Multicooker-pressure cooker Oursson MP5015PSD

As a result of cooking in a pressure cooker, the result was not inspiring.

And what about the pressure cooker?
What is an oven, what is a pressure cooker, what is a slow cooker like when they are guided

[velli]

velli, “Hello, cooked according to your recipe and is very disappointed. I just changed it a little bit, here, here, here, and I added it myself. Tell me why did it turn out tasteless? "

And I made a New Year's duck under oranges in a slow cooker. I really liked that it was not confusing. I do not like to cook a whole carcass, because you need to periodically water it, turn it over, and then cut it all on a platter. Therefore, I chose recipes where the duck was cooked in portions. I cooked according to this recipe, you can cook in any MV, but it is better to fry the pieces where it is really fried (not very frying in Orson). Try to cook according to this recipe, not overwhelming, while cooking smells ..., beautiful pieces under oranges,
nothing burnt, the meat is all juicy, and the gravy ...

We carefully read the Forum Rules

[Anastasia]

Anastasia, I do not really understand your statement please specify! Admin, I don't blame the pressure cooker she's smart. It was I who could not ask her the required program and described my mistake here. I apologize for writing about how I couldn't cook a duck in a pressure cooker.

[velli]

velli, take the ready-made pressure cooker duck recipe and cook. Or do it as usual in the oven or somewhere else.

[whole duck]

I apologize for writing about how I couldn't cook a duck in a pressure cooker.

Well, what can we be offended? It's better to just do a debriefing in order to know what to do in the future.
Correctly Nastya says: we read carefully the experience of others, and we shift it to our situation.

I would pre- whole duck fry in a little oil, but on the stove in a high saucepan so that it does not splash in different directions. It is really better to do this on a regular stove, since no program in a pressure cooker can cope with such an operation - fry a whole duck to a blush and then put it in a pressure cooker and simmer in it. For a whole duck, the pressure must be given a C grade, the program TUMMY mode, pressure 3 (high), time 1.50-2 hours

In my recipe for stewing pork loaf, I write:
I turn on the multicooker in the BAKING mode, the default time is 60 minutes.
I pour in a little vegetable oil, wait for the pan to heat up for about 5-7 minutes, put the meat and fry it from all sides until blush, including from the ends.
The pan heats up to 140-142 * C and the temperature changes depending on how cold the meat is when you turn it for frying. The temperature dropped to 124-130 * C and recovered in a couple of minutes.
It took about 30 minutes to fry a roll weighing 1100 grams from all sides, including the ends. Next, I turn off the multicooker.

I close the lid of the multicooker, set the STEERING mode, pressure 3 (high), time 1.50 - let's go, we'll wait for what happens!))

Then you can see the photo and the whole process here

Herb neck stewed in Oursson multicooker (Admin)

I give this recipe, since the roll was very large and thick, it took a while to prepare it. Duck can be cooked according to the same principle, only pre-fry on the stove.

=====================

If fry duck sliced, then you need to put several pieces on the bottom of the pressure cooker pan so that they fit all in one layer at the bottom, and not in bulk. During the frying process, the duck will emit a lot of juice if it lies in bulk, and it will no longer be frying, but stewing in liquid. Or you need to wait a long time until the juice evaporates and the duck starts to fry.Therefore, put 2-3 pieces on the bottom, fry, put on a plate and fry the next batch.
Therefore, it is also more practical to immediately fry the duck pieces in a wide frying pan on the stove and then transfer them to the pan.

I would do this

[Tatyana]

Tatyana, Tanya, how I love to read your advice-recipes! I always follow them when preparing any dish. Thank you!

Yes, what is already there - jump for the next duck and cook.
And do not forget - before you start cooking, look through our recipes and make an action plan for yourself how to proceed

Yes, what is already there - jump for the next duck and cook.
And do not forget - before you start cooking, look through our recipes and make an action plan for yourself how to proceed

Tatiana, tell me, I didn't find anything like that. on what prog to stew potatoes with smoked ribs, the main time is what, you want to quickly in time

In any case, the program includes time to set and release pressure.

I would take this recipe as a basis.

