olga4166
Nataliya, you can figure them out with their marketing moves! Cooking? .... Yes! Are we satisfied? ... Yes! Let it be called - not the point. The main thing is that she is clever with us!

Marina, specially re-read Temko about Supra .... there are 6 or 7 people in total .... with recipes trouble. On Baking, everything burns ... Fries very hard ... they can't even understand the Stewing mode!
In ours, you can change the pressure, that is, the temperature ... bakes gorgeous ... the lid is removed and washed ... in short, everything is clear! Decide for yourself, but, for me, there is nothing to think about!
Natalie@
Itaak ... A compromise dish A compromise between my love to cook longer and at high pressure and Elenin's / Shelenin's experience of cooking quickly and stewing / stewing
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=406702.0
Shelena
Nataliya, a pretty-looking compromise. I feel that you also liked the taste.
Natalie@
I liked it very much! I say - like from a good old oven Otherwise I would not share the recipe that I myself do not like
Maybe, of course, it took a long time, it's worth it
Natalie@
Quote: Shelena

you liked the taste.
Lena, why "you"? YOU!
Shelena
Nataliya, sorry. The long-term habit of referring to "you" constantly works ...
Glad to guide you to find new approaches to cooking.
Sour cream
Quote: olga4166
Marina, specially re-read Temka about Supra .... there are 6 or 7 people in total .... with recipes it's a problem. On Baking, everything burns ... Fries very much ... They can't even understand the Stewing mode!
In ours, you can change the pressure, that is, the temperature ... bakes gorgeous ... the lid is removed and washed ... in short, everything is clear! Decide for yourself, but, for me, there is nothing to think about!
Thanks for your opinion!
I reread the information about both - there are pros and cons everywhere. As I understood, each company and each model has its own incorrectly working mode. It remains to choose which model I don't need it for. I agree that the "Baking" mode in the Field is better. And Supra has a "Yogurt" mode, etc., etc.
But the recipes in this thread are the best
Natalie@
Sour cream, I do not want to convince you of something or, on the contrary, to dissuade you. But can I tell you my opinion? I recently have Paul, not even a month. But I love her infinitely. For intelligence, for universality, for problem-freeness. : girl_love
I chose not by experience, but by intuition. No yogurt regimen - yes. But personally, I don't need it. I successfully make yoghurt by wrapping a saucepan with milk in a blanket and to the radiator. In general, somewhere in the subject, the girls wrote that yogurt can be made in the "Heating" mode. So not everything is so simple ... IMHO But the recipes for our Field are very tasty! We are "comforted" every day. She said to her husband that if it goes like this, then I will get better and will not fit into any dress
You decide. Good luck!
Helenushka
Girls, thanks to you and your feedback, I made the right choice and for almost a year now I have been enjoying excellent dishes from the Polaris pressure cooker. Thank you!
With my suggestion, my sister is using such a pressure cooker and we are going to buy the same mommy.

Earlier, for some reason, it was not possible to register on this forum, and now finally I can insert my 5 kopecks)).
Please tell me how you wash the white plastic rim in the multicooker - is the distance between the stationary multicooker bowl and the plastic case outside? A finger with a rag will not crawl, every time I suffer ((. Maybe someone has brilliant ideas?
Shelena
Helenushka, welcome to the Bread Maker!
I wipe the rim with a piece of paper towel or cotton swabs. You can also use an old toothbrush.
Helenushka
Exactly! Thanks, I'll try with a toothbrush. I tried a paper and textile napkin, it is not convenient.
Sindi
I wrap a damp cloth on the end of the table fork and from the heart remove the adhering fat, sometimes dip it in baking soda. The main thing to fingers is not painful and cleanly swoop
Helenushka
It is also an option!
Correctly noticed, before that fingers were oh, how painful
olga4166
I attach microfiber to an old toothbrush .... and clean ... wipe it often! I try not to run ...
olga4166
And who cooks milk rice porridge for how many minutes? I usually set it for 15 minutes, but today I set it for 30 minutes ... it turned out like from the oven ... itself stewed, and the milk is straight cream. Regular store milk from a package.
Irishka CH
Quote: olga4166
who cooks milk rice porridge for how many minutes
But I haven't cooked it even once ... Finally! Do not throw the current heavily with slippers. It just suits me to cook porridge in Field 0517. Simmer you say it comes out Ol, Yes? And the milk doesn't run away? We must try chtol. I even asked myself a question: what proportions? And the pressure? On Kas mode?
After all, I've been talking with a pressure cooker for a year, and I haven't even gotten to the porridge!
olga4166
Quote: Irishka CH

But I haven't cooked it even once ... Finally! Do not throw the current heavily with slippers. It just suits me to cook porridge in Field 0517. Simmer you say it comes out Ol, Yes? And the milk doesn't run away? We must try chtol. I even asked myself a question: what proportions? And the pressure? On Kas mode?
After all, I've been talking with a pressure cooker for a year, and I haven't even gotten to the porridge!

