Multi-cooker-pressure cooker-smokehouse Unit USP-1210S

20 minutes is enough for a chicken? Is it not raw to the bone?

Not a whole chicken, but a chicken leg. And there is still cold smoking, but it is only written that it is cold, but in fact, it is still heating up, just not under pressure.

: girl-q: Hello girls! Please share the recipe for chicken marinade. I want to keep it first in the marinade before smoking. But I can't pick up the exact proportions of salt-water + spices to taste. In order for the chicken to be salted all the way to the bones., It must be kept in the marinade for several days, and then smoked.

My favorite spices (marinated chicken legs for the grill) are coriander, turmeric and red pepper. Only I do not marinate on water for grilling, but in kefir with a tablespoon of mayonnaise, and now I have adapted to ayran with a tablespoon of mayonnaise. You can add a little more soy sauce. But for smoking such a marinade, most likely, that will not work.

Added Wednesday, 09 Nov 2016 10:12 PM

Although, I found in my notes how I cooked chicken legs in this smokehouse:

LEGS OR WINGS SMOKED IN A COOKER
Marinade:
Mayonnaise - 1-2 tbsp spoons,
You can have mustard - 1 teaspoon,
Honey - 1 tbsp. the spoon,
Lemon juice - 1 tbsp a spoon (you can vinegar, you can without it),
Saffron, coriander, paprika
Cut the legs into 2 pieces. Salt each part as usual. Grease with marinade and leave for at least 4 hours, you can overnight.

[sleepyhead]

sleepyhead, Svetochka hello !!! Thank you very much for the marinade for the chicken parts for smoking. I also liked the chicken marinade. I will cook them in Kuzin using the Airfryer mode. I will spread them with your marinade, I really liked the composition of the spices. THANK YOU!!!

[velli]

velliPlease, I'm very glad that I liked the marinade.

I soak in saline, 1 liter of 1 tbsp. l. salt, dry boom. with a towel and rub it with spices, and that's it, it's for smoking

I soak in saline, 1 liter of 1 tbsp. l. salt, dry boom. with a towel and rub it with spices, and that's it, it's for smoking

Irina, how long does it take to soak a whole chicken?

[Natusya]

Natusya, I usually do it for 2 hours, but it can be longer, as the night stood, it turned out like this, and nothing, I think it was even tastier, I spied on this method from Tatyana, for which thanks to her

Girls, hello everyone!
I just bought Unita today, I have a USP-1200S model, but I don't think it's important. I'm going to roll in the smoked chicken legs. Tell me please:

for hot smoking for 20 minutes, then release the steam and turn on cold smoking for 15 minutes

I also make it first hot, and then cold and I like the taste more

That is, turn off the "hot smoking", release the pressure, and not drain the water? Do not open the lid? Immediately afterwards, set the "cold smoking" program or wait until it cools down, drain the water and only then turn it cold?

[Galina]

Galina, yes, but you try different options as you like best

[Galina]

Galina, it seems to me that after hot smoking, cold smoking will no longer work - the bowl is warmed up. I even put ice on the bottom for cold smoking, to be sure. It is easier for the chicken legs to set 20 minutes of hot smoking and just do not open the lid for another 20 minutes, let them continue to be soaked in smoke there. Only adjust the chips to taste - the more there is, the stronger the smell will be.

it seems to me that after hot smoking, cold smoking will no longer work

If we write, then it has already been tested. With this method, the smoked taste is better felt.

[Svetlana]

If we write, then it has already been tested.

Svetlana, I take your word for it! And I myself want to do it not by trial and error (this is only later, when I more or less master the unit), but according to a ready-made script. Therefore, I ask you to share the algorithm of actions. I galloped along the temka for smokers, but did not find it anywhere.

[GALLAKTIC]

GALLAKTIC, so try first cold and then hot, since this program can be done right away, everything is written in the instructions, you don't need to switch anything, at the same time, get to know the smokehouse closer. Do not worry, do not spoil anything, even if after the hot one you just leave it in the multitask until you release the pressure yourself, you will still get a tasty treat, and over time you will select the parameters that will be optimal for you

[Svetlana]

Svetlana, I'm not saying that you have not tested it. I say that this is not cold smoking.
That for 20 minutes on the "cold" smoking to hold (in a hot bowl), that just do not open it for 20 minutes - it will be the same.

Galina, but you still have to trial and error, everyone has their own taste! Someone needs more meat, someone loves a subtle aftertaste.

