Elena Br
Rick , then the Baking mode is working correctly for you. Therefore, I conclude that if there is a need to increase the cooking time, then the reason is in the dough itself. Perhaps you get more liquid from eggs, or something else.
I also recommend that you follow the advice of other users and cook "wet" baked goods in the Manual mode at 150 degrees.
Rick
Yes, Elena, I myself have come to this conclusion. So glad that everything is in order with my cartoon. It is unlikely that this is because of the eggs, since they are usually not large. Yes, really wet baked goods do not bake well. And here's another thing:
Quote: Rick

Girls! I read here that those who use Makfa flour increase its amount by 20 percent compared to the recipe. Something related to gluten. I use Macfoy, I always put it exactly according to the recipe. Maybe because of this my baked goods are not baked in the right time? Does anyone know anything on this topic?
Elena Br
Maybe this is the reason. I use other flour, so I can't say anything about Makfa flour.
The main thing is that the problem has been solved, and the reason for the "failures" seems to have been found.
Rick
I will try adding flour to baked goods. I will write about the result.
Eiphnh
Good afternoon girls. I practically became the owner of this model's wonderful saucepan. Soon I will have her in Greece, while she is in Moscow with her aunt for a marriage check, and then immediately to me.

I have a question about cereals. We sell baby milk in supermarkets, it is exactly the same as regular milk, only sweet. Can I cook porridge on it? or just milk?
Rick
In general, what kind of milk is better to cook porridge with, you can only find out by the "scientific poke method". The girls here cooked with different milk in terms of fat content, freshness, etc. About sweet milk, I have not seen here to write. So you have to try. Add sugar immediately before cooking. So ... Everything is in your hands Although ... Maybe someone tried it on this?
Eiphnh
So I also read the whole topic and did not find anything about such milk. I don't know if there is such a thing in Russia or not. But I will definitely try. After all, if we put sugar in advance, then probably it is possible to do this for children immediately, only without sugar. I can't wait, I lost sleep from expectations.
Rick
I also read the whole topic, I thought I was the only one
I waited for my one extra day, I thought I would get exhausted from waiting in the evening
Eiphnh
Girls still have a question. I can't find any recipe with pasta products anywhere. In general, can noodles be cooked in it without draining the water? Give the recipe
Rick
The first page of the recipes has pasta.
Manna
Quote: EIPHNH

I can't find any recipe with pasta products anywhere. In general, can noodles be cooked in it without draining the water? Give the recipe
Oh, you can do pasta. But noodles without draining the water ... I'm afraid it may not come out.

There are 4 ways to cook pasta in this slow cooker:
1. "Stew" 20 minutes
2. "Manual" 100 ° C 20 minutes
3. "Manual" 120 ° C 20 minutes
4. "Rice" (for very hard and long-lasting pasta - those that are cooked for at least 15 minutes during normal cooking)

In all cases, water slightly covering the pasta. It is advisable to add oil, and when frying it is very desirable

1 and 2 are equivalent in result - cooked pasta.
3 and 4 - the pasta will be lightly fried.

I usually stir the pasta a couple of times while cooking.
valushka-s
Quote: EIPHNH

Girls still have a question. I can't find any recipe with pasta products anywhere. In general, can noodles be cooked in it without draining the water? Give the recipe

Congratulations on your good helper!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=96.0
and it is even easier and faster to enter "pasta in a slow cooker" above the page (above) in the search engine, and you will have a very large selection of recipes!
and over time you will find the recipe most suitable for you (for your taste)! there you will find various variations, and with meat (in the navy), etc.
success in mastering the mulichka!
Eiphnh
Quote: manna

Oh, you can do pasta. But noodles without draining the water ... I'm afraid it may not come out.

There are 4 ways to cook pasta in this slow cooker:
1. "Stew" 20 minutes
2. "Manual" 100 ° C 20 minutes
3. "Manual" 120 ° C 20 minutes
4. "Rice" (for very hard and long-lasting pasta)

In all cases, water slightly covering the pasta.

1 and 2 are equivalent in result - cooked pasta.
3 and 4 - the pasta will be lightly fried.

I usually stir the pasta a couple of times while cooking.
OOOOO Thank you so much. Such clear proportions, what I was looking for. In your recipes on the first page, there are sockets with vegetables, but it does not say how much water. So I asked the question. Can you fix it somehow? ... What kind of hard pasta?
Manna
Quote: EIPHNH

What kind of hard pasta?
These are cooked in the usual way for at least 15 minutes.

And about the "sockets". There is a link to the recipe in the message. That recipe has all the proportions.

A! There and in the message itself there is about water
Eiphnh

Congratulations on your good helper!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=96.0
and it is even easier and faster to enter "pasta in a slow cooker" above the page (above) in the search engine, and you will have a very large selection of recipes!
and over time you will find the recipe most suitable for you (for your taste)! there you will find various variations, and with meat (in the navy), etc.
success in mastering the mulichka!
[/ quote]
I don’t have it yet, but it’s on its way to me, I want to be ready to fall on its face in the mud before it. I'm new to the site and don't really understand how to use it yet. Can you tell someone to write questions about the site management so as not to clog the topics with unnecessary questions?
Manna
Quote: EIPHNH

Can you tell someone to write questions about the site management so as not to clog the topics with unnecessary questions?
Here HERE have the right topics
Eiphnh
Quote: manna

Oh, you can do pasta. But noodles without draining the water ... I'm afraid it may not come out.

There are 4 ways to cook pasta in this slow cooker:
1. "Stew" 20 minutes
2. "Manual" 100 ° C 20 minutes
3. "Manual" 120 ° C 20 minutes
4. "Rice" (for very hard and long-lasting pasta)

In all cases, water slightly covering the pasta.

1 and 2 are equivalent in result - cooked pasta.
3 and 4 - the pasta will be lightly fried.

I usually stir the pasta a couple of times while cooking.

And add butter? creamy or vegetable?
Manna
Quote: EIPHNH

And add butter? creamy or vegetable?
Yes, I add vegetable
Rick
Quote: manna


There are 4 ways to cook pasta in this slow cooker:
1. "Stew" 20 minutes
2. "Manual" 100 ° C 20 minutes
3. "Manual" 120 ° C 20 minutes
4. "Rice" (for very hard and long-lasting pasta)

In all cases, water slightly covering the pasta.

1 and 2 are equivalent in result - cooked pasta.
3 and 4 - the pasta will be lightly fried.

I usually stir the pasta a couple of times while cooking.
Manna, and can this post also be put on the first page? Although not often asked about this, the information is valuable. It will be good if it is rendered separately.
Luysia
Quote: Rick

What about copyright? :) Someone, I think, does not even suspect that you can cook pasta in a cartoon. Not everyone read the whole topic, as some

Copyright is okay!

Quote: manna


Pasta
four ways to cook pasta
Sockets with vegetables
Pasta "flowers" with vegetables
Macaroni on "Manual"
Rick
Quote: manna

I mean, in the foil on the "Pastry"? I would not really recommend it !!! If you don't want to ruin the bowl, you shouldn't do that. It is better then to steam in a foil in a double boiler, if you put this piece of fish / meat in it.
Manna! And in this CF, do you also advise against cooking like that? Those recipes in foil that the girls laid out were on the "Pastry".
Vichka
Quote: Rick

Manna! And in this CF, do you also advise against cooking like that? Those recipes in foil that the girls laid out were on the "Pastry".
Can I say?
Rick, foil is not terrible for a multicooker, if you are just careful not to scratch the bowl with the foil. However, for me the big question is how you can scratch her, it still needs to be contrived. And there is no threat to the bowl, in cooking in foil on baked goods.
vernisag
But I suppose Manna meant that the bowl will overheat without liquid and this does not have a very good effect on the coating of the bowl. And I think it's not possible to scratch with foil.
Vichka
Quote: vernisag

But I suppose Manna meant that the bowl will overheat without liquid and this does not have a very good effect on the coating of the bowl. And I think it's not possible to scratch with foil.
During the use of 37501, I cooked in foil many times, this did not affect the bowl in any way.
Rick
That's why I got interested. I know that you kind of cook like this, eh Manna thinks differently. I wonder why?
Vichka
Quote: Rick

That's why I got interested. I know that you kind of cook like this, eh Manna thinks differently. I wonder why?
Maybe because she didn't cook like that? And sometimes theory alone is not enough; practice is also needed.
Manna
Quote: vernisag

