Electric pressure cooker Brand 6050 - reviews and opinions

I also cooked soup in the evening, barely waited for the program to end (well, one in the morning is probably not evening ...), waited, turned everything off and went to bed. I get up in the morning, and the soup is hot, and not even warm, but hot. And why heating? ... how a thermos keeps warm ...

... And why heating? ....

in cartoons on heated proof the dough (on-off periodically, depends on what temperature and how quickly it picks it up and how long it keeps)

in cartoons on heated proof the dough (on-off periodically, depends on what temperature and how quickly it picks it up and how long it keeps)

Yes, I know, and I use it, but it's better if the heating is switched off ...?

[CASSEROLE]

Cheesecakes, casseroles, puddings ...
CASSEROLE in silicone mold
RICE 14 minutes

Vika, great casserole! And the bottom is a bit baked - did you put a silicone mold right into the pressure cooker, don't you need to pour water under the mold? Or is it somehow still different?

[Melanyushka,]

Vika, great casserole! And the bottom is a bit baked - did you put a silicone mold right into the pressure cooker, don't you need to pour water under the mold? Or is it somehow still different?

Melanyushka, yes, the casserole is not steamed, I just put the mold in the bowl.

Virgo, I am to you with questions. I came home from vacation, decided to fry chicken cutlets. And the brandyusha was heating up, heating up, heating up, heating up ... I already turned it over, and the part with such a good crust. As a result, I counted out 20 minutes by eye and made a gravy. And the countdown never started on frying. So what could it be connected with? Maybe the fact that I opened the lid a couple of times, but in theory this should not play any role.
And cooked soup yesterday. I relieved the pressure in 5 minutes to throw the noodles, and stopped boiling. After 15 minutes, of course, we began to have lunch and everything was cooked. But either after my vacation, I got morazm-acclimatization, or the brandyusha somehow began to work for it. And it also heats up for a long time and it turns out that it does not cook, but cooks as usual ...

Good day.
In order:
R. Frying. The timing starts when the operating temperature (or operating pressure) is reached. Perhaps the cutlets gave "juice" and the set 150 degrees could not gain in any way. Whether the lid is open or closed during the Frying program does not matter.
R. Soup. After you added the noodles, you had to turn on the "Porridge / Steam" mode under pressure for 1 minute, and everything would quickly cook. This is described in the instructions on page 15 "SPF mode".
I did not notice any deviations in the operation of your device.

Even if this defect is not massive, I am tired of getting the O-ring out of cooked food. Today I had to first catch the ring of milk porridge and only then pour it into plates

Maybe, complete with the device, a dozen O-rings should be attached as a bonus, at least for the first time

[Admin]

Admin, I am also a friend in misfortune. And this is not the most active use of technology.

As I understand it, this aluminum plate, on which the seal is put on, is designed to protect the valve from bubbling liquid, splashes, etc. However, with one plus, I see at least two minuses - a constantly falling seal and a crazy amount of condensate that drains away " unclear where "on the dish when you open the pressure cooker.

In LandLife, this is easier - the lid is single-layer, the seal is inserted between the edge of the lid and the soldered ring, i.e.That is, if there is a risk of loss (for three years it has never happened), then it is minimal. And there is a condensate collector, like on Panasonic and other multicooker. When the lid is opened, the water is drained onto the belt of the body, from where it is into the drip tray; when you open the lid, due to the fact that there are no additional planes, you can see how much condensate is.

But it doesn't fall for me ..... Maybe I cook just a little? Although for two months almost every day ... or every other day.

and a crazy amount of condensation that drains "out of nowhere" on the dish when you open the pressure cooker.

And this is the case, and constantly! As much condensation, even substitute a glass And all this of course pours into the food. Okay, if it's soup or milk porridge - and if it's baked goods! I close the soufflé molds with foil.

