The Ninja family of kitchen appliances

Modified for steam release

Girls, I only need this thing in the steamer mode, because on the pressure cooker the steam comes out not from this thing, but from the red valve.

and from the red valve

It comes out of the red valve when pressure is set, and when forced release, through this thing

Ahh, I practically do not forcibly let it out, and even if I let it out, I still don’t need this thing (I have two), because I cover it with a towel and so I bleed off the steam.

[Jouravl]

Jouravl, The vegetables are super!

Failure
I did grilled cod / max / 7 minutes I wanted, after 4 minutes I opened it I wanted to turn it over, I could not pick it out, I closed it, I held it for 2 more minutes. Then I scraped it off. Apparently, even more oil was needed, and the fish is not dense.

Failure

Thank you, kind person! I have been suffering for a month whether to buy a grill or not. I definitely won't. In a saucepan I make grilled cod without oil at all, nothing has ever stuck. Moreover, she prepared both fresh and frozen (without defrosting)

[Ir]

Ir,
Kitchen appliance family Ninja # 857

Thank you, kind person! I have been suffering for a month whether to buy a grill or not. I definitely won't. In a saucepan I make grilled cod without oil at all, nothing has ever stuck. And I cooked both fresh and frozen (without defrosting)

It is such a fish with such small pieces without skin that you need to smear or more with oil or make in a basket, at least you can pry it off normally there.
But once you have a saucepan, you really don't need to. The area in the saucepan is not enough for me + I wanted to take something to replace the optigril.

Today I roasted turkey liver on the HIGH Grill - 4 min + 3 min on the other side. It turned out well. I didn't grease anything with oil, neither the liver, nor the grill.

It was two more, I could not resist and crumpled, not having time to photograph.

I have borscht today.


For a long time I was going to do this in a new saucepan, today it was urgently necessary to cook the soup and dispose of the pork, my husband accidentally bought beef goulash instead, took pork. We don't eat it at all, we don't like the taste. Rather rarely rarely.

I wanted to make it in the same saucepan, but it doesn't work with borscht, otherwise the beets will be faded.

First, I fried the meat, added onions, carrots (half of the prepared one), potatoes, cabbage, and poured water. It turned out quickly, while the meat was fried, I peeled the potatoes.
Put Pressure Hi for 5 minutes.

While the potatoes were cooking, I made a dressing, fried onions, carrots, beets, added tomatoes from a can, tomato paste.

I released the pressure and added the dressing, boiled on Steam for 1-2 minutes, added the herbs.
I covered it with a large lid.

[Lerele]

Lerelewhat a noble borscht turned out! Thank you for the idea to fry the meat before cooking, I haven't done that for borscht yet. And the color is preserved, amazing!
To preserve color, I moisten beets in apple cider vinegar or lemon juice!
If there were cabbage, I would rush to cook right away. Thank you, Irish!



Irina S, marinated liver? The liver looks great! I'll have to try it this way, and I also want to make hearts. But the grill in the country - how I miss it!



Kara, Ira, I love the grill even more than Fedka! He's really cool! It cooks faster everything that is for the grill, which means it is softer and juicier.



Prank, the cod is generally not as good as it should be, so I replace it everywhere with haddock. Here is haddock - a grateful fish, also wild, never dry, tasty. From it, whatever you want - even fry, even bake, even cutlets or aspic, soup or marinade. I highly recommend trying it.
Or fry fish in the Grill on a baking sheet?
Cutlets were killed on the spot!
Details can you? What was the mince consisted of, was the onion, did they roll them in what or not?
I have burgers for my husband today at Fudik.

Irina S, marinated the liver?

No. Washed, dried with a napkin, sprinkled with steak seasoning and did not salt.

