Testing the Brand 6051 multicooker-pressure cooker

Girls, tell me the difference - high low blood pressure? On what dishes should you check so that you can really notice the difference - in cooking time and in taste?

Hurrah!!! We defeated her))) the porridge was a success)) after consulting with Brand)) what the problem was, I still didn't understand, in the end I bought milk a house in the tree * outside, changed the rice))) and yes, changed the proportion a little , 1: 5, but 3 of them are water. Although I do not like rice porridge, I really liked this one

And I have a question.
Are other multicooker recipes suitable for our Snow White? For example, I cooked rice porridge, pilaf, honey pie in two different cartoons according to the same recipe, and is it possible here? Will it just have a shorter cooking time?

I have tested different models of multicooker. IMHO is about the same everywhere. You just need to decide on the time and temperature regime.

Yesterday I cooked pilaf in a fast food. Everything was well and quickly prepared, but there is one but ...
It seems to me that the taste is not the same. Not as rich as in a regular multicooker. Like a lean food. She seems to have eaten, but there is no feeling of satiety. Maybe you need to cook for a longer time to make the food as multi?
Or I was wrong and I had to buy a regular slow cooker.

Tell me, did anyone have it?

strange in general. In theory, new dishes may still have a slightly chemical smell from the new lid / bowl. Well, like all new technology, it will pass.
But this hardly affects leanness - this is just a recipe. Seasonings, type of rice, fat content of meat, etc.

I boiled lemon. So it's not the smell of a new appliance.
And the recipe - I always cooked in the same way in a regular cartoon. Fried meat, onions, carrots, put rice, water, spices. Mode fig.

Try in a couple of hours

Sorry, I didn't understand what to try

food

Now I understand))) Today I want to try the baked goods.

I don't like multicooker baked goods. She's stuffy there
Cottage cheese without flour turns out well, and the dough with flour is heavy rubber IMHO.

I cooked pastries in the two previous cartoons, it turned out well. Maybe I have talent, I don't know)))

Well, I will not argue. to each his own.

For questions (as I do - I like everything):

1) Rice porridge (like all others with milk) - a multi-glass of cereal + a liter packet of milk + a piece of butter - the default program is "milk porridge".

2) Pasta - macrons from durum wheat (important !!!) I fill it with water so that it only hides + a piece of butter - the "rice" program by default.

After preparing particularly odorous food, wash the entire lid, including removing and washing the weight.

Elena, please tell me what is a weighting agent? What is it called in the instructions?

I have not mastered the whole topic yet, can someone tell me. How do you cook the cutlets?

With all my heap of technology, cutlets are most delicious in a frying pan.

In my supra, I got very tasty cutlets in sauce :) So you shouldn't be so)))
Yesterday I cooked cutlets according to the recipe from the book, we'll try it in the evening.

In a pressure cooker, I often do not cutlets, but minced meat hedgehogs with raw rice (in a hurry), pouring either just water or some sauce - it also turns out very tasty!

Girls, and who cooked the thread using the Su-vid technology in this model?

Judging by the instructions, it is quite possible to make a Su-view - in manual mode, the temperature changes from 25 to 130 degrees in increments of 5 degrees, the time from 0 to 24 hours.
I would like to try, but somehow my hands do not reach.

Girls, on the first page there are recipes for cooking in our pressure cooker.

To prepare sous vide, you first need a vacuumator. If the meat is sealed, it can be done in a regular saucepan on the stove.

I cooked several times in a regular baking bag - I no longer cook, I do not want in plastic.

My chernushka 6051 has also arrived. I'm mastering it. I'm happy.

To prepare sous vide, you first need a vacuumator. If the meat is sealed, it can be done in a regular saucepan on the stove.

I cooked several times in a regular baking bag - I no longer cook, I do not want in plastic.

The vacuum unit is understandable. But how is it on the stove? What about temperature accuracy? I have a gas stove, I have little idea how it is a saucepan on gas unattended for 5-6 hours? Well, since you are writing, then probably as an option there is a place to be, but somehow unsafe ...

For sous vide, the temperature needs 60-70 ° С. It can be set to Manual mode. I don’t really understand what the question is about cooking with sous vide technology in a pressure cooker

Yes, in principle it is interesting, there is someone who cooked in this model using this technology, because here the temperature step is 5 *, and there it seems like every degree is important, but is it so critical?

In principle, this step is sufficient. You can set not 63 ° C, but 65 ° C or 60 ° C for fast cooking meat. At least that's how they cook in 37501 and 37502 ... as I remember, the girls did the same here ...

Girls, I'm with you now))) Yesterday my beauty arrived and what I thought for so long Now I'm starting to communicate, so to speak. Here it is recommended to first boil a lemon in water to weather the odor of a stranger, I really did not do this with an old one, but I'll try, see if it helps? How much water to pour, is there a difference?
I have an old Alby, it works properly, but the pan is already all terrible. So from Brand to Elby, the pan got up like a native and the lid closed. Now I think, if Dex 40 pots are suitable for Elby, so maybe Brand will do?

The volume of water ... yes, there is not much difference ... here the principle of steam works ... 0.5-1 liter ...

Now I think, if Dex 40 pots are suitable for Elby, so maybe Brand will do?

