Multicooker Element FWA 01 PB El

Good evening. I haven't cooked porridge yet. : nea: Try it on standard programs. Groats are usually in proportion to water 1 to 2, rolled oats. 1., 5 cups of cereals per glass of water. Herculean under normal conditions is cooked for 5 minutes. Buckwheat for 20 minutes. Millet for 40 minutes. Experiment :) I would pour hot milk and put it on languishing for a little while. This is for milk porridge.

Good evening. I haven't cooked porridge yet. : nea: Try it on standard programs. Groats are usually in proportion to water 1 to 2, rolled oats. 1., 5 cups of cereals per glass of water. Herculean under normal conditions is cooked for 5 minutes. Buckwheat for 20 minutes. Millet for 40 minutes. Experiment :) I would pour hot milk and put it on languishing for a little while. This is for milk porridge.

Herculean 1.5 cups of cereal and one glass of milk. Right?

Yes . Type in Google how to cook porridge. And there you will find all the proportions

Specialist in porridge - Pokhlebkin. Take a look

Well, why do you cook in your own juice on such a large forum?
And why send people to the Internet, where did they come from and to Pokhlebkin?

Go to the forum elementary in the section of multicooker, recipes for them and cook porridge in different versions!
And the ratio of water-cereal / milk is not difficult to pick up by ourselves: as a rule, 1 x 3-4 cups of milk goes to a glass of cereal, rice, millet. For rolled oats the same way!

As an example, see the options for cereals here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=96.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=558.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=464.0

And the crock-pot-cow-cooker, close to you, Kuku 1054
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=90590.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=76896.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=465.0

There are many more recipes to be found, and many are posted daily

And somebody made baked milk in our MV.

So after all there is a mode of languor. Milk is needed only not powdered. Boil and simmer for an hour. 3-4. I would put it on for the night. ... Have you cooked porridge?

Girls! I cooked porridge
Rice:
cereal / milk ratio - 1/6 (milk + water)
on the program milk porridge + 20-25 minutes on heating

Hercules cooked only in water for a dog
the ratio of cereal / liquid - 1/3 - staly 50 minutes per chef at 83 * C

So after all there is a mode of languor. Milk is needed only not powdered. Boil and simmer for an hour. 3-4. I would put it on for the night. ... Have you cooked porridge?

Not yet, just yesterday I received MV.
But I was reading a recipe for a cuckoo 1054 (baked milk) 15 minutes 130 degrees on the chef, no one has tried this with us?

Rice:
cereal / milk ratio - 1/6 (milk + water)

What is that for one measuring cup of cereal 6 cups of liquid?

Not yet, just yesterday I received MV.
But I was reading a recipe for a cuckoo 1054 (baked milk) 15 minutes 130 degrees on the chef, nobody has tried this with us?

At 130 degrees, the milk will fly away through the valve - it won't get washed
Where was such a recipe read?

Is that for one measuring cup of cereal 6 cups of liquid?

yes - I cook for a child in this proportion

But I was reading a recipe for a cuckoo 1054 (baked milk) 15 minutes 130 degrees on the chef, nobody has tried this with us?

I haven't tried it and I won't risk it - then you won't wash the valve

At 130 degrees, the milk will fly away through the valve - it won't get washed
Where did you get such a recipe?

- how will it fly away

At 130 degrees, the milk will fly away through the valve - it won't get washed
Where was such a recipe read?

Here is a link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120327.0

There is no 130 C in Kuku, therefore it became surprising where such a recipe came from.

In that recipe, 120 C and 1 liter is taken, no more - if you are lucky and the milk is adequate, it may not escape.

That is, it's better not to risk it?

That is, it's better not to risk it?

I would not risk it.
And if you read Temka, they wrote that this way you get not the classic ghee, but a different taste.

"Industrial production provides for preliminary pasteurization of milk, which is then kept in closed containers for 3 - 4 hours at a temperature of 95 - 99 degrees."

