Testing multicooker Brand 37501

Luysia, thanks, I will now look at the corrected recipes here. They have already written here, and when cooking pilaf, I just thought, why fry on rice (especially since I did not have enough of it), if you can just turn on the frying

I didn’t calm down, now I’m baking Baba Yaga - a cupcake with apples, this is already from the Internet, “Pastry” is over, but I was afraid to pull it out, suddenly it’s raw again, I turned on the “manual” one for 10 minutes. I'll write later what happened.

Fuuuh, well, everything went well and rose and baked. Glory, I chose a cartoon for so long and painfully, I would not want to be disappointed

Yesterday I made chebureks in Brandochka. Fried very well: evenly and quickly.

Yesterday I made chebureks in Brandochka. Fried very well: evenly and quickly.

: bye: Hi.
I am a beginner multivar, I have a brand for one week, but I already love her dearly, I turned on the stove only 2 times during this time to cook semolina porridge, I think this is the main indicator.

As for the chebureks, can you give details of what mode and temperature they fried, with the lid closed or not?

As for the chebureks, can you give details of what mode and temperature they fried, with the lid closed or not?
[/ quote]
Fried on the "frying", "meat" mode. First, she warmed up the oil well, warmed it with the lid open, then put the pasties down. I had them of medium size and therefore three pieces fit freely, and even four in the last portion. I cooked on each side for about four minutes with the lid closed, but with the valve removed.

[Girls help]

Yosha, of course you can. And about the chickpeas I will only say one thing I cooked for 10 hours not soaked, I just stupidly put it on languor for the night, I wanted to check what to say, it was cooked, of course, but it seemed to me harsh, well, literally a little bit or there was not enough temperature or time, so when I added to the next time, in any dish on the languishing mode, I still soaked it for a couple of hours, then it worked out fine. In general, chickpeas are such a product that it is practically impossible to crumble it into dust like our yellow. Yesterday I cooked pea soup on simmering, put it for 8 hours (that is, overnight) immediately put chicken bones, smoked bones from the brisket and slices of chopped meat pre-fried with onions and carrots in the same multitool on the frying mode, water, peas (I don’t like potatoes in pea soup), greens (it’s better to take dry in this mode) and all in the morning the hot soup is ready - the peas are soft but not overcooked (apparently because of the low temperature in the first couple of hours). We liked it.

Girls help I have to deal with the yogurt regime, I have no activity but there are dry bacteria-pribiotic on the instructions it is written, boil the milk, cool to 40C, then dissolve the ampoule in warm milk, pour in and stir and then 35-38C-8-10 hours +3 hours in the refrigerator. If I take ultra-pasteurized milk, then can I not boil it and if I cook in a multi bowl, then put the bowl in the refrigerator too, or put it in jars and the ampoule is also designed for 2 liters of milk, and the instructions for the cartoon say that it is optimal to set from 1 liter if I put 2 liters out of the way or just need to increase the cooking time? Please tell me or poke where to look.

[Girls help]

Girls help I have to deal with the yogurt regime, I have no activity but there are dry bacteria-pribiotic on the instructions it is written, boil the milk, cool to 40C, then dissolve the ampoule in warm milk, pour in and stir and then 35-38C-8-10 hours +3 hours in the refrigerator. If I take ultra-pasteurized milk, can I not boil it and if you cook in a multi bowl, then put the bowl in the refrigerator too, or you need to put it in jars, and the ampoule is also designed for 2 liters of milk, and the instructions for the cartoon say that it is best to set it from 1 liter if I put it out of 2 liters, or you just need to increase the time cooking? Please tell me or poke where to look.

You do not need to boil ultra-pasteurized, just warm it up a little. Yogurt may not work only if antibiotics are added to the milk during production, for better preservation. (Some manufacturers sin with this, and then we are surprised that the milk does not sour even with sourdoughs)
You can pour two liters in a cartoon and yogurt should work out, but there is no need to put it in the refrigerator in a bowl. You will not eat it from a saucepan.
It is simply more convenient for further use to do it right away in portioned jars, but two liters in jars will not fit right away, and doing 1 liter in turn will take too long. Nothing bad will happen if you use the entire ampoule for one liter of milk, just the cooking time will be reduced.

[Lga]

Lga thanks for the quick answer tomorrow I will report what happens

You can pour two liters in a cartoon and yogurt should work out, but there is no need to put it in the refrigerator in a bowl. You will not eat it from a saucepan.

