Multicooker-pressure cooker Liberty MP-900

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Good day. Tell me if anyone knows if the Liberty MP-900 can be pressure cooked. In appearance and in programs, it is a clone of Polaris-0205d, but in the online store they said that it is impossible to cook under pressure (it seems to me that they read the same description as me, which does not say anything about this).

Type: multicooker-pressure cooker
Volume (L): 5
Management: electronic
Power consumption (W): 900
Keeping warm: Yes
Delayed start: Yes
The maximum setting time of the timer (h): 24
Number of automatic programs: 6
Quenching: Yes
Groats: Yes
Porridge: Yes
Baking: Yes

Teflon bowl coating

[I present to your attention the Liberty MP-900 multicooker pressure cooker, this model will allow you to significantly reduce the cooking time and power consumption due to high pressure, valves and a well-thought-out safety system make this device safe and easy to use. Timer cooking, automatic shutdown at the end of cooking, the possibility of steaming, 6 programs, excellent design, stainless steel body with anti-finger coating, all this will make your life more pleasant and comfortable. Power 860 W, recipe book included, 1 year manufacturer's warranty. "]

This is a pressure cooker, the girls have even bought spare pots from them for 100 UAH

they have this description: "I present to your attention the Liberty MP-900 multicooker pressure cooker, this model will allow you to significantly reduce the cooking time and power consumption due to high pressure, valves and a well-thought-out safety system make this device safe and easy to use. Timer cooking, automatic shutdown at the end of cooking, the possibility of steaming, 6 programs, excellent design, stainless steel body with anti-finger coating, all this will make your life more pleasant and comfortable.

Power 860 W, recipe book included, 1 year manufacturer's warranty. "

So, I now have a Liberty MP-900 pressure cooker. Exterior full copy of Polaris PPC 0205AD. Only, the inscriptions on the buttons are in Ukrainian. The set includes a griddle steamer, a measuring cup, a spoon, a manual and a colorful 20-page recipe book.

Well, everywhere on the sites there are only smallish photos of a full-length pressure cooker. You can take a picture of your own saucepan, how the lid leans back at what angle, is there still a removable inside the lid on which the O-ring is put on or the silicone O-ring is put on differently? You can take a big picture of the pressure cooker's muzzle. And of course we are waiting for photos of the first courses

Here is a frontal photo from the menu.

I continue the description of the liberty mp-900 pressure cooker

This is how it opens, convenient, since the angle is even more than 90 degrees. The cover is removable.

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It has no handles on the sides, but it is convenient to move and turn it, grasping the recess in the lid, it is large and wide, there is something to grab onto.

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This is what the lid looks like from the inside

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The pots are native and the spare wheel is very similar, slightly different in color, native is black, and the spare wheel is dark gray, in the photo the difference is practically not visible. Therefore, no pictures. Weighs a native saucepan of 720 grams, a spare wheel of 740 grams.

I made a soup from pork ears. I wanted to try different modes.

The ears were pre-soaked in cold water.
First, I cooked the broth: two ears, onions and carrots, grass salt and for 45 minutes.
Then, the beans soaked for an hour, I set them to cook for 30 minutes (it could have been less, the beans were small)
And then she crumbled potatoes into a saucepan, poured boiled ears, cut into thin strips, poured beans, and left the tomatoes, peppers, and cauliflower from the freezer, poured all this with broth. Set it to cook for 12 minutes.
A fragrant and delicious soup came out.
Very handy with two pans.

Makes all meals just like other pressure cookers.

There is a delay of 24 hours. From evening to morning you can put on a timer, for example porridge.
The cooking time, under pressure or without, can be set from 1 minute to 99 minutes, it is very convenient.

Cooks any porridge. It is very convenient to cook milk porridge, nothing escapes.If I need to boil the porridge a little, on 1-2-3 plates, I put a silicone mat on the bottom of the pan, in a smaller container, fill up the cereal, fill it with water or milk, put the container in the pan, add a little water to the pressure cooker pan, put the necessary time for me and I get ready-made porridge and a clean pan, extremely convenient.

The broths come out transparent, much better than in a regular saucepan and, for my taste, more aromatic than in a slow cooker. Well, all the soups are cooked quickly. Jellied meat is made quickly and hassle-free.