I use the device not so often and a lot, in the morning it is usually porridge. And so about once a day or every other day, as it happens It rarely happens to use the device 2-3 times a day, this is an exception

I'm so wondering why before that everyone was praising this SV so amicably? and the porridge is awesome in it and everything in it is class! But why? What are awesome cereals? they are not simple (((((to cook porridge in it - torment - you need to remove the smells, you need to mix this condensate into the finished porridge, and there is no taste at all. Better on the stove.
Before buying, I asked everyone about porridge, and everyone told me that everything was cool. And then she got burned. What is it, huh?

Brand representatives, how can you order O-rings from you?

And I thought it seemed to me that the porridge in the cartoon is tastier. But I don't like rice and buckwheat as a side dish either in mv or sv, they turn out much better in a zepter saucepan.

And I like porridge more in a pressure cooker for a side dish. Buckwheat: water 2: 5, salt a piece of butter, great! just the way we love.

the side dish is even more or less, well, you can eat it ... and quickly, and you don't need to follow the stove ...
but milk porridge - some kind of kick. I can't even eat them. Smell, consistency ... rastrois your. And they wrote to me here - that they say we cook porridge - they like it ... who likes what they like - it's not clear .... to see condensation on porridge? then wipe off the lid?
I still have no complaints about the stew, there is no condensation visible. sorry, but I'm really upset.

[milasha]

milasha, I read your op here ... My porridge is great. The amount of condensate when cooking porridge is not very large, not even significant. And it doesn't drain into the bowl, I open it carefully. But when baking (I mainly bake bread and charlottes), there is no condensation at all. The lid and lid plate are completely dry. The sealing ring never fell into the finished dish. There are no smells. My Faerie's cup, like most. I wash the plate too. If I cooked something "odorous", I wipe the bowl and lid with lemon (sometimes with a crust or just the remains of squeezed lemon).
Perhaps this CB is really not yours!

[taste]

but milk porridge - some kind of kick. I can't even eat them. Smell, consistency ... rastrois your. And they wrote to me here - that they say we cook porridge - they like it ... whoever likes it, what they like - it's not clear ...

And where is taste porridge? Personal taste of the dish, our taste preferences are completely personal!

The fact that milk porridge and side dishes cook quickly and boil well - YES! And there are no questions to this! Even beans and beans cook quickly!

"who likes what he likes - it is not clear ...." - right, for you it is not clear! Everyone expressed their opinion, their tastes, their preferences. And those who like porridge spoke up, the rest were silent

But, there are people who perfectly use this device for omelets, biscuits, other baked goods, steamed (including me), casseroles - just keep silent about tastes, this is again a personal matter

Therefore, let's be objective with you - we won't attribute the taste of porridge to the defects of the pressure cooker!
But the drop-down ring, condensate and other byaki are the jambs of the device, you need to refine it!

And then, none of the manufacturers concealed that devices are under testing, and all "flaws" will be taken into account in the next deliveries of devices. We talked about this at the very beginning of the topic.

[milasha]

milasha, I read your op here ... My porridge is great. The amount of condensate when cooking porridge is not very large, not even significant. And it doesn't drain into the bowl, I open it carefully. But when baking (I mainly bake bread and charlottes), there is no condensation at all. The lid and lid plate are completely dry. The sealing ring never fell into the finished dish. There are no smells. My Faerie's cup, like most. I wash the plate too. If I cooked something "odorous", I wipe the bowl and lid with lemon (sometimes with a crust or just the remains of squeezed lemon).
Perhaps this CB is really not yours!

do you cook porridge in milk? or on a mixture of water + milk?
how can you open it neatly? teach?

when baking ash tree stump - what kind of condensation then? there is not so much liquid ...

smells .... I do not know how to remove the smell of cabbage? maybe just not cook cabbage in it? and then why do I need it, if not everything is cooked in it?

Beans, by the way, I don't understand how long it takes ... it's overcooked! And it should be like passerovanny.

"who likes what he likes - it is not clear ...." - right, for you it is not clear! Everyone expressed their opinion, their tastes, their preferences. And those who like porridge spoke up, the rest were silent

Well, that's in vain they kept silent. I have asked this question more than once. And after hearing only positive responses, I bought it.

do you cook porridge in milk? or on a mixture of water + milk?