As far as I know, the yogurt should not be mixed before it is in the refrigerator. Therefore, there is only one way out, put it in the refrigerator right in the bowl, you can of course store it in it, pour it in portions with a ladle. I tried to do this, for this I have a silicone cover. I tried to do it in cups right away, but it was most convenient for me to do it in a measuring cup (I have a large one for 2 liters), it just fits into a multi cup, and it has a spout, then it is convenient to pour into cups, and just pour in any dish. I make yoghurt from baby agusha and milk "M" 3.2%, in 3.5 hours from a liter in a mullet I get excellent drinking yogurt, if you need thicker, I take 6% milk. I also want to try making a creamy one. Together with the multicooker I bought a recipe book for the multicooker brand, there are several options for yogurt.

[Girls help]

...
Girls help I have to deal with the yogurt regime, I have no activity but there are dry bacteria-pribiotic on the instructions it is written, boil the milk, cool to 40C, then dissolve the ampoule in warm milk, pour in and stir and then 35-38C-8-10 hours +3 hours in the refrigerator. If I take ultra-pasteurized milk, then can I not boil it and if I cook in a multi bowl, then put the bowl in the refrigerator too, or put it in jars and the ampoule is also designed for 2 liters of milk, and the instructions for the cartoon say that it is optimal to set from 1 liter if I put 2 liters out of the way or just need to increase the cooking time? Please tell me or poke where to look.

Good day.
You do not need to boil pasteurized milk. Pour it into the multicooker bowl, turn on the "Yogurt" mode and wait 5-10 minutes for the milk to heat up to 40 degrees.
Then stir the contents of the ampoule in warm milk and close the lid of the multicooker.
The maximum amount of milk we recommend pouring into the yoghurt bowl is 2 liters.
The indicated cooking time for yoghurt on the ampoule packaging may differ from the cooking time in a multicooker. Therefore, watch the readiness of the yogurt yourself. It can be ready much earlier than 8-10 hours.
After the yogurt is cooked, you can put it in the refrigerator in a bowl, but after that be sure to pour it over and store it in another container.

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 it was surface damage,these points resemble the action when you press the plastic with a needle, that is, they seem to be pressed through :( I want to say right away that no one climbed into the saucepan with any metal objects, only with a silicone spatula and a set of plastic to the saucepan, since no one except me approaches it. If only the bones were scratched from the meat .... and it's hard for me to imagine how you can leave such points. In general, I am tormented by the question, can I use my saucepan or have I spoiled it and need to buy a new one ??? I am very upset because I live far from Moscow and just can't buy it, please help with advice !!!

Good day.
You can use the bowl, I would not recommend buying a new one.
But if suddenly these points will increase or peel off the coating, then write. We will definitely help you solve the problem.

Girls, a question. When is yoghurt prepared with lids or not?

Girls, a question. When is yoghurt prepared with lids or not?

No need to cover.

[Maina,]

Girls, a question. When is yoghurt prepared with lids or not?

Maina, I always cover the jars with lids, to avoid condensation, my opinion is that it is more reliable.

[Luysia]

Hello everybody! Well, finally it happened, she got to me, my husband took a miracle pot in Autotrading on Friday evening. As expected, thawed for 3 hours, washed and boiled with lemon.
The debut dish was a chocolate cake with chocolate impregnation ... It turned out very tasty, but not at all as chic and high as that of Luysia... On Saturday we left for a wedding with friends and the cartoon rested all day
On Sunday, for breakfast I scrambled an omelet of 6 eggs, cherry tomatoes, sausages and cheese, but something was upset, he didn't get up at all, or rather he got up, but when I opened the lid, it immediately fell off ((((.
For lunch I made a hodgepodge based on "Solyanka of the Lazy Hostess" delicious, mine knew almost everything.
And my husband navayl at night looking, in a cartoon cake CAM , I was already asleep, in the morning they tried it, it turned out to be tender, only I would not add flour to the cream, but he decided not to deviate from the recipe

[malena,]

malena, Congratulations on your slow cooker! So many dishes have already been prepared, well done!

Do not be discouraged if it does not immediately turn out like in the photo of others. Make your own edits to the recipes in terms of cooking time and the amount of products, because, for example, flour from another manufacturer may need either more or less.

[Maina,]

Maina, I always cover the jars with lids, to avoid condensation, my opinion is that it is more reliable.

I did not have condensation as such, either on the lid or in the yogurt

I did not have condensation as such, either on the lid or in the yogurt

It should not be in this mode, because the evaporation of water is so weak that condensate has nowhere to come from.
For reference: visually detectable steam separation from water starts at 80 degrees.

On Sunday, for breakfast I scrambled an omelet of 6 eggs, cherry tomatoes, sausages and cheese, but something was upset, he did not rise at all, or rather rose, but when I opened the lid, it immediately fell off ((((.

It is more delicious to make an omelet with sour cream instead of milk. To keep it from falling off, you need to remember one rule. How many eggs you put, so many tablespoons with top of sour cream. No need to beat, just mix well with a fork.
So today I was making an omelet from 2 proteins (left over from baking) +1 egg. The total is equal to two eggs. I put 2 tablespoons of 15% sour cream.

