Dex pressure cooker DPC-40

Girls, and another question ... ... Is it possible to fry potatoes in a pressure cooker ... well, so that it would be fried like in a frying pan ??

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=58454.0

I'm a noble theorist, I haven't tried it myself

Tadaaaam ..... Here's what happened. (Sorry for the quality of the photo, ancient fotik)

View from above....

in the context ...

So ... 30 + 10 on HP .... + 15-20 did not open the lid.

I don't believe it myself ... but everything turned out perfect. The bottom is slightly brownish. I covered the parchment. Everything was baked perfectly .... (I sit).

Girls, I bought a kidney pork entrecote .... a piece of about 17 * 17 * 5 cm. I want to bake in one large piece. Can someone tell me a recipe for a pressure cooker

Tanya, you don’t want to try this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=284112.0.html

Report .............. This is something. The taste is extraordinary. Girls do ..... you will not regret it.

Of course, I insured myself .... and did 30 + 20 (I was afraid that it would not be baked). And at the end she fried it a little (for a beautiful color). I wanted to leave it to my men for breakfast, but I'm afraid they'll eat it today.

Girls, I bought a kidney pork entrecote .... a piece of about 17 * 17 * 5 cm. I want to bake in one large piece. Can someone tell me a recipe for a pressure cooker

I smear it with salt, pepper, Caucasian spicy adjika (I did it myself), wrap it in foil and let it brew for a night or at least a couple of hours, then on the steam grill in the SV on the high pressure for 30 minutes. When the pressure drops, I unwind, pour the water out of the SVH, pour a drop of sunflower oil and fry from all sides for beauty (it does not affect the taste)

Oh ... I answered you, and I don't see that you have already baked ...

Ol, and how do you do adjika?

This is a special adjika for meat, pilaf, and as a seasoning for borsch, etc. (very spicy):

Such adjika is not eaten in its pure form, it is used for grating meat, before cooking, for adding to dishes, for making sauces, for example, for barbecue. She's perfect for this. The aroma and taste are indescribable. I put it in almost everything where garlic does not interfere.

- Hot pepper - 0.5 kilograms
-Garlic - 200 grams
- Ground coriander seeds - 50 grams
- hops-suneli - 50 grams
-Salt coarse

Note: It is better to do everything with gloves, as it can burn from the pepper. Work carefully so as not to rub your eyes.

1. The pepper is washed, peeled from the stalks.
2. Twist the pepper and garlic in a meat grinder or blender.
3. Add spices, salt.
4. Particular attention should be paid to the salting process - adjika should turn out to be very salty, pour the salt in stages, in parts. We finish the salting when the salt ceases to easily dissolve in the pepper-garlic mass.
5. Mix everything, arrange in jars. Keep refrigerated. Stored for a very long time.

[SilverCat]

Girls, and another question ... ... Is it possible to fry potatoes in a pressure cooker ... well, so that it would be fried like in a frying pan ??

if you just pour out and put the VD potatoes will be stewed. I fry it without a lid like in a regular frying pan - it's easier to turn over with high sides than in a frying pan)))
still very tasty potatoes + milk + a little mayonnaise and on high pressure

SilverCat, I try to take "meat" shanks, so that there is less fat on it, from a meat pig. Boiled lard, too ...
Look, these are the ones they make with beer and in brine.
I'm not very good with beer, I made it in brine in a Soviet pressure cooker, it turned out interesting. This time I had homemade fresh adjika close at hand, I like to add it to fatty meat. Once I read about the combination of pork and orange, I tried it, I liked it.I tried it with zest, the aroma is cool, but the taste is too rich. And with slices just right! Sometimes I even use orange cake (I made orange jam, steamed an orange, rubbed it through a colander, made jam from juice, and stuffed the extracts into the freezer).
In general, try, look for your combination. The main thing is that the knuckle is not greasy, "meat" was. And there was no hassle with the shank in the pressure cooker - I cleaned it, washed it, put it in the SV and that's it!

Olya, Thank you very much for the explanations)) I did it on beer, now I'll try it on the marinade.

I, too, was tempted by borscht)) awesome !!! I weighed the ingredients with a scale to ensure the purity of the experiment)) only I, on the advice of the girls, first fry the onions, carrots and cabbage, and laid them in layers - fried vegetables with tomato, meat pieces, beets, potatoes, herbs, garlic and for 6 minutes. Blushing turned out - a fairy tale! My husband's grandmother on Skype saw borscht, and asked to teach her borscht in 6 minutes to cook))) Here it is, success))

I made lazy lasagna even today. It's far from lasagna, of course, but delicious. You need to boil the pasta, cover with grated cheese and cubes of ham (I also added mushrooms), mix everything and pour over beaten eggs with sour cream. For 6 minutes VD.

