Testing multicooker Brand 37501

[malena,]

malena, I have a form with a height of 5.5 cm and a top diameter of 14.5 cm. In Moscow, you can buy in Auchan. Unfortunately, only very small ones come across and those that do not fit into the bowl.
This form is enough for one pack of cottage cheese.
before baking

ready

Thank you, so I want to buy while the cartoon is coming to me so that it fits into the form.

[POTATO BAKING WITH CHICKEN]

POTATO BAKING WITH CHICKEN

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A layer of raw potatoes; minced meat (I have chicken for cutlets); second layer of potatoes; frozen bell pepper; grated cheese; sauce (mayonnaise, egg, Provencal herbs, or as in this case - MAGGI for crispy chicken with cheese and tomatoes + egg + milk)




extinguishing program 1 hour

Maina, you seemed to be waiting! Then for you personally.
Fish in pieces, grated carrots, onions, tomato paste, a little bit of water. We put everything in a bowl, salt, put seasonings and incl. "stewing" for 1 hour.

this is what happens.

And what kind of fish did they take? I did it with haddock, I didn't like it. Which fish is best for this dish?

And what kind of fish did they take? I did it with haddock, I didn't like it. Which fish is best for this dish?

For the marinade, I take only pink salmon.

For the marinade, I take only pink salmon.

I'll try with pink salmon, thanks! For some reason I thought that white fish was needed for the marinade. ))

Today I made pilaf. I tried to adjust my usual recipe for a slow cooker. I have an electric stove, so there are no eternal problems with the temperature, there are no jambs on gas (sometimes I do it on the road).
The pilaf turned out to be delicious, it was eaten well, but I am very demanding on this dish, so I will experiment with it, try to achieve friability. Lamb meat, round rice for pilaf, poured it 4 cups and the same amount of cold water. Fried the onions, then the meat. Stewed for an hour, added carrots and spices, and stewed for another 20 minutes
One mistake is clear to me, the oil overflowed. But in my opinion, the process (program "rice") was delayed, the rice was overcooked.
Next time I will add less water and, perhaps, it will be boiling water. And the question to experts, how the program "buckwheat" differs from "rice", I am especially interested in time.

[yosha]

yosha on buckwheat, the time is a little longer, and at the end the temperature is higher due to which there is a slight frying, I use the Buckwheat program for pilaf.

Next time I will add less water and, perhaps, it will be boiling water. And the question to experts, how the program "buckwheat" differs from "rice", I am especially interested in time.

And I always, when I cook pilaf, pour only boiling water, not cold water, and never measure it in cups, but pour it so that it is about a phalanx taller than rice.

Thanks for the advice. Next time there will be a buckwheat mode. While cooking on the stove, I also pour boiling water into pilaf, and here at the last moment the devil beguiled me. Today I want to make a casserole. As a casserole dilettante, I am interested in the fat content of the cottage cheese and the moisture content. And yet, I can bake it before bed, and get it in the morning?
Today I went shopping in search of silicone stuff. But I only bought a whisk and a pudding mold. I didn't find any spoons or ladles. True, the tongs promised. What can you draw for now? In the summer I will be in Moscow, I will stock up. The husband already offers to buy a separate bag for kitchen bells and whistles

[Luysia]

Luysiaand my congratulations

P.S. the main thing is not to erase something necessary, in the heat of the moment

Girls and boys!

Cleaned up our topic. The number of pages has decreased slightly. But nothing of value was lost. Removed posts in which it was just "Thank you!", "What a cool pie!" etc. I also removed the posts with our cute off-topic chatter (weather, nature, diet).

List of recipes (Nevushka, Luysia, manna) moved to the first page of the topic. VS NIKA promised to put her recipes together too. The recipes of the rest of the owners of the Brand 37501 multicooker will eventually also be on this list.

I hope that now it will be easier for beginners to get used to the new multicooker, and it will be more convenient for everyone to find the information they need.

My Semi-Kholmovsky catch, the ladle is not at all small, it seems to me so. The round shape in the photo is detachable for the cake:

Today, in 7 hills on Novye Cheryomushki, a ladle of 325 rubles, a spoon of 155 rubles, Leska has an excellent photo in his message.

