Multicooker Philips HD3060 / 03 Avance Collection

[Belka13]

Belka13, No, Ol'gun, and why once again mislead people. For me, as it is written, and prepared.
Oksana,subsequent models are somehow more tuned, but the volume is not very small. I have both 4 liters and 5. Well, as they say, a completely different size, but the programs are perfect.
That's about milk porridge ... My granny is still 189 .. years of birth, so after cooking on the stove, I still strove to put the porridge in the oven. I remember. Warm on the soul. Good.

Thank you Filka for returning to the bearded Soviet!
Here is another of the advantages!

Oh, I went, I remembered.
I, for example, do not write anything in the topic about Shteba and Orsonchik. Why write when everything is clear and understandable. So ... I read.
And this little guy just wore him out with his stupidity. I am reading. I'm trying to find the truth. But, you see, you can't do without wine.

after cooking on the stove, I still strove to put the porridge in the oven. I remember. Warm on the soul. Good.

Girls. When I got married, my husband and I, young specialists, lived in a family dorm, I learned a lot there, and so a girl from the village lived there and she cooked semolina porridge on the stove, and then put butter in it and in a hot oven for 30 minutes. I did not eat porridge tastier

[Caramelized manna porridge.]

I have not eaten more delicious porridge

Caramelized manna porridge.

Boil two bottles of cream or whole milk, add ¾ cup semolina and ½ pound walnuts, crushed with ½ cup sugar, and cook the porridge, stirring to avoid lumps and burn. When the porridge is ready, transfer it to a saucepan, put it in the oven so that it bakes on top with a penkoy, which sprinkle with a cup of sifted sugar so that all the foam is covered with it, then heat the stove to the hottest state and hold over the porridge so that the sugar turns into lollipop.
E. Molokhovets

Well, what cartoon will cook us such a mess

[selenа]

selenа, well, Nadyun, maybe I won't eat one. Why would I, for example, be simpler: cereals, milk, salt and sugar, but to be rich !!!

Try this one, it's also probably delicious


Semolina porridge from Baba Mani (toffee)

I was probably lucky with the copy.
Long-boiled oatmeal porridge in Mozhaisk milk 1.5%. 1: 3.5. Porridge mode 20 minutes.

Yes, there is dirt on the lid, but nothing runs anywhere.

[Oksana]

Oksana, and on what modes do you cook all this? I am more interested in different rice.

KASH program,
Look on the cereal packaging for the proportions of cereal and water, as well as whether soaking is required. And cooking time, And that's all, that's the beauty. The Porridge program is so well tuned that it allows me to cook the cereals that I try, one might say for the first time in my life, such as Kuban whole grain rice, or red Samarkand rice.
I add a little vegetable oil as desired.
I cook buckwheat, rinse and 1 to 1.75 for 20 minutes
Soak the pearl barley, rinse and 1 to 2.5 for 35 minutes
Brown rice and red 1 in 2.25 or 1 in 2.5
White rice, round grain 1 to 1.5
Long 1 in 1.75
Jasmine, Basmati 1 to 1.5 they should be drier. heating is off.
Peas, beans first 10 min. Boil hard, in a saucepan, rinsing
Ayu, I shift it to cartoon and manual 90 * from 40 minutes to 1.5 hours.
It seems that I described everything in cereals.
I just have a hand at work on the rice cooker, so I'm glad it's much easier here, you don't need to survive not 30 minutes before starting, not 10 minutes after, for heating.
That's why i'm so happy

I forgot to write about buckwheat on a delayed start.

In the evening, I pour the washed cereal with water 1 to 2 and put it on porridge with a delayed start
for 5 minutes, if I eat with sauce, or for 10 minutes, then it is soft, but crumbles.
1 tbsp.I put in l butter for taste and because I read that the presence of fats facilitates the digestion of carbohydrates

... in the same proportion for an omelet 90C and 20 minutes - an incomprehensible slurry with a taste of raw rolled oats. ...

20 minutes is not bad, but 40-45 minutes for long-boiled oatmeal is an excellent boiled porridge.

for the fiftieth time --- oatmeal can be cooked on * omelet * 90 * - does not run! The regime is bad because there is no delay. On * manual * 90 * the same is possible, but for someone it runs every other time, for someone it is calm ...

About this already Manna, thanks to her, brought it to the first page.

