Multicooker-pressure cooker Liberty MP-900

Girls, what is this? 🔗
And what besides pancakes can you fry / bake in them?

Oh, these are great stuff! Contact electric grills. This one is especially good 🔗 This is the progenitor of the BBK grill. We, alas, do not have IHCs, they are current for growing. market are intended.

[to dashata]

to dashata
This is an electric grill. With the lid closed it works like a contact and with the open lid like a normal grill. It has built-in upper and lower heaters, depending on the need, you can turn on either one or the other. That is, you can make two pancakes at once, or pizza and potatoes, and in a closed one, any meat, fish, vegetables.
A convenient piece, but weighs four kilograms in a package. This is one of the most expensive models and the heaviest.

Thank you, Rusya
But do the recipes from the Polaris PPC 0205AD pressure cooker suit us? should, right?

Yes, they are suitable and here the topic already has its own RECIPES, when you understand and master it, it will be much easier to adjust other recipes to your own

Hurrah! They gave it to me! A very beautiful space thing! First of all, I prepared a couple of wings, just as I cooked in a cartoon. She took two wings frozen on a stone, sprinkled with chicken knorr and put them on baking. After 10 minutes, I turned it off, turned it over and decided to try the manual mode. Another 10 minutes. It turned out like in the cartoon, but twice as fast. Let's experiment.

Girls, this is the first thing from me, it took only a couple of hours, it just pomil and I don't know which side to approach ...
I want to fry carrots with chicken and then stew with carrots. how much on which mode to fry and how much to put and on what when to put the chicken

found in the recipe book something like "turkey stew"
I just expected to get a saucepan as early as Thursday, but they sent only the saddle and I just ran, first to the post office, then with this half-tattered-checked package for the small one to the kindergarten, and then all together in the rain home, respectively, nothing to look at, read nothing had time

and in recipes, when they write a bottle of water, do they mean a measuring multi-glass?

and in recipes, when they write a bottle of water, do they mean a measuring multi-glass?

Svetlana, with the purchase you!
Yes, a bottle is a glass. In recipes, most likely measured is meant. There are also many recipes on the forum, you can also look at other pressure cookers.

If anyone remembers, my pressure cooker moved to live with my mother. So she took root there, my mother made friends with her, calls me every day, tells me what she cooked in her. I even baked bread yesterday. True, he rose so that he stuck to the lid, baked for 1 hour. Such a huge loaf turned out, we ate for 2 days.

I myself also started ...
I didn't get buckwheat porridge on the water with a start stitching ... I don't know what the problem is .... it's burnt, I barely cleaned the saucepan

I try it by typing for now, but just in case I left the kitchen

It is NOT NECESSARY to leave, in contrast to the slabs, these do not explode nikada, they are constructed differently.

on what mode you need to fry and how much to put and on what

Fry on Rice, Baking, Legumes - depending on what kind of crust you want to get, if weaker and softer, then on Bakery, and if you are more tanned, then on Legumes, Lambada, I even fried pies there

Fry on Rice, Baking, Legumes - depending on what kind of crust you want to get, if weaker and softer, then on Bakery, and if you are more tanned, then on Legumes, Lambada, I even fried pies there

and cover the lid when frying or open it?
and one more thing: when it was ready, it switched to heating mode, but I didn't need it, I disconnected it from the mains, but the steam somehow slowly blew off, probably half an hour had passed, and I turned the valve with a long spatula, and from there still a strong jet breaks out, that is, the valve does not turn itself, it must be forced, then the pressure will drop faster?

and cover the lid when frying or open it?

It doesn't matter, depending on what you are frying and what the smell is from this product, how much liquid you plan to evaporate. I always fry the onion when it is open, its smell in a closed vessel is not good for me, just some kind of steamed, but I fry the carrot-carcass of Toko when it is closed

and one more thing: when I was ready, it switched to heating mode, but I didn't need to

This happens in all multicooker pressure cookers, the Heating mode is automatic and cannot be avoided only by turning it off manually

I disconnected from the network, but the steam was somehow slowly bleeding off, probably half an hour has passed, and I turn the valve a little with a long spatula, and from there a strong stream still breaks out, i.e. the valve itself does not turn, it must be forced, then the pressure will subside?

