Dex pressure cooker DPC-40

I love my deksik very much (I have 50, bought my mother 60) and thought that I would never buy a second multicooker from another manufacturer! But when I faced the need to purchase a device with more flexible settings (I really wanted to try the sous-vide technology) + a large saucepan (it was necessary to put a ham in a saucepan at t = 70) + an unclouded price, I began to look closely at other model firms. I shoveled all over the Internet, downloading instructions and reading reviews on various models. In the end, Comfy ordered a Redmond RMC - M60 through the internet magician. Arranged in all respects: the price is 888 UAH, the pan is 5L, the ceramic coating, the functionality is a song !! Do not consider my post as an advertisement, I just decided to share my experience. If you need more details, beckon - I'll write.

In the topic about the dex-40 pressure cooker, in response to a post about dex-65, having dex-50 and dex-60, write about redmond-60. Cool

She and I have these pots - 2 sets. But making casseroles in a pot is a slightly different shape, as it were.

And the taste? So you are looking for a ceramic bakeware that fits in a multi bowl?

In the topic about the dex-40 pressure cooker, in response to a post about dex-65, having dex-50 and dex-60, write about redmond-60. Cool

Well, that’s the first benefit of fasting - someone got funny - it means that he got a positive! The main thing is not to get diapers ...
And going to a personal is not a question - it would be necessary ..

And the taste? So you are looking for a ceramic bakeware that fits in a multi bowl?

Yeah, deep and narrow.

In the topic about the dex-40 pressure cooker, in response to a post about dex-65, having dex-50 and dex-60, write about redmond-60. Cool

Something I did not think that I was asking the wrong Temko question - quite a "teapot". And I also substitute a good person.

... If you need more details, beckon - I'll write.

Thank you very much

Something I didn’t think that I’m asking a question in the wrong Temko - quite a “teapot”. And I also substitute a good person.

Yes, okay, you are not substituting anyone, it just became funny to me, here it often turns out in one topic about something completely different

In the bowl, tender puddings, how to say, are greedily greasy. It does not burn, and you can eat, but not quite what you want. And silicone is not quite that, I have a bunch of them. Ideally, I don't even want glass, but ceramics.

Here you, I see, Panasonic, it does not threaten you, it bakes quietly, in it you can bake air puddings perfectly well, I think. And I have two appliances with strong baked goods. Everything is great baked, except for the most tender.

Strange, I bake a cottage cheese casserole and it turns out so tender! The barrel and bottom are brownish, the top is bright yellow, tasty and tender (like in a garden!). And it always turns out (I'm talking about Dex-60)!

Strange, I bake a cottage cheese casserole and it turns out so tender! The barrel and bottom are brownish, the top is bright yellow, tasty and tender (like in a garden!). And it always turns out (I'm talking about Dex-60)!

And what kind of cottage cheese casserole in Dexico (40th)! mmm

She really has a white top, but I recently baked it in the oven for the beauty of the top and shape, so my husband rejected, said drier, not as juicy and tender as in Dex, and for his beauty spit anyway: D

how much is baked? on ND?

I put the regulator on the high pressure, although I'm not sure that the pressure is typed as usual, but I think it affects the cooking time. I cook for 14 minutes. Then I turn off Dex and wait for 10-15 minutes. Done !!!
I took the recipe here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=166961.0

Only instead of semolina I put flour, I like it denser, but with semolina it turns out more airy.

and I have a different recipe:
Pour 1 glass of semolina with a glass of kefir for 10-15 minutes to swell.
150 g sugar, 4 eggs, vanilla and baking powder - beat everything, add semolina with kefir, put in a greased bowl and bake for 60 minutes.

That such casserole and I cook, no question. I talked a little about others, about those that cannot be cut into pieces, but only eaten with a spoon from a beautiful form. That's what I want.
Has someone tried to cook a curd soufflé in SV, so that it does not fall off later, but is tall and fluffy, like in Panasonic? So otozh.