I have a saucepan of dex 40. It fits into a stalk pressure cooker. In our brand, it does not fit in height and in diameter it will not creep into the body, it will be half stuck.
It comes to ours from the Liberty 900, it also comes in tautly, the lid turns with difficulty, but it still closes and gains pressure perfectly. I haven't found the ideal yet.

[Irina]

Irina, thanks for the info, it's a pity that it doesn't fit, otherwise I almost ordered Pots from Liberty never met, I'll look.
I started with a biscuit, then I put it, in 55 minutes we will see what happens. I bake for guessing, set it for 5 minutes more. She did not cover the bottom with anything, only oiled it and sprinkled it with semolina.

Yesterday I made meat using sous vide technology. There was a pig's chop, two pieces with a total weight of a little over a kilogram. I smeared it with salt, mustard, vacuumized and left in the refrigerator overnight. In the morning, I put it in the pressure cooker on manual mode, first by 65 grams. 11 hours, then I continued reading the topic about sous-vide, after an hour and a half, after thinking over the information, I went to measure the temperature of the water in the pan - it was 68 grams. Reinstalled the program at 60 grams. 7 hours (reinsured, most likely it was possible less time). Somewhere in the middle of the cycle, I measured the temperature again - it was 62-63 degrees. After finishing the work of the pressure cooker, I took out a bag and put it under cold water for a minute.
I really liked the consistency of the meat - the meat is dense, juicy and very soft, easily cut into neat plates. But we need to work with the composition of the marinade, I didn't really like the mustard. Next time I will only make salt, garlic and some pepper.

Yesterday the cartoon upset me a little.I cooked meat with prunes according to the mode from the book. But probably there was too much meat and the pressure didn't build up. The first two times the cartoon just went into heating, the countdown went 3 times, but without a set of pressure We tried meat, it turned out to be harsh for a pressure cooker, since there was no pressure. 4 times the pressure gained, but this was not reflected on the display (the display near the number 20 did not light up). Therefore, after the end of the regime, it was not clear when the pressure would drop. And after that, all the same, the meat was finished.
The husband says that this happened most likely due to the fact that, due to the large volume of loaded meat, the processor could not warm up to the desired temperature and therefore gave an error. We will know that you need to cook only according to recipes)))

Olga, what was the weight (approximately) of the meat?

Olga, somewhere around 1.3-1.5 kg. The recipe indicated 1 kg.

What program did you cook on?

Meat program, 30 minutes.

The lid may not have been properly closed, so the pressure did not build up. 30 minutes is enough for a kilogram piece. You can add 10 minutes next time.

There may not have been enough fluid to build up pressure. Here the volume of meat does not matter.

Now I pour a very conventional amount of liquid for meat - just cover the bottom.

There was enough liquid, it didn't even evaporate. And the lid was tightly closed. If it had not been covered, the bell would have rung.

Not necessarily - the bell rings if not covered at all. If it is not tight, it does not ring, and the pressure does not build up.

But this was not the case before. Maybe a coincidence, but it was when there was a lot of product that the pressure did not build up ...

Good afternoon!
Who cooked the pea porridge? In what mode is it better so that it does not boil too much inside, and then the peas are all boiled in mashed potatoes at once?

Hello everyone)
Not so long ago she became the owner of this pressure cooker. In general, I'm happy, while I haven't cooked so much, because I'm on the GW, and my husband prefers fried (I don't risk cooking, what I don't eat, otherwise there won't be anyone to finish))
But then I noticed that some kind of foreign taste had appeared, it was bitter or something ((Porridge, cereals. Nobody had it?

[RybkA]

RybkA, I cooked on stewing, I didn't really like it ... I need to try on a different mode

I would do it on the Children's mode for about 20 minutes if soaked, or 30 if dry.

In general, I decided to cook pea soup first. On the program, the SUP did not change anything, left the pressure 40 and the default time 20 minutes. It consisted of: 1 onion, 1 carrot, a piece of celery root, 1.5 tbsp. dry peas soaked in cold water for an hour, 3 potatoes and 2 lamb bones with leftover meat. The total volume was up to mark 8, about 2.5 liters of liquid. Result: the peas were not completely boiled, not all of them, let's say, the bones were fattened, the meat calmly departed and was absolutely chewable, everything else was also soft. I can say I'm happy with the result for 5s minus.
Before that, the first thing I cooked was a biscuit according to the recipe. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=198579.0
baked 55 minutes + 5 minutes on heating. It turned out just fine! High 8cm, baked absolutely evenly, airy.
Then there was a turkey thigh weighing 1.2kg. Marinated in salt / pepper. Fried on fry on both sides. Then I decided to play pranks, reducing the MEAT program to 40 kPa and the time to 15 minutes. I added 1/2 tbsp. dressings from adjika + soybean suos + water. It took a long time to gain pressure. It reaches 20 and falls, apparently there was not enough liquid and it was waiting there for the meat to give its juices. In total, it took about 30 minutes, maybe even a little more, until the countdown went normally. This time was not enough. The bone had pink juice in the middle. I added another 10 minutes, at a normal pressure of 70, without waiting for the end of the program, I left until the evening. It stood on heating for almost 6 hours. I liked the result. The thigh was visually like an oven, rosy on all sides.
Today I still cooked oatmeal porridge from long-boiled flakes.On the program, Milk porridge did not change the pressure, and the time by 1 mst. put the flakes for 8 minutes. I think it will be possible to put less. I was satisfied.
I like it: it shows the time on heating and shows when the pressure has already dropped.