Multicooker-pressure cooker Liberty MP-900

Sandy, I didn't want to question your recipes - you are a wonderful cook, I cooked soup with pasta - I threw potatoes and horns together, so after 5 minutes they almost fell apart, I didn't like it at all, well, that's why I made such conclusions, I decided that their you generally need to cook for a couple of minutes. : girl_red: But apparently it still depends on the pasta.

Sandy, I didn't want to question your recipes - you are a wonderful cook, I cooked soup with pasta - I threw potatoes and horns together, so after 5 minutes they almost fell apart, I didn't like it at all, well, that's why I made such conclusions, I decided that their you generally need to cook for a couple of minutes. : girl_red: But apparently it still depends on the pasta.

Probably still depends on the amount of water .... maybe: pardon: I finally put them in the soup when the soup is ready, and then they reach it on heating. You know, I did it with different ones and often, and in 10 minutes none of them fell apart (the cobweb does not count) sometimes when large pasta, then 15 minutes is not enough
But what a beauty - no need to wait for the water to boil, stir them, then drain the water, etc. and once you are ready

well, nothing - they learn from mistakes, especially since they will always prompt and help on the forum.And this soup was the only dish I had that did not work in the pressure cooker, everything else is just super,

When pasta or cereal is still being cooked in water, you still need to take into account how the steam injection and pressure will go, and this depends on the cooking temperature, but it is different in different modes. The same rice porridge comes out differently if you cook on rice mode or on legumes mode.
Much depends on pasta, there are such Ukrainian spirals in red packaging, no matter how many of them you boil, some of them remain hard, on the edges are already sticky, but inside, on the contrary. some very cool dough to see.
And there are also all sorts of useful pasta like * makvar *, there are rye and so on, They only look like pasta and they generally should not be done in a pressure cooker. They stick together into one lump, even in a minute.

That's just the "Mac Var" I did the other day in a pressure cooker as always, BUT 5 minutes, the result is as always



Such ugly kapets

How does it taste?

How does it taste?

The taste is unusual, I'm not very ... but if you think that they are healthy rye, and even with bran ... then nothing is so edible with pork, of course, I did a little bit for the test, I thought they would fall apart, but they are nothing

[temperature regime]

Hello everyone Are you curious?

When pasta or cereal is boiled in water, you still need to take into account how the steam injection and pressure will go, and this depends on temperature regime cooking, but it is different in different modes.

What is it like?
Will the pressure be generated in different ways at different modes? faster-slower? (well, if it really depends on the temperature?)

Oksana, sandy well and macaroshki ugly tasty but healthy

Today I made lazy stuffed cabbage rolls))) I'm so glad that I have a pressure cooker that I'm already kapets lazy ... I don't cook anything on the stove at all. Dusting it
I made cabbage rolls according to this recipe

girls, how to make baked milk? I put it on, went into the room - I hear a hiss - I came running - and the milk hisses from the valve.

it's okay to hiss and calm down, the valve is blocked
And on what program do you drown it? I did not manage to get a golden brown crust with the Farmerske store milk of the Premium trademark (for Silpo) and the color was a little creamy. Apparently, such chemistry is explosive in him, sho falsh samples are not fed. Compared to homemade slow cooker

is it better to drown it slowly? I have homemade milk, manual program.

for the sake of interest, try to stop in Libert for at least an hour, so that the crust appears and it has time to darken.
In my opinion, Sandy tormented the whole cycle (99 minutes), but I don't remember in the cartoon or SLE

Yes Olechka in a pressure cooker kanesh so the girl's milk was already brown and tasted like a store. Yesterday they brought me homemade milk, I'll try which one comes out of homemade

Did you drown the entire clip of time for 1.5 hours or an hour?

I drowned it for 99 minutes and an hour for comparison, and so the real brown tastes good after 99 minutes, and after an hour so the imitation is one - the color is creamy and the taste is so-so. I also exhibited comparative photos in my topic

yes, I remember, my current Farmerskoye did not look like anything, and after 99 minutes, even a crust did not form

in general, my milk is still being heated, I realized what happened, why it escaped - I forgot to close the valve. sms closed, all is well. I put it on 50 minutes, I read you, I will add the scps, I'll go.

Try it abusively, I put peas at the bottom, and without stirring the yach on top, they then cross themselves during the cooking process
I either soak the peas overnight or when there is no time, then pour boiling water and let stand for minutes. twenty

Ol, a very interesting combination
and the proportions?
and in Dexica as it should be?

