* Anyuta *
Tanya, I have one thought about cold smoking ... how I will conduct an experiment, then I will definitely tell you ...

I also tried the porridge mode (this was one of the first cooking experiments in SLE), I liked the result ... although I still cook porridge (simple oatmeal) on the stove - just in 3 minutes ...

And I have already cooked dried fruit compote several times (I will do it again tomorrow) ...
Only for 1 minute in the "Steam" mode and then it cools down quietly in SCR ... - I liked it very much, because the volume is good ...
lana19
Tanyulya, I tried to get exactly cold smoked in Brenda. Various tricks. It still tastes like hot. Well, perhaps denser. But salted mackerel in a decoction of onion peel + 10 min HC + resting in the refrigerator. Gave exactly the store-bought version of smoked mackerel. Only do not overdo it with sawdust. Multi-cooker-pressure cooker-smokehouse Unit USP-1210S * Anyuta * I will also wait for the results of the experiment
Tanyulya
I really like this pressure cooker, I honestly did not expect it: yes: I took it only for the sake of smoking, and it makes me happy and happy. Dumplings, dumplings, pasta, meat and a lot of things I do.
Quote: lana19

Tanyulya, I tried to get exactly cold smoked in Brenda. Various tricks. It still tastes like hot. Well, perhaps denser. But salted mackerel in a decoction of onion peel + 10 min HC + resting in the refrigerator. Gave exactly the store-bought version of smoked mackerel. Only do not overdo it with sawdust. Multi-cooker-pressure cooker-smokehouse Unit USP-1210S * Anyuta * I will also wait for the results of the experiment
Need to try. Thank you, very beautiful fish. Before smoking, I keep all the products in brine or make dry pickles.
Irina.A
I tried to smoke lard on cold smoking, it didn't work, I had to hold it on hot. What am I doing wrong? Can someone tell me? You are welcome
Manyatka
lana19, thanks for the recipe, I'll take a note.
Today I cooked a full pot of borscht))) Yummy))) And now I put the salted herring on cold smoking (for the sake of experiment), let's see what happens))
* Anyuta *
Tanyusha, as an example for cold smoking, I wanted to take Lucy's recipe and smoke it for a couple of minutes just for the smell.
Tanyulya
I smoked it on a cold one, after a daily salting, but it still turned out like hot ... I forgave the bottom with foil harder, they advised me to get ice on the bottom ... but I didn't try it, I won't say.
And everyone just adores hot-smoked mackerel. especially the parents. I only do it for them.
Stirlitz
Girls, I do not have this multicooker-smoked, but I think that cold smoking will work after the chips burn out, and the smoke remains, then you need to put salted foods and close the lid so that everything is saturated with smoke, for about 2 hours. something like that.
Tanyulya
Quote: Stirlitz

Girls, I do not have this multicooker-smoked, but I think that cold smoking will work after the chips burn out, and the smoke remains, then you need to put salted foods and close the lid so that everything is saturated with smoke, for about 2 hours. something like that.
Tatyan, thank you. need to try. Is the product ready in 2 hours
aniramka
girls smoked in a similar way in a cartoon, folded the product prepared in foil and charred twigs there, and for heating, but this is just a semblance of hot smoking, I read it in Polaris Floris, I did not try it myself
Manyatka
This month I have a direct attack with some kind of technique. Only the warranty on some of them was running out and it broke.So the smoker also shows off, the first smoking was with a bang, and then even though you crack, the pin does not heat up and that's it ((Under the guarantee, it is not at all an option to hand over, bought in an internet store, the nearest representative office is 200 km away. In general, my husband climbed into it, fortunately, there are no seals, I got to the contacts in which the smoking bowl is put and swore for a very long time, said that I had not seen such a poor-quality spare part even in frank China. The contacts are flimsy and soft. He pressed them, of course, the smoker worked, but how long pressure cooker she works wonderfully.
* Anyuta *
The Brand's smokehouse had the same problems ... So there is nothing surprising ... If the husband has secured all the contacts well, then everything should continue to work normally ...
Laslovna
Hello everyone! Take me to the ranks of smokers. I bought a smokehouse, Ves marinator and alder chips. I don’t know where to start, advise.
Tanyulya
Quote: Laslovna

