Multicooker Liberty MC-860

Tanya congratulations !!!! : flowers: And about the biscuit better than Sandy, no one can tell. I did it myself only on the fourth attempt. What have I understood? That you need to beat very well. Guess the proportion of flour. It is better not to grease the bottom and cover with paper. Sandy has already given you the recipe. But I put 2 dimensional st. flour. And that's all

With my flour from 2 multi-glasses, the biscuit turned out to be a little "clogged", but you have the same thing with yours ....

Yesterday I stewed potatoes. I liked it very much: girl_est: She tastes like heating. As milk can be baked so my potatoes are baked. delicious

Tanya, delicious potatoes oh how I love stewed potatoes .....
Extinguish on what program?

But yesterday I fermented milk with sour cream. For a very long time ... it stood for 6 hours, and it was not ready yet, but I still had to make potatoes. Well, I put it in the yogurt maker for another couple of hours. Well, nothing happened ... Although I did it for the first time with sour cream and I already began to doubt that something would work out at all

Tanya, delicious potatoes oh how I love stewed potatoes .....
Extinguish on what program?

On extinguishing

[Tiger]

And yesterday I again made yoghurt, chocolate, with nesquik. Super-duper turned out. Reminds of dessert "Masha with cocoa", if anyone has tried
🔗
🔗
And why haven't I made yogurt before

Tigeryou are a fine fellow! So I started cooking so actively!

Seta yogurt did it cocoa first or what?

I added 4 tablespoons of nesquik cocoa (baby soluble cocoa) to the hot milk, and then everything was as usual: activations and in jars
This is cocoa
🔗

Dobrynya at home was 21 percent fat. Not snotty, even on the turnover in lumps in consistency, but the taste is not felt. NOT sour tender. Here, with the classic activity, it turns out sour, and this one is like tender yogurt. I really liked it

Yes girls yogurt in our cartoon
Tanya with Aktiviya I get not at all sour, maybe she was not entirely fresh, I always rewrite all the shelves until I get the freshest one .... the freshest is always in the very "backside"

Activia can be taken not necessarily classic, but with different fillers, then yoghurt turns out to have the same taste as Activia

[Tiger]

Dobrynya at home was 21 percent fat. Not snotty, even on the turnover in lumps in consistency, but the taste is not felt. NOT sour tender. Here, with the classic activity, it turns out sour, and this one is like tender yogurt. I really liked it

Tiger, it turns out sour if you keep it for more than 3 hours, I learned from my own experience

that no girl I have been making yogurt every day for a liter or more for 3 years, but the classic one just tastes sour

[tigrra]

tigrra
And from milk fermented with sour cream, did you make yogurt? Usually, if they want to get exactly sour cream, then not milk is fermented, but cream with ready-made sour cream or special sourdough "Sour cream", Vivo definitely has one

Ol, did you do sour cream like that? Delicious? What fat content should you take?

I'm again with an omelet. This time he is not very good for me ... a little donkey and not so fluffy from 6 eggs + sour cream
This time I did it on the "Heating" program, maybe the temperature was not enough for him ...

Can I talk to you in Temko?
Just yesterday I was sorting through my dry starter cultures for yogurt (I have SACCO) and among them there was "sour cream" and I was constantly debugging it for later. And then homemade cream was just the way. I mixed milk and cream 1: 1, warmed it up (according to the instructions to 34 degrees), diluted dry starter culture in a small amount of milk, poured it into the mixture, mixed well again.She wrapped it up, put it near the battery for the night. In HP I did not dare to do it, there t 40-42 degrees to hold. In the morning I put it in the refrigerator and after lunch, delicious, thick sour cream is ready

Oh, what delicious sour cream, but have you tried it on shop cream? What fat content to take approximately?

I'm again with an omelet. This time he is not very good for me ... a little donkey and not so fluffy from 6 eggs + sour cream
This time I did it on the "Heating" program, maybe the temperature was not enough for him ...

