Electric pressure cooker Brand 6050 - reviews and opinions

We probably cook with you from different meat. I wrote that I cook from brisket, never, neither when cooking on the stove, nor when cooking in a pressure cooker, did I catch small bones (we would not eat with them either), I do not have them. Well, you know ... these are your "purely individual", "I didn't like it" .... I just feel like a kind of machine without taste buds ... I absorb everything cabbage ... and my husband and children are the same ...

we cook from all the bones on which the meat hangs. I don’t understand your aggression, I just said that I don’t like to cook overcooking for 1.5 hours, Nevushka, forgive me, passivation .. and if someone likes it, then for God's sake, we are all individual ... where does the car have no taste. .. I hate lamb, but this does not mean that I am a plebeian or a machine without taste buds, not understanding the delicate taste of mutton ...

For example, when buying the back part on the bone, cutting off most of the meat, we cook the borsch, but when chopping, the bone itself is often crushed, and small bones fall off during cooking. here they are and then swim. but we don’t cook soup from brisket somehow ... but what is brisket in your opinion? peritoneum? carbonate on the bone? or something else?

Well, in fact, in the name everything that beef brisket is for me. We buy it specifically for soup, borscht, you can choose fatter, you can lean more. It looks something like this:

Well, in fact, in the name everything that beef brisket is for me. We buy it specifically for soup, borscht, you can choose fatter, you can lean more. It looks something like this:

it is clear that all our soups are made from pork, since my husband does not eat beef. it's understandable why you don't have small bones. I have to filter the broth, because sometimes a ladle of seeds is full.

No battles have been fought over soups. My family and I are apparently also tasteless.
I didn’t like soups from mv for a long time. But then I found a way to cook them in St. and cook them deliciously, richly, quickly. Now I cook every other day. Everyone likes it. Everyone is happy.
Saute vegetables until soft. We do not like heavily fried onions, carrots and so on. And I always fry the meat. When with a minimum of oil, when in a dry bowl. Then the broths are transparent, and the broth for some reason is more from lean meat, and the taste is fuller, not empty.
And why cook the soup for 1.5 hours? 15, maximum 20 minutes and you're done. Season with herbs, let stand for 5-10 minutes and serve. I consistently start making lunch at 11 o'clock. At half past twelve my eldest daughter will sit down to dinner. By this time, the soup has time to boil, infuse, and sometimes it is even half-eaten.
I remove small pieces of bones from chopping meat even when washing. Can be soaked for a while. I don't have any small bones, scraps of foam, or anything else in my first courses.
I am NOT the only one who makes excellent soups in St. You can get acquainted in the section recipes for St. 6050

[alenka_volga]

we cook from all the bones on which the meat hangs. I don’t understand your aggression, I just said that I don’t like to cook overcooking for 1.5 hours.

alenka_volga, about 1.5 hours here no one spoke. Personally, I saw a message about 20 minutes (chicken) and 30 minutes (beef). And this is several times less than what you write. At the same time, I cook chicken for 15 minutes, pork for 20 minutes. We have enough

we have all pork soups, because my husband does not eat beef. it's understandable why you don't have small bones. I have to filter the broth, because sometimes a ladle of seeds is full.

girlfriend cooks the same. but it doesn't work out quickly. She cooks the broth in the evening, at night it is infused, in the morning it pours the broth into another container, without straining, because during the night all the bones settle to the bottom. Accordingly, the broth is ready, so then it simply refills the soup and cooks for 10 minutes.

Ksenia, how long do you have a pressure cooker ??? and I have 1 week. and over the time of cooking the meat I have not guessed exactly, and for an hour and a half - with a set of pressure, I doubt that your meat will cook from the moment of switching on until the end of cooking in 15-20 minutes. there only the pressure is collected for 30 minutes. and I repeat for the third time, how many people, so many opinions, someone likes to fry first and then cook, but someone does not. and why impose your opinion? went deep into a completely different steppe, in fact, discussed the need for a second bowl. where does frying, cooking ?? why about receptors ?? I do not understand..

