Multicooker Cuckoo SMS-M1051F

I will continue. I cook different soups for "Soup". Before cooking, I soak the meat.
This is my fad. I fill it with hot water, almost boiling water, and the broths are always transparent.

[IRINA]

Lenochka at you cook a small portion of porridge, and you try to cook for 1.5-2 tbsp of cereals ... even in two rounds of the program, not a fig does not work. there will be a wonderful, airy porridge.

IRINA, I really do not cook 1.5 - 2 tbsp. I don’t need so much cereal, maybe I’ll try rice in such quantity.
Then I have a counter question. If 2 tbsp. cereals, how much liquid? Milk water?

Before cooking, I soak the meat.

Just in cold water or with the addition of something?
And what time is it?
And then our meat also often oppresses me ...

Just in cold water, without anything. In time, the more the better, but not less than 2 hours. And I change the water several times.

[IRINA]

IRINA I just measured the exact amount of cereals in a glass for tomorrow's rice porridge.
In general, I got 1 and 1/4 st. And tomorrow I will pour 3 mst into the bowl. milk, 3 mst. water
and put 12 scoops = 1 and 1/4 tbsp. washed round rice, I will also add a briquette
frozen pumpkin (diced). Dir. Milk porridge and after cooking still
will stand a little on Heating. And porridge will be

Well, I counted then your porridge, you have it somewhere 1: 5 turns out

So we cook it in multicooker 1: 5.

I began to pour less liquid, depending on the cereal. I liked it that way.
Previously, I also did 1: 5, then I waited an hour until it boils down on heating))) I thought, I need to reduce the liquid, and the truth is, the porridge became porridge almost immediately)

I began to pour less liquid, depending on the cereal. I liked it that way.
Previously, I also did 1: 5, then I waited an hour until it boils down on heating))) I thought I had to reduce the liquid, and the truth is, the porridge became porridge almost immediately)

Irin, that is, are you satisfied with the Milk porridge regimen?

I've also suffered with liquid, but when I measured out the amount of cereal-liquid, I got a porridge that suits me. Moreover, different cereals have their own proportions. Hercules needs 2 times more than rice.

[Irman]

Irin, that is, are you satisfied with the Milk Porridge regimen?

Irman I wrote about the multicooker and I wrote how I began to do it.

And I haven't cooked milk porridge in this one yet
I still have limited access to it)))

And I haven't cooked milk porridge in this one yet
I still have limited access to it)))

And you get out of the dacha as long as you can sit there, you probably already breathed clean air, go to unlimited access and help us in studying programs ...

Good afternoon! I have a question as to the owners of 51 and 55 cuckoos (or 51 and bork). I just can't decide which model is more suitable for me, shadow or induction .. like at first I wanted 55yu as the most advanced, but then I read that because of induction, baking turns out worse in it, and with the rest it seems like more problems .. afford both can not be due to lack of space. I am interested in the pros and cons, how significant they are. That is, what would you leave yourself if you could have only one and why.

1055 is very good, and there are much more modes in it. But personally, I don't need 2 induction machines, and I also don't use all the 1055 pre-modes, since there are separate devices that perform them.
The induction heats up very quickly, this is a fact, but the 1051 is also very smart.
my advice to you is to go to the store yourself, where both models are presented, and choose the one to which the soul will lie.
I don't really like 1055, but not because it is bad in something, but simply - it is not mine. I fell in love with 1051 at first sight, but 1055 didn't catch me. At the same time, I know people for whom everything happened exactly the opposite.

Outwardly, I also like 51 more, but I still focus on functionality .. and what does the phrase "induction is more aggressive towards products" mean? Is it true that the pastries in it are still worse?
And what modes are missing in 51? I thought only sushi rice and vegetables ..

I honestly do not understand why everyone is looking at the functionality and the presence of 100 programs, as a rule, are completely unnecessary.
There must be basic programs on which you can cook everything. And most importantly, they must clearly work according to the declared algorithm, otherwise no one needs this technique.

If you have any doubts about your choice, read the reviews, look at the recipes, you can easily make an opinion on them whether you need one or another mv, smv or not.

I honestly do not understand why everyone is looking at the functionality and the presence of 100 programs, as a rule, are completely unnecessary.
There must be basic programs on which you can cook everything. And most importantly, they must clearly work according to the declared algorithm, otherwise no one needs this technique.

Irin! I understand beginners when you look and your eyes run up: "Wow! .. Here is this program ... But here is another ..." And I want everything at once. And in fact, really, you can cook anything at any. Now I would look more at which bowl, at the appearance, maybe the color, which cartoon I just like more, how much space it takes.