I cook in a mixture of water + milk!

how can you open it neatly? teach?

I don't know how to teach it like that. But I manage to turn the lid over so that moisture does not fall into the bowl.

To prevent condensation from getting into the finished dish, you do not need to open the lid and tilt it. Then nothing flows.
And about smells - the O-ring absorbs smells. All pressure cookers and multicooker have it, which means that everyone has such a problem. But .... You will search for other models for a long time and persistently, and it is not a fact that you will find it.
Then someone complained that the bowl smells. This is just ridiculous. You might as well complain that an ordinary saucepan smells.
Personally, I have no problem with smells. This is your personal intolerance.
I have such a silicone mold in which the pastry smells only to me, no one else can smell ...

[appliance, it's just a cooking tool! And we always cook ourselves!]

do you cook porridge in milk? or on a mixture of water + milk?
how can you open it neatly? teach?

when baking ash tree stump - what kind of condensation then? there is not so much liquid ...

smells .... I do not know how to remove the smell of cabbage? maybe just not cook cabbage in it? and then why do I need it, if not everything is cooked in it?

Beans, by the way, I don't understand how long it takes ... it's overcooked! And it should be like passerovaya.
Well, that's in vain they kept silent. I have asked this question more than once. And after hearing only positive responses, I bought it.

Porridge can be cooked in any way - you just need to select the best option for yourself by trial and for each separately cereal or cereal mix: you can water + milk in any proportion, you can milk, you can water, you can with sugar, with butter, various additives in porridge , for ready-made porridge - you only need your imagination and see the recipes of people, select for your taste

You cannot remove odors: perhaps it is your personal sensitivity to taste and smell! Try washing the pan immediately after cooking, do not store ready-made dishes in it, immediately transfer to another dish, cook dishes with various additives, spices, buy replaceable rings separately for different foods (milk, vegetables, cabbage, baked goods, etc.) - it may help.
For example, I hate empty steamed / fried cabbage without additives, and if you cook it on pre-fried onions, sweet peppers, (and so on), then add cabbage, potatoes, herbs, and do not steam the cabbage - but simmer until the liquid evaporates, do not steam with water, and fry a little - you get super cabbage! I assure you!

I have a recipe for cooking beans https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=165561.0, try, and choose the cooking time yourself by trial.

And how we cook! Do we succeed at once, from the first call? No, we try, adjust with time and modes, combine - appliance, it's just a cooking tool! And we always cook ourselves!
Do you think that the authors exhibit absolutely all dishes?
No! - only those that work out well, worked out, prepared perhaps several times already, liked to the taste of themselves and their families, and so on ... and if they don't, they just write about it in this thread, recommend, warn

Good luck!

I didn’t smell the smell of Panasonic multi for 3 years, and the lid there is not removable, you don’t wash it often. I wiped it with a rag, without any faeries, and there was no smell. Maybe because this is not SV but MV, maybe the pressure is so imposing smells?

Elena Bo, thanks for the good advice! I really won't tilt the lid, I'll try.
Admin, I don’t know how to buy these rings? I did not receive an answer to the mail, although I wrote to Brand a long time ago .... here, too, I’m silent for now, I’m waiting. But how many replacement rings? I am planning two current. Well, how can they be distinguished in order to insert at the right time? If there are 5 pieces, I'm afraid I'll go crazy)

By the way, the bowl does not smell, a normal good bowl.
But to disassemble and wash the lid is a mockery, if the dishwasher relaxed me ... well, that's straight hard labor for me, I have no time.
I don't store food in it at all, I always shift it. There is not even such a habit.

