Pressure cooker Vimar VMC-164

Do you pour milk with sourdough into jars or directly into the multicooker bowl?

Do you pour milk with sourdough into jars or directly into the multicooker bowl?

And so and so, as you like more, if in order to eat with a spoon, then in jars, and if you still do it in a saucepan, just when you pour it over then it liquefies, loses its thick texture, it turns out drinking

Thanks for the advice . Today I will try again to create one in 1 liter jars. milk 2.5% fat and Activity is classy. I will unsubscribe tomorrow and I hope everything will work out

Olya if interested then grill here

Here is yogurt in a saucepan (tilted slightly to take a picture)

Ploff

Nice one!
With a chicken or a pig?
Did you cook Dap on Plov?

And the smell after the pepper will not remain in the gum lid, or do you drive it away with lemon soup?
Floris at 700 watts of power? This is where the slowness comes from, I felt it when, after the hot guy DEH, I bought a little Liberton for 3 liters for sparing pastries and cereals. and his power is less than 700 W, so he almost did not fry, but extinguished the current

Olya, the smell remains, but when I washed the lid, I turn it over and put it on top of the saucepan, it disappears a little, and I also noticed it smells less and less every time. Floris is not a bad saucepan if it was the first one, and so there is something to compare with, but I deliberately took it for the summer residence. There is a problem with tension, and time is generally not limited, the main thing is to keep track of it !!!

THX
Yes, sometimes there is an ambush with rice, I got a round one by weight in Foret that was not tasty at all, but thank God, it's already over

Yes, it seems to me delicious, but some kind of gummy got very caught

I bought corn "semolina", so I'm thinking how to cook it in a pressure cooker, so that without lumps ... and how much time to cook

[Ksyusha]

Ksyusha, and what is "corn semolina"? Is that what you called small cereal or is it really semolina?

I cooked corn grits (medium grinding) in a pressure cooker for 45 minutes 1 to 5 - and that was thick.

corn grits can be easily cooked in the proportion: a glass of grits to a half liters of milk / cream + water, it is, well, very hard. I cooked it in a slow cooker and in DEKH, it took several hours, and still sometimes remained hard.
Oksan, try to cook it on the Multicooker, from 45 minutes, you will find the time.

Here it is in a teaspoon, well, it is sooo small as real semolina in appearance, so in what proportion to cook so that it is average in density, eh?

and God knows him
semolina and I are not compatible things, and I can't even imagine how to cook it in SV, so that there are no lumps and it is cooked, because corn is harder than wheat, this is unambiguous.
Read on the search how people finally boil semolina porridge in their electric pans and you can find your way

So then it’s that it’s like semolina (should be cooked instantly), but on the other hand, it’s corn (which means it’s cooked for a long time), so how to cook it, I bought it on my head

What I dug up on the Internet: corn semolina, it's polenta, it's also hominy. And they cook it as much and in the same way as heavy porridge, in a ratio of 1 to 6. But I did not try it myself, that I read it, I wrote it

Polenta by Admin

And they seem to be not on sale now, or am I mistaken?

Girls, and where, besides the photomag, you can see the vimarchik. Reviews about that store are very bad. And I want to ask the price. Where did you order it?

Albina, Fotomag is not such a bad store, it's just that online reviews need to be divided into two at once, copywriters who are paid money for this and unscrupulous competitors also write there.Personally, from myself and my friends, who took the equipment away from them by self, I can only say that they delay the order for a day or two, this is where the whole negative ends.
Several factors testify that this is not Sharazh's cantor:
1. Information service of dispatchers, not a sleepy girl / boy on the phone
2, Service
3. Presence of representative offices in other cities
It all says that to this company. investing in development, not just renting an office in an apartment on the outskirts of the city
And you did not try to search for Vimar live closer to you, I saw him on the first pages in Makeyevka, it seems, and in the east of Ukraine, they

Albin, you don't want to pay attention to this

In principle, this is a modified version of the speed multi, from which all three Vimars grew. She was a pioneer in our market and her production was not stopped, but you see, they even improved the steamer and the steam release valve
By the way, this is that shop in Makeevka, kaetsya, so call them, find out everything.

