Testing the Brand 6051 multicooker-pressure cooker

[Luda]

Luda, I splashed water with a 30 ml spice from a thermopot

Some of this water steamed out through the pressure indicator until the float rose. I still think there was little liquid.

Madames, it's good that the peas were soaked all night, I didn't get the puree soup without soaking - I've written about this before.
I don't understand about pressure either ...

Peas are cooked in a pressure cooker in mashed potatoes without soaking. Most likely your peas did not have enough time. I cook pea soup until mashed in a pressure cooker for years and never soak peas. Any. I put the peas together with the meat (half a portion of the peas), and it is boiled in mashed potatoes while the broth is boiled. Then I put the second portion of peas with vegetables (I like both thick and whole peas at the same time).

And peas are soaked so that some sugars (or something else is called, forget) go into the water. This water is drained. It is this substance that is not digested in humans and gives such active flatulence. )))

Some of this water steamed out through the pressure indicator until the float rose. I still think there was not enough liquid.

Well, maybe. I will still cook such meat, but I will try it on RICE. Let's see how it behaves there.

Salmon soup with baby food. Supets was a success.

Peas are cooked in a pressure cooker in mashed potatoes without soaking. Most likely your peas did not have enough time. I cook pea soup until mashed in a pressure cooker for years and never soak peas.

I will try to increase the cooking time next time, thanks!

Yesterday I prepared boiled pork from the recipe book (page 13). I cooked strictly according to the recipe and after 40 minutes on the MEAT program, I prepared a wonderful juicy and very aromatic boiled pork.
There is no photo - the husband took out the meat, well, you understand what kind of pictures there might be.

[Zucchini casserole.]

Zucchini casserole.
I fried the onion cut into half rings on the FISH program.
Then you need to grate the cheese and mix the eggs with sour cream, cheese, pepper, garlic, herbs, fried onions and diced zucchini. Stir well and place in a bowl. Sprinkle cheese on top again.
Cook on the BAKING program for 30 minutes.





An aromatic and tasty casserole.

[Charlotte pear-cherry]

Charlotte pear-cherry



Kneading the dough as usual Charlotte apple-cherry (pressure cooker Brand 6050)... But you can also according to Tanya's recipe Charlotte in a pressure cooker Brand 6051... The only difference is that Tanya has a super-powerful powerful Kesha, and I have an old (but smart) 150 watt mixer. And the filling: 1.5 pears (diced, mixed into the dough) + a glass of frozen cherries (spread over the dough). Oh and delicious, aaa, sour _{half in one face}
Hell on mode BAKING 60 minutes remove the pressure regulator for the last 15 minutes. The dough was poured to level 4.5, after baking it was at level 7.
I like 6051 more and more with each dish.

Ksyusha, why did you remove the regulator?

[Gasha]

Gasha, after 40 minutes I looked under the lid, there was some condensation on the lid. And as soon as the active smell was gone, I removed the regulator. What for? ... Like to evaporate.

And when the lid was opened after cooking, was there any condensation on the lid?

Was. It didn't seem to work, did it?

I have no idea ... I've read that Olga was doing some manipulation there with some grooves to drain into the drip tray. And there was never a drop in my drip tray ...

But there is always condensation on the lid ... Until it bothers me, but I have not baked anything yet ...

[Charlotte pear-cherry]

Charlotte pear-cherry




I like 6051 more and more with each dish.

Ksyusha, and I also like him more and more every day and dish ...

Charlotte is very appetizing, it has long been aimed at this!

[Ksenia,]

Ksenia, delicious !!! So beautiful . I like the same Brand more and more every time.
Tomorrow can bake something. Although summerooo .. the girls in the next topic are losing weight

It is necessary to boil the rice, but I have not tried the rice yet. Milk suits me for 100 percent.

[Marish]

And there was never a drop in my drip tray ...

But there is always condensation on the lid ... While it did not bother me, but I have not baked anything yet ...

Mine, too, is pristine. Today I wanted to take it off, rinse it out for every fireman. But she couldn't. Apparently it grew from the fact that it was never filled
And the condensation does not bother me. There was not much on the baked goods. Not even a drop fell on the charlotte itself. But you must try to bake something drier (pears, frozen cherries still give moisture). I want bread. But I don't know which one, I think and decide everything.

Ksyusha, and I also like him more and more every day and dish ...

Marish, Brand knows how to win a woman's heart.

Charlotte is very appetizing, it has long been aimed at this!

Thank you . I kept holding on _{I'm losing weight too}but today my bastion fell ...

Ksenia, delicious !!! So beautiful .

Tanyush, Thank you! It's all you are the instigator

It is necessary to boil the rice, but I have not tried the rice yet. Milk suits me for 100 percent.

I've cooked rice twice already. Good at it. And the milk is also good. But I’m not risking corn porridge. I have cereal in stock, which spits, and on the stove too. In 6050, the plate was always grooved on all sides. I'm afraid, since there is no cutoff.

