Multicooker Element FWA 01 PB El

Girls, I fell in love with the pilaf mode. As with the water sorted out, so a miracle, not programulin. Now I fry everything on pilaf. I have a feeling that it roasts more than roasting or baking. He also wags in the process. If I throw something quick for frying, then as it squeaks, I mix it, at this time I finish the rest, clean it up, throw it in. 15 minutes is always enough. She stopped frying carrots altogether. And why did I fry it before? I throw it at the end and close the lid. Then I add cereal and buckwheat or whatever and close if I stew the meat in large pieces, then just a little water and close. Straight ahead and not a program.

[Irish]

Irish, because carrots are assimilated "processed" with fats ... A true culinary specialist can be seen if he first sautés the carrots, and only then adds onions.

[SoNika]

SoNika, so that's what I've done all my life. And then my uncle suggested quite the opposite and I suddenly really liked it. The meat is soft, the color is amazing, no onions and carrots will burn, you don't need to interfere with them in the process. Once again and done! And digestibility ...... God bless her. We eat raw carrots and consider them terribly useful

[Irina]

Irina, you know, I think once I liked it, this is more important! : nyam: And she is already processed under pressure, and fats are present

[Irish]

Irish, because carrots are digested "processed" with fats ...

Any carrots can be digested, but in order to obtain fat-soluble vitamin A from raw carrots, carrots must be eaten either with vegetable oil or with sour cream. Gnawing carrots just like that is also useful for strengthening teeth and perturbation, but already vitamin A will slip by.
Boiled carrots increase the glycemic index.

[Wildebeest]

The above vitamin is absorbed in the intestines. The absorption of beta-carotene depends on factors such as the completeness of the rupture of the cell membranes. Scientists say that it is because of this that whole carrots are absorbed much worse than, for example, carrot puree. In addition, experts note that thermal processing of products helps to destroy 30% of this vitamin. Beta-carotene, like all carotenoids, belongs to the fat-soluble vitamins. This means that fat is needed for its absorption. Therefore, doctors recommend using carrots with sour cream or vegetable oil.

Hence: 🔗

The main condition for the assimilation of carrots is that fats are present. And sautéing is not the only way to combine a vegetable with them.

Wildebeest, almost simultaneously.

Didn't delete it. The link is useful information.

Thank you for expanding my digestion comment. Moreover, since I wrote

and fats are present

Eating carrots in cheese form - removes excess cholesterol (due to fiber content).
And her not recommended to eat raw people who have a peptic ulcer - this causes irritation of the stomach lining. Even with butter, even with sour cream.

I still remember the Soviet school canteen. There was always a carrot salad with sour cream and sugar on top. Sour cream was also for fats. My children no longer poured sugar too much, they are pumped with usefulness at school, but they eat grated carrots with sour cream (mom, just a little sour cream!).

[Irina]

Irina, yes, we were taught that for raw carrots this is an important condition for being absorbed and not causing unwanted reactions.

Since childhood, my mother taught me that if she gnawed a carrot, then eat it, what a thread with butter, and then there were no such developments yet, and the ancestors knew

In the same way, they ate sandwiches with butter, and grated black currant on top.

[Ritulya,]

Ritulya, I cooked so much yummy, that's what two Eliks mean!

And I have baked chicken on "Pastry", 50 minutes by default, in the middle of the process turned it over. I salted and pepper, sprinkled with dry adjika, did not grease the bowl with anything and did not pour water.

A beautiful chicken and no need to pour the sauce.

[Marina]

Marina, Thank you! The sauce is not needed, the chicken is very juicy!

in the middle of the process turned over.

Does the lid lock on baked goods? How did you open the lid or did you just not close it?

Irina, the lid is not blocked. Turned the handle to the "Open" position, then immediately returned it back so that the cartoon would not turn off, turned the chicken over, again the handle to "Open", closed the lid, and the handle to "Closed".

That's what I really like about these multi-cookers, they seem to cook quickly in a pressure cooker, but at the same time it is always possible to open the lid if there is not much liquid. I just open and close several times in the process, if not soup or something else liquid.
The staff, of course, does not allow such bullying. It is said closed, and there is no need to poke your nose a thousand times!

Rita, you can see that two acrobatic brothers came to the court. Cook more, more varied and with pleasure!

I have baked chicken

Svetlana, I would have choked with saliva, but only ate a chicken

[Svetik]

Svetik, the chicken looks amazing, as if fresh from the oven! Elik is super!

The photo is kind of crooked-kosyachnaya, but okay, I'll say it in words.
I have been making this gravy for a long time, but it's not like that. Here on the Stew for 40 minutes, and then on the Stew for 1 hour.
Everything is gorgeous thickened.
Cabbage with buckwheat is not from pretzels, no. They are more for composition.

[Ritulya]

RitulyaI don't have time for you, even consider

Oh, Virineyushka, I like this device so much that I am ready to take pictures and tell from all angles.
There are many more questions about baking, so I’m talking about meat.

