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

Oksana, and you tried to ignite the bowl and lubricate with oil (recommendations for the care of Teflon) then it does not stick

These recommendations seem to apply only to cast iron cookware, but did you succeed and does not stick?

I have long wanted to try Nicoletta's cake "Very simple honey cake", I baked it after work: girl_claping: During the cooking process, it turned out that there were only 2 eggs at home, so the cake was probably not so high. But it's still delicious and thank you very much

These recommendations seem to apply only to cast-iron cookware, but have you succeeded and does not stick?

I did that with Elby's pot. Only did not ignite, but heated it well, rubbed it with oil, cooled down. I wiped it off with a soft paper towel and repeated it again. But this should be done almost after every cooking. Very helpful with weak bowls.

These recommendations seem to apply only to cast-iron cookware, but have you succeeded and does not stick?

It really isn't cast iron
.....one. When using for the first time, wash the dishes thoroughly with warm water and liquid detergent and dry. Put on fire, after half a minute remove the utensils and grease the non-stick bottom with vegetable oil. ......
This is how I did it. it is convenient to do it on Fry even after further use

Oksana, congratulations. Straight Museum MV a whole collection of bowls

Vikusya, and share yogurt and pumpkin with us

Sori, the pumpkin was eaten right away, hot
And here it is yogurt


Sindi, very delicious cake !! I also want to bake something for a long time, but sometimes I don't have enough time and energy after work

Vikusya,;) it's okay, you will have time yet)) And the cake was destroyed by the family instantly .. I barely snatched a piece for breakfast)) I forgot to give the recipe

Cake

Vikusya, share yogurt as you did

Sindi, cute cake nuts, chocolate

Vikusya, yogurt share how you did

Sindi, cute cake nuts, chocolate

I will share it with pleasure. The recipe is classic. I took 1.5 liters of milk, boiled it (homemade milk), cooled it down, added sourdough - I took the old-fashioned Goodfood Symbiotic, mixed it and poured it into the jars. I add additives to taste later, and with raspberry jam, that's it!

Nice cake. To make a link active, select it and click the yellow globe icon (hyperlink)

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=132067.0.html#bot

Sindi, although I am not Olesya, I will answer the second line and the 4th globe, and it is needed

Girls, who made yogurt from pharmacy capsules? I wonder if it comes from Canadian Yoghurt "Goodman". She did not find Roselle with us, though she asked only in two pharmacies. Discussed these 26 pages capsules here, but how is the result?
Related link
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=283328.500

I will share it with pleasure. The recipe is classic. I took 1.5 liters of milk, boiled it (homemade milk), cooled it down, added sourdough - took the old-fashioned Goodfood Symbiotic, mixed it and poured it into jars. I add additives to taste later, and with raspberry jam, that's it!

So I'm wondering, do you have a symbiotic? I tried good food only "yogurt" - I wonder if there is a difference?

[Sour cream pie]

Burned today Sour cream pie ... Very tender!!!

https://Mcooker-enn.tomathouse.com/in...om_smf&topic=132067.0#bot

First select the link and then click the icon.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=132067.0.html#bot

So I'm wondering, do you have a symbiotic? I tried good food only "yogurt" - I wonder if there is a difference?

Yes, exactly a symbiotic. Difference in microbiological composition, i.e. different bacteria in the starter culture. I studied this question a year ago in VERY detail, because I always made yogurt, you can tell by honey.indications. By the way, I have the composition of all the Goodfood and Vivo starter cultures, if interested, I can throw it here
I always take myself a symbiotic, imunalis or "fitness yogurt", they contain the greatest amount of different flora. And there are very few of them in plain yogurt. So the difference in benefits is significant and FEELING from my own experience!

Yes, exactly a symbiotic. Difference in microbiological composition, i.e. different bacteria in the starter culture. I studied this question a year ago in VERY detail, because I always made yogurt, you can tell by honey. indications. By the way, I have the composition of all the Goodfood and Vivo starter cultures, if interested, I can throw it here
I always take for myself a symbiotic, imunalis or "fitness yogurt", they contain the greatest amount of different flora. And there are very few of them in plain yogurt. So the difference in benefits is significant and FEELING from my own experience!

