Steamer (discussion of models, tips and feedback)

For one portion of rice, two portions of water, you can salt it right away, at the end of cooking I add butter. And instead of water, you can use broth (even from chicken cubes) and beautifully colored rice and delicious. Cooking time on my steamer 30-40 minutes 200 gr. rice.
By the way, you need to pour the rice itself, in a cup without "holes"

[quote author = It is not clear if to pour water into the rice itself and how much. Whoever has a good cereal in a double boiler - please write the volumes of cereal and water and the cooking time. [/ quote]

Rustic stove, in the tool on page 74 there is a table. for 250 g of rice, about 300-400 ml. water. It all depends on the type of rice. Put the washed rice into the bowl, fill it with water and until tender. I always pour boiling water over and follow the description on the rice package - (about 25 minutes and try it, not ready - another 5 minutes). Salt rice only cooked !!! Otherwise it will be oak.
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Rustic stove, in the tool on page 74 there is a table. for 250 g of rice, about 300-400 ml. water. It all depends on the type of rice. Put the washed rice in a bowl, fill it with water and until tender. I always pour boiling water over and follow the description on the rice package - (about 25 minutes and try it, not ready - another 5 minutes). Salt rice only cooked !!! Otherwise it will be oak.

Leska, thank you for responding. I read the instructions. But there is still ambiguous written. Firstly, it is written that there are 300 ml risers on the bowl for the volume of water. I didn't see them. Secondly, it is not very clear, first pour rice and pour 300 ml of water, or pour rice and pour water until risky (water will be much less in this case).
But in general, apparently the long weekend affects the mind))))
And if the rice is damp, and the water has boiled away, can you add water to the rice itself or just steam it until ready?

And if the rice is damp, and the water has boiled away, can you add water to the rice itself or just steam it until ready?

Top up with water, not cold but boiling water.
In general, for the first time when I made rice in a double boiler, I decided that it was steamed, that means steaming and no water was needed. I cooked it for a couple ... though about an hour, or even more, I don't remember already, but it was crumbly.

Top up with water, not cold but boiling water.
In general, for the first time when I made rice in a double boiler, I decided that it was steamed, that means steaming and no water was needed. I cooked it for a couple ... though about an hour, or even more, I don't remember already, but it was crumbly.

Wow, I thought that just steaming, without adding water, the rice would not boil down at all. I'll try this too

Firstly, it is written that there are 300 ml risers on the bowl for the volume of water. I didn't see them. Secondly, it is not very clear, first pour rice and pour 300 ml of water, or pour rice and pour water until risky (water will be much less in this case).

The labels are only in the water tank. For cooking rice, pour water up to the MAX mark. According to the instructions in the rice bowl 250 gr of rice + 300 ml of water. I tried it several times, it seemed long and inconvenient. But I love all the other dishes from the double boiler, especially the cabbage and chicken cutlets. VERY CAREFULLY remove the black tray later, after a long cooking it is full to the brim with boiling water.

Tell me, is it possible to add water to Brown? It's just that I'm facing a choice of a double boiler between Brown and Moulinex, and in Brown there is no function of adding water, but in Mulinieszka there is.

There is no special hole, you need to remove the bowls, but the maximum water level is enough for about an hour of cooking.

Tell me, is it possible to add water to Brown? It's just that I'm facing a choice of a double boiler between Brown and Moulinex, and in Brown there is no function of adding water, but in Mulinieszka there is.

I take off the mountain that was built and calmly refill ... but this is rarely needed, usually there is enough water.

Tell me, is it possible to add water to Brown? It's just that I'm facing a choice of a double boiler between Brown and Moulinex, and in Brown there is no function of adding water, but in Mulinieszka there is.

Until the day before yesterday, I also faced the same choice - floss 143 or brown fs20. In terms of appearance, I definitely liked the mulineshka more, but functionally, the brown wins. Yesterday I cooked a huge beetroot, 1.5 hours, I didn't have to add water. The pallets are deep, nothing overflowed. Each floor has its own pallet. And what touched me - I was looking for a small model, so in brown, if you remove the upper floor - the lower floor can be divided with special dividers into 2 or 3 compartments. That is, if I cook a little, but different, you can do it on one floor without mixing and not blocking 2 floors. In short, I consider Brown to be the most thoughtful and convenient. (and I'm now cooking fish and cauliflower, so two floors were not superfluous for me).

Yes, I forgot about brown. There, when you take off the lid, you turn it over and it "turns" into a very stable and comfortable support for the baskets of the steamer, it's great that nothing splashes, everything can be "unloaded" very neatly from the steamer.

I have one more question, if I cook potatoes and beets, then can I remove the potatoes earlier?

A rustic stove, you need to pour water into rice, and the volume is the same as during normal cooking under a lid, that is, without further draining the water, I put it for 40 minutes, well, so are all the rest of the cereals.

I have one more question, if I cook potatoes and beets, then can I remove the potatoes earlier?

Of course you can, just remove the lid carefully so that your hands don't get caught in steam, and take out / report whatever you want.

