First courses in a multicooker. Questions and answers.

[Lar4ik]

Lar4ik, How interesting...
I disagree with you.

It is your right. But no matter how much I looked into the saucepan during the Quenching mode, I never saw the liquid boil. And the easy movement of liquid, apparently due to the temperature difference between the bottom and top of the casserole, can be called boiling with a big stretch. Therefore, I assume that there is no required temperature for boiling in the Quenching mode.
Perhaps these are the features of each casserole. After all, there are tolerances when installing programs.
I am glad for those who do not turn sour. But I can't put the first courses to cook overnight. If you stand on the heating for 5-6 hours, by the morning the soup acquires the taste of pickle. Therefore, at the end of the Extinguishing mode, I always turn on Cooking for a couple of minutes for 5. Then everything is saved without problems.

Hypothesis. Another possible reason why the smell of the finished dish may change is an unwashed or insufficiently washed multicooker valve. If there is something left "from the last time" and has stood for a couple of days at room temperature, a new tasty dish may inherit a bad smell.

Has anyone tried vegetable soups on the timer? For example, in milk porridge mode? There seems to be not all the liquid boils away. So you want to try to fry onions with carrots, then load potatoes, cereals, herbs and put the soup on the timer to cook. Does milk porridge seem to boil in mode? Did someone do it? Or do you need to experiment?

First I boil it \

and this, excuse me, what mode, otherwise I'm dulling something

and this, excuse me, what mode, otherwise I'm dulling something

I think it's steaming.

Today I cooked the first soup in Multa Panasovna .... lean, bean ... the only thing was that the potatoes were "al dente" by the time they were ready, which added some piquancy .... but while the children got out of the music room, the soup "reached" to condition .... we liked it .....

[extinguishing]

I cooked borscht and more than once for extinguishing, is boiling and it is clearly visible that it is boiling, it is clear that after 15 minutes this is not visible, but after 40 minutes it’s still like that!
I pour the finished borscht into a saucepan and bring it to a boil on the stove, so as not to turn sour. Those bacteria that remain in the borsch are not scary, but those that sit in a clean saucepan. I have known this rule for a long time, pouring it into another pan must be "sterilized" so to speak.

In the summer, I had problems with soup-borscht, which are cooked on the stove. hot and the pan is thick-bottomed. I already put it in cold water to cool down faster. but when the room is up to 30 degrees, it still has time to "stretch" ((you put something like fresh in the refrigerator, and in the morning it is already playing :( So, my mommy advised to wash the borscht pan with soda! Both before and after use. do not even wash, but rinse with a soda solution.That is, do not scrub with soda along the bottom, but pour a pan of water, pour in soda and let it stand for a couple of minutes until it dissolves.It helps very well!

If you boil the first, transferring it from the CF, then the taste is lost.
Isn't it easier to pour boiling water over the pan into which we will pour?

Those bacteria that remain in the borsch are not scary, but those that sit in a clean saucepan. I have known this rule for a long time, pouring it into another pan must be "sterilized" so to speak.

And what such terrible bacteria are in your clean saucepan?

[alenochka]

Well, there are no really terrible bacteria in my pan, the same as everywhere and in everyone. But it is still desirable to store in the same saucepan in which the dish was prepared.It takes a long time to explain from the point of view of microbiology.
Here's milk, for example, I pour boiled milk into a milk jug, which I sterilize over steam. It never turns sour.
Quite rightalenochka, you can pour boiling water over the pan, but I do not boil the borsch, but let it boil. If it was all cooked for 1.5 hours, then a couple of minutes of heating will not take anything away. It's more comfortable and calmer for me.

