Testing multicooker Brand 37501

So tell me, are you stomping around the multicooker while frying and constantly stirring? Is this okay, is it right?)

I'm walking next to the multicooker. But this is much faster than first in a frying pan, then in a saucepan and then follow everything, and even wash the pan. I will describe my process.
I turn on the cartoon for frying, pour the oil while it warms up, peel the onion and chop it. The oil has warmed up, I will throw in the onion while it is being sauteed, I peel the carrot, pepper, celery stalk, all this is chopped in turn and thrown to the gilded onion, the last I add potatoes, tomato paste (salt, sugar, spices to taste), some kind of cereal and pour it water (usually there is still time for "frying"), if I need to quickly and I walk around, then I leave it on the fry (it will boil faster), as it propels, I switch to stewing mode (I set the time depending on the cereal) and now you can do not stomp next to the cartoon, but go about your business. If I cook with meat (chicken), everything is the same, only longer (because the meat is fried longer. The meat can be thrown both after frying the onions and before, as you like best (I prefer the first option).
Good luck!

[edik_v]

edik_v, you would start mastering multi with something simpler, with milk porridge, with side dishes, stew.

Vasilika thanks for the advice! And then I already began to think that my bowl coating is not the same as everyone else's, or something with a multi temperature regime

In general, how much oil should you pour when frying?

[edik_v]

edik_v, but not at all. The bowl in this cartoon is excellent, the temperature is also great. But take the recipes from here, I don't use the book at all. And ask, here you will always be helped with advice.

In general, how much oil should you pour when frying?

Well, that's how you like it, in my family they don't like fat, I pour quite a bit, but when I cook for my dad, I pour a lot of butter (~ 1-1.5 cm).

cheers cheers! I finally also got Brandyk 37501 champagne. she is so cute !!! she made millet porridge with milk and pumpkin, cottage cheese casserole and stewed chicken with potatoes. while in complete delight, I hope, or rather even sure that it will continue to be so. thank you all for writing your opinions and helping with the choice !! by the way, can you ask a heap? I want to try to make yogurt, I bought Evitalia's starter culture (if I'm not mistaken) and so, the instructions say "add to milk from t 40, and in the instructions for the cartoon, it seems like in cold milk ... maybe someone will advise what? Thanks in advance.

I want to try to make yogurt, I bought Evitalia's starter culture (if I'm not mistaken) and so, the instructions say "add to milk from t 40, and in the instructions for the cartoon, it seems like in cold milk ... maybe someone will advise what? Thanks in advance.

You can put the starter culture in cold milk, the cartoon itself will be heated to the desired temperature, the main thing is that you cannot add the starter culture to hot (more than 40g) milk so that the bacteria do not die.

Thank you !! I will try...

[steolin]

steolin, congratulations on your assistant!

And about crooked hands, you are probably about me: girl_red: I already erased the coating, but I'm still trying to make candy out of g ... to make a candy ... so I'll buy a new thicket and get started

Nooooooooooooo, I meant my girlfriend, she didn’t know how to cook at all, but she didn’t know how to cook at all, but with the cartoons she started at least something quietly, porridge soups first from a book, then went to the sites, and now she’s fantasizing. At least somehow, once a family has appeared, it must be fed, no matter how genius you are in another area of ​​your life.

[steolin]

steolin, congratulations on your assistant!

Thank you! very nice! I'm bursting with joy!

I'm bursting with joy!

No, bursting with joy should be like this! Congratulations!

Good day. We've only had a multicooker for a week, but everyone has already loved it. Everything that was prepared was delicious and less labor intensive. Yesterday we made manti, but the water boiled away before the end of cooking (the time was 45 minutes, water to the bottom insert) I'm afraid to ruin the unit, please tell me what to do?

[Varvarka]

Varvarka, congratulations on your assistant! Add water during cooking, preferably hot

[Varvarka]

Hello Varvarka, I congratulate you on your assistant! And with manty, I also had it, next time I decided to add hot water from a teapot 20 minutes after starting the program. But there is another option, lengthen the legs of the lower steamer, here the girls wrote about this somewhere ...

Girls, thanks for the help.

