Multicooker Redmond RMC-01

Oksana, I agree with you. I also have two, but small ones are still a priority))))

[yucca]

yucca,
It was a surprise for me
Since it turned out that in addition to a portion of morning porridge, or boiled vegetables for a side dish, she began to make milk porridge in it and boil legumes, freeing the slow cooker.
Yogurt instead of a yogurt maker
I make meat bread instead of fried cutlets.
Pasta
Curd casserole
As my daughter said: * we prepare everything except coffee *.

[Oksana]

Oksana, and how do you do pasta?

[Oksana]

Oksana, and how do you do pasta?

I'm not Oksana, but I'll tell you how I do
I pour pasta, salt, pepper, pour in some herbs (I like Italian or Provencal mixtures of herbs, sometimes I add dried chopped tomatoes), put a piece of butter on top and pour water (cold from the filter). so that the pasta is not completely covered, but sticks out a little above the surface of the water. I turn on baking for 30 minutes. During this time, I mix it 2 times. I cook from hard varieties. But I noticed that all pasta behave differently, you need to select your mode for each type of pasta, but it's not difficult For me they turned out to be tastier than those cooked on the stove in a saucepan.

[Ludmila]

Ludmila, thanks, and how much pasta do you take?

I'm not Oksana, but I'll tell you how I do
I pour pasta, salt, pepper, pour in some herbs (I like Italian or Provencal mixtures of herbs, sometimes I add dried chopped tomatoes), put a piece of butter on top and pour water (cold from the filter). so that the pasta is not completely covered, but sticks out a little above the surface of the water. I turn on baking for 30 minutes. During this time, I mix it 2 times. I cook from hard varieties. But I noticed that all pasta behave differently, you need to select your mode for each type of pasta, but it's not difficult For me they turned out to be tastier than those cooked on the stove in a saucepan.

Thanks for the advice!!!

[kiara-25]

kiara-25,
1 m glass of small pasta, such as snails, ears, small horns (cooking time indicated on the pack = 9 minutes).
1 m glass of cold water, salt to taste,
1 tbsp. l. vegetable oil
RICE / CROP mode, time 25-30 minutes. then open and mix.
That is, the proportion is as follows:
For 100 g of small pasta, 200 ml of cold water is taken
ILONA, first try a small portion in order to understand how much the volume will be at the exit and how much foam the selected type of pasta gives.
Then it will be clear how much you can increase the portion.
I always brew 1 multi-cup, I just have enough

[Oksana]

Oksana, Thank you

Girls who are still thinking to buy or not buy a baby, now there is a super promotion: for a cable this cartoon can be bought for 50% of the cost. Today they set the price of 3117 rubles, with the delivered cable it will cost 1558.50.

[Sveta]

Sveta, stocks are not cumulative there, so ...

Sveta, there the shares are not cumulative, so ...

I did not get that. What is there to summarize?

Today I bought a spare bowl there in exchange for a wire for 497 rubles

I did not get that. What is there to summarize?

The discount on the product is not cumulative with other promotions and special offers. Read under the asterisks. That is, the price will be 3117 and no less.

The discount on the product is not cumulative with other promotions and special offers. Read under the asterisks. That is, the price will be 3117 and no less.

I made an order today, the price is 50% off 5195 !!!

It turns out that you can choose which promotion to use? Or for the price of "product of the week 3117" or for the promotion "change the power cord for a 50% discount"? So the second option turns out = 2598 more profitable.

Girls who are still thinking to buy or not buy a baby, now there is a super promotion: for a cable this cartoon can be bought for 50% of the cost. Today they set the price of 3117 rubles, with the delivered cable it will cost 1558.50.

But 1558 won't work ... It's a pity.

Or hoping for a New Year's sale.
Although the 2600 is a normal price.

Herculean porridge with fresh mango, goji berries, honey and seeds (multicooker Redmond RMC-01) (Admin)

[Admin]

Admin, gruel to me! Drooling straight
And on weekends I made fermented baked milk in baked milk. Two liters under the very roof.
Behold

I did it at the store. And yesterday they brought me homemade milk, put it on evitalia, but as I realized that it would turn out like yogurt, but I wanted yogurt. Well, if anything, the husband eats, he loves any sour milk.

[natural yogurt without additives, with a short shelf life of 2-5 days and in the composition so that there are only probiotics and prebiotics]

Yeah, it turned out thick milk, I love that

What to get closer to yoghurt: take whole milk and natural yoghurt for example:



Or other natural yogurt without additives, with a short shelf life of 2-5 days and in the composition so that there are only probiotics and prebiotics.

