First courses in a multicooker. Questions and answers.

Hello everyone! I bought a multicooker recently. I haven't cooked anything yet. I want to try to cook a borschik in a cartoon (for the sake of experiment) and see what will come of it ... But, they take small doubts about how many portions can be calculated (it seemed to me that the plate of the cartoon is very small) it turns out that all the ingredients need to be laid in very small quantities + more water to pour .. And then what happens in the end? 1-2 servings ??? What is the density of the borschik?

another question: do you need to lay the meat initially raw in the cartoon? Can someone tell you in stages how to cook a borschik in a slow cooker? the frying is also done in the cartoon in oil? And in what mode to cook borscht?

This is a misleading impression of the size of the saucepan. In fact, it is quite large. Even my not a small family of 7 is enough for 1.5-2 times. and about the recipe, see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=423.0
If you need anything else, look at the forum. There are a lot of all kinds of recipes here.

rika, the pan in the cartoon is large. You yourself will be surprised when you pour it into another pan. Soups are cooked in stewing mode for 1.5 hours. The meat is placed raw. Frying can be done at the beginning of cooking in baking mode, min. 20, stirring occasionally. Frying is done in oil. Recipes and cooking details in the cartoon can be viewed here: 🔗

[rika]

rika, you can have a little advice. If you cook borscht, then do not lay fresh cabbage right away, only 20-30 minutes before the end of cooking, together with greenery, if you lay it right away, it will soften. But it is better to put sauerkraut right away.

Today I'm trying to cook borschik (finally my hands have reached), like I'm doing everything according to the recipe, let's see what happens ... The only thing I could not set the timer in the stewing mode to 1.50. Why? I had to put it on for 2 hours.

Everything is correct, on the program the extinguishing starts from 1 hour, and then it is added by 30 minutes. And what a problem, let it stew for 2 hours.

yes, no, in principle, not a problem. just sometimes, according to the recipe, you need to strictly withstand the time, what to do in this case? as I understood in this mode the timer "point" can not be set ?! and another question: it seems that the instructions say that it is undesirable to open the lid during cooking, and in many recipes on the forum this is done often (add something), etc. so it is possible? And when borscht is cooked, should it be turned off immediately or left in heating mode for a while?

1. If you need a shorter cooking time, then press the stop button, then when you need it.
2. The lid can be opened, except for the baking program.
3. If it is ready (try potatoes), then disconnect. If you need it to be just as hot after 2-3 hours (more is possible), then leave it on heating.

Thank you Andreevna for your advice! The borschik was just cooked. It turned out delicious! The only small minus is thickish. For the first time, it seems, I tried to lay not a lot of things, it was just that I could not add more water (exceed m). And so very much!

But this is the first time, but now you know how much to put vegetables next time. And what delicious borscht will be tomorrow! And yet, if you do it for three days, then I recommend at the end of the stewing program, press the stop and turn on the Steam cooking for literally 1-2 minutes, it turns on immediately for 10 minutes, pressing the cooking time several times until after 60 minutes 1 appears or 2 minutes and press start.Or if you are too lazy to scroll up to 1 minute, then press start at 10 minutes, and when the countdown begins 9 minutes, 8 minutes, then turn off by pressing stop. This is so that your borsch does not turn sour during long-term storage in the refrigerator, because the temperature during stewing is lower than the boiling point. At least that's what I do.

Girls, tell me pliz, I started to cook Sedna, I read a bunch of recipes, I kind of understood, but in the kitchen, for example, soup, I cook it in the stewing mode - so should the water boil in a slow cooker, that is, should it gurgle there, I I already drained the water, brought it to a boil on the stove and back this water in the cartoon - nothing boils

Girls, tell me pliz, I started to cook Sedna, I read a bunch of recipes, I kind of understood, but in the kitchen, for example, soup, I cook it in stewing mode - so should the water boil in a slow cooker, that is, should it gurgle there, I I already drained the water, brought it to a boil on the stove and back this water in the cartoon - nothing boils

Do you want to boil for the "Baking" program

no, I don’t want to, well, just the liquid should boil, or is it not necessary?

no, I don’t want, well, just the liquid should boil, or is it not necessary?

Generally, it is desirable, especially if you leave the next day, it can turn sour. Turn on the baking, as it boils, transfer to stewing. Although I cook until the end on baking, when the volume is not large.

Please tell me, I recently became the owner of a multicooker, but I had one problem - no matter what soup I cook, it always turns out sour. I cook soups in the "stew" mode. And I put all the products raw (vegetables + meat) or overcooked vegetables and raw meat, then I pour water (not boiled) and always the same sour soup. Please help.