[Rada-dms]

Rada-dms, well, I also dripped a couple of drops of lemon juice into the beets after rubbing.
But if you do not do it, then during stewing there are sour tomatoes and tomato paste in the same place, so that the color will not change.
I fried the pork so that there would be no scum then, and the pork itself is not good for me, so at least a little ennobled.
In general, I dream first to cook a normal beef broth, on the bone, and only then cook the borsch on us, it will be a hundred million times
I'll wait until I arrive, which Ira Kara advised so as not to scratch the saucepan with bones.

Prank, Listen, in the afternoon I dropped in in the steam, put out borscht, I didn't see the cutlets, but they are so .. so .. mmm everything looks very tasty, both potatoes and salad

[Lerele]

Lerele, Cool borscht! I don't like doing this frying so much that I do it a lot once, divide it into 4-5 parts and ice cream. For brightness, I add tomatoes in my own juice and a couple of tablespoons of dried beets in powder to frying, delicious and beautiful.
Irina S, Thank you, interesting, but you can grill even less ... you must try.
Rada-dms, yes, just a photo of the cutlet is successful and here it fell under a large blank, therefore, according to technology, it is even.

Everything is standard: minced meat 1-1.5 kg (pork beef is about equally divided), 3-4 large onion heads, a couple of pieces of bread soaked in milk or cream - which is superfluous, my wheat rye bread with sourdough, I use dried or crooked pieces. Chop everything in a meat grinder, I don't have a ninzi blender yet. Then I mix in kenwood with a nozzle for 3-5 minutes. If there are leftovers of protein or yolk from the pastry chef, I can also add. Of course, salt and pepper. Then I mold the cutlets with oily hands or with gloves, as if tossing them from hand to hand, they thicken. Then I take the ring as the width of this cutlet and ram these balls into it, it will take a couple of seconds. Immediately fry as much as necessary for this day, usually 6-8 pieces, the rest is molded on a pallet and freeze. Then he conveniently took it out and immediately fried it, I also make cheesecakes.

[Prank]

Prank, well, sometimes I also go and in my cousin with a stirrer make borscht preparation. Lot.
I use all sorts of appliances (bullet and alligator) to cut while my cousin fries and interferes. Very comfortably. But it (the blank) somehow ends quickly

And I'm going to try to make cutlets in a saucepan on the grill, it's in my plans. And with mashed potatoes. And with a salad

[Lerele]

Lerele, I fry for borscht, I make a full stem almost, I have a 6-liter one. I can't imagine chopping everything up for the sake of one borscht) I'm a lazy person. And borscht is most often lean or chicken-breasted to make it faster. By the way, thanks for the tip to fry the meat, I somehow got used to boiling it at pressure, then I filter the scraps, with your method it will be possible to skip this point.

Girls, about the brightness of the borscht, here is very well thought up by Elena Tim

Borscht in a multicooker Bork U700 (Elena Tim)

And sometimes, when there is baked beets (I bake in foil, in a slow lure), I also add it, grated

I also sometimes add fine grated at the end, sometimes baked rub into the ready-made borscht, add it along with the herbs.
But more often I immediately pour the beets with water with natural vinegar, stand, squeeze, and pour in the released juice, when the borscht has already been cooked, the temperature is still high, and the borscht is infused already red, and the greens sound better, since they are not digested, vitamins are preserved from the juice.
And I also cook borscht on red currant juice, the color is generally excellent.
... Thank you all for the advice on technology, I will use everything,
... And you really need to dry the beetroot powder in our favorite Grill on a dehydrator.

It is such a fish with such small pieces without skin that you need to smear or more with oil or make in a basket, at least you can pry it off normally there.

Girls, I just bought a contact Optigril at one time, and now I am happy to use Fedka to use as little oil as possible, and better without it at all. And in the two above-mentioned devices, I do it perfectly!

wanted to take something to replace the optigril.

So I started thinking about it, looking at your rave reviews. And now she changed her mind. They say it right, the best is the enemy of the good

They say it right, the best is the enemy of the good

you don't buy in vain - a very good unit (and what a kebab)
Girls, I want to remind everyone - with NG you can get goods for only 200 euros per month duty-free, and after two years - only 20

Irina S, Thank you, interesting, but you can grill even less ... you should try.