I look, why is he this little white omelet? And then I read that it contains a lot of proteins.

Since I am the owner, I rarely do all this, so I am bursting to share my modest results in the development of Brandochka. Until I lost interest in the newcomer, I cooked cupcakes as usual, baked three pieces in three days, my husband said that at this rate we would become very quickly a family of fat men

The first, Zebra, as I wrote above, went entirely to the trash can, because after reading the recipe in the instructions, you must read it on this forum because smart people have already checked everything before you and identified

The second one with apples was found on the Internet called Baba Yaga:

in the context:



successfully baked, was quickly eaten and pushed me to the third, express cupcake with poppy seeds for tea

(I didn't have time to take a picture)



since the dough is white in this cupcake, the light top was especially noticeable, as I turned it over - this is a separate story, because I was afraid to burn it, then I did this trick 4 times, like that monkey, it was not without a burn
it turned out to be a wet spot, as I understood from the above-read from the condensate, which managed to drip when opening, here you can see:

and everything was baked and it was delicious, well done Brenda!

OH, I hope I inserted everything correctly.

It is more delicious to make an omelet with sour cream instead of milk. To keep it from falling off, you need to remember one rule. How many eggs you put, so many tablespoons with top of sour cream. No need to beat, just mix well with a fork.
So today I was making an omelet from 2 proteins (left over from baking) +1 egg. The total is equal to two eggs. I put 2 tablespoons of 15% sour cream.

Oh, how beautiful and delicate to look at. As for sour cream, thank you, I will take it under control, because, live and learn, I never added it, only milk or cream.

Girls, please advise. I want to go now to buy chicken hearts for the broth (well, I really like the hodgepodge on it). But they are only frozen. And in the cartoon on what mode can you defrost and how long?

[malena,]

malena, if there is, I would use a microwave to defrost.

Just defrosting mushrooms on the steam program.

Yes, the current defrosts it somehow clumsily, sometimes from one side it is defrosted, from the other it is already prepared.

Just defrosting mushrooms on the steam program.

How long does it take? Hearts, probably, will be long.

How long does it take? Hearts, probably, will be long.

Try it and you will know. My mushrooms thawed quickly.

Defrost the minced meat manually at 40 *, about 0.5 kg in 1.5 hours. I try to use the microwave only as a last resort, it turns out unevenly.
Steam is not at all gentle defrosting, except when in a hurry.

Defrost the minced meat manually at 40 *, about 0.5 kg in 1.5 hours. I try to use the microwave only as a last resort, it turns out unevenly.
When steamed, it turns out not at all gentle defrosting, unless in a hurry.

If the product is further fried, then it is very good to defrost it for "steam"!

[BUCKWHEAT WITH MUSHROOMS]

BUCKWHEAT WITH MUSHROOMS

If the product is further fried, then it is very good to defrost it for "steam"!

Here's what I found about this: "When meat thaws too quickly, large ice crystals tear the muscle tissue, making it too loose. As a result, the loss of meat juice, which contains many nutrients, increases." In general, it is believed that it is better to either defrost it quickly in the microwave, or in the refrigerator for a long time, only in this way the maximum of useful properties is preserved.
"You don't have to defrost: soups, goulash, fish, seafood (add them to the pan at the end of cooking), pasta dishes, vegetables, bread. Small cubes of meat and fish can be cooked without defrosting (then they will defrost and cook immediately), but large pieces must be thawed first. "

[PLOV with chicken]

PLOV with chicken



Cut the onion into half rings and fry in vegetable oil until golden brown.
Chicken fillet, cut into small pieces, added to the onion and fried quite a bit, so that it just grabbed with butter.
As soon as the meat reached the desired condition, I added carrots cut into strips, mixed everything and, with the lid closed, stewed it for 5 minutes, stirring several times.
Then I added traditional pilaf seasonings zira; barberry; turmeric; black pepper; salt.
Rice, washed to clean water and soaked while everything was fried, was carefully laid out around the entire circumference of the bowl.
Poured hot water, in a ratio of 1.5 st / multi rice to 6 st / multi water.
At the end of the "rice" program, mixed the pilaf, collected it in a slide, put a head of garlic in the middle and left it on the heating for 30 minutes.

Defrost the minced meat manually at 40 *, about 0.5 kg in 1.5 hours. I try to use the microwave only as a last resort, it turns out unevenly.
When steamed, it turns out not at all gentle defrosting, unless in a hurry.

Here, here, I also get unevenly in it. But, all the same, I threw the hearts into the micra, because I then need to cook them.

[VS NIKA]

VS NIKA, oh, what a delicious pilaf, golden. And the meat in it is chicken?
Here I am a pumpkin, the name must be read carefully

[VS NIKA]

VS NIKA, oh, what a delicious pilaf, golden. And the meat in it is chicken?

