Pressure cooker Vimar VMC-164

until it turns out to insert a photo. I will describe it this way: on the left: Roast, chicken, Vegetables, pastries On the right: Porridge, Plov, Soup, Jellied meat.

Hey everyone. Yesterday I was mastering the pressure cooker. Report:
Frying a little meat with carrots and onions is difficult and for a very long time and does not fry anymore, but languishes. I poured rice and added water:
1- rice is unpeeled and there was little water on the finger.
2 - puts on time for 25 minutes - in Polaris I did 12-15.
3- waited until the countdown goes, and at 20 minutes honey agaric began to gain pressure. After 2 minutes, the report again and already from 19 minutes frightened the pressure cooker.
4- waited for the steam to come out "naturally" turned it off (I'm afraid to go to bed and leave it on and on heating until morning) - RICE SOLID: girl_cray:
5- I put it on for another 15 minutes (by the way, I used the menu - +. I turned on the pilaf + menu + "-" counted for 15 minutes).
6- Wait for the end, turned it off. I tried it in the morning - overexposed
CONCLUSION: either 1 pancake is lumpy, or after Polaris I still cannot adapt, or I did it wrong. I messed up half the night with cooking pilaf, it didn't work out, and I just can't cope with the lid.

Olya, don't be discouraged! Adapt!
I got it first, perhaps there was nothing to compare, but I like it ...
Now I have 3 of them, but still this is the first and favorite!
I always do it according to this recipe and it turns out. Perhaps the rice is different.
Experiment!
From ours, judging by the photo, it differs in two buttons - vegetables and jellied meat are reversed.

Ol, I couldn't do it right away with the lid either, but then I realized how it should sit, look at my pictures in the first message and gradually master it from simple dishes - there is soup, charlotte with apples on baked goods. Rice now comes across different, it is not always cooked normally on the stove, take water 1: 2, and then you will decide for yourself

Girls, good news - the Baker brought our Vimar into the technology at the bottom of the page and I have already added it, but I just asked him to either add a separate pressure cooker, or at least add the word pressure cooker to the multicooker, more our Vimarchik turned into a pure multicooker

Did Rosell again, probably this time did not hold (8.5 hours) the taste is absolutely "childish" without sourness at all, it turned out well, I will not do it anymore.

Yesterday my husband brought Agaposha, I haven’t tried this one yet and haven’t even seen it ...

Hi there. So now I want to deal with yoghurts. I ask for help. I understand that you need to buy some separate jars, what would make yogurt in them? Where can I buy?. Do I need to put something on the bottom of the pressure cooker when I put the jar?

Hi there. So now I want to deal with yoghurts. I ask for help. I understand that you need to buy some separate jars, what would make yogurt in them? Where can I buy?. Do I need to put something on the bottom of the pressure cooker when I put the jar?

I do if 2 liters is right in a saucepan, or in 850 gram cans, in short, you can take any cans. At the bottom of the bed is a silicone mat, or you can use an ordinary rag napkin, and pour water "up to the shoulders" of the cans, you can do it without water.

Girls, good news - the Baker brought our Vimar into the technology at the bottom of the page and I have already added it, but I just asked him to either add a separate pressure cooker, or at least add the word pressure cooker to the multicooker, more our Vimarchik turned into a pure multicooker

Ol, in the same place, when you click on the icon of a pressure cooker or a multicooker, it automatically translates to the page of this multicooker, so who will read it

Thanks a lot, Sandy.What is the best sourdough to buy? ... You have tried so many of them, please advise which one is better. As I understand it, I take a can of 850 grm. I badyazh sourdough with milk, put it on a rag (don't know where to buy a silicone mat?). I press the function yogur and in the morning it is ready. So?

In Vimara, yoghurts are obtained with any sourdough. You can start with any, and then navigate to taste.
It is necessary after about 4 hours to check the jar, different sourdoughs are fermented in different ways in time, and may oxyderate overnight

Good Food and Genesis are faster, Vivo is longer, and Roselle is generally the longest

It is also possible with the classic Activation in plastic boxes, this is generally without a losing option, but of course it is not as useful as with starters

Thank you, but where can you buy sourdough?

Thank you, but where can you buy sourdough?

In a pharmacy, in a supermarket (where milk is sold) and sometimes at "points"

Thank you, I'll see. Where can I buy a silicone mat?

Thank you, I'll see. Where can I buy a silicone mat?

Where different silicone molds, etc. are sold, I have a regular rectangular cut under the bottom of the bowl

Hello, Olya, well, how did you get used to Vimarchik over the weekend?
I make yogurt (very good. I like Immunales from the Italian Good Food sourdough) on "dry", that is, I don't pour water into the bowl, I just put the jars on a silicone mat. Ol, you just get ready that your homemade yoghurt will only vaguely resemble the usual store taste, generously flavored with starches, thickeners and stabilizers. It will be milky and neutral, you just have to rearrange tastes

To make the taste as close as possible to the store - for 1 liter of milk 3 tablespoons without a slide of sugar and a little vanilla. The yogurt is awesome, thick and delicious
Without sugar, I do not eat only myself without sugar I do

Today I am testing Agaposha leaven ...

