Testing multicooker Brand 37501

And the rice will have time to cook?

Will have time!

I cook all the milk porridge at the rate of 1 multi-glass of cereal per 1 liter of milk and leave it on the heat.

Here is rice-millet porridge (without pumpkin):

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147299.0

Thanks everyone!

Well, that's all, I treat you! What I want to say is something! I remember this only as a child, in a Russian oven! This is just a revolution in cooking, I will not say further, whoever has tried it knows!

Appetizing! Well ... for the porridge

Found everything is good.

[Oliver]

Oliver, congratulations on purchasing the most beautiful and golden assistant!
And also with initiative, I was also the first to cook porridge with pumpkin, and also in gold (she is so beautiful !!!)

Hold down the deferral button - the hours start flashing - set the hours - enter by pressing the deferral - set the minutes - then either press the deferral, or do not touch it, it will leave the last value itself.

And we still had some bread today. All the same, the girls wrote correctly - it is better to bake on "Manual", at 150 C and without a valve. The crust turns out just right

Salted and pepper the chicken, powdered with granulated garlic and put on baking for 1 hour, after 30 minutes turned it over and threw the mushrooms into the bowl. Delicious!

Today I have Chicken liver with mushrooms in sour cream.

I ask advanced users to respond. Friends were cooking buckwheat. Poured 4 multi-glasses, water was added up to the mark of 4 cups and the Buckwheat program was started. At the end of the program, it was found that the water had evaporated, and the buckwheat was hard, unprepared. Water was added and turned on again. At the end, everything was ready. The question is: what could have caused such a long cooking time?
When cooking rice in the Milk Porridge program, there was another problem: at the end of the program, there was rice soup instead of porridge. Rice with milk in a 1: 5 ratio.
People strictly followed the recipes from the book, because as soon as they master the technique.
Is there a chance that this is a marriage, or is it incorrectly indicated in the recipe book?
Or are there some nuances not written in the book?

Now we are testing the Buckwheat program just on water, we poured water to the level of 4 cups. The water boiled in 35 minutes, boils violently.

I may not be very advanced ... But I think if they already decided to use divisions, then first you need to pour water before division, and then add buckwheat. And the turnover turned out to be less liquid and naturally it was not enough. I don't use divisions, just 1: 2 or 1; 2.5 I pour water for buckwheat.

Irina, there is an emphasis on this in the book. First, cereal, then water to the mark. The first thing I thought was the same.

Friends were cooking buckwheat. Poured 4 multi-glasses, water was added to the mark of 4 cups and the Buckwheat program was turned on.

The divisions are given for cooking rice. And for buckwheat, more water is needed, for 1 glass of buckwheat - 2 glasses of water.

Irina, there is an emphasis on this in the book. First, cereal, then water to the mark. The first thing I thought was the same.

And I don’t read Enti books ... I’m somehow better at it without books, in the old fashioned way, just in proportions ...

Girls, and how to cook rice milk porridge so that you get a viscous but not liquid, but thick porridge? What are the proportions?

Girls, and how to cook rice milk porridge so that you get a viscous but not liquid, but thick porridge? What are the proportions?

I've been cooking porridge here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147299.0 otv. 4811, look, it might fit.

Immediately after cooking, judging by the picture, it turned out to be a soup. So it turned out for them, but they want it to be thick right away.

Immediately after cooking, judging by the picture, it turned out to be a soup. So it turned out for them, but they want it to be thick right away.

In a ratio of 1: 5, it will not immediately turn out thick, milk is obtained a little separately, in this slow cooker, the porridge must stand for 30 minutes.

Yeah, okay.
Thank you all girls!

Arochka, and I set the time on milk porridge for 1.10 or 1.20 minutes and I no longer keep it heated, it turns out already thick porridge.

Arochka, and I set the time on milk porridge for 1.10 or 1.20 minutes and I no longer keep it heated, it turns out already thick porridge.

In principle, it turns out the same thing.

Girls, and how to cook rice milk porridge so that you get a viscous but not liquid, but thick porridge? What are the proportions?

For one glass of rice 3.5 cups of milk. It turns out a thick rice porridge.

Yes, I also cook 1: 4 without heating

For one glass of rice 3.5 cups of milk. It turns out a thick rice porridge.

Lena, what kind of rice do you get in this proportion? I like the rice to be semi-greasy.

[Vichka]

Vichka, so I was still making rice porridge during testing in a ratio of 1: 3.5

Milk rice porridge in a ratio of 1: 3.5 (thick) 1 hour

Lena, what kind of rice do you get in this proportion? I like the rice to be semi-greasy.

