does not appear ..... or not?

yes, we did. but I'll tell you right away - paper is better (if it is good), the sleeve does not stick, but it must be removed, and the paper itself flies off.

In extreme cases, it will go, everything is better than washing a baking sheet

Today I have horns again in "naval"

Good afternoon everyone! I saw an omelet and decided to make it.


I popped out well from the silicone mold. In one place, a piece came off a little. But why is it low. Probably overexposed. She turned it on for 5 minutes on the manual one, and she sat down on: lol: A MINUTE at the computer and the omelet was still heated for 7 minutes. Tasty, but not enough.