Multicooker Dex DMC-60 (reviews and discussion)

Girls, is it possible to immediately add sugar to milk with sourdough when making yogurt? Or is it better to add it later? I do it without sugar, and a friend asks if everything is possible at once, and I don't know if it's possible?

Experts do not recommend adding anything to yogurt besides sourdough and milk, because not the microflora that is needed precisely for making healthy yogurt from pure cultures develops.
But for a change, if you really want it and not for medicinal purposes, but in the form of a dessert, why not experiment sometimes. People make yogurt from store-bought activity, considering it useful and tasty

I do not add anything except sourdough, just then when I give it to the little one or my daughter eats, I add either jam or honey, in short, if desired.

People make yogurt from store-bought activity, considering it useful and tasty

For example, I did it from "pure" activity and with additives. On a clean one it is definitely better. And everything else is better to add to the finished yogurt (honey, jam, syrups)

People make yogurt from store-bought activity, considering it useful and tasty

I also make yoghurt from Activia. I tried sourdoughs, I didn't like the yogurt, it was somehow viscous
But from Activia I like it. And who makes what leavens?

And I had an "accident" today. I cooked soup from pea flour, put it on Stewing (the broth was cooked on the stove - hot), looked at it boiling and left the kitchen. And after a couple of minutes, the children call. I came running, a fountain came out of the valve and soup came from everywhere and got under the pan (it ran down the walls onto the shade and under it). I barely washed my beauty. Now I don't know if it will smell burnt when cooking. I was upset, this is not water (everything was sticky). It is worth drying. We wanted to promote it to see what was inside, but did not dare because of the guarantee.
Maybe not on the Stew it was necessary to cook? Of course, peas are such a specific product, but it seems to me that it always boils strongly on Stew.

And for some reason I am "afraid" of peas, so I cook them on milk porridge so calmly. And you can safely leave home

Personally, of all the current variety, I like Immunales from Good Food the most.

I also make of it

I also tried it with sourdough, and also returned to Activia, but without any additives. And I also ferment kefir with ready-made kefir.

And I also ferment kefir with ready-made kefir.

and I for children - Agusha, Tema or Zlagoda in glass bottles with measurements

I also make yoghurt from Activia. I tried sourdoughs, I didn't like the yogurt, it was somehow viscous
But from Activia I like it. And who makes what leavens?

I make GoodFood and Vivo from starter cultures, I never re-ferment Activia and ready-made kefir - I don't believe that there is something alive there.

I make GoodFood and Vivo from starter cultures, I never re-ferment Activia and ready-made kefir - I don't believe that there is something alive there.

That is, Good Food and Vivo can be re-fermented? And then will it still be normal? How much do you leave for the leaven?

Anya, you can re-ferment all the starter cultures, except for those that start with BI - bifivit, bifidocmplex, etc. And the amount of re-fermentation, usually from 2 tablespoons to a whole jar from a yogurt maker, who prefers it the way

That is, Good Food and Vivo can be re-fermented? And then will it still be normal? How much do you leave for the leaven?

I re-ferment 1 time, leaving 1 jar (100 ml.)

Try this yogurt - not to compare with vivo and good food - - I am delighted with them, I also made granular cheese, class !!!

I looked at the link, probably good yogurt, but I would not dare to order myself, since sending to another city without a refrigerator is fraught with the death of useful crops.

I also make yoghurt from Activia. I tried sourdoughs, I didn't like the yogurt, it was somehow viscous
But from Activia I like it. And who makes what leavens?

I make it out of good foot - I like that the yogurt turns out to be not sticky, but made from vivo, so it stretched like some kind of mucus.

I looked at the link, probably good yogurt, but I would not dare to order myself, since sending to another city without a refrigerator is fraught with the death of useful crops.

I agree with you, I'm also afraid to order, they don't send in the refrigerator.
By the way, my sister makes yogurt from kefir Simbiter, which is also very tasty, but it lasts a little.

I do it on the activity, near the battery, I don't have a yogurt maker, it ferments in three hours (there is no sourness yet for this time, so I stand it for 6-8 hours) and nothing lasts, it turns out the same as the activity. I take home milk on the market, boil it before sourdough. But I do not know if there is any benefit from it, but I like the taste. Girls, what is the temperature in the yogurt maker when fermenting yogurt? Near the battery I have + -36 degrees, I cover it with a large terry towel. What you can think of ... Well, soon I'll get a cartoon and I'll do it as expected

Vera, in the cartoon the temperature is 40-41 degrees, it does not overheat, I always get yogurt. I make on capsules "Roselle"

Girls, what is the temperature in the yogurt maker when fermenting yogurt? Near the battery I have + -36 degrees, I cover it with a large terry towel. What you can think of ... Well, soon I'll get a cartoon and I'll do it as expected

In our MV the "Yogurt" program overheats, I measured it with a thermometer - on the "Yogurt" program the temperature is 41.5C,
at 40C "manual mode" temperature is 40.5C. The optimum temperature for fermenting Vivo and Good Food yoghurt is 38-40C, so I always cook yoghurt in manual mode at 40C.

