Multicooker Philips HD3060 / 03 Avance Collection

[mamusi]

mamusi, be sure to write a recipe for your "cake", there are already so many people who want to bake it

[Natali S]

Natali S,
Do you need to melt the chocolate too? This is my question about brownie
Interestingly, it turned out damp inside?

and I pour 3 eggs in a liter, 00 if soft-boiled, I cook in steep (for salads) on "Manual"

And it entered my head that no more than 4 eggs and 400 ml of water?
So I poured these 750 ml with caution.
Looks like it's my joint, not phillips

[brendabaker]

brendabaker, Oksan, I baked brownies, I’m not wet, I melted the chocolate with butter, very tasty and fast, just a lifesaver for those who love chocolate

[selenа]

selenа,
Hope, thanks a lot for the hint,
I don't like baking with baking powder, I hope to make friends with this brownie.

eh, we need to bake baked goods (sorry).

Good morning!
I carry it for breakfast their boiled eggs ...
Inputs. 4 eggs from the refrigerator, washed, put in silicone molds, and filled with a liter of cold (!!!) water. I installed the Eggs program, 11 minutes (I decided to take out the eggs one at a time, and monitor the consistency).

"Snake" ran for 16-17 minutes, as there was a lot of water and everything was cold. The lid was not opened during this period.

Results.

🔗

Left: 1 minute.
Above: 6 minutes (I didn't keep track of it a little - I wanted to pull out the egg in 5 minutes, but in fact, at the sixth minute, the water had already started to boil, the egg was slightly overcooked).
Right: 10 minutes.

And here, by the way, "cool" eggs.

🔗

Left: 10 minutes.
Right: 11 minutes.

It can be seen that the structure of the yolk on the left is more moist, on the right it is loose, but still the moisture in the middle is slightly preserved.

Conclusion. I still like more "hard" eggs, boiled for 12 minutes. Incidentally, I also cook them in a double boiler for 12 minutes. A 1-in-1 consistency is obtained.
My favorite "crumpled" consistency never came out. She's somewhere between 1 and 6 minutes. Next time I'll try to withstand 3-4 minutes, I'll look at the result.
And, by the way, I will pour less water.

[pulled out immediately]

Good morning! Our polite, girl! I'm lazy, soft-boiled eggs will turn out, if you set them 1 minute, I put them, as in the recipe for Filka 00, it turned out to be a nightmare - undercooked, but pulled out immediately, right as soon as the signal sounded, and Nadia-Selena pulled out a little later, and it turned out, then what you need ... Conclusion, if right away - then 1 minute, if they lie down a little, then 00 is time, and you will,happiness crumple .. For the experiment, thanks .. you can look at my experiment on February 24 ..

soft-boiled eggs will turn out if you set them for 1 minute,

Olga, so in the upper picture on the left, the egg just cooked for one minute for me - no way ...
I'm a capricious lady, I just need it to be just how I love ...

uuuuu, ....... and in Toshiba (where Nadia wrote that it turns out to be of an interesting consistency ....), or in Filka put * manual * 70 * and 30 minutes .... (maybe you like it like that .. .). You, lady, and straight not to please, in the upper picture, in my opinion, crumpled, like crumpled. normal ...

You, lady, and straight not to please, in the upper picture, in my opinion, crumpled, like crumpled. normal ...

Nope ... SaFF is not a mess ...
Only my mother cooks my real stuff in a ladle on gas, I myself do not know how. She has some kind of special feeling. But I am sure that I will still find the necessary algorithm in the multicooker, I will show it then.

in Toshiba (where Nadya wrote that it turns out to be of an interesting consistency ....), or in Filka put * manual * 70 * and 30 minutes ...

Olchik, so Toshiba and I still have it hidden and not revealed to the world. As I present it to the family, I will cook Japanese eggs right away. And then in Filka I will experiment with a similar consistency.

[A.lenka]

And I noticed that the cooks for salads cook exactly with moisture in the middle (almost like A.lenka, 6 minutes) so that the yolk mixing with the dressing gives it taste and consistency, and not wrapped in rubber pieces in the salad

that the cooks for salads cook with moisture in the middle

: mail1: Girls, today for lunch I cooked barley for myself with fried onions and carrots, soaked in kefir overnight (I have sour cream + water for lack of it) - it tastes different from the usual - * silk * some - I don't know how more accurately describe ..

