Joan of Arc

Multichotter - a collection of recipes
I bought this
Multichotter - a collection of recipes
let's share the recipes, multi-hooter owners - ay!
larimari
And I have a redhead, only with a white button for opening (after repair: pthe gun on which the button is held bummed and got lost, and in the service they changed the button to white - they are more reliable)
strong
Hurray, there is Temka - there will be recipes

Beef jelly:

Put all the meat into a saucepan (I have a fetlock joint and a thigh), pour water up to the "4" mark, program. "Frying" -20 min. with a closed lid. On the "Fry" program (turn on for another 10-15 minutes), remove the foam several times with the lid open. Salt to taste, toss the onion in the husk, whole carrots, peppercorns, bay leaves 1-2 pcs. Leave it on the program "languor" - for 10 hours, or less (I like the bones in the fetlock joint to fall apart by themselves). Cool, disassemble, pour on plates (garlic directly into broth in each form for jellied meat through a garlic press) Freezes like crazy. Bon Appetit!!!

Multichotter - a collection of recipes
Hairpin
Dunduk is here
🔗
And Stalik is in my book. Throw a book?
zalina74
Quote: Hairpin

And I understood that MX has great chances for pilaf. Dunduk and Stalik write that first you need to fry something there over high heat, and then switch to low. Of all the pans, only MX has this capability ...
Why?
In the Panasonic Multicooker, pilaf is just super-duper! First, fry the onions and carrots on the "Pastry", add rice with spices, let it soak in the oil, and then pour boiling water over it and switch to the "Pilaf" mode - it works out great!

Good topic: the functions of the unit are better known through recipes. As I am in thought: what to buy a second multicooker Panasonic or Multichotter? ...
Hairpin
I just think that since when cooking pilaf there are moments when the cauldron needs to be put on the strongest heat, then the Frying function in MX is closer to this than the Baking function in MV. But I am all hypothetical philosophizing ...
In order to decide where the pilaf will be more close to the original version, you need to try both there and there. And I don't have MX ... until ... and until March 8th ...
larimari
Multihotter Recipes (from the site of "Seven Hills")


* Naval pasta

We need:
0.5 kg minced meat, ½ pack of pasta, 50g vegetable oil, 1 onion, 1 carrot salt, spices to taste

Preparation:
Pour pasta into a basket and put in a bowl, pour boiling water so that the pasta is completely in water, salt and stir. Cook on the frying mode for 10-12 minutes. (until it boils) with the valve open. After boiling, cook for another 10 minutes on the "cooking" mode with the lid of the multi-hoter open. Remove the basket, rinse the pasta directly to the basket. Finely chop carrots and onions, put in a bowl, add minced meat, meat, salt, spices, oil. Fry, stirring occasionally, for 15 minutes on the frying mode with the valve open. Add pasta, stir, fry for 5 minutes, frying mode with open valve.

* Millet porridge

We need:
400g of cereals, 1 liter of milk, 50g of butter, peasant salt, sugar to taste

Preparation:
Rinse the groats, pour into a bowl, pour cold water to the level of 2.5 liters, cook for 15 minutes in the "frying" mode with the valve open. Drain water, add milk, salt. Cook on the “frying” mode for 10 minutes, then on the cooking mode for 10 minutes. With the valve open.

* Pilaf

We need:
400g pork, 1 carrot, 1 onion, 1 tbsp. a spoonful of tomato paste, 1 glass of rice, 50g vegetable oil, salt, spices to taste

Preparation:
Finely chop carrots, onions, meat pieces; put in a bowl, add oil, paste, spices, salt. Fry for 10 minutes in frying mode with the valve open, stir and another 10 minutes. Rinse the rice, add to the bowl, pour 1.5 cups of water. Cook in the "fry" mode for 10 minutes with the valve open, stir and cook for another 10 minutes in the "boil" mode.

* Cabbage rolls

We need:
Cabbage rolls 10 pcs, 2 onions, 2 large carrots, 50g vegetable oil, you can add bell pepper 2 pcs, 1 tbsp. a spoonful of tomato paste, salt, spices to taste

Preparation:
Fry cabbage rolls in one bowl for 5 minutes on one side, 5 minutes on the other, with the "frying" mode open with the valve open. In the second bowl, fry the onions, carrots, peppers and put on top of the cabbage rolls. Add half a glass of water to a bowl with cabbage rolls and put it in a multi-hooter. Cook for 30 minutes on the "cooking" mode with the valve closed. Eat with sour cream, very tasty!

* Vegetable stew with meat

We need:
700 g of meat, 2 onions, 2 carrots, 50 g of vegetable oil, 0.5 kg of potatoes, 0.5 kg of fresh cabbage, salt, spices to taste

Preparation:
Finely chop the onion and carrots, into pieces of meat; fry with vegetable oil for 10 minutes, "frying" mode, stir and another 10 minutes, with the valve open. Add chopped vegetables, spices. Simmer for 15 minutes, "cooking" mode with the valve closed, stir for another 15 minutes.

