Dex pressure cooker DPC-40

In a cartoon, I baked it for 1 hour, and here for 10 minutes - heating and baking for 20 minutes, well, I also turned it over on heating for 10 minutes for the sake of a crust, but it was possible not to turn it over

Another would be to release a spare saucepan as soon as possible, so as not to overflow hot.

Fuh ... I barely found our Temka ...))))

Today I again made pilaf with prunes ... Yummy. And fast. For me, such a crumbly and tasty pilaf did not work in a cast-iron pot and even in a ceramic pot in the oven. Deksik rules !!!!

where is the recipe? I haven't cooked pilaf in SV yet, I'm afraid the rice will spread

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.

And I would blame them to a greater extent not for the fact that they refuse to provide a couple of copies for testing, but for the fact that they refuse feedback from users of their technology, from making any changes / additions and developments that are more relevant for our market models.

Tanya, let's talk objectively, forget about Brand. If we take all the models of all multicooker firms that are sold in Ukraine in the price category up to a thousand hryvnia. What could be more relevant to this series than Dax 60? Just abstract from the fact that you are a user, and from the Russian Brand, and answer.
The logic is - why change something if it is being sold at such a rate? And without any cost or effort on the part of the firm. Everything is very simple.

Well, for me personally, the 60s lack temperatures of 30-35 * and 85-90 *. The duration of the Braising would not hurt 6-8 hours (because the Simmering program is very different from the long-term uniform Braising). More highly automatic heating interferes after the end of manual mode 40 *. The rest is super! Oh, no, I would also like to see the countdown on heating not in hours, but in minutes, and hear the signal not only standing next to the cartoon, but also from another room. It would be great if I could at least express my wishes and hope for their implementation.
On the other hand, this embodiment is already useless for me: I won't rush to buy another cartoon just because there you can see the heating time in minutes
And the logic - yes, indeed logical. It's just that we, apparently, are slowly starting to creep into blasé capitalism, when we want something like the same, but with mother-of-pearl buttons. And in the end, it's just nice when an illusion is created that something depends on you. And even if it really is an illusion, it is still nice.
Right now, for example, Brand is thinking about a new yogurt maker with manual temperature control and perforated cans for expressing curd. I don't need this, because my simple one suits me perfectly not overheating yogurt maker. But many people make not only yoghurts, but also kefir, sour cream, for which different temperatures are needed, and such a yogurt maker would be very useful to them. But ... It remains to be hoped that when Brand releases such a yogurt maker, Dex will quickly outbid this model and release it in Ukrainian. market under its own name.

Well, this will be just the perfect cartoon, others will go broke. ))) What do you want to stew for 6 hours? And why are you then given the vaunted Manual Mode?

It's just that we, apparently, are slowly starting to crawl into blasé capitalism, when we want something like the same, but with mother-of-pearl buttons

Well, this will be just the perfect cartoon, others will go broke. ))) What do you want to stew for 6 hours? And why are you then given the vaunted Manual Mode?

I do not want to simmer for 6 hours, I have a pressure cooker for this. And someone will come in handy as well. I didn't try to start the pace. 100 * for such a long time, I don't know how she will behave. At first he can hardly breathe, and this is OK. And suddenly, with a long period of time, it begins to boil violently - after all, 100 * assumes exactly boiling (although Dex has not yet shown it).
And not only jellied meat - fish a la canned food is also stewed for a long time. And again, it is not known how Dex will behave with a long 100 *. And Vexation is a completely different program. I’m not saying that bad is wonderful! If she wasn't there, Dex would not be Dex. But this is still a completely different program with its own amplitudes.

I do not want to simmer for 6 hours, I have a pressure cooker for this. And someone will come in handy as well. I didn't try to start the pace. 100 * for such a long time, I don't know how she will behave. At first he can hardly breathe, and this is OK. And suddenly, with a long period of time, it begins to boil violently - after all, 100 * assumes exactly boiling (although Dex has not yet shown it).
And not only jellied meat - fish a la canned food is also stewed for a long time. And again, it is not known how Dex will behave with a long 100 *. And Vexation is a completely different program. I’m not saying that bad is wonderful! If she wasn't there, Dex would not be Dex. But this is still a completely different program with its own amplitudes.

