Choosing a slow cooker, pressure cooker, rice cooker (2)

About small multicooker. Took today Marta 4324 for 3 liters. The bowl, of course, is stupid, and the cartoon itself is quite so big, small. The price of the issue is only 1400, but the functionality is not bad.

[Rituslya]

Rituslya, congratulations on little Martha. What is it about it that you bought it?

[Rituslya]

Rituslya, Rita, why is the bowl stupid?

Rita, did you take it with a regular non-stick bowl? I took a bowl with Greblon2, the price difference is 100 rubles, but it is better.

In general, I will not write anything more about this multicooker, it broke with me.
Ugh, it's a shame. One Marta with a joystick is also kind of strange, now this one. The loss is not painful, but ...
Indeed, they do not seek from good for good. There are also a bunch of good and solid cartoons, and I'm looking for all the adventures in my ass.

[Rituslya]

Rituslya, Rita, she didn't last a day? What store sells such wonderful devices?

[Rituslya]

Rituslya,

And someone knows something about the Polaris PPC 1203AD multicooker-pressure cooker. It seems like a novelty, but suddenly someone already managed to touch it. What's the cup? They write that it is 3 liters.

[Ofeliya]

Ofeliya, Olga, I bought this pressure cooker a couple of days ago. The truth hasn't really had time to try anything yet. Anti-dust bowl, upper division 2.5 liters.

The cover is completely removable.

[Ofeliya]

What a lovely little pressure cooker!
Ofeliya, Olenka, thank you for your attention to her.
Annutka, Anya, I'm really looking forward to the review.

I am very warm to Polikam-Polaris. She was waiting for a little pressure cooker from someone, and then she appeared.
Devulki, thanks!

[Annutka]

Annutka, Anya, how good you bought it. Very interesting! How does the bowl feel? Flimsy or less?
She herself accidentally noticed that she was 3 liters and just cheered up. For a very long time I dreamed of a small pressure cooker.

[Rituslya]

Rituslya, Rituel, OfeliyaOlya, she also wanted a little pressure cooker for a long time, and when she saw a good discount on her, she immediately took it. Ritual, there is no time to physically review, I will answer the questions, I can also in PM, and maybe someone will open the Temko on it.
Olya, the bowl is not ceramic (which makes me very happy), but non-stick, I have a similar one to Redmond 350, not thin, medium.

Anti-dust bowl, upper division 2.5 liters

Interestingly, and from the 10th Panasonic the bowl will not fit her?

[Biryusa]

Biryusa, Olga, I don't know, there is no Panasonic 10th, I can measure it.

[Biryusa]

I ordered the kid.
Biryusa, Olik, we'll check it tomorrow.
At the moment I have so many of these bowls that there will be few fingers on my hands.

[Rituslya]

Rituslya, Open the ritual at once, we will master it together!

Biryusa, Olik, we'll check it tomorrow.

Ordered a baby

Where did you order it, Rituel?

Devulki, duck right here

Waldberris

Girls, does anyone have a Polaris PMC 0554D? It seems like it's not a new model, but I can't find anything .... the reviews are only on Yandex .. And I don't really believe them ... My own will not be fooled
My Radik died, I'm looking for a replacement .... I wanted the same brand, but they are all black ..... kapets .... but I need a white one.

Rita, write how you like the new SV-MV.

Friends, my little pressure cooker has arrived!
Multicooker-pressure cooker Polaris PPC 1203AD

[with a step of 1 C and a time of 1 minute]

advise a multicooker with induction heating, a bowl of at least 5 liters. With temperature setting mode with a step of 1 C and a time of 1 minute... With precise (+ -3 C) temperature maintenance. Preferably with a steaming tray with small holes, as in Panasonic, and not with holes, as in Redmond (you need to cook small porridge for steam).Ideally, so you can save your program to the multicooker.

Take a look at the induction multicooker Element 01, there is a separate topic.

I read about. Chef - 10-140 min (default 50 min) temperature 50-130 * С, step 1 * С. But I did not understand how exactly it keeps the temperature. I need, as in sous-vide, so that there are no strong jumps. The accuracy of keeping the temperature is important to me. Still did not like the steaming bowl with large holes.
Sous vide Caso SV 500 suits me best, albeit without induction. But it precisely maintains the temperature. But there is no steamer.
Tell me what else to look for?