* Borscht

We need:
400g of meat, 1 onion, 1 small beet, 1 carrot, 2 fresh tomatoes (or 1 tablespoon of tomato paste), salt, pepper, bay leaf, 300g cabbage, 4 potatoes, 2 tbsp. l. rast. oils

Preparation:
Finely chop onions, beets, carrots, tomatoes, meat pieces. Put everything in a bowl, add 2 tbsp. grows spoons. oils. Fry for 10 minutes with the valve open in the "frying" mode, stir and another 10 minutes. Add cabbage and potatoes. Pour water into the bowl to the desired volume. Cook for 15 minutes on the frying mode and 15 minutes on the simmering mode. The valve is open.

* French meat
We need:
Chicken fillet, cheese, canned mushrooms, onions.

Preparation:
First, fry the fillets, on both sides in the "frying" mode for 15 minutes. Cut the onion into rings and soak for 2 minutes. in vinegar. We set the "cooking" mode, 15 minutes, and lay onions and mushrooms on the meat together with brine in layers. Fill in the grated cheese five minutes before cooking. After the end of the program, you can set the "simmering" mode for 5-10 minutes.

* Chicken in sour cream

We need:
Chicken drumstick, spices, sour cream 300 gr., Grow. oil 2 tbsp. spoons

Preparation:
Fry the drumstick with spices and oil on the "frying" mode for 15 minutes. Next, fill the drumstick with sour cream, and let it stew well, setting the "cooking" mode for 15 minutes. It turns out beautifully and very tasty.

* Chakhokhbili with chicken drumstick

We need:
Chicken drumstick 5 pcs, 1 onion, 2 tomatoes, bay leaf, spices.

Preparation:
For the sauce: 2 tbsp. tablespoons of tomato paste, 1 tbsp. a spoonful of flour. Grind everything, adding salt and sand to taste. Pour water (about 2.5 cups) and mix thoroughly. In a multi-hooter we fry the drumstick on the “frying” mode for 15 minutes. After frying, spread thinly chopped onion and tomatoes on top of the drumstick. Fill everything with sauce, add bay leaves and spices. We set the cooking mode for 20 minutes. and give it a good stew.

* Vegetable stew

We need:
tomatoes - 0.5 kg, 2 eggplants, 1 large carrot, 2 large onions, salt and spices to taste, 3 tbsp. tablespoons of vegetable oil.

Preparation:
Cut the tomatoes into slices, and the eggplants into strips, grate the carrots, cut the onion into half rings, add salt and spices. Put everything in a bowl. After closing the lid of the device, set the time - 15 minutes. and set the "FRY" mode

* French fries

We need:
1 kg of potatoes, cut into strips, 1 liter of vegetable oil, salt and spices to taste

Preparation:
Pour oil into a non-stick bowl.Put the potatoes, cut into strips (semi-finished product) in a metal basket for deep fat and put in a bowl of oil (preheat the oil). After closing the lid of the device, set the time - 5 minutes. and set the "FRY" mode.

* Beijing apples

We need:
For 4 servings: 4 apples; 100g wheat flour; 1 egg; 0.5 cups of water; 1 tbsp. spoon of sugar.
Ingredients for syrup: 1 tbsp. a spoonful of vegetable oil; 6 tbsp. spoons of brown sugar; 2 tbsp. tablespoons of golden syrup; 2 tbsp. spoons of water; cold water.

Preparation:
Whisk the protein and sugar in a bowl, add. Stir in water, flour and yolk. Then, combining all the ingredients, prepare the batter. Peel and cut the apples into circles or wedges, removing the core. Dip each wedge in batter. Having prepared, thus, put the apples in the deep-fat basket. Place the basket in a bowl of boiling vegetable oil. Deep-fry for 3 minutes until browned. Use a slotted spoon to remove the apples, transfer them to paper and let dry.

To make the syrup, heat the oil, water, and sugar in a small skillet, stirring occasionally, until the sugar dissolves. Cook over low heat for 5 minutes, stirring constantly. Pour in golden syrup and simmer for another 5-10 minutes until viscous. Reduce heat to low. Dip each apple slice first in the syrup and then in cold water for a few seconds. Place on a platter and serve immediately.

* Hedgehog recipe

Preparation:
1. Prepare minced meat (meat, rice, onions, spices) boil rice until half cooked 2. Pour 1-1.5 liters of water into a saucepan, salt 3. Bring to a boil (cooking) 4. Add bay leaf 5. Put hedgehogs in boiling water for minutes by 15. Cooking mode. The hedgehogs are ready!
* Braised sauerkraut

Preparation:
one). Pour 2 tbsp into the multi-hoter bowl. tablespoons of vegetable oil 2). Place the sauerkraut and pour 3/4 cup of water (cooking mode)! Add onions, carrots and some sugar! 3). After 15 minutes. set the simmering mode for 30 minutes. You can add sausages cut into circles!

* Stewed meat with cabbage and potatoes

We need:
300 g chicken fillet, 300 g cabbage, 300 g potatoes, 1 carrot, 1 onion, salt, sugar to taste.

Preparation:
Cut the meat into pieces and fry with onions and carrots with added growth. oil in the multi-rotor on the "frying" mode 20 min. with the valve open. Then add sliced ​​potatoes, cabbage, a little water, salt and sugar. Simmer for 20 minutes in the "fry" mode without forgetting to stir.

* Prefabricated hodgepodge

We need:
400 g beef, 300 g sausages, 300 g cabbage, 300 g potatoes, 1 carrot, 1 onion, 3 tbsp. l tomato paste, salt and pepper, bay leaf.

