Multicooker DEX DMC-50

Well, yes, the big one has 800. For milk it is quite - if you boil the milk, it does not run away anywhere, does not even try, it gurgles very beautifully - it’s just a sight for sore eyes! And my porridge oh running One frustration! And most importantly, before I was not on a drum, I was sincerely convinced that I did not like milk porridge, for nothing I couldn’t eat it! But it turned out to be like a nut
Well, never mind, I'll cook under supervision. I, in principle, on the timer unnecessarily, I was just playing - I still eat breakfast no earlier than two hours after waking up, that's just what it will be, than to entertain myself in the morning
The main thing is that it is still easier to cook milk porridge in a cartoon than on the stove. And it is much easier to wash the multi-pot after them than a regular saucepan.

And it is much easier to wash the multi-pot after them than a regular saucepan.

I agree completely 100 %%%%

And on languor it is impossible to cook such?

I read the topics about slow cookers, which does not run away in them, since the heating process is slow and began to try languor

the yachka and peas did not run away, there was almost no foam, the peas were boiled as I wanted, the yachka was softer than usual. And I did not wait for the end of the program - I turned it off when I thought that everything was already.

Can languor repeat the heating modes in a slow cooker?

Can languor repeat the heating modes in a slow cooker?

repeats, but does not take over, all the SPECIALTY of heating in slow cookers, due to the initially high heat and non-ceramic coating of the bowl.
I have this and that, but not always, and I cook porridge at the Moscow Department of the Interior, when I need to quickly

You are so grim
I cook porridge in Dexica, it seems that nothing has escaped yet. I cooked barley, millet and rice more than once, and the quality of the porridge suits me perfectly. Although, to be honest, they still come out tastier on a gas stove. But then you need to follow them and all that, and I have no time. And in the oven the porridge is even tastier, I made a pumpkin, it's just delicious. It turns out like porridge on baked milk

But the meat in the cartoon is simply beyond praise, on the stove I never get it. And baking from the oven tastes better and suits better, and in general I like to bake in the oven more. The first one I cook on the stove, it's easier and cheaper for me, but somehow I made the broth in a cartoon, it turned out to be very, very cool. All transparent and the meat lagged behind the bones.

How glad I am that I bought a multicooker on time, what would I do without it now?

Hello everyone! Haven't come for a long time.
For cereals in DEKH, whole grains - oatmeal, barley are excellent - pour the grain for 10-20 minutes. boiling water. Then for 1 part of cereal 3 milk is for milk to be absorbed, or for 1 part of cereal 5-6 milk for milk to remain.
Whoever loves. It is possible without water.
And 2 hours for extinguishing, for example in the evening - and then stands in the cartoon until the morning. Or vice versa on the timer - at first it is, and at night the program will turn on itself.
Delicious porridge. Even strong oats will boil well, but barley in general is softer.
From the moment I bought the multi, I fell in love with these cereals. I haven't eaten them before!
We discussed this topic at DEX-60. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147095.1800

From the moment I bought the multi, I fell in love with these cereals. I haven't eaten them before!

Keti, one to one is my story! I also did not eat porridge. It turns out that it was just too lazy to cook them.
I will certainly try your method as well. And now I'll tell you about my discovery. Or maybe this is not a discovery at all, or maybe even a glitch of my Dexik. It would be better to let there be a discovery, even if it is narrowly local.
So that's it. Yesterday I tried the May @ (languor) method.I'll tell you right away: the porridge came out excellent, there were no inclinations to escape, the milk did not even rise. The porridge turned out to be exactly the color of baked milk. But here's what stunned me. From the very beginning of the languor (set 5 hours), the lid began to heat up very much. Of course, I know that there is ten in the Dex lid, but according to my observations, it works exclusively in baking, and solely for the sake of protecting baked goods from condensation. Here, on languor, it seemed to me that it warms much more than on baked goods. It seems to be logical, if we assume that languor does not occur from below, but from above.
In general, as a discovery, this fact more than suits me. But the worm is gnawing: should it be so, or am I not all right with the mule? Who uses this program, share how your Dexik behaves on it?

[Tanyusha]

Tanyusha, it's very good that it turned out to be a porridge and you liked it. As for the longing, yes, the lid is warming up and everything is in order with your cartoon. I always cook on languor jellied meat, the lid is warming up, as it should be.