Adjika (tested and very tasty)
I tried other recipes, but my men rejected everything and only demand this one.
Output - 8 jars of 0.5 liters
I take the weight of the products clean (after peeling), although this is not important.

05kg carrots + 0.5kg apples + 3kg. turn the tomato in a meat grinder or blender and cook for 1.5 hours.
Add: 1 glass pod. butter + 1 table spoon of salt + 100g. sugar + 1 glass of vinegar + 4-5 pods of hot pepper (ground) and cook for another 1 hour.
15 minutes before the end of cooking, add 200 grams of ground garlic (put the garlic not earlier, because it will digest and there will be a wrong aroma).
We pour it into sterile jars and wrap it in a blanket for a day. We eat with pleasure what did not fit into the banks

Olchik, do you think you can cook in a pressure cooker?

Olchik, do you think you can cook in a pressure cooker?

I already thought, but there are 8 liters in a portion, it will not fit, and half the portion will be right next to it in the pan, and I was too lazy to play with pieces (I did 2 portions at once).

And today I made grape juice ............

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=297376.0

And then the grape harvest went ..... and there are a lot of it. And here such a solution is wonderful - 10 minutes.

Tan, and what did you plug the hole in the steamer with?

Lid with a screw-up jar ...
Only a few berries fell into the juice anyway (there were small ones). I strained and mustache ...

And also ........... I won the DEX juicer by the check number from the pressure cooker ///////////

received my present .....


Nice of course, BUT just decided to sell it. We have a juicer in our combine ... and we've never used it before.

I also cooked a soup according to the recipe in Temko. It turned out nice and tasty! Next time I will correct it a little for myself, more cabbage and later I will lay it (softish as for me, but it depends on cabbage too), and so super fast and ... I pour the child for the 3rd time

Today I made a cottage cheese casserole .... it turned out very good.
I put it on 30 + 20 (if not for the parchment, it would have burned a little from below).
It was baked well.

I bet the borschik for 4 minutes, but I don't bleed off steam later.

I also steam in 15 min. only bleed. I also think that 4 minutes. that's enough, my potatoes are cooked in quarters for 5 minutes, I don't know what kind of cabbage will be in 4 minutes, I like plump cabbage.

Today I made a cottage cheese casserole .... it turned out very good.
I put it on 30 + 20 (if not for the parchment, it would have burned a little from below).
It was baked well.

Wow !!! I'm for 14 minutes. I put it on, turn off the heating and open it after 15 minutes. It even grips a little from below (either the apples are baked, then I put a lot of sugar), but 100% ready

here is the recipe for making ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=166961.0

["rice" mode 14 minutes - for a pressure cooker]

here is the recipe for making ...

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=166961.0

Yeah, and I'm on it! Only there it says: "rice" mode 14 minutes - for a pressure cooker; or "baking" 40 minutes - for a multicooker.
After the signal, open the lid in 10-15 minutes.

The pressure cooker is about us, but the cartoon works differently

I also steam in 15 min. only bleed.

Is that so much steam bleeding off? Whoa! That is, another 15 minutes. you need to wait before opening the lid. Too much. Is it in all the pressure cookers such a time for the release or in each in a different way?
I want to buy hard currency, which I don’t know yet.

Is that so much steam bleeding off? Whoa! That is, another 15 minutes. you need to wait before opening the lid. Too much. Is it in all pressure cookers such a time for the release or in each in a different way?
I want to buy hard currency, which I don’t know yet.

Nooo, it's me after the end of cooking 15 minutes. waited and did not bleed off steam so that everything would be there
And then she opened the valve and blew off steam in a matter of seconds. There are such dishes that very little steam is formed, there are more (soups). And there, depending on the cooking technology (recipe) and desire, you can wait until the pressure drops by itself (this is useful for baking) or forcibly bleed off with a valve in a minute.

Julia! Does the liquid heats up for a long time, for example, for soup, if you pour the maximum amount?

Today I spotted it on the borscht specially, as I knew what you, Albin, would need. According to the insigonet recipe from page 92, I put 2/5 of raw vegetables in about 2/5 of the bowl volume, or even more, and poured 1.5 liters. broth at room temperature. 21 minutes passed before the mode was turned on. heating. (detected by timer)

Today I spotted it on the borscht specially, as I knew what you, Albin, would need. According to the insigonet recipe from page 92, I put 2/5 of raw vegetables in about 2/5 of the bowl volume, or even more, and poured 1.5 liters. broth at room temperature. 21 minutes passed before the mode was turned on. heating. (detected by timer)

Thank you tremendous
I think that hot water cannot be poured into a cold saucepan. And if you pour a little cold and turn it on so that the saucepan heats up, and then add boiling water from the stove there (I heat it faster on the turbo burner), do you think, is it possible?
Sorry, I tortured you with questions.