Finnish barley cooking secret:
Nowhere, except for Finnish cuisine, is soaking of pearl barley not in water, but in milk or yogurt for up to a day as a preliminary stage of processing before cooking. Such processing gives a different, fuller and more pleasant taste to porridge or other product made from pearl barley, makes products from this cereal to taste completely different (compared to the not very popular Russian pearl barley porridge).

now I put a cupcake with oatmeal - in the evening I'll see what happens ...

[for 3 eggs]

All the same filipok is a good cartoon, prompted me to buy an egg cooker Against the background of AF and a 250 ml cup for 3 eggs for 485 rubles the most simple to get a taste. I boiled one egg in a bag for a sample - it was cooked for 7-8 minutes somewhere, the egg in a bag is delicious. And this is not 17 minutes of a snake and then still cook.


I took it in yulmart, and found it by searching - I got an egg cooker for 3 eggs.

... barley with fried onions and carrots, soaked overnight in kefir (I have sour cream + water for lack of it) - it tastes different from the usual - * silk * some ...

Very interesting! I will definitely try!
A friend, a doctor, says that pearl barley is one of the most useful, since from the field to the store counter practically does not undergo mechanical processing.
And in the cartoon, she's excellent at "Kasha".
Olga,

mamusi, be sure to write the recipe for your "cake", there are already so many people who want to bake it

Girls, I really want to bake a picture and lay it out. I remember what I PROMISED! But forgive me - I have some URGENT business this morning! ...
And in the morning I am like a squirrel in a wheel ... I will come home - I will try ...

And I baked bread in Toshiba in the morning - my son took it out. I didn't even see him. If successful - in that Temka I'm fast! in the evening))))

[Blueberry-Masha]

Blueberry-Masha,
first time for someone voted, should you put "like"?

about yoghurts: 4 hours was not enough for mine, and 6 was not enough, but I had to leave for another 6 hours, in total they stood for 10 hours in total.
whey peeled off a little, cooled, mixed with rolled raspberries with sugar, not bad enough.
Now the omelet is done.

[Pronay]

pearl barley. soaked sour cream + water, cooked 1 to 1.25 (like rice) on * porridge * -45 min.


this is lagman, the same on * porridge * -50min (fried carrots, onions and chicken on * muffin * -30min)

forum./topic35435.html

replaced the drain. oil for 40 g of sunflower, reduced sugar to 0.5 stack, soaked the flakes for about 30 minutes, + 1 hour of soy sauce (measured in Filkin multistak), baked on * cake * 120 * - 1 hour 40 minutes


mixed minced meat with oatmeal, poured sour cream (mayonnaise is possible) + tomato sauce + 1 tbsp. l soy sauce + 1 tbsp. flour (stirred with a whisk) - * omelet-100 * -30 minutes

Olya, and the sauce didn't seem to boil much with meatballs? It turned out good.
And what stuff? 30 minutes was enough for everything? (To boil and get to condition?)

Pronay, Tanya, there was no strong boiling (but it was cooked on * an omelet *, albeit at 100 *), there was enough time - one meatballs even fried (after all, there are not enough meatballs) - minced veal + long-boiled oatmeal crackers. When cooking lagman on * porridge *, the lid is also not very grimy .., but it’s almost tidy.

[Turquoise,]

Turquoise,Ol, thanks! At least some clearance ...
In my case, these are not "traces", but all the glue from the sticker. A clean piece of paper fell behind. Kashi, I suppose, will be noble?

If you haven't laundered yet, then I described my torment on the pages of this topic))))) I'm lucky for such stickers.
I called the support service, where a young man advised me to dilute and wash alcohol, essentially with vodka. I have laboratory alcohol, but it did not help me much. I took it off to everyone in turn: the coating was not damaged with the nail polish remover, the glue too, the excellent K2 stain remover, solvent, napkins, alcohol and water. In general, with all this, I wiped off the traces of glue. For many, the sticker just took off and that's it.

Today I fried potatoes with sour cream based on my grandmother's recipe. Fried on baking - it was ready in 30 minutes, mixed three times in the process. It turned out very tasty!

[Tatyana]

Tatyana, Tanya, it seems to me * omelet * can be 80 *, and 90 *, and 100 * --- whoever likes it more .. - when I cooked oatmeal on an * omelet * I boiled for 80 *. .. Only the time for boiling needs to be laid ... (I didn't have much, and I poured it with almost boiling water) so that the sauce quickly came to a boil (in about five minutes) ... I tried to adapt the Redik 01 double boiler to Filke - my lid did not close, the removable plate interferes ... Rita, what the recipe grandmothers?