Braised rabbit in Oursson 5005 pressure cooker (Admin)

You can do without frying (if there is no time), meat in chunks, chop potatoes coarsely, cut vegetables.
Simmer-extinguish program, pressure 3, time 1 hour (including set and descent). It should turn out well.

And if you do as in the recipe above, just do a gorgeous dish.

In any case, the program includes time to set and release pressure.

I would take this recipe as a basis.

Braised rabbit in Oursson 5005 pressure cooker (Admin)

You can do without frying (if there is no time), meat in chunks, chop potatoes coarsely, cut vegetables.
Simmer-extinguish program, pressure 3, time 1 hour (including set and descent). It should turn out well.

And if you do as in the recipe above, just do a gorgeous dish.

Thank you! And what does 1 hour mean (including the set and release of pressure), but unless I set 1 hour of time, then after the signal only steam is released. i.e. plus another 10-15 minutes

On the Tomit prog, the pressure descends on its own gradually and imperceptibly to the eye, and by the end of cooking it is practically gone.
Check your pressure cooker to see if this is the case.

[fry meat in a pressure cooker]

I can also share my experience, "how quickly."
In my refrigerator, there is almost always a container under vacuum with marinated meat, and different in one dish. The marinade is the simplest: salt, pepper (I often use culinary salt, it is tastier and more practical), onion, lemon slices, garlic, herbs.
If necessary, I take out the necessary meat and cook something on it in the pressure cooker.
Can be fried and stewed with vegetables
You can stew without frying.
This is how you like it - but this approach allows you to cook faster, and makes the meat tastier, since it is already marinated.

For the speed of browning, I use such blanks

Preparations of vegetables and meat for soups, porridge in a slow cooker and a soup cooker (Admin)

Cooking salt (curing mixture) (Admin)

Before as fry meat in a pressure cooker, it needs to be rinsed quickly in water and wiped off with a towel to remove excess liquid from it. The dried meat begins to fry faster and will give a golden brown crust.
And be sure to lay the meat into a hot potpreheated well.

If meat after marinade, you only need to wipe it dry with a towel.

[fry meat in a pressure cooker]

On the Tomit prog, the pressure descends on its own gradually and imperceptibly to the eye, and by the end of cooking it is practically gone.
Check your pressure cooker to see if this is the case.

Thank you.
I am reporting.
As for the descent of steam during the program, it did not work out. I put 50 minutes (this was a preheated bowl) to extinguish pressure 3. I want to say thank you! But all the same, I will try to reduce the time, the potato is falling apart, falling apart

I can also share my experience, "how quickly."
In my refrigerator, there is almost always a container under vacuum with marinated meat, and different in one dish. The marinade is the simplest: salt, pepper (I often use culinary salt, it is tastier and more practical), onion, lemon slices, garlic, herbs.
If necessary, I take out the necessary meat and cook something on it in the pressure cooker.
Can be fried and stewed with vegetables
You can stew without frying.
This is how you like it - but this approach allows you to cook faster, and makes the meat tastier, since it is already marinated.

For the speed of browning, I use such blanks

Preparations of vegetables and meat for soups, porridge in a slow cooker and a soup cooker (Admin)

Cooking salt (curing mixture) (Admin)

Before as fry meat in a pressure cooker, it needs to be rinsed quickly in water and wiped off with a towel to remove excess liquid from it. The dried meat begins to fry faster and will give a golden brown crust.
And be sure to lay the meat into a hot potpreheated well.

If meat after marinade, it only needs to be wiped dry with a towel.

Super recipes. But pickled meat is not always appropriate, at least in my family, unfortunately for mine, because now I'm trying to simplify my life in terms of cooking, but my husband does not like such experiments

[Miss]

Miss, delegate cooking dinner a couple of times a week to my husband. Verified by personal experience. All dislike for the experiments of his wife as a grandmother whispered

now I'm trying to simplify my life in terms of cooking, but my husband does not like such experiments

This is precisely what is called "simplifying your life" and without experimenting. Take on the forum all the best and most affordable, spend a little time and try and then enjoy the kitchen freedom for a long time
For example, cook delicious cabbage soup from the blanks in 30 minutes, which are no different from freshly cooked ones, if only the cooking time

Cabbage soup with turnips, "reconstituted" from homemade semi-finished products (Admin)

And it turns out that I'm not the only one on the forum, so "smart" of those who like to make their life easier with homework

However, do as you like with your husband.