The pressure cooker comes with a steamer bookcase, you can put vegetables on it or put a plate on it if you need to cook a small portion. It is very convenient for cooking salad vegetables. Manti steamed well.

Boil potatoes for 7-10 minutes, cabbage stew for a maximum of 10 minutes. Spaghetti 2-3 minutes. It is convenient to cook all kinds of legumes, mung beans, chickpeas. No problem with foam.
You can fry in a pressure cooker with the lid open. I like to fry onions in my slow cooker more, the temperature is lower there, but here if you fry onions, you need to keep an eye on and stir, since the heating temperature is somewhere between 140-150 degrees. But, in a pressure cooker, pieces of meat are quickly fried.

Well, the meat on the bone comes out great, the poultry with bones cooks well. In a pressure cooker, you quickly get all sorts of stews with vegetables, meat with potatoes, meatballs in sauce.
Oh yes fish, oh, this is what a pressure cooker can do. Bony fish can be cooked so that the bones are soft, like canned food. I cook very simply, I cut the onion into rings, put it on the bottom of the pot, put carrots on it in rings, put the fish grated with spices on top and pour everything with the juice of half a lemon, add a little water and cook under pressure from 50 minutes to an hour. The fish comes out intact, does not boil, you can just eat such a fish, you can put it in a salad, or it still goes well to grease it with oil and put it in an air fryer for five minutes, it turns out such a smoked fish, tastefully.
All giblets are cooked well until soft.

Plus, if you just lower the lid of the pressure cooker without turning it, then without pressure you can bake biscuits, charlottes, casseroles. The heating temperature is sufficient for baking bread. Checked everything rises well.

What's more, the five-minute jam comes out great. And of course baked milk. So I made the ghee in a pressure cooker in every way it comes out tastiest.

Well, in a saucepan, like in an autoclave, you can disinfect instruments or sterilize jars.

Here, I post photos of baked goods in a pressure cooker. I baked everything without pressure, just by lowering the lid.

Lazy Chocolate Cheesecake

Cake * Enchantress *

Cake * Enchantress *

dough
eggs 5pcs (were large)
sugar 200g
flour 250g
a pinch of salt
baking powder 2 tsp (or more)
milk 2 cups (as it takes)

Beat the eggs with sugar, briefly, until the mixture turns light. Add flour mixed with baking powder. stir with a spatula until smooth
bake for 60 minutes + hold for 15 minutes with the lid closed, but without pressure.

Cream
eggs 2pcs
sugar glass glass
flour 5 table l
milk 2 glasses glasses
oil 70g

Mix eggs with sugar, add flour, stir so that there are no lumps, pour milk in a thin stream, stirring constantly. Put in a water bath or over low heat.
While stirring continuously, wait until it thickens. Place a saucepan with cream in a bowl of cold water to cool. Add butter from the refrigerator to the warm mixture. Beat with a mixer.
Approx. I have powdered sugar already flavored with vanilla, you can also add vanilla essence to sugar.

Glaze.
Chocolate 72%
Sugar powder 2 tables l
Dark cocoa 1 tbsp.
Milk 3tables l
Oil 40 - 50gr
Melt a heated chocolate bar in a slow cooker, add milk, powdered sugar, add cocoa. Mix everything thoroughly so that the mixture is free of lumps. Add oil, stir until smooth ..

After baking, cut the biscuit into 3 cakes. Can be soaked in liqueur or cognac. Smear the cakes with cooled cream, leave to soak in a cold place for at least 2 hours .. Make the icing and pour over the cake. You can cut it in half an hour ..

The site already has a similar recipe, though it's not called a lazy cheesecake, but a cheesecake * fair *. So I post my recipe here.

Filling:
cottage cheese 500 g,
eggs 3pcs (were large),
sugar 100 gr,
semolina 1 table l

Curd is needed not liquid, not watery. If these are large pieces, rub through a sieve. Mix with semolina and let it swell. Add sugar and stir again.

dough
eggs 2pcs (were large)
sugar 100g
sour cream 200g (there was 15 percent cream fermented with fermented baked milk), but you can take yogurt and homemade fermented baked milk
flour 150g
a pinch of salt
baking powder 2 tsp (3 tsp possible)
cocoa 2 table l (dark alkalized)
melt butter or margarine 2 tablespoons
Mix eggs with sugar to lighten the mixture, add sour cream and pour baking powder, season with salt. Add flour and cocoa, stir with a spatula until smooth. Add oil and stir again.