Written: PLOV with chicken

Here, here, I also get unevenly in it. But, all the same, I threw the hearts into the micra, because I then need to cook them.

Girls, a little off topic.

In the microwave, the products MUST be turned over and mixed during defrosting.

My micra in the defrosting mode beeps several times during the set time, reminding: "Open and mix"!

For me, defrosting and warming up is definitely in the micro.
If you are not lazy to stir a couple of times, then it defrosts perfectly.

If you are not lazy to stir a couple of times, then it defrosts perfectly.

So if this is a large piece of meat, it can only be turned upside down, but to the point, the edges can easily dry out.

I apologize for missing, I have problems with the camera, and I didn’t cook anything new, we spent almost the whole month on porridge. Yesterday I just made a casserole with a turkey. The photo will be later.
Minced turkey breast and thigh, mixed with two eggs, grated potatoes and cheese. Manual mode 150g. 1 hour. The result is delicious!

[VS NIKA]

VS NIKA, such a delicious pilaf. I will do it. I didn't come here for two days on purpose. so as not to torment yourself with a question. what to cook. For I want everything. I rush from one to the other, I even made a cooking plan, but then I saw pilaf and went to revise the schedule.
Sister, thanks for the advice on chickpeas, already bought. I trained on peas so far.
I cooked mashed peas, chopped without soaking, a proportion of 2 cups of peas per 2.5 tbsp. water for extinguishing for almost one hour. But just mashed potatoes seemed boring to me and I began to add Indian notes there. I fried the onion, added cumin, garlic, hot pepper and, of course, rubbed the ginger. All this was added to the peas 10 minutes before the end. 5 minutes before the end, I salted, the peas were boiled in mashed potatoes. It turned out delicious and aromatic.
Now in a saucepan with marinade is a piece of beef and is waiting for baking according to the recipe VS NIKA, pork baked on it very successfully

[mamba,]

It should not be in this mode, because the evaporation of water is so weak that condensate has nowhere to come from.
For reference: visually detectable steam separation from water starts at 80 degrees.

mamba, Have you used the yogurt program yourself?
See what happens on the lid after three hours of the yogurt program.

[VS NIKA,]

VS NIKA,

mamba, moisture really gets in, not so much, but still there.

Here's my first experience:

20. Yogurt in jars

After 8 hours, yoghurt turned out. But I blunt, the jars had to be covered ...

And so some amount of condensate from the lid of the multicooker got into the yogurt ...


Yogurt in the morning from the refrigerator.

[VS NIKA]

VS NIKA, maybe the amount of condensation depends on the milk, I definitely did not have so many drops, of course the lid was not dry, but not like yours. Perhaps it has something to do with the fact that I poured yogurt into unheated milk (room temperature).

[VS NIKA]

VS NIKA, maybe the amount of condensation depends on the milk, I definitely didn't have so many drops, of course the lid was not dry, but not like yours.Perhaps it has something to do with the fact that I poured yogurt into unheated milk (room temperature).

Moroshka, this is not connected with milk, since I make yogurt in jars with lids. I pour milk at room temperature into jars and put them in cold water.

This condensation does not bother me at all, so I will not continue this topic any more.

[mamba,]

mamba, Have you used the yogurt program yourself?
See what happens on the lid after three hours of the yogurt program.

I beg your pardon, I got sick and therefore did not put yogurt for a long time, on occasion I will definitely pay close attention already out of aroused curiosity

Girls, today I prepared yogurt from dry sourdough, I will say one condensate is really there, but not much and it is better to close the jars. You just need to tell the manufacturers to make changes or additions to the recipes that are written in the instructions, it says that everything is placed directly in the multi bowl, and then close it, do not close it, it will drip once, and if you cooked cabbage soup before yogurt, then it will absorb the smell, so I think it should be recommended cook in a container, close and then ate small jars so conveniently and that's it.

I was making yogurt in a bowl. Nothing smelled or dripped. Why such a panic? Made from cold milk.

I was making yogurt in a bowl. Nothing smelled or dripped. Why such a panic? Made from cold milk.

And there is no panic, the man asked, he was answered.

The conclusion suggests itself when it is cooked in water and in jars, that is, condensation, apparently because of the water, and then it is better to cover the jars. And if you cook right in the bowl, then the condensation does not drip, there is no milk from it.

The conclusion suggests itself when cooked in water and in jars, that is, condensation, apparently just because of the water, and then it is better to cover the jars. And if you cook right in the bowl, then the condensate does not drip, there is no milk from it.

Maybe. And if milk is poured into a bowl cold, without heating, then there is also no place for condensation to come from.

The first question on this topic was whether it was necessary to cover the jars with lids.