Cooking in Oursson KP0600HSD processor

This carbon deposit has to be scraped off, that's the idea. Do not grind like a ceramic coating, and no chemistry will help and is not needed here. Just with water and a hard sponge, everything easily comes off like a regular stainless steel pan.

Cocoa in milk from powder or chocolate with whipped foam - 8 minutes at 80 g, speed 4.

you can learn more about how much and what. I don't know how to cook cocoa, but I love it. Mom cooks "by eye" somehow the powder with some water separately kneads and adds to the mrlok. I don’t understand.

I wonder how he would handle coffee? Thermomix is ​​highly praised for coffee. But will Orson pull himself to grind with simultaneous heating of the grain? Maybe someone tried it?

some of the girls did it, or on a "slow cooker", but I read somewhere that it turns out deliciously (I haven't tried it myself)

cocoa. On a cup of cocoa I put a spoonful of dessert sand and a spoonful of cocoa powder. Sometimes I put a piece of chocolate there, chopped. I measure milk with a cup from which to drink later. I usually put it on 2 servings. Milk is cold. That's all. The quality of the froth depends on the milk. The best whipped milk is Valio (Finnish). Nice little house in the village. Our favorite natural milk from Izbenka gives the weakest foam. The fat content is always the same, about 3.5 (for natural milk, it is from 3.5 to 6, and they write on the package). If you cook cocoa on the stove, stir it and watch it so it doesn't run away. This is not here. Conveniently. And the foam is obtained, which will not come out easily on the stove.
I read about coffee on a multicooker, but it’s just about this who writes the thermomix. It's just that Orson is so kind of delicate, will it withstand grinding coffee in turbo mode or speed 10 with simultaneous heating of the beans for a minute? And will he have enough minutes for this? There, then pour milk and boil with whipping, and it should also come out with foam. Very tempting. I think in roasting and fresh grinding (with an appetizing smell for the whole house) and the meaning of this recipe, if just pouring ground coffee is not quite right.

Thank you! and what to cook cocoa (not just dissolve in a cup)?
I know that it copes with grain into flour (I did it myself with wheat), and coffee will do the same. write a recipe later, I'll try.

Well, in general, it seems like they brew cocoa. In any case, the milk must be heated. There is instant cocoa with sugar and milk powder, it is poured with boiling water in a cup like. And if you just take cocoa powder, then you definitely need to cook it and it is clearly better in milk than in water. And then you need to stir it so that the powder disperses well in the solution, here our processor is very helpful.
Somehow I had a melted chocolate bar for icing on the cake, I diluted it with a little water in the same ladle and also used it in cocoa (in Orson). Very good. The addition of chocolate, especially bitter cocoa decorates.
In winter, bars have cocoa with red hot peppers, a warming drink for adults, like a Lithuanian recipe. You can easily try on Orson.

The recipe for coffee on a thermomix with milk was on a multicooker in the topic about our Orson. I will look later and write here. Although once he grinds the grain, he can cope with coffee. And at what speed does it grind grain? And how long does it take?
I heard about coffee on the thermomix as one of its first advantages, along with semolina porridge with banana. So his aunt extolled, who sells thermomixes. She spoke to the smell of everyone running. But I did not come to them for a thermomix, but for a juicer, so she did not go into details with me that time. And then I never got there yet.

In general, the instructions say that Orson grinds the grains, so try for 10 sc.
And I did not make cocoa, because I have a separate cocoa brewer, similar to Orson, only made of plastic, I always made it in it. It both heats and interferes, and then from the spout, like a samovar, you pour the foam on top, yummy in general))
Girls make baileys in Orson, as I understand the recipe from the Thermomix.

I can't figure out something how to set the time for CP? Just time, not cooking time.

