"Master pilaf" Tefal FR-4013

[Admin]

Admin, Thank you!
I’m thinking of making fried pies in “Master-pilaf”. I just haven't decided yet: fry them in the basket or just add oil and turn them over when frying. If I bake it, I'll report back here.

It seems to me that it is better to fry them like in a pan, deep-fried - there will be a lot of oil.

You seduced me too. My husband already owes me two gifts, and now the eighth is on the nose - let him buy "Master", otherwise at first I thought about a pancake maker with a grill and a frying pan - now I definitely want Master-pilaf. Wait for me to join your ranks.

[NatalyaN]

You seduced me too. My husband already owes me two gifts, and now the eighth is on the nose - let him buy "Master", otherwise at first I thought about a pancake maker with a grill and a frying pan - now I definitely want Master-pilaf. Wait for me to join your ranks.

NatalyaN, do not buy the grill yet. There are so many varieties of them that the eyes run up. I only recently discovered that there are grills with steam in the lid, with two pans on one plate, with a natural stone work surface, folding 180 degrees, that is, the work surface is doubled. The prices for them are reasonable. So there is a choice. Otherwise, buy a pancake maker with a grill, then you will find an even better device. Better buy "Master Pilaf", and then you can buy something to it as an addition. You may only need one pancake maker.

Here's a grill with two worktops on one plate. You can cook two different meals at the same time:

AdminThe fried patties are temporarily canceled. Yesterday I bought kvass at Perekrestok. Now I will make boiled pork according to the second recipe. You just need to buy meat. If it works out, I'll post the recipe.

[NatalyaN]

NatalyaN, do not buy the grill yet.

So I decided not to buy anymore, Thank you all very much for the advice

A master pilaf is indeed cheaper than a multicooker. I kept focusing on the summer price (I bought the cartoon for 3600), and yesterday I saw it in the store ... 5300r. I was stunned! Before that, I thought that 4040r. for a master pilaf it's expensive. Now I doubt it.

Yes, the multicooker has doubled in price. A year ago, the price was 2600-2700 rubles. This means that it is popular and sellers increase the price. Only now there is a choice and for that kind of money you can buy multicooker from other manufacturers. And if the house has a good oven and "Master-pilaf", then in general you can get by with one cooker.

Something I am increasingly looking at this Temko And I catch myself thinking that I do not want a second multicooker, but I want this particular unit))

Yes ... it's time to decide on the Master-pilaf, otherwise while I think it will also jump in price.
It is simply impossible to resist with such recipes!

And what prevents you from repeating these recipes in a slow cooker? As I understand it, most members of the forum have it

Today I specially went to Eldorado to see the Master Pilaf ... Somehow I didn't really like it ... to be honest, there was an idea to buy it, but after I saw it, I touched it ... I didn't want to her at all.

First, I was surprised by the instruction ... one "picture book" - several colored pages with a rather schematic description of the cooking process of some dishes ... quite general.
No recipes (it is clear that members of the forum will cook many different dishes, but at least a couple of exact recipes could be depicted).
Second brochure in multiple languages ​​- two pages of safety information. I did not find there a description of the modes - there are 5 of them, the maximum t-ra is 190, but what is it on 4? And if you put the engine between 4 and 5 - what will be the t-ra here? Unclear.

Secondly, there is no timer, you cannot set the cooking time. That is, this is an ordinary electric frying pan, not even a stewpan.

Thirdly, in my opinion, it is kind of flimsy ... The cover is plastic, some kind of frivolous ...

I have a deep fryer, it is not very new, I wanted to replace it with Master pilaf, so that I could not only deep-fry it, but also use it for other dishes. In general, I decided not to change it yet.

All of the above is solely my opinion based on the examination of this device. IMHO, the multicooker is made better and more convenient.

This I mean that you must first look at the Master-pilaf, so to speak, "live".

Finally, I became the owner of the Master Pilaf, I liked him. And there is an electronic timer on the cover, it is simply removed. Today, of course, I won't be able to try it, but I will definitely cook something for a week. Yana you made pork in a beer dark or light?

