Multicooker Polaris 0508D floris and Polaris PMC 0507d kitchen (reviews)

[kmp2002]

kmp2002, of all the bowls that I had - I like Redmon's the most - I had multi and soon-multi Panasonic, ourson (here it is true ceramics, but I had bread sticking to it), Polaris ... - it was 2 times more expensive than Redmond's one and I didn't buy it ... By the way, I don't take into account the appearance, only their quality ...
But I didn't buy the multi Redmond ones and I'm not going to ...

Appreciated your coolness.
My experience and knowledge in bowl makers is more modest. But again, if the result is the same, why pay more? Then I would like to know why Redmond is better? why do you like them more?

[kmp2002]

kmp2002, And actually what coolness ?! The result just cannot be the same in a thick bowl with a good coating and in a thin one, whose surface was damaged quite quickly ... I took Polaris because of the multi-cook, for baking bread and cooking ham-sausages, well, yoghurts are understandable .. Here for baking I need a thick bowl ... For the rest, my own bowl is quite suitable and I would not buy another ...

[NatalyMur]

NatalyMur, the Polaris pip 0501 bowl has a very good quality, the weight of the bowl is the same as that of Redmond, so the Polaris bowl is no thinner. I have been using it for almost a year and a half without any complaints. Also, with unaccustomedness and forks, and spoons sometimes poked - all normal.

[Ligra]

Ligra, but I'm not talking about other cups, I am discussing exactly the one that I have A cup that was with the cartoon - it seemed to me not super ...

[NatalyMur]

NatalyMur, yes, the bowl is two times lighter in the set with the multicooker and the quality of the coating is not very (it must be handled very delicately). Maybe I got caught with a spouse, this cannot be ruled out from any manufacturer.

[Ligra]

Ligra, so if the cartoon itself cost about 1400 rubles, when I bought it, what to demand ?! An additional saucepan cost me a little cheaper than a multi ... But I just adore the cartoon itself, a multi-cook is our everything. And milk porridge, pastries, yogurt - everything works great. I cooked the soup when the pressure cooker flew, cooks everything normally - for a long time, but delicious. I'm already used to the slowness of the cartoons, but the taste is good ... And for speed I have a pressure cooker.

[NatalyMur]

NatalyMur, well, yes, simmer soup or meat is very tasty. And stewed porridge

And stewed porridge

And don't say
I always put 3-4 hours at night with stitching, and then warmed up until morning - it doesn't matter oatmeal, rice or some other ... I love milk porridge

[NatalyMur]

NatalyMur,

[NatalyMur]

NatalyMur, Ligra, tell me the proportions and cooking time of porridge. I figured out only buckwheat - everything is according to the recipe. But the oatmeal failed, 15 minutes was not enough and I had to cook. Interested in rice, oatmeal, millet, barley, wheat and corn porridge. We also love pearl barley, but we rarely cook on gas, because for a very long time.

And from the fact that heating until the morning (is it heated for 3 hours?) Porridge is not stored worse? Or do you cook for one meal?

[Ludochek mama dochek]

Ludochek mama dochek, I cook the rolled oats, which for a long cooking - in the evening I put on a timer with 3-4h stitching for 30 minutes, then on heating until the morning, 900 ml of milk is slightly less than a cartoon glass of oatmeal, salt, sugar to taste - I get up in the morning - ready hot porridge - 2 decent portions ... Rice, millet, buckwheat, corn the same, but I take about half a glass of cereals, set the cooking time to 1 hour. Although I rarely make buckwheat, well, I don't really like it ... I make porridge from mixtures of wheat and rice groats.
Do not be afraid of heating - it does not deteriorate when heated, I eat half, and cool the second part and put it in the refrigerator the next day.Warming up in a microwaves and porridge is ready ...
My grandmother cooked in a Russian stove, so she has soup, potatoes languished all day in the oven - they sour without refrigerators Just after they got it, you need to quickly cool it and keep it cold ...
But I cook barley only in pressure cookers ...