If you haven't laundered yet, then I described my torment on the pages of this topic))))) I'm lucky for such stickers.
I called the support service, where a young man advised me to dilute and wash alcohol, essentially with vodka. I have laboratory alcohol, but it did not help me much. I took it off to everyone in turn: the coating was not damaged with the nail polish remover, the glue too, the excellent K2 stain remover, solvent, napkins, alcohol and water. In general, with all this, I wiped off the traces of glue. For many, the sticker just took off and that's it.

I rubbed it with vegetable oil. Quick and easy.

* omelet * I boiled and 80 *

Wow, what different Filki I checked the Manual and Omelet modes at 90 degrees. - the dynamics of temperature growth in these modes in my Filka is practically the same: it reaches the mode somewhere in the 20th minute - 92.5 - 93.3 ° C, then fluctuations around 94 degrees. I saw the maximum in the Manual 94.9 after 1 hour (though after 10 minutes it was 94.0), and on the Omelet - the maximum 95.8, then a decrease to 94.4.
The initial conditions, of course, were the same: cold water - 22 ° C, volume 750 ml.
Not exactly boiling anywhere !!!
I checked the Manual 80 ° C mode - by the 20th minute - 80 ° C, then an increase to a maximum of 84 ° C for 1 hour, then a decrease to 83 ° C.
My Filya overheats by about 3-4 degrees, as Mannochka wrote. There is also Filechka in the box (my daughter will not take it in any way) - if I have time, I will check the character of that boy too

My Filya overheats by about 3-4 degrees, as Mannochka wrote

The other day I made a breast suvid for Olivier, last time I was given a filipok 66-68C at 60C and I cooked at 50C, gave out 58C, this time I put it on 50C - 52C and did not rise again, changed it to 60C - 62C stood all the time ... So every time is like the first time.

[Stafa]

Stafa, Sveta, don't you think that here, as in Shteba? that is, it depends on the duration of the set time ..., that is, you set the hour --- the temperature jumps, you set -4 hours, more equalized ... (I think so - but I didn't measure it with a thermometer)

[Olga]

Olga, petu, the last time I also made a suvid, I put it at 4 o'clock, that is, the time is the same, the voltage in the outlet is the same, there is only one film - but every time it is like the first time.
But kefir was made at 30C - it holds well, just like yogurt - it does not overheat. But further - how the chip will fall.

So every time is like the first time.

Yeah, Filya won't let you relax
Although today, after measuring at Manual 80o, I decided to switch to Manual 90 and check the repeatability of the results. Here's what happened: first, the temperature jump to 96.9 by the 10th minute (well, this is understandable - the sensor triggered and heating, and the water was already hot - 83 ° C), and then a decrease - from the 20th minute, fluctuations 93.7 - 92 .9 for an hour !! While Filya behaves well
And in general, I am very pleased with them - I do not cook milk porridge, and the rest is cooked perfectly - soups, and cereals, and muffins, and even cottage cheese casserole I would even buy Filechka for her - the size is just mine

I also noticed that the temperature on the Manual is 40 grams, hotter than on the Yogurt mode (on it 40 is stated? I don't remember)
Apparently, a different algorithm of operation of the modes makes itself felt.

[Stafa]

Today I fried potatoes with sour cream based on my grandmother's recipe. Fried on baking - it was ready in 30 minutes, mixed three times in the process. It turned out very tasty!

Rita, are the potatoes boiled or raw? My mom usually peels boiled peels, sour cream and fries. If yours is raw, write how you make it in fillet, please.

Stafa, Sveta, don't you think that here, as in Shteba? that is, it depends on the duration of the set time ..., that is, you set the hour - the temperature jumps, you set it to -4 hours, more equalized ... (it seems to me so - but I didn't measure it with a thermometer)

Ol, maybe everything is simpler and these all sorts of our inconsistencies with each other (Phillips simply did not know that a gang of people would gather and measure various parameters, etc.)))))) depend on the voltage in the network, some wire cross-section and by. and so on? Well, really so different pots. And perhaps such an error is generally considered the norm. Well, I can't believe that in Phillips they approached the development and implementation of the software part of the pot so doltishly.

[Natalia]

Natalia, Natasha, Rita will write her recipe, I did so --- cut raw potatoes into a cartoon, poured sour cream + water + salt = so that the potatoes would stick out slightly on the baked goods (from the volume of potatoes). The water evaporates and you get a completely dry potato, covered with sauce (you can pour cheese on top with herbs) - in short, the same pasta ...