Preparation:
Fry the chopped meat with onions, carrots and tomato paste in the "frying" mode for 20 minutes. Then add the rest of the ingredients, water and cook for 20 minutes. in the "frying" mode

* Chocolate fondue

We need:
Cream 20% - 150 ml, 200g. chocolate, you can add 1 tbsp. l. cognac.

Preparation:
In the bowl of a multi-hoter, heat up the cream on the "cooking" mode. Break the chocolate into pieces and add to the cream, stir until melted.

Serve:
Best served with diced rolls or muffins, apple or pear slices, bananas, tangerine or orange slices.

* Royal fondue "Mocha"

We need:
Chocolate 200 gr., 125 ml of strong coffee, cream 20% - 3 tbsp. l., a pinch of ground cinnamon, you can add 3 tbsp. l. cognac.

Preparation:
In Bodum coffee pot, brew coffee and pour it into the multi-hoter bowl. Break the chocolate into small pieces and melt in coffee, stirring with a wooden spoon on the simmering mode. Add cream and cinnamon.

Serve:
With marshmallows, cupcake cubes or peach slices.

* Cheese fondue

We need:
600 gr. cheese, ½ glass of dry white wine,, 1-1.5 teaspoon of starch, 1 pinch of nutmeg, salt, pepper - to taste.

Preparation:
Heat the wine in the multi-hoter bowl in the "brewing" mode.Grate the cheese or cut into small cubes and melt in wine, stirring with a wooden spoon (stir not in a circular manner, but along the line of eight). Let the cheese boil. Dissolve the starch in a little cold water, season with nutmeg and pepper. Mix everything. The fondue is ready. Now it should be poured into a fondue pot and put on low heat - it should boil very weakly and evenly.

* Chocolate Orange Fondue

We need:
200 gr. chocolate, 1 orange, 150 ml. cream 20%.

Preparation:
Grate the zest from the orange and squeeze out 2 tablespoons of juice. Heat the cream in a multi-hopper in the "boil" mode and add the chopped chocolate. Stir until chocolate is melted, add juice and zest.

Serve:
With strawberries, pineapple diced or kiwi wedges.

* Bombay-style lentils with spices

We need:
1.5 cups brown lentils 1.5 cups of milk; 0.5 teaspoon each ground chilli and turmeric powder; 2 tbsp. tablespoons of vegetable oil; 1 onion, finely chopped 0.5 tablespoons of lemon zest; 1 teaspoon cinnamon

Preparation:
Rinse lentils and place in a bowl along with milk, chilli powder and turmeric. Bring to a boil on simmer for 10 minutes, then simmer on simmer for 30 minutes, until tender. Heat oil in a bowl of another multi-hooter, add onion, lemon zest and cinnamon and fry for 5-7 minutes. on the "fry" mode, stirring occasionally, until the onions are soft and lightly browned. Add the lentil mixture and keep simmering for another 30 minutes, until the liquid has evaporated and the lentils are soft, but not tender yet.

* Rice porridge with raisins

We need:
1.5 tbsp. rice, 0.5 water, 0.5 tbsp. milk, 2-3 tbsp. l. sugar, 2/3 tbsp. raisins.

Preparation:
Pour the washed rice into the bowl of the multi-hoter and add water - cook in the "frying" mode for 15 minutes. Then add sugar, raisins, milk - mix everything and bring to readiness for 20 minutes on the "simmering" mode

* Posad meat

We need:
300g beef meat, 2 onions, 1 egg, 2 tbsp. l. butter, 0.5 tbsp. sour cream, 20 gr. grated cheese, salt and pepper to taste.

Preparation:
Cut the meat across the grain, salt and pepper. Chop the onion into half rings. Fry meat and onions in butter in a multi-hoter bowl - 15 minutes. on the "frying" mode. Beat sour cream with eggs. Then sprinkle the meat with grated cheese, pour in the egg-cream mass and simmer until tender on the “simmering” mode for 25 minutes.

* Buckwheat porridge "in Smolensk"

We need:
1.5 tbsp. buckwheat, 1 onion, 1 liter of water, ½ tsp. ground black pepper, 0.5 tbsp. sour cream, 2 tbsp. l. butter, 1 tsp. Salt

Preparation:
Boil water in a multi-hoter bowl for 10 minutes. on the "frying" mode and lower the peeled onion into it, add salt - cook for 5 minutes. in the "cooking" mode. Pour the washed buckwheat and cook for 10 minutes. in the "frying" mode. Then remove the onion with a fork, and season the porridge with pepper, butter, sour cream and simmer for 15 minutes in the "simmering" mode.

* Couple poses

We need:
For minced meat: beef and pork in equal proportions, onion, salt, pepper. For the dough: 1 egg, 1 tbsp. water, flour, salt.

Preparation:
Pass the meat and onion in equal proportions through a meat grinder. Season with salt, pepper and mix thoroughly with a little water. Knead the hard dough, roll it out 2 mm thick and cut into cups with a diameter of about 10 cm. Put the minced meat in the middle of each mug, pinch the edges. Pour 1 tbsp into the bottom of the multi-hoter bowl. water and install the grate. Place the poses in a metal basket so that they do not touch each other. Place the basket on the wire rack in the bowl, close the lid of the multihoter. The steam outlet valve must be closed. Cook in the "cooking" mode for 15-20 minutes.

