Testing multicooker Brand 37501

Girls, I’m reading everything about yogurt and I don’t understand if you need to heat milk or you can mix it with yogurt right away? or needs to be heated, but where to heat it up. in a slow cooker or in a separate saucepan?

Girls, I’m reading everything about yogurt and I don’t understand if you need to heat milk or you can mix it with yogurt right away? or needs to be heated, but where to heat it up. in a slow cooker or in a separate saucepan?

If the milk is at room temperature, then I do not heat it. I cut the bag completely from above and stir it with what I mix milk.

In my instructions for yoghurt sourdough it is written that boiled should be cooled to 30 degrees, and not boiled (long-term storage) heated to 30.

In my instructions for yoghurt sourdough it is written that boiled should be cooled to 30 degrees, and not boiled (long-term storage) should be heated to 30.

so do according to the instructions, I wrote how I do it myself.

In my instructions for yoghurt sourdough it is written that boiled should be cooled to 30 degrees, and not boiled (long-term storage) heated to 30.

Correctly written. For starter, you need to warm it up.

Girls! Ksyusha! Why is it necessary to heat it up? I sometimes take milk out of the refrigerator and stir the sourdough right in it. And the yogurt turns out fine.

Girls! Ksyusha! Why is it necessary to heat it up? I sometimes take milk out of the refrigerator and stir the leaven right in it. And the yogurt turns out fine.

I did not use milk from the refrigerator, but I never warm it up to room temperature.

[Zhen]

Girls! Ksyusha! Why is it necessary to heat it up? I sometimes take milk out of the refrigerator and stir the leaven right in it. And the yogurt turns out fine.

Zhen, depending on what kind of leaven. I can't do it with cold milk from Lactina. It’s not even so much that it doesn’t work at all, but what we don’t like. The yogurt is snotty with sweat. Therefore, I heat strictly up to 40 *. Probably at first it is better to advise a beginner to follow the instructions.

[VS NIKA]

VS NIKA, I am again on your soul with a question! You can recipe your casserole from page 14, post 264.

[VS NIKA]

VS NIKA, I am again on your soul with a question! You can recipe your casserole from page 14, post 264.

Maria, I don't remember what kind of casserole it was.
Usually I make casseroles based on a pack of cottage cheese (200g), add one egg, a spoonful of starch or semolina, 1-2 tbsp. l. sugar, vanillin and any berries, fruits.

[Zhen]

Zhen, depending on what kind of leaven. I can't do it with cold milk from Lactina. It’s not even so much that it doesn’t work at all, but what we don’t like. The yogurt is snotty with sweat. Therefore, I heat strictly up to 40 *. Probably at first it is better to advise a beginner to follow the instructions.

Clear. I have done so far only from Evitalia, anyway it turns out from it. To my mind, manna wrote that yogurt from Evitalia does not snot. And at first, I also did everything strictly according to the instructions. I will make it from a different sourdough, I will definitely heat the milk. thanks for the advice

[VS NIKA]

VS NIKA, THANK YOU!!!!
And now we will experiment with different berries !!!

[VS NIKA]

VS NIKA, THANK YOU!!!!
And now we will experiment with different berries !!!

Maria, look in my profile for casserole recipes, maybe stop at something.

[Zhen]

Zhen, depending on what kind of leaven. I can't do it with cold milk from Lactina.It’s not even so much that it doesn’t work at all, but what we don’t like. The yogurt is snotty with sweat. Therefore, I heat strictly up to 40 *. Probably at first it is better to advise a beginner to follow the instructions.

All the same, I did not understand. And where to heat it up? In a saucepan on the stove or in a slow cooker on the "yogurt" mode, is there just 40 degrees? This moment is not clear to me.

Since I only did it in jars so far, I warmed it up in a saucepan on the stove. Or boiled and waited for it to cool down. But if you do it in a bowl, you can probably use Yogurt and warm it up. If I'm wrong, let our gurus correct me.

All the same, I did not understand. And where to heat it up? In a saucepan on the stove or in a slow cooker on the "yogurt" mode, is there just 40 degrees? This moment is not clear to me.

If you are making yogurt in a multicooker bowl, then the milk can be heated right in the bowl. And if in separate jars (which in my opinion is better), then it is better to heat the milk in a separate saucepan.

If you are making yogurt in a multicooker bowl, then the milk can be heated right in the bowl. And if in separate jars (which in my opinion is better), then it is better to heat the milk in a separate saucepan.

All. Thank you . Got it. I will make from lamb milk and lamb yogurt. My father-in-law advised me so. That's how they make yogurt here. I'll see what comes out of this. And how much to keep in the MV? 6 hours or less? And then something I see the opinions diverge in hours.

