olga4166
Quote: Mavpochka

Today they brought me one, it is 0.5 cm lower. I'm afraid it won't. I will try.
I have been using the Teflon saucepan from Land Life for a long time .... very happy. Ordered from Moscow .... fits perfectly.
Mavpochka
Quote: Alisa_t

I wonder if it will fit ... and where did you buy it?
They brought me from Moscow from Land Life (800 rubles), but after looking closely at the receipt, I found out that it was from another model, and I needed BYW for 5 liters. Hope they will exchange.
olga4166
Quote: Mavpochka

They brought me from Moscow from Land Life (800 rubles), but after looking closely at the receipt, I found out that it was from another model, and I needed BYW for 5 liters. Hope they will exchange.

YBW, not BYW ....))
olga4166
Why doesn't our clever Polya have her own group on OK? ... I thought. And I created a group in OK.
The group is called so Multicooker-pressure cooker Polaris 0305.

🔗

What do you think?
mowgli
Quote: olga4166

I have been using the Teflon saucepan from Land Life for a long time .... very happy. Ordered from Moscow .... fits perfectly.
Write the model and what is the name, I don't like a very "native" pan, it infuriates me
2mike
In fact, there is not so much choice in pots.
The volume and diameter are very common, but the height is + 5mm and minus 5mm.
Choi then (s) I don't want to experiment
The only thing that can really be found is from multi Panasonic, but they are not made of stainless steel
Very strange Chinese - for some reason they made their own standard size of the saucepan.
Z.Y, THERE IS AN OFFER
pull out all the constantly arising questions from the topic in the first post:
- about temperatures in all modes.
- about gum, about pots.
Well, somewhere in the depths I saw they made a selection of recipes from the topic.
This is to send all the questioners to read the first post (since the manufacturer made such a useless instruction).
olga4166
Quote: mowgli

Write the model and what is the name, I don't like a very "native" pan, it infuriates me

Natalia, my "native" saucepan died very quickly. And LL's saucepan is over a year old. Fits PERFECT! Right now I'm using Teflon, and there are also ceramics. I thought Teflon would die quickly .... yes, right now! ... I'm not overjoyed! I will give you a link to an Internet store, they are sent by mail throughout Russia. The saucepan is called ...5 liter Land Life pressure cooker bowl YBW - 50.

🔗

Link to the group in OK about our Field ...

🔗
Mavpochka
Quote: mowgli

Write the model and what is the name, I don't like a very "native" pan, it infuriates me
What are you! I just love Paulie's own saucepan! I just want to have a spare, otherwise, if necessary, you can't buy it in one day.
Mavpochka
Quote: olga4166

Why doesn't our clever Polya have her own group on OK? ... I thought. And I created a group in OK.
The group is called so Multicooker-pressure cooker Polaris 0305.

🔗

What do you think?
I have already joined. Let's talk. thanks for the group.
Valyushechka_ya
Quote: olga4166

Why doesn't our clever Polya have her own group on OK? ... I thought. And I created a group in OK.
The group is called so Multicooker-pressure cooker Polaris 0305.

🔗

What do you think?

I'm already in the group too
olga4166
Girls, pzhalusta! That is, is the idea correct? If anyone has constructive suggestions for the group ... write!
Valyushechka_ya
Girls who made yogurt or sour milk AU !!!
Alisa_t
Quote: Valyushechka_ya

Girls who made yogurt or sour milk AU !!!

in our Field or in principle?

i make yoghurts
Valyushechka_ya
Alisa_t, In our Field, there is no yogurt maker, but I want to.
Alisa_t
Quote: Valyushechka_ya
Alisa_t, In our Field, there is no yogurt maker
I'm in the know. But I think that if you want, you can do it in it. But it's somehow easier for me to put it in jars and in a yogurt maker. But I can do it in a thermos if I really need to
Slavutchanka
And I joined
inka_kot
Quote: 2mike
- about temperatures in all modes.

It would be very interesting to know the temperatures in the frying mode at different pressures. Does anyone have info?
Slavutchanka
Baked a pie today. Initially, there was a recipe with poppy seeds. But I was already so hot. Made with frozen peaches.

