Multicooker Philips HD3060 / 03 Avance Collection

Hello everyone! I report that all the notions come from laziness. Today I was too lazy to fry the catlets, the mood, that's what happened


I don’t know that this is either a large cutlet or meat loaf. Everyone ate except me, they said delicious. The mother-in-law was visiting, she said soft and tender. The bottom is slightly fried, but not critical. Principle: blinded from what was. And there was 0.5 minced beef, cabbage rubbed on a shallow berner 200 gr., 2 onions, small eggplant also finely rubbed, hammered 3 eggs, salt. Pepper, 3 cloves of garlic, a handful of semolina and a handful of soy flour (it was the first in the cabinet). Mtnut 15 with a hook in the combine and kneaded in Filka. I put it on 110 grams, the time was 1 hour 10 minutes, I looked at something pale, well, I cut in 160 grams. - 15 minutes, that's the bottom and fried. She turned off the heating, and cut another 3 hours later, cut well, did not crumble.

[S * lena]

S * lena, Lenus, vuuuuusnoo, I suppose? Well done! She's still small in Filka, neat by 1 ra! So ... great!

[S * lena]

S * lena, Lena, at the dacha I fry cutlets with such a single cutlet on the "baking" mode. When is there to mess with the piece? I cut it in portions with a silicone spatula and into a plate. Everything is fine, everyone is full.

Added on Friday 01 Apr 2016 10:18 PM

RepeShock, here is the thought so the thought came. First, in the "yogurt" mode, we make yogurt, and then we smoothly switch to "heating" and make the curd.

I don’t know whether it’s a big cutlet or meat bread

Lena, yes, it doesn't matter that it is, most importantly, delicious! Well done
The mood will improve, you will see not to be sad.

First, in the "yogurt" mode, we make yogurt, and then we smoothly switch to "heating" and make the curd.

Svetik, in my opinion, thinking is wonderful
In principle, in the Mistletoe's recipe, this is done, only it ferments milk by gravity.

Tell me later how it will turn out if you do.

Added on Friday 01 Apr 2016 10:28 PM

By the way, how do you want to make curdled milk, with sourdough or just like that?

[mamusi]

mamusi, I don’t eat ..... I have a post, I hope I can hold out .. But lean cookies, but I wrap up apricot-poppy pies ... No, not a little, I stayed a little in the morning. Wildebeest, Sveta, that's for sure, no arising pie, I would say. There is also a liver cake, and this is a "cutlet pie". It is cut perfectly. Pour sour cream over it ...

[S * lena]

S * lena, Lena, a great solution when you need to quickly feed the family !! Especially in the suburban version - this is a bomb and a lifesaver in one bottle!

By the way, how do you want to make curdled milk, with sourdough or just like that?

Just so that the milk sour by itself in a warm environment. In my opinion, it is called curdled milk, because it simply ferments, those. by her own.
When I ferment milk on the "yogurt" mode, I don't know, it's all a matter of chance.

mood

Lena, don't be sad, go to Mail's main page. ru, there are such funny cats pouring in today!

[S * lena]

S * lena, Lena, I'm closer to moving to the dacha, I prepare the minced cutlet, then I put it in bags and send it to the freezer. While we are going to the dacha, the minced meat is defrosted a little. As it unfreezes, so immediately into the cartoon and forward. And, if you come to the dacha and start fiddling with cutlets, then it's easier to hang yourself. There you want to relax.

I ate warm cottage cheese straight from the multi, so tasty - not come off Girls, the question is - is it necessary to weigh it cooled down or can it be lukewarm? I always waited for it to cool down, but now I just don’t have enough patience to wait: although it’s harmful to eat at night, but if you really want to, then canneed to

I ate warm cottage cheese straight from the multi, so delicious - not to come off

Woooot !!!! And I am so today))))

Is it necessary to weigh it cooled down or can it be lukewarm?

I weighed it out warm (as the nasalnik said (Omelchik that is))) and did not regret it, delicious!

Added on Friday 01 Apr 2016 10:50 PM

Just so that the milk sour by itself in a warm environment. In my opinion, it is called curdled milk, because it simply ferments, those. by her own.

I also think so that milk itself is sour)
Although, you can add a little sour cream, well, give it some magic

And what does "weigh" mean?

