Multicooker Redmond RMC-02

[Marina22]

Marina22, St. Petersburg

Added Wednesday 13 Jul 2016 16:54

mirtatvik, was white and I ordered white again

There is also a gap, this is normal.
MARRIAGE, when the closed lid opens itself.
Such weak latches sometimes come across (on the forum only got caught 1 time in 3 years, like)

[brendabaker]

brendabaker, Thank you! Now, in general, everything is clear and clear

[Wildebeest]

Moonlight, girls, forgive me for getting in ... I'm not at all in the subject .. tomorrow I'm taking a radish from Ozone, what kind of marriage is there in the lid, the gap is big or does not close at all, what needs to be checked?

it is necessary to check how well the latch holds and whether the lid does not open spontaneously

Added Wednesday 13 Jul 2016 5:13 PM

Wildebeest, yeah I will check with passion

Added Wednesday 13 Jul 2016 05:14 PM

Rita, cruuuuto! There are also Lan ears, tomorrow I will look what a miracle from which all "peep" the current would not want to

The multicooker has arrived, everything is fine! And then I was all worried (especially since I didn't take it for myself)

[mirtatvik]

mirtatvik,
Congratulations, it will be a good gift, let it serve for a long time and please the owner.

Oksanochka, thank you very much! I think she will like it.

Today I decided to cook an omelet with a filling, and I mistook the multicooker, that is, instead of the usual 01 I took 02.
I cut just a little bit and left. Baking mode. It’s good that she’s not far away, because everything began to squirm and hiss very quickly. At 01 it takes 20 minutes to warm up, and in this one literally immediately the action begins. It turned out quickly, but the omelette turned out to be so fluffy and tender.

[Rita]

Rita, tender is obtained in a double boiler, so delicious. I used to do it there all the time, we really liked it (as they cooked in school or kindergarten). I have not tried it in a multicooker double boiler, although you can try. And in a slow cooker, in a bowl, this will not work. It turns out the same as in a frying pan. Maybe I just don't know how to cook it in a multicooker bowl, but I can't get tender.

Ritus, I did not make an omelet in a multicooker, but I do Travola all the time in an omelette. From my experiments: the omelet turns out to be much more fluffy and tender if you beat it not with milk, but with mayonnaise (you can combine it). And be sure to take eggs at room temperature.

Yesterday I made a curd casserole according to the recipe * Karinochki *

50 minutes on baby food and 7 minutes on heating (finishing dinner). The crust turned out to be dense, the top is not baked. Turned over - after 5 minutes on heating, the curd grabbed.

I overexposed the crust, of course I had to turn it over right away.

Next time I'll try on baked goods 20-20-20

Girls, once again many thanks to everyone who helped! Today I took the mule from the Ozone dispensing point, looked through everything, the lid closes perfectly, shook it, knocked, it did not open, the cup was perfect ... in general, it was pretty, it was clear from the packaging that it was new, they had never opened it.
That's it, the little black girl went to her mistress ... then she herself will unsubscribe

We had an omelet too today. Made for 4 eggs, baby food, 30 minutes. Sonny liked it.

And then I made the vegetables, with cream cheese. My husband ate everything at once (although he doesn’t eat vegetables very much), I just had time to try it. He said it was delicious and needed to be cooked in a larger saucepan.

[Ofeliya]

And I again baked a biscuit * New * by Ira vernisag, now it will cool down, I will miss it with something like sour cream.
I liked it very much, thanks to Ira.
Recipe from page 89 in our topic. (Water must be very cold, straight from the freezer)

Added Thursday, Jul 14, 2016 5:50 PM

Ofeliya,
For some reason, it always turns out tastier from a small saucepan, and there is no need to worry about the figure. Solid positive from such cooking. (Loved ones eat and ask for additives)

Oksanochka, you are a good fellow, but my hands never reached the biscuits ... But in my plans this is a mandatory number ...