For jellied meat, 6-8 hours and languor will do, I don't know why it didn't please you for jellied meat. For canned fish - I agree, I don’t know how it will turn out on Slowing, because I haven’t tried it.

I thought we’re talking about this topic in Temko Dax 60. Defki, what are we doing here with these conversations?

Oksan, in languor, I am confused by the fact that for the first two hours, practically nothing happens to the product. To me it seemsthat this mode is more suitable for dishes intended for non-urgent cooking (such as instead of delaying, with simultaneous defrosting of the product). And for frothy milk porridge (especially in the 50-ke, in the absence of the appropriate regime). I am quite suspicious that I am wrong, well, this is my quirk - these two hours stood in my throat. It's a pity for me to run the waste of time for nothing to drive. And if she is the only assistant to whom, it will also take her extra two hours.

Oksan, in languor, I am confused by the fact that for the first two hours, practically nothing happens to the product. To me it seemsthat this mode is more suitable for dishes intended for non-urgent cooking (such as instead of delaying, with simultaneous defrosting of the product). And for frothy milk porridges (especially in 50-ke, in the absence of the appropriate regime). I am quite suspicious that I am wrong, well, this is my quirk - these two hours stood in my throat. It's a pity for me to run the waste of time to waste a cartoon. And if she is the only assistant to whom, it will also take her extra two hours.

And, well, it's easier for me, I don't bother at all that every hour happens there with food, since I turn on the languor exclusively at night. It's easier for me in this regard.

And I have enough in my devices, I am a happy person.

And I, Ksan, am unhappy. Found a spare tire for my Polaris

And where did you find it? Also from Polaris, or from some other pribluda (?

From pribluda-clone (Liberty-900 - Polaris clone 0205). I have Polaris 0105, but the saucepan fits in the most wonderful way!

Are spare wheels sold or ordered in Kiev?
So it turns out that at the moment Libertya is the only pressure cooker with a spare tire? And what is it in terms of functionality, we already have advanced users:

Are spare wheels sold or ordered in Kiev?
So it turns out that at the moment Libertya is the only pressure cooker with a spare tire? And what is it in terms of functionality, we already have advanced users:

Russia, Ol, is it for you? Toda went to Polaris, otherwise, in fact, we were playing naughty here, we were out of flood https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=164271.new;topicseen#new

I put it on the loggia ..ok it's worth it ... gathering dust ...

Talameya - Duc Otozh. I thought so - hi wono while in the store / in the warehouse it will get dusty, and I'll still think if I need this dust collector in my house. No, vaasche something is good. But for me personally, perhaps an extra buit.

Does this pressure cooker have some kind of steaming stand?

There is a lower one, I cook vegetables for salads. Large beets 20 minutes

Hurrah! Hurrah!!! I already have my deksik)) All so pretty, sleek, pot-bellied
I have already "boiled" water in it, but as it was advised here - without a lemon to smell, suddenly what problems.
Why, I got the pressure, all the way

The only thing I didn't understand is when the steam regulator is at NORM pressure - it hisses, because steam is constantly coming out. Will it always be like this if you cook like a cartoon, without pressure?

Hurrah! Hurrah!!! I already have my deksik))

CONGRATULATIONS!!!

The only thing I didn't understand is when the steam regulator is at NORM pressure - it hisses, because steam is constantly coming out. Will it always be like this if you cook like a cartoon, without pressure?

Yes, he hisses all the time. (I have it) and my norms. pressure, for some reason, the countdown does not start. True, I practically do not use this mode, only if I need to evaporate the water ...

Girls, thank you all for the congratulations
I love this saucepan, but I'm afraid of it
I can't think of where to start. We rarely eat porridge, only cooked meat today. Everything is there for tomorrow, but my hands still itch.
Eh ... I chose a saucepan for a week, now I will pull a week with my debut
Correctly knowledgeable people said - start with the usual multi, but no ... I was immediately drawn from the pressure cooker. Now I sit in front of her, staring like a mouse at a rump

Correctly knowledgeable people said - start with the usual multi, but no ... I was immediately drawn from the pressure cooker. Now I sit in front of her, staring like a mouse at a rump

You did everything right. SV is a weight ...