I put the cottage cheese on a rag placed in a colander, let it stand for 5 minutes, then forcibly squeezed it out and ate the warm cottage cheese.
Just don't throw your slippers at me, I experimented with it in another cartoon.

Added on Friday 01 Apr 2016 10:57 PM

And what does "weigh" mean?

You take a container, put a colander on it with gauze (for me this is a distant past), I use a nylon cloth. You drain all this mass. The whey drains, the curd remains on the cloth. Then you take it and hang it up. It looks like this for me:

🔗

Ah-ah! We say throw back.

Today, I finally weighed / threw in a colander as I threw it there, so he lay there for about 20 minutes.

🔗

I don’t know that this is either a large cutlet or meat loaf.

Lena, this is superrrrr! This is healthy - meat with vegetables and not fried, but baked
(Len, are you "FOR" diet food? So semolina can be ignored next time in the closet)

When I see the girls show beautiful cutlets from the multicooker, I feel remorse that I am so lazy. If I cook minced meat in a slow cooker, then only with a casserole, and then each slice in a plate can be embellished with sauces, leaves of greenery. I even tear the fish fillets into pieces and bake them with vegetables in a casserole.

So, I report on cottage cheese.
Kefir - Vkusnoteevo, 1l, not so fresh, but not sour. From the refrigerator.
Heating - 80 * 1.5 hours + 20 minutes on heating. The curd is soft, not sour. Tasty.
Now it hangs, but I've already tried it twice - it's soft for me, but I can't wait! Tomorrow it will be repeated - I will hold it on the heating for a longer time and I will weigh it cold and also longer. Compare
Yes, the yield is about 300g. In my opinion, yogurt is a little sour than yogurt.
*** Irish, thanks for the delicious photo - I would not muddy it at night with cottage cheese (laziness, mother), but now I eat with pleasure and for breakfast with coffee - beauty !!!!!!

I even tear the fish fillets into pieces and bake them with vegetables in a casserole.

And with us to share fish casserole, weak, or what, Tanya ??? :-)

[grinaty]

grinaty, Natulya, please!
I'm glad you liked it and thanks for the experience with kefir

[mamusi]

mamusi, yes, you yourself know how to cook "ax soup" better than me
In the fish casserole I take fillets of white sea fish (cod, halibut, etc.), but you have no problems with sea fish, even if it is freshly caught. Lightly sauté / stew onions, carrots, small cauliflower umbrellas or zucchini cubes, bell pepper cubes (any vegetables you want) in a slow cooker under cover.
In a separate container, lightly beat a couple of eggs with a fork with salt, white pepper, a little lemon juice (fish, however!). I add finely chopped fillet there (if you cut it coarsely, then the slices of the casserole will fall apart when sliced). Mixed and laid out on vegetables in a cartoon. I bake.
At this time, I rub a lot of cheeserrrrra And when the casserole is ready I turn off the cartoon, pour the cheeserrrrr on top and let the casserole "think about my behavior" under the lid in the switched off cartoon.
Something like this, Rituelik.

Rit, what kind of fish you are catching now, please tell me. And how do you cook it?

Added on Friday 01 Apr 2016 11:36 PM

And today I have a confusion with milk A packet of 0.5 liters of drinking cream 10%. I boiled it, I wanted to put the yogurt overnight. And they seem to have not sour, but the foam is like curd, but there is no whey. And what to do with this "miracle". It is neither fresh nor sour. Throw it away?

I finally can today weighed / threw in a colander as I threw it there, so he lay there for about 20 minutes.

Irish, what is that turquoise in the background you have?

Marin, this is a Gnome from a pianoforte.

Rit, what kind of fish you are catching now, please tell me. And how do you cook it?

Tanya, now we are catching herring, horse mackerel ... I don’t know about mullet now ... but in general, peasants catch it :-)
You go to the beach in the summer, there is always a fisherman a little further away And they hunt something on boats ...
The GRABULKA is famous here, many will sell their mother-in-law for her ...
In the fall - HAMSA! This is my weakness! They sell salted and hedgehog - take salt or carcasses yourself or fry - as you want!
In general, there are a lot of fish. I don't have any special cooking methods! I love lightly salted herring and hamsa ... :-)
Sometimes salt the mackerel myself ... And so basically I "on red" - salmon, chum salmon, pink salmon (but not me, but MUSH takes it, butcher it and fries ...)
Something like this...

