Kitchen robot "MyCook" (Taurus)

[kofe71]

kofe71, Fedor, Good evening! So I, too, did not find where I could put such a tick so that only I could see the recipe!
Irlarsen, Irina, And on iOS I have the same "Publish Recipe" section, where you can add a recipe, but I also did not find where to check the box

[Esvt]

Esvt, but why am I blind or what? Where is such a section on ios? I don't put the screenshot yet, what if you explain it in words? Well, I downloaded the program. I clicked on the options, and there I see "now in the club" and so on in a column up to the words "session is over." I checked to see if there was a program update. There are no updates.
If you click on "my profile", then my avatar comes out and the message "recipe sent 0"
Where else to dig?

Esvt, Irlarsen, I can't say anything about the iOS app. I can only assume that in terms of functionality it should be similar to an Android application. And in the android application there is NO possibility to create recipes. Recipes are created only on the website, and only after authorization.

[Irlarsen]

Irlarsen, I don't know if I can post a screenshot here, so I'll try with words: go to the application> login> just below the lines for the login and password there is a line to register on the mycook.com website> click on mycook.com> further personal account> login> publish recipe.
I wrote it from memory, now I'll go check it out, if it doesn't work out, I'll fix it

[Esvt]

Esvt, did not understand anything. Do not enter the application with a username and password at all?
And publish the recipe where in the application or on the mycook website. On the site, I naturally see it. In the prog on the iPad is not.

[Irlarsen]

Irlarsen, You need to exit the application and go to the mycook.com website. This is what it sayskofe71, - "Recipes are created only on the site, not in the application"
It seems to me that you wrote to me about this when I was looking for an opportunity to add a recipe.

Yes, you do not enter the application with a username and password, but through the application you can go to the site mycook.com and then everything as they taught me: login, password, publish the recipe

[Esvt]

Esvt, Got it. I've been creating recipes on the site for a year now. I thought they added it to the application, but I figuratively look at the book and see a fig ...
Why are you so difficult to enter the mycook site through the application? Well this is a matter of taste, of course

Now it remains to wait for an answer regarding the personal recipe book. I searched the entire site. I don't see any check mark .....

[Irlarsen]

Irlarsen, Yes, I wrote it so hard. I thought it would be clearer this way. Of course, you can just go to the site. And I can't find a tick either. She's somehow mysterious. Apparently not for everyone

Esvt, Irlarsen,
Yes, indeed you cannot see this checkbox. I think this is a mistake, and reported this to Taurus.
About the mobile application for iOS, they replied that they have not yet updated its version in the App Store, but they plan to do so soon. As soon as this happens, I'll let you know.

[kofe71]

kofe71, and someone sees this check mark? Does it exist in principle?

[Irlarsen]

Irlarsen, this checkbox is visible to site administrators. For some reason, Taurus thinks that administrators need their own cookbook, but ordinary users do not. I am trying to challenge this point of view.

Eeeeh, I want to be a Danish site administrator! I'd turn around with my recipes. I would write them personally for myself in Russian!

[Irlarsen]

this checkbox is visible to site administrators

It seems to me that this is the wrong approach. If you publish each of your recipes that you would like to try to recycle for Mycook, then in the cloud there will be many recipes that have not been worked out and not verified. And how to cook with them? There will be many frustrations for users of the Mycook recipe book

IrlarsenI am trying to challenge this point of view.

We are in your support group

I've had mycook for a year now. I searched all the sites. In native Spanish, there are also no checkmarks and never have been. Their position, apparently, is the following. For ordinary users, 3 drafts. If you want more, lay out a spent draft for everyone and there will be a new place.They probably want to increase the content. In the Spanish version, by the way, there are quite a few user recipes.
In Russia, as in Spain, there are different medals, titles. We don't even have that.
A year has passed since mycook came out. Several new recipes in Norwegian. One is mine, the second is cleverly laid out, called "under reconstruction". The Danish version also has a couple, no more. I create myself three drafts in Russian and use it for myself. Then I change. Here is one time laid out culturally in Norwegian.
I would have a cherished tick! I had a personal Russian cookbook. Eeeeeh!

