Risovarka. How to cook.

Girls, did anyone cook milk porridge in Klatronic? Which mode and in which mode?

avgusta24 , I can't say anything about this. I cook rice porridge separately, and then add something to someone's taste, since my husband does not like milk porridge. The output is quite a lot of porridge, so I divide it, dilute it with milk and make something like pilaf.

Good evening everyone!
Would you like to join your ranks?
I got Klatronic before the New Year, I mostly read the topic.
And I decided to write only now
I am very glad that the ranks of rice growers are growing! I cooked rice, buckwheat, stewed cabbage, cabbage rolls. I like everything very much. Only I won't get to baking - for some reason I'm afraid to try to bake something. It seems that the warm mode will not bake. Tell me, pliz, how to bake, for example, chocolate with boiling water?
I'm happy with my saucepan - there is still a lot of room for activity!

[Lenok_cn]

I cook all the porridge on cook before switching (the rice cooker itself switches) to warm, just like you girls do. All porridge except barley ... For barley it is better that it steamed longer ... Admin described such a porridge well. I'll find a link later ...
Lenok_cn Everything is perfectly baked on warm, look at my pictures on the previous pages !!! Now I only bake sourdough bread in the oven !!!

Only I doubt that warm - 65 degrees, because baked goods are baked on it, I think, more. But I'm not arguing with you, but with the one who claimed it ...

And I doubt that the juice on the prog is 180 degrees? What for a drain, for a boil is enough and 100. Go not the oven. Okay, I went to peel potatoes at night ...

News from the fields!
I poured a liter of milk into the rice cooker and put it on the cook. After a while, she herself switched to warm and has been languishing on this program for more than an hour. I looked inside, and there were flakes of brown foam floating there. I don’t know what to do with it (remove or leave it), because I’ve never cooked baked milk. The most interesting thing is that I was tempted to prepare this case, and why I need it and what I will do with it, I have no idea.

Class! It didn't run away well. Foam - this is how it should be in topl milk. Do you like fermented baked milk? You can then zababahat on topl. milk.

[Marusechka]

Marusechka,
1. baked milk goes great on its own (with a cookie or bun).
2. You can make a luxurious fermented baked milk.
3. You can cook no less luxurious porridge: the most famous Guryev porridge was prepared from semolina - baked milk, foam, candied fruit, jam. I also really love oatmeal with baked milk.

[In theory]

quiet, no need to be nervous. For baking in the oven, you actually need 180 degrees for the dough to warm up with streams of hot air. And for the dough to be ready, you need to warm up to a temperature below 100 degrees (even for bread something caught my eye, something like 85, or 95 degrees). It is necessary that the proteins curl up and bind the water, the bulbs increase, which give porosity, etc. And for this 180 degrees are not needed. In theory, in a saucepan at 100 degrees everything should warm up.

As I read somewhere that on cook the temperature is about 180g, and on warm about 65g.

I don’t know about 180, but about 65 I wrote that even before the purchase I read from Japanese-Americans on the forum, one person did a good deed - he measured the temperature on heating in my Sanyo-ECJ-F50S rice cooker, the temperature was 65-67g C.

Girls, so what to do with the foam? And further; I sit and think how much milk I can keep in the rice cooker, maybe it's too long until morning?

Girls, this is for you, so you don't think I'm nervous. I really like it here, so I wanted to justify myself.

it is enough to get a beige milk color and a light caramel flavor. Time is determined by typing.

[HERE]

Girls! Models, purchase issues, modes, please discuss HERE

[active]

Lenok_cn, well done! I love practical cooking, every day. Tell me, how did you cook stuffed cabbage, modes? First it boiled, and then for the warmth. Is the temperature enough to make stuffed cabbage rolls? I don't have a conclusion yet, an observation - on Kofika I had a strong boil of juice and a weak porridge (it was stewed and caught up on it). And here active very juicy and no heated. And what to catch up with? It seems like 65 degrees is not enough ...

I would like to show how a poppy cake from a rice cooker looks like.



and this is already ready in the refrigerator waiting.

[active]

Lenok_cn, well done! I love practical cooking, every day. Tell me, how did you cook stuffed cabbage, modes? First it boiled, and then for the warmth. Is the temperature enough to make stuffed cabbage rolls? I don't have a conclusion yet, an observation - on Kofika I had a strong boil of juice and a weak porridge (it was stewed and caught up on it). And here active very juicy and no heated. And what to catch up with? It seems like 65 degrees is not enough ...

The cabbage rolls had to be cooked "at random." They really do not boil on the warm, but it switches all the time, I had to switch it manually to juice. Preparing for about an hour, in the end they burned a little. But still .
Mastering further!