It turns out like in the photo manna. But mine is a little thinner. If you don't put it out right away, it quickly picks up the remaining milk and thickens a lot.

It's interesting that the multicooker works, the same mode, but cooks in different ways. In my 37501 porridge in a 1: 5 ratio it turns out not thick, I need to brew it, and in Liberton-03, where the power is less, in an hour in a 1: 6 ratio, it turns out ready porridge. Maybe our slow cooker is not enough for 50 minutes for porridge, it takes an hour? Although, what can I say now, it is already too late to change the program, only to change the time ourselves.

This is such a mess.

In all my multicooker and pressure cooker, I get porridge of the same density from this proportion.

I ran through the links about making a biscuit, but I could not find an answer for myself. Girls, after baking, do not open the lid for a while or can you immediately take it out? Right now I was going to do it and wondered. Help 🔗
I want to make a biscuit from the recipe book

Open, check with a toothpick, if dry, take it out, and if not baked, add a little more time.

I ran through the links about making a biscuit, but I could not find an answer for myself. Girls, after baking, do not open the lid for a while or can you immediately take it out? Right now I was going to do and wondered. Help 🔗
I want to make a biscuit from the recipe book

I immediately take out the biscuit, but I don’t know what recipe is in the book (for I haven’t seen this book in my eyes) ...

Now I am with you and with the cartoon. The first dish as I understand it is water with lemon? What to "cook" on? On rice?

Congratulations on the cartoon! Lemon is boiled on the "steaming" program

[glykoza]

glykoza, Congratulations! How many sweets you can cook now!

"Lemon" is ready. I will master the steamer. My question is, what is the best way to open the lid so that the condensate does not flow anywhere, where it is not necessary? Just press the button and let it open smoothly or help with "naughty handles" or substitute a towel or let it flow?

[glykoza]

"Lemon" is ready. I will master the steamer. My question is, what is the best way to open the lid so that the condensate does not flow anywhere, where it is not necessary? Just press the button and let it open smoothly or help with "naughty handles" or substitute a towel or let it flow?

glykoza congratulations on your purchase
I don’t get tired of condensation))) I’ve got it in "free flight" - where I wanted to go there and got there. If you do not hold it when opening, less condensation gets between the bowl and the heating element, and does not have time to slide down there.But my lid opens very briskly, you can just say "flies out" like a button you press, very fast, so I usually hold it, and then suddenly it will "fly away" by accident.

"Lemon" is ready. I will master the steamer. My question is, what is the best way to open the lid so that the condensate does not flow anywhere, where it is not necessary? Just press the button and let it open smoothly or help with "naughty handles" or substitute a towel or let it flow?

And my lid opens smoothly, but not slowly. I tried and hold, but best of all, when it opens itself, then the condensate does not get anywhere at all, except for the side on the body.

Girls, tell me, please, about the postponement. On the "steam" program (20 minutes), the delay must be set taking into account the boiling time, that is, if I need a dish by 10.00, then on the MV I set the time to 9.40, since the MV starts working 20 minutes before the set time, but ends not after 20 minutes, but after a boiling time + 20 minutes (boiling time). In this regard, I have a question: On the "rice" program, the delay should also be set taking into account the cooking time, because the countdown starts 8 minutes before the end of the program?
I don't know if I explained it clearly, but whoever came across this, probably will understand me

Girls, tell me, please, about the postponement. On the "steam" program (20 minutes), the delay must be set taking into account the boiling time, that is, if I need a dish by 10.00, then on the MV I set the time to 9.40, since the MV starts working 20 minutes before the set time, but ends not after 20 minutes, but after a boiling time + 20 minutes (boiling time). In this regard, I have a question: On the "rice" program, the delay should also be set taking into account the cooking time, because the countdown starts 8 minutes before the end of the program?
I don't know if I explained it clearly, but whoever came across this, probably will understand me

Good question . I personally had no reason to put steam on a delay, it even became interesting, but unfortunately, there is no way to try it now. Can you test this question yourself? Set an hour of delay, pour cold water into a bowl and you will understand everything, for one thing and write to us.

[Vichka]

Vichka, you did not understand. "Steam" on the postponement has already been checked, and the question was about "Rice" on the postponement. You cannot test this program. I would suggest making a small portion of some cereal with a little delay to check.

[Vichka]

Vichka, you did not understand. "Steam" on the postponement has already been checked, and the question was about "Rice" on the postponement. You cannot test this program. I would suggest making a small portion of some cereal with a little delay to check.

I woke up .... reread, understood.

[manna]

Well ... At least someone understood me ... So, I wrote it not completely incomprehensibly Yes, I tried steam, today I will try rice like that. Well, if anything, it will stand on heating, it will not cool down.