[Mikle]

Mikle, unfortunately, double boiler inserts have long been made with large holes.

I have one more question, which may seem strange.
If you put a steel thermos in a multicooker with induction heating, and pour water into the multicooker bowl. Will the heating inside the thermos be stronger than with a regular tende?
It seems to me no difference.
I suppose it will be interesting why such a perversion is to put a thermos inside a multicooker :). Therefore, I will immediately answer. Now I cook in cans on a steam bath inside a multicooker. Then I transfer to thermoses. The product has time to cool down a little. I would like to eliminate the transfer process and keep the heat longer. I tried to cook inside a multicooker in a thermos. The temperature is not high enough inside the thermos. Porridge is not cooked properly. You have to significantly increase the cooking time, which affects the taste.

Still did not like the steaming bowl with large holes.

put in it a grid for the oven and grill, for example "Marmiton", diameter 24 cm, cut to the size of the multicooker steam insert 🔗

Heating inside the thermos will be stronger

and HOW can you heat something in a thermos from the outside? because the thermos is made in order not to let the temperature inside

if you put your porridge into a thermos right from the multicooker, how many degrees will t drop? rinse the thermos with boiling water before transferring to keep it warm inside

Thanks, with a grid like a variant

and HOW can you heat something in a thermos from the outside? because the thermos is made in order not to let the temperature inside

Carried out measurements. The temperature of the water in the multicooker is 71 C. The temperature of the porridge inside the jar is 65 towards the bottom. Higher to the lid, 2-3 degrees less. In a thermos 45-50 at different stages of cooking. The neck of the thermos is not twisted, but covered with a faience bowl, a dome.

When you transfer the ready-made porridge, its temperature is 65 C. While you transfer it to 4 thermos from 4 cans, the temperature loss is more than 10 C. The porridge does not pour, but is shifted with a spoon. I didn't want to lose temperature, because by the end of the day the porridge is cool. Well, shifting and unnecessary washing every day takes time. I wanted to take out the prepared porridge, screw the lid

[Mikle]

Mikle, very interesting - what kind of cereal do you cook like that? and why such troubles, if you already have a multicooker, with a special muffler program, why do you need to fence such complex structures with cans and water baths in a multicooker? multicooker brews porridge itself according to a given program

porridge is perfectly cooked in a thermos, only barley, perhaps - did not cook, I do not know - will not have time to cook in a thermos, and so = rinse the thermos with boiling water, the cereal can also be warmed up, put into a thermos and poured with boiling milk, and ready for the night - in the morning porridge, and if the thermos is of high quality, then it keeps the temperature up to a day

or do you have any other requirements for cooking porridge

[Irsha]

Irsha, you are right - I have other requirements for porridge. And unfortunately, a multicooker does not give the desired result without problems. I make porridge from forgiven and crushed seeds of amaranth, chickpea, mung bean, green buckwheat. Cooking at a temperature of 67-70 C. The gradient of temperature change in the dish being cooked is important, plus precise temperature maintenance along the entire height of the product. For subsequent saccharification of porridge. Therefore, a water bath is used.
And I wanted to use a thermos to reduce the time spent fiddling with food.
I have original thermoses, from Termos. Purchased from Amazon, not fake. They keep it well, but not enough, because boiling water is not poured and they are 400 ml. In general, the rule is that the larger the thermos capacity, the better it keeps heat.
You are right about boiling porridge in a thermos. Ordinary buckwheat porridge turns out perfectly in a thermos. For these purposes, a multicooker is not needed, at least to me. I do it constantly in a thermos. But I also need to make other porridge, which seems to be cooked according to the principle of sous vide.
Would take a sous vide Caso SV 500, but there is no steamer. And there is no more space on the tabletop for two devices

Cooking at a temperature of 67-70 C.

in multicooker at maintaining the temperature of 67-72 * - will you also not like cooking porridge?

or pour water into a thermos, say, 80 * - the temperature drops from cereals - or not right?

