Multicooker-pressure cooker Bork U700

Hello to all owners of BORK cartoons, tell me please, who ever made fish on the FISH program, how do you like it?

Hello to all owners of BORK cartoons, tell me please, who ever made fish on the FISH program, how do you like it?

Tan ... YOU WON'T BELIEVE ... until you mentioned it, I didn't even know that we had a "Fish"! Mother of God! After all, my cartoon is a HALF YEARS !!! I'm really afraid of myself now. Although, why am I surprised? If not for Lisa, I would not have been aware of "Hot". Well, tell me, why do people like me need a multicooker? I could cook a bucket. Well vascheee! P.S. I just cooked the fish, only on the "Hot", I'll post it. Lizonka, dear, thank you for the "Roast"!

Today I have Chicken thighs in mustard-sour cream sauce with mushroom julienne, help yourself:

I want to treat you to my favorite cold snack, which I prepare every week for sandwiches and instead of sausage and cold cuts:
Ukrainian style pork neck baked in a sleeve

[Veechkina]

With light Veechkina my hands also appeared Vassenka - the blonde sister of Lizkina Vasilisa
Since I received it only this morning and immediately ran to work, I managed to cook only one thing there.
That's how for you Liz rice, so bulgur for me, so I started with it

I want to treat you to my favorite cold snack, which I prepare every week for sandwiches and instead of sausage and cold cuts:
Ukrainian style pork neck baked in a sleeve

I also did this type, only in the oven five years ago.
We ate this meat for breakfast for a whole week. The meat ran out - we bought a sausage.
The phrase was sonny: - "Well, finally, a normal sausage, and then all meat and meat."
The curtain...

Here is my report on the Fish regime, it turned out very tasty!

Sea fish in the author's filling in the Bork U700 multicooker

In Borka, even on Buckwheat, I liked rice more than on Rice, it is more difficult to select the proportions there, the risks by displacement are applied, and not by mst, as in cuckoos.

Do you take the proportion of rice to water 1 to 1.1 on Buckwheat? Or a little more?

The second sensory program Pilaf is barely moving at all, at first I thought - maybe my Pilaf is faulty - in 20 minutes there was not a sound from the valve, the valve opened easily, there was no pressure inside, I could not stand it and switched to Buckwheat.
Is this generally normal behavior of the pilaf program at 20 minutes?

Do you take the proportion of rice to water 1 to 1.1 on Buckwheat? Or a little more?

The second sensory program Pilaf is barely moving at all, at first I thought - maybe my Pilaf is faulty - in 20 minutes there was not a sound from the valve, the valve opened easily, there was no pressure inside, I could not stand it and switched to Buckwheat.
Is this generally normal behavior of the pilaf program at 20 minutes?

I cook rice in all cereal modes in proportions 1: 1.
I have been cooking on Plov for so long that I find it difficult to tell you anything. In principle, I do not like the Pilaf modes with their Toasting at the end. I cook pilaf on Rice.
And given the duration of the Rice and Plov program, they cook at low pressure or somehow alternate ...

You better share your impressions of what you cooked and how do you like the saucepan at work? Otherwise I'm worried))

[Liza]

You better share your impressions of what you cooked and how do you like the saucepan at work? Otherwise I'm worried))

Liza - be spoiled - the saucepan definitely pleases!

"Buckwheat" - analogue of Turbo - as you wrote - good for quickly baked potatoes for a side dish - test!
I also want to try the potatoes in the Oven in 2 stages with stirring, I like it when it's fried from all sides!

"Porridge" - 20 minutes - looks like 110-115 ° С - well suited for bulgur (in a ratio of 1: 1.5 with preliminary frying in oil and pouring boiling water) - also set off! But I also want to try bulgur on Multipovar at 110-115 ° С for 25 minutes, because we love this particular porridge so that it will be fried at the end, and Pilaf is too long.
I also cooked NECK in the Oven according to your recipe - SUPER! I snapped straight hot
(I will unsubscribe later in the profile topic)
Now I put Vasya with cauliflower in an omelette!

I cook rice in all cereal modes in proportions of 1: 1.