[albina1966]

albina1966, the pressure build-up time ~ is approximately the boiling time of water If it is slightly at the bottom, then the pressure is gained in a minute - instantly, and if the pan is borscht, then longer. But the ten on our SV heats up very quickly, when I bought it in the store I turned it on for a minute to check it and waited for half an hour to cool down. did not wait, packed it like that))

Thank you tremendous
I think that hot water cannot be poured into a cold saucepan. And if you pour a little cold and turn it on so that the saucepan heats up, and then add boiling water from the stove there (I heat it faster on the turbo burner), do you think, is it possible?
Sorry, I tortured you with questions.

Why is that cold saucepan? Is she out of the fridge or what? Or is it so cold in your kitchen? A pot of room temperature can withstand boiling water poured into it. I don't see any strong difference here. Here's another bother with warming up every time. Now, if the saucepan was in the cold, and then boiling water was immediately put into it, then yes - not desirable. Well, pouring cold water into a hot casserole is also not a tavos.

Thank you tremendous
I think that hot water cannot be poured into a cold saucepan. And if you pour a little cold and turn it on so that the saucepan heats up, and then add boiling water from the stove there (I heat it faster on the turbo burner), do you think, is it possible?
Sorry, I tortured you with questions.

You are welcome
I will not say how boiling water will affect the coating of the bowl, not so long ago I had a CB, in order to draw a conclusion about the dangers of high temperature, a hot bowl under cold water is not mine for sure. But I read a lot that boiling water is poured for a cooking speed of 98 C.

girls, that's what red borscht was
and today I cooked pilaf with mussels

We need to come up with a holiday! And before that, conduct a strategic preparation of the donor: show photos of the most beautiful dishes from the SV and "finish off" the cooking time

I am now "playing" with a full SLE (on gas, still Soviet, almost new). I like it so much that it takes a minimum of time to cook, and all the dishes are tastier from the pressure cooker! Many are resting. I already forgot when I cooked something in them.
I think I'll play a little more, and then NG is not far off. And I will just decide on the model of the pressure cooker.
Maybe I'll stop at Dexica. True, only one thing in it confuses, 30 minutes. And the design, on the contrary, is very even

Julia, you can buy bulk in fish stores, in various supermarkets.
We also have only a river from the seas in Donetsk, we go to the store and buy 200 g of various goods, and then we cook Spanish cuisine in the Black Sea way

Yes, inviting your friends for paella would be great !!! I, however, with seafood on "you". In addition to fish, I do not buy anything in stores (shrimps are only for guests, since the allergy in the family can) But I ate fried fresh mussels in Crimea. With my allergy-sufferers, half of my diet is underground, I eat on the sly while at home alone

I am now "playing" with a full-fledged SLE (on gas, still soviet, almost new). I like it so much that it takes a minimum of time to cook, and all the dishes are tastier from the pressure cooker! Many are resting. I already forgot when I cooked something in them.
I think I'll play a little more, and then NG is not far off. And I will just decide on the model of the pressure cooker.
Maybe I'll stop at Dexica. True, only one thing in it confuses, 30 minutes. And the design, on the contrary, is very even

Albina, most dishes are cooked for no more than 30 minutes, so don't let this bother you. You won't cook jellied meat with stewed meat every day

Maybe I'll stop at Dexica. True, only one thing in it confuses, 30 minutes. And the design, on the contrary, is very even

Yes, if jelly lovers, then 30 min. not enough, I have never needed a second round in time. But I also look at recipes in the internet, there are SV-shki with a delayed start. This function could be useful to me.

And in my house there are even lovers of shrimp, mussels and rapanas. We have a store on the market, so there are some ones: any size and any country of origin. So we only graze there. True, they didn't make paella, but we fry everything with different sauces.

Yes, inviting your friends for paella would be great !!!

So I do, and also, if you need to beg for something from your husband - bam, paella on the table, and he melted And the seafood semi-finished products are already half-finished. I quenched it a bit, mixed it with rice and here's a fashionable name for you. But if allergies, tady, yes, well, her this paella, then pilaf

Yes, if jelly lovers, then 30 min. not enough, I have never needed a second round in time. But I also look at recipes in the internet, there are SV-shki with a delayed start. This function could be useful to me.

