Multi-cooker-pressure cooker Moulinex CE502832

And today I made semolina porridge according to the recipe: all in lumps, it is impossible to eat. I also prepared chicken soup with noodles according to the recipe. There was not enough water - as a result, not soup, but some vegetables with chicken. I did everything according to the recipe - no amateur performances. In general, while some disorders with Moulinex CE500

Hey. On page 57, read my information on milk porridge, it might come in handy. I have a mule 502832 which is black.

Good day. There is no Solyanka recipe for our little black one? has anyone already cooked?

Good day. There is no Solyanka recipe for our little black one? has anyone already cooked?

Hey. I cooked on the Soup mode for 20 minutes. Everything according to the principle 🔗 only the proportions in my eyes. I fry everything just a drop. I cook both on the stove and here, no difference.

[Jula62]

Jula62, Thank you.

Good evening. Look what I bought for our bowl: a 3-6 liter Redmond silicone lid. it can also be a stand. 300 rubles. in their official stores. there is an online store. the prices are the same.


while I'm "sniffing" this:
guided by my measurements of the bowl (inner diameter 22cm, outer diameter with rims 24cm, bowl height 13.5-14cm) found exactly the same size from Redmond stainless bowl (model 520S - 1290 rubles), stainless steaming container (it is quite a bit playful in this bowl, but not critical. But it is placed on top. Model ST5 - 790 rubles). I am also very attracted to them ham maker - 1490 rubles. and removable handle RAM-CL2 (I forgot to look at it in the store, try it on a bowl) - 490 rubles. and really want power cord with switch RAM PC1 - 390 rubles. until the end of September in the store the action "the third item in the check is free")
here. maybe someone is interested ..

here. maybe someone is interested ..

Yes, yes, very interesting if you buy a cup, be sure to describe how it is, I also want a stainless steel
I have a stainless steel in another pressure cooker, it's soooo convenient, you don't need to bother with silicone spoons with spatulas, and it's great to clean and it's convenient to wash in the dishwasher
And I use the usual glass lid.


And I'm afraid to leave this ceramic with food

[Sandy]

Sandy, so my husband told me in the store that we do not need a stainless bowl, it is better to order another ceramic one .... (we have ordinary pans, all made of stainless steel), I kind of read in the subject that someone wants a stainless bowl ... .. now I don't know which one to target ...

[formochka]

formochka, see kanesh herself, about all the advantages of stainless steel - I described the bowls above.
I also have pots made of stainless steel, but this does not diminish the advantages of a stainless steel pressure cooker, especially since ceramic is not durable as the girls wrote from their experience, but stainless steel is practically eternal
I would buy it without hesitation if I got her and went to Moulinex

[formochka]

formochka,
Thank you for the idea with dinner, for the first time in my life I was preparing mashed peas, my husband stuttered for a long time that he would like to eat this ... and in our family we only used peas in soup. I cooked whole peas and soaked them for three hours. She put 4 large cutlets on the double boiler and poured one and a half glasses of water into the peas. It turned out to be very boiled, after cooking I added a little more peas that were not soaked and put on the second batch of cutlets, no water was added and the steamer mode was for 30 minutes, everything was boiled down perfectly and the cutlets were delicious. You can eat at night because everything is dietary yum yum

[Sandy]

Sandy,, but in my heart I don’t refuse stainless steel .... I have money left to earn, but to try everything on ...

[Manara]

Manara, great!
I also used stew-meat mode today:

"roe deer with potatoes"
(they brought such meat to my husband. The first time I encountered this. The husband says it must be stronger than beef. Well, I went into battle)

1. frying mode 15 minutes: fry onions for 5 minutes, + 10 minutes add meat in medium cubes, about 2-3 cm.
2. + chopped potatoes to the onion with meat, + seasoning "Italian herbs" (oregano, basil, marjoram, rosemary, savory, thyme, sage), salt, freshly ground black pepper. stewing-meat mode 20 minutes, the lid is closed, locked. start.
lick your fingers - yummy turned out.