[CHARLOTTE PEAR-CHERRY-ORANGE]

CHARLOTTE PEAR-CHERRY-ORANGE

[CHARLOTTE PEAR-CHERRY-ORANGE]

CHARLOTTE PEAR-CHERRY-ORANGE

What a beauty! I need to repeat the technology of cooking your charlottes, Victoria, their structure is painfully interesting, crumbly, like in manna.

[Ksyusha,]

: girl_in_dreams: What a beauty! I need to repeat the technology of cooking your charlottes, Victoria, their structure is painfully interesting, crumbly, like in manna.

Ksyusha, Thank you!
Starch seems to give such a friability effect.

[Ksyusha,]

Ksyusha, Thank you!
Starch seems to give such a friability effect.

Oh, right, I just read it and saw the starch in the composition. I just bought a bag today, so next time I'm making a charlotte with starch - it's decided!

Oh, right, I just read it and saw the starch in the composition. I just bought a bag today, so next time I'm making a charlotte with starch - it's decided!

With this composition of the dough, fruits for some reason all go down, mind you.

With this composition of the dough, fruits for some reason all go down, mind you.

So maybe they are in the same starch and roll or semolina, so that they are heavier. They say it helps

[Olya,]

So maybe they are in the same starch and roll or semolina, so that they are heavier. They say it helps

Olya, the berries are falling anyway, but will be heavier, then generally fall where? Roll with starch (as I understand it) so that the dough is baked and not wet from the juice of the berry.

No, I read somewhere in the cupcakes that the raisins are rolled in semolina so that it does not settle to the bottom, but is evenly distributed throughout the cupcake. Maybe with cherries too?

With this composition of the dough, fruits for some reason all go down, mind you.

I will try - I will report on how things will be with me with fruits. But they haven't eaten the cheesecakes yet!

I will lay out the fruits-berries, as I usually lay them out, maybe they will not settle. I usually put two or three layers as they are in the dough. Well, in short, try boom!

This is my cartoon in Viennese.

[heavier]

No, I read somewhere in the cupcakes that the raisins are rolled in semolina so that it does not settle to the bottom, but is evenly distributed throughout the cupcake. Maybe with cherries too?

This is another matter, I agree. But you wrote like this: in the same starch and roll or semolina, so that heavier were.

Ksyushka,I did it in layers, read it.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159689.0

[Ksyushka,]

Ksyushka,I did it in layers, read it.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159689.0

Yes, I read it! I'll bake it, so it will be clear what the matter is!

Yes, I read it! I'll bake it, so it will be clear what the matter is!

The last time I mixed a glass of cherries, a pear and an orange in the dough, and put the second glass of cherries on top, as a result, everything turned out to be below.

[BEFSTROGANOV]

BEFSTROGANOV



Cut 500g of beef tenderloin into long transverse pieces. Season with salt / pepper, fry, add the onion and bring the onion until golden brown, add 2 tbsp. l. flour and fry with flour.
100g sour cream, 2 tbsp. l. tomato paste (taking into account the taste of the household, instead of tomato paste, I added frozen bell pepper when the onions were fried) seasoned the meat and turned on "stewing" for 1 hour.

[VS NIKA]

VS NIKA, thanks for the recipe for BEFSTROGANOV. I was just thinking about him today, I was sketching a program for him.
Yesterday, almost at night, I made a casserole according to the recipe that is on a pack of Toropyshka, I wanted to compare it with a casserole from the oven according to the same recipe. I liked the last result better. The cheesecake, of course, turned out, but so smooth, beautiful, and not too badly collapsed. But the main thing is the taste, the son said it looks like cheesecake. We decided to add cocoa another time. I liked the casserole in a slow cooker, I will try recipes from the forum.
In the afternoon, I decided to get creative with the filling for the pie. Fried a little chicken liver on the frying. She pulled out and threw onions into a saucepan, a lot of onions, 7 pieces. Fried and put on stewing. After half an hour, I got the idea to add a quince (medium in size) to the onion, which I did. An hour seemed to me a little, I threw in an additional half hour, 10 minutes before the end I added a liver. Salted and pepper with black and hot pepper, added coriander and cumin. I liked the result, especially the fact that I was not standing next to it. The cake was baked in the oven. It would be nice not to forget to photograph.