Ok, I'll try 1: 1 on fast modes - Greche and Kashe - I'll compare.
_______________

I remember how I swore from the very beginning at 1054, about her incomprehensible time regime, I had difficulty adapting, but now I understand that I’m so used to it and so relaxed ... because for some dishes I now don’t need to know the total time how much to cook them , the main thing is that they boiled for 1 minute at a certain temperature.
For example 100 ° C - good for cooking fruit compote - I give 1 minute and do not fool myself - I poured freeze or fresh and how much water there, and now, if I go to Bork, I don’t know how much time to set for freezing, and how much for fresh, plus with different amounts of water I have to give different times - after all, if you put too much, overcooked fruits lose their vitamins and shape ...
By the same principle in 1054 cooking - spaghetti and first courses.
Plus 2 more milk porridge in the Slow cooker mode - millet and semolina will turn out very quickly and tasty!
All of the above will remain for 1054, I'm too used to it
_______________

Vasilisa will also take on dishes from 1010 and Panasonic:
- fast - rice, bulgur, buckwheat;
- baked potatoes and other vegetables;
- pilaf;
- cottage cheese, casseroles;
- I will try to adapt durum pasta for steaming with frying at the end (son + Panasonic sensor coped with this task deliciously before!)

I will cook meat both there and there.
So my Vasilisa will be fully loaded

Dear experienced sorceresses, help with a pressing issue, please?
Here we love curd casseroles and everything like that. Bork has a rather successful one, in my opinion,
recipe Curd pudding. Have done several times already
But: it bakes on the Baking program for 60 minutes!
Almost the same set and volume of ingredients as a casserole can be cooked in a conventional gas oven in 20 minutes!
Question: Can I risk cooking Pudding on the Oven program? Just how long to put on and what power to choose?
No ideas?
I, of course, will try to find it myself, but I'm not a magician, I'm just learning
I risk spoiling food and leaving loved ones without sweets

The thing is that casseroles do not like sharp heating and high temperature, and therefore if you try the Oven, then only the 1st level, and then leave it on the Heating for at least 30 minutes (or better until it cools completely) so that it does not settle and did not fall into the cheesecake with the edges bent inward. And in the Bork recipe book in the photo it is exactly this (n), and this is not the correct casserole, it should not be so. In general, haste works against a good result here, but the taste of the cheesecake is not bad either.
Dare, try, share your impressions, good luck!

Lisa, oh, how you stunned me now)))
It turns out that all my life I have been cooking unprepared casseroles!
Usually this happened at 180 degrees on the middle shelf of the oven, and after 20 minutes I clearly got it out, and everyone was eating it and praising it
Soooo, we will improve

And what time to set on the 1st level of the Oven? The same 20 minutes and then Warm up for 60 degrees 30 minutes?

Irina, what are you !!! I never said that you cooked the wrong casseroles !!!
It's just that in MV at high temperatures, casseroles do not keep their shape and are deflated, this should not be so, but in the oven everything happens differently. There, air is heated around the mold with the product, and therefore the heating of the product itself is different, and more temperatures are needed. In the CF, however, contact heating occurs, that is, directly the dishes and the product themselves, and therefore the temperature of exposure and heating is needed less.
In any case, the taste of the deflated cheesecake is sweet and curd, it just won't be so tall, beautiful and airy.
They don't like my homemade casseroles, I very rarely cook very small portions for myself either in a tiny MV Redmond-02, or in an AF almost portioned form. In Bork, there was no need to look for the optimal regime. I remember at the very beginning how I bought it, then I baked a casserole on the Pastry, I liked the result, but it cooled down in the MV for a long time and I don’t remember the recipe by which I was cooking.

Irina, what are you !!! I never said that you cooked the wrong casseroles !!!
It's just that in MV at high temperatures, casseroles do not keep their shape and are deflated, this should not be so, but in the oven everything happens differently. There, air is heated around the form with the product, and therefore the heating of the product itself is different, and more temperatures are needed. In the CF, however, contact heating occurs, that is, directly the dishes and the product themselves, and therefore the temperature of exposure and heating is needed less.
In any case, the taste of the deflated cheesecake is sweet and curd, it just won't be so tall, beautiful and airy.
They don't like my homemade casseroles, I very rarely cook very small portions for myself either in a tiny MV Redmond-02, or in an AF almost portioned form. In Bork, there was no need to look for the optimal regime. I remember at the very beginning how I bought it, then I baked a casserole on the Pastry, I liked the result, but it cooled down in the MV for a long time and I don’t remember the recipe by which I was cooking.