[chicken hearts with potatoes]

chicken hearts with potatoes

1.2 tablespoons of vegetable oil per bowl
2.Add onion 174 gr (1 pc), diced
3.fry mode (with the lid open) 160 * 10 minutes: fry for 5 minutes, stirring the onion + add chicken hearts, cut lengthwise 480 gr (1 pad)
4. + salt, black pepper, Italian herbs 1 tbsp.
5. + raw potatoes 970 gr (7 large pieces), cut along the tuber into 8-10 shares
6. + sour cream 20% 200 grams
close the lid and lock. stew-vegetables mode 8 minutes (texture second from the bottom)

Observations: I ran a dotted line for 12 minutes. after 12 minutes it hissed through the valve (about 1 minute). after another 1 minute the countdown went 8 minutes. was heated for about 15 minutes, after which the lid opened. It turned out like cooking in pots. delicious. gravy a few tablespoons on a plate came out. I advise.

[formochka]

formochka,

[formochka]

formochka, thanks, only here's the problem when all this is)))) and I want to cook everything
I was making a pie with canned fish the other day (I took pink salmon, but saury is also possible).
Filling: finely chop 2 cool eggs, mash a can of canned food without oil, a bunch of green onions
Dough: a glass of kefir, 2 tablespoons of mayonnaise, 2 eggs, 2 tsp. sugar, 1 tsp. salt, a bag of baking powder, 2 cups of sifted flour.
Pour half of the dough into a greased bowl + filling + the second half of the dough, bake for 45 minutes. (it is possible and 40 rose very strongly, but the top is damp). Turned over and baked for 15 minutes. I did this before in the oven, but without eggs in the filling, in principle, you can do without them. And so delicious.

[Sandy]

Sandy, Manara, thank you.
we bought a slow cooker last Monday and I got so carried away that I cooked in it twice a day. only the kettle was warming up on the stove ... on Saturday, so that the stove would not be offended, they fried nuggets, baked the meat in a piece in the oven. on Sunday, they made roe deer with potatoes again in a multicooker-pressure cooker. today I have no time for the kitchen, but here I post reports)))) ....
we have four people in our family. it turns out I cook in a multicooker-pressure cooker: enough to eat at a time + there is little left. )))) this "a little" accumulates in all sorts of bowls, plates, saucepans .... and I already want to cook something else .... I already managed to make a biscuit twice (eaten in one sitting), I made yogurt twice ( picked up the "key" for him). I constantly take pictures, my husband laughs ... I write down the progress of the preparation in a notebook, but it turns out that I will grab it with a wet hand, then I will put it on a wet one ... already the notebook looks like this in combat))))
I copied all the recipes from the topic and samples of cooking in my Word, analyze, train, something in the plans.
the girls said the truth: "buy, you will be satisfied!" it is, I am very happy! and every time the family fusses into the kitchen with interest "what are you cooking today?" For example, I have never cooked porridge in my life, but this Saturday they ate two bowls of rice porridge in milk and were satisfied with it ...

Turned over and baked for 15 minutes.

Marina, how do you gengle pie if the top is damp?

[formochka]

formochka,

how do you gengle pie if the top is damp?

I have a large Ikea plate that is very smooth. I spread it on it and then use a spatula for a combine to roll it back into the bowl, usually the top is not liquid and nothing remains on the plate. Or I lift it up with two shoulder blades and throw it into the bowl, you can get used to it.

I have never cooked porridge in my life, but this Saturday they ate two bowls of rice porridge in milk and were happy ...

I bought a slow cooker only because of cereals. I myself did not eat porridge and never liked it, I always cooked oatmeal for the dog, and so this porridge remained for me "dog" food. And my husband loves for breakfast, before I solved this problem with the help of instant cereals, and now I cook and eat with pleasure myself. Even millet - I never would have thought. True, I put a lot of dried fruits - dried apricots, prunes, raisins ... I definitely sprinkle cinnamon with vanilla sugar, it turns out like a dessert.

[Manara]

Manara, dried apricots, prunes, cinnamon - are you doing this right away when you put food in the bowl?

[formochka]

formochka,

At the time of placing food in the bowl, you immediately

Yes, I put everything in at once. I also do now, as the girls advise - grease a bowl with oil over porridge. If I forget the cinnamon, then it doesn’t matter. I also do it for the night - I cut dried apricots and prunes in the evening and put them on a delayed start, I noticed that the milk can curdle - it happened a couple of times, apparently it starts to sour with prunes overnight, or it boils over in a slow cooker and curls up. I’m already fine, then I throw the butter and stir everything, I don’t ask my husband, I don’t like it, I don’t like what they gave him, but someone might not like it.
And also with me on you, this is a forum)))

["Meat roll"]

"Meat roll"
1. Pork, layer without skin - 1.2 kg
2. Seasoning "Italian herbs" - 1 pack
3. Paprika (sweet pepper) ground - 5g
4. Vegetable oil - 2 tablespoons
5. Warm water 150 ml
6.salt