[Tanya-Fanya]

they seem to have not sour, but the foam is like curd, but there is no whey. And what to do with this "miracle". It is neither fresh nor sour. Throw it away?

Tanya-Fanya, Tanechka, well, why so radically Put the butter dough and bake buns-pies

[grinaty]

grinaty, do you think this something "no longer milk, but not sour yet" will be okay?

I think yes! If something confuses you, you can leave it until it sours, and then make the dough. This, of course, is purely my opinion. The choice is yours!

grinaty, so the fact of the matter is that it boiled so much. If I could bring it to a complete sourness.
I'll try to put the dough and bake something tiny yeast in Filka. If it is baked, then it will be possible to bake beautiful cakes, after all, the girls from Fili have such beautiful breads that pop out

Added Saturday 02 Apr 2016 02:50 PM

mullet now I don't know ... since
... And so basically I'm "red" - salmon, chum salmon, pink salmon

ABOUT! Mmmmm .... kefaaaaaaaaaaal! How much music is in her name!
On the Sea of ​​Azov in the summer we buy freshly caught pelengas, he is the brother of your mullet.
I cut it into plump pieces, roll flour + sweet paparika + salt in the mixture, grease the multi pot with the rast with oil and tightly, tightly put the pieces of fish with a streak to the butter. I bake. Mmmmmmm ... song!

About red fish. Recently I discovered that red fish goes well with thick tomato sauce. Therefore, grease the bottom with rast oil, then put flat fillets of red fish tightly (without salt and others), and on top with a thick layer of thick tomato sauce. Love my
Matbuha (kirch)

, in a pinch, this is tomato paste + a little lemon juice to stir the thick paste + fresh herbs a little. I bake for no more than 20 minutes and let it stand, brew a little while everyone is going to the table.

[Tanya-Fanya]

Tanya-Fanya, I cooked a fish for dinner today ... but

Only in Panasik ... sodi in that Temko ... :-) :-) :-) :-)

In Filka, you can also do this ... the recipe is here https://Mcooker-enn.tomathouse.com/in...m_smf&topic=38336.new#new

Great fish option. Zipper and you're done! Thank you!

Girls, today I made beans with orange, help yourself. behold

Girls, hello everyone! A little over a week became the owner of this alien. Now I am very glad that I did not read you before. I would have doubted. After the purchase, I have conscientiously read from the first to the last page. I have been looking closely at this beauty for a long time. The appearance bribed right away, then I really liked the set of functions and the volume of the bowl. I needed to be able to cook one or two servings, namely, milk porridge or in water, crumbly. Make small baked goods, especially a curd casserole. I trust Phillips very much (I have their technique) and without fear, the first thing that I cooked was oatmeal porridge in milk with raisins. And using the experience of cooking porridge in multicooker, I did not follow her. She fell asleep, flooded it and left to go about her business. After a nice signal, I checked and the porridge was in place. The inner cover was slightly splattered. No escape attempt. The porridge is just wonderful. I cooked it according to the recipe from the book, on the porridge program, only slightly increased the amount of milk, I like not very thick porridge. So I continue to cook milk, water and crumbly cereals on the KASH program. The eggs also turned out great, in a bag for me, and cool for my husband. Pastries on a KEKSE with a decrease in temperature to 120 gr. wonderful, tastier even than in Panasika. Yoghurt is better than yoghurt, a pity not enough. In short, all programs work like a clock. I am very pleased. I bought from us in Almaty if translated into rubles for almost 5500. For more than six months the price has never dropped. This slowed down the purchase. But now I have no regrets. Maybe they sell some kind of "left" Filki there because there are such big discounts and they don't work as expected. Great respect to all the girls, I would not have had the patience to dance around her, measure the temperature, wander through all the programs to cook porridge. I would have taken it back to the store long ago. The technique should work as stated !!!!!

[Natalia55]

Natalia55, Happy Jam Day! May you continue to succeed! I wish you health and more sweets in your new assistant! , or an assistant?
I love him too .... True, today I was preparing an omelet according to a recipe book, I set the time by default. Remained raw. I finished it on porridge. It turned out to be a handsome man!

