Multicooker-pressure cooker Oursson MP5015PSD

Good evening everyone!
Happy New Year and Merry Christmas !!!
So I, after much tossing and doubts, got a pressure cooker. Unfortunately, by this time all serious preparations for the holidays were completed, and only now I am starting to load my Orsyusha a little.

I cooked a rabbit for a long time. Meatco marinated in white wine + onion, peppercorns, Provencal herbs, prunes. I diluted the wine with water, because the taste of wine after cooking in previous times was clearly felt, and immediately salted the marinade (maybe this is not correct, I don’t know))))


Then the pieces of rabbit were fried in a heavy frying pan over high heat until golden brown. You can, of course, fry in Orsyusha, but there was little time.



I put the fried meat on a vegetable pillow of onions, carrots and prunes



I also added the remaining fat and juice from the meat to the rabbit. Further, "Your choice" 8 hours, 65 degrees, pressure 1. It turned out delicious, the meat was soft, but did not fall apart, it kept on the bones.

Kutia for Christmas.
The wheat was thoroughly washed, soaked for 1.5 hours. I got a little less than half a saucepan. Water per centimeter somewhere did not reach the mark. MAX. I love liquid kutya.
Then "Cook" for 40 minutes, pressure 3.
The wheat is boiled well. But the pressure should not be forcibly released, let it cool down itself. I was in a hurry (excessive curiosity is punishable)))), tried to open earlier, the sticky liquid immediately tried to jump out through the valve.
And to taste poppy (steamed, grated with an immersion blender), salt, raisins, nuts. To be honest, I used to buy ready-made kutya and thought that I didn't love her))). And then my mother came for Christmas, the very thought of a purchased binge put her into a slight stupor, so here's the result:



By the way, to be on the safe side, I bought even steamed wheat, cooked it at the "Kasha" in Libertone for about 2 hours, if not more. The grain opened up, cooked, and the outer shell remained harsh. Although the aunt in the market promised that it would be ready in 15 minutes. Both my mother and a few other girls also got the same result when cooking steamed wheat.

I tried the "Steam" mode. Hake, 25 min., Pressure 1. My carcasses were large, everything was fine.

But the pastries are so-so. I tried a biscuit on boiling water. 60 minutes turned out to be a lot, and almost did not rise, but did not burn. Baked, moderately moist, the top, of course, pale, moist. There was quite a lot of condensation on the lid. While I keep track of the messages of Olekma and Medunitsa in the topic Oursson 5005 about baking.
She put the cottage cheese casserole in Orsyusha (it stood for half an hour after cooking, the edges still fell off, wrapped up), and in the oven. Still, in the oven, it is definitely better (and higher, and some porosity was observed). Mannik, in principle, is also not bad.

Well, what about without borscht.
Meat, veal brisket, after 10 min. boil on the stove, drained. Then "Cook" for 30 minutes, pressure 3. The meat was not ready.



Frying (onions, carrots, tomatoes) was done in parallel in Libertone. Potatoes, cabbage, frying, greens (I have frozen) thrown into the broth. "Cook" 40 minutes, pressure 3. I think 30 minutes would be enough. And the meat is cooked - super. Then beets (already boiled), garlic, lavrushka. "Heating" 15 min.



Here's a borscht turned out.

And I forgot, the first thing I tried to do was yogurt. I will say right away - it overheats. At the bottom I put a silicone mat, an upper steamer, jars from a Kenwood mini-grinder, rather thick glass.



Vivo starter culture, the initial temperature of milk (ultra-pasteurized "To health", 3.2%) up to 30 degrees. After 4 hours the temperature is 42.5 degrees. Disconnected. It cools down really quickly, Olekma also noticed.But, I think, it cools down longer - it releases pressure longer. I left it for an hour, during which time the temperature dropped to 37 degrees. I also turned it on for 2 hours. The yogurt turned out to be tasty, not so sour, compared to the one prepared earlier in Libertone (there, of course, on-off dances are required), but the beneficial bacteria sadly died. And yet, three jars were covered with lids, and I did not cover the fourth in order to quickly poke a thermometer, and so it did not thicken to the desired condition.

Good evening, everyone who looks into this thread! Although sometimes it seems that I am here with myself in a quiet conversation)))

In general, today I suffered from yogurt again. Also, a silicone mat on the bottom, this time I took a stainless steel stand for hot - it is higher than the native stand-steamer.



After 2.5 hours, the temperature was 39.7 degrees. Then I decided not to risk it and just removed the lid.