And then something I see the opinions diverge in hours.

It is not opinions in the clock that differ. These leavens are all different and require different times.

And how much to keep in the MV? 6 hours or less? And then something I see the opinions diverge in hours.

You will only learn this by experience. Everything will depend on the "leaven".

Good morning everyone!!! I chose a multicooker for a long time, and settled on Brand 37501. Today we should go buy. While it is still available, I thought for a long time with color, champagne or silver, my husband insists on silver. A little bit more and I will enter your ranks of lucky women! For a week I have been dreaming of her, so I want to start cooking as soon as possible, especially pastries!

You will only learn this by experience. Everything will depend on the "leaven".

Another question. So I poured milk and yogurt into jars, put it on "yogurt" (can I open the lid for observation)? Yogurt has been prepared, water has formed on top - should it be drained or left? And put in the refrigerator immediately after the CF or let it cool?

Another question. So I poured milk and yogurt into jars, put it on "yogurt" (can I open the lid for observation)? Yogurt has been prepared, water has formed on top - should it be drained or left? And put in the refrigerator immediately after the CF or let it cool?

You can open the lid. After all, you can only check the readiness. The main thing is not to disturb too much, do not rearrange the jars. Swirl one jar gently to make sure that a clot has formed.
You can put it in the refrigerator right from the multicooker. Allow to cool to room temperature. I put it in the refrigerator right away.

And pour out the water, which will be on top of the yogurt?

And pour out the water, which will be on top of the yogurt?

Ideally, there should be no water. The surface of the yoghurt should be flat, smooth and uniform. I, to be honest, do not quite understand what you mean.

Ideally, there should be no water. The surface of the yoghurt should be flat, smooth and uniform. I, to be honest, do not quite understand what you mean.

When the yoghurt is ready, it produces a layer of liquid at the top, in my opinion it is called a sponge, steamed, whey, I don't know for sure. Here's what to do with it?

When the yoghurt is ready, it produces a layer of liquid at the top, in my opinion it is called a sponge, steamed, whey, I don't know for sure. Here's what to do with it?

get it out before the serum appears

When the yogurt is ready, it produces a layer of liquid at the top, in my opinion it is called a sponge, a steaming, whey, I don't know for sure. Here's what to do with it?

If I get whey, I just drain it before using it, when the yogurt is already frozen. You don't always have time to pull out the yogurt so that there is no whey.

Found a miracle assistant !!! Very very happy! I managed to make only charlotte, the apples that I laid on the bottom, they are slightly burnt, next time I will put everything in the middle of the dough. It turned out to be tall, delicate, I dreamed of this, in principle, I bought a multicooker mainly for baking, having seen enough insanely high cakes, pies and casseroles here. I have had Moulinex 7003 for three years now, but you can't fry or bake there, just cook and stew! Now, thanks to Brandochka, I can cook everything
One problem the photos for some reason turned over when loading ...

[Ronechka]

Ronechka, Congratulations! Let it only please and serve for a long time! And the charlotte turned out wonderful.

[Ronechka]

Ronechka! And I congratulate you on your new assistant and the first charlotte!

[Ronechka]

Ronechka , congratulations on the beautiful assistant !!! let it only please!
_{and outshine your rival!}

I will make from lamb milk and lamb yogurt. My father-in-law advised me so. That's how they make yogurt here. I'll see what comes out of this.

Maybe it's better to make sheep out of ...

Thank you

Maybe it's better to make sheep out of ...

: lol: I agree, from the sheep.

Girls tell me how do you cook a whole chicken in MV? and if I cut it into pieces and fry it or stew it, the bones won't scratch the cup? this also applies to meat. I want to make one pilaf with bones and I'm afraid. What to do? Is there a way out?

If you just put the meat and do not crawl with the bones, nothing will be done much more. Chicken is cooked in any way ... at the beginning of the topic there were recipes. For pilaf, I do not fry the meat, I cook it immediately with rice

If you just put the meat and do not crawl with the bones, nothing will be done much more. Chicken is cooked in any way ... at the beginning of the topic there were recipes. For pilaf, I do not fry the meat, I cook it immediately with rice

Well, how not to crawl? I want to fry these pieces. You can't crawl there without

I fry the legs, arms and thighs, only their bones are intact, with cartilage at the ends, I drive them with a spatula all over the pan. I can't say anything about the "bones" for pilaf, there is no money to buy meat - everything has been spent on devices. Honestly, I only made pilaf with a piece of pulp once, yesterday I cooked it again with mushrooms and a pork heart. You can eat ...

Well, how not to crawl? I want to fry these pieces. You can't crawl there without

You can gently crawl with tongs with silicone tips, they can be quite filigree to turn the meat when frying. I do so, but in another cartoon, whose bowl does not differ in strength.