[mirtatvik]

mirtatvik,
Tan, THIS always turns out lush, tasty and without hassle. Only cool the water properly.
And so the biscuits came out of me before.

Oksana, I will definitely do it, then I will miss it with sour cream))) But when? For the next few days (according to numerous applications of workers) I have a branded cake planned. For some reason I rarely make biscuits. This gap needs to be closed

[mirtatvik]

And my grandmother made an omelet in a completely different way:
She broke an egg into a plate, added milk, beat it all with a fork, put sugar and began to add flour, while the dough was not done, like on dumplings in terms of thickness. Then they added soda at the very tip of the knife and immediately fried the omelet in ghee with a twist, on both sides until golden brown.
It was considered especially chic when the omelet was rosy on the outside, but inside the dough remained liquid and flowed out when the omelet was cut, just like sauce.
Well, on top, of course, or apricot jam or condensed milk, all this yummy was poured.
And fried vegetables, ham, tomatoes, etc., doused with eggs, milk, salt and pepper were called scrambled eggs.
For some reason, an omelet was considered a sweet dish.

Added Thursday 14 Jul 2016 8:01 PM

mirtatvik,
There is absolutely no oil and soda in the biscuit. It's just great.

[brendabaker]

brendabaker, but I can't understand the sweet omelet. For me, an omelet can be with vegetables, bacon, bread, but not with sugar.

[brendabaker]

brendabaker, Oksana, a wonderful biscuit turned out! And the top is straight blush !, it's straight
Pleases! Went to page 89.
mirtatvik, Tatyana, can you tell us more about the branded pie? Really curious!!!

Elena, I'll bake it - I'll put it out! Until then, the secret! One thing I can say: I adore him!

Patience, only patience, as Carlson said. I love the branded pies, they are soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo amount ... all! I will wait.

Added Thursday, 14 Jul 2016 11:58 pm

OOO I love sweets very much !!! And especially sincere pastries!

Elena, it won't be sweet ...

[Wildebeest]

Wildebeest,
My grandmother lived in Crimea, where women are very fond of flour sweets.
She cooked us * havitsu *, when the flour was dried in a pan, then poured with milk, sugar was added and porridge like oatmeal, of the most delicate consistency was cooked. And added the best ghee.
And she taught that Greek women eat such porridge in order to have a tender, feminine body, and not dry out with age.
Scrambled eggs, such as not a sweet omelet, were made in the summer with tomatoes, herbs and feta cheese. Usually they were fried in bacon, with cracklings.
It seems to me that our taste preferences largely depend on the feeling of comfort and security that we had in childhood from those who doted in us and prepared for us what they considered the best and most useful

Oksana, I love scrambled eggs with cracklings!

[brendabaker]

brendabaker, Oksana, scrambled eggs with tomatoes and herbs are respected at home, but she never fried in lard. I'll get it out of the freezer right now, it's interesting to try. And there is cheese. And add to the finished eggs, or immediately, along with the eggs?
mirtatvik,

Elena, it won't be sweet ...

Zagaaaad .....

Elena, scrambled eggs on lard is something! It is better to take not lard in its pure form, but a very fat brisket (especially smoked). First, melt it, then fry the vegetables on it and continue according to plan ... And the British "show off" - "scrambled eggs and bacon" ... That's right Oksanochka says it's "scrambled eggs and cracklings" ...

Added on Friday 15 Jul 2016 08:54

Trouble with you girls! I was planning a completely different breakfast ... I'm going to make scrambled eggs, since I have brisket ...

Done! Please, have breakfast ... By the way, I fried in our Redochka.

