Questions and answers about cooking in the Cuckoo 1054

Good day! For a couple of weeks now I have been the happy owner of Cuckoo 1054. During this time I managed to cook a chicken a couple of times. And both times she tasted bitter. The child refused to eat. My husband is not bitter, soft - eats, I also bitter, but eat. What could be the reason?

I myself do not eat meat, but if the chicken I cook was bitter, my child would say .... I have been cooking in cuckoos for 1.5 years now, this has not happened .... Honestly I don’t know what to answer you

Did you cook the chicken? Fried? Extinguished? Although, IMHO, what's the difference? the only reason is chicken ...

Thank you so much for such quick answers. The first time the chicken was soup and I was making broth. The broth did not taste a bit bitter, the chicken turned out to be soft, but with bitterness. I figured it was because she's a soup.
And the second time - broiler chicken. I added rice, onion, tomato and water to it. The rice is delicious, no bitterness, and the chicken. Maybe it was too much time for her? Multi cook 50 min 98 *

I always cook chicken in Multipovar 120 degrees for 25 minutes, Cropped Breast Multipovar 120 degrees for 13-15 minutes. Everything is boiled, even when the chicken may be boiled. Try a smaller time and at least 110 degrees. Good luck.

Thank you. Do you have any information on how vitamins behave in vegetables and fruits when they are cooked at temperatures above 100 degrees? About Soviet pressure cookers I heard not the most flattering information on this score, but about the processing of meat, fish and chicken - I know that it needs to be cooked at a high temperature. All infa from the OBS area

Do you have any information on how vitamins behave in vegetables and fruits when they are cooked at temperatures above 100 degrees

vitamins then go out of fruit ... fruit is generally useful to eat raw, a little steamed at the most ... and for storage not in jam, but in the freezer ...
but carrots are healthier when stewed with butter .... raw cabbage is poorly digested for some ...
eggplants do not eat raw ... well, you know about potatoes ...

the chicken turned out to be soft, but bitter.

sometimes, when processing the carcass, bile breaks, hence the bitterness ..... thoroughly rinse inside ..

I found it on the Internet. "When cooking in liquid, the product is completely immersed in it. The temperature of the liquid and the product in ordinary cooking pots does not rise above 100-102 ° C. must exceed 130 ° С, otherwise the nutritional value of products, including organoleptic characteristics, deteriorates. " Probably, in a cuckoo the temperature rises to 120 for a reason. Well, now you can set the temperature higher with a clear conscience. And you are right about the chicken. It was not completely defrosted, so not everything was cleaned. It's just that during normal cooking it is imperceptible. So I wondered "how so"

It depends on what purposes vegetables and fruits are used

Do you enjoy eating borscht with raw (undercooked) cabbage or potatoes?
Should a vegetable casserole also be half-baked?
And the fried potatoes? ... and so on ....

Such dishes are cooked until cooked, and therefore at temperatures above 100 * C.

It's another thing to steam side dishes, with such processing, more vitamins are stored, but the water also boils at 100 * C

Look at other materials in this section, it has already been written about this, when cooking quickly (in a pressure cooker), vegetables are cooked quickly !!! and for a short time, so less vitamins are lost

Much more harm from prolonged cooking of vegetables, even in the traditional way.

And just do vegetables need to be subjected to quick hot processing in any way!

Thank you, Admin, you finally reassured me. Once I read that you can cook eggs in a double boiler, but is it possible in a cuckoo?

To health

You can, because there is a double boiler mode in kuku. But is it worth boiling eggs in it?
If only together with other vegetables for salad.

It's easier to buy an egg cooker for the required number of eggs.

My opinion

[Alexandra]

Once I read that eggs can be boiled in a double boiler

it is easier and faster to cook in an egg cooker or saucepan ..
I really like how the girls in the steamer make eggs .. maybe you will be interested in how Alexandra does https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=116436.10..
at least if you are really messing with a double boiler, then the result is spectacular and room for imagination

As recently as yesterday I was cooking potatoes for okroshka in a cuckoo in a double boiler mode, well, I thought that I’ll cook eggs separately, I’ll put it in
Result: the eggs were boiled, only one burst, BUT the color of the protein turned light brown for everyone, like the froth of baked milk

Yana, thanks for the link. I have never heard of that. The child loves scrambled eggs, but she cannot fried. And then there are scrambled eggs and not fried
But I won't dare to cook

[Annushka]

Annushkafor health ... it's just that since childhood, for some reason, fried eggs have a headache, but those that are steamed have not. ... and children eat with pleasure, especially if you take the "baby" molds: trains, flowers, bears ...

i do so ...