Really delicious ... creamy milk. I also have 0517, but the porridge is just good there, but here it is different. Milk finally does not run away, as I understand it, the pressure does not give. It's simple: 1 m. Art. rice, 4 m. st. milk, 1 m. art. water, salt and sugar to taste. I cook porridge only at a pressure of 1. I usually set it for 15 minutes - it turns out like from multi, and then I set it for 30 minutes ... it turned out stewed with cream milk. Kasha mode.
Irishka CH
So we will write it down. Olya, I make baked milk. At the Slow Cooker. Very tasty and straight cream. In 0517, this does not work. So it is clear that the taste of the porridge should also be different here. Straight intrigued! I had a "division" of labor for multi and SV. We'll have to rebuild!
olga4166
Quote: Irishka CH

So we will write it down. Olya, I make baked milk. At the Slow Cooker. Very tasty and straight cream. In 0517, this does not work. So it is clear that the taste of the porridge should also be different here. Straight intrigued! I had a "division" of labor for multi and SV. We'll have to rebuild!
I didn't say right ... the porridge tastes stewed, and the milk is not just creamy, but it is ... well, with a creamy hue or something, but delicious! "Division" of labor .... and what exactly? Is my 0517 worth resting, "plows" 0305 mostly?
Irishka CH
Not! I have both toil. In MV, cereals, pastries, side dishes (cereals, pasta) are mainly. And also soup in the morning for a reprieve and for work. In 0305 broths, what you need to darken (green cabbage soup, for example), stewing, meat gravies, all sorts of sweets. Something like that. They stand next to me. I love both of them endlessly!
olga4166
Today I arranged a "bath day" for my cartoons. I left 0305 in the kitchen, and 0517 took it back to the shelf ... it's just that the cartoon does not catch on after a scramble ...
Natalie@
Olga, what does "bath day" mean? You can send only the lid and the bowl to the bathhouse, or some other parts?
olga4166
I just washed it off with a damp cloth ... I got through it everywhere ... What did you think about? ...))
Natalie@
Well, you never know CHO And suddenly you can somehow disassemble the case and the heating bowl without damage and wash it too I try to do a wipe-rinse after each preparation, so as not to scrub it for a long time and tediously
olga4166
Nah ... no way. Yes, I'm too lazy to rub it after each cooking. I only grab onto the lid, wipe the saucepan and the rim ...))
Natalie@
Yes, I also don’t rub it to shine. I drive it every way. day. The troshki "washed" and hare Well, I still have it almost new (she is only a month old) so she did not have time to smear too much.
olga4166
Well, yes, only mine is a little older ... she's over a year old. It is not smeared with me ... so ...
Valyushechka_ya
Girls tell me who cooked milk rice porridge?
Tellina
Hello everyone. Today was a joyful day, Beloved man said that "You will have a slow cooker" All day I just jumped for joy, and began to actively look for what kind of assistant I want for myself Well, I came across this miracle)) I read the description, I liked it , I decided to read the reviews. In the beginning, I came across not good reviews, but I found the benefit, this forum and realized that here it is ... here it is ...cartoon of my dreams Well, why all this scribbling is mine, I already forgot what I wanted to ask the head two ears))) And I wanted to ask, what is the temperature of the multi when it is just heated? Vooot Thank you all for your attention, if someone mastered my writing
olga4166
Quote: Tellina

Hello everyone. Today was a joyful day, Beloved man said that "You will have a slow cooker" All day I just jumped for joy, and began to actively look for what kind of assistant I want for myself Well, I came across this miracle)) I read the description, I liked it , I decided to read the reviews. In the beginning, I came across not good reviews, but I found the blessing, this forum and realized that here it is ... here it is ... a cartoon of my dreams Well, why all this writing is mine, I have already forgotten what I wanted ask the head two ears))) And to ask what I wanted, what is the temperature of the multi when it is just heated? Vooot Thank you all for your attention, if someone mastered my writing
70 degrees

Quote: Valyushechka_ya

Girls tell me who cooked milk rice porridge?
It's simple: 1 m. Art. rice, 4 m. st. milk, 1 m. art. water, salt and sugar to taste. I cook porridge only at a pressure of 1. I usually set it for 15 minutes - it turns out like from multi, and then I set it for 30 minutes ... it turned out stewed with a creamy shade of milk. Kasha mode.
Valyushechka_ya
Quote: olga4166

70 degrees
It's simple: 1 m. Art. rice, 4 m. st. milk, 1 m. art. water, salt and sugar to taste. I cook porridge only at a pressure of 1. I usually set it for 15 minutes - it turns out like from multi, and then I set it for 30 minutes ... it turned out stewed with a creamy shade of milk. Kasha mode.
Olya thanks.
Natalie@
Girls, I want to bake a piece of bacon stuffed with garlic and spices in our Field. In a gas oven, I baked such bacon on a dish wrapped in foil. The time is about an hour. What to do with lard in the Field? I have doubts about foil + Fields
olga4166
Quote: Valyushechka_ya

Olya thanks.
Please always!