* Classic chips

We need:
6 large potatoes, 2 l oil, salt

Preparation:
Peel the potatoes, cut them and put them in warm salted water for a while.Then remove the potatoes and dry. Pour oil into the multi-hoter bowl and turn on the “deep-frying” mode for about 60 minutes, so that the oil becomes very hot. Put the potatoes in the basket and deep-fry, fry for 3 minutes. Then remove the basket with potatoes and hang it on the edge of the bowl so that the potatoes dry out a little, and then lower it into deep fat again until a golden brown color is obtained.

* Marinated fish pieces with spicy tartar sauce

We need:
500g fish fillet, For the marinade: 2 tbsp. l lemon juice, 1 clove of garlic, 1 tsp dry mustard, ¼ tsp ground pepper, ¼ tbsp. butter, 1 tbsp. l finely chopped parsley, ½ tsp salt To roll fillets: ½ tbsp. flour, 1 egg, 1 tsp butter, 1 tsp salt, ½ tbsp. crackers

Preparation:
Pour 2 liters of oil into the bowl of the multi-hoter, set the “deep fat” mode for 60 minutes. Cut the fish into pieces, put in a deep dish and mix with the marinade. Close the lid and refrigerate for 30 minutes. Then dip each piece of fillet in turn 1) in a mixture of flour, salt and pepper, 2) a beaten egg with butter, 3) bread crumbs. Put a few pieces of fish in a basket and fry in very hot oil for 4 minutes until golden brown.

* Brushwood

We need:
2.5 tbsp. flour, 3 yolks, 1 tbsp. l sour cream, 1 tbsp. l sugar, ½ tbsp. milk, salt to taste.

Preparation:
Heat 2 liters of oil in the “deep fat” mode in the multi-hoter bowl for 60 minutes. Mix all the ingredients and knead the hard dough. Roll out the dough in a thin layer, cut into narrow strips 10-12 cm long and twist. Put a few pieces of prepared brushwood in a basket and dip in boiling oil for 5 - 10 minutes until golden brown appears.

* Steamed vegetables

We need:
Frozen vegetables package

Preparation:
Put the frozen vegetables out of the bag and let them thaw slightly. Then place the vegetables in a metal basket. Pour 2 tbsp into the bottom of the multi-hoter bowl. water and install the grate. Put a basket of vegetables on the wire rack and cook in the "Boil" mode for 15 minutes. Close the steam outlet valve.

* Chicken fillet in its own juice

We need:
500g chicken fillet, 3 medium onions, 4 large tomatoes, 4 large cloves of garlic, peppercorns, salt.

Preparation:
Cut the fillet into small pieces, the onion into half rings. Finely chop the tomatoes. Chop the garlic and herbs. Arrange all the ingredients in a bowl in layers - a layer of chicken, garlic and pepper, a layer of tomatoes and salt. And again in the same order. Add some hot water. Close the multi-hotter and cook in fry mode for 20 minutes.

* Chicken with mushrooms

We need:
Chicken fillet, cheese, canned mushrooms, onions.

Preparation:
First, fry the fillets, on both sides in the "frying" mode for 15 minutes. Cut the onion into rings and soak for 2 minutes. in vinegar. We set the "cooking" mode, 15 minutes, and lay the onion and mushrooms on the meat together with the brine in layers. Fill in the grated cheese five minutes before cooking. After the end of the program, you can set the "simmering" mode for 5-10 minutes.

* Admiral style meat

We need:
500g pork, 4 onions, 150g cheese, 2 cans of mayonnaise, salt and pepper to taste.

Preparation:
Cut the meat into portions. Grate the cheese on a coarse grater. Cut the onion into half rings. On a greased baking sheet, spread the pieces of meat, lightly salt and pepper, spread the onions and sprinkle with cheese. Pour all over with mayonnaise. Cook for 25 minutes on fry mode.

larimari
Fried yesterday chicken fillet, breaded in Multichotter. It turned out to be surprisingly juicy. It took half an hour to complete everything.
I turned on the frying mode for 15 minutes, poured some vegetable oil while it was heating up, cut the fillet into portions, dipped it in a beaten egg, then in bread crumbs (+ salt), and in a saucepan. During frying, I turned it over a couple of times, after 15 minutes I turned on the "languor" mode for another 15 minutes and EVERYTHING!
strong
I tried pilaf, which I have been making for many years, in a hotter.
Recipe
Meat, onions, carrots, rice - all 500g each (it is possible in other proportions, more convenient for you). Pour 250-300 grams of rast into the hotter. butter, turn on the "Frying" mode, set an arbitrary time, for example, 30 minutes (the time can always be adjusted) Put meat in slightly heated oil - fry for about 10 minutes. Add the onion on top without mixing with the meat, lightly fry. Add the carrots on top, without stirring, lightly fry (more correctly, blanch). "CYKORIA SA>"), barberry - a couple of tablespoons, salt - about 1.5-2 teaspoons. And pour the rice (I have Kuban or Krasnodar), pre-soaked for 15 minutes. Without stirring, carefully pour water so that the rice is covered by about 1.5 cm on top (the water issue is very important). Leave everything on the same "Frying" program until the water disappears completely (approximately, as in the photo). Now set the "Simmering" mode for 20 minutes and, FOR THE FIRST time, close the cap. Divide the head of garlic into cloves. After the end signal, mix everything and stick garlic into pilaf in any form. Close the lid and leave on the "Simmering" mode for 5-10 minutes. Pilaf is ready Rice always turns out crumbly, if you do not overdo it.
I cut the meat larger so that it does not dry out at the time of frying. Onions in half rings, carrots on a grater for Korean carrots.