I, too ... on medical, but for a year I tried only yogurt (I also studied this topic and did it in a yogurt maker), I need to somehow charge the cartoon

[Symbiotic TM Good Food]

Everything, suggested how to do it
Here is the composition of Goodfood:

Symbiotic TM Good Food
Lactobacillus delbrueckii subsp. bulgaricus
Bifidumbacterium bifidum
Bifidobacterium infantis,
Bifidobacterium longum,
Bifidobacterium breve,
Bifidobacterium adolescentis
Lactobacillus acidophilus
Lactobacillus casei subsp. Rhamnosus
Lactobacillus plantarum
Propionibakterium acidionipioniti
Propionibacterium freudenreichii

Yoghurt Fitness TM Good Food
Lactobacillus casei subsp. rhamnosus
Lactobacillus gasseri
Lactobacillus acidophilus
Lactobacillus delbrueckii subsp. bulgaricus
Bifidobacterium bifidum
Bifidobacterium infantis
Bifidobacterium longum
Bifidobacterium breve
Bifidobacterium adolescentis
Streptococcus salivarius subsp. thermophilus

Bifidokompleks TM Good Food
Bifidumbacterium bifidum
Bifidobacterium infantis,
Bifidobacterium longum,
Bifidobacterium breve,
Bifidobacterium adolescentis

Narine TM Good Food
Streptococcus salivarius subsp. thermophilus
Lactobacillus delbrűeckii subsp. bulgaricus
Lactobacillus delbrűeckii subsp. Lactis

Yoghurt TM Good Food
Str. thermophilus,
Lb. Bulgaricus.

Immunalis TM Good Food
Streptococcus salivarius subsp. thermophilus
Lactobacillus delbrűeckii subsp. bulgaricus
Lactobacillus acidophilus
Bifidumbacterium bifidum
Bifidobacterium infantis,
Bifidobacterium longum,
Bifidobacterium breve,
Bifidobacterium adolescentis
Propionibakterium acidionipioniti
Propionibacterium freudenreichii

Bioryazhanka TM Good Food
Streptococcus salivarius subsp. thermophilus
Lactobacillus delbrűeckii subsp. bulgaricus
Bifidumbacterium bifidum
Bifidobacterium infantis,
Bifidobacterium longum,
Bifidobacterium breve,
Bifidobacterium adolescentis

Biokefir TM Good Food
Leuconostoc mesenteroides subsp. cremoris
Lactococcus lactis subsp. Cremoris
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. lactis biovar diacetylactis
Saccharomyces subsp. cerevisiae
Lactobacillus delbrűeckii subsp. Bulgaricus
Bifidumbacterium bifidum
Lactobacillus acidophilus

Cottage cheese TM Good Food
Lactococcus Lactis subsp. Lactis
Lactococcus Lactis subsp. Cremoris
Lact.Lactis subsp. Lactis var. Diacetylactis
Streptococcus salivarius subsp. thermophilus

[Simbilact Vivo]

And here is the composition of Vivo's starter cultures:

Simbilact Vivo
Acetic acid bacteria
Lactic acid lactococci
Lactic acid sticks
Bifidobacteria
Propionic acid

Bifivit Vivo
Bifidobacteria
Lactic acid lactococci
Acetic acid bacteria
Propionic acid

Acidolact Vivo
Lactic acid sticks
Lactic acid streptococcus

Streptosan Vivo
Lactic acid streptococcus
Enterococci fezzium (Enterococcus faecium)

Vitalact Vivo
Lactic acid leukonostok
Lactic acid sticks
Microflora of kefir mushrooms

Yoghurt Vivo
Lactic acid lactococci
Lactic acid sticks
Lactic acid streptococci

Kefir Vivo
Microflora of kefir fungi

Sour cream Vivo
Lactic acid lactococci
Lactic acid streptococci

Olesya, very beautiful air pie
And today we will try to figure it out with links, stressing the programmer

for example, this is how I learned Cake

Today is the next cupcake "Zebra". Cartoon did just fine as always, baked in 50 minutes, and instead of kefir, I put a glass of my yogurt prepared in Flora. It turned out very tasty


The recipe is here, everything is baked easily and quickly Zebra cupcake

[Oat bread]

Burned today Oat bread ... It turned out delicious and aromatic, I recommend it !!!

and also here:

Oh, by the way, I saw 2 bowls in the store: ceramics and anti-stick, advise which one is better for what, maybe I can buy 1 of them in time

Oh, by the way, I saw 2 bowls in the store: ceramics and nonstick, advise which one is better for what, maybe I can buy 1 of them in time

Of course, non-stick. And whose cups are that? They complain about ceramics after several months of work.