Hello everyone! Take me to the ranks of smokers. I bought a smokehouse, Ves marinator and alder chips. I don’t know where to start, advise.
Congratulations !!! Chicken parts. Homemade chopped sausages. Mackerel.
Laslovna
Thank you. Perhaps I'll start with your vidio recipe for smoked chicken breast !!! Raise it! One thing haunts the display, the information film is swollen in some places. This is a marriage or press to try to glue. Maybe sadness swelled from the cold.
Natalishka
OksanaIt is rather a protective film. She must be filmed. My friend had it.
Tanyulya
Quote: Laslovna

Thank you. Perhaps I'll start with your vidio recipe for smoked chicken breast !!! Raise it! One thing haunts the display, the information film is swollen in some places. This is a marriage or press to try to glue. Maybe sadness swelled from the cold.
The film can be removed.
Laslovna
The film was removed but the sticker is still bloated. It is just oilcloth and because of the holes on the scoreboard (under it) does not fit exactly. But I will share my first impressions !!!
I am delighted! Such a pleasant smoked flavor! The child said he smelled like sausages. The most important thing is no chemistry. Salt pepper sugar vinegar 20 minutes in a marinator, 30 minutes in a smokehouse and the smoked breasts are ready. Such prospects ...
I love fish, but these are trifles compared to how a husband and a child treat sausages and sausages. I don't know how yet, but you can try to replace them with natural meat (which I have been trying to do for the last 2 years with the help of a ham maker).
Tanyulya
Oksana, congratulations that everything worked out !!! Good luck and new goodies !!!
Laslovna
Thank you! Culinary sites are like a drug for me, I love to cook. And from the technology that helps in everyday life, I'm delighted !!!!!
* Anyuta *
Laslovna, sorry you started with smoking! My opinion is that you first need to drive out all the other programs, and only then use the smokehouse for its intended purpose - but this is just my personal opinion ...

It's just that after smoking it is unlikely that I will use the "porridge" mode, because it is still porridge ... I tried a couple of modes before smoking. I was convinced that they were working, and only then I started smoking ... .. I repeat again, this is just my personal opinion - I don’t impose it on anyone ...
Laslovna
I bought a smoker purely for smoking, as there is an Orson pressure cooker and 3 more multi at hand. But I think I'll try the modes. It will not be very convenient for me to cook porridge in this cartoon. I think it will be convenient to cook jellied meat, the displacement is good. Today I'm going to smoke beluga fillets, I don't know how to marinate.
* Anyuta *
Oksana, of course, this is your choice ... despite the fact that I also have the 6th MV, I was still interested in HOW the other modes would work .. I cooked the porridge once - I made sure that the mode was working correctly - on this all! (I have where to cook porridge) ... Just if someone asks me about the operation of this device, I can safely answer about the achievements and disadvantages of specific modes in this device ... Well, I just always "approach" the technique. ..
Laslovna
You're right! You need to try everything to be aware of.So according to the plan, the first thing today is buckwheat, the most demanded porridge in the family. The most interesting thing is that all multi cook it in different ways. While my favorite in cooking buckwheat is Dex 60.
* Anyuta *
Oksana. Good luck with your cooking! share the result of cooking later!
Manyatka
And the first thing I did in my smokehouse was steaming vegetables for a salad, there was no limit to delight when the beets were cooked in 20 minutes))) And then pea soup and borscht, oh, and mnyamki turned out !!! But I haven't tried the porridge yet, my suprushka copes well with them.
Tanyulya
I cook everything in a smokehouse except milk, there is no strong smoking smell. I love dumplings, dumplings and pasta on the Oatmeal mode. Fish, meat is delicious. Figure 1: 1. chicken fillet turns out great.
Manyatka
Tanyulya, and how do you make dumplings, do you cook in water or steam?
* Anyuta *
And now I have adapted to cook broth for the first courses in the smokehouse - I really like it! while you prepare everything for the soup - the meat broth is ready!
Tanyulya
Quote: Manyatka

