Ves SK-A18 multicooker-pressure cooker

[Irina]

Irina, or you can recipe for casseroles with corn grits. I have just such a cereal, we cook porridge from it and then pop it with ice cream

Casserole recipe; There was 1 kg of cottage cheese (bazaar, homemade, from whole milk, fat content I don’t know, fatty), I took a little (just to eat), about 700-800g remained, rubbed through a sieve, added 4 tables. l. sugar, salt, vanillin (a little), 3 eggs (mixed with a fork until smooth), 4 tablespoons. tablespoons of sour cream, 4 tablespoons l (without a slide) corn grits, raisins, dried apricots chopped, a little (for beauty) colored candied pineapple fruits (small) - these can not be put down, mixed ... greased the bowl with margarine, laid out the mass, leveled it, smeared with sour cream on top and sprinkled with the rest from vanilla breadcrumbs and biscuits (when I buy loose crumbs, there are always crumbs in the bag, so I collect them for such purposes), but you can sprinkle them with simple breadcrumbs, or you can even not sprinkle them at all .... put on "baking", then another 10 min. added (it seemed that it was not baked), or maybe just while the hot one looks like that, it cooled down, it was normal ... I gave it to my son (they came to visit with my grandson), so again it did not work out

[Olya Sokolova]

What dry leaven are you using? and more ... do you pour cold water?

I do it mostly on Vivo, once on Genesis and once on Good Food. One of the last two I liked the most. But what I forgot) I pour warm water. I pour boiling water over the saucepan before pouring the milk. In general, the taste of yoghurt depends greatly on milk. I went through several local producers, but now I know which milk works best. Milk for short storage (3 days) is boiled and cooled until slightly warm. The very first time I did it, I measured it with a thermometer (in accordance with the instructions so that it was), now I just check it with my finger))). I also like how it turns out on super-pasteurized 6% fat. I just heat it up a little and that's it. The very first time I didn’t do well. I put it at night at 9 o'clock. And of course I opened it only 12 hours later. The yoghurt stood still, stratified, there was a lot of whey. And initially I did it in the multicooker bowl itself. Note that if you do it in the bowl itself, it will cook faster. I refused the cup for several reasons. The yogurt seemed to absorb the smell of the bowl itself, the previous meal, and the lid. Another thing that needs to be shifted. I scrubbed the internet and switched to a separate saucepan. Now I just put it in the refrigerator and put the required amount into cups directly from it. I don't want to mess around with jars.
Olya Sokolova, what a cute pie you have turned out and not fried Well done! Thanks for the recipe.

And after making the soup, should it be poured into another pot?

I usually pour the soup, and in general I try to shift everything. Even from those considerations that the previous meal was not finished, but something new needs to be done). A friend bought a second bowl from me. And now he does not shift.
irina2205, thanks a lot for the recipe. I will definitely try it. It is a pity that there is no photo. And your casserole does not fall off?

And I have sea bass today. Peel the fish, salt, pepper, onion and bay leaf inside, tomato and cheese on top. Steam pressure cooker for 15 minutes. Voila!


P / S. The grill is completely unstable. When I laid out the first fish, the grate almost turned over (it kept it on time).

/ S. The grill is completely unstable. When I laid out the first fish, the grate almost turned over (it kept it on time).

Please, appeal to everyone! What can replace this stand? Who invented what? That's probably one drawback of this multi-this stand

I already wrote above ..... replaced a metal steamer (for cooking in a pan), it is bigger and more stable ...

Fish class! Only it is not enough. For example, in a family of 3 people - one will not get it. (With a good appetite). And I'm baking a pie again. Put the yogurt overnight.

Fish class! Only it is not enough. For example, in a family of 3 people - one will not get it.

Thank you . The volume, of course, is not for a large family. And tomorrow I will bake a pumpkin pie (albeit in the oven) as an experiment.
Olya, are you baking apple again?
About the lattice. I didn't find something of my own for pots, otherwise I would have done it on it.

