Multicooker Liberty MC-860

In general, I agree with IRRochka! It's a very hot cartoon, and since I got it alone, it's too heavy! But it bakes super!
I cooked milk a couple of times, put the steam basket, it did not run through the top, but porridge reached the basket and once even through the basket to the lid - there was a trace of porridge. Well, at least it didn't run away over the top!
Of course, I cook in it every day, because there is no way out, only you need to run to it all the time, turn off the programs earlier, so that it doesn't get stuck!

that's how good the baking is here, so many unsuccessful stewing modes (porridge, soup) - I cooked half a pan - boiled like abnormal, tried to escape throughout almost the entire program, cooked a full one too. If this was my first slow cooker, I would be disappointed with the word in this device forever

I'm still thinking about using the Sandy output "do not include powerful electrical appliances with the cartoon in one outlet" since the multi power is reduced.
Or maybe in order to lower the temperature - you need to lower the power - to turn on the washing machine together with the cartoon, etc.?

IRRuska, I'm worried, because you wanted this cartoon so much!

don't worry, I have something else to cook in, we won't stay hungry)))) I wanted to tame this, I haven't given up yet

I'm still thinking about using the Sandy output "not to include powerful electrical appliances with the cartoon in one outlet" since the multi power is reduced.
Or maybe in order to lower the temperature - you need to lower the power - to turn on the washing machine together with the cartoon, etc.?

Zhenya! I cook more often than I wash. And I did not notice discrepancies in power on other devices, our network is stable. There is something to measure.

Once again I will write that my conclusions are so far regarding the first courses, where there is a lot of liquid, it is quite possible that it perfectly stews with a small amount of liquid and all sorts of pilaf side dishes too. I'm even sure.

[Sandy,]

I, too, does not boil like mad, and the jellied meat was cooked on "Porridge" with a timer, in the morning he got up already ready

Sandy, the topic and my thought flashed
How long did you cook jellied meat? add how much on the timer?
we can, therefore, he was inactively seething, that this temperature somehow turned out to be stretched out in time ... I think, I reason

can I somehow also put on porridge 5 hours and see what happens?

IRR, so I took pictures and measured tempra in my "soup"

Today I tested the "Soup" auto program for 40 minutes, added another 40 minutes

I really liked it, two liters of soup boiled in 20 minutes (temperature 98.5 C), after another 10 minutes the temperature was 97.3 C, after another 10 minutes it was 96.6 C, and so it boils all the time at this temperature.

This is how the soup boils.



The potatoes have not lost their shape, now I cook soup only on this program

Light, if you cook soup on this program, then put all the products in and do not open the lid until the end, because after opening the lid (while I was measuring the tempra), the sensors are triggered and the cartoon is gaining tempra again, you can see the steam. If the lid is not opened, then the steam comes down strongly when it boils, and then the tempra decreases and the steam goes a little bit. Everything will boil without temperature changes

IRR here the jelly timer seems to be set for 8 hours.

I finally made some jellied meat, chicken.
I put it on a delay for the night, with the expectation that I would wake up by the end of boiling jellied meat. Cooked for 3 hours on the "Porridge" mode
I was afraid that he would not flop through the valve ... but nothing ran away
I didn’t like that when I opened it, the broth was cloudy, added pepper and garlic seasoning. It stands still.
But the view is not transparent



After the broth is ready


After adding seasonings


That's how much it turned out .... dofiga did not even expect.

Oksana, I think links to main dishes should be put on the first page, you are endlessly asked about the same thing, but they would immediately click and calm down
And, when you insert links to a recipe, do you click on the leaf at the top of a specific post, and then click on the globe? Bo, yesterday I went through your link once and it just brought the multicooker to the general topic

I just need to make recipes in the relevant topic, so that there are not only photos but also recipes for them right away, so it will probably be right

Cooked in a slow cooker
- naval pasta (on the "Rice" program)
- borscht (on the "Soup" program)
- buckwheat porridge ("Porridge")
- ribs with prunes ("Stew")
- meat with pineapples ("Stew")

Everything turned out great except for meat with pineapples. I think the recipe was wrong there - simmer for 2.5 hours. It was necessary to turn it off after 40 minutes. And then the meat and pineapple juice from canned pineapples were caramelized.

Today I made myself yogurt right in a saucepan from 1.5% milk.

Great, what kind of yogurt did you make? Or did they make it from leaven?

Ferment Yoghurt VIVO and UHT milk

[sandy.]

I also put the yogurt at night and also became insolent - right in a saucepan without water and cans, the photo is one-to-one, as above sandy. I made a liter of ultra-pasteurized milk. + Classic activity. Everything is great. Good mode, works

And I also did a lot of things: I baked a roll with poppy seeds, baked bread, today I baked shins in the sleeve, I also made shins with vegetables. The soup with noodles was so delicious. Later I will expose the photos, otherwise my son took the YUSB cable to his grandmother. We have a second day of gas testing. So there is no gas, but how good it is that there is a mule, I didn't even notice that there is no gas

This is my bread This is meat with vegetables And I cooked this vermeal soup These are rolls with poppy seeds And this shins in the sleeve baked manna greased with cherry jam

Everything was very tasty, only some of the pictures have gone somewhere.