And it will turn out yogurt

Tatyana, there is no such yogurt in our backwoods. All with a long shelf life. They even tried to order their own yoghurt on the website, but shipping is very expensive. While looking for the perfect option. Let's wait, maybe there will be a holiday in our village (milk with a short shelf life will be delivered)

Then you can try to ferment on evitalia, this is a leaven.
Or through the Internet order dry starter cultures, especially for kefir, yogurt, cottage cheese and others

I bought the starter cultures once to try, I liked it, but it comes out expensive with mailing. We don't have a shopping mall in the city. On evitalia, I just made homemade milk

it looks like curdled milk. I put it at 8 o'clock. Maybe I needed more, I don't know, but the serum has already started to appear.

[serum began to appear]

Maybe I needed more, I don't know, but already serum began to appear.

This suggests that there is no more need - the serum began to flake off. A good clot should form - and that's enough! Therefore, you need to monitor readiness after fermentation. And it is not necessary to keep it all 8 hours. As a rule, 4-5 hours are enough.

If it's 4-5 hours, then it comes out very thin .. Or do I use a smaller amount of milk?

No, on Evitalia 4-5 hours are not enough, 8-10 hours are being done

[sour cream first, then milk]

For me, the optimal volume in the baby is about 1.5-1.8 liters, including sour cream.
I pour into the bowl sour cream first, then milk to the desired volume, stirring with a whisk until smooth.
And I track the readiness after readiness, sometimes 8 hours is too much.

More details here:

Homemade yogurt in a multicooker Redmond RMC-01 (Admin)



Theme: Milk: milk, yogurt, cottage cheese, cheese, butter

[Tatyana,]

Here is my yogurt just like this curdled milk, only a little thinner. All the same, it means that you need to take less milk, 1.5 liters. I think enough.
Moreover, a new yogurt maker Brand came to me with glasses, I will try there, there are just 1.4 in it.
Tatyana, I looked at your cottage cheese, homemade cheese and butter, everything is so beautiful and tasty, I also wanted my own, I will master

[* Tanya *]

* Tanya *, starter yoghurts differ in consistency and taste from commercial yoghurts, and a decrease in the amount of milk will only affect the speed of preparation, and not the appearance and taste.

and a decrease in the amount of milk will only affect the speed of preparation, and not the appearance and taste.

Well ... sadness Only we looked at the show about milk, what antibiotics are added to the purchased antibiotics and decided to buy homemade, how everything is not right on it

[* Tanya *]

* Tanya *, milk on antibiotics will not ferment - this is one, and two I have about the same at the store, I do not understand what the problem is. I wrote that yoghurt with sourdoughs differs from store yogurt.

Well...sadness As soon as we looked at the program about milk, what antibiotics were added to the purchased antibiotics and decided to buy it at home, how everything is not right on it

Tanya, don't be afraid of anything! Prepare homemade yoghurts and cottage cheese for health!
We looked at my dairy topics and made sure that you can cook your own QUALITY milk at home using sour cream.
It's just that not everyone on the forum understands that it is not possible to buy high-quality dry starter cultures everywhere in the country, and they proceed only from their capabilities in Moscow and large cities, where everything is at hand and Internet with delivery to the kitchen.

Follow the rules of sanitation, and do not be afraid of anything - everything will turn out well.

[Tatyana]

Tatyana, but all the same, the milk will differ from the store-bought milk in taste and consistency, both with sourdough and sour cream.

Added Wednesday 27 Apr 2016 5:04 PM

It's just that not everyone is used to homemade yoghurts, for example, my husband doesn't like it, but I just fell in love with them, I do it every 2-3 days, well, it's delicious, very, very tasty even.

[Admin]

Admin, Tatiana, thanks, I will try, where am I now from a submarine (bread maker)
Sedne, Svetlan, well, what can you do, but homemade, all the more the child does not care now, the taste is only being developed, let him immediately get used to the natural RS By the way, my husband can eat a liter at a time, and another small one grows up. So there are enough eaters.

[Sveta]

Sveta, so I want to end the discussion "whose is better and why"

I DO NOT HAVE A SPECIAL STEEL and I cannot know "what is different and why". And I'm not the only one, sorry
And to be honest, I'm already tired of discussing these problems from topic to topic, especially when others will come up now, and we will again get "a bunch of mala from leaven and sour cream"

I would like to act differently:
- those who has special leaven, prepare their own methods of fermenting yoghurts, sour cream, cottage cheese and other things - and most importantly, they exhibited this with their own recipes, in which they discussed issues of special ferments, thereby promoting certain ferments and telling us about them "all the pros and cons
- those who cooks the same, but with home methods (sour cream-yogurt) do the same, with author's themes, and tell how to get out of the situation if there is no way to buy such leavens.

And everything else can be viewed as blah-blah-blah, that is, empty talk about anything, from topic to topic

I think it will be fair

Well, where I talked about the fact that the sourdough is better or worse, I answered the girl who was just using the leaven (Evitalia) and tried to do it, and that she would not get store-bought yogurt.

