Pressure cooker Polaris PPC 0305AD (reviews)

Olga, that is, your pilaf is crumbly? I don't know, maybe it depends on the rice itself (its variety), but I get it crumbly and ready if it is made according to the standard recipe from our book

Olga, that is, your pilaf is crumbly? I don't know, maybe it depends on the rice itself (its variety), but I get it crumbly and ready if it is made according to the standard recipe from our book

According to the recipe from my booklet, porridge is obtained ... I take only round grain rice. With steamed it turns out crumbly, but we do not like it. Have you bought your pressure cooker for a long time? ... mine is more than a year old.

Well, I bought my pressure cooker on December 19, that is, a month ago. Do you think it's the pressure cooker itself or has the recipe book changed since you bought it? It seems to me that since the models are the same, then the electronics / programs will be the same, regardless of the age of the purchase

Well, I bought my pressure cooker on December 19, that is, a month ago. Do you think it's the pressure cooker itself or has the recipe book changed since you bought it? It seems to me that since the models are the same, then the electronics / programs will be the same, regardless of the age of the purchase

The filling is the same, but the recipe book is different, so maybe the pilaf recipe is different.

Well, if you are interested in the exact recipe, then I'll come home in the evening and write. And from memory: pour the rice with water so that the water above the rice is 1.5 cm.
Still, a lot depends on rice. I constantly bought rice in the supermarket, and then once bought it in the market and it was not pilaf that came out for me, but a mess

I also cooked pilaf on Rice, pressure - 3, 10 minutes. The first time I poured water 1: 1.5 - it turned out a little wet. But when he stood, all the water was absorbed. And another time she poured water just above the rice, so the water was all absorbed, but the bottom was slightly burnt.

I also boiled milk in manual mode, pressure-3, 1 minute. There were 3 liters of milk in total, milk was from the refrigerator. The pressure was collected for 30 minutes. nothing escaped (I was afraid that a large number might somehow misbehave). I liked it, and faster and easier than on the stove.

I also cooked pilaf on Rice, pressure - 3, 10 minutes. The first time I poured water 1: 1.5 - it turned out a little wet. But when he stood, all the water was absorbed. And another time she poured water just above the rice, so the water was all absorbed, but the bottom was slightly burnt.

She also boiled milk in manual mode, pressure-3, 1 minute. There were 3 liters of milk in total, milk was from the refrigerator. The pressure was collected for 30 minutes. nothing escaped (I was afraid that a large number might somehow misbehave). I liked it, and faster and easier than on the stove.

in my recipe book for the field it is written like this: rice - 2 measuring cups, water - 2 measuring cups, plus meat and spices. I quote: "pour over salted water. The water should cover the rice by 0.5 cm. If necessary, add a little water." Pilaf program, time 30 min, pressure - high
So sorry Olga, I wrote that rice should be covered by 1-1.5 cm, but no - by 0.5

[Nataliya,]

Nataliya, I do pilaf at a pressure of 2 for 12-13 minutes. The ratio of rice (long) to water is 1 to 1.5. It always turns out rice to rice.
Here's an example of lean pilaf:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=376882.0

[Shelena, Natalie @,]

in my recipe book for the field it is written like this: rice - 2 measuring cups, water - 2 measuring cups, plus meat and spices. I quote: "pour over salted water. The water should cover the rice by 0.5 cm. If necessary, add a little water."Pilaf program, time 30 min, pressure - high
So sorry Olga, I wrote that rice should be covered by 1-1.5 cm, but no - by 0.5

Thank you!

Shelena, Natalie @, What rice do you use?

[Olya,]

Olya, I wrote in brackets that long... I buy the cheapest one.

[Olya,]

Olya, I wrote in brackets that long... I buy the cheapest one.

Didn't she say steamed or not?

You talked so deliciously about rice porridge that I could not resist and cooked it this morning. Porridge mode, pressure - 1, 20 minutes. The ratio is 1: 5. Delicious. It turned out to be so thick. For myself, next time I will add more milk.

You talked so deliciously about rice porridge that I could not resist and cooked it this morning. Porridge mode, pressure - 1, 20 minutes. The ratio is 1: 5. Delicious. It turned out to be so thick. For myself, next time I will add more milk.

And you try 30-40 minutes ... in general, shikardos!

[olga4166]

olga4166, I'll have to try. I cooked millet with pumpkin first for 10 minutes, and then 20 minutes. For millet just right.