Ksyushka-bun, a mixture of water + milk I'm afraid the night on the timer will not stand ... it will turn sour. And will the porridge be homogeneous? Should I interfere? I know .... but in the morning the husband gets up first, he opens and sees this chacha .... not appetizing. Which needs to be interfered with, and which is also with a smell ((((

Well, how can they be distinguished in order to insert at the right time? If there are 5 pieces, I'm afraid I'll go crazy)

But to disassemble and wash the lid is a mockery, if the dishwasher relaxed me ... well, that's straight hard labor for me, I have no time.

a mixture of water + milk I'm afraid the night on the timer will not stand ... it will turn sour. And will the porridge be homogeneous? Should I interfere?

1. wash, dry and put in a bag labeled "milk" and so on. How many rings to have is a matter of your tastes, so as not to mix

2.well, it is you who are capricious, there are no problems in washing, especially if the lid is still fresh, has not dried up and is disassembled at once

3. put ice cream milk from the freezer, in a lump - you do not need to interfere, everything will mix perfectly in the cooking process, the forum has an experience of such use of ice cream milk, even in Panasonic.

Try it, ask questions - let's try to figure it out together, it will be useful for everyone

Now I was making rice, and the lid was neatly in the sink, so there was a glass of water from it !!! horror. before I poured it all into the dish, apparently, did not pay attention to something ...

Good day.
Now we are closely tackling the problem with the O-ring.
Those who are testing this device are kindly requested to provide us with replacement for your new stretched O-rings. These samples will be presented to the manufacturer.
All other users can purchase this accessory in our online store. The quantity is limited, so call and check availability.

Now I was making rice, and the lid was neatly in the sink, so there was a glass of water from it !!! horror. before I poured it all into the dish, apparently, did not pay attention to something ...

And so that there is no smell, it is necessary not only to wash the removable plate and ring, but also the lid itself from the inside.

Hello, I've been hooked on the forum since January, honestly waiting for this wonderful pressure cooker, reading page after page like a detective. I wrote a pressure cooker from St. Petersburg - I'm not overjoyed !!! But, in the last reviews, there were some hysterical, sorry, comments - condensation !!! the ring fell !!! porridge is not like that !!! I've been working with my pressure cooker for about a month now, I don't cook very much, but it has never upset me. I have not eaten such rice porridge since childhood. And pilaf! It's a fairy tale! And the meat! There is a smell, but if you wash it, let it stand unopened, then there will be no smell. Condensate? so where to put it? You have never seen him in an ordinary saucepan, or what? I am very careful with CB. I carefully remove the lid, bring it to the sink and tilt it slightly, the condensate has drained out. That's all! Miracles, isn't it? Someone has already said - "apparently this is not your UK", that's all.Present it to someone.

I read the complaints about the pressure cooker and I will also defend this device, I just can't keep silent! You need to adapt to any appliance, Admin wrote correctly: "... the appliance is just a tool for cooking! And we always cook ourselves! ..." It is easy to do it on the stove, but, for example, millet, even on water, even on milk, is now only in a pressure cooker. Most of the baked goods (biscuits, casseroles, pies) are now done in a pressure cooker, the actual baking when the girls tested this device and conquered me finally when deciding on the purchase of SV. Yes, there is condensation, but it will be in any pressure cooker, and I also learned to open the lid so that individual droplets very rarely get into the bowl - I just remove the lid and pour the condensate into the sink, as it doesn't bother me too much. The ring keeps quite loosely on the insert, but until it falls off by itself, maybe not so often while I cook.
And you just need to choose the optimal proportions for yourself in practice (cereals: water, milk) and everything will work out.
As for the smells, I won't say that the smell after the cabbage is very persistent, I wash all the parts with fairies and cook the next dish, even the cottage cheese casseroles do not absorb the smell of the previous dish.
I'm very happy with the pressure cooker! milasha, a little patience and you will succeed!

And I bought Brandik by accident, after my disappointment with Moulinex 4000 ... I didn't know that he was being tested yet, I found the forum later when I was looking for recipes. So: I just adore it! Little things like condensation and a stretched ring don't bother me at all! Everything, absolutely everything turns out tasty and fast, and porridge is just a gift! I join the majority of members of the forum regarding the change in time limits on programs, but this issue has already been resolved, although we, those who already have a Brand, will not be affected by this (sorry!). From me personally: on the "Game" program, time must be added! For a well, for example.
Special thanks to all the girls from the forum who not only cook great, but also publish recipes for everyone !! Thank you!! : rose: I've asked a couple of times for help and advice and got immediate answers.
And once again about our SV: a good technique, a real assistant to a busy woman!