Caso SV 500

and you can build a double boiler yourself from a metal sieve

, these sieves are now all sorts of different, cheaper and more expensive. a lot, here is a rectangular sieve for sous-vidnitsa

🔗 suitable size

[Irsha]

Irsha,
- the multicooker heating mode is not suitable. A crust forms on the cache. And the temperature is incorrectly distributed inside. And as a result, the fermentation process is not going as it should. Therefore, a steam bath is used. This mode of cooking porridge is used in Sudan;
- even if you pour not 80, but 100 degree water into a thermos, the porridge will not cook. It should be cooked from 1 to 1.5 hours, depending on seeds, cereals, legumes;
- the sieve does not fit. In sous-vide Caso SV500 the maximum temperature is 85 С

[Irsha]

Irsha, you are right - I have other requirements for porridge. And unfortunately, a multicooker does not give the desired result without problems. I make porridge from forgiven and crushed seeds of amaranth, chickpea, mung bean, green buckwheat. Cooking at a temperature of 67-70 C. The gradient of temperature change in the dish being cooked is important, plus precise temperature maintenance along the entire height of the product. For subsequent saccharification of porridge. Therefore, a water bath is used.
And I wanted to use a thermos to reduce the time spent fiddling with food.
I have original thermoses, from Termos. Purchased from Amazon, not fake. They keep it well, but not enough, because boiling water is not poured and they are 400 ml. In general, the rule is that the larger the thermos capacity, the better it keeps heat.
You are right about boiling porridge in a thermos. Ordinary buckwheat porridge turns out perfectly in a thermos. For these purposes, a multicooker is not needed, at least to me. I do it constantly in a thermos. But I need to make other porridge, which seems to be cooked according to the principle of sous vide.
Would take a sous vide Caso SV 500, but there is no steamer. And there is no more space on the tabletop for two devices

And if you approach cooking porridge in this way:
Steam porridge in portions

Porridge oatmeal portioned in a water bath in a pressure cooker Oursson (Admin)

Then switch the multicooker to the "long simmering" mode for 8-10 hours at a given temperature.
The multicooker has such programs in MARCH-1989 What the multicooker Marta MT-1989 can do (my culinary experiments)
For example, the "Roast beef" program can keep the temperature 65 * C for 10 hours.
Or you can set the temperature-time yourself on the Multipovar program.
Details on the programs and conditions of temperature and time here What the multicooker Marta MT-1989 can do (my culinary experiments) # 2

The crust on the porridge can be removed by cooking it in a container under a lid (see the recipe above), or by covering it in a bowl with a "contact" film

================================

And there is an experience of cooking such cereals, in portioned jars, pots in slow cookers, where you can also keep the porridge all night.

[Admin]

AdminI do just that - I steam it in jars with lids. You can put it in a bowl if you cover it with something.
If I am at home, there is no problem of keeping the porridge warm. As you write, the multicooker maintains the desired temperature.
But porridge is prepared in the morning in jars, I put it in thermoses or take it in jars as it is. Into a thermal bag. The problem is that the porridge gets cold in the jars.If the porridge is made in a thermos and not transferred, the heat remains at an acceptable level for the whole day. My slow cooker does not allow cooking in a thermos because of the low temperature inside. It was thought that induction heating would heat up the steel thermos inside the multicooker more. But with such heating, I don't have a multicooker, so I decided to ask here.



one more question - are there multicooker with a temperature probe? Or in which one can the temperature probe be placed, for example through the steam hole? At the same time, to be able to set the temperature by degree and time by minute.
Now I put the thermometer in the food I am preparing and close the lid. The cover pinches the cable, which is not very good for the tightness.

It was thought that induction heating would heat up the steel thermos inside the multicooker more. But with such heating, I don't have a multicooker, so I decided to ask here.

What is the relationship between the type of heating and the temperature of the contents?) The relationship is exclusively with pressure. Therefore, it would be nice to try cooking in a pressure cooker, and even for a long time, so that the contents (open!) Have time to warm up. And then do not let it stand for a long time, but open the cartoon 10 minutes after the end of cooking (or find out the right time by experience) and immediately seal with lids.

