Reviews of multicooker. Tips and reviews of multicooker. Multicooker recipes

[Alexei]

Alexei, that's just CUP - this is the amount of water to the cups of rice for a side dish. And 1.8 liters ... I can't say that, I have not seen such marks ... We must look. Ah ... this is, apparently, the volume of rice in liters.

[For pilaf! definitely! first on the HEAT! (I put 140C for 30 minutes) onion until golden in boiling oil, then meat to a crust !, then carrots for 3-5 minutes (enough in MV), then very good. Pour 1-2 cm of this with hot water, everything should continue to gurgle! there spices and salt (1-1.5 tablespoons per indicated volume) (the most crucial moment for taste and smell, if there are no preferences, then you can take ready-made seasonings, my husband sprinkles it for his taste, I do not interfere). And cook this (future zirvak) until cooked. And only after! put rice, put on a program (we have Groats, I don’t know about other multi, I don’t venture to say what kind of program) "]

I want to try pilaf according to this recipe https://Mcooker-enn.tomathouse.com/in...77119.0
here in one place it is not clear - "For pilaf! definitely! first on the HEAT! (I put 140C for 30 minutes) onion until golden in boiling oil, then meat to a crust !, then carrots for 3-5 minutes (enough in MV), then very good. Pour 1-2 cm of this with hot water, everything should continue to gurgle! there spices and salt (1-1.5 tablespoons per indicated volume) (the most crucial moment for taste and smell, if there are no preferences, then you can take ready-made seasonings, my husband sprinkles it for his taste, I do not interfere). And cook this (future zirvak) until cooked.
And only after! put rice, put on a program (we have Groats, I don’t know about other multi, I don’t venture to say what kind of program) "
as I understand it, put the FRYING mode for 30 minutes and fry the onions for 30 minutes, and then add the meat ??? how many minutes to fry the meat? then add carrots to all this and fry for 3-5 minutes STILL and then water and spices go there? i.e. the onions will be fried in total for 30 minutes + while the meat is fried (how many minutes?) + 3-5 minutes? so chtoli ???
Or fry the onion, then PULL it out and STILL the meat and fry it separately? and all so separately and then mix ???

how to cook in pilaf mode as opposed to cereals?

here is engraving - on the left L - up to 1.8, on the right CUP - up to 10, what is L?
why the photo is not attached?

[For pilaf! definitely! first on the HEAT! (I put 140C for 30 minutes) onion until golden in boiling oil, then meat to a crust !, then carrots for 3-5 minutes (enough in MV), then very good. Pour 1-2 cm of this with hot water, everything should continue to gurgle! there spices and salt (1-1.5 tablespoons per indicated volume) (the most crucial moment for taste and smell, if there are no preferences, then you can take ready-made seasonings, my husband sprinkles it for his taste, I do not interfere). And cook this (future zirvak) until cooked. And only after! put rice, put on a program (we have Groats, I don’t know about other multi, I don’t venture to say what kind of program) "]

I want to try pilaf according to this recipe https://Mcooker-enn.tomathouse.com/in...77119.0
here in one place it is not clear - "For pilaf! definitely! first on the HEAT! (I put 140C for 30 minutes) onion until golden in boiling oil, then meat to a crust !, then carrots for 3-5 minutes (enough in MV), then very good. Pour 1-2 cm of this with hot water, everything should continue to gurgle! there spices and salt (1-1.5 tablespoons per indicated volume) (the most crucial moment for taste and smell, if there are no preferences, then you can take ready-made seasonings, my husband sprinkles it for his taste, I do not interfere). And cook this (future zirvak) until cooked.
And only after! put rice, put on a program (we have Groats, I don’t know about other multi, I don’t venture to say what kind of program) "
as I understand it, put the FRYING mode for 30 minutes and fry the onions for 30 minutes, and then add the meat ??? how many minutes to fry the meat? then add carrots to all this and fry for 3-5 minutes STILL and then water and spices go there? i.e. the onions will be fried in total for 30 minutes + while the meat is fried (how many minutes?) + 3-5 minutes? so chtoli ???
Or fry the onion, then PULL it out and STILL the meat and fry it separately? and all so separately and then mix ???