Rita, Thank you... Natalia, Yes, Natasha, * cupcake * -160 * or * manual * 160 *, only you do not stir it often, otherwise you will break it all, I mix it when the water evaporates and the barrel is fried, that is, I don’t climb into the cartoon for about 20 minutes. ...

default 160 g

which is what we need --- evaporate the water as soon as possible .... (I do it with the lid closed, but the water, that is, the sauce still evaporates) .. - I always did this in Maruska (and she deep-fried 180 *, well, I transferred this recipe to Filka)


Potatoes in sour cream (sour cream + water) - 1cm potatoes peeped out of the liquid - mode * omelet * 160 * -45 minutes, only I forgot about it ... (came when the cartoon screamed), in general, you need to stir it once. ...

Yes, Natasha, * cupcake * -160 * or * manual * 160 *, just don't stir it often, otherwise you will break it all, I mix it when the water evaporates and the barrel is fried, that is, I don’t go into the cartoon for about 20 minutes ..

Yes, I need it fried. Are you already looking at readiness in time or are you setting it for 40 minutes at once?

[Natasha]

make macaroons with meatballs with sauce!

I haven't tried it ...
I know how I did it in Panasika - buckwheat below, and in the steam basket covered with foil (so that the holes around the edges remain in the steam basket, that is, like a plate made of foil) on top, meatballs with sauce are half-covered in this foil plate) ... Natasha, I don’t know how much potatoes you are going to cook ... so see for yourself (if half a pot then 40 minutes) ..

[petu]

petu, here is grandma's recipe... Only she cooked for a long time in this sigismund, and our film finished in half an hour.

Bast1nda, raw potatoes, but a variety for mashed potatoes. I just mixed it with sour cream, salt and put it on the Cupcake. Mixed every 10 minutes. Potatoes were 600-800 grams, sour cream 3-4 tbsp. spoons with a slide. I cut it about, like in the above recipe for my grandmother, but not into 4 parts, but into 8 parts.

Fried on baking - it was ready in 30 minutes, mixed three times in the process. It turned out very tasty!

petu, but I didn’t add water and so it was prepared. But she stirred, otherwise it burned badly.

petu, Ol, of course, not to drop in - it's more convenient. But what I liked about mixing - the potatoes fried evenly and there were no white residues of sour cream (for me it somehow looks unappetizing, but this is a purely subjective opinion). Karochii ... We have two completely different recipes!

...
I know how I did it in Panasika - buckwheat below, and in the steam basket covered with foil (so that the holes around the edges remain in the steam basket, that is, like a plate made of foil) on top, meatballs with sauce are half-covered in this foil plate) ...

Raw meatballs in sauce? Or pre-fried?
I'm just in 7th heaven from the idea of ​​breakfast duets on a timer.
Well, how do the meatballs taste? They weren't stewed in sauce, but rather boiled.
very interesting

Raw, Tanya! (well, you understand, right? there should be holes for steam in the steam basket), well, or no sauce at all, just steam will be ... (and make the sauce separately ..). And as you decide for yourself, you want to fry, in general * master-master! (It's just that for me the less * body movements *, the better .. (for another time more) ... Tanya, you just wrote that you cook rice separately for stuffed cabbage and peppers, but I shove it raw .... there is no difference I see (in the cartoon, whether it's semi-boiled or raw, it's still cooked the same way, it's not a stove where we put one thing, after 10 minutes another ... - for me, this is not in any way persuading, I just do it. ..

But I'm not the same about rice, raw in meatballs and cabbage rolls, it draws water out of them, and a completely different calico can be boiled into it.

rice, raw in meatballs, in cabbage rolls, draws water from them

Well, as a rule, we cook it in liquid ...

[petu]

petu, I understood about the meatballs, thanks!

I agree about rice - it doesn't matter which one to add (raw or slightly boiled). The only thing you need to know is that if the rice in the minced meat is raw, then you need to give more liquid, otherwise it will be dry. For those who are "20 years at the stove" this is clear by default. And for those who are just starting to cook (like my daughter), this must be explained.

And further. It is important for me not to just cook in the multitool, instead of the stove, but at the same time stand and interfere, and add ... It is important that the cartoon performs its main function - replacing the stove, that is, put everything down at once, press the button and forget. And at the exit, as if you stood at the stove all day

But that liquid somehow does not tend to get inside, it washes from the outside, and the rice takes water from the inside.