Elena BO, every time I disassemble the lid, every time, I rinse everything, with a dish brush and now the fairies got it out (I didn't even see that, since the PM does everything for me).
About porridge - write pliz the exact proportions for multi-grain porridge, for example. I would be overly grateful. Experience - I'm sorry for the personally spent products ... Better who would write ...
multi-grain is oatmeal, millet, rice, wheat, yachka. all at once.
And the question is - does everyone wash millet? (I have it very bitter in SV, in MV there was no such)
Or just oatmeal if?
Me purely on milk and on a timer ...

[milasha,]

milasha, users will write to you about the pressure cooker (I don't have one), but I'm talking about millet. Millet must be washed ALWAYS and not just washed, but first with very hot water, and then with cold water.

On the grains of millet fat protrudes from above, which is bitter if not washed off. Something like this.

I wash any cereals (except semolina and oatmeal) either under running water, or changing the water several times, until clean water. Millet is bitter if it is old, stale, fresh millet does not taste bitter at all.
milasha, it seems to me that you can't do porridge because you are trying to cook them in pure milk, it is difficult for any cereal to boil in milk alone, because the grain needs to gain moisture, swell a little, and then feed on milk. Replace at least a small part of the milk with water and you will see the result immediately. I cook any milk porridge in a mixture of water + milk - the result is excellent. I can't say about the timer, I don't put the porridge in the pressure cooker on the timer, in the morning I have enough 13-14 minutes in the CB to cook any porridge for breakfast.

[taste]

And where is taste porridge?

I probably didn't even mean the taste, but the fact that in my cartoons I got some kind of airy rice porridge. I gave both my multicooker and I cook now only in a pressure cooker. I sinned on rice, bought different things, both cheap and expensive ... But such airy rice porridge never happened again. And of course it tastes delicious.

After I wash it to clear water, I pour boiling water for a couple of minutes. There is never bitterness.
About rice porridge - try pouring a little more milk. There may be a lack of fluid. In the multicooker after the end of the program, if you open the lid, you can see that there is still quite a lot of not absorbed milk, which is absorbed after five minutes under the lid. Here, too, achieve this.

girls, dear, well, give me specific proportions, I beg you. Well, what's around it ...
Well, let's take porridge friendship - rice + millet = good, let's stir a little milk with water. Give the proportions for 2 persons.
So that the porridge is boiled, it was all so tender.

And let's get the oatmeal.
Who cooked? give info please. But so that milk is not enough, more than half is unambiguous.

more ... if I let the millet rinse it out ..... and pour it with milk at night .... the washed millet how will it behave? milk will not turn sour from it? In general, I have a hard time imagining how this mixture will stand the night ... washed millet, water, milk ...

I probably didn't even mean the taste, but the fact that in my cartoons I got some kind of airy rice porridge.

right there
who cooked porridge in MV will understand what we mean.
that's exactly the airy, melting porridge. Perfectly homogeneous!
I, too, have already given my MV Panas .... I regret it, uuuuuuu, very sorry.
But it was stated here that this SV 2 in 1 is like that! Well, I hoped (((in vain of course.

milasha, it seems to me that you can't do porridge because you are trying to cook them in pure milk, it is difficult for any cereal to boil in milk alone, because the grain needs to gain moisture, swell a little, and then feed on milk. Replace at least a small part of the milk with water and you will see the result immediately.

yes, maybe ... you have to try ...
write your proportions please, I will be grateful.
and if porridge contains brown rice - how long does it take?

girls, thank you for your responsiveness, otherwise I was completely upset, I didn't even want to look towards the SV ... I thought about starting to cook porridge in the airfryer))))))

But, in the last reviews, there were some hysterical, sorry, comments - condensation !!! the ring fell !!! porridge is not like that !!! I've been working with my pressure cooker for about a month now, I don't cook very much, but it has never upset me. I have not eaten such rice porridge since childhood.

