Dex pressure cooker DPC-40

[azaza]

azaza
Boom to try. And then for a month of use only pea soup (well, we love it), meat (no comment, I bought it for him) and buryachki for salad.

Who did the borsch dressing? Add tomato paste immediately or later?

I also took it mainly for meat, meat in SV is something with something.

Well, I cooked some soup, pickle. With all the sets and bleeds, it turned out the same time as in the cartoon. The only thing is that I quickly cooked the broth, because the bone was mostly there.
So I mainly use meat, broth. And, I also stewed potatoes with mushrooms and cabbage with mushrooms. Excellent, but I bring it at normal pressure for crispness, otherwise it is very stewed (watery). But this is all a matter of taste, of course. I almost jumped off a healthy diet, and earlier it would have been a godsend for me - such a stewing.

Basically I use cartoon all the same.

And the barley swimmer ?!

Tan, tell me the proportion for a completely finished, but a bit crumbly barley? I was afraid to miss, so I cooked the meat in SV, and I made barley with it in the cartoon. Before that, I made a pumpkin and some kind of oak gruel turned out, although the proportions were given according to the recipe, as usual. Therefore, I did not risk barley.

[Lozja]

Lozja the same song! In a cartoon, you can stick your nose along the way. Although when the first mule appeared, she fried onions with carrots in a pan, she may also let it go over time. Here's a dressing for borscht in a s / v, and borscht itself is in a cartoon

Rusya, not until she stopped at nothing. I'm waiting for a spare saucepan. There is a faint hope of finding a spare tire for Polaris. If it doesn't fit, I'll choose between Dex and Elbochka. The decisive factor will be the availability of a removable saucepan - I hope by then at least one of them will have spare wheels.

Losing, I do not know the proportions of barley. I always cook by sight. Rather, she cooked. Because "by eye" - a deceptive measure It always turned out superbly, and the last time the water leaked from the breadth of the soul, and it turned out not pilaf, but not to understand that One thing I will say: much less water is required for barley in a pressure cooker than in a cartoon Swimmer I do this: I fry a lot of onions, add a lot of navels to it (well, I like them! Especially in combination with pearl barley), fry it lightly (it’s impossible to fry normally - they let the juice in, but I’m too lazy to mess around for a long time), close the crush and put it under pressure for half an hour. Then I add barley (not soaked, just washed well), salt and pepper, pour hot water (but not boiling water so that the protein in the cereal does not curl up ahead of time), and again under pressure for 40 minutes. Long, yes, but the barley is not quick ... But the result - The main thing is not to miss the water. I'll be next. time to do, be sure to measure.

The main thing is not to miss the water.

So otozh. 40 minutes? And I do Rice in the cartoon on the program, it's ready in an hour. Here you get the same timing. Well, except that if you do not soak - this is a plus.

Well, Oksan, I don't know. I love soft barley, so I prefer to darken for a little longer. It tastes better to me. But if you are satisfied with the cartoon on Rice - put 20 minutes

Yesterday I cooked giblets from domestic chickens and ducks, put them on Game, navels melted straight in my mouth.

Who did the borsch dressing? Add tomato paste immediately or later?

I did. I put everything in right away.

Good evening, dear members of the forum! I look after myself a pressure cooker and liked this particular model of DEKS - 40. But the question arose - is it possible, after half an hour of work (maximum), to add 30 minutes again, whether it is necessary to remove the pressure, or just set the time again? How will this happen, will there be overheating? That is, how to behave if you need a cooking time of an hour and a half? Is it harmful to the device? Thank you in advance !

just add time again, keep the pressure on. I don’t know about overheating

You can add-subtract time at any time during cooking (which is the advantage of mechanics from electronics). Overheating will not work.Dexya, in the process of maintaining the pressure, is switched off from time to time to control and balance the pressure. That is, it regulates the heating itself and, accordingly, the pressure. Deksyulya saucepan is smart!

Today I dared to cook milk porridge for the first time. pumpkin.
First I cooked pumpkin with a drop of water and oil. Then she poured millet, salt, sugar and poured cold milk. As a result, the milk curdled ... So I think, why? What did you do wrong?

And today I cooked vegetables in their uniforms for a salad and made roasts ... Here everything is at the highest level, without unnecessary hassle and hassle.

Most likely the problem is milk.
I cooked pumpkin milk porridge 5 times already and everything is OK! I load everything at once, cut the pumpkin into small pieces, rice, sugar, salt and pour cold milk. I expose 17 minutes under the VD and all the yummy is ready

Perhaps because of the pumpkin curled up
and yesterday I cooked fish soup with barley, such a delicious, though I cooked fish broth in advance and filtered it, put it on for 30 minutes, the barley was boiled.
And IN GENERAL, the soups from the pressure cooker are so tasty and transparent and quick that now I only cook them in it
The other day I made homemade potatoes with a duck, the duck turned out to be such that well, just a mortality and a dump of the head

Fried onion and carrot, duck in pieces. Then on top of the potatoes in large pieces, a little water and for the Game. The duck in the mouth melts.
And yesterday I fried the homemade chicken in pieces to the crust with salt and pepper, then well, just a little water so that the pressure builds up, and for 10 minutes, it is also valid.