Beautiful omelette. I also made an omelette in a bowl for Liberty this morning, but in Orion. I thought to tell you in the Orion branch, but it’s not fun there, so I’m here to you, my cup is from here. I cooked an omelet on Pastry, 7 minutes - the same handsome man turned out. 5 eggs, 5 halves of milk shells. Delicate, tasty. They ran away, didn't take a picture. I'll get better.

Thank you
Last time I also did it with milk ... I liked it more ... on the program "Pie"

Oh, what appetizing sour cream, but haven't you tried it on store cream? What fat content to take approximately?

No, I haven't tried it. This is my first experience with sour cream. Here is the instruction

Have you tried it on shop cream? What fat content to take approximately?

Although the question is not for me, I cook sour cream like this:
10% Burenka cream and Vivo Sour cream
The sour cream is excellent, with a taste of sour cream, and not fatty yogurt
I cook in a yogurt maker, since the cooking temperature of this sour cream is 29-30C
But now Vivo has improved the leaven, read here answer 531, so you can cook in a cartoon.

Oh this is what I need and the cream is not very fat, I respect Burenka 10%

glad I gave you an idea
I take 1/2 bottle of sourdough for 0.5 l of cream

Well, tada happy anniversary
And the active promotion of Liberty to the masses of the suffering
and I also made sour cream like Toffee, only not from Burnenka, but from 10-15% percent small cream (but not portioned) 200 grams each, and the President and Bila Tserkva are very happy.
So my omelets have recently turned out, as in your last photo, slightly settled, and I also usually use not milk, but yogurt-sour cream, maybe the splendor depends on this? At first they rise cool, and then you open the lid, and - zilch and settle.

Do you cook in Dex? And on which program? I'm on the Warm-up for 17-20 minutes. It turns out cool, porous, settles very little. But I'm with milk.

My husband is special in omelets in a frying pan, always fluffy and not settled Yesterday I tried mine and said "what did you do with sour cream? Hee-hee ..." I’ll ask how he does, in short he takes 2 tbsp for 6 eggs. tablespoons of mayonnaise and 4 water ..... you will need to try in a cartoon according to his recipe

Do you cook in Dex? And on which program? I'm on the Warm-up for 17-20 minutes. It turns out cool, porous, settles very little. But I'm with milk.

I finally can't omelette very well. I love it, but in a cafe, or on vacation, I usually like it. A couple of times I tried to make in Deha at Baking, it turned out to be a thin pancake, then I switched to baby Liberton and there once it turned out exactly like Sandy did the first time, but then it began to fall off there, Therefore, I think that many factors affect this, and I usually make an omelet with fillings, all sorts of vegetables, maybe because of this

I, too, always make with fillers, we love omelet ... but my husband always makes it in a frying pan
Well, nothing I will finish him

Today, on a postponement, I cooked chicken (for minced meat pancakes) and I'll bung from the broth.
I set the timer for 8 hours of delay + program "Porridge" for 1 hour and 40 minutes, the chicken lagged behind the bone as I needed.





I think the program will do for jelly

A month has passed since I cook in a multitude of 2 - 3 times a day, and so about electric power ... I still wound more ... but not much ... it was about 260 + -, but it became 288 kW

Didn't you cook anymore?

I mean more often

This is what everyone says that about 30 kW accumulates in a month.

I quote - You need to understand that this is the maximum power that the multicooker consumes during the operation of the heating element.And the element does not work continuously. If you listen to the working multicooker, you can hear clicks - this triggers a relay that turns on and off the heater when a certain temperature is reached. That is, the heater operates continuously during the initial period of activation and from time to time when the mode is reached. Therefore, even in the most powerful modes - Baking and Steam cooking, it does not work constantly, and the amount of energy consumed is less than the rated declared power.

Well, those who have an electric stove generally have nothing to worry about - definitely, a multicooker will consume less electricity than a stove. Here, after all, the thermal insulation, which the multicooker has, also plays a role. An ordinary saucepan is very cooled from the surface during cooking, and electricity must be consumed to maintain the desired temperature, taking into account the heat loss through the body and lid of the pan. And in a multicooker, both the body and the lid are thermally insulated, so the losses are much less, and energy is not wasted on their replenishment.