If the liver is not large, it can be smaller. I measured the temperature in the large ones it was 74 *, and in the smallest it was 94 *, in the middle ones it was 84-88.

Girls! Nobody measured the temperature in slow cook mode. ? Is it possible to cook Sous-vide?

[Nadia]

Is it possible to cook Sous-vide?

Nadia, in "Recipes .." in the first post there are measurements from salted pepper

I make a frying for borscht almost full, I have a 6-liter

And I make almost 10 liters at a time in late summer and early autumn. Vegetables are all for borscht at this time - it’s the very thing, then I pour it into containers for one portion of borscht and into a chest. And then until next summer I am lazy, cooked the broth, threw potatoes, cabbage, refuel from the container straight from the freezer - and it's done, for everything about everything for a maximum of an hour. I'm a lazy person too, yeah

you don't buy in vain - a very good unit (and what a kebab)

Flax, if I didn't have the Optigril, I would probably order with Fedka. And so ...

[Nadia]

Nadia, in "Recipes .." in the first post there are measurements from salted pepper

Lena, thanks a lot, I didn't immediately realize what a "salty pepper"
I will bring here
Kitchen appliance family Ninja # 165

[Kara]

Kara, Irish, I now have all three, so Ninja Grill is now in first place, Delonge is in second, Optigril is in third.

Is it possible to cook Sous-vide?

Nadia, I tried the same products (salmon) in sous-form and slow-cooked - it didn't work, it doesn't work out.



For those who are nostalgic for Turkey, summer Kandaifi (Κανταΐφι) in the Ninja Grill (camil72)

[Irina]

Irina, and in what do you make 10 liters? It's a pity I don't have a chest as well as a separate freezer, that's in the plans.

I have a huge casserole, I bought it for cheese making. Here I do it.And with the purchase of a chest, my life was divided into before and after It coincided with a change of job, and now I can say with confidence, if it were not for the chest, my family would have switched to fast food

This year I did Ninja in a saucepan (only she later changed the color) according to a rum recipe Red borscht according to Lazerson + Borsch dressing for the freezer (preparing for future use!) (Admin)


I cook the broth in a saucepan either on PRESSURE or on SLOW COOK, filter it, add potatoes to PRESSURE HI for 0 minutes and add this frozen dressing in portions and no longer turn on the pan (it just costs 15-20 minutes with the lid closed). The color is preserved (if necessary, when we cook borscht, we will take pictures). The Admin dressing is very tasty and competent, and it is convenient to make it in our pans.

[Ale]

Ale, let's go to "Recipes ..", we'll do
I have been cooking borscht without potatoes for a long time

I have been cooking borscht without potatoes for a long time

To be honest, I also do this periodically when I'm lazy. I throw the current Admin refueling and that's it.

And Admin has potatoes at the gas station

And Admin has potatoes at the gas station

And it's not enough for us - we still add, figuratively cut. When the male population is very hungry, I add more potatoes.

El, let's go to "Recipes .."

Made

I have been cooking borscht without potatoes for a long time

inexhaustible borscht theme! And I, too, have long preferred zucchini instead of potatoes, due to the fact that for several years now we have not had normal, not oaky, tasty potatoes.
I also have a recipe for currant juice with zucchini.

I also have a recipe for currant juice with zucchini.

Borscht with red currant juice (easy dietary recipe for the whole family) (Rada-dms)


An interesting recipe. Low calorie, very "healthy" and delicious, it seems. How not to lose and repeat in the summer?

due to the fact that for several years now we have no normal, not oaky tasty potatoes.

As an option - given that there are 30 acres, we ourselves plant potatoes for mashed potatoes, fries, and for soups (looking for varietal potatoes and planting "target" potatoes), so that later we do not have to worry about choosing what to cook. Need sites where seed potatoes? All in the zones of our vast country.

