Multi-cooker-pressure cooker Moulinex CE502832

Girls, help me out, who made the ear in Mulechka ??? and how to fry carp, cut into portioned pieces, just on the "frying" mode ?? does it turn out like in a frying pan, or are there other cooking options ??

Well, I cooked the soup on the "soup" mode, only boiled the fish separately (broth), then pulled the fish out (if you cook everything together, the fish will fall apart), threw in everything you need and the "soup" mode for 12 - 15 minutes, it depends how large cut potatoes. You can also fry carp in the "frying" mode, it will turn out like in a pan, you can fry it a little so that the skin grabs (2-3 minutes on each side), then add sour cream, spices, 50 grams of water and put "stewing" - " fish "8 -10 minutes, depending on the weight of the fish or its pieces. You can muddy with sauces for stewing, you can do it in batter ... in short, everything is limited only by our imagination))) Cook for health)))

Thank you Larochka, but I was too lazy to boil the fish separately, so it broke up, and put it on for 15 minutes and the rice was overcooked, I had to put it at 10 ... but next time I'll be smarter. I will fry the carp tomorrow and simply, I would like it with sour cream (according to your advice), but I need a lean dish for my mother .... in general, many thanks to Larochka for her responsiveness.

Yes, Larisa is a sympathetic little man and in a mule she already did a lot ...
Laris, I made bread with onions. apparently I had a lot of onions ... it turned out to be 1-1.2 cm lower than the rye one. In the center, a little more donkey. At first I did not wait for it to cool completely - in principle I was baked, but the onions were wet. maybe the onion should have been cut even smaller? ... I'll think about it and bear with the onion experiment.
and who cooked that original in a slow cooker?
(otherwise my circle practically closed on stewing potatoes with meat, but thanks to Larisa for baking bread). a! we also began to cook porridge (I never cooked them in my life) rice liquid, and 4 cereals. that's all .....

[Veronica]

Veronica, if you think that you put a lot of onions, then you had to look at the dough, add flour most likely, on the contrary, it turns out to be 2-3 cm higher than rye.Do not give up, try again, if the bread settles, it is either a lot of yeast or liquid ... I don’t know when I’ll cook it in a mule now, I got my long-awaited stove, now only there, and how I used to live without it))) Well, from the original I only cooked pork chops with prunes and dried apricots, French meat with cheese and pineapple ( though you can't cook much in it), stewed the rabbit in sour cream sauce, and that's all, and so everyday cuisine ... borscht, soups, pilaf, stew, porridge, etc. Look at recipes for other multicooker, and adapt I think any recipe is possible under ours. Contact us, we'll figure it out together.

Today I took the bowl and the silicone ring spare :-) :-) now I am generally armed! Because I cook and bake in a cartoon ... and I sculpt yogurt with fermented baked milk.

now I'm generally armed!

if you could still arm yourself with a bowl with a non-stick coating, in general, happiness would be complete, after all, ceramics for frying are not very suitable, over time it starts to stick, you have to add more oil so that it does not stick, but everything is just super)))

It's strange .. I fry and stew and bake .. and nothing sticks :-) in the daily cooking mode. Cupcakes, brownies every other day ... cottage cheese casserole once a week .. meat every other day ... pumpkin porridge weekly .. everything except milk cereals ... we don't eat that :-)

Mulechka I have only the second week. Lapping in progress. The first thing I did was the pate. True, it was scary and during the process, the relatives were evacuated from the kitchen.When the jellied meat from the young cockerel began to bake, the waxing husband was delighted. And the student did not leave the refrigerator more than a meter away.
Then there was field porridge, pilaf, potatoes. Biscuits and charlottes.
I cooked kabakov porridge.
I liked the soup very much.

[Nataliya]

Nataliya, I have been chasing it for more than six months, and to my great regret it began to stick, mostly on frying cutlets, and frying potatoes, I did not seem to notice anywhere else))) But somehow I adapted to get out of the situation, and the quality of the coating is not at all affects, the cup is like new. But in an old Panasonic which is already four years old, the bowl is non-stick and still no problems at all, nothing sticks. Somewhere here on the forum I read that ceramics for frying are still not very reliable and durable. maybe I'm wrong, I'm not an expert)))

:-) Well, I definitely don't fry the cutlets .. we somehow moved away from the fried ... the maximum that we fry is an omelet and scrambled eggs .. and in a multit I fry the meat before stewing, if it's in one piece ... large. And I use it for 5 months shamelessly :-) and not only me, but also my husband .. and the borschik cooked, stewed meat, potatoes with meat and pasta ... and he chooses the right program without instructions. Although he is very, very skeptical of kitchen devices ... but he respects the mule!