[Ludochek mama dochek]

Ludochek mama dochek, for milk porridge I take the proportion of 1m / st of cereals to 6m / st of milk (I do not add water). For corn milk, you need more, but I will not say the exact proportion (maybe someone who cooks often will respond). And the rest is about the same as in NatalyMur.

[NatalyMur]

NatalyMur, Ligra, thank you very much for your reply. What about the modes? Rice - on rice, buckwheat - on buckwheat, oatmeal - milk porridge, as I understand it. But in what mode is millet, wheat and corn?

[Ludochek mama dochek]

Ludochek mama dochek, I cook all the cereals only in milk with a delay for the night, so that they are ready by the morning by 7.30. The mode is only milk porridge. Millet - 1 part of cereal to 5 parts of milk, boiling time 50 minutes (pre-scald millet with boiling water). Rice porridge - 1 part of cereal for 7 parts of milk, boiling time for 1 hour, then on heating for 15 minutes. Barley and corn porridge - 1 part of cereal for 6-7 parts of milk, cooking time 1h 20m, then on heating for 15 minutes. Wheat porridge - 1 part of cereal to 6 parts of milk, boiling time 1h 10m, then heated for 15 minutes. I tried a lot of ratios and cooking times, chose the best ones for me. I, however, always cook 1/2 multi-glass of cereal. If you take more cereals, then maybe everything will be different. I don't cook oatmeal, nobody eats

[Ludochek mama dochek]

Ludochek mama dochek, I cook all the milk porridge on the Milk Porridge mode.

I cook all milk porridge on the Milk porridge mode

including rice? not on "rice"?

[Ludochek mama dochek]

Ludochek mama dochek, I cook all the milk porridge on the Milk Porridge mode.

Similarly

Ludochek mama dochek On rice mode, buckwheat milk will run away

[Irin1]

Irin1, Thank you very much! everything is very specific and clear

[Ludochek mama dochek]

Ludochek mama dochek, yes, in the mode of rice and buckwheat, pilaf and cereals are cooked for a side dish on the water in a ratio of 1: 2 (you can use more water for barley).

Girls, help me teach me how to cook loose rice, well, I can't get it and that's it, a sticky lump, help

[Irishk @]

Irishk @, how do you cook, which rice depends a lot on it?

Rice is both round and long, I probably pour a lot of water, tell me the proportions

[Irishk @]

Irishk @, 1: 2 time 20-25 min. you can add a little oil.

today I will try, and I will have a liver carcass in sour cream for him

[Irishk @]

Irishk @, good luck, only if the rice is more than 1 m / st slightly increase the time.

Ligra, thanks for the tips, cooked, the rice was not very good. good., but still pleased with the result, now I will strive for perfection.

[Irishk @]

Irishk @,

Much depends on rice. I recommend Mistral Kuban rice. Ideal for pilaf or as a side dish. Rice: water in a 1: 2 ratio, as previously written. But for every couple of ounces of rice (about 300ml), I add 1 tablespoon of oil. More oil is needed for pilaf. but I determine by eye. Rice (4-5 mst) I cook for about 40-45 minutes.

I try not to cook other cereals in the "rice" mode. Because, for example, a pea froths a lot. The foam begins to come out through the valve with all the consequences. In the "buckwheat" mode, this does not happen. So I recommend using the "Buckwheat" mode for these purposes.

Thank you

My cup came.

It fits perfectly in size, looks cool, has already been updated - the baked goods pops out of it perfectly. Almost twice as heavy as native. Weighed for the sake of interest: native 350 gr, bronze 650 gr. (maybe the scales are a little inaccurate).
I got positive emotions

[Ludochek mama dochek]

Ludochek mama dochek, congratulations on the new thing

[Ludochek mama dochek]

Ludochek mama dochek, congratulations on your purchase. Is there just a photo on the avatar or your handsome man?