Here the water has not gone enough, it practically should not be there.

Multichotter - a collection of recipes

The leftovers are sweet (not very picture)

Multichotter - a collection of recipes

Bon Appetit!!!
Hairpin
Dumplings fries named uncle sam

Multichotter - a collection of recipes

... or a second time with the MultiHotter.
Well here's my MultiHotter:

Multichotter - a collection of recipes

Here is his scoreboard. By pressing the Mode button, the modes can be switched directly in the process. I tried to show, but since I was in Free Mode, everyone else blinked. And in the photo they turned out exactly at the moment of extinction:

Multichotter - a collection of recipes

And here is this valve that needs to be switched (you need to pay attention to the holes, an arrow with an inscription and a filter sticking out like a cotton wool). Photo one is for steam release, and photo two is for filtering smoke (there the steam holes are closed). The switching principle is to spin the wheel around.

Multichotter - a collection of recipes

Multichotter - a collection of recipes

Well, here are these same dumplings. In an amicable way, it was necessary to fill in two liters and plump the whole pack. But I had oil from under the fish, and my hand did not rise to pour it out. She boiled the bread, and since she doubted as a result of the experiment, she used old oil. And it was only a liter, if not less. It is not recommended to mix the old and the new, here I am dumplings in parts and deep-fried:

Multichotter - a collection of recipes

But this little thing made me absolutely delighted. Pulling the pan out of the multicooker or out of the pressure cooker was always problematic for me. And wait until it cools down ...

Multichotter - a collection of recipes

Well, here it is from the inside. Everything is like everywhere else.

Multichotter - a collection of recipes

Well, the dumplings turned out to be cool. The dough is crispy and crispy. Moreover, when cooled, they do not lose their charm.
strong
Quote: Antonina Semyonovna

And I was confused with the soup today, and I did not understand on which mode to cook it? In the recipes, first Frying, then Slowing was written, but this time (15min = 30min each) was not enough for me. I then added both frying and languor.

I do this: Meat pieces, bones, what I am going to cook soup from, if possible, I cut into some pieces, put "Fry", time 30 minutes (it can be reduced or increased), a little oil and fry (until red will go away). Somewhere about 15-20 minutes. I also add onions, carrots, other vegetables (such as peppers, tomatoes, if they are needed, of course), and fry everything together a little. I fill it all with boiling water (the coating may suffer from cold water), add potatoes, cabbage (for example), set the "cooking" for 30 minutes. Zaznelo, I salt, I throw greens, another minutes ..... before boiling. And you're done. I never got a bad soup. And there is never foam. My mother did not believe that the cabbage soup was cooked for only 1 hour - 1 hour 10 minutes. Truth on chicken stuff.
Now I'll post the pictures, how I do it, I did it recently.

Multichotter - a collection of recipes Multichotter - a collection of recipes

Multichotter - a collection of recipes Multichotter - a collection of recipes
Hairpin
Based on borscht from Lola in a slow cooker... The original can be viewed in the Multicooker section.

1. We put the arrow to the arrow, as taught Silena.

Multichotter - a collection of recipes

3. Switch to Frying

Multichotter - a collection of recipes

5. Well, I throw in the meat:

Multichotter - a collection of recipes

7. Chopped cabbage;
8. Grated the beets. I set aside half, mixed with lemon juice. And she sprinkled the other half in a frying pan:

Multichotter - a collection of recipes

10. Cooked potatoes;
11. Cooked garlic;
12. Cooked tomatoes;
13. Three hours later, she began to pour everything in the same order, except for the stewed beets;
14. And at the end added sugar, salt and spices;
15. Added water to the eye;
16. Ten minutes before finishing, add poached beets for nice color.

Well, I got it like this:

Multichotter - a collection of recipes

Hairpin
Quote: Silena

It turned out beautifully. Why 5 hours? What happened in the first three hours?
The meat was boiled !!! Generally, at Lola all this is cooked for an hour and a half. But the meat is beef, and I love it when it's soft, soft.
In a multicooker, I do not less time ...

And in general, I'm so unhurried, unhurried ...

strong
Hairpin, you are lovely I, of course, also not in a hurry, but 5 hours I could not stand it
I noticed such a thing that meat is cooked very quickly in this saucepan. Yesterday I cooked lamb to the softest state in an hour.
And I also got confused in Temko. My recipes are in another Temka, I need to transfer them here.
Hairpin
Well, this is the first time I make meat in it ...

In a slow cooker, I do lamb for about six hours. In a slow cooker ... I can keep it for 18 hours.

And you want me to jump for an hour at once!