[Nataliya]

Nataliya, so I now try to move away from the fried, at the most I fry it for 2 minutes so that it grabs on stewing, it tastes better))) And I also respect the mulechu very much and love it heartily, this is such a smart girl and assistant, there is no way without her)))

made yogurt in a cartoon for the first time! It turned out thick and beautiful, but I can't eat, fresh-fat How to improve the taste of yoghurt, I used the VIVO starter culture.

I made yogurt twice.
The first time on milk from a bag and drinking yoghurt with a watermelon flavor was. the "yogurt" mode (38 *) turned out to be liquid, like kefir.
The second time with milk from a box with actimel in a plastic cup. "multishef" 40 * turned out decently, but also seemed fat and not sweet. (children asked sweeter). I made the following conclusion: for the sake of a jar or two of yogurt, you can go to the store and choose different tastes and additives and fat content, and such yogurt is suitable for dressing salads (instead of my favorite mayonnaise).
so far I stopped at this opinion, but the willpower to abandon mayonnaise is not yet, at our fat plant they make it delicious.
in general, somehow I watched a video on the preparation of yogurt on the Internet. there the lady poured as much as 3 liters of milk into the bowl. I remember adding a spoonful of sugar. Some kind of yogrut, I don't remember. but exhibited at 40 *, for 140 minutes. and like she did it all, laid it out in glasses, threw berries on top ..... is 140 minutes enough for him? try something ...

I make yogurt in a yogurt maker. To run far to the store, and to borrow a cartoon for a long time is also not a hunt. But I will definitely try.
For many years of practice, I have my own recipe: For 1 liter of pasteurized milk (does not want to come out of homemade milk).
3 min. I heat it up in the microwave, add the starter culture -Activia without additives. And for 5 hours in a yogurt maker, then an hour on the table and in the refrigerator.
3-4 times then I use my starter.
Try to play with time.

Thanks for the advice, I listened and voila. Very tasty)) (added powdered sugar and raspberries to the blender). Let's see what my kazyavochka says !!)))

I ate it with pleasure, but the store doesn't eat !!))))

Girls tell me the proportions of rice for the side dish, cooked 1 ms of fried rice and 1.5 ms of water, the rice is fried !!!! And what are the features of cooking pea soup? How do you cook it?

[irina05021985]

irina05021985, proportions for cooking rice 1: 2 (cereal / water),
Pea soup:
- Cut 1 onion, grate 1 small carrot and fry on the "frying" mode - 5-6 minutes,
- add chopped (at your choice: sausages, boiled or smoked sausage, hunting sausages, smoked chicken breasts or any other meat or smoked meats, you can make an assortment) + 1 clove of finely chopped garlic, and fry for another 5 minutes.
- add diced potatoes - 2 pcs,
- add 2 MC of washed yellow peas (do not soak), salt, pepper,
- pour water about half of the pan (mine like it to be thicker, but generally to your taste),
- lock the lid, set the "multischef" mode - 105 * - 35 minutes, leave on the heating for another 10 minutes.
I've cooked it many times already, it's very tasty, and nothing escapes, the valve is clean. Try it.)))

And that pea soup can escape, I heard that porridge is the only way to do it!

And that pea soup can escape, I heard that porridge is the only way to do it!

How can it be, many just because of this do not want to get involved with him. Peas during cooking create a strong foam, so she tries to get out through the valve, but at 105 degrees this does not happen, I read the advice somewhere here on the forum, thanks to the author, though unfortunately I don't remember where I looked)))

girls, help please, cooked pilaf and now half an hour has passed, and the lid does not open. The valve is clean, rubbed with a stick, no reaction. What to do?

[Elena]

Elena, and how did you rub it with a stick? You need to remove a black plastic ring and a black heavy float on the lid, stick a toothpick in there, for example, and push the ball down, in the hole that is closer to the back of the multi, wide, and everything will open. The most important thing is not to panic, it was like that myself, though in porridge, I was also frightened.

hooray, it's opened, thanks a lot for your help

[Larra]

Larra, Larissa, I wanted to write out "gratitude" to you, but with my Enter finger I hooked and left one letter to you, and it was planned like this "Thank you so much for the recipe for pea soup! I will definitely cook!"
and here he is:

I just added 3 MS of split peas and water poured up to CUP (max), changed the time by 40 minutes. the soup is infused, the peas are almost boiled, the consistency of the soup is good, not runny.