Galina, but you still have to be by trial and error, everyone has their own taste! Someone needs more meat, someone loves a subtle aftertaste.

that's for sure, choose what suits you

Girls, thank you all very much for responding!
Indeed, sho is it me ?! "By scientific poke" is our everything!
In general, the legs have already been smoked. There were, of course, all sorts of nuances in the process, but the result is quite nothing. The first sample was taken immediately, only they let it cool down a bit, wrapped the rest and put it in the refrigerator for "aging". Now the plans include pork ribs and brisket. Cons:
1. the smell for me is very well felt, despite the working hood.
2. For some reason I decided (my brains, you see, at that moment were resting in the Canaries) that you can cook by conveyor, that is, I took out one batch and immediately put the second one - it's a fig there! Well, you already know that already, but for me surprises!

[Galina]

Galina, for my taste after the refrigerator tastes better and yes, the conveyor will not come out

[Irina. A]

Irina. A, yeah, I read a lot that smoked products should "ripen", so tomorrow we'll try the difference. Well, I did succeed in the conveyor, only an intermediate stage was added to the technological process - "laundering everything from everything"

"laundering everything from everything"

ooo it's yes

I walk around in circles and cannot decide to buy. I am confused by the multi-mode, I can not understand how it works. Can you set the temperature on it or just the time? Can I deep-fry? In Redmond, it turns out very well deep-frying on a multi-cooker, we cook it regularly. Has anyone tried it with the unit? Tell us about multi-mode, please. Because for all other issues, the unit suits me, but leaving 2 multicooker will not work, I have to choose one thing.

[kerental]

kerental, that's what I didn't do, so deep frying, and I hardly use this mode, I can't say anything, wait until more experienced users respond

Yes, I would not do it either, but the children ask

Added Saturday 28 Jan 2017 09:19 PM

And on multi-mode, does the temperature change or just the time?

[kerental]

kerental, why not leave both? (do not answer if the question is tactless, the circumstances are different for everyone)

There is no room - so we refer the old (she is 4.5 years old) cartoon to the dacha, there I also want to cook with convenience, without tension and in a variety, plus there are problems with gas. But instead of the old one, I choose a new one. But I want to keep both old opportunities and buy new ones: a pressure cooker and a smokehouse.

Clearly, I would not be enough of it alone, in principle, it is not bad cooking, but you should take into account that the milk porridge will smell a little of smoke, and there is a big question with baking in it, it bakes, but very aggressively. At the moment, I only use it as a smokehouse, well, the soups in it are good

Yes, I would not do it either, but the children ask

Added Saturday 28 Jan 2017 09:19 PM

And on multi-mode, does the temperature change or just the time?

Temperature does not change, only time. Here, multi-mode is not at all the same as the Multi-cook in some other multi-cookers or pressure cookers.
For deep fat, I'm afraid, too, not quite suitable. The temperature for Frying and Baking is about 140-150 * C, this is not enough for deep fat, but too much for baking, so the baked goods will burn.
A bowl without a rod - with a ceramic coating, if you often fry or bake in it, it is likely that after six months it will lose its non-stick properties, become "sticky" ...
I had this model, but I didn’t have a good relationship with it, I didn’t like smoking in it, neither cold nor hot, I changed both wood chips and recipes - not that, not mine ... I gave it to good hands.

At the moment, I only use it as a smokehouse, well, the soups in it are good

Likewise. I cook in it only that which does not interfere with the smell or taste of smoking. Pea soup is wonderful, something like bigus or even jellied meat if you haven't smoked it for a long time.
Perhaps if not only the ring was replaceable in it, but the cover (better the whole, not the removable part) would have developed differently. And it never even occurred to me to cook milk porridge and bake something.

Thank you so much. Your answers helped a lot. We don't need milk porridge, we all have problems with milk, so we cook them in water and / or steam. But the general idea is clear and logical: you should not combine everything in one device. You will obviously have to look for another model. Because smoking is still secondary, if not a more distant perspective.

And in Unite I do everything except pastries and milk cereals. Especially during the procurement period. The volume of the bowl is large, little burns under pressure, everything turns out to be evenly cooked. I often even throw half-frozen meat and cook, which is very convenient, since I constantly have enough time in a day. In a cartoon, meat doesn't work that way. Buckwheat and rice under pressure - super. I cook soups in the Multi-mode (default time), steamed vegetables are also good, I put a double boiler from a fixprice. Beans and pearl barley are prepared amazingly for winter harvesting. In the comparison of salads and caviar cooked in a cartoon or casserole versus Unit pressure cooker, Unit outperforms. But this is for our taste, someone may like something else. But I like the evenness of cooking under pressure.