This is how both mixtures should look like.

First pour the dough into a pressure cooker, then carefully add the curd mixture.
it is important to take into account that if the curd mixture is thicker than the dough, then it will go down and the top of the cheesecake will be tightened with a dark dough. If the curd mixture is approximately the same liquid as the dough, then the top will be light curd.

Bake for 1 hour without pressure by simply lowering the lid. Check readiness with a match. If not baked enough, add another 10 minutes. for baking. At the end, let it stand for 15 minutes, and only then take it out of the pressure cooker.

[Potatoes with mushrooms in pea sauce.]

Here I made a lazy dish.

Potatoes with mushrooms in pea sauce.

We take 3 medium onions, half a tablespoon of vegetable oil, a glass of peas, 5 medium potatoes, 400 grams of champignons, 100-150 grams of sour cream. a mixture of herbs and very desirable fennel seeds.

Pour cold water over the peas. We clean and cut the onion. Pour the onion into a pressure cooker and pour over with oil, add a pinch of fennel seeds, mix. We wash and cut the mushrooms, put them in the pressure cooker with the onions. We clean and cut the potatoes into 3x3cm pieces. we throw it into the pressure cooker. Drain the peas, pour the peas into the pressure cooker. Add salt, herbs and sour cream, mix. Close the lid and pressurize for 40 minutes. After the signal, wait until steam has gone down, open and stir.

As a result, peas are boiled in mashed potatoes and you get potatoes with mushrooms in a fragrant onion-pea sauce.

[mary_kyiv]

mary_kyiv
and I congratulate you on the new thing
Happy holidays and a variety of goodies with a new helper
I myself look in the direction of this pressure cooker, but since I never had to deal with them, but only by the pictures on the internet, therefore I want to ask, how does the steam bleed off there? After all, others have a valve, but here it seems like only holes in the lid. And can you force programs to stop earlier?

Steam is vented with a special lever, it must be turned, the strength of the steam can be adjusted, I always bleed it a little bit. Look, I have a third photo, where with a hand, you can see such a black washer in the center of the lid, there is this lever plus a lock drawn so that it is clear where to turn. Well, in the instructions there are pictures showing the positions when the valve is closed and when it is open.

I bought a spare wheel almost from Kidstaff (the young lady from there gave a link to their online store). They send parcels by new mail.
And I bought the pressure cooker itself in a Kiev online store, using the links I chose the cheapest offer.

[SKIER Liberty]

Thank you, if they don't run out of goods during the January holidays, I'm also going to follow in your footsteps. But, since I live in Boyarka, and Novaya Poshta is near my side, and if you take a cartoon from Kiev and spend money on metro minibuses (we have around 7-8 UAH), then most likely I will order the whole set from them pressure cooker + saucepan.
And if this is still a pressure cooker, and not a cartoon, then it makes sense for the moderators to change the name of the topic to SKIER Liberty, so that those interested do not be misled.

I photographed the valve, in the photo you can see that with my fingers, I hold the lever.

In the photo, it costs 574 UAH, I bought for 566, but now there is no such price anywhere.By the way, before, I remember, from the photo there was free delivery to the suburbs of Kiev.

Also, here is the online store that I bought from Kidstaff, where I bought a saucepan, it is not ready from them yet, so it was a little inconvenient to order there, correspond, I had to wait, then wait. and delivery by new mail is now done by all online stores. Well, for sure, delivery from Kiev will be cheaper for you than from another city. The pressure cooker weighs about 6 kg in a package.

mary_kyiv Did you bake in the baking mode with the lid not closed or in another mode? what's the pressure? Are there recipes for baked goods in the recipe book? do not biscuits burn? Thanks for the answer, I still can't decide between this modelbyu and the scarlet 1529 ... I want to take it specifically for baking.

The oven must always be with the lid closed. You just don’t have to turn the lid, as for a set of steam, you just need to lower the lid and set the desired cooking time.
I made New Year's cakes, baked everything in it. My multicooker bakes well, but it is small, and in this pressure cooker the diameter of the pan is larger and just fine for guests. And yet, I specially cut a circle out of silicone paper for baking, I always put it on the bottom of the saucepan, then it is very easy to shake out the baked goods and everything is baked evenly.

Although, if, you only need for baking, then maybe you better look at the multicooker? Pressure cookers only have one temperature for cooking and baking, and you cannot change that temperature.