Oh, I am forgetting to upload recipes from Brand 37501 here

"Shrimp house"


I was still floating dessert with caramel

[manna]

manna I liked your houses. I will definitely cook it.

[And bath]

And bath, thanks They are delicious I hope you will like it too

Good evening everyone! For more than one day I have been reading reviews about the cartoon 502 and 501 ...
Confused finally, which model do I need? ...
If anyone has an extra minute, help pzhl with a solution)))

Both there and there are good functions))
Of those that I probably really need, this is steaming for a child, stewing goodies, such as meat, vegetables and I really love pilaf))) and maybe bake something for a tea)))
And now I'm thinking, do I need a manual setting mode? or can you get by with auto programs ???
I really look forward to your advice)))

p. from. I already read a bunch of everything and now there is a bunch in my head))) help this bunch to disassemble on the shelves)))))

[Softpaw]

Both there and there are good functions))
Of those that I probably really need, this is steaming for a child, stewing goodies, such as meat, vegetables and I really love pilaf))) and maybe bake something for a tea)))
And now I'm thinking, do I need a manual setting mode? or can you get by with auto programs ???
I really look forward to your advice)))

Good evening, Softpaw! Here HERE I briefly compared 37501, 37502, 501 and 502. Maybe this will help you decide. And according to your tasks for a multicooker, any one will suit you. Both multicooker are capable of performing all these tasks.

[Softpaw]

Softpaw, for what you have listed, 37501 is very suitable, and the manual mode ... not a vital thing (my opinion), I only used it once, no 2 times and that's it, I have enough of a set of automatic modes. Although, if the new 501, then I would probably use the manual more.

Thank you, I read it .... maybe you really don't need the frying mode, it's better for a couple)))

and what does yogurt mean with and without boiling??

can really choose 501 ..... she has a steam mode?
and stew and darken and yogurt))))

Boiling yogurt - first the milk boils, cools down, the multicooker signals that the temperature is optimal for adding sourdough.
Steam cooking is possible in both multicooker.
The languishing mode of these multicooker has different algorithms. I like the languor in 37501 more.

Hello everyone! So she became the happy owner of this multicooker. I want to share and ask a couple of questions. I cooked buckwheat, cooked casserole and pilaf. The buckwheat and casserole turned out, nothing was fried, but the pilaf, although it turned out to be very tasty, is fried a little at the bottom. I cooked twice and both times like that. I don’t understand why?

[Audrey,]

Audrey, Congratulations on your assistant!

Frying on the Pilaf mode because the last few minutes (when the time counts down on the screen) there has been an intense browning. This is how the mode works in any other multicooker. If you don't like it and you are not far from multi, you can simply turn it off.Better yet, at this time, mix the contents of the bowl (combine all the components of the pilaf) and then the pilaf will turn out like in a real cauldron.

The languishing mode of these multicooker has different algorithms. I like the languor in 37501 more.

Wondering what the difference is?

[Audrey,]

Audrey, Congratulations on your assistant!

Frying on the Pilaf mode because the last few minutes (when the time counts down on the screen) there has been an intense browning. This is how the mode works in any other multicooker. If you don't like it and you are not far from multi, you can simply turn it off. Better yet, at this time, mix the contents of the bowl (combine all the components of the pilaf) and then the pilaf will turn out like in a real cauldron.

Thank you very much for your advice! And tell me, is it possible then to cook pilaf in some other mode, if, for example, I cannot control the process?

Good evening everyone! For more than one day I have been reading reviews about the cartoon 502 and 501 ...
Confused finally, which model do I need? ...
If anyone has an extra minute, help pzhl with a solution)))

Both there and there are good functions))
Of those that I probably really need, this is steaming for a child, stewing goodies, such as meat, vegetables and I really love pilaf))) and maybe bake something for a tea)))
And now I'm thinking, do I need a manual setting mode? or can you get by with auto programs ???
I really look forward to your advice)))

p. from. I already read a bunch of everything and now there is a bunch in my head))) help this bunch to disassemble on the shelves)))))

For me personally, there are no significant differences. Everything can be cooked in both. Test mode - I don't really need it, I have a bread maker, and you can probably raise the dough on the manual one. Otherwise, I don't see any significant differences. Our girls-needlewomen won how they cope with them. And I really like 501.

