Dex pressure cooker DPC-40

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

Oh, give me some advice: I’m thinking what to give my sister - Saturn or Dex. She is a student, probably a postponed start would be very much in the subject, but Saturnovskaya kastrul confuses, well, my boundless love for dex, does not allow me to think soberly and decide

SilverCat, I have both. I am very pleased, but Saturn's saucepan, unfortunately, is not the best option. Several times I have already stuck so much out of the blue that .... my dear mother ... As I remember the omelet .... I thought that I would throw out the pot. But, anyway I love them very much !!!!

Olga, you probably have an ordinary one, but this is some kind of bean-shaped

Anything can be

the wisdom of the mistress of the hearth and the right choice of a companion once made

No, this is not a correctly chosen companion, but a correctly raised wife

Regarding China, I already received a package ordered 3 weeks ago

For China, it's fast. With us, some parcels from China travel up to a month and a half.

Oh, give advice:

I don’t know, I don’t need a delayed start in Skorovari. The saucepan is good and the possibility of replacement is also important, well, mechanics are always more reliable than electronics (this is about control). The master from the service center told me: "when buying equipment, try to take it with mechanical control or the closest one, because it breaks less and is easier to repair"

girls, what delicious lamb can be made?

That is, pilaf is no longer interesting.
For me, lamb or shish kebab (on the fire), or pilaf, or shurpa. Everything else is experimenting under the "?" And all this if you do not eat it quickly hot, outdoors under cognac- I won't eat it anymore, the smell is too specific and the taste of lamb fat

That is, pilaf is no longer interesting.
For me, lamb or shish kebab (on the fire), or pilaf, or shurpa. Everything else is experimenting under the "?" And all this if you do not eat it quickly hot, outdoors under cognac- I won't eat it anymore, the smell is too specific and the taste of lamb fat

exactly pilaf!
I didn't even think about him. thanks for the idea: rose: water 1/2, or 1/3?

water 1/2, or 1/3?

I pour water into pilaf 1X1.5, that is, for 2 native measuring glasses of rice - 3 water. There are a lot of "showdowns" in Temko on pilaf - from here I got the proportions
Here is the recipe for Oli-Talameya, she is a noble cook, I learned many useful things and wisdom from her

Fried the meat with carrots and onions on the side. oil, added a bit of soy sauce and extinguished on HP for 10 minutes. Then I poured the seasoning for pilaf, prunes, salt, washed rice, added hot water, which was a little higher than the rice (about half a centimeter) and on the high pressure for 10 minutes and left it on heating for another 15 minutes. Opened and mixed. All.

girls, cooked lamb and beans and pigeon soup today
pilaf tomorrow
may love to cook

Oh, give me some advice: I’m thinking what to give my sister - Saturn or Dex. She is a student, probably a postponed start would be very much in the subject, but Saturnovskaya kastrul confuses, well, my boundless love for dex, does not allow me to think soberly and decide

The bowl is really not very good.But my Panas and I used to fry everything in a pan, because while the onions are browned in it, you can turn gray
Saturn is 6 liters. I am very pleased that with the buttons and that there is a delayed start, baking today !!! did on a delayed start
A little "tingling" with Chinese plastic (the bowl is odorless at all, the smell is only when heated inside the SCR, where the pimpa is a thermal sensor), although I have only Saturik for the 2nd day, I hope it will disappear, and this is compared to Panas, smell
I have not cooked much in it yet: today chicken in tomato is great !, sausages were boiled in 100 ml of water for 5 minutes - they boiled, baked yeast loaf - I boiled a little from below, but baked in 45 minutes - ok The valve is comfortable - I lower it manually through a thick wet cloth. Now, I can't say more yet, but I'm happy as an elephant
Take a slow cooker for your sister! I think that a 4 liter slow cooker will be a very good gift for a student!

I have Saturn, but before buying a pressure cooker I thought about it a lot, because I have a cartoon, a yogurt maker and a Dexa blender. But Saturn won the pressure cooking competition, because although I know that not many dishes are cooked in a pressure cooker for more than 30 minutes, it was the 30min timer that confused me in Dex. Yes, Saturn is a little more compact in size.
And after I bought a saucepan from Dex for my Saturchik (I have Saturn 5 l), I was generally very happy and never regretted my choice. Here

baked goods today !!! did on a delayed start

what kind of baking was on the delayed start, very interested

what kind of baking was on the delayed start, very interested

A bun with cinnamon according to the recipe, which is on the back of the yeast package, which I remade beyond recognition I am not friends with yeast dough, but from time to time I torment him with my attention

Though I'm not Olya, but please https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162308.0 or just email her - SupercoW.

Good day to all !!! Do not tell me what is better to buy - Dex DPC-40 pressure cooker or REDMOND RMC-PM4507 multicooker-pressure cooker? I want to pamper my wife with different delicacies))) I would be very grateful!