She promised to measure the ratio of croup / water to pearl barley swimmer. I don't remember if it's here, but to look for laziness: pages load extremely long
Yesterday I did 1: 1

Fine! It could have been even a little less - the hearts gave their juice. If with dry meat, then either 1: 1, or even add water to the crusts (for example, 1: 1.1).
I cleaned the hearts, put them in a saucepan, a couple of spoons of rast. butter, washed barley on top, spices and fried onions (I immediately fry a couple of kilograms, pack it in portions and store in the freezer - it saves cooking time), an hour in manual mode. Someone can do a lot, but for me - I like soft pearl barley.

And today I again stewed cabbage. Only this time at low pressure, and brought (evaporated) with the lid open. It turned out super. True, a saucepan, still slightly grabs. Even today, at the end, the bottom was slightly burnt, although it stirred often, and at the end it was stirring almost all the time in order to evaporate the water well ... I had to soak it a little to wash it ... It's a pity that the saucepan is not perfect ... BUT, things are never perfect. To make it perfect, it was necessary to take a pressure cooker for one and a half thousand, and not UAH 700 ... (I calm myself down ...)

And I cooked veal liver, maybe someone will come in handy, I'll tell you. The liver was cut into thin cubes, rolled in flour and fried with onions in the Fry, stirring, literally three or four minutes. Then salt, pepper, favorite spices, a couple of tablespoons of sour cream, sprinkled some water from the kettle and turned it on for 4 minutes. It turned out tasty and tender!

Talameya, I have already resigned myself to the excess liquid in the pressure cooker - in my "dry" everything burns to death! So now I'm not evaporating the liquid, but ... draining. But by no means outflow! This water is so delicious !!! I have it mostly vegetable broths. And then I add them to soup or borscht. The taste is incredibly rich! I store such broths either in a freezer or in a zero chamber.
Maybe someone will come in handy

Maybe someone will come in handy

Tanya, thank you. Nice broth idea.
Last time I stewed cabbage without evaporation, but this time, I decided to evaporate it ... Now I understand that you can't cook much "dry" dishes here ... I’ll have spare pots to go out to Dexa, otherwise I have to pour everything right away ... Today I almost got burned.

Here's the lentil soup


Girls, I have already had an elastic band three times when opening the lid, this is not for me

Yesterday I cooked the chicken breast for Saltison, whole, and the chicken breast was obviously more than 1kg for 20 minutes and the mustache was boiled.It is a pity that pig's head does not fit into the saucepan, it was cooked for 3 hours on gas.
And I don't like it in SV, so there is no steam when cooking

Yeah, this lady

Girls, I have already had an elastic band three times when opening the lid, this is not for me

I don’t know, it’s not fading ... Did you put it on correctly? Did you pull it on the lid like a rim? At first I did not figure out how to dress, then it also turned out garbage until I got it ...

Yes, I put it on correctly, it falls off only when hot, we can tighten it with a vacuum when I open the lid. You just open it, damn it, and it just fell into the soup

[quote]
The other day from the village I was also sent a "chicken", for 4.5 kg, chopped into pieces with an ax.
[/ quote]
A couple of weeks ago, for these purposes, I bought my husband a kitchen pruner, I don’t know what it’s called. We cut the bird often, and he swears everything when he butcher.

It is very similar to Brand's joint - there were such rings in the set with the first pressure cooker, many fell off. So in the second batch, they have already supplied improved rubber bands, such as are being exported to Germany.
Dex and Brand pressure cookers, though different, are "copied" from the same brand, it seems Povos. Only one mechanical, the second electronic. And the body itself, and hence the cover with the gasket, are the same.

Yes, I also met somewhere in the Brand's theme about an elastic band. And sho now? Where to get a normal gum.

And nowhere! Russians have the opportunity to order from Brand, but Dex does not provide such a service. It is unlikely that they will even put normal rubber bands in the next games ...
It remains to buy in Moscow with an opportunity. You can also buy a spare saucepan there. Only the price with shipping will be

Yes, the elastic is very loose to wear after a short time of use. I have not fallen anywhere yet, but dresses loosely, strains a little. Sooner or later, it will still fall into my pan.

Do you also have spare pots in Moscow, on Dexia? So I want a spare tire ...

In Moscow, spare wheels for Brand, and they must be identical to Dex. But before ordering from afar and at a high price, it would be nice to ask the girls in the Brand's theme to take measurements. There, by the way, stainless steel for the pressure cooker is about to start selling.
Eh, Dex would have such a service - he wouldn't have had a price!