[yosha]

yosha , I want to ask about rice for pilaf. Which one is better to take? Steamed somehow dryish and too crumbly, I got it. Or maybe you just need to take more water? You wrote that it is round. Is this an ordinary round from which all milk porridge is cooked?

[yosha]

yosha , I want to ask about rice for pilaf. Which one is better to take? Steamed somehow dryish and too crumbly, I got it. Or maybe you just need to take more water? You wrote that it is round. Is this an ordinary round from which all milk porridge is cooked?

Maribu, rice in pilaf, if it is crumbly, boiled, it can be dry due to the small amount of oil.

[Maribu]

Maribu, I don't like parboiled rice at all, it doesn't taste good to me at all. Although it will not stick together, it will be really dry due to the lack of fat. For pilaf I take rice of the Passit brand, Ak-Marzhan variety. It is round, well absorbs liquid with all flavors. My brother, a big specialist in pilaf, takes the Mistral "Italica". Nice pilaf with basmati
(the husband loves this more). But since I prefer Uzbek pilaf, I take only round one, although here the difficulty is not to pour the liquid and it is easy to get porridge. If Uzbek pilaf is not important, try basmati, tasty and crumbly. More careful with the oil, I poured it over (as I usually do for 800 grams of rice, but here I only put
600 grams) and it was not absorbed, there was not enough rice for this. I'll go look for mutton and work on the bugs.

Wow! So many subtleties. Will be studying. Thank you.

[Maribu,]

Wow! So many subtleties. Will be studying. Thank you.

Maribu, It seems to me that everything is very simple with pilaf in a slow cooker. Look how I do it, maybe I can help you with something.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144025.0

[Maribu,]

Maribu, It seems to me that everything is very simple with pilaf in a slow cooker. Look how I do it, maybe I can help you with something.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144025.0

(y) I think so too. Therefore, I try to fit the recipe in all respects, and the multicooker will do just fine.
There are definitely no problems with long-grain, VS NIKA gave an excellent recipe. I also do this, especially I like it without meat at all and with basmati. Well, my household demands from mutton, so I am sophisticated in order to please everyone and not forget myself

Inspirers !!!

I greet you girls!
I am a beginner multicooker and am learning from your great experience!
tell a newbie, I used to cook in a cauldron, but now I want to cook in a cartoon, here is such a simple dish-
lay the products in layers: chopped cabbage, washed rice, chopped onions and carrots. I add layers, add pepper and seasonings with salt (optional). pour boiling water on a level (or slightly lower), close it tightly and simmer over low heat for about an hour, periodically checking the readiness of the rice.
There are a lot of variations of this dish (you can repeat layers, you can add meat, meat products between them, add tomato and other vegetables, etc.)
girls, tell me on which program it is better to cook this dish, so that the cabbage does not burn, and the rice is not dry.
I can't figure out how much water to pour, I still don't understand how much it evaporates differently in the cartoon.
just not yet comfortable with the modes.
it turned out very tasty on the stove, so I want to depict the same side dish in a cartoon.
waiting for your advice, experienced multicookers!

Good day! : hi: I'm also a beginner multivar. The first thing I encountered was condensation. and not on the multi lid, but on the kitchen furniture. I moved it to the stove under the hood, so in the baking mode, as in the steam mode, steam escapes from the valve like from a steam locomotive, condensate formed on the hood grate and dripped on the cartoon ... I don’t even know where to put this little steam locomotive! Someone compared the cartoon with a Russian stove, a very unfortunate comparison

I greet you girls!
I am a beginner multicooker and am learning from your great experience!
tell a newbie, I used to cook in a cauldron, but now I want to cook in a cartoon, here is such a simple dish-
lay the products in layers: chopped cabbage, washed rice, chopped onions and carrots. I add layers, add pepper and seasonings with salt (optional). pour boiling water on a level (or slightly lower), close it tightly and simmer over low heat for about an hour, periodically checking the readiness of the rice.
There are a lot of variations of this dish (you can repeat layers, you can add meat, meat products between them, add tomato and other vegetables, etc.)
girls, tell me on which program it is better to cook this dish, so that the cabbage does not burn, and the rice is not dry.
I can't figure out how much water to pour, I still don't understand how much it evaporates differently in the cartoon.
I just haven't mastered the modes yet.
it turned out very tasty on the stove, so I want to depict the same side dish in a cartoon.
waiting for your advice, experienced multicookers!

