Choosing a multicooker

And yet again about the staff, will it replace the multicooker and plus another pressure cooker, or is it still a completely different thing?

And what is the difference between Philips HD4749 / 03 and Philips HD4734 / 03 and Philips HD4731 / 03? And why is Philips HD3158 better than these? Outwardly, I like 47s more and programs more

Added Wednesday 05 Oct 2016 12:13 PM

she will replace the multicooker

Shteba, this is a pressure cooker, will not replace. Multicooker has a completely different principle of operation and more complex brains.

I also like the 47th better, but the price is 3 thousand more.

Philips HD4749 / 03 from Philips HD4734 / 03 and Philips HD4731 / 03 how are they different?

Differ in price
I see no reason to overpay for duplicate programs
I really liked this design (4731) about 3 years ago, now, on the contrary, I like brevity and simplicity
Well, as they say, taste and color ...

[Larssevsk]

Larssevsk, And you also use the shteba only for certain purposes, that is, only as a pressure cooker?

[Irish]

Shteba, this is a pressure cooker, will not replace

Irish, I do not agree. In the "Simmer +" mode, it works like a regular multicooker. You just need to set the time and temperature yourself.
Shteba works for me both as a pressure cooker (soups, compotes, jellied meat), and as a sous-vide, and as a regular slow cooker (frying, baking). But I prefer some dishes from other multicooker (porridge from Redika01, pilaf from Brand 37501).

[Larssevsk]

But I prefer some dishes from other multicooker (porridge

Galya, have you tried to cook porridge in Shteba? I tried rice. Porridge is beyond praise and took 1st place in my rating. It turned out tastier than in Panasonic, Redmond and Phillips (for my taste) The only thing is that I don't cook porridge in Shteba, because it is large and yet I use it for meat dishes.

Added on Wednesday 05 Oct 2016 02:22 PM

Larssevsk, And you also use the shteba only for certain purposes, that is, only as a pressure cooker?

Now I use Steba only for certain dishes - cereal soups, meat, tongue, jellied meat. At the dawn of its development, I prepared everything in it. To be honest, I sat fantasizing about "What cannot be cooked in the DD2 Headquarters" and nothing came to my mind.

Added on Wednesday 05 Oct 2016 02:32 PM

Checkmark, I found Tanyulin's recipe, according to which I made porridge, only at a pressure of 0.7.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=301328.0
Delightful result

So the mv (Phillips 3158 for example) or the staff was not decided. Considering what will be Redmond 01? How difficult it is all the same. You have both MV and pressure cookers, but I need one thing.

[natalisenok]

natalisenok, will buy this little Red for now. Try to cook something, and then decide on the second one. Moreover, the price for Red is still very good in Ozone.

[natalisenok]

natalisenok, buy at Ozone Reda 02. And cook porridge and use it for main courses while you study Temki, how Ritushka advises correctly

Added on Wednesday 05 Oct 2016 02:48 PM

Where is the hurry? And there, you see, some kind of action will be drawn

Added Wednesday 05 Oct 2016 02:49 PM

Rita, don't the porridge run in Red 02? Only honestly

Larochka, I giggle, and you, cat, do you think I'm using it? * JOKINGLY * He left under my table. I cook porridge in Panasik 10.

Larochka, I'm giggling, and you, cat, think I'm using it? * JOKINGLY * He left under my table. I cook porridge in Panasik 10.

Rita, I adore you !!!
Nata, if it makes your life a little easier, then as the owner of both Steba and Phillips, after a year has passed, today I can say that if I was forced to leave alone, I would choose

grill GF 1500

SHTEBU

Reda 02.

Laris, porridge is running out of it, only rice does not run))
I don’t know why I bought it and it’s in the cabinet, damn it
But it has pluses, it bakes well, there is an express mode)
Better for Redik 01 porridges, though.

Laris, porridge is running out of it, only rice does not run))

It's just that my friend lives alone and cooks from 0.5 cups and they don't run away from her.So I doubted that they would probably run for 1 ms, after all, she is quite active. Means not mistaken. Natalisenok, I take my words back on 02. FSE, I went to work. Some frustrations with you

Thank you girls. But I think I'll be back soon.

Laris, porridge is running out of it, only rice does not run))

My millet porridge only kicked up once, but then I realized that there was an overkill.

