Testing the Brand 6051 multicooker-pressure cooker

[Lazy cabbage rolls.]

Lazy cabbage rolls.

After yesterday's stuffed squash, I still have minced meat and I used it for stuffed cabbage rolls. I added chopped cabbage to it (the onion was already there), made balls and put them in the pressure cooker. I poured 1 meter of tomato sauce and turned on the STEWING program - 10 minutes and the cabbage rolls are ready.
Very tasty, we liked it.



Ingredients: minced meat 0.5 kg, cabbage 300-400 g, carrots 1 pc (not used), tomato sauce, sugar. salt. pepper.
The authors of the recipe advise to fry the minced meat with onions, but I cooked from raw.

And what is the temperature if you choose pressure 1?

And what is the temperature if you choose pressure 1?

What is pressure 1?

manually reduce to 1 (unit). Manual mode cannot be delayed, so I set 1, hoping that this would be the minimum temperature.

manually reduce to 1 (unit). Manual mode cannot be delayed, so I set 1, hoping that this would be the minimum temperature.

You are probably talking about some other device. In this multi, in manual mode, the temperature is directly set in degrees. And the pressure is measured in kPa and starts from 20 units and up to 70.
PS: People, what I made pork knuckles yesterday - head dump))). At the same time, from the broth strained through a paper towel, a piece of the remaining meat and skin, a magnificent jellied meat turned out. A whole bowl of soup. Waste-free production!

I welcome everyone!
I have a big request to the pros and experienced users of this SV-MV: please write the simplest recipes for side dishes. For example, on what mode and how to cook mashed potatoes, rice (there was already, but it is interesting to cook rice with additives), buckwheat, pasta (spaghetti). When there is such a miracle thing, then cook such side dishes on the stove as it is not comme il faut Thanks in advance to the sympathetic forum users

[Irina]

manually reduce to 1 (unit). Manual mode cannot be delayed, so I set 1, hoping that this would be the minimum temperature.

Irina, You are confusing something. On MANUAL 1 (unit) can be set only in relation to time, i.e. 1 (one) minute. The temperature on MANUAL is from 25 * C, and the pressure (in units of measurement) cannot be changed at all, only in relation to temperature.

[Azu in Tatar]

I had yesterday Azu in Tatar.

I tried to cook it like a real basics from a cauldron. Why is our SV not a cauldron? With one exception, I did not fry potatoes, so that it would be more useful for the stomach.
Frying modes for 20 minutes and Stewing for 20 minutes.

Today I made meatballs with potatoes, I didn’t follow and I left my son to collect a suitcase on the road.
I liked it, simply and without frills.

[Tanya]

Today I made meatballs with potatoes,

Tanya, I read the recipe, but decided to ask here, because maybe someone else will speak out about this.
Did you add water?
I cooked potatoes (adding lard) on the KRUPA mode. At 6050, I did not do it RICE, without adding water at all. The lid is locked, the mode works without deviation. I did the same right there. But after a while, the pressure did not accumulate, the lid did not lock, and instead of 9 minutes, 1 minute was displayed on the display, and after that very minute the CW switched to heating. I opened the lid, poured 30 ml of water and turned on the mode again with the same settings. I suspect that at least the KRUPY mode (or maybe RIS has not yet been tested) will not work without water. What do you / think?

gotta try .....
On rice - I made a potato casserole, there was no water - everything is OK!

[Tanya]

Tanya, I read the recipe, but decided to ask here, because maybe someone else will speak out about this.
Did you add water?
I cooked potatoes (adding lard) on the KRUPA mode. At 6050, I did not do it RICE, without adding water at all. The lid is locked, the mode works without deviation. I did the same right there. But after a while, the pressure did not accumulate, the lid did not lock, and instead of 9 minutes, 1 minute was displayed on the display, and after that very minute the CW switched to heating. I opened the lid, poured 30 ml of water and turned on the mode again with the same settings. I suspect that at least the KRUPY mode (or maybe RIS has not yet been tested) will not work without water. What do you / think?

Ksyusha, I didn't add water. The program worked under pressure, didn’t timed it, I’m collecting my son on a trip, there’s just no time.

[Tan]

Yeah, Tan, of course, you did not follow in short. Okay, I'll try it myself on the RIS, maybe I'll give it a ride.

Girls! You there above to your friend on Brandik did not answer how and on what mode to cook spaghetti, macaros. I'm going to do spaghettiki too. It is necessary to pour hot water over the spathetti and put on baking for 15 minutes. Or how? You are welcome. We are waiting, sir. We're newbies.

Egg porridge with zucchini.

/]

/]

[And a huge request to recruits 6051 - please, while reading the topic, arm yourself with a pencil and a notebook or a culinary notebook for your computer, and take notes that are important for you. Directly with links you can. Because this is how to make callouts for everyone - you can clink glasses. Thank you for understanding!]

I welcome everyone!
I have a big request to the pros and experienced users of this SV-MV: please write the simplest recipes for side dishes. For example, on what mode and how to cook mashed potatoes, rice (there was already, but it is interesting to cook rice with additives), buckwheat, pasta (spaghetti). When there is such a miracle thing, then cook such side dishes on the stove as it is not comme il faut Thanks in advance to the sympathetic forum users

Girls! You there above to your friend on Brandik did not answer how and on what mode to cook spaghetti, macaros.