[ygoda52]

ygoda52 I'll just give you an example:
when I was just experimenting with porridge, after I worked out the "milk porridge" mode, I set the porridge to reach the "chef" for 20 minutes at 96 * C - and so the porridge did not run away - but the removable plate was all in porridge and under a removable plate everything was in a mess. And there I washed everything and cleaned the holes with a needle and cleaned it with steam until clean water in a drip tray - 4 times.
After that, she began to insist porridge at a temperature of 80-85 * C - everything was fine

And in general, personally, I am careful with products that tend to run away or form a strong foam, before setting the regime - I think a hundred times - because this is not a multicooker, after all - everything is more complicated, and even before the service is like walking to China

Yes, you need to be very careful with milk porridge. They should not boil, but should insist, languish. I remember as a child my grandmother took out barley porridge from the stove - it was delicious. She languished there for 2 hours. And in Moscow she would wrap any porridge in a newspaper and put it in pillows ...
She put the milk on the simmer. I'm waiting for what happens

Nadezhda, after the languishing mode has worked out - could you examine the removable plate - is it clean?
I understand that there should be a temperature of about 85 * C and no boiling - but still there is

Turned off the MV. The milk is ready, I'll post the pictures tomorrow. All caps are clean, so everything is OK. milk was poured after boiling on the stove. It was still a matter of taste.

Colleagues, how do you store MV with a closed or open lid, I'm worried about the sealing rubber on the removable lid.

[ygoda52]

ygoda52 - after washing, I leave it to dry with the lid open.
But the fact is that I cook several dishes a day on it. That is, for my night, after all the culinary feats. But in the morning, if its open lid did not prevent me from getting anything, then I do not close it, therefore, I often have it open.
Jouravl Thank you!

In my opinion, it is better to store it closed, since the rubber will dry out when opened. Our apartments have a very low level of humidity.
This is milk until languor


And this is after

Hope, what a beautiful warbler
And how long did it take to languish? - there are 6 hours in silence
yes - so that the gum does not dry out, it would be possible to close the mullet - only I forget

Margarita! Didn't you make sushi? We are waiting!

Margarita! The default is 6 hours. After three I looked - already melted, but pale. I set it for another 2 hours. A total of 5 hours.

Sushi hasn't been made yet
According to the plan, on Monday there were supposed to be sushi - but we saved the catfish - the compressor broke - and there was no time for land
Now, if I give out the object today, then maybe we will mark the sushi of our production - I will post the photo without fail

Colleagues, how do you store MV with a closed or open lid, I'm worried about the sealing rubber on the removable lid.

I keep all my saucepans ajar so that there is no odor and so on.
The silicone does not have time to dry - it is in operation all the time.

Dear Ladies, has anyone figured out how the recipes for cookies 1054 relate to our MV in time and mode.
julifera Thanks

[Element]

Someone figured out how the recipes for cookies 1054 relate to our MV in time and mode.

Let's take the manual mode for comparison (Cook calls it Multipovar)

In time, they wrote about Element:
"The time that is set at the start of the program is total - that is, it is already together with the pressure build-up and steam release."

Have Kuku-1054 - absolutely WRONG - she has a set and discharge time on the Multipovar - DOES NOT INCLUDE in the total time.
Because of this, it is impossible to say exactly what it will be like total cooking time.
Element on a temporary basis similar to Cuckoo-1010
Therefore, you can try recipes on the Multipovar from there, but make a small discount on the fact that Element is induction, and 1010 is tenov, in this regard, the cooking time for Element needs to be slightly reduced, at least by 5 minutes.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=486.0
2. Element's touch programs will also work a little faster than Kuku-1010.

julifera!
And why is the temperature not indicated in the recipes for the cuckoo 1010 in multi-cook mode?

[110-115 C]

julifera!
And why is the temperature not indicated in the recipes for the cuckoo 1010 in multi-cook mode?

Oh, exactly, sorry, I forgot the most important thing - at 1010 there is no choice of temperature and nowhere do they indicate what it is on the Multipovar.
But - based on my experience using both Kuku - I can say that approximately 110-115 C

If you take recipes from 1010 for the Multi-Cook - set the temperature to 110 C on the Element - you definitely won't be mistaken!

Who knows what the cuckoo mode 1054 corresponds to the mode of our MV.
For example, 1054 has an oven, but which one corresponds to the oven?

[ygoda52]

ygoda52 - I do not have Cookies 1054, but I read branches and descriptions about it - this is the topic with temperatures in Cook
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110959.0
that's about the oven

Oven
1) works without pressure
2) the temperature reaches:
1 level - within 150 - 160 С
Level 2 - within 160 - 170 С
Level 3 - within 170 - 180 С
3) cooking time: 0 to 1h 30min. (set manually)

and we have the highest temperature 130 * C on the chef - look through the Temka - I posted earlier the official data of the Element representative
here:

