Pressure cooker Polaris PPC 0305AD (reviews)

Addition.
I made caviar with homemade ketchup. It turned out gently (children like it). This year I want to add half the volume instead of sauce. pasta to be a little sharper.

Girls about squash caviar .. I myself am, however, not a fan, but eggplant - yes !. But sometimes I do it (when my sister, in the season, I really can't load these zucchini).
In order not to evaporate excess liquid for a long time (with spitting in all directions from the pan), I do this. I cut the zucchini into 1-1.5 cm cubes, put them on a baking sheet and in an open oven at a low temperature. Time depends on the juiciness of the zucchini. And only then these dried pieces can be used in any favorite recipe. Surely you can dry up the dryer, just make sure that it does not dry out.
Less hassle, no need to mix, + additional free time to prepare the rest of the ingredients.
Maybe someone will use my experience.

[olga4166]

olga4166, Ol, I put the packaging, I don't have to see how many grams. Well, average, such as pepper they sell ground. I change the frying pressure depending on the boiling point. I start with 3. Sometimes I stop there. Where is even less sugar? Everywhere in recipes 1: 1. I put 500 grams of sugar on 1-1.2 strawberries. The jam is not liquid. Like squash caviar. )))))) I don't know what to compare with ... Gelatin does not lose anything. Everything works out fine.

The other day I was making squash caviar.
1.2 zucchini
300 gr carrots
200 gr onion
100 gr tomato paste
2 tsp salt (but you need to adjust the taste)
1 tsp Sahara.
Vegetable oil - 1 tbsp. l.
Red + black ground pepper
I ground everything in a blender, poured it into a saucepan. Aspic mode, pressure 2 - 40 minutes. She opened it, put it in another saucepan, whipped everything up with a submersible blender. I put the multi again in the pan, added 1 tbsp. l. vinegar, jellied mode for another 20 minutes. But this time it was boiling there ... The whole lid was in caviar.
It was not possible to close the jars for the winter - the household licked the saucepan in 1 day. ))))) We took it with us to the nature, very cool for bread while the kebabs are fried.

Can then cook at a pressure of 1?

Maybe. You have to experiment. I tried it on stewing at first - not at all.

Maybe. You have to experiment. I tried it on stewing at first - not at all.

That is, does the taste depend on the program?

[inka_cat]

inka_cat, I'm talking about jam ...
And you can't put all the sugar at once, well, check it for 30 minutes?
Can I blender all the strawberries? I want some kind of candy chtol ...

Ol, I don't think that the taste depends on the program. It's just that it stewed better in the cold. Maybe it will be like this on extinguishing, I don't know, maybe it just needs a longer time. It was an EXPERIMENT! And very successful. I've only got Fields for 2 months. ) I don’t know all the nuances yet.
I'll buy zucchini the other day - I'll make a recipe.

About jam. You can put sugar all at once. But I advise you to cook in two stages. Cool after the first step. You can blender all the strawberries. I also made a couple of cans. There will be pancakes. )
So I googled for fun - a million recipes for strawberry jam with gelatin. Nobody loses gelatin properties during cooking .. Where did you get that ???
Well, for example.
🔗

Ol, I don't think that the taste depends on the program. It's just that it stewed better in the cold. Maybe it will be like this on extinguishing, I don't know, maybe it just needs a longer time. It was an EXPERIMENT! And very successful. I've only got Fields for 2 months. ) I don’t know all the nuances yet.
I'll buy zucchini the other day - I'll make a recipe.

About jam. You can put sugar all at once. But I advise you to cook in two stages. Cool after the first step. You can blender all the strawberries.I also made a couple of cans. There will be pancakes. )
So I googled for fun - a million recipes for strawberry jam with gelatin. Nobody loses gelatin properties during cooking .. Where did you get that ???
Well, for example.
🔗

Figase is 2 months old! Already caviar and jam. Well done!
What does cooking in 2 stages give? And about gelatin, everyone is talking about the type of boiling will not freeze.

[Inna,]

I put the multi again in the pan, added 1 tbsp. l. vinegar, jellied mode for another 20 minutes. But this time it was boiling there ... The whole lid was in caviar.

Inna, the "Jellied" mode is quite intense, it is also intended for meat. I would try either "Porridge" or "Manual", the pressure would only be 1.

[Olya,]

And about gelatin, everyone is talking about the type of boiling will not freeze.

Olya, try to eliminate gelatin altogether. It seems to me that the success of Innya's recipe for jam is not in the use of gelatin (when boiling its properties are lost), but in the successful choice of the "Fry" program.
By the way, it is better to use "Zhelfix" for gelation.

[Because this is another culinary myth.]

Lena, that's how I want to boil caviar better. Therefore, I chose jellied meat.

Listen, with gelatin this is already some kind of joke.

We know that gelatin should never be boiled!
Why? Its gelling properties are impaired. Or - it's scary to say! - completely disappear! Why else? Jelly may become cloudy.
Interesting interesting....
Why do the gelling properties disappear?
But no one explains this anywhere! There is no such thing in any cookbook.
And there can be no explanation for this.
Because this is another culinary myth.