Honestly, I don't like such soufflés, I even replaced semolina in this recipe with flour for density. It's good that in this moment you do not need to regret about Panasonic, otherwise you would gnaw your elbows

Imagine, but I thought everyone has the same casseroles, regardless of the multicooker-pressure cooker And try to make it on starch - very tender There are recipes on the Internet, there are 3 tablespoons of starch, cottage cheese and eggs and something else, if you need to look for a recipe But there there is one caveat, you cannot open the lid until the casserole is almost completely cooled. Several times I got something average fluffy, because I could not stand it and climbed to get it, but how I tried to stand it was a miracle! So fluffy you can hear air bubbles burst when you cut

That such casserole and I cook, no question. I talked a little about others, about those that cannot be cut into pieces, but only eaten with a spoon from a beautiful form. That's what I want.
Has someone tried to cook a curd soufflé in SV, so that it does not fall off later, but is tall and fluffy, like in Panasonic? So otozh.

what kind of soufflé? can I have a recipe?

what kind of souffle? can I have a recipe?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=199042.0

Girls who don't want casseroles, but a soufflé try these recipes, very similar to what I do
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=176171.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=203429.0

Teased)) Today I'll try to make clafoutis, somehow it didn't occur to me to stir this up in sv))

Clafoutis will be calm, I think. There is also a base at the bottom - dough, and dough along the walls. I calmly bake such pies in my powerful multicooker, they turn out great, more than once I have shown photos in multicooker temkas.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=199042.0

Good evening! I just baked a curd soufflé, withstood the whole process (45 minutes baking, 50 minutes heating, 10 minutes without heating, then with the lid open).
Well what can you say - the GENTLEEST souffle turned out. Very tasty, tender, yellow (homemade eggs). It has risen in height up to 4, although along the edge there is another 2 cm of a crust, which seems to fall into the middle of the soufflé (as if it rose and then settled). Does everyone do that?

Good evening! I just baked a curd soufflé, withstood the whole process (baking for 45 minutes, heating for 50 minutes, no heating for 10 minutes, then with the lid open).
Well what can you say - the GENTLEEST souffle turned out. Very tasty, tender, yellow (homemade eggs). It has risen in height up to 4, although along the edge there is another 2 cm of a crust, which seems to fall into the middle of the soufflé (as if it rose and then settled). Does everyone do that?

So otozh. That is why it falls because the temperature is strong for such tenderness. That's exactly what I was talking about. Ideally, nothing should fall off. Believe me, when it does not fall, but retains its full height, it is even more airy and tender. I did it once in Dax 60. Only once, I don't know what it depends on, I always did everything the same way. But even in Dex 60, there is a strong pastry for such a soufflé. And about my 50-ku generally keep quiet, there is even higher temperature. In the NE, the grease is even a little stronger. I also make this soufflé sometimes, and I have to put up with this fallen casserole. Yes, it turns out tender, but not as much as it should be according to the recipe.

So otozh.That is why it falls because the temperature is strong for such tenderness. I also spoke about it. Ideally, nothing should fall off.

Why strong? Did you cook on baking? Or how it should be?

Why strong? Did you cook on baking? Or how it should be?

I didn't understand the question. Do we have Baking in SV? Powerful, because such tender soufflés need a gentle temperature, like in Panas. In my CF and SV, the temperature is not suitable for such cases. It turns out the same as with you, a casserole that has fallen inside.
The height of this soufflé in a slow cooker, in theory, should be almost for the entire pots, well, 2/3 - that's for sure. And nothing should fall off.

I understand, you cooked in Dax 60, not in SV? I'm just already confused. If yes, then I say that even in Dex 60 the Baking is not as tender in temperature as in Panasonic. And this is a fact, not my guess. This has already been said and compared many times. By some miracle, once once I got the same high soufflé as the author of the recipe, and did not fall in the slightest. It was in Dex 60. And then never again, as I was exiled.

I didn't understand the question. Do we have Baking in SV? Powerful, because such tender soufflés need a gentle temperature, like in Panas. In my CF and SV, the temperature is not suitable for such cases. It turns out the same as with you, a casserole that has fallen inside.
The height of this soufflé in a slow cooker, in theory, should be almost for the entire pots, well, 2/3 - that's for sure. And nothing should fall off.

I cooked in MV, the time is indicated in the recipe: 60 minutes for Panas, 40 for Dex.
Means, it is necessary to try to bake on hand?
But still delicious !!

I have long come to terms with this side of casseroles and even found a certain plus in this.
I pour the cooled casserole on top with berry jelly, it turns out both beautiful and tasty, the side prevents the jelly from spreading.

I didn't understand the question. Do we have Baking in SV? Powerful, because such tender soufflés need a gentle temperature, like in Panas. In my CF and SV, the temperature is not suitable for such cases. It turns out the same as with you, a casserole that has fallen inside.
The height of this soufflé in a slow cooker, in theory, should be almost for the entire pots, well, 2/3 - that's for sure. And nothing should fall off.