[Esvt]

Esvt, as I am waiting for your aggregate. Maybe even more than you. It's so boring here alone

[Irlarsen]

Irlarsen, Irina! And how I wait! But for now - silence. The terms were promised at the end of March But we have terms and promises - the concept is "relative", maybe yes, maybe not. But for now I will hope for the best. I'm waiting! And I go to all the sites: Spanish, Russian, and YouTobe watched everything. If only not to burn out before the arrival of the apparatus. And then the expectation and anticipation will be higher than reality ...

Nenene, reality will be better than expectations! Light, a year has passed, but I can't stop looking at it. Now when I rebuilt it into Danish, I changed the sounds, the display, it just turned out a new device. This is my favorite toy of all my gadgets.

[Irina]

Irina, But already from a year's experience of use: do you need a second bowl? Or spare knives? Did you want to buy something during this time?

What to tell about him? Double boiler! Yes! Oh. How many steamers I have and can not count. There is a separate fool of four levels, of course, in each multicooker, there is one for the micro-cooker. Of course, everyone performs the functions. But I determined the quality of steaming for myself by the opportunity to simultaneously make potatoes, cauliflower and broccoli for a side dish. This is how my son loves and we love the undigested cabbage and the color so that it is preserved. And directly in a branded double boiler or multit, either the potatoes are not ready, or the cabbage (especially broccoli) becomes disgustingly soft and with a smell so nasty. In mycook, I put in a plug-in potato, on the first tier colored, on the second broccoli and 140 degrees. Claaaass! The time is different, depending on the load. I put it on for 15-20 minutes, as prompted, watch the readiness of the top broccoli and add, if necessary, time. My children distinguish such a cabbage from a multicooker one time, if I am lazy and I just add a steamer with cabbage on top of, for example, half-cooked meat or rice.



While I was writing, the message came. Not until I wanted to buy anything

[Irina]

Irina, Wow! The last thing I thought about was a double boiler! I also have a lot of them. And I have been steam cooking a lot lately. But I couldn't even think that the taste could be different. It seemed to me that the steamer in Mycook is big and I thought that I would put it away and cook in my old ones. Now I will definitely study and compare.

Surprisingly pleasant steamer in comparison with plastic ones, which are equipped with analogs, the same thermomix. Plus we have 140 degrees, and this is nowhere to be found and induction! Therefore, there is a rapid heating and a lot of heated steam.
I was puzzled by the nuances because of the broccoli. There are recommendations to put the inflorescences when the water is already boiling to preserve the color and crispness, but this is usually lazy and hot too.

I even began to make manti! I knead the dough, spread it out, not mine, make minced meat in the same place, put the minced meat directly from the jug onto the rolled dough, not mine, pour water and steam. Then the jug is easily rinsed. Fast. No dirty dishes!

[Irina]

Irina, Great! Here, in the subject, the girls wrote that the minced meat is ground too much, closer to ham or sausage. Or, if you add more onions, is everything OK?

Minced meat is, of course, not the strongest side of such devices. I just dulled the knives, because I often make minced meat. But sharpened and everything is in order. Truth stopped pushing a pound. In general, it is not difficult to pull out the first portion with onions, lay the second, then combine and stir. This is for four.One bookmark is enough for two. About the quality of the minced meat. If you want larger pieces, then you can use the six for just a few seconds. Several large pieces may remain and, if there are streaks, they will be wound around the knife. But I have no problems, if I feel pieces or veins, I give it to a spinning doggie.
But no need to get the meat grinder! Wash her! I also cut salads for myself in myccok. I'm not going to an exhibition of beautiful pieces of salad, but a quick meal.

[Irina]

Irina, Good morning! I read posts and lick my lips, my hands are itching, my appetite is playing out. We urgently need to call Jedani and hurry them up. ... But it is interesting: the girls who opened this topic, for some reason, stopped sharing experiences and recipes. Are they really disappointed in the device during this time or, on the contrary, they cook so much in it that they once share their impressions?