[no extinguishing]

Good morning to all owners of Asian devices (smiley face with narrow eyes and rice sticks in the belt)! I would like to report on Clathronic. I cooked the sauce until 1 am, then from 1 to 5 I put the milk on heating. Yesterday, describing this device there, I slowed down, wrote that there was no heating. So this is a lie - there is heating in it, I think not 65 degrees, but all 80. In Klatronic, in contrast. from Comfort no extinguishing and this is most distressing. That is, there the temperature spread between the programs is quite large - for juice - boils very active, on varm (heating) - does not boil not at all This mode reminded me of a slow cooker - such a gentle languor. Maybe someone will like it. In nature - the preparation of my sauce looked something like this - onions, carrots, pieces of chicken - I cooked everything with a teaspoon of oil and a drop of ketchup, and put it on the juice, but did not go far, because it stirred, it would burn out at once. (In comfort I do it on extinguishing, with the lid closed and I'm not afraid to be distracted.). Then she put the potatoes, poured some water and brought to a boil in the same juice. After 3-4 minutes, I switched to heating (warm) and by inertia it boiled for a couple of minutes. Then the boiling stopped and so it stood on my languor for another 2.5 hours. What made me doubt whether it would come when ready in a standing, non-boiling state Still, I'm used to it a little, but it's boiling. As if it would have been prepared. BUT ... you have to adapt, as in everything. I would not have had Coforth before this, there would be nothing to compare with ... I made 2 conclusions for sure - if you want to cook the first for lunch, you have to start with shit. Or then you will have to hurry on a very strong boil (I think very few people will like it). And the second conclusion - if they cooked something for 3-4 hours and finished on the warm program (heating), then still IMHO, nadot, probably, boil for at least a minute (switch to juice). A guarantee that it will not turn sour, especially in the summer. And milk - it seems to be nothing, the color is weak, the taste of baked is present. Probably, it will be better if you heat it longer. Now, having two rice cookers in my hands, I objectively stake on Comfort. If my opus helps someone to make a choice, I will be glad. : flowers: But, they say, Klatron has the best pastries. I probably don't have time to check it today.

[Bee]

I conclude that the "porridge / soup" program in Comfort is very necessary to cook a stewed dish without supervision.
Yesterday I got a fragrant broth: I brought it to a boil on cook, switched to porrige and forgot it for a few hours. Almost did not boil away. In general, I often use this program.
And the biscuit in Comfort began to turn out if you start with cook, and then switch to porrige without opening the lid. I already wrote above that on heating the temperature is 78-80 degrees.

Bee, did you measure the temperature yourself?

Yes, with a temperature probe

I know that the design of baking is my weak point, but I put the cake not so much to show off as to show what you can bake in a simple rice cooker.
Girls, where have you all disappeared? Tell me what else you can cook. My fantasy is over, but I have not played enough yet.

Good evening everyone!
Girls, I also tried to bake sour cream today. What can I say, it was baked for 1 hour 40 minutes! And still the top was sticky. Turned over and baked (read browned). The middle naturally fell off. Cut into 3 parts and smeared with jam and cream. The husband is drinking tea now.
In general, I can't call myself satisfied from the cake, but it's edible.

Good evening everyone!
Girls, I also tried to bake sour cream today. What can I say, it was baked for 1 hour 40 minutes! And still the top was sticky. Turned over and baked (read browned). The middle naturally fell off. Cut into 3 parts and smeared with jam and cream. The husband is drinking tea now.
In general, I can't call myself satisfied from the cake, but it's edible.

The top should not be baked - neither in expensive Panps, nor even more so in our rice cookers, there is no upper shade. That turned over, well done. 5 for quick wits.

The top should not be baked - neither in expensive Panps, nor even more so in our rice cookers, there is no upper shade. That turned over, well done. 5 for quick wits.

But turning "upside down" did not help fall. All the same, the top is not baked. But I think it's a sour cream, he's a bit heavy or something. In theory, it is also not advisable to turn the biscuit over, can it wait until the top "dries up"?

I know that decorating baked goods is my weak point

Maroussia, do not slander. She showed so much perseverance, laying out the chocolate flea 2010

[Gypsy]

But turning "upside down" did not help fall. All the same, the top is not baked. But I think it's a sour cream, he's a bit heavy or something. In theory, it is also not advisable to turn the biscuit over, can it wait until the top "dries up"?

Maybe a bit heavy, maybe a large portion of dough for a saucepan, maybe wait until it dries up. Gypsy somewhere and recommended, it seems. If you could see the photo, you could still look at it and say something. With a fotik at all .. not friends? Not on your mobile?

With a fotik at all .. not friends? Not on your mobile?

Hello everyone! There really is no fotika, but I captured it on my mobile phone. So he's fried and mustache!
The husband will come, we will try to insert. But all the same, it was delicious!
I think what else to figure out?

But turning "upside down" did not help fall. All the same, the top is not baked. But I think it's a sour cream, he's a bit heavy or something. In theory, it is also not advisable to turn the biscuit over, can it wait until the top "dries up"?