And you can cook everything you need in it. Soup, borsch, potatoes, roast, pilaf, porridge, stewed cabbage, vegetable stew ... continue?

and I bought hay beans, half a kilo already cooked, 30 minutes and that's it

Yeah ... and it's great to cook vegetables for vinaigrette ...

and I bought hay beans, half a kilo already cooked, 30 minutes and that's it

Did Yul soak or cook like that?

Soaked for a couple of hours. They have already eaten half of them, so boiled. The second half will be in borscht tomorrow. And now I cooked the chickpeas, also in 30 minutes, did not boil too much (it seems to me it does not boil at all) but very soft, it will be pilaf tomorrow.

It's very interesting about chickpeas, do you soak it beforehand? How long did it cook?

Olya-Talameya, Sonechka! I don't know much about Dex, but by analogy with other pressure cookers, I will say this. The countdown at normal pressure will not start, it was created specifically for counting the work of high pressure. While the valve is open, of course, the steam hisses and nothing happens. Figuratively speaking, at this moment the pressure cooker is not a pressure cooker at all, but an ordinary saucepan, which is set at maximum heat. I remember that at the beginning of the topic, they accused me of daring to call the pressure cooker a stupid pan. So she is stupid. She can only cook under pressure, this is her only function. A multicooker has many functions, but a pressure cooker has one - sooncook. A soonshe can only cook under pressure. Therefore, while the valve is open, the steam hisses, but there is no time counting, because the pressure cooker cannot go into operation in any way.
Cooking at normal pressure in a pressure cooker is a utopia! Do not look at what a multicooker-pressure cooker is written on the price tags: a pressure cooker will never cook like a multicooker (unless it is a super-fancy South Korean machine). At normal pressure, it can only evaporate liquid (the same analogy with an ordinary saucepan on the stove at maximum heat). The pressure cooker is a wonderful device, and I use it more often than cartoon, for its speed, deliciousness and versatility. But don't expect multicooker functions from her, please.Otherwise you will be disappointed.
Sonechka, with Deksik you! Don't be afraid of him, he's good. You just need to take one step towards him, and you will turn into a dream team!

It's very interesting about chickpeas, do you soak it beforehand? How long did it cook?

Yes, I probably soaked it for 5 hours. I wanted to cook it tomorrow, but could not stand it and cooked it today. Cooked for 30 minutes in SV.

Yeah ... and it's great to cook vegetables for vinaigrette ...

Yes, steamed vegetables are super and super-fast, without an extra steam room in the kitchen.

But if you cook whole carrots, but not on top of a double boiler, but just put on the bottom of a saucepan and pour a little water, is this how you get the carrots as steamed or already as stew?

Olya-Talameya, Sonechka! I don't know much about Dex, but by analogy with other pressure cookers, I will say this. The countdown is at normal pressure and will not start,

The countdown is at Normal Pressure. I bake pies on it, the timer is cool !!! It scrolls to zero, clicks and I run it for another 10 minutes. And again it is cool !!! The lid is not locked at this time, the cake is baking.

And why isn't Talameya cool? Timer problems?

Heh, I'm puzzled by the jelly. I think on the eve of the holidays it is necessary to hold a dress rehearsal, so that later it will not be excruciatingly painful for the well-spent food. I read that transparent broth in pressure cookers is a plus. But what about fat?
Drain the broth, cool and remove the floating frozen fat with a crust, and then heat it up again and then just pour it?
My consumers with fat will not eat jellied meat, spoiled ones.

I remove the fat from the hot broth. It's a dreary occupation, yes, but waiting until it cools down, freezes, to shoot, then to warm up again - no, this option is not for me. Spoon after spoon neatly, thinly-thinly at the very top - the fat goes away. I also read somewhere that they soak with napkins - the fat is absorbed into them. But I haven't tried it myself.

No, well, your own eyes are dear, how can you not believe them
Today I am also in some shock. For the first time in six months, my pressure cooker went on mode with open lid... Before I had time to fry the mushrooms, she showed me the pressure and the countdown. Suddenly, I must say. Who would say - hesitated. And how can you not believe your eyes.

With the lid closed at Normal pressure, the timer always spins. But with the lid open - as necessary, sometimes it turns, sometimes not.