[olga4166]

olga4166, I'll have to try. I cooked millet with pumpkin first for 10 minutes, and then 20 minutes. For millet just right.

I used to cook rice and millet in porridge for 15 minutes, and then I cooked rice milk porridge and set it for 30 minutes ... it turned out to be a gorgeous stewed porridge with a cream shade.

I cook Friendship (1 mst millet + 0.5 mst rice) 20 minutes. Even my men started eating milk porridge

Girls who made the stew? I have pork, potatoes, zucchini. How to make it tasty and fast. I looked at our recipes, they keep everything on heating or make it on a slow cooker. And I need to feed my family fast in the morning.

[Nataliya,]

Nataliya, I do pilaf at a pressure of 2 for 12-13 minutes. The ratio of rice (long) to water is 1 to 1.5. It always turns out rice to rice.
Here's an example of lean pilaf:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=376882.0

Elena, I just rewrote the recipe from the book for Olga. To be honest, I DO NOT like it cooked quickly. Well, there is no "ready-made" taste for me, or something. I don't know how to explain. For me, the ideal is borscht / fried / meat from a real rural oven. This is what I love. So that it is "caramel" in color. And the pilaf of my childhood is not white and just cooked, but from the stove. So the recipe from the book is still closer to me.
Maybe I will change my mind over time, because I recently had Fields

[Shelena, Natalie @,]

Thank you!

Shelena, Natalie @, What rice do you use?

I take regular round rice from the supermarket, packed in 1 kg bags. I don’t even know the manufacturer. Once I took the steamed one, but I didn’t succeed with it.

[sveta.khm]

sveta.khm, I keep it simple. I do not fry it, because it is sick. I put the meat in cubes, onions in half rings. carrots on a coarse grater. potatoes and any vegetables (zucchini, cabbage, bell peppers, cauliflower, etc. - I have everything homemade in the freezer). Extinguishing mode. pressure 2, 20 min. Vodicka 100 g. If you like thinner. You can 200. But no more. Otherwise there will be soup

[Slavutchanka]

Slavutchanka, Thank you. Will the meat be cooked in 20 minutes? This is roughly what I planned. But I thought it took 40 minutes for meat.

[Svetlana,]

Will the meat be cooked in 20 minutes? This is roughly what I planned. But I thought it took 40 minutes for meat.

Svetlana, depending on what kind of meat, and how it is cut. Pork, poultry will definitely cook. Finely chopped beef, too. If the pieces are larger, then you can put them out separately for 15-20 minutes while you cut the vegetables.

For me, the ideal is borscht / fried / meat from a real rural oven. This is what I love. So that it is "caramel" in color. And the pilaf of my childhood is not white and just cooked, but from the stove. So the recipe from the book is still closer to me.

Natalia, of course, when cooking, our habits and preferences are very, very important. Simply, it seems to me, it is better to achieve languor in a pressure cooker "Heating" than cooking under pressure.The product "reaches" but is not digested. Pilaf loves "Heating" very much, even in a multicooker I stir the rice after the signal of readiness, and then keep it on "Heating" for 20-30 minutes. It turns out tastier. Now I do the same in the pressure cooker.
By the way, if you read this topic carefully, you saw that Olga most often offers recipes with a short cooking at 1 pressure and then languishing at the "Heating". It turns out the same taste. Experiment, I think you'll like it.

By the way, if you read this topic carefully, you saw that Olga most often offers recipes with a short cooking at 1 pressure and then languishing at the "Heating". It turns out the same taste. Experiment, I think you'll like it.

Of course, Elena, everything comes with practice. I have not yet fully explored the fields. And probably there is a stereotype of cooking on a gas stove fixed for years ...

[Nataliya,]

Nataliya, there are SO MANY different secrets in cooking that it is simply impossible to study everything. Therefore, it's great when you can exchange opinions, share good luck.
And I completely agree with you: it is not at all so easy to switch quickly from cooking on gas to an electric appliance. It is much easier after the electric stove.

In short, in my case, "equipment in the hands of an aboriginal is a pile of scrap metal"
I am glad at least the fact that Paul did not disappoint and even with mistakes in cooking - it is quite tasty.

In short, in my case, "equipment in the hands of an aboriginal is a pile of scrap metal"

This is the conclusion ...
I walk away quietly to the side.

