Multicooker Redmond RMC-01

Girls, but I don’t look at the amount of food and time, I set it to 1.50 at once and after cooking I hold it for 5-10 minutes with the lid open, so that a little moves away from the walls.
I liked baking 1.50 more, the crust turns out beautiful, and inside it bakes well, tender baked goods.
And during such a time it never burns out! I'm not even afraid with this power of the device!

I've been using Redmond for half a month now ... every day that I try the thread ... porridge (like from cereal - I got up in the morning, poured the cereal with milk, put it on for 15 minutes, ran to work, my porridge got up on the table ..., so from ordinary cereals), stewed chicken, chicken stomachs, liver, casseroles (even if the result is sometimes different from the one posted on the forum), I constantly make compotes in it, pasteurize goat milk (I take it from a private woman) .... great ... I have it and to my parents, when I go to visit, I'll take it with me))) chicken meat turns out to be very tender and dietary, even my fussy daughter eats ... very happy ...

I was so reluctant to mess around in the kitchen last night, so I took out of the freezer everything that was from the leftovers from the cooking (when there is a little unused minced meat I always freeze for later), and there were a couple of cutlets, one hedgehog and one stuffed pepper. threw all this into our baby, poured sauce (spices + sour cream + tomato paste + water) and put it on stewing. everything was perfectly cooked and delicious!
our baby did a very good job with frozen foods (semi-finished products of her own preparation)!
_{and in brandy 37501 at this time buckwheat was being prepared for a side dish.} blooper !!!

Still can someone tell me which mode is close to frying. I would like to make a fry for the soup, but there is no frying mode Probably the baking mode will do as you think

I fry on the "Steam" mode, I also do fry.

I tried to fry on "Pastry", but it seemed to me for a long time.

Thanks, I'll try. I made fish in pieces at the "Pastry", I thought it would turn out baked, like in the oven, but it turned out boiled

Yes Yes! I also fry the soup in steam mode! In my opinion, it is the most powerful, the result is quick and efficient.

I cooked chicken soup in the baby. It turned out a transparent broth and such a mmm ... delicate or something to the taste. Until the top risk, just two servings turned out. True, while the onion was frying, the E3 error popped up. Apparently, I overexposed it, and the cartoon overheated. I turned it off, let it cool down a bit, and cooked the soup for the "Baby Food" program. I liked it very much!

The chicken soup in it is always wonderful, I constantly practice different variations with chicken, the most important thing is that there is no foam after cooking! I put the soup all at once (vegetables, sometimes rice, only the vermicelli at the end), sometimes I'll throw or chilled chicken for the frozen chicken and what pleases when he checks there is no foam 'flakes'! This means that you don't need to filter the broth! And I cook soups in the same way on the Baby Food - because I fill in an almost full saucepan so that there is enough for everyone!

Marina, before pouring water into the water, you barely fry the chicken so that there is no foam? Or you just cook raw, and there is still no foam? I fried it a little, even this cannot be called "fried", so that it sticks a little.

Zhenya, if it’s fair, I didn’t think to do that, throw everything except pasta and put it to cook, because usually at this time I go out with the children and when we arrive, the soup is ready! It remains only to salt! This is if chicken without noodles, and if with it then throwing it in 5-10 minutes before the end of readiness!

[Gulnara]

Here is the casserole "FOR BREAKFAST"

Tatyana, tell me pzhl, my casserole turns out to be "raw" and the whey is separated .... I do everything according to the recipe, except for the baking powder, there was soda instead ...

Gulnara, I copy my answer here for you on the Expertkuk website:

Gulnara, I'm sorry
Now I have added a version of this casserole, more "dietary" or something.
Look at the recipe itself and a photo of the casserole itself in a multicooker saucepan.
I do not advise you to add only SODA to the dough, it is more suitable for shortbread, pastry dough.
Cook casseroles with baking powder.
The principle is as follows: separately mix the eggs and all the liquid ingredients, and separately add the baking powder to the flour, dry ingredients, mix them together and only then add to the liquid ingredients and mix until smooth.
The baking powder has a short duration, it quickly starts to work and does not work for long (like soda), so I first prepare the liquid part of the dough, a saucepan and only then combine the dry and liquid parts so that the dough is quickly poured into the bowl and immediately turn on the baking.
Baking powder works in a liquid environment, so I mix dry ingredients and flour, there is no water here, and there is no danger that the baking powder will start to waste its energy earlier.
Try to do this, it should work out

If the casserole is not baked, set the time to 1.50 and then I keep it for another 10-15 minutes with the lid open, the casserole has moved away from the sides of the pan.

Completely both recipes for casseroles can be viewed here on the website "Curd casserole in a multicooker Redmond RMC-01" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=228807.0
- I cook casseroles almost constantly, the recipes are checked

Now I suddenly remembered: did you put the eggs in the dough? Usually it is very non-baked and flakes off, if there are no eggs in the dough, it remains very liquid, like a cream.
And swap baking soda for baking powder

Gulnara
I cook casseroles all the time according to Tatyana's basic recipe, but I also use baking soda instead of baking powder. I definitely quench soda with lemon juice.
I do this:
Beat eggs and sugar with a mixer in a cool foam (2 minutes), add cottage cheese, semolina, flour, beat until the lumps break. I pour 1 teaspoon of soda into a tablespoon, hold it over a bowl with a batch and squeeze lemon juice (a small cut off circle) onto a spoon, the soda begins to foam, flows over the edge to the kneading, I clean the rest of the wet soda with my finger there. I quickly drive this foam into the dough and into the cartoon.
1:20 baking, 15 minutes (according to Tatyana's recommendation) to rest with the lid open. The result is excellent - 5 cm at the withers!
PySy. I cook for 2 packs of cottage cheese.

Sveta Thank you for the clarification!

I really don't like the use of baking soda in the dough, I still taste it

I also often began to make casseroles in different versions, I really like how they turn out in the baby. Even when I do it without baking powder (I don't like adding soda either), it still turns out perfectly. And when, according to Tatyana's (Romin's) recipe, I made it with baking powder, so the casserole in general, like a biscuit, turned out to be high and lush. I never did it in big red.

but is there flour in the composition? Or did I overlook something?

In my version there is semolina or semolina, which replaces flour

In Tatiana's recipe - no, but my husband is capricious, he demands to put less semolina!
Imagine, 400 grams of cottage cheese is no more than an incomplete tablespoon, so you have to get out!
I add a couple of tablespoons of flour.

[Pepper stuffed with meat and buckwheat]

Girls, today I cooked peppers in our baby - I did it at once, well done!

Pepper stuffed with meat and buckwheat





Bon appetit, everyone!

[Cupcake with poppy seeds]

Girls, help yourself - cupcake with poppy seeds for evening tea

Cupcake with poppy seeds



I really liked this cupcake!
The dough turns out to be soft, crumbly muffin, keeps its shape well!
Lots of poppy seeds and sour lemon icing. The cupcake rose very high, up to about 10 cm in the center, and then did not fall.
Little hassle, but worth it! I recommend cooking!
Cook with pleasure and bon appetit!

[Masha]

And I put the milk to drown for stewing)) 1 liter of milk, 2 would not fit in any way)) set 6 hours. I was all afraid that she would run away, but nothing ran away, I'm so glad)) it gurgles there quietly.
Admin, I wanted to ask, is it possible to heat milk on baby food, I wanted to, but put it on stewing.