"Expand" the meat by cutting a piece into a long layer. Salt. Rub with Italian herbs. Wrap in a roll. Secure with silicone cables or twine. Place in a bowl. Pour vegetable oil over the meat, spreading the oil with your hands over the entire piece of meat, rotating it. Sprinkle the meat with paprika and again, while rotating the meat, spread the pepper with your hands.
Frying mode (open lid) 170 * 10 minutes: the oil will heat up for 2 minutes, fry the roll for 2 minutes on each side.
Multi-chef mode (lid closed, but not locked) 100 * 1 hour.

the last photo is a roll the next day from the refrigerator. In fairness, I note that it is better to make a piece of meat longer, so that there are more revolutions and it probably does not unfold when cutting. for my taste there is somehow a lot of meat, that is, I could not cut the whole roll into too thin layers, and I do not like thick layers. In general, it is interesting.

[formochka]

Yesterday I was preparing a quick dinner (it turns out three portions somewhere - once for my husband to have dinner and double with me to work the next day).
A pack of frozen green beans and 6 sausages lay in the freezer.
A little vegetable oil in the bowl, put the beans in the bowl, added half a glass of water and poured soy sauce so as not to salt. (By the way, I can't figure out the salt, I always undersalt in a slow cooker because the products are raw and I can't try). Sprinkled with a mixture of peppers. Top on the sausage stand. Steamer mode for meat 30 minutes. It took about 40 - 45 minutes to cook, since the multicooker warmed frozen vegetables.
Observations: you can not pour water, soy sauce will give liquid both in frozen vegetables and liquid in frozen sausages too. The sausages are boiled, they can be cooked less, there is a lot of liquid in the beans, I took it out with a spoon with holes, poured it out, but whoever likes it with sauce can be eaten. It's quick and tasty and you don't have to stand over the pan to stir these vegetables. Next time I'll make two packs of beans, otherwise I didn't have enough and had to be content with a sausage and console myself that it was harmful to eat at night and the figure was more important.
formochka , today I plan to make hearts if I buy them after work.
Girls who cooked on Pasta mode ??? what is this mode, in it you can cook only pasta or what?

Girls who have multicooker pressure cookers with stainless bowls, what do you cook in them? I mean that, for example, baking, overcooking in them is not done - will it stick?

[formochka]

formochka, everything is possible, nothing burns and even milk does not stick, but you cannot make baked goods, this is a fact, since its thermal conductivity is different. In short, it's good for everything except baked goods.

[Sandy]

Sandy, Thanks for the clarity! In general, my husband was practically convinced that I needed a stainless steel (if it fits, of course). (+ then I will still order ceramic)

People! We have hail - the size of foam balls! we didn't have summer at all, all the time we were wearing jackets and windbreakers .... it was snowing today .... it just melted when the hail began! Lord, what did the Urals do not please this year? ...

[Chicken liver with "Schebekinsky tubes"]

Girls who cooked on Pasta mode ??? what is this mode, in it you can cook only pasta or what?

Marina, today we decided to try the "pasta" mode
Chicken liver with "Schebekinsky tubes"
1. Chicken liver support - 1pc (522gr)
2. Package "Shchebekinskie tubes" (similar to horns, but straight) - 1pc (500g)
3. Raw carrots - 2 medium
4. Onion - 1 medium head
5. Sour cream 20% - 200 gr
Pour 2 tablespoons of vegetable oil into the bowl
Frying mode 160 * 8 minutes:
5 minutes for overcooking: diced onion + grated carrots.
and for another 3 minutes add 1/2 slices of liver (not finely) + salt, curry and fry, stirring occasionally.
Add Shchebekinskiye pipes 500 g (as is, dry), + 300 ml of warm water, + 200 g of sour cream 20%, salt - mix everything, close the lid, block, the "paste" mode (105 *) for 7 minutes - start.

Observations: 6 minutes came to pressure (ran the dotted line), cooked for 7 minutes, after 9 minutes in the "heating" mode I opened the lid, mixed everything. there was no liquid. lowered the lid, turned off the multicooker-pressure cooker and let it just brew (maybe some pipes were a little plump than we are used to). ready.

[formochka]

formochka, cool fellows you and your husband

Veronica, great!

In the M-video, you can add another 500 rubles of discounts, discount on the link 🔗
I hope I'm not breaking anything.
I would be glad if it is useful to anyone.