[Marina]

Marina, and I am always afraid to cook vegetables for preparations in a unit, because one day I did not guess right and everything was boiled out. You control the process on the stove, but here you cannot open it until the end of the program. Who would have posted at least one recipe for blanks for our thermonuclear unit, in order to start from it.

[Coffeeberry]

Coffeeberry, Elena, and what kind of blanks? I only made squash caviar in it

[Coffeeberry]

Coffeeberry, Helen, any Steba blanks are suitable for Unit. There is a multi-mode, where you can set time, and the total pressure will be standard, as in Steba 0.7 bar

[Anya]

Anya, Thank you! I have never used multi-mode at all, I thought that it was without pressure at all.
Natusya, I, too, only tried to make caviar once (though eggplant), set it for 15 minutes and everything boiled out for me. On the stove for about 35-40 minutes. I am carcassing, and before that I still fry and everything is fine, but here it nailed down so much that the gruel turned out. I didn't risk it anymore.

And no one knows about the temperature of the modes, it is in the instructions, does it make sense to look for it?

Frying 140 degrees, and all modes under pressure 115C. Heating in the region of 70-80C.

Girls, can the ham be cooked in a heated unit in a ham maker? The temperature is quite suitable 70-80 * at which the ham is cooked.

Girls, can the ham be cooked in a heated unit in a ham maker? The temperature is quite suitable 70-80 * at which the ham is cooked.

Valentine, you can, just first warm up the water to 80-85 *, then lay the ham, t * will decrease by 5-10 *, depending on the tempera. the ham itself. And watch the temperature probe for t * water in the bowl, you may have to heat it up.

[Natusya]

NatusyaFirstly: Happy birthday, dear, I want to congratulate and wish you health, and happiness, and prosperity, and that your most cherished dreams come true !!! Secondly: Thank you very much for the useful advice, which I will definitely use!

[valentine]

valentine, Thank you!

Hello everyone! ) Take me into your ranks too)
I became the owner of the unit usp-1210s (though I haven't got my hands on the box yet)
But, the question is immediately on the case! even two! )
1. Link to recipes for this unit)))
2. Are there Sushimans among us? Or share the recipe for making the "perfect" rice for SUSHI in the 1210s)))
I am grateful to everyone in advance for the answers)))))

[Akishin]

Akishin, Congratulations! Let the cartoon please you, and the recipes can be viewed in the general topic about the unit, I write from the phone and I can not put the link

Hello! I here on the Internet came across recipes for making baked goods in an electronic pressure cooker. This includes a cupcake and cheesecake. I saw the recipes in English and maybe - I "discover America", which everyone already knows. But just in case, I decided to write here for those who have such a device.
I have a regular mechanical pressure cooker, so I won't cook this in it.

I bought myself such a wonderful pan I prepared everything, turned on the smoke. She smoked a little, then did BAM !!! - and knocked out the machine in the kitchen. After that, it does not work with the smoking bowl - the machine knocks out. Works with a regular bowl. Something is burnt or jammed in the heating element. It was bought specifically for home smoking. Longing-sadness, it is necessary to hand over for repair / replacement.

They took me for examination, now we have to wait two weeks for the verdict. What if I broke it myself mercilessly?

This is a standard procedure, two weeks will pass quickly, you will not have time to get bored

[Vnature]

Vnature, that's unlucky, probably short.
Mine works fine, despite the fact that it barbarously mixed up the pots, after which it was necessary to tighten the new fuse even more barbarously.

How long have I not cooked and smoked in it? We need to smoke something for the New Year, such as a shank or a neck, a whole chicken. Thank you for reminding me about the pressure cooker.

Ended up my opupeya with this device. The store has approved the refund. They said that they were not even repaired, they were simply sent to the manufacturer. During this time, they almost everywhere disappeared from sale. But the competitor from Brand is sold, and cheaper. Of course, there is no such beautiful display, but the device is very similar. I look predatory in that direction.

Owners and proprietors, tell me how it is, is it worth taking this thing for the sake of home "smoking"?
According to reviews in stores, "cold smoking" is closer to hot, "hot" - a double boiler with the smell of smoke, over the "barbecue" and even mock ... Slander? )
There is a normal German smokehouse and a stainless steel barbecue, but they require weather and a minimum of a trip to the forest park.
These 6n are completely redundant, that is, only for the sake of this function - is it worth it?