Someone has already said - "apparently this is not your UK", that's all. Present it to someone.

hysterical? maybe .... but I do not hide my emotions. If it's cool, then cool, if not, then no.
I objectively judge the shortcomings.

By the way, rice porridge on the stove is the most amazing! But who would stand and cook it - that's the question.)))))

milasha, and you take a look here, where there are many different recipes, and you can see which modes were used, the proportions of cereals / water and analyze and, if necessary, repeat yourself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=558.0

And I also like to cook porridge on the stove, in a milk cooker, you don't need to look after it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=482.0, and my porridge will be enough there

milasha, Admin has already given you an answer to all your questions. Come and choose different cereals in SV Brand, there are already given both proportions and time, and even a photo is exhibited. I, like any housewife, probably already cook by eye, often just by some sixth sense I determine that here you need to add a little more water, and here the proportions of different cereals should be laid down differently - one cereal is a little more than the other. Cooking is a very creative process, and you can't do without practice. After all, a recipe is like a basis, and then we ourselves create in accordance with our feelings as we are tasty, magnificent, tender, airy, etc. The proportions of my porridge will hardly suit you, I cook almost everything in water, I add very little milk and very rarely when I cook very milk porridge. But even when the children were very young, perhaps only semolina porridge was cooked on milk alone, and rice, millet is always in a proportion of not less than 1/6, 1/5 of the water in milk, and then we also add butter to the porridge ...
Do not be offended, you will definitely make friends with the pressure cooker. Good luck to you!

No hysterics, no yelling ... There is a normal process of development, clarification of shortcomings.

Yes, for me the falling O-ring is not a terrible tragedy, it is only annoying. But imagine that a pressure cooker can be used by people with, for example, limited wrist mobility. And such a person just needs to open the lid and not pay attention to whether it tilts at some 10-20-40 ° there. Or a mother who prepares milk porridge, and here the child is crying, and then the doorbell rings, and here ... and then the O-ring again (zarraza) went into the porridge and needs to be taken out ...

And let there be one such users in a hundred, or even a thousand, but you also need to think about them.

Thanks to the employees, representatives, owners of the Brand Brand, that they are attentive to our wishes, requirements, whims, clarifications, etc., i.e., they start from the real needs of our real users, and not from the imagination of engineers, designers, who often and they really don't know how to cook, and if they can, then this is a completely different cuisine, very different from our Slavic and European.

[Oatmeal, made from rolled oats.]

Today's morning porridge - Oatmeal, made from rolled oats.
At the rate of 1 glass of cereal / 5 glasses of milk (water)

Oat flakes long cooking - 2 measuring cups from multi
Fresh milk - 1 bottle, 5.5 multi-glasses
Water - 4.5 cups
salt - 1/2 tsp.
sugar - 2 tbsp. l. top (regular)
butter - 15-20 grams in a piece
Put everything in a saucepan, stir with a spoon, close the lid "under pressure", Porridge mode, 7 minutes, automatic pressure release

It turned out to be a thin porridge.





And this is a present for me - I just managed to remove the lid and bring it to the sink



Normal oatmeal porridge for every day! Delicious, thin!
If you need a thick porridge - we reduce the liquid (in any proportion of milk / water) to 4.5-4-3.5-3 glasses, we determine the amount of liquid by the method of samples.

Bon appetit, everyone!

