Dex pressure cooker DPC-40

[Julia,]

Julia, tin, it's good that everything works!

Girls, tell me, plizz, how do you get a steamer plate without losing the product and scalding your fingers? Even I can’t figure out what clever way passed me by? And then yesterday I decided to cook cabbage, and I knew that potatoes would not boil in an acidic environment, but I decided - what if? There are miracles in the world, it turned out - it does not happen, so I had to cook potatoes fast for steam, and at this time pick out the oak from the multi. So I managed to get a plate of potatoes with difficulty - a couple of pieces fell into the water, and a couple of fingers were steamed into steam Save my fingers, they are dear to me

Lena, when I cooked potatoes, beets and carrots, I took out all the vegetables with tongs. And then she took out the steamer plate.

Lena, when I cooked potatoes, beets and carrots, I took out all the vegetables with tongs. And then she took out the steamer plate.

Natasha, thanks for the advice, only with potatoes, such a number probably won't work, maybe I really digested it - 6 minutes is not a lot?

Lena, I think that potatoes can still be removed with a spoon in a spoon. And 6 minutes for potatoes is not much. But that's my opinion.

Natasha, I’ll try it with a spoon. Can you use a mounted double boiler in SV? Otherwise, I'm already confused which steamers are from multi, and which are from SV

Natasha, I’ll try it with a spoon. Can you use a mounted double boiler in SV? Otherwise, I'm already confused which steamers are from multi, and which are from SV

Oh, Lena won't say it because I don't know. I have a Panasonic cartoon, but I have not yet tried to put a steamer from it into the SV.

Required

Shos I read this that hanging down there, as in a multicooker to cling, like there will not be then a tight fit of the gum to the saucepan. Shos like that.

I heard it too, but I tried on a hinged one on a pan so it sank in the pan by about 6-7 mm. I think there will be enough space for the ring. Although I heard somewhere (damn sclerosis) that there are pressure cookers with hinged steamers in the kit. I think you can try, it won't break, it won't get the maximum pressure

Moulinex has a hinged one, with a handle like a bucket, metal, but it is put inside there, not on the upper side, if I remember correctly.

Now I went to try on a double boiler again and oops ... it fell straight into baked milk so it definitely won't interfere with the ring, though it will only work with the bottom plate, otherwise it will fall to the very bottom

[Lena - hrushka]

Girls, and yesterday I cooked jellied meat in two times for 30 minutes, like Lena - hrushka... First, she threw in the front and back piggy legs for 30 minutes, then released the pressure, threw the chicken and for another 30 minutes. Zybansky turned out, transparent, tasty and fast! But Vovas is still not being transported, the wave is large - the steamer cannot moor to the drilling rig
And also my woman with pancakes is not put back on the avka
I’m sitting here an orphan, even though I’ll complain to you.

[Rassolnik]

Girl, yesterday I cooked a delicious pickle. I cooked slowly, but the result exceeded all my expectations. So:
Rassolnik
I put the meat in a saucepan, poured it with water and cooked on high pressure for 15 minutes. I added potatoes, grated carrots and pearl barley and put them on high pressure for "soup" (about 23 minutes), added grated pickled cucumbers and on high pressure for 6 minutes. I opened it with salt to taste, added the hops-suneli seasoning, and a spoonful of frozen dill and brought to a boil with the lid open. All...

And I have a borschik with donuts. Now, really, more time is spent on the preparation and processing of vegetables. I liked the borschik more at 40 than in a mule-60.

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And I have a borschik with donuts. Now, really, more time is spent on the preparation and processing of vegetables. I liked the borschik more at 40 than in a mule-60.

And so far I like borshchik more in the cartoon, the method is to fold everything in layers, do not stew the beets first, do not mix the layers. While this borschik is my favorite.
I thought, maybe the problem is that I cooked it for a long time in SV? There all the vegetables turned out to be some sort of colorless after the pressure was released. It seems that all the juices have been pulled out of them. I was somehow initially confused by these inscriptions on the timer, and I cooked it like that - the first courses for 18-20 minutes, well, it says Soup on this interval. Then the girls wrote that they cook borscht for 5 minutes, or something like that. What is the recipe then? So you need to stew the beets first? And the broth to be ready? That is, 5 minutes for potatoes and cabbage to be cooked and everything made friends? Explain to me, dense as well.

Oksana, I cook borscht for 6 minutes, BUT the broth is pre-cooked (and usually frozen), the dressing is also ready (from the freezer), sometimes also beans (also ready and frozen) and then I leave it until the pressure is released. I like

No, you don't need to grieve the beets first. Add fried onions + carrots, potatoes, etc. to the finished broth. Do not forget the tomato paste. And cook for 5 minutes.

No, you don't need to grieve the beets first. Add fried onions + carrots, potatoes, etc. to the finished broth. Do not forget the tomato paste. And cook for 5 minutes.

And beets?

