Multi-cooker-pressure cooker Moulinex CE502832

Girls, I'll write tomorrow. Now my eyes are closing

Yulenka is good, we will wait))) and please, about chicken fillet with potatoes)))

And I need porridge recipes! I would be grateful!

I have a cartoon for 7 months. I cook porridge regularly. Buckwheat, wheat "Artek", corn, rice, Bulgarian ... everything is quite simple. One part of cereal, two parts of water (cold), lightly salt and a little oil (olive, sunflower) or no oil. Cereals / rice mode 9 minutes. At the end, I leave it on the heating for 10-15 minutes and it's done .. crumbly porridge is ready.

So, buckwheat for 12 minutes. as for me it would be possible and on land just a little, in the next. I'll try 15 minutes. or keep it heated longer. In general, it's time to master the deferral function. Do you need to increase the cooking time from the amount of porridge? Or does the time not change from the amount of product?
The pilaf turned out to be good, but also a little wet on me, you can keep it heated longer.
This morning I immediately put the yogurt on multishef / 40 *, I was so impatient to try it and only then I thought that it would be necessary to cook borscht first. Now have to wait
Pys. The husband, who categorically refused to eat stuffed peppers, ate on both cheeks, although he did not eat the pepper himself, the current is the filling, but this is also an indicator. Bottom line, before a saucepan of peppers was enough for 2 days, now only for 2 meals I don't know whether to be happy or upset. It was also a good thing with stewed potatoes. He is very picky about food and never ate potatoes on the second day. This time, I returned from work on the trail. day - the saucepan was almost licked It will be necessary to urgently expand the range of products and diversify the menu. and most importantly, train your husband to use multi.
Py. Sy. The stove after my husband was always spattered with fat (a fan of frying on high heat). 3rd day the kitchen is clean and this despite the fact that the mule does not make everything fried straight, but it turns out delicious. Maybe I'll teach my husband to eat healthy

So, buckwheat for 12 minutes. as for me it would be possible and on land just a little, in the next. I'll try 15 minutes. or keep it heated longer. In general, it's time to master the deferral function. Do you need to increase the cooking time from the amount of porridge? Or does the time not change from the amount of product?

Toma, I'm glad that everything is working out for you, the mule dishes really end faster))) You will adapt to your taste to cook porridge, they all love different consistencies ... The delay function is very convenient, once you try and master it. I don’t change the time from the amount of porridge, the main thing is the proportion of cereal / water. But I don't cook much, at most 2 MC of cereals. Better to throw straight from the tin. In principle, I completely forgot about the stove with fat, so I practically don't use it, only if I cook pancakes or pancakes, but my husband could not be friends with a mule, he is not friends with cooking at all. Therefore, it is better to buy all sorts of kitchen things, so that it would be easier for me.

Hey. In general, I write how I cook milk porridge. I will write right away that for all cereals I always take 2.5% milk, baby water, butter cube about 2 by 2 cm, a little salt, 2 tsp sugar without a slide. Milk with a different percentage of fat gives a different result, so I am not responsible for the proportions with such milk. I measure the cereals by kitchen scales and rinse them several times until clear water. I grease the bottom of the bowl with butter. I never bleed steam, it comes out by itself in 10-12 minutes.
1. Rice porridge: rice 1 / 2ms 80g, milk 250ml, water 150ml. Sometimes I do 300/100 and it doesn't taste much different. This portion is enough for me and the child, it does not hold out for 2 adults.Long-grain steamed rice, Mistral amber brand. Mode Children's menu 20min.
2. Oatmeal: 1 / 2ms 45gr, 250/150 or 300/100. Oatmeal mode 8min. The portion is also for an adult and a child or 1.5 adults. Brand "Don densely".
3. Millet: 1 / 2ms 70gr, 250/150 or 300/100. The portion is also for an adult and a child or 1.5 adults. Mistral brand. Milk porridge 15 min.
4. Millet with pumpkin: millet 50g, pumpkin 85g (20-30 minutes before I take it out of the freezer, cut into 1 by 1 cm cubes. It looked like my cam), 250/180 or 300/130. Milk porridge 15 min. The portion is also for an adult and a child or 1.5 adults.
5. Corn porridge: groats 1 / 2ms 70g, 300/220 or 350/170. Because corn grits tend to burn, after several peeling and throwing the grits from the bottom, a cooking method was found. The water was mixed with milk and brought to a boil on the stove in a ladle. Then she quickly poured it into a bowl and set the porridge to cook. Multishef 95gr mode, lid locked, texture 1 (top stick), time 20min. Firm Uvelka. Servings for 2 adults.
Depending on who likes "thicker / thinner", the total volume of liquid can play + - 50ml, and then you will understand exactly how you need it.
I cook buckwheat on the stove 1: 2, for some reason I did not like the taste in the cartoon. Rice as a side dish 1: 2, cereal mode 10 min.
I hope it will be useful to someone.