Masha, I haven’t made milk yet, and I didn’t touch the Baby food regimen either. There is a desire to drown milk too, I’ll think which program would be better.

Yesterday I stewed peppers for Soup / stewing, the boil there is very active, stronger than in a large Panasonic

If your boils are normal, let's see what happens

And I put the yogurt in the MV. Last time I got ready in 3.5 hours. I didn't cut it off a bit. But milk in our CF is better to put on baby food. The girls said that milk could escape to stewing. In Panasonic I cook for stewing, but there the mode is more delicate.

So nothing escaped, that's just the point)) Avida ultra-pasteurized milk, store, fat content 5.5. I wanted to make ryazhenka. And then what is the best way to make fermented baked milk in a yogurt maker or put the sourdough right in the cartoon? Or will it be more sterile in a yogurt maker?

I often make fermented baked milk in Panasonic. I put the starter culture directly into the saucepan, but from the beginning I cool the milk to room temperature, it comes out excellent. Sometimes I make baked cottage cheese from ryazhenka. Generally lick your fingers

I liked making curdled milk in the baby, it is tasty and the consistency is thick, you can scoop it with a spoon.
My opinion, and fermented baked milk can be cooked in the baby for Yogurt. Cool the milk, add the sourdough and in the saucepan - it should turn out

Then I'll try to make ryazhenka in a cartoon)) I think 4 hours will be enough? Or put five?
Right now I looked into the saucepan, until the end of 2 hours 14 minutes, she won't buy much, but gurgles quietly)))

I set fermentation for the maximum time, and then in fact it will be clear: turn off or leave

And in the yogurt maker I'm used to setting the time precisely so that she would pass out if I went somewhere. Well, I usually put it at 5 o'clock) I will have to try to put it at five, maybe I have a live sourdough, I'm afraid it will stop))

And here is the ghee))

Masha, great for the baby! It's a pity only there is no beautiful fried crust, as it turns out slowly
Now we take up the fermented baked milk

Tatyan, and how delicious it is, to be stunned, like caramel)) the store's melon sucks.
Yes, yes, I'm already putting the fermented baked milk))
Here is my fermented baked milk, well, delicious, stunned)) 5 hours on the yogurt program))


I have never eaten such fermented baked milk in my life !!!! It's just crazy how real she is !!

Did you make fermented baked milk with sour cream or special leaven
And how much milk has evaporated in the soup / stewing program, a lot or not. Otherwise, I put milk in a large Redmond and about 700-800 ml evaporate from three liters.And there is no other program for heating milk, or maybe try the Milk Porridge program

I have a special sourdough, I make yogurt from it. I buy at the Research Institute of the Dairy Industry)) but you can also take store sour cream or yogurt without additives. It took me very little, I didn’t measure it, and the big radish probably boils harder and evaporates harder, and you put 100 grams on a multi-cooker and try it.

[BABY FOOD mode]

Used BABY FOOD mode for cooking lentils, as the groats cook very quickly. Soup / stewing mode too vigorous boiling.
On the Baby food mode, there is practically no boiling, cooking is like in a milk cooker, when cereals are prepared by absorbing liquid and there is no active boiling.
However, you need to watch the cooking, because the cereals cooked faster than I set the time to 1 hour.
The multicooker is good for preparing "delicate" dishes, when you can periodically look into the pan and check the degree of readiness.

Spicy pork stew with red lentils



Bon Appetit!

[Kind people!]

Kind people!
Explain, plz, I'm stupid about the time of making yogurt / fermented baked milk!
Here is Mashun, you say that you cooked for 5 hours. The result you have is a feast for the eyes.According to the recipe book - yogurt is prescribed for 12 hours, fermented baked milk - 10 hours.
I myself tried to make yogurt (1 liter of milk + 150 grams of activation) - I set the program for 8 hours. At first glance, it’s normal, but after standing in the refrigerator for a while, it became more like kefir. The consistency is like jelly - viscous. (I would say "snotty" like that)
I perheld or not did you hold?

Yogurt-kefir-curdled milk, concepts are purely conventional for home use and fermentation.

Yogurt should be viscous, snotty, it depends on the sourdough that we use.
Kefir and curdled milk also depend on the leaven.
The curdled milk should be tender and lay on a spoon in flaky pieces.

Milk is also important for preparing milk. Somewhere I have already given a description of the difference between these products "Yogurt-kefir-curdled milk"

The fermentation time also depends on many different reasons, including in summer it ferments faster than in cold weather.

I put it at 8 o'clock, it turns out a thick curdled milk. But I put in the night. If you set it during the day, then I would track the time in fact, and turn off the multicooker earlier.
In our baby, yogurt turns out great, so while I won't change the time, I'll put the fermented baked milk into the night today

I always put the leaven in for 5 hours, I don't need more. And I have never done it with activism, I buy a dry starter culture and make a mother culture from it. And then I add it to milk))
And the snotty can be due to various reasons, maybe the milk rate was low when you put in the leaven. Or maybe the activation gives such a snotty result))

Most likely they overexposed or the temperature was high, but 8 hours for activation is a lot ...

I'll try for 5 hours! Or 6?
Temperature? I don't know ... The "yogugr" program is like that!
Conclusion: I will adjust the time!

For my starter, 5 hours is enough, so you try, put 6 if it is not enough, then add later)

Now I was making rice frying (for a side dish) on "steam". I didn’t even expect the little one to squirt so cheerfully))))
In 20 minutes, the carrots, onions, peppers were very nicely fried - just what you need!
She poured rice, poured some water, threw in the seasoning and garlic ...

The baby will squirt like an adult, I'm very pleased with her

Girls, HERE gave information How is it still correct to call it - yogurt, kefir, yogurt?

Read, and suddenly it helps to decide

Now I was making rice frying (for a side dish) on "steam". I didn’t even expect the little girl to squirt so cheerfully ...

Today I also fried onions on "steam" (I took the baby with me to the dacha, conveniently), added frozen dumplings, water and the "rice / cereal" mode. Delicious!

And you got dumplings with fried onions?

Yes, dumplings with fried onions turned out. They stood on the heating for a little longer and turned out to be slightly ruddy. You can also add bell peppers and much more ...

Will you give me the recipe?

And I have already written the recipe.
You can also lightly fry the onion, pepper, tomato, add frozen dumplings, add water (to almost cover the dumplings) and the rice / cereal mode. After finishing, you can add pieces of feta cheese or cheese, sprinkle with dill (or any herbs to taste) and let stand for a while on the heating. All

For my starter, 5 hours is enough, so you try, put 6 if it is not enough, then add later)

Today my night fermented baked milk in 4 hours, but the middle was still liquid, added another hour and then turned it off. I kept it under a closed lid until morning.
I immediately set the default time to 8 hours, then in fact I look at the readiness and turn it off, the pan is hot enough and cools down under the lid - it turns out good.

I will no longer make baked milk from purchased milk, even from the best, the taste of baked milk
I'll go to the market for a natural, homemade

Another way to test the naturalness of store milk.
Prepare curdled milk and see how it is on a spoon. If small grains are visible, the heterogeneity of the mass - exactly, milk with the addition of milk powder, reconstituted.
This does not happen with high-quality milk, the mass of curdled milk is uniform and even throughout the volume, and even the remains on a spoon

And I again put milk to drown)) now the house in the village is 6 percent fat)) I hope it won't run away))
Tatyan, How does the taste differ?
Tatyan, is it possible to heat milk on a multi-cooker at 100 degrees?