Good day.
I would cook this dish on the "Stew" mode for 1 hour. She would have poured water just to cover the contents. But here a lot depends on the amount of cabbage.

Good day! : hi: I'm also a beginner multivar. The first thing I encountered was condensation. and not on the multi lid, but on the kitchen furniture. I moved it to the stove under the hood, so in the baking mode, as in the steam mode, steam escapes from the valve like from a steam locomotive, condensate formed on the hood grate and dripped on the cartoon ... I don’t even know where to put this little steam locomotive! Someone compared the cartoon with a Russian stove, a very unfortunate comparison

The presence of steam on the "Steam" mode did not bother me. Since during the operation of a conventional steamer, there is no less steam.
But the presence of steam in the "Baking" mode ... Is that a question? What did you cook in this mode?
As for the comparison with the Russian oven, this is probably about the "milk porridge" mode. After all, after boiling, the porridge languishes at a temperature of 80 degrees. Therefore, milk porridge in the Brand multicooker turns out to be very tasty, like from an oven.

But the presence of steam in the "Baking" mode ... Is that a question? What did you cook in this mode?
As for the comparison with the Russian oven, this is probably about the "milk porridge" mode. After all, after boiling, the porridge languishes at a temperature of 80 degrees. Therefore, milk porridge in the Brand multicooker turns out to be very tasty, like from an oven.

Well, yes, everything is correct, in the baking mode, just a little after the stewing mode, so that the water from the roast would boil away ... here it is in the form of steam and boiled away: D And can you ask another question? So you write 3D, but you can sound in what modes this 3D is used and are all walls evenly heated? I think so in steam mode, only the bottom works. And in manual mode, how does the 3D heating go?

[VS NIK]

Although I was absent from the forum for several days, the work of the multicooker was in full swing. I will not dwell on porridges - it is pleasant to sleep, knowing that breakfast is being prepared for you.
I made boiled pork tenderloin according to the recipe VS NIKA, modified. I laid it inside with dried apricots and prunes, and then I wrote everything like the author. Soaking in salt water is a super idea, I always worry about salt. Well it was very tasty. Thank you
Prepared cutlets. She blinded them and quickly fried them in a pan. But then I sent them to the cartoon, where at the bottom of the bowl there were chopped onions in the company with sprigs of dill, parsley and mint, as well as cloves of garlic, allspice peas, lemon peel. For 40 minutes it was all extinguished. It turned out tasty, fragrant, juicy.

The girls tested the languor mode, I want to write my conclusions. In general, the mode is not bad, but I would like to be able to change the temperature, for example, the milk languished wonderfully as the temperature rises, cooked offal for the night is also not bad for legumes, the mode is well suited, but there were problems with meat when I made ribs, then the meat of young animals turned out well the older ones had to finish it later on extinguishing well, and even on extinguishing I liked it more, I thought that if there was a button so that, if desired, it was possible to run the program both in one direction for an increase, and in the other for a decrease (the effect of a Russian stove), then it would be it is more interesting to work with the regime. After all, if the manual mode is worked out up to a step of 5 degrees and will start from 30C, then it makes sense to make such complex modes programmed, because, for example, extinguishing can be set in the program (well, that's my reasoning). Now about the coating, I probably criticized it most of all, now, in practice, while it behaves not badly, there are no scratches, the color does not change, but for some reason, ceramic is still nicer to me, could it be possible then to buy a separate saucepan with a ceramic coating for 501 models, well, I hope for the future (anyway, a second saucepan is necessary, especially if it seems to me that my two weeks were not resting at all, I was very sad that my 500 was out of order, but thankfully, thanks to Brand's staff, everything was decided and soon I can fix it and I think that even 2 is probably not enough when guests arrive, you need three meat in one to stew in one side dish, cook in a third compote or biscuit and dinner is ready on time
Girls write how to expose a photo please, otherwise there are comments and I can not put a photo.
Now the report I cooked shurpa on languor all laid the meat potatoes vegetables spices, poured the truth with hot broth set for 7 hours and went to bed, in the morning everything was ready potatoes were not boiled soft meat everything languished very tasty, but the lamb was a young potato of not boiled varieties. I also tried to cook soup with chickpeas, for the experiment I cooked purely one chickpea before soaking it, put it on languishing for 10 hours, I was almost ready, but I had to cook it for an hour on stewing, I will not cook it, I will not throw beef on the bone + smoked ribs from the boar , chickpeas (soaked for 6 hours) potatoes (cut very coarsely cooked very much, it is necessary to cook whole in such cases and then break it), vegetables and spices are all stewed for 7 hours in the morning, the hot soup is deliciously aromatic and satisfying, the men liked it very much, I still liked the meat seemed harsh.