So in the same place he writes in the instructions. As far as I remember, the watch must be held and then spit minus the time to set. Like so

So in the same place he writes in the instructions. As far as I remember, the watch must be held and then spit minus the time to set. Like so

Yes so. The husband figured it out, but I can see a description in the instructions between the eyes, I looked through it several times and did not find it
Now another question. Yesterday I whipped the whites for the meringue and the meringue did not hold its shape in the oven, it blurred. Is it my wrong calculation of the ingredients, or somehow I whipped it wrong? Beat 5 proteins each cooled with 400g. sugar, in the second run 5 proteins per 400g of powdered sugar.
Yesterday I made liver pate in the CP, this is the only dish for yesterday prepared in CP, which did not cause any complaints and from the preparation of which I got real pleasure. ) then I would put the recipe on a separate topic

If the squirrels held their shape well before they got into the oven, it is not Orson's fault. The meringue should be planted on a sheet covered with any clean paper, and dried in a preheated oven at no higher than 100 degrees. It is to dry, not to bake. If the temperature is high, they can settle. And you can't open the door in the process. They dry for a long time, about an hour.

I removed all complaints about the quality of whipping proteins with a venser. Orson does an excellent job with this operation.

Yesterday I went to a thermomix demonstration, I was impressed by the recipe for frozen berries mousse, it is suitable for Orson, I will buy frozen berries, I will try to make it.
First, put 50 grams of sugar in a bowl, powder is crushed for several seconds. Add 150 grams of any frozen berries. It is hard frozen from the freezer. Neither thawed nor fresh - this is important, otherwise nothing will work. For several seconds everything is crushed and mixed with powder inside. The first seconds of grinding ice berries are a hell of a rumble. They said that this operation with ice is the noisiest thing that the Thermomix does. Hopefully Orson can handle it and not die at this stage. It took about 5 seconds. Then a butterfly (venser) is put on, 1 squirrel is poured there, and it is whipped again for no more than 10 seconds at a speed of 4. At the very end, the speed was increased to 5 for several seconds, right with the butterfly. The result is an incredibly strong ice berry foam, mousse. The bowl was turned upside down and not a drop spilled. I really liked the taste of the dessert. The volume for one protein and a few berries came out very decent. What is not eaten is transferred into a container and into the freezer - by the evening, awesome light ice cream, French sorbet. Without milk, cream, condensed milk, but amazingly delicious. We were given a taste of what was frozen at the last demonstration. And all business is really less than 100 rubles.

Yes, and coffee was brewed there yesterday. True, they did not fry and did not grind, but they said that they boiled from what they fried and ground at the last presentation. This means that a teaspoon with a slide is placed in the bowl for a portion of ground coffee and a half spoonful of sugar. Poured with cold milk, 250 g for 2 servings. We turned on the cooking for 5 minutes. They boiled for several seconds at a speed of 10. Without a butterfly. A very tasty drink came out with a spectacular dense foam. They said that it doesn't matter what kind of milk to take, from any it turns out.

Angelica, after the presentation, what are your impressions of TM? And are Orson similar to tm?

Well, in general, they are similar. Probably like a Chinese car like a German one, I really didn't communicate closely with a Chinese car.Thermomix is ​​also noisy, but not at all operations, you can definitely cook on it in the morning in the kitchen (if you do not grind the ice). All adjustments are smooth. The lid fits easily and naturally. They said that there are cases of burning, but very, very rare. I liked how the scales are arranged. The bag for transporting to it is thoughtful, (about 3 thousand), good recipe books (500 r each). For example, when grinding, it does not immediately fly and rumble, but slowly gradually picks up speed, comes out quieter, more accurate. The socket itself is comfortable, the temperature set is visible. I liked the speed control with the handle. There is a reverse of the knives, they say the dough comes out very well in it, but they did not show it. There is a temperature of 130 degrees, which is convenient when cooking in an upper double boiler. In general, Germans are Germans. It can be seen that the brain is attached, everything has been tested, improved. Well, exactly how to drive a normal German car, you understand that someone has already thought about it for you.
But 55 thousand is the price. This is of course an important reason to consider whether a purchase is justified. They say that it pays off by saving on food (if a lot of what they are used to taking ready to do on it themselves: the same ice cream, processed cheese, mayonnaise, pates). But in general, you can do it in the same Orson, just with less comfort.
So this is exactly the conclusion: if you can afford the best, we live once! Well, if there is simply no money, you can do it cheaper.

