Testing multicooker Brand 37501

I made yoghurt in another model 37502 but the principle is the same. And I did it super!

Thanks for the recipe. Next time I'll try it out.

I have a question for specialists. What is the shelf life of yoghurt prepared this way?

I'm not an expert on homemade yoghurts. But live bacteria live no more than 5 days. I think live yogurt too.

I have a question for specialists. What is the shelf life of yoghurt prepared this way?

The shelf life of unpasteurized dairy products is up to five days at a temperature of 2-4 degrees, i.e. in the refrigerator.

This means that if rice is with vegetables, then proportions of 1: 1.25 are enough. Right?

Yes, but this is for Krasnodar rice. In general, rice is such a capricious thing that different varieties require different proportions. It's just that I usually take two varieties: Krasnodar or Kuban pendant - for sushi, cereals, milk porridges and Golden (long-grain steamed) - for classic pilaf.

Yes, but this is for Krasnodar rice.

Then we will write it down: For Krasnodar rice with vegetables, a ratio of 1: 1.25 is enough.

[8. Homemade fermented baked milk]

8. Homemade fermented baked milk

1 liter of baked milk, cooled, added 1 can of Actimel without additives. Yoghurt mode 4 hours.



It turned out to be a good, tender fermented baked milk. If there was more time, then I think it would be denser. But I wanted just that, not too sour.

Yoghurt mode works fine, nothing is overheated.

And I am with bread.
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This is no top fried
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And this is with a fried crust.
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Cutaway
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Well, then you can write: "Brand 37501 multicooker can bake bread."

He knows how. knows how! And how !!!! It remains to try the wheat - rye bread.

["Buckwheat" - "Pasta by flomfki "]

Program "Buckwheat" - "Pasta by flomfki "

Handsomely! Can I ask for a recipe?

[Vadim]

Handsomely! Can I ask for a recipe?

Vadim, if the recipe for pasta, then please.
Minced meat, I have left of cutlets (beef, pork, onion, a little cabbage, egg, spices), fry on "Fry-meat", add pasta and pour water, just enough to cover the pasta. Incl. "Buckwheat" and cook until the end of the program.
I cooked this dish for the first time, completely not believing in a good result. But it turned out great, the pasta did not stick together!

I read on some website that for a good result, you need to mix the minced meat with the pasta well (so that they become covered with fat and then do not stick together), and then pour boiling water. And if you use just minced meat, then the onion can be pre-cut and fried a little. Is it okay that I fit in? In Panasonic I made such a dish on Plov ...

I read on some website that for a good result, you need to mix the minced meat with the pasta well (so that they become covered with fat and then do not stick together), and then pour boiling water. And if you use just minced meat, then the onion can be pre-cut and fried a little. Is it okay that I fit in?

I totally agree!

["Manual"]

Program "Manual" - casserole.
Temperature 180 gr., Baking time 45 minutes. It turned out to be a cheesecake, but not so obvious.
It baked well, but the bottom is burnt.

It turned out to be a cheesecake, but not so obvious.

180 ° C is too much. How did you cool her? Did you take out the valve? How long after baking did you open the lid?

180 ° C is too much. How did you cool her? Did you take out the valve? How long after baking did you open the lid?

It worked worse at lower temperatures.
I took out the valve, cooled it for 15 minutes, it did not fall and it tasted very tasty.She put in 2 tbsp. l. starch and semolina for 500 g of cottage cheese.

It is necessary to somehow figure out at what point the casserole takes the form of a cheesecake. Or it is immediately baked so that it seems more accurate to me.

It is necessary to somehow figure out at what point the casserole takes the form of a cheesecake. Or it is immediately baked so that it seems more accurate to me.

Tomorrow I want to try again to bake the casserole, but I think it still falls off when the heating is turned off - I judge this by the state of the "sides" of the "cheesecake" - they are baked in the same way as the bottom of the casserole.

Tomorrow I want to try again to bake the casserole, but I think it still falls off when the heating is turned off - I judge this by the state of the "sides" of the "cheesecake" - they are baked in the same way as the bottom of the casserole.