Oh, with dressing and I cooked, at home, on the stove. So cool - the borscht is actually ready in the freezer in large trays. I boiled the broth, threw one lump of borscht there (I don’t call it a dressing, since there is essentially all the borscht in a frozen state). Thawed, boiled, and ready. You can also add potatoes, or without - it's also delicious. More garlic there, after turning it off - babble. The borsch dressing was prepared according to the Admin recipe. It turned out to be a delicious borscht. But there, at home, my mother had a large freezer, there was where to keep a lot of this for the borschik.

And my men reject borscht from SVShka ... They say that it tastes better from the stove, you see ... So I have adapted - I boil the meat in the SV, and fry (carrot and beetroot), also in the SV, and the rest on the stove ...

Yes, Oksana, and beets too

And my men reject borscht from SVshka ... They say that it tastes better for them from the stove, you see ... So I adapted - I boil the meat in the SV, and fry (carrot and beetroot), also in the SV, and the rest on the stove ...

Then I recommend refueling from Admin. If there is a large stock in the freezer, then boiling borscht is a sheer pleasure, nothing needs to be chopped, rubbed, fried, etc.

I had the same process of making a dressing. In the cartoon, she poured beets full of pots and stewed there with tomato until tender. And on the stove in the largest stainless steel pan that is on the farm, I put onions, carrots and cabbage to stew, then you still need to add and stew everything together. Then we add the finished beets to this pan, the main thing is that the pan is larger to mix everything well. Cool and pack in the freezer for disposable trays. There is such an aroma, while it all cools, I want to sit down to the pan with a large spoon. In general, we spend a couple of chisov time, but then the borscht is cooked once or twice. Very tasty, by the way!

Oksan, I will tell you how I did it, and what conclusions.
Stage 1. I took a piece of pork, beans, beet. I filled it with water and for 15 minutes. I fried the onions with carrots, added the already cooked and grated beetroot there (I added a little lemon juice to the beetle so that the color would be preserved).
Stage 2. I threw potatoes, roots, spices, cabbage, bell peppers (it was frozen in pieces), fried vegetables and a tomato into the SV, and for 5 minutes.
Conclusions. Everything turned out very tasty, but 15 minutes is too much for a beet and beans. The beans were already burst and the beet was very soft. This means that you need less time at stage 1. I set 15 minutes because of the pork. It turned out to be a bit too much, you need to deliver less time. I think that the variety and size of beet and beans also matter. It was the first borscht in SV and I am happy. In the next.I will reduce the time at stage 1 to 7-8 minutes.
Today I'm still doing something cold. Write later.

Then I recommend refueling from Admin.

I do mine: Chopped onion, carrots and beets on a coarse grater, tomato paste diluted with water, seasonings and all this is stewed on high pressure, then in sterile jars with screw lids and in the refrigerator or on the balcony in the closet ... and I don’t cook for so long, I don’t like it to be boiled in the trash and too soft ... In the presence of boiled meat and dressing, borscht is cooked no more than 20-25 minutes ...

I do mine: Chopped onion, carrots and beets on a coarse grater, tomato paste diluted with water, seasonings and all this is stewed on high pressure, then in sterile jars with screw lids and in the refrigerator or on the balcony in the closet ... and I don’t cook for so long, I don’t like it to be boiled in the trash and too soft ... In the presence of boiled meat and dressing, borscht is cooked no more than 20-25 minutes ...

After this dressing I discovered a new taste of borscht, when cabbage is stewed with frying. The taste is different. Although the cabbage is soft, of course, because it is fried (or stewed).

My first cold one in SV. I bought a shank and there was a piece of chicken (boneless thigh).
First I put the knuckle at 30 minutes. The photo shows that she is already ready and lags behind the bone.

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Then I added the roots, carrots, onions, spices and chicken. And again for 30 minutes. And that's it !!!!! The beauty!!!

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Tanya, jellied meat is just awful. Tanya cooked jellied meat on the high pressure vessel?

[Tanya - chaki2005]

Tanya - chaki2005, cool jellyfish! This is how I cooked on NG: first, the mumps for 30 minutes, then I added the chicken and another 30 minutes. Transparent, perfectly frozen.
Natasha! Of course on VD

Don't kick me hard, but apparently the whole point is that we all have a different concept of "transparent jellied meat".

Today I just cooked broth in SV, for noodles. From some bird (did not identify). Once again I was convinced that I will not cook jellied meat in SV - this is a fact. Well, it cannot be the clearest at such a boil. No way. Only Vexation (this is my concept of transparency) in MV.
(I quietly run away until they hit on the neck)

And I again cooked jellied meat in the cartoon, all night for 10 hours, in the morning I did not like it and I put it on 5. Again, some pink meat turned out, probably the tension is still weak

And I, on Friday, cooked chicken broth from homemade chicken ... I was also not happy: it was cooked quickly, but white (cloudy) and only the fat on top was yellow, but I really wanted a yellow, transparent one ... Maybe I should have tried to draw him? Next time, I will also simmer on the stove ...