[Bes7vetrov]

Bes7vetrov, Sandy,

formochka, cool fellows you and your husband

Thank you, only "we" - this is me and my youngest, my six-year-old - is eager to help in the kitchen

the youngest, my six-year-old - is very eager to help in the kitchen

Ooooh right, let him learn from childhood to kitchen appliances too, not only to the computer

[Stuffed peppers]

Girls, I have questions:
1. Can we put our bowl of food in the refrigerator (can cooling of the bowl affect the coating)?
2. Do you have such a thing in your kitchen as a temperature probe or a kitchen thermometer? (I'm trying to make baking in a multicooker-pressure cooker: the carrot pie is not baked, the fish pie is not baked.I only learn about this when I cut out a portioned piece. I put it back in m-s for about 10 minutes, but only the crust is browned, and the inside is damp ...)

Thanks to the girls from this topic, focusing on their two options for cooking stuffed peppers (1 - the peppers were cut into large squares, and meatballs on top; 2 - the peppers were stuffed, but lay in the sauce), I suggest my own:
Stuffed peppers
1. Stuff the peppers: with raw minced meat, not boiled round rice, grated carrots, chopped onions, chopped pepper caps into squares. Postpone.
2. "frying" mode 160 * 5 minutes: overcooking: 1 pc onion cut into cubes + 2 carrots grated on a coarse grater. Stir.
3. "frying" mode 105 * 5 minutes: + to overcooking in a bowl Sour cream 20% 200g, + Tomato paste 100g. Mix.
4. Place the stuffed peppers in the bowl with the sauce. Close the lid of the multicooker-pressure cooker, but do not block it. Multishef mode 110 * 45 minutes. Start.

Advice: I tried to put on the "quenching" mode - the bird - 30 minutes (there is such a recipe somewhere in the topic): the slow cooker after the dotted line went to 1 minute cooking, i.e. the lid lock did not work. maybe she lacked fluid a bit. need to understand.

[formochka]

formochka,

such a thing as a temperature probe or a kitchen thermometer?

I check with a toothpick and my mother always has a sharpened stick.

[formochka]

formochka, CE500E32 does not have a "paste" mode - will it be identical if the "multishef" mode is set to 105 * for 7 minutes, with the lid locked? I just liked the recipe "Chicken liver with" Shchebekinskiye tubes "

[ICQ]

ICQ, I think yes. That is why I now began to write the temperature in my recipes, since the white one, for example, has no vegetables / fish / meat / poultry buttons, and there, after all, temperatures are programmed. well and your case of a multicooker too.

Veronica, bravo! I need to buy peppers ...
All my pies are baked, although ... I only made casseroles and charlottes .. In the default mode, and then another 10-15 minutes with an aerogrill lid, I brown at a rate of 120-150 * (depending on my mood).
I calmly put the bowl with the dish in the refrigerator, I used to cover it with foil, now I bought silicone lids.

[Bes7vetrov]

Bes7vetrov, ABOUT! I also have a question about foil. Isn't it scary to scratch the bowl (I'm afraid so far)? There and in the recipe book there are potatoes in foil, but I'm afraid ... I don't even use their white spatula - I'm afraid ...
Has anyone cooked anything in foil in a bowl?

Veronica, you are great, make out with separate recipes for our pressure cookers, otherwise they will get lost in the topic ... sorry

that is, locking the lid with standing peppers is not an option.

I even did not understand this moment, explain to those who are in the tank

All my pies are baked, although ... I only made casseroles and charlottes .. In the default mode, and then another 10-15 minutes with an aerogrill lid, I brown at a rate of 120-150 * (depending on my mood).

And I went to the experiment. She made a fish pie according to Marina's recipe. I put the "pastries" on for 40 minutes, I looked - the top was so yellow, so pleasant, I decided that I would turn it over and put it on for only 5 minutes. Then she cut the pie, and it was raw from the top. I put it back in the slow cooker and for another 10 minutes, but it didn't help: the top was browned, but inside it was damp. And yet, well, this is already individual, my daughter helped to cook, waited for the pie, loves fish, but after trying it, I did not appreciate the boiled eggs, we cut them into cubes in an egg cutter. Next time I asked to do it without eggs, well, or I'll rub the eggs on a fine grater, we'll see. that's how I liked the cake. here's more, dad brought us 1% kefir, although in this case it probably did not affect the quality of the test.

