Multicooker Cuckoo SMS-M1051F

Was it just eight minutes to build up pressure? Class! How did you get the cabbage soup, good, tasty?
On multiboveeeee ... Will you cook the meat broth separately? If on ready-made broth, then yes enough and less enough. If with raw meat, then I think not, if only with chicken ...

Was it just eight minutes to build up pressure? Class!

Irin, I also did not think that it would be typed so quickly, but she turned out to be smart, the cabbage soup turned out to be good, the cabbage is just right. I won't cook the meat broth separately, with raw meat. Well, I'll try, and then we'll see. I cook cabbage soup with meat in Moulinex for 15 minutes, this is without pressure gain, but here if the pressure is gathered in 8 - 10 minutes, 25 minutes of tea is enough for meat.

Will you fry the meat a little?

I always fry a little when I fry onions and carrots.

And I've already quickly cooked the fish. I salted the pieces of fish, fried them on one side for 5 minutes, turned them over and turned off the frying program. Poured a mixture of 1 egg + 100 gr of cream and a little grated cheese. I put on the baking program 20 minutes 1 level. But after 8-10 minutes she turned it off ... everything was already ready. I understood that she gained pressure, there was a good release of steam when I canceled the program and the crust was so rosy from the bottom.

I did an experiment ..., I just poured three liters of water and turned on the soup program, the pressure was collected for 12 minutes. Well, you had food in the pan, which means there was less water, and even the hot bowl was after frying ..., of course, it filled up faster.

At first, I fried the onions with carrots and meat, so it filled up faster and, and there was less water, you counted everything correctly. Irin, what kind of water did you pour?

Well, probably a little warmer than room temperature, more warm.

[Girls]

Girls, I just put the yogurt. At 7 o'clock. Sourdough Evitalia.

[Girls]

Irish, excellent fish

Thank you Tanyush!

Girls, I just put the yogurt. At 7 o'clock. Sourdough Evitalia.

Is seven hours a little?

I have Evitalia about this time and ferments. Sometimes even faster. Of course, I'm not putting it in Kukushka, but I don't think it matters of fundamental importance here. Although ... if only the temperature is very different.

If sourdough has ALREADY been made from dry Evitalia, then it takes 5-7 hours to re-ferment, yes.
And if yogurt is made from dry Evitalia, then you need to ferment for 12 hours. It may ferment earlier, but it will not be a medicinal product.

So after 7-8 hours, when I make from dry Evitalia, the serum already starts to leave. What will happen then in 12?
And then, as far as I understand, fermentation is the multiplication of bacteria in milk. This means that the longer you hold it, the more bacteria multiplied. And after 7 hours they were already multiplying there too. Or not enough?
Isn't the consistency of yogurt an indicator of its readiness?

It probably depends on the temperature, my temperature in the mv brand went up to 42 degrees. , but I measured it in a cuckoo, maximum 37, there was no higher even ... I didn't measure it in 02 in Randmond yet, I did it right in the bowl without jars, how long I put it ... I don’t remember and I don’t remember what I fermented with .. ...

Here. I wrote about this, about temepratutra Irin, after what time did you have yogurt ready in kuku? Big time difference? In Brand, I also have 42 gr. keeps.

[Zhen]

So after 7-8 hours, when I make from dry Evitalia, the serum already starts to leave. What will happen then in 12?
And then, as far as I understand, fermentation is the multiplication of bacteria in milk.This means that the longer you hold it, the more bacteria multiplied. And after 7 hours they already multiplied there too. Or not enough?
Isn't the consistency of yogurt an indicator of its readiness?

Apparently, yes, it depends on the temperature. Probably in 37501 it is higher than it should be.
I do it in the 502nd and 6051st for 12 hours, there is not even a hint of serum.
Apparently not enough, since the sourdough manufacturer recommends exactly 12 hours. He then also matures in the refrigerator.

Consistency is an indicator only for milk yoghurt and Activia or other yoghurt, as far as I understand.

Zhen, do you do it in jars or right in the bowl?

I do in jars. She measured the temperature of the water herself.
And how many degrees are in 502nd and 6051st, you did not measure?

