Multi-blender Profi Cook PC-МСМ1024

But how?! I cut it into pieces, filled the glass of the blender, since the tomatoes are not juicy, and refilled half a glass of water. Included 100 *, did not change the time. After boiling, translated to 80 * and mixed. I kept it on the heat for 2-3 minutes and turned off the cooking at the 3rd speed and interrupted everything. I then sent this juice into goulash. Normal juice needs to be boiled from ground tomatoes, and now it's just an experiment, if possible. Proficushi grind the skin of tomatoes (and seeds at the same time - also into fluff). Proficus did it!

[kubanochka]

kubanochka, Thank you! In principle, I wanted to do so! Today I will tell you what happened!

[kubanochka]

kubanochka, Lena, Thank you so much!!

I also made a tomato drink today! I bought specially fragrant cherry tomatoes on the branches! From 400 grams of tomato + water, 650 ml of drink turned out. The only thing I strained it through a fine sieve. The skin and seeds fit on a dessert spoon. Of course, juice from real tomatoes would be richer and more aromatic, but this one turned out to be delicious!

: hi: I cooked mashed potatoes for Perm shanegs in Profikush. In 25 minutes, the potatoes were boiled, the water was drained, boiled milk and butter was added. Blender turned on at 3-4 speed. The puree is very homogeneous, creamy. The thickness depends on the amount of milk added. I personally don't like this puree. My husband says that I like mashed potatoes, not mashed potatoes. May be. It turned out very cool for the filling!

Today I cooked hummus, it turned out incomparable ..... tender, homogeneous.
Recipe

Today I cooked hummus, it turned out incomparable ..... tender, homogeneous.
Recipe

Thank you. Sauber will come and try.

Thank you. Sauber will come and try.

Try Tanyush ..., I myself adore hummus, before, through an electric sieve in Kesh, but now I do it here ..

Here's my Tomato drink

And now our proficus has successfully coped with homemade nutella from cake from nut milk:

I could not achieve such a smooth structure with a blender!

[redcat]

redcatHere is the recipe for Home Nutella's studio! Looks very tempting !!!

Yes Yes Yes! I also insist on Nutella !!!

Girls, I'm all strong by the eye: about half a glass of ordinary milk and nut milk, 3/4 cup of vegetable oil (usually they add some of the very useful ones to it, pumpkin, linseed, amaranth, milk thistle - well, what is found in the house, teaspoon, no more), and about a glass of powdered sugar (adjust this to taste). Another quarter of a teaspoon of salt (do not ignore it, it very ennobles and removes slight cloying), and, if desired, vanilla. Beat a pretty one until cream. I pour in about half a glass of carob (I used to pour cocoa), beat it again. Do not pay attention to the light color of the paste, it will then darken. Further - cake from a half-liter jar of walnuts, put on nut milk, and oooooooochchchchen I beat well :)))). And in the h-k.

[redcat]

redcat, Tanya, well, next time you cook it, put it in a separate recipe. It will definitely get lost here!

Elena Tim, I will try, but it’s not yet soon, until we finish that can ... And I looked, there is almost one on Katya katerix’s site, wait a link I’ll add

Here is: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=148894.0

I was very proficient today on witgrass - I lost to my hurom, but in the absence of auger it is quite possible, I coped, and got up to the baby borsch-puree:



I was glad that this time the onion did not boil - I poured a little vegetable oil on the bottom to cover it, and while I cleaned everything else, I left it at a minimum, periodically poking an impulse. I was also glad that I didn’t plan anything with small straws, so I threw it with four wheels. The cons went tomato paste - I needed a tomato. And so it is quite worthy. For children's, dietary and medical nutrition - proficus is irreplaceable

[redcat]

Oh, Nutella))) We'll have to make nut milk, otherwise it’s just some kind of shame in Nutella, having Profi and without nut milk

I pour in about half a glass of carob (I used to pour cocoa)

redcat, what kind of animal?

I was very proficient today on witgrass - I lost to my hurom, but in the absence of auger it is quite possible, I coped, and got up to the baby borsch-puree:

here again, little is clear, but the main thing is that Profik won, did I understand correctly?

