Multi-cooker-pressure cooker Moulinex CE502832

Today I set the ribs to cook on borscht - boil for 30 minutes and they are super great, the broth is also good, not cloudy

And hoyayushki, tell me who tried the jam mode? We now sell cheap peaches, can jam jam? Only now it will be interesting to know the mass or the whole fruit?

[Kirta]

Kirta,
I have a little white (50303132) cartoon making apricot jam. I removed the skin from the apricots, everything did not turn into a homogeneous mass, but the jam boiled very violently and eventually ran away (as soon as I turned away), the second portion was already on guard and often stirred. Cooked from 1.2 kg of apricots and the same amount of sugar.

I have this beauty since the middle of June. First I tried to cook from a book .. and then I abandoned it ... I cooked almost everything. Borsch, stewed potatoes with meat, fish, cottage cheese casserole, soup, broth, stuffed peppers, rice, cereals, yogurt. I make cottage cheese bake from 1 kg of cottage cheese, 3 eggs, a couple of bags of vanilla sugar and a handful of raisins. I grease the bowl with sl. butter and crush with semolina. 30 minutes baking and 10 minutes heating ... It turns out super. I don't put sugar, because we don't like sweets. I make yogurt in plastic cups from under the ryazhanka. I pour the milk with sourdough into the bowl. I close the napkin to the bottom, I close the cups with my own lids ... after 8 hours, wonderful yogurt. I have tried almost all milk. The best yoghurt from TM "Voloshkovo Pole" milk in a bag with a fat content of 3.2%. Auchan sourdough - own import. Cost 5.90 UAH sachet. I especially like stewed cabbage. The first time I did it with the addition of water, because VD, etc., but the taste upset ... now I'm doing it simply. Shinny cabbage, lightly crush with salt, in a multi bowl I pass onions with carrots and a couple of three tomatoes (or twisted tomatoes), add peppercorns, bay leaves and be sure to ground coriander. I add cabbage, mix. I close and lock the lid and stew vegetables for 15 minutes (texture - the second strip from the bottom). It turns out what you need. I also cooked jellied meat ... this is according to a book ... And also a shank .... just did not fry it, but immediately put the stuffed and salted meat from the bowl and stewed meat for 2 hours .... here .. shit for a lot of bukaff

Another addition. The rice was cooked according to the 1: 2 principle, one cup (not ms) of rice and two cups of the same water. I cooked pasta in different ways. Poured both cold water and boiling water. When with cold water, the pasta was cooked for 5 minutes. And when boiling water - then on the same program in 5 minutes. not boiled :-)
Maybe someone will use this experience of mine

[n.copoka,]

n.copoka, thank you very much for your information. I will try to stew the cabbage, as you did, without the "extraneous" liquid, and make a curd casserole, I was also looking for a simple but tried-and-true recipe. The most important thing for me in Baking is the right timing and, of course, the ratio of products.

So I put the chicken legs and poured soy sauce, the pressure did not build up ... and wildly began to smell burnt soy sauce, pulled it out of the cutter and added a little water and again for stewing ... not enough water to set pressure how to reset the program ?? Just pull the cord from the socket?

I took some kind of Merlouse hake - I salted and pepper the big pieces and put them in the mulch - I poured a little oil and put chopped onions and carrots on a grater on top. She poured all this with tomatoes on a blender. And put it on fish stew. I didn't fry anything and added more sugar to the tomato - I love sweet gravy. Today I took a pepper to the beach for my friends that I cooked yesterday from all the raw - they really liked it.Tomorrow I want to stew the meat of the turkey - but I have not yet figured out how either roll or pieces.

Girls, if I didn’t choose the right program or so there’s not enough water to build up pressure today, how can I reset the program? Just pull the cord from the socket?

To reset the program, I press the Heat-Cancel button and hold it for a few seconds until the display shows dotted lines, as when the CB was turned on, and that's it.

Yes this is true! You press for 3 seconds. heat / cancel button and all programs are reset.

Girls, tell me, in cookbooks with universal recipes for multicooker-pressure cookers, they write so many minutes. on high pressure, so much on nazkom ... The question is, what does "at low pressure" mean, when without pressure, just with the lid closed, or what?