Maybe some of the newbies will come in handy (who are not ready to reread the whole Temka):
Porridge "Flakes of 4 cereals" (oat, wheat, barley, rye).
Pour into the multicooker-pressure cooker bowl:
1 MC of flakes
3 MCs of milk
1 MC of water
1/3 tsp salt
1 tablespoon sugar
1 tablespoon butter
Place the bowl in the multicooker-pressure cooker. Close and lock the cover. Select the "children's menu" mode. By default, the time 20 * is programmed there. Start. A set of pressure will go; it will take 20 minutes of cooking; leave on heating for 12 minutes. Done. And the lid opens easily. It turns out 4-5 servings.


Note: 1) I prefer to first put the food in the bowl, and only then put it in the multicooker-pressure cooker, so as not to accidentally fall asleep and not to dirty the multicooker itself. 2) I always wait for time after cooking in a multicooker-pressure cooker in heating mode, this takes a maximum of 12-15 minutes. I think this is true. Since the dish is infused, it will take time for the foam to descend, if there is one, and so on.

Steamed potatoes.
Peel 8-10 medium potatoes. Cut them lengthwise into halves. Salt.
Pour 2 MC of water into the bowl. Put on a plastic steamer. Put the potatoes on top, it will take 1.5-2 rows. Close and lock the cover. Steamer mode - vegetables. Press the "delay / timer" button and set with "+" for 13 minutes. Start. The result is excellent, not boiled potatoes.

[Veronica]

Veronica, yes to health, only today I cooked it, sooo tasty)))

[n.copoka]

n.copoka,
oh, tell me please, where did you order the spare bowl and ring? overcoated all and-no, found nothing
and then yogurt after meat and buckwheat has a foreign smell, I really want additional consumables
Thank you

I wanted to make an omelet today, but I couldn't find the recipe, although I saw it somewhere, can someone tell me the recipe?

[irina05021985]

irina05021985, depending on what kind of omelet I want, I sometimes do it for a couple, when I want a dietary one: I beat 2 - 3 eggs with milk, salt and pour into a cup (slightly greased with butter) that is suitable in size, a little deep, because the omelet rises), pour 2 MCs in a bowl of water, put a steam grate and a cup with an omelet on it, set the "double boiler" - "vegetables" mode to 5 minutes. Well, it is possible on baking, depending on the composition of the omelet, if just without anything, 5 minutes is also enough with the lid closed (without blocking), and if with some fillings, then we just increase the time a little.You can prepare vegetables for frying, for example, pour the whipped egg mixture and also put the baked goods for 5 - 7 - 10 minutes, depending on what you used as a filling. Something like this))) There is unlimited scope for imagination)))

I just don't know which mode and how much to bet

[irina05021985]

irina05021985, well, I wrote like on what mode you can cook, or maybe the girls will tell you something else, who cooked how)))

[Brand 6051]

Please help me choose a multicooker-pressure cooker! For 2 months I studied all kinds of models of multicooker and multicooker-pressure cooker! I like:

Brand 6051, Moulinex7011 Cook 4 me, Moulinex 503132.
I cannot decide because all these multicooker are imperfect. IN Brand 6051 embarrassed by the long set of pressure and the fact that only 130 degrees is the highest temperature (the exception is the frying mode, in which - 160; in Moulinex7011 Cook 4 me - lack of multicooker programs at low temperatures (braising, simmering, yoghurt, baking, milk porridge) and buttons for rapid release of steam, in Moulinex 503132 - the lack of a mode for turning off the automatic heating before cooking (although I still did not understand - is it so fundamentally important?) and the fact that the O-ring strongly absorbs odors after cooking (by the way, in Brand 6051 the same problem!), I don't know if this flaw can be eliminated. And yet, does anyone know - are there service centers of the company Brand in Ukraine, and more specifically, in Odessa? This information is also needed to decide on the choice of a multicooker, because if there are no service centers in Ukraine, then in the event of a multicooker breakdown, sending it to another country for repair is inconvenient and expensive! I really hope for someone else's help! [/ List]

[Olёnka]

Olёnka,
ordered in an internet store 🔗

Good evening. Girls, who remembers the mode of stewed cabbage?