RybkA, nut milk is a very cool thing, my husband adores it. Here I am hatching the idea of ​​making yoghurt out of this milk, I read it, it seems that vegetarians get it ...
Carob is the fruit of the carob tree, ground into powder - similar to nesquik, only without any byak. I make small and cocoa from it, and in sweet sauces, and in general in all kinds of baked goods - it is quite replaceable. Yesterday I was making myself a chocolate drink for breakfast - in the profikush I warmed a little nut milk in half with brewed coffee, there was a carob, and whipped it well - a great thing! Carob is naturally sweet
Whitgrass - juice from green wheatgrass (well, I make both oats and spelled), I left the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=356963.0, but I make a screw juicer, and the girls asked what else was possible, so I experienced it at the professional meal: it is possible, if you add a little water. It turns out not so saturated (it still loses a little), but more;)

doom tree

Rozhkovy.

[redcat]

RybkA, nut milk is a very cool thing, my husband adores it. Here I am hatching the idea of ​​making yoghurt out of this milk, I read it, it seems that vegetarians get it ...
Carob is the fruit of a doom tree, ground into powder - similar to nesquik, only without any byak. I make small and cocoa from it, and in sweet sauces, and in general in all kinds of baked goods - it is quite replaceable. Yesterday I made myself a chocolate drink for breakfast - in profikushi I burned a little nutty milk half-and-half with brewed coffee, there was a carob, and whipped it well - a great thing! Carob is naturally sweet
Whitgrass - juice from green wheatgrass (well, I make both oats and spelled), I left the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=356963.0, but I make a screw juicer, and the girls asked what else was possible, so I experienced it at the professional meal: it is possible, if you add a little water. It turns out not so saturated (it still loses a little), but more;)

redcat , CSO how much information! Well, you have to learn everything! About nut milk in more detail: proportions))) and Where is this healthy carob sold?
Whitgrass ... I'm fainting ... juice ... from green sprout of wheat ... this is a man who makes so much good!

Rozhkovy.

RepeShock , thanks, I'm slowly beginning to understand)

Yeah .... here without half liter do not understand the collective mind

RepeShok, thanks, it’s my tablet itself that rules, sometimes if you don’t keep track, it gives out such pearls.
RybKa, nut milk here: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=367763.0

Carob is the fruit of the carob, ground into a powder - like nesquik,

To taste, carob does not at all look like chocolate ... although I admit it is delicious.

Oat milk

To taste, carob does not at all look like chocolate ... although I admit it is delicious.

Omela, nesquik is even less like chocolate to me than carob. It's a matter of taste, of course, but in general, whoever does not know, goes - they drink and do not utter that this is not something :) And for the aroma of chocolate, you can always add a spoonful of natural cocoa, if there are no contraindications. My grandmother hasn't eaten chocolate for ten years now, the pressure immediately, but here - calmly;)

I didn't think of a spoonful of cocoa ...also made a similar dessert ... delicious https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170958.0

[redcat]

redcatI also like the carob. Not fried, it tastes to me like very delicate cocoa.

[redcat]

redcatI also like the carob. Not fried, it tastes to me like very delicate cocoa.

Light,! And I also think - maybe the producers are different or the countries of origin? Well, it looks like to me too.
Omela, thanks, I will try how we will finish this can

Tanyusha! I read that the degree of roast affects the taste. I also have two types of fried, it is dark brown. The taste is sharper and probably more like coffee with something there. Somewhere on the forum I read good advice to keep the carob in the refrigerator. Otherwise, it will taste bitter. Minus - a lot of sediment. And how do you fight with it (sediment)?

I have light, and so, in pieces. For the refrigerator - thank you, I didn't know. And I don’t fight the sediment, I don’t just bother with it - when I drink, when I pour it out. If you whip in a proficus (well, for example, with a milkshake, then due to the foam it does not settle for a long time, and practically does not remain at the bottom. and in the total mass it is not clear how much you throw out. In cream-pastes, no sediment is obtained. And when I boil a small cocoa, then I get a lot of sediment from ordinary cocoa. Or even less.

