Electric smokehouse-pressure cooker Brand 6060

[Aunt Besya!]

Lies in the freezer, as it is not in demand, it may go smoked ..

Aunt Besya! And if you twist this lard in a meat grinder, plus the garlic in a meat grinder, - and mix everything, and spread it on black bread: nyam:
And you don't need to smoke anything

[manna,]

There is a light smoked aroma in the main bowl. More persistent odor from the main silicone ring. There is a smell from the indicator and pressure regulator. If I need to cook something without smoky flavor, I use an extra bowl and pad. Then there are no foreign smells and tastes.

manna, wrote correctly.

If you change the silicone ring and the pan, you can use the Brand 6060 pressure cooker for cooking dishes in which the smoked smell is unacceptable (baked milk, cereals and pastries).

I haven't tried it myself yet, I was very wary of it. This is understandable, no one will drink milk with a smoked smell.

Of course, whoever has a pressure cooker, then this is not relevant. But for those who do not have a separate pressure cooker, the purchase of an additional ring and a pot without a heater will significantly expand the Brand 6060's functions as a pressure cooker.

without changing the ring, I use a smoker and in the multicooker mode (baking, cooking first and second courses, porridge), the smell is not felt, after smoking my lid.
ps the second bowl is

Masha, it’s true that it’s so delicious: :) Otherwise I don’t know where to put my piece of bacon, now it’s frosty, so I put it on the loggia, but as soon as it gets warm, so straight into the trash, I’m trying to persuade myself

[t. Basia]

And another question - can you smoke salted, not freshly salted lard?

Can, t. Basia, I smoked.

Dopletochka, I keep forgetting to ask you ... Does the American also have a convex bottom? That is, when you pour half a glass of water, the bottom is also not covered with water?

Yes, the bottom is exactly the same. The pans are absolutely identical, just a little higher Brandovskaya.
nutBelieve me, I also often make pâté from bacon - it's very tasty!

[Ksyusha]

Ksyusha, I do not peel the branches from the bark.

Olya, Thank you! : rose: I didn't clean it either, I think we can be wrong.

And another question - can you smoke salted, not freshly salted lard? Lies in the freezer, as it is not in demand, maybe it will go smoked ..

Lena, I smoked, only soaked before that, because it had been lying for a long time and it was soooo salty.

Masha, it’s true that it’s so delicious: :) Otherwise I don’t know where to put my piece of bacon, now it’s frosty, so I put it on the loggia, but as soon as it gets warm, so straight into the trash, I’m trying to persuade myself

lard in the trash ??? Killer !!!!! The wrong word is tasty, especially for a borscht or vodka

Masha, it’s true that it’s so delicious: :) Otherwise I don’t know where to put my piece of bacon, now it’s frosty, so I put it on the loggia, but as soon as it gets warm, so straight into the trash, I’m trying to persuade myself

nut, this dish is delicious!

But if the lard already has signs of aging (it was not in the freezer, or even in the freezer, but for a very long time), it has slightly turned yellow, has the smell of old lard, then you cannot get a tasty spread from it. Such lard can be used only a little at a time for frying borscht.

And I have been smoking for a long time, but now I drove soup with 1.5 liters of water on the program for 30 minutes, too, everything was quiet, well, if you only listened, there were subtle sounds.I understand that there is no way to climb in to adjust, there is a bolt on the main valve, but then some kind of pimp that turns in different directions and does not seem to be removed?

When using hot smoking, do not pour more than 80-100 ml of water, then there will be no sizzling. If in this case it hisses throughout the entire operation of the mode, and even smoke comes out from under the weighting agent, then wash everything thoroughly. And if this does not help, then contact the service center.

Good evening everyone! Perhaps I am discovering the long-open America, but suddenly someone will use my experience.
The bottom line is that I kept putting off trying the cold smoking regime. The smokehouse lives in our dacha, and my husband was always gunning, that the whole dacha stinks of smoke from cold smoking. But itching! And you can't go outside with a smokehouse, after all, it was -20 today. So I put the pork ribs on the combined mode, and during cold smoking I put a wet rag on the valve (which is a hole in the handle). THERE WAS NO SMOKE AT ALL !!!!