The next 2 hours the temperature fluctuated 40.3 - 40.5 degrees. Only after 6 hours the temperature dropped to 39.7 degrees. At this point, the yogurt had already thickened, and I did not hold it any longer. So far I can not catch how long sourness appears.



Not as thick as usual, but my taste liked it more. I managed to stand in the refrigerator for only 1.5 hours, two jars flew away immediately.
In general, no lid is what you need.

I don’t understand how you make yogurt. In Ourson-5005, no water was poured into the bowl, they just put the jars and everything worked out fine. And you do it in the water or not.

I do it without water. It will heat up more strongly with water.

Then I don't know what m b. not this way. I did it in Ourson-5005, set it for 6 hours, it turned out what I needed.
For the sake of the purity of the experiment, try to take another milk (I usually take ultra-pasteurized strictly !!!) and Actimel as a starter culture (it is better for the sample to be ordinary, without fillers). M. b. from these products there will be a different result (you just have to adapt to work with leavens, fill your hand, perhaps this is the reason).

Yes, I was not so much worried about the consistency as overheating.
I always use UHT and dry starter cultures. By the way, the result pleased me. As far as I shoveled the topic on yoghurts, hold it longer - it will be thicker, plus mines in the refrigerator. 2 hours. But when I stayed longer in the cartoon, sourness appeared - my youngest was reluctant to eat it. Today I did not have time to stand in the refrigerator, two jars have already been dragged away)))

Here after the refrigerator

I cooked duck with apples and prunes today.

Thawed, washed, dried. I just added salt and pepper. For comparison, I fried part in a pan, part in Ursonchik.



I liked the "Fry" (preheated an empty saucepan), not as fast as on the stove, but softer, crust, as it is in Russian))), larger area and more uniform. While roasting, I chopped apples, though there were no green ones, and the prunes were homemade dried, only washed.



In this case, many apples are not enough. Then I cut some more. I put everything in a saucepan. "Put out" 1 hour 40 minutes, pressure 3.
Honestly, I have never cooked a duck yet, I don’t know how soft it should be, but maybe I would add another 20 minutes. Or maybe I got a very old bird))). But it turned out delicious. Those pieces that were at the bottom and soaked in the sauce, generally mortality. The upper ones came out harder.



The recipe is simple, labor costs are minimal. Let's go hunting)))
P.S. The girls finished their duck the next day. I take my words back about the time. 1.5 hours would be enough with your head, let it then sweat on heating or just when cooling.

Today I cooked chicken soufflé for the youngest baby and for a side dish - mashed potatoes with pumpkin and carrot. By the way, somehow on our forum there is no separate topic on baby food, except for baking I found separate recipes. I found the soufflé recipe on the multicooker website. ru, author Albin.

chicken fillet - 300 g,
butter - 1 tbsp. the spoon,
yolks - 1-2 pcs,
flour - 2-3 tsp,
milk - 0.5 cups,
salt

And I added 4 tsp. with a slide of cottage cheese "President" 0.2%
She passed the raw chicken breast through a fine meat grinder, beat everything with a submersible blender. The mixture turned out in consistency like sour cream 20%. I dug up such molds from my mother-in-law, still in the 80s of production))) Tatyana-Admin prepared portioned biscuits in molds, so I decided to try them in metal



She greased the molds with olive oil. I put some water on the top steamer. Steam mode 25 min. giving. 3. Why pressure s, I looked in the recipe book "Steamed fish", where pressure is recommended 3.



Here's a dish turned out, the kid liked the souffle))) We are almost 2 years old. I used to try to suggest something like that - it didn't work.

Well, here again I was upset ... on yogurt it overheats ... on the function of your choice, adjustment from 50 * ... and already almost resigned to the price

Hello everyone! I really want to know if it is possible to bake bread in it and, in general, how do you like it? otherwise they wanted to buy cucko 1055, but we no longer have them in Ukraine (
now stopped at this, I really would like not to lose it)