Vita777, is sour soup in the sense that it quickly sours or sour right away?

And there was nothing sour from the products? tomato, for example .. And did not stand on heating for a very long time? otherwise it's just a mystery, the products are not sour, but sour at the exit. Just like sour milk or fermentation of kvass ..

[Sofim]

Sofim
So I say a riddle, I didn't put tomatoes, I cook for 1 hour. 30 minutes. , I don't keep it heated, and if you just stew, for example, meat and potatoes, then everything turns out great. And in what mode do you cook the soup and how long does it take? Can you first bring it to a boil, and then in the "quenching" mode?

[Vita777]

Vita777
In order to somehow help you, you need a detailed description of the process of preparing any soup that you did not get. I have been using CF for a year and, to be honest, I have never come across such a thing. Varya broths, lean soups, borscht. Once I started to acidify the broth, but I cooked it late in the evening, it was impossible to put it in the refrigerator, but by morning ...: (It was in the summer. I cook from 1:30 to 2:30 - I look at the result. I cook on "stewing".

I also cook soups in a cartoon on the stewing program for 2 hours. Nothing turned sour before. I cooked cabbage soup and borscht and pea.
In my opinion, freshly brewed soup cannot immediately turn sour. It's hard to imagine what is happening with you.

[Vita777]

Please tell me, I recently became the owner of a multicooker, but I had one problem - no matter what soup I cook, it always turns out sour. I cook soups in the "stew" mode. And I put all the products raw (vegetables + meat) or overcooked vegetables and raw meat, then I pour water (not boiled) and always the same sour soup. Please help.

Vita777, try pouring water from a kettle (boiling water).
I make soups like this:
I turn on the baking mode for 20 minutes: I pour in a little olive oil, carrots (unfortunately, my husband does not eat onions), a couple of tomatoes (I grind them in a blender), Bulgarian pepper, cut the meat into pieces and add them there. At the end of the baking mode, I switch to stewing for 2 hours and pour boiling water from the kettle, put in the spices. After an hour I add either rice, or lentils, or buckwheat (depending on what kind of soup I cook).
It's hot now, so after Stewing I add greens and turn on Cooking for a couple of minutes. Nothing has ever turned sour.
I do not cook a lot of soup, about 2 liters.

I have also cooked soups for more than a year in a multitude, and in completely different ways, with preliminary frying of carrots and onions, then without, then having previously cooked the broth, or even immediately throwing everything together. I cook exclusively on the Quenching program. I really set the time with a margin of 2.5-3 hours, when I put raw meat. It has never been sour.

And yet, does your soup turn sour (that is, it becomes spoiled) or does it just taste sour? There was already this question above.

[Anastasia]

Anastasia
The soup becomes sour during the cooking process. I'll put everything in, after an hour I open it, a little foam on top and it smells strongly sour (for the last time I set the elementary chicken soup to cook). Can really increase the extinguishing time ...

I think that if your soup turns sour during cooking (stewing mode), then adding the cooking time will do nothing. If it is "sour" in an hour, then what will change in two ...
I cook all kinds of soups in CF all the time and has never happened. Try first to steam and bring the soup to a boil, and then switch to stewing.
But how fresh food can turn sour in an hour ... it's hard to imagine

An option is possible when cooking in a multicooker tastes different from the traditional method, in particular, laying raw tomatoes, which give sourness. We were not told what was laid down and how the very principle of cooking. And they did not give it a try, perhaps we would have liked it, but the owners did not like it.

It's like with bread, when they constantly remember and compare it with the taste of store bread, and many people don't like this taste, we often hear about this on the forum.

Compare borscht cooked in fried bacon with vegetables, a lot of fat, everything is stewed and squirts - and the soup is sparingly used in a slow cooker. There is a difference, it must be admitted already.
It's a matter of taste.

[Vita777]

The soup becomes sour during the cooking process. I'll put it all down, in an hour I open it, a little foam on top and it smells strongly sour (for the last time I set the elementary chicken soup to cook). Can really increase the extinguishing time ...

I think that in an hour cold unboiled water only has time to heat up in the extinguishing mode.
Vita777, how much water do you pour?

Try pouring boiling water over and increase the stewing time.

Z. Y agrees with Roma - there are no comrades for taste and color.
Vita 777, would you write in detail how to cook soup

[Lenusya]

Lenusya
And I already wrote that I tried different ways.
Option 1. I put everything raw and fill it with water - 1.5 hours for stewing.
Option 2. I fry carrots, onions + raw potatoes + raw meat + no boiled water (1l or 1.5l) - braising.
But I've read that some people, when they cook milk porridge, curdle milk (it becomes grains). And I also have a new cartoon (small). Maybe it's because of the coating.
Admin
And as for soups cooked on the stove - I also cook with steamed vegetables, so everything is boiled and the taste suits us.
All the same, I want to get to the bottom of the truth!