And what prevents you from repeating these recipes in a slow cooker? As I understand it, most members of the forum have it

For certain dishes, such as tobacco or fried meat and potatoes with a red crust, master pilaf is better, for this it has a temperature 2.5 times higher than that of MV. For example, I like this kind of frying more.

And then, everyone cooks in what they have. The recipes are of course general - but you can cook both there and there.

It seems to me that now the competition and discussion of these two bowlers will begin, and we will begin to prove which one is better. After all, at first they were skeptical about the cartoon, and scolded and praised, then they resigned themselves and began to take it for granted and a decent device in the kitchen. I have two of these units and I combine them if necessary, depending on what I'm going to cook.
Today I will fry pickled chicken legs - for this, the master pilaf has a larger pan area and a higher temperature. And in the morning she stewed vegetables in a cartoon - it is more suitable for these purposes.

It will be exactly the same as we are discussing whose bread maker is better, and how we can not finally put an end to this issue, so many branches have already been opened, and it still seems a little.
This is a thankless job.

And nothing prevents you from exhibiting your recipes prepared both in a multicooker and a master pilaf and do not hesitate to write about it, and forum users repeat these recipes and adapt, if possible, for their pots.

Let's do it!

Finally, I became the owner of the Master Pilaf

And how much did it cost you? It's interesting to me because I've been looking at it for three weeks now and can't decide to buy for 4040r. It seems to me that it is expensive, but I have never seen cheaper anywhere, only more expensive.

natalka I do not know my children gave me a birthday present.

No, let's not compete! They are different - they cannot be compared. They can complement each other, they perform different functions. I was just impressed by the delicious descriptions - I almost made up my mind, and after looking, I realized that I didn't really need it. I wrote it because I understood - you need to look first, and then buy. Maybe someone will see - and decide - MY! And someone, like me, will not regret what they bought later.

Now there are so many different devices - my head is spinning I want everything

And I will still read the topic about Master-pilaf - it's delicious here

[Admin]

Admin,

I do not call for competition at all, it is thankless, if not stupid.
I really wanted to understand what the big difference is.
In the negative, this difference has already been described, there is no timer.
But there must be something a plus? Moreover, it was incomprehensible, because all those recipes that were given in this topic are really easily executed in a multicooker.
But now, after your comment, it is clear. The heating temperature is 2.5 times higher. That is, it is more of an electric frypot.
Well, that's enough for me to decide.
One multicooker is not enough for me, but frying, especially without oil or with a small amount of it, is more than enough for me the Bork grill, which is decomposed into 2 halves so that you can fry on them at the same time, and how the pin works, pressing the pieces and leaving characteristic stripes , and how non-contact, when it looks like quick baking - now I make a casserole and an omelet not in turn from the bottom of the stove and from the top in a non-contact grill, but simultaneously from 2 sides. One side is ribbed, and the other is flat, even pancakes with scrambled eggs, even fry vegetables in soy sauce.The angle of inclination changes - you can pour excess fat into a special container, or you can lay it with baking paper on 2 sides, roll it up in an envelope - and inside there will be a juicy grilled dish ...
So the brazier will be redundant for me. I keep thinking about the second multicooker. Recently I ordered in advance on an Internet, as a gift, and now I think I should have taken it for myself, all the more expensive ... or something else new will turn up ...

Thanks for the clarification, Admin!

"I am not at all calling for competition, it's a thankless task, if not stupid."


WORLD - FRIENDSHIP

I don’t use the grill, and I’m happy that I was able to "shake off" it as a present.
And the cauldron looks like to me, it has a depth of 15 cm, and the square of the pan is 35 x 35, yes + high temp.!
You can adjust T * from heating to stewing, frying, frying, deep fat.

This is really KAZAN! Multifunctional!

And what prevents you from repeating these recipes in a slow cooker?

Of course, you can repeat these recipes in a slow cooker, but the result will be different. For a multicooker, only "Boiled pork stuffed with garlic and onions" is suitable, in my opinion.

[Yana]

Yana,

First of all, I had this boiled pork in mind.
And why don't other recipes come out?

