Multicooker-pressure cooker Redmond RMC-M4504

We must try cottage cheese like this

[Elena]

Elena, try it - you won't regret it! At such a low curd temperature, about 70-80˚С, the consistency of curd (cheese) turns out to be creamy, without casein granularity. And such "pasteurization" extends the shelf life of the product.

Thank you!

Tell me please. Did anyone have this: before turning on the valve, you put it in the closed position (pressure cooker), and in the process of operation it opens itself. I noticed this several times. At first she sinned on herself that she forgot to close, but now I understand that she opens herself

I honestly don't really like this cartoon. First, she spits on my kitchen when you blow off steam. Thunderous. Not comfortable on the menu. For a year of use, I did not understand the programs, I prepare everything by typing. Of the advantages, I immediately appreciated the lid for the bowl)) She cooks quickly. Mustache. Panasonic cooked better for me. It was easier to use. But I cooked for a long time

[Svee]

Svee, I bleed off the steam gradually by throwing a tea towel over it. Just be careful, the towel gets hot too.
Your Panasonic probably a multicooker? And our Redik is a clean pressure cooker. They have different cooking modes. And the taste of the dishes, respectively. I divided my powers. In a pressure cooker I cook soup-borscht, bake pies, of course jellied meat, potatoes for dinner (while the salad is being planted, it is ready). And in the cartoon, stewing, baking, pasta ...

I agree, Alena. Really different things. Each has its own pros and cons. Ideally, have both. But not everyone can afford to have 2 multi on the table, you have to choose. I'm leaning towards a simple Panasonic cartoon

At the beginning of the topic, I was just complaining that I bought into the marketing move of Redmond 2 in 1. I had to buy a slow cooker later. But now both have work to do.
But where the 4504 is irreplaceable is when traveling. We went south in the summer. The daughter only eats "mother's" food. I did not dare to go with a multicooker in the heat. But I took a radica with a spare bowl. Products were bought at the nearest store and at the market. We were guaranteed both first and second courses, prepared according to our wishes and taste. And I didn't disappear in the kitchen as before (with pots).

Alain, since you are the owner of both, develop my myth. Am I nitpicking or is it really so? For me, in an ordinary cartoon, food seems much tastier

[Svee]

Svee, it's a matter of personal preference. I also do not like food from a pressure cooker, I cook in a multicooker. But a lot of the girls here love the pressure cooker food.

It's hard for me to do this, since I divided the functions between my assistants, that is, I did not compare the taste of cooked dishes in different devices. But for the skin from the knuckle, stewed in a slow cooker, households are fighting at the table. Earlier they wrote (maybe even in this thread) that they have a different principle of work. In a pressure cooker, cooking at high pressure and high temperature in a short time, and in a multi for a long time at low temperature. Therefore, the pressure cooker expels the juice from the meat into the broth, and in the multit the meat dishes are juicier (except for the airfryer).

I already use approx. This pressure cooker does not stand idle for 5 years. At first I cooked from a book with recipes, then I myself have already learned to figure out the schedule and time. The meat tastes better on normal mode - no pressure. But I fry it first, and then stew it for 10 minutes without pressure. Sometimes without frying, then on the "Meat" mode and under pressure. I made baked goods, it always turned out perfectly, though without a crust (I did not turn it over). They even baked bread once - great, unfortunately they didn't save the recipe right away .. and got lost, they didn't repeat it again.
Porridge is all under pressure, with a bang. Plov, it seems, too, nothing ... but I didn’t get the hang of cooking it perfectly in it, and there is no separate “pilaf” mode (therefore, now, standing before choosing a new pressure cooker, I look after this mode). Yes, also ... semolina porridge also does not work for me in it. Herculean porridge is probably a mistake in the recipe.
Delaying it, I use it for morning casseroles, porridge, omelets. Also soups, borscht are good.
I researched the multicooker market a little and came to the conclusion that Redmond drives - both in terms of functionality and price. And despite the fact that the plastic is short-lived in Redmond and the inscriptions on the buttons are erased after wiping, I still looked after myself a model Redmond RMC-380. I would like to add a smokehouse function, but ... unfortunately, this is not for Redmond.

that the Redmonds rule - both in functionality and in price.

If for a stock, then yes. In general, their price is too high. You can search from other manufacturers. The number of functions does not always mean a fundamentally different cooking algorithm. In the same 4504, it would be quite possible to do one button, but with the choice of cooking time and modes "with pressure" and without.