I also used a wet rag when smoking (I don't have a hood at home).
But here's what I want to warn you against. Do not block the smoke exit through the pressure indicator tightly curled cloth! In my experiment, the cloth flew out with a frightening sound, and the E2 error was displayed on the display.

manna and husky, thank you for summarizing the test results.
Everything is very detailed and correct. Especially notes for instructions. Design and accessory notes require consultation with the manufacturer.

We are also waiting for the test results of the rest of the participants.
And also any user of the smokehouse can make suggestions for improving the device.

[Elena]

When using hot smoking, do not pour more than 80-100 ml of water, then there will be no sizzling.

Elena, I always pour a glass of water when smoking hot. Does not hiss

When using hot smoking, do not pour more than 80-100 ml of water, then there will be no sizzling.

It seems to me that if you pour a lot of water, and even cold water, then smoke may come out on hot smoking.

The water has not boiled yet, so the valve has not closed, and the additional ten has already started to warm up, smoking has begun and the smoke has gone.

[serious]

We are also waiting for the test results of the rest of the participants.

I have already summed up the results too here... And I can repeat the conclusion once again:

... no serious I did not find any flaws in the work of the smokehouse or in the instructions. And those small the remarks that I have already noted in this topic above: in particular, the more convenient, in my opinion, the design of the bowl for chips in the American model, an indistinct picture in the instructions on page 3, the presence of harmful combustion products of chips in the "broth" after smoking , recommendations for the correct stacking of products on the "cold smoking" mode - manna in her report she has already listed, for which she is grateful.
So you can safely write the main thing that was written about the "American": Smoker delivers everything it promises - the smokehouse does what it promisesfor which many thanks to Brand!

I smoked my lard with a layer of meat.
The smell was such that I could not resist and ate two pieces while still warm. In general, I don't eat lard.
But ... today, during the cold smoking, the smoke was pouring out from under the lid, and not small.
The last time I smoked cold-smoked fish, I took only cherry branches. Time took 10 minutes. There was no smoke that strong.
Today I took the same cherry branches + alder chips. Weight together 2-3 grams.
Time 50 minutes. I did not add water (according to the instructions)
At 4 minutes of work, the smokehouse turned its head towards the smokehouse, (I am still working today, so I had to turn away from the smokehouse) and there smoke is pouring out from under the lid on the right side from handle to handle.
The first thing I rushed to do was to turn off the smokehouse by pressing the stop button and holding it. Everything worked fine here.
She immediately opened the lid and began to close it again. I tried to squeeze it as much as I could, turning it counterclockwise.I set again to 50 minutes and turned on cold smoking. And again smoke went out from under the lid at 2 minutes of work, also on the right side from handle to handle. The truth is not so strong. As far as I understood, the chips had already been partially burnt, so the smoke was no longer so strong.
The first smoke was not photographed. But the second time when I put it I tried to take it off. But alas, not all images show smoke. Apparently she took the wrong angle. But I will expose those that are.



The intensity of the smoke decreased, as I understand it, as the chips burned. The smoke was up to 10 minutes of operation of the smokehouse. There was no further smoke. Everything went on as usual.

Here is such a fat I got.



I forgot to say. that when I opened the lid, right after the end of the smokehouse, the lid sucked great. For the first time, the saucepan rose with the lid.
From this I can conclude that something is wrong with the ring.

The first smoke was not photographed. But the second time when I put it I tried to take it off. But alas, not all images show smoke. Apparently she took the wrong angle. But I will expose those that are.

No, you can clearly see that there is smoke from under the cover!

[Ludik]

Ludik, my identity sucks until it gets cold, it is not sucked off I wrote about this ... it seems to me that this is good, the tightness is complete

[Luysia]

Luysia, so this is smoke when I turned on the smokehouse for the second time. Some of the chips were already burnt and the smoke was not so intense.
And when in the first minutes the wood chips burned, the smoke was much stronger. Moreover, along the entire right side of the cover. Only this I just did not take off. And out of fright, when I saw this smoke, I immediately began to turn off the smokehouse.

Mashul, what sucks and that's good, I understand. Therefore, I wrote. But why did such smoke initially come down on cold smoking from under the lid? There is no such thing on hot smoking. And this is understandable. Under pressure, the lid attracts and it has nowhere to go, except through the pressure indicator. And here there was not the slightest plume of smoke from the indicator.