Tanyulya, and how do you make dumplings, do you cook in water or steam?
I pour dumplings, a little butter, salt, water, cover the dumplings a little and on the Oatmeal for 3 minutes.
Laslovna
Photo report on the work done:
Cold smoked fish! I got the fish a little warm, the protein did not separate, I smoked it in a cold smoking for 30 minutes, alder chips are soaked!
Multi-cooker-pressure cooker-smokehouse Unit USP-1210S

Smoked pork tenderloin! Hot smoking 1 hour + 10 minutes cold! an hour hot was too much, next time I will put less.
Multi-cooker-pressure cooker-smokehouse Unit USP-1210S

Hot smoked fish!

Multi-cooker-pressure cooker-smokehouse Unit USP-1210S
Everything worked out great!

Tanyulya
Super results! Everything is so beautifully appetizing.
Laslovna
Thank you Tanyusha! I cooked puree pea soup (from ancient peas) and it turned out very good:
peas 15 tablespoons
2 liters of water
1 onion
1 carrot
30 grams of beef
Beans mode 60 minutes.

I tried to cook buckwheat porridge - SUPER !!! Just the way I like it, well boiled but crumbly !!!
Good pressure cooker-smokehouse, I am happy with the purchase!

There are plans to smoke chicken ham from the "Beloboka" ham in a cold smoking.
Stirlitz
Tanyulya,
Quote: Tanyulya
Tatyan, thank you. need to try. Is the product ready in 2 hours
I think that it will be ready when you are salting, and the smoke is so for boldness, that will get cold smoked.
Zinfandel
Girls, help with the choice, please! My friend needs a smokehouse pressure cooker. I don't know which one to advise her: Brand (B) or Unit (U)? I have been using the Brand for about a year now. When Brand was buying, Unit's smokehouse was not yet on sale.

What differences did I find:
B-teflon bowls, I bought in addition without problems from Brand himself, U-ceramic bowls;
B- time is counted from the beginning of the start, Y- time from the moment of closing the valve (did I understand this correctly?);
B- does not switch to heating itself (which makes me very happy), Y- there is no preliminary shutdown of heating.

All modes in the Unit, including Multimode (except for Frying), are performed at the same temperature, only the time is different, so this is a marketing move. In Brand, you set the time yourself. So in this there is no advantage of one device over another.

I like teflon bowls more. Is it possible to buy a Teflon bowl from Unit in the future, possibly from another manufacturer? Does a Brand bowl fit?

We are in Moscow, so there should be no problems with services.

So what kind of smokehouse would you recommend?
Nomad
Good day.
I also became the proud owner of this wonderful machine. The rice porridge was quick and tasty. I also want to make dairy. The smokehouse was tested on fish. It seems to have worked out, but I think that we still need to figure it out. Did anyone manage to smoke lard?
* Anyuta *
And yesterday I cooked peas for my grandmother ... Granny is 82 years old ... well, she wanted pea puree "like in hospitals" .... I tell her, take your peas, I'll try to do that ...
How many peas were - I won't say for sure, but there are a lot in measuring cups - at least 4 pieces for sure, or even more ...
I put the peas on the "Legumes" mode for 50 minutes - it turned out to be a real pea puree ...
Stirlitz
Laslovna, well, you just left me no choice and all my furious resistance evaporated ... everything, I buy, will be brought on Saturday. In your photos, what kind of fish is so beautiful?
Anchytka
Laslovna, and in more detail about lard, fish and pork tenderloin: how they marinated, how much wood chips were added and the time of smoking. The order for the smokehouse is made (in Ozone there is a discount for it) - you need to prepare, stock up on recipes
* Anyuta *
Quote: Anchytka
how many chips were added
try not to put more chips than 1 (!) a teaspoon .. there (to the chips) you can add a couple of juniper berries, a tea (sheet) tea leaves, a piece of fresh apple ... then you will have a very delicate and pleasant smoked taste ...
If you put a lot of wood chips, then the product may have a "bitter taste" ... that is, everything will be saturated with smoke from smoldering wood chips ..
Stirlitz
Anchytka, we have moved from sympathizers and doubters to the category of users. I also ordered on Ozone. I want to smoke the fish, I really liked the fish at Laslovna, only she is silent, what kind of breed is that.
Anchytka
Stirlitz, probably Laslovna cannot move away from the smokehouse - she smokes and smokes everything, there is no time to write! And I still have 2-3 weeks to wait for the smokehouse, and I'll go out with my saliva, looking at the sweets. Also the Mulechka-pressure cooker is covered, oh, there is no happiness in life
Tanyulya
Quote: Anchytka

