Multicooker-pressure cooker Liberty MP-900

Tatyana-Azaza, you are our yachting specialist! I don’t know what topic to ask you?

Yes, you can ask something in any topic. The problem is that I cook the egg either in the form of milk porridge (1.5% milk), or in the form of soup. I don’t like barley porridge. But based on the fact that the yachka is the same barley, only crushed, I would cook the side dish in a pressure cooker somewhere 1: 0.8 - if you need a steep side dish. And the smear is 1: 1 or even a little more, depending on the degree of smear

BUT! Anyut, these are purely theoretical assumptions, not confirmed by practice. Although I ought to try it somehow, I haven't eaten such porridge for a long time, thanks for the idea.
Does your husband love milk porridge? Barley is very tasty. I cook in a pressure cooker in the same proportion as in a cartoon, except that I can give less water for half a glass. The traditional 1: 3: 2 in a pressure cooker turns into 1: 3: 1.5 (yachts: milk: water). Well, additives to taste: dried fruits or pumpkin, sesame seeds, nuts, etc.

I will add: if I cook milk porridge in SV with fruit / vegetable additives, then I have to cook in two passes: first 5 minutes, so that the milk and cereals are well combined, the milk protein is cooked. Then I either release the pressure, or, if time suffers, it evens itself out. And then I add dried fruits or pumpkin. If you add milk and fruits / vegetables at the same time, the milk curdles.

Thank you so much! that's why my milk curdled. Now I will lay it separately.
The husband does not eat milk porridge. He can only barley, yachka, buckwheat. Rice, potatoes are not allowed. But he loves barley, and eats it. Yesterday I say, let me make it more interesting in some way, with a zirvak, and he says, it suits me anyway. Ah, he can still cook corn, somehow, but he didn't like it.

Anya, so that the pearl barley does not become smear, it must either be soaked in advance, or cooked 1: 1, I usually cook from wheat and barley, I cook it according to the first option. I like it better when the cereal swells when soaked, it then keeps its shape better and does not absorb excess liquid.
And I just cook the yachka in a side dish, not in milk, but it cannot be made viscous and crumbly by its nature. Usually, when I cook, I add chicken skin to it from the house. chickens (I always rip off when processing and street dog cats then have something to profit from) or giblets, then it turns out not so fresh

Yes, less water is needed in barley. And I soaked it, and even thumped water. But she doesn't want to be very dry either, she says to me, it's easier for her to cram. He, poor man, has it already with butter, and sour cream, and salad. Horror.
And the option with chicken is not for us, my husband does not eat any bird at all, since childhood. I cook chicken separately for children. So he can't even pick up a plate after chicken.

Good morning everyone, and today I made the first test of mini-puffs with cottage cheese and ham and cheese

15 minutes on one side and 10 minutes on the other, switched on the "legumes" mode
I got a little charged, took a picture, until everyone ate

Do the puffs have yeast puff pastry? Do they bake well in 10 + 15 minutes? And how much fits into a saucepan at a time?

And the puffs have yeast puff pastry? Do they bake well in 10 + 15 minutes? And how much fits into a saucepan at a time?

I took fresh without yeast, it seems to be baked normally, although those with bacon, on the one hand, two layers of dough turned out, I think on this side it was necessary to add at least 3, I got 5 pieces, it depends on their size, I deliberately made them small to fit more into the saucepan

Good morning everyone, and today I made the first test of mini-puffs with cottage cheese and ham and cheese

How did you put it in the bowl? or the pies stuck and when they were baked ... I just didn't see how this could be baked

I laid them out so that they did not touch each other, tonight I will also make them and take a picture of them in the saucepan itself

And also on occasion or baking, I rolled the dough thinly, so this time was enough, I think the thicker the dough, the more time it takes to bake

[To lambada]

To lambada

I looked at your appetizing puff pastries, my dough was just thawing for an air fryer. Well, I decided to try and what will happen in the pressure cooker. She rolled out the dough lightly, so she fried it on each side for 15 minutes.
It turned out great, everything was baked, nothing stuck to the bottom. such plump pies turned out. Thanks for the idea.

[To lambada]

To lambada

I looked at your appetizing puff pastries, my dough was just thawing for an air fryer. Well, I decided to try and what will happen in the pressure cooker. She rolled out the dough lightly, so she fried it on each side for 15 minutes.
It turned out great, everything was baked, nothing stuck to the bottom. such plump pies turned out. Thanks for the idea.

hurray ... but I'm just going to start, otherwise mine also liked it so much that 5 pieces is only for one

you wait for sho she will jump out and heal her own life

yes not that word ..... but here she is



just the way I wanted, just for a child

So I did this: I greased the saucepan with oil, in every case, so as not to burn ...
poured cereals 120ml
diluted milk with water 500ml / 500ml
added 4 tbsp. l sugar without a slide
and butter slice
mixed well and for 25 minutes, let off steam, and mixed again and here it is

Beautiful porridge and I hope delicious? Did you like it at all?
There is no need to lubricate anything with oil, it will not burn, and will not run away

[mary_kyiv, Marie,]

mary_kyiv, Marie, please issue Your recipes separate recipe themes.
Rusya, the same ... in the names indicate (in brackets) the name of the pressure cooker.