[Natasha!]

Natasha! Of course on VD

Girls, that's right: Taste and color (transparency) ..... Again, as far as I know, pork will never have such transparency as poultry and beef.
But, cold, it really turned out very tasty _{not because I cooked, anything can happen}

And I again cooked jellied meat in the cartoon, all night for 10 hours, in the morning I did not like it and I put it on 5. Again, some pink meat turned out, probably the tension is still weak

Something is clearly wrong. I even have domestic roosters in 10 hours of languishing - ancient pensioners fall off the bone. True, I have a different cartoon, a bit more powerful.

Girls, I'm in shock. Today I cooked thighs from a broiler chicken, it was transparent and yellow. Then I threw Mivinki at him, it turned out a noodle with broth, well, very tasty. Why don't you have a transparent broth? It's a shame. I cook all the soups in St., always transparent, honestly pioneering.

Oksana, I remember from the spring, too, for 7 hours everything was cooked perfectly. But before I brought it to a boil, and then put it on languor. Maybe because of this yet. Or all the same, a weak voltage in the network.

I wanted to take a picture of the remnants of my noodle broth, but he got gelatinous in the refrigerator

Oksana, I remember from the spring, too, for 7 hours everything was cooked perfectly.But before I brought it to a boil, and then put it on languor. Maybe because of this yet. Or all the same, a weak voltage in the network.

Duc, I always first bring it to a boil, rinse it, fill it with clean boiling water, and then I'm already languishing. In this way, I eliminate any turbidity and flakes.

So my broths seem to be transparent and tasty. Maybe there are some subtle differences in the cooking procedure? Well, like not to salt in advance or wait until the pressure drops? I began to doubt directly - can I feed my family with tasteless broths?

I wanted to take a picture of the remnants of my noodle broth, but he got gelatinous in the refrigerator

Yul, we believe so. I usually cook broth for soup, I'm not saying that it is kapets cloudy. No, he's normal, yellow, handsome. But for the jellied meat, which we usually make, it is not transparent enough, in general it is far from that transparency, when the broth on the stove melts, and does not gurgle.

So my broths seem to be transparent and tasty. Maybe there are some subtle differences in the cooking procedure? Well, like not to salt in advance or wait until the pressure drops? I began to doubt directly - can I feed my family with tasteless broths?

And where and who spoke about tasteless broths? Delicious broths are obtained in SV! We are talking about transparent jelly.

I knew that I shouldn't start this conversation, I knew for sure.

I began to doubt directly - can I feed my family with tasteless broths?

That's not the point ... Here's an example:
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Two broths, and both, I'm sure, are delicious, but ... one is beautiful, yellowish, and the other is cloudy ... So this, muddy, for me is not broth ... It will go for soup, but like broth. ..

I can't keep up with you. My mother also says that the most delicious jellied meat was cooked by her father, but we have something different. So everything is not for everybody. My husband doesn't care what kind of X transparency, the main thing was

My peasants, they eat jellied meat, only cooked by their mother-in-law, the rest is not jellied meat for them ... And she already boils it ... Transparent, like a tear and gelling such that in the summer we drove through half the city turning the plate onto a plate and not falls out ... And that's all, only from beef bone and chicken (without gelatin) ...

Fuh, at least someone with clarity, more I do not know what other words to reassure the people.

I even accept the second option for the broth, but for the jellied meat - only as in the first photo, so my mother went in.

Ndya, the first class, of course. But I get more transparent than in the second photo. I won't say anything about the first

And on my stove, it comes out as the first, and in SV it came out as the second ...

Next time I will compare my broth with the photo. But it’s definitely lighter than the second, though it’s just like a broth - I don’t have any fans, so the transparency requirements are understated. But the jellied meat was yak siosa

I knew that it was not worth starting this conversation, I knew for sure.

And talk?

Our Deksyushka has so many opportunities and advantages !!!! It's just that everyone has different traditions in the family for cooking a certain dish. As with borscht. Many borscht eat without sour cream (my dad, for example), and in Western Ukraine they say that borscht must be filled with at least something.
Therefore, we choose where and how best to cook a certain dish. In MV, SV or on a stove.

By the way, from an unsuccessful broth, today, after work, I quickly cooked a very successful rice soup ...

Wow, you've already knocked on the second page about broths. In my jellied meat it turned out more transparent than the second picture, but did not reach the first one. The taste is delicious, my husband liked it very much. And the cooking speed was impressive.

Girls help please !!!!! Who cooked beans, how long

I cooked white, not large - 30 minutes without soaking was enough

Cooked, large, oblong for 30 minutes. The truth was soaked for 30 minutes.

At first I was at 30, I look it is hard, I set it for another 20 minutes and the class is soft

And in my borscht for 15 minutes. already burst. It still depends on the variety.