Dex pressure cooker DPC-40

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

Soooo ... and I don't have a cool thing, either on a normal one, or with an open lid ... It's a mystery, however ...

[Lozja]

Hurray, hurray, hurray. The girls in your regiment have arrived. Now I have gotten scared too, for which many thanks to Oksana-Lozja... Received today. I liked the pressure cooker very much, so cool. Worth warming up after a long journey. Tomorrow I'll start testing.

Congratulations on your purchase! Delicious dishes to you!

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

Pre-marinated meat and boneless in a mixture of ground peppers. At first I fried a little, and then I gave a drop of water, closed it with a lid and on high pressure for 30 + 30 minutes (the piece was large). If you want, then you can fry a little more for the sake of appearance, I did not do it)

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?

Lei water hot from the kettle, cooking will be faster and the coating will not suffer.

And about boiled pork Admin wrote "languor", so it is in the cartoon, but we have SV ...

I remembered that when I baked at low pressure, I was spinning. But when I fry with an open lid, it does not spin.

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?

I do this - if "boiled" boiled pork, then I stuff it, rub it, put it in a baking bag, tie it, a piece of foil, a glass of water on the bottom and for 30-50 minutes depends on the piece. And if you need "fried" - first fry and further down the text

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?

Everything is correct. Non-stick coating does not like such drops. Do not pour cold water into hot saucepans!

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

Simmering or stewing (I don't know how your regimes are called correctly) should be done under high pressure, since this is meat and a large piece

Simmering or stewing (I don't know how your regimes are called correctly) should be done under high pressure, since this is meat and a large piece

Admin-Tanya, this pressure cooker is mechanical, there are no modes, only a timer

Admin-Tanya, this pressure cooker is mechanical, there are no modes, only a timer

That is why it is difficult for me to judge the principle of preparation, I showed in my recipe how to fry and what to do - and then based on the capabilities of your saucepan

That is why it is difficult for me to judge the principle of preparation, I showed in my recipe how to fry and what to do - and then based on the capabilities of your saucepan

Therefore, I wrote a little earlier how I made myasko, in this SV-shechka))))

Pre-marinated meat and boneless in a mixture of ground peppers. At first I fried a little, and then I gave a drop of water, closed it with a lid and on high pressure for 30 + 30 minutes (the piece was large). If you want, then you can fry a little more for the sake of appearance, I did not do it)

I finally had the first run-in of the unit
I cooked a roast, it turned out very, very much.
I noticed the time: the pressure gained in 7 minutes + 16 (?) Minutes roast + 5-7 minutes stood on the heating, then slowly relieved the pressure. everything about everything came out in less than 35 minutes and delicious
Received from her husband a compliment in the form of a kiss and an approving nod towards the saucepan. In general, SV has been successfully registered in our kitchen and feels quite comfortable.

Girls report on SV. The day before yesterday I cooked pea soup, it worked. And today I baked charlotte with frozen cherries. Here is the report

Baked on LP 30 + 10 minutes.

And I cooked pilaf in SV. Liked more than the multi. The rice turned out completely different, better. Although I always take the same Pakistani basmati for pilaf.

[Sone4ka]

I also want such a charlotte

Sone4ka it's very easy to do. For 4 eggs, a glass of sugar. a glass of flour, 0.5 teaspoon of baking powder. Beat everything with a whisk. Pour the dough into a small saucepan and put frozen cherries on top. Bake on LP 30 + 10 minutes. Let stand on heating for 10 minutes. All charlotte is ready

[Natasha]

Natasha! A hammer! Wonderful charlotte, plump

Thanks Zhenya. I have now stewed a chicken in 12 minutes
Thanks to Yulia for her help in mastering SV

Girls, tell me, plizz, does anyone cook mashed potatoes in a pressure cooker? I've tried it just now and somehow I'm not very good at it. I really poured a lot of water ... I cooked it for 7-8 minutes + discharge (waited) It turned out to be quite watery. Maybe someone has already figured out the formula for an ideal potato, share it, I didn’t invent a lisapet

I boiled, but I didn't pour much water 1-2 cups

Julia, how do you like potatoes? Did you like it?

Yes, it’s good, steamed, but I don’t remember how much I put it. probably for 10-15 minutes.

[hrushka]

hrushka try-try, now I don't cook potatoes on the stove. And when I cook potato sauce, I don't pour too much water, and then only one soup.

Oh, now I've baked Chocolate on boiling water. I put it on for 30 minutes, then for another 20. I wanted to put it on HP, but for some reason I turned to reset, then to LP, and only for the last 20 minutes I noticed this and set VD. The valve still did not rise, so I think there is no difference. It looks like niche, cut off a little tops, the taste is also like nothing, the cut is porous. I will cool down, and I'll get high in the morning. The taste is very chocolatey, the color is even more chocolatey. My husband said that the cake was burnt on top of me, I tell him that she does not bake on top, such a rich cocoa.

Julia, what is potato sauce?

