Multicooker-pressure cooker Liberty MP-900

The programs are automatic with a preset time (the shortest "Rice" is 12 minutes, the longest "Okist" is 35 minutes) but there is a separate button that adds time from minutes to 99 minutes and a timer separately.

Understandably ..... I like the pressure cooker .... but do you have a double boiler?

yes, on legs, not the one that hangs

[Paneer]

And here I made a quick homemade cheese., On apple cider vinegar.

Paneer

I specially took milk of 0% fat. This is what came out of three 900ml bags. It took 65 ml of apple cider vinegar to curd. The taste, as for a completely fat-free cottage cheese, is quite decent, slightly sweet, although certainly not as tender as that of paneer made from normal milk. It's very easy to do it in a pressure cooker. Later I will post a detailed recipe with pictures of the process in the relevant topic.

[Collection of recipes for the pressure cooker-multicooker Liberty MP-900]

Perhaps I will collect my recipes in one place. so

Collection of recipes for the pressure cooker-multicooker Liberty MP-900

pork ear soup

Chicken soup with pumpkin and mushrooms

Potatoes with mushrooms in pea sauce

Stewed cabbage with sausages.

Cauliflower baked pudding with mushrooms and tomatoes

fish in a pressure cooker

Turkey drumstick steaks in wine

Chicken sausage in the Liberty mp-900 pressure cooker on the HEAT mode

Barley porridge with pork ribs

Christmas kutya (kutia)

Baked apple

Lazy Chocolate Cheesecake

Cake * Enchantress *

chocolate cake on boiling water

Baked milk, Ryazhenka. sour cream

Curd in a pressure cooker

Paneer

Omelette on a double boiler

Pasta with basil and ricotta

I add my modest little darling
Lentil soup with mushrooms / sausage
Millet porridge on whey "Odlyvanka"

Here's my yogurt
🔗

Thank you, girls, for the first time I decided to try Narine from Good Food, I had heard so many conflicting reviews about it and sour for 10 hours and sour, but I have a stable 4-hour and voila, everything is ready, the taste is the most delicate

Okay, okay?


🔗

Yeah, thank you Olechka, what an interesting steamer, but she doesn't scratch pots?

I haven't done anything in it yet, but in theory it shouldn't, there are rounded legs in the same place, for the correctness of the question, you can lay a silicone mat

[Omelette on a double boiler]

Speaking of the double boiler, here's another simple recipe.

Omelette on a double boiler

Three eggs, milk, a spoonful of semolina, dill., Salt, red pepper nutmeg, cheese. Beat everything with a whisk and pour into a pre-greased glass dish. Rub some cheese on top. We put the double boiler in a saucepan, pour hot water into the saucepan, the water should be below the level of the double boiler. We put the form on a double boiler, close it. Cook on high pressure for 7 minutes. The omelet comes out of the greased form very easily, just turn it over.
Omelette came out very tender.

Upd. The steamer does not scratch the bottom, it is very light and all the edges are rounded.

Girls, backfill question: what is the maximum possible time you can ask? Dex 30 min, Elby 75 min, Polaris 99 min. And you?

Girls, backfill question: what is the maximum possible time you can ask? Dex 30 min, Elby 75 min, Polaris 99 min. And you?

From 1 min. up to 99 min
I am not yet "with you" but ....

But in the subject? Our person
I assumed so. This is the maximum time, it seems like there is no more in pressure cookers. For jellied meat. And vaasche by and large enough timer for 75 minutes, as in Elby. But it's better when there is a reserve.

I wonder what is more convenient than a mechanical timer, as in the Dex 40, or an electronic-touch timer? I'm still running into Dex60, sometimes it's annoying. On the other hand, it glows so beautifully.

Well, personally, it would be more convenient for me to spin the lamb. On the other hand, Polaris (the current one is not the Liberty clone!) Has a manual setting button. It works like this: short press - 1 min. Long press - 30 min, 60, 90 min. So it's not stressful at all.

The timer is here from 1 to 99 minutes. If you press and hold the * + * button, then the addition will be 10 minutes long, rather quickly. If you press and hold * - *, it will first light up for 99 minutes, and then it will decrease in 10-minute increments. Plus, to different modes, there are options for adding where for 1 minute, and where for 5 minutes.

The timer is here from 1 to 99 minutes. If you press and hold the * + * button, then the addition will be 10 minutes long, rather quickly. If you press and hold * - *, it will first light up for 99 minutes, and then it will decrease in 10-minute increments. Plus, to different modes, there are options for adding where for 1 minute, and where for 5 minutes.