[alenka_volga]

alenka_volga, about 1.5 hours here no one spoke. Personally, I saw a message about 20 minutes (chicken) and 30 minutes (beef). And this is several times less than what you write. At the same time, I cook chicken for 15 minutes, pork for 20 minutes. We have enough

girlfriend cooks the same. but it doesn't work out quickly. She cooks the broth in the evening, at night it is infused, in the morning it pours the broth into another container, without straining, because during the night all the bones settle to the bottom. Accordingly, the broth is ready, so then it simply refills the soup and cooks for 10 minutes.

Aygul, if you put meat slices + all the other ingredients + sautéing, etc., then from beginning to end there will be no less time, since the pressure is set for at least 30 minutes, then boiling, + pressure relief. that will take 1-1.5 hours. I cook soups to the eyeballs, because the family is large and my husband wears to work, and there is no time to cook soup every day, unfortunately. and desires, to be honest, too.
And I do not insist broth, right through a sieve - that's all.

[Alyona]

Alyona, for this, the topic was written so that the pressure was typed not like you have for 30 minutes, but like mine - 3-5 minutes. And we write recipes for a reason. After all, questions always arise. And we had them. But it was more difficult for us - there was no one to answer them. Now you only need to read, remember something, repeat and decide for yourself whether it is worth doing it again or looking for another way.

How long do you have a pressure cooker ??? and I have 1 week. and over the time of cooking the meat I have not guessed exactly, and for an hour and a half - with a set of pressure, I doubt that your meat will cook from the moment of switching on until the end of cooking in 15-20 minutes. there only the pressure is collected for 30 minutes. and I repeat for the third time, how many people, so many opinions, someone likes to fry first and then cook, but someone does not. and why impose your opinion?

I have a pressure cooker for 1 year, that is, I have some experience And, like many girls, I pour boiling water over the water, because many people first fry onions, carrots, meat, the bowl heats up, and you simply cannot pour cold water into it. And boiling water and pressure gains quickly, cold water must first be brought to a boil. Soups, by the way, I also cook to the eyeballs.

[Alyona]

Alyona, for this, the topic was written, so that the pressure was typed not like yours for 30 minutes, but like mine - 3-5 minutes. And we write recipes for a reason. After all, questions always arise. And we had them. But it was more difficult for us - there was no one to answer them. Now you only need to read, remember something, repeat and decide for yourself whether it is worth doing it again or looking for another way.

Ksenia, I will repeat myself, I do not have a question when and what to lay, this is a matter of taste. why about receptors, did I really hurt anyone, said something nasty? just wrote how I like ...

[Girls]

Girlswhy are you sticking? Elena I like to cook soup for 1.5 hours, not 0.5 hours. And you mean some receptors

Sorry, I couldn't resist

[Girls]

Girlswhy are you sticking? Elena I like to cook soup for 1.5 hours, not 0.5 hours. And you mean some receptors

Sorry, I couldn't resist

Thank you! I don’t twist the handle of the generator so that the light is generated ...

[Alenka]

Alenka, no, you have not offended anyone. Did I say that?
I'm just talking about trying different ways of cooking certain dishes. After all, having an MV or SV, for example, broke many stereotypes.
Try, cook, share with us.
And at the receptors, I just laughed, a good joke.

it never crossed my mind about boiling water.

That's why I say, read a couple of recipes. I specifically write in the ingredients - boiling water! This greatly shortens the pressure build-up time and is gentle on the bowl after frying vegetables.

I need the meat to fall off and be very soft, because my older 3-year-old son spits otherwise. So I'm digesting ... and a piece of meat is about 1.5-2 kg, or my husband does not eat soup then, he says - gruel.

[Manna]

everyone just lashed out with their receptors ...

Forget about them.

I need the meat to fall off and be very soft, because my older 3-year-old son spits otherwise. So I'm digesting ... and a piece of meat is about 1.5-2 kg, or my husband does not eat soup then, he says - gruel.

Try frying the meat. Pork / beef almost half cooked. And then cook. My year and 9 months. Otherwise, he spits too.
Or another option: cook the meat, pour boiling water for 15-20 minutes. And then lay the rest and again for about 15 minutes.

