Multicooker Brand 37502

[Fionka]

Fionka, is a bow possible in your particular case? Try stewing with onions without liquid. I haven't tried turkey, but I stewed chicken like that. If onions are not allowed, then ... if only bake in the sleeve in an airfryer or oven ... or cook in pots in the oven ...

manna, yes, it is possible, I thought about the onion pillow, there were just no bulbs in the house =)
a few months ago I stewed beef in vegetables, but the surface of the meat was also like that ...
By the way, can you wrap it in foil and put it in a slow cooker? and what program should I put? bakery products?

[Fionka]

was also so ...

Fionka, it is very difficult for me to understand without a photograph, just by descriptions, what "such" the surface of the meat was. Moreover, I do not have 37502. But at 37501 I periodically cook chicken in onions. I have not seen "wet rags"

By the way, can you wrap it in foil and put it in a slow cooker? and what program should I put? bakery products?

Here I am not your assistant - I do not cook in foil in a multicooker.

[Gasha]

Gasha, less emotion please.

Fionka, YOU misinterpreted Gashi's words. Do not offend people who are trying to help you. As for the breasts, they are rather dry in themselves, so some movements with cooking cannot be avoided. Try to cook according to the "sous-vide" principle, that is, put the breast with spices in a bag, pour water into the MV bowl and turn on the stewing for 1 hour. The principle can be seen here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=242737.0... Good luck!

[Fionka]

Fionka, can you have soy sauce? There is just a wonderful recipe: put the chicken breasts in a baking bag, sprinkle with spices (I like Italian herbs most of all), pour soy sauce and into a hanging basket for a couple of minutes 30-40. Very juicy, tender, soft and not dry at all. Try it!

Basil, about the sauce is unlikely, but needs to be clarified. I will try to do this without him, thanks a lot!

And there is also a wonderful recipe: chicken in kefir. I think you can do a turkey like that ...

gala10, I'm thinking about yogurt, but I doubt it so far. Will it fit?

I can't say anything about yogurt. I never did it. But here many have written about it, you just have to dig. In general, this forum helps a lot to master the technique and different recipes. Thanks everyone!

I think that kefir can be replaced with yogurt.

Rick, and if what happened, pour yogurt and put it again for half an hour at least ... reanimate?

The question was for Riku, but I'll try to answer from my own experience. I once poured unsuccessfully cooked meat with sour cream and stewed for another half hour. And it worked out great. I think it should be no worse with yogurt.

Rick, and if what happened, pour yogurt and put it again for half an hour at least ... reanimate?

I think it won't get any worse. It's just that next time it's better to immediately add something acidic (tomato, yogurt or mustard), they will soften the meat. Maybe the next time this will not stir in the process?

Multicooker Brand 37502.

Yes, this model will cost 3 thousand rubles.

Elena, where can you buy it at this price?

Once again I try to stew the meat. Was a bad experience with beef, today - turkey. The result is the same - the consistency of meat resembles a sprawling cloth or wet toilet paper. I do it as follows: I cut it into pieces, sprinkle it with spices, put it in a bowl, half a glass of water on the bottom so that it doesn't stick, put the stewing on for an hour.I expect, as many have described, tender, fibrous meats. I get a cooked sticky lump with the organoleptic properties described above.
What am I doing wrong?

Are you talking about this? Something I doubt that yogurt will do anything in this case. It's better to make fresh meat that way.
Of course, I didn't see what you did, but maybe you can make minced meat out of this and put it in the filling for pies, or make some navy-style pasta so as not to throw it away?

Tell me, which is newer Brand 37502, or Brand 502, which is better?
Probably 37502?
I read here - 🔗

Newer 502. There is additional. modes that are not in 37502, and I think it will be difficult to find 37502 now

Diatima, newer than 502. 37502 is probably no longer on sale now.

which is better?
Probably 37502?

Why?

502, this is the same 37502, only modified.

Tell me, which is newer Brand 37502, or Brand 502, which is better?
Probably 37502?
I read here - 🔗

In 37502 there was no frying and manual mode, but there was "Dough" and "Simmering". In 502 these modes can be programmed in "Manual". In the 502, you can turn off the heating of food at any time. 502 is definitely better!

Hmm, well, if you look at the link at the office. website (what I gave) then 37502 is more functional ... Or in the 502nd everything can be manually configured?
But, thanks for your answers, I'll take my word for it.
What do you think, which is better to take the 502 or Polaris PMC 0517AD?
Thanks for the help, I'm a beginner, this is very important!

Dear Brand representatives, can you please tell me at what temperature the "Heating" takes place? I did not find it in the instructions, but it was needed. I have 37502. Thank you in advance.

I'm not a representative, but as far as I remember, the temperature on the heating is approx. 76 degrees.

I'm not a representative, but as far as I remember, the temperature on the heating is approx. 76 degrees.

That is, it turns out that it is higher than on languor, there are 70 degrees? Thank you!

Good day. It seems in this thread there was already a conversation about covering the bowl of our multicooker, but I was looking for something but did not find it. During the cooking process, the contents began to stick very strongly to the bottom of the bowl. Now it has become impossible to cook porridge, stew and bake at all, in places it even burns. the bottom of the bowl was covered with light (compared to the original color) and rough to the touch spots. I think because of them and burns. Use only liquid detergents and a soft sponge to wash my bowl! It is unlikely that the coating has deteriorated due to improper use. What to do? Change the bowl? I have been using it for less than six months in total. if you buy a new one, will it soon be the same ??