Very few owners in my opinion. Such topics fade quickly. Well, you won't talk to yourself all the time.
What else from your favorite that you have not seen in the recipes? Here is a strawberry cocktail. I modified it for myself as follows. Frozen strawberries, pieces 6-7, are ground at speed 10 and sugar can be added. Pour in a glass of milk and set at 4 speed for 8 minutes. Oooh, it turns out a thick thick substance of heavenly taste!
I like the thickness, in all recipes for some reason the same thing is whipped quickly at high speed. Not that!

[Irina]

Irina, Well, a miracle will not happen. When asked to inform me about the delivery of my Mycook Touch, I received the following response:
"Yes. All legal literature and packaging for Touch Russia is ready. Certification in progress. Production will continue until 9.04. Plus delivery in about 2 weeks. "
And then there is silence. I didn't even receive an apology for the violation of the delivery time. We received the money, the contract does not provide for penalties for violation of the deadlines, now you can take your time.

[Svetlana]

Svetlana, Oh wow! In my Denmark, I completely lost the habit of such letters. Delay, it happens to everyone. But WITHOUT EXCUSE !!!
The device is worth it!

[Irina]

IrinaI still received apologies, and what apologies! The manager from Jedani called and offered to choose a gift from Taurus products as compensation for the violation of the delivery time and, if I wish, borrow Mycook Premium until I receive my device. Now everything is in thought: to take or not to take. I really don't like using someone else's equipment, you never know? And I really want to try!

[Svetlana]

Svetlana, yes, I would also think. All the same, the impressions of the new toy after the old mycook will no longer be the same. Even the new one has a whole holiday.
How did you register on the site without a serial number? I wrote to them to register without a number, but they did not even deign to answer. Then I just removed my serial number from Danish for a while and put it on the Russian site, then the registration took place.

[Irina]

Irina, Good morning! Before signing the contract for the purchase of Mycook, I was at the presentation. I turned the device in my hands, looked at all the functions and settings, so I have an idea of ​​how it works and how to turn it on and change the settings. I also liked everything, so I am eager to meet him. Wouldn't burn out with registration would help kofe71, he gave me the number of his (or someone else's) device. Thank him for that!
But by the way, I haven't yet seen the benefits of registering on the site. I thought that before the device arrived I would be able to start "My own cookbook", but, alas, it turned out to be impossible.

And I cherished a millionth part of a percent that (well, what if there are miracles in the world) I could send a Russian recipe to the device. Of course, the miracle did not happen. Alas.



Nobody else comes to the topic ... probably very few people bought

[Irina]

Irina, I am already coming to the conclusion: if administrators do not care about the adaptability of recipes to Mycook, then why should I care? It is necessary to publish recipes that I am interested in trying to cook, but they are developed for other devices.Let the recipes be in the application, and only then adjust them as you use. It's a pity only for other users who don't know about it.
Irina, You wrote that some recipe was published and marked with the status "in development" Did I understand correctly or not?
Irina, Is there no way for your cloud to add a recipe in Russian? That is, only three recipes in drafts?

[Svetlana]

Svetlana, We have a recipe in development, in Danish localization. He just marked it in the name so. And no one bothers you to name a recipe for example "semolina (the recipe is being developed)". All the same, the mark in the recipe "recipe checked" only for administrators. User's come with the mark not verified. Maybe in Russian localization there will be a frenzied activity of users, in the same place all sorts of titles are provided and these marks will appear. We have no grades at all, no cooks or master chef, they don't play these games here.
Of course, I can upload it in Russian to a Danish cloud, but somehow it will not look quite ethical.
Can you imagine someone in Arabic will start spreading?