Good morning everyone!
I sit at home, smelling all sorts of delicious smells from my multicooker ...
Satsivi is prepared in a simple way, from the instructions in the MV.
Then I will already experiment with recipes from the site ...
And really, for the baking function, you can fry a pretty decent chicken
At first I fried a little, for the smell ...
I wish the Japanese would be surprised to learn that people in Russia are fried on "baked goods"
And the Vorosik has matured. And you can cook soup from broth seeds, right?
It seems to me like this: first, bones in water for "stewing" somewhere for an hour (chicken wings),
then put all the ingredients in and leave them to "stew" for a while.
And how long will the yummy in the MV be in the "heating" mode not to spoil?
For example, a soup in a thermos that is warm turns sour very quickly. Straight within 1-2 hours. I know from experience.

It seems to me that the wings will cook quite well in an hour, even faster ... because you can always spy on it, poke it with a fork .... It won't turn sour. because there is complete sterility, if you do not climb there with a dirty spoon ...

[emosolova]

emosolova, with a start!
And I do this: first, I cook the chicken pieces in the mode for a couple of 20 minutes, then I fall asleep all the other ingredients and put them on stewing for 1.5 hours. Heating costs then, how it turns out, no matter how much I go up to it, it costs so much) Nothing is ever sour ... ugh, ugh, ugh ...

in the recipes, all first courses are cooked in the "Steaming" mode:
I tried it - I liked it. The chicken meat is cooked for about twenty minutes, the broth turns out to be transparent and tasty, then I add the potatoes and another 15-20 minutes.
I haven’t tried to cook borsch.

Exactly!
I'll try tonight.
And if you first "fry" the chicken in baking, then you will get a soooo broth ...

And I fry the meat so that there is no foam, and for some reason there is no chicken))) We must try

Do you need to remove the foam from the meat?

I did not bother much, in my opinion I took off a little and did not touch it anymore, there was very abundant foam and there was

I always throw the meat into a simple saucepan, when it boils, I immediately drain the water and transfer the meat to the cartoon and put it on the "stew" mode for 2.5 hours, add salt and bay leaf, the broth itself is delicious and transparent like a tear, I take out the meat I'm already throwing all the ingredients for borsch into the broth ... I throw frying and cabbage half an hour before cooking)))

Now this is closer to the body. Somehow I cooked a pea in a cartoon, when I just bought it, I began to pour it into a plate and there were some scraps of foam, no one ate, everyone said so culturally supposedly full

put the pickle to cook, mashing the aldente potatoes after stewing, start with the "steam vap" mode for 10 minutes, half-transfer to "stewing"

Lika, good afternoon! I want to ask a question about the multicooker, but I don’t know what topic to "shove" it into.) The question is as follows ... If the meat does not boil in the multicooker, the foam is not removed. So the proteins and all the dirt from the meat remain in it? In my opinion, this is quite harmful. I want to buy a slow cooker and now I read all about them. And this question arose. Thank you in advance.

If the meat does not boil in the multicooker, the foam is not removed. So the proteins and all the dirt from the meat remain in it? In my opinion, this is quite harmful.

Proteins in meat still remain in any cooking method, but what kind of dirt is in meat? For your own peace of mind, you can boil the meat with boiling water before placing it in a slow cooker.

[Cook]

Cook , I do not Lika , but I will try to help you too.
I cook broths in a slow cooker very often. Extinguishing mode. I want to say that foam in 15-30 minutes (depending on the temperature of the original meat) necessarily rises and you can perfectly remove it with a slotted spoon. If this moment has been watched. then all the foam is neatly placed on the bottom and lies there until the end of the languor. If you need the most transparent broth, then just take out a piece of meat and carefully drain the broth - the dregs remain sediment at the bottom. you don't even need to filter anything. I have never been able to cook such transparent broths in a saucepan on gas.
Of course, you can, on the advice of Leakey, pour boiling water over the meat before the main cooking, or boil it for a couple of minutes, and then “really” cook it in a cartoon in clean water. But all these measures are relevant only if you are categorically against protein foam and turbidity and are sure of their harmfulness. If you are motivated only by aesthetic considerations, that is, you just need a beautiful transparent broth, then it will be enough just to remove the foam, as usual, with a slotted spoon or drain the finished broth at the end of the simmering. I would like to emphasize. that these methods are relevant both in the case of cooking fresh meat and in the case of deep frozen. I pack the purchased meat in 0.5 kg plastic bags and put it in the freezer. When broth is needed, I put an unfrozen piece in a cartoon. I fill it with water and put it on for 2.5-3 hours. This is enough for the meat to become the most tender, and the broth -