[Ludik]

Ludik, does the smoke take a long time? I also smoke for 3 minutes on cold smoking, then when the temperature rises and the lid sucks, it stops going. It goes from the valve to the handle and slightly, literally spreads out from under the cover. But what I noticed is that the longer I use it, the less time the smoke goes.

Today I also smoked the brisket in a combi mode with a silicone ring from the sv, cold smoking smoke poured out from under the lid, I did not turn off the program, but just twisted the lid and the smoke became less. The result did not suit me very much and I once again, replacing the chips and putting on my own ring, turned on cold smoking for 15 minutes. With family strength. there was no smoke ring at all. In general, I decided to order about five rings (let them be) well, and probably everything is a bowl, I was cooking pea soup now, frying with a pin is not very convenient, but it is already in the closet ...

Our smoke comes only from the pressure indicator, from under the lid - no, no, and steam too.
I always check and correct the ring before cooking.

[Ludik]

Ludik, does the smoke take a long time? I also have a cold smoking smoke for about 3 minutes

No smoke should go out from under the cover for a minute!

[manna]

We are also waiting for the test results of the rest of the participants.

The task is difficult

- because on the one hand, I turned out to have a copy to which I have absolutely NO complaints.

O-rings (both included and spare) do not let smoke through. The chip bowl, when properly installed, does not tip over. I did not find any burrs on the body, the cable never fell out, although I constantly move the smokehouse either on the table or on the stove cover under the hood. The smokehouse itself is very stylish and beautiful.

I was still afraid of smoke and soot in the kitchen ... But my fears were in vain, even with cold smoking, a stream of smoke is well sucked into the hood and almost no smell is felt in the apartment.

The dishes are delicious, with a minimum of time. I don't have a pressure cooker. It turned out that this device largely replaces it. Especially if you have a spare ring and a pot without a heating element.

The ability to cook baked milk and pastries in it was, one might say, a shock for me.

And the presence of the Frying mode with the possibility of subsequent use of extinguishing under pressure opens up such prospects for all kinds of boiled pork and rolls. I just didn't have time to try it. Most of the dishes were cooked as smoked.

- on the other hand, manna and husky wrote a lot of things right.

But I will try.

I will not repeat about the merits, I agree with almost all the points manna.

A minor flaws (in my opinion) such:

1. Very quiet signal, very. If the hood works and water flows from the tap, then you can hardly hear it even if you are in the kitchen.

2. I was very attentive to the legs on the grill, but still one got lost. I propose to change either their shape or somehow press them onto the end of the leg. I have a microwave, it is about 10 years old, all the legs on its grill are in place, they cannot be removed at all.

I can't add anything else to this list, the rest suits me.
And then a little about the instructions:

Everyone wrote about the discrepancies in the figure The device device (but the numbers there are simply shifted in relation to the photo, but everything is correct).

1. It seems to me that all the same it would be more appropriate here not a photo, but a good graphic drawing with a detailed drawing of all the elements.

2. I think that here too it is necessary to mention the bowl without a heating element. Write that it is not included in the package, but its presence will expand the capabilities of the device and increase the convenience of using the device as a pressure cooker. She is really mentioned on page 13 when describing the Soup / Stew mode ...

3. In the same detail and WITH DRAWINGS the following should be described:

- the device of the lid, with an indication of the pressure indicator (since it is mentioned in the text in item 4 on page 6 and further);

- how to install the correct sealing ring on the cover. Mark the importance of this! Otherwise it only says: "Check the presence and correct position of the O-ring on the cover";

- how to correctly install the chip cup so that it does not tip over (I was not able to do it right right away ...)

- how to install and close the cover (section 3, page 7). It is difficult to imagine without a picture how to combine "the edge of the handle on the side of the pressure regulator with the container for condensate ..."

- I put on the container for condensate without any problems, but even here a drawing and a detailed description will not hurt.

For now ... I'll write from the recipe book later ...

P.S. To increase the eatability of smoked products, some of them were sent to work with her husband. As a result, the whole team spent the rest of the lunch time on the Internet in search of information about the Brand 6060 pressure cooker.

And came to light biggest drawback: Brand 6060 is not sold in Ukraine! And potential buyers have already appeared (after the tasting)!