Today I am testing Agaposha leaven ...

Come on, share your impressions, both in taste and density
And besides Signor Roselle, did the rest of the leavens, VIVO in particular, turn out thick?
Just if Lenochka has Roselle at home. milk was with a thick-thick layer chocolate cream, then a lot more depends on the purchased milk, we don't know exactly what it is stuffed with and how it will behave when interacting with living bacteria. Personally, after three unsuccessful attempts to make yogurt with milk UHT Farmerske from Silpo, I realized that this was no longer a coincidence, but a pattern

Impressions will be tomorrow, I put it toko a couple of hours ago ... it looks like Vivo powder
Ol, all my leavens turn out to be thick, so if a little thinner (like Roselle) then I don't use the leaven anymore
and today I read the topic about leavens .. well, where the specialists answer, they seem to say that it is impossible for the pharmacy (meaning what is in the capsules) to ferment but only to grow milk leavens nuna ato mona, it is not known what

Here is Vivo yogurt, Vitalact is the same:

I use milk only what the pictures showed rarely other when too lazy to trudge to where it is sold

Today I read a lot ... I boiled the milk again

and today I read a topic about leavens .. well, where the specialists answer, they seem to say that it is impossible for the pharmacy (meaning what is in capsules) to ferment but only to grow nuna ato mona milk leavens, it is not known what

I knew about this for a long time, and, thank God, when I got a yoghurt maker, VIVO starter cultures became available for free (I didn't have to go to pharmacies), and much later Bulgarian and Italian ones rolled up

I just added a teaspoon (leftovers in the jar) of homemade cream to the Immunales over-starter yesterday, which are more like butter in consistency, so I haven't had a thicker and denser yogurt for a long time, the spoon is worth it, so I say, the thickness is still from fat content depends on the original product A, I ferment, as a rule, on two types of milk - Selyansky - 3.2% or from a farm from a barrel from a neighboring village, so on a farm, whey will often separate, becauseno stabilizers are added, probably

so I say, sho the density also depends on the fat content of the original product

I agree with that too
if i cook sometimes harmful to the figure yogurt - milk + packaging 0.5 l of Burenka cream 10% - then yoghurt turns out to be much thicker than just on milk

well, yes, only, a teaspoon was enough for me, for a liter, those market cream, only when very fresh, then liquid, and so - cut with a knife

The yoghurt turned out to be dense, tasty but fermented for 11 hours I will not use ..... it ferments for a long time, or you can safely put it overnight

well, yes, only, a teaspoon was enough for me, for a liter, those market cream, only when very fresh, then liquid, and so - cut with a knife

Ol, and the cream is not collected from above? I also like yogurt with cream, but this crust is greasy on top

did not gather this time, because a teaspoon of strong weather did not, only thickened decently.
And what does yogurt in 11 hours do not suit you? set and sleep for yourself

And what does yogurt in 11 hours do not suit you? set and sleep for yourself

Well, yes, in principle, just if you put it during the day, then

in the afternoon, maybe not necessary, although not all CB and MV are busy at the same time and if you urgently need yogurt, you can also select one day

Hi there. I am reading you about yoghurts and as if you were writing in Chinese. Okay, I'll learn too. But so far the hands do not even reach the leaven to find where to buy. I cooked meat on Monday according to the recipe of one forum woman (in butter) MMMMMM. Then I made potatoes with this butter gravy (I just cut them with carrots and there, and for 10 minutes). The husband does not like boiled potatoes, but said that he had never eaten such delicious boiled potatoes. The gravy is straight out of the water, and before that I never ate the gravy. ...

Hi there. I’m reading you about yoghurts and it’s like you’re writing in Chinese.

Check out these topics to get you started:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171094.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.0

I cooked meat on Monday according to the recipe of one forum woman (in butter) MMMMMM.

Well done, mustache very good. tasty and delicious
Here you are THIS Did you cook meat from GASHI?
And in what mode and how much? I, in principle, even for the simplest dishes, always write the time and the program, so that it would be easier for other owners and choosing to navigate

This is the recipe I used.
I'm telling you.
I had 2 kg of pork leg. Divided into 2 parts (all 2 kg. Did not fit into St.. Smeared with salt and pepper (mine do not like pepper) Cut the butter to the bottom, top the meat, on top a couple more pieces of oil, poured 0.5 measuring cup of water, closed, turned on the first piece for roast. It turned out well, just for butrik. It is not as tender and decaying as the second piece. The second piece of meat I put in a saucepan with the sauce from the first, adding oil gr. 20. And set for 40 minutes (roast, menu, + 10min .) It turned out very tender. Then cut the potatoes and carrots and in the same sauce, salt, pepper and cover. Vegetables mode (10 minutes). Everything.
Forcibly, the CD did not open in 1 or 2 pieces of meat. I was waiting for the bleed on the heating.
All.
Thanks, Sandy, read it.