This is the conclusion ...
I walk away quietly to the side.

Elena, well, I am in a figurative sense ... I mean that to study and learn to use new technology

Yes? Well, then I'm coming back.

[sveta.khm]

sveta.khm, is preparing great. I put the pea soup for 20 minutes (without soaking the peas) It is boiled into porridge. - The husband only eats such pea soup

Girls, can you make ryazhenka in our Field? And How?

[Natalie@]

Natalie@, I boiled milk on manual mode for 1 minute and then on a slow cooker for 30 minutes. And then to the jar and to the battery. But they wrote that they do it on heating, bring it to 40 degrees and turn it off, that is, they use the SV as a thermos.

Yeah, that is, "confusing". It's easier to buy ready-made

"confusing" - this is only the first couple of times, until the whole process is adjusted for yourself. And so - boiled (not standing over the saucepan), cooled, threw the leaven, closed the lid. All.

"confusing" - this is only the first couple of times, until the whole process is adjusted for yourself. And so - boiled (not standing over the saucepan), cooled, threw the leaven, closed the lid. All.

And then I put it on the battery and went to work. I came home from work and the cat threw everything off the battery (because he climbed the window), the milk poured ..... Bon appetit, cat

[Natalie@]

Natalie@, buy a cartoon with the Yogrut function I have 2 of them Cheap Vinis 5015. Was cheap. Now the second one has looked at the price Polaris 0520 I bet on 2 liters of milk + a box of Activia. For 6 hours .. Milk 1.5% fat. And fermented baked milk can be made. In a slow cooker, make baked milk. And then ferment on Yoghurt in the cartoon.

Natasha, since I have hot ryazhenka once a year, it’s probably cheaper for me to buy ryazhenka itself and not a cartoon with the Yogurt function

Yesterday I baked a cake for tea on the Pastry, and then cooked pilaf on the Rice / Pilaf program ... I left the time and pressure by default. I wonder ... did they specially select the time and pressure? ... everything turns out gorgeous!

and then I cooked pilaf on the Rice / Pilaf program ... I left the time and pressure by default. I wonder ... did they specially select the time and pressure? ... everything turns out gorgeous!

And I was talking about that, but they did not believe me:

Olga, that is, your pilaf is crumbly? I don't know, maybe it depends on the rice itself (its variety), but I get it crumbly and ready if it is made according to the standard recipe from our book

Who didn't believe?

[GIRLS!]

GIRLS! THANK YOU all for your Happy Birthday!

I prepared a lot of sweets and all this in our beloved Polechka. Brownie was especially successful ... it turned out to be moist and creamy, well, delicious ...))

Hello !! : victory: Stains from stickers can be easily and safely removed with regular alcohol

Hello !! : victory: Stains from stickers can be easily and safely removed with regular alcohol

I confirm ... personally checked!

[Natalie]

Natalie, we eat yogurt all the time, so for me this regime was fundamental. Yoghurt makers per liter are not enough for me

I cooked potatoes with chicken breast in broth ... Manual mode 10 minutes, Pressure 2. It turned out gorgeous ... mine swept everything quickly!

Girls, remind me how to cook pea porridge.

Girls, remind me how to cook pea porridge.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=394125.0
Faceted glasses ... I made here on D. 3, I liked it more. And without a bow, respectively ...))

Girls, and what kind of mysterious "slow cooker" do we have?
Does anyone cook anything on this program? what is its algorithm, the same as that of the "classic" slow cookers, and this means that it works without pressure? Or am I getting it wrong?
all hands will never reach to test it.

Olya, thanks! I need a pie filling. I always fry the onions separately.

Olya, thanks! I need a pie filling. I always fry the onions separately.

You're welcome! Never made with such a filling ... delicious, right?

Girls, and what kind of mysterious "slow cooker" do we have?
Does anyone cook anything on this program? what is its algorithm, the same as that of the "classic" slow cookers, and this means that it works without pressure? Or am I getting it wrong?
all hands will never reach to test it.

Yes, the mode is mysterious. Works very well under pressure. What algorithm - FIG knows. Polaris asked the engineer, said that the regime is needed for a long-term cooking of something ... as he said, for example, to boil the veins. Personally, I cook on it a compote of dried fruits, lard with a layer, tough meat ... At first I was also interested in the question of medlinka in a scoric, but soon I "scored" on it.