Multicooker Scarlett IS-MC412S01

Have you tried making fruit yogurt in our Scarlett?

What is it like? Immediately put the fruits in a jar and ferment with them? But this is not recommended. Fruit should be added to ready-made yogurt before use.

Please. Always happy to help. And if curdled, then most likely overheated. You probably did it right in a saucepan?

No, in jars, but they stood there for 8 hours, put them at night, didn’t even see when the multicooker went out. Has anyone tried to make yogurt with store-bought baked milk? It is yogurt, not fermented baked milk.

Has anyone tried to make yoghurt with store-bought baked milk? It is yogurt, not fermented baked milk.

Me not. What's the difference? Are there bacteria / rods different?

Me not. What's the difference? Are there bacteria / rods different?

Well, on the Internet, they offer different starter cultures for yogurt and fermented baked milk, so I'm wondering what will happen if yogurt is made with baked milk)))

I somehow haven't got to the pharmacy yet. I ferment with store-bought yoghurt "Natural Activia", it is quite normal, delicious

Well, on the Internet, they offer different starter cultures for yogurt and fermented baked milk, so I'm wondering what will happen if yogurt is made with baked milk)))

Ah. You will need to ask "Own Yoghurt" how these starters differ. There is probably a difference in the number of crops in the finished product. And the taste is no different. I just fermented milk on fermented baked milk, it tasted like yogurt. And while there was no fermented fermented culture, baked milk was fermented with "yogurt" - no difference.

I somehow haven't got to the pharmacy yet. I ferment with store-bought yoghurt "Natural Activia", it is quite normal, delicious

When you get there, take one for a sample. If you like it, then you can find and order in the institute. It is not profitable to order just one sample bag. I, too, first tried it from the pharmacy - I liked it, especially since the mother's starter culture can be fermented a couple more times later, it seems that they don't recommend it anymore, because the composition changes. I looked in the institute, and there you can buy it twice cheaper, and even if you take it for a certain amount, then the delivery is free. Neighbors "hooked" on sourdough: some have a diet, some children are small and not very (adults also like it). Now we are going to the whole neighborhood and ordering. Delivery is free, and for 5 bags of one product + 1 free. Savings on the face.

Can you hint where you buy? I would like to take a proven product

At Kidstaff. Now I'll throw a link in a personal. Oh, I live in Ukraine

Thank you

Good evening everyone! And we come to you with a pumpkin-apple pie

Hello sw. forum users
purchased Scarlett, works great, but one problem:

- the control panel is tightly fogged up from the inside (i.e., drops of condensation inside covered the entire socket)
firstly, the socket is now not visible, but it can still lead to breakage - it does not dry out.

Please tell me, did anyone come across such a problem? If yes, how did you decide? Or you need to change the cartoon (but I would not like it, because otherwise it works well). Thanks in advance for your answers.

Scared. How long have you used it? After what happened?

It happened right away - at the first cooking: I made chicken with vegetables - yummy
but since then the panel has been covered with dense drops from the inside, which do not dry out - neither by themselves, nor during baking ... in general, how they stuck
do you really need to change the cartoon?

sadness ...I think it is necessary to change under warranty while there is an opportunity.

And if you try to dry it. I had something similar, but then it was warm, I put it on the windowsill in the sun and opened the window so that there was a draft.

Thanks vitaokstep, I'm trying
But he cooks, of course, amazingly - and meat dishes turn out soft by themselves: this is important to me, because some family members cannot eat hard food without teeth. Baking also somehow turns out by itself (although, of course, I use advice from this forum), in general, a cool unit, very useful in the household.

And if you try to dry it. I had something similar, but then it was warm, I put it on the windowsill in the sun and opened the window so that there was a draft.

I also have a Scarlett slow cooker and most likely you poured a bit too much water when cooking, this is usually always the reason for such a "trouble" (((

Yes, Manya Zayka - I understood that, but there was a dish where it was necessary to add water during Stewing - of course, at such a high temperature, it boiled away a lot and made its way, including inside the remote control ... But ... the fact remains: after that, it did not dry out. And during Baking, it also fogs up additionally from the inside, although there is almost no steam with this function as such ... So for now I cook like this: this does not affect the cooking process itself (I just remember the buttons where they are located), but I'm afraid that water on the control panel this is not very good and sooner or later will affect the electronics

[AnnaSon]

AnnaSon, I dare to make the assumption that your lid does not fit snugly against the saucepan in your MV and steam gets on the panel, since this is repeated again. And this is not good. And you are right that it can break

Very likely, vitaokstep, thank you very much for the answers.
Well, let's try to change the cartoon, although in a week I got used to it, as to my own. By the results, I will unsubscribe - either the panel will dry out, or there will be a "sister" of this multicooker, because despite this strange incident, the performance is a very good model.