We urgently need a mutton (smiley, looking around with a peer) ...
strong
Stewed lamb:

Salt and pepper the pieces of lamb (on my rib), fry the spices to taste on the "Fry" mode for 10 minutes on each side with the lid closed. Put onion there in half rings, chopped carrots, fry for 5 minutes. Add water 0.5 cups approximately. Steam / Cooking mode for another 30-40 minutes. It turns out the most tender, juicy mutton. Bon Appetit
strong
Pea soup for 1h 25min:

Today I specially recorded the preparation of this soup. So:
We turn on the program. "Frying", time 30 minutes (I always set this time initially, then I adjust it), pour a little vegetable oil. If beef, then I love beef on the rib (today without captchas)
Multichotter - a collection of recipes
I cut off the meat as much as possible and, together with the bones, throw it into the pan (at the end of cooking, the remaining meat leaves the bones easily).
Multichotter - a collection of recipes
I close the lid and fry for 5 minutes. This is how it became after 5 minutes
Multichotter - a collection of recipes
I add carrots and onions, mix everything, close the lid for another 5 minutes.
Multichotter - a collection of recipes
Next, pour boiling water and throw in the peas (it was soaked for 1.5 hours in advance). Split peas. There are 10 minutes left until the end of the first 30 minutes. I put "Cooking" and add the time up to 1 hour. Here's what happened
Multichotter - a collection of recipes
After 15 minutes, I throw potatoes and peppercorns. Salted (so that the peas boil faster). After the beep, I added greens, added 5 minutes for the greens to boil. Everything is ready!!!
Multichotter - a collection of recipes
I do not write about what I stirred during the cooking process. It's obvious. The peas are completely ready. The beef is the softest. But for a puree soup, you need to boil for another 15 minutes or use a blender. Bon Appetit
And the easiest way is to leave it on the "Bain Marie", the soup will be infused and you won't need a blender.
jelen
Whole oat porridge with dried fruits.
I often cook porridge for breakfast. In the evening I put a trace in the cartoon. products: a cartoon glass of well-washed oats, a handful of raisins, chopped prunes, pieces of dried apricots, two cartoon glasses of water, a couple of tbsp. tablespoons of olive oil. I put the necessary time delay and in the morning we will have a tasty and healthy porridge that lowers cholesterol, etc., etc. Do not put salt and sugar!

P.S. Before any cooking, grease the cartoon with oil using a silicone brush. When I bought it, I also bought a silicone spoon, well, it is very convenient to use them.

jelen
since the cake turned out to be very tasty and has already been eaten, I decided to write in detail, although the recipe is well-known, at least so that you could repeat it, and then change the modes.

CAKE WITH CRANBERRY ON KEFIR

Structure:
2 eggs,
incomplete glass of granulated sugar.
1 glass of kefir,
1 baking powder
2 cups of flour,
1 vanilla sugar powder
1 tbsp. a spoonful of vegetable oil
add frozen cranberries.

Lubricate the bowl with rast. oil, cut a circle of tracing paper or other baking paper to the bottom and grease with oil too; pour out the dough. Oven 3 times on the "rice, porridge" mode with the valve open, then turn the cake over and turn on the "rice" mode again. As it picks up, turn it off and leave it in the cartoon for a while.
strong
Just roast beef

Cut the beef into thick slices (1-1.5 cm) Slightly beat off. In the hotter I heat up the oil for a couple of minutes (a couple of tablespoons), put the beef, closed the lid, set it for 10 minutes. In 10 minutes. turned over, salted, spices to taste and another 10 minutes. Done. Soft, tasty If the beef gives a lot of water, do not close the lid, keep ajar.

Multichotter - a collection of recipes

And this is how the cutlets are made

Multichotter - a collection of recipes
strong
jelen , but what about turning the cupcake over And, please, more about the recipes for the porridge, Otherwise I'm tired of experimenting with them
jelen
I decided to add here
SPANISH PLOV.

Structure:
1. Meat - large plate, large pieces;
2. Onions in large rings,
3. Cut the carrots with a sharp knife into large strips 5-6 cm long;
4. Peeled head of garlic, cut each clove into 4 parts;
5.3 washed unpeeled heads of garlic.
6.black pepper, barberry, turmeric, cumin
7. Spanish round rice is difficult to buy, Uzbeks began to carry cheap rice, so I buy Basmati, Jasmine, parboiled Mistral rice, rinse well between my palms, do not rinse.

I follow the classic proportions: for 500 g of meat - 2 onions, 2 carrots, 2-3 glasses of rice.
I pour a glass of vegetable oil into the bowl and heat it well in the "deep-fry" mode, fry the meat until crusty, then drain the juice, switch to the "fry" mode, add the carrots - fry, then onion and garlic. Everything is on the "frying" mode, I mix so as not to burn, add spices. Now I fall asleep with rice, add the drained juice and hot water, so as not to spoil the bowl (Teflon quickly deteriorates from the temperature difference). The liquid level should be 1 finger higher than the rice level (finger "lying"). We switch to the "rice" mode. We observe through the window. As the boil stops, then stick in 3 heads of unpeeled garlic. If you are lazy and want to forget for 25 minutes, then you can immediately stick in the garlic. When serving, cover the bowl with a dish and turn it over, everything will remain in layers.

When cooking ordinary pilaf, I do not stew, I overcook everything, add, pour and put on "rice" and go wherever I want, without turning it off.

Everything is simple and Hoti always has a good result.