Sorry, I couldn't resist

So, Manna, you, too, recently have 6050. Well, how did you share your impressions. I probably cooked soups.

[Elena,]

Elena, I already wrote, find your own way of cooking soup, only you can understand what suits you best, there are enough options. And do not listen to anyone, everyone has their own opinion, their own ways ... Here for me, even though the whole forum is spinning at my temple, but with my multicooker available, as I cooked soup on the stove, I cook, and I will cook, and no one to me this is not a decree. Therefore, I repeat once again, look for, try your own.

[Alyona]

Try frying the meat. Pork / beef almost half cooked. And then cook. My year and 9 months. Otherwise, he spits too.
Or another option: cook the meat, pour boiling water for 15-20 minutes. And then lay the rest and again for about 15 minutes.

My year and 8 months are almost, so the tenderness of the meat is also important for us. And I fry the meat until half cooked. Well, in general, my mother taught that if you want to get broth, you need to pour cold water, and if the meat is juicy, then boiling water, so that it "seizes" and does not release juices, but we have such opportunities that it is a sin not to use it, although taste and color ... Alyona, try, experiment, if anything, you can always cook for 10-15 minutes until FULLY cooked

This is me about the receptors of the beginning. I just react very sensitively ... to criticism. Excuse me, I didn't want to "aggro" I wanted to tell you how to cook soup .. but they tell me - I don't like it, it's not tasty. Well, of course, everyone has it differently ...
And I also had a pressure cooker for a long time, I was one of the first to buy, even the first modification, then changed to an improved one and I am very happy. I cook soups often and a lot, and BEFORE the pressure cooker appeared and AFTER, and the children were not always adults (some of them have not grown up yet, they also love softer meat), I don't see much difference between cooked on the stove and in a pressure cooker, frying (so can you say?) as frying, how much it was cooked for 10 minutes. on the stove or 30 in the pressure cooker I can't tell the difference.

Wow, what are the passions around soups. I also fry the vegetables first, then put the meat in pieces, add everything I need for the soup, fill it with hot water. I only cook for 30 minutes. For my taste, it's better (softer), we are used to just such soups. I cook to the eyeballs. And I'm not even worried how long it will take to build up pressure. It's faster than stove anyway. And most importantly, it is easier and the dishes are dirty at least (in the absence of a dishwasher).
But, in a slow cooker, I like soups more. There they are obtained with a bright taste and smell, but they also cook longer. And in a pressure cooker, you get a delicious pea soup.

Whole boiled beef brisket, 700 grams, in 30 minutes of the "Soup" mode is boiled so that I pull it out with a plastic slotted spoon, holding it with a fork on top, since the meat disintegrates, that is.boiled down during this time to the state "softer nowhere". And the portioned chicken (I usually cook soup from Russian legs or thighs), I think, I will reduce from 20 to 15 minutes, because it also falls off from the bones, it is inconvenient to impose. These are my observations.

Hello. I have been using the Brand 6050 multicooker for about 6 months. infrequently. But the last 2 dishes (pilaf and stew), the pressure did not rise. But the valve was closed. At the end of cooking, no steam came out of the valve and an inner light plate on the lid dangled at the end of the center pin. The valves are all rinsed clean. What kind of attack could it be?

Good morning! The reasons can be different, possibly due to insufficient water supply. Try to check if the pressure cooker is gaining pressure in "Steam" mode with enough liquid?

[Denis]

Denis, but take a look at this topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=180408.780 We are waiting for you there too

People! Save! Feel like Figaro! Yesterday, it seemed, everything settled down in my fevered brain, and I decided to buy MB Brand 502. But today I decided to read more, and now I cannot choose. What to take: MV 502 or SV 6050? At first, I proceeded from the need not to stand at the stove in the morning when cooking cereals, but now I want everything and more! Since there is neither MV nor SV (apart from the usual one) in my everyday life, advise which device to start with. I look forward to your answers, because I want to buy as soon as possible.