Oh, by the way, I saw 2 bowls in the store: ceramics and anti-stick, advise which one is better for what, maybe I can buy 1 of them in time

In six months, ceramics lose their properties and everything begins to stick tightly, although it depends on the quality of the ceramics, but it seems to me better not to risk it. I have Teflon, very happy !!!

there is a paper sticker on the bottom of the bowl with the name of the material, something like xylan (in Latin only)

but it is heavier than my own bowl, but 2 is more convenient, so today, while the bread was coming up and baking, I had to stew cabbage rolls on the stove, so it seemed to me soooooooooooooooooooooooooooooooooooooooooooooooooooowed that I got used to the mule

Oh, by the way, I saw 2 bowls in the store: ceramics and nonstick, advise which one is better for what, maybe I can buy 1 of them in time

And where did you see it? I would like to hold it in my hands!

And where did you see it? I would like to hold it in my hands!

I ran into FOXTROT-there is

Nicaletta, I have this non-stick, I love. And it will cost 117 UAH if you order through the foxtrot website

Nicaletta, I have this non-stick, I love. And it will cost 117 UAH if you order through the foxtrot website

Girls, how much is non-stick in rubles?

Girls, how much is non-stick in rubles?

the approximate ratio of hryvnia to the ruble is 1: 4 in my case for cash 600 rubles, through the Internet-about 500

In Russia, this bowl costs 1000-1200 rubles, don't count on 600 !!!

Yes, it's okay, we'll find her)) While, of course, the native is outdated, made friends with the regimes, nothing burns.
Girls, you know what you want? Dumplings from childhood .. but I don’t know the recipe and my mother lost her .. Can you tell me?

Yes, it's okay, we'll find her)) While, of course, the native is outdated, made friends with the regimes, nothing burns.
Girls, you know what you want? Dumplings from childhood .. but I don’t know the recipe and my mother lost her .. Can you tell me?

I found a recipe for POLTAVSKIE GALUSHKI
For the test:
Kefir - 0.5l
Salt - 0.5 teaspoon
Soda - 1 teaspoon
Eggs - 1
Flour - up to 0.5 kg
Vegetable oil - 1 tbsp. the spoon
For refueling:
Minced pork - 0.5kg
Carrots - 1
Bow - 1
Salt
Pepper
Ground coriander - 0.5 teaspoon
Garlic - 1 head
Meat broth - 300ml
Lard - 1 tbsp. the spoon
How to cook Poltava dumplings:
Dissolve salt in kefir, stir the egg, add half the flour. Pour soda on top. Gradually adding flour, knead the dough as for dumplings (not steep). Let it stand for 15-20 minutes.
Then roll the dough for dumplings into a thick (2 cm) circle and cut it into strips 2 cm wide.
Cut dumplings from these strips a little obliquely.
Lubricate the bottom of the steamer containers with oil and place the dumplings in them at intervals. We take into account that the dumplings will slightly increase in volume. Cook dumplings for 15 minutes.
Fry finely chopped onions and grated carrots on lard. Put them on a plate, and fry the minced meat in the remaining fat until crumbly. Season with salt and pepper. Add coriander. Add onions and carrots. Pour in broth and add garlic, passed through a press
Pour the finished dumplings with this meat-and-vegetable mixture.

During these days I cooked a little, as I mostly cook in a well, but now I will only make baked goods and sour milk in florochka. Truth first lumpy baking was a casserole, which did not work out - it was too brown and fell but I blame it on the fact that 60 minutes is a lot for a casserole or just a bad recipe. But then she baked mohair cake and everything worked out great still baked: Pie "Makovnik" it turned out well too
I also tested manual mode and yogurt. I turned on the Manual 2 hours 30 degrees, the temperature from 21 to 30 degrees warmed up in 25 minutes, and after an hour it rose to 33 degrees and kept on until the end of the regime. On the yogurt mode, the temperature was kept at about 41 degrees.