Hi, Zhenechka!
There, in the post about porridge, the proportions are indicated for a glass of each cereal and 6 glasses of boiling water. In Dex, I also cooked on stewing for 3 hours, more peas and yachka are not the fastest-cooking cereals
Try it too, maybe my husband will like it again

maybe my husband will like it again

highlighted keywords
Ol, I will definitely try, and half the peas, green or yellow?

halves yellow, I took the green in my hands, it was generally impossible to boil it even in a slow cooker

halves yellow, I took the green in my hands, it was generally impossible to boil it even in a slow cooker

I also had this
thought that he was last year or many years
but the next, green halves "Hatinka" was cooked very well and without soaking

And my homework curled up, the infection is good that at first I tried a little on gas in a spoon

the heat has already begun, so make cottage cheese or yogurt, let it sour in natural conditions

Tanyusha, well, sho there boast

Well, I'm bragging. I just came.
milk of a beautiful color, but exactly the same as in a slow 4 hours per high. there is foam. I came to open the lid, but it does not open. of course I'm in a panic. then it opened again. milk, what poured out, probably a little stuck. and so all is well. I'm glad. but still I will do it slowly, not so scary ...

Will the pressure be generated in different ways at different modes?

Of course, the rate of pressure build-up depends on the temperature. This is very important for products that cook for a short time. Well, of course, its initial temperature also depends on the amount of water.

[to Sandy]

to Sandy

Here I have a makvar. Only mine is number 12 with a grape seed. ...
Your pasta looks like pasta, but my pasta stuck together and even the water was kind of slimy.

Did you put them on for 5 minutes? Did you pour them cold or hot water? And how much water do you need?
I still have half a pack left, I'll have to try again. Although their taste is very specific and for some reason after cooking they became much lighter.

Girls, can you tell me what, after my milk has run out, open the lid today, and it `` seizes '', this white button will appear to stick there. what to do? there is no way to unscrew the lid, I soaked it, the edge ..
today all the same I baked a new biscuit. 50 minutes, it turned out cool.

girls need help. I soaked the tip of my roof, where the white button is, I put the potatoes to boil this morning - it hisses with terrible force ..... what to do. Am I in a panic? !!! the pressure is not gained, it hisses with a trash force, the water has boiled off, the potatoes are boiled.I poured a little water and pushed again to see what would happen .. without waiting, I turned it off, all the water evaporated, but the pressure did not build up .. that's really a problem ..

Tanyusha, you most likely have a clogged internal valve, the one that blocks the lid, a small hole. You filled it with milk and didn't wash it to the end. I myself was surprised to discover recently that he understands. Try to carefully remove it from the wash lid, where you can clean the hole on the side with a needle and also gently insert it back. There is nothing complicated, there is silicone everywhere, you do not need to unscrew any screws

Little mermaid! Thank you dear! reassured. SCHS I'll go to the forest for a walk, but now with peace of mind! could you take a picture of it for me? so that I know what kind of internal valve it is.

[to Sandy]

to Sandy

Here I have a makvar. Only mine is number 12 with a grape seed. ...
Your pasta looks like pasta, but my pasta stuck together and even the water was kind of slimy.

Did you put them on for 5 minutes? Did you fill them with cold or hot water? And how much water do you need?
I still have half a pack left, I'll have to try again. Although they have a very specific taste and for some reason after cooking they became much lighter.

I pour all the pasta with water at room temperature (well, I got it from the tap and that's it), a little sunflower oil and salt or seasoning in the water if there is minced meat, meat, etc. without frying.
It was Mak Var who did the same just put it on the manual for 5 minutes, then she blew off the pressure immediately and mixed it and sprinkled it with cheese, the cheese melted right away and they came out like that, they absorbed all the water (she poured it as always to cover it by about 0.5 cm ( the tails stick out from above the bulk in the water.) Yes, the pasta must be immediately mixed before closing the lid so that they are covered with oil.
Well, like that

could you take a picture of it for me? so that I know what kind of internal valve it is.

Any whim
Catch it

This small pin with a silicone gasket (blocking valve) is removed, and there you can see the hole in the middle, which you apparently filled with milk. Wash it, pierce a hole with a needle for any vipadok and gently insert it back

Rusya, you are gold! I wouldn't have thought of it myself! I unscrewed a completely different thing :-) now I'll go twist this one :-)

And this is a jellied pizza

in general, according to Ruska's advice, I did everything, the white button began to move, which means it was jammed there and therefore this button did not move, but ... the pressure is still not typed ..... I still have to take it to the service: girl_cray: me I loved her so much ...

and you put the lever on the lid in the right direction
And I inserted the masenky valve correctly, we can still conjure it up with it, and you can always catch up with the service

phew !!!!!!!!!! you can congratulate me !!!!!!!! I am so grateful to Rousse, and all of you for your support. in fact, it was because of the milk that the valve clogged and therefore the button got stuck, then after another Rusyn advice I put the water boiling again, and it turns out from the steam that the button generally `` moved away '' and everything works !!!!!!
I love everyone!