I adapted my pressure cooker steamer for a cartoon, now Mona has a lot of steamed vegetables
The legs are not scratchy there (such as in a double boiler to a multicooker - a pressure cooker Liberty 900) so that the pan will be empty.

That's right, we will break through everywhere, show ingenuity. The Chinese had no idea what they could do with multicooker, rice cooker and what they could cook there!
The idea of ​​a bottom double boiler is generally worthwhile. I have a Dexian lower steamer, so when the stove was turned off during the renovation in the kitchen and I was cooking in the hall, in cartoons, I put bowls on the lower steamer and warmed up the first, the second on the Steam. Also on the lower steamer there are large pieces of meat, bacon for the steamer. Very comfortably.

In general, I like the bottom one, I have already dug all the shops in search of a bottom steamer for multi ... and then I remembered that I have one! from pressure cookers

Sandy, tell me how much water do you pour for the noodles, and how much do you cook it? Does it need to be rinsed? And then I have it fried and sticky turns out. Although boiled well ...

I don’t like the vermicelli, I don’t boil it .... but water for curly ones to cover the liquid on your finger somewhere and don’t forget to put butter, it still depends on the manufacturer .... I like Chumak, Makfa, they don’t stick together

I made noodles like noodles turned out to be niakhti. I'll try some curly ones ... And I made the same noodles in the navy ... I was horrified at first. I open and there ... from above still the liquid from below fried and the noodles boiled over like porridge: crazy: I closed and went to cook on the stove dinner. But then my husband came and looked into the cartoon and said give me this. To my surprise, the noodles became normal soaked in meat juice, not sticking together. They ate everything at once, did not even have time to take a picture. Husband said thank you cartoon: girl_haha: But clean noodles don't work out fine

She made pancakes with chicken, and fried in a cartoon

Did you fry it?

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.

Did you fry it?

Yes, I fry everything on the "Fry"

And to what state do you whip an omelet? I haven’t done it yet, but I want one like yours was the first one on milk. Did you do it according to your husband's prescription?

Yes, I just beat it with a whisk .... for each egg, half a shell of milk. No, not a man's that omelet from the tyrnet.

My husband is special in omelets in a frying pan, always fluffy and not settled Yesterday I tried mine and said "what did you do with sour cream? Hee-hee ..." I’ll ask how he does, in short he takes 2 tbsp for 6 eggs. tablespoons of mayonnaise and 4 water ..... you will need to try in a cartoon according to his recipe

Did you try this one?

Yes, I just beat it with a whisk ...for each egg, half a shell of milk. No, not a man's that omelet from the tyrnet.

Don't you add flour?

I have a new toy - they bought an ice cream maker, now I'm playing there

Girls, and you pies, whitening in a cartoon, do not deep-fry? I fried and fry - I like that less oil is needed, and it is as crazy as it is not fried on the stove.

And where is the photo or at least the recipes

I exhibited a photo in the Orion branch. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123524.0

And about Kolobok, I have a slightly different recipe - I take apricot jam a little less than 0.5 liters, mix a teaspoon with a heap of soda and leave it standing - everything will go with foam. Then add 2 beaten eggs and 250 grams of flour. The dough should not be very liquid, rather biscuit. Bake cycle + heating for 20 minutes. I cut into 2-3 cakes and smear with sour cream. The biscuit is fluffy.

Here's my cupcake.
"Pie" 60 minutes.

I exhibited a photo in the Orion branch. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123524.0

And about Kolobok, I have a slightly different recipe - I take apricot jam a little less than 0.5 liters, mix a teaspoon with a heap of soda and leave it standing - everything will go with foam. Then add 2 beaten eggs and 250 grams of flour. The dough should not be very liquid, rather biscuit. Bake cycle + heating for 20 minutes. I cut into 2-3 cakes and smear with sour cream. The biscuit is fluffy.

How long is your cycle?