I'll try to bake a test cake today in a cartoon

[S * lena]

S * lena, Thank you for your wishes. I have not quite figured it out yet. Therefore, I can not answer in the wrong. I apologize in advance. And I on OMLETTE add time to be rosy. I try to follow the advice from the recipe book if the recipes are not completely goofy.

[Natalia55]

Here is an omelet in Filka Natalia55, Happy Birthday! Good luck in mastering Filka and all the blessings in life.

[petu]

petu, Olya, thanks, cool omelet. But I often do it with vegetables that are at hand.

But I often do it with vegetables that are at hand.

The girls also did it with vegetables .. a few pages ago beautiful omelets were shown, straight masterpieces .. Irochka - I remember showing Vernissage, Rita-mamusi and someone else ...

[Irina]

Irina, I'm waiting for your Easter cake, it's very interesting how it will turn out in the filipon ...

Irina, I'm waiting for your Easter cake, it's very interesting how it will turn out in a filipon ...

Olya, here he is. The test probably could have been put a little more, something I was afraid of getting into the lid. Kulich "Masterpiece" from Shelena for Brandt's multicooker.
On the program "cake" temp. 120 gr. 50min.

[Irina]

Irina, probably the proportions were reduced? And at what temperature and how long did they bake?

Irina, probably the proportions were reduced? And at what temperature and how long did they bake?

Olya, I divided the resulting dough into 2 Easter cakes, baked the other in the oven.

On the program "cake" temp. 120 gr. 50min.

in fact, it is not as negritosik, a little dark color provides photo

[Irina]

Irina, for how much flour to recalculate for two Easter cakes? And then I had the same idea to bake samplers, one in a filipone, and the other in a non-standard form in a bread maker.

Irina, how much flour to recalculate for two Easter cakes?

Olya, I used 400 g of flour. Shelena's recipe 800g

Today I made potatoes in Filka, in a baking bag .. The taste is different than just in a bowl ...

[petu]

petu, Olya, what is the mode / temperature?
I once made a pork neck in a fillet in a baking bag. The neck was not completely thawed, but I had to by morning. Before going to bed, I smeared it in spices, garlic and grain mustard. I put it in a bag, tied it at the top, not quite tightly so that the air would come out and the bag would not swell, and put it on with a delay in the morning, in the expectation that it would completely defrost and slightly marinate overnight. At first I was not going to use the bag, but since there was little experience with the fillets, I was afraid that without control the mustard could burn at the bottom. I bet on 100 *, in my opinion, for 2 hours. As a result, there was a lot of liquid and, of course, nothing burned. I concluded that it was possible to set the temperature higher. But, then it would be desirable to turn it over once.
I liked the method itself in that the liquid did not spread over the bowl, but surrounded the meat on 3 sides, instead of boiling away, and smelling like garlic all over the house
It is very convenient - the bowl is clean, it turned out delicious and the smells did not interfere with sleep.
But, let me remind you that my filka is currently in the service, waiting for the bowl to be replaced ... It is harmful to heat it dry like this, or not - I don't know.

And that's where the dog rummaged.

[Stafa]

Stafa, think about it? May be. Who knows...
But after that baking, there were still no signs. Holes in the coating appeared much later. And I discovered them after baking a cake on yogurt with baking powder, so I sinned most of all on him ...
In any case, baking in a bag is definitely not scary for bowls with "ceramic coating". Especially when the bowl is already old and sticky ... Tested on the old cartoon Brand 37502

it is harmful to warm it like this dry

More often it seems to me all the same
After all, muffins in silicones are baked in it .... Potatoes, (800g + 1 carrot + 1 onion) as from the oven: girl-yes: Oil 1 tsp + 1 tsp of soy sauce. Mode * cupcake * -120 * - 40 minutes, (25 minutes on one side ....). I made a micro-incision in the bag with scissors .. The bowl is really clean (you can also fish - there is less smell ..) In Panasika I did this more than once, more often ribs with potatoes (and for so much time, something would have come out), although they have bowls covering and different --- all the same ..) I typed now in a search engine - cooking in a bag for baking (sleeve) in a multicooker ----- girls cook ..: girl_wink: Vei (Liza) writes about Shtebu that cooks in a non-stick bowl, Admin (Tanya) baked muffins in tins and also straight into the bowl - a tart with dough ...

I made potatoes today in Filka, in a baking bag ..

She also decorated with a pickle! You can choke