Found it!

By the way, it should be stored in the refrigerator for about 6 months. Then it becomes rancid. So they told me in the store, so I took 500g.

I learned about the carob by accident. I made an order in int. spice shop. They put it as a gift. Since then I have been drinking. I love. In general, I am a lover of all kinds of grass-ants. I must try with ginger according to your recipe

And I had a recipe book for the dehydrator dryer, and a few sweets such as breads, cookies, muesli bars were with carob. So we met with him ...

h-yes ... it looks like I'm the only one so dark, I haven't heard anything about this carob, but here his people are on both cheeks

Fish, do not be afraid, I also do it unpaved))
PofluduI'm just a little ... Today I brought my daughter to the tutor. While I was waiting, I watched the program "Master Chef". Involuntarily the question arose, why our girls, who are so subtly versed in all the culinary nuances and subtleties, preparing such masterpiece dishes and desserts, do not participate? It's a shame! Maybe let the whole collective farm nominate the most worthy candidates and root for them, eh? And the person can say thank you later ... What do you think?

[RybkA]

RybkAThis mysterious carob turned out to be an extremely useful product. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169222.0

Miracle curd in the Profi Cook multi-blender (Elena Tim)

Flax, well, that's drooling! At least run and do it !!!

Well, Duc, Mashun, do not regret it for three minutes! Vkusnaaaa!

[Elena Tim]

Elena Tim
Flax, well, it's a fairy tale ..., ..... and what kind of photogenic curd turned out to be - just stunned ...

You haven't seen him live! I took 42 photos to convey the beauty, and I never got it! For some reason, live it always turns out prettier.

[Elena Tim]

Elena Tim, Flax, temptress! Today I wanted something curd all day, but I looked at your curd and realized that it was my Wishlist. Stop for a little, wait for your proficiency. For now, probably I'll do it in Boshik.

Yes, of course, An! Here Proficushka is not needed either. I used to be in a blender from a combine harvester and normally. Only now, it seems to me that although it turned out very tasty, but the creamy texture, I don't remember watching. But maybe it’s because of the love for Proficuska it seems to me so!

I'll also try it in a glass from the Bosch combine, and on Friday (I don't remember how many times the delivery was postponed), I'll bring a proficus and compare.

Come on, boom wait!

So I have a cottage cheese dessert (though they ate it quickly) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=368570.0

I read it and cry. Either I am so armless, or I got substandard.I was tormented for two weeks with him, everything burns except water on the left with a diameter of 5 rubles at the bottom. and in addition, the lid smells like slop after cooking several dishes (I took it to the service, I want to return it to the store ...

from a decent one I got only mushroom soup and a drink made from parsley with lemon.
I also cooked cherry jam with strawberries and apples + almonds. But I got it not what I expected, but edible.
The cottage cheese remained grains (The vegetable soup turned out, but probably not for everybody. I cooked liver pate for a long time, did not boil in any way.
But the question of the burning of the bottom and the smell of the lid is simply killer (

I went and sniffed it as a specialist .. it doesn't smell. We have already discussed the bottom:

Girls, and here I studied the instructions and that's what I read:
1. Nowhere is it said that the bottom is non-stick. This we, probably, in appearance and by analogy with cartoons, decided for ourselves
2. In all recipes, absolutely heating is turned on only when there is water in the jug. Frying is not supposed anywhere (!).
3. There is a warning: do not put solid ingredients! NUTS and even CHOCOLATE can damage the device !!! That is, nut milk is highly questionable ... On the other hand, there is a recipe with ice
I, in fact, have no claim to proficiency, because I took it mainly for soups and mashed potatoes, well, maybe compotes and fruit drinks too. But you still need to somehow figure out the limitations. Unfortunately, empirically

Although they fried onions and made liver pate.

I don't smell either! Regarding the scorching: I put sugar at the end, if possible, fried both onions and carrots, sometimes there is a little soot, but it is washed off! Basically, it sticks to where there is intense heating, only in this place and nowhere else! I adapted, I stir more often, I cooked porridge!