I wash the rice thoroughly, soak it for 20-30 minutes, and wash it again. After this procedure, rice is cooked much faster. And washing thoroughly is simply necessary. For work I had to visit a rice processing and sorting plant, and even a cannery and fish factory. Juices, canned vegetables and fruit, and fish (especially with fried in oil) ... Rice is my weakness - and having seen the whole process from production to preparation for sale, at first I wanted to soak it with bleach! Process Vietnamese rice especially carefully, although it looks like boiling white.

Girls, I'm again with a question about the steamer

I want to steam meat (veal, about 1 kg piece).
1.Dap in time to cook (I don't want to cut a piece, I will do it entirely)?
2. Salt when (before, during, after)?
3. Can I use teriyaki instead of salt? (I cooked fish like that yesterday, I liked it, but I'm not sure about meat).

Girls, I'm again with a question about the steamer

I want to steam meat (veal, about 1 kg piece).
1.Dap in time to cook (I don't want to cut a piece, I will do it entirely)?
2. Salt when (before, during, after)?
3. Can I use teriyaki instead of salt? (I cooked fish like that yesterday, I liked it, but I'm not sure about meat).

1) Bet on an hour, you won't be mistaken. It will not be enough, you will add time, but it will hardly be needed. For salad Olivier meat in a double boiler is the most delicious. I always cook it in it. But I love the collapsed, soft. If you don't like this, start at 40 minutes.
2) In general, it is not advised to salt before cooking in a double boiler.And I salted and dumped meat or fish in spices in advance, but only if I cooked them later in a rice bowl. It turns out quite conveniently, and then they cook in their own juice.

Unfortunately, I won't help you on the third question.

Girls,
experienced steamers probably already know, so I write about the "rake" for "beginners".
I put frozen 500g of cod fillet in a double boiler (you do not need to defrost according to the instructions), after 15 minutes the water flowed out of the pan
(despite the fact that frozen vegetables, including large ears of corn, boiled without problems). In general, look closely at frozen foods to ensure they are well frozen without ice. Otherwise there will be a flood like mine

These are not the same dumplings that are in water, they cannot be made in a dumpling machine. The dough is kneaded with kefir and soda. It turns out very fluffy and not dry, well, purely "Ukrainian".

And tell me the recipe for dumplings on kefir? that's just purely Ukrainian !!! looking, looking no, no where advised to contact you.

Girls who have a BrownFS20 steamer, tell me!
What color is your pipka water heater? At first I had such a pale sandy color, but today I saw that this coating began to peel off, and under it was a blue, smooth coating.
Why did it start to climb in a month? and what is blue there?
How are you

It's scum!
Fill up to the max mark or even more water to cover the heater. Add citric acid (1 sachet) and boil for 15-20 minutes. Repeat the procedure if necessary. Everything must move away. I have done this many times. And one more thing: do not forget to install the pallet, container, lid and then turn on the talcum powder.

Why did it start to climb in a month? and what is blue there?
How are you

I just cleaned my heater with citric acid, otherwise I completely forgot about it.

It's scum!
Fill up to the max mark or even more water to cover the heater. Add citric acid (1 sachet) and boil for 15-20 minutes. Repeat the procedure if necessary. Everything must move away. I have done this many times. And one more thing: do not forget to install the pallet, container, lid and then turn on the talcum powder.

That is, the new double boiler was covered with scale in an even layer, and after a month this scale began to fall off in pieces))? It usually happens the other way around How scum looks like I know, I see it in my kettle every day

[Rustic stove]

Rustic stove, specially went and got it and picked it up. A smooth gray surface appeared under a thick layer of scale that falls off in pieces. My steamer is 2 years old, maybe Brown changed color from gray to blue during this time. The new one could well have been a light gray-sandy color and with time from heating and water darken to gray. I remember that the heater was covered with scale immediately after several starts. At first I actively fought with her, then I quit. With our water, the matter is hopeless. Now, after cooking, while the heater is hot, I rinse it with a stream of cold water - what to fall off, then fall off.

[Rustic stove]

Rustic stoveI remember that the heater was covered with scale immediately after several starts.
And mine is exactly the same. I try to dry the heater with a towel after every cooking and occasionally use citric acid or vinegar.

I usually cook in a double boiler:
-Rice
-Fish
-Manty
-Shrimps
-Vegetables

[The heater was covered with scale immediately after several starts.]

The heater was covered with scale immediately after several starts.
I cook in this steamer several times a day, but ... everything without salt (not allowed). The scale has to be removed 2 - 3 times a month with the help of diluted lemon juice, while the neighbor (she has the same double boiler) chemises almost every week. So it's not just about water.

I use only clean water from the filter for steam, there was no scale even once in 2 years of operation of the steamer.

I use only clean water from the filter for steam, there was no scale even once in 2 years of operation of the steamer.

Similarly, I pour only purified water after a filter or purchased water into a kettle, a double boiler, an iron - for many years no scale has formed on any device. And earlier the previous teapots changed at the speed of sound - they broke from scale, more precisely from its regular cleaning. I recommend everyone to fill only CLEAN water!