Then you should try to open it a minute before turning off the program. But I don't want to try baking the casserole anymore. True, I have already lost half of it!

Then you should try to open it a minute before turning off the program. But I don't want to try baking the casserole anymore. True, I have already skimmed half of it!

If you open it right away, it will fall off. The point is that it gradually cools down without sudden changes in temperature. And even without condensation.

And a proven casserole recipe? Did it work in other cartoons?

And a proven casserole recipe? Did it work in other cartoons?

This is my first cartoon. And I cooked this casserole in the airfryer - there it did not fall off.

And a proven casserole recipe? Did it work in other cartoons?

Yes, the result is verified, I baked many times in Polaris, 1 hour and 20 minutes, it always worked.

And I found one way out! Let the casserole be in the form of a cheesecake, because you can put something like berry jelly, cream ... whatever comes to mind! And there will be a cake!

The casserole is a pity.
Since she does not like the temperature regime, she needs to feel when it is critical for her. There are two options: first 120, then increase to 150, or vice versa. Probably, I do not have enough experience to figure out which temperature will allow it to rise well, and which will fix the result without burning.
Perhaps I would try first 150, and then finishing at 120 ...
Are there other considerations?

[VS NIKA]

And I found one way out! Let the casserole be in the form of a cheesecake, because you can put something like berry jelly, cream ... whatever comes to mind! And there will be a cake!

Well done, VS NIKA, great exit!

what temperature will allow it to rise well, and what will fix the result without burning.

They rise well. They do not hold their shape after baking.

Then maybe it rises too fast? Moisture does not have time to leave evenly enough and in the end the severity of the damp dough pushes ... So, in the beginning, you need a lower temperature?

Try this recipe. I call it a curd, although it is of course a casserole
1 kg. fat cottage cheese
2 eggs
100 - 150 g sugar
80g. odorless vegetable oil
1 bag of vanilla sugar
150g. Pour semolina with a little hot water and stir quickly. You should get a thick mass.
1 tsp soda
raisins (I put a handful)
Mix everything quickly and bake. Remember to grease the saucepan with oil. I bake for 65 minutes, sometimes I add 20 minutes. if the curd itself was initially watery. You should get a springy mass (you can touch it from above, it will not fall off). Take out the saucepan immediately and let it cool in it until warm. Then you can turn it over onto a dish. Cool and put in the refrigerator for several hours to cool down properly. Very tasty with sour cream
Never fell off a cheesecake. After cooling, it settles a little, but evenly.
Suddenly the experiment goes well.

Try this recipe

Thank you very much for the detailed recipe. Tomorrow I'll try it out and report back

[Elena Bo,]

Elena Bo, I am confused by pouring boiling water over semolina. I always mix the cottage cheese with semolina and let it stand, the semolina swells from the moisture remaining in the twogrog. Will not work?

Don't be embarrassed. Worth trying. I came up with this about 3-4 years ago and always a stable result. And there is no need to defend anything and it turns out not dry.
The main thing is not to overflow the water. Should not be liquid. It should be thick in a cup of semolina.

[Elena Bo,]

Elena Bo, I am confused by pouring boiling water over semolina. I always mix the cottage cheese with semolina and let it stand, the semolina swells from the moisture remaining in the twogrog. Will not work?

I also insisted semolina in the cottage cheese in this casserole, then I added starch and everything else, and I always beat the proteins until meringue.

[My casserole recipe.]

My casserole recipe.

cottage cheese 500-600, egg-3, sour cream -200, starch and semolina 2 tbsp each. l. - it always works, well, even very, very !!!

[Elena Bo]

I also insisted semolina in the cottage cheese in this casserole, then I added starch and everything else, and I always beat the proteins until meringue.

Yes, and I do that. Well, then let's try in a new way. Tomorrow I will make a casserole according to the recipe Elena Bo

Girls, well, I'm sorry if something goes wrong. I won't go in anymore. Do as you are used to and as you can.

No, no, no, that's right, I'll try. Suddenly it is your recipe that will turn out

Girls, well, I'm sorry if something goes wrong. I won't go in anymore. Do as you are used to and as you can.