So that the minced meat is not like pasta and the veins are not wrapped around a knife, it is recommended to chop it frozen. Not so much ice, but not completely thawed either. Personally, I like to do it in sofrito mode, it takes much longer, but it turns out minced meat. If it's a pure fillet, then fresh meat also makes excellent minced meat.
And with mantas there is such a nuance - due to the fact that in the parokuker the slots in the bottom start far enough from the edge, the edge of the extreme mantas gets soaked, and it is quite difficult to remove the mantu without breaking the bag. The mantas were the first thing I made when I brought the mikuk home. But in spite of this trouble, I and all my family were very happy. We need to work on the test. Khinkali are generally boiled in water, and do not get soaked. During my last visit to Moscow, I found an excellent khinkali. Khinkali they turn out to be insanely tasty, and as from a picture - the dough already shines, and at the same time is thin, but does not break. I never did it that way. We'll have to elicit secrets from the chef next visit
About sharpening knives - in theory, the knives are not specially sharp, like a razor. This is to prevent the chopped greens from producing too much juice (called fiber separation).

[kofe71]

So that the minced meat is not like pasta and the veins are not wrapped around a knife, it is recommended to chop it frozen. Not so much ice, but not completely thawed either. Personally, I like to do it in sofrito mode, it takes much longer, but it turns out minced meat

kofe71, Fedor, Good day! Thank you for the useful information. Took note. But I'm still waiting for the device. Delivery has been postponed to the end of April. WAIT

Hasn't the device come to anyone yet?

[Irlarsen]

Hasn't the device come to anyone yet?

Irlarsen, Irina, Good day! Looking forward to my Mycook Touch arrival this week! The firm said they sent it yesterday. And what is new in mastering the device? Did you disappoint? Strawberry smoothie, broccoli, I've already put myself in line. I will do it taking into account the recommendations received from you. What else do you like?

Yes, I like everything about him. Constantly in use. Only Temko is lonely.
I follow the Russian site. You can't compare with Danish. There is a standard from the company, which is in all languages, and in Russian localization is added and added! It’s a pity that you cannot send a rehearse to the device. The shopping list was added to ios! I wrote to the Danes, they blamed in response, they say, oh, but we didn't even notice, oh oh! the mistake came out, okay, let's fix it and, of course, the silence is deathly. Before the heap, recipes from the computer to the device were no longer sent.
But this is nonsense, of course. All the same, the lion's share of the use in manual mode.
Today, for example. Herculean porridge in the morning. For lunch, I ground potatoes, onions, eggs and flour and fried potato pancakes on a contact grill. Now I looked at the withered oranges and decided to make jam from them. This is just according to the built-in recipe, called marmalade. Work zero, beauty!

[Irlarsen]

Irlarsen, Irina, And you can give a recipe for porridge with a description of the process: how long to cook, do you need a moth, on water or milk? I would try it right away when the machine comes. We love porridge.

I am just perfecting the recipe for Herculean porridge! I try this and that. Recently, I like to cook rolled oats in water at 100 degrees for 10 minutes, speed 3 Then pour milk and sugar. I cooked it with milk at 90 degrees. I don't use a moth.
My liquid cereals are very dependent on cereals, since it takes only 10 minutes to cook, solid cereals do not have time to boil and the amount of liquid must be reduced. So it's all by sight.

[Irlarsen]

Irlarsen, Irina, Thank you. Understood the basis. I will try. In the Mycook app I saw a recipe for oatmeal with apple. You can try this recipe too. In general, I wait, I wait, I wait

I didn't dare to bet on 120. Although I must say that I have burned the jug more than once. I tried the vaunted kebabs, the video on them is excellent, but it burned out for me! The jug is washed well, you can rub it by any means, but all the same, rolled oats in milk for 120 for 15 minutes is somehow scary. Althoughyayayay, it will come to you, together we will try

[Irlarsen]

Irlarsen, Irina, It's good that they warned. No, now I certainly won't put it on 120 right away. I've been waiting for him so much. If something happens, immediately faint I'll start with a smoothie

I want to try mascarpone. I tried different cartoons, it turned out some kind of misunderstanding, not mascarpone. And on the site such a nice, detailed recipe was posted! It stops that there are a lot of calories in the product. Then it will have to be eaten in the form of tiramisu

[Irlarsen]

Irlarsen, IrinaI liked this recipe too. But in the Mycook user group on WhatsApp I read a review in which they said that everything was done according to the recipe, but did not like the result. More like butter. So perhaps this recipe will need to be adjusted for yourself.