Well, the multicooker sets the optimal temperature for the dishes. That is, you cannot cook meat on the "Vegetables" mode, but on the "Meat" mode it will burn the pie (I was convinced myself more than once - different programs). Redmond has already been more or less introduced into the market and has established itself, but other firms speak differently about them, and there are fewer reviews.

[Kotok]

Kotok, marketing in our country is booming ...

[Alenka212]

Alenka212, Hello. You have been using the 4504 model for a long time, you have experience, but I just plugged the multicooker plug into the power outlet and immediately there was a problem (there is no experience in programmed cooking). Tell me, in what mode and how long does it take to bake potatoes like on a fire, that is, in a shell? Thanks in advance.

[motway]

motway, but I didn't bake potatoes in it ... Basically I cook soup-borscht, cook beets, jellied meat. And baked goods are certainly in it too. And if I bake, then in a simple cartoon

[Alenka212]

Alenka212, Thank you. And if you fry, then on which program? You say bake in a simple cartoon, and what kind of program should it be? I know about how to cook in a simple pressure cooker, but is this cooking similar to the REDMOND 4504 pressure cooker or is it different? Thanks in advance.

It should have a recipe book with different recipes. You can pick up something similar to the desired dish in it. Or on the website.

And if you fry, then on which program?

I fried on the "Soup" program. Now I have a different pressure cooker, but I also loved Redmond very much.

[Lera-7]

Lera-7, Thank you! And the oven in what mode, if, for example, bread?

And in what mode, if, for example, bread?

I didn’t bake bread in it, but I baked biscuit, etc. in the same Soup mode for 50 minutes, I removed the valve.

It turns out that the "soup" mode is a universal mode, but softer than the "stew"?

It turns out that the "soup" mode is a universal mode, but softer than the "stew"?

Unfortunately, I can't say anything about comparing these modes. I have been using another pressure cooker for about two years now, so I forgot a lot. You try to bake something in it once, and you will understand how it bakes.

[Lera-7]

Lera-7, I tried to bake bread. I'm not a very distinguished baker. Once I baked bread with cottage cheese in an electric plate oven - it turned out very, very straightforward. I do not praise myself, but I emphasize, "it turned out"! Yum and that's it! I tried it in a multicooker - horror. Even bitterly to remember. Probably would come out of clay better. Now I try to learn from other people's mistakes.

[motway]

motway, I bake bread in a bread maker, so I'm a bad helper in this matter. The girls in the Steba DD1 pressure cooker bake great bread, but I only baked focaccia in it. I think it's still worth trying once. There is no other way to know how she bakes

[Lera-7]

Lera-7, So answer. I wanted to try, but it didn't work.I decided to gain someone else's experience on the forums, and then, choosing more or less suitable (maybe even intuitively), start translating the products myself, before acquiring the skills of the multi-cooker feeding skill.

I wanted to try, but it didn't work out.

I see, sorry. I guess since no one responded, most likely no one bakes bread in Redmond. But for everything else, I loved this pressure cooker! I love it when it is prepared quickly, but delicious. Good luck!

[Lera-7]

Lera-7, Thank you for your kind words. I will learn and assimilate.

I baked bread once, everything worked out. But I often baked biscuits, also without problems.

[Galiha69]

Galiha69, and on what mode and how long?

I baked biscuits in soup, set the time based on the amount of data products in the recipe book (biscuits). Bread is also in soup, 400 gr. Flour for about 1 hour, I browned the top in the grill, but you can turn it over and bake for another 15 minutes. I got a lot of advice on the friendly forum. This was my first slow cooker, I love her very much, never let me down. You will succeed too!

[Galiha69]

Galiha69, Thank you so much! You are the first forum member who simply and easily shared your experience. Specifically, so and so, so and so. Very grateful. Now I will focus on these proportions, and then I will correct what's what.

So I read all the reviews and decided to add on my own. I have been using this pressure cooker for about two years now. For the price it is more expensive than others, but as for me, so good design and removable cover, you can wash it without any problems. I am a lover of baking, so I bake everything I can. I want to say that the pastries are very tasty.
And everyone has different tastes and preferences. And I recommend this model,: girl-yes: it is comfortable.

[olechka99]

olechka99And I try the recipes from the book that came with the kit, nothing happened. (side dishes and cereals). Now I will try with a delayed start and bring it to readiness by heating mode - I'll see what happens.

[motway]

motway, and what you can't do with porridge? I have had this saucepan for more than three years, and porridge always goes well for garnish (we don't eat dairy). The only thing is that the time for each cereal is still different.