I drown in a slow cooker, and there T * ranges from 100 to 110 *, but there is no tightness and no pressure!
I didn't cook in a pressure cooker. And I don’t like it in a pressure cooker - fast, it’s not tasty! Only the color is dark, and the taste is plasticine.
I put in a slow cooker at night, in 6-7 hours it turns out with a crust Here you can clearly see

And how is the taste different?
Yes, there is no taste, some kind of chemical, plasticine This must be compared, then you can pick up the words

house in the village 6% fat
You can also check the naturalness of milk fat
If neat round round plaques / yellow plaques of fat are collected on the surface of the milk, then the milk is skimmed and brought to fat content artificially by adding vegetable (palm) oil, which does not dissolve in milk and floats on the surface like plaques.

There are no yellow "plaques" in natural milk! The fat has the color of white milk, and is distributed on the surface of the milk in the form of a dense matte ring, approximately 1 cm thick. It is a natural milk fat.

Here ...

Imagine, the house in the village boiled down exactly half in six hours !!!! Stunned !!! From a liter of milk, it turned out 500 ml of baked!
I'm thinking, maybe it's better to put on Baby food?

I did the same, only called it Ryazhenka, if interested, then on page 1 there is a link to the photo. Did 8 hours, it turned out very tasty! And the smell and taste are stunned! So I'll go to my mother and there I'll try to make it out of the village, at least for an experiment! Without additives. I did the same at Extinguishing.
But when I tried to make 5% of milk, the milk almost ran away, I had to do it on Baby food, but somehow the result was not very good. No, of course it was delicious, with 1 liter it turned out about 900 ml (two cans of 0.5 each). The color is slightly beige and the taste is almost melted, but liquid! The father-in-law drank!

[Larssevsk]

Hello girls. Thank you very much for your active participation in the forum. Thanks to you, I decided on the choice of the second multicooker and yesterday I became its happy owner. I have a question for you - what kind of small rectangular square thing is included in the kit? It looks like a condensate collector, but I did not find where to attach it, and I realized from your forum that there is none. Then what is it???

Larssevsk, Hi!
Congratulations on your purchase!
Most likely this is a spoon holder. I do not use it, since my baby is not stationary, I put it in the locker.
Attaches to the handle.

Something like this!




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[Potato soup with pasta]

Light, delicious chicken soup!
I cook this soup for the second time in a row, it turns out just two servings in a saucepan.
And the Baby food regimen prepares very delicately, the meat was cooked in an hour along with potatoes and broth.
For good, this little slow cooker pleases me! She cooks beautifully, and copes with different food, from porridge in different versions to baking, has never failed!

Potato soup with pasta


Cook with pleasure and bon appetit!

So, from our recipe book

[oatmeal porridge with milk]

Cooking in the baby today oatmeal porridge with milk... I am writing a recipe for those who have problems with milk porridge.

Recipe:
Oatmeal, long-boiled hercules - 1.5 cups
Natural selected milk - 4 glasses
Sugar to taste
Salt to taste
Butter - 20-30 grams

Mode "Milk porridge", the default time is 30 minutes.

I never use quick-cooking oatmeal and other milk other than natural milk for milk porridge.



Cook for health, it's easy

[Marish]

I was sitting at my leisure and reading the forum about topping))
I came to the conclusion that in rare cases it is impossible to heat milk for 6 hours on stewing, it boils too violently, so I boiled it in half. We must put it. 3 or 4 hours, I think will be enough.
But in Stadler Form, I stoked milk, 6 hours on stewing, so it didn't boil down a drop, as much as I poured it turned out. There, the Quenching prog is very delicate and does not boil on it))
I hope that it will help someone, maybe someone asked about boiling milk in Redik))

Marish, maybe it's better to drown in the "Children's ..."?

No, this mode will not work either. It also boils for a while. It prepares the regime delicately, quickly, but will not work for melt.

Still, I concluded that the best baked milk in a slow cooker, and only from natural homemade milk

Tan, well, perfection - it is finally unattainable ... And if there is no MVE, but there is MV Redmond 01, then it is probably better to heat milk in a nursery ...
Try Nuna, in short!)))

Yes, you need to try and compare If they gave me a taste of the slow cooker first, then I would buy it only for this milk Now there is no compromise for me - forgive me

Soups in the nursery are very good! But it will not work for melted milk, this is my opinion - and you need to try for yourself and make a choice: D

Stewing produces a very tasty baked milk, caramel color, but a strong boil takes 6 hours. Next time I'll put it on for 3 hours and leave it on the heating for 3 hours.

Well, cho ... I put the heat on the "baby" ... We'll wait ...
There is no cow at home (it’s even strange - dogs e, cats e, rats e ... but no cows?) So I donated a bottle of Prstokvashin selected ...

Sorry for getting into your topic 01. Stoked milk (ultra-pasteurized 2.5%) at 02 at the "Children's" -4 hours. 50 ml has lost at most. Only there was no foam, but it turned out so well.

Lena, how did it happen in the children's mode?

I was heating homemade milk on the "Baby food" mode for 6 hours. The milk has not evaporated very much, by 15 percent, caramel color.

Masha, if you forget about the existence of DVA, then it turned out great! So Manna was right in her guess.)

By the way, I stuck my nose in MB three hours after I put the milk on. There was no boiling, only the surface trembled slowly. And at first it really boils, I know this from porridge.
So this mode in Redik is VERY interesting. For so many dishes - the most wonderful!
And I just adore the heating in the little one. For evaporation, languor - just wonderful!

So can heat milk be heated, ahhh ??? I forgot about him))
More precisely on the warm-up?

I don't know how with heating))), but on heating the temperature is +65 degrees. I don't think milk stays at this temperature ...
But why not try it?

Not on heating, the obvious will not work, but on heating it is interesting)) and in general how long does the warm-up last in time?

Warming up is calculated for 24 hours.
The instructions say that the dishes are heated to 70-75 gr. And the heating keeps the same temperature. In fact, this is the same thing, it is simply called heating - this is when it turns on immediately after cooking, and heating - when you warm up a cold dish. So I don't know if baked milk will work at this temperature?

drowned homemade milk ... put it before bedtime, on the baby food mode for 3 hours, + stood on heating until the morning, it turned out very cute milk, beautiful caramel color, almost did not lose in volume, maybe 100-150 ml.

and only from natural homemade milk

Tell me what went wrong with me: I finally waited for Korovka's milk to be fresh and made baked milk, I thought it would be ah ... but it turned out with some clots inside Of course, it was also boiled down by half, but in consistency with some kind of lumps, flakes Or else I don’t know what to call. The milk was 100% fresh and not sour. Maybe it shouldn't have been boiled before, but I boiled it, I'm still afraid of raw

Can you have the foam?