The bowl can be washed with liquid and tough side of the sponge. We have written about this more than once, but I’m unlikely to find it quickly now.

Initially, the bowl had to be washed with the hard side of the sponge (rub directly with pressure, but the sponge should not be new, that is, softer than new) in order to get rid of scale in time (white plaque). First, do not soak the cooled bowl with detergent for a long time, and then rub. It is already difficult to restore the launched one. One of these days I will conduct one experiment with a descaler, if it works out I will unsubscribe. My son's bowl is in a state of disrepair, we bought a new one, and we will rid ourselves of the old one.

the bottom of the bowl was covered with light (compared to the original color) and rough to the touch spots. I think because of them and burns.

Of course, because of this, it burns out. This is your usual scale.
Try a mild descaler. Check the store instructions. I think it won't get any worse.

No hard sponge and dishware can save you from scale. You just can't use tap water if your water is hard.
Either use purchased water, or pick up a substance from scale. But it seems to me that if you regularly use anti-scale substances, the coating may not withstand. Use softer water.

cupcakes absolutely do not work in a slow cooker
the charlotte turned out - it rose and was fluffy, but the cupcakes do not rise and are not baked - they turn out to be low, very dense and half-baked
can there be any secrets?

cupcakes absolutely do not work in a slow cooker
the charlotte turned out - it rose and was fluffy, but the cupcakes do not rise and are not baked - they turn out to be low, very dense and half-baked
can there be any secrets?

Have you tried any of the recipe books?

from the book - no, I made according to recipes for multicooker found on the net
Now I baked a banana cake according to the following recipe:
3 bananas, 100 grams of walnuts, 3 eggs, 200 grams of sugar, 100 butter, vanillin, baking powder, 200-250 grams of flour
an hour on baking

by the way, as I see, there is a recipe in the book
it is only necessary to convert m / st to grams and check the proportions

cupcakes absolutely do not work in a slow cooker
the charlotte turned out - it rose and was fluffy, but the cupcakes do not rise and are not baked - they turn out to be low, very dense and half-baked
can there be any secrets?

The secrets are as follows: we put baking powder with flour at the very end, after which we mix very quickly (just to combine the components, while the dough is lumpy) and put the dough in a greased bowl. We set the baking for an hour, if not enough (check with a wooden stick), then add another 15-20 minutes. Do not open the multicooker during baking (first hour).

The secrets are as follows: we put baking powder with flour at the very end, after which we mix very quickly (just to combine the components, while the dough is lumpy) and put the dough in a greased bowl. We set the baking for an hour, if not enough (check with a wooden stick), then add another 15-20 minutes. Do not open the multicooker during baking (first hour).

Yes, I did the same, everything worked out.

I put the baking powder with flour at the very end, mixed with a mixer.
But I, as I learned from childhood, introduce each component gradually and mix it thoroughly. That is, the same flour in 4-5 passes, sifting, and beat at maximum speed after each call for 30 seconds.
Apparently this is a mistake?

Apparently this is a mistake?

Do as Elena Bo wrote and you will succeed. And for baking in a multicooker, I always add a little more flour.

flour in 4-5 passes, sifting, and beat at maximum speed after each call for 30 seconds.
Apparently this is a mistake?

Yes. Add all the flour at once and mix quickly with a spoon. The longer and more thoroughly you stir, the faster the baking powder stops working.

Here it is ... and with soda the same principle? Or is it just off-the-shelf powder baking powder?

This is for baking powder. I don’t know how with soda, because I don’t like the soda flavor and always replace it.

And how to stir in the whole mass of flour with a regular spoon so that there are no lumps? Or in this case, the lumps are not terrible?

Here it is ... and with soda the same principle? Or is it just off-the-shelf powder baking powder?

So it is with soda.

I use soda only if there is an acidic liquid in the dough (kefir, sour cream). And soda reacts just as quickly with an acidic base.

Yes, you just interfere and that's it. The dough does not need to be kneaded until smooth. If it has become like this, then it is mixed and most likely will not rise. You stir at least, as you see what has already been mixed, but the dough is kind of loose, then that's it. Place immediately in the bowl and on the baked goods.

Wow ... I will have the courage (otherwise I was somehow very upset and lost faith in myself) and try as you advise ...
Thanks for the help.

Everything will work out. The main thing is not to be zealous with cupcakes.

Elena, I don't even remember - where did it come from in my head, but it came from somewhere that everything must be constantly kneaded, kneaded and kneaded. Moreover, when I read the recipe for the classic capital cake, there were generally crazy numbers that each component should be whipped for 15-20 minutes, i.e.making the dough alone took about an hour.

Well, I jinxed the charlotte ... now it didn't work either ...
strange for me somehow ... all people get used to the technique and cook better and better, but for me, on the contrary - the first courses were delicious, and the further - the worse ... the meat was screwed up, the pastries, too, about the stew it is better not at all remember...

Interested in measurements steamer top for multicooker Brand 37501/37502 (5L)... If anyone has the opportunity, please write.

Diameters: with sides 225 mm, inner 207 mm, height 56 ​​mm. With the advent of the lower steamer, I mainly use the lower tandem + panoramic steamer 10: it's more convenient for me.

Good day. It seems in this topic there was already a conversation about covering the bowl of our multicooker, but I was looking for something but did not find it.

On page 152. I bought a native one in St. Petersburg, sometimes I use it and started to burn, especially when frying chicken or meat. I will never use a new bowl for frying.

Heating takes place at a temperature of 75C-80C.