Today, at a delayed start in Vimara, I stewed meat with vegetables, in Comfort buckwheat, bread in a bread maker and everything was ready by 9 in the morning ... oh, zhist raspberries, wait, bake pancakes and a free day
I still do not have enough one more saucepan, so I am bursting in the throes of choice, or even a pressure cooker or still take a slow cooker .... I gave it to me and now I regret it Still, in pressure cookers, for example, stewed wet cabbage turns out, and in general, for culinary diversity, I want

Maladets, Oksana, I prepared everything, I also went to the Internet
And how much did you put on the delayed start?
I would have looked after the cartoon in your place, wait, there are many different ones, Polaris has a lot of new products, and Scarlett, I finally keep quiet, they make me happy almost every week. Still, a cartoon is needed in business, and you can open it in the process not on touch programs and the taste of dishes is slightly different, but longer, that's a fact

Maladets, Oksana, I prepared everything, I also went to the Internet
And how much did you put on the delayed start?
I would have looked after the cartoon in your place, wait, there are many different ones, Polaris has a lot of new products, and Scarlett, I finally keep quiet, they make me happy almost every week. Still, a cartoon is needed in business, and you can open it in the process not on touch programs and the taste of dishes is slightly different, but longer, that's a fact

Set aside for 8 hours.
Olchik you are right, I already want a cartoon for a change (you need to cook with pressure cookers, but you still need a cartoon), now they have a lot to choose from, and I like Scarlet and Polaris too ..... oh, the damned flour of choice wanted Vesku 18, already changed her mind

And, what is wrong with Veska? I honestly, sho then Nikada did not fall for this company
By the way, the question is ripe, have you tried to bake potatoes (in pieces) on Baking until golden brown?
Bo I always have a failure in this matter, in Dex (multicooker), she turned out to be simply gorgeous on Bakery, and in SV, she always strives to become a guy and gain pressure. And today, in general, it stuck with a terrible layer below, although I fried bacon in a pan and put everything together in a casserole that was not yet heated, although I mixed everything and there was enough fat

Not Ol, I haven't tried everything, I'm going and I'm not going to do it, I wanted in large pieces like you have a recipe, I will have to try ...
And Veska ... somehow I'm more interested in the multicooker in it, I asked in the subject there how the milk behaves in the multicooker and is it hot or not, and did not wait for an answer, and I understood this model as the first and there is nothing to compare with (remember how I did it with the Liberty multicooker) so why buy a pig in a poke if you can choose a decent multicooker separately

Maybe you need to fry it without a lid? it was necessary to fry the bacon directly in the pan and then put the potatoes on, maybe it won't stick to the hot one ...

Olya went to fry potatoes for you ...
I warmed up a pot of butter, then threw potatoes on the "Pastry" .... it seems to me that the tempra is barely too small for this potato with an open lid, "shkvarchit" ... closed the lid, let's look further

SPS, dear, didn’t block the lid?
so it seems to me that for a full baking of non-pies / cakes / casseroles, the temperature on Baking is less than on a similar program in Dex, but I also tried on Plov, so if I lower the lid, it immediately blocks and about a crispy crust you can forget

I switched to "roast" and then hissed more lively, the lid did not lock (I put the valve on "steam release"), stirred periodically .... well, what can I say, I don't really want the crust to be hotter, although it didn't stick to the pan. Wait, I'll take a picture, I'll show you

I closed the lid but did not turn it, it does not block and the valve is turned

Here (the potato has fallen apart, but this is my sort, it is falling apart everywhere)

And here is the VIVO yogurt that I never got in a yogurt maker

My son drank the potatoes, he said it was delicious. But I didn't really like it, it was not enough of it, and if you put more, it will be garbage

In Libert, I did this SUCH potato and very good I probably liked Vimar, it is more sharpened for yogurt / stewing and hot programs on it are softer

And here is the VIVO yogurt that I never got in a yogurt maker

Well, he’s just a lovely handsome man, and I never had any special problems with Vivo, on the contrary, with the new Bulgarian-Italian ones, until I got used to them, and VIVO’s taste is always sour in all the leavens compared to our southern neighbors

Oksana, yogurt!
How long do you expose? Default, or decrease? And what kind of milk do you take?

Girls, I already gave a link before to Omelkin PIE , but last time I made it exclusively from apples (and more than once), and this time following the letter law recipe made with grapes. God, how delicious and aromatic it is

I added a couple more apples and it turned out very wonderful, I baked two full cycles on the Pastry, because the fruit gave a lot of liquid and the flour was still pounded 1 grade Narodna from Furshet (it floats), but everything worked out
I'm asking you

Olya, the pie is excellent!
Did you take the seeds out of the grapes, or put the whole one, and which grape is closer to sour, or sweet?
I also thought to bake something when the saucepan was free.
And they treated me to grapes yesterday - local. There is - it is not very sour, but for a pie it may do.

And they treated me to grapes yesterday - local. There is - it is not very sour, but for a pie it may do.