Milk porridge:
1) Cooking time 25 minutes
2) Temperature reaches 95 ° C
Paste:
1) Cooking time: 5-30 minutes
2) The temperature reaches 130 ° C
Cook with the lid open
Stew:
1) Cooking time: 10-90 minutes
2) The temperature reaches 110 ° C
Soup:
1) Cooking time: 10-90 minutes
2) Temperature reaches 95 ° C
Pilaf:
1) Cooking time: 1h - 1h30m
2) Temperature:
Stage 1 - frying (~ 120 ° С)
Stage 2 - languishing (~ 85 ° С)
Stage 3 - bringing to readiness (~ 125 ° С)
Soft groats:
1) Cooking time: 35 minutes
2) The temperature reaches 130 ° C
Balanced groats:
1) Cooking time: 40 minutes
2) The temperature reaches 125 ° C
Loose groats:
1) Cooking time: 45-50 minutes
2) The temperature reaches 128 ° C
Frying:
1) Cooking time: 10-90 minutes
2) Temperature reaches 120 ° C
Can be fried with the lid open
Quenching:
1) Cooking time: 10-90 minutes
2) The temperature reaches 115 ° C
Languor:
1) Cooking time: 1h - 12h50m
2) The temperature reaches 85 ° C
Double boiler:
1) Cooking time: 10-90 minutes
2) The temperature reaches 115 ° C
Bakery products:
1) Cooking time: 10-90 minutes
2) The temperature reaches 115 ° C
Chef:
1) Cooking time: 10-90 minutes
2) Temperature: 50-130 ° С Details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=185698.0

as you can see, we have different temperatures, and the frying is very delicate - it is practically impossible to burn - since the maximum temperature is only in the first minutes of the regime - then it drops
I take recipes for Brand 6050 and Ourson, Cuckoo 1054 seems to me a little different in nature of work

So - well, that's the promised rolls, poppies, and I don't know yet how they are called correctly
We need a lot, so I take 3.5 m / glass of rice - I buy either Yaponika or SenSoy, rinse it 7-8 times, soak it for 40 minutes. We cook rice on the balanced cereal program. rice / water ratio 1/1.
Rice should turn out sticky, but not boiled into porridge - that is, the rice should be whole, not smeared, but at the same time, and should not crumble - that is, the rice should be such that it can be sculpted from it.
I add a dressing - I bought a special one (composition of vinegar, water, sugar) - for 3.5 m / glass of rice 2 tsp / spoon of dressing I spray and mix
Next, we make the filling: 1/2 cucumber, 1/4 avocado, 3 crab sticks, red fish - I have fresh Karelian trout, shrimp - 5 pcs. caviar, nori - 2 packs (with a margin), cream cheese (I take processed - I didn't find Philadelphia, we need it)

I buy shrimp like this

Next, we take a mat for making sushi and cover it with cling film.
Rolls: take a leaf of seaweed and put rice on it like this

that is, the rice is laid and tamped not only on the algae leaf, but also on the mat
then lay out the filling

starting to roll up

after we have rolled it up with our hands, we compact and shape it with a mat - these are two moments - folding sausages and manipulating the mat - the most interesting thing - here it becomes clear - it will be a roll or porridge with rice, nori, cheese, cucumber and shrimp


We wrap the resulting sausage in packaging film, so that it is convenient to cut later

Poppies are made in the same way (I would call it that)

in the end, we got such sausages - no need to wrap them in film

cut

well, at the output we get

where only rice is wrapped in seaweed

Hope - yes - you noticed that very well - an occupation for the New Year holidays. To have enough free time.
And today I will make such a pie
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=188220.0
- the first time it turned out great, we ate it quickly, I didn't have time to take a picture - today the second take will be

And I'm at the dacha, I'm preparing a house for the New Year. And I already regretted not taking it with me. I have to cook, but I don't have much time. So you quickly get used to good things ...

But at the mulka's dacha - the very thing - what the doctor ordered. Only the power of the element is decent enough - in the country, how is the wiring ready for such a test?
We took our simplest Panasonic 10 to the south - very wonderful
In general, I have 3 mules and not an ode stands idle - I cook only in them - pancakes and large pizza, pies on the stove (but they are rarely - my not fans) - when they are very busy - they really help out
and I'm also raising a new hamster for myself - I want a robot vacuum cleaner - just not Rumba - I'm looking for

Probably I will also have to buy one more at the dacha. The wiring is normal, allows. I don't know about the robot vacuum cleaner. I have a daughter - I'm not happy. The power is small, does not collect dust in the corners. In my opinion, a toy. We have a detergent and recently bought a Dyson. This is a vacuum cleaner. We had a dog (died recently at the age of 6 from cancer) and we were the only ones who saved ourselves from wool. If, as an addition, then yes, but as the main one, I would have thought.