And today I have cabbage rolls with sauerkraut

extinguished on the "jellied" mode by default for 3 hours ... it turned out just super .... not one turned around

Apple pie again and almost eaten. And the cabbage rolls turned out to be great !!!!!!!!!! I WANT THIS TOO! but I'm too lazy to twist stuffed cabbage rolls. And three hours is not a lot for them? It seems to me that it was possible to make "jellied meat" on a pressure cooker for min 30

And three hours is not a lot for them? It seems to me that it was possible to make "jellied meat" on a pressure cooker for min 30

it turned out great, they were with sauerkraut, the rice was not overcooked, rice from rice ... in a pressure cooker I was afraid that they would not turn around. Right now I was putting them into a saucepan, so none of them turned around ...

[Vassa]

Vassa, beautiful cabbage rolls! I didn't even know that cabbage cabbage rolls can be made.

[Lane]

I do it mostly on Vivo, once on Genesis and once on Good Food. One of the last two I liked the most.

Lane, I prefer the latter company more, less snot, but a lot of things also depend on milk.

The very first time I didn’t do well. I put it at night at 9 o'clock. And of course I opened it only 12 hours later. The yoghurt stood still, stratified, there was a lot of whey.

And after the end of the yogurt program, there should be no heating? How is VES?

in the pressure cooker I was afraid that they would not turn around.

Vassaand why should they unfold there? Nobody bothers them there. I make stuffed cabbage rolls in my pressure cooker in 15-20 minutes. The last time I did it on the stove, because everything was busy. So either I have already forgotten how to do it, or my Tsepret has "deteriorated" ... although I put a minimum fire on the divider, they burned a little bit of infection, it was good, though the old fashioned way, I put the LisikoFF on the bottom, and left on top with crispy cabbage, which nobody will eat me. I had to put it in the pressure cooker in the morning and put it out.

and why should they unfold there?

from a strong boil, rice climbs out (well, in any case, it sometimes happens on the stove with me) but in a cartoon. in the jelly. there is practically no boiling, so, it melts on the sly ... and also, since the cabbage is sour, it needs more time to soften, and in three hours of minimum boil everything is O.K. and the cabbage has time and the rice does not turn into porridge ... For me, cabbage rolls with sauerkraut are the most delicious and so that meat in pieces

Do you cook rice? Do you give it raw in minced meat? Why does he get out with you, there is not enough space for him, probably ...
Sauerkraut is a curiosity for me, no one has ever treated me to sour whole leaves, but I myself am not able to try it on occasion. And in the pressure cooker you also try the thread, the result and speed should please.

I just pour the rice with boiling water and let it stand while I do everything else (almost until it cools down) Salt the cabbage myself, with whole kryzhalki, in our market and in the bazaar they sell sauerkraut with kryzhalki (specially for stuffed cabbage), but it's somehow easier for me to have at home ...

It is clear, try to weld it, before the first boil and turn it off immediately. He will reach himself, but I think he will stop climbing.
And we do not have kryzhalkov, unfortunately, only pickled cabbage rolls with Korean carrots.
Cool, we say the head of cabbage, and you have a licker

Cool, we say the head of cabbage, and you have a licker

we also measure raw with heads, but sour is more often called kryzalki

Today I baked the so-called "rotten stump", in my childhood, my grandmother just called him "baked from what was," I have a recipe in my notebook, like "grandmother from sour jam" ... it turned out very cool, but if take into account that the recipe is "junk", then there are no physical and financial investments at all ... girls (and our only boy!), but how to insert an image? My fotik was repaired, so I took a picture, poked around here, but nothing happened, although there is nothing special to exhibit, it’s very simple

[RybkA]

And after the end of the yogurt program, there should be no heating? How is VES?

RybkA, there is no heating after the end of the program. But from practice, if you do not get it on time, then the yoghurt stops, whey appears. The heat inside the multi keeps well even after the program is turned off. When I opened the lid after 12 hours, it was warm enough inside. And about the "snotty" of yogurt. I read somewhere that it becomes snotty if fermented yogurt or milk is colder than the required temperature. I quote "If bacteria are placed in an unfavorable environment for them, such as cold milk, they begin to produce polysaccharides - slimy substances to protect themselves from the adverse environment. They do not affect human health in any way, but they can make the product more 'stringy' or 'slimy'. "
Vassa, about stuffed cabbage is very interesting. And that sour cabbage, we don't sell such cabbage in whole velkas, and there is nowhere to do such cabbage at home. Do you salt it in some kind of barrel? And it is interesting that meat goes to stuffed cabbage in pieces, and that the rice is raw. In general, live and learn. I wish I could try such a thing. They look delicious.
irina2205, about the photo. Press "Preview", there will be red letters highlighted "Insert author's photo into message". There you click "Select a file" (choose on your computer where it lies). Then click "Upload files (only your own)". The photo will be uploaded and there will be links under it, select, copy the link and paste it into your message.