[Tortyzhkin]

If the squirrels held their shape well before they got into the oven, it is not Orson's fault.

No, after beating, they did not immediately hold the mold. I already understood for myself, my proportions were just not good, next time I will Tortyzhkin proportions to do.

Yesterday I went to a thermomix demonstration, I was impressed by the recipe for frozen berries mousse, it is suitable for Orson, I will buy frozen berries, I will try to make it.

Can i ask you? I read in the topic about TM that you first wanted to buy it, but why did you buy ourson?
And thanks for the mousse recipe, today I met a mention of it a couple of times, and here you have a recipe, I'll try to make such a lingonberry. The only question is how to switch gears so quickly? stop and restart each time? Will the taste be affected?

Yes, and coffee was brewed there yesterday. True, they did not fry and did not grind, but they said that they boiled from what they fried and ground at the last presentation. This means that a teaspoon with a slide is placed in the bowl for a portion of ground coffee and a half spoonful of sugar. Poured with cold milk, 250 g for 2 servings. We turned on the cooking for 5 minutes. They boiled for several seconds at a speed of 10. Without a butterfly. A very tasty drink came out with a spectacular dense foam. They said that it doesn't matter what kind of milk to take, from any it turns out.

And I love coffee with milk, I will definitely brew it tomorrow. Another huge thanks!

So, the whites must first be whipped without sugar. In a few minutes they stand up like stone with a Venser. Speed ​​4. Stop, see that everything went well. Then close the lid again and slowly pour sugar into the window. Not all at once, in parts. And inside, everything continues to whip at the same speed with the same Venser. In general, probably a few more minutes.
When whipping mousse from frozen berries, the Venser is not put on at first. The knives are working at high speed. Exposed several seconds to grind sand into powder. Stop. Open, see what the powder turned out to be. Add ice berries. Yesterday there were a few strawberries, black currants and something else. Close, set 10 seconds to speed 10. Open the lid, make sure there is a popsicle-like mush. If not - for a few more seconds, I don't remember exactly how many and for Orson the time may differ. Then put on the Venser. Pour in protein. Close the lid. Turn on speed 20 seconds 4. Look. If Orson had enough time and a strong mousse inside, that's it. Or repeat it again. The speed increase in the last seconds on the theromix is ​​done without stopping the process, just turn the knob to level 5.

Well, on the question of why I chose Orson and not Thermomix 2 months ago. At first, I did not know at all that the Thermomix had analogues. And I saw the Thermomix itself only in passing. Infa in the internet on him, including a bunch of videos on YouTube, do not give a complete understanding of him, how and what he does. On this forum I found out that there is Orson 4 times cheaper. The situation is the same - it is impossible to make a complete picture of what and how he does on the Internet, despite the forums and so on. To make an informed choice, you need to watch the device live, and in operation. This is especially important for devices of this type, they are generally new for us, the majority do not really know what is being done in them. Someone asked whether it is possible to bake bread in it. So I realized that I must first look and try, then compare, then buy.
A huge plus of promotion on the thermomix market is presentations. Not everyone has a friend with a thermomix who you can watch and try. And the presentation is free and generally does not commit to anything. But it gives a good understanding. But before you go there, you need to study the issue in theory, then, taking into account all the issues, you can make an informed choice.
It is a pity that Orson is nowhere to be seen at work before buying. Only if friends have, but very few people have such devices at home in real life. Even on the hotline, consultants do not know many questions.
That's how I almost blindly chose. I must say right away that in 2 months I had no emphasis on those subsurface resources and even breakdowns in the forums. Therefore, several times I was very disappointed, I was not ready for these problems in advance. But I was very, very pleased with Orson's customer support, it is generally unprecedented, I mentioned a lot about this here.
In general, the Orson device is quite good. Especially if the issue of money plays a significant role in the choice. But if, nevertheless, there is money, then we must be aware that it is a cheap analogue. With all that it implies.