This fat curled up and got such clots, this is normal)) at the bottom of the bowl there will also be a layer of foams and on top, so everything is ok)) a

And I wrote about uvarka)) you need to put less time and then it is better to leave it on the heating for a longer time.
3 hours stewing and 4 heating, well, something like that))

Yes, with such milk loss, the desire to heat milk decreases, it's a pity for fresh cow
And I understood about the foam, thanks, I just always did it from the store and did not come across this

[from homemade cow's milk, fat in a slow cooker]

Yes, with such milk loss, the desire to heat milk decreases, it's a pity for fresh cow
And I understood about the foam, thanks, I just always did it from the store and did not come across this

Girls, I show baked milk one more time from homemade cow's milk, fat in a slow cooker



During cooking, milk is WITHOUT MOVEMENT, does not boil in any way, therefore a dense foam of a beautiful color forms on it. Nothing prevents the froth from covering the entire surface of the pan, since there is no boiling or movement of milk. Milk is heated quietly for 6-7 hours, if you need to get a beautiful foam.

In multicooker, on soup / stewing and baby food modes, there is a boil and gurgle of liquid, and this does not allow to FLOOR milk in the sense of BROKEN, and not boiled.
I observed such a slow mode without liquid movement only in a large Panasonic (multicooker), there is a very slow boil, practically without movement. And ghee for butter turned out very well, melted for 2 hours until creamy.

Therefore, different clots and scraps of foam are obtained in milk, that milk is boiled while moving, boiling milk - and does not languish

You just need to cook it in two versions (slow cooker and slow cooker) and draw a conclusion where it turns out better and tastier

I made a decision for myself - BAKED MILK only in a slow cooker!

Tan, Duc, after all, no one argues that DVA is better! Those who have it know it themselves, those who don't have it take their word for it
It's not about WHERE is better, but about HOW is better in Redmond 01))))

Duc, questions are both asked

Lena, how did it happen in the children's mode?

Masha, if you forget about the existence of DVA, then it turned out great! So Manna was right in her guess.)
I put it on for 6 hours, forgot to turn off the heating and it warmed up for another hour and a half.
It melted quite clearly - both in color and in taste. There is no foam AT ALL. None and nowhere. A little grabbed by the film, while it froze on the table.



It boiled down slightly - 930 ml is written on the bottle, this is how much it turned out:



I drowned selected Prostokvashino, now there is fermented baked milk on Evitalia, in the evening I'll see what happened there. I put the fermented baked milk in the HP (you can set the temperature there, I have it Brand with manual mode) in jars. 6 jars of 150 ml turned out))))

But, after reading Tatyana's (and other slow-moving people) reviews and having seen enough portraits of milk baked in DVA, the first thing, when I have this device, I will heat the milk)))

Tonight I baked "Curd Pie" from the recipe book for our slow cooker. This is how it turned out



It doesn't look like a picture from a book at all
I put it first for 1 hour, as it is written in the book. An hour later, I opened the lid, it rose high, almost to the lid, but did not stain the lid. But ... I wasn't ready. I put it on for another hour. An hour later he was not so tall, but also okay. This tanned ass turned out, I think 1 hour and 50 minutes would be enough. I pulled the bowl out of the multicooker, and for about 10 minutes it stood with me like that, then it jumped out perfectly.
I took the proportions a little more than in the recipe, for 400 g of cottage cheese. And in the filling I put not strawberries, but strawberries. I cannot say that the result was very pleasing. The usual casserole turned out, only with the filling. Probably, for fruits, 2 hours on baking is a lot, their taste is not pronounced. I still like the fruit to be felt more in baked goods. But it tastes good.

My fermented baked milk is prepared))))
Here's what's interesting - out of 6 jars, 5 were ready in the evening, and one of them had liquid milk (I made it in KhP, it turned out more than 12 hours - I stayed at work). Well, I put this jar in Redik and put it on "yogurt" .... In the morning, it turned out after 6 hours - an excellent fermented baked milk froze in the jar!

Hey everyone! I got to Altai - we drove 3400 km! The multicooker on the way worked 110 percent, there are no complaints about it! She plowed like a horse, 4 times a day. And the porridge and soup and the second and compote - I cooked everything - was not indignant. In one word, class!

The cottage cheese casserole from Tatiana (Admin) is very tasty, although instead of semolina I took flour, the dough is not very liquid and anointed with tea leaves on top, the top turned out to be yellow

[Thick Chicken Soup with Chickpeas and Shrimps]

And today I have chicken soup with chickpeas and shrimps - very rich and beautiful turned out

Cooked for 2 servings, persuaded in an instant

Thick Chicken Soup with Chickpeas and Shrimps





Cook to your health! The saucepan is great, I cooked with baby food for 1 hour.

[Tatyana]

Tatyana, very appetizing soup!
Is it better to cook soups in a baby on baby food? Does everything cook in an hour?

I don't know if it's better or not, but I cooked chicken soup with baby food for 1 hour, my husband and I really liked it. Today I cooked the same on the stove, the result is not at all the same. Tasty, but not that good. Now I just thought that I had never tried the soup / stewing program in this cartoon. I put everything on baby food, I really like the result.

And I haven’t used the soup program yet, my hands didn’t reach, but I used stewing. She stewed vegetables, but there were a lot of vegetables and it seemed to me that they stewed for a long time.

How long is it? And what kind of vegetables were there?

Zhenya, I had eggplants, peppers, tomatoes, onions. But it was my own fault that I hammered the pan into nowhere. And I also got a lot of liquid. And in time, probably an hour and a half.

And the truth is a bit too much in time. But, probably, for this multi, hammered to the eyeballs, it's ok ...
I, too, want to stew vegetables in it, but my hands don't reach it.

I have already cooked soup for Baby Food several times. Chicken, legs, rabbit, cook quickly, I set the time for insurance at 1.20, but turn it off after an hour, there is no point in keeping it any longer, it will be digested.
Chickpeas were added already boiled, last of all, along with shrimps, 15 minutes before the end of cooking.
There was a pot full of soup, two full servings.

Stuffed zucchini and large peppers with meat were also ready in an hour

Girls, tell me, has anyone made condensed milk in a slow cooker?

Here discussed. I myself think to try everything, but I just can't get myself together. If you do, share your experience, pliz.

It was very interesting to bake bread in the baby. I baked it. It seems to me that the baby did a very good job.
Moscow rye brewed with sourdough KMKZ


baked in MV for 2 hours. The weight of the bread is about 570 grams. It contains only whole grain rye flour. It was cooked perfectly.

Today I made yoghurt using ready-made sourdough Narine. The yoghurt program is 3 hours and it's ready!

Girls! Who Makes Yogurt in Baby? Every time I get an E2 error. Disconnect through "Cancel", restart, everything works. I put it both with cold water and with warm water, it gives out E2 and that's it! Does anyone know what this is about?

I also get E2, but not always. I pour milk into an almost full cup, it apparently does not have time to warm up in the right time, after restarting it works fine. When there is less milk, it works without error.

Zhen, you call the Redmond hotline and they will tell you what to do. And it seems to me that you need to go to service to replace the temperature sensor (((

Mash! Yes, that's just what I would not want. If everyone has such a disease, then there is no point in changing anything to bother.

When I did it for the first time, this E2 popped out. it was like this: I took milk from the refrigerator and put it on heating, and after 10 minutes an error popped up. but since the milk was heated to room temperature, again it did not jump out. Conclusion: I heat milk either on the stove or pour it at room temperature and everything is OK! This temperature sensor is triggered. The only thing you can warm up on STEAM.

The fact of the matter is that my water is already warmed up (I make yogurt in jars, but the essence is the same). When I put everything cold and she gave an error, it was understandable. But what gives out the same with warm water is sad. I'll probably call Redmond first.