Girls, and I still enjoy my recovered pressure cooker ... I baked first honey biscuit ... It turned out 8 cm !!!!!!!!! Baked for 50 minutes. so tall, it has never happened before. by the way, before that, I baked in my favorite slow cooker Liberton and I didn't get it ((((((so I baked it. And then I cooked the borscht and again the buzz), I threw everything into the broth and for 15 minutes. borscht is delicious! no priority has been followed. I threw everything away. while on the phone it crackled - my pressure cooker squeaked - pour it and eat it! poured garlic and herbs into a saucepan. and into a terelochka with sour cream - mmmmmm! enjoy it. really. doesn’t want. doesn’t understand his happiness.

Well done! How did you cook the borscht? Frying + vegetables and 15 minutes? Fried beets?
And I figured out how to get rid of unpleasant odors in pressure cookers and multicooker.After I cooked the mackerel, the pressure cooker smelled, to put it mildly, not very much, and also my relatives were very sensitive to odors, my husband almost couldn't take it out into the street. I boiled a lemon, the smell became less, but was still very audible. And then, during the "shmona" of the refrigerator, I found a ginger root that was starting to deteriorate, cut it to see if it deteriorated, and my hands smell so nice after it, well, I decided to boil it in a pressure cooker, a little, just a couple of cm and a couple of minutes. The fish smell is COMPLETELY gone and the smell is so nice. I immediately went to ATB and bought several tubers, I will cut, freeze and cook fish and cabbage calmly, otherwise I don't feel like it because of the smell, but I want fish.

about the borscht, I cut the beets on a cabbage shredder in circles, and then in strips of them and in a frying pan on the rast. oil. there are grated carrots and onion cubes. all of this is fried and sautéed. and in a bowl this sauté, 2 potatoes in cubes, I have frozen tomato puree with sweet pepper - 1/2 liter briquette, chopped cabbage and poured all this with broth. salt. a little sugar. Bay leaf. truncated! 15 minutes. turned it off, poured it into a saucepan. garlic and herbs.

and about ginger, thanks for the idea!

Thank you, tomorrow I want to cook borscht for the first time in a pressure cooker, so I'm collecting information.
And as for the ginger, be sure to try it, when I boiled it, then I was happy like a child, I came up and smelled the gum several times, all the same, lemon helps very little. So I like this smell, I remembered that I used to make "champagne" from ginger, put it on, wander around.

you know, I always cooked borscht well, approached this with a soul, then with the advent of CF I had a stage in my life - my mother-in-law was dying. and I just slept on the go .... and so I cooked borscht. threw everything at once, went to her. and I think, that hi is being cooked for itself, no worse than in the dining room ... I came, and the borscht turned out to be no worse than on the stove, just as tasty, I already saw the light! minimum body movement and such delicious food! then the pressure cooker appeared. did not dare to cook borscht - and for the first time when I cooked it, well, nothing worse! only 4 times faster!

I, too, will not make up my mind, I have never cooked in a cartoon or in a pressure cooker, only on the stove. I really cook it usually 7 liters. but it's hot now, so about 5 liters will be fine.

Well done, Anechka! : yahoo: I'll try to boil it with ginger right now - I also like its smell, I wouldn't have guessed it myself)) thanks! I, too, always sniff the smells - and for the last time I stewed potatoes with meat, it seemed to me that after she stood on the heating for an hour, the smell from the gum was a little felt in the potatoes, although my relatives liked everything, they say that nothing is felt .. .. The first time this, it only applies to potatoes with meat, in other dishes did not notice any odors .... Who else had this?

Finally, I figured out my "ochucheniyu", and so, it turns out, in the potatoes there was a smell (as it seemed to me, from the ring) actually from the bay leaf, if you do not get it right away, but leave it heated. In vain I was just upset, now I still love the pressure cooker

[ALL WITH VICTORY !!!]

ALL WITH VICTORY !!!
Help yourself!
My first ever homemade sausage

Before that, I did it only in a slow cooker.

Rusya, well done, beautiful. and I baked a cake with the exotic name "Shrek", an ordinary biscuit, but it turned out delicious and ate right away. Beat 3 eggs with a glass of sugar well, there are three tbsp. l. sour cream, 1st tbsp. l. baking powder, three tbsp. l. cocoa. and then one glass of flour. baked, cut when cooled in two. cream-sour cream 300 g mixed with melted and cooled chocolate, 1/2 tbsp. Sahara. grease everything. regular biscuit, tender.
then I cooked cabbage with homemade chicken.
and then she made shells stuffed, so the shells themselves are probably bad, Belarusian, everything fell apart ((((((. maybe I poured a lot of sauce .. but ate ..

I have a honey biscuit today according to this recipe