Pressure cooker Polaris PPC 0305AD (reviews)

3 eggs
2 / tbsp sugar
0.5 tbsp. oils
0.5 tbsp. milk
2 tsp baking powder
vanillin
poppy (raisins, fruits, berries)
1.5 tbsp flour

Beat the yolks with sugar and vanilla. Add butter - beat. Add milk, stir. Add flour and baking powder. Beat the whites, add to the dough. Baking 55 min, d.2
Top glaze 3 tbsp. l sour cream, 2 tbsp. l. sugar, 1 tbsp. l cocoa, 50 g sl. oils. Boil a little over low heat. Cool and decorate the cake.
Or you can sprinkle with icing sugar
olga4166
Quote: inka_kot

It would be very interesting to know the temperatures in the frying mode at different pressures. Does anyone have info?
The instructions were definitely ... you need to look.
inka_kot
Ol, the instructions say the temperature is from 1 to 3 (from 130 to 160 degrees)
I understand that at a pressure of 1 - 130 degrees. At a pressure of 2 - xs how many degrees. At a pressure of 3 - 160 degrees.
But I cooked strawberry jam the other day, and noticed that at a pressure of 1, the jam boils much more than at a pressure of 3.

Slavutchanka, so throw in the recipes. Lost here. And there it will be in plain sight. We will cook. ) Nice cut for your cake!
I'm waiting for the cherries when they ripen, I'll make a cake according to the recipe olga4166, but when I looked at the price of frozen cherries, I almost got a heart attack.
olga4166
Quote: inka_kot

Ol, the instructions say the temperature is from 1 to 3 (from 130 to 160 degrees)
I understand that at a pressure of 1 - 130 degrees. At a pressure of 2 - xs how many degrees. At a pressure of 3 - 160 degrees.
But I cooked strawberry jam the other day, and noticed that at a pressure of 1, the jam boils much more than at a pressure of 3.

Slavutchanka, so throw in the recipes. Lost here. And there it will be in plain sight. We will cook. ) Nice cut for your cake!
I'm waiting for the cherries when they ripen, I'll make a cake according to the recipe olga4166, but when I looked at the price of frozen cherries, I almost got a heart attack.

I think so 1-130 degrees, 3-160, and 2-145 degrees: 160-130 = 30, 30: 2 = 15 degrees ... 130 + 15 = 145. Everything is possible, but when I fry the onions, I noticed that I can move away at 1 pressure - it will not burn, but at 2-3 pressure you turn away a little ... that's all ... lki ...))
Areanda
Lovely girls! Please post recipes for jam, who cooked. It is very necessary for the inexperienced.
inka_kot
Areanda, I cooked strawberry.
Put 1 kg or 800 g of whole strawberries in a pressure cooker. I beat another 200 grams of strawberries with a blender, added 250 grams of sugar and 1 pack of gelatin. Mixed well and poured it all over a whole strawberry. Cooked on the Frying mode for 20 minutes, stirring continuously. Cool it down (left it for a few hours). Then I added another 250 grams of sugar here and boiled it again for 10 minutes on the Fry mode. Poured into sterilized jars.
Shelena
Inna, and what does the addition of gelatin give? Indeed, after boiling, it completely loses its gelling properties.
In my opinion, it is easier to cook jam not in a pressure cooker, but in a multicooker on the "Stew" mode - you do not need to constantly stir the product. It is even more convenient to cook in a bread maker that mixes itself.
Slavutchanka
I cooked apple jam in SV Cucco on Multipovar
Alisa_t
Quote: Shelena
In my opinion, it is easier to cook jam not in a pressure cooker, but in a multicooker on the "Stew" mode - you do not need to constantly stir the product. It is even more convenient to cook in a bread maker that mixes itself.
I usually do that. At what good bowls are on the shore, I put the worst in the cartoon - the one that was sold with the cartoon.
Natalie@
Girls, this is what interests me. I love squash caviar, it will soon be in season. According to my standard recipe, diced zucchini should be boiled for 4 hours, then add the fried onions and carrots with tomato paste there and cook for another 1 hour. How can you simplify the process with Poly? Which mode to choose and how long to cook?
Slavutchanka
Why cook for so long? This is not the first year I have been making this recipe. It turns out, as once the store was

Zucchini caviar "Nostalgia".

3 kg zucchini, 0.5 tbsp.sugar, 100 g r. butter, 250 g mayonnaise, 250 g tomato paste, 3 tbsp. l. vinegar, l. sheet, 2 tbsp. l. seasonings for
Korean carrots, salt.
Zucchini cut into cubes, salt, leave for 8 hours (overnight) Drain the juice. Twist
zucchini - through a meat grinder. Add everything except vinegar. Simmer for 1.5 hours. Add to
the rest (discard the sheet), simmer for 30 minutes. Kill with a blender. Divide into banks. Sterilize in the oven for 10 minutes (finicky caviar). Roll up.
Alisa_t
I would also love the caviar recipe. Both squash and eggplant. But I absolutely don't do it with mayonnaise ...
Slavutchanka
Why?
Alisa_t
I can say for a healthy diet. At one time I made it at home, over time I learned to eat without it - there is no point in eating a large amount of sunflower oil. At the very least, the sides grow from this. This is the main reason.