For me, the main selection criterion was the ability to purchase an additional saucepan. well, the quality of the pans themselves, of course. And so, all pressure cookers work according to the same principle, they are the same, except that the design is different.

Baking is of course a priority, but cooking other products too))) Did you cook casseroles in it? and what is silicone paper for the first time I hear about this, where did you buy it? Overall, are you satisfied with the pressure cooker?

it is not clear why in a pressure cooker do the baking mode if there is high pressure and the oven is better in multi ...

[to lambada]

to lambada
I have no idea what the pressure inside the pressure cookers is.
There are recipes for baked goods in the recipe book that came with the pressure cooker, but I used my own recipes. Hell, of course, without pressure.
The biscuits do not burn.
I did casseroles, they will be great.

I bought silicone paper for a long time on gmarket. This paper looks like silikonenny parchment, it is reusable, I have probably baked it thousands of times already, and its quality does not change over time. I also use this paper when I bake bread in the oven on a stone, so that it does not stick, and I put it on a baking sheet, when I bake vegetables and cut it for multicooker-pressure cookers. very convenient, clean and you don't need to lubricate anything with oil.
This is how it looks.

I don't like baking on silicone rugs and in silicone molds, but this paper does not interfere with baking, but after that everything is clean, nothing burns, it does not stick to the bottom.
I know that Silidor paper is now being sold in Kiev, it is also silicone coated. Such paper costs mere pennies, but it is very necessary for baking.

I am very pleased with the pressure cooker. Quick to prepare and easy to clean. Well, you can do things that are either inconvenient or long to cook in other dishes. Meat on the bone, milk porridge, pea puree and, most importantly, fish, as in canned food with soft bones. I cook fish literally every other day, mine really like it.

to rusja
Yes, the Panasonic Pressure Cooker SR-P45 and SR-P37 have a panassonic and pressure cooker. Only, they are not sold in Ukraine.

[Cauliflower baked pudding with mushrooms and tomatoes]

They asked if I make casseroles. Here you are.

Cauliflower baked pudding with mushrooms and tomatoes

Cover the bottom of the pan with silicone paper. Pour the DRY horns or any short pasta (not spaghetti) into the pan. On top of them we put mushrooms, tomatoes and cauliflower. In a bowl, break two eggs, salt well, add herbs and cold water, beat the mixture a little with a fork. pour the egg mixture into a saucepan. the liquid should not cover the vegetable mixture with the top, it should be slightly less. Close with a lid, cook under pressure for 15 minutes (I chose rice mode).After the signal, we lower the pressure, look at the readiness. I cooked for a fried crust for another 10 minutes with the lid open.

I had all the vegetables out of the freezer, I didn't defrost them on purpose, I just left them on the table for 25 minutes. I took all the products by eye.

[Christmas kutya (kutia)]

It is very convenient to do kutyu with a pressure cooker.

Christmas kutya (kutia)

The composition is ordinary wheat (for kuti), poppy seeds, honey and raisins. The wheat was cooked in a pressure cooker for 35 minutes (maybe less). I steamed poppy seeds with a little water, too, in a pressure cooker, for 8 minutes, then rub it with honey in a makitra, very simple, immediately gives off milk. And the raisins, too, were steamed in a pressure cooker, set for 3 minutes. nuts, however, roasted in a slow cooker, well, to speed up the process.
It seems to me that my most delicious kutya turned out in the pressure cooker.

[Stewed cabbage with sausages.]

Made today

Stewed cabbage with sausages.

First, I chopped the onion, poured just a little vegetable oil and put the onion on high pressure for 2 minutes. I really don't like frying onions in an open bowl, my eyes are always very watery. And here it is convenient, the lid was closed and there is no smell. Then she released the pressure, opened the lid, and the onion even got a little browned.
My cabbage was average and did not fit into the pan. Then I took half of the cabbage and put it on HP for 1 minute. Then she released the pressure, the cabbage settled. I added the second part of the cabbage and again for 1 minute, on Vd.
Then I added the spice sausages. I had a picking spice with iherb, fennel seeds, paprika, paprika and some tomato sauce. I put it on VD for 8 minutes.
Everything turned out to be an unusually fragrant, spicy and not at all fatty dish.