This is what we call potatoes with meat like roast, but more dietary.

girls, someone recently wrote that he cooked stuffed cabbage rolls in SV in 6 minutes. What, really, everything is stewed for so much, and raw minced meat too? I make stuffed cabbage rolls, I don't know what to cook in, as usual in a cartoon, or try it in SV. Time car, I'm not in a hurry, it is possible in the cartoon, but pulls for experiments. And how is the taste still interested? Same? That is, everything turns out not watery there? I don’t know how to explain the question better.

About cabbage rolls: Raw and frozen)))) Stewed carrots with onions, tomato (if you like), sugar and salt in a SV-shka. I picked up part of the frying, for the rest I laid the cabbage rolls out of the freezer (my mother-in-law twirls and freezes for me), covered it with the remnants of the frying and poured water almost on a level with the cabbage rolls (half a centimeter lower) and on the high pressure for 12 minutes.I don't let off steam right away, I let it stand for 10-15 minutes. It turns out sooo tasty and fry and darlings and almost no water - everything is eaten ...

Late. But thanks anyway!

I do it without frying, pour in tomato + sour cream + water. In general, I put it in SV, I thought it would fit more than in MV. It just fit, the saucepan is a little larger. But the pressure did not want to gain. It boiled so, boiled, I could not stand it, turned it off. I would like to cook on pressure. I picked up the top (3rd) layer, I had 5 cabbage rolls and cabbage leaves, I left exactly 2 layers. I switched on the VD for 8 minutes, the pressure was accumulated, then I did not release it yet, I was busy with a zebra in the MV, the pressure dropped by itself, I opened it, tried it, the cabbage rolls are completely ready. But I didn’t have it out of the freezer, but freshly rolled, so we cooked faster.
She took out everything in the sauce that remained at the bottom, put 5 expelled cabbage rolls, turned it on again for 8 minutes on the high pressure, they are preparing now.
So, it didn't fit more than the MV. In that one, you can at least lay a saucepan to the top and nothing. And in this one, so that there is pressure, you need to leave room.
Now I have another dish that I will cook exclusively in SV - stuffed cabbage. Burn quickly.

Yes, here the only thing is that you need to leave a place for pressure ... And why are you putting the leaves?

Do I know? Mom taught. When you bake stuffed cabbage rolls in the oven. Habit, you know.

Do I know? Mom taught. When you bake stuffed cabbage rolls in the oven. Habit, you know.

Aaaa ... and I thought you would love to eat them ... when I extinguished on the stove, I laid it down so that the stuffed cabbage did not burn, but now I don't put it, I don't need it, and they take up space ...)))

Aaaa ... and I thought you would love to eat them ... when I extinguished on the stove, I laid it down so that the stuffed cabbage did not burn, but now I don't put it, I don't need it, and they take up space ...)))

Here zhezh .... exactly, and I put it on the bottom in one layer. So my mom loves to eat all this later. Only now we live separately, and I somehow slow down completely, that in MV and SV this is not needed at all. Habit.

I had the "first pancake" the other day, which is lumpy. After washing, I forgot to put a liner with an O-ring when cooking a roast. It's good that I didn't go far, and almost immediately saw that steam was pouring out from under the entire lid - along the perimeter.
Vopschem, caught on in time and nothing terrible happened.

I cooked borscht today. The broth was ready, the beans were also pre-cooked. I put it on VD for 12 minutes - the cabbage is all boiled down. Probably I will throw the cabbage after everything and not boil it afterwards, but bring it to a boil and let it cool.

By the way, the question is: the sealing gums have turned yellow from the borscht and are not washed off. Accept or try to tear it off?

By the way, the question is: the sealing gums turned yellow from the borscht and are not washed off. Accept or try to tear it off?

My sealing rubber also stained after borsch, but after the subsequent cooking of other dishes, the color went away.

[Sone4ka]

Sone4ka, Julia wrote somewhere that she cooked borsch for 6-7 minutes with ready-made broth and ready-made beans. We must wait for Yulia.

Yes, borscht for 6-7 minutes, then the vegetables are fine. And the beans boiled 0.5 kg for 30 minutes, they had been soaked for a couple of hours before. It cooked perfectly, I then put it in a jar and in the refrigerator.
I, too, first cooked borscht for 20 minutes, then 15, then 12. Then a girl from the forum wrote that less was needed. Until you realize, the brain does not immediately understand how to cook it for only 6 minutes

Gathered here to cook jellied meat and wondered when to put salt? Immediately? And I also read that the jellied meat from the pressure cooker is not as tasty as from the multi ... and again I thought

Put in most of the salt at once, and cook and add salt to taste. The first time I cooked, I forgot to salt and the meat turned out to be bland in taste.

Put in most of the salt at once, and cook and add salt to taste. The first time I cooked, I forgot to salt and the meat turned out to be bland in taste.

What about the general impression? Is it worth trying or is it better to cram into a cartoon?

Gathered here to cook jellied meat and wondered when to put salt? Immediately? And I also read that the jellied meat from the pressure cooker is not as tasty as from the multi ... and again I thought

I confirm that jellied meat from a multicooker is much tastier. Cooked in a cartoon and in a pressure cooker. The multicooker won.