I read the whole topic 55th and more than 50 pages of this one. The maximum that can be gleaned from the comparison of these models "this is teng, and this is induction. These are two different things. elsewhere it is written that the difference between them on frying is 5 minutes, but at 55 in the oven the bottom burns. And others write that they bake great. It all depends on the hands. Therefore, I wanted to know the opinion of a person who has both, so the assessment will be more objectively explicit. Regarding the abundance of modes: I met on another topic that vegetables are still lacking, that the taste is different, and so on. Therefore, the regimes can also be fundamental for someone, otherwise they would not have been thrust there so much, is it logical? And someone loves experiments and generally cooks on a multi-cooker and has seen all these options for cooking rice in a coffin. And others specially purchase a rice cooker separately.

well, you understood everything correctly, here both models are good, both quickly heat and fry. At one time, I, in principle, decided on 1055 not because of induction, I repeat, I already had Bork, and I had enough of it, but because of two super cool rice modes (Rice just cooks for 14 minutes (!) And the Slow Cooker function. I have never used the Vegetables mode in it, I cannot answer.
But now I have a Korean cuckoo with 10 super modes for rice and a separate slow cooker, so I sell my 1055.
You just need to see both of them alive, touch them and continue to follow the dictates of your heart

..... is it logical?

No. This is a common marketing ploy. The multicooker has become a dime a dozen, you need to lure customers with something.

Do you have a multicooker or a pressure cooker at all? Have you used them?

Yes, I have a Land Life pressure cooker. I rarely use it, mainly for pilaf. She also made chakhokhbili, stew meat. There is no special mode baking in it, but the girls manage to bake in it. True, this requires such intense dances with tambourines that everything is easier in the oven. I do not really like that there is always a lot of liquid evaporating, goulash, if a little more than 2 servings of it floats like in soup and the taste is painfully boiled. I bought my mom a little panaska, she likes the taste of meat more, it is richer or something .. Many people write that ku-ku is still something in between soon and multi.And with baking, it is clearly better and you can still fry it, otherwise in Land Life, after 20 minutes, my patience ran out because there were no shifts and I was putting it on a frying pan. Plus, her valve needs to be cleverly turned so that it closes, I can only catch this moment during the cooking process, so I can't, for example, program a dinner for myself before work comes, and plus the stupid plastic, it's hard to wash, I want a quality thing and really use its full. I saw a cube 1010 at a relative, she is very happy with it. But she does not fry in it, but only for cereals and baking uses, and for the rest of the element. By the way, I am very pleased with them, but does not bake in it because of the shape of the bottom. Therefore, I cannot ask her about the differences between frying and baking in induction and ten

I'm afraid that in 1055 the shape of the bottom is also a kettle, that's why the cutlets fit less when frying.
Well, baking ... For her, the best form in panasika))) although many bake in what they have, and are satisfied, the main thing is that there are no problems with the process itself and the result is correct.

Girls, who are you? .... Baking and frying at 51 is excellent! I even made a cottage cheese casserole, tender on a multi-cook at 110 ° C with the pressure turned off, it turned out no worse than in Panasonic. And frying at level 2-3 fries everything very quickly, I'm not overjoyed.

Girls, who are you? .... Baking and frying at 51 is excellent! I even made a cottage cheese casserole, tender on a multi-cook at 110 ° C with the pressure turned off, it turned out no worse than in Panasonic. And frying at level 2-3 fries everything very quickly, I'm not overjoyed.

Yes, we do not mean that 1051 bakes badly, we are talking about the shape of the bowl, which in 1055 is a kettle, but the main thing in Baking is not the same, at least for many.

A bowler hat, how is it?

This is a rounded bottom, not a wok, of course, but also not very flat, I wedged myself in so few cutlets to fry in one pass

Aaaaa ... and I thought that a bowl at 55 is the same as 51

Irishka, you were wrong: kiss3: I don't really like the cup in 1054 either, but 1010 suits me very well.

Thank you all for the answers, I kind of realized that frying at 51 is also quite decent. So, perhaps 51 is just for me. It remains to wait for the salary

I cooked rice long on the rice program today. I washed the rice, fried it for five minutes in butter, added salt, turmeric, and 2 mst of rice 2.5 mst of water.





Then I cooked beef (marinated in soy sauce with spices and a spoonful of whiskey)
I fried the meat a little, added onions, fried it, added coarsely chopped tomatoes and turned on the stewing program.

[PP]

But I cooked cabbage soup with chicken and dried mushrooms on the program PP 4.5 hours. Of course I put it at night.

Irin, very nice turned out. Were they heated up afterwards?

Thanks Irin, and after the PP program there is no heating ...