At the same time, you need to put well-heated products in thermos in order to reduce the time for heating them from multi. For example, they poured cereals inside and poured boiling milk / water / broth, then into the multi / pressure cooker hot water, close, turn on the heating.

Huh?)



I thought again. You can also close the thermoses, probably ... We can preserve the stew and other canned food by twisting the lids? But there are banks, they warm up easily. And it is easier for heat to get into a thermos through the neck than through the flask.)) But experiments will surely help, just the sealed ones will have to be heated longer and there is a chance that they will be opened when the lid is removed - outside the pressure will already drop to atmospheric, but inside? Will it boil?

[Bijou]

Bijou, the connection is not only with pressure. It also depends on the dishes in which the product is filled. The pressure cooker doesn't fit me. Since it will not be possible to accurately control the temperature inside the product. It's important to me.

Friends, I don't want to load you with unnecessary information. I read a lot, but did not find the multicooker I needed. I lowered my Wishlist. Does it exist induction multicooker for 4-5 liters or more with function Smart (setting your own temperature in 1 degree increments, time in 1 minute increments and several levels)? For example, like Marta MT-4315, only induction?

[impossible]

I see, the connection is not only with pressure. It also depends on the dishes in which the product is filled.

No pressure impossible warm up the coolant (water in this case) to a temperature above 100 degrees. Therefore, heating up to hundreds of contents inside the thermos takes so much time. I understand that the main goal is to speed it up, and that's why I suggested this option.))

The pressure cooker doesn't fit me. Since it will not be possible to accurately control the temperature inside the product. It's important to me.

All this is tried, measured, time / action algorithms are recorded and after a while the desired result is perfectly predicted. Almost all pressure cooker owners go through this, especially with mechanical pressure control.

But free will.

[Bijou]

Bijou, I understood you. You suggested that if the thermos does not warm up to the desired temperature in a water bath, then you need to raise the temperature above 100C. This doesn't work for me for a number of reasons:
1. If you cook with the thermos lid closed, I will not be able to unscrew the lid in the thermos to control the temperature during cooking. I need to withstand several time stages at different temperatures. It is also important to accurately maintain the temperature of + -3 C. Overpressure is created inside. The covers do not relieve pressure.
2.If you cook with the lid of the jar open (as I am doing now and control the temperature with a temperature probe in real time), then at a high temperature, saccharification of the upper layers of the product will occur ahead of time. I cannot raise the temperature above 73 C in the product.

one more question - are there multicooker with a temperature probe? Or in which one can the temperature probe be placed, for example through the steam hole? At the same time, so that it was possible to set the temperature by degree and time by minute.

There are multicooker with a valve and holes in it.
There are electronic thermometers with a very thin and long probe-needle.
And it can be combined: a valve and a thermometer through the valve.

At one time, I practiced analyzing the temperature inside the x / stove at each stage, and purchased such thermometers - they are on sale, including those with remote viewing.

And there are multicooker with step-by-step temperature control. My Marta keeps the set temperature well, she checked it herself.

But, you need to do this, look for both, and actually check.

I cannot raise the temperature above 73 C in the product.

Ahh ... I beg your pardon, I completely missed this moment. ((For some reason I decided that you need to store excess heat for the longest possible period of keeping dishes hot.

Sorry, then of course, the conversation is not the topic. It's just that the eye got caught in the "induction", and it's not sideways here - a thick bowl converts almost all the supplied energy in its skin layer and is unlikely to let the rays through if you planned to heat the contents in magnetic cans, shielded by a multicooker.) I could be wrong, but hardly...

[set other parameters]

This is how I controlled the temperature inside the bag in the multicooker.
I checked the readiness with a temperature probe a couple of times until the temperature reached the temperature I needed about 80 * C.
The mode was set to "Russian stove", temperature 84 * С, time 10 hours by default.

But you can set other parameters temperature and time.



Description here Beef (veal) stewed in foil (multicooker Marta MT-1989)

In principle, you can try to do it as needed, any temperature. It is enough to combine the temperature on the multicooker display with the temperature inside the food container. It is enough to take measurements several times and achieve the desired parameters.