No, no, what are you! On the contrary, get in, thanks for the tips !!!

[Elena Bo]

Elena Bo, I don't mind trying the recipe at all, it's just that the cottage cheese is most often wet.

If it is too wet, then maybe overnight on cheesecloth in a colander and over salt?
If not very dense as I would like, then I just add the baking time (if the top does not spring after 65 minutes)

Then you should try to open it a minute before turning off the program. But I don't want to try baking the casserole anymore. True, I have already lost half of it!

Maybe someone will suit your CF
The casserole in my MV (which is MG) was not immediately given, beat and beat, but as a result, with such dances, now an excellent result is obtained:
Baking (time depends on the amount of cottage cheese and ingredients) --60 + .. 20 or +30 ...;
I DO NOT OPEN THE LID - neither during baking, nor after the signal == there will be a pancake right away (I mean my MV)!
MV goes into heating mode - hold for 10 minutes;
I take out the valve from the lid and just cover the hole with it on top (the temperature drops gradually, without shock therapy;
After 5 min. I take out a saucepan with a casserole and keep it for 15 minutes (until warm), only after that I turn it over onto a plate.

[9. Deep-fried chicken wings]

9. Deep-fried chicken wings

Fried wings in Manual mode (temperature 180⁰FROM).



There is only one conclusion: I will not fry like this anymore, it turns out VERY long (only the oil warmed up for more than 30 minutes). In a stainless steel pan with a thick bottom, I fry these wings for exactly 10 minutes with a more beautiful crust.

There was also potatoes, so I had fun all evening.

There is only one conclusion: I will not fry like this anymore, it turns out VERY long

And multi (which there are now) will not be able to deep-fry - there will not be enough power, although there is 180C there. They even put an insert on the marusa for some reason - the girl told how she fried a dose of frish for half an hour (and warmed it up the same amount) ... top and freeze. For comparison, tefalka has a capacity of 1200 per liter of oil.

And I guessed about it, but it was necessary to check and document it.

But if we compare it with tefalks 10 years ago (or even more), then the result is the same

About casseroles. The feeling that the shape of a "cheesecake" is obtained because it begins to bake earlier along the perimeter and hardens, and closer to the center it is softer. Perhaps the sides get hotter than the bottom. There is a suggestion to try baking in a silicone mold

perhaps the sides are heated more than the bottom.

It is interesting how if the heating element is from below?

In my opinion, the matter is definitely in moisture, especially if the upper heating does not work all the time, but according to some mysterious principles. Has anyone else tried to catch and check when the lid turns on exactly?

It is interesting how if the heating element is from below?

In my opinion, the matter is definitely in moisture, especially if the upper heating does not work all the time, but according to some mysterious principles. Has anyone else tried to catch and check when the lid turns on exactly?

Not only from below, but also from the sides, heating also goes. (the same 3D). Just below the main heating element. If the question is only condensation, then charlottes would also turn out to be a cheesecake! But mind you, biscuits, even with a decent proportion of apples or berries, are not raw and baked more evenly, although the biscuit dough is wetter than cottage cheese!
In the end, from measuring the temperature of the lid, the casseroles will not be easier: (and from the form - who knows - you need to check.

Yesterday I baked a cottage cheese cake (200g. Cottage cheese, 3 eggs, art. Sugar, I put flour on my eye, until the consistency of thick sour cream, 0.5 tsp. Soda, 70g. Margarine, raisins):
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Time is 1 hour, everything is baked, a pale crust is just the top, absolutely dry and baked.

I also cooked pea porridge on simmering, poured beef (250g) with peas (3st) with water (6st), at the end it turned out delicious pea porridge, soft meat, only next time I would add less water to a glass. because the porridge was thin, but mine was already

Such a discussion unfolded about casseroles Yes, muffins, biscuits, charlottes, everything turns out great, regardless of whether they are with cottage cheese or with apples. It's just that the "dough" in casseroles is more tender, they are distinguished by a lower content of flour (or no flour at all), and the flour in the muffins keeps its shape. So we dance over casseroles

I used to make a casserole from cottage cheese, sour cream, eggs, sugar, butter. Such an explosive mixture does not always turn out into an excellent casserole, and even in the oven it does not always work out. And cottage cheese may not be ah, and sour cream, and sugar can be overdone. I found a new recipe that I have been using for the last 4 years and have not experimented with casseroles anymore. And it always turns out well and everyone likes it:
Here is my recipe:
I mix 2 packs of cottage cheese with 2 packs of curd mass with raisins, add 2 eggs (do not beat eggs) and 3 tablespoons. spoons of semolina. The dough is not liquid, even a little viscous
If such a casserole falls off in this cartoon, then I don't know what else will help

[Whole grain milk porridge.]