[alfa20]

alfa20, I open the book, find the desired recipe (rice), mine, lay, pour, interfere, close, press (in accordance with the manual), lights up 5, wait, hear (pee-pee) 3 times, open - the water heats up and becomes warm ... I close and put "rice" for an hour, hear pee-pee (3 times), open it, it looks more or less like a picture from a book. So after all, according to the recipe and in fact the time spent, the difference is cosmic!
Today I put the potatoes on a delayed start. The "vegetables" mode, the time is 10 minutes, but, I think, on heating for 3 hours it will just reach, although according to the book the recipe is called "potatoes FRIED"(most likely it will be jerky).

[motway]

motway, when I first tried to cook something in it, nothing worked for me (I am not friends with new equipment), I also cooked from a book, then I lost the book and started looking for recipes on the Internet. I will say that you need to adapt to it, adjust the time for yourself. Through trial and error, everything works out. In any case, so with me. Where the valve is, I have erased the inscriptions, I do this ... put the food, turn on the mode, set the time, if it has already gained pressure, it starts to hiss, and time stands still, then I gently move the valve to the side to close valve, steam stops coming out, there is no noise, the cooking process begins (with this valve, when there were inscriptions, I could not figure out how to turn it)
Maybe this information will be useful to someone)

Rice always set it for 10 minutes. If necessary, I quickly added time and forcibly opened the valve, but basically waited for it to unlock itself. While the valve is closed, cooking is still in progress. And the recipes from the book are sometimes not correct, or not to the taste of our users. For example, I don't like rice, al dente pasta.

So what I am doing is that I am gaining experience from knowledgeable, experienced and (I am not afraid to seem like a flatterer) talented chefs by vocation.As in any business, intuition also plays an important role in food preparation. I have no intuition, so I turn to the forums, although I think that this should be done by the wife!

So I'm just doing what I'm gaining experience

That's right.

I have rice and buckwheat (1 part cereals, 2 parts water, salt, oil) on the "Rice" mode in 6 minutes ready. I don’t force anything. If there is wheat or corn porridge, then I put it for 7-10 minutes and without salt, then I salt it, sometimes I add water (the cereals are also different) and for another 6-7 minutes, and that's it. But she can't fry me (or am I from her?). So I don't fry. But broths, biscuits - only in it. The delayed start somehow I didn’t need even once - and it cooks so quickly.

After years of honest work, a silver piece flew off the lid of my pressure cooker. It does not affect the work, but it is inconvenient to use. Can someone tell me. Where can you get a lid or even a faulty pressure cooker?
I'm so used to her. I even bought her to replace Brand (2 in 1), but the pressure set system works differently there. In rare, it seems to me much more convenient.

[Elena]

Elena, my son glued it with some kind of superglue ... I also like this MV, baking biscuits, cheesecakes in it best of all, but I can't get used to Shteba ...

And I have the same story. The husband screwed it with screws. The lid even cracked a little. I also had to insert a washer under the cap.

[alfa20]

alfa20, Sasha55, friends in misfortune!
I called our service. The entire lid (for aesthetes) will cost 2900r. Handle (silver) 400 rub. In the photo I saw how they screw it with self-tapping screws with washers. Here in thought. For 2900 I definitely don't need it, but it will be difficult to attach the handle, since there are parts of the old one. But....
Maybe my information will be useful for those choosing.
I understood for sure that I will not write off the radish. At the same time, I am mastering Brand 6060 (also a pressure cooker, but + a smokehouse, which is what I actually fell for). The lid there is made soundly, as if nothing will come off.
I just can’t get used to the fact that the time must be set taking into account the pressure build-up time. And the heating does not automatically turn on there. You have to install it yourself. In many ways, this is a plus. The radish heats up faster than frying the brand.
The only negative for me is the delayed start time (only 99 minutes). But for a pressure cooker, given the cooking speed, this is not a problem at all.
So while they both live on my table.

I have nothing to compare with. She's my only one, but my favorite. At the dacha there is still a simple MV, there is no reciprocity with her. Infuriates with slowness. So, I will repair it as long as possible.

I will add more about Brand (this is not agitation, but a comparison).
It heats up more slowly in frying, but it seems to have a Russian character. Then he fries so actively that he easily organizes the fried crust, which I wanted to see in the radish.
The best thing about Brand for me is the valve. It does not need to be opened and closed. You don't have to look for the right position to lock it. He is always on alert. When a pressure program is selected, it locks itself. You don't even need to pay attention to it.