Hello Experienced Users 1051
I'm new. I have such a provocative question. In my old MBs, to speed up the process, I brought the bowl to a boil on gas and inserted it into the MB and started the program. Everything worked great without consequences. However, after reading the terrible instructions for 1051, I learn that this is strictly prohibited. What can happen to the bowl? I always warmed it on low heat and filled. Or give a damn about reinsurers? Thank you for your attention and the possible correct answer.

... what? All bowls are alive - healthy. By the way, the process is accelerating, especially on low-power MVs.

Where are you in a hurry?

... what? All bowls are alive - healthy. By the way, the process is accelerating, especially on low-power MVs.

But it is already fast enough and not at all low-powered! Why take such a risk ???

[Cuckoo SMS-M1051F]

Why then a multicooker at all? A Cuckoo SMS-M1051F this is generally an expensive pressure cooker and a new bowl costs 5 thousand rubles ..., and there is nothing to speed up there and everything is prepared so quickly
You can simply add hot water to accelerate the pressure build-up.

Now I'm not in a hurry, but next time - yes.MV are made to save time, why not save a little more?

Okay, let's turn it differently. Let this be a theoretical question. If I heat a bowl of water on low gas, will the 10-layer coating, or whatever, will fall apart? I only want to know the ultimate strength.

What for!? The multicooker will heat and cook everything by itself. Well, I would understand even similar actions with a cartoon Polaris and similar low-power mv and then you can just pour hot water if necessary, but do this in a cookie ..., it's just some kind of barbarism in relation to this wonderful Korean model mv.

I only want to know the ultimate strength.

Buy just one cup then
Why do you need all the mv, if you are only interested in the strength of the bowl in unsuitable conditions)
Yes, plastic handles on the bowl?

Buy just one cup then

And a ray of just ordinary pots two or three pieces and cook on gas, why multi and bowls to force

A ray of just ordinary pots, two or three ...

You don't understand, a person is interested)))))
It is not clear only why we are here to ask about it)))

Thank you very much for your sincere answers. Each of them breathes love for the multicooker. I didn't want to offend anyone at all.

I just decided to ask the multicooker owners about the multicooker, not the vacuum cleaner owners.
Yes, I get such thoughts that it's better to write to the manufacturer right away ...

Take the lucky owner Husband suddenly gave it to him on Sunday)
Yesterday I made pilaf and pork in slices in sour cream on the PP for 2 hours. Both turned out to be very tasty and so tender or something ... I had some stupid questions: 1) how do you fry until golden brown? Drain the liquid that comes out of the meat during frying? and how much time does it take you to fry the goulash about .. 2) the lid opens abruptly, if you do not hold it with your hand, is that how it should be? 3) if I want to steam trout steaks, how long should I choose? And if I want to bake it, then what should I do in this case? In general, I feel that I will torture you here))

In search of recipes, I read a book by Paraguayan users Cuckoo. I was hooked on one recipe. Chicken legs cooked in Coca-Cola. I am writing from memory. For 5 legs - 1 glass of Coca-Cola, salt, oil, spices to taste. Cooking seems to be on the oven for about 15 minutes. Has anyone cooked this? I cannot make up my mind yet.

In 15 minutes on the Oven (and on the Multipovar), the legs will not be ready, especially with so much liquid, she still needs to boil alone. I think they prepared in some analogue of 1054, where only the active time is indicated, and not general, as in our 1051.

yes, now I read the original and corrected my message:

In search of recipes, I read a book by Paraguayan users Cuckoo. I was hooked on one recipe. Chicken legs cooked in Coca-Cola. For 5 legs - 1 glass of Coca-Cola, onion, salt, oil, spices to taste. Fry the legs with onions at 162 degrees with the lid open until the onions are tender. Add Coca-Cola, barbecue sauce and on the program (multi-cook probably) under pressure at 115 degrees for 5 minutes. Has anyone cooked this? I cannot make up my mind yet.

Indeed, there is an analogue in appearance and function of 1054, although it is called 1051, but different letters. They also complain that the CF recipe book has a very high time. Probably there are 2 time systems, taking into account the exit to the mode and clean.

I think it should turn out delicious, albeit unusual, just Coca-Cola is terrible and harmful disgusting for me

Look, a similar recipe was prepared in Brandik 6051 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=275115.0
on the photo looks very appetizing!

I just put the fish in a bowl without oil and all that, you can lemon or garlic and spices, depending on the type of fish and on a multi-cook for 20-25 minutes. It turns out like a couple, but I don't like to bother with steamers.

In search of recipes, I read a book by Paraguayan users Cuckoo. I was hooked on one recipe.Chicken legs cooked in Coca-Cola.

Look, a similar recipe was prepared in Brandik 6051 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=275115.0
on the photo looks very appetizing!

I cooked according to this recipe, only at 37501, that is, not under pressure, but on a regular stew. This is sooo delicious! The gravy is amazing! (Lisa, I'm sorry!)