Added Friday 15 Jul 2016 09:20 AM

It seems to me that our taste preferences largely depend on the feeling of comfort and security that we had in childhood from those who doted in us and prepared for us what they considered the best and most useful

oh how beautifully said !!! and usually this applies not even to mothers, but to grandmothers. Mothers are still young, they have other aspirations besides cooking, and grandmothers are completely ready to give themselves to their beloved grandchildren.
I cook most often the way I remember from my childhood, especially from the oven - potatoes with bay leaves in milk with onions, butter and sour cream, millet milk porridge in a tiny pot, real oatmeal jelly (fermented in pancake dough) with cold milk and sugar
and donuts? regular fresh crumpets !!! I can't do that
my grandmother always put potatoes whole in the soup, and then kneaded it - and in my family they eat only like that
what a joy that there are cartoons to somehow get closer to the village stove
and my little white radish is an imaginary little cast iron

[aprelinka]

aprelinka, And in more detail ... about PUSHKI can you?)))
* here all are own ...

[mamusi]

mamusi,
Granny had her own cow. milk was not sold, on weekends they were taken home to two families.
still sour cream remained, the usual sour by gravity, even sour
grandma poured this sour cream, eggs, some sugar, salt, flour and soda into a bowl
the dough was of medium consistency, from which the grandmother formed oblong crumpets
put them on a deep long baking sheet, then in the oven
from the stove immediately the crumpets were smeared with sweet water
they turned out to be very crispy, the dough was already brown in color
and there was nothing tastier than warm unleavened crumpets with cold milk

I also remember a case when we went on a school trip to Kiev. One boy's grandmother gave such donuts for the journey. but in their family they were affectionately called "pyzhechki". For some reason he was very shy of them and made excuses - "well, they are really tasty." tasty pyzhechki were not long. they were swept away in a few minutes. We, too, were not fools, we understood that there was nothing tastier than granny's "pyzhechek"

[aprelinka]

aprelinka,

[S * lena]

S * lena,
A small piece of bacon is cut into small rectangular pieces, approximately 1 cm x 0.5 cm x 0.5 cm.
A cast-iron frying pan is heated, and on it these pieces are fried until transparent, golden brown and crunchy. The eggs were shaken with salt and pepper and scrambled eggs were cooked on this delicately smelling fat.
Put greens, tomatoes in circles and pieces of feta cheese on top of the finished one.
And the cracklings came across inside and crunched so awesomely.
Grandma put cheese in a bowl and always poured it with boiling water so that excess salt came out, then they drained the water and ate.

Girls, your thoughts have materialized in a mysterious and incomprehensible way. While you here "dabbled in donuts" purely theoretically, there Trishka baked such donuts ...

[brendabaker]

brendabakerThank you Oksana! I will definitely try your version.
But in the morning the scrambled eggs were so appetizingly discussed that I cooked them right there.
I also cut the bacon into small squares and fried until golden brown, but grated the tomatoes and poured them over the bacon. When the liquid evaporated a little, she drove the eggs into it. She mixed everything, seasoned with salt and pepper. I didn't know what to do with feta cheese, remembered fried cheese, and sent it, cut into squares, to the pan with eggs and tomatoes. where it melted safely.
I want to say that it turned out unusual, satisfying and tasty! I liked it, now I will cook like that.

Added on Friday 15 Jul 2016 04:44 PM

mirtatvik, Yes, Tanya, there would be something with brisket. !

Lena, I generally love such fried eggs, you can put everything there, it will still be delicious. I always have a brisket, once a week I buy "Amber" slices, it is always in demand with me. Today, in addition to tomatoes, I put olives, which "disappeared" in the refrigerator, and onions. And cheese (I had Parmesan) sprinkled the ready-made eggs.
I also really like this option: I cut pieces of Borodino bread without crusts into cubes, fry in vegetable oil, put onions and pickled cucumbers there (in small pieces); fry everything and pour the omelet mixture. True, I do this in the Travola omelette, but I think that it will be good in an ordinary frying pan too. And in our Redochka everything will turn out fine.

I cut slices of Borodino bread without crusts into cubes, fry in vegetable oil, put onions and pickled cucumbers there (in small pieces); fry everything and pour the omelet mixture.

You know how to tell! So you read, and then before your eyes pieces of Borodino bread, onions and a cucumber!