[Admin]

Admin, You write correctly. I also do measurements-comparisons. I have a thin thermo-probe needle that transmits data to a smartphone, while building a temperature graph. But I put the temperature probe inside. Would like through the steam hole to calibrate the temperatures. Or, as a last resort, I will drill a hole for an immersion thermocouple in the lid of the multicooker.

I noticed such a moment that the temperature is not stable. There are fluctuations in the range of 5 C. This is partly why I wanted an induction multicooker. I have been using induction cookers for a long time. It cannot be compared with the ten ones in terms of temperature control.

If I don’t find an induction multicooker with Smart mode, tell me, Marta MT-4315, how stable does it keep the temperature? MT-1989, unfortunately, is no longer on sale.

Bijou, I just wanted to warm in steel (magnetic) thermos containers in an induction multicooker.

Guru, tell me - is there such a slow cooker - Induction for 4-5 liters or more with a function Smart (setting your own temperature in 1 degree increments, time in 1 minute increments and several levels)?

Tell me, is it worth buying the Polaris PMC 0364AD multicooker? I'm buying for mom. Near Redmond itself, but here in stores there is little choice. Of the available, this one hooked, but how is the bowl? I read it in the topic, but there are very few discussions about it.

[Olya2017]

Olya2017, Olenka, I don’t know, for example, is it worth it or not, but there are too many unnecessary programs.
As long as you find the one you need, as long as you adapt, it will end up already.
Maybe it's easier for mom to look for something.
About the cup? ... Poliks have different cups. But the cartoons are good.

As long as you find the one you need, as long as you adapt, it will end up already.

Yes, there is not much to choose from.I had to take it from home, but I wanted the guarantee to be near.

I buy myself the first cartoon, shoveled the Internet starting from the basics, what a cartoon is, to whom, why, types of heating, etc. I opted for the REDMOND RMC-IHM301 multicooker. True, there are no reviews yet, there is one, but in general terms, about nothing. The cartoon is new, positioned as a modified Redmond IH300. Logically, it should serve at least on a par with the three hundred, which was discontinued. Well, how in practice? .. Here is the question, who will say what about the intentions of such a purchase. I plan to cook mainly for steam, sous vide, porridge, stew vegetables. Induction attracts with the speed and accuracy of maintaining the temperature, well, it seems like in induction food is a little tastier.

[Tomarik]

Tomarik, I'm looking at her now too. I have nowhere to put these multicooker, but I keep looking and looking.
In the official store, it now costs around 7 thousand.
I had a previous induction model from Redmond. It was a very neat, delicate and quiet model. But not super-fast. In general, probably like everyone else.
I would buy.
Although I am not an advisor at all, because I am not indifferent to all multicooker!

Dear forum users! The time has come to replace my old Panasonic-18 cartoon with a more spacious one. The family is big, and we do not have enough Panasonic. I usually cook porridge for breakfast with a delay (I load it in the evening), and in the morning I cook lunch and dinner right away (I loaded everything and went), and for lunch and dinner one multi is not enough at all. I also make yogurt in a cartoon. I was choosing between several multicooker-pressure cookers with a large volume, but in the end I realized that I did not want a pressure cooker. It is somehow too confused, and in general it turns out that the multicooker-pressure cooker is essentially a pressure cooker. I want a cartoon. And I cannot find a multicooker with a USEFUL volume of 5-6 liters. (((Maybe I overlooked, please tell me

[3ton]

3ton,
Classics of the "genre" STEBA DD 2 XL ECO-6 liters, STEBA DD 2 BASIC-5 liters. This Bosch MUC48W68RU can now be bought for 14t. rub



Rituslya,
Thanks for the support. I think that 301 will also be quiet, this is important to me. Yes, I found out the price with "gifts" 7100 rubles.

So, all the same, the staff .. I didn't like the non-removable lid .. Well, in general, it's still a pressure cooker .. Something I began to be afraid of them



Looked at the link to Bosh, it's small. If the volume of the instructions is 5 liters, this means that the useful one will not be more than 4. And I need at least 5.