How can you cook two dishes there? For example, buckwheat and vegetables on Olivier will no longer work, because the stand will stand in the porridge when it swells
And when mounted, the porridge and the steamer cannot touch each other
The most you can do is the pasta with sausages from the recipe book
And then, I took thin little sausages, and a couple of them fell into macaroons. And getting this stand is not convenient.
If her legs were longer, she didn't go anywhere.
There you can take out the silicone plugs, insert suitable tubes and put on the plugs again, but I have not yet found a suitable inventory :-)
And I did not like the steamed chicken breast cutlets, dry and hard
In addition, this stand fits 6-7 pieces of small ones, you can't feed a family with this

If you cook something - pasta or potatoes, for example, you can put something on the second tier (do not cook porridge, of course - I think if you cook cereals, then you definitely need a double boiler without legs at all, but in general, of course, not a fact . It will be necessary to take a chance somehow. It seems to me that the rice, for example, will swell and push the legs of the steamer up ... as a result, something may turn out)
I do not make cutlets from breasts, there the meat itself is dry. You need to add something fatty to the minced meat from chicken breasts, the same lard ... I cook from ready-made minced meat, it is juicy and fatty, I think mainly trimmings there from chicken and turkey loins, plus skin, so the cutlets are chic and very juicy. And the champignons give them even more juiciness. I do not put in small cutlets. I have about 400 grams of minced meat plus about 100 grams of onions and mushrooms. As a result, the cutlets literally barely fit. Straight back to back. I don’t roll, wet my hands and form cutlets this way. I also put one hoard in the center, the outer ones practically touch the wall of the multi bowl. That is, everything is really close to each other, but everything fits. There is practically no distance between cutlets - only in their rounded part. As a result, I have 7 cutlets, not a rather frail size. We have enough for a family (4 people).

I take out the stand with a fork, cling to the middle and pull it out carefully. If there are cutlets on it, first I just take off the cutlets and then take them out.
I liked the lengthening of the legs, I would have to think about this idea, but I would buy the second tier

[Svetlana]

Girls, tell me, in cookbooks with universal recipes for multicooker-pressure cookers, they write so many minutes. on high pressure, so much on nazkom ... The question is, what does "at low pressure" mean, when without pressure, just with the lid closed, or what?

Svetlana, I'm certainly not special in this matter, but I think that in our pressure cooker, the pressure is set automatically, depending on the program (which is generally convenient, you don't have to puzzle over which pressure to set, and everything prepares well), the main thing is that the lid is locked, Well, probably the "texture" button also gives something, if I don't think correctly, can one of the girls correct me))) At "low pressure" it still means under pressure, and not just with the lid closed.

Girls, tell me, in cookbooks with universal recipes for multicooker-pressure cookers, they write so many minutes. on high pressure, so and so on a nasal ...The question is, what does "at low pressure" mean, is it when without pressure, just with the lid closed, or what?

So I was interested in this question, but after reading a little information, I found out for myself - the higher the temperature, the more pressure

Here are my steamed cutlets. This time the minced meat was 550 grams, and not the usual 400, plus a healthy head of onion and a little chopped champignons. And everything was perfectly prepared. Put on a steamer-meat-18 minutes

Mmmm ... Beauty! And the finished ones are greatly reduced in size?

The same

Cool! Can you make cutlets just for a couple now?

And today I stewed the turkey meat in pieces - with a pepper onion and tomatoes. This sauce is delicious and transparent. I can't get to cereals and yoghurts. Next time I also want to make meatballs for a couple. Every time I want to see the electricity meter and forget everything. How much does the light wind up? Has someone already counted?

By the way, maybe someone will come in handy - today I froze a tomato on borscht. I knocked it down on a blender - I poured it into small bags and put it in the freezer. I like it very much - in the winter like fresh tomatoes. The smell is completely different, like a boiled tomato. You can also twist the Bulgarian pepper there.

In general, you can freeze anything and in any quantity. A friend is freezing greens. Cuts finely, puts in ice molds and fills with water. He says that greens frozen in pieces of ice are the tastiest ... like just ice cream is not like that.

I cooked chicken legs with vegetables. Frying, on baking for 5 minutes (it seemed to pick up the smell) turned on the stewing of the bird. The legs were boiled down a little of course and there were so many liquids, but the vegetables themselves mmm mmm a fairy tale!
Oh, since tomorrow, Ivan will also be perverted :-) :-) it makes me very happy when in winter you make a piece of summer / autumn from the freezer :-)

[without defrosting]

I freeze greens without water, the main thing is that they are dried, and when I cook, I throw them into any dishes !!!without defrosting!!!! And the frozen tomato idea is cool! Thank you! And then I digest and twist in jars and bottles of baby food. In principle, it is also tasty, in any case, tastier than just one tomato paste.

[Pilaf]

These are my first pen attempts:
Pilaf


Shurpa


Roast, though it turned out a bit too much, but very tasty! Roast chicken hearts and champignons.