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I spilled more gelatin into the remnants of the jam (a lot of liquid without berries left), boiled it for another 20 minutes - it became like jelly. It stood on a spoon. Nothing has disappeared anywhere. What nonsense ... And what does the frying mode have to do with it? What's the difference on what to boil it? It's just that it will boil faster on Frying, and accordingly will wind less light. That's all.

You can take powder with pectin - I don’t know what you call it, in Ukraine they write on the packaging: for jam. Only it costs twice as much as gelatin.

Everywhere they write: "Bring to a boil, but in no case boil", and why - nowhere do they explain ((, maybe not so scary ...? Eh? Or is it for throwing away? ... it's a pity for strawberries and time

Forgot to report))
Everything turned out just super! The jelly froze.

Very often I make homemade jelly from frozen fruits. And when I pour the soaked gelatin into a saucepan with compote (a preparation for jelly), I always boil it with gelatin again (the child eats, I am reinsured). And the jelly always freezes!

I make fish aspic often. I also boil it with gelatin. Always freezes perfectly.

[Inna,]

Inna, perhaps we have different gelatin. I was repeatedly convinced that after boiling the one I use did not freeze.

And what does the frying mode have to do with it? What's the difference on what to boil it?

Frying mode evaporates moisture very quickly.

You can take a powder with pectin - I don’t know what you call it, in Ukraine they write on the packaging: for jam. Only it costs twice as much as gelatin.

We call it "Zhelfix". If you buy on a stock, it is worth it, like gelatin.

Len, well, maybe ... You have some special gelatin. ))
My jelly always freezes well, but my husband likes to have a spoon in it. And so that he stood on the table for a long time - did not melt. Therefore, at his request, for the last 8 years I have been making jellied meat with gelatin. I always boil it together with gelatin for 5 minutes, then pour it into the pans. Jellied meat is always "iron". Never had a problem. And I never bothered about boiling gelatin.

Well, I'm not the only one. Here are the first Google links on jam ..

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I also found those that do not bring to a boil after adding gelatin and immediately blend through the banks.
In general, they do this and that, as it is convenient for anyone. So I propose to close the discussion. ) And then gelatin is already imagining to me all day.

Can I put in my 5 kopecks ...
After all, gelatin, in fact, is a dried jellied meat. So you can boil it.

Oh, and I worked hard yesterday, today, my saucepan. )))
She cooked honey from linden flowers at night, then cooked cherry compote.In the morning I got up immediately and baked a pie according to Olya's recipe. And then I cooked buckwheat. Well, a hard worker and not a saucepan. She prepared a full refrigerator for me.

Can I get a little offtopic? sorry

Girls from Ukraine, I write in relation to Kharkov, but as I understand it, this is the case throughout Ukraine. Kharkovgorgaz becomes Kharkovgorgazsbyt. More precisely, one office was not given a license, but the second was issued. More details can be found here k h

I draw your attention to item 4.

In order to avoid disagreements regarding payments for the consumed natural gas as of 30.06.2015. We ask you, dear consumers, during June 30 - July 2 to report the gas meter readings at the end of June in any way convenient for you: via the contact center by phone (057) 766-51-04 or by e-mail

and I will add that for the last six months, in terms of gas charges on the meter, everyone I know has some problems: the charges on the meter and on the accounting of Khargaz do not coincide. Which way is obvious. What does it have to do with some kind of double-entry bookkeeping ... I called Khargaz, everything fits together, I have no debts (not everyone was so lucky, unfortunately). And in the receipts coming from the ERC they persistently write debt and other, "planned" meter readings.

[Shelena]

Girls, well, you give! Once again I look in, and you are fresh gelatin and gelatin. It can be, then it is not possible, then it freezes, then no.
Gelatin is a natural product derived from bones. Natural gelatin (not chemical) is recommended by doctors for those who have problems with articular cartilage. Shelena, it has no smell (this is what you feel gelatin in dishes). So you really have chemical gelatin. Since gelatin is obtained by boiling bones, the question of whether it is possible to boil gelatin disappears. Read the technology of obtaining gelatin in the internet. Here are some excerpts:

Gelatin is a mixture of animal proteins. The word "gelatin" comes from the Latin "gelatus", which means "frozen, frozen."

Gelatin is obtained from products containing collagen - bones, tendons, cartilage during prolonged boiling with water.

Food gelatin is intended for retail and food processing applications. It is used in the manufacture of canned meat and fish, jellies, wines, ice cream, for the preparation of jellied dishes, mousses, creams, cakes, confectionery and other products.

Bone of cattle is used for the production of gelatin. By itself, gelatin has no taste or smell.

Gelatin is used in ice cream to prevent sugar crystallization and reduce protein clotting.
Gelatin contains high amounts of glycine, amino acids, which is one of the sources of energy for the life of the body. Protein foods are poor in glycine, so gelatin is a useful addition to the meat diet

[Nataliya,]

Nataliya, Thank you. Even we really got confused by the topic of gelatin! ...))

Devulichki-relatives !!!! Shelenochka, Fronechka! Save! I haven't written here for a long time, my whole family moved to another country, I took the pressure cooker with me, but it was already very worn ... I remember that we discussed here a year ago, and maybe more, which bowls are suitable for our fast food machine. Remind me, please, there is no time to reread everything.