But ... today, during the cold smoking, the smoke was pouring out from under the lid, and not small.
The last time I smoked cold-smoked fish, I took only cherry branches. Time took 10 minutes. There was no smoke that strong.
The intensity of the smoke decreased, as I understand it, as the chips burned. The smoke was up to 10 minutes of operation of the smokehouse. There was no further smoke. Everything went on as usual.
... I forgot to say. that when I opened the lid, right after the end of the smokehouse, the lid sucked great. For the first time, the saucepan rose with the lid.
From this I can conclude that something is wrong with the ring.

Try to warm the ring before cold smoking, or boil it, or hold it in hot water. A warm ring helps to seal the smoker more tightly and smoke will not come out from under the lid.

No, I asked, they didn't read on the Bread Maker. But somewhere where Vadim Solynin was. I think that 🔗 and his forum.

And add me!

And don't forget me !!!!!
I have nothing to add to all of the above. Late, as always ...
Not once, from a place that was not prescribed by the instructions, neither steam nor smoke poured.For pimples, I allocated a special container - I used it, took it off, washed it, cleaned it up, and then put it back on like galoshes ..... I stuck the cord tighter into the nest, sometimes I check it.
Well, that's all.

I join the previous speakers (quiet signal, legs, cord).

For me personally, smoking with alder sawdust was too harsh in taste. And the amount is 1-2 hours. l., indicated in the instructions - too much. I literally added 2g. It might make sense in the recipe book to write that the taste of the dishes depends on the used sawdust and their amount. For a milder taste, it is recommended to use fruit trees (apple, pear, cherry, apricot).

It may also be somewhere to write that the countdown goes immediately after pressing the Start button. This should be taken into account when choosing a cooking time.

Greetings to all! Today I tested only on water. The question immediately arose: how long from the beginning of the emergence of the indicator from the indicator, until the channel closes, does it take "hot smoking". I put it on for 11 minutes. I turned it off on the six. The pressure in the pot has not increased. I put it on the "soup" for 4 minutes with 100 ml of water. After 2 minutes, the indicator did its job. A puddle with bubbles appeared under the cargo valve, by the end of 4 minutes the pressure was already there, but the valve did not start its dance. Bleed off the pressure, easily opened the lid. The O-ring is in place, I don't even want to touch it. But I suppose so far. I'll go and repeat "hot smoking". The fish is dry marinated, but there are no firewoods yet.

I have it in the 3rd minute.

It may also be somewhere to write that the countdown goes immediately after pressing the Start button. This should be taken into account when choosing a cooking time.

I noticed it myself ...

Since I don't have a pressure cooker, I am planning to try pressure cooker dishes now. It will be necessary to adjust the cooking time, since in the pressure smokehouse the countdown starts immediately, and not after the pressure is set.

... but the instructions are there. page 13.

"Attention! The cooking time includes both the process of increasing the working pressure and the cooking process itself. Take this into account when setting the cooking time."

On fruit it tastes better, but the oak gives color, now I just add it a little bit.

And soon I will have juniper berries!

I have a tragedy, the animals, having tasted the products from the new kitchen unit, flatly refuse to eat their porridge cooked in their pan on the stove ...

Well, you still make the store sausage eat! Smart kitty!

dogs refuse (2 muzzles available)
ps I tried lazy cabbage rolls on hot smoking, but added a few branches of lavrushka to the chips, I'm happy with the result.

lemusik, very cool! : Yahoo: I'm also sitting with Panasonic, but I didn't make yogurt in it. Such a question, does yogurt stretch or not? Nobody wants to eat toffee. Maybe Narine will be better?

So far I have made only two types of sourdough - Natural Actimel and Narine. It does not stretch in either case! (although I somehow never warmed milk, I took it straight from the refrigerator).
By the way, yogurt made from baked milk on Narine is even more tender than from ordinary milk. Such a treat!

And in Panas it seems like they turn on the heating for 20 minutes. Well, then it is infused as in a thermos.