Whole grain milk porridge. I put it on for the night with a 7-hour delay. 3 hours on the "Milk porridge" mode. The proportions are 1: 5 (I had only 0.5 mst of grain). By the morning I got it
Looks like the porridge was boiling well ... I could have "run away" if there were more milk ...
I put it on the "Extinguishing" mode for another hour. The situation has not changed much, only the liquid has slightly evaporated. After 7 hours of delay and 4 hours of cooking, the grains themselves remained harsh (maybe, of course, it's just so harsh for me). I am inclined to conclude that you need to cook in the evening and leave the grains overnight, perhaps even heated. Although, maybe someone loves these, harsh, grains ... Sister, and how much do you cook them?
Here are the grains boiled in the above way

Oh yes... yogurt... I turned out to be drinking yogurt with a small content of whey. For 0.5 liters of milk (3.5% "House") 0.5 jars of Activia. After 2 hours, slight signs of thickening. After 3 hours, these signs intensified, but not significantly. After 4 hours - the state of drinking yoghurt. After 5 hours, the situation has not changed. She turned off the multicooker and a little over half an hour. I put it in the refrigerator. In the morning, whey appeared on top of the jar, and the yogurt remained in a drinking state. Maybe I took the milk unsuccessfully (it seemed to me that it curled slightly both in yogurt and when cooking porridge, although I just bought and opened milk yesterday), or I did something wrong ... This is my first experience of making homemade yogurt
I tried to cook again buckwheat... Now in a 1: 2 ratio. Buckwheat turned out to be soft (much softer than
Apparently, for buckwheat, the ratio is still 1: 1.5. Next time I'll try it.

Not only from below, but also from the sides, heating also goes. (the same 3D)

Well, you can't take everything that they write to you so literally. What is there to warm from the sides ?? The pan is in a closed plastic case on a heating pancake, on top of the lid there is heating against condensation. All.

But mind you, biscuits, even with a decent proportion of apples or berries, are not raw and baked more evenly, although the biscuit dough is wetter than cottage cheese!

Apples or not apples - flour with (correctly beaten) eggs holds the shape in the biscuit. If it is already baked, it is difficult to "drop" it (if you do not make absolutely drastic changes in T, and even then it is not so scary, because it will rather "sit down" than "fail"). The maximum will pick up moisture a little, and then, when it cools, it will dry out as it should.

But casseroles or even worse - cheesecakes are kept "on parole", if you don't put a lot of semolina and starch in them, and their dough is tender and capricious, they need to dry evenly and carefully to take shape. But in many cartoons, they come out great, because the conditions for them in a closed cartoon are (in general) good - the temperature is not too high, the inability to burn out and the opportunity to cool slowly. If they do not come out here (for several people, different), then there are objective reasons for that.

In the end, from measuring the temperature of the lid, the casseroles will not be easier :( but from the form - who knows

Well, at least setting the exact parameters for turning on and off heating would be very useful, IMHO. So far, as far as I understand, the testers have not been able to "catch" the heated lid. Explanations of the reasons (about sensors of "steam intensity") are very vague. Let me remind you that in the ancient Panasonic, unloved by some, baking heating is turned on immediately. One must think, not just like that. And there were no failures in baking in my practice (including cheese from soft cottage cheese). As for the form, this is, of course, important. But somehow it doesn’t even occur to me that someone can design a lid without taking into account the domed shape (for dripping, not dripping). The only thing is that there is a thought that the insert can somehow not be completely or crookedly pushed in, as a result of which the condensate will not roll off normally.