Girls, hello! Glad to see at least someone here. I'm very pleased with the pressure cooker, but sometimes doubts creep in - I really wanted Cook, but 51st. At the last moment, the opinions of Admin and Tanyulya persuaded them to buy Ourssona. I still suffer, although, why am I suffering, I will still take the Cuckoo, though not now, there is a smooth moral preparation of the faithful. Indeed, there is not enough multi-cook from 30 gr., But not fatal. Yogurt, already written, I cook with the lid open in 2 hours. I have not tried to bake bread, somehow dances with coups do not inspire. Even someone, I remember, baked in Ourssone 05 and without coups, but they caught up in the oven, which means it will work in ours, but, personally, my opinion, it's better to bake in the oven right away. Finally - it turned out a biscuit (classic), but vanilla on boiling water somehow did not really please with the result. The cottage cheese casseroles on "Pastry" are still somehow not working out so well, you need to catch the temperature on a multi-cook (apparently on "Pastry" the temperature is too high for a casserole). But in the silicone mold it was at the "Pastry" that it turned out superb. Even recently I thought of trying to bake pies with cherries in it, but it's somehow ridiculous to start a yeast dough for 5 or 6 pies. In the end, everything went into the oven. And I am haunted by 3 levels of baking in Cuco and, if I'm not mistaken, 3 levels of frying. These are my most important worms of doubt))))
But lazy cabbage rolls, turkey thighs, meat in a piece are beyond praise.
My father-in-law is now in the hospital with a stomach, so snotty rice porridge, oatmeal only in it. Broths too.
Сuckoo have risen in price after the New Year, UAH 300-350.

I do it without water. It will heat up more strongly with water.

Hello!

Perhaps my note is out of time, but all the same.

Try putting the jars in water anyway. The fact is that (at least when testing in other models of multicooker, and I also have a 5005, it's so braggart), so the point is that when there is no product in the bowl of the mule, or, as in your case, the bottom of the jars is not proportional to the bottom of the multicooker, then the cartoon may not maintain the temperature correctly. The thermal conductivity of the air between the jars is high and, accordingly, not constant. And the cartoon will try to raise this temperature to the set one, and, accordingly, it will be more often than necessary to turn on the heating.

OOOOO-YYYY I wrote completely incomprehensibly. Forgive me, I can't always formulate a technical idea correctly: sorry.

I remember Tanyulya was making yogurt directly in the bowl at 05 - there was overheating.

I remember Tanyulya was making yogurt directly in the bowl at 05 - there was overheating.

I also had 05, but I never had overheating. Sourdough Evitalia.

Inna, did you measure the temperature with a thermometer? Well, now, for the sake of interest, I'll fill in the water, I'll take a look. I'll unsubscribe in a couple of hours)))) It would, of course, be great if I'm wrong. Hee, I was going to cook broth)))

Inna, did you measure the temperature with a thermometer? Well, now, for the sake of interest, I will fill in the water, I'll take a look. I'll unsubscribe in a couple of hours)))) It would, of course, be great if I'm wrong. Hee, I was going to cook broth)))

Yes, even with two different temperature probes.And I also noticed that two devices of the same brand can give different temperature readings under the same tasks and conditions. Alas, this happens quite often. So there is only one way out: to adapt to what is available.

Poured 2 liters of water, the temperature is less than 30 degrees. An hour has already passed somewhere, measured it - the temperature is more than 43 degrees.


I put the thermometer on the double boiler, so as not to drown. And I duplicated it with an ordinary thermometer - the mercury ran away to the very end. That is, the temperature is around 44 degrees, but even if it is 43, the beneficial bacteria die already at 42. The truth about evitalia looked, the first site that came across, it has an upper limit of 43 degrees. And about Vivo, the girls wrote that she didn’t know new leavens at all until 38.

Or you can carry out the same test without water, measure the air temperature in an hour, I've been making yogurt all the time without water, but I have a different cartoon, I wonder how it will be

Nastya 333 asked if bread could be baked. I decided to try it yesterday. The result is very funny. Made rustic with mistletoe bran. Since this is a trial version, the recipe was reduced by 300 g of flour (to be honest, I pozhlobili good flour, there was some kind of flour). Here's a bun turned out


The first proofing on the table, then a kneading, and then, as usual, I formed a bar, it should have been round, but oh well.


The second proofing was already in Ourssone, switched on for 15 minutes. "Yogurt". Got up well, just fell on the side of something



Next "Baking 1 hour 10 minutes. And this is what I saw when I opened the lid))))))



Moreover, the color is actually more whitish. Well, I put it in the oven under the fan.



I thought not to show it at all, but an experiment is an experiment. Moreover, the cut was not so bad, the toast crust turned out. For this amount of test, the time was too much. And, I think so, you can bake bread, only take the recipe for at least 500 grams of flour. By the way, when I rehearsed the biscuits, the best result was 6 eggs. I suppose there are restrictions on the minimum volume. The top will be pale, bumpy anyway. Round molding. Kubanochka baked Bread with sun-dried tomatoes in the Oursson MP5005 multicooker-pressure cooker - a very nice bread turned out. And, I suspect, the flour-water ratio is a little different, the owners of the bread machine will tell you, their bun is different from the hearth.