The second part of the Marlezon ballet. Has switched on "hot smoking" for 10 minutes. Water - boiling water from a kettle, about 100 ml. The time of the start of the hiss through the indicator was not detected, but after 2.5 minutes from the start something clicked, the volume of the hiss died down, but the hiss did not stop. I had to penetrate the indicator socket with a toothpick. The hissing stopped and there was a pool of bubbles under the valve on the lid. As the pressure builds up, it evaporates: after all, its temperature rises as the pressure rises. In general, in order to avoid smoke in the kitchen, the pressure build-up must be controlled.

this is how the electronic control of our stove looks like (stolen from 🔗)

Greetings to all! Today I tested only on water.The question immediately arose: how long from the beginning of the appearance of the pressure indicator to the closure of the channel takes place on "hot smoking". I put it on for 11 minutes. I turned it off on the six. The pressure in the pot has not increased. I put it on the "soup" for 4 minutes with 100 ml of water. After 2 minutes, the indicator did its job. A puddle with bubbles appeared under the cargo valve, by the end of 4 minutes the pressure was already there, but the valve did not start its dance. Bleed off the pressure, easily opened the lid. The O-ring is in place, I don't even want to touch it. But I suppose so far. I'll go and repeat "hot smoking". The fish is dry marinated, but there are no firewoods yet.

It hovers for a very long time. The valve closes at 10-11 minutes. I pour hot water.

Masha, do this thing (the most beautiful thing you can):

Ministry of Health SchuMakher & Co recommends!

Then we will offer Vadim to stick this sticker on the packaging boxes of the smokehouse.

🔗

[the unit is not worse than other equipment]

Oh, is it time to sum up the results?

So my conclusion is as a person who has never had experience with such a miracle, if you do not find fault, then the unit is not worse than other equipment... That is, all my nitpicking about the instructions, the recipe book, etc., this is all just because it is necessary, that there is an opportunity to fix something, making everything "almost perfect". (by the way about the book page 8 Smoked salmon fillet. First words Cut the fili Correct on fillet )

Do you remember my incident?

The husband forbade to use it, he said it was a silicone gasket, which does not allow moisture to penetrate into it ... well, in general, what is on the bowl.

The husband solved this problem by somehow adding tudy silicone. I didn't see how he did it, but after a night, I got the go-ahead for use.
But while the saucepan was waiting for my husband, I managed to do another test. I put it near the sink and I don't know how, opening the water. water poured directly onto this block in a saucepan. I thought that everything, after all, the instructions say, wash carefully, and I'm a stream of water! But the battery has a day and everything works fine. I advise you not to repeat my feat, but if it happens, do not panic!

As for the smokehouse itself. We smoked in small portions, all the time reducing the number of branches. I like it more with twigs than with peeled bark. But, alas, even with a minimum count. ve, that smell of smoke, which seems very pleasant and tasty, after eating, very often leaves an aftertaste in the mouth, so to speak. That is, even half an hour after eating, it seems to me that it smells of smoke. But this is most likely the characteristics of our organisms. The guys said that this is not the kind of smoking we are used to, not shop-based. This is an imitation of food on the fire. And the most successful option was with pieces of meat fried in a pan, and then cooked on a wire rack, in a hot smoking mode. The result is a homemade barbecue. Photos ... they ate so much that they did not have time to make normal photos. The hood copes with the emitted smoke. But since I used the smokehouse blindly, without reading the clever advice of others, I admit that I don’t know a lot and after reading everything, maybe I will get a more acceptable smoking result.

Here I made 1/4 of the nutria. Marinated for the night, then twisted, tied and laid on the wire rack.
I would like to draw your attention to this on shelves! I am not satisfied with the dripping juice from the meat onto the bowl of wood chips, so I started to place everything on the opposite side. But alas, the hooks on which the shelves are attached are made in such a way that if you put on the edge opposite to the bowl, the grate goes down I don't know, or it will be visible in the photo



You have to balance. I think this can be solved somehow?


Hot smoking mode for 25 minutes (for nutria this was quite enough!)

Here's the result:


But as with the pressure cooker, we became 100 friends! Fast, tasty and convenient! But this is all subject to the presence of the second bowl. I don't know how to cook in a bowl with a pin. It doesn't seem convenient to me.
Therefore, I would make a note in the instructions that if you plan to use this device both as a pressure cooker and as a smokehouse, it is advisable to immediately purchase an additional bowl.
In a pressure cooker, my most popular dish is potatoes on the bottom, meat on top. Ready dinner in one go. For example, another nutria rolled over to us and three quails.