Hello everyone!
Today I made duck baked in a slow cooker according to Masha Schumacher's recipe
It turned out very tasty, I made for Baking for 35 minutes on both sides - a very tasty, festive dish!

Thanks for the tip! I also cooked duck like that, delicious, simple, wonderful!

Dear oursons: girl_wink: she said so)))
Tell me, I want to bake a fish and potatoes. In the oven, I did this: in layers - fish fillets (cod, tilapia, pollock), onions, smoked potatoes, chopped potatoes, sour cream onions and in the oven.
I want to try it in a pressure cooker, but there will be no crust on top, well, God bless him, if you don't try, you won't know. I read different recipes with fish, and came to the conclusion that I can make 30 minutes on baking (already in a preheated saucepan) and put pressure 1 or 0 all the same. I'm running around, I don't know which program to do, tell me. If you simmer, then how much time does a potato need

I want to try in a pressure cooker

I would do it like here

Notation in the multicooker Oursson 5005

[options]

There is enough options cooking fish Oursson MP5005 and MP5015 pressure cooker recipes

I prepared potatoes with fish. On baking, 30 min. Press1. It's very tasty, but for some reason the potatoes are somehow darkish from the bottom: umnik2: I don't understand why. but mega delicious

People, advise, whether to start a separate yogurt maker, if there is a multicooker 5015? I did not try to make yogurt in it, I read the topic. I want to do without dancing with on-off switches: put it on and pull it out. Or can you get used to it in a multicooker?

[Sibelis]

Sibelis, I would not start a yogurt maker, but a three-liter cartoon such as Polaris 0349 or Redmond M13. But oursson is not suitable for yogurt in terms of temperature, it overheats

whether to start a separate yogurt maker

Yes. This is optimal.
Take a look at Ourson Fermenter. I can't make up my mind. The old yogurt maker works.)))
It is not wise to keep the slug busy for 6-8 hours.

I want with small jars, portioned. Terribly irritating is the water that appears when you apply it from a large jar with a spoon. And what jars fit into a multicooker? Or should you cook right in a saucepan?

Terribly irritating water

This is serum)))
I didn’t cook at CF. I do not know

[Sibelis]

Sibelis, Natasha, I have a friend of REDMOND RYM-M5401.for 8 jars of 180 ml. She is pleased. Take a look. On Citylink, she took for 2800. In principle, not expensive. Search the sites. Maybe you will find something else.
I had Orson, a hundred years ago, came with the jars. Truth made yogurt only once, right after purchase. Didn't overheat the cartoon like. But she's not a hot lady. He cooks very intelligently.

[eta-007]

eta-007, yes, I sort of ordered Orsson's yogurt maker for 8 jars, and then I thought: what if everyone in the multicooker is doing and happy, let me ask.



Did the slow cooker come with jars of yogurt? Whoa!

[Sibelis]

Sibelis, Yes, Natasha, for a long time ... 6 years probably.

I want with small jars, portioned. The water that appears when you apply it from a large can with a spoon is terribly irritating. And what jars fit into a multicooker? Or should you cook right in a saucepan?

Yogurt in a multicooker-pressure cooker Oursson 5005 (Tanyulya)

Girls, is the Redmond RAG241 airfryer lid suitable for our saucepan? and need it? In Auchan with a discount of 1390, so I'm thinking, maybe, take it.

our saucepan fits

Yes it does.
If you bake in a cartoon, to brown the top, as in fact, you did not use the airfryer. Only brown it)))

[OlgaGera]

OlgaGera, Thank you! Yes, that's what I want. I ordered it.

[Sibelis]

Sibelis, with a silicone ring fits very well

[Anastasenok]

Anastasenok, yeah, I found this cover for 940 and a ring for it for 320. Great price turned out!

[Sibelis]

Sibelis,
Natasha, please share

in a personal

where they ordered both, I also want ...))))