I needed Filya for small portions for 1-2 people, all my other CFs are large. I completely re-read the topic before buying, so I knew that it was impossible to cook milk porridge in it without problems. But he does everything else perfectly: cereals, pasta for a side dish, a liter of baked milk, small omelets, goulash is delicious, pilaf. A good non-stick bowl, there is a manual mode from 30 degrees (convenient for sour cream and kefir), the program does not overheat the yogurt. Moreover, he is also handsome! I'm happy with my Filechka
P.S. For me, the only drawback is condensation, there is a lot of it, you have to catch it with a towel or put an absorbent napkin under the lid. In comparison, the Binaton 2116 has much less condensation and it mostly accumulates in the lower part of the silicone rim.

Now I cooked porridge, rice, lean version, in water with coconut flakes.
Oh, she rushed to run away from me and apparently through the valve, she managed to open the lid on time
The porridge is delicious. Soon it’s fasting, you need to buy shavings in Auchan, at least half a kilo.
Rice 0.5 ms, water 2.5 ms, sugar, salt, coconut 2-3 tbsp, vegetable oil. or creamy, 30 minutes.
But, apparently, the shavings need to be added, after boiling, after the cooking time pops up, then there will be no problems.

You can of course make coconut milk from it, but I don't want to mess around, it's easier to just throw dry milk.

[vernisag]

vernisag, Ira, in Binatosh I cooked rice porridge with coconut flakes on the heating mode, so I didn't even have any signs of escape. It's strange. I'm at a loss.

I'm at a loss.

I was also very foaming

[vernisag]

vernisag, I have Ashanovskaya shavings. Maybe the dog is buried in the shavings? Although a coconut, it is also a coconut in Greece.

my shavings are Ashanovskaya

Me too, only bought long ago

[vernisag]

vernisag, my shavings were not bought yesterday either.

[vernisag]

And I can’t find oatmeal anywhere. Where do you get it? I went around all the shops, both large and small, no at all, no where

Irin, vernisag, I have recently seen in Pyaterochka. I'm talking about cereals, not about cereals, if that. I’ll go to the store, I’ll see if it’s there or not. It always used to be. Not a premium class, however, the most inexpensive, in such transparent bags.
And I really liked to make coconut flakes myself. Straight from coconuts. I also take coconuts in the top five, they seem to be on sale for now. True, she, shavings, I get a "by-product", I made coconut milk, according to the girls' recipe for soup cookers, just simply, without a mixer-soup cooker, just with a blender and in a multicooker, if necessary, I will write in more detail. You drain the milk, the shavings remain.

PS

By the way, I have a fresh frozen one, I can give it to someone in NN for free, that is, give it away, but I have it in the freezer for a couple of months for sure, I can’t guarantee the quality, I don’t know how it will behave after freezing. Freeze not dried, fresh, after boiling coconut milk. In general, if anyone needs it - write.

Made by this recipe:
Only I do not yet have a similar device, as in the subject.
Therefore I:
- chopped the coconut, took out the pulp. I didn't clean the dark skin. Many people clean.
-Cut the pulp with a knife into small pieces. Size by eye, so that it is convenient to grind with a hand blender (I have an old Philips HR 1613).
-filled with water, as in the recipe and put it in a cartoon (I have a Redmond 70) on a Multipovar 80 gr for 60 minutes (1 hour).
Oh yes, then
-all onto a sieve through a linen napkin over a suitable container to drain the coconut milk
- squeeze, cake = coconut flakes

In general, according to the recipe, only to the best of its ability, adapting to the existing technique.

In the subject I asked about the "Medium heating"

Omela, how many degrees is Medium heating? And while I do not have any multi-blender, I will put the desired one on the multi-cooker. Did I understand correctly, only heating without stirring?
Well, that's it, I took a chance ... I put it on 80 g for 60 minutes.

Anna, we did everything right.

something like this

I thought about it - in principle, you can probably not cook it with water, just grind it with a blender - to the desired size ("fineness"?) It will be tastier, probably, it will be uncooked ... And dry it if necessary, but I don't know the drying technology anymore, I just don't like dry shavings.
I think you can still look in search engines that something like "cooking coconut shavings on your own \ at home", etc. I just just am not a fan of shavings, I was not looking

Girls, did anyone make a brownie from a recipe book, I read, not too high a temperature 160 g cupcake for 30 minutes? And then you discuss all the eggs with porridge

Natasha, don't try!

someone on the first pages is pitch 160 * - burnt will come out ...
160 * only for frying - do you need it?
Peks as it should be 120 * (just take into account the overheating of Filki 125 *) 50 minutes (then you look - it may take more time - 1h10 min) - I think so, can anyone else answer ... what experiments do you need? ...