[Lorik]

Galya, have you tried to cook porridge in Shteba?

Lorik, no, for my family the volume is too big. I cook porridge from 1/2 mst of cereals. What kind of Shteba is there? Redik is just enough.

Redmond 01 is too small ... 2 liters ... not our size
Nice cartoon, but it's too shallow ... It's better Panasonic 10 then.
I have a question about Panasonic. The acquaintance is “fading away” on Panasonic technique and also decided to buy MV. I tell her, take Martha, Stebu ... she's not !, I want Panasonic!
Targeted at Panasonic SR-TMZ540. They are on sale, not to say that they are cheap either ... 7600, and almost 0 reviews
Does anyone have this device in use? Respond ...

[Victor]

Targeting Panasonic SR-TMZ540

Victor, here theme.

Does anyone have this device in use?

I have, but I hardly use it. I'm married, but I heard that the problem was fixed.
Nice, neat and delicate model. True Panasonic!
But the bowl quickly failed. I picked up one more cup for my own from 181 Panasik.

[Victor]

Victor, here theme.

Wow ... what a big topic!
Mercy sideways, as they say.
I'll throw this link to my friend.

Irish, I don't agree. In the "Simmer +" mode, it works like a regular multicooker. You just need to set the time and temperature yourself.

Galin, linear heating takes place on a multi-cooker, and in multi-cookers, on programs, special temperature algorithms developed for each program separately. And sensors throughout the multicooker and in the lid too, in the pressure cooker there are temperature sensors only at the bottom. A pressure cooker is a simpler device, a multicooker is much smarter and more complicated (apart from Korean cuckoos and borks, of course)

[Irish]

Irish, thanks, I figured it out too. Still, a multicooker and a pressure cooker are different appliances. And I couldn't understand why I didn't really like pilaf from Shteba.

And I couldn't understand why I didn't really like pilaf from Shteba.

Is this a plus on Vexation? And how many degrees did you set?
Or under pressure?

Is this a plus on Vexation? And how many degrees did you set? Or under pressure?

15 minutes. "Frying" mode - no pressure + 10 min. - "Porridge", pressure 0.3.
The pilaf is crumbly and tasty. But in Brand it tastes better.

[Galina]

Galina, I understand ... That nothing is clear.)
Thank you.

Girls, did anyone make stew in Shteba? So that immediately in jars and stored at room temperature?

Girls, did anyone make stew in Shteba? So that immediately in jars and stored at room temperature?

Of course, I am not a great specialist in these matters, but I learned that due to insufficient temperature during home sterilization, botulinum toxin can be stored in meat and mushrooms. Therefore, I never roll up mushrooms, let alone meat. But some do - and nothing.

[Anna]

Anna, so I'm afraid, but it's like a pressure cooker, if the temperature is the same as in an autoclave, then there should be nothing terrible

I did it in a pressure cooker, right in cans and stew and chicken and fish, everything is wonderful

From, found chicken and fish

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179478.0

I'm back. MV Philips HD4731 / 03 appeared for 5.5 thousand rubles. What do you think to take?

[Louise]

Louise vernisag
Clostridium botulinum, being obligate anaerobes, can reproduce only in the absence of oxygen. As a rule, these are canned and sausage products (especially canned fried mushrooms and meat and fish prepared in large pieces with damage on the surface). The exotoxin produced by bacteria during reproduction enters the body along with food, absorbed in the gastrointestinal tract and, while acting on the nervous system, causes disturbances in the work of the cranial nerves, skeletal muscles, and nerve centers of the heart. Ocular symptoms are characteristic (fog, flies before the eyes, mydriasis and anisocoria of the pupils, strabismus), later bulbar symptoms (impaired speech and swallowing, mask-like face) join.Death occurs from hypoxia caused by impaired oxygen metabolic processes, asphyxiation of the airways, paralysis of the respiratory muscles and heart muscle.
physical and chemical indicators
Botulinum toxin is tasteless, colorless and odorless (occasionally the affected product acquires the smell of rancid oil). It breaks down when boiled for 25-30 minutes, when autoclaved for 10 minutes at 120 ° C, when soaked in a solution of 1% baking soda for an hour. The toxin is not destroyed by interaction with pepsin and gastric acid hydrochloric acid.
Well, in fig. God saves man, who save himself.