Is it possible then to cook pilaf in some other mode, if, for example, I cannot control the process?

Try it on Buckwheat, maybe you like it more.
In general, over time, get used to it and the amount of water will regulate everything. Pilaf is not particularly fried for me, I pour a little more water than needed, literally 1-2 tbsp. l.

Thank you very much for your advice! And tell me, is it possible then to cook pilaf in some other mode, if, for example, I cannot control the process?

I'm cooking rice in the mode.

Hello everyone! So she became the happy owner of this multicooker. I want to share and ask a couple of questions. I cooked buckwheat, cooked casserole and pilaf. The buckwheat and casserole turned out, nothing was fried, but the pilaf, although it turned out to be very tasty, is fried a little at the bottom. I cooked twice and both times like that. I don’t understand why?

And I always put the meat and vegetables on the bottom of the multi in the first layer, even if they fry a little, it's okay, you probably also fry meat in pilaf? And so you don't need to fry and it turns out delicious. But this is my personal opinion.

Wondering what the difference is?

For Brand 37502, languishing occurs at one temperature 70 ± 2^aboutC. Brand 37501 has languishing according to the algorithm with an increase in temperature from 45^aboutFrom to 98^aboutFROM.

FOR TWO MONTHS I HAVE COVERED THE CUP WITH SMALL SCRATCHES. ALTHOUGH I ONLY USE SILICONE SHOVELS. BUT I COOK CHICKEN Rather Often, I COULD SCATCH WITH BONES. TODAY I BOUGHT THE SECOND BOWL, AND IT'S A LITTLE DIFFERENT. THE INTERIOR COATING IS A LITTLE DARKER AND THE COATING STRUCTURE IS MORE "LARGE" (I DON'T KNOW HOW TO DESCRIBE ANOTHER), BUT THE MOST UNPLEASANT THAT WHEN OPENING THE MV, THE BOWL IS SNAPPING.

Only a new bowl clings to the lid or the one that came with the multicooker too? It shouldn't be like that.

I want to try to make yogurt, I bought Evitalia's starter culture (if I'm not mistaken) and so, the instructions say "add to milk from t 40, and in the instructions for the cartoon, it seems like in cold milk ...maybe someone will advise what? thank you in advance.

If you are using a natural yoghurt starter, you can also mix it with cold milk. If the starter culture is in the form of bacteria (this can be purchased in special stores or in a pharmacy), then you must first heat the milk to 40 degrees.

Good day. We've only had a multicooker for a week, but everyone has already loved it. Everything that was prepared was delicious and less labor intensive. Yesterday we made manti, but the water boiled away before the end of cooking (the time was 45 minutes, water to the bottom insert) I'm afraid to ruin the unit, please tell me what to do?

Keep an eye out for water in the bowl and add as needed. Steam boiling is intense. You can control the process by the presence or absence of steam from the valve.
Do not worry about the multicooker, the device has a temperature control sensor that will not allow overheating and, as a result, breakdown.

Thank you very much for your advice! And tell me, is it possible then to cook pilaf in some other mode, if, for example, I cannot control the process?

Rice mode is perfect for cooking pilaf. After cooking, I recommend that you leave the pilaf (or cereal), without opening the lid, for another 10 minutes, and then stir the contents of the bowl. You will see the difference.

[only]

If you are using a natural yoghurt starter, you can also mix it with cold milk. If the starter culture is in the form of bacteria (this can be purchased in special stores or in a pharmacy), then you must first heat the milk to 40 degrees.

Elena, thanks for your answer. I took the sourdough in the pharmacy in the form of bacteria (Evitalia), mixed it with milk from a bag (room temperature), cooked it in a multicooker bowl, by default 8 hours. Everything worked out and very tasty !! only milk and bacteria! docha drinks with pleasure instead of kefir. I will do more !!
P.S. multicooker is really contagious, I used to read it and did not believe it, now I am sick myself ... and at work I have already infected a couple of people.