[camil72]

camil72, Need, Need! And advise the variety to be crumbly and tasty, fragrant, white, like blue eyes. 15 acres in the suburbs, plus the same amount in the south, in the Crimea, I will plant delicious potatoes!
By the way, in restaurants, they feed the blue-eyed.
About borscht ... The main thing is not to pour red currant juice, it is very vigorous in acidity. For the first time, when I came up with a recipe, I added it, like with tomato juice, I learned a little sour.

Ladies, and I put borsch dressing in bags and vacuum it, then it does not take up much space in the freezer.
But I don't have a chest



And this is how they stack up

Our dinner - all Ninzis have worked hard!
Young veal burgers - in fact, only meat, dry garlic and dry onions, black pepper, gas. water, a spoonful of olive oil, minced meat. Formed in the cold day lay, warmed up for an hour on the table.
In Foody Pot - Grill 6 minutes with crispy basket, 4 minutes in Grill basket, flip, 2 minutes off. Rest for five minutes under foil. Fine! The juice sprinkled upwards like a trickle to check the temperature.
It is necessary to buy a thick insert for the grill, put it higher under the grill in order to reduce the cooking time for reaching a crust and at the same time roasting Medium rare. Well, I think so for today.

[Rada-dms]

Rada-dms, beautyaa !!! Especially at night when I would eat, but at least lick my lips

[Kara]

Kara, Lerele, Irishki! I'll try to freeze the borsch dressing too. : Friends: For soups, sometimes I freeze fried onions-carrots.



Lerele, and you are still a borschichka Rubani! What is there to be almond! I haven't eaten from morning to evening! And in the evening I made up, now the fashion for intermittent fasting, so it is with me so in life ...

[Rada-dms]

Rada-dmsI'm a kind soul, but I'll probably hold on

I very rarely fry onions and carrots in soups, unless without meat and / or trying the recipe.
And usually I boil the broth, cool it down, remove the fat, and then put everything else raw, both carrots and onions.
If the broth is tasty, then the soup will be delicious.

[Lerele]

Lerele, I, too, not in everything, but there are such, all sorts of oriental, there is nAda.

[Rada-dms]

Rada-dms, well, sometimes it is necessary, of course. But if possible, do not fry.

Girls, made mashed potatoes from "oak" potatoes - in a crispy pan (boiling water in the lower pan), under pressure, hi, 20 minutes, relieved pressure after 5 minutes

Lena, made it simply in a saucepan (without a crispy pan), 125 ml of broth in potatoes, 6 minutes under HI pressure and release the pressure after 5 minutes - the potatoes were cooked (though a variety of mashed potatoes).

potato variety for mashed potatoes

that's it
I did it in crispy, to cook without water and add milk and butter, and in broth, of course, it is better to cook in it

Something incomprehensible with my extra saucepan. Many times I made baked milk in my own bowl and the milk did not stick to it.

And in the additional it burns. Milk, regime and time are the same. Pressure LO 1 hour and natural pressure relief. When boiling, I press down on the lid so that the pressure builds up faster. Everything is the same, but the result is different.

In appearance, the additional bowl is no different, only the weight is 3 grams less.
I should try to bake in it

Something incomprehensible with my extra saucepan. Many times I made baked milk in my own bowl and the milk did not stick to it.

Is milk the same?

Something incomprehensible with my extra saucepan

Damn, this is an ambush, you can buy it like that
How about molds and a leaf for a grill?

I should get it on the 28th

Is milk the same?

Exactly the same! I have done it many times in a new one with different milk and each time it burns. Yesterday, for the last experiment, I heated the same milk in both saucepans.

How about molds and a leaf for a grill?

In appearance, the coating of forms and leaves has more silvery blotches than a crispy basket. So far, there are no complaints about them. The coating is durable.

I have done it many times in a new one with different milk and each time it burns.

Ir, m. B. rinse with water until milk, as an option?