[lsveta33]

lsveta33,
Cabbage is a vegetable. It is therefore necessary to stew cabbage on the "stew - vegetables" mode. Select the texture additionally. I simmer for 12 minutes. I don't like soft gruel instead of cabbage. And 12 minutes is the most it :-)

It is therefore necessary to stew cabbage on the "stew - vegetables" mode.

I fully confirm Natalia's words))), only I first lightly fry the onion with carrots on the fry, then add a bit of tomato paste (or without it, if for the filling), 50 grams of water, salt, pepper and stew "vegetables" - 10 - 15 minutes (depending on the "age" of the cabbage).

[Larra]

Larra,
Larissa, I fry onions and carrots in the same way, but with the addition of tomatoes. I knead the cabbage and salt and add ground coriander, bay leaves and peppercorns .. I don't add water. I tried it - I didn't like it .. watery cabbage turns out .. and so - and there is enough natural cabbage juice. And I let it stand in a closed cartoon after cooking .. I can't take it out right away. About an hour.

[lsveta33]

lsveta33,
Cabbage is a vegetable. It is therefore necessary to stew cabbage on the "stew - vegetables" mode. Select the texture additionally. I simmer for 12 minutes. I don't like soft gruel instead of cabbage. And 12 minutes is the most it :-)

I also cook!)))

[Nataliya]

Nataliya, I would not add it either, but I tried it once, the extinguishing mode did not start for me, after a running dotted line, 1 minute jumps out and goes to heating. So I started pouring it, and then I drain the excess liquid, if I don't need it))) Do you start extinguishing without adding liquid? Maybe try again

[irina05021985]

irina05021985, depending on what kind of omelet I want, I sometimes do it for a couple, when I want a dietary one: I beat 2 - 3 eggs with milk, salt and pour into a cup (slightly greased with butter) that is suitable in size, a little deep, because the omelet rises), pour 2 MCs in a bowl of water, put a steam grate and a cup with an omelet on it, set the "double boiler" - "vegetables" mode to 5 minutes. Well, it is possible on baking, depending on the composition of the omelet, if just without anything, 5 minutes is also enough with the lid closed (without blocking), and if with some fillings, then we just increase the time a little. You can prepare vegetables for frying, for example, pour the whipped egg mixture and also put the baked goods for 5 - 7 - 10 minutes, depending on what you used as a filling. Something like this))) There is unlimited scope for imagination)))

Thank you. I understood everything!

[Larra]

Larra,
I crush the cabbage well with salt and give the tomatoes juice ... and most likely this liquid is enough to build up pressure ... you can try and you will succeed :-)
I also want to share .. when I cook meat, I never defrost it .. that is, I took out a piece from the freezer and put it in a bowl ..I rubbed it with herbs and salt ... I poured water, threw pepper and bay leaves on the "stewing meat" and I hand add time. Approximately 1.5 hours. if a piece is more than 1kg .. and everything is cooked. Meat of veal in one piece, lamb or often pork :-)

Thank you, I have a white mule there just extinguishing. It is necessary to compare temperatures

I bought the CE503132 model today, and immediately went to the forum to leaf through the recipes. Thank you all for this topic, otherwise I would not have guessed to make a curd casserole in the Pizza mode.
The first experience was successful, now I think what to do next.

I still had a question in the store: when making yoghurt, should the cups be closed with lids? Are the cups placed on the bottom of the multicooker or on the steaming rack?

I still had a question in the store: when making yoghurt, do I need to close the cups with lids? Are the cups placed on the bottom of the multicooker or on the steaming rack?

You need to cover the jars with lids (without twisting), put them directly on the bottom of the bowl, although I put a cloth napkin, or you can put a silicone mat, well, it's more of a precaution to scratch the bowl, and not necessary))), I don't fill it with water.

["2 in 1. Stewed cabbage with cutlets"]

Thank you, girls, seduced by cabbage.
"2 in 1. Stewed cabbage with cutlets"
Onion 1 head cut into cubes
Grate carrots 1 pc on a coarse grater
Frying mode 160 * 15 minutes: pour 2 tablespoons of vegetable oil into the bowl; pour onions with carrots, stir occasionally. at this time, shred the cabbage and add it to the bowl for overcooking, as I did three times. salt, added black pepper, ground coriander, 2 tablespoons of tomato paste. all this took up the volume of the bowl to the "6" mark.
Put a white double boiler on top and put 8 cutlets on it (pork, onion, egg, loaf crumb soaked in milk, salt, black pepper). Close and lock the lid, stew-vegetables 15 minutes. Heated for 15 minutes.