Well, this is my rustic bread with bran in the oven, I boast a little.

Lasunya

Or you can carry out the same test without water, measure the air temperature in an hour, I've been making yogurt all the time without water, but I have a different cartoon, I wonder how it will be

I cook without water. Already wrote before. After 2 hours, I remove the lid and finish cooking without it. Temperature 39-40 degrees. Ready in 5-6 hours. Now I've already put the soup, mine without lunch risk being left with my experiments))))

I cook without water. Already wrote before. After 2 hours, I remove the lid and finish cooking without it. Temperature 39-40 degrees. Ready in 5-6 hours. Now I've already put the soup, mine without lunch risk being left with my experiments))))

Thank you very much, I haven't seen what you wrote before

Lena and thank you!

Girls! Another otchetik on bread, everything haunts Kubanochkin's bread. The recipe was taken by Gashin rye bread "Without nothing". Before that, there were 4 attempts to bake rye according to different recipes, it turned out poorly. I tried both in uniform and on the hearth.

Recipe Ingredients:

Yeast 2 tsp
Rzh. peeled flour 400 g
Millet. flour 100 g
Semolina 50 g
Salt 1.75 tsp
Sugar brown 1 tbsp. l.
Rast. oil 2 tbsp. l.
Apple cider vinegar 1 tsp
Water (for baking in the oven) 420 ml

I got some changes. Rye flour turned out to be only 330 g, added 70 g of whole wheat, white sugar, ordinary vinegar and liquid - old kefir with water 1: 1 400 ml. Yes, pressed yeast 11 g. And I like to add ground coriander 1 tsp.
There was no classic kolobok




Kneading at a minimum speed until the ingredients are mixed, the time is not timed, somewhere min. 3-4, kneading at 2 speeds (I put almost 3 on mine, if the dough is thin) 8-10 minutes.
I put the dough into a greased and floured casserole dish. The surface was leveled with a wet hand.



The casserole was warm after the previous cooking, so it did not include additional heating. The proofing took 1.5 hours. I was afraid to keep the lid open for a long time, so no pictures. The dough rose 2.5 times well with such a beautiful dome. Further "Baking" 1 hour 10 min. In time, it seems to me, it was necessary to give 1 hour 20 minutes, since rye bakes longer. But further, along the way, I did a stupid thing - I turned the bread for another half hour. My beautiful, smooth dome has jammed, there are not many breads, but a donkey. Whether this half hour was needed - I don't know. But next time I'll put it in the oven under the fan.



Well, cutter



In general, I think the bread was a success. The porosity, of course, is uneven and the crust is toasty, but compared to my previous attempts, it is even nothing. So you can bake bread, especially of such a plan, in our Ourssonchik (and in a whisper: "It's still better in the oven")

To me, this bread looks much more nra than the previous one) In principle, you can play if there is no bread machine and troubles with the oven.

So you can bake bread, especially of such a plan, in our Ourssonchik (and in a whisper: "It's still better in the oven")

And what is the correct way to open the lid on baked goods? Is it forced to let off steam or wait until it descends itself?

We cook on baked goods without pressure, but the lid for 10 minutes after cooking remains locked, just wait.

RybkA

In principle, you can play if there is no bread machine and troubles with the oven.

I totally agree

I became the happy owner of this slow cooker, the first ever in my life. Heap, of course, is still unclear, but there is a lot of enthusiasm. I have a question, I want to cook a recipe from a recipe book, but I have half the ingredients, but what should I do over time? Leave as in the recipe or reduce?

encanta, what are you going to cook?

[naataa]

naataa, pilaf ... It's just that I have products for half a portion

I cooked half a portion of food, left it as a full portion, the mother-in-law, during the cooking process, found out that there was no steamed rice, replaced it with jasmine. It turned out, in principle, not pilaf, but porridge with meat, maybe a lot of water? 1: 2.5, but as indicated in the recipe and made a recipe casserole today, burnt. There were all proportions and time according to the recipe from the book I will still deal with the recipes

There were all proportions and time according to the recipe from the book I will still deal with the recipes

Check out my experience of cooking pilaf in the "Pilaf in Oursson pressure cooker" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=189982.0
And see our recipes here, maybe it will help you kick off to get started https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=544.0

[Admin]