It seems like this is a Friend, though.

What I found on a vskidku (flipped from the end to 40 pages)
Potato:
Heaven and earth
Stewed potatoes + cutlets
Potato casserole
Pasta:
Pasta
Rice:
Rice
Rice for garnish
Rice "pink" with vegetables
Rice "green" (Marisha, sorry for amateur performance)

See the rest of the recipes in the recipe section for Brand 6051
AND in this post there is a selection of recipes. There, both rice and buckwheat seem to be found.

And a huge request to recruits 6051 - please, while reading the topic, arm yourself with a pencil and a notebook or a culinary notebook for your computer, and take notes that are important for you. Directly with links you can. Because this is how to make callouts for everyone - you can clink glasses. Thank you for understanding!

_{P.S. Lusya sorry for using your color}

[Ksyusha]

Ksyusha, you are a heroine, and not only a mother!
and I cooked mashed potatoes - Heaven and earth.
There are very good instructions for this pressure cooker, it is written sensibly, in Russian, and not stupidly robotic-Chinese translation. I already just muddied mine.
It’s easier than surfing the Internet every time.

I do so, read with a pen and make notes to myself
I don't want to shovel the topic every time.
Or I go over the recipes and think about what to put on and how to do it.

[Chicken giblets fried in sesame batter]

Chicken giblets fried in sesame batter

/]

[Special goulash]

Today we have Special goulash.

Everything is extremely simple, fast and delicious!
I put more zucchini than the norm - I love them very much.



Cut 1 kg of meat into pieces and fry with 1 onion, 1 carrot, 1 pepper and 300-400 g of zucchini on the FRYING mode in a little oil.
Pour everything with sour cream and tomato paste sauce (100-150 g), season with spices and salt.
Cooking on MEAT mode for 20 minutes.

Girls, I noticed something else, I wanted to write, but I forget everything.
When you close the lid, you need to look into the hole where the float is located, it does not always immediately align with the float, then you just need to push the lid a little further with your hand.
I just thought, maybe because of this, some people have some misunderstandings with pressure. Because the float in this position cannot rise.
This is just a guess.

Think you can close, but close so that the float will not be able to rise?

Well, I almost always push the lid with my hand because that hole doesn't line up right away.
And how it will be, if not corrected - I do not know, I have not tried it.

[Luda]

Luda, can . I got it just like that. Closed in a hurry, not completely. I saw the truth almost immediately, even before the pressure was set.
And I once cooked soup without a ring. You need a sticker on the lid: "Don't forget to put on the ring!"

You need a sticker on the lid: "Don't forget to put on the ring!"

Is this an offer for Brand?

[kob3on]

Ksyushk @ -Plushk @, thank you very much! I looked at the recipes on the first page and decided that this is all there is. Therefore, I wrote a new message. Gasha, I support!

Joseph Davydovich kob3on, much more will be on the first page. We have the Best Moderator. But she cannot day and sleep at the forum. Therefore, I have an offer for testers, make a selection of your recipes and Lyudmila will take everything into the first post.

Is this an offer for Brand?

Maybe . I was so spoiled by 6050. You put a plate there, you put on a ring along the way. And then he screwed on the lid, but the thought about the ring may not come. In short, we are spoiled.

Hello everyone! Today I received a slow cooker and have already experienced it. For dinner, we had rice with chicken (more precisely, it turned out to be chicken with rice - the bird turned out to be great for 3 m / st rice). Photos without decor, do not scold.

I poorly formulated: I wanted to make porridge on the manual at 95 on a delay, but I found that Manual should not be delayed. I chose Milk porridge and manually reduced the pressure with the minus button to the minimum, that is, 1. I wonder what the temperature was? Or is it useless and it doesn't matter what 20?

Today I cooked ordinary (not sweet) corn on "Stew", set it for 30 minutes.
Great corn cooked!

["Macchiato"]

Today I decided to pamper my sweets. This is how the cake turned out

"Macchiato"



The recipe and full description can be viewed here.

Marina, I will clarify again - on a standard "Pastry", only with an increase in baking time? So far, I'm just looking at baking cakes in this cartoon.

[Veal with plums]

Veal with plums

Oh, with what delights everything is today, Marisha, Gasha.
And everything is simple for me. Marinated chicken drumsticks, wanted to bake in AF. But the children were so tightly hooked on baked potatoes (today I stuffed 1.5 kg of potatoes into AF) that they decided to fry the shins in the SV.

Frying mode for 20 minutes (fried until a beautiful color, so that the eye rejoices). I turned off the FRYING mode, threw 2 coarsely chopped cloves of garlic and closed the SV lid, it immediately blocked. I switched on the EXTINGUISHING mode for 15 minutes. The pressure indicator did not light up, i.e. the pressure was below 20 units. But that's what I needed. No liquid was released during the extinguishing process, and therefore the crust on the legs did not soften. From this, the meat kept its shape well on the bone, but perfectly separated. It was delicious.