Ira, I have full-fledged ones, there are only two or three recipes and they are in separate thematic topics, indicating the model of the pressure cooker
Here

Guess sho tse

No, these are not cabbage rolls, but mine Steamed fish, only not ON cabbage leaves, but IN the leaves - NATTENIA

Girls, do you use the spoon that came with the kit? Can't she scratch the saucepan? It seems to me that it will be useful for a frying pan, stirring the frying with it is convenient, but what do you use for SV?

With a silicone, large, RED spoon, here many have one.

Aaaaa .... This is the key to success)))) We will look

Why look for? If you can't find it in your city, then many, including me, ordered 🔗.

Hello everybody!!! Take it into your ranks, today I received such a pressure cooker ... I am very pleased with the purchase, in the photo it certainly looks smaller than it actually is, but it suits me, the saucepan is also good, the large one is very suitable for baking, I was worried that will be smaller. There was no smell. Tomorrow I'll start testing.

Can you shovel in a bowl with wooden spoons? bamboo, like I'm looking closely, throws me on topics, but so far I've only seen zap. a bowl, well, and also to Vinis

[to Rina]

to Rina

Do you need to issue it like this recipe?
Pearl pudding

Can you shovel in a bowl with wooden spoons? bamboo like

In principle, it is possible, but silicone is preferable

I cooked barley porridge, for the first time in a ratio of 1: 2.5, put it on for 40 minutes, it turned out to be a "mess".

And the second time 1: 1.5, put it for 1 hour, it turned out crumbly. I did not soak the groats.

I cooked broth from pork bones with meat, put it on for 40 minutes, but it could have been less, the meat was just like a jellied meat, disintegrated in the hands. Previously, on the stove, it took me 3 hours.

Since I took the pressure cooker for the purpose of baking, today I immediately proceeded to the cake I took the simplest recipe for the dough and baked for 30 minutes, the cake turned out to be awesome, it just won't work in the oven, very soft and airy, just lovely. For me, this pressure cooker is just a godsend now I know for sure that it will not get off with baking itself I recommend it to everyone !!!

I just baked with the lid down, but the valve was closed, I forgot to open it ... how is it, under pressure?

This is the cake: girl_curtsey: My son said that he tasted like "Barney", he managed to take a picture of the last piece

[to Rina]

to Rina

Do you need to issue it like, for example, this recipe?
Pearl pudding

mary_kyiv, Rina, says that she does not visit the forum every day, maybe she will skip this question, and I turned to her to open a separate section for our model, etc. to your recipes, here the majority is, then they need to be issued it is with individual recipes in the corresponding topic for multicooker, so that then we can collect everything together with us

Hello everybody. One of these days I became the owner of this wonderful machine. Until the end I figured out all its charms, but my rice is burnt

[Tanusya and Mommy]

Tanusya and Mommy
Congratulations on joining the Libertwadl family
Tanusya
Or maybe your rice didn't burn, but just turned out with a crust at the bottom? So this is, in principle, the Rice program, it always does this, fry the bottom, like for pilaf, or we can add a little water

yes, it was with a crust on the bottom that I tried to cook rice with fillets and frozen vegetables, everything seems to be fine, but this "crust"
Now he is preparing a pie with apples, I don't know what will come of it

Well, the cake turned out to be like a niche, it fell behind the pan remarkably, though I don't think it has risen enough, but I think it's a matter of skill, I haven't gotten used to the lid yet

The cake recipe is very simple:
Dough:
50gr. butter
2 eggs
1 st. sour cream

knead separately:
1.5 st. sugar,
2st. cocoa spoons
1h l. soda
1.5 tbsp. flour
Mix everything, pour into a mold and bake on baking mode for 30 minutes.

Children loved it !!!

The cake recipe is very simple:
Dough:
50gr. butter
2 eggs
1 st. sour cream

knead separately:
1.5 st. sugar,
2st. cocoa spoons
1h l. soda
1.5 tbsp. flour
Mix everything, pour into a mold and bake on baking mode for 30 minutes.

Children loved it !!!

Cake (y) Tell me, did you cover the form with something? or smeared?

I cooked barley porridge, for the first time in a ratio of 1: 2.5, put it on for 40 minutes, it turned out to be a "mess".

And the second time 1: 1.5, set for 1 hour, it turned out crumbly. I didn't soak the groats.

I cooked broth from pork bones with meat, put it on for 40 minutes, but it could have been less, the meat was just like a jellied meat, disintegrated in the hands. Previously, on the stove, it took me 3 hours.

What is 1: 1.5? 1- water, 1 cereal, and 5 what does it mean?