I broke my Venser attachment with this frozen berry mousse ... while I was trying to scrape off the walls so that everything would be whipped with the protein, I turned the attachment and there was no more attachment, its knives were cut into small pieces. What to do now? Where can I buy an attachment?

Oh my God! Did you by any chance put it on from the very beginning? When was ice still inside and the speed was high? I kind of wrote that it should be put on when the powder and ice berries are already crushed, and with it you should beat it with protein. When attaching the venser, the speed cannot be set above 4.
If everything was so, then most likely you just did not secure it well. A little higher, we discussed this problem in this thread, since we had to face it. I believe that the instructions are completely incomprehensible and incorrectly written about how to put on this Venser, which is why it flies and breaks. Therefore, it should be changed as part of the warranty, free of charge. In general, they changed me.

I apologize, I once again carefully read your message and realized that I had written you something wrong. It turns out that you crawled up there through the window with something while whipping with protein was going on, and got caught on the nozzle? You still need to contact the service. Well, or to the store where they took it.
Today I prepared the dough for the cake in it and noted that there is no need to scrub anything from the walls in the process, he takes everything very well himself. So next time with a new venser just plug it in firmly, pour in the protein, and turn it on. He himself will mix everything evenly.
In fact, Venser is not often needed. The coffee whips without it, now I think I poop too. I whipped semolina porridge without him. The knives do a good job on their own, and they also allow for higher speed. So while you will be changing it, you can easily manage it.

Oh my God! Did you by any chance put it on from the very beginning? When was ice still inside and the speed was high?

Not that I myself brushed it off with a spatula when, with the 5 speed turned on, I tried to help the mass along the walls of the smeared to get onto the nozzle blades, otherwise everything was scattered along the walls and the nozzle did not cling to anything, everything as you wrote did, first powdered sugar, then berries from the freezer, after the powder with the berry was ground with one whole and became like fruit ice cream, from that moment the mass simply stuck to the walls of the bowl, and after I added protein there, it also absorbed into the mass and everything stuck to the walls of the bowl, I tried with a spatula turned on, scrape it off to beat it and brushed off the venser herself, and the knives at 5 speed did not leave a living place on it, all in rags
And in the service center you can order, buy a Venser attachment? Or will it be dreary? I bought a CP through an online store and my warranty card is not filled

By the way, this is a good example of how the demonstration allows you to better understand the device than when you master it according to instructions or forums.
And you will learn there about the capabilities of the device, about the dishes. Many recipes are read and are not impressive. And you look and already want to do it. So I advise Orson owners to go to the presentation of the thermomix. And there are also master classes, they seem to be paid, I have not yet understood, but I think it's not superfluous to be like them. To be honest, even the mushroom soup that was cooked there on Saturday inspired me more than almost the same one that I myself did the day before in Orson. See to learn useful.

Most likely, you still put it on badly, when the venser sits tightly, you just can't brush it off with a spatula. It must be pressed firmly, you can feel it with your hand. Here it seems that someone in the service bought it without any problems. I don’t know how much it costs.
But the fact that the protein with a venser at 4 speeds itself did not whip up and turn into a common air mousse is alarming. Or Orson is not capable of everything that the Thermomix can do. Or the fact is that the nozzle was not fixed and just dangled, and did not whip. If I go to the store and buy berries, I will try to create it myself in the evening and check it out.
What I was most afraid of was how he would handle the ice. I didn't think that whipping with protein would choke.

And I also wrote there that 5 speed turns on at the very end for several seconds. When everything is already generally fluffed up and fluffy, in order, as it were, to consolidate and beat to perfection. Generally venser up to 4 speeds maximum.
By the way, the thermomix with a butterfly is all the same. And she also looks plastic sickly, and is put on in the same way, that is, make sure that she needs to sit down, and the speed limit.