I finally got a Brown steamer yesterday. Today I want to make salmon, cauliflower in it, and I have a question on which tray should I put the fish in the lower or upper one and should I first defrost the fish with cabbage?

I finally got a Brown steamer yesterday. Today I want to make salmon, cauliflower in it, and I have a question on which tray should I put the fish in the lower or upper one and should I first defrost the fish with cabbage?

Congratulations, great choice

I put fish together with vegetables on one tray (this is if one steak), and so, fish down and vegetables up.
No need to defrost. If you will cook carrots or beetroots, it is better to use a black trough

Thanks Celestina. I want to put the fish on the onion (cut into rings), and sprinkle with dill or dill on top before serving.

Thanks Celestina. I want to put the fish on the onion (cut into rings), and sprinkle with dill or dill on top before serving.

Better before serving, so it will lose all the smell during cooking.
When I'm too lazy to cook, I always keep salmon steaks in the refrigerator. Immediately for steam, and in another trough, potatoes in their uniforms or rice and that's it, dinner is ready

Thanks Celestina. I want to put the fish on the onion (cut into rings), and sprinkle with dill or dill on top before serving.

If the salmon is a piece with skin, then dill, pepper and lemon can be stuffed into the belly, the fish will be perfectly saturated. For steak, fresh dill only on a plate, and dried dill can be used in a double boiler.

Yesterday I tested my steamer. Made salmon and cauliflower, I really liked it and the family too. My daughter doesn't eat fried salmon speaks very fatly, but she ate it out of the steamer for a sweet soul. And the cauliflower is different from the boiled one, I liked it better from a double boiler, although I love cabbage in any form.

And yesterday I cooked venegrette in a double boiler, I cut all the products raw and threw it into the double boiler for an hour. Stunned how delicious! In general, I try to cook as much as possible in a double boiler until they brought me my cartoon)

And yesterday I cooked venegrette in a double boiler, I cut all the products raw and threw it into the double boiler for an hour. Stunned how delicious! In general, I try to cook as much as possible in a double boiler until they brought me my cartoon)

But why cook for so long, it is also not good.
For chopped vegetables and fish, a maximum of 30 minutes is sufficient.

Admin, right? and it seemed to me even undercooked beets ... hmm ..

Admin, right? and it seemed to me even undercooked beets ... hmm ..

I have whole beets in less than an hour

Celestine, what is your steamer? or what could be the matter?

Celestine, what is your steamer? or what could be the matter?

I have brown, I will not say that there were very large buryachki, but I put them whole and carrots and potatoes, the first ones pulled out after 20 minutes, and the baryachki after another 10-15 minutes.

Celestina, hmm ... I have tefal .. what could be the matter .. as I understand it, we check it like a potato with a knife so that it can pass freely?

Celestina, hmm ... I have tefal .. what could be the matter .. as I understand it, we check it like a potato with a knife so that it can pass freely?

And the matter may be in the device of the steamer and its power.
In Brown, finely chopped vegetables (including beets) + eggs + meat (fish) are cooked all together in a maximum of 30 minutes.

Celestina, hmm ... I have tefal .. what could be the matter .. as I understand it, we check it like a potato with a knife so that it can pass freely?

I'm checking with a toothpick. And then there is a proven way to quickly boil beets of all sizes.Boil it for 20 minutes (even a very large one) and put it under very cold water until it cools down, it immediately becomes soft (this is when you need to cook a large one very quickly ... it helps))) And to make it sweeter, add a spoonful of sugar to the water ( but this is for cooking in water)

Maybe it depends on vegetables? I have whole beets of medium size when cooked for less than an hour, and when they are two, they remain slightly firm. The Moulinex steamer is the simplest.

Good evening! Soon March 8th, I want to ask my husband for a steamer as a gift. I read the reviews on this site (I could not find it anywhere else), I decided to take Brown, but there are still doubts. Has anyone used Bork? I really like the design, but I don't know if it is worth overpaying! Well now I also dream of a bread maker

[Juju]

Yesterday I became the happy owner of a Brown double boiler. I ordered it through the M-video, it was not expensive at a price, everything works!
Already made a prescription omelet Juju and vinigret! I liked everything very much, today I will try to do something else!
I climbed in to look at the recipes, and some of the messages from this Temka disappeared, did not have time to rewrite. Maybe they were moved somewhere?

[Juju]

What a pity! Juju laid out excellent recipes for pork with mushrooms, cabbage rolls, a Chechen dish with an intricate name. I really wanted to try everything Juju, it's very inconvenient to ask you, but could you please lay out the recipes once more. You are welcome!

Maybe someone has Tefal 4001? Do I need this 0.6 L double-sided non-stick baking tray in which it is recommended to cook meat and fish? And does their cooking time increase, in contrast to cooking in plastic steamers? And are stainless steel baskets convenient? And one more thing: power of 2000 W - is it good or is it better to take up to 1000 W?

Maybe someone has Tefal 4001? Do I need this 0.6 L double-sided non-stick baking tray in which it is recommended to cook meat and fish? And does their cooking time increase, in contrast to cooking in plastic steamers? And are stainless steel baskets convenient?

look at the post here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=203.0