Hope, if you decide on another MV - take Brandick - I'm very happy with mine. Of course, he will cook soups more slowly than the element, but for that, he complements the element so wonderfully.
Before that I had another MV - Redmond - and I never got used to it - as I sold it, I crossed myself, bought Brand instead, and I was very happy.
And a robot vacuum cleaner - it is clear that this is for daily sweeping, because sometimes I sleep 2-3 hours a day - and how I manage to snatch a day off - so smeared on the bed all day, and we also have a washing Karcher. But the sweeper - yes, not one of those that we sell - here I read, we can find what I wanted

Dear Ladies, I am reporting.
Yesterday I cooked chicken thighs according to the following recipe

Chicken with vegetables in its own juice (Cuckoo 1054) (Admin)

on the chef for 20 minutes, then added another 15 minutes, but at the very end it soared that five minutes before the end he pressed the cancel button, although as it turned out later, this could not have been done.
Of course, everything turned out as in the photo in the recipe, but it was not salted a little, and the meat did not come off the seeds very much, and it was so delicious.
Today I cooked pea soup according to the following recipe

Pea soup in pressure cooker Oursson 5005 (Tanyulya)

though he didn’t fry anything but immediately laid everything down, poured water up to the 2.5 mark and turned on the soup mode for 45 minutes and the soup turned out to be excellent, the peas were all boiled down, in general, everything was right.
I look forward to further exchange of experience.

Congratulations on a successful start. : yahoo: I also cooked a hodgepodge this week. First I put it on extinguishing. The program works without pressure. The cabbage was not stewed, the chicken was not thawed, it was too lazy, it was also not ready. Then I set the standard time on Ragu. It turned out super. I concluded that if meat with vegetables, then the Stew program. Then I made potatoes with chicken and added yogurt for the sauce - also delicious. I catch myself on the fact that with CF I simplify the technology of cooking some dishes and already too lazy to cook more complex dishes ...

And about Redmond, initially I did not want it, I have a blender of this company, capacity 950, and they function worse than a thirty-year-old Polish mixer.Therefore, thanks to Margarita for the recommendations.

Ygoda52! Our oven has a gorgeous Frying mode. The chicken is excellent. I roasted the chicken for 20 minutes on one side and 20 minutes on the other. Depending on the size of the chicken. you can always interrupt the program - see and adjust the time. And I use a multi-cook when I can't find a standard program.

[ygoda52]

Hope!
+100 about the stew mode - I completely agree - I do a lot on this mode, it is practically my favorite
I did Canellone for the last time on extinguishing - it turned out well
I concluded that extinguishing is a longer-playing mode, despite the fact that the temperature on it is higher than on the "stew" - apparently the algorithm is different
ygoda52 -accept my congratulations - on your initiative!
don't be afraid to use MB - it's very convenient - a good workhorse

[ygoda52]

ygoda52 - you gave me an idea with this dish - tomorrow I'll try to cook

We are waiting for a new recipe.
But tell me how to cook semolina without kamkov in our MV.

We are waiting for a new recipe.
But tell me how to cook semolina without kamkov in our MV.

let's figure out something new
and about semolina, look here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=155194.2820
I will not cook semolina under any circumstances - my moose cannot be fed with this anymore - the child has grown up - Misiao demands

In meat recipes, "marinade" is very often found as an ingredient,
question: how to cook it?
Thank you.

Good afternoon everyone! Just a question about meat! : couple: Ahead of us are the New Year holidays and naturally the question arises of preparing such dishes as jellied meat and boiled tongues. Can someone share their cooking experience. There are a lot of contradictory statements on the preparation of jellied meat in MV on the forum. Someone is categorically against, someone for. Intellectually, I understand that if you pour the boiled meat and broth and put on simmering, then everything should be fine. But how in practice?

But in practice, like this:

Jellied meat in Oursson pressure cooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=182754.0

Jellied chicken breasts (fillets) in oursson pressure cooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=186819.0

Well, and see other recipes: boiled tongue, Salmon on a pillow of pepper and apples, and others

[ygoda52]

ygoda52 I almost never make a marinade - my not fans. But as far as I understand, this is a sauce in which meat is soaked before cooking. The marinade recipes are different, who pickles in soy sauce, who rub it with spices and herbs, who with what.

And my question is - is anyone experimenting with baking besides me? Here is such a gorgeous pie from Vitalinki I get it Nut pie in 5 minutes
for our MV I put 35 minutes. Probably you can try it for 30 minutes.
I didn’t take a picture, because it fell apart during the transfer, but it turned out very tasty.