Thank you, Maina !!! I so hoped that this is a feature of our Dexik - and so it turned out. Catch the flower:

So that's it. Yesterday I tried the May @ (languor) method. I'll tell you right away: the porridge came out excellent, there were no inclinations to escape, the milk did not even rise. The porridge turned out to be exactly the color of baked milk.

poke me where it was, otherwise I just can't find something, I really want "melted" porridge. In general, I can imagine how you can cook like that, but to imagine one thing and read the advice of wise hostesses with culinary experience - and the result is much better
poke me where it was, otherwise I just can't find something, I really want a "melted" porridge. In general, I can imagine how you can cook like that, but to imagine one thing and read the advice of wise hostesses with culinary experience - and the result is much better

I can't insert quotes

Leopoldovna, everything is extremely simple. The usual ratio of cereal to liquid (I usually take 1 cc of cereal + 3 cc of milk + 2 cc of water), salt-sugar to taste, and simmer for 5-6 hours. FSE! No dancing with tambourines. But, of course, you will have to wait a long time. It is most convenient to put it at night - just in time for waking up the porridge will be ready.

I can't insert quotes

Not scary))) Click on the quote button (which you do, apparently), and write your answer after the quote. The most important thing is not to get into this [/ quote] icon, you need to write only after him... Then everything will turn out at its best.

Thank you very much!!!
I also can't write my technique under the avatar, for some reason it doesn't describe how to do it?

Thank you very much!!!
I also can't write my technique under the avatar, for some reason it doesn't describe how to do it?

I also did not succeed right away. There is some kind of technical glitch. Where it says "My technique" (or something like that), nothing is added. Write where you are asked to write your name. Here in the line and lay out your technique and name. At will, of course - no one forces you to do this.

Thanks, all worked well

[Leopoldovna]

Leopoldovna, congratulations on having so many techniques. Can you tell us about the mixer. Can be in a branch with mixers https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=8252.540

I will definitely tell you, only later in the evening, I have already opened this topic for myself in a separate tab. I just don't know how to quickly navigate here and find what I need, but I think I'll learn

girls, hello. I need your help, for some reason I stopped making biscuits: pardon: I wanted to make a cake for my mother for her birthday, put the oven on the Vanilla biscuit on boiling water, baked for about 60 minutes, pulled it out, it cooled down, I cut it, but inside like plasticine. I decided that maybe because of the eggs, since the eggs were very large. I decided to bake Chocolate with boiling water, because I had baked it several times before, and it turned out great.I already took other eggs, baked it, turned out lower than at those times, tried it with a match, I'm ready. But when I cut it, it was even worse than the previous one. I thought maybe something with baking powder, but the sides of the biscuit are normal, as it should be, but the middle is terrible. What could it be, I have something with a slow cooker?

I had this because of the condensation dripping on the biscuit. The valve needs to be flushed

so I just washed it before that: pardon: maybe I washed it badly: girl_red: I'll try again, though it's already somehow scary.

Try to bake something without a valve at all, placing a towel on top in a couple of folds.

oh, I didn't even know it was possible. Thanks, I'll try

The girls recently wrote that they baked without a valve at all. But now I propose to simulate a situation with good steam release and heat retention at the same time.

Well, in general, I baked chocolate in boiling water without a valve and with a towel. It turned out, as always, good. I went up 9cm, everything inside is very emotional. When baked, there was frost on the top of the cloth, that is, as I understand it, there is still condensation during baking. On the surface of the biscuit exactly in the middle, but not under the hole from the valve, a slightly lunar surface turned out. It seems to me that this is due to the fact that the heating element in the lid is located in a circle and is not in the very middle. Although, of course, it is not under the valve either.
Foty a little later, I'm waiting for a defender from work with a fotik.

[GenyaF]

Well, in general, I baked chocolate in boiling water without a valve and with a towel. It turned out, as always, good. I went up 9cm, everything inside is very emotional. When baking, there was frost on the top of the cloth, that is, as I understand it, there is still condensation during baking. On the surface of the biscuit, exactly in the middle, but not under the hole from the valve, a slightly lunar surface turned out. It seems to me that this is due to the fact that the heating element in the lid is located in a circle and in the very middle it is not. Although, of course, it is not under the valve either.
Foty a little later, I'm waiting for a defender from work with a fotik.

GenyaF, well done, it is always pleasant and joyful when it is successfully baked

and I baked with a half of the valve, by the way, now in our model the valve has a "tail", thanks to which it can be easily removed.

Once again I sintered with a rag instead of a valve. And again in the middle is the lunar surface.

Wow, what a tall man ...

9 cm. And both times with a rag 45 minutes of baking was enough for me. I don't know how this has to do with the cloth, but before that I baked for 45 + 20 minutes.

Shaitan, however.

Is the baking quality normal? Is the biscuit in the hole baked? If yes, don't fool yourself. You can even out with cream.

Zhen, just try to give two tablespoons more flour and still bake longer.