“But I’m not risking corn porridge. I have cereal in stock, which spits, and on the stove too. In 6050, the plate was always in the cereal on all sides. I'm afraid, since there is no cutter.”

Girls, try boiling cereals in an extra container. I cook this way in my pressure cooker (Brand is not there yet, just thinking) But I haven't spit anything there yet, just a little bit of milk porridge sticks to the bowl, so I cook this way sometimes: at the bottom of the bowl, a silicone mat (just so as not to scratch) then a stand a double boiler (I have an ordinary metal chamomile) on it a refractory bowl (I just have an aluminum saucepan), to the bottom of the water, about to the middle of the bowl or a little less. Then everything is as usual, we cook under pressure (though it’s only one there, so I don’t know which one, probably 70kPa). I cooked corn porridge like this (1 m / s of cereal 1 liter of milk, 30 ')

[Bishka]

Bishka, no, I have no question of sticking cereals to the bottom. My corn grits are bad. A couple of times in 6050 she made me so the inner plate that she barely scraped it off. I tried to cook it on the stove - the same parsley, I almost spat in my eye. And then if he spits on the valve or somewhere else, and I'm not around ... you never know.
Listen, is soaking corn grits practiced? Maybe soak it? -712135047.html] I mean, soak in water. I want corn porridge.

[Half an hour passed ...]

I've cooked rice twice already. Good at it. And the milk is also good. But I’m not risking corn porridge. I have cereal in stock, which spits, and on the stove too. In 6050, the plate was always grooved on all sides. I'm afraid, since there is no cutoff.

I ran and I cook the rice.

Half an hour passed ...

I have already returned and show my porridge, which no longer exists



It was delicious. We all love this kind of porridge - thanks to my magic saucepan!
If you leave it on the heat, how long you stand will be even better - it will steam well.

I steam quite often, so there is a lot of condensation. Perhaps I can trick it with a tripod and shoot a video of where and how I drive the condensate, but I will have a problem loading it in the village.
Here's a glitch I had on hand when I cooked meat in Bulgarian.
At the first stage, I had to fry, then extinguish at high pressure - 60 kPa - set 40 minutes, taking into account the set time, and languor - 30 minutes at very low pressure, less than 20 kPa.
The first stage went off with a bang - 5 minutes at 130 degrees with the lid open, then I put in the rest of the ingredients - I poured a lot of liquid - it’s necessary according to the recipe, I closed the lid - so what? The countdown started, but the pressure needed - 60 - was never reached.
I repeated the process a second time, excluding "Fry" - - the same thing.
Spat, set "Meat" by default and left on "Heating" - everything is OK!

Maybe just buy another corn grits, Ksenia?
I cooked different things, never spat in MV, I haven't tried it yet.

[Ira]

Maybe just buy another corn grits, Ksenia?

Ira, this is also not a question. As soon as I'm in a normal store. She's been the first item on my shopping list for two weeks already. Today, 4 days, I am at home without any escape. Somehow it turns out. Before dinner, household chores. And in the afternoon - kaaaaak will charge the rain. And at my place they eat only fine, very finely ground corn, you still need to look. Here's whose I don't remember now, when I poured. If only I could not buy one again.
As I buy, as I weld, I will be sure to report.

"
Testing the Brand 6051 multicooker-pressure cooker "Reply # 1278 Today at 10:57"

Bishka, no, I have no question of the porridge sticking to the bottom. My corn grits are bad. A couple of times in 6050 she made me so the inner plate that she barely scraped it off. I tried to cook it on the stove - the same parsley, I almost spat in my eye. And then if he spits on the valve or somewhere else, and I'm not around ... you never know.
Listen, is soaking corn grits practiced? Maybe soak it? I mean, soak in water. I want corn porridge. "
Well, in general, I spied on the method of cooking porridge in an additional container from those who just had multi (not pressure cookers) and they had a problem just running away porridge, and if you need a very small portion for a child, for example (I already decided to try for sticking to my bowl) With this method, the porridge, in theory, does not boil violently and therefore does not run away. And so I guess I shouldn't spit. Although, of course, I will not say for sure, because I did not spit either way or way. The porridge was finely ground, but with coarse grinding it just didn't work out very well (for some reason it became a lump) I didn't try to soak the cereals.

Personally, I didn't like the extra porridge. capacity.
In the MV and SV I now have, everything is in order with milk porridge, there is no need to reinvent the wheel)
The only thing is that it can be convenient for a child to make a small portion.

Finally, Brand 6051 appeared on our Yulmart outpost. I was waiting, and then everyone began to write about glitches with pressure ... Now sit and think about what to do ... Take or not take that is the question ... ... Eh

Well, in general, I spied the method of cooking porridge in an additional container from those who just had multi (not pressure cookers) and had a problem just running away porridge,

Yeah, I cooked like that in Polaris 0512

I have a question ... traditionally - idiotic ...