If you soak the kebab to the house. mayonnaise and purchased - the difference will be significant. Accordingly, there is something harmful in it. which is not in the home. Probably, the first reason is more significant)) But I ask my husband to soak the same barbecue without mayonnaise in principle. The only exception is holiday salads.

I somehow felt an urge to make an urgent salad like Olivier. I did it and announced at home: whoever wants to go for mayonnaise. Who doesn't want to eat with sour cream. Previously, of course, they ran to the store, now they ate it and so
Slavutchanka
I am also for a healthy diet, but without excesses. Will you eat caviar every day? And we make shashlik only natural, without any marinades - meat, onions, salt, pepper.
Alisa_t
Well, there are caviar recipes without mayonnaise.

I don't dissuade anyone from anything, this is my decision for myself
Slavutchanka
There is. I did, but it's not that. And when this recipe came across, it was appreciated by the whole family.
Natalie@
Slavutchanka, I also don’t like squash caviar with mayonnaise. I boil caviar but don't add mayonnaise to it. For some reason, I'm sick of caviar with mayzonnaise (sorry for the details), although I perceive mayonnaise itself normally. And you write that the caviar needs to be sterilized in the oven for 10 minutes. Well, I do not! In the summer, when I have +40 in my sunny kitchen, turn on the oven as well ...
And my recipe is old, and therefore long. I am not against modern recipes, but no problems ...
Slavutchanka
Isn't cooking 5 hours a mess? And the stove doesn't heat the kitchen?
Natalie@
Well, when there was no pressure cooker, then it doesn't matter how much to cook, even if 5 minutes - then you pour yourself over. The question is, how can you remake your favorite recipe under the Field? In what mode and how long do you need to cook in order to achieve the same result?
Slavutchanka
Most likely on Extinguishing. Only time is needed. And since the moisture does not evaporate, I advise you to add salt to the sliced ​​zucchini, leave it for several hours and drain the liquid. And the recipes can be searched in the net and adjusted according to our Field
Natalie@
In a word, by trial and error ...
Slavutchanka
I found this recipe
🔗

You can not add mayonnaise - the principle itself, the Jellied mode
Natalie@
Thank you very much! : girl_claping: I liked this recipe. Everything in one dish, no additional manipulations, convenient. I added a page to my bookmarks on my computer.
Slavutchanka
Then tell me how it happened. My zucchini just started
Irishka CH
Natalie@, I make caviar according to this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=278797.0... Truth in CF. I love!!! Every time I thank Lena !!!
Natalie@
Quote: Slavutchanka

Then tell me how it happened. My zucchini just started
Well, my zucchini has just risen, so probably you will try the recipe before me
Natalie@
Quote: Irishka CH

Natalie@, I make caviar according to this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=278797.0... Truth in CF. I love!!! Every time I thank Lena !!!
Irina, thank you! We will try!
inka_kot
Quote: Shelena
Inna, what does the addition of gelatin give? Indeed, after boiling, it completely loses its gelling properties.
In my opinion, it is easier to cook jam not in a pressure cooker, but in a multicooker on the "Stew" mode - you do not need to constantly stir the product. It is even more convenient to cook in a bread maker that mixes itself

Loses nothing. The jam turns out to be thick like jam.
I don't have a multicooker.
In HP it is not convenient. My HP cooks jam well for no more than 0.5 kg of berries. If more, then it mixes badly and boils badly. And I always cook for 2-3 kg. Does it make sense for me to cook it 6 times for 1.5 hours in HP?
olga4166
inka_cat I want to clarify about strawberry jam ...
1. Gelatin lope gram?
2. What is the pressure on the Fry?
3. Can I put a little less sugar?
4. As a result, what is the consistency?
5. Will gelatin lose its properties from boiling?
sveta.khm
I have a recipe for squash caviar without mayonnaise. Taken from here 🔗
Did it last year. Those who have tried it like it. It tastes like Veres caviar. Maybe someone will come in handy.
Natalie@
Sveta, good recipe, thanks! I made a bookmark on it too!
Alisa_t
Quote: sveta.khm
🔗
great recipe as described. It remains to check whether the husband will eat this))

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