Since there is no MV or SV (apart from the usual one) in my everyday life, please advise which device to start with. I look forward to your answers, because I want to buy as soon as possible.

If you want to purchase both devices, then it is better to buy 6050, since they have been discontinued, and in March there will be the last batch. And 502 will continue to sell. Moreover, you already have experience with a pressure cooker, albeit a stove-top one.

People! Save! Feel like Figaro! Yesterday, it seemed, everything settled down in my fevered brain, and I decided to buy MB Brand 502. But today I decided to read more, and now I cannot choose. What to take: MV 502 or SV 6050? At first, I proceeded from the need not to stand at the stove in the morning when cooking cereals, but now I want everything and more! Since there is no MV or SV (apart from the usual one) in my everyday life, please advise which device to start with. I look forward to your answers, because I want to buy as soon as possible.

cooks porridge perfectly 6050

cooks porridge perfectly 6050

And if you put on a deferral?

Moreover, you already have experience with a pressure cooker, albeit a stove-top one.

The fact of the matter is that in the on-board (Ufesa with two pressure modes) steam began to come out from under the lid quite quickly (after about half a year) (the valves are clean), apparently, the sealing gum worn out. How quickly does it wear out in CB 6050?

Good day! The highest quality, long-lasting silicone is used for the 6050 cover seals. It all depends on the intensity and frequency of use of the ring.

The fact of the matter is that in the on-board (Ufesa with two pressure modes) steam began to come out from under the lid quite quickly (after about half a year) (the valves are clean), apparently, the sealing gum worn out. How quickly does it wear out in CB 6050?

for a year of using the 6050, the ring only stretched a little (I have SV from the first batches), which does not affect the functionality in any way.

People! Save! Feel like Figaro! Yesterday, it seemed, everything settled down in my fevered brain, and I decided to buy MB Brand 502. But today I decided to read more, and now I cannot choose. What to take: MV 502 or SV 6050? At first, I proceeded from the need not to stand at the stove in the morning when cooking cereals, but now I want everything and more! Since there is neither MV nor SV (apart from the usual one) in my everyday life, advise which device to start with. I look forward to your answers, because I want to buy as soon as possible.

I would take 6050, because everything is fast, and it seems to me even tastier than on the stove.
In an hour, you can cook the first, second, compote without a bun, and if you add another half hour, then also a bun

Good afternoon, I personally would start with a multicooker, especially since you already have a pressure cooker, albeit an ordinary one. Although I use both, but a multicooker bowl, it seems to me that the "flight of fantasies" are wider with it, although you can do a lot in a pressure cooker, but I would still start with a cartoon ...

And in my opinion, the flight of imagination is the same in the multicooker and in the pressure cooker. But the multicooker cooks faster and this is its plus. And I would not compare it with a pressure cooker, this is a big difference. I gave up my drink long ago.

And if you put on a deferral?

At least on a postponement, at least immediately, porridge is good.

And in my opinion, the flight of imagination is the same in the multicooker and in the pressure cooker. But the multicooker cooks faster and this is its plus. And I would not compare it with a pressure cooker, this is a big difference. I gave up my drink long ago.

All the same, I would start with a multi, you yourself write that the soups in it are tastier, although I cannot imagine my life without a multi or without a pressure cooker ...

I can't, my husband says that there is nowhere to put

Whose territory is the kitchen? Yours? Who will cook? You? Then it's up to you to decide what and how many of the kitchen helpers to buy. And where to put this is the tenth thing. There is a place. If only it was comfortable to cook.

All the same, I would start with a multi, you yourself write that soups in it are tastier

And in a pressure cooker, the meat tastes better. Soups, if not tried from a multicooker, are quite tasty. The rest is the same. But, of course, it's artlyuda. I would also buy both.

Whose territory is the kitchen? Yours? Who will cook? You? Then it's up to you to decide what and how many of the kitchen helpers to buy. And where to put this is the tenth thing. There is a place. If only it was comfortable to cook.

here is the answer of the real hostess!