Try boiling water

In the new cartoon, small, everything is in order with the coating. I boiled the soup on stew with raw water, stewed the fish on a vegetable pillow in its own juice without water, and then poured it with raw water and turned it into a fish soup (according to Admin's recipe for a saucepan with a thick bottom) - everything is fine, nothing sour.

For an hour of extinguishing, nothing can turn sour. But, one hour is clearly not enough to prepare the soup, especially if we are cooking a large amount. The soup is cooked for 2 hours on the Stew. At the end, you can put 2 minutes. Steam to boil the soup.

[Vita777]

I think that in an hour cold unboiled water only has time to heat up in the extinguishing mode.
Vita777, how much water do you pour?

Try pouring boiling water over and increase the stewing time.

Z. Y agrees with Roma - there are no comrades for taste and color.
Vita 777, would you write in detail how to cook soup

I cooked soup and borscht in just an hour, frying plus cold water - everything was cooked, there was no sour. I think it's not about the time of extinguishing

[Vita777]

All the same, I want to get to the bottom of the truth!

Vita777, for some reason you do not pay attention to advice. Everyone advises you to add boiling water, increase the stewing time, boil at the end. You can only check the result experimentally.
In a small multi, the power is less than in a large one, therefore, IMHO, more time is spent on heating.

I cooked soup and borscht in just an hour, frying plus cold water - everything was cooked, there was no sour. I think it's not about the time of extinguishing

Sofim, lean soup can be cooked in an hour, and for raw meat soup, IMHO 1 hour is not enough.

In a small multi, the power is less than in a large one, therefore, IMHO, more time is spent on heating.

Lenusya, where does this information come from?
In high power mode, buckwheat porridge is 670 W, while heating is 107.8 W.
And in the little one? Alas, I do not have close instructions to check. It seemed to me that the cooking time required is the same.

[Alexandra]

Alexandra, at Andreevna there is a small slow cooker and a large one. On good-cook, she gave a comparison of their technical characteristics.

The lower one is like our 18th, and the upper one is the 10th SR-TMH10 (blue metallic). She is less than 18th. There is a comparison in the technical specifications for the 10th model. Difference:
Model 10th / 18th
Consumed
power 490W / 670W
Capacity:
0.5-3-dimensional cups / 2-8 mph (buckwheat, rice, pearl barley)
Pilaf 1m. h rice / 2m. h. rice
Milk porridge 1.7l / 3.1l
Baking 750g / 900g
Pot volume 2.5l / 4.5l
Dimensions 245x248x255 / 276x274x275
The start button is yellow, another valve.

After reading all the tips, I decided to try pouring boiled hot water and I got a wonderful soup. She cooked lentil soup with chanterelles. Time left the same 1.5 hours. An hour later I went to check, it smells of mushrooms.
As a result, I came to the conclusion that with raw water, my soup began to ferment (or sour).
Many thanks to everyone who responded!

Regarding the noise from meat, I always bring the meat in a saucepan to a boil on the stove, then drain it, all the dirt comes out, and then put this meat in the cartoon, there will be no foam. I even pour boiling water right away so as not to waste time.

Yes, the time with boiling water is slightly reduced, but this is not good for the dish, against any rules. IMHO, it is better for 10 minutes longer, but with water at the temperature of the meat ...

I have the same problem! I cooked borscht and cabbage soup! And this and that with a sour taste, not sour, namely sour !!!! Poured boiling water! An hour ago I ate a few tablespoons of cabbage soup, and my mouth is still sour. What to do???

Mark, I solved the problem in this way:
- I put the meat in raw water and "steamed" for 10 minutes, then I put everything else on "stewing".
- or if I put everything at once, then pour boiling water and for "extinguishing" at least 2 hours, or even 2 hours 30 minutes (this is usually if I go somewhere for a long time)

[Mark]

cooked soup, slightly changing technology
after frying vegetables and pieces of meat on baking for 20 minutes (so that there was no foam), I added water (from the kettle) and everything else according to the recipe, turned on boiling for 1 minute, then put it on stewing for 2 hours. Very convenient and tasty, and the soup has a slightly different taste (I liked it more)
Mark , I think, in this way you can solve your problem.