The last time I baked at a temperature of 110 °, I liked it more than 120

For myself, I have defined the programs in the branch something like this.
Porridge = cereals, rice, buckwheat, pearl barley, oats, wheat.
EGGS = reheating ready meals
OMLETTE = slow cooker, cooking
YOGHURT = yogurt
CAKE = frying, baking
And somehow it became easier to imagine its capabilities.
Maybe someone corrected it, I want to consult.
I would be very grateful for your opinions

Everything is accurate, but I would add that * omelet * 90 * is stewing with a time tab for heating, because the countdown goes immediately (otherwise there is 80 * by default)

And I use the omelet for frying. It's closer to the menu - you don't have to poke around for a long time, and the preset time is good - 20 minutes, just set the temperature you need and that's it. For quick raskochegarivaniya press 160, for frying in soup 120, etc. according to the situation.

[A.lenka]

I report that the brownie turned out super, very gentle, only I did it according to a different recipe:
1 bar of dark chocolate (I have Russian), 75 g of plums. melted butter and poured a bar of chocolate / 90 g / added 2 eggs, mixed with a fork one at a time to get a uniform consistency, 1.5 tablespoons of flour with a slide, 0.5 cups of sugar, 1 teaspoon of cocoa, a handful of walnuts, vanillin , a pinch of salt (mixed with flour), poured it into a slow cooker (greased the saucepan with butter), sprinkled it with sugar for the crust and for 50 -55 minutes at 110 degrees, opened the roof and cooled for 20 minutes with the lid open. All!!! Delicious!



I really liked the brownie, while it cooled down for 15 minutes, it separated from the walls of the bowl, very pretty, not dry, I recommend it!

I'll clarify ... Only HALF tablespoons of flour?

A.lenka, yes, yes flour 1 tablespoon with a slide and another half and mix with a pinch of salt
---
watch the video of Marina Petrushenko brownie in a slow cooker, similarly, only halved the ingredients.

Flax, you go to sweet chocolate - cocoa sprinkle (I'll try it that way) - mnu has the same sweet current ... (you won't spoil the porridge with butter)

[Natali S]

Natali SAnd I want to cook such a treat! Now the bowl has just been freed from Filichka - today I used it for baking bread in the oven Wheat bread "Lacy" with sourdough (Omela). Oh, and a beautiful little loaf turned out! Super! The shape is excellent from our Owl cup! (Someone already wrote about this))) in the subject!

[Natali S]

Natali S, Natalie, I baked brownies according to your recipe, not in Filka, but in a new Panasik. Sooooo delicious! And quite simple! Thanks for the recipe!

Yeah, and I baked, only in Filka, everything is according to the recipe, even the time and temperature are very tasty, brownie brownies are straight, the only thing I did not understand was the point in sprinkling with sugar (I watched the video) it melted all over, you can not sprinkle it, Natasha, thanks for inspiration

[Hope]

Hope, I did not sprinkle sugar. But she took brown sugar. It made such a good crust on the bottom. I also added rum ...

Girls, thank you, I'm glad that you liked the brownie, but it seems to me that there is still a thin crust, if you sprinkle it with sugar
By the way, when you open the cupcake on the program, the lid is absolutely dry, is it all the same or is it also different?

I made rice milk porridge today.
I'm happy with the result.
Half a glass of round grain rice, washed very well, put it in a bowl.
Added 3 glasses of selected UHT milk,
2 tbsp. l brown sugar and half a packet of vanilla sugar, stir.
OMELET mode,
Temperature 90 *
Time 1.5 ~ 2 hours.
Delicate, soft, slightly viscous porridge.
Didn't try to burn or run away

This is how I make rice pudding and slow cooker, but it takes 2.5 ~ 3 hours. But the pudding is denser and more beige.

Oksan, did you pour cold water? I cooked potatoes yesterday, put them on 120 grams, cooked for 40 minutes, poured cold water, after 20 minutes I just started to boil.

[Natalie]

Natalie,
I cut the potatoes into small pieces, poured cold water to the mark on the wall of the bowl 0.75 l, salted
EGG mode,
Time 15 minutes
How long the snake ran will not say exactly, I think about 20 minutes, but maybe more.