[Sibelis]

Sibelis,
Natasha, please share

in a personal

where they ordered both, I also want ...))))

and I want too!

Girls, maybe someone from Chelyabinsk needs a set of a ring and a grill cover? I would attach

I took the grill lid and the ring to it today. I was pleasantly surprised to find a complete set: a rug, three grates, tongs, a stand. Looks pretty
I tried it on a multicooker: it really sits better with a ring, more reliable.

rug, three grates, tongs, stand.

What does it all look like? can I see a photo?

[Helen]

Helen, here:


With an expansion ring, it fits into the stand much better, very stable.
The mat is thick, high quality, and the color is beautiful, with the same ring. In appearance, the quality of the unit is very decent, it pleases the eye, I hope it will serve. I haven't tried this lid with a slow cooker yet, but I think that I will soon build something like a curd casserole.



By the way, I have had the multicooker for two months already, it has been used repeatedly, but all the same, during operation, it smells noticeably of something like machine oil or heating plastic. I thought it was the smell of new technology, and it will pass ...

[Natasha]

Helen, here:
With an expansion ring, it fits into the stand much better, very stable.
The mat is thick, high quality, and the color is beautiful, with the same ring. In appearance, the quality of the unit is very decent, it pleases the eye, I hope it will serve. I haven't tried this lid with a slow cooker yet, but I think that I will soon build something like a curd casserole.

Thank you so much, Natasha!

So why do I have such bars lying around
And one more squiggle, a hike, a book stand was somewhere. The exact purpose is not established, not even described in the instructions.

Oyoooo, not for a book! I saw the second photo !!! Hurrah! At least I'll know what it was for.

I thought it was the smell of new technology, and it will pass ...

I also had a smell for a very long time, it was from the body during cooking, for about a year, probably, but I gradually left ... why it smelled for so long is incomprehensible

[Twig]

TwigBy the way, here is a rather flimsy-looking stand, but the lid fits perfectly and does not fall. Very handy when hot.

Girls, tell me. put on a program to cook compote. In 20 minutes, the pressure did not accumulate, is this the norm? And the temperature is only 82 °, it seems to me that it heats up for a long time

[Miss]

Miss, water to the eyeballs cold? It will take a long time to heat up. And the program seems to take an hour. Will definitely have time

[Miss]

Miss, water to the eyeballs cold? It will take a long time to heat up. And the program seems to take an hour. Will definitely have time

Yes. Maximum cold water. But what about the recipe for Tatyana's compote - "Admin", she has exactly 20 minutes and cooking or recipes are designed for the fact that the saucepan is already warmed up. I do not understand

[Miss]

Miss, you need to pour boiling water

[1/3 of the usable pot volume]

Quoting from my recipe:

Various dried fruits (pineapple, dried apricots, apples, peaches, dates, figs, cherries, plums, bananas) 1/3 of the usable pot volume
The water is clean, cold to the maximum usable volume, i.e. up to the mark on the pan, about 3-4 pan volumes.

Rinse dried fruits and pour hot water, let stand and then rinse thoroughly with hot water to remove oily deposits on dried fruits.
Put dried fruits in a saucepan, add clean water, close the lid, set BREW mode, time 20 minutes, pressure 2 and bring to readiness.
Open the lid, add sugar, stir until the sugar dissolves. You can also turn on the STEAM mode to let the compote boil, and you can turn off the pressure cooker.

It turns out that the fruit was practically steamed and became soft.
Cooking is under pressure 2, which means "VARIT - preparation of soups, cabbage soup and similar dishes, where meat is laid with vegetables, and meat in small portions (2-3)"
That is, the mode for solid ingredients.

Therefore, the compote was ready in 20 minutes, at a pressure of 2. Not including the time for pressure build-up and release. And the whole time for cooking the compote will be about 50 minutes.
While the pressure is gaining (about 15 minutes), the water has time to boil - otherwise, the pressure simply will not build up, with cold water.

I recommend checking the pressure parameters, it must be there.

Compote of dried fruits in Oursson MP5005PSD pressure cooker (Admin)