That's exactly my version, sourish for food, but it's the very thing in the pie, I didn't take anything out, just cut it off from the branches and that's it, we could not get very bony, but it is grapes that give a special aroma, people are probably already used to apples. I only put more sugar than Omeloka had -200 gr. and took the same oil - 50 gr. creamy and sunflower, although the original proportions are different.
After the two-cycle Baking, I kept it for another half hour with the lid closed, but not on Podogreya, but simply in the switched off SV, more before that it was too "alive", it still depends on flour, but I think you won't regret it if you do

Olya - you inspire to feats!
Now pea soup, and I'll try it!
Olya, two cycles in Vimara 1h 30min. - got it right? And the valve is open! I'm stupid with him (valve)!

Olya, thanks again!
The pie is really delicious and unusual. Until I came home from work ate everything!
The only thing, I put everything according to the recipe, and the sugar needed more, like yours. It cooked very well.
I rewrote the recipe in my book.
I made yogurt yesterday in Polaris. Everything is exactly the same as in Vimara - it came out sour, probably less time was needed ?!
I'm warming up the milk, can I not heat it?

Lena
Yes, the pie is definitely delicious with grapes, with apples the taste is simpler
And milk for yogurt, if not heated, then it can then reach for a spoon, such a nasty thread, from the sourdough, of course, it also depends, but the temperature regime is also important, I think that you can turn it off early, but do not take out the yogurt, and even if it has not yet frozen, then the MV / SV temperature is kept as in a thermos, and there is a chance that it will not overdo / oxyderate

I'm still wondering who bakes bread in our SV, how much is better to ferment on Yoghurt, I did wheat-rye today METROPOLITAN and kept it for almost 2 hours on proofing, then it seemed to me that it stopped, in sl. time, an hour and a half I'll try.

Olya, do you buy yogurt for bread, or is it possible to make homemade one?
Somehow I don't do bread, although there is a bread maker, but I knead the dough in it more.
Bread in my mind is aerobatics!

Olya, do you buy yogurt for bread, or is it possible to make homemade one?

I practically don't bake bread on yogurt, more on whey, sometimes I add potato broth to it, and recently I make kefir in Vimara (800 grams of boiled or ultra-pasteurized milk +200 grams of baby kefir Tema, Agusha or Zlagoda) and so I made now on it. Wait bakes, let's see what happens.

Here is some bread

only from 300 gr. flour, but rose perfectly
I made half a portion from the recipe and the cutter is also not bad, as far as fluffy semi-rye bread can be, but I taste a little bland, salt in the sl. since it is fashionable to put more and cumin or flax seeds, but wanted to try the original for the first time

[inexperienced in the test]

Such a lovely bread!
Even me inexperienced in the test, I wanted to do something similar!

Yes, the fact is that I, too, having been on this forum for three years already, bought HP only a year and a half ago, the cheapest Orion, for a share in Foxtrot for 330 UAH. and happy like an elephant. So, I, too, is far from Master Peku, mainly on live, pressed yeast, when I make dough in it all the time and only baked it a couple of times in Vimara, but I won't say which I like better, condensation collects there when baking under the lid, and this not very good inspires, how not to drain, it still ends up on bread. With rye flour, by the way, breads will be more or less obtained, only after buying gluten from a girl from a forum from Kremenchug, so I have not decided whether to continue bread experiments in SV.

Olya pastries are super good
My condensation does not get on baked goods
I bake bread toko in KhP, in pressure cookers biscuits and muffins

In Libert, I did this SUCH potato and very good I probably liked Vimar, it is more sharpened for yogurt / stewing and hot programs are softer on it

I also fried potatoes well in the Liberty cartoon, but there was a Fry program, there is no Fry in Vimara and I'm afraid to fry for a long time with the lid open, it will still burn. In Comfort, it turns out more fried, but there is protection against overheating, the infection sometimes squeaks, so I don't like it either

Yes, the fact is that I, too, having been on this forum for three years already, bought HP only a year and a half ago, the cheapest Orion, for a share in Foxtrot for 330 UAH. and happy like an elephant. So that I'm not a master either I bake mainly on live, compressed yeast, when all the time I make dough in it and only baked it a couple of times in Vimara, but I won't say which I like better, condensation collects there when baking under the lid and it's not very good for me. inspires, how not to drain, it still ends up on bread. With rye flour, by the way, breads will be more or less obtained, only after buying gluten from a girl from a forum from Kremenchug, so I have not decided whether to continue bread experiments in SV.

Olya, my bread machine is ELENBERG, bought in Eldorado at a sale, which is about 200 hryvnia 8 - 9 years ago! It was a spontaneous purchase, which, like you, I do not regret a bit. Serves faithfully. Immediately, I also hit the bread, and then I cooled down and I knead only the dough in it, and I bake Paski once a year.
Are you kneading dough in the oven, or with your hands?
Do not be shy! The bread is valid! It can be seen that it is kneaded and baked well!

Yes Olya the bread is wonderful
I bake in Binaton every other day (since March, we don't buy bread in the store at all), and in Kenwood I knead dough