Liza, thank you, you explain everything so well and put it on the shelves
The fact is that my casseroles never really "puffed up", so apparently there was nothing to blow out
Probably, these were not casseroles at all, if correctly evaluated, namely cheesecakes
And in the morning from the fridge - so in general Cheesecakes (as their son called them).

PS and what is AF?
And another question: I saw in the Yogurt topic, in my opinion, your comment that the jars should be sterilized before cooking. I have never made yorgurts myself, I already have jars. Tell me, please, how to sterilize them?

[Iri.Ko]

Iri.Ko - if we talk not about a closed saucepan, but about baked goods such as an oven, then I personally tasted better at 160 ° С than at 180 ° С. And I would never have known this if I hadn't baked in the AFochka - consider the same oven - at 180 my top burned, and I had to reduce it to 160 and increase the time. And who would have thought that it would be much tastier! The lower the temperature, the more "neat" the curd is rolled, the more tender the casserole. Well, in general, casseroles from an air fryer are decently tastier than from a pressure cooker, so I stopped cooking them in SV. I thought to try in Bork, I wonder what happens.

Cauliflower - I'll write a recipe now

Oh oh! Can I have a recipe? I love and adore such easy and useful combinations!

Posted here
Cauliflower casserole in Bork U700

julifera how do you like Bork U700, what are the differences from the cuckoo and can you turn off the pressure? Thank you.

[Lisa-Vei]

can the pressure be turned off?

It is impossible to turn off the existing pressure in Bork in modes with pressure - Liza always wrote about this - it is impossible.
Bork has modes without pressure - I will play with them.
In Kuku, in the whole history, I turned off the pressure only once, somehow I immediately adapted to work without it.

julifera how do you like Bork U700, what are the differences from the cuckoo

I am not such an advanced user of Bork to confidently describe all its advantages, only half a week since I got it. I haven’t even tried to do Plov on the touch program yet ...

From what I noticed right away - induction in Bork works softer, more accurate, cereals on auto programs are adequate - Lisa-Vei I have already written this many times, and I am now personally convinced of this.
1054 and 1055 are more aggressive in this regard and in most cases it was possible to handle them only with a Multipovar.

Considering that I have developed a special warm relationship with 1054, which many people do not like here, I can say that in general - I need both - 1054 and Bork 700 - they complement each other - this is especially true for two-stage dishes!
And it's good that I didn't buy 1055 (thanks Lisa - dissuaded) - there is no longer that which is so convenient for me in 1054, and the aggressiveness of cooking remains the same ...

I haven’t even tried to do Plov on the touch program yet ...

[/ quote]
Julifera, don't even try to cook pilaf on the program of the same name. Rare muck turns out. I tried several times, then I spat on this case. Even if you cook it with lamb and fat tail, and add all the appropriate Uzbek spices, you still get bullshit. Although, of course, the taste and color ...

I haven’t even tried to do Plov on the touch program yet ...
Julifera, don't even try to cook pilaf on the program of the same name. Rare muck turns out. I tried several times, then I spat on this case. Even if you cook it with lamb and fat tail, and add all the appropriate Uzbek spices, you still get bullshit. Although, of course, the taste and color ...

Then what about vegetable pilaf, where suddenly vegetables can give extra liquid, which I hoped the sensory program would evaporate?
I cook Makluba with frozen cherry tomatoes, I always don't know how much liquid they will add, I cooked at 1010 at random ...

Then what about vegetable pilaf, where suddenly vegetables can give extra liquid, which I hoped the sensory program would evaporate?

Oh, you misunderstood me. Rather, I put it wrong. Simply, speaking of pilaf, it is the Uzbek classic pilaf that always sits in my head. In a slow cooker, I do not like how rice behaves in pilaf. And as for the vegetables, I don't know, I'm sorry.