How does rice mode work here? Will there be browning at the end or not? Has anyone cooked pilaf?

The only thing is that it can be convenient for a child to make a small portion.

Irin, this is really convenient. Every day from 2 tbsp. I cook the child's porridge in a 5-liter Brand. I tried it myself, wow, such a porridge turns out

I have a question ... traditionally - idiotic ...

How does rice mode work here? Will there be browning at the end or not? Has anyone cooked pilaf?

I just cooked rice for a side dish, I liked it. Nothing is fried. But, it seems, I have reduced the time, I definitely do not remember. Lena Bo wrote about rice, and Vika and Lyusya cooked pilaf.

Damn ... that's what I suspected ... but I need frying

I have a question ... traditionally - idiotic ...

How does rice mode work here? Will there be browning at the end or not? Has anyone cooked pilaf?

Today I cooked buckwheat for a child for breakfast on Rice, put it out for 12 minutes, at lunch I came and looked, the porridge is good, there is no fluffy crust below.

Damn ... that's what I suspected ... but I need frying

Add time.

She added ... and the pressure too ... okay, let's see

Add time.

She added ... and the pressure too ... okay, let's see

In and I wonder if there will be a result.

The result is not what is needed ... There is a lot of water ... Which mode evaporates the fastest? For a couple?

I also did not guess with water in pilaf, it turns out that less water is needed in sv than in mv.
It also depends on rice, of course.

[Gasha]

The result is not what is needed ... There is a lot of water ... Which mode evaporates the fastest? For a couple?

Gasha, I evaporated the excess liquid in sauces on the "frying" mode, with the lid open. It turned out quickly.

[Quick pie.]

Quick pie.

Ingredients: frozen puff pastry, jam or honey, fruit.

Recipe from the Brand 6051 pressure cooker recipe book (page 58).
The freezer is full of puff pastry - my daughter and I "tried"! And here is a suitable recipe, how not to try it.

She defrosted the dough, rolled it out, made the sides, and put it in the oiled saucepan of the pressure cooker.
I smeared it with raspberry jam on top, put slices of apples and peach on it. All!!!
I turned on the pressure cooker on the BAKING program, set it on for 40 minutes and got this cake.





The dough is moist on top and crispy on the bottom. I thought it would be just a dumpling, but it turned out to be a pie - I liked it. While taking pictures of a piece of pie, I ate as many as 3 ... pieces.
What? The pie is small.

🔗

[Pork knuckle with potatoes]

Pork knuckle with potatoes


The recipe and full description can be viewed here.

I have a question ... traditionally - idiotic ...

How does rice mode work here? Will there be browning at the end or not? Has anyone cooked pilaf?

I cooked pilaf for dinner. I poured water 1: 1, but it turned out to be too much. I made such pilaf in Brand 502, where the taste was better, the rice was drier.

Yes, I already burst out on this today ... I got used to the fact that in Panas there is frying at the end of the Pilaf program, and in Brand 501 too

I cooked pilaf for dinner. I poured water 1: 1, but it turned out to be too much. I made such pilaf in Brand 502, where the taste was better, the rice was drier.

Well, I don’t know ... my 1: 2 pilaf was excellent!

Girls! What goodness and sweetness you have! Lovely! All good. Today I didn't get sprats in Brandik according to the Admin recipe - underexposed. But the point is different - there is a strong smell in a saucepan of capelin. How do you deal with unwanted food odors? Already soaped up with a faerie, can I wipe it again with a brush?

[rice]

Well, I don’t know ... my 1: 2 pilaf was excellent!

I put a lot of onions and carrots, maybe due to this there is more moisture. than necessary. Now I don't even know if it's worth it rice cook or on another program, but which one?

[rice]

I put a lot of onions and carrots, maybe due to this there is more moisture. than necessary. Now I don't even know if it's worth it rice cook or on another program, but which one?

Quenching, manual.

[Stewed potatoes + cutlets]

Stewed potatoes + cutlets
Fried one chopped onion with grated carrots on the Fry mode. Then I added chopped potatoes, herbs, seasonings. Stirred and added 1.5 multi-glasses of water, laid out lightly fried cutlets on top.



Quenching mode 50 kPa, time 20 minutes. It turned out very tasty, both cutlets and potatoes.



Now I will only cook stewed potatoes in a pressure cooker!

[extinguishing]

What's on extinguishing more liquid will evaporate? Manual I don't use it yet.

Girls, please tell me who greases a bowl for baking?
I mean, what kind of oil and just the bottom or the walls too?
I read somewhere that the walls do not need to be greased so that the baked goods do not slip.
I just bake a little, I can't understand the difference.

I liked to lubricate with cold butter more than vegetable oil. I only lubricate the bottom of the bowl.