Can you add time in all modes?

It works like this: short press - 1 min. Long press - 30 min, 60, 90 min.

Oh, girls, I accidentally lied. Long press has a step of 10 minutes, as in Liberty. BUT! In my Polaris there is no minus, the current is plus. If you accidentally overexpose the button, you can undo it and add it again. So Libertya is more convenient in this regard.

Girls, backfill question: what is the maximum possible time you can ask? Dex 30 min, Elby 75 min, Polaris 99 min. And you?

Unit 1020 in Slow Cooker mode (for soups and dishes with a lot of liquid) 2 hours 30 minutes.

[Pasta with basil and ricotta]

For losing weight, a recipe is suitable. Hearty and low in calories.

Pasta with basil and ricotta

Actually, this is not ricotta but paneer, but these cheeses are interchangeable in all recipes.
So 100 grams of paniroa 0% fat. Durum wheat paste 200gr. The onion is medium. Tomatoes without seeds and skins 2pcs. I had homemade frozen 50g. Basil leaves 10pcs. Again I had it out of the freezer. Salt, lemon pepper, grated walnuts.
First, cook the pasta. Pour pasta into a saucepan of the pressure cooker, salt, pour boiling water .. The water should cover the pasta a little bit. We put on high pressure for 3 minutes.
Cooking the sauce. Finely chop the onion and cook on high pressure for a minute. Add the tomatoes and cook again on high pressure for 2 minutes. Open the lid, add paneer, fry for about three minutes, add a little hot water and fry for another 3 minutes. Tear the basil leaves into pieces and into sauce, mix everything, cook for a couple of minutes. At the end, sprinkle the sauce with a pinch of ground walnuts.
And then you can add pasta to the sauce or pour the sauce over them.

And what a delightful smell from basil ...

How long does it take to cook aspic? And how much does the water decrease?

Sandy, the water does not decrease in pressure cookers, it has nowhere to go - everything is closed hermetically. Is that in some products she absorbed - cereals, legumes. And it cannot evaporate. Only the smallest part escapes with steam after depressurization.
Aspic 99 minutes will be just right. And then wait until the pressure dissipates by itself. But I rarely cook it, I just can't get it. So for now, purely in theory.

And there is a signal about the end of cooking?

Yeah, so quiet, melodic, three times

And here is my first borschik

And here is my first borschik

Beautiful! How many minutes did you set?

Anh, come on with you Cooked, according to the principle, as on the stove, in the sense that she did not throw everything at once. First, the meat (bone from the collar), without pressure, brought to a boil, skimmed off the foam, then threw in the carrots, pre-soaked with kvass and put on the Okist program -35 minutes, everything was perfectly cooked. I did not dare to cook immediately potatoes / cabbage with meat, because 35 minutes is still a lot for them.Then I added potatoes, cabbage - 10 minutes, blew off steam, the last element of frying - grated beetroot, onions, shabby canned tomatoes - for another 5 minutes, I did not release the steam, and all night I stood under a closed lid - it tasted like from an oven.

Wow, how many things have written ... ... and borschik ...mm ... I also cooked, but without meat (my husband does not eat) and did not soak the beans, but put them on beans for 20 minutes, and such delicious things, though for some reason the soups and borscht cooked in a pressure cooker turn sour very quickly in the refrigerator, a maximum of 3 days or even less .... and when you cook on the stove, you can stand it longer too ???

for some reason, soups and borscht that are cooked in a pressure cooker turn sour very quickly in the refrigerator, for a maximum of 3 days or even less .... and when you cook on the stove, you can stand it longer too ???

I don’t know yet, I cooked it for the first time, from start to finish in a pressure cooker, overnight he insisted directly in a closed bowl, and then brought it out to the balcony. I have a separate zero chamber in my refrigerator Nord, between the refrigerator and freezer chambers, where 5-liter pots and 3-liter cans fit perfectly, so everything is perfectly stored there for up to a week

I have a new one, three years in total, specially, because of the camera I bought

I have been dying for about 7 years already ... I was screwing up the camera, the fur coat froze, I bought the LG know frost, I don’t know grief now, and the freezer is much larger, + also the freezer is separately large

Well, yes, in zero it intends, but I rarely defrost the freezer - 2 times a year. Before that I had 2 old refrigerators Saratov and Dnipro, that's where I had to defrost them almost every month, so now, I am satisfied and happy. The truth is eating a lot of energy, it's a two-compressor. Does know-frost take up a lot of useful space?

well yes. in zero it intends, but I rarely defrost the freezer - 2 times a year. Before that, I had 2 old refrigerators Saratov and Dnipro, that's where I had to defrost them almost every month, so now, I am satisfied and happy. The truth is eating a lot of energy, it's a two-compressor. Does know-frost take up a lot of useful space?