Do not bother, cook pilaf the way you are used to. Recipes practically do not depend on the type of multicooker. After all, a multicooker is just a saucepan, only an electric one.

[Alexei]

Alexei, I already told you about 1.8 liters (read carefully, please) - this is the volume of dry rice in liters.
About frying ... No, 30 minutes is all. The onion will completely burn out in 30 minutes. It is necessary to look at the state of the products in the frying, and not at the time. About the frying sequence. Traditionally, zirvak is fried separately onions, carrots and meat. I fry meat first, then vegetables. And then I put the meat back, add rice, and so on.
About the modes of groats and pilaf. By and large, these programs are no different.

[Yara]

Do not bother, cook pilaf the way you are used to. Recipes practically do not depend on the type of multicooker. After all, a multicooker is just a saucepan, only an electric one.

YaraAlexey is not used to

[Yara]

YaraAlexey is not used to

Nothing, with a multicooker will quickly learn

I have a scarlet, a very handy thing, it seems to me that anyone can cook well.

[Yara]

YaraAlexey is not used to

I just wanted to write))) in short, I fry everything for 30 minutes, then I already put the rice and put the pilaf program? for how long? for an hour, based on 250 grams of rice and 450 grams. meat?)

[Alexei]

Alexei, I already told you about 1.8 liters (read carefully, please) - this is the volume of dry rice in liters.

Yes, I read it, but it's still not clear, at the mark, say, 1.8 liters - there will fit more rice than 1.8 liters ... and why was it engraved there for rice?

[here]

Yes, I read it, but it's still not clear, at the mark, say, 1.8 liters - there will fit more rice than 1.8 liters ... and why was it engraved there for rice?

Here here read.

[Alexei]

Alexei, proceed from the proportion of multi-glasses (the one included with the multi-cooker). 2 mst of rice for 2 mst of water (hot !!!). This pilaf will be ready in 40-50 minutes.

At 1.8L, the actual volume will be about 3-3.5 liters. For rice, because it is an Asian appliance in origin - it was originally a rice cooker with advanced functions.

I cooked everything pilaf) it turned out very well))) thank you all)

I cooked everything pilaf) it turned out very well))) thank you all)

Hurrah! I'm very glad for you!

2 mst of rice for 2 mst of water (hot !!!).

Oh, I wrote the proportion, but for what rice not. This is the proportion for non-steamed rice pilaf. If from steamed, then you need 1d2.

I cooked everything pilaf) it turned out very well))) thank you all)

I'm very glad that everything worked out

Oh, I wrote the proportion, but for what rice not. This is the proportion for non-steamed rice pilaf. If from steamed, then you need 1d2.

what is parboiled and uncooked rice? and how to make unboiled steamed and unboiled unboiled from steamed? What is the difference? which is better?

[Alexei]

Alexei, when you buy rice in a store, pay attention to the packaging - it says if the rice is parboiled. Parboiled rice is not boiled, it is most often used for pilaf. But not everyone likes him (including me). I usually use regular long rice for pilaf and round rice for porridge. Round rice has a more pronounced flavor, but it is more starchy and, if not washed very thoroughly, forms a stickiness (which is used in milk porridge). But you can also cook pilaf from round rice (you just need to rinse it very carefully).

Hello, so I finally decided to give myself a gift for the new year and bought a Raymond multicooker, tomorrow or the day after tomorrow I will have it, right now I read all sorts of reviews rummaging through recipes, but I wonder if someone cooked borscht or different soups, throwing everything together at once and pressing start cooked, and that nothing turns out to be boiled? for example, in borscht, a husband loves cabbage so that it is not boiled and crunches)) and how can potatoes not work in mashed potatoes? And also excuse me if I wrote in the wrong place, I'm just not special here on this forum, but I think now I will be more often, for recipes and advice))

but interestingly someone cooked borscht or different soups, throwing everything together at once and pressing start cooked, and that nothing turns out to be boiled? for example, in borscht, a husband loves cabbage so that it is not boiled and crunches)) and how can potatoes not work in mashed potatoes?