I am afraid of any delayed starts, and what if something happens to the electricity, or you put the lid on incorrectly, or you forget to turn the valve. I have the current under control.

Girls I have PMM Hienia broke how to live now

No, I don't play like that. I have a link to a video: "Putin puzzled schoolchildren with an unusual pattern."
Tell me the name of the new pressure cookers in Ukraine, if you know. _Inject.

Sorry, I didn’t look at the ARC on purpose. Sunk into the soul DEKSter its mechanics (I prefer) and all-Luboff from the first of those. parameters

Albina, why don’t you like Saturn? Go and go there (we hang out there), but here it is also delicious. He, this Saturn, is also magical. A saucepan from Dex-40 is perfect for it. Girls, I'm sorry, I respect all pressure cookers, I already understood my mistakes and doubts

Albina, why don’t you like Saturn? Go and go there (we hang out there), but here it is also delicious. He, this Saturn, is also magical. A saucepan from Dex-40 is perfect for it.Girls, I'm sorry, I respect all pressure cookers, I already understood my mistakes and doubts

But Dex was originally a quality saucepan.

Until NG, the time is Isho with a shaft, although it is not a fact that tomorrow, the day after tomorrow, it will "pereklinit", they say, I want Fse too! -390886119.html]

I myself choose the technique for a long time, as much as the most disgusting from my own tediousness, and this "purchase for three days", which is super spontaneous for me. I don’t regret it yet, and the tandem "price-quality" speaks at its best.

But Dex was originally a quality saucepan.

Dexes and pans are indestructible - no doubt, but ours is also beautiful

my PMM hay broke

Shaw with her?

In 3 days after the guarantee, the water began to fill up. The inlet valve has come off - lets in and out. I asked Salahazer here, he sent ... to the service. Disconnected it. Offended. For 4 days I washed myself with my hands, then turned it on, and started washing for a quick 1 hour, but she missed and recovered! Thu on her!

Natasha, the light does not turn on, the light comes on and goes out

Natasha, pressure cookers are finally a thing. I cooked entu paella in 10 minutes today

I choose the technique myself for a long time, as much as the most disgusting from my own tediousness, and this "purchase of three days", which for me is super spontaneous

Yulia, but me everything is exactly the opposite, never thought about it. I want FSE, at least in a cake break. Hence, there are so many unnecessary equipment in the house.
Schaz a bit time - no ice for this kind of shopping. Well, Nitsche, for the time while I will test my "patient", I have already drawn a sickly list of "Wishlist".

Natasha, the light does not turn on, the light comes on and goes out

Smari, what she dug: "The dishwasher does not turn on at all. First, try a different outlet. Didn't help? So it's either a power button malfunction, or a power strip, or a door lock device."

Don't cry, everything will be fine
The fact that a pressure cooker is a thing I have already checked out. I like it so I play every day, but there are never too many toys for complete happiness.
Only today I bought a pancake maker, at night it is called I went into the topic

Girlsiii
Yesterday I cooked pilaf .... it turned out wonderful. Stood overnight in the refrigerator and .... soooo dry dry became. You have to put on a plate in huge pieces .... it is not possible to pick it out. What's wrong?

Maybe not enough fat?

I do not know ............ Rice is very dry, but when you reheat it more or less you can eat. Maybe really little fat ..........

Did you take long rice?
Because of this, I like round rice more. Although it is not crumbly in pilaf, it does not get dry either. It's the same with meatballs - long rice = dry meatballs ...

Did you take long rice?
Because of this, I like round rice more. Although it is not crumbly in pilaf, it does not get dry either. It's the same with meatballs - long rice = dry meatballs ...

Yes, Ol, long .....
I didn't even notice such a difference ..... Next time I'll try with a round one. Thanks for the tip.

Today I made a biscuit for the first time in DEX! So baked, even


She baked for 20 minutes, then turned off the SV and did not open the lid for another 30 minutes.
Love him

What a beauty..........

Thank you ...

It turned out great, but my hands do not reach baking in Deksyush

Thank you. and I mainly bake and train, then a casserole, then a biscuit ...

Julia, what recipe did you use ...?

The recipe is prefabricated: our "family" dough, and the technology for SV is from Vika
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167109.0

Dough:
4 eggs (C0), if small, then 5 pcs.
1 tbsp. Sahara
1 st. flour
a pinch of salt
1 pack. vanilla sugar
1 tsp baking powder (for the first time in my life I put it as a safety net)

Beat the whole eggs with sugar until the "chaposhnaya" foam (which sits on the finger with a cap and does not drain), slowly add flour + vanillin + baking powder, continuing to beat. All.

I did not put parchment, only oiled it, bounced perfectly

Already eating