In my Panas I never worked for the whole pan.But it turns out high, of course, but falls off if I get it warm or bother it with peeping wet and low, but with homemade moderately dry cottage cheese - it is the most. Much depends on cottage cheese here.

In my Panas I never worked for the whole pan.But it turns out high, of course, but falls off if I get it warm or bother it with peeping wet and low, but with homemade moderately dry cottage cheese - it is the most. Much depends on cottage cheese here.

It depends on the cottage cheese in your Panas, but whatever you take from us is nothing but garbage. Well, about the whole pot, I bent, of course, by 2/3 somewhere. I just haven't seen such tall soufflé casseroles anywhere else like this. There, when I even dump the dough into a saucepan, every time I am surprised at the height. And after all, in fact, this height should remain at the end of baking.
And in principle I never use store cottage cheese, only my own, homemade. I don't even give a store one to cats.

The noodles for about 5 minutes, and probably don't cover the lid so that the noodles are not overcooked. And at the very end there is greenery.
When I cook soup with noodles, I put the noodles when the pressure has already gone down, then I literally bring it to a boil and turn it off.

got a pressure cooker
cooked the cockerel, 10 minutes the pressure was accumulated, 20 minutes for cooking, released the pressure, added onions, carrots, potatoes for 6 minutes, it was possible to set for 4 minutes. it turned out very tasty. noodles were too lazy to do. just added greens and that's it.
the broth turned out transparent, yellow
all the noise remained on the lid.would the noise remain in the broth if the pressure was not released manually?

girls, if you stew mushrooms in sour cream, pour water? and how to make them right? Thank you!

and in response, silence ...

Well, first of all, Congratulations to MS on Dexter !!!

I'm not special in broths (we can't, I don't cook), but about the water in mushrooms - you can not pour it if it is enough to close the bottom of the sour cream for a couple of cm.I pour some water to the bottom for boiled meat and all the pressure is collected, well, it will sizzle a little longer than with a full pot, but will block.

all the noise remained on the lid. would the noise remain in the broth if the pressure was not released manually?

Congratulations on your purchase!
No, in this case the foam remains on the sides of the saucepan and can be easily removed with a silicone spatula.

girls, if you stew mushrooms in sour cream, pour water? and how to make them right? Thank you!

No need to pour water. You will start frying, pour in a pinch of salt and a lot of mushroom juice will go. I fried a little, put the sour cream in there and close it and on the high pressure for 15 minutes ...

Electric grater to help)))
I have a lot of tynts carrots on it, and part in the freezer ... on Berner there are a lot of tynts onions and also part in the freezer. Then just pull it out

Yes, a grater on an electric meat grinder with carrots and beets helps, but with onions, cabbage and peeling potatoes, I would still "compose" something

Yes, a grater on an electric meat grinder with carrots and beets helps, but with onions, cabbage and peeling potatoes, I would still "compose" something

Onions and cabbage on a Berner vegetable cutter, it's nice to chop. Very quickly and you want it big, you want it small, even in rings, even in cubes.

Berner has a lot of onions and also some in the freezer. Then just pull it out

and how does it feel, this onion, after the freezer

Yes, a grater on an electric meat grinder with carrots and beets helps, but with onions, cabbage and peeling potatoes, I would still "compose" something

Julia, take a look here (https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=19022.480): there are wonderful assistants Philips and Moulinex

I have this:

Well, and an electric meat grinder with a grater and shredder attachment is also there.

Absolutely normal)))

And when you fry, will it not spread? and the smell doesn't change? I once froze minced meat for cutlets with onions, for some reason I did not like the smell of onions when the minced meat thawed Although, they also put onions in dumplings

And when you fry, will it not spread? and the smell doesn't change?

Well, first of all, I don’t keep it there for weeks, but for a day or two (I can hold a carrot longer), so absolutely nothing happens to it. Bow is like a bow.