[mary_kyiv]

mary_kyiv consult about the baking mode ... I'm afraid to confuse something, after loading the dough into the saucepan, just close the lid and do not turn it, and press the baking once (30 minutes), and after the end signal, press the baking again (30 minutes), then the pressure cooker switches itself to keep warm ??? and keep it up for another 15 minutes ?? and when to bleed steam? Please write a step-by-step instruction, otherwise I'm a complete layman in this matter ...

Yes, after you put the pot of dough in the pressure cooker, you just need to lower the lid. But the baking time is easier to set with the OKIST button, where the timer starts from 35 minutes. To increase the time, you just need to click on the plus sign and it will be added for 5 minutes 35-40-45-45-50, etc. minutes. When the cooking time expires, the stove will automatically switch to heating mode.
If you do not need heating, but for example, you need more time to bake, press the PIDIGIV / VIDMINA button, and then select the mode you need in time or, simply, press the button + the number of minutes you need (the pressure cooker is designed for cooking from 0 to 99 minutes ).

You only need to let off steam if you are using it as a pressure cooker. You will not be able to open the appliance until steam has escaped. The steam is released with a lever on the lid, where the lock is drawn, CAUTION the steam is hot, do not burn yourself, you need to gently grip the edge of the lever and in no case hold your hand over the steam outlet holes.

It is necessary to release the steam gradually, first turn the lever quite a bit, literally a couple of millimeters, then a thin stream of steam will go, after a couple of minutes you can safely turn the lever to the open valve position. By letting off steam gradually, you will not stain the cap or clog the valve.

If you are heating milk, keep in mind that a strong jet of milk steam can clog the valve and it is better to wait 10-15 minutes for the machine to release the steam by itself.

That is, for any cooking, I have to put the lever in the closed position, right?

I'm probably some kind of stupid ... lower the lid and do not scroll to the closed position ??? or scroll, and leave the steam release lever in the open position ??? Excuse me if my questions seem stupid, but my head doesn't understand at all, and my husband already demands a cake

For baking, the lid can only be lowered, you do not even need to scroll it to the end, just close the lid so that the heat does not go away.

And the valve lever, for baking, it must be in the open position.

At the beginning, I completely closed-turned the lid, and once I forgot to look at the lock icon, and it was in the closed position. In short, my biscuit was baked in pressure cooker mode. well, it rose of course, but not as much as with ordinary baking. Usually I cut the cake into 3-4 cakes, but this one had to be cut into 2. The taste was the same.
So now I just lower it without turning. it's easier to close and open it with a stick, checking for readiness.

I baked apple charlotte yesterday ... of course the first pancake is lumpy, but attempt number two was still successful, I don't know how to put the photo *** today I will bake a pie with fish
But the smell .... it's horror, of course, I haven't bought a lemon yet, but what about your smell? how quickly did it wear off?

[lambada]

I baked apple charlotte yesterday .... of course the first pancake is lumpy, but attempt number two still succeeded,

lambada, and what was the problem with the charlotte?
Please write your analysis above the errors, pliz, most likely, on the next page. week I will also become the owner of Liberty, I would like to know in advance what to be ready for

But the smell ... it's horror of course

poorly

I don't know how to put a photo ***

Read about the photo in the message HERE

this first try here is not the pressure cooker to blame ... but its owner ... for some reason threw a tablespoon instead of a glass of sugar (I read the recipe so carefully) and, besides, beat the eggs badly, put out soda and poured in a lot of vinegar ... in general, I was somewhere in "prostration"
and already on the second attempt it turned out better, and then ... since in the first sample I set it for 60 minutes, and it was dry and burnt, the second time I decided to reduce the time, and therefore after 30 minutes of baking I opened the lid to see, I got up she was just gorgeous, but of course she was not ready yet, added another 15 minutes, opened it again, I still needed a little bit more, in the end it baked for 55 minutes and fell a little, I think if I did not interfere, I would be higher

oh thanks, this is my first pastry in my entire life

I got it
With the initiative !!!
And is this pressure cooker also the first?
I have my first cartoon DEKH-50, appeared 2 years ago, and before that, I also could not stand to bake in the oven, it is gas and dries everything out, charlotte and that was with a hard sugar crust on top. And about cereals, I generally keep quiet, only thanks to cartoons, I discovered yach and pearl barley, before that I did not suspect of their existence
But Deksik broke down, unfortunately, having worked a little more than the warranty period - 2 years 1 month, while I wait for the repairman, I want to buy another assistant for myself, without cartoon. it's hard to imagine your life

only thanks to the cartoons, I discovered the yach and pearl barley for myself, before that I did not suspect of their existence

One to one my case!