Yes, everything is baked. Photos from the first rag experience, I baked 45 + 20 as usual. It seemed to me that the biscuit was baked a little and was drier than always, dryness is visible on the cut. But it was still boring. : nyam: The second time I baked for 45 minutes, I liked it better. Although, the torment was different ... and the days were critical ...

Although, the torment was different ... and the days were critical ...

Yes, this is important ... In general, wait for 60 and try it in it, then you will tell.

Aha! I'm waiting! We'll survive the fast and start serving chocolates in boiling water. My man quietly unbuckled my denyuzhka on 60k, and now I am tormented - how to tell him that we don't need a boat. And then he began to look in the internet for rowing boats, while he stopped at the command boat, and ended up with a submarine, no less.

Aha! I'm waiting! We'll survive the fast and start serving chocolates in boiling water. My man quietly unbuckled my denyuzhka on 60k, and now I am tormented - how to tell him that we don't need a boat. And then he began to look in the internet for rowing boats, while he stopped at the command boat, and ended up with a submarine, no less.

Yes, now you can't say anything, your conscience won't allow it. Say, you needed a multicooker - on you, and I need a boat.

Well, he presents it like this - I'll roll you across the sea and you love fish more, but think how many fish you can catch from the boat (by the way, I also prepare all the fishing rods for fishing)! I don’t mind, it’s better to fish until something else is drawn ...

Well, he presents it like this - I'll roll you across the sea and you love fish more, but think how many fish you can catch from the boat (by the way, I also prepare all the fishing rods for fishing)! I do not mind, let it be better to fish until something else is drawn ...

Well, and the fish can be cooked in the new cartoon.

Yes, I stopped using the stove even with one mulka. I only bake pancakes.

Yes, I stopped using the stove even with one mulka. I only bake pancakes.

And I only fry pancakes, mostly. I also boil milk sometimes, and I make cottage cheese, a lot at once, a cartoon does not hold so much yogurt as my largest saucepan.

Hello and accept your restocking. I am yours forever, although I sat in ambush and read for a long time.
The question is ripe for this - when frying meat in dexics, first it warms up strongly, and then decreases? Since I make cutlets, nuggets and, turning over to the other side, they are no longer fried so well. We have to start a new program. Or am I doing something wrong? I haven't made such discoveries on chicken, but cutlet business is still a task.

[Grypana]

Grypana, Welcome!
I don’t know, I only use fry when I’m frying. I fry the cutlets in a frying pan, and bake the chicken in the oven.
Sorry, I can't tell you anything. Maybe the girls will respond ...

And in addition to frying, I also fry vegetables before stewing. And for meats-chicken-cutlets-fish, I have an airfryer. So I can't help either, sorry

For cutlets, as for me, the power is too small. If the frying is fried for 20 minutes, then how long will you have to meditate over the cutlets?

: rose: Again, I'm talking about the same thing - my chicken nuggets are excellent there, small meatballs, cutlets. But I noticed that at first in the "Fry" mode everything goes actively, the side is fried well, then after 20 minutes, you just have to turn it over and turn on the "Fry" again. That's what this case has alerted me to. Well, we are not afraid of difficulties. I just think - do not everyone have it? Well, okay, thank you for responding. I also like to fry cutlets in cartoon, because they are steamed at the same time. I make portions 1-2 times so as not to get bored. And I also do frying on this program. There are no complaints about Dexik, only curtsies.

Grypana, but first try turning it over, and then let it be fried.
I do this - it was fried for a few minutes - turned it over, the other side was fried.

Grypana, but first try turning it over, and then let it be fried.
I do this - it was fried for a few minutes - turned it over, the other side was fried.

THANK YOU! How can I not do it myself? Live and learn.
Now it will go !!!!!!!!!!!!!!!!!!!!

Virgin, do you fry potatoes in baked goods or fry vegetables?

And so, and so, on baking it turns out fried on top - airy inside, I even like to make it in the peel by cutting it into quarters, and if it is fried, then it is ordinary, like in a frying pan

I understand that it is better for baking, but cut the potatoes coarsely. And then I tried to cut it medium, so it is not really fried yet, but is already starting to fall apart. So I then browned it on the fry. I have been frying potatoes for my husband for two days, well, with such "dances with a tambourine." He really liked it, says that it is better than in a frying pan, asks to explain how I cook. So I think how much easier it is to press only one button, and not change modes.
I once cooked once, sort of like on baking, but then it was whole (not collapsed) pieces and it turned out very tasty, probably the pieces were large. Damn sclerosis ...

I once cooked once, sort of like baking, but then it was whole (not collapsed) pieces and it turned out very tasty, probably the pieces were large. Damn sclerosis ...

Maina may have to do with the potato variety. One falls apart, and the other keeps its shape perfectly. It depends not only on the frying modes, but also on the potatoes themselves.