Veronica, you are great, make out with separate recipes for our pressure cookers, otherwise they will get lost in the topic ... sorry

This is the next level for me ... But I remember reading page after page in the topic ..... hard. Can we somehow upload links to the first or second post? or in general we will start to write RECIPES? (girls, I warn you, I am not a professional chef, I only show what I did, I look forward to your comments, like you)

[Sandy]

Sandywhen the peppers are in the bowl (well, in any case, it happened to me) - they are high, close to the valve and apparently this fact prevents the multicooker-pressure cooker from starting to gain pressure when it is closed and blocked cover. Well, here, I tried several times to start cooking in the mode of stewing-bird-30 minutes, but after running the dotted line in the window, 1 minute was displayed and everything ... I refused to cook.

Maybe the bowl was just too hot after frying? Therefore, the mule went off.
It's just that because of the removable plate, nothing can interfere with the valve at all ... I think the bottom of the bowl was too hot for the bird extinguishing mode, so the cartoon turned off, or there was not enough liquid to build up pressure. When I will cook, I will pay special attention to this moment.

[formochka]

formochka, Veronica, I just covered the bowl with foil, I didn't cook anything inside ...

Peppers definitely cannot interfere, Elizabeth wrote correctly.
I always immediately after frying (I fry meat + vegetables until golden brown) and then immediately turn on the stewing, it always works. Maybe there was really little liquid, although I also pour literally 1 multi-glass

In the first or second post, you won't be able to insert links with recipes.

You can, as in other topics, collect links to recipes in the topic, and then ask the moderator or Chief to transfer them to the first page

It is possible, but who will do this ..... and so prepared and laid out a separate topic-recipe, as everyone else does, you can pick up the recipe you like in the bookmarks.

Hmm ... just yesterday I made minced peppers.They stood up to the top, in sauce (sour cream + pasta volume). Mode Stew meat 20min texture 3 on top. Everything was fine. In my life I would not have thought that extinguishing a bird would be appropriate.

Girls and here I am, too, in your ranks! : hi: uh
I decided to cook chicken hearts on the stew, put the products in, poured water, the stew button, chose a bird, and then the time changes only with the structure button, did I understand correctly?
And yet, please tell me how to understand in paste mode when pressure is needed and when not
I understand correctly, if the lid is blocked, it means that the pressure in the multitude is set and this temperature is higher than 100 degrees for some solid products, and if without pressure, then it will cook like on the stove, we cook there, only with the lid slightly open, and of course no there is no pressure. Right ?
And also, the pressure on the extinguishing was accumulated in 15 minutes, the water was cold and hearts too, is this a normal time?

Hmm ... just yesterday I was making minced peppers. They stood up to the top, in sauce (sour cream + pasta volume). Mode Stew meat 20min texture 3 on top. Everything was fine. In my life I would not have thought that extinguishing a bird would be appropriate.

stewing-bird this I took from one of the recipes from here, one of the girls chose this mode, perhaps they used minced chicken. for the purposes of the experiment, I also chose this mode, maybe stewing-poultry is 25 minutes at 108 *, in my opinion it is not bad for stuffed peppers. (in your version, stewing meat for 20 minutes 112 * that's what it does)
Did you have minced meat and rice raw?

I decided to cook chicken hearts on the stew, put the products in, poured water, the stew button, chose a bird, and then the time changes only with the structure button, did I understand correctly?

not, the time changes after one click of the "delay / timer" button and "+" or "-".

Made pilaf from mussels.
For speed, fry the onions and carrots in a pan, add washed rice there, mix (it took 10 minutes, including peeling and cutting vegetables), add mussels to rice with vegetables, mix and transfer everything to a multi pan.
Next, pour boiling water in which the salt has already dissolved and spices have been added.
Pilaf program 20 min.
15 minutes after the end of the program, I opened the cover [urlurl]

[urlurl]

It looks like a beautiful pilaf, but the taste of the rice is heavily overcooked, more like rice porridge.

My mistakes:
The rice was round-grain, the usual type of Krasnodar, you should probably try Pakistani for pilaf, I took 300 ml of water for a glass (250 ml) of rice, also a lot, and the time should be set 15 minutes, for mussels it is quite enough.
In general, we liked the result, I will do more, only without errors.
Unfortunately, the photos did not work out as they should when loading, but the live view of the pilaf is beautiful

[Svetka]

Svetka, congratulations
You have a good swimmer and why did you fry onions and carrots in a pan? Moulinex fries quite quickly, especially at max. tempre