But I suppose Manna meant that the bowl will overheat without liquid and this does not have a very good effect on the coating of the bowl. And I think it's not possible to scratch with foil.
This is what I meant. The same applies to baking in silicone molds - the bottom heats up unevenly and even dry
Manna
Quote: VS NIKA

Maybe because she didn't cook like that? And sometimes theory alone is not enough; practice is also needed.
Have you seen the photo of my bowl? Will you show yours?
vernisag
Quote: manna

This is what I meant. The same applies to baking in silicone molds - the bottom heats up unevenly and even dry
And I agree to warm an empty bowl for a long time at 140 * not good for covering.
Vichka
Quote: manna

Have you seen the photo of my bowl? Will you show yours?
I'll show you! I have it not nearly worse than yours!
Rick
Thank you girls! Now I'm thinking whether to cook like this or not. As I understand it, whoever cooked like this will continue to do so?
Manna
And what is the point of baking in a slow cooker in foil, I don't understand
Vichka
Quote: manna

And what is the point of baking in a slow cooker in foil, I don't understand
I like fish in foil, without foil it will turn out fried or stewed.
Rick
Me and my family also like fish in foil. I often make fish in the oven, even baked in foil over a fire.
Manna
Quote: VS NIKA

I like fish in foil, without foil it will turn out fried or stewed.
So then it is better to bake it in AG in foil. I do so
Vichka
Quote: manna

So then it is better to bake it in AG in foil. I do so
It is possible in AG, but when there is little fish, I do it in a slow cooker.
And not everyone who has a multicooker has an AG.
Rick
Quote: VS NIKA

And not everyone who has a multicooker has an AG.
Exactly
Lendi_Star
Cooking today Bean casserole from AlikaBull... Awesome dish !!!
Testing multicooker Brand 37501 Testing multicooker Brand 37501 Testing multicooker Brand 37501

Yesterday was Cheesecake from Rick ... Was eaten instantly to the last crumb (received the same name - LAZY PIZZA)!!!
Testing multicooker Brand 37501 Testing multicooker Brand 37501 Testing multicooker Brand 37501

I LOVE WHEN IT IS TASTY AND NOT VERY DRY!
Eiphnh
The girls had a question. When should the valve be opened? today they were preparing pilaf with a closed valve, what was seething there, they decided to open it and from there all the seasonings with steam jumped out. this is normal? Should you always open it?
Ksyushk @ -Plushk @
Quote: EIPHNH

Should you always open it?

You do not need to open the valve during cooking, because when you open the lid, it will bryak onto the table. It only opens for cleaning / washing.
Manna
EIPHNH, on the first page about the valve, I painted everything in detail with pictures
Eiphnh
Thank you. I'll read everything now. but then why, when they opened it, did all the spices fall? maybe it's a marriage? we just bought it 2 days ago.
Manna
Have you thoroughly washed the rice before laying? Couldn't he foam too much?
Elena Bo
In a multicooker, due to the fact that it closes almost hermetically, a slight pressure is created. You took out the valve, and that's where it spat. The valve is never opened while cooking. Moreover, in some modes it is fraught with burns from steam. The valve is removed only for cleaning.
Eiphnh
Quote: manna

Have you thoroughly washed the rice before laying? Couldn't he foam too much?

I do not know for sure. The saucepan is not smart at the moment. They just said that everything had spilled out, and they washed the rice or not, I don't know, but I'll clarify this. We cooked pilaf on the "RICE" mode.

They say they washed the rice.
RepeShock

Did you try to read the instructions first?
Eiphnh
Quote: RepeShock

Did you try to read the instructions first?

They say that they do not write anything about the valve. I have not read or seen the instructions. the question is different. they say that at some point, spices climbed out of the CLOSED valve, and therefore it was opened and everything spilled out. why could this be_?
Elena Bo
If foam came out of the closed valve, then either the rice was not washed (some practice it), or something was tricky with the proportions of rice / water or the amount of products. But most likely the first.
Manna
Quote: EIPHNH

at some point, seasonings came out of the CLOSED valve
I still think the rice froth too much in the process, which raised the seasonings. Rice must be thoroughly rinsed to clear water!
Eiphnh
Quote: manna

I still think the rice froth too much in the process, which raised the seasonings. Rice must be thoroughly rinsed to clear water!
Is it really possible to wash the rice until it is transparent?

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