I cooked a decent pilaf in the cartoon (the recipe is posted), even my husband, who spent his childhood and youth in Tajikistan, admitted that it was pilaf, and not "porridge with meat", as he calls improperly prepared analogs. Made a crispy tobacco chicken. Fried potatoes in large pieces. In general, everything worked out.

By the way, if we talk about a cauldron, my oven and stove are gas-fired, of excellent quality, and everything that can be done in a cauldron, I do in a cauldron on gas, except, of course, when I need to put on a delayed timer.
Very often I simmer porridge and soups in the oven, damlama and canakhi are especially good. On the stove - ajapsandal and the same pilaf, shurpa, and a lot of different things. Is the electric cauldron something different from the usual one?

[Yana]

Yana,

And other recipes? I cooked a decent pilaf in the cartoon (the recipe is posted), even my husband, who spent his childhood and youth in Tajikistan, admitted that it was pilaf, and not "porridge with meat", as he calls improperly prepared analogs.

For a long time I have been making pilaf exactly according to your recipe (y) I do not know which one in Tajikistan, but this one is very tasty and aromatic

[Celestine,]

For a long time I have been making pilaf exactly according to your recipe (y) I do not know which one in Tajikistan, but this one is very tasty and aromatic

Celestine,

Minus cottonseed oil, fat tail fat, lamb (although you may be using it) - and of course, multi (if you don't cook in a cauldron) - the rest is like in the correct TAJIK pilaf. They taught me in Khujand ...

Dear ladies!

Well, why have you pounced on an unfortunate girl named Yana, she is the only one who seriously cooks in a cauldron called "master pilaf". And well done! And how he cooks! Look with what enthusiasm she does it! Leave this pleasure to her. And she also wants to boast! And you "nail it" with a slow cooker!

Yes, it has already been proven that pilaf in these two pans turns out well, I can confirm that I cooked it myself.

Do not throw slippers at me, I am for peace and friendship, but only yesterday they said that it was thankless to argue "whose pan is the best", but we continue.

Dear ladies!
Do not throw slippers at me, I am for peace and friendship, but only yesterday they said that it was thankless to argue "whose pan is the best", but we continue.

I just wanted to tell you how much I like that pilaf
And the fact that they came up with a master pilaf is good, maybe they will figure out something else useful

Yes, and I just objected that "only in master pilaf"
Nobody argues, both are good, as well as the usual classic cauldron

Yes, and I just objected that "only in master pilaf"
Nobody argues, both are good, as well as the usual classic cauldron

Oh, my mother-in-law cooked pilaf in a cast iron in the oven: -X the pan can be swallowed with it, I can't do that (she was taught somewhere in the east), but now it is more or less similar;) at least the order of the bookmark is the same ...

[Admin,]

Admin,

Thanks for the clarification.

What's wrong with the beef? I have a signature recipe for festive roast beef: stuff an oblong piece of beef with garlic and carrots - roast beef, or brass, or tenderloin. Sprinkle with salt, herbs, wrap in foil - and in the oven, and after cooling into the refrigerator. No commercial boiled pork can compare ...

[Admin,]

Admin,

Thanks for the clarification.

What's wrong with the beef? I have a signature recipe for festive roast beef: stuff an oblong piece of beef with garlic and carrots - roast beef, or brass, or tenderloin. Sprinkle with salt, herbs, wrap in foil - and in the oven, and after cooling into the refrigerator. No commercial boiled pork can compare ...

Today I bought a beef back on the market that can be baked. Here I will try to marinate and bake it in beer. I saw such a beef sirloin for the first time, it looks like a loin, layer. and on top there is a thin strip of fat.

Admin,

Maybe it's marbled beef?

Tell me later how it happened, please

Admin,

Maybe it's marbled beef?

Tell me later how it happened, please

No, marbled beef is when it has white inserts (like a neck), and this is exactly even meat.My butchers said that this is not the working part of the cow's back and therefore should not be hard, suitable for baking, and the cost is impressive - 300 rubles. , took a piece for testing.
I will tell you how it will turn out.