The borsch will turn out colorless if you put it all at once. Cabbage is cooked longer than potatoes, but if you like undercooked cabbage, then you can lay it with potatoes (again, a lot depends on the type of vegetables, the size of their slicing, etc.). But it is better to add beets last and preferably already in a semi-finished or even finished form, so that the borscht has a bright color.
As for soups, it all depends on the ingredients.

Cabbage is cooked longer than potatoes, but if you like undercooked cabbage, then you can lay it with potatoes (again, a lot depends on the type of vegetables, the size of their slicing, etc.).

Whoa! Live and learn ... I have always believed that fresh cabbage is cooked very quickly, so I put it almost last, even after tomato juice, that he kept it from becoming limp - anyway, as long as the pork stands a little, it will soften. Rather, I was afraid to digest it that cabbage flakes did not work out.
But it turns out that it is necessary to lay it before the potatoes ??

Well, the young, of course, will cook faster, but basically, now the oak cabbage is so much that you can't boil it.

thanks for the hint, but if I boiled beetroot, then put it at all or right away? I so understood from reading that it is necessary to unambiguously do the frying and then throw everything else and turn on the soup or borscht, then and do not look yes?

Hurrah! From the first try it turned out pilaf with chicken and biscuit.

Hello, if it does not bother you, please write a recipe for a biscuit, a beautiful one turned out to be high

Peace be with you bakers!

manna--

I'm certainly not a specialist in cabbage soup / borscht, but I spied on my wife
she puts everything in a slow cooker and puts it on stewing and then pours it with broth
and includes steam cooking for a couple of minutes
and everything turns out fine - nothing cooked / overcooked

Olga 7--

here is a temka for baking in a cartoon

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=51187.0

Breaking spears on this topic is useless. How many families, so many tastes. I recently learned that some pickles are watered with sunflower oil ...

Whoa! Live and learn ... I have always believed that fresh cabbage is cooked very quickly, so I put it almost last, even after tomato juice, that he kept it from becoming limp - anyway, as long as the pork stands a little, it will soften. Rather, I was afraid to digest it that the cabbage flakes did not work out.
But it turns out that it is necessary to lay it before the potatoes ??

Oh, well, of course, I was talking about winter cabbage. Now is winter And young, of course, it quickly cooks

thanks for the hint, but if I boiled beetroot, then put it at all or right away? I so understood from reading that it is necessary to unambiguously do the frying and then throw everything else and turn on the soup or borscht, then and do not look yes?

I didn't understand, but what about the beet? Are you talking about adding beets to borscht? Well, yes, chop the boiled beetroot and add it to the ready-made soup, bring to a boil and turn it off, let it infuse.

Frying? Well, if you like borscht with fried, then yes, you can make fried. But I'm not a fan of this. if only for some soups I pass vegetables.

she puts everything in a slow cooker and puts it on stewing and then pours it with broth
and includes steam cooking for a couple of minutes
and everything turns out fine - nothing cooked / overcooked

Yes, I also cook borscht that way (not always, really). And all the same, the readiness of vegetables depends on their variety, duration of storage and cutting. Therefore, it is not always successful to extinguish them at the same time. Therefore, I put vegetables for stewing at the required time for their readiness.

I recently learned that some pickles are watered with sunflower oil ...

And if you add more garlic there, you get such yummy !!!!!

My cartoon arrived, first of all I tasted french fries, since the recipe wrote 10 minutes 200 grams of potatoes, but during this time it was not fried at all, set the time for another 20 minutes, but it turned out a little rubbery or something, you see something did not work, but still right now I want to make a roast with homemade chicken with potatoes, here is the question who did it with homemade chicken for how long to ask and do in stew mode and first fry it and then stew it ???

I don't know what your regimens are, but I cooked this way and that. You can pre-fry, and then stew. When I need to leave in the morning, I just put the chicken on a layer of onion and stew (or languish).It is better to set homework for 4 hours.

ok, thank you, I'll try, so first fry the chicken in frying mode, then put a layer of onion there and mix it and stew it for 4 hours, right?

And I forgot to ask, and put the potatoes in an hour or 2 hours before the end to the chicken?

I post it in my Scarlett in an hour. And no one has recipes for turkey in a cartoon, I really want to cook on NG?

[Maria]

Maria, enter a query in the search box "turkey in a slow cooker" and select

I put it in my Scarlett in an hour. And no one has recipes for turkey in a cartoon, I really want to cook on NG?