It all depends on what is inside, how much and how much liquid and, accordingly, steam, a saucepan full of soup, will bleed much longer than a glass of porridge, so you need to bleed off a little bit and then there will be no drops, otherwise they can clog the valve

And I have today Beyron potatoes

according to the classic Lucia recipe, that is, without any additives, only potatoes, onions (but pre-fried a little) and 1.5 multi-glasses of water.
In the previous cartoons - Deh-50 and little Liberton, a fried crust could not be obtained, it came out some kind of steamed, but here everything was wonderfully fried and cooked on Rice, but I love even more fried and in the next. I will reduce the water to one multi-glass

Onions, by the way, are excellent fried at high pressure. And you need just a little oil, smear it with a brush along the bottom. For 3-4 chopped onions, 4-5 minutes per HP is enough. The best part is that the smell from the fried onions does not eat the eye, everything is done under the lid.
Well, also, a saucepan is better for onions.

Today I did the onion fry again. It turns out for 400 grams of finely chopped raw onions, an incomplete teaspoon of vegetable oil is enough. Then on high pressure for 5 minutes, then release the steam and fry with the lid open on the bean mode for 4 minutes.

[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, it's 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 I tried to make this in my Elby pressure cooker and it was the first thing that caused the saucepan to burn very badly

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94671.0

[SeredaG]

SeredaG
maybe Liberty is more powerful? I immediately grabbed the dough and got a pie, after the first 30 minutes it didn't look like pudding, just the top breathed a little

[[COLOR = "DarkOrange"] 13.25 UAH + 10yu + ve]

[QUOTE35991974] 🔗

[COLOR = "DarkOrange"] 13.25 UAH + 10yu + ve

🔗
[COLOR = "DarkOrange"] 12.46 UAH + 10u + ve

🔗
[COLOR = "DarkOrange"] 45.06 UAH + 10u + ve

Delivery within China (in this case, 10 yuan) per 1 kg of product weight is counted once. Therefore draw conclusions)) [/ QUOTE]

that's what I found out about rings, if anyone understands, explain and we can put together a company

[to wills]

to wills

I used to write how to find silicone rings for pressure cookers
On taobao, in the search bar, enter these characters (Silicone ring pressure cooker 硅胶 圈 高压锅).
details on types of rings, prices and shops selling them can be found
here in this message Reply # 558

girls, how to bake bacon?

set for half an hour, but after 17 minutes turned
we'll see

Girls, who needs a spare pot? I have one new (extra) Khmelnitsky pan))

[SeredaG]

SeredaG
maybe Liberty is more powerful? I immediately grabbed the dough and got a pie, after the first 30 minutes it didn't look like pudding, just the top breathed a little

Elby has a power of 900 W, and in Liberty it seems even 860 W.
In addition, the baking mode is provided -

button with a cupcake like that. The jam was simply caramelized and burnt. There were also unsuccessful attempts by others in the Temko of this Kolobok. Therefore, just who decides on this cake, just put oiled parchment paper for baking on the bottom. Better to play it safe than spoil the saucepan. Then very often it began to burn in it.

The jam was simply caramelized and burnt. There, in the Temko of this Kolobok, others also had unsuccessful attempts. Therefore, just who decides on this cake, just put oiled parchment paper for baking on the bottom. Better to play it safe than spoil the saucepan. Then very often it began to burn in it.

Yes, caramelization is quite possible, and the precaution taken will not hurt

Yes, caramelization is quite possible, and the precaution taken will not hurt

I also made meat with pineapples in a slow cooker. The pineapple juice was caramelized and the bottom turned out to be such a bowl, which was really easy to remove.

Well, during the days that I use the miracle saucepan, there are a lot of advantages: everything is prepared AAA much faster, the food has become more varied, although I have not fully used any program yet, focusing on the smell I already turn it off and my scent does not let me down

in little things: made of? bacon (in spices, smeared in salt, rubbed a little crushed garlic, on each side for 15 minutes (mode-rice, like) and left it off for half an hour), stewed cabbage, steamed buckwheat, we live together, the child goes to the kindergarten, so what is enough for us and a little

Good evening! I, too, became the proud owner of a pressure cooker today !! : yahoo: Tell me on which mode to cook lemon

Congratulations! can be done manually for 5 minutes

Thank you! And do not snap the roof?