Girls, share the recipes for homemade cottage cheese and yogurt and yogurt! I have a one-year-old child, I want to cook myself, but I don’t know how. ((

[voxy]

voxy, well, yogurt - you buy this sourdough and go ahead :-) kefir too, and you can use kefir in the freezer and defrost the yogurt on a sieve or in boiling milk lemon juice and immediately remove it from the stove, but only the consoles can help except milk to boil

Girls, share the recipes for homemade cottage cheese and yogurt and yogurt! I have a one-year-old child, I want to cook myself, but I don’t know how. ((

Well, I think you can make homemade cottage cheese, there are a lot of recipes on the internet (I didn’t do it in the cartoon myself, so I can’t tell you), but I probably would not risk giving such a small yogurt and yogurt, I still need baby food, everything more balanced, but when older it will be possible to feed your own. I once fed my granddaughter, she was about two years old, with homemade yogurt, so the gastrointestinal tract was upset, nothing terrible, but not very pleasant. It turned out to be a fat product for the baby, but I tried to prepare a more dietary one (that is, reduce the fat content of milk), so she did not eat it ... So everything has its time, and you yourself decide whether it is possible for your child to eat it, all children are different ))) I already wrote in the topic how to make yogurt, I still can't post a recipe with pictures, my hands don't reach. If necessary I will write.

[Sandy]

girls, I continue to deal with "Pastry" and can not reduce the baking time.
Yesterday I made a biscuit like Charlotte from Sandy ... I had to set "Baking" for 35 minutes .... I baked it for 40 minutes, because I could not manually change the temperature, I switched all the buttons, read the instructions.It turned out a very tasty sponge cake, though not very high, but this is due to the fact that I generously put apples on top, but otherwise just SUPER !!!
Sandy, thank you very much for such a quick and tasty biscuit!
But how do you change the time on the "Baking" program (and on another program), tell me, pzhlst?

[Iris]

But how do you change the time on the "Baking" program (and on another program), tell me, pzhlst?

Iris, the time on all programs decreases in the same way, select the program, press the "delay / timer" button once (twice - this is already a delayed start), and with the - or + button, we add or decrease the time, then press the start, that's all)))

Girls, baked charlotte for the first time. It turned out, got up. But for some reason from the oven I liked the taste of charlotte more ((Delada pumpkin puree soup. Very tasty. I advise everyone. Stew potatoes, carrots, onions, pumpkin, add meat broth, blender until smooth, pepper, garlic, drain oil and 100 grams of cream, then bring to a boil.A very tender and hearty soup.It is better to eat with croutons.

Then, carried away by mashed potatoes, I decided to make such a soup from beans and mushrooms, but did not take into account that the skins of the beans could not be ground properly. They stick to the sky).

I read that some charlotte burns. I did it the first time. Dough - three eggs, a glass of sugar and a glass of flour, a little soda. I smear the bottom of the plums with butter, sprinkle with semolina, put home-made apple puree and fill it with dough. After 40 minutes, everything was baked and it turned out quite high. Well, as I wrote earlier, I like the taste of such a cake from the oven more ...

Today I made baked milk for 35 minutes on a multi-chef at 115 g, the lid did not open immediately, it's good that you eat and a toothpick :-) :-), I picked it up and everything is ok, but the taste of milk is not baked ... I won't say so how I do not drink milk this is what my husband says

Oh, yes, and the cheese casserole was not very good, well, the recipe is of course a complete improvisation :-) although the child was eating on both cheeks

It seems like baked milk cannot be made in 35 minutes. It seems like it should languish for several hours ... In 35 minutes it will be boiled, or overcooked, boiled ... I don't know, especially for 115 - it's like boiling porridge. It seems to me that the temperature and time are not correctly chosen ... probably we need a longer and lower temperature.

For some reason, my charlotte was always baked super cool in 40 minutes. The ingredients are the same. And this time it was baked for 50 minutes, because it was not baked in 40, but there were fewer apples, maybe because of this. It was the dough that was not baked at the top. But in the end I put it on for an additional 10 minutes (after the standard program) and it turned out super. Never burned.
For some, yes, burned, heard ... I don't know what it even depends on.

[irida]

irida, the color of the milk turned out like melted, but the taste ... well, I'll try even later

but yogurt and yogurt and kefirchik of my own preparation, I probably would not risk giving such a small one, all the same you need baby food, everything is more balanced, but when you are older you can feed your own.

It seems to me, on the contrary, it is better to give a child his own, from natural products.