Here are all Dex owners and fans! And absolutely deservedly More objectively about Redmond, look in the corresponding forum thread, this topic is only about Dex Dex is definitely very good WEIGHT and if you buy it, you won't regret it, but pressure cookers and multicooker are slightly different in functions, so you need to decide why you are taking it?

Girls! Hello everyone!
I'm yours! I've had a DEKSmk-40 in my kitchen for several days! Nooo, do not think, does not forgive. Preparing a cupcake - it’s right away! Then came the porridge, both crumbly and viscous.
Today I will cook pilaf with chicken breast. There are also plans to boil beans for venigret.
What else could you think of ?!
Hands itch. As in a fairy tale: Feet themselves dance! And here - hands!

zhilkoa - how did the cupcake turn out ??? I also experimented - from the top not "tanned" the porosity is very weak, - in the oven it usually turns out "wonderful paralonchik", but not here, so I decided not to do this dish in this saucepan))

Lyudmila, this is how it turned out. The top, as in the cartoon, is predictable, and the porosity suits me perfectly.

Hi guys. Can you make bread in it?

I think you can. She does a great job with baking. Some say that in cartoons and pressure cookers, bread is better than in HP.

Pilaf is ready - quite edible. Summary - less water needs to be poured (as far as I have not found out, I will continue to experiment).

Lyudmila, this is how it turned out. The top, as in the cartoon, is predictable, and the porosity suits me perfectly.

here I got this for the first time))

here I got this for the first time))

Luda, what didn't you like?

from the stove is more porous)) such a tall boy)))) but here a little not that)) but tasty)) we just strive for perfection)) tyap-blooper is not for us))

more porous from the stove)) such a tall boy)))) but here a little bit wrong))

Do you have a biscuit or a cupcake? I liked your structure, it is quite normal.

[/ quote] but delicious)) we just strive for perfection)) dude, it's not for us) [/ quote]

Biscuit

With or without baking powder?

Homeless eggs flour sugar and sour cream or butter on top, that's how I usually make such a dessert

Homemade testicles flour sugar and sour cream or butter on top

Then the height is normal. For some reason, for some reason, lately, I like denser biscuits, and not very fluffy ones (although this is a sign of quality). Dense ones are more tasty soaked, easier to cut and easier to bake

Biscuit

You also need to try baking a biscuit. I also make biscuits without baking powder.
Now I took the stewed cabbage out of the saucepan. Delight. 4 minutes - and you're done.
What else can I do?

You also need to try baking a biscuit. I also make biscuits without baking powder.
Now I took the stewed cabbage out of the saucepan. Delight. 4 minutes - and you're done.
What else can I do?

did you give a lot of juice?

Yes, this is such a temptation for tasty treats)) and when everything comes out cool, then such drive and excitement rush)))

did you give a lot of juice?

Aina, there is not much juice, the cabbage is not the same. Not juicy, autumnal. all the more half a cabbage lay in the refrigerator for a week, although it was wrapped in plastic, but still. And there was a tomato, squeezed out the remains of a triangular chumak.

Girls who have already purchased a spare saucepan and spare parts for it ??? unsubscribe please

On Deksline, I also took a stainless steel from Polina. Both saucepans are super. Well, she took the ring from Polina, now it does not squeeze from the lid.
I can't throw off the photos, I did something with the phone, now the computer does not see it

Thank you Talameya for your prompt answer)) Well, of course, the question is about filling - at what price and who is Polina? how to contact her)) sorry without a year a week on the forum))

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162308.0

On Deksline, I also took a stainless steel from Polina. Both saucepans are super.

Have you already cooked in stainless steel? How was it? A native saucepan is just SUPER! Fried eggs WITHOUT OIL - jumped out perfectly. Nothing stuck. The native coating is very high quality, the best of all the coatings in the cartoons.
I also want a stainless steel - in it and store, for example, soup can be in the refrigerator, other coatings are not suitable for this.

Hello everybody! So, since Tuesday, I became the owner of a wonderful DEKS pressure cooker. My name is Galina, I came to you from the garden-flower-garden forum. This is my favorite hobby, but nobody has canceled cooking in the kitchen. Since I am a working person, there is always not enough time. Long chose, searched and found this Temko. I read up to 70 pages and bought a DEX. Thank you very much for your detailed answers. I have already made rice without fear and today I am going to cook mushroom soup. Now it has reached 83 pages, but already in the process of using it, questions arose.
1. How to place the rat from the SC: handle down or up?
2. After finishing cooking, remove the lid. It is wet, but not dirty, I wipe it with a dry towel outside. Do you always need to remove the floating lid and ring, or can you leave that way until next cooking? There is also moisture there and it does not dry out in a day.