irina2205, about the photo. Press "Preview", there will be red letters highlighted "Insert author's photo into message". There you click "Select a file" (choose on your computer where it lies). Then click "Upload files (only your own)". The photo will be uploaded and there will be links under it, select, copy the link and paste it into your message. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=299060.0

Thank you! In short, I also learn and learn how to handle a computer ... copied smiling, but in profile - to my gallery, so there you can see

P.S. And the recipe, if someone decides to bake: 2 eggs, 0.5 cups of sugar, 1 glass of kefir (sour milk is even better), 1 glass of any jam (even fermented), if the jam is very sour sugar, you can have more (for example, 1 glass), 2 chayn. l. soda, 1.5-2 cups of flour. Preparation: Knock down the eggs with sugar, add jam, kefir to which you add soda (keep in mind this mixture is very foaming, so extinguish in a larger bowl, or immediately pouring into a glass, stir over the dough), and gradually add flour (sift) so that it is, like pancakes. Grease a bowl with butter, pour out the dough and bake in the "baking" program. When it cools down, you can cut and layer it with cream (sour cream + sugar) or whatever you like, you can also pour icing on top, sprinkle it with powdered sugar (well, someone will tell you how fantasy will tell you), if you can add raisins, dried apricots, nuts to the inside of the jam without pieces ... I had pumpkin jam with lemon, so it turned out like candied fruit

[Irina]

Irina, now copy the link from your profile (the one under the photo) and paste it into the message and we will all see your photo

..... I return to yesterday's pie .. today I baked again (I urgently need to use up the jam and I had sour milk instead of kefir), and so ... today almost 3 glasses of flour have gone, so we adjust the flour ourselves, how much dough will take (the milk opened today after standing, so it turned out thinner)

Irina, and where is the photo ??? ))

Irina, and where is the photo ???

Well, I can't drag it from my profile here, but you can see it in my profile?

[Irina]

Irina, do not worry, I will teach you) Go to your "profile", there will be "my gallery" on the left, click enter it.

All your uploaded photos will be there. Click on the photo you want to insert on the forum. The photo will enlarge and there will be two links below it. Copy any in its entirety and paste it into your message.

The first picture in my message is inserted from the first link (immediately a large picture). The second picture is from the second link (i.e. click-to-zoom).

Good evening. Please tell me, I want to buy a Ves SK-A18 multicooker-pressure cooker. I am interested in such a question: many people write that a spoon spoils the saucepan, scratches ((please write REAL cons, as I plan to constantly cook with her. Thanks!

[irina2205]

irina2205, if it doesn't work at all with the photo, then try reading here
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=73109.0 ... There is just a topic about how to insert a photo (through other file hosting services and through a local gallery), you can try to insert your photo and ask the administrator a question if it does not work.
And here, step by step to point number 7
https://Mcooker-enn.tomathouse.com/in...848.0
light, to be honest, I have never used this spoon at all (it is plastic and not convenient for me). I use regular metal, just be careful. In general, I want to buy a silicone spatula. Of the minuses: not a very comfortable steam grate (not stable and the distance between the grate rods could have been slightly smaller), but if desired, you can use it too. And at first, when I worked, I smelled of some kind of chemistry. It doesn't smell anymore.

[Irina]

Irina, I wrote to you in a personal ... try it, it should work

light, what Lane said is all true. I need to buy a silicone spatula so as not to damage the pot. The steam grid is not very comfortable, but personally I don't need it at all. And I didn't smell like chemistry, even at first. In general, the multicooker is very, very good !!! Buy, you will not regret it!
Today I cooked pickle with pearl barley in a pressure cooker - 30 minutes (set it as a safety net). Pearl barley was cooked like in a Russian oven. The meat lags behind the bones. THE BEAUTY!!!