[Anna]

Anna, and in the refrigerator at 2-3 degrees these reptiles survive?

[Anna]

Anna, and in the refrigerator at 2-3 degrees these reptiles survive?

I don't know, info from Wikipedia. I think yes. If they multiplied under anaerobic conditions and excreted the toxin.

I think yes

But what about sous vide, marinating in a vacuum, etc.?

what about sous-vide, vacuum pickling, etc.?

Galya, for this you need to use nitrite salt, which inhibits the development of harmful bacteria.

And we make suvid at a temperature not lower than definitely, so that's okay too.

But what about sous vide, marinating in a vacuum, etc.?

Galya, we don't keep the product in a vacuum for months like rolled up cans, we cook and eat it quite quickly.

Today, there is an ambiguous attitude towards sous vide technology, including from chefs.
The reason is one: some types of meat (including chicken, pork) require complete cooking, complete heat treatment.
Roast degree of meat
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=399022.0

so we do not keep the product in a vacuum for months, like rolled up cans, we cook and eat rather quickly.

Here, and I'm about the same.
Cans and marinating and vacuum cooking are done quickly.

Good evening. Help me choose a multicooker. I would like to have the function of a pressure cooker (my friends bought themselves a Mulnex with a pressure cooker) - we are very satisfied. I don't really trust Mulinex, I thought to take a Panasonic but did not find a model with a pressure cooker. Tell me, how much is this function necessary? On some page I read that when the function of a pressure cooker is combined in a multicooker, the functions of the multicooker are very scarce. How true? What can you advise from the brands of models? The main criterion is the reliability and quality of cooking.

Help me choose a multicooker. Would like with pressure cooker function

Look at this REDMOND RMC-P350 there is also Oursson MP5010PSD, but you probably know about Element, Cuckoo, BORK ...

I would like to ask for your advice again. They advised to wait for the shares. Now there are several Philips HD4731 6 thousand, POLARIS EVO 0225 WiFi for 7.5, REDMOND SkyCooker M92S for 6.7 thousand. Is there something worth taking?

Look at this REDMOND RMC-P350 there is also Oursson MP5010PSD, but you probably know about Element, Cuckoo, BORK ...

Thank you. And shte 2, which everyone praises so much, some write that this is a multicooker, others that it is a pressure cooker. What to believe?

Pressure cooker. With the ability to cook without pressure.

Pressure cooker. With the ability to cook without pressure.

that is, it will not replace a multicooker?

Is there something worth taking?

I would have taken Philips if this company had not played enough.

that is, it will not replace a multicooker?

So to press the button and get the result, like in Panasonic? No. In a sense, there is no question of any sensory programs. )
You can set a suitable temperature and cook in this mode. There will be a saucepan / stewpan with a set temperature. But it's not just one button to press, I'm lazy.

And on "one button" only pressure cooking programs are hung. And this is convenient. But, essentially, what programs are there in the pressure cooker? Time / temperature only. Almost all programs have a preset pressure of 0.7 by default, only the time is different. Plus, it's easy to manually change it.
Well, the frying is good, active.

Hello everyone) advise a slow cooker for a bachelor who is not experienced in cooking.
At random, I stopped at the REDMOND RMC-M13 model - for the price, cup capacity and the number of programs.
Maybe there are some proven and easy-to-learn multicooker, share your experience.

[81ruslan81]

81ruslan81, I can not see what you have selected, writes that the page was not found. But I can recommend Panasonic.What is for a bachelor, what is for a family all the same Panasonic No, well, if you want to spend your leisure time cooking, then you can with a bunch of programs while you try everything

And Panasonic is better because there are two sensory programs - Buckwheat and Plov, which turn off themselves when the liquid boils off, that is, you do not need to know at all, neither the time nor the cooking temperature, the multicooker will do everything by itself and turn off at the right time. For me, the availability of these programs is a decisive factor when choosing. That's why I buy a multicooker, to press the button and do other things. Panasonic has the best milk porridges, I realized this by scouring the forum before buying a second multicooker. I realized that you want a small multicooker, but for some reason they don't sell Panasonic 10 model, have they really taken out of production? I am not yet familiar with other, newer models, read the relevant topics here on the forum.