In fact, I have perfectly stood for 6 hours on "yogurt" ONE jar without any water and without errors ...
So yes. I think you need in the SC ...

In the sense of? You just put a jar of milk in the bowl, and nothing else? It turns out that milk is warmed up through the bottom of the can? Was the milk already warmed up?

The milk was at room temperature. I wrote - out of six jars in one for some reason, yoghurt did not thicken. Well, I also "doyogurtila" it in Redik ... WITHOUT water. I just put a jar (150 ml) in the bowl, closed the lid, turned on the program and went to bed. In the morning there was a thickened yogurt ...
It did not even occur to me that there might be some problems with this program - the temperature there is nothing at all ...

When buying, I was told that if there are any problems, they will change to the store, and not to the SC. I understand that these MBs are not being repaired ...

I called Redmond until I got through, "all operators are busy."
---
I made yogurt today, immediately in jars. I made the water 39 degrees, I measured it on purpose (though I don’t know why) And everything else is as usual. The E2 error didn't pop up today. (mmm) Maybe it's the water temperature? But last time the water felt about the same. Still, I'll try to call Redmond tomorrow, see what they say.

Zhen, so you should always measure with a thermometer, and not by sensations.

Irish, well, every time measuring these 39 degrees is hemorrhoids reluctance. I'll take a look, maybe I'll measure it a couple more times, make sure that E2 doesn't pop up, and then we'll see how it works.

....... the temperature is nothing at all ...

Just for information. The temperature was measured on yogurt. When the program just starts to work, the temperature is about 43 degrees, then it decreases and is precisely maintained around 40 degrees. For me, MV worked on this program without shutting down for 5 days (it was necessary to grow the starter culture), the temperature is maintained quite accurately.

Thank you, Galina! I measured the temperature somewhere after 2 hours of the program, it keeps 39 degrees.

I put porridge from evening to morning. The milk was always the same, only unboiled. The result was that the porridge tried to escape. The cover is stained, but the valve is clean. I did everything else as usual. Conclusion: milk for porridge should be boiled, at least ours, local.

Zhen, I put the porridge for the night only on ultra-pasteurized milk, the flight is normal.

I made porridge with pasteurized milk (I did pasteurization myself). Everything worked out!

How did you do it?

Zhenya, I cook porridge on the usual "Bezhin lug" 3.2% not boiled, diluted with water by about a third, everything is fine

Countrywoman I bet 3.2% on "Tula Milk". Unboiled tried to escape. Or maybe there was such a batch of milk, I don't know. Usually everything is fine. As a rule, I buy milk, immediately boil it, and then cook on it. I either do not dilute milk into porridge at all, or I throw frozen cubes of water, if I put it in the morning with a delay.

at 80 degrees 1 hour, but doing it in big!

Marin! And what does it give? Boiling is 100 grams, that's understandable, but 80 grams?

[Elena Bo]

I'm trying to cook condensed milk in a cartoon. I read what is here on this topic, I decided to go from simple. For 1 liter of milk, 500 g of sugar (without milk powder). 3 hours on the Milk Porridge program - no result. Caramel color, liquid consistency. I’m thinking now, should I continue to cook or add milk powder?
I read it, some cook it for 2 days so I sit and think: well, it is in fig! Cook condensed milk for 2 days! I'll go add milk powder.
And further. Such conflicting reviews. Someone succeeds in 1 hour, someone, like me, 3 hours and no result.

Condensed milk is made with the lid open, since the milk must boil down. With the lid closed, the multicooker has very little evaporation.

I took off the valve and read that the girls did it. For 3 hours it boiled down, not that much, but noticeably. But I didn't start to thicken at all!

For density, you need milk powder, and not a little.

Already added. I don’t know, maybe it’s not enough, 200 grams, but that's all there was.
And the girls write that they did it even without powdered milk, so I decided to try this first.

Maybe the fat content of milk plays a role. The fatter the better. Ideally, probably cow, it is thick. And from the packages there is only water.

Ideally, they write, it is homemade, but I don't have that. And I don't want to buy from unknown grandmothers in the bazaar.

I tried to open the lid, then the milk does not boil at all.
---
So, condensed milk.

Dovaril it on "Quenching" for 1 hour with an open lid on the advice Elena Bo
Next time I will take more fatty milk, this time there was no perfect one, I will cook on "Stew" with the lid open, but I will try it all the same without powdered milk.
From 1 liter of milk, almost 3 jars of 250 ml were obtained.

Rick, is it completely liquid or is it thickened a little?

Thickened. If it was completely liquid, I would put it on for another hour. Now it is getting cold and getting thicker. I think that the cold will be close in consistency to the purchased one. Then I'll post photos of what happened.
---
My condensed milk after cooling at room temperature.

[Vikulina]

That's why I stuck my nose into this Temko ??? There is no rest for me again ...
Hello girls
For a long time I chose a multicooker as a gift for my mother, settled on a little Panasonic, experienced users approved, they told everything and here on you ... Now I want to give Redmond 01. I read the whole Temka, the reviews are good, only Stafa was unhappy with the saucepan, but some are also unhappy with Panasonic , so it's a matter of habit, I guess.

In REDMOND I like the fact that the control panel on the lid is probably more convenient, especially for an elderly person. And you can use your own ladle spoons. Am I getting it right? And the only difference is that there are no touch programs and the time must be set independently.
Girls, give advice, please, otherwise I'm already close to insanity. I have three more weeks to think.

Vikulina, it is better to use wooden spoons, ladles or silicone. That's right, there are no touch programs. Why were you attracted to 01, why not Panasonic? Panasonic does an excellent job with its functions: touch mode, stewing, and baking. And you don't have to think about how long to set ...

manna, a very nice saucepan, the control panel seemed to me more convenient (on the lid), the inner lid is removable, the reviews are good, the casseroles are GORGEOUS! Milk porridges seem to work well.
In general, everything looks sooo tasty ... Admin how many delicious and simple dishes she cooks in it.
Well, Butterflies (in a whisper) And a recipe book.
And now I see that the Panasonic hostesses are mostly satisfied with the little Redik. And I do not have multi - we will master it with my mother.
And it seemed to me from the discussions that Redik also does a good job with his functions.

Personally, I do not have enough touch modes in 01 - I cook a lot of dishes using touch modes. The panel on the lid is not convenient for me, although on the side of the case it is not the best option. Here on the top of the case is perfect.
The design is great, of course. Butterflies are very refreshing for the multicooker.
I do not share the enthusiasm for this multi. But I cannot say that I am unhappy with her. My reaction is rather neutral ... Yes, the removable panel on the lid is convenient. Yes, porridge is good. Yes, good casseroles. Soups are cooked gently in the Children's mode.

I would say so. If this multicooker is very attractive, then it is better to take it, because if the multicooker is delightful, then it will be pleasant and easier to master it.

It performs the most necessary functions! Hurrah!
Thanks for the advice.

I don't know what age your mom is, but older people like to control the cooking process, they don't always trust the machine (sensor), so it's better for mom to buy this particular model - it's small, cozy, cooks well and you can always look into the saucepan and correct the taste. That is, mom will not go far from an ordinary pan, and will be friends with equipment that also makes good yogurt, casseroles and baked goods

I generally like to cook EASY soups for 1-2 servings every day, it doesn't bother me - and the saucepan does it well and quickly, almost like a big Panasonic.