Girls, and yesterday I cooked chicken soup with noodles, but in the end I cooked a paste for wallpapering. In general, right now, due to a pleasant event, there is some kind of mess in my head, I forget everything. In general, I threw dill at the end. I think I'll switch to steam so that it boils well and turn it off right away, otherwise the greens still, so as not to turn sour later. Well, I went to change, so that I could go to the store to buy nuts for a cake with a nut meringue in a cake, well, I completely forgot that I had to turn it off before leaving. Well, I wasn't there for half an hour, it was boiling here for the whole of Ivanovskaya. In general, she told her husband that she cooked a cream soup.
And here is the cake, for which I went for nuts, today my granddaughter is already at home, as we celebrated. I treat everyone!

But I don't dare to try to make mastic!

That I also have only the fourth mastic cake, I make chocolate mastic with marmyshki (I bought marmyshkiya Kreydochki from Lily, they are white), and since my hands are physically weak, it is difficult to knead, then HP does all the kneading work. It comes out very cool, and everything is so simple, I was also afraid for a long time, but right now I really like it. If you are going to do it, then write to me in a personal message, I will tell you in detail what to do and how to do it.

: flowers: Tanya thanks! I can't believe that there are only 4 so everything is okay and beautiful!

Exactly, the fourth, here are the first three, the very first (also pink, unpretentious) Toko ugly came out, there was another mastic, I did not like it. The second one is for my students (I am a bit of tutoring) in connection with the beginning of the holidays (in our city they are from October 15 to November, schools save so much on heating bills. And in the spring from April 1 to April 15), and the third is also the other day did in gratitude to the doctors in the hospital.

That's it, girls, do not answer this post, otherwise they will ask us from here right now.

No words, only admiration !!! (y) No, I certainly saw mastic cakes on the site, girls make orders there, but as a beginner, only 4 cakes are just wonderful !!!

I'm just by nature more a theorist than a practitioner. And while doing something new, I go so deep into the study of nuances and all sorts of tricks that it turns out that way. And I bought all sorts of tools, cutouts, food dyes and so on. First I practiced on flowers. I made a chocolate cake and put flowers on top. Then, as they say, the eyes are afraid, but the hands do.

Hello everyone, I have had Deksik for the third day already, pilaf, buckwheat have been tested. I want steamed cutlets, what would you recommend and quick baking

[Gallinka]

Hello everyone, I have had Deksik for the third day already, pilaf, buckwheat have been tested. I want steamed cutlets, what would you recommend and quick baking

Gallinka, welcome to our friendly company of Deksik owners! Congratulations to you! I really like baking honey cake! Very simple and always successful! If you cut into several cakes and smear with sour cream and sugar (to taste, so that it is sweet and sour), you get a delicious cake! My conversion in grams:
Eggs 2 pcs.
Honey 325g
Sugar 230g
Vegetable oil 70g
Flour 280g
Baking powder 1 tsp.
Soda 1 tsp
Cocoa 2 tbsp. l.
Hot water 225g (boiling water)
And here are my favorites cutlets

What kind of cake? One of these days Deksyusha baked Chocolate on boiling water, the cake turned out to be 8, -9 cm tall and so loose

The honey cake is also tall and fluffy, but with a slightly different taste. You need to try both and choose for yourself according to your taste.

Is it not too sweet? In the recipe, both sugar-230g and honey-325g

What kind of cake? One of these days Deksyusha baked Chocolate on boiling water, the cake turned out to be 8, -9 cm tall and so loose

I tried to bake chocolate in boiling water - it didn't come out at all: it crumbles in my hands, it's impossible to cut it.

The honey cake is also tall and fluffy, but with a slightly different taste. You need to try both and choose for yourself according to your taste.

The recipe says 60 + 20. Bake for 60 minutes, and 20 minutes after baking? Tomorrow I will get my slow cooker and choose the recipes for what to cook. So, do not judge strictly for such a question, since I have never used it before.

Tanya, the cakes are very beautiful! And from what did you make the dew on the daisies?

Lida, specially for the dew, bought starch syrup from Lily (Lyulek), it is so viscous transparent. I used a toothpick to pick from a jar and spread it on the petals. It can also be used as glue, for example, to glue a flower to the surface, although I got the hang of melted chocolate here. well, for something else she is needed, but I was just tempted to do dew. It is inexpensive, true, and the jar is tiny, but I don't need much.

Tanya, thanks for the answer! I have already tried to make dew from both sugar syrup and gelatin, but this is not the same. I did not like. But she didn't find molasses. Yes, I need to buy something from Lily, I still can't get myself together.

[New from DEX! New model of multicooker DEX DMC65!]

see what you found:

New from DEX! New model of multicooker DEX DMC65!

[New from DEX! New model of multicooker DEX DMC65!]

see what you found:
New from DEX! New model of multicooker DEX DMC65!
........

We already wrote about this yesterday:

Dex is new again!
/ a7ced9aa0600462787c4fcea1950f421]
.....