I have in my kitchen a 5.5 sq. pressure cooker, a slow cooker, a bread machine, an ice maker (which is the size of a multi cooker), an air grill, a stationary mixer and a crepe maker - this is something that is always ready to go. At the same time, I have a removable square. and there is no kitchen set, otherwise the same amount would fit.

Whose territory is the kitchen? Yours?

Some people really like to climb on my territory! But there really is a problem of space. You won't hide such units in closets.

And I do not see the difference in the taste of soups in a multicooker and in a pressure cooker. Only in a slow cooker it takes much longer to cook.

[artlyuda]

People! Save! Feel like Figaro! Yesterday, it seemed, everything settled down in my fevered brain, and I decided to buy MB Brand 502. But today I decided to read more, and now I cannot choose. What to take: MV 502 or SV 6050? At first, I proceeded from the need not to stand at the stove in the morning when cooking cereals, but now I want everything and more! Since there is neither MV nor SV (apart from the usual one) in my everyday life, advise which device to start with. I look forward to your answers, because I want to buy as soon as possible.

artlyuda... I will express my opinion. For a beginner, I would advise you to start with a multicooker.
I will write your vision the pros and cons of these devices.
Pros of MV 502:
1. You can always open, add something, see if it is ready, stir.
2. The taste of the dishes is familiar. If you wish, you can achieve a more stewed taste by increasing the time.
3. You can make yogurt and other fermented milk products.
4. Easy to prepare yeast dough.
5. Five-step "MANUAL" mode for the embodiment of your fantasies.
6. Many recipes, detailed instructions.
7. Appearance.
Minuses:
for me not.
Pros of a pressure cooker:
1. Faster preparation of a number of dishes.
2. Many recipes, detailed instructions.
Disadvantages:
1. Works under pressure, which means you can't open it quickly and whenever you want. This is limiting.
2. Easy to digest the dish.
3.This means that you will always need to keep a recipe nearby (your notes, a table of preparation of various products, etc. hints).
4. The taste of many dishes differs from the usual.
5. For some dishes, you will have to change the usual cooking technology (in this Temka we just discussed how to cook soup in SV).

artlyuda, in order to finally decide, try to answer such questions for yourself.
- You cooked in a pressure cooker. Do you like many dishes from it?
- Do you like to fantasize during the cooking process or do you cook according to the principle: you have laid everything and wait for the result?
- Do you have the time and desire to master new cooking methods?
- Which of these devices do you like more externally? (this is also an important point!).
GOOD CHOICE!

Nevushka,: bravo: Share your experience of placement.

This is a part of the table, on which you can see a pancake, an ice cream maker, MV and SV (the kettle did not fit into the photo), the table is wide, so there is enough space for food:
🔗
🔗
The bread maker lives under the table, the mixer is on the only kitchen cabinet, the airfryer is on the board on the stove, thereby covering 2 burners, which I do not use anyway.

This is a part of the table, on which you can see a pancake, an ice cream maker, MV and SV (the kettle did not fit into the photo), the table is wide, so there is enough space for food:


The bread maker lives under the table, the mixer is on the only kitchen cabinet, the airfryer is on the board on the stove, thereby covering 2 burners, which I do not use anyway.

Nevushka, what kind of ice cream do you have?

[Shelena]

Pros of a pressure cooker:
1. Faster preparation of a number of dishes.
2. Many recipes, detailed instructions.
Disadvantages:
1. Works under pressure, which means you can't open it quickly and whenever you want. This is limiting.
2. Easy to digest the dish.
3. This means that you will always have to keep a recipe nearby (your notes, a table of preparation of different products, etc. hints).
4. The taste of many dishes differs from the usual.
5. For some dishes, you will have to change the usual cooking technology (in this Temka we just discussed how to cook soup in SV).