Baked milk (40 min)

Girls, tell me how long does it take to steam vegetables for vinaigrette? I will have separately beets, and then potatoes with carrots. Enough for the standard steam time?

Hover on the high pressure, do I understand correctly?

For potatoes and carrots 12 min. enough, beets (medium) -20 min. I'm not steaming, I poured water for 1/3 of the vegetables. At VD. I put everything together, then after 12 minutes. let off steam, pulled out carrots and potatoes and added another 8 minutes to the beets at the high pressure.

I stewed cabbage rolls today. 12 minutes on VD and everything is ready ...

Girls, how could it be so tasty to cook a goose at home, huh? To the pressure cooker.

Of course, I didn't do the goose, but I stewed the chicken. Marinated chicken in pieces overnight, then fried it in CB without a lid. I closed it with a lid (it didn’t pour water, it gives its juice) and let it stand on the heating for 15 minutes without opening it and let it stand on heating for 15 minutes without opening it.

Of course, I didn't do the goose, but I stewed the chicken. Marinated chicken in pieces overnight, then fried it in CB without a lid. I closed it with a lid (it didn’t pour water, it gives its juice) and let it stand on the heating for 15 minutes without opening it and let it stand on heating for 15 minutes without opening it.

And what did you marinate in? And kept it cold? I'm not a meat specialist.

goose royally
you can see here

only in a pressure cooker, I think you can reduce the time from 60 minutes of a multi-cooker recipe to 30-35 minutes in a pressure cooker

And what did you marinate in? And kept it cold? I'm not a meat specialist.

I poured various peppers (ground), added soy sauce and a little tomato paste and a spoonful. oils.I mixed all this, covered the dishes with cling film and in the refrigerator, or on the balcony (if it's cool there) for the night ... I also like, instead of a mixture of peppers, put curry, and instead of soy sauce, a couple of tablespoons of mayonnaise.

In principle, you can marinate meat in anything you like, what taste you would like to feel ...

I poured various peppers (ground), added soy sauce and a little tomato paste and a spoonful. oils. I mixed all this, covered the dishes with cling film and in the refrigerator, or on the balcony (if it's cool there) for the night ... I also like, instead of a mixture of peppers, put curry, and instead of soy sauce, a couple of tablespoons of mayonnaise.

I, too, tend more to mayonnaise, but there I have it at all gramulin, maybe a spoon. Sour cream is also already spoiled. I think maybe in homemade yogurt, huh? There is just an extra jar.

I, too, tend more to mayonnaise, but there I have it at all gramulin, maybe a spoon. Sour cream is also already spoiled. I think maybe in homemade yogurt, huh? There is just an extra jar.

So put this mayonnaise and a little drip of oil. Yogurt is better for cold salad dressings ...

I thought for a long time and decided. Experiment. I bake Srimati in our Dex. I do not know what will happen, the recipe I chose is not expensive, so that it would not be so sorry, if that.

Oksan, Tanya, I probably won't bother with 2 cartoons, but I'd rather be guided by a pressure cooker. Would you advise on this thought?

And here to advise, pennies in the teeth and in the store.

I'm shocked. I have never gotten such a Shrimati in a cartoon - lush and completely dry (baked). Wow! It will be interesting to try other baked goods, more dry.
I baked at Normal pressure for 30 + 20 minutes without opening the lid. She laid parchment at the bottom, did not even lubricate the sides with anything. In appearance - just handsome, like from a multicooker. The removable cover is completely dry (I was very worried about this, I thought there would be condensation).

Oksan, photos to the studio!
Tanya-Chaki - if the question arose about a second saucepan, you need to take a pressure cooker. Otherwise, the question of the third

[Lozja]

Of course, there is nothing to think about, as a pair to the MV you need to take SV. I even use the pressure cooker more often now.
Oksana Lozja Who would be like biscuit spec, for experience

Added a photo above. Call for the lighting, with daylight in my kitchen I’ve strained a lot. I took a photo at night, now I will not even take another photo, it will still work out the same.

Great pyrozhok! I've been staring at him for a long time, but I beat myself on the hands.

In vain, delicious! I haven't eaten yet, I just look. I ate a "glass" of fresh bread with butter, and left the pie for the next meal - after 2 hours.
And in general, Shrimati is officially registered in our weight-loss pies (put the word Shrimati in the search on the site, you will see for yourself what topic it is from), so don’t shake it off, come on.

Yesterday I concluded that you can bake anything you want, it turns out like in a cartoon. Maybe I was the one who jumped to conclusions? Only lay parchment at the bottom so that it does not burn while the rest is baked. I thought there would be a wet removable lid, but no, it's dry at all, steam comes out well on the LP, and at the same time the temperature is enough for baking. It seems to me that the biscuit should turn out, about 40 minutes, I think, it will be enough for him at such temperatures. And if this is really so, then this is very pleasing, because now you can make a little more cakes than from multi, the saucepan is a little wider.