I'll stick it here, since you are talking about egg cookers-girls, please look at my question in the "Egg cookers" topic (I don't know how to specify the link)

How to insert a link into a post read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24176.0, it is more difficult for us to search for a topic on egg boilers

try
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=644.0

I ask for help hall inhabitants of the forum!
Since March, I regularly made baked milk about 2 times a week on the Multi-cook mode, 30 minutes, 110 degrees.
Everything was wonderful, wonderful baked milk of cocoa color, smell, taste, delight.
And suddenly, milk began to run away (not once or twice, but constantly).
Has lowered the temperature to 105 degrees - runs as before. I flushed all the valves, every time after the escape I clean it with steam.
Yes, I pour milk 1 liter.
Milk does not run at 100 degrees, but baked milk does not work either.
What does that mean? What could go wrong, because everything worked out before?
Cuckoo 1054 is still under warranty.

[Lyi]

Lyi, maybe you changed the company - milk producer?

No, milk from the same private cow and milkmaid.

Good day to all! The help of knowledgeable people is very necessary !!!!!!!!!)))) I bought the Multicooker CMC-HE1054F a few days ago. While I am trying to figure out how to cook in it, after reading the forums I realized that the recipes indicate the time only for cooking, and not for the whole process. Yesterday I tried to bake a biscuit cake on the "biscuit" function, not only did it not come up, it just steamed. (((what did I do wrong? maybe baking needs to be baked in "oven" mode? Thanks for your answers)))

Good day. Baking is best done on the Oven Level 1 for 30 minutes or more. For a biscuit, 40 minutes is a good time.

Good day to all!
I cooked a "charlotte" (1 glass of sugar, a glass of flour and 4 eggs), at the first temperature level I set 30 minutes in the "Oven" mode, it was not fried, when I took it out, the dough poured out, only the crust was fried from the bottom, I’m already silent, that it didn’t come up .... (I was cooking another cake on the same Reshim, it was cooked normally, but it didn’t come up at all) What am I doing wrong? help with advice, thanks!

I forgot to write Thanks to Tanyula! for answer!

I'm sorry that you did it. : (But I always bake charlotte or something like a biscuit dough on the Oven Level 1, it is always baked for 40 minutes. I always beat the eggs until oooooo very fluffy, then gently add the flour to preserve the splendor.
Biscuit, as a rule, I bake 4 eggs, 4 tbsp. l. flour, 4 tbsp. l sugar, it seems so far without complications.

eggs whipped on a blender separately whites and yolks (((she was upset

[OlgaSav]

OlgaSav, dont be upset. Everything will work out for you. I didn't always succeed the first time. Set this recipe aside for now. Try other recipes.

Thank you for your support, but I'm afraid to try something, I only translate the products (((I choose recipes on the forum and it doesn't work, I probably have 2 left hands (((

[dough]

Olya, if you get a fallen biscuit, then most likely you have violated the cooking technology ... Whisk the whites until you can turn the cup over, and they do not budge, and they must be introduced very carefully so that the dough does not settle. .. If dough lush, then the biscuit will be lush. Read the lessons from Tortyzhka Don't scold your hands, they will still be useful to you!

Girls, thanks for the support))) I will try)))
Upload your recipes, I will follow your step-by-step instructions))) and if at least something turns out decent, I will take a picture and post it on the site))))

Girls, take the lucky owners of this miracle into your ranks. Since January I have been waiting for her to be brought to us ... and now it happened. I am slowly mastering, trying the recipes posted on the forum, a separate THANKS to Admin, Tanyula, Zvezda and the rest of the girls who spread them. With your help, everything always turns out without failures and frustrations.
I wanted to ask, since the experience with Panasik is already rather big and there are a lot of favorite recipes, is there any correspondence between the modes in the form of a comparative table? On the site they like to analyze everything to a screw Or I will ask differently, I cook most of the second courses of the type "meat with a side dish 2-in-1" in Panas on the "Pilaf" mode, and the meat is fried at the bottom and the potatoes on top are always perfectly stewed. What mode for such a dish (meat on the bottom, svechu katoshka on it and some other vegetables) is best suited in Kukushka, so that everything is laid, closed and cooked?