About the smell. I have another SV (Polaris 105), but also with a stench And I just boiled water, and with lemon - it's useless. My Polaris stank for a week and a half, if not two. At the same time, I started cooking on the very first day, after boiling the lemon. The smell was not transferred to the dishes! And gradually it disappeared altogether.
But now the silicone ring stinks... Not strong yet, but I am already looking forward to bribing spare rings.

and what does the ring smell like? products that were prepared?

and what does the ring smell like? products that were prepared?

If! It smells like a mixture of them. Considering that a lot of things are being prepared there and often ................... ............

I didn't call. I made out an order on the store's website, ticked the delivery with New Mail. Soap confirmation immediately came, and then all communication again by e-mail. They threw off the details of the Privatbank card, I paid (in the evening! After closing the bank), and already the next day I had a saucepan
With the second saucepan, communication is in the same way, the only difference is in the delivery time: I paid on Friday, because of the weekend, somewhere there was an overlap and it turned out longer. But in general they work very efficiently, I really liked it.

And I was probably lucky, there was no platum smell at all.But I immediately, after the purchase, filled the lid with water and left it, but what I can say for sure, when my husband brought it, there was no smell of plastic at all. I mean, I didn't even boil with lemon, there was no need.

And I confirm that this silicone ring takes over the smell. Until I knew how to take off this ring, I just soaked it in a lot of water. Now I take it off, first with my usual product, and then I sprinkle it with such a liquid for washing vegetables with iherb, it helps well. Probably you can wipe it with lemon juice?

And I always keep the pressure cooker and the multicooker with the lids open, after cooking I immediately wash them and open the lid.

[Baked apple]

Here's another recipe. We are struggling with the consequences of a very successful caroling. They made a lot of sweets this year. Hmmm, now we're on a diet.

Baked apple

Pour water into the frying pan along the lowest line of water, put the steamer grate, put an ordinary plate on it. Put an apple cut into a plate, peeled downwards. In the groove where we removed the bones, pour a teaspoon of sugar (you can do it without sugar).

Close the lid and cook at high pressure for 3 minutes.
These are the apples you get.

My apple was green, large and quite firm, I think that softer varieties should be put in general for a minute.

about a spare saucepan ... my parents live in Khmelnytskyi ... so it will be easier not to send it by mail, they will come to me and bring it

[to lambada]

to lambada
Be sure to buy a second saucepan. It is of high quality, better than native and with two pans it is more convenient to cook goraaaazdo. I can tell you this as a multi-cooker with experience.

[Baked milk]

so, now the milk theme.

Baked milk

I use UHT milk 2.5% fat. I heat for 60 minutes under high pressure.
It turns out very tasty, moreover, I drowned in different ways, in a multicooker, in a special
a saucepan for milk, in a ceramic saucepan in the oven. so, in the pressure cooker comes out
the most fragrant.

After the milk has been drained on the walls and at the bottom, only this remains

Everything is washed off with a light movement of the washcloth. The whole family can't stand foam, so I
I do it without foam and always take low-fat milk, too, only because we love
exactly that.

Now, here's what you can get with this baked milk.

Ryazhenka.

Delicate, delicious fermented baked milk, I don't even compare with purchased ones. Her consistency
it comes out so smooth, without lumps, completely homogeneous.

I make my sour milk in a special slow-cooker yogurt maker and use it as
containers for the preparation of kefir-yoghurt-fermented baked milk or a porcelain saucepan, or
ceramic glitch. This is very important, only in ceramics with sufficiently thick walls.
it turns out delicious sour milk, good consistency.

Well, here's another sour cream coming out of my fermented baked milk.

Pour cream 15% fat into a ceramic mold for beads, heat the mixture to 30
degrees Celsius. Add 2 tablespoons of fermented baked milk and mix thoroughly. Sour cream
it is fermented from such biorezhenka in 2.5-3 hours. Then, put the glass in the refrigerator
at night, in the morning you have ready-made sour cream. tender with delicate sourness and a spoon in it is
as in the most fatty sour cream.