Today I fried cutlets (both in a pressure cooker and in a slow cooker, for comparison).
On the "frying" program.

[Tanya]

Tanya well done, how much have I prepared

Did you make bread and rolls with poppy seeds on baked goods or for pie?

For baking. Well, how is the experiment with cutlets?

For baking. Well, how is the experiment with cutlets?

Yes, just like in a multicooker, in principle, you can go and look at the photos there are also

I already looked. I wanted to know about the fever. How much is our hot? But I look at the ck even a little cutlets stuck or is it an optical illusion

Yes, two things stuck, but I put them in a cold saucepan, I forgot to heat it up beforehand, the next batch did not stick
In a pressure cooker, the tempra is different on different programs. And in the cartoon I only fry on the fry, this program suits me quite well, it is normal in hotness, it does not burn, but it fries well.

But I made stewed potatoes on the stew, and stewed the beets in the stew

Hello, roads!
I finally bought a spare tire !!! Received today. With delivery and other expenses 126 UAH. And the pan itself is 89 UAH !!! : my6050: Now I will be very scrupulous about her !!!! And then they grumbled hard at home
But the pilaf was cooked fine anyway. Not burnt. Strange, isn't it, but the onions burn and the meat too.
Now I’ll go in a new saucepan and make mackerel under a fur coat.

Hello Nadysh, congratulations on the spare tire: flowers: Before putting onion or meat to fry, wait until the oil starts to boil in a saucepan and then fry everything in the boxes. At me, too, at first, when I laid down everything immediately stuck and burned, And now everything is ok

Well, as Nadyush, I tested the pots, otherwise I worry and wait for the result

everything turned out super-duper great !!! made fish and nothing stuck !!!!! new saucepan - super !!! and put it in old yogur. I think it will not burn))))))))))))

Structure
fish - 500g (I took mackerel)
2 onions,
3 carrots (large)
100g mayonnaise (I make lean)
salt, spices
Preparation
Cut the onion into cubes, three carrots on a coarse grater. we cut the fish into plates. In greased rast. put the bowl of MV in layers with oil:
leave the onion almost completely (1/10 part), add
-fish, sprinkle with salt and spices
- the remaining onion and some mayonnaise
-carrot in a thick layer (at least 4 cm), add a little and apply a net of mayonnaise. The mayonnaise in the finished dish turns out to be unusual, it does not spread, but remains, and in taste and consistency is more like a creamy mousse.
Baking mode (auto). Done!
pleasant

🔗
🔗
🔗
URL =
🔗 🔗
I also made cutlets, mackerel with vegetables and grated cheese, a side dish of millet porridge, it turned out super, and the charlotte grew more than half a pan. Our mule is SUPER !!!

: lol: And I thought you had nothing to want ...

There is always something to want
My HP Kenwood is already old, it's time to change, but it's still in the plans
And what are you going to cook in 7 liters? ........ but the master's business, of course

I cook borscht in 6 liters. There will be a lot of jellied meat, and in summer it is convenient to close it. And as far as I understood, the fewer products in the sk, the faster the pressure builds up, which means that every day the cooking will be even faster

I cook borscht in 6 liters. There will be a lot of jellied meat, and in summer it is convenient to close it. And as far as I understood, the fewer products in the sk, the faster the pressure builds up, which means that every day the cooking will be even faster

There, and so everything is fast, I cook potatoes on mashed potatoes with milk and butter in 5 minutes.
And the jellied meat, yes, but last time I cooked it in a cartoon so they ate a lot for a whole week, so it turned out, now I plan to cook it in a pressure cooker, but I will cook half a pan to eat faster
Well, you will buy you will share recipes for spins for the winter

Okay, I'll look at YouTube for sprats

Tanya, why go so far to YouTube, put it in our search at the top of the page, where the empty field is Google and Yandex: "sprats" and you will be happy
Smari SKOKA found

Okay, I'll look at YouTube for sprats

that's what I found in my notebook marked "very tasty" !!

Structure
for 1kg. fish
Small fish (I have a smelt) - 1kg.
Fill:
Chifir - 1st stage. I filled in 10 teabags 250-300ml. water. Let it brew well. Pull them out and squeeze well.
As a result, it should turn out 1 st. chifira.
Add 1 st. l. salt, dissolving it completely and then add 1/2 cup vegetable oil.
Preparation
Stir very well to distribute the oil evenly. The fill must be warm.
Clean the fish, cut off the head and clean the insides.
Now, in order for the skin on the sprats to remain intact, as I did this time, you need to take one fish at a time, dip it in the filling and put it in a saucepan in layers.