By the way, you say minced meat. And as semi-finished cutlets are sold and other things.
And in frozen vegetables, onions are also normal ... So don't be afraid ...

girls thanks for the congratulations and help
while I was waiting, I reread the whole Temka, saved all the recipes, now just get ready
today made a soup with meatballs in 15 minutes, beauty
When my husband brought me, he says, let's read the instructions, recipes, but I already know everything, I didn't even open anything

Girls, and I'm a traitor, well, I feel like some kind of traitor to the Motherland I wanted Dex for a long time, I loved him, I saw in my dreams how I was a pressure cooker and now I bought ... Saturn This is how I loved one, but I married another and by calculation
I thought I’ll buy it, I’ll report it, I’ll rank myself in your ranks
Do not remember dashingly, I will look anyway ... for recipes

Thank you! I have already nourished the beans for 40 minutes, but they didn’t cook, I added another 30 minutes. and finished it off in the end
Beans are dry, white, large. After a night of "soaking" on the stove, it was cooked for 2 hours, so in 1 hour 10 minutes it is still very soon

I’m beans be, be, be in any form, but it’s faster to cook beef for sure, and now everyone (and the kids too) has refused to eat baked beef (I’m cooking this way instead of kalbaski for sandwiches), but they demand it from the pressure cooker, it’s juicier there. ..

I have "grandiose plans" for tomorrow. A piece of pork (cue ball) + I want to bake something, it's not for nothing that I refused dex

Does Saturn treat baked goods "softer" than Dex? Or "still not weighty" ..

Does Saturn treat baked goods "softer" than Dex? Or "still not weighty" ..

second option for now
It's just that you don't need to twist there 2 times, I'm lazy VAAPSCHE

[nailed 40 minutes]

Thank you! I'm already beans nailed 40 minutes, and she didn’t cook, added another 30 minutes. and finished it off in the end
Beans are dry, white, large. After a night of "soaking" on the stove, it was cooked for 2 hours, so in 1 hour 10 minutes it is still very soon

That is a very long time. For me, such beans, in 30 minutes boil in the trash ...

I am beans, be, be, be in any form,

And for borscht, or with carrots, onions, tomatoes to stew? Or pickle? Or in a vinaigrette (instead of potatoes) and dietary and delicious ...

And I, on one more spare saucepan, swung. I ordered a stainless steel from Polina and for one, a new sealing ring. It's called "appetite comes with eating" ... now my DEXIK already has 3 pots ... Rich zhONih ...

And for borscht, or with carrots, onions, tomatoes to stew? Or pickle? Or in a vinaigrette (instead of potatoes) and dietary and delicious ...

From all of the above and prepared by a caring granny, I diligently and methodically "pulled out" the beans, and then ate them. Why such a persistent aversion to the "sandy" taste of beans, bananas, some varieties of potatoes, I don't know

Similarly, already on the advice of "good" girls I study vegetable cutters, interestingly, and where vegetables are sold for "cleaners" and "pawns in vegetable cutters"

and also "bringers" and "washers" before and after
yesterday in the kitchen after supper: who will wash the dishes ?! So I turn around and go out, they say, I'm tired, I was cooking ... He washed everything in silence, then he comes up and says: "Will you also get tired with the pressure cooker or even more?"

And I, on one more spare saucepan, swung. I ordered a stainless steel from Polina and for one, a new sealing ring. It's called "appetite comes with eating" ... now my DEXIK already has 3 pots ... Rich zhONih ...

And I'm still waiting for "hello from China" until silence ...
Well, at least my husband has already "grown bolder" and can move himself from Dex to an ordinary saucepan, otherwise at first I frightened him, so he didn't breathe on her ..

and also "bringers" and "washers" before and after
yesterday in the kitchen after dinner: who will wash the dishes ?! So I turn around and go out, they say, I'm tired, I cooked ... He washed everything in silence, then he comes up and says: "Will you also get tired with the pressure cooker or even more?"

We carried out an experiment at home, since we both work, small (DS, circles, etc.) on me, "were on duty" in the kitchen in turn. I cook for a week, my husband, a week .. During his week, buckwheat with chicken fillet was taken out, of course, but I held on ... With the appearance of Dex and my "freaks" in him, the husband began to beg to LEAVE the dishes on it forever + a vacuum cleaner and cook myself with Dex

No, it doesn’t mean that this one doesn’t boil down into trash in principle, it’s some kind of reinforced concrete, even worms don’t eat it

Strange beans ... I haven’t cooked any beans for more than 30 minutes, sometimes even whole beans are needed and they are in the trash. Now I bet for 20 minutes, and then, if necessary, add another 5-10 minutes ...

Strange beans ... I haven’t cooked any beans for more than 30 minutes, sometimes even whole beans are needed and they are in the trash. I now put on 20 minutes, and then, if necessary, then add another 5-10 ...

Olga, you probably have an ordinary little white, round and thin-skinned one, I also have one, there is also a red one with specks - it cooks quite quickly, even "not soaked", but this one is kind of bean-like (we grow it in the country), large and very thick-skinned, but well kept from all sorts of insects + the pulp is delicious