I make my sour milk in a special slow-cooker yogurt maker

And what is this slow-cooker yoghurt maker in this bottle? I only have 2 slow cookers of different displacement from Canwood

[to rusja]

to rusja

And this is such a purely Chinese thing. They generally have a lot of all kinds of rice cookers, in fact, multi and electric pressure cookers, it's all from Southeast Asia to the west.

It was I who called her that, exactly what she is called in Chinese, I will not say. This is how she looks

]

These are porcelain pots of different sizes, they are put inside, everything is prepared in them. The principle is simple, water is poured in and it is heated, then heating the saucepans. These pots have several temperature regimes, the water is heated from 30 degrees Celsius to 99. Well, and accordingly, cooking can be from 10 minutes to 10 hours.They can be used as a double boiler, there are special ceramic grates, like dishes for cooking meat soups, like a slow cooker for legumes, naturally like a rice cooker, and at a low temperature, the Chinese themselves cook their own specific beans, somehow fermenting them, and I the case was adapted for yogurt. Well, in general, this thing is very convenient to put different goshokas or even cups in it, if you need something in small quantities.

Nothing for myself, for the first time I see such a ceramic variety, I also love ceramics very much, I often visit art exhibitions where craftsmen, both folk and professional, present their ceramic products. Not because I am prejudiced against Teflon or something else, I do not have it practically except for one frying pan and multicooker bowls, but simply the soul is felt in the ceramics and the warmth goes, which cannot be said about other things on a daily basis.
Do you order these products from China on an Internet?

Yes, I ordered with taobao. It’s not specific for me, the model in the photo is similar to me with electronic control, it’s just that there is no suitable photo.
And the Chinese mostly have these electric rice cookers, they are ceramic, the most popular. They are quite inexpensive, I was afraid that they would weigh a lot, but it turned out not, the external form, where the water is poured, it weighs like an ordinary kettle, here is the saucepan itself, but it is weighty, but everything together weighed 2.5 kilograms.

I also really like to cook in ceramics, I always made soup on the stove only in a clay pot and pilaf, so my friends asked me all the time. but how is it that you have such delicious borscht, but it's not me it's all a saucepan. Well, then, at the fairs, I slowly bought myself all sorts of clay pots, glechiks, then all sorts of bowls. it is pleasant to look at them and to cook deliciously.

I decided to experiment, I really did not like the smell of the silicone ring. In short, I extinguished this ring in water. I folded this ring, fastened it and put it in a slow cooker, filled it with hot water and put it on stewing for an hour. The ring gives off its scent to the water. The second time I extinguished for only half an hour, this time is enough. the water in my cartoon did not boil, it was just hot all this time.
So, to get rid of the smell, the silicone ring must be kept in hot water, changing the water every half an hour.

And I also managed to make cheese sandwiches, such as go out in the microwave. To do this, just a little bit (3 or 4 tablespoons) splash water on the bottom of the pan, put a steaming grate, put a sandwich with cheese on it. Cook on high pressure for 2 minutes.

[lambada]

And I'm already halfway to my dream
The pot from Khmelnitsky has already come, as Azaz said it worked very well. quickly, I wrote to them through the website, on Monday they issued an invoice, I paid right away, since the Privatbank branch is in my house and on Tuesday the casserole has already arrived. Today she took it, but Libertia herself is still at the registration in the Internet-shop Cheaper. no, I took a small loan with her there for a couple of goods and can no longer wait for her to bring her. Like Friday ...
Everything is so interesting with a new thing, all the more unfamiliar, the first cartoon Deh-50 appeared with me 2 years ago and there was also a novelty, but it did not smell at all, even though it was new, but should this pressure cooker be driven out with lemon? And where is the silicone ring attached, in the lid?
Something lambada completely disappeared, apparently studying the materiel

No, there is a silicone ring under the lid, such a removable metal pancake with holes, this silicone ring is removed from it.

I didn't smell right after the purchase, I just boiled water without lemons, there was no need.

Oh, I'm all in cooking once again making charlotte, making a pie with rice, eggs and sardines, I've already tried soups, I'm scouring the Internet to make such a tasty and interesting cook ... I found a pizza, we will try
I boiled a lemon and the smell is gone. And parents bought a saucepan in a store in Khmelnytsky at retail, it costs 115 UAH. plus my mother had a 10% discount, now I'm waiting for her to come to me (saucepans, of course)