Lena, thanks! This is professional, probably, and in everyday life you cannot get rid of it in any way (although I am constantly working on it)

Added Friday 15 Jul 2016 07:42 PM

Devuli, I'm bringing a salad cooked in our mule

"Asia" salad (multicooker Redmond RMC-02) (mirtatvik)

No one else in this cartoon had such that in the Baking program the middle rises in a cone, much higher than the edges, almost like a mushroom or a hat? From 2 to 5 cm. Baking is simple - biscuit, shrimati from Mistletoe (half portion). In the biscuit, even an air cavity appeared inside under the top crust in the very center. What could be the reason? Uneven heating of the heating element, the top cover heats up a lot, the proportions are wrong, the hands are growing from the wrong place, I am at a loss to guess. In RMC-01 this did not happen, everything turned out damp there, but the baked goods were even. Help mi pliz!

I cut slices of Borodino bread without crusts into cubes, fry in vegetable oil, put onions and pickled cucumbers there (in small pieces); fry everything and pour the omelet mixture. True, I do this in the Travola omelette, but I think that it will be good in an ordinary frying pan. And in our Redochka everything will turn out great.

Tanya! but I do it with white bread, but with black and cucumber I wanted right now
if I go to bed today, and in front of me I have a cheesecake with cottage cheese on the whole baking sheet and more savoyards and make a cream a la tiramisu and pour everything ... then tomorrow morning I will bomb an omelet with a cucumber and bread. drooling from one description

it's very hot here. and tomorrow or the day after tomorrow even hotter. I have to work at night

Lena, it was with Borodino, I once made with some other rye bread - not at all that ... Len, and don't forget the onion)))
Well done, you cook at night on such hot days, but I'm too lazy))) Not only to cook, - I don't even want to eat something)))

[mirtatvik]

mirtatvik, Tanya! so a child in the village, you can't go empty-handed
the princess cannot cope there, if only pizza or something thinner, and the cheesecake is too thick, enough for a lot of people, it turns out 2 kg
I already wrote to buy Borodino bread in the village. we will fry eggs

[walexyz]

walexyz, it was, I had it yesterday when baking this delicious pie. Well, nothing, we got it and so on!

[MariV]

walexyz, it was, I had it yesterday when baking this delicious pie. Well, nothing, we got it and so on!

MariV, Thank you. So the reasons for the phenomenon are unclear, an unidentified culinary phenomenon, so to speak.

It looks like your pie is more than just edible, I don't see any deviations from the norm! And I had a biscuit yesterday like a nuclear mutant climbed up in the middle ((

as a nuclear mutant climbed up in the middle ((

Girls, this is all ECOLOGY! ©

[walexyz]

walexyz, it was he who sat down after turning over and cooling down. And so, when the lid was opened, it was also convex. But nothing at all affected the quality, if you do not take into account the traditionally pale top. This is for all multicooker.

Today I made scrambled eggs (baking, about 20 minutes) with sausage and pepper - nothing burned, the eggs were evenly baked:


And cottage cheese casserole with dried apricots (Baking-heating-off multicooker - 20-20-20).
It turned out to be a thin, soft brown crust (in the photo it turned out darker than in real life) and an even top. I didn't have to turn it over, the cottage cheese was baked. What is especially pleasant: while the baking was working, the upper heating element also worked, that is, there was not a drop of condensation.


I also cooked rolled oats on Kasha for 20 minutes. The consistency of the porridge turned out to be what we needed, but the milk spattered the lid again. Maybe it's the milk

I also cooked rolled oats on Kasha for 20 minutes. The consistency of the porridge turned out to be what we needed, but the milk spattered the lid again. Maybe it's the milk

Try to cook milk porridge on the Baby Food, the regime is more delicate there.Now I use this mode for milk, the lid is clean, the milk rises by a maximum of 1 cm.

[alsou8987]

alsou8987, thanks, I'll try. And how much to turn it on for large rolled oats?

I cooked for 30 minutes, Monastic flakes (it is recommended to cook them for 20 minutes on the package).