Made pork in a slow cooker. First, I fried the pieces (about 10x10x1 cm) on both sides with onions, greased the bowl with butter, put the meat in layers with onions (fresh) and butter. The amount of onion depends on your taste. In my opinion, the more onions, the tastier. I shifted each layer with half a large onion, cut into half rings. Then all this was poured with water on a level with the meat and on "Stew" for 1 hour. At the end I added 1 tbsp. l. tomato paste. I didn’t mix it, I blabbed it from above. It turned out to be delicious soft meat with gravy. Spices, salt, pepper, lavrushka - to taste.
I didn't have time to take a picture, because there were guests, and then there was nothing to take.

With the permission of my husband, I am writing here about a small incident. I was not at home, and my husband, having eaten everything in the refrigerator, apparently under remorse, decided to cook pasta for dinner. To my misfortune, the black bowl from Panas next to Brand was lying close by ... (clarification, Brand has both gold bowls). I come home, and there my husband was frightened with a slow cooker He says: he poured boiling water, threw the pasta, set the Steam program, and the slow cooker started counting and began to smell burnt ... I turned it off.Can't really explain what it smelled like: burnt organic matter (there were a couple of spots on the heating element) or insulation. The multicooker is alive by signs, I hope only the fat is burnt. My wishes for Brandovtsy for the new multicooker - to make it a square bowl!

With the permission of my husband, I am writing here about a small incident. I was not at home, and my husband, having eaten everything in the refrigerator, apparently under remorse, decided to cook pasta for dinner. To my misfortune, a black bowl from Panas next to Brand was lying close ... (clarification, Brand has both gold bowls). I come home, and there my husband was frightened with a slow cooker He says: he poured boiling water, threw the pasta, set the Steam program, and the slow cooker started counting and began to smell burnt ... I turned it off. Can't really explain what it smelled like: burnt organic matter (there were a couple of spots on the heating element) or insulation. The multicooker is alive by signs, I hope only the fat is burnt. My wishes for Brandovtsy for the new multicooker - to make it a square bowl!

Wasp, quickly beg for an extraordinary device - for moral damage
maybe another brandy?

Wasp, quickly beg for an extraordinary device - for moral damage
maybe another brandy?

I received an SMS that the order can be taken, let my husband pay tomorrow at least what Brandik has arrived, I’m waiting for the pressure cooker ... but I don’t know how much to reserve yet.

[Millet rice porridge (round rice and millet in a ratio of 1: 1) in a ratio of 1: 4]

Millet rice porridge (round rice and millet in a ratio of 1: 1) in a ratio of 1: 4... Immediately after stopping the program, there was some free milk left at the bottom. An hour later on the "Heating"

just to clarify (I have never cooked porridge in a mule - mine rarely eat it) - I do not really understand your proportions, that is, I understand this: 1 mst rice + 1 mst millet + 4 mst milk? Was millet and rice washed?

Nooo 1 multi-glass of cereal (rice + millet) and + 4-5 multi-glasses of liquid, milk or milk + water. I cook 3 milk and 2 water + drain oil, salt, sugar for 1 multi-glass of cereal.

[vernisag]

vernisag
Irina thank you, went to lay in the morning

I received an SMS that the order can be taken, let my husband pay tomorrow at least what Brandik has arrived, I’m waiting for the pressure cooker ... but I don’t know how much to reserve yet.

You need to reserve a decent amount for a pressure cooker

[Irisha]

I understand this: 1 mst of rice + 1 mst of millet + 4 mst of milk? Was millet and rice washed?

Yes Yes, Irisha I answered correctly. 1 mst kupa for 4-5 mst liquid. I prefer 1: 4, other girls 1: 5. And 1: 1 - these were the proportions of the cereal itself - that is, 0.5 mst of rice and 0.5 mst of millet. To them 4 MCTs of liquid: 2 MCTs of water and 2 MCTs of milk.

Of course, I washed millet and rice. Very carefully! Millet generally foams very strongly. So that the porridge does not try to "beat", the cereal must be washed!

The girls are reporting: there was no millet at home, but since the decision to cook porridge was made, I began to make rice harp. I washed the rice (1 mst), poured 1 mst of water and 3 mst of milk, salted the slugs, but the sugar, as always, ran out at the most inopportune moment, but my mood for cooking porridge was too strong, so I decided to cook without sugar.
In short, in the morning I got an amazing porridge (sugar nafig - prevo jam)
True, next time I'll add 1 more milk - I like it a little bit wet

oh, I forgot .... I wanted to ask - it seems like they were going to put out the main points of cooking at the beginning of the topic and I don't see them, maybe I'm looking in the wrong place