Admin, thanks: a-kiss: I'll go read

Hello dear owners of Ourson 5015, can you please tell me if anyone uses the Cutlets, Fry and Sauce modes? I have had this SV for almost a month, and every day I cook the first and second, and compote, and even some baked goods, but so far these three modes are not at all in demand ... Frying and frying works well in the Baking mode, but with There is no time to experiment with sauce yet (the baby does not let go of anything, so I prepare all the dishes according to the principle - I threw in all the ingredients at once, closed the lid and is free). But maybe I missed something, and do not use any of the features I need with these modes? :-)

The cooker comes with a recipe book. Look there, at least with one eye (looking at night), what they suggest to cook on these modes and how - then you can do something by analogy, at least start cooking

Tatyana, I looked into the recipe book and studied it, there are recipes about the Sauce and I have few questions for it (I haven't cooked it on it yet), but the Cutlets and Fry mode somehow, in my opinion, are not quite fried, I I tried it, but in the process I switched to the Baking mode - it turned out faster and fried ... Even with the preheating of the pan ... - I like the result more on Baking.In general, on the HP forum I have been "grazing" for several months (only on the sly without registration) - first I chose a pressure cooker, then a blender - thanks to the collective intelligence of the forum - I bought everything, I am happy with everything when the child is asleep - I rewrite recipes and slowly adapt to my technique ( Yesterday I was so "adapted" that I barely washed the bread maker from the escaped homemade condensed milk)))) Well, and then I asked, because I think, what if it’s wrong for me to fry something, but everyone succeeds? And the Sauce mode is suddenly needed for some dishes, and not just for the sauce?

Ladies, help! I prepared cranberry juice from the recipe book today. 600 g of frozen cranberries and 300 g of sugar were poured with cold water to the max mark. Mode - drinks, pressure - 3, 40 minutes.
During all this time, the SV did not gain pressure, even the sugar did not completely dissolve.
What was my mistake? Maybe you had to pour hot water over the cranberries or defrost them beforehand? There is no specification in the recipe

Ladies, help! I was preparing cranberry juice from the recipe book today. 600 g of frozen cranberries and 300 g of sugar were poured with cold water to the max mark. Mode - drinks, pressure - 3, 40 minutes.
During all this time, the CB did not gain pressure, even the sugar did not completely dissolve.
What was my mistake? Maybe you had to pour hot water over the cranberries or defrost them beforehand? There is no specification in the recipe

Every other day I cook various compotes, everything is normal. I cook for Drinks, though I put 2 hours. In general, I love this mode !!!
I set the pressure to 3, but the lid opens freely, the temperature there is usually 95-97 degrees.
I put it at night, I expose it for 2-3 hours, and then it is heated until morning.

[Tanyulya]

Tanyulya,
/ I put it at night, I set it for 2-3 hours, /
Why so long?

Before buying SV, I dealt only with Panasonic 181. There, in 1 hour, on the "Compote" mode, everything was perfectly prepared from frozen berries, but here I was unpleasantly surprised.

I like 2 more, on Drinks the principle is like in a multicooker at the same Panasonic, the temperature is below 100. I don't like boiling compotes, I like it when they are infused, according to the principle of a slow cooker.

Lena, the last time she made apple compote and for the first time poured it with cold water, usually poured hot water - the same picture, sugar at the bottom and, apparently, there was no boiling. We need to pour hot.

Thank you, girls. It's a pity that such nuances are not indicated in the recipe book.

In general, I am very happy with the shortcut. Everything that I cooked in it turned out delicious and FAST. In comparison with Panasonic, this is a huge plus for me.

[naataa]

naataathanks for your yogurt experiments! Made and am doing according to your last recipe. (with the lid open after two hours). Indeed yoghurt without sourness and very tender. We really hope that beneficial bacteria remain.

ylyuda, I'm very glad that I helped at least someone))))

And I! And I got it too !!!! : yahoo: I really dreamed of green, but a certain amount of red equipment had accumulated in the kitchen and I had to buy dark cherries. I could not resist and immediately launched the vegetables on the Stew program. What happiness it is on auto programs to be able to choose the time, the pressure !!!! I missed it so much in the cuckoo. Tanya, thank you very much again

[naataa]

naataa, about the Cuckoo with its 3 levels: I was not impressed with the pastries in it, and I used only 1 level for frying vegetables. For me, Oursson is much more comfortable now

[Yul,]

Yul, what can I say ... CONGRATULATIONS !!! I'm glad you like it.