That "chocolate on boiling water", that poppy sponge cake, turned everything over. It didn't seem to affect the taste. True, the top of the poppy was dry, only white, and the "chocolate on boiling water", when turned over, was still damp.

Maroussia, do not slander. She showed so much perseverance, laying out the chocolate flea 2010

I laid out the chocolate flea beetles for almost an hour and a half and still crooked obliquely and the cream dripped (I don’t have the patience to wait for the cream to cool). while I whisper quietly, praise me, praise me

So I didn't understand whether I got baked milk or not (I had never done it before), but my son diminished a rather impressive portion of rice porridge with this milk.

Girls, it is impossible to insert a photo - it is not sent
Now we will try again

] [URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/i059./1001/78/c57137ea166b.jpg.html]

this is the promised sour cream (only now for some reason there are two of them)

The second one is inserted through the radical and "drives up". Good pie! And big, rose.What's the recipe for there? Baking soda, baking powder? And the kitchenette behind the pie is cozy. a lot of places, Lenok is lucky for you! There is where to roam ...

Good pie! And big, rose. What's the recipe for there? Baking soda, baking powder? And the kitchenette behind the pie is cozy. a lot of places, Lenok is lucky for you! There is where to roam ...

According to the recipe, I put 2 tsp. baking powder. And the newly built kitchen is about 13 sq. M. This is the second year I'm getting used to it. Thank you.
What do I think, if you make lazy cabbage rolls and stew without stirring, they will burn? What do you think?

Lenochka, lazy, is it when you are lazy and put everything in layers separately?

Yes, only when everything is being stewed out, I can’t help but touch. and I want to try this on varm and so as not to interfere. And then all in layers on a plate Probably I'll try it one of these days!

Yes, it won't burn on varma for sure. But then, in order to be absolutely beautiful, the frying will probably have to be done in a frying pan and pour on top. For a masterpiece. Only at the end of cooking on varma, let it boil on the juice for a minute or two, so that the gurgles go. Otherwise, it may turn sour. IMHO.

Yes, it won't burn on varma for sure. But then, in order to be absolutely beautiful, the frying will probably have to be done in a frying pan and pour on top. For a masterpiece. Only at the end of cooking on varma, let it boil on the juice for a minute or two, so that the gurgles go. Otherwise, it may turn sour. IMHO.

For simple cabbage rolls, I also put frying on top. And several times switched to juice to boil. Without this, probably only cereal can be made, and sour cream and sauce should definitely boil at the end.
If there were not two eaters of us, but more, I would experiment more often, but I still have to eat it!

Girls, I painted here yesterday in my rice cooker chicken in pieces, on top of potatoes, carrots, onions, apple, pumpkin and for 20 minutes for juice, then for 1.5 hours for stewing. And - served to eat. No oil, no water - no, no.

here to eat is served!

here I compared the cartoon with a rice cooker, if anyone I WANT TO KNOW EVERYTHING

here is served to eat!

Very appetizing !!!!!!
And how delicious!

Girls, I came to brag - I received my Clathronic today! Stands, warms up. So take to your ranks
In the course, a question has matured. The instructions say that "the device is NOT intended for cooking rice in milk", but I was just hoping to cook milk porridge in it. How true is all this? If someone cooked porridge with milk, write, pliz, proportions, cooking time and mode

Girls, I came to brag - I received my Clathronic today! Stands, warms up. So take to your ranks

: flowers: CONGRATULATIONS

In the course, a question has matured. The instructions say that "the device is NOT intended for cooking rice in milk", but I was just hoping to cook milk porridge in it. How true is all this? If someone cooked porridge with milk, write, pliz, proportions, cooking time and mode

When the Chinese came up with these rice cookers, borscht and svnnaya knuckle were also unlikely to be included in their plans. I cook 1 measuring glass per liter of milk (and I dilute this liter with 150-200 grams of water). In the original, in relation to your rice cooker, I would do this - wash the cereals (for a start, 1 measuring cup from the rice cooker), put them in a saucepan, pour milk + sugar + salt (or whatever you like there, maybe without salt - I don't know) , insert the saucepan into the rice cooker with the lid open and turn on dir. juice. Do not go far, it will start to boil (catch this moment at the very beginning, otherwise the saucepan will do so) and switch to varm. Close the lid. For a while, boiling will occur, but then it will stop, the process of languishing at 80 degrees will begin. Now you can, I think, relax for an hour. Further sama-sama-sama ... empirically. Open the lid, try it, don't be afraid. Now the current practice. Good luck! Unsubscribe, it will be interesting to everyone.

Girls who cooked borscht in Klatronica will respond ........
Tell us how you put food in Clathronic, and then everything in detail, you need to turn on your brains now, and when mine arrives, start cooking at full speed
All recipes from toon are suitable for Clathronic ???