[k.alena]

k.alena, congratulations. If I understood the question correctly, then this is Multipovar, Stew, Stew. Yes, in general, I had experiments on both Plov and Kashevarka. You just have to try everything in order to choose a more favorite and convenient mode for yourself. Good luck.

If anyone is interested, I'll tell you. First I fried the cue ball, then put everything in layers: meat, onions, potatoes, tomatoes. I put Multipovar 110C for 12 minutes. Since I'm used to the cooking time in Panasonic (i.e., a long time), the dish seemed visually almost ready to me. It was still time before dinner, put more Stew. As a result, the potatoes retained their shape only before you touched them (then turned into mashed potatoes), and the meat could be eaten with the lips. One Stew would be enough (and with more experience in timing and Multi-Cook).
A question arose along the way. When we fry with an open lid on the Roasting or Oven, does the program end not come? Need to manually interrupt?

A question arose along the way. When we fry with an open lid on the Roasting or Oven, does the program end not come? Need to manually interrupt?

I interrupt myself when necessary. Although when I cook in the "oven", for example dumplings, it sometimes stops itself. And why it depends so I did not understand.

[k.alena,]

k.alena, yeah, you have to adjust to the time. I often interrupt the Oven and toasting program myself. When I fry pancakes or tortillas, it turns itself off. The more steam, the longer the program does not turn off (most likely it works until complete boil-off-evaporation).

And take me to your team! I have a cuckoo 3rd day. I read about this miracle, studied for a long time. And here is the reason ... (another wedding anniversary) The husband asks what he would like as a gift. Of course the Cuckoo! (1054 F) I immediately go to the store ("Strike while the iron is hot") And now the beauty is already on the table in the kitchen. For three days I cooked: soup, stew, cottage cheese casserole, charlotte, eggplant casserole, stewed cabbage, stewed turkey.In general, I got it ... I never missed!
I knew it was a cool thing, but to such an extent .... Thank you HUGE FORUM !!! and all the girls !!! Without you and your recipes, I would never have cooked so easily and deliciously. I'm in seventh heaven! This is the assistant !!! Who else doubts, take it, you will not regret it! Once again, THANKS to all the girls!

[Tanyulya]

Tanyulyaand I have a little problem. I decided to start with jellied meat, everything was fine, it only bothered that there was no condensation at all (I took off the drip tray and substituted the container), not a drop. there was some hum and the display showed E 03, the hum was until it was turned off from the network, not a single button responded to pressing.
The jelly turned out, but the end of the program strained me, there were no voice commands, nor did the cookie. During work, I did not press anything until the hum appeared.
What could it be? When I opened the lid, the broth boiled away decently, and water was flowing strongly from the lid. Maybe something with the valve?

Yes, I have the same thing when I cook at 120 degrees and pour more water than necessary. E03 it showed an error (I did it once). Then I got used to it and just put the cuckoo over the sink, remove the drip tray and this liquid, if it forms, flows directly into the sink. To avoid such disappointments, cook the jellied meat at 90 degrees, and do not pour liquid more than the 3 L mark. Good luck to you.

[Tanyulya]

Tanyulya, the fact is that the liquid was at the 3L mark, I removed the drip tray, substituted the container, and there was no condensation at all until the end of the program, which confused me. And the program actually did not end, did not go into heating, there were no voice commands, there was a continuous hum, moreover, until I disconnected from the network.

[Tanyulya]

Tanyulya, the fact is that the liquid was at the 3L mark, I removed the drip tray, substituted the container, and there was no condensation at all until the end of the program, which confused me. And the program actually did not end, did not go into heating, there were no voice commands, there was a continuous hum, moreover, until I disconnected from the network.

I can only assume that the liquid got between the bowl and the Cuckoo itself, maybe on the temperature sensor. When cooking jellied meat, steam comes out well for me and always goes into heating.
You will wipe the inside of the device well, the valve. "exit" holes. And then try a different cooking temperature next time. All the best.

After turning it off, I looked, everything was dry under the bowl.
Tanyulya, thank you and all the best!

Girls, tell me how long it takes to cook corn ??? I remember reading that they cooked in the "double boiler" mode, but I can't find where it is !!!

Girls, tell me how long it takes to cook corn ??? I remember reading that they cooked in the "double boiler" mode, but I can't find where it is !!!