[tanya1962]

tanya1962, just try to fry potatoes in "Master-pilaf". It's so yummy! And the time is only 15-20 minutes. This appliance works well for simple dishes, not just for my experimental recipes. I examined the stewpan from the back side. It looks like a cast-iron disc is soldered there, which is why everything is so tasty and fast.

Yana, how do you wash it, the whole bowl can be completely under water, according to the instructions I understood that?

[tanya1962]

tanya1962, usually my bowl from "Master Pilaf" in the dishwasher. If something is fried, then first I soak it in warm water without any means, and then in the PMM.

It's definitely not worth it under a multicooker, you still need to cook in it with the lid closed.
I don't have a master pilaf, I can't comment. I think, if you wish, you can adapt everything to different devices

Based on humane considerations, it was necessary to remove EVERYTHING that was there from the frame! This is awful, in the sense that the potatoes look terribly delicious!
I want such a device! I saw it in the store, but did not buy it. I have a gas stove, light is much more expensive. His power is great. I also have a boiler for heating water installed, it eats about 30u monthly. e. Please tell me, I really can't cook in a cauldron on the stove like you did in the Master? Does it taste very different? If yes, then you will have to accept me into your ranks!

Viki, this cauldron does not consume so much energy - cooking pilaf (the longest process) - besides, with the TV turned on - "ate" only 1.55 kW / h. I deliberately spotted.

Calculate for yourself, based on your tariffs - probably this is not so much ... The fact is that the device does not work all the time - it works in cycles: it will work and turn off, then it will work again, etc.

[Viki]

Please tell me, I really can't cook in a cauldron on the stove like you did in the Master? Does it taste very different? If so, then you will have to accept me into your ranks!

Viki, in my opinion, in "Master-pilaf" it turns out as tasty as in a cast-iron cauldron. Only this device is large, square and it is convenient to fry and cook everything in it. I have a glass-ceramic hob, so I gave away the cast-iron cookware. And "Master-pilaf" replaced these dishes for me. If you have a gas stove, then it may not be absolutely necessary, since you can cook in a cast iron cookware.

I decided to try, according to your recipes, "walk" with a cauldron on a gas stove. If everything works out, then it is not so necessary ...

I decided to try, according to your recipes, "walk" with a cauldron on a gas stove. If everything works out, then it is not so necessary ...

I am sure that with a good real cauldron on the stove and in the oven, EVERYTHING is possible

Not only pilaf, potatoes, soup, roast.
All dishes "in pots", pumpkin and other stewed cereals, casseroles, pastries - loaf, muffin, biscuit ...

Tasty

At the forum, someone already said that they took the multicooker with them on vacation.
So if you take these two pots (a slow cooker and a master pilaf) with you - this is what a "picnic on the grass" during your vacation you can do!

Owners of both multi and "Master pilaf", but is this "Master" really needed if there is already a multicooker in the house?

So you will go on the topic of a new miracle, and already hotsitsa, but in real life is it necessary?

Owners of both multi and "Master pilaf", but is this "Master" really needed if there is already a multicooker in the house?

So you will go on the topic of a new miracle, and already hotsitsa, but in real life is it necessary?

You read this topic, the difference between these devices has already been discussed. MasterPlov has more power (and, accordingly, heating) than a multicooker.

I have a gas stove, light is much more expensive. His power is great. I also have a boiler for heating water installed, it eats about 30u monthly. e.

I also have a gas stove, but this does not prevent me from using an electric kettle, a bread maker, a microwave oven, an electric oven, and so on. Here, the other day a multicooker appeared, and on the 8th I am waiting for master pilaf, and, forgive me, I don’t bother that it is expensive to pay, but what kind of “tasty” helpers, but what do they eat a lot? I'd better limit myself to something else ...

Tasty

At the forum, someone already said that they took the multicooker with them on vacation.
So if you take these two pots (a slow cooker and a master pilaf) with you - this is what a "picnic on the grass" during your vacation you can do!