In Evitalia, the manufacturer recommends a temperature of 40-43 gr.

No, I didn't measure, somehow there was no need, and there was nothing)
But I started to do it in bowl 502, and there the results were always different, then the whey will bounce off, then something else, but there I also experimented with different milk. In general, the result was unpredictable.
Then I began to make 3.2 fat content of one manufacturer from UHT milk (I also went through different ones) and dry Evitalia, in jars, the result was always consistently good.

For fun, I measured the temperature.
I still make yogurt at Narine, so it is also ready before the manufacturer writes. There is generally 24 hours according to the instructions, but it is ready in 8-10 hours, at least in consistency.

Today I cooked fish under vegetables on the stewing program.

Lyayapotaa would watch watched others cook
And I put milk on the RR, they say baked milk is not tasty in cuckoos ... Even hard to believe ..., let's see ...

Irish, not in cuckoos, in general, I generally like ghee only in slow motion, everything else ... nope

And in the Russian stove, I think it's even tastier ...
I don't talk about the slow niiiiizya ... for a year now I've been hitting myself on the hands and persuading myself, sho she doesn't need me

And in the Russian stove, I think it's even tastier ...

Nuuuu, you compareiiiila. My grandmother worked in the factory canteen on a diet, and so I drank saaaaamy delicious milk from the same canteen, they heated milk for themselves, I don't know where they drowned it, but what a deliciousness it was. I can't stand froth on white milk, but from that milk ... what kind of peeyenki they were ... I just mmmmmm ... how I want that milk again ..

And I have already calmed down ... on the cookie Waaaa, more than one cartoon no longer pulls
Of all the slow-moving ones, I only like Kenwood, but I can’t put this bandura anywhere .... And Maruska will jump out for my husband, and where do I need all these pots?
Tanya, my mother had a cow for many years, and you understand how much milk there was and what he does not hold now, he is sick.
She drowned it in different ways, as she did not even ask, but I think it tastes better anyway, no where ... and the cottage cheese was melted and sour cream was melted ...

[heating]

I opened a cuckoo in the morning, and there was milk of a characteristic melted color, smell and taste.
The milk was still warm, I set the time at 5 o'clock, but opened it after 4, realized that five would not be enough. As a result, it was heated for 7 hours. The amount has remained unchanged, it has not boiled away at all, it can only take a little for the condensate. In ovens and stoves, part of the milk always boils away and the milk becomes thicker, fatter and tastier. It tastes ..., I can't say that it's not tasty, well, you can't call it especially tasty either, store milk 4-6 fat
It is very easy to find out the temperature inside the bowl in kuku, turned on heating and the cuckoo showed me 44 degrees, which I was very happy about, because I bought the leaven of euitalia yesterday. I diluted the leaven, gurgled it in this milk and set the yogurt program to 12 hours.

[IRINA]

IRINA, milk My Evitalia yoghurt was ready in 9 hours.
And on what program did you make milk?

[IRINA]

IRINA, milk My Evitalia yoghurt was ready in 9 hours.

Lena! You mean from a store-bought starter culture?

[Zhenya,]

Zhenya,Is there any other Evitalia? Maybe I don't know?
I bought a starter pill at the pharmacy.

[IRINA]

IRINA, milk My Evitalia yoghurt was ready in 9 hours.
And on what program did you make milk?

Thank you!
I cooked on the PP program. The instructions say 12 hours, at 12 and put it on. Then I'll leave a part for re-fermentation, I think 4 hours will be enough there.

I think Zhenya means from a tablet or from a ready-made sourdough from Evitalia.

[Girls]

Girls, I just put the yogurt. At 7 o'clock. Sourdough Evitalia.

And, yes, I definitely wrote ... And where is the photo? Is it good? And in jars or right in the bowl?
I fermented it in a bowl, I did it in jars on store-bought yogurt, I didn't even like it ...

I did it right in the bowl. There is no photo, but why photograph it?
Yogurt is yogurt I can't eat from the store at all,
there is one continuous starch, it is strongly felt.

This is how it turned out.