P.S. And even before switching to the "Rice" mode, you can put a delay in time, because there is nothing worse than a warmed-up lunch.
strong
jelen , it's great when there are many options for preparing one dish Only for beginners, it would be necessary to clarify about the finger over the rice You can put your finger lying down, or you can put it while standing
Hairpin
Quote: jelen

I pour a glass of vegetable oil into the bowl and heat it well in the "deep fat" mode

Here Dunduk writes that first you need to heat it up, and only then pour oil. The possibility of burning depends on the sequence of these actions. He also writes that he does not know why this is so, but he is sure that it is necessary that way.

This I do not lead, I just focus on what I read ... Suddenly it will be interesting ...

Jelen! I reread it twice, but I still don’t understand what is the fundamental difference? Here is the Peruvian rice ...

For an hour, I run into the multicooker, bring in the recipe.
strong
Hairpin , Dunduk doesn’t know that you are doing pilaf in a hotter And it is imperative to pour either oil or water into the hotter (at least 2 spoons). Read the instructions, otherwise, God forbid, you ruin the saucepan Pilaf is cooked in a cauldron with thick walls. And here they are thin and can deform from overheating. maybe The combustion rate depends on the overheating of the oil. So you shouldn't heat it up for a long time. For example, throw the meat a couple of minutes after heating, and fry it to your health.It starts to burn, cover the lid or throw the vegetables in the order you need (they will give a little bit of juice). Fry, for example, fewer minutes, as if nothing will burn. After all, all the recipes must be adapted to the hotter by trial and error. I made pilaf in different ways, saw how Uzbeks do it, etc. For myself, I realized that the most important thing in pilaf is seasoning and the right amount of water. And myasko - for an amateur, who what. If I'm wrong - correct
jelen
I subscribe to what was said Selenium 100% - Teflon dishes must not be heated dry. On "deep-fried" oil heats up like in a cauldron, and when you throw the meat, a lot of juice is released and as soon as it starts to cover with a crust, switch to "frying", drain and add carrots, onions, which also give juice. Do everything on a whim, change as you like, as your family loves and everything will be ok. If no one has experience working with hot oil, I advise you to throw a couple of raw onions into it and there will be no smell and the temperature drops, I sometimes do this when I miss the moment. Then throw out the onion.
strong
Hairpin , you're lovely

jelen , after all, learn forever. I can't understand why "Frying", draining the juice .... Isn't it easier just on "Frying" how to fry in a frying pan and not drain The juice will evaporate anyway, if you don't close the lid Well, explain your cunning an approach
Hairpin
I'm also thinking about draining the juice ... Well, deep frying, so that faster ... probably ...
jelen
Both of you are on the right track ... Deep fat why? now when I posted the temperature, I see! And in order to drain the juice, so that a fried crust forms on the meat faster, but you should not evaporate the juice, it contains a lot of useful substances, amino acids. Another reason is that while you evaporate the juice, the meat will soften and you will not get such a crust. We will not go to five reasons, there are enough arguments. After all, you then add this juice, read the recipe.

Now we can explain everything from the point of view of science, but the recipe is popular, and I am always amazed at the folk wisdom, how, not knowing many laws, people went "the right way" and left us such a wealth as a legacy.
strong
I was interested in this question not applicable to a specific recipe, but in principle. My photos with fried meat were prepared for 20 minutes and juice ... well, not really that there was (with the lid closed) True, I didn't have ice cream in short ... I need to try it on deep fat, maybe it will be clear We will become the best experimenters of the Multichotter
jelen
I like to make various salads, adjikas, lecho in cartoon, since vegetables and fruits are now all year round.

10 African Americans

Structure:

10 tomatoes
10 small onions
10 red bell peppers
10 eggplant
2 tbsp. l. salt
3 tbsp. l. Sahara
Peppercorns - 8 pcs.
A bunch of your favorite greens

In a bowl, pour 1 glass. vegetable oil, put eggplants, pricked with a fork, on the bottom (cut the ends so that they do not fall), put vegetables, herbs, spices in layers between them and turn on the "frying" mode for heating until steam appears. The time depends on the size of the vegetables. I add 3 heads of grated garlic and switch to the "simmering" mode - 3 hours. I cover the vegetables in the multi with a plate so that its edges do not reach the multi walls by 1 cm. Simmer with the lid closed and the valve open.
jelen
"Simple stewed liver"
• Beef liver - 500 g
• Bulb onion - 1 piece
• Carrots - 2 pieces
• Vegetable oil
• Sour cream - 3 tbsp. l. or 1 multi-glass of cream.
Cut the onion into half rings, three carrots on a coarse grater. Fry onions with carrots in vegetable oil for 7 minutes. on the "frying" mode. Cut the liver into pieces and add to the carrots. Add sour cream or cream and add 2 multi-glasses of water., Spices.
We turn on the "rice" mode with or without delay. A very tender liver is obtained.
.
strong
jelen, and cut the eggplants or put them straight like columns? Salt? In addition to the hotter cap, cover with a plate? Warming up on the "Hot" with the lid closed? How many questions
jelen
do not cut anything, all vegetables are whole and small onions are very tasty, cover with a plate before switching to the "languishing" mode, salt and sugar immediately, I expressed this with the word "spices"
strong
So it turns out whole stewed vegetables? Or do they turn into something? Sorry for the questions, I'm not quite catching up. I just have 2 (vegetables) at home. I just thought, you can cut into large pieces, say into 4 pieces, and cook in this way
jelen
vegetables turn out intact, that's the beauty! on the table they look beautiful, and if you cut vegetables, then this is IMHO like lecho. If you simmer fewer vegetables, then do not forget to reduce the time

I used to cook this dish in the same amount on the stove with a low boil for 1 hour 20 minutes. It is also very tasty, but when languishing, you don't need to look into the pan, it's much more convenient
jelen
Silena, specially according to your amount of vegetables I made dimlama, changing this recipe

DIMLYAM

Today I made it for dinner and is also very tasty!