[Rita]

Rita, master the meat for now, we will go to you for consultation)

Oh, Marusik, what consultations are there ..
There is nothing to advise there. The only thing is that I would not recommend purchasing it as the first multicooker.
For me, it is necessary to decide what I want to get from this device.
In my family, second and meat dishes are more respected, so I'm covered in pretzels

[Marusya]

Marusya,
Thank you for reminding me about this wonderful dessert ... ... spring I want something fresh and fruity ...

[marlanca]

marlanca, Galya, what sophistication! Do I see strawberries, physalis, blueberries? and passion fruit? Super! Did you bake a biscuit in an elik?

Pebble, just a masterpiece turned out! Class!

Galya, a very spectacular dessert !!!

[marlanca]

marlanca, Galya, what sophistication! Do I see strawberries, physalis, blueberries? and passion fruit? Super! Did you bake a biscuit in an elik?

Yes, in Elik ... ... yeah, only the berries are blueberries, and everything else is true ...

Olya_, Cvetaal,

Thank you girls ... ... good protein utilization ....

good protein utilization

I would say gorgeous!

[marlanca]

marlancawhat is this beauty?

[marlanca]

marlancawhat is this beauty?

Nika, this is this dessert ...

Multicooker Element FWA 01 PB El # 3257

.....

Irina, the lid is not blocked. She turned the handle to the "Open" position, then immediately returned it back so that the cartoon would not turn off, turned the chicken over, again the handle to "Open", closed the lid, and the handle to "Closed".

I don't understand. She put in the pastries. As soon as the steam went out, the lid was blocked. There is no way to open it in the middle of the program. I tried other programs. Stewing, soup, everything. Steam begins to flow from the valve and the lid is blocked by no forces to open it. Letting off steam by turning the valve (as in the twin polaris does not help. Who how?

I baked the chicken without water, maybe that's why the lid didn't lock. Now I will try to turn on baking with water, let's see what happens.

[Galina]

GalinaThank you
The girls, also baked goods, quickly picked up and quickly closed. Even on pilaf it turned out when I forgot the garlic.

I opened it calmly, turning the handle. The water was boiling.

What a disgusting thing. Do I have a marriage? Wait sobbing !!! Opens only until there is steam, or literally in the first seconds



That is, initially I put the meat on the stew in large pieces. After 20 minutes I wanted to open and turn the meat. Nifiga (I'm sorry for the rude word). Disconnected. I remembered about baking. Has included. Zero effect, and so on.
I sit sad. Is it really just me like that? That's why I threw out Shtebu sometime. She did not inspire me at all by the inability to open the lid. Okay, I'm lying, I didn't throw it away, I didn't fix it, that is, I know what's broken, I know where to buy it in Russia, but I don't want to. I didn't like Shteba.

Irina, try to press the lid a little and turn the knob. As I understand it, the handle cannot be turned? I'm talking about baking!

[Cvetaal]

Cvetaal, there is no way to turn. I still have 3 of these twins and I feel like I know the blocking of the pressure valve. It is the blockage of pressure that is blocked in Elik. (This is when a man is warned, a quiet click and steam comes on, that is, the lock is released)

Now the Quenching mode is working for me - the lid does not open. Steam comes out slowly, the lock knob does not turn, even if you press the lid.

I only open for baking. In other modes, the cover is locked.

Earlier they wrote that all programs, except for baking, should be considered as working under pressure.

At the moment I'm baking chicken in the Pastry, the lid is opening
I turned the chicken over 25 minutes from the start of the Start, such a good crust on the bottom and the chicken is already quite soft and juicy. I'm waiting for the end of the program.
Thanks to everyone who told about such chicken cooking in Element.

[Irlarsen]

Irlarsen, Irina, I had the same. I almost burst into tears of resentment ... Well the girls here supported. In short, I open the lid on all programs, after letting off steam. I take a spatula, forcibly push back this valve, which rotates in all directions, then I open the lid. Try

I probably have a valve blocked where there is a lot of liquid. As everything begins to puff, and to no purpose to climb, will not open.
I'm all experimenting with potato and chicken. It was not right last time. This time, although the potatoes are completely boiled, they are all so chicken-meat-delicious.
I cooked on Baking. Well, advice, stick your noses smaller. My long nose lived in this mode.
Interesting zhezh.

Ritaaa, how delicious everything looks for you, so I would have licked potatoes with meat)))

Oh, Svetulik, that really turned out very tasty. As in childhood it happened when there were no additional pans, pans and everything was stewed in one stewpan.
The main thing is not to open it so often. I was bursting with curiosity, so I didn’t give Element any time at the front, I’ll open it, close it, in 5 minutes I’ll open it again, close it ... And so almost all the time.

Svetul, where can I get the tartar?

On Ozone, Rituel.

🔗

girls with the coming!

All girls with our Holiday!))

They brought my beauty, began to master today.
She was the first to make pilaf, almost according to Alexei's algorithm. Almost - because I can't imagine how to add a kilogram of chopped meat to the fried onion, and so that it also begins to fry, and not let the juice ... In general, I first fried the meat, and in 2 passes, laid it out, then onions, carrots, returned meat in a saucepan and then as described. On Pasta, however, I did not include Ragu after, rinsed the rice with very hot water before laying.
It turned out well, but for my rice, the ratio to water in the volume of 3: 4 is a lot, I will reduce it.