Have you already created a new topic?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=304590.0
Well done! Promptly !!!!!

Hello everyone! Well, here I finally waited for a slow cooker. Today I got: girl_dance: I "danced" around her, didn't know what to cook. I found Plov for Dex 50 in the recipes. I report: the pancake turned out to be lumpy at the first stage. For 10 minutes, my meat was not fried at all ... In principle, this is not scary, since my husband and I try to lead a healthy lifestyle. When I added the onion and fried for another 10 minutes, I forgot to take a picture (Semyon Semyonitch, in short). Well, in general, everything worked out, and most importantly, almost without oil! Water poured 1 to 2m on the thickness of a finger higher than rice turned out .. Rice took steamed.After frying, I put it on the Fig. I was late for dinner today. since I was mastering the new technique (my lemon never boiled) My husband did not wait and ate pilaf in the process of cooking it, until the end of cooking it was still 15 minutes (it's a pity that the cooking time is not displayed on automatic programs). But the most interesting thing when my husband ate, the rice was already soft, there was no water and he crumbled without fat !!!!!!!!! But I decided to endure the process to the end. Well, and also my mistake, with a measure, I took a lot of rice., A lot of it turned out for the two of us. I put the extra one in the tray and put it in the freezer. Well, I reported

Hello everyone! Well, here I finally waited for a slow cooker.

Why is he white ?? carrots, then a lot !! but still white! here I am always white

Please advise how to cook a fish in a slow cooker, I have not tried it yet !!!

it's all about the amount of water and rice .. I always buy one rice .. and I already know that 1 to 2 is a lot for him .. and therefore I pour it all over the eye .. so that one finger on top covers .. in extreme cases, a little water (which I already do not have) will leave on heating .. will come.

we still have to master and master! my first pilaf still somehow turned out !!! and the second time not pilaf at all, but porridge! in general it is impossible to guess, then a lot of water, then a little! But the mommy did it the first time! although I discouraged her from cooking pilaf for the first time!

Well, this business is gainful In a saucepan on the stove, after all, not always everything works out either.
And in a multicooker, at first, everyone is not accustomed to the fact that the water in it practically does not evaporate, so you do not need to pour it with a margin.

Please advise how to cook a fish in a slow cooker, have not tried it yet !!!

For example here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=185947.0

Please advise how to cook a fish in a slow cooker, have not tried it yet !!!

Choose any recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=203849.0
or from here (the multicooker is not DEH, but the principle is the same):
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=94.0

Why is he white ?? carrots, then a lot !! but still white! here I am always white
Few carrots and not fried

Tell me, has anyone tried to proof yeast dough in manual mode 40C (or heating), as the results are not very good. hot for dough, rises quickly?

It's hot for the test anyway. A multicooker is a hermetically sealed container, that is, it does not really need to be heated so that it keeps light heat. For proving, I turn on the Heating button for literally 1-2 minutes to warm up the bottom. And I close the lid. And everything fits wonderfully. If I heat it hard, 5-10 minutes on Heating (sclerosis happens), the dough is already taken at the bottom with a crust, as if it is baked a little.

Tell me, has anyone tried to proof yeast dough in manual mode 40C (or heating), as the results are not very good. hot for dough, rises quickly?

In no case at warming up, there are 70 degrees
Turn on the yogurt mode, there is 40 degrees and will not go into heating

In no case at warming up, there are 70 degrees
Turn on the yogurt mode, there is 40 degrees and will not go into heating

I'm just wondering if I turn on the 40C, put the dough, cover it with a towel, but won't close the lid - will the dough work in such conditions?
I just always put a bowl of proofing dough in a large bowl of warm water - it's always great and, most importantly, it fits quickly .. so I think, maybe this can be done in our MV (without bothering with water)?
Me except for the result och. interested in the ascent time (faster or not) ..

In no case at warming up, there are 70 degrees
Turn on the yogurt mode, there is 40 degrees and will not go into heating

And 40 degrees is not a lot for the test, is it?

And 40 degrees is not a lot for the test, is it?

Googled about the temperature of raising the dough, the optimal one is 26 - 30 degrees, so 40 is a bit too much, but I very often put yeast baked goods in the yogurt maker, always an excellent result
You can then turn on the yogurt mode for a short time, and then put the dough and turn off the mv, it will be about 30 like in a thermos, I don't know

Tell me, has anyone tried to proof yeast dough in manual mode 40C (or heating), as the results are not very good. hot for dough, rises quickly?

I distribute either in HP, or in a yogurt maker with a thermostat.

I distribute either in HP, or in a yogurt maker with a thermostat.

And I'm in the microwave with a mug of boiling water. I can look without opening the door (the light will turn on) as far as it comes.

And I distribute bread and monkey rolls on yogurt, then I bake them right in the bowl

Wow ! I immediately found the answer to my question without asking. I decided to bake bread in a slow cooker. I kneaded it by hand and set it to manual mode at 40g. And I myself am worried about how much. I'll probably go turn it off