In the summer, I usually leave home for a long time, for the 4th month, so this time I will take the bread maker, and the yogurt maker, and the cartoon, and the master (as it appears)

I also have a gas stove, but this does not prevent me from using an electric kettle, a bread maker, a microwave oven, an electric oven, and so on. Here, the other day a multicooker appeared, and on the 8th I am waiting for master pilaf, and, forgive me, I don’t bother that it is expensive to pay, but what kind of “tasty” helpers, but what do they eat a lot? I'd better limit myself to something else ...

Just like it was written about me! (Except for the microwave). In general, now they make electrical appliances that consume a minimum! This is not the same "old Soviet heater" at the mention of which a Soviet person would swoon! They make and invent the technique mainly abroad, and there they are so economical that they zhuuuuut! If it is not economical, no one will buy it!

I also have a gas stove, but this does not prevent me from using an electric kettle, a bread maker, a microwave oven, an electric oven, and so on. Here, the other day a multicooker appeared, and on the 8th I am waiting for master pilaf, and, forgive me, I don’t bother that it is expensive to pay, but what kind of “tasty” helpers, but what do they eat a lot? I'd better limit myself to something else ...

Yesterday I already wrote about this, but everything was erased.

I also have a gas stove with glass ceramics. But I mostly use a multicooker and a Master, which are on the same gas stove. We have already written about the multicooker. Master pilaf "fries" more than bakes, the dishes are richer due to high heating (look at my meat and potatoes from Owl). This is a small brazier-oven, which bakes faster than in the oven, I was convinced myself.
At the bottom of the Master there is a thick plate of white cast iron, which retains heat well, and the lid is thin with a filter.
The temperature can be set with a smooth slider in each of the modes (from low to high and vice versa), that is, it can be constantly adjusted as needed. There is also a relay that supports the set T *, and turns off when the T * is dialed until it drops - and this is already saving electricity.
The maximum T * in deep-frying mode is 190 *, in the oven for roasting meat, T * 190-200 * is set, but the meat is baked faster than in the oven (the volume of the dishes is less).

Although I also use a large oven.

To save electricity, install a two-tariff meter, after 10 pm the tariff is 3-4 times cheaper. than during the day.

In the summer, I usually leave home for a long time, for the 4th month, so this time I will take the bread maker, and the yogurt maker, and the cartoon, and the master (as it appears)

Add another electric dryer for mushrooms without leaving the forest far ...

Add another electric dryer for mushrooms without leaving the forest far ...

Why are you laughing? I am leaving with the children to a place where I have to do everything myself, including fermented milk products and bread, well, it’s impossible to eat all this there, and it’s dangerous, as if not to catch an infection in the form of some intestinal infections. And it's cheaper to cook everything yourself.

And at the expense of the counter, then of course a three-zone one is also possible, only now I don't have an exact schedule, when I use the equipment - I can at night, but I can also during the day.

[tanya1962]

Yana will definitely try it very tasty. I want to try chicken in beer, I usually do it in the oven in a ceramic saucepan, but I think it should work well in a cauldron too.

tanya1962, if everything works out, then do not forget to tell about the recipe here.

I also have a gas stove with glass ceramics. But I mostly use a multicooker and a Master, which are on the same gas stove.

Here is mine as well. I noticed that I hardly use ordinary pots. They were replaced by "Master-pilaf" and a slow cooker. And there are days when I don’t even go to the stove. I cook only in these two devices.

A week ago I became the happy owner of the "Pilaf Master". Fried potatoes a couple of times, stewed cabbage a couple of times, fried meat once, everything is super. Today we cooked pineapple ribs, it turned out delicious. But during washing it turned out that the Teflon coating had bubbled in several places. Washed with a soft washcloth, but in several places on the bubbles, Teflon just tears.

It's strange that your coating peeled off. Maybe you used metal spatulas when frying? Or maybe it's not Teflon of tears, but something that got fried and then flew off? But even if the coating has peeled off, then, it seems to me, you can use it, since there is cast iron at the bottom of the stewpan. Previously, they cooked in cast-iron pans without Teflon at all, but how delicious it turned out.

It's strange that your coating peeled off. Maybe you used metal spatulas when frying? Or maybe it's not Teflon of tears, but something that got fried and then flew off?

They used only a wooden spatula, but still Teflon tears, because where there were bubbles, steel dots appeared