🔗

And the photo says no ...
Thank you. Is he like a kefir?
And mine is still preparing for another hour and a half

It never happened, I did it and posted it right away.
The yogurt was thick, and then I mixed it and it became like a kefir in a small lump.

For 30 minutes I could not stand it and still opened the cartoon Nuuu pretty, thick, there is no condensation on the lid, there is no serum either, smooth and beautiful. I immediately turned on the heating button and the cuckoo showed me the temperature inside the bowl 39 *, everything is normal, I put it in the refrigerator right in the bowl.

It's great that in your cuckoos the heating shows the temperature And I'm wearing a baby thermometer for the bath

I apologize for wedging in, but my Shtebochka also shows the heating temperature, very convenient))

[pilaf]

And I have pilaf on the program today pilaf
meat -500gr
onion -2pcs
carrots-1-2pcs
tomato-2pcs
parboiled rice-3 mult st
water - 4 mult st
spices - 2h l
salt - 1 tbsp
garlic -3 cloves



The program worked for a total of 32 minutes and I kept it heated for 20 minutes.
The pilaf turned out to be wonderful.

Well, I cook ... when with round, when with steamed With steamed more crumbly turns out
Why are you so against steamed?

So I also cook pilaf with steamed rice, and risotto. And I read that Lisa doesn't like steamed, but why? I subscribe to Irina's question.

[Irish]

Irish, pilaf looks great. And not steamed is simply healthier, more aromatic and somehow better absorbs the juices of fellow dish. (I bent into it)
Lenuska, happy Birthday. I wish you happiness and health!

Thank you!
I cooked on the PP program. The instructions say 12 hours, 12 hours and put it on. Then I'll leave a part for re-fermentation, I think 4 hours will be enough there.

Hello! Did I understand correctly that you cooked baked milk on the PP program for 12 hours? Thank you.

No, I didn’t understand it. I drowned milk for 7 hours on the PP program, and then I made yoghurt out of it on an evitalia on the yogurt program for 12 hours.

How does the Buckwheat program work for you? Why is my entire program running a Very, very intense steam release, is that the same for you ?? And is it really impossible to turn off the heating, maybe there is some way, Huh?

Girls! The milk turned out wonderful. True, 7 hours of PP was not enough. The crispy foam appeared in 10 hours. The children hardly drink ordinary milk, so I made it from melted yoghurt on Narine. And she added the foam to the porridge, like to Guryev's. They chew on both cheeks. They really liked it. THANK YOU!!!
And I have a question for you: I want to buy another Orson. Maybe someone has two saucepans at once? Can you tell me what Orson can what Kuku can't?
Very hotza at least one more saucepan

How does the Buckwheat program work for you? Why is my whole program running a Very, very intense steam release, do you have it too ?? And is it really impossible to turn off the heating, maybe there is some way, Huh?

I didn't have a very, very intense steam release. Seems to work like an extinguishing program
About heating, I also join the question

In my mode, buckwheat puffed quite strongly and the valve was "dancing" all the time. The buckwheat turned out to be damp and hard. I'm cooking on milk porridge now.

yes ... with the buckwheat regime, they obviously messed up. There, at the end of cooking, the heating shows 107 degrees !!!! How can you cook porridge at this temperature? !!!
But the soup programs (borscht turned out to be awesome - I just threw everything and EVERYTHING!) And I really like stewing. For some reason, the casserole was cooked but did not rise like in the oven (level 2, curd)
And yet - is there a way to make pilaf so that the rice does not stick together at all, as on the stove, or is pilaf for 5+ impossible in a slow cooker? (today I cooked in the proportion of 3 cups of rice to 4 cups of water) - still a little sticky

Buckwheat is cooked in water, of course it is possible at temperatures above 100 degrees
I cooked pilaf from steamed rice, 3 tablespoons of rice + 4 water, kept it on heating for 30 minutes and got a wonderful crumbly pilaf (photo above) And if you cook with round rice, then the proportions should be 1: 1 But for me it is very crumbly pilaf all the same it tastes dry ...

And is it really impossible to turn off the heating, maybe there is some way, Huh?

The heating in this multicooker can be turned off only after the end of the preparation of the set program.