Well, yes, everything is correct, in the baking mode, just a little after the stewing mode, so that the water from the roast would boil away ... here it is in the form of steam and boiled away: D And can you ask another question? So you write 3D, but you can sound in what modes this 3D is used and are all walls evenly heated? I think so in steam mode, only the bottom works. And in manual mode, how does the 3D heating go?

Good day.
To answer your question regarding 3D heating in Manual mode, we need to clarify some points with the manufacturer. Therefore, I will answer you later.

Is there any information when the updated version 37501 will be released, with the wishes of users?
Thank you in advance!

[Sister]

Sister, I have a question about chickpeas. How long will it take to soak and cook just in water, so as not to fall apart into porridge. I soak the night on the stove somewhere, cook for an hour (approximately). And here? And in what mode? extinguishing will do? I need a salad. And shurpa is a thought, and there is mutton. Next week I'll picture it, I'll go read it again about yours (what about you?)

Good day to all !!!! I want to share my trouble with everyone who owns a multicooker Brand: (I have had a multicooker since December, but the owner of terribly crooked hands took 2 months to ruin the saucepan. At the bottom of my saucepan, 2 small dots formed, at first I thought it was something stuck, I tried I could not wash it, I saw better that this was damage to the surface, these points resemble the action when you press on the plastic with a needle, that is, they seem to be pressed through: (I just want to say that no one climbed into the saucepan with any metal objects, only a silicone spatula and a set of plastics to the saucepan, because no one else approaches it except me. If only the bones from the meat scratched it .... and it's hard for me to imagine how you can leave such points. spoiled and need to buy a new one ??? I am very upset because I live far from Moscow and I simply cannot buy it, please help those advice !!!
Here is a photo of my trouble

[Psichika]

Psichika, very small photo, nothing can be seen. Increase if possible.

Yes, there is nothing special to look at 2 small black dots as from a needle, which at first were the same color as a saucepan, but I did not attach any importance to this .... I enlarged the photo.

Yes, there is nothing special to look at 2 small black dots as from a needle, which at first were the same color as a saucepan, but I did not attach any importance to this .... I enlarged the photo.

Now I see. Is it metal turning black or some kind of "inner" coating, I wonder? Well, let's wait for what the representatives of the company say.

Now I see. Is it metal turning black or some kind of "inner" coating, I wonder? Well, let's wait for what the representatives of the company say.

YES, maybe they will help you figure out what it is, really mechanical damage from solid food, or the coating was initially of poor quality, which first "swelled" and then began to peel off ... and tell you what to do

Good day.
To answer your question regarding 3D heating in Manual mode, we need to clarify some points with the manufacturer. Therefore, I will answer you later.

Yes I will wait! I think knowledge of 3D work will give more opportunities for improvisation

Hello hostesses! For a couple of days I am the owner of Brand 37501.

I did pilaf, it turned out so-so, but I already understood my mistakes VS NIKA.

I put milk millet at night, it turned out delicious, although I did not please with time, when we got up, it could be a little thinner, but not in principle.

But Zebra did not work with the cupcake at all, threw it entirely into the trash, because it turned out to be raw, not baked, heavy inside, although I did everything as it was written in the instructions for the cartoon, maybe I missed the dosage (I don't have a glass), I need to buy a measure any.

[Moonrise,]

But Zebra did not work with the cupcake at all, threw it entirely into the trash, because it turned out to be raw, not baked, heavy inside, although I did everything as it was written in the instructions for the cartoon, maybe I missed the dosage (I don't have a glass), I need to buy a measure any.

Moonrise, I also baked my Zebra for this recipe for one hour, but on the Manual mode (150⁰FROM). It worked well:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147299.0
On the first page of this topic, see recipe lists.