Hey everyone. Even we are not active. I cooked a pea soup yesterday. No peas soaking. I tried it in the last SV, now I tried it, super. I didn't have time to take a photo, I'll do it today.

I tell you: I bought half a stick of smoked sausage (there were no ribs), turned on baking, and threw a piece of plums. butter, finely chopped sausage and onion, fried for 5-7 minutes, chopped 3 small potatoes finely and threw a medium thin carrot into rings, saved everything. Threw 600-700grm. peas and poured water to the last mark (4/5), salt and pepper (there were no greens, today I will put it right before serving). I also closed the menu for roast, +10 (that is, 40 minutes). All. After it has turned off for another 30 minutes, the potomina is on heating and the steam pack will bleed off. Bottom line - The potatoes fell apart, the peas too, the carrots remained beautiful circles, and the sausage gave such a smell ... you sway, your husband choked with saliva near the saucepan in the evening. I walked into the apartment with the words - "we smell so much that they’re carrying our legs to us. Wait, the neighbors will come running now." I also made crackers from Ashanovsky's white baguette.

And I finally decided to make full use of the Drinks, which I had never used before.This means that I have real Carpathian tea, purchased in Ivano-Frankivsk region at the fair of eco-products (composition: fruit of a cherry, red, lingon, pear, apple, shkirka of shipshini, grapes, gibiskus) and it is recommended that this whole thing for 1 table pour a spoonful of boiling water. Well, without hesitation, I boiled (on the stove) a little more liters of water, poured 5 spoons of this mixture into the bowl, poured boiling water over it and voila, immediately transferred it to Drinks.
Let's see how it will infuse until the morning

Ol, how's the tea? What temperature does the pressure cooker keep, was the tea hot in the morning or what? Eh, my thermometer has broken .... it would be interesting to measure the tempra on the "drinks", otherwise I have absolutely no demand for this program, but without pressure, right?

Yes, the program was without pressure and in the morning it was ... about 35 grams. on a mechanical thermometer (with arrows), my electronic one broke, that is, the meaning of these Drinks remained unclear to me. Exactly the same temperature is kept by the switched off SV, playing the role of a thermos. I remember you also did experiments in the summer and came to a similar conclusion. Then it is better to brew and leave on Heating, there is a guaranteed temperature of 60-70 gr. I measured for an hour.
And the drink is delicious, just a little sour, I wonder why, it is good to drink it in summer, it quenches thirst and is vitamin-useful

Olya tea is super-duper and sour because of the concentration, next time there is less dry tea in the box, I also Abhazard Carpathian teas, buy in bags
Yes, I still cook a compote from dried fruits as I described why these "drinks" with such a time is not clear .... on "yogurt" the same temperature turns out or what?

on "yogurt" the same temperature is obtained or what?

even higher, on yoghurt in the range of 38-40, it depends on what temperature you pour milk into

Girls, again with you, went on vacation!
Olya or Oksana, who reads first, bought both Bulgur and Kus-kus.
"Couscous" I already cooked, I liked it, only with the proportions it muddied up - it came out dryish and for some reason not salty, although I put salt as always.
And I want to cook "Bulgur" today - is it made with meat?
I have a pork tenderloin, can I make it like pilaf? ...
Or is he blending into porridge?

This is the picture I found in the kitchen this morning.

Yesterday I baked "Omelkin grape pie" in Vimara - 1 hour 10 minutes.
Left to cool, did not want to cut hot - these are the remains of the night tea.
I will not describe the taste - everything is clear and so.

I noticed a mistake in my recipe - I forgot to write milk! And all the time she was making dough without him.
It worked equally well in all three cartoons, only the baking time is different.
I adapted for this pie to take discounted raisins in "Silpo", it crumbles heavily, and we sell it in trays for half the price. I washed it, dried it on a towel, and there are no bones in the pie!

Lena, bulgur is not boiled, this is wheat, specially processed, feel free to make pilaf

[Olya]

Olya I put kefir on your advice with Zlagoda's baby kefir with a pink label in a glass bottle. It has been worth 5 hours already - liquid milk with a sour smell .... how much did you have? what density should it be? when I made kefir with Vivo, the result was completely different as thick as yogurt ...

[Olya]

Olya I put kefir on your advice with Zlagoda's baby kefir with a pink label in a glass bottle. It has been worth 5 hours already - liquid milk with a sour smell .... how much did you have? what density should it be? when I made kefir with Vivo, the result was completely different as thick as yogurt ...

My dear, do not eat it, for anybody everything is sour there, do it on Vivo, he is specially for this Do not experiment with health

Hey everyone. ... Hellena, give me, pliz, a recipe for this miracle pie. And how to do it in a vimar. Very nice came out.

[behold]

Hey everyone. ... Hellena, give me, pliz, a recipe for this miracle pie. And how to do it in a vimar. Very nice came out.

Olya has already laid out this pie.
I will duplicate the recipe again - behold - Pie with grapes (apples).

The only thing is that I did not write milk in the recipe and did it all the time without it, but it turned out very well anyway.
By time in Vimara I baked for 1 hour 10 minutes.