Below is a potato

Top with nutria seeds mixed with fried onions and mushrooms

And to the very top of a quail carcass (my husband said, a striptease of clean water!)


As a result, after 30 minutes we get a delicious dinner of potatoes, quails (bread from a bread machine)

and a whole tray of stewed bones, with onions and mushrooms. Since we often have nutria, I always ask my dad to cut the carcass into four pieces of pulp and bones. A lot of meat remains on the bones, so we have this very favorite dish, stewed bones. But very often. cooking them in a frying pan, I forgot about them and they burned mercilessly. Now this problem has been solved! For which special thanks to Brand!

Extinguished and turkey hearts


First, in the Frying mode, I fried onions

Then I added bacon to it


When the bow was ready


I added pickled pieces of hearts, sour cream and turned on the Soup-stewing mode for 20 minutes



Also, my son is addicted to rice. Made in a pressure cooker
Fried onions for no more than 10 minutes. Cooked for 20 minutes on the Soup-Stew mode

And of course pilaf! But, although the pilaf was a whole katstryulka and ate it for more than one day (I had a lot of work and the men ate pilaf three times a day, I will note it voluntarily and with pleasure!), Not a single good photo came out. But the fact that pilaf in a pressure cooker turns out to be gorgeous, it is 100% (I will only note that I make pilaf only with long, steamed rice. Well, I wash it, but I fry it on sunflower.)
In general, all my stories boil down to the fact that in the pressure cooker you can cook anything that requires stewing and cooking, any recipe we are used to. I repeat, the main thing that is necessary for the community is knowledge of the approximate time of product readiness. Moreover, such data are needed for two modes Hot smoking and Soup-stewing If there is such a plate, then you can cook everything! I already remembered for myself that

Stew soup:

potatoes 15-20 minutes
meat from 20 minutes
porridge 20-30 minutes
Hot smoking:

Meat 25-40 min

The move did not reach the fish. Rather, I just got to the market. the fish is freezing, tomorrow there will be a test of the "feather"
And yet, the biggest discovery and joy is baking option!!!! For the summer, when we leave for the country, this is just a godsend! By the way, as far as I understand, it is not written about this anywhere? But in vain! But if you write, then it is necessary, be sure to mention that for these purposes, it is desirable to have a spare ring.
I tried to bake a cake for my beloved Mushroom biscuit It turned out great!

In general, although testing is over, our friendship is just beginning. The smokehouse pressure cooker stands next to the stove, replacing it more and more often. Good thing. definitely! I am very glad that this is both a smokehouse and a pressure cooker, for people like me, who, as it turned out, cannot afford a smoke-filled meal. But, I reserve the opportunity to find my own, "gentle" smoke
Since I am not at all aware of all of the above, a blind kitten, so to speak, I want to ask, the ring is silicone, is there a difference, which side is inserted? There are just fine grooves on one side and not on the other. I, I do not know why, decided that the grooves should be outward. How should it be?
And again, many thanks to the firm Brand, Elena, Vadim (and of course dopletе) I, of course! I do not regret that I was among the testers (I hope that the firm also received something from me)
Mash, and Mash, and slap me, eh? I don't mind either

[Lula kebab]

Lula kebab: Lamb, onions, lamb fat (fat tail) mince or chop, add salt, pepper, lemon juice, mix well, beat off, stand in a cold place for 2 - 3 hours (marinate), then form short sausages from the minced meat mass, put them on a skewer. Smoking "hot" for 20 minutes.Smoked on apple chips with the addition of juniper berries and mustard seeds
After 3 minutes, from the moment of switching on, the valve closed tightly, there was no smell, no smoke,







The renegade Kautsky, or simply Mitya, was eating smoked sausage!

[artisan]

artisan, do not pay attention to the grooves, they do not play any role in cooking!

[I am a master]

I am a master are you there in the recipe for your biscuit or here write how and how much you baked it in the smokehouse. I want to try!

I made a biscuit for testing, for 3 eggs. The height of the dough was 2.5 cm. It grew to 4 cm. The mold was oiled. Extinguishing mode 20 min. with pressure. After opening, the crust on top was moist. But the biscuit itself was baked well. All so light! In honor of the holiday, I took out a ready-made meringue cake, combined everything with butter cream. In general, very quickly and not hot (it's not a gas oven!) I had dinner with a cake.