Most likely, you still put it on badly, when the venser sits tightly, you just can't brush it off with a spatula. It must be pressed firmly, you can feel it with your hand. Here it seems that someone in the service bought it without any problems. I don’t know how much it costs.
But the fact that the protein with a venser at 4 speeds itself did not whip up and turn into a common air mousse is alarming. Or Orson is not capable of everything that the Thermomix can do. Or the fact is that the nozzle was not fixed and just dangled, and did not whip. If I go to the store and buy berries, I will try to create it myself in the evening and check it out.
What I was most afraid of was how he would handle the ice. I didn't think that whipping with protein would choke.

No, I put it on tightly, before I started using it, I read this topic and paid special attention to the moment of the attachment and its not firm fixation. Just a human factor.

And the protein, yes, did not want to whip at all. By the way, I had a berry lingonberry, ground well with powder into dust, but that's how it turned out.

By the way, the thermomixad with a butterfly is all the same. And she also looks plastic sickly, and is put on in the same way, that is, make sure that she needs to sit down, and the speed limit.

Angelica, the thermomix has this butterfly made, the design is different. Well, the principle is the same for whipping.
But, a big plus in favor of the thermomix, the butterfly dresses without any effort.Those recesses in the butterfly are deeper and during operation it is held by winding, those turns of it seem to hold and twist and they will never fly off.
But in Orson, the Venser is put on by pressing hard and if you put it on a wet screw and press it badly, it will fly off. In general, you write to Orson, their service and maybe then they will change it for free. And so the Venser costs 500 r and you order through the service. Wait two weeks.

Yes, I could write, I made a sorbet from frozen strawberries in Orson, it turned out super. He ground strawberries into dust.

Girls, here is the link to where it is shown how to put on the butterfly attachment on the control. There it is in English, but everything is clear from the picture.

Stunned, so we arranged such discussions about Venser, aaaaa, so we all did not dress it correctly !!!!!!

Forgive me about Orson, I slandered him))) the butterfly will also not fly anywhere if you put it on, as shown in the video !!! So Thermomix and Orson are equivalent in this matter !!!

Yes, I could write, I made a sorbet from frozen strawberries in Orson, it turned out super. He ground strawberries into dust.

And the proteins nailed to the mashed strawberries? Did you get the mousse? And it’s somehow strange that everything was glued to the walls and did not want to combine with the protein and whip. At the presentation of the Thermomix it was not at all like that.

And the proteins nailed to the mashed strawberries? Did you get the mousse? And it’s somehow strange that everything was glued to the walls and did not want to combine with the protein and whip. At the presentation of the Thermomix it was not at all like that.

I did it with cream, no eggs. And without Venser)) just with knives at high speed.

Well, here's a video of putting on Venser, that's what it means to see once! Now look at what the instructions say! Yes, they all have to change for free under warranty, and even apologize. This is purely their jamb. In principle, this is what happened to me in orson ru. We must absolutely reasonably demand the same from other sellers.

Not they will not change, well, the sellers, they did not write the instructions. Ourson should change this for free through their services, as they changed the lids for pressure cookers. But in order for them to change, everyone must write or call them, otherwise they will not move.

I wanted to ask about coffee: do you need water? Just milk or what? And if you fry it, how many minutes? And yet, do you not feel the "grains of coffee", or do they settle to the bottom of the cup?

No water is needed for coffee. Only milk.
Today I brewed from ready-made ground coffee from the store, I liked everything, but the grains after beating were felt and did not settle right away. At the presentation, it was not like that, apparently the grinding of coffee needs to be thinner.
How to fry and grind in the processor from the beans themselves was not shown at the presentation. On the Internet, somewhere there is a recipe for warming the grains for 1 minute at 100 degrees and grind them for 10. For a thermomix. But I definitely can't vouch. Need to try. If he crushes the ice, he must cope with the coffee.