After laying all the fish, pour the entire filling into a saucepan and put on fire. As soon as it boils, reduce heat to a minimum and leave to simmer for 2 hours. During the languishing process, do not touch the pan. Just forget about her. After 2 hours, remove and allow to cool. Then, transfer to a suitable pasta and refrigerate. For at least 12 hours, the sprats should be infused before serving.
Note:
It is advisable to let the sprats stand in the refrigerator for 5-7 days. So they become very fragrant.
I strongly advise you to try to cook these sprats, you will not regret it.
Note
Everything according to the recipe, only in a cartoon. Thanks to Lenochka for the recipe, everyone at home is delighted.
The fish was 1 kg, though a dirty weight (I don't know after cleaning). I put it in a cartoon, brought it to a boil while steaming it and put it into stewing mode for 2 hours. She took it out, cooled it and put it in the refrigerator for a day.
PySy. Ryapushka took the fish (the smallest one that I found)

Wow, Nadia, you are straight for a fish, AU, all the recipes are delicious
But according to your first recipe with carrots, which will be delicious from tuna?

Ksyusha, I just really love fish in any form (but I still prefer dried fish))))
And the tuna should be delicious too. As for me, this recipe can be varied for any fish.When I poured this recipe, it was made from red fish, but I had a mackerel in the freezer and it turned out VERY tasty. Even a child who twists his nose from a carrot and then ate part of a carrot from a plate

Cool fish for SPROTS, but it's how much fuss with cleaning such small fry or there is some secret how to do it faster

if it's capelin then I usually just wash it and that's it. I don't even cut off my head. she is all well stewed and my husband, for example, has a head))) I fry the capelin, too, do not clean. just rinse well. I think sprats can be washed and enough

[Nadiia]

Nadiia
and the intestines should not be removed either?

Have you seen the capelin?)))))))))))))))) Where are the guts? there are 2 grams

Nadyush, I didn't recognize you right away I thought we had a new girl ... Thanks for the recipe, otherwise yesterday I did not reach YouTube. And today I looked, and here they have tried so many recipes

You didn't recognize me, because I changed my avatar))) This is how I look in life (and then suddenly where the thread on the street will pass me by and don't even say hello))), and now you will find out and talk
The recipe for these sprats is a win-win !! So, go for it !!!
Ho, if you only knew how I want a breadmaker (to knead the dough))) and a pressure cooker !! ....... but my husband will kick me out of the house along with all these devaysas

Yesterday, too, for the first time I fried cutlets (I've seen enough of you) and millet porridge ... Something seemed to me low-temperature frying and I wanted to add a spark. Therefore, it turned out not so much fried as boiled in oil. Maybe she poured a lot of oil? Well, nothing, everything turned out to be delicious.

Tan, probably there is a lot of oil, for example, one side is quickly fried, then apparently the temperature drops and the other side needs to be fried longer, I close the lid and wait. I always add time right away.

I did that too, and set the time to 1.25 right away. Well, probably a lot of oil: girl_in_dreams: But in the same oil and cooked millet only added some water ... My husband liked it.

Sedna fried onions for toppings

Did you grind it on a blender?

On Berner I cut, half a pan for a couple of seconds for all fillings at once

On Berner I cut, half a pan for a couple of seconds for all fillings at once

ABALDET: wow: I'm also next in line for a burner, so if I knew for sure that this month the joint venture would not take place, then I would have bought a pressure cooker and so I'm waiting

Did you grind it on a blender?

Well, at least I have a blender))) but I want a new one !! Will I ever stop wanting, wanting something !!? Horror !!!

I'm talking about HP Delphi - I have 3

the first 938, the second with 2 mixers, and one more DF 102132

all best, take it without a doubt.
Of the minuses, on the large, 2 mixer, the paint on the keys was washed. But on the other hand, she kneads like a goddess. Everyone has a baked, good roof. No drafts from the windows above that need to be insulated ... When I read about it in other more "expensive" topics, I laugh stupidly ...
kneads everything, and on dumplings in PM, I don't mix it with my hands.

Thanks Nadia for the recipe for sprats. Everything turned out wonderfully (except that I salted it too much) Probably we need a tablespoon of coarse salt And I put a fine one: pardon: Well, nothing goes away quietly

How did it oversalt ??? ((((Maybe you used extra ??? And what kind of fish did you take ??

How did it oversalt ??? ((((Maybe you used extra ??? And what kind of fish did you take ??

Yes, I use extra. Large only when I close it for the winter. A herring fish. But today I still bought herring, tomorrow I will make more

Yes, I use extra. Large only when I close it for the winter. A herring fish. But today I still bought herring, tomorrow I will make more

and I stopped using extra long ago ............... and usually - extra in salads except .............

[Nagy]

Girls, a section has appeared WITH RECIPES for our multi-and Liberty pressure cookers, you can share your recipes, but you must. indicate the model so as not to confuse the cartoon with the pressure cooker.
Nagy, by the way, you can lay out your sprats and your fish with carrots in separate recipes. I think many will be grateful to you

Here are my sprats the second time. Very tasty

Very appetizing sprats! Tanya, what kind of fish is this?

Baltic herring ... Delicious, the bones completely dissolved in 2 hours. Made in Prague "porridge"

NADY I have a question about sprats? And fill the fish with chefir filling?