I'm getting better Biscuit was made for 3 eggs, 100 grams of sugar and 110 grams of flour. Beat eggs with sugar. Added sifted flour. This is half a portion, but I think you can safely make a whole portion.
Oh! Or are you talking about mushroom? So everything is there as in the recipe. I just mixed it with a spoon (the main thing is sooo squeezed mushrooms !!!) and stew for 25 minutes. True, I wanted with a valve, but for some reason my lid did not close. It turned out without pressure. Then she opened it, looked and put it on for another 10 minutes. But they were superfluous. You can bet 30 minutes.

artisan, do not pay attention to the grooves, they do not play any role in cooking!

(I'll ask later, what are they for, okay? If I don't find it myself.)

So write everything well, and I cook everything,

Mash, so this ... seems to cook faster than writing

Girls boys! Maybe I didn't notice (and I didn't see, like, this)? Did anyone make the Adyghe cheese smoked?

I'm getting better Biscuit was made for 3 eggs, 100 grams of sugar and 110 grams of flour. Beat eggs with sugar. Added sifted flour. This is half a portion, but I think you can safely make a whole portion.

Thank you very much, now it has almost become a diary with us (I tried it both in soup mode and in stewing mode, the time is everywhere 25 minutes) I do not recommend the soup mode, it turns out wet and I have to bring it up ...

Girls boys! Maybe I didn't notice (and I didn't see, like, this)? Did anyone make the Adyghe cheese smoked?

Yeah, they did it on cold (!) Smoking

Yeah, they did it on cold (!) Smoking

So she saw it after all. Which one - cold? How many minutes?

How many minutes?

10 minutes. And there ... you have to look at your taste preferences

[Jellied fish]

I will continue my report, now according to the recipe book.

The book is colored, in a convenient format, 37 pages of recipes on good paper and 3 pages are left for your favorite recipes.

In general, the impression is good, especially since this is my first separate recipe from Brand. But good things can be done a little better. Therefore, a few comments on recipes.

page 32 Jellied fish

Strain the finished broth (no comma needed) and combine with soaked gelatin. Bring (here it would be better to bring the word) until boiling (but don't boil!).

p. 29 Jelly

Cook on SOUP / STEW for 99 minutes at high pressure. * Finely chop the garlic and arrange on plates. Will add (soft mark missing!) the cooked meat, finely chopped with a fork and pour over the broth.

It would be nice to * insert a sentence here. "Separate the meat from the bones, strain the broth."

page 27. Lazy stuffed cabbage

The recipe does not match the photo at all. In the photo, formed oval duckies in sauce. And according to the recipe, we get cabbage stewed with meat (or minced meat) and even without rice. And with one tomato sauce of this color cannot be obtained.

I believe that the recipe needs to be redone (we have more than one recipe for delicious lazy darlings on the forum).

If you meant absolutely lazy cabbage rolls (a layered stew of cabbage, minced meat and rice), then you need to change the photo and also correct the recipe.
page 24 Vegetable stew with meat

In the list of ingredients there is tomato sauce, in the recipe there is already tomato paste.

page 23 Pork in sauce

Turn on the mode MEAT
page 19 Rabbit stew

... fry in the FRYING-MEAT mode.
p. 17 Braised goose

How and what size of a goose can be Fried as a whole in the pan of a pressure cooker smokehouse?
page 11 Smoked potatoes

The photo shows potatoes peeled and cut into wedges, and according to the recipe they are whole and in a skin.
page 10 Hot smoked eel

Probably you need to pour eel for pickling with water, vinegar and salt, and not just with vinegar? Moreover, salt is on the list of ingredients.

page 8 Smoked salmon fillet

Cut the fili (fillet)

[Lucy!]

Lucy! The first thing the husband noticed in the book was the potatoes without the skin in the photo! Shouts, it is written that it is not necessary to clean, I gru, in the photo without a skin, and he grit, do as it is written, so I did

So let's write down a conflict in a single Moscow family due to the discrepancy between the photo and the recipe!

[Squid with vegetables, smoked on skewers]

I have accumulated squid with zucchini ..... 15 minutes, the flight is excellent. Everything was closed on time, there was no smell.

Squid with vegetables, smoked on skewers