1. How to put the rat away from the SC: handle down or up?
2. After finishing cooking, remove the lid. It is wet, but not dirty, I wipe it with a dry towel outside. Do you always need to remove the floating lid and ring, or can you leave that way until next cooking? There is also moisture there and it does not dry out in a day.

Hi Galina.
I also recently acquired an SK. Little experience, but I will share my opinion.
1. How to put the lid on is a rhetorical question, as it suits you. There is no difference.
2.If there is a residue from cooked food on the inner lid, then I remove and rinse. I also wash and wipe both lids in the evening, and in the afternoon I just wash it under running water and wipe it dry with a napkin.

Have you already cooked in stainless steel? How was it?

Cooking. I like it. I cooked thick cabbage, so the millet "stuck" a little, but it was washed very easily, with a washcloth, there was no need to rub or scrape. Now I cook soups only in stainless steel. I did not try to fry in it, I have 2 non-sticks for this.

Hello everybody! So, since Tuesday, I became the owner of a wonderful DEKS pressure cooker. My name is Galina

With a new thing!

1. How to put the rat away from the SC: handle down or up?
2. After finishing cooking, remove the lid. It is wet, but not dirty, I wipe it with a dry towel outside. Do you always need to remove the floating lid and ring, or can you leave that way until next cooking? There is also moisture there and it does not dry out in a day.

If I put the lid with the handle up, then on the tray, because it flows from it. Or handle up, it doesn't matter.
Wash ... well, do you wash the lid of an ordinary saucepan after each cooking?
After washing, I do not close the saucepan tightly. I put the lid on top so that there is a gap (I do not screw it on), then there is ventilation, and the smells from the microwave oven evaporate and dries well.

I always put the lid with the handle down, and on the countertop and then on the NE. My elastic band and cap-insert from laziness in PMM.

Cooking. I like it. I cooked thick cabbage, so the millet "stuck" a little, but it was washed very easily, with a washcloth, there was no need to rub or scrape. Now I cook soups only in stainless steel. I did not try to fry in it, I have 2 non-sticks for this. ...

Olga, thanks for the answer. If it sticks to a stainless steel - it's okay. It can even be scrubbed with a metal washcloth.
So now the first order is stainless steel!

My elastic band and cap-insert from laziness in PMM.

Yul, aren't you afraid that the elastic will stretch from hot water?

it won't stretch more than in NE

Thanks a lot for the answers! The question of the lid arose in view of the constant removal and putting on of the ring and the silicone insert on the lid. If you take off and put on all the time, then I'm afraid for their condition. Especially with spare parts tight.

Thanks a lot for the answers! The question of the lid arose in view of the constant removal and putting on of the ring and the silicone insert on the lid. If you take off and put on all the time, then I'm afraid for their condition. Moreover, with spare parts tight.

Galina, it's normal that questions arise. We all do not want something irreparable to happen to our cartoons (as they say, "Take care of your dress with a new one!"), So it's great that here you can consult with everyone.

Thanks a lot for the answers! The question about the lid arose in view of the constant removal and putting on of the ring and the silicone insert on the lid. If you take off and put on all the time, then I'm afraid for their condition. Especially with spare parts tight.

The ring will stretch in any case, there's nothing you can do about it, and I don't pull out the silicone insert - that's mine.

Cooked mushroom soup last night for 7 minutes. It turned out with a bang! Thanks for the recipe! A couple of more questions arose: 1. How long and in what mode does the SV release steam by itself - on heating or off? 2. Can cooked food be kept in the CB saucepan? For example, I cooked the soup in the evening and poured it right away, but could I wait until morning?

If a full pots of soup is hot, then it will take a long time to drain, and if there is a porridge or dish where there is little liquid, then the pressure will release faster.
I have two saucepans, so I don't pour the soup because of chronic laziness.

I have two saucepans, so I don't pour the soup because of chronic laziness.

If I cook a little, then pour it into a small saucepan, and if the borscht (like today), then leave it in this one, I have a glass lid, it fits perfectly.

Today I decided to bake bread in SV.The dough was kneaded as usual in KhP on a small loaf (700 g of flour). Baked for 50 minutes. And when at the end she began to open the lid - it does not open the bread rose so much that it stuck to the removable insert
such a huge bun turned out, now I'm thinking, can I always bake bread in the NE?

I now always bake white bread and rolls in SV, they are more magnificent there than in MV, and yes, sometimes they even stick to the lid, so they rise. Only I bake for 30 minutes, then turn it over and another 15-20 minutes, so that there is also a crust on top. Whoever has a grill can make a crust in it.

Next time I'll do it too. I was just afraid to open it in 30 minutes, I thought it would fall off.

High or low?

I was on a low heat, but I think that even at a high pressure it will not build up.

Baking at normal pressure. Where will there be high?