Stirlitz, probably Laslovna cannot move away from the smokehouse - she smokes and smokes everything, there is no time to write! And I still have 2-3 weeks to wait for the smokehouse, and I'll go out with my saliva, looking at the sweets. Also the Mulechka-pressure cooker is covered, oh, there is no happiness in life
Happiness is - it cannot but be (s)
Your smoker will come, 2-3 weeks will fly by very quickly.
Anchytka
Of course, of course they will fly by quickly, as if not so At first Tanyulya seduced with her video, I dreamed, calmed down, until the apricot went to cut. I cut off the branches of apricot, cherry and apple tree, throw it away, I dreamed again, told my husband - it would be nice to have a smokehouse - said "All this bullshit." But as a real woman, since garbage, it means that the desire grew and grew for a month, Mulechka was covered, two weeks of trying to fix it (so far unsuccessfully) and now - the order was accepted - wait, I can't stand it. Go to the shavings from the branches to scold something or alder is better?
MarinaK
Nothing, now the strictest post is still in progress. So just after the fast, your smoker will come. But how many things will have time to come up with!
Stirlitz
AnchytkaDon't worry, the main thing is that she's coming to you. And I just came to see me, I’m sitting and trying to figure it out. Tanyulya, thank you very much for such a detailed video master class, otherwise if it were not for you, you would not have figured out where to hang the condensation cap. I want to smoke mackerel, I bought it yesterday, gutted it, salted it, sprinkled it with spices, tied it up and put it in the refrigerator.
Virgo, tell me, if someone smoked, and what if first smoked on a cold one, and then smoked on a hot one, is there any difference, and if so, what is the difference, I mean the taste.
Anchytka
Well, my pressure cooker has arrived. Since this is not the first pressure cooker, there were no problems in cooking. I cooked mushroom soup, smoked the wings (though my husband said: “I’ll buy a smokehouse, which is for a fire, so you’ll try real smoked ones.” True, I have heard about the smokehouse for ten years, but things are still there). Now the salary is to wait and buy the fish and smoke it. Yesterday I put oatmeal porridge on the oatmeal program and after cooking left it on heating overnight, so that it would be paired by the morning, but my caring son turned it off, I thought I forgot about it, so the experiment failed. I wonder has anyone tried this?
Zinfandel
If I cook milk porridge in the evening, then I do not open the lid and do not leave it on heating. In the morning, the porridge is steamed, because the body keeps well warm.
I have a Brand pressure cooker, they are similar to Unit.
Anchytka
I made the porridge at eleven o'clock in the evening and stood for about an hour on the heating, and in the morning at 6 it was already cold, the lid did not open, the pressure itself went down, so it turns out that the Unit keeps the heat worse.
MarinaK
We have such an analogue of Unit on sale: Pressure cooker-smokehouse RPC-200 Magnit (reminds Vitesse)
Multi-cooker-pressure cooker-smokehouse Unit USP-1210S The price is about 5 thous.

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