See page 4

[Alisa_t]

Alisa_t, Thank you!

[NaTalynochka]

NaTalynochka, the topic has repeatedly discussed spare pans. Here are the most recent links to Ukrainian stores.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=295673.0
Happy shopping!

[Shelena]

Shelena, thanks, but I'm not in Ukraine. I would like Russian or Belarusian)

[Natasha]

Natasha, here is a Moscow online store that deals with mailing:
Here's about the labeling of pots:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=221&topic=295673.0

[Shelena,]

Shelena, that's why I created a group in OK about our Field ... there is all infa, and then in the forum they constantly ask about it.
And tell me about cooking in a stainless steel bowl ... well, stew, cook clearly. And the fry-oven ... how is it?

Ol, not everyone goes there.

Can then cook at a pressure of 1?

Natasha, I followed your advice! I put it on pressure 1, it boiled gorgeous and blocked. Thank you!

I am preparing a detailed photo recipe, I will exhibit it today.

Ol, not everyone goes there.

So yes ... tell me about cooking in a stainless steel bowl.
It's easier for me to refer to the group to throw than to explain everything about the bowls 100500 times.

Squash Cavier.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=426257.0

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[Inna,]

Inna, thanks for the recipe! It will come in handy!

... tell us about cooking in a stainless steel bowl.

Olya, what exactly interests you?
You can see from the recipes that I cook a lot in this saucepan. Mine in the dishwasher, the quality is excellent. The saucepan is working in parallel with the native one.

[Shelena]

Shelena, here I am also interested in stainless steel) Do you bite in it? Extinguish?

[Inna,]

Inna, thanks for the recipe! It will come in handy! Olya, what exactly interests you?
You can see from the recipes that I cook a lot in this saucepan. Mine in the dishwasher, the quality is excellent. The saucepan is working in parallel with the native one.

Jars, pastries, stewing with a little liquid ...

In such a saucepan I cook everything: carcass, boil, bake. I just don’t bake (I just stopped doing it in SV), but I’m sure that by placing baking paper or a rug, it will be possible to do it in such a bowl. I advised a saucepan to a friend, she bought it, now she is very pleased with the quality. So I recommend it.

Ukrainian girls, found a sale of bowls to the field for 5 approx, four times cheaper than in the spring (104 UAH). I bought it again, now my two beauties have two cups each. The first bowl for a year and a half of daily use has rubbed off to white metal in places, but it serves properly, only it sticks a little when frying baked goods.

[Zhenya I]

Zhenya I, Throw off the link if it's not difficult.

Mine in the dishwasher, the quality is excellent.

Oh, Lenochka, just for this quality I would buy three of these! It's a pity, not in Ukraine. It seems like our family can also be put in the dishwasher. But I'm a point. Then, as everything starts to stick ... My only hands.

The girls are throwing the link, though I don't know if it's possible or not. If not, I will try to delete it later. 🔗 ... When I bought a few cups, I grew bolder, and also sometimes my old one in the dishwasher. I don't see much difference, but my hands are cleaner, especially if the meat has been cooked for a long time.

She and in Foxtrot 104 UAH.

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Does it fit our pressure cooker?
Here, the consultant at Foxtrot answered.

Compatible with POLARIS PMC 0512AD, PMC 0508D, PMC 0506AD models.

Suitable, I already bought the second there. On the box, our pressure cooker also shows the inscription - an inner bowl for a multicooker with a pressure of PPC 0305ad.

[Zhenya I]

Zhenya I, strange ...
Here, I wrote at 5 approx.
Answer from here operator:

Inessa, thanks for waiting. Unfortunately, this bowl will not work with the POLARIS PPC 0305ad multicooker

Well, one of these days I'll go to the Foxtrot store and look at it myself.

Inessa is for you to decide who to trust the seller, who often does not know what he is selling or to the person who bought himself two cups separately.

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Thank you! I ordered myself two. Now I will have 4 bowls.

Girls please try someone on this promotional bowl, maybe it will fit my Redmond pressure cooker. And then in our foxtrot on the showcase it is not, you need to order only via the Internet.

[nyushka]

nyushka, Outside diameter 24 cm, inside 21.5 cm. Height 14 cm.

I took two bowls from the Foxtrot store today. You have to order through the online store, but you can pick it up yourself. It's just that they are not on sale in the store. Only through the online store. On the box, as Zhenya wrote, a photo of our pressure cooker and it says that the bowl is for her. Zhenya, thank you !!!!

Now I have 4 bowls. In one I cooked borsch, in the second I made meatballs, in the third I made mannik with currants, in the fourth I cooked compote. I sit and feel like a mega-mistress!

Use it to your health. I have two more modest ones for each field. I just remember how I was looking for the cup, so I hurried to share. I put three more friends on our pressure cooker, and those of my own, so probably at 5 o'clock in the orders there are solid bowls. Chashebum, in short. By the way, I noticed that this and mine for 440 are different. Different color of the coating.

Different color of the coating.

How is the quality of the coating?