What is 1: 1.5? 1- water, 1 cereal, and 5 what does it mean?

This is probably one glass of cereal, and one and a half glasses of water

Svetylic
I put parchment paper on the bottom of the pan, and did not grease the sides of the pan.

I baked such a cake for my husband today for his birthday

First, I baked a cake, cut it into three parts. I broke the middle cake into small pieces. She smeared the lower skin with cream, laid the broken pieces on it (dipped in cream) and poked small rings of banana between the pieces, covered it with the top cake and smeared it. She poured fondant over the cake and decorated it with a tie (a tie made of mastic). All ...

cooked "white" soup today. your recipe 6 minutes

if the cheese is good, it dissolves completely, like a cow or Zvenigorod. I really love these supiki.

So today I have my first purely vegetable soup in Soup - with mushrooms, broccoli, cons. green peas, potatoes (2 pcs.) a handful of Chinese cabbage and seasoned with shabby celery and cheese Cow, everything melted and was saturated

Only in sl.times for a purely vegetable soup 25 minutes by default is a lot, it cools down later, it still stretches - 10-15 minutes is optimal. so that vegetables are both soft and whole at the same time

And today I have the famous Lucyin KOLOBOK, baked for half a portion with apple-plum jam and grated fresh blueberries


He baked for 50 minutes (after the first baking cycle it was still "breathing"), and 15 minutes. stood on heating, I think, you can safely 60 minutes, it will not be worse from this, on the contrary, it will come out fluffier. It also all depends on the density of the jam, I come across pieces of apples

[lambada]

lambada THX
This cake is from the category "It couldn't be easier", such a light version of a biscuit, only with jam, girls, there in the subject, they make real cakes from it. Join
The main thing is to survive the appearance of the dough, when the jam reacts with soda, I had it purple-black, but the result was almost chocolate

And who else has already tried to heat milk in our soon-cartoon?
I did it today, but if in a slow cooker, I usually simmer a bazaar for 6 hours and it turns out to be just a rich caramel color, then UHT under the "Premium" trademark on hand in 99 minutes. it turned out like this and completely without a crust,

but at least it didn't turn out and thanks for that

In the process of exploitation, scratches appeared on the bottom in a circle, although I handle the saucepan very carefully. Does anyone have such a thing? Moreover, the saucepan inside is like new, but outside it seemed to rub against a heating "pancake" ...

Girls, this happens in almost all multicooker, do not pay attention. The main thing is that there are no scratches INSIDE the saucepan. And the outer bottom is in constant contact with the metal. Just imagine: we are afraid to get inside the saucepan with our own plastic spoon, even a tree is not suitable, but here - a metal pancake shuffles all the time over the saucepan! So it cannot be otherwise - sooner or later, scratches will appear.

How without foam, but here it is. It's a hassle to pull it out.

I get ghee all the time with foam. She comes out so brown. in the photo, the light came out from the flash. from, I would love to drown so that without foam, except for kote no one eats it.
Even with non-fat pasteurized milk, and then, there is foam. I make 0% cottage cheese from baked milk. On the legumes mode, I bet a little more for an hour. You always have to remove this foam. Milk is the cheapest kagarlyk, it seems, such nondescript white bags with pale blue ornaments. I needed whey for bread, so I chose the cheapest milk, so that it would not be too expensive for bread to come out, and then I tried the resulting cottage cheese, and it comes out so amazingly tasty and tender, I didn't expect it.

And I finally found silicone rings for pressure cookers on taobao here is a store with accessories for pressure cookers
🔗

Maybe someone will come in handy, in Chinese search for (Silicone ring pressure cooker 硅胶 圈 高压锅).

And here is my cheese soup with potatoes and mushrooms



very tasty

Well, fill one ring there is no point in starting a whole order for a tao. You can simply connect to a joint venture in your city. This beauty will weigh quite a bit, but this ring is very cheap. Well, you need to buy 6 pieces at once, delivery in China is still worth the weight, roughly speaking, 10 yuan for delivery, you have to pay for one ring or for 10.
Now, as for the rings, our pressure cooker will most likely fit a ring, which is designed for a 5 liter saucepan. Well, that's what I looked at so far
The cheapest, at 3.5 yuan from preety5 seller he has a whopping 647 sales in a month
🔗 This is generally in my opinion a copy of our pressure cooker ring. In the description there, the seller writes that the ring for 5-6 liters goes to the lid with a diameter of 22.5-23cm
And here is an expensive ring 🔗
It costs as much as 38 yuan, since they are imported to Germany, there are also different diameters there. Vendor 金 华潇华 公
this one is good and the ratings of the store are good and even the quality badge is worth it.
I've looked at the average price for rings somewhere from 6 to 9 yuan.
well for example here is the seller ykfushun
or this seller 木木 天国 even the inner outer dimensions are painted
🔗
So there is a wide choice. Well, before buying, you need to check with the seller which size of the ring should be taken to match the size of the inner cover. something like this, do not consider it a flood