IRR, and if there is no extinguishing (as in Klasha), how much to keep on WARM? Or periodically add a couple of minutes of Cook?

pour milk + sugar + salt (or whatever you like there, maybe without salt - not in the know)

we are with salt so far, but without sugar .. and now without milk

[Rina72]

Rina72
Now I will try to describe the preparation of rice milk porridge with apples (our today's breakfast).
Rice cooker Klatronic.
I poured in 1.5 cups of washed rice (round). I poured 1 liter of milk and 2 cups of boiled water on top (immediately hot, to speed up the process, since the milk was from the refrigerator). Turned on Cook. I did not close the lid, I was afraid that it would run away. Start to boil in 18-20 minutes. Stirred, added a pinch of salt, a couple of tbsp. l. sugar, closed the lid and switched to Warm. After 30 min. opened, the rice was half cooked. I added peeled and chopped apples (I have 6 small ones), brought it to taste in sugar, threw in a piece of butter, again gave Cook a couple of minutes to boil, closed, switched to Warm. After 40 minutes, I turned it off from the network, let it stand closed for about 30 minutes. All.
My findings. Tasty, but next time I will add apples earlier, I like softer in porridge.

Ira, and the chicken, it turns out, will be without boiling?

I missed it. When you have thrown the chicken, it will not hurt to boil it on the juice and remove the foam from the chicken now, then to the warm. Then at the end you will also boil and fat. She will languish. And in general - for greater persuasiveness - imagine that the juice mode is a gas burner turned on at good full power, and varm is gas on the verge of freezing in pipes. Like now. We have -16. I think you will have more.

Girls! I fall on my knees and beg: write recipes with technology here! You just tease the results.

Honestly, I don't even know what to write. I take a regular recipe and try to make it in a rice cooker. Today I cooked chicken fillet with fried potatoes.
I poured some oil into a saucepan, put the chopped potatoes, and fried them all until cooked. Then she laid out the beaten chicken fillet in the egg suos, Art. tablespoons of mayonnaise and a teaspoon of mustard. I kept the whole thing on cook and when the fillet grabbed, switched to warm and went to the computer on the forum to communicate. After a while I remembered that lunch was waiting for me in the rice cooker and I enjoyed this lunch with pleasure.
Personally, to my taste, what is made in a rice cooker is different from e-mail. plates. On the stove, my potatoes and fillets turn out to be too fatty, that is, in oil, because I'm afraid that it will burn and I constantly add oil. And I add only a drop of oil to the rice cooker, so the taste is between fried and boiled. I like.

[marusecka]

marusecka, that's what you need. The instruction, although it contains recipes, is clearly not designed for cooking other dishes, except for cereals and steamed vegetables, cutlets, etc. The fact is that I do not have a rice cooker, and the two people I have made happy with this technique do not have the Internet work and do not like complex techniques. To master even such a simple technique, you need to try several recipes indicating what was pressed and when, what the result should be.

avgusta24 , senx

[pumpkin porridge by Admin]

Girls that I portrayed yesterday late in the evening, you can say at night pumpkin porridge by Admin

[IRR]

IRR, I'm again with questions ...
- SOOK mode how long does it last?
- are there different durations, for example, for rice 10 minutes, for buckwheat - 15 minutes, for barley - even longer ...
- is milk porridge also cooked on JOOK or PORRIDGE?
As I understand it, the CF has a certain duration for each program: buckwheat / pilaf / milk porridge, so they took it out as different programs or not? They don't say anything about the duration in the instructions for the MV, there is nothing to rely on ...
- does the PORRIDGE mode last as long as you want, until you turn it off or it turns off itself?

Rybka, I answered you in the afternoon, but my post evaporated. Sook program until the water boils down completely and, accordingly, the more water you pour, the longer it will boil away. And there the saucepan is still buckwheat, rice, pilaf or pearl barley. The water is gone, the casserole goes out. Porridge is another matter - here you are she should turn off the toggle switch. And milk porridge only on the porridge.

[IRR]

Cooked buckwheat for 2 glasses + 4 water. I thought it would be a lot, but it turned out to be as much as usual. The water was poured cold, nowhere is it said what. Salted by eye, I do not know how to salt cold water. SOOK worked for exactly 30 minutes. I opened it and poured olive oil, covered it for another 10 minutes. Done!
By the way, we don't say anywhere about the minimum quantity of cereals in glasses, or have I missed it?
IRR, and the JOOK mode can be interrupted manually by switching the toggle switch to HEATING or EXTINGUISHING?

[RybkA]

RybkA this morning I cooked buckwheat for 2 tbsp., timed the time ...... roughly say 1 hour, because when it came about 5 minutes, it probably already switched to heating, which means from 50-55 minutes, here