You may or may not know. When making yoghurt from a pharmacy sourdough, you can leave some of the finished yoghurt and use it as a sourdough for the next batch. And so 3-4 times. The cooking time is likely to take less. Then prepare yogurt again from dry sourdough.

You may or may not know. When making yoghurt from a pharmacy sourdough, you can leave some of the finished yoghurt and use it as a sourdough for the next batch. And so 3-4 times. The cooking time is likely to take less. Then prepare yogurt again from dry sourdough.

And what happens after the fourth time, if you continue to ferment with the leftovers?

Scrambled eggs with shrimps and cheese

And what happens after the fourth time, if you continue to ferment with the leftovers?

There is a greater likelihood of multiplying "harmful" bacteria.
In addition, yogurt after several cycles turns out to be not so tender, but sourish.

There is a greater likelihood of multiplying "harmful" bacteria.
In addition, yogurt after several cycles turns out to be not so tender, but sourish.

Thank you. I'll keep it on mind.

Girls, please tell me how you cook millet in a cartoon? When I cooked on the stove, after boiling, I drained the water, rinsed it, poured a new one and then cooked it. To make the bitterness go away And in the cartoon how? Maybe you need to soak it beforehand? And also tell me how to cook to get a watery porridge, in what proportion with milk. To feed the baby.

I just wash the millet well, pour it with boiling water, drain it. And then I cook in a ratio of 1: 4 (thick porridge). To thin, the proportion is 1: 5 (1: 6).

And I just wash millet well ... 1: 5 is also a thick porridge for a child, I have a girlfriend for her baby (2 years old) cooks 1: 7-8 and it is also not liquid. Here is a porridge 1: 5 for mei, this turns out millet with rice.

about! "Friendship of Peoples"! I respect this porridge !!! cook 1: 5

Thank you all for your answers! I will experiment with porridge

There is a greater likelihood of multiplying "harmful" bacteria.
In addition, yogurt after several cycles turns out to be not so tender, but sourish.

Sorry to interfere with your conversation. But, if you will allow me, I will add my "five cents". I’ll make a reservation right away that I’m cooking WHILE not in the Brand (ordered-paid-waiting). But this does not change the essence of the matter.
I also use Evitalia. And to make the process more predictable, I worked out the following algorithm: I make "primary yogurt" from dry sourdough, it is fermented for about 7-8 hours, the main thing here is not to overexpose the product. And then I put about half of this primary primary yoghurt in a clean, roasted (in an airfryer) jar. And within a week I make yogurt with this primary yogurt-leaven: I put about 3 tablespoons of the primary one in the warmed milk. The fermentation time in this case is significantly reduced, I get about 4 hours. I store the primary yoghurt-leaven in the refrigerator on the top shelf. A consistent result is always obtained, and over time, the yogurt does not gain an acidic taste.

Here he is:



Milk took 3.2% pasteurized local, yogurt turns out to be "standing"

Girls, please tell me how you cook millet in a cartoon? When I cooked on the stove, after boiling, I drained the water, rinsed it, poured a new one and then cooked it. To make the bitterness go away And in the cartoon how? Maybe you need to soak it beforehand? And also tell me how to cook to get a watery porridge, in what proportion with milk. To feed the baby.

I just wash millet in running water for a long time, then in a cartoon and on a timer for the morning with milk, neither of which sour even once and there is no bitterness. I cook any porridge for 1 liter of milk, one multi-glass (no slide) of cereal. The porridge turns out to be thin, but I love this. I wake up before my husband and eat thinner, but while he wakes up, the porridge is heated up and thickens a little. And I set the time for 1 hour of cooking, at 37501 it is less, it seems 50 minutes.

[Solena]

Solena, Thank you. This is very useful information.

Can anyone please tell me how to bake a shortcrust pastry pie in a slow cooker? I didn’t find it by searching, but I can’t orient myself with the temperature and time. Help anyone with what they can ...

No, I didn't bake ... My dough is distributed like this: biscuits (sometimes yeast) in a multicooker, and shortbread, yeast, custard, flaky in an airfryer. Although, it seems to me that shortbread can also work in a multicooker ... on "Pastry" or "Manual" at 150^aboutC And what exactly from the shortcrust pastry is the oven? Cake crust? I think it will work