Strange with the sour soup story. I cook all kinds of soups all the time. And with and without roasting. Both meat and lean. I always fill it with cold water. If meat, then from the freezer directly into the pan. In terms of volume, sometimes it reaches the lid.
I have never had a puncture. I pour it into another saucepan without any boiling. Pea soup was once delivered to each other until he could turn sour. Duck it happened only a week later. And then, he did not completely turn sour, but only began to acidify. I cook for 1.5-3 hours. I set the time on the basis of the mood and ingredients.
For cats, cook the same porridge in the same saucepan every 2 days. Duck now and then it happens that he does not even have time to cool down properly. And it's already sour. It's hard to find the reason. And the cereal is the same, and the fish from the freezer from the same batch, and the pan only for them ... And hygiene and cleanliness are at the level. But sometimes it turns sour.
Maybe try to cook soup with bottled water? To rule out or confirm water quality?

I know that many people cook soup in MV, I haven’t tried it myself, but here 🔗 came across a multi image with English modes. It is interesting that in place of our "Milk porridge" there is "Soup". Do you think the difference is only in the name, or are there technically differences?

good day! I also cooked soup in the stewing mode before. but now it is always only in baking mode. The simplest soup is minced meat, like with meatballs. Minced meat in baking mode for 20-30 minutes (depending on the volume and frozenness of the meat) I stir periodically so that it is baked in more than one piece. then onions, carrots, salt, in the same mode. Everything turns out very beautiful) Then I add water, seasonings, potatoes, some kind of filler, let the vermicelli be, and in the "baking" mode for 30-40 minutes. Sometimes even for 20 minutes. Everything. the fine soup will also stand.

In my opinion, cooking soups in the stewing mode can actually cause souring, as an option at the end of cooking I switched on the "steaming" mode for 10 minutes, so that the soup boils well)

It can also turn sour due to the fact that the soup is poured into another pan. If you leave the soup in the cartoon, then it should not turn sour. But with transfusion, of course, there is an opportunity for all kinds of bacteria and other fungi. Therefore, it must be boiled when pouring. Or rinse the saucepan with alcohol. And extinguishing also seems to give 100 degrees. I'll have to put a thermometer in there to check ...

Please tell me "dullness", the first courses on the "stewing" mode should boil or not ... I have already spent the first one in the saucepan for 1.5 hours, I open the lid, but it does not gurgle, or it should be like that Thanks in advance

[nelya]

nelya, here they wrote on the previous page:

Generally, it is desirable, especially if you leave the next day, it can turn sour. Turn on the baking, as it boils, transfer to stewing. Although I cook until the end on baking, when the volume is not large.

that is, when stewing, it may not boil, but you can eat, the main thing is that you like the taste

So, I just had lunch with my son in soup - very tasty and unusual ... I don't know whether it was boiling or not, but everything was boiled, although I set it for 2 minutes at the end of cooking for control. on "steaming", - the girls suggested, so as not to turn sour. Of course, the possibilities of "this" hostess in the kitchen are very surprising (now she is in charge with cotton, and I am on a tray with them) ... I threw potatoes, frying (onions, carrots, tomatoes) pre-cooked tongue and millet ... and all this has retained the original appearance of what would have happened with millet on the stove in 2.5 hours and here the view and taste are excellent ... I am very sorry that I climbed into the "boschik" Temko with the "soup"

Lolo.
I very often cook soup in MV, the mode is always set to "stewing". I cook various soups, borsch, hodgepodge, pickle. I have never tried porridge in the mode.
In the "extinguishing" mode, it is good that the time can be adjusted by itself.

I also always cook first courses in the Stew mode. But at the end I always turn on the Cooking mode for a couple of minutes for 2-3 to boil. Without this, I often sour even in the refrigerator. Extinguishing temp. Mode is lower than temp. boiling liquids, so some bacteria remain that ferment.

[Lar4ik]

Extinguishing temp. Mode is lower than temp. boiling liquids

Lar4ik, How interesting...
I disagree with you. when i open the lid my soup doesn't boil too much. ordinary soup with ordinary broth - chicken soup, borscht. (I wanted to say that these are not thick mashed soups)

First, I boil on a boil \ also on the stove / it boils, I transfer it to stewing \ so on the stove, they usually boil everything, let it boil and turn down the heat so that it only gurgles \. Otherwise, everything will fall apart and there will be a cloudy dregs. Such soup will never turn sour, especially in the refrigerator.

[Gypsy.]

Lar4ik
In the "stewing" mode, the soup boils a little, I checked it myself. My soup never turns sour, even if it is overnight in a cool place (not in the refrigerator).
But if you are afraid that it will turn sour, you can do as Gypsy.
The fact is that my CF cooks mostly in my absence, :) so I immediately select the desired program and run away.
It helps me a lot