I made yogurt yesterday. It turned out !!! in 7.5 hours on the leaven of evitalia. In the process, I measured the temperature of the water, it was 42g. In the instructions for the leaven, a mode of 40-43g is written. Thank you manna, Wasp, Aygul for advice. And to everyone who wrote here about yoghurts before, too. I read everything and did as you wrote.

On "RICE", when postponing, they set the time by which it (rice) should be cooked. Excluding cooking time.

On "RICE", when postponing, they set the time by which it (rice) should be cooked. Excluding cooking time.

Thank you

[manna]

Yesterday I made yogurt. It turned out !!! in 7.5 hours on the leaven of evitalia. In the process, I measured the temperature of the water, it was 42g. In the instructions for the leaven, a mode of 40-43g is written. Thank you manna, Wasp, Aygul for advice. And to everyone who wrote here about yoghurts before, too. I read everything and did as you wrote.

Rick Tell us how yogurt was made in Evitalia? Otherwise, I do it all the time at Activia, I don't even know which side to approach to such leavens as Narine and Evitalia, it seems that everything is complicated, with Activia it's easier. Please describe the whole process!

[Rick]

Rick Tell us how yogurt was made in Evitalia? Otherwise, I do it all the time at Activia, I don't even know which side to approach to such leavens as Narine and Evitalia, it seems that everything is complicated, with Activia it's easier. Please describe the whole process!

Sorry to interfere, but after seeing the message I decided to answer, because I make yogurt so far only on Evitalia and so far I have never been disappointed. I take 2 liters of milk from a bag at room temperature and pour it into a multi bowl, add Evitalia there and stir with a silicone brush. I always put it on at night, 8 hours, it can still stand for an hour in a multicooker after the end of the program and in the refrigerator. And I do over-yeast in half-liter jars. I put about 3 tablespoons of yogurt from Evitalia into the jar, add milk, stir it on the Yogurt mode for 3-4 hours, and 1.5-2 hours in the switched off multitask (depending on the consistency, you can not leave it). I really like the result. store yogurt no longer take. Give it a try, I hope you enjoy it.

[steolin]

Sorry to interfere, but after seeing the message I decided to answer, because I make yogurt so far only on Evitalia and so far I have never been disappointed. I take 2 liters of milk from a bag at room temperature and pour it into a multi bowl, add Evitalia there and stir with a silicone brush. I always put it for the night, 8 hours, it can still stand for an hour in the multicooker after the end of the program and in the refrigerator. And I do over-yeast in half-liter jars. I put about 3 tablespoons of Evitalia yogurt in the jar, add milk, stir it on the Yogurt mode for 3-4 hours, and 1.5-2 hours in the turned off multitask (depending on the consistency, you can not leave it). I really like the result. store yogurt no longer take. Give it a try, I hope you enjoy it.

steolin Thank you!
Everything seems simple))) Only now the question arose.
Do you make yogurt from 2 liters of milk? or leaven? or is this sourdough yogurt? or can only make yogurt out of 2 liters of the resulting starter culture? Exactly this moment was always not clear to me ... after adding dry starter culture to milk, what do we get - 2 liters of yogurt or 2 liters of starter culture for yogurt? In the case of the latter option, I will have enough ferment for yoghurt for 2 months ... that's just what will happen with bacteria after these two months

we get 2 liters of yogurt, which can be re-fermented. that is, I pour it into 4 half-liter cans. three hamster, and the fourth I use for re-fermentation. I did not try to re-ferment over-leaven. thus, from one bottle of Evitalia, I end up making 4 liters of yogurt.

[steolin]

we get 2 liters of yogurt, which can be re-fermented. that is, I pour it into 4 half-liter cans. three hamsters, and the fourth I use for re-culture. I did not try to re-ferment over-leaven. thus, from one bottle of Evitalia, I end up making 4 liters of yogurt.

steolin Thank you so much! Now everything is clear, let's try!

[nadka]

nadka, to your health !! you have a bunch of great recipes! also peeping.

Your help is very necessary. Two weeks ago I bought my beauty 37501, I could not get enough of it, but now I don’t know what happened, well, the condensation started to run sooo much when the lid was opened. If the first days the condensate was quietly placed in the rubber rim and flowed out a little, now there is so much that it runs from the lid in a stream and spreads from both sides and falls into the saucepan. Can someone tell me what is the reason or it should be so? And another question, when baking, the valve should be closed or open, I'm already confused how to put it correctly, in what position is it closed, in which position is it open? For some reason, my baking settles, in Temka girls have such beautiful tall biscuits, but I immediately settle when opening