Shelena, this is your vision, I see. I'll add a comment, ok?
Disadvantage 1. Can't open. For me, this was also a disadvantage BEFORE buying, but now I got used to it, and I don't stand nearby, I don't look
Disadvantage 2. Having digested 1 time, at the 2nd time we put less, and preferably immediately in accordance with Disadvantage 3 - the table. In fact, it is very quickly remembered that chicken - 15 minutes, pork - 20 minutes, beef - 30-40. (these are my "gustatory" minutes). And ... you also need to adapt to the multicooker in accordance with the modes
Disadvantage 4 - a slight difference in taste from that cooked on the stove is clearly in favor of a pressure cooker, in comparison with a multicooker according to everyone's personal taste, there are favorites here and there.
Disadvantage 5. Yes, standing at the stove, adding, stirring is absent in accordance with Disadvantage 1.

Nevushka, what kind of ice cream do you have?

Unold 48816,HERE here is the topic for it.

[artlyuda]

artlyuda... I will express my opinion. For a beginner, I would advise you to start with a multicooker.
I will write your vision the pros and cons of these devices.
Pros of MV 502:
1. You can always open, add something, see if it is ready, stir.
2. The taste of the dishes is familiar. If you wish, you can achieve a more stewed taste by increasing the time.
3. You can make yogurt and other fermented milk products.
4. Easy to prepare yeast dough.
5. Five-step "MANUAL" mode for the embodiment of your fantasies.
6. Many recipes, detailed instructions.
7. Appearance.
Minuses:
for me no.
Pros of a pressure cooker:
1. Faster preparation of a number of dishes.
2. Many recipes, detailed instructions.
Disadvantages:
1. Works under pressure, which means you can't open it quickly and whenever you want. This is limiting.
2. Easy to digest the dish.
3. This means that you will always need to keep a recipe nearby (your notes, a table of cooking different products, etc. hints).
4. The taste of many dishes differs from the usual.
5.For some dishes, you will have to change the usual cooking technology (in this Temka we just discussed how to cook soup in SV).
artlyuda, in order to finally decide, try to answer these questions for yourself.
- You cooked in a pressure cooker. Do you like many dishes from it?
- Do you like to fantasize during the cooking process or do you cook according to the principle: you have laid everything down and are waiting for the result?
- Do you have the time and desire to master new cooking methods?
- Which of these devices do you like more externally? (this is also an important point!).
GOOD CHOICE!

That's how many people, so many opinions.
Multicooker
1. If you open, add, mix, then the meaning of the multicooker is, is there a stove.?
2. I agree about the taste, does not spoil the taste.
3. Yogurt can also make a pressure cooker, someone recently gave links.
4. For yeast dough there is a bread maker, but if someone does it, then great.
5. The five-stage setting is probably great, not in the pressure cooker.
6. There are no less recipes for a pressure cooker.

Cons, it cooks for a long time.
Pressure cooker
1. works under pressure, it is not necessary to climb into it, fast, tasty.
2. You can digest everywhere, first we read, then we cook, no overcooked dishes. In the multicooker, after all, we are also looking for recipes, we look at which program to set.
3. I no longer need to watch the minutes, especially since the Brand has automatic programs.
4. The taste is different for the better.
There is nothing to compare with a pressure cooker, this is a big difference.

Another big plus of the pressure cooker is that it saves> energy, due to the reduced time,> cooking time.

This is not nagging, but literacy.

Literacy is when they say not "lodge", but "put". The word "FALSE" is not in Russian. But overcooking or sautéing is not important, the meaning is clear.

People! Save! Feel like Figaro! Yesterday, it seemed, everything settled down in my fevered brain, and I decided to buy MB Brand 502. But today I decided to read more, and now I cannot choose. What to take: MV 502 or SV 6050? At first, I proceeded from the need not to stand at the stove in the morning when cooking cereals, but now I want everything and more! Since there is no MV or SV (apart from the usual one) in my everyday life, please advise which device to start with. I look forward to your answers, because I want to buy as soon as possible.

Lyudmila, I bought myself a SV right away, although usually beginners are advised to use a multicooker. True, they warn that then you will want a pressure cooker anyway. Like you, I have absolutely no room for two devices. I'm very happy with my new SV))))). ... there are no particular difficulties in mastering. Moreover, if you take Brand, then there will be a lot of recipes and support.

Well ... over time, you won't be able to buy 6050 ... So, over time there will be 6051