[Pork with summer vegetables]

Oh, with what delights everything is today, Marisha, Gasha.
And everything is simple for me.

And mine is simple!

Pork with summer vegetables
Fried 600 g of lean pork in slices on the Fry mode for 16 minutes. Then I added vegetables cut into large pieces (onions, eggplants, large tomatoes, bell peppers - 2 pieces each). Plus 0.5 cups of tomato juice, garlic, salt and black pepper. Quenching mode, pressure 50 kPa, time 15 minutes.

It turned out a lot of delicious sauce, and the meat!

We ate with feathers-macaros (like a la lagman).

[Potatoes stewed with meat.]

Potatoes stewed with meat.

Cut the meat into pieces and fry in the FRYING program with a little oil.
Add onions and potatoes, spices, salt. Then pour 1 m of water and turn on the EXTINGUISHING program - 20 minutes under high pressure.



Ingredients: meat (I have pork) 0.5 kg, potatoes 0.5 kg, onion 1 pc, spices, salt, pepper.

[Stuffed pepper.]

Stuffed pepper.



Fill the peppers with the prepared mixture of minced meat, rice, chopped onions, grated carrots
(not used) and an egg. Place the peppers in a pressure cooker bowl, pour over the mixture of sour cream, tomato paste and
water.Put bay leaves, salt. Cook on STEAMING mode for 15 minutes. I added a little garlic and mayonnaise to the minced meat.

I put the peppers on a pillow of fried vegetables - onions, peppers, and you can also add carrots.
It turned out very, very tasty!

[Tanya]

Tanya, I read the recipe, but decided to ask here, because maybe someone else will speak out about this.
Did you add water?
I cooked potatoes (adding lard) on the KRUPA mode. At 6050, I did not do it RICE, without adding water at all. The cover is locked, the mode works without deviation. I did the same right there. But after a while, the pressure did not build up, the lid did not lock, and instead of 9 minutes, 1 minute was displayed on the display, and after that very minute the CB switched to heating. I opened the lid, poured 30 ml of water and turned on the mode again with the same settings. I suspect that at least the KRUPY mode (and maybe RIS has not yet been tested) will not work without water. What do you think?

Today, after frying the chicken wings and rolls, I set it to reach the "Krupa" - reduced the pressure, the time - 15 minutes. There was no liquid, well, juice, of course. Everything worked correctly, without additional. adding liquid.

Everyone DD!
I just can't get used to meat. It turns out I have it rather dry. What am I doing wrong? Not enough or too much 20 minutes for meat pieces?
Now I want to cook broth for soup (for now, only broth is separate, so that the meat is soft, as in some reviews - "Eat with your lips", etc.)
I have: a piece of frozen elk, a little more than a pound.
Filled with water, it turned out a little less than the maximum level.

Advise on what mode to cook, and how long for the meat to boil?

I cook meat for broth on Baby food at a pressure of 70 kPa, I set the time depending on the type of meat. I would probably put the elk meat for at least 40 minutes, or better for an hour (I'm guided by beef)

Hello, Tatyana!
Thanks for the advice. True, I did not wait already, I put it on the "soup" mode for 1.5 hours. What do you think, add more on "baby food", or enough?

Hello, Tatyana!
Thanks for the advice. True, I did not wait already, I put it on the "soup" mode for 1.5 hours. What do you think, add more on "baby food", or enough?

I think that's enough, did you leave the default pressure of 40 kPa?
Just do not relieve pressure forcibly, let it fall by itself.

Yes, the pressure was the same.
Tanya, tell me, if the pressure is forcibly increased to 70 in the "soup" mode, will I get a mode similar to "baby food", or will it be different?

Yes, thanks for the advice on relieving the pressure, I already had the imprudence to slightly "trim" the pressure after cooking the milk porridge ... - I washed the lid from the milk foam for an hour

Tan, why do you put the broth on the highest pressure? Is it tastier like that?

Tan, why do you put the broth on the highest pressure? Is it tastier like that?

I don't eat meat, but they like mine at high temperatures and high pressure. The last time I cooked a broth of 5 thighs, at Detskoy, I do not know the time set for 30 minutes, but then it was heated, because it was cooked without me. The husband said yummy, the cartilages became soft on the chicken bones.

Yes, the pressure was the same.
Tanya, tell me, if the pressure is forcibly increased to 70 in the "soup" mode, will I get a mode similar to "baby food", or will it be different?

I honestly don't know what the pressure-gaining algorithm is ... different or the same, the temperature will understandably be the same in the end at a pressure of 70 kPa, but as a whole I don't know ... I have not yet thoroughly compared it with the clock. Maybe the girls will tell you.

[Pork neck stewed in milk.]

Girls, I cooked meat today. The recipe is quite simple, but the result pleased me.
Pork neck stewed in milk.

Full description can be viewed here

[Marish]

Marish, I make my pork and turkey in milk ... praise
You have such beauty.
According to my plan, I have Gashino meat with butter.

I opened the broth, tasted the meat - tough. I bet another hour on "Baby Food" - I hope it doesn't get worse? ...