Take the usual recipe and add it to the cartoon. Scarlett has a "my recipe" mode: set both the time and temperature as needed.

Nice feature in Scarlett, I use it a lot. Found 2 cool recipes, now I'm thinking which one is better to choose)

Nice feature in Scarlett, I use it a lot. Found 2 cool recipes, now I'm thinking which one is better to choose)

I wanted to see what kind of Scarlet you have, but your "Technique" is empty This is a defect

Girls, hello everyone! I am now the owner of a multicooker, my first courses: stewed potatoes with lamb, pickle, buckwheat with mushrooms and millet millet porridge. In principle, everything is fine, my husband said it is no different from "regular" food. Except for porridge. I put millet in the evening, in the morning I got a very boiled porridge, which I was afraid of, the taste reminded kindergarten))) my daughter liked it, but my husband doesn't eat that. The question is - it means any porridge will be very boiled, because it is in milk all night ... and if you pour less milk, it will fry?

Peace be with you bakers!
Are you pure milk?
Most do so
1 multi-glass cereal
2 ---------------- water
3 ---------------- milk

Yes, I did just that (((1 tbsp. Cereal + 2 tbsp. Water and 3 tbsp. Milk

And another question - does the time for the timer mean the time after which the cooking will start or end?

And if you don't cook the cereal at all, that is, set the time so that you wake up, and it just became hot and turned everything off? Then after what time does the porridge completely warm up? And if in a saucepan of 4.5 liters. reduce the volume, that is, 0.5 tbsp. cereals + 0.5 tbsp. water and 1 tbsp. milk?

[TanushaS]

TanushaS, do you have a Panasonic? The porridge is cooked there for an hour, and unfortunately it will be boiled for your taste. Many people just achieve this look, leaving it also heated. This happens precisely because the program is so long, and not because the cereal lies in milk for a long time. I cook different porridges in different multicooker, millet just in Panasonic, but I don't like boiled rice - I make it in Stadler (30 minutes) or in a small Redik - there the program is automatic, I set as much as I want. For you, apparently the way out is to set a delay so that in the morning you turn off the program before it ends, while the croup is still intact. Well, when you get up, then turn it off, even if you still cook for 30 minutes, maybe it will be better for your taste.

[AnastasiaK]

AnastasiaK, yes I have Panasonic, thanks for the answer, I will experiment with a delay. Is it really not enough one multicooker

[TanushaS]

TanushaS, of course, not enough, unless you want to dance near the pan again, you want to entrust everything to a smart pan. And there is already room for experimentation - what is better to cook where. I already have 4! And I'm not going to stop)))))

I don’t like boiled rice

Sistraaa !!! * climbs o6nimatsya *)) Only boiled vermicelli can be worse than boiled rice.

I actually began to eat milk porridge not after Panasonic, but after Ste6y - I put rice in pure milk for 7 minutes and, while it cools down, it will stand a little without steam. In general complexity, probably, it also comes out for half an hour.

[Bijou]

Bijou, exactly, exactly)))). And in a small Redik pier. the porridge is automatic, at least how much you cook it, digest it. The taste and color - all the multicooker is different, Hooray that there are different!

And we also love crumbly porridge, sometimes my husband just pours milk on top.

Peace be with you bakers!

young ladies, I don’t understand your criterion of lukewarmness and friability
well, I understand loose buckwheat or rice and millet in the end
but not in a dairy version but as a side dish
and so that the cereals float in milk, then you don't need to cook milk - viscous
cook steep and pour boiling milk
or I don't understand something

Apparently the taste and color ... We love milk products that melt in the mouth.

Peace be with you bakers!

Olyushka--
Duc and we, too - if for a side dish, then a grain to a grain is straight
and the dairy should melt in the mouth \ to our taste, of course, not like semolina, but so that the structure is felt - well, you understand

[TanushaS]

Yes, I did just that (((1 tbsp. Cereal + 2 tbsp. Water and 3 tbsp. Milk

TanushaS, try changing the amount of liquid. 1: 5 is a proportion specifically for a porridge-spread, and you try to cook at least 1: 3. I am sure that the result will be closer to the desired one.