Our kitty Marisa And there is also a dog.

[Ludochek mama dochek]

Ludochek mama dochek, good

I suggest trying my version of cooking porridge from whole oatmeal.
I put oatmeal to cook overnight, because it takes a very long time, but the result is worth it. It is all the more pleasant to wake up and immediately have breakfast with delicious hot porridge, without bothering at the stove.
And so: rinse 1 multi-glass of oatmeal (whole grain, not rolled oats and not crushed, but also whole grain), rinse with water, put in a multicooker bowl, add 2 tablespoons of sugar (it is possible and more, who likes sweeter), salt to taste and pour 4 cups milk (I mix milk with water, 2: 2 or 3 cups milk and 1 cup water).Turn on the "extinguishing" mode for 2 hours and leave it on heating for 4-5 hours, or more. I usually turn on the multicooker and go to bed. It turns out in general somewhere 6-7 hours. And in the morning you will find a delicious aromatic oatmeal. Add butter, I love with dried cranberries (by the way, it lowers cholesterol well, namely oatmeal with cranberries). And enjoy a healthy breakfast.
Milk in porridge for such a long time turns out to be baked, aromatic. Sometimes I also add honey if I want something sweeter.
In general, there are many options. You can add raisins, raw grated apple, an apple steamed in the microwave with pumpkin and cinnamon, or just any spoonful of jam.
Very tasty.

[k @ wka]

k @ wka, From barley about the same to cook? To be crumbly and not liquid? Maybe tell me

Unfortunately, I can't tell you how to cook from barley. Sorry, I don’t like pearl barley and almost never cook it. Is that in mushroom soup or pickle, and that is very rare.
Try it, maybe it will turn out delicious too. Pearl barley is similar in hardness to oatmeal. If you like barley, then I think you will like this cooking method. Milk plays an important role in this porridge. From a long slow cooking, it turns out to be melted.
I also cook wheat porridge, also from whole grains. But not with milk, but with water, as a side dish for meat dishes. And instead of rice I put wheat in pilaf. I like pilaf with wheat grits even more than with rice. But I always soak wheat for 2-3 hours.
Maybe barley also needs to be soaked.

I am conducting an experiment with soaking barley and delayed cooking in stewing mode. I will write about the results - suddenly there will still be barley porridge lovers.

I liked the result: grain to grain, not sour, boiled, optimal in terms of hardness / softness.
Pre-soaked for 3 hours, washed well. I put the puffy cereal into a multicooker, filled it with water at the rate of 2 multi-glasses of water for 1 multi-glass of dry cereal. I added salt and a piece of butter. Set with a delay of 7 hours on the "extinguishing" mode (1 hour). Then the porridge was heated for an hour.

One caveat: I noticed that there were traces of boiling porridge on the walls of the bowl almost to the very top, so if there were more than one multi-glass of cereals, then the porridge could get to the lid of the multicooker.



k @ wka, thanks for the stew idea!

For a side dish, the barley turned out great, for my taste.

One caveat: I noticed that there were traces of boiling porridge on the walls of the bowl almost to the very top, so if there were more than one multi-glass of cereals, then the porridge could get to the lid of the multicooker.

In this case, try using the "milk porridge" setting instead of stewing. There is probably a lower temperature.

Maybe I'll try, but I really liked the result here. The "milk porridge" mode does not give in to me yet: the undercooked oatmeal turned out, the wheat one had to cook for 2 hours. With the modes "buckwheat", "pilaf", "baking", "yogurt" everything is fine.

[Ludmila]

Ludmila, it is better to cook porridge in this mode with a delay overnight, then 1 hour is enough. And if there is no delay, then I put somewhere around 1.20 + 1 or 2 hours on heating. Wheat with a delay is ready for me in 1 hour, but this is from ground grain. I don't cook from the whole.

I am a barley lover (the product is clearly underrated). So I'm waiting for the result.