Structure:

4 potatoes,
1 large onion
1 zucchini,
1 eggplant,
2 tomatoes,
half a bunch of dill,
half a bunch of cilantro,
1 bunch of parsley
2 cabbage leaves,
5 cloves of garlic
a small piece of beef.

I fry the meat on the "frying" mode for 7 minutes. I spread the vegetables.
Layers in the order as written in the composition. I cut vegetables coarsely: potatoes and tomatoes into 4 parts lengthwise, peeled eggplant, zucchini in the skin, first lengthwise, and then into large pieces, onion rings, cabbage leaves. On top I put a plate that does not reach the edges of 1 -2 cm to the edges of the multi bowl. The plate presses on the vegetables, which release the juice faster. I turn on the "rice" mode twice in a row.


P.S. when I am on a diet, I do it without meat and oil, I add only a glass of water.

strong
With Dimlyana, everything is clear But my question was born ... But what about a cake baked in a hotter, if you can't heat it without oil or water
jelen
grease the bowl with vegetable oil, insert an oiled circle made of baking paper. Everything lags behind the walls and the bottom perfectly, and it turns out quite a lush cake.
strong
Interesting, but a curd zapikanka can be made there
klavusa
Baked curd casserole for Steam for 1 hour 20 minutes on paper
RECIPE OF A PUTTED PATE PATE based on the Internet.

I made a chopped pâté called PATE in a multitude. Found in the internet. The taste is indescribable. It turns out a lot. Suitable as a festive dish.
Structure
500 gr chicken liver - into small pieces
500 gr minced meat
150 ml brandy
2 tbsp. l. sweet weak mustard
3 tbsp. mayonnaise
200 gr cream
2 eggs
salt, nutmeg. nut, pepper, Hmeli-suneli, rosemary,
200 gr champignons + 1 onion
laurels. leaves
1 tbsp. l. Sahara
Preparation
Small pieces of marinated liver. 50 g of cognac + 1 tbsp. l. mayonnaise - in the refrigerator for 2 hours.
Minced meat + 100 gr of cognac + 2 tbsp. l. mayonnaise + 2 tbsp. l. mustard also for 2 hours in the cold.
Then mix all the components + the rest and bake in a multivolume for 2 hours according to the author's recipe in Panasonic. I don't have baked goods in Montisse, so I did it in steaming. Cool before removing. Very tasty when cold. My Montiss is your multi-hunter.
jelen
klavusa! What a beautiful recipe, I will have to repeat it myself! Don't go missing and write your own customized recipes!
klavusa
Finally, I successfully cooked rice milk porridge, in the sense that the milk did not come out. Brought to a boil on a steam boil, and then with the lid and openings closed for 50 minutes. on languor. Rice fell asleep after boiling milk, stirred a couple of times, because for the first time I cooked and wanted to see.
klavusa
Girls, old-timers, please answer. Someone baked meat in a large piece on cooking or frying, as they do in Panas for more than an hour. I have a fear that everything will burn out during this time, if you do not pour at least a glass of water. But this is no longer baking. Maybe they have heating on the side? Who has this experience?
krivoshapka
Hello everybody!

I made the first dish in a multi-hunter ... Rack of pork ribs

Fried pork ribs for 10 minutes in Frying mode from both sides until crusty. Poured water with tomato paste (2h.tablespoons of pasta in 1 glass of water) and switched to Simmering for 35 minutes. It turned out delicious.
klavusa
Multichotter - a collection of recipes
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I made a PATE or TERRINE again or a meat casserole.
------------------------------------------------
500g mixed minced meat
500g pork liver through a meat grinder
Mix and add 100 ml of cognac or wine - I have a mixture and put it in the refrigerator overnight. the next day add 250 g of fried champignons with 2 onions, a little milk, 2 eggs and 3 tbsp. spoons of breading. crackers.
Baked on steam for 1 hour 40 minutes on tracing paper for baking. Chilled it, then turned it over on a plate.
1st photo-raw, 2nd photo-ready terrine.
klavusa
Multichotter - a collection of recipes
klavusa
I forgot to write about salt, pepper and different herbs for terrine.
krivoshapka
girls, I cooked porridge corn in cartoon... in general, as expected, 1 glass of cereal + 3 glasses of milk poured overnight and set the timer to rice / porridge mode. when I woke up there were 10 minutes of cooking, but there was clearly not enough milk, I topped up another glass about. the porridge turned out delicious! even my husband ate, although he used to eat only oatmeal from cereals ... still, 1: 4 should be put in a hotter, and not 1: 3 as it is written everywhere ...

Other Topics in the "MultiHotter Multicooker Recipes"

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Pork and Chips (MultiHotter)
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