But I don't care. But in SV it is faster and odorless. While you cook on the stove or in the MV, smells are bad and you don't want to eat it, well, for me personally
Lena, you need to try to cook in SV and draw conclusions for yourself, like it or not

Julia, I put jellied meat in the cartoon for the night. Somehow I did not feel the smell, since the door was closed to the kitchen.

OK, so I'll go to shift the meat ... The smells don't bother me, but for the sake of taste I can wait the night. True, I advertise the pressure cooker to everyone, including talking about super-fast jellied meat

Lena, I also advertise to all CBs. But I will cook jellied meat only in a cartoon.

Natasha, I cook jellied meat during the day so that my husband can take it apart in the evening and he froze overnight. I can't make out jellied meat.Therefore, in the daytime, this smell of be-ba
Now I asked my husband about jellied meat from St., said that it was very tasty So you need to try. a matter of taste
And I have more casters in SV

Julia, I also do not make out jellied meat. My husband does this. If I put it at night, then in the morning my husband takes it apart and put it on the balcony to freeze. Everything is ready by evening. Now I asked my husband where the jellied meat tastes better. He said that with multi it is tastier and more transparent. I think so, the taste and color of the markers are different.

Well, yes, but I seemed to have transparent from SV too

Who goes to visit mornings at night and ask to stay in a friendly company? .....
Santa Claus has already made me a gift so that I can already master a new assistant to NG. Thanks to him!!!
So that I put down: drinks: and ask me to accept

🔗 🔗

🔗 🔗

🔗 🔗

I boiled it with a lemon to make my Dexochka smell sweet. I made an omelet for breakfast. We liked it very much.

In the evening I cooked my favorite sausage soup with chicken. The smell was amazing, we had to take a sample.

🔗/ a3c / 2012-12-24-00-51 / i7-3892581 / 281x500-r]

all hostesses with the coming!
Girls, help with quick advice, pliz, there is no time to shovel the whole topic.
How to cook vegetables for a fur coat, Olivier in our pressure cooker? How delicious (speed is not important here)

It is best to steam.

all hostesses with the coming!
Girls, help me with quick advice, pliz, there is no time to shovel the whole topic.
How to cook vegetables for a fur coat, Olivier in our pressure cooker? How delicious (speed is not important here)

Peel and steam. Then all that remains is to cut.

oh, thanks for the promptness
How long does it take for potatoes and beets? for a couple - what is the pressure?

At high pressure. Yesterday I cooked it myself for the first time. I didn't peel the potatoes, I just washed them well, peeled the carrots and beets, cut the beets in half. I put it on for 15 minutes, the potatoes with carrots were cooked, and I had to start the beets for another 10 minutes (I had a very large one).

Was it steamed on a steaming grid or just in a saucepan?
Sorry, that there are a lot of questions - I forgot the instructions with recipes in another apartment, now I poke around like a blind kitten. I've never steamed anything yet)

Was it steamed on a steaming grid or just in a saucepan?
Sorry, that there are a lot of questions - I forgot the instructions with recipes in another apartment, now I poke around like a blind kitten. I've never steamed anything yet)

On the grate, of course, pour water down.

And yesterday I cooked for the first time in SV a compote from dried apples and pears. 4 minutes on HP, no soaking. Whisper ...

In a saucepan, water, vegetables on the wire rack. The water poured cold almost to the very grate. Ask and there is nothing to be ashamed of!

[Oksana!]

Oksana! Have you chopped up the salads yet?

Yes, I chopped the Olivier yesterday, I even composed mayonnaise for it myself. Today, apparently, we will finish him off. I have Olivier as a joke, NG all the same, Olivier, jellied meat and all that.

In fact, my husband and I are rather strange people, we do not celebrate all these holidays. Well, somehow we don't see any sense or something. New Year is essentially what? Drink, eat from the belly and go to the tree to see. We don’t drink in principle, we don’t eat at night, well, and go to look at the tree at night in the frost - what have we, perhaps, the tree?
Now I will be anathematized here for such speeches. But I'm just telling a piece of our worldview. (where is the emoticon running away in a hurry?)

Happy everyone!
Ksyusha, do not forget to tell us about exclusive mayonnaise.
And then I try it all, but I didn't know my recipe yet

So I ... very rarely do it, I always bring it to mind just by trying. Yesterday I made a standard recipe from Queen.
1 egg, a teaspoon of salt (it turned out to be a little too much, I will give less), a spoonful of mustard too, a dessert spoon of lemon juice. Beat with a blender in a glass from a blender. Then she poured in oil a little and drove the tudy-syudy with a blender, only 250 ml. Then I topped up a lot of cold water (I added a spoonful of it and looked at the result), so that it was watery, because in the cold it still thickens. In general, it turned out just what you need. She gave half at once to Olivier, the rest almost everything went into chopped chicken cutlets today. And yesterday and today the density is what you need, not too thick and not liquid, classic, in general. Oh, I diluted citric acid with water yesterday, because it turned out that the lemon had gone bad, and I didn't want to give vinegar. Well, it turned out to be too much for mayonnaise, so I also poured sugar in to quench the sharpness.