Mom will be 75 soon. I think I should like the saucepan. And can you cook about 1.2 liters of soup by volume? Enough for 4 servings then!

In the first post in this thread, it is written that the volume to the upper risk was 1.4 liters. Personally, I boiled soup and poured water above the top risk. Cooked on baby food, everything was fine, the lid was clean.

I also think I will like it, at that age. Such a game will be: it seems like an ordinary saucepan, and we seem to be playing the modern technique of a multicooker-pressure cooker, "and I have one!"
Moreover, there are no problems with the management of cooking
And the recipe book is well written and there are many!

Shouldn't regret

Vikulina, I would take this cartoon to my mother, the girls have already written about the modes, I really liked the saucepan and the fact that the screen on the top glows, and it shows the time and cooking mode better than in Panasik. But this is my personal opinion, and it's up to you to decide.

I was also "bribed" by the screen and buttons on top.
Girls, thank you HUGE for your advice! It helps a lot!

Consider another important point for an elderly person.
I also bought my mom at D. r. this baby, her mother is 67 years old, but .... it turned out that even with glasses she does not see well the inscription of the programs themselves, which are selected by the Menu button. That is, the programs themselves are very finely written Rice cereals, Yoghurt, etc. And right under the inscriptions themselves the display glows, the light from which also interferes with the reading of the inscriptions.
But otherwise I really like everything. My mom got out of the situation by remembering the desired program (she mostly uses only Soup / stewing) by counting, that is, in order she is the fifth and you have to press the Menu button five times
So if this moment does not bother you, feel free to take

You can of course praise the little Redmond, but Panasonic is better. My parents are far from young, but nevertheless they treat Panasonic with more love. And Redmond can't catch up with pastries in Panasonic. My family often uses sensor programs, which are not available in Redmond at all (I chose the program and I don't have to think about the time). And another plus for Panas is that when you take out the bowl, the multicooker turns off. But it's up to you anyway

I support For older people who often forget everything, this is a very significant plus. Especially in relation to 01, which has a panel on the lid - the lid is open, and it is not visible whether the multicooker is on or not.

Yes, the inscriptions are small ..., but I think he will make out, in extreme cases, he will take a magnifying glass or count, like your mother.

Doesn't it turn off with a button? I pressed the button, opened the lid, pulled out the pan and voila, I imagined the process so myself. Even I am completely confused ...

Oh! I will tell you to first pull out the plug from the socket, and only then pull out the saucepan.

I made an order in the morning. We will study, but if it does not work at all, we will buy Panasonic. There are no hopeless situations

Vikulina, we are just warning you about the nuances that you and your mom may encounter. Nobody discourages buying 01. An order is made - great! So, we must happily wait for the meeting with the baby

Yes, I understand everything. I just have no experience, since there is no multi .... yet. I thought I didn’t need her, but then my mother asked for a doctor. So I’m waiting with joy, but I’m afraid already

manna, and what the "start" button does not turn off ???

Turns off! Only the instrument remains on, green, but in standby mode.
Therefore, after cooking, I turn off the START button, and turn it off from the mains - it does not bother me to do this

And the inscriptions are quite normal, you can make out with glasses, there are few modes and you can even remember their location on the scoreboard. I work around the house with glasses, so I can talk about it

The "start" button turns off the mode and heating.It just often happens like this: the mode is over, the multicooker is on heating, you open the lid, then you no longer see what exactly is turned on / off, you stir the contents of the bowl and take it out, but you don't remember what you need to press to cancel heating, so heating and works until you close the lid or remove the plug from the outlet. I have had this several times. The girls wrote about it. A remedy for such sclerosis () can be a preliminary shutdown of the heating

Redmond-01 is a good slow cooker, especially because I bought it for a cheap price. But if you take it for the full price, then Panasonic-10 is better.
---
He cooks porridge well! Especially in children's mode.

Well, they just intimidated the person. Vikulina, do not be afraid! If you did not have a multicooker at all, and even more so Panasonic, then the baby will not disappoint you. She cooks porridge wonderfully.

I bought it only for cereals and pastries. Now I only cook porridge for the morning, baking is rare. In the heat, somehow I don't feel like it, fruit is better.

Good luck to you!

Vikulina
Everything will be OK!!!
I don’t remember saying / didn’t say here / not here that I am a fan at all any Panasonic technology.
I even had a mobile phone for about 10 years SA6 Panas, not to mention household and photo-video-audio ... Not measured!
But (!) Choosing a small cartoon, unfortunately, she did not stop choosing her on Panas ... Although, first of all, she considered the study of the beginning with this company. Much did not suit in comparison with other manufacturers.
First of all, the non-removable inner cover (((
Here foam will rise from something: they say. porridge, pasta, jam (I had this recently - strawberry jam in the Field) and what to do? difficult to wash.
Although I may be wrong, maybe Panas is so delicate that he doesn't have such problems? But I think I've seen similar reviews.
Do not worry! Next MV will be Panas! At the same time, you will dispel my doubts! OK???

In Panas, nothing ever ran away! I didn't even try ...
The lid is always pristine clean, only moisture from condensation must be wiped off ...
I even wondered for a long time why a removable cover is needed at all,
until I bought other multi ...

Well, we wash the pot lids after cooking, even if they are not stained. And here it is the same, you want to wash, but nothing .... No, you can of course put Panasonic on its side and put the lid under the tap. But often you won't. Inconvenient.

I absolutely agree with manna about forgetfulness!
I must tell my mother that the program is launched by double pressing the "start" key. In fact, this is turning off the heating function at the start.
By the way, I don’t know of other MBs in which this is implemented.
In addition, someone here wrote about such forgetfulness - with the lid open, our baby stood for a long time (several hours, if I'm not mistaken) in the heating mode and NOTHING. Not broken. This fact made me happy!

And I agree with Elena BO about washing! Even if the foam does not rise in Panas, there is always the temptation to wash the lid. IMHO the aroma of the previous dish is somewhat absorbed into the silicone sealant. If, after pilaf (I always cook with cumin, the smell is delicious FLIGHT), we make, say, a curd casserole, then there will be "no ice"

Here's a casserole I have today.

Recipe here
Girls! This is delicious! Delicate, moderately sweet. I usually eat casseroles with condensed milk, but I don't want to add anything to it. Baked for 2 packs of cottage cheese. First, I set it for 1 hour and 30 minutes, of course I put my nose in right away, it was up to the lid and fell off right before our eyes. It seemed to me that I still need to hold it on baking, I put it for another 30 minutes. As a result, a thin crust formed at the bottom. It does not spoil the taste, but I want it without it. Next time I'll try for 1 hour and 30 minutes and keep it heated for 30 minutes. And the next time is coming very soon! Patamushta is sooo delicious!

Zhenyul, I have adapted to baking pastries and casseroles in a radish bake for 1 hour 50 minutes, then I take out the saucepan, cover it with a towel and hold it for 10-15 minutes. Then everything jumps out easily, bakes perfectly and no unnecessary crusts.

Well, you see, here I stood for 2 hours and got a thin crust. And 1 hour 50 minutes is not much less. So I'll try 1 hour 30 minutes and 30 minutes on heating, and if it doesn't work out, then I will add time.