I haven’t even tried to do Plov on the touch program yet ...
Julifera, don't even try to cook pilaf on the program of the same name. Rare muck turns out. I tried several times, then I spat on this case. Even if you cook it with lamb and fat tail, and add all the appropriate Uzbek spices, you still get bullshit. Although, of course, the taste and color ...

Oh, and we liked the pilaf on the built-in program, Bore 2 weeks, ate his pilaf 2 times.
True, it is, of course, not classic, it does not ooze with fat - a kind of diet option, and this is what we liked

Oh, and we liked the pilaf on the built-in program, Bore 2 weeks, ate his pilaf 2 times.
True, it is, of course, not classic, it does not ooze with fat - a kind of diet option, and this is what we liked

Well, great, Irish! The main thing is that you like it. I wrote exclusively about my impression, but in no case do I pretend that it is the only correct one.

Simply, speaking of pilaf, it is the Uzbek classic pilaf that always sits in my head. In a slow cooker, I do not like how rice behaves in pilaf. And about vegetables, I don't know

Classic pilaf is a heavy food for us, so I do not pretend to be superfood

Oh, and we liked the pilaf on the built-in program, Bore 2 weeks, ate his pilaf 2 times.
True, it is, of course, not classic, it does not ooze with fat - a kind of diet option, and this is what we liked

Thank you - reassured
Of course, if the liquid is too much, then sensory evaporation will not save, but nevertheless, with small flaws with the proportions, it will completely correct the situation. Hashes, I think, should be great on sensory Plov!

Lena, yeah - and I about my impression
It's just that someone absolutely needs the classics and it is fatter and fatter, and for someone 2 tablespoons of oil on a Kazan is a dream and an unrealizable miracle
(Unfortunately, our bellies are not strong, and I and my son, but Borya allowed us to cook delicious pilaf with almost no fat).

Lena, yeah - and I about my impression
It's just that someone absolutely needs the classics and it is fatter and fatter, and for someone 2 tablespoons of oil on a Kazan is a dream and an unrealizable miracle
(Unfortunately, our bellies are not strong, and I and my son, but Borya allowed us to cook delicious pilaf with almost no fat).

God forbid! I also do not like too fatty pilaf. By the way, I think Liza wrote somewhere that she cooks pilaf on some other program. And she likes it better. So you have to ask her, she has been a multivariate for a long time.

Then what about vegetable pilaf, where unexpectedly vegetables can give extra liquid, which, I hoped, the sensory program would evaporate?
I cook Makluba with frozen cherry tomatoes, I always don't know how much liquid they will add, I cooked at 1010 at random ...

Julia, I will look forward to your results in vegetable pilaf in Bor
For me, this is something new, even in sound, and I can't even imagine the taste
I'm pretty sure it's yummy

[Maclubu]

Julia, I will look forward to your results in vegetable pilaf in Bor
For me, this is something new, even in sound, and I can't even imagine the taste
I'm pretty sure it's yummy

Maclubu I have already posted here, did it in Kuku-1010 at Low pressure (27-30 minutes), in Bork you can try on Plov:

Well, I took a chance with the Casserole and this is what happened:
1.recipe pulled from here 🔗
Structure:
cottage cheese - 500 gr
sugar - 100 gr
semolina - 100 gr
milk - 50 ml
butter - 50 gr
eggs - 2 pcs
vanillin - 2 gr
2. since I have never cooked on semolina, she puzzled me in full. I soaked it in milk, mixed it - it turned out to be such a dense clot (for 100 g of semolina, only 50 ml of milk), left it to "swell" and began to mix the ingredients.
3. since internally I was ready for failure, and the recipe did not indicate the order of mixing - I decided not to bother, mixed everything at once, with my hands
4. took a lump of semolina, added it to the batch and ... it DOES NOT mix Lumps!
I tried to stir and knead with my hands this way and that ... But soon, realizing the futility of these attempts, I took a submersible blender with a whisk attachment and stirred the whole thing as best I could at the lowest speed
After that there was nothing to lose ...

I stuffed this miracle into a greased bowl and put it on the 1st level of the Oven for 30 minutes, well, this is how the artist saw
After the end of the Program, I set the Heating to 60 degrees and removed it after 20 minutes.

Now I will try to add a photo and complete the story.