[kmp2002]

kmp2002, I liked the barley cooked in the stewing mode - I wrote on the previous page how I did it. And I posted a photo of the finished dish)))

I want to share the recipe Bavarian bun - "Semmel" (or "Semmel") - Semmel very nice bread or buns

Wheat porridge with chicken breast and oyster mushrooms
chicken breast 0.5 pcs.
onion 1 pc.
carrots 1 pc.
oyster mushrooms 100-150 g
wheat groats (whole grain) 1 multi-glass
spices for meat
taste
salt to taste
vegetable oil 3-4 tbsp. l
butter 20-30 g
water (boiling water) 2 multi-glasses

Cooking method

Rinse the wheat grits well and soak for 30-50 minutes.
While the cereal is wet to prepare the remaining ingredients.
Peel the onion and cut into cubes. Grate carrots on a coarse grater. Cut the meat into strips, into small pieces.
Pour vegetable oil into the multicooker bowl and heat it up. Fry the chicken breast on the "frying" mode, add onions, carrots and oyster mushrooms, cut into large pieces. Fry everything together for 15-20 minutes with the lid open. Season with salt, add spices. Add butter at the end of frying.
Put the cereal in a bowl, add water, close the lid and cook the porridge in the "stewing" mode for 2 hours.

The porridge is very tasty and very satisfying. It so happened that this was the composition of the products, so it turned into a new recipe.

The "milk porridge" mode has not yet succumbed to me: undercooked oatmeal turned out, wheat had to cook for 2 hours.

At the end of the program, do not turn off the multicooker immediately, leave it for another hour at least in the "heating" mode.
I, as a signal, open the lid, put in the butter, stir it and leave it on the heating for another 1 hour. So I cook milk rice porridge. Sometimes I also add raisins, dried cranberries or candied fruits, if I cook sweet.
After an hour I try, if it is hard, then I add another 10-20 minutes.

Napkuchen - Napfkuchen Very tender and airy: nyam: pastries. I inserted a glass into the multicooker bowl in order to observe the tradition of this baking.

The bottom layer from the multicooker (made half a portion).

Girls, I am making a huge request. I have a very poor quality native bowl in my florochka. The baked goods adhere so that they cannot be peeled off. And here they are very expensive, almost at the cost of a multicooker. My son is going to Moscow, I want to give the task to buy me a better cup. And he says: you write me a brand and where to buy.
Please tell me who bought, which one is best. And maybe Muscovites will respond, tell you where to send a child for a purchase.
Thanks a lot in advance

[k @ wka]

k @ wka, I have been using Polaris pip 0501 (teflon) for more than a year, and I still have Polaris pip 0502K (ceramics). Several pages were discussed above about Redmond cups. They are sold in stores. technicians are often discounted.

girls, tell me! I really want to try the recipe ::: We cook barbecue at home in a bank.

Shashlik in a jar is an extraordinary recipe! Just an incomparable recipe! Deliciously delicious! Try it!
Perhaps this is the most unusual kebab recipe that I have ever come across. However, the taste comes out - just super, not worse than from a fire!

Kebab ingredients in a jar

pork (entrecote) - 1 kg
bacon - 250 g
onions - 2-3 pcs.
juice of ½ lemon water - 100 ml
salt, pepper, coriander, barbecue seasonings

Method of cooking kebab in a jar

Rinse the meat and cut into small pieces. Add salt, pepper, spices and lemon juice.
Cut the onion into rings and add to the meat, add water.
Leave to marinate for 30 minutes.
Cut the bacon into thin strips.
We string meat on barbecue sticks, alternating with bacon and onions.
Put the remaining onion at the bottom of the jar, put 4-5 skewers in each jar.
We close the jar with foil. Important! The jar must be dry on the outside.
We send it to a cold oven (so that the jar does not burst), and set it at 180-200 C for 60-80 minutes.
Carefully open the oven so that the jar does not burst at a temperature difference.