Lika and Tortyzhka, just now I saw your answer! Thank you so much. The answers are comprehensive. More "FOR" than "AGAINST" on the subject of purchasing Multi. I'll have to buy, which I'm very happy about.

Proteins in meat still remain in any cooking method, but what kind of dirt is in meat? For your own peace of mind, you can boil the meat with boiling water before placing it in a slow cooker.

Dirt in the meat, whatever one may say. These are the hands of those who took up meat, from the slaughterhouse to the store. This and the blood of the animal, which is not released
as it follows, and the animal itself, it is not known how healthy it was, this is adrenaline - the hormone of fear, which remains in meat and blood (any animal experiences the strongest fear of slaughter).
For many years I have been cooking in secondary broth, after boiling, I cook for 10-15 minutes (up to half an hour, depending on the size of the piece of meat), drain the broth, wash the meat with my hands in clean water and put it in a saucepan with boiling water, put salt, spices and cook until cooked (I put a second pan on the gas in advance). And most importantly, the secondary broth is considered dietary, sparing and more balanced in composition. Primary broth is more extractive and has a stimulating effect on the human body.

[Margit]

Margit
How then do you deal with meat for cutlets?
There the proteins are fried and baked, the foam cannot be removed from the cutlets.

[Margit]

Margit
How then do you deal with meat for cutlets?
There the proteins are fried and baked, the foam cannot be removed from the cutlets.

Here we are talking about broth, and most often the broth is cooked with bones. Broths are cooked almost daily, but cutlets not every day. And I am not campaigning for a healthy lifestyle. Everyone is responsible for his own health both now and in the future.

I faced the following problem (or task): I decided to make a lean potato soup quickly, put the ingredients on the "Buckwheat" mode. I sit there, smelling - no strength, but the machine does not give a signal. An hour passed, another 20 minutes, and NOTHING! I could not resist, looked in, and there was no water left at all! It turned out to be a vegetable stew. The next time I put the potatoes under the sour cream, poured the current-current into the liquid. The "Buckwheat" mode worked well as written. So I sit and think: either the machine is very smart, or I'm not doing something

I faced the following problem (or task): I decided to make a lean potato soup quickly, put the ingredients on the "Buckwheat" mode. I sit there, smelling - no strength, but the machine does not give a signal. An hour passed, another 20 minutes, and NOTHING! I could not resist, looked in, and there was no water left at all! It turned out to be a vegetable stew. The next time I put the potatoes under the sour cream, poured the current-current into the liquid. The "Buckwheat" mode worked well as written. So I sit and think: either the machine is very smart, or I'm not doing something

Boil the soup on "buckwheat" - DO NOT. "Buckwheat" evaporates ALL liquid.

I ask the members of the forum for advice.
What is the principle of making soup?
I read a lot, I see that they use 2 modes - baking and stewing. In 1.5 hours of stewing, my potatoes still remain undercooked - even if I bring the water to a boil in the "baking" mode, then switch to "stewing". The result is that the products are damp, there is a feeling that the "stewing" does not have enough strength to boil the water.
All ingredients reach a maximum of 1 liter risks. Multicooker - Panasonic 18.
Who can tell you how to play the modes correctly?

[White_Wolf]

White_Wolf , I cook on "Stew", only pour boiling water.
I cook a pot full, pouring even more water than the last mark. I set the program for a maximum of 1.5 hours. First, I turn on the "Stew" mode, and put all the products on the sly, and 1 hour before the end of the program, pour boiling water from the kettle.