I made a mascarpone. After adding the juice, she stood and controlled. After a couple of minutes, the cap went up almost to the lid and I turned the temperature down by 70! The hat immediately fell off and I set it to 90, waited a little and returned it to 100.
Today I took it out of the fridge. Yesterday, the first hours of sludge in the refrigerator, I climbed in and looked all the time. The mass was liquid for a long time, I was already upset, but today in the morning the mass is thick, thick, yellowish. This is undoubtedly him! Mascarpone. It differs from the purchased Italian clearly even more fat (I had 38 percent cream), the color is more yellow and denser. I think it's the fat content of the original cream. If I can buy a purchased one and just gobble up a teaspoon, then this one is not, only for cream.
He defended in my jug. The settled liquid turned out to be white and very little. She left the dead cheese, egg and flour that had been lying around. I put it on the turbo, since the cheese was just stone and oozed! Khachapuri for breakfast. Baked in a contact grill!
I will sculpt tiramisu today!

[Irlarsen]

Irlarsen, Irina, Good day! It's great that everything worked out! Take note, thanks.
And I, too, with good news. Mycook Touch is in my kitchen! Yesterday I spent the whole day hugging him, setting up and playing with the functions. The most difficult thing turned out to be learning how to correctly and quickly attach the knives to the jug. Naturally I tried a smoothie with strawberries (although the recipe is from the application, I wanted to play with the built-in recipes), I will also try your recipe for comparison. I made mashed potatoes (according to the recipe from the application), very convenient, quickly and without the help of hands, but the mashed potatoes itself turned out to be sticky, until I liked it very much, we love something else. I'll have to edit it myself. But watermelon-banana sweets for mom (from dried watermelon and banana) turned out very well. It used to be hard to grind a watermelon with something because of the high sugar content in it, maikuk coped with this task. It will only be necessary to find out if this is harmful to the knives.

Hurrah! At last! Congratulations!
About the knives. The knives do not break, you can grind whatever you want. The main thing in the safety of knives is to wash them correctly.You've probably already read the instructions, right?
I ground everything, including meat with veins, and for a year they became dull. The same thing happens with the thermomix, and for a long time there has been advice on the network that they can simply be sharpened. I (well, not me, of course, my husband) sharpened them and the knives, like new, again chop everything.
So don't be afraid to make candy!
And the new recipes on the site are all uploaded and uploaded! Good for you!
Outlined oatmeal cookies

[Irlarsen]

Irlarsen, Irina, Good morning! Thanks for the compliments! Yes, the wait for the device lasted for 2.5 months, but "they say" some waited even longer. I hope that now we will have only pleasant moments in mastering new technologies. I’m not very strong in cooking. The HP members of the forum were to help me. The entire Mycook community will now join.
I read everything about knives. So far I am very careful with all the details of the maikuk, I am studying. Therefore, the process is not fast. With built-in recipes, it's really very convenient. ...
I’ll also try to make oatmeal cookies today, all the ingredients are available.
How's it going with our tiramisu? I look forward to the result

Hi
We eat tiramisu. In principle, nothing happened. It is convenient to do with our flour. Powdered sugar in 10 seconds. Proteins are instant too. But I knocked down the yolks in an ordinary mixer and mixed them by hand. I've done this tiramisu (with a purchased mascarpone) a couple of three times already. This is the most successful one. But I just can't get into the necessary soaking of the Savoyardi. Well, no way! Either wet into porridge or dry. I have a difficult relationship with this dessert, since tiramisu is now sold in every gateway and everyone means something different by this. I have a coffee shop on Lake Garda. Mammamia! It was something magical! That is, what it should be, I know. I can't repeat it. I am terribly sorry that I did not stick to the owner with the question of the recipe. The coffee shop was all southern, southern, a trailer with a kitchen and a counter and a few tables! Everything is homemade and delicious. Now I think, what if he still used cream instead of eggs? My cream color with the yolks is yellow, but it was snow-white! Although they write that such a recipe is Roman, and Garda is north.
Since my weight is th, I dare to conduct experiments rarely, calories are horrible!