[Vikulina]

And they brought me a cartoon today, so I'm now a beginner Redmond scientist. The smell was, but not very strong. I did everything as it should be (washed, cooked lemonade 2 times for 40 minutes), thanks, girls. share your experience. I pressed the buttons, everything is on and blinking, though I'm still a little confused ...
And I have a question: the instructions say that after the end of the work, after the sound signal, the Start / Heating button should go out, and my blinks. It goes out only when disconnected from the network. What about you?

Now I cook milk rice porridge from 1 multi-glass of rice + 2 water + 1 milk, 30 minutes. Waiting

And you like porridge very thick, right?

Vikulina , Congratulations!!! let it please you and there will be only positive emotions !!!
my baby is always plugged in and the start button flashes.
most importantly, do not forget to turn off the heating!

Thank you girls! I hope that the saucepan will serve faithfully. I love thick porridge so that I can eat with a fork. It turned out to be a thin porridge (for me), but the rice was cooked normally. I want to put on heating min. at 20 (I turned it off before the start of cooking), it doesn’t work ... I need to study the instructions again.

Well, if you like thick, then 1: 3 is fine. But 30 minutes is not enough, I usually put rice for 40 minutes and then still stand on the heating.

Vasilica, I cooked the rice normally in 30 minutes, I took the cheapest round rice for experiments. And the kaksha itself reached the required density, while I was dealing with the "heating" function
And you can not put on the "heating" timer? I was able to turn it on, the countdown started, but I don’t understand how to set the timer

Hmm ... I don't even know, probably not. I somehow did not think about it, I need to read the instructions.

I looked, the timer is not set, well, okay.

[olga @@]

Good evening everyone.
Can you tell me where in Ukraine you can buy Redmond RMC-01 ??

Hello!
olga @@, go to the official website, there is delivery in Ukraine.

Alas, not there either

Maybe someone will bring or transfer you from Russia? If there are none at all in Ukraine.

Redmonds appeared in Ukraine, the day before yesterday it was not yet ... I took Binatosha. So girls who were looking for - there are already 01 white and 02 swarthy

There is neither 01 nor 02 yet. Only announcement. I call them all the time. I'm waiting.

Oh yes, there is no button to buy ...
Well then, I'm not very upset, now I'll wait for the dark-haired 01.
I told them too, and called to Russia, they said the delivery time is unknown, call in 2 months (this is me about this official website)

The fact is that there is no such model in Ukraine, so they brought it to me from Moscow.

Wait, it seems like girls from Ukraine said that 01 appeared ... No?

The site hangs and the price is there, but the * order * button is missing. But, if we recalculate the price that is stated, then we get a little cheaper.

We have just announced small multicooker.

[Zhen]

Zhen, cool casserole! Did you make it out of your condensed milk? Irina - Vernissage always has good recipes!

Yes, Irina has great recipes. I already wrote to her in another topic, that as I see in the mail, that her post, I am immediately preparing that there will be something delicious.
No, I feel sorry for my condensed milk in the dough. This is from a purchased one. We eat our own like that. Everyone still has to try, so there were already 100 grams left, it's time to make a new one.

At the dacha in the baby she baked bread from the ready-made mixture "Bake at home".
From the package of the mixture, two delicious breads were obtained. Baked for 1 h 20 min. How I like the baby! Small and daring. I made her my favorite slow cooker

I bake from this mixture all the time. I really like Borodinsky !!

So I bought this mixture on purpose, probably saw that you wrote about it in the topic earlier.I also really liked the mixture, now I will pay attention to it in the store, I will also buy Borodinsky. At the dacha it is excellent, fast and tasty.

Girls, did anyone fry potatoes in a baby? In big Redmond, I know it fries well. But how is the baby?

I fried potatoes in a country style. In par. Very tasty, but not enough.

How long did they fry? With the lid open?

I had a semi-finished potato. I lightly weld it in the freezer. I fried such potatoes for 20-25 minutes. The lid was closed briefly, only when the oil began to splash a little. Then everything was fried normally with a crust with the lid open. Soft inside, crispy on top.

Girls, I tried my favorite recipe "Chocolate sponge cake"in our baby.
Help yourself!



P.S. By the way, I put an automatic machine on baking - 1.20. But when there were 14 minutes left before the end of the program, I realized by the smell that I could already stick my nose in. I opened it, checked it with a toothpick, dry. Everything is baked.

[Boiled rice]

Boiled rice

I always combine two types of rice: Krasnodar for porridge and steamed. This combination of soft and dry rice makes the cooked rice soft, the grains separate from each other. Other soft and dry rice varieties can be used, such as risotto and parboiled rice.

Today I have:
Arborio White Medium Grain Rice - 1/2 cup (soft, sticky)
White Flavored Basmati Rice - 1/2 cup (long dry)
Pure cold water - 2 glasses
Salt to taste
Butter - 20-30 grams

RICE / LARGE mode, default time 45 minutes. I do not keep rice on heating, I immediately shift it and use it.





Bon Appetit!

Girls, tell a novice multivariate how you can fry at least something in a small cooker on steam mode. Washing without water in this mode turns off almost immediately. Here we have nothing to do with roasting. Maybe you know the secret? Share, pliz! And so I am very happy with the multicooker: bread is long, but tasty and original size, casseroles are the most tender, and porridge is the best! Oh, we ought to learn how to fry On potatoes, of course I don't, well, at least a carrot onion for soup

Well, in general, no secrets! just fill in the oil, the bottom has covered everything, set the program, run it with the lid closed, in the meantime we cut the onion, fall asleep, close it, three carrots, fall asleep, do not close it, stir ... and you will be happy !!!!

Pour a little oil into a saucepan, put what needs to be fried, close the lid and keep the lid closed for the first five minutes, or longer, then open it and you can fry with the lid open. My onions and carrots are perfectly fried until golden brown and fried potatoes.

Thank you! I'll try again. Hope to be successful. Tell me, your toon does not turn off? Mine starts to squeak like that, shows mistakes, is capricious. Maybe what's wrong with her?

You can also do frying on Baking ...

I fry with the lid open on Steam. Once she passed out when the onions were already very fried. He was lying in a heap on the bottom, maybe because of this. Rather, it gave an error E2. I'm also frying the filling for the omelet. The sausages are fried until crusty.
I turn on the program, pour in the oil and immediately throw in the onion.
I tried to fry on "Pastry", but it seemed to me that it took longer. Maybe she heats up slower

Thank you girls for your advice! The first time everything was fried as it should. Did it like notglass advised 5 minutes with the lid closed, and then with the open one. And no mistakes!

I wrote an Autoreport about the trip from Europe to Asia and back with MV, it is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=279243.0

Girls, it seems that in this thread someone just recently wrote about porridge made from oatmeal ... which is much tastier than from cereals ... And from which particular cereal was it cooked? Can you see a photo of the packaging? Otherwise, I cook everything from flakes, from oatmeal ... I want to try it differently. Tell me, pliz ...

Yes, it says on the packaging - oatmeal. But it can be of different quality, I somehow got a very dirty one.And it also happens in portioned bags.
I have one now.