Vooot:


What is nice - the casserole came out much higher than my usual ones on flour. The taste is also much better.
Everything was baked perfectly and did not burn
But: airiness, in my opinion, could have been more

When removing the casserole, a little missed the plate, so the top is not perfect, and the middle has failed a bit. Apparently, it was necessary to let her cool down, already without heating:


But, hiding the flaws under sour cream and raspberry jam, ... she passed off this miracle as a masterpiece and caught another thank you

[so the artist saw]

I stuffed this miracle into a greased bowl and put it on the 1st level of the Oven for 30 minutes, so the artist saw

Ira - remarkably said
A good casserole turned out They all come out of multicooker, the main thing is that yours liked it
Unfortunately (or fortunately?) I never liked the options with either flour or semolina, of all the recipes I only got accustomed with starch (or pudding). Sometimes I add a little half-finished noodles to the casserole - it turns out such as in my childhood we were given in the kindergarten

If you want to try it, compare which recipe you like more, you can also halve the chocolate part - you get a real dessert soufflé:

Cottage cheese casserole


___
Shl
Girls - let’s go to you, I’m among my own, well, I just can’t

Irish, with sour cream and raspberry jam ... mmm ... And Yulina's chocolate is generally chic! Something sweet already wanted. And I have meat news. Come to the boiled pork!

Ladies, well, you give! Such beauty!

Now, the first thing in the morning I climb here to watch your reports
Boiled pork! The casserole is delicious!
Where to get the time to cook all this, and where to store the refrigerator?
I come to the conclusion that Bori alone is NOT enough for me! (And I'm starting to puzzle over the choice of an assistant for our chef)

Ladies, but such a question is ripe: is it possible to put a freeze in a bowl? Well straight out of the freezer?
A bit of water and stew-cook?
After all, the water in this case will become almost ice cold at first, how is it for the bowl and for the multi?

[julifera]

Ladies, I will report on the work done
Today, in addition to prescription omelette julifera, cooked:
1. Creamy pumpkin soup and
2. Apples baked with honey and nuts

All according to the recipes from the thick book Bork

Observations:
1.the soup-puree at the final exit of steam at the very end went through the valve, a little, cannot be compared with oatmeal, but everything had to be cleaned of pumpkin fibers
Still, I would not give soups above 95-99 degrees (as, for example, advise Kukku)

The soup itself is very credible, 2 plates were devoured

2.the apples were baked not after 12 minutes, but after 22
Should I post recipes?

[Irin]

Ladies, but such a question is ripe: is it possible to put a freeze in a bowl? Well straight out of the freezer?
A bit of water and stew-cook?
After all, the water in this case will become almost ice cold at first, how is it for the bowl and for the multi?

Freezing is possible, not scary, I often put it.
The only thing that I would not do is pour cold liquid into a very hot pan, it's just that I have such a fad in my head that the coating can peel off from a large sharp temperature drop. Maybe this is not true, but I don't want to check

And the recipes Irin, of course - exhibit !!! With your comments and corrections !!!
I looked at that book once or twice and shoved it somewhere, and so different recipes will constantly spin in front of my eyes

Girls, good morning, I hope I woke up, I need help, I could not resist the charming buzhininka, and according to the Lisenny and Lenchik recipes, I DO TWO IMMEDIATELY, now the question is pieces of meat 900g each, how can I deal with time, reduce or leave as in the recipe? Prompt

Too much time has passed since your question, perhaps no answer is needed, Tanyush? Write what happened. You, in general, Tanya is a fine fellow so as not to take a steam bath with a choice, immediately captured both recipes. Just like I'm in a store - if I can't choose from two things I like, I buy both. Well, we are looking forward to the result! I'm all in anticipation!

[1 oven level for 30 minutes]

I stuffed this miracle into an oiled bowl and put it on 1 oven level for 30 minutes, well, this is how the artist saw
After the end of the Program, I installed Heating up to 60 degrees and took it off through 20 minutes.