Tell me on what program and how to cook jellied meat and chicken stew?

Tell me on what program and how to cook jellied meat

I don't even know what to advise. Very small volume for jellied meat. I would bring it to a boil on a "double boiler", remove the foam, then go to the "soup" for 5-6 hours, or as the recipe says. And there are a great many of them on the forum, and even with comments - choose any. for example https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=302529.0

and chicken stew?

It is better to stew the meat on "milk porridge", you can also use "your own recipe" at 95 ° C for about an hour (see when ready). Before stewing, you can fry on both sides in the "fry" mode. Then reduce the extinguishing time to 30-40 minutes.

Thanks for the advice. I bought this cartoon not so long ago. When choosing, I looked at prices, features and user reviews. I stopped my choice on this model. Now I’m getting to know each other: they make amazing milk porridges (and this is important for me - I have a small child), good pastries (I’ve already baked charlotte and bivouches), baked potatoes with meat - also good. But the stew did not work out - on the program "frying * stewing" - it boils very intensively and almost all the liquidity has boiled away, and when I cooked the soup, the program soups * cereals, then there was no boiling (not gurgling) - I worried that it would not cook. And she also cooked borscht - also not happy. I explain - the borscht turned out to be not rich and all the vegetables turned out to be crispy, but I like it to be boiled and the borscht turned out to be thick. Cooked soups * cereals for 40 min. buckwheat porridge, cereal proportions: liquid -1: 2 - it turned out to be creamy, probably a lot of liquid (but the cereal was wet, I washed it). Can you comment and advise?

I am also just learning. I noticed that in the recipe book, many recipes for meat dishes are given on the "slow cooker" program. I tried - cooked beef with vegetables on this program. I put it at 5 o'clock. The first 2.5 hours, the temperature was quite low, so to speak, steaming slowly.In general, the meat turned out to be very tender, tasty, juicy. Perhaps you should try cooking meat with this program.

Yes, "frying / stewing" is still frying. For boiling soups / borscht, "milk porridge" is more suitable. I got the hang of it, so that boiled on it for 15-20 minutes, and then for 15-20 minutes on the "soup / porridge" so that it will grow (but you can not give it). I also use "soup / porridge" for side dish porridge and, as I wrote before, I cook milk, because on "milk porridge" it runs away quite quickly from me. And we just love buckwheat like this - to be boiled. Try, really reduce the water and control.

"milk porridge" from me she runs away quite briskly.

And what time do you expose, for example, for rice milk porridge? I haven’t cooked porridge in this cartoon yet, but in Scarlett 410 I got a wonderful rice porridge on "milk porridge" in 50 minutes.

I noticed that in the recipe book, many recipes for meat dishes are given on the "slow cooker" program. I tried - cooked beef with vegetables on this program. I put it at 5 o'clock. The first 2.5 hours, the temperature was quite low, so to speak, steaming slowly. In general, the meat turned out to be very tender, tasty, juicy. Perhaps you should try cooking meat with this program.

I do not use this mode, because there is a slow cooker. But your experience needs to be noted

And what time do you expose, for example, for rice milk porridge? I haven’t cooked porridge in this cartoon yet, but in Scarlett 410 I got a wonderful rice porridge on "milk porridge" in 50 minutes.

Here also. Basically, I always set 40-50 minutes

And on the "milk porridge" mode runs away? Sadness ... in 410 did not run away

And on the "milk porridge" mode runs away? Sadness ... in 410 did not run away

But I have it. Other girls wrote that they did not run away.

Urrra !!! I also now have a multicooker. I like it very much. Super thing for young moms

Urrra !!! I also now have a multicooker

Congratulations !!!