I have this kind of oatmeal

I cook like that
OATMORNING
0.5 mst cereal rinse
3 mst milk or milk + water
1/2 tsp salt + 1.5-2 tsp sugar + butter
mode det food 1 h 30 min + on heating 1.5 h
put a delayed start:

Well, I bought oatmeal, cooked porridge according to this recipe ... Something is not good for me ... even though it took a long time to cook, the grits remained somehow slippery or too elastic, sort of undercooked ... Maybe someone else cooked in a different way? Share, pliz ...

A porridge made from whole oat grain should be like that, viscous and elastic, this is a whole grain, and not processed crimped grain-rolled oats
You just don't have the habit of this whole grain.

Pearl barley is also viscous and elastic, no matter how much you cook it - but we are used to this taste

As an example, I'll give my mother: I eat oatmeal normally, I like it, but my mother turns up her nose And cracks pearl barley only in this way, porridge from loved ones and in different versions

Maybe so. Although pearl barley in my cartoon boils well ... no complaints.

I usually pre-soak the cereals during the day, put the porridge overnight, cook in such a way that it will stand on the heating for a longer time, then it turns out soft. But these are not flakes, cereal is still felt.

And there is also a recipe for Panasonic, where you need to put the porridge in the evening for 2 hours for stewing and all night on heating. True, the porridge turns out like melted, not everyone likes it.
I like it, but I am not "satisfied" with the aromas at night, they are not allowed to sleep (there is no door in the kitchen), so I cook according to the first option.

I cook slowly for 4-5 hours per high. But Admin has a recipe in the cartoon and there, on the heating, the night is reprimanded by porridge. And I think that with such a preparation, porridge is of a normal consistency, so we need to look for that golden mean. By the way, I also soaked the cereals for a few more hours.

Perhaps this is a matter of taste. And I just like this kind of porridge, so that the grains are felt: nyam: but oatmeal: nea: Although I can't say that the grains are not cooked, in my opinion, it is the very thing. I always put this porridge on the timer in the evening, the cereal swells for several hours, then for children. food languishes and on heating it comes just in time for breakfast Sometimes I add a little honey, delicious

Natasha, I didn’t put on a delayed start, maybe that’s why the result was different ... Today I soaked a glass of cereal and will try to cook this porridge again.

Yesterday from 9 pm I put oatmeal in Panasika - stewing for 2.5 hours and heated until 6 am. Tasty, but the grain is very sensitive. In 4 hours slowly, you can already eat porridge in consistency - homogeneous and the grain is slightly caught, and the porridge tastes richer. But it also has the right to be in the cartoon, you just need to cook it probably a little longer, about 4 hours, otherwise it’s some kind of undercooked, and then heated for a couple of hours for heating.

Shl. In the morning, I didn’t understand so much when I was asleep - right now I tasted porridge, solid grain. It is necessary to cook it, or to boil it longer, but it is easier to cook in a slow lye, here is the most optimal cooking mode for it.

And I am nondravitsa that you can chew porridge, such a good brush for the body turns out
I like to boil in water, and then add honey, it looks like muesli

Here, in a slow way and I can not stand porridge, boiled in injection and tasteless I cooked it once, I don’t try again I didn’t like it

[Admin]

Showing off a plum and pear cobbler

I did this miracle, nothing happened ... everything was sour, everything was not even baked as if in water .... ((((((((((((((((

maybe the plums were not needed ripe, I did everything according to the instructions ... I want to find "my" recipe, well, if the guests call, they say, in 2 hours we will arrive .... you need to quickly bungle something ..... will prompt e ...

I think that hard pears and plums are needed here too. And you probably got frozen plums? In general, the recipe is simple, and Admin always has all the recipes. And you had fresh cream, otherwise it could curl.

the plums were fresh, just bought, they were soft ... it was just like everything was in water ...is it really only from plums?

This is what I never had, so that this pie did not work out - always without a losing option, so I chose it for testing in the baby

Check the ingredients used to make the baked goods:
- flour is enough
- starch absorbs liquid well, you can put it a little more up to 40-50 grams
- check the list if you put all the ingredients on the list
- check if you put eggs in the dough?
- I put plums and pears (apples) firm

I got it once, too, nonsense - the reason was that I forgot to add eggs

The fact is that I didn't succeed either. Not baked as it seemed to me. Or there was a lot of fruit. the dough seeped down through them and did not rise with such a beautiful hat. I did not keep my form at all.

Admin! Tatyana! I'm still thinking about the cobbler ... Is the time correctly written? 1.20? I haven't baked a cobbler yet, I'm still going, but this cartoon is long-playing, bakes slowly, maybe 1 hour 20 minutes is not enough?

I already wrote somewhere that I set the time to 1.50 for all baked goods, and cobbler (biscuits, pies) and casseroles too. This time is quite enough, and then I still hold it for about five minutes with the lid open, so that the dough falls from the walls and then I take it out on a plate.

Here my time was 1.30 and 10 minutes in a saucepan - today and here corrected by 1.50, so as not to make mistakes and not to embarrass

Just in your post, which is linked to alidada, 1.20 is worth. I remember that you wrote about 1.50, and more than once, so I drew attention to the time 1.20. And from my own experience I know that 1.20 may not be enough, especially since, as far as I understand, the dough turns out to be moist.

I baked more than 1.20 ... still water with water .... moreover, I transferred it to m110, when I realized that everything was hopeless, I thought maybe this lump would be baked in m110 .... no, I threw everything into the trash can.

I also cooked it:
Barley with vegetables:

Marina, did you soak the barley beforehand? Or just washed it well?

Albina, I do not soak the pearl barley, I only wash it several times from the dirt.
I cooked even with meat, like pilaf, on the KRUPA mode, 45 minutes is very good
The most important thing is to learn how to determine the ratio of cereal to water - I pour it on the thickness of the index finger above the cereal. Then you get what you need, grain grain to grain and soft

I just washed it well and that's it! I can't tell you the proportions, I did it by eye, but I got caught thinking about how to cook rice for a side dish. Accordingly, she poured water and did not add more. It turned out very tasty. The first time I did it in a baby.

Girls, hello, advise, for a week now all in thought, what kind of slow cooker to buy. I think between 01 and panosonic 10. I have never used it before. I want to buy for vacation (we will go to the sea, my daughter and cook porridge for breakfast, maybe when I cook dinner myself). I would like a smaller size (so that it does not interfere on the road) and cook, so that it is delicious. Thank you.

meri-lin both multicooker are good in their own way, but if it's better to buy a MV redmond for a vacation. It is more mobile, you can connect to the battery, etc. etc. etc.

The smell confuses me, which many people here talk about
And they differ a lot in size.

My MV personally had a smell until I cooked something in it. I washed the fairies, boiled a lemon. The first dish is compote. And that's it, no smell. Panasonic has 3 sensory programs - buckwheat, milk, pilaf. Buckwheat and milk are programmed for 1 hour. Pilaf for 1.5 hours. During this time, you cannot open the MV. In Redmont, you can open the lid at any time, add something. And in terms of cooking time, you can gain time by 1.5-2 times. And the ceramic bowl is also a plus.

Sorry for the stupid question. What does sensory mean?

Sensory-self determine the cooking time. For example, on buckwheat at least an hour (according to observation), and there until all the water boils away. If there is a lot of water, the program continues. This, of course, is good, I turned it on and forgot, MV will do everything herself, but for a vacation it may seem like an eternity.

Thank you, I myself thought everything about Raymond, she seems prettier to me, and now, thanks to you, I think tomorrow I will decide to buy.