Quote: Natalie @

Girls, I want to bake a piece of bacon stuffed with garlic and spices in our Field. In a gas oven, I baked such bacon on a dish wrapped in foil. The time is about an hour. What to do with lard in the Field? I have doubts about foil + Fields
With time I won't tell you, but in foil it is definitely possible ... even for steam, even for baking. Then give me the recipe (in PM). Thank you!
Natalie@
Quote: olga4166

I won't tell you with time, but in foil it is definitely possible ... even for steam, even for baking. Then give me the recipe (in PM). Thank you!
Yes, you can pick up the time, but the foil was in doubt. Olya, what if you don't close the valve on baking? And what temperature / pressure should it be? 1,2 or 3?
Alisa_t
Quote: Natalie @

Girls, I want to bake a piece of bacon stuffed with garlic and spices in our Field. In a gas oven, I baked such bacon on a dish wrapped in foil. The time is about an hour. What to do with lard in the Field? I have doubts about foil + Fields

I only make lard in a double boiler. The recipe is usual: coat the bacon with spices, put the garlic in the slots and wrap it in foil. I tried it in the oven somehow, I didn't like it - a lot of fat is melted. Although my grandmother is surprised, she always comes out great in the oven.
Natalie@
Quote: Alisa_t

I only make lard in a double boiler. The recipe is usual: coat the bacon with spices, put the garlic in the slots and wrap it in foil. I tried it in the oven somehow, I didn't like it - a lot of fat is melted. Although my grandmother is surprised, she always comes out great in the oven.
I did it very well in the oven. The fat is melted, of course, but very little.
Elena, is it boiled for a couple? I want a bake effect. From the oven, it is "rosy", and not the past and transparent.
olga4166
🔗
Quote: Natalie @

Yes, you can pick up the time, but the foil was in doubt. Olya, what if you don't close the valve on baking? And what temperature / pressure should it be? 1,2 or 3?
Don't be afraid ... they are friends. You can close it, but there will be no pressure anyway ... just add dampness, according to the instructions they say, do not close it. Well, look ... biscuits are baked on 1, here are 2 or 3 ...rather 3. And in the oven at what temperature do you do?

Tanyushka - a specialist in short-cut foil prepares ... refer to the top of the message.
And if you need ruddy, then first you have to fry, and then bake ... I think so. Here's another link to this topic ...
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=303979.0
Alisa_t
Of course, there is no blush on steam, but it does not just resemble boiled bacon. It seems not boiled, and not baked, and not dry. Homemade sweep only the way it was cooked, hardly anyone would have guessed
Natalie@
Quote: olga4166

What temperature do you do in the oven?
Yes, I have no idea I had an old gas stove, there the thermometer was broken, but I hadn't cooked it in a new one yet
Natalie@
Quote: Alisa_t

Of course, there is no blush on steam, but it does not just resemble boiled bacon. It seems not boiled, and not baked, and not dry. Homemade sweep only the way it was cooked, hardly anyone would have guessed
And I want ruddiness What if without foil, like meat?
Alisa_t
a couple of ruddy will not work even in foil, even without. Rush is not critical to me, the main thing is that it is tasty. But if there is an exact recipe for how to do this, I will not refuse))
olga4166
Did you read my answer 2536?

Crust ONLY through toast ...
Natalie@
Well then, in the old fashioned way, in the oven Immediately and fried and baked. I do not like to "fuss" with dishes. I need it like this: rubbed, wrapped and forgot
olga4166
Quote: Natalie @

Well then, in the old fashioned way in the oven Immediately and fried and baked. I do not like to "fuss" with dishes. I need it like this: rubbed, wrapped and forgot
Is it right in the foil and fried and baked? How much time do you bake?
Alisa_t
I agree, there is no need for multi-operation. You can just do it.

Natalie@
Quote: olga4166

Is it right in the foil and fried and baked? How much time do you bake?
Well yes. And fried and baked. You put lard on the pan, the pan heats up from this lard and fries right in the foil. If you want it to be fried from all sides - the oven is slightly opened, quickly turned over and the process continues. But I basically don't flip, lazy.
I think that my old oven with a loosely closing door did not give out too many degrees. Therefore, I plan to cook in a new oven at 180 degrees. 40 minutes from heating up the oven, well, or 50. I will be guided by the smell and lard
Tellina
Quote: olga4166

70 degrees
Thank you so much
Slavutchanka
I love my Poleches (the second - cartoon 0520). I don't use the stove at all - I covered it with oilcloth, there are many on top.
olga4166
Yesterday I decided to cook pilaf, so that it is straight pilaf, not porridge. Usually the proportion was 1: 1.5 on Plov by default. And here the proportion was 1: 1 ... 8 minutes at a pressure of 3 ... I opened it, tasted it ... the rice was ready at the bottom, and at the top it was nuuu like a'ldente ... I mixed it, added a fifth of m. Art. water and turned on Manual mode for 3 minutes E.3. You could just stir, add water and leave it on the heating for a while, but people asked to eat. It turned out GORGEOUS! ... everyone liked me ... there was a light crust below, by the way.

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers