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

[lenchik2704, Irishk @]

lenchik2704, Irishk @ with the purchase of you!

Inusya While praising the cartoon, they forgot to say about one more advantage of it - it's a multi-cook !!! Just a super program that replaces all the others !!!! Moreover, from 30 degrees, which is suitable for proving the dough.

Today I baked "Chocolate cheesecake" My daughter really liked it, put one pack of curd paste instead of cottage cheese, it turned out gently

[Nicaletta]

Nicaletta

Sindi , if I understood correctly, this is a variation on the theme "Hungarian cheesecake". It turned out well !!!!

Oops, I don't know the Hungarian recipe .. I tried this one Chocolate cheesecake

Almost the same. And the recipe for "Hungarian cheesecake" I laid out in our topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=294667.0

Yes, I still think that it is a bad variety of rice ..... because I kept the proportions ...... everything is for sure ...... but I was not lucky with rice ..... Today I cooked buckwheat all the class ......

[Pies with apples (dough with sour milk)]

Pies with apples (dough with sour milk)

Olesya! Have you ever baked Borodino bread? What kind of flour does he need?

No, I haven't baked it yet. Here on Borodino bread on the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8617.0

Olesya! Have you ever baked Borodino bread? What kind of flour does he need?

Although I am not Olesya, I will answer. For Borodinsky, rye flour and wheat flour are needed, as well as malt, which gives the dark color to bread (for lack of malt, some replace it with dry kvass).

[isa567]

Hello girls! Although I am not here very often, I also boast of my latest masterpieces I did pilaf a couple of days ago https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144284.0 It turned out super !!! Crumbly, but yummy ... Then there was a potato with mushrooms according to the recipe lisa567... Thank you! Very tender!!!! Last night I made a Chocolate Cupcake with Kefir! I took the recipe in the internet ... Since this dish is the last, I managed to capture it for the forum))) Here is my masterpiece)))))

[Vikusya]

Vikusya, you have excellent pilaf! This is what I love. and my favorite spices, I see dried barberry
Recipe Write Cupcake

Although I am not Olesya, I will answer. For Borodinsky, rye and wheat flour is needed, as well as malt, which gives the dark color to bread (due to the lack of malt, some replace it with dry kvass).

Ligra, THANKS, and where is the malt sold?

[Ligra]

Ligra, and where is the malt sold?

The malt can be sold at a general store where bread or flour is. If not, then look in the spec. bakery stores or bakery stores.

And today some incomprehensible sadness happened to me ...
Yesterday I baked bread - everything worked out fine. And today the same yeast (dry) did not sprout at all. I tried pressed-the same thing. Three times I put and-zero. Water 30-35 gr., Yeast from the refrigerator.
I don't understand, what's the matter ???

Maybe the expiration date has passed, they are also losing germination. And try to put a chatterbox in a warm place. The amount of yeast is more than necessary. Take if the germination is poor (a little sugar, flour can become aclimated). I usually use live ones I like baked goods on them.

Maybe the shelf life has passed, they are also losing germination. And try to put a chatterbox in a warm place. The amount of yeast is more than necessary. Take if the germination is poor (a little sugar, flour can become aclimated). I usually use live ones I like baked goods on them.

Until the expiration date, another six months. And yesterday we came up !!! And stood in a warm place.
I somehow think that they should lie down from the refrigerator for a couple of hours before using. Or not?!

Probably it was necessary to leave at room temperature, warm up. I just keep dry yeast in the closet. The refrigerator does not inhibit yeast activity though. I put the dough in the refrigerator overnight, so it rose almost 2 times. True, then, when I got it, until it got warm, it did not fit.

[drakusja]

drakusja, Of course you should warm up. It is better to dissolve them in warm water (like talkers, pressed-alive), and then add all the ingredients., then they are evenly distributed. And for dry ones, it should be written to dissolve or mix with flour.

lisa567, in the refrigerator the dough rises very slowly, because it is still cold there. But overnight it may well rise (my pancakes have risen so much, but in the morning you can bake right away).

I am still inclined to believe that the yeast was cold. Today I'll get the dry ones out of the refrigerator, and the pressed ladies lie after the refrigerator for 3 hours before testing for germination.
Tomorrow I will write about the results.

Pressed yeast must be stored in the refrigerator, otherwise it will dry out very quickly and become unusable. But, if they do not fit well in the test, then try activating them. Dissolve the yeast in warm milk or water, about half a glass, add 0.5 teaspoons of sugar and leave in a warm place for 15-20-30 minutes. If the yeast is good for baking, then it will rise with a frothy cap. There will be small bubbles and you can even see how they burst and new ones grow. If this does not happen, then your yeast is dead.

We must go to the store for new ones.

Pressed yeast must be stored in the refrigerator, otherwise it will dry out very quickly and become unusable. But, if they do not fit well in the test, then try activating them. Dissolve the yeast in warm milk or water, about half a glass, add 0.5 teaspoons of sugar and leave in a warm place for 15-20-30 minutes. If the yeast is good for baking, then it will rise with a frothy cap. There will be small bubbles and you can even see how they burst and new ones grow. If this does not happen, then your yeast is dead.

We must go to the store for new ones.

In general, I NEVER make a dough with unactivated yeast. That is, I carry out the above procedure without fail.
But the dry ones, who got up well yesterday, went on strike today. Yes, and pressed from different packs did not rise.
That's why, eh ???

sorry .... I couldn't find a chocolate cake with kefir .... How did you do, share?

Not this one https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103504.0

Can you make pizza without making the dough yourself? can take a purchased item? base for pizza

p. from. I'm not friends with the dough AT ALL, do not even try))) I tried 30 times probably to knead, in DIFFERENT ways, it is not mine absolutely.

Can you make pizza without making the dough yourself? can take a purchased item? base for pizza

p. from. I'm not friends with the dough AT ALL, do not even try))) I tried 30 times probably to knead, in DIFFERENT ways, it is not mine absolutely.

There is puff pastry, sold in plates in the store, I usually used it in the oven. I like the pizza on it
But probably if in our cartoon you need to cover the bottom of the baker. paper, it seems to me otherwise the bottom may be very reddened .. Or maybe not

There is puff pastry, sold in plates in the store, I usually used it in the oven. I like the pizza on it
But probably if in our cartoon you need to cover the bottom of the baker. paper, it seems to me otherwise the bottom may be very reddened .. Or maybe not

no, I have a redmond bowl 4502

So it is even better than Polaris)) Slightly coat the bottom with olive oil or sunflower oil and go for it

Girls. categorical greetings to all !!! Today I baked delicious buns, though the mule was busy, so I made it in the oven and I don't know if the recipe won't work here?

Girls, this is not a cartoon question (I hope the Chef won't cut it). I got the idea to buy an ice cream maker, I read a lot on the forum of a baker of delights. Who has what ?? I want inexpensive and high quality, that's how our Flora

[French apple pie]

Can you make pizza without making the dough yourself? can take a purchased item? base for pizza

p. from. I'm not friends with the dough AT ALL, do not even try))) I tried 30 times probably to knead, in DIFFERENT ways, it is not mine absolutely.

I make puff pastry from ready-made French apple pie and further Flammkuchen cake (it's almost like a pizza). We really like it. I think the pizza will be great too. The only thing is, grease the walls with vegetable oil, otherwise the dough will stick, even in a good bowl

Girls, this is not a cartoon question (I hope the Chef won't cut it). I got the idea to buy an ice cream maker, I read a lot on the forum of a baker of delights. Who has what ?? I want inexpensive and high quality, that's how our Flora

I am also interested in this question for quite some time now. Theme https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=66440.0

[Marble cake on kefir]

Marble cake on kefir

Good evening. And what is the fundamental difference between Floris and non-Floris?

I'm interested in having a multi-cooker, a removable lid or plate on the lid, a teflon-type bowl, turning off the heating in advance.

In budget models, there is no heating shutdown and the inner cover cannot be removed, but wiped if it gets dirty. Floris has a Multi-cook t 30 * -160 * step 10 *. Teflon bowl, but very delicate.

Almost turned out, more like a ladybug !!! But the taste is very different.

Good evening. And what is the fundamental difference between Floris and non-Floris?

In just 0508 there is no multi-cook and yogurt, fewer programs, the baking program does not work well (every other time.)

I'm interested in having a multi-cooker, a removable lid or plate on the lid, a teflon-type bowl, turning off the heating in advance.

Heating is turned off only in expensive multi-cookers, but Floris has a multi-cook from 30 grams, which is not in all expensive specimens. Basically everywhere from 40 gr. A removable lid seems to me not a prerequisite, since it does not get dirty in floris (milk does not run away, soup too, stewing is too delicate). And if it gets dirty by accident, I just wipe it with a damp sponge. The bowl is certainly not superb, but there are many supplies, both native and from other manufacturers with different coatings (full infa in bowls https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=283328.440). So, you will decide which programs are priority for you and choose !!!

Yesterday I prepared bread according to the recipe Bread
Tasty, but tasted sweet compared to Cuban ..


At night, I threw the rice into a cartoon with frozen. vegetables (pepper, tomatoes) + olive. oil. I was afraid that it would turn into porridge (I don't like rice), but it turned out in the Rice mode just fine, crumbly but not dry.

Today I also made pea puree on the Buckwheat mode, a little burned in the pan, and here it is beauty

The bread is good !!! I looked at the recipe, of course sugar is too much, 0.5 - 1 tbsp would be enough. l. Everything else is also not level !!!!

Oles, thank you)
Yes, you need less sugar, and maybe you can do without it in bread? Not rolls

No, you can't do without it, it helps the yeast work !!!

Girls. I made a stew today. Here is a recipe (I didn't take pictures) .. I had: 1 kg of pork in pieces, 1 kg of chicken thighs. turned on the FRYING for 30 minutes, fried pork under the lid, purely symbolic, then turned on the MULTIPOOK 100 degrees for 30 minutes, after that - STEWING for 1.5 hours, then there chicken meat, peppercorns, black and for another 1 hour, at the end salted, minutes for I threw 20 lavrushka and 3-4 prunes. Let it stand in the off m / v - ooooooooooooooooo delicious. Do not add water!
It turned out 3 half a liter and ischo try a little for small bottles

No, you can't do without it, it helps the yeast work !!!

It is quite possible without sugar at all, there are classic recipes in which there is no sugar and other ingredients for baking too. I bake bread exclusively without sugar

Girls, tell me which program we have before evaporating liquid and frying in the last minutes (like pilaf in Panasonic)? is there such? But then I look at the buckwheat modes, 35 minutes are displayed, on rice 30 minutes, that is, are they automatic, not sensory?

Oksana, there are no sensor programs in Floris, only automation

Oksana, there are no sensor programs in Floris, only automation

It's a pity, thank you

cooked the other day Cottage cheese casserole tasty
only for some reason my middle part constantly falls off, and in any casserole, although I act according to the recipe

Girls, tell me which program we have before evaporating liquid and frying in the last minutes (like pilaf in Panasonic)? is there such? But then I look at the buckwheat modes, 35 minutes are displayed, on rice 30 minutes, that is, are they automatic, not sensory?

Pilaf in Floris is cooked on the Rice program, although it is automatic, you can adjust the cooking time to get a fried crust.

Pilaf in Floris is cooked on the Rice program, although it is automatic, you can adjust the cooking time to get a fried crust.

thanks, I had to play a little, cook the wings. At first on Rice, but evaporated and fried on the Fry, it turned out well, I just thought to get off with one button
I cooked macaroshki separately in the well

[1oksi1]

1oksi1, the wings are well fried. On the Rice program (133 *), the temperature is certainly lower than on frying (160 *), but if the liquid had been left on the Rice longer, the liquid would have evaporated and brown too.

I have already cooked casseroles three times from another forum, I exhibited BlackHairedGirl. wonderful casserole. And in what you pin the apple - large plates, that is, in half, then cut out the middle, and in slices of cm somewhere, or maybe more, I spread the tiles tightly into the bowl, I did not grease the bowl, pour the curd - 600 gr cottage cheese, 3 eggs, 4 tbsp. l sugar, 3 tbsp. l semolina, 1 tbsp. l baking powder - blender, there raisins. And also delicious - cherries, I frozen, well sprinkled with starch and drowned in cottage cheese. For an hour for baking, then 15 minutes on heating, I opened the lid, cooled until warm and took out. Delicious. Apples are like marmalade.

[fronya40]

fronya40 casserole and you whip the whites separately into a cool foam or can you add them all together?