Do you top up to the required volume 1 hour before the end?
The meaning of stewing, if then at the end you have to turn on the "baking" mode and cook for another minute. 30 to cook?

Do you top up to the required volume 1 hour before the end?

Yes.

The meaning of stewing, if then at the end you have to turn on the "baking" mode and cook for another minute. 30 to cook?

Is this a question for me? This is the first time I've heard about such an option.

The question is not personal to you
Thoughts aloud because undercooked this option is the most optimal. And yes, I haven't read about this anywhere either.

I will try the strictly recommended recipe from the book. If in the "extinguishing" mode it does not work, then I will blame the cartoon itself.

The question is not personal to you
Thoughts aloud because undercooked this option is the most optimal. And yes, I haven't read about this anywhere either.

I will try the strictly recommended recipe from the book. If in the "extinguishing" mode it does not work, then I will blame the cartoon itself.

I cook soups in cartoon regularly. i.e. 2-3 times a week. Always successful and tasty. My method is simple: first I fry the onions and carrots on the "Pastry", add meat or chicken to them, fry everything together, then add the rest of the ingredients, whatever you like, pour boiling water over them. Mode "Steam cooking" -10 minutes, and then "Stewing" - 1.5-3 hours, depending on the type of meat, and the amount of the bookmark itself. In general, pouring boiling water 1.5-2 cm above the level of the products. Soups are very good. delicious rich and thick. We are very good. Like. Everything is boiled, there are no punctures!

Thank you
Say, "steaming" - 10 minutes. do you need it especially for boiling water?
And does your water boil in the "extinguishing" mode? or just languishing?

My observations: In the mode of stewing, the cartoon does not bring the water to a boil, this is what I explain that everything, even the most delicate vegetables, do not boil. The potato takes on a new taste, not the same as boiled or stewed on the stove. But mine is quite soft. Once I ran into a raw potato at the end - it turned out to be a crappy potato (painful) on the stove, then cooked it for another 20 minutes, and it, the infection, was crunching. I have developed a regime: if the vegetable was fried before laying in a cartoon (for a crust or according to a recipe), stewing for 30 minutes. If raw - 1 hour. I like the cartoon that products of a different taste, on the stove or in the oven, cannot be achieved.

If you do not open the CF often, then the boil on the STEW is very noticeable. And if the lid is opened often (when food is booked or out of interest), then boiling in the upper layers of the liquid is not visible.
These are my observations.

The cartoon brings the water / broth to a boil perfectly. Boils on Stew, not much, but boils. All soups, if I'm not in a hurry, I cook the same way: on the BAKERY I make frying, if necessary, according to the recipe, I put raw meat + everything else IMMEDIATELY, pour water to the desired thickness of the soup + salt and seasonings and set STEWING for 2 hours. Everything is always cooked. I open the lid only once to mix quickly, somewhere in the middle of cooking.

Are you pouring the water hot already?
If yes, then in this mode my peas did not boil ...although there may be such peas ...

Maybe the voltage is not enough, if in the extinguishing mode it does not boil and sour?
I really like to cook khashlama-type soup in it, I put raw meat and vegetables all at once, I thought at first that raw tomato would "stiffen" - nothing "got stale". I add herbs and garlic at the end, for 10 minutes. I cook for 2-2.5 hours. By the way, it does not sour even in the heat. And the jellied meat does not turn sour. Sometimes, just like that, you want jellied meat in the middle of summer, don't cook 10 liters - I cook it in a cartoon. And the borscht is also cool, I tried cabbage and at the end add - before frying, and when without frying - I also laid it with meat, potatoes, cabbage, etc., it turned out meat and vegetable soup, it looks like cabbage soup, they say, although I in cabbage soup is not special. And the cabbage was not boiled. Apparently the tomato acid did not allow it to boil, and fresh cabbage in winter is very tough. Even the son-in-law, the Kuban resident, ate and asked for more, and at the expense of borscht, it is harmful.
When I cooked for the first time, I looked in, I could not resist. Gurgles quietly, like when cooking jellied meat, the broth is transparent.
It can also sour, if the greens are added late, when until the end of cooking, a couple of minutes.
I love the cartoon, I ordered 2 more pots for myself and my sister. Now "my Murka will give even more milk."