With the lid closed, it spins at both normal and high pressure. When it is open, if you fry something quickly, it stands still, if we allow it to fry the cutlets for a long time, it clicks, I paid attention only did not notice after which time.

Girls! With new things! Let them delight you with sweets!
How good it is now - the pressure cooker cooks borscht, stews 50 chicken liver, cooks 60 buckwheat, bakes bread, and I sit on Skype

Girls, I have another question for you: who cooked the boiled pork thread in SV?
I watched on YouTube how the brisket was cooked in the NE ... wrapped in several layers in foil and on a double boiler with a small amount of water I don't remember in which mode. it turned out a boiled version, but I would like a more baked look. What do you advise?

Sone4ka, maybe the boiled pork should first be made in foil, and then fried in SV? But that's my opinion. Maybe the girls will advise something else.

Girls, just recently someone on the forum almost burned the MV because of the foil. Maybe not. And for a baked look, you probably need to fry it beforehand

Sone4ka, maybe the boiled pork should first be made in foil, and then fried in SV? But that's my opinion. Maybe the girls will advise something else.

I am already storming Google and reading who cooks how. There are leads to our site, but other models. I have not yet decided when, before or after, but most likely I will fry))

Girls, just recently someone on the forum almost burned the MV because of the foil.Maybe not. And for a baked look, you probably need to fry it beforehand

Yul, and I think he can first put the boiled pork into the sleeve, and then fry it. Or is it also impossible to bake in the SV in the sleeve?

It seems to me in SV and without a sleeve will quickly prepare
But I think you can up the sleeve. Only I didn't make boiled pork

Try first to marinate the meat for about 12-24 hours, then dry it off with a towel, then fry it in a little oil and on all sides, and then bake it - you don't need to add water!
You can make a vegetable pillow from onions, carrots, peppers, if you are afraid to bake without water.

I don't know your modes, but it's better to stew / simmer meat.

As an example, you can see my design of meat before cooking "Neck with herbs stewed in the Oursson multicooker" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179315.0 , but choose your modes, according to your multicooker

Good luck!

Sone4ka was not too lazy, she found the answer # 2416
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89830.2400

Precisely, you need to start with pea soup, for me this is a win-win option, or stew meat. And then fill your hand and it will go which is more complicated
At first, I could not get used to the fact that SV prepares everything so quickly. I stubbornly put the borscht for 15 minutes and I had it overcooked, now 6-7 minutes and a burgundy delicious.

Good luck!

Thank you for your wishes, I need success - New Year is on the nose, I want to please my friends with dishes from a technological saucepan))

Try first to marinate the meat for about 12-24 hours, then dry it off with a towel, then fry it in a little oil and on all sides, and then bake it - you don't need to add water!
You can make a vegetable pillow from onions, carrots, peppers, if you are afraid to bake without water.

I don't know your modes, but it's better to stew / simmer meat.

And why did I go to your Temka at night looking? I almost strangled myself with saliva, there is such beauty in the photos

About the marinade, it is understandable ... I always marinate large pieces of meat before cooking.
But I did not know about longing. Simmering like in a saucepan or under pressure? Sorry, if I'm stupid, I'm not at all in the subject yet

Precisely, you need to start with pea soup, for me this is a win-win option, or stew meat. And then fill your hand and it will go which is more complicated
At first, I could not get used to the fact that SV prepares everything so quickly. I stubbornly put the borscht for 15 minutes and I had it overcooked, now 6-7 minutes and a burgundy delicious.

I'll probably cook a mushroom tomorrow. I'll see what's what))

By the way, if I fry mushrooms, and then put potatoes in there, what kind of water should I pour? Hot or cold?
Why am I asking ... if I fry mushrooms right in a saucepan - it began to be hot-heated and pour in a liter or two of cold water - a sharp temperature drop. This is not dangerous? Does this spoil the pot / coating?

For soups, from the very beginning I fry onions and carrots in a saucepan, then potatoes, etc. I pour half of the water from the thermopot and then add from the tap, the hotter the water, the faster the pressure builds up.

Quote: azaza from Today at 02:10:43
And why isn't Talameya cool? Timer problems?

How do I know? But I still believe my eyes.

So I think: why not cool?