Ira - I liked the artist sitting in you so much that I decided to make a casserole using the same technology - I just put it on
For a long time we have not eaten casseroles, somehow after the orioshki pancakes, the syrniki were so overwhelmed that we could not look at the cottage cheese for a long time

I use this recipe:

Cottage cheese 500 gr
Small eggs 2 pcs
1/2 cup sugar
Salt 1/4 tsp
Butter 1 tbsp l
Sunflower oil 2 tbsp. l
Vanilla sugar 1 sachet
Starch 40 gr

And 30 minutes is not enough for a casserole? Something I also haven't cooked a casserole for a long time, they don't eat my anything except meat, and if I do, then cat potsaykas in radish-02)))
Here, the other day I saw Shelena's recipe for steamed cottage cheese pudding, I thought to try it, but I still haven't got my hands on it, although I bought the cottage cheese))) I still need to decide on which mode to steam it

And 30 minutes is not enough for a casserole?

Liz, if you do it for a couple, then 30 might not be enough. And it turned out that at the 1st level of the Oven it is even a lot, because for my taste - a little too much was fried, such fries are harmful to us. Next time I'll give you 25 minutes.
But the casserole itself turned out to be a real gourmet !!!

Shl
Sugar can be reduced, it went to my son, but it’s too sweet for me.

[Liza]

Liza, but tell me pliz - only Buckwheat and Plov sensory? And the rest of the automatic ones are not at all sensory? I did not find where it is indicated, I only remember that you once wrote about it.

And with the Fry program, I just don't understand - does she always cook for 40 minutes? Or does it somehow adjust to the amount poured into the pan? There is a difference - either cook half a kilo or a kilogram or a full saucepan ... otherwise it turns out I'm back to the Multi-Cook ...

Girls, I ALMOST succeeded, thanks for the recipes.Absolutely two (three) different tastes, the guests thought that the meat is different too :) now for all the holidays I will make them together

Girls, I ALMOST succeeded, thanks for the recipes. Absolutely two (three) different tastes, the guests thought that the meat is different too :) now for all the holidays I will make them together

Congratulations, Tanya! It turned out great. And I really wonder where you went yesterday. And you, Akazza, "walked"! It's a good idea to cook three at once, I'll try the same for the New Year.

Girls, I ALMOST succeeded, thanks for the recipes. Absolutely two (three) different tastes, the guests thought that the meat is different too :) now for all the holidays I will make them together

Tatiana, why did "almost" work out? It looks so wonderful!
And what is the cooking technology - were both pieces immediately put into a saucepan (and what parameters were given) or separately?

Lenchik, Liza, thank you, when yesterday the godfather praised the meat, I saw such pride in the eyes of her husband and middle son (he is now a teenage age, because of his quirks, reluctantly offended Liza), so now they gave me the go-ahead to communicate in a bread machine

[Liza]

Liza, but tell me pliz - only Buckwheat and Plov sensory? And the rest of the automatic ones are not at all sensory? I did not find where it is indicated, I only remember that you once wrote about it.

And with the Fry program, I just don't understand - does she always cook for 40 minutes? Or does it somehow adjust to the amount poured into the pan? There is a difference - either cook half a kilo or a kilogram or a full saucepan ... otherwise it turns out I'm back to the Multi-Cook ...

Yul, not only Buckwheat and Plov, but also Rice and Roast, ... In the instructions next to the auto programs (all) it is written that the operating time is approximate, and may vary depending on the amount of products.

Tatiana, why did "almost" work out? It looks so wonderful!
And what is the cooking technology - were both pieces immediately put into a saucepan (and what parameters were given) or separately?
[/ quote]
Not Irish, the girls even have different programs in the recipe. And almost because the pieces were less than in the recipe, 900g each, according to Lenchik's recipe, overexposed, did 50 minutes, a little too much, and it was necessary to cool it better. And according to Lizik ..., (with my program, the oven is not right, I have it for 3, it makes a fry for soup for 8-10 minutes, and then up to a slightly golden color.), At first I set it for 40 minutes, turned it over and it was white, + added as in the recipe 20 minutes, then for my multi the time could not have been changed

Here, Tanya, and I have the impression that all our boryusiks are a little different
Because I can't believe that the soup at 120 does not run away ... At 100 my pumpkin rushed with the final steam output ...
Ehh, everything will have to be checked with my own experience, but I liked the soups from Bori so much!