Snap to get her pressure

I probably bubbled up a lot of water - 5 has been glowing for 10 minutes

I probably bubbled up a lot of water - 5 has been glowing for 10 minutes

if the water was cold, then this is normal and can gain pressure for 15 minutes

Where do YOU ​​get the recipes from? Tell me how to cook milk rice porridge, otherwise there is some nonsense in the recipe for the pressure cooker - I tried to cook the oatmeal, I did not succeed ((I tried it at my own peril and risk - it seems like nothing, but the milk curled up a bit

[Kuska]

Kuska
I think that your porridge is not curdled, but tired, and this is not at all the same thing. For pressure cookers, in general, a characteristic stewed look and taste, I could not get this in multicooker.
And the recipes for our pressure cooker, the girls exhibited in the Recipes for the Liberty pressure cooker, and while you study the forum, you can drop by to visit other pressure cookers and customize their recipes to fit your preferences and fast-food capabilities

something flooded me today: girl_dance: Srimati tried to play it. Behold... Only the top was not baked - I had to turn it over. for such a test, of course, this is not very good Well, and have not tried it yet, if I sign off on something separately

something flooded me today: girl_dance: Srimati tried to play it.

Shrimati, this pie is finally cult here, and it is especially difficult to spoil it in pressure cookers, it turns out drier than in cartoons and I even like it from our Librtik

[Chicken liver pate]

Laid out a new recipe Chicken liver pate

This is how the pate turns out, very fragrant and tender.

wow, how the speed flew

girls, but how to cook steam cutlets in scorikas? though with this trellised "double boiler", the one that came with the kit, I will not risk it, I have a silicone one, will it break the saucepan?

girls, but how to cook steam cutlets in scorikas? though with this trellised "double boiler", the one that came in the kit, I will not risk it,

and what the dear Libertovskaya steamer did not please, a wonderful thing, it does not scratch anything, everything is perfectly prepared on it, so it’s for nothing. I cooked fish on it in cabbage leaves and even exhibited photos

I support, a great steamer there, nothing scratches, stable.
And steamed cutlets, very simply, poured water, put a double boiler, put a plate on a double boiler, put cutlets in a plate. Close the lid and cook under pressure. All.

and how much water and time, just on hand?

To whom it is more convenient, I, for example, make such a quick lunch for myself: I immediately put vegetables (green beans, cabbage, carrots) and a couple of meatballs on the plate. and then steamed under pressure. It is very convenient, quickly everything has time to defrost and get ready and unnecessary plates do not need to be washed.
But when I need vegetables for the salad, I put them in a glass container, then it turns out more to cook than just on the steamer grate.
I tried to cook in silicone shells, but something didn't work out for me. tried to make an omelet, so it stuck to me for some reason. Exactly the same omelette in a sterile container turned out great. I tried to make steamed buns in silicone molds for muffins, so they did not rise, and when I made exactly the same buns, but I just laid out the dough with a spoon on a grid covered with silicone parchment, the steamers came out lush.

To whom it is more convenient, for example, I make such a quick lunch for myself: I immediately put vegetables (beans, cabbage, carrots) and a couple of meatballs on the plate. and then steamed under pressure. It is very convenient, quickly everything has time to defrost and get ready and unnecessary plates do not need to be washed.
But when I need vegetables for the salad, I put them in a glass container, then it turns out more to cook than just on the steamer grate.
I tried to cook in silicone shells, but something didn't work out for me. tried to make an omelet, so it stuck to me for some reason. Exactly the same omelette in a sterile container turned out great. I tried to make steamed buns in silicone molds for muffins, so they did not rise, and when I made exactly the same buns, but I just laid out the dough with a spoon on a grid covered with silicone parchment, the steamers came out lush.

And if the meatballs are steamed, then prepared in advance from the freezer?
And where to see steamed buns?

[to dashata]

to dashata
And vegetables and meatballs from the freezer. They are immediately defrosted and cooked. Just don't make the meatballs too big, otherwise they won't have time to defrost.
The recipe for steamed buns, I have it from a book, and it is in djvu format, so I can not copy it. And I don't know if links to other food sites can be given on the forum.

[Chicken liver pate]

Laid out a new recipe Chicken liver pate

This is how the pate turns out, very fragrant and tender.

What an interesting recipe! How does it taste? Is it very different from the traditional one? Have you tried to make it from beef or pork liver?

As for me, it’s good taste, it differs radically from the store, mine is much tastier. Well, in principle, to look more like a traditional one, you can take cream instead of milk or add 30 grams of butter at room temperature to the raw mixture.
Pork and beef liver has never made me allergic to it, so I won't tell you.

Yeah, delicious and low in calories. Now, on the recipe analyzer, I counted the calorie content of the pate, it turned out that in 100g only 99 kcal. Calories like boiled chicken breast.