I didn’t work with homemade milk with evitalia, but of course I did it with store milk. We have Evitalia in our pharmacy. But I want it to be delicious at home too.
Although it is also not bad, but it was not possible to completely get rid of the foam and it is felt in the clots. Or try to stir? ..

[* Tanya *]

* Tanya *, give me some foam

[* Tanya *]

* Tanya *, I buy pasteurized milk and also boil it, I can't get rid of the foam either, but it doesn't bother me, I think you can strain it if it bothers me.

[Tanyusha]

Or try to stir? ..

Tanyushadon't be afraid to experiment! Anyway, you will know next time "which is better and why"
And in any case, the ingredients are yours and the cooking conditions are yours, and no one knows better than you what it will taste like and how much it suits you and your family

I tried to stir it, no, the foams did not disappear. Next time I'll try to strain. I'll also see how my husband appreciates in the evening. In principle, he loves sour milk very much. If you don't like it, I'll try to add

Next time I'll try to strain

The foam can be easily removed with a slotted spoon, I do this.
In order not to pour from the pan into the pan, again, you need to wash the pan, and it is more than a slotted spoon

The best yogurt for MY stomach is obtained in consistency like market sour cream.
When I do it before the whey and dense curd leave, the finished yogurt stings the tongue and throat, which is unpleasant for me.
I take products that are easily available to me.

I never bothered with pharmacy starter cultures
I mix 1 bottle of milk and half a pack of yogurt.
3.5 hours for YOGURT, then stir, pour over and overnight in the refrigerator.

Added on Tuesday 03 May 2016 06:13

Maybe not in the subject yet, but I'll write.
When I just bought this model, somewhere in the internet I started about the supposedly slow and weak BAKING program in this model and, without hesitation, also began to fry vegetables and bake potatoes on a steam.
And yesterday I laid the whole bottom and a little higher with potatoes, cut into 4 pieces, that is, coarsely, salted, pepper,
, added a couple of tablespoons of vegetable oil and garlic.
I put it on BAKERY for 1 hour. After 35-40 minutes everything was soft, rosy and tasty.
I mixed it once.
He bakes no worse and no slower than the same PHILIPS 3060,
(IMHO mine is)
All the same, OWN experience is important

[brendabaker]

brendabaker, phillips is faster. Such a potato would be ready in half an hour. But they are for different things at all, how to compare them? Only in volume are similar

[brendabaker]

brendabaker, phillips is faster. Such a potato would be ready in half an hour. But they are for different things at all, how to compare them? Only in volume are similar

I had both of them at the same time, I know what I'm writing about.
Phillips did the same in 30-35 minutes at 130 ℃ per KEKS.
PHILIPS simply has more limited capabilities due to an unsuccessful 10 ℃ temperature step, which either does not boil, or then immediately boils strongly.
Are both of them in operation now? check it and you will see there is practically no difference, and if you put KEKS, or OMLETTE 120 ℃, then both there and there will be 35-40 minutes, as I wrote.

Now, make it difficult for him today.
I laid as much as 450 g of a young, tough, watery potato variety.
In 40 minutes it was ready, albeit not very rosy, but the variety immediately released a lot of moisture until it all came out through the valve, in short, she would have cooked rosy in 50 minutes.
In PHILIPSE I cooked 300 grams of old, soft and no longer juicy potatoes, of course they began to blush faster.
And so, kids work practically without much time difference.

[brendabaker]

brendabaker, yes, both.

[Oksana]

PHILIPS simply has more limited capabilities due to the unsuccessful 10 ℃ temperature step, which either does not boil, or then immediately boils strongly.

Oksana,
So I came across such an unpredictable Filipok. I'm tired of doing arithmetic operations in my mind all the time, figuring out what temperature and what mode to set. Whether it is Redik - poked the right button, and get an excellent result

[Tanyushenkina]

I, too, have almost matured to this little Redik. I don't have any Reds now, so it will be very useful. Very much Tanyushenkina the milk is impressive. I look, I look and I want to too! Really want to!
I'll try on the Multicooker. about ordering a bowl in exchange for the old one and Redika in exchange for a cord. Let's see how much they count for me.
Devouli, are the bowls well coated? Not sticky?

[Rita]

Rita, this Ridik is so small for you. I don't like the bowl personally, the only drawback for me is this Redik's bowl, it doesn't seem to stick, but it smells.

[Rituslya]

Devouli, are the bowls well coated? Not sticky?

Rituslya, at the very beginning, I fought very hard with the smell, using all sorts of aggressive agents and high temperatures, and, apparently from this, not so long ago baking began to stick to me (just at the moment when the smell began to pass). Therefore, I want to leave this Redik exclusively under milk, and for baking frying, take Redmond-02 with a Teflon bowl for him.
But for other girls, everything is fine with the coating. Tanya-Admin has been using this slow cooker for a long time and has not yet written about problems with the bowl.

for baking frying take him in a pair of Redmond-02

Baking in 2 radishes burns, they wrote.