[Stafa-Svetlana]

Stafa-Svetlana, everyone chooses this dry-wet balance.
My grandmother taught me how to cook (already in the last century)
After all, every family has its own culinary "zest" and preferences. My grandmother taught: we put raw eggs only in minced meat for meatballs so that they do not fall apart during cooking. Then the minced meat is wet, liquidish, and dry rice (round) will absorb this excess moisture and there will be an excellent result for our taste.
Grandma did not order eggs to be added to the cutlet mince, as if they make the mince heavy and the cutlets lose their tenderness. So I do, and teach my daughter.
Although many mogi girlfriends lay eggs here and there, and they are satisfied with everything

In the variant of cooking in a cartoon, I unambiguously vote "for" dry rice and excess liquid, so that it would be "put everything at once and leave"

... to my niece on Skype every night - cut, fry .......

Ol, I cook here with you and learn from you, and I send links to my daughter and she reads "from behind the bushes" and slowly cooks.
We discussed the meatballs here in detail and selected the optimal mode. We stopped at Kashcha for about 40 minutes. Daughter prepares them from ready-made minced meat - this is her signature dish, especially when the "blockage" with lessons. And my mother's heart is balm

Girls, and I put RAW rice in lazy cabbage rolls, even on the stove, at least in a cartoon ... And in ordinary cabbage rolls and meatballs - boiled, and I put raw Bulgarian peppers when stuffing ... that's how it has been with us from time immemorial ... from my grandmother and mother more ... And we like nothing ... Well it’s like - there is also different RIS ...

Devuli, and I shove raw rice everywhere, because I'm too lazy to cook. Good at it, yes.
It will be necessary to boil at least to feel the difference.

[Rituslya]

For my taste, raw rice absorbs juices or sauces. And boiled rice remains an independent ingredient, only inside the meatballs.
IMHO

Rituslya, did you talk about Passim rice?

It will be necessary to boil at least to feel the difference.

I once stuffed it into pepper ... I won't be anymore ... because on stewing (in Panasonic10) in an hour it became not two, but three times more ... (in the sense of rice, it turned out already). .- bitter experience ..

did you talk about Passim rice?

no, not me. I only love the Krasnodar round.

...because during the extinguishing (in Panasonic10) in an hour it became not two, but three times more ... (in the sense of rice, it was already turned out) ..- bitter experience ..

In Soviet times, there was only one variety and type of rice "Krasnodar rice". Nobody bothered about his behavior, proportions with liquid. And you, I suppose, the rice is cool - read "cool" - put it down, and even for an hour, so he could not stand such abuse.
And if it were a simple long-grain steamed one, then in an hour in a cartoon it would acquire just a noble appearance

long grain steamed

no, not steamed, which I don't know, just not steamed - I cooked with my mother-in-law, in short, what they gave out, so I cooked ...

It seems to me that this is Irochka-Vernissage wrote ... (which one is in 1.5 kg packs? From Magnet?)

ABOUT! Is he! This is paaaaaaaa
I ran and bought it. now I wanted to clarify the proportions. You didn't cook it in a cartoon?
I can't understand what the number "2" on the pack means. I'll go and look.

[Rituslya]

Rituslya, Yes! It is the round-grain Krasnodar in the cartoon that is excellent. Filka, ugh, ugh, ugh, copes with it perfectly.
This one, new to me, on a tip from Ira-Vernissage (Irochka) is also round.
I found it here:

The girls are buying round rice in a magnet for the second time, a 1.5 kg bag (like), it costs 120 rubles.
So I like it, very tasty, Passim is called , transparent, large, grain with grain.

Olga-petu, write his name in the search bar, otherwise the photo here may be considered an advertisement and make us ata-ta-ta.

Grandma taught to cook rice 1: 2 1/4 water. I cook Krasnodar in Fillet.

write his name in the search bar

Tan, boil as you used to ... They have it under the numbers - names --- 2 is round, 3-long-grain, 8-marzhan (I don't know what it is), 7-processed with steam, etc.: 4-Krasnodar .. (as far as I remember, Irina cooked 1 to 1.5 - if my memory serves me right)

cooked yachts with milk according to the manna recipe. expectations are met.
everything got out. horror-horror, but to be expected.
as a result, there is no milk left in the porridge.
the cereal floats with water, now I cook on the stove and swear

what kind of delayed start and self-cooking.