Today I made baked milk for 35 minutes on a multi-chef at 115 g, the lid did not open immediately, it's good that you eat and a toothpick :-) :-), I picked it up and everything is ok, but the taste of milk is not baked ... I won't say so how I do not drink milk this is what my husband says

I wanted to write, but only time was found. I made baked milk a week ago, I previously read a bunch of sources by time and temperature. I did so - 1.5 liters of milk (I have 2.5%). First, the Mole porridge mode is 10 minutes, so that it boils. Further Multishef 85gr. 1 hour, then 75g for 1 hour, then 70g for 3 hours. At the end, steam was released by itself. The color is like a coffee with cream. About 40 ml evaporated in volume. It smelled and tasted like caramel. What conclusions did I make in general - pour no more than 800 ml to languish, since at the end of the languor, the valve had to be cleaned with a toothpick and a wet cotton swab, and even the reverse "nails" of the valves sticking out.The metal cover on the reverse side, near all the holes, there were, as it were, brown spots, I had to clean it with a coarser sponge. To taste - I liked it. As far as I know that baked milk is best made from 5% milk (I did not have it at that moment), I also know that some add a teaspoon of sugar before starting.

[Vishenka999]

It seems to me, on the contrary, it is better to give a child his own, from natural products.

Vishenka999, yes, I generally agree, but how to observe both the fat content and the usefulness so that the children's body assimilates everything normally, ours liked the yogurt and homemade kefir, but it was too heavy for the intestines, they stopped giving it, and the lower fat content does not taste good for her .. did not eat , so she began to eat her own only at the age of three. This is how it suits anyone, and for such little ones, you still need to observe crystal cleanliness so that no "harmful" bacteria make their way, so everyone decides for himself)))

Suddenly someone will come in handy - I have already cooked young corn (light yellow grains) several times. I put 4 pieces of washed corn leaves in the bottom of the bowl, then I have 4 pieces of corn in 1 row, then I filled it with water. I don’t salt. Multishef 150gr mode 1 hour. At the end of the steam itself. To taste - soft and juicy. I took out the hot salt at once.

I also went to milk for kefir and sterilized everything. I think this is unnecessary. Then I didn't even think about making my own yoghurt, but I would have made a choice in favor of homemade.
You can add fruit puree to make the kefir tastier.
But in general, in the dairy kitchen they also know their business, I don't think their products are worse, I just remembered how I stood in the queue there, and dragged the stroller without a ramp

I cooked oatmeal on stitching - in the evening I poured 1 mst of cereal, 1.5 places of milk and 1.5 places of water, butter, salt - it turned out the very thing that I love

Good afternoon everyone! And please accept me into your ranks! We bought a black mule. This is my first slow cooker, there are many questions. I did not quite understand from the instructions, the first use. She poured water, put lemon slices. What mode and how much to bet on? What position should the lid be in?

Thanks everyone! Understood. I will try to cook, I have adopted recipes from our forum!

[ELENA]

ELENA, Welcome! Congratulations on purchasing an assistant! May it serve you for a long time! )))

Thank you!!! I really liked Mulechka. Really a helper! I baked charlotte and made vegetable caviar. Everything is super! And most importantly, no standing at the stove! I will dare further! I am very glad that there is such a wonderful forum, let's be friends!

[Elena28]

Elena28, with the purchase!
Girls and preparations for the winter who did and what? Share recipes

Hello everybody..
I have a problem.!!!!!!! Help..
Today I set to make baked meat and potatoes (like French meat) in the BAKING mode for 40 minutes .. after the temperature was set, steam began to flow from under the lid on the left side and then the lid opened itself abruptly ... who faced this? is it a breakdown?
Thanks in advance for the answers

There is a lot of liquid. Therefore, it is not recommended to turn on the frying with the lid closed, since the moisture evaporates and the valve does not have time to release steam. Frying and baking are, in theory, almost the same modes. But baked goods should contain ingredients from which not much liquid evaporates. There is a lot of liquid in French meat. It was necessary either to fry everything beforehand with the lid open, or to put it under pressure at the multichef. The last time I did a similar "baking" at 135 degrees and under pressure. If you fry the cutlets without locking the lid and without pressure, the effect will be the same - the lid will fold back - with steam pressure.

There is a lot of liquid. Therefore, it is not recommended to turn on the frying with the lid closed, since the moisture evaporates and the valve does not have time to release steam. Frying and baking are, in theory, almost the same modes. But baked goods should contain ingredients from which not much liquid evaporates. In French meat, there is a lot of liquid.It was necessary either to fry everything beforehand with the lid open, or to put it under pressure at the multichef. The last time I did a similar "baking" at 135 degrees and under pressure. If you fry the cutlets without locking the lid and without pressure, the effect will be the same - the lid will fold back - with steam pressure.

Thank you very much for your answer. And then I was already going to the service center .. Now I understand ...