The cutlets taste juicy, soft. Cabbage does not crunch, a little wet, with juice, but not much of it. (all the household ran for more)

Girls!
baked brownies with cottage cheese and raspberries (I had it frozen) Here's the recipe:
we need: 250 gr of cottage cheese, 3 eggs, sugar, dark chocolate 180 gr., butter 100 gr., flour 100 gr., vanilla essence, raspberries, salt, baking powder 1/2 tsp.
First step: Prepare the brownie chocolate dough. Melt butter and chocolate in a water bath. Add 200 gr. granulated sugar and a couple of drops of vanilla essence. Next, add flour, a quarter teaspoon of salt and 1/2 hour. l. baking powder. Add 2 beaten eggs and 1 protein to the chocolate mass. Mix everything thoroughly.
Second stage: Prepare the curd layer. Beat cottage cheese with 1 yolk in a blender and 60 gr. Sahara.
Third stage: Multiu into baking mode. Pour half of the chocolate dough, then add the curd mass and the remaining chocolate. Sprinkle with frozen or fresh berries on top. We cook all this for 55-60 minutes.
Enjoy your meal!

[Veronica]

Veronica, I have now completely switched to the bread maker, I am mastering it, everything is interesting, it seems to be working out well. I add no more than 50 grams of corn flour to ordinary white bread), I haven't tried flaxseed yet, but I think you can't put much of it either, it's all heavy flour, difficult to rise, if you add more, then my yeast needs to increase the rate. Here on the forum there are many recipes with different flours, while you try everything. Someday I can get there. Did you bake in a slow cooker? And somehow I don't really trust the recipes from the packages, I take the recipes from the forum, proven, at least you can consult. They will always tell you where you screwed up

["Loose barley with meat"]

"Loose barley with meat"
Rinse pearl barley 2 MS and soak overnight.
Frying mode 160 * 10 minutes: 450-500 gr of pork, diced up to 1.5 cm and 1 head of onion, diced.
Add washed cereals, 2 MC water, salt, black pepper, 1 tablespoon of butter, mix everything. Multi-chef mode 95 * (this is the simmering temperature) for 2 hours.

Note: I used the previously suggested barley preparation recommendations (but!) I confused two recipes. everyone wrote that the proportion of 1croup: 2water. in one of the recipes, 2 ms of cereal was soaked and then more water was added, but I forgot about that and when I was cooking myself, I filled in only 2 ms of water.
but it turned out - magical! crumbly groats, tasty. the meat is soft. perhaps the meat still gave its moisture to the cereal, but not a hint that it was not burnt. delicious!

I have never met such bread here, but I can imagine the taste, I also baked linen sticks, though for a long time already. With bread, of course, it is more difficult, there you must stand and rise and then not fall off, and bake. It's good that it turned out. Was there anything else in the mule? As with onion?

["Cupcake with cinnamon on kefir"]

"Cupcake with cinnamon on kefir"

Mix in a large bowl:
Sift 4 cups flour
2 tsp baking soda
1 tsp salt

In another bowl, mix:
Beat 2 eggs lightly with a fork
0.5 cups vegetable oil
1.5 cups sugar
2 glasses of kefir

(just glasses of ikea)

Add the liquid mixture to the flour mixture, mix until smooth, no more.
Grease the bowl with oil. Lay out half test. Mix separately 1 cup of sugar + 1 tablespoon of cinnamon, sprinkle half of this mixture over the dough in the bowl, put the other half of the dough on top and sprinkle with the other half of the sugar and cinnamon. Dip a silicone spatula into the dough and twist it in several places to create a marbled effect (optional).
Baking mode 55 minutes. The dough in the bowl is made up to the "8" mark. After cooking, remove the bowl, but do not remove the cake from the mold for another 10 minutes. Ready-made cake 7cm high.

(at first I put the pastry on for 40 minutes - pierced it with a skewer - it seemed wet and added another 15 minutes)

[Veronica]

Veronica, yes, Buzuluk is the Orenburg region, far from you to Sol-Iletsk, but it's worth it, I think. Let's move on with bread-and-butter questions to the Panasonic topic, there are so many interesting topics, and there are proven recipes, I only get knowledge from there. And everything works out, I even baked wheat rye with prunes and dried apricots, it turned out delicious. If you have questions about bread, write in a personal, otherwise the topic is about Mulinex in general)))