Today I also cooked mashed potatoes, the water began to boil while the snake was running
There were traces on the lid, but nothing escaped. Potatoes boiled without hassle

Buckwheat in whole milk, "Manual" mode, 90 degrees, 2 hours. Everything is fine. I'm lucky so far, apparently))).

Natasha, how much buckwheat did you take in relation to milk? I also want to cook like that. Buckwheat is our FSE! :-)

Girls, I almost always pour about 1 liter of liquid (about 750 milk and a little water), wash the buckwheat (for this amount of milk, a multicooker cup with a slice). Hold for 2 hours exactly. Then you can leave it on heating.

And my daughter cooks buckwheat simply: 1 cup of washed cereal for 2.5 cups of water, porridge mode. Steamed buckwheat)) So far nothing has been tried in it)

[Scarecrow]

Scarecrow,
Natasha, I also cook buckwheat this way, however, I respect more half with water. In the evening I put it at 2 o'clock, usually at 11 o'clock and up to 7 on heating. It turns out a delicious mess, as I did earlier))
PS: I don't remember the proportions, like 1 to 6. Every time I suffer, trying to remember

[Antonovka]

Antonovka,

The same garbage - I'm talking about proportions))). All by sight.

I also add water to milk. Almost always. It was this time that milk was left in the wrong place. neither here. I decided to plump everything and not add water. so that there is no excess.

[Long]

Long Boiling milk causes protein coagulation and destroys heat-sensitive vitamin C. In addition, calcium and phosphorus are converted into insoluble compounds that cannot be absorbed by the human body. Albumin at long When boiled, it curls up, settles to the bottom of the dish and burns. Fats go from a state of fine dispersion to the form of oily glitter that floats to the surface.

[selenа]

selenа,
Nagy, we have 90g, there is no boiling there like

[selenа]

selenа, but what about the BAKED milk ..? what's with albumin ??? Eeeeee?

[selenа]

selenа, but what about the BAKED milk ..? what's with albumin ??? Eeeeee?

Well, I understand that that brownish foam that is at the bottom of the bottom is the fallen albumin ??
?
All the most delicious and harmful

[Svetlana1333]

Svetlana1333, Yah....
Well, if you look like that, then everyone in Russia has been eating harmful since ancient times?
Stop it girls! In Russia, milk was heated in ovens ALWAYS!
Gingerbread was cooked on HONEY ... and now you meet - HEATED HONEY is poison !!!

Either our Russian Bogatyrs were so strong on poisons :-)

[Margarita]

Margarita, yesterday I languished milk at 90 gr. 6 o'clock, delicious, everyone drank in the evening
Of course, you can't compare with the store

the boiling point of milk is 100.2 ° C, so dairy dishes should be cooked at temperatures below 100 ° C (ideally about 96-98 *! the boiling point of butter is 108.5C, and since Filka overheats a little, then it turns out 90 * - like almost normal ..

[Svetlana1333]

Svetlana1333, Yah....
Well, if you look like that, then everyone in Russia has been eating harmful since ancient times?
Stop it girls! In Russia, milk was heated in ovens ALWAYS!
Gingerbread was cooked on HONEY ... and now you meet - HEATED HONEY is poison !!!

Either our Russian Bogatyrs were so strong on poisons :-)

Yu
My grandmother said * that the Russian is in favor, then the German and death *.
Heated honey is considered a poison in the Ayurvedic tradition, but this does not mean that it is poisonous to everyone.
Peter D * Adamo believes that the same food can be good for someone with one blood type and poison for someone with a different blood type.

It was about BOOKING milk, not a word was said about the harmfulness of languor.
And honey, when heated above 40 grams, loses its useful properties, and nothing more. It does not become any poison.

Here! And initially we wrote about Natasha's buckwheat in milk, which is cooked at 90 *, and then heated at 70 * approximately? So in fact
(And no "harmful" boiling)))

[oxymethylfurfural]

we don't have scientists

Under high temperature conditions, specific enzymes and sugar are destroyed in honey, and a carcinogen is produced oxymethylfurfural... Such destruction of the natural structure, according to most scientists, turns a nutritious product into poison, because the resulting carcinogen very dangerous for the stomach

[high]

In conditions high temperature

And it was about the temperature above 40 gr.
41, for example)

Etoxymethylfurfural is not so scary, there are much more other poisons around us. 🔗