[matroskin_kot]

Are you pouring the water hot already?
If yes, then in this mode my peas are not boiled ... although such peas can be ...

No, I pour cold water, if there is time to cook on STEWING 2-2.5 hours.
Peas may not be boiled by themselves, I often come across "old" peas on sale.

All ingredients reach a maximum of 1 liter risks. Multicooker - Panasonic 18.
Who can tell you how to play the modes correctly?

Check the mains voltage, matroskin_kot , correctly noted,

Maybe the voltage is not enough, if in the extinguishing mode it does not boil and sour?

.

White_Wolf, how does the cartoon work in other modes, on BAKERY, for example? Bake a pie and see if it bakes well in one go or it will take time to add.

I also made a lentil soup today - the result was not at all happy. Sour taste and in general - this soup came out tastier on the stove. Households rejected ... I threw all the products at once and cooked on the stewing mode - 1.5 hours. In general, multicooker soups are retired. It's faster and tastier for me on the stove.

Has anyone cooked soups not on stewing, but on "baking" or "steaming" from beginning to end? The temperature is higher there, as I understand it, and the cooking time is shortened?

Has anyone cooked soups not on stewing, but on "baking" or "steaming" from beginning to end? The temperature is higher there, as I understand it, and the cooking time is shortened?

I think it is not time that is shortening, but the likelihood of standing sweat increases and washing the kitchen of soup.
the BAKING and STEAM modes work on a completely different principle than the SOUP / MILK Porridge mode.

if you have the ability to stand above the cartoon and control the process, then of course you can. turned on, do not close the lid and stand side by side looking after.

Dear forum users! I'm just thinking about buying a multicooker. Mainly interested in the question of how the first is cooked. During normal cooking in a saucepan, usually when the meat boils, the foam must be removed. I read a bunch of recipes, but I still don't understand how it happens in a multicooker. Everything is being laid, so what? How to remove foam, how to add ingredients. Tell me, please. Thank you in advance.

Dear forum users! I'm just thinking about buying a multicooker. Mainly interested in the question of how the first is cooked. During normal cooking in a saucepan, usually when the meat boils, the foam must be removed. I read a bunch of recipes, but I still don't understand how it happens in a multicooker. Everything is being laid, so what? How to remove foam, how to add ingredients. Tell me, please. Thank you in advance.

: hi: I haven't tried a lot of things in the cartoon yet, but I cooked the soup twice and both times by stewing.I put in all the food except water. I fry for "steam cooking" (I do not have "frying") and carcass for 40-50 minutes. When everything is ready, I fill it with water and let it boil. There will be no foam from the meat. I cooked mushroom and fish. Yes, even with cabbage, cabbage soup, or what to call it, I don’t know, but it was delicious and unusual.

: hi: I haven't tried a lot of things in the cartoon yet, but I cooked the soup twice and both times by stewing. I put in all the food except water. I fry for "steam cooking" (I do not have "frying") and carcass for 40-50 minutes. When everything is ready, I fill it with water and let it boil. There will be no foam from the meat. I cooked mushroom and fish. Yes, even with cabbage, cabbage soup, or what to call it, I don’t know, but it was delicious and unusual.

Thanks for the answer! Well, that's understandable. But this is not exactly a soup, because in fact, meat broth will not work, stewed meat with the addition of water Probably tasty and unusual, but how to cook a classic soup?

Peace be with you bakers!
UKA - -But this is not really a soup, because in fact, meat broth will not work, meat is stew with the addition of water

well, let's say not only meat but the whole set of products is stewed
and sweat in your own juice
and who is stopping you from using broth instead of water