I do not use this mode, because there is a slow cooker. But your experience needs to be noted

Here also. Basically, I always set 40-50 minutes

I'm still trying to find the best option for rice porridge, so that at a delayed start to make it, so that I open it in the morning - and ready-made porridge of the desired condition Only all the time it does not work out, sometimes it is liquid, sometimes thick, I have to bring it to the desired consistency) Tell me in what proportions do you cook it? and you set the time on cold ingredients? Or boil first, then count down the time? And if you did it on a delayed start, how? for how long?

And I also run away on "milk porridge"

Today I spoke with a work colleague, she just bought our cutie. She made on "milk porridge" with a delay in the proportion - 1 multi-glass of rice for 2 multi-glasses of water and 3- milk, salt, sugar. Everything worked out, did not run away. I'll try it myself in the near future, I'll do it on a postponement, then I'll unsubscribe. life is full of experiments!

Today I talked with a work colleague, she just bought our cutie. She made on "milk porridge" with a delay in the proportion - 1 multi-glass of rice for 2 multi-glasses of water and 3- milk, salt, sugar. Everything worked out, did not run away. I'll try it myself in the near future, I'll do it on a postponement, then I'll unsubscribe. life is full of experiments!

so I did the same, in the same proportions, but on the "milk" she began to run away from me ... although I smeared the rim with butter ... switched to "soup-porridge", put it on for 1 hour - I was undercooked ... it was liquid, I still had to cook it on "milk" under supervision ...

And not cooked, is it not cooked rice or rare so you call it?
I cooked once only for a delay - for an experiment. I have an idea What if the delay is set so that the porridge will stand for another hour on the heating. Leave the proportion unchanged.

in the proportion - 1 multi-glass of rice for 2 multi-glasses of water and 3- milk, salt, sugar.

If not in a hurry, I'll put it tomorrow. Otherwise, the yogurt will stand tonight.

Today I talked with a work colleague, she just bought our cutie. She did it on "milk porridge" ... Everything worked out, did not run away.

At first, the milk does not run away, and then something happens to her brains and she starts to overheat

I also have a cartoon ryazhenka tonight

world-labor-yogurt / fermented baked milk / kefir

Thank you for your advice ... At the expense of meat on a slow cooker - once I cooked a knuckle and set the time to 5 hours. At first it languished slightly and I went for a walk with the child. When I returned, it was still 2 hours on the scoreboard, but there was an active boil in the pot (when I did not see the boil), I turned it off. The shank turned out to be some kind of dry, all the fat had melted - it probably boiled for a long time. By the way, I cooked meat for soup * cereals and time 5 hours, then after 2 hours. began to boil too actively. I don't know if this is a marriage? Or did someone have a similar one?

I don't think it's a marriage. When I stewed the meat on the "slow cooker" for about 2-2.5 hours, it also heated quietly, and then the slow cooker moved on to active actions. But the liquid did not evaporate, I even decided that next time I would make the liquid smaller.

And not cooked, is it not cooked rice or rare so you call it?
I cooked once only for a delay - for an experiment. I have an idea What if the delay is set so that the porridge will stand for another hour on the heating. Leave the proportion unchanged.

The rice was boiled, but it was runny. If you do less liquid, it seems to me that it will not boil down, we like to have boiled rice. Probably, really, I need to then stand on the heating - come up ... I'll try

Thank you, I'll try again on the slow cooker and want to make a "milk porridge" stew. Tell me how to cook crumbly rice and pilaf in such a slow cooker?

Look here on the forum for pilaf recipes. BUT it all depends on the type of rice. Today I needed dry crumbly rice. I cooked 1: 2, so I had to add a little water, because it was undercooked. Everything is purely individual.

I still want an extra bowl. Anyone picked up something?

Not yet. The one that I ordered on Taobao came, but ... 1 cm higher. It's good that it fits the size of the 411th. That would be to measure from Dex 65. It is only 2 mm higher in height, and seems to fit in diameter. But you only need to measure it live. Simply by measurements, I would not risk taking.

Thanks for the information. "Let's search" ... all the same, an additional bowl is needed for freedom of maneuver.

"Let's search" ... all the same, an additional bowl is needed for freedom of maneuver.

Yes, very much needed. I’ll still think about how to order a cup at NK. As long as they have tests there anyway. In principle, this is their bowl 4-, but the small diameter confuses me

Namely, in Scarlett is-mc 412s01 pilaf on which program to cook?

Namely, in Scarlett is-mc 412s01 pilaf on which program to cook?

Fry on the "frying", add rice and on the "milk porridge".