Why does it take a lot? There is absolutely no lower drawer in the freezer, just a little less than the two upper ones (they slide out) and the lower one is so beveled at an angle ... and in a large separate freezer, too

I have no know-frost, but the bottom drawer in the freezer is also almost half less than the top drawers.
But in zero, nothing freezes, although the temperature can be set not to zero current, but also significantly minus. I got used to zero so that without her now life is a nyama.

It is not a fact that the pressure cooker will be transparent. I didn’t cook, but the girls get clean and some cloudy.
Cook mona jelly in a pressure cooker

It is not a fact that the pressure cooker will be transparent. I didn’t cook, but the girls get clean and some cloudy.
Cook mona jelly in a pressure cooker

It is clear that it is not a current jellied meat .. everything is booming to cook, except for baking ... baking only in a cartoon with this she copes by 1000%

Girls ... here's my cake




It turned out very tasty, even the mother-in-law, who shouted that she didn’t like spinach, ran for a supplement

I forgot to anoint the top with an egg, so that it was not so white up, but the main thing is the taste ...)))

Do you have puff pastry?

yes, I took the ready-made in the supermarket

Everything is the same as with rice - onions, carrots are fried, only navels are added instead of meat, and barley is added instead of rice. Some pre-soak it, some do not, but I, according to Pokhlebkin's classics, soaked a glass of pearl barley with a liter of water for 12 hours (I even got 14). And set for an hour. I will not relieve the pressure, while she releases steam herself and prepares.
I discovered barley and yachka for myself only thanks to the cartoons 2 years ago, before that there were traditional: buckwheat rice and wheat Artek, I did it a couple of times in the oven

Dedicated to barley lovers






SMACHNY

Oksan, already edited
Bottoms, yes, very good. I even got soft and rich in cartoons, only longer in time, but here in an hour, you can eat with your lips and pearl barley does not look like pearl barley, but it is crumbly

Hello everyone, I have a question: the cooker has a time delay timer (so that in the evening he threw the cereal and in the morning the porridge is ready)
Thank you all, you write so well and deliciously about cooking in a pressure cooker that I also wanted a scallop. But while there is no experience with either a multicooker or a pressure cooker, so where is it better for a beginner to start?

[Olga]

Oh Olga still delicious ..

olesya26 the timer has a delay of 24 hours.

[Skim milk paneer]

As promised, I posted a step-by-step recipe for making cheese in the relevant topic. Link
Skim milk paneer

Tell the hostesses. Where can I see a list of service workshops? in which cities are there? is there a service in Odessa?

Oh, I have an omelet today,


turned out the same as it was recently in a multicooker, for 6 eggs + yogurt - frozen vegetables "Italian mix" half a packet. The "RIS" program decided to try, as the colorful instruction says - 10 minutes + heating until the pressure is completely released.
Toko was tall and lush while he was preparing - he pulled it out and was immediately blown away, but delicious
In the fraternal topic of MULTI Liberty, there is a constant discussion of omelet, I think its splendor is also influenced by fillers - milk or sour cream, yogurt and pre-beating eggs, I beat a little, with a milk frother (this is a mini-mixer with a battery).
I usually don't add flour.

Zdoooroooovvooo! I probably would have burned in Elby ...
Yesterday I ordered a Liberty pressure cooker in Techmag for an employee, just yesterday spare pots were on sale. They are fast - in the morning I threw the order into the basket at lunchtime and paid for a Privat Bank card, although it was possible to pay for Nova Poshta, delivery to us in Odessa from Khmelnitsky costs 27 UAH. Today the cargo is in Odessa
I want to try if this new saucepan from Liberty will fit my Alby
If it doesn't fit, the employee will have to give a saucepan

It is good that Khmelnytsky is so promoted and supplies the whole of Ukraine with Liberties
And here is an omelet cut

I suppose that the liquid from frozen vegetables also influenced its height, it was necessary to evaporate more of it with the lid open. In sl. I'll try it once, with something drier (sausage or ham-sausages) and stir it with milk.