I cooked millet and rice porridge in SV only in milk, proportions 1 to 6, you can even 1 to 7 (if thinner), sugar / salt to taste. Technology - as in a regular cartoon: poured, fell asleep, turned on the program, after 30 minutes - porridge. In Panasonic it is also delicious, but much longer, there the porridge is only boiled for an hour, then another half hour "comes". The only thing in the pressure cooker you may get the feeling that the milk is curdled, well, it looks like this, it tastes like an absolutely normal porridge, not sour at all, I suppose it's the froths that settle during cooking, like flakes of curdled milk.
And yet, they are obviously cunning here about the lack of smell, for example, in Panasonic: there is it there, especially if the closed one is worth MV. This, as already correctly noted, is a feature of all pots with a "rubber" ring. My advice: wash the saucepan, lid, ring thoroughly and do not steam - the smell does not transfer to the food, it has been checked many times: if it smells of meat before cooking, and you are going to bake a biscuit, bake, and the biscuit and MV / SV will smell like biscuit after baking

And I bought O-rings in the amount of 2 pieces (I could not resist, the price is ridiculous). True, my ring is holding up normally, it fell off a couple of times and then not completely. Let them be. I was with a friend in those parts, so I stopped by.
As for the smell of the ring, I also think that the smell does not transfer to the cooked food.

Olga, are there already rings on sale? And whisper to us, pliz, what a ridiculous price?

Or a mother who prepares milk porridge, and here the child is crying, and then the doorbell rings, and then ... and then the O-ring again (zarraza) went into the porridge and needs to be taken out ...

And let there be one such users in a hundred, or even a thousand, but you also need to think about them.

yeah, I still have two young children, a house with a vegetable garden behind me, and a husband who will leave hungry if I don't feed him. That's why I'm actually worried)
Admin, thanks for the aspect ratio. For me it is liquid .... I will take less liquids.

Yesterday I washed the millet, added long oatmeal and wheat. Just 1 glass from multi.
And she poured 5 cartoon glasses of milk. I threw the butter malya.
It was one in the morning. I put on a timer for 4 hours. But I don’t know ... will she start cooking in 4 hours or will it be ready in 4 hours like in Panas?
I made a reserve of time so that the milk did not turn sour, and so that it steamed on heating all the same.
I wrote to my husband a whole instruction (he was already asleep) how to remove the lid and pour the condensate into the sink. A man is a man in the full sense, he does not fumble in kitchen equipment, but he learns instructions)))
In general, he ate without me, I woke up, opened the CB (it was already 9 in the morning, that is, she was still on the heating, after her husband, waiting for me) - the result was very good. There is no condensate water. There is no smell (but I scrubbed the lid about 10 times for sure), and the consistency is just what I need, so viscous and boiled.
In general, the first time we ate porridge from SV with gusto.)))

girls, but the ring can expand from the hot water of which you wash it, eh?

and yet, tell me pliz, can all the same how you can cook porridge without pressure ??? what is the weakest program in the SV, with the lowest temperature?

[Porridge MIX hearty]

I am posting the recipe on purpose, because there are problems and questions about cooking porridge in a pressure cooker.

Porridge MIX hearty



Bon appetit, everyone!

girls, but the ring can expand from the hot water of which you wash it, eh?

it may expand, But in real washing it should not affect the ring in any way - the operating temperature of the pressure cooker is more than 120 ° C. So, even a dishwasher for a ring should be like that, warm summer rain.

[Gashin]

Baked a cake Gashin recipe, for which many thanks to her, the recipe is here:



Baking mode, 59 minutes, normal pressure.

This is the third time I've been cooking "stew".

700 grams of pork goulash (for the first time there was chicken meat - boneless thighs, cut into 2-3 pieces), a couple of large onions, spices, a spoonful of flour.

Fry the pieces of meat so that it just sticks and is slightly tinted. Remove the meat, fry the chopped onion (chopped on a berner), then put everything in a pressure cooker, sprinkle with about a teaspoon of Italian herbs and leaves from one sprig of rosemary, salt, pour about half a glass of water - all under pressure on the "meat" mode. At the end of 15 minutes, release the pressure, open the pressure cooker, stir the goulash, pour in (do not forget to stir) a chatterbox of another 150 ml of water and one and a half tbsp. l. flour, close the pressure cooker and cook under pressure for another minute or two.

How fussy my children are, but the youngest does not refuse such meat.