I scratched my spoon (((

Today I made fish cakes .... I fried half, and cooked half in a pressure cooker, on the "steam" mode for 10 minutes. This is before

and this is after

and this one, to compare the appearance

mine liked it more for a couple, they say the taste is more intense, I will try tomorrow ...

[Vassa]

Vassa, excellent cutlets And from what fish?

From a small mullet .... carcasses (without guts, heads, fins, tails), carrots (I put it in cutlets for the first time, I liked it), onions, I passed the bread through a meat grinder with a fine mesh, added an egg, salt, pepper, and stew - fry ... I tried it today. There is no difference in taste, but more beautifully fried, but steam is more useful

mine liked it more for a couple, they say the taste is more intense, I will try tomorrow ...

Steamed and healthier! I walked around all the nearest households. shops, I did not find such a thing for a couple (as pictured in Vassa)

We have these steamers in the bazaar, where kitchen utensils (pans, baking dishes, etc.) are sold. They cost about $ 3. I'll buy myself another one, if you unbend their legs a little, then two can easily fit into a saucepan ... And it is very convenient to pull them out, and stable ... In short, alone + + + + +

[Vassa]

From small mullet ....

And we don't sell such fish (well, or at least I haven't met, although I regularly go to fish shops)
Vassa, but such a double boiler has no sharp edges? I mean there is no chance of scratching the saucepan?

but at such a double boiler the edges are not sharp?

if it is neat, it will not get scratched (you don’t shuffle it back and forth) .... I put it down neatly and pulled it out the same way .... but at the rack, I think the legs can damage the pan ...I put biscuits, bread and all kinds of baked goods on it to cool down (before that I racked my head where to buy a "cultural" grill)

Hello everyone. I am looking after myself a mutivar pressure cooker, I really liked your reviews about VES, please tell me someone tried to deep-fry potatoes in it, her son loves her very much.

I haven't tried deep fat yet. But I'm also interested. Maybe someone made potatoes or donuts? And then how is the saucepan washed?

And how then the saucepan is washed

Remember the good, old traditions and adaptations (when there were no current "fairies" and the like) ... everything is always very good (burnt) is washed with ordinary baking soda

Won't baking soda damage the pot's coating ?? Have you tried soda? I'm afraid of something ... still soda -abrasive ...

It does not scrub, but you need to soak the burnt

Girls, I have a question here. Did any of you make fermented baked milk or baked milk? I am very interested in what mode they chose and for how long they put it? How did the milk behave - didn't it run away, didn't it fry? How was the pan washed afterwards? And the ryazhenka mode is especially interesting. There, according to the recipe, the temperature should be 40-42 degrees, and as I found out in the yogurt mode, my maximum reached 37 degrees.
And also about wiping off the pan. I just remembered that when I was making meat for sandwiches, I got soot at the bottom. I just soaked it in water and then wiped it off with a sponge (and even with the hard edge of a sponge), and everything went well, it didn't get scratched.

And I again with the fish in the cartoon. this time herring with vegetables (in our family they call it "pasted") cooked in a cartoon on "jellied" very tasty, almost no bones are felt (in any case, no one chose them)

But something happened to my miracle pan again, half an hour before the end of the program, a strong boil began. Someone had it? Or is it just mine so crazy? maybe it's time for a guarantee ....?
And tomorrow I plan to bake a "honey cake" in it, if everything goes smoothly, the report is mine ...

[Vassa]

Vassa, and how long did you cook the fish in the "jellied" mode (I see that outwardly it is strong, not collapsed)? How much water did you add? I also see onions and carrots there ... Beautiful

Vassa, how long did you cook the fish in the "jellied" mode

Hello! Yes, I am also interested in this question, because I have a river fish, I need to put it on for a longer time (bones are more expensive)

I thawed the fish, cut off the heads and tails. At the bottom of the pan 2-3 bay leaves, peppercorns, onions and carrots and put a layer of fish, again onions and carrots, a layer of fish, onions and carrots on top. 3-4-5 (earlier more) vegetable oil, the same amount of vinegar (6%). Dissolve 1 teaspoon of salt and 1 sugar in a glass of water and pour over the fish (cover slightly)
this is how it looks before

and this is after 3 hours on the "jellied"