Angelica, you can bake apples in a bowl without any problems.
But to weigh the puree, you will have to lay out and put it back, but otherwise it will not weigh, it seems to me so.

Today I prepared beetroot soup and melted sweet chocolate cheese at the kp. I liked everything quickly, simple and tasty. But I didn't like making coffee in the CP. I like to cook on the stove in a turkey.

And how was the processed cheese made? I also want to do everything, just the usual.

I did it according to this recipe. only halved the proportion for the first time:
Sweet cheese
Recipe: 500 g of cottage cheese + 100 g of butter = chop on a turbo for 15 seconds + a teaspoon without a slide of soda = set speed 3, temperature 80, time 15 minutes. After 10 minutes, add half a measuring cup of sugar - if you want sweet or 1/2 teaspoon salt, and 3 minutes before the signal, add whatever you want, you can even cocoa ...

I added nesquik instead of sugar and cocoa. It turned out tender and tasty.

And how much fat is the cottage cheese?
And how was Orson for 15 sec turbo, was he feeling ok?)))

And how much fat is the cottage cheese?
And how was Orson for 15 sec turbo, was he feeling ok?)))

I will not say about the fat content. I do not even know. I just bought cottage cheese and decided to try it today. Normally ourson on the turbo behaved, all 15 seconds. And cottage cheese is not frozen berries or coffee beans.

My mother-in-law says that in her childhood in the village they used strained cottage cheese (their own) for melted cheese. So you can do it if the curd disappears.

I in it today for the first time made a pancake dough, it turns out great, without lumps, whipped, very good.
then I rubbed the cottage cheese for the same pancakes - very well.
and then I cooked the meat filling for the same pancakes (another batch) in it, everything was right.
and I'm also now a fan of berry mousse (berries, sugar, protein) -tasty and simple and immediately and frozen

I in it today for the first time made a pancake dough, it turns out great, without lumps, whipped, very good.
then I rubbed the cottage cheese for the same pancakes - very well.
and then I cooked the meat filling for the same pancakes (another batch) in it, everything was right.
and I'm also now a fan of berry mousse (berries, sugar, protein) -tasty and simple and immediately and frozen

And what didn't work out for me, the dough in it did not work out as I need.

I like it more dough not to make rye bread and shortbread dough.

And tell us more about frozen berry mousse, how exactly do you make it? I'm curious to understand where I had a mistake with him.
And I still can't buy a Venser nozzle, we do not have a SC in the region that cooperates with this company.The hotline says that there is, I call there they say that they do not work with such

here the recipe was written above
I saw how to dress the Wensner correctly - I'm not afraid now
I pour 50 grams of sugar (if the cherry is more, the blackberry is less, etc.), the turbo is in powder, the berries are frozen. 150 gr (but I'm by sight) -turbo 10-15 seconds, put on Vensner + 1 protein and at 3 speed. about 1 minute (by eye) - that's it.
no, the dough on my pancakes is the thing, I’m all by sight there - about 1 tablespoon sugar, 1 egg, a pinch of salt, about 750 ml of milk and a little flour (I put everything at once), beat it for 4 - that's it.

I do not have enough evil for this CP .... once again I spoil the food, how many times I have boiled the eggs, now I melted the drain oil. for the cream .... Well, that's why so? I put the syrup in it to cook while stirring, then I click on ON. then I pour out the syrup, set the eggs to beat and he starts to cook for me, the temperature does not turn off, although the speed turns on a new one. Now I cooked semolina porridge for the cream, then I put the butter to beat for the cream, and he melted all the butter for me ....... Did I get a defective CP? Or do they all have such quirks?
Now what should I do with this melted cream?

So you probably don't turn off the temperature, so he cooks. And probably it is necessary for it to cool down, and then whip the cream.

Everyone has it

but doesn't it turn off when you press STOP? After all, after the end of the program, I press off. be sure to before turning it on.

And what needs to be done to prevent this from happening again? tired of translating products

When you pressed the stop, you have to wait until it cools down and only then beat the cream)) and you put it in a hot place))