And yesterday I cooked bread, kneaded the dough in HP, and defrosted it in MV at hand for 1 hour 30 degrees, went up very well. ok and I turned on baking for 1 hour. this turned out to be not enough (the thermometer showed 88 degrees). I added another hour. After 30min. the temperature rose to 96 degrees and I turned it over to brown the top a little for 15 minutes. Here's a giant turned out
So my love at first sight continues

thanks girls. There is no recipe as such, I just added what was in the refrigerator (the remains of corn porridge and mashed potatoes, kefir, flour, salt, sugar, yeast), everything by eye, and then I watched the bun, I usually bake bread in xn, and here I mixed so much and realized that I couldn't cope without a mule, so I checked it again in baking, I did it perfectly

thanks girls. There is no recipe as such, just what got in the way in the refrigerator, then I added (the remains of corn porridge and mashed potatoes, kefir, flour, salt, sugar, yeast), everything by eye, and then I watched the bun

Well, that's for sure: our man !!! I also often do this, a lot of recipes from the series "from what was" or "swept over the barns, scraped the bottom of the barrel"

Girls, who asked about yoghurt on Goodman capsules? I bought them, put on yogurt. It turned out to be something snotty and disgusting, in general, they are not suitable for the production of yogurt, although the composition with "Roselle" is the same. They will not be lost for me, but I will have to buy another jar of "Roselle". I'm upset with the experiment

Girls, tell us about baking, what's the top in it?

Girls, tell us about baking, what's the top in it?

As in all MBs - white

If honey or cocoa is put into the dough, then the color is beautiful, even. I baked charlotte with oranges, too, there was a golden top. But the bread had to be turned over for a golden crust.

it is white everywhere, but in one it is so slightly sticky, in others it is finished-baked

If it is sticky, it may have been baked for a little time?

How much baked, always baked. If something isn't right, it's usually a recipe problem!

I realized that YOU were just interested. If you need a program of baked goods, milk porridge, yoghurt and multi-cook with 30gr. then this is what you need. He copes with these programs very well, the rest is also on the level !!!

fronya40
I, too, bake the top normally, some buns and bread (on malt) I don't even turn over. In general, a multicooker with delicate programs, nothing runs anywhere. Multi-cook adequate with 30 * -160 * step 10 *.

Today I put the yeast dough on the Yogurt mode. In an hour, I let it down several times! The dough is just rushing))) The pies turned out to be so airy ...

Hello everybody! and today I have another ambush ............. did not risk chocolate on boiling water (2 times did not work), I decided a pie for jam and sour milk - just zeeeeeeeeeeeee, it didn’t work .... I’m not bad with pies, although biscuits are always delicious. What to do? I think maybe I opened it a bit early (I fried the bottom, I was afraid that it would burn completely, so I took it out, and he ... sat down, became rubber ... HELP !!!

[fronya40]

Well, that's for sure: our man !!! I also often do this, a lot of recipes from the series "from what was" or "scrubbed through the barns, scraped the bottom of the barrel"

Beautiful bread, Oksana!

Thank you
fronya40 with the top, I still do not understand, on the bread it seems that it is not baked, so I turn it over, and I did not bake the other pastries yet
Sindi but why don't you stand up on an excellent multi-cook mode of 30 degrees?
Nicaletta I won't help with this pie, but try with chocolate on boiling water half serving from this recipe: (ordinary glass 200g, not from multi)
3 tbsp. flour
2st. Sahara
1.5h l not slaked soda,
1 bag of baking powder,
4-6 st. cocoa spoons
2 eggs
1 st. milk,
1 / 3-1 / 2st rast. butter (the more cocoa, the more butter)
1 st of boiling water.

Mix all dry foods, beat eggs, then add butter and beat a little more.
Then add milk and dry mixture, but not all at once, but in 2-3 doses and alternating milk with mixture. Beat well each time. You should get a thick dough. then pour a glass of boiling water and beat again to get a uniform mass.
So, take exactly half the norm from this recipe, that is, 1.5 cups of flour, 1 cup of sugar, etc.
I read this advice on od. forum, baked, it worked