6 minutes on the "turbo". Cooked many times already -

Girls, tell me how long it takes to cook corn ??? I remember reading that they cooked in the "double boiler" mode, but I can't find where it is !!!

Yesterday my husband cooked on the Turbo Steamer mode, set it for 10 minutes (showed independence), said it was cooked perfectly, cooked three not small cobs.

Yesterday my husband cooked on the Turbo Steamer mode, set it for 10 minutes

Semyon Semyonitch! Cooked on a double boiler level 3 for 30 minutes .. hard. Then another hour on the stove in a saucepan of water .. nothing changed .. Two options - either overcooked, or taka corn!

[Oksana]

Semyon Semyonitch! Cooked on a double boiler level 3 for 30 minutes .. hard. Then another hour on the stove in a saucepan of water .. nothing changed .. Two options - either overcooked, or taka corn!

Oksana, my husband ate and praised, I bit a couple of grains, sooo soft, it even seemed to me as overcooked, but I do not respect corn much, so I can not be objective.

Nuuu fed one batch of kukruza to the neighboring chickens! NAV I'm going to do the second. Do I understand correctly that the corn should be put on the steam grate? Or into the water ??

On the steam plate.

We sell the so-called "Bonduelle" - very tender and sweet. 6 minutes are enough for her. Once they slipped the usual, but young, it was also normal.

Today I bought my parents a second Cook - induction 1054.
I will drive her

But after 1010 I feel that I sorely lack a handle, all the same, both I and my parents are forced to carry it, since there is no usual permanent place for cooking, and the carrying handle is very, very helpful.
Indeed, in 1010 there is, which is why they did not foresee it in this model either

And the second point - it would seem that the drip tray is useful, but it is so small!
So the excess will pour on the table! We do not have the opportunity to put it above the sink so that it flows there. And if you forgot to pour it out, but they will forget how to give it to drink ...
In 1010, it is easier in this regard - the groove around the pan is large, soaked and there are no problems.

These are only first impressions, the rest after

Good luck. And congratulations. The handle is really not enough, and the drip tray is quite ... there is not much liquid and it is collected.

[julifera]

julifera , great, congratulations !!!!

I generally forget about the drip tray .. Never overflowed. And for the handle it seems to me too heavy. I put it in my bag big (I inserted a cardboard bottom).

[Omela]

Omela - pasip

Now I'm making mnyaso with potatoes
Frying rules !!!!!! This is rrraz - and in a minute or two the mustache was fried both onions and meat
Not like at 1010, you need to waste away over it for 10-15 minutes ...

Yesterday I cooked confiture in it for testing.
In the morning, while the sugar melted, and the plum gave juice, I kept it on a slow cooker at the 2nd level for 20 minutes + 20 minutes.
In the evening on the "stew" brought to readiness.
Excellent, fast, nothing burnt anywhere.
Large batches can now be prepared.

And I cooked marrow confiture on "biscuit" - class! For safety reasons, I left it on the dolgarke for 4 hours later, but I think it was possible not to bother ...

In 1054 bean soup liked it MORE than in 1010 !!!
It turned out much clearer and tastier!

I set it to 100 C - and during the whole cooking time - there was practically silence in the apartment, without a violent boil, and at the same time everything was boiled well.
At 1010, if on a multi-cooker and accidentally forget and chop the carrots on a fine, fine grater, then there is a very great chance of clogging the valve with a stew carrot, it boils decently, the valve is like crazy.
And if you cook it on low-speed Porridge at 1010, then there is a chance that the beans will not boil.

So I really, really like the fact that in 1054 you can pressurize it under pressure without terrible exhaust from the valve
It turns out that there is an analogue of 100 C of Multitovara in 1010 - no

In 1054 bean soup liked it MORE than in 1010 !!!
It turned out much clearer and tastier!

I set it to 100 C - and during the whole cooking time - there was practically silence in the apartment, without boiling, and at the same time everything was boiled well.
At 1010, if on a multi-cooker and accidentally forget and chop the carrots on a fine, fine grater, then there is a very great chance of clogging the valve with an enta carrot, it boils decently, the valve is like crazy.
And if you cook it on low-speed Porridge at 1010, then there is a chance that the beans will not boil.

So I really, really like that in 1054 you can pressurize it under pressure without terrible exhaust from the valve
It turns out that there is an analogue of 100 C of a Multitook in 1010 - no

It turns out no, it seems to me there is a temperature of 110 somewhere ...
And if you cook it on Stew?