I make yoghurt from the Evitalia pharmacy sourdough, because I consider it unnatural at all on any activities.

I think it's unnatural at all on all activities

Who do you think gets bred in this unnatural yogurt? There is an easy way to distinguish "live" yoghurt (containing the right bacteria): live yoghurt does not have a very long shelf life, usually no more than two weeks at refrigerator temperature, otherwise it will go bad. And any perishable fermented milk product contains a bacterial ferment, under necessary conditions, this ferment can ferment milk. It seems to be even more natural than dry sourdough, because bacteria are lively, give them food (milk) and they will dilute in the right amount.

I'm not going to prove it. I just wrote my opinion. You don't have to agree with him.

Jula62, thanks for the recipes! Questions: have you tried boiling milk and water for corn porridge right in the Mule, and then adding cereal to the bowl? Or will the bowl be already warmed up and this can cause the porridge to stick to the bottom? Do you measure milk and water with a multi-glass? Have you tried to cook corn porridge on a multichef with an unlocked lid?

All porridge only with a locked lid. I do not measure water in ms, but simply with a glass indicating the volume of liquid. I don't boil anything in a mule, I think it's too much to use it this way. For me, a mule does not replace the stove (as here for most), but prepares what I do not have time to stand behind the stove for due to 2 small children (including a newborn). Therefore, I cannot help on this issue. I haven't tried a corn lid with an unlocked lid, I don't know, and why, to block the lid for me is a matter of 1 sec.

[products double]

Hello everyone,

in order to further diversify my bachelor menu, and most importantly, to simplify and speed up the process (: - I bought myself a CE503: taking into account the New Year's Eve promotion in one of the local supermarkets + the New Year's crisis that has become traditional with us, the toy became for me only $ 75 with a penny, so there was nothing to even think about, I immediately bought it for my mother as a gift (so as not to "go for the second time").

The saucepan's career began with the traditional lemon test in the "Milk Porridge" mode: I got a little nervous, because the snake ran for about 7 minutes without visible signs of life "inside", but then everything is ok, the program started, it smells of lemon in the kitchen))) The bowl was steamed until it creaked, the device is ready for spacewalk.

I will start mastering with a simple / favorite: right now, I'll load an apple pie from a recipe book, and then we'll try the oatmeal. A couple of questions from the audience, which has more experience (I smoked a branch right up to 1 am yesterday, I almost loaded up the cooking in the middle of the night - how my stomach broke out from your creations):

• To what extent are the recipes from the book in the kit commensurate with reality - the volumes of products, modes, is everything working out as it should - or are there any typical jambs with a saucepan, where, for example, it is necessary to set + 5 minutes from the program when baking (I for example)?
• What if necessary products double - how, then, will this affect the cooking time?
• In a simple way for a kid: how to cook potatoes in it, so quickly?))) Girls, share your experience pliz what mode to choose here, as well as the optimal water / potato ratio for, say, 10 standard potatoes.
• Obviously, in the depths of this branch, a simple recipe for part fry chicken (thighs / legs) - I did not find it yesterday in the foreseeable history, please poke your nose and / or share your own experience: of course, the nuances of weight / modes are of most interest, but I will never give up the secrets of how to cook delicious food)))

Thanks a lot in advance! If anything - you can and should answer in the usual culinary language: generally speaking, I like to cook, only because of the work there is little time for it. Actually, for the sake of this, the saucepan was bought - to correct the situation) Of the kitchen equipment, there is also a stationary Philips HR2094 blender (bought for the "pancake dough in 40 seconds" and milk shakes).

StormFox, I bought Moulinex a week ago. The chicken was fried in the frying mode, started at the maximum temperature, fried on both sides until crusty, then reduced to 100 degrees and brought it to mind for 10-15 minutes. I kept the lid closed so that there was less splashing. The excess steam comes out while you turn the chicken over, check the crust, so the chicken turns out to be fried, and not fried-boiled. My husband hates multicooker food, but he approved 5 points for chicken.

[Marina111]

Marina111,
Thank you very much for your advice! Please clarify a few details:

• How much chicken by weight was taken, and which parts: drumsticks, thighs, etc.
• How long did the stage "I fried the chicken in the frying mode, started at the maximum temperature, and fried it from both sides until crusty"?

ALL,
Actually, the results of the first flight with apple charlotte (I quote excerpts from the official menu + my own corrections):

Ingredients:

Flour - 200 g Eggs - 5 pcs. Sugar - 150 g Apple - 500 g Baking powder - 1 tsp Butter (for greasing the mold) - 20 g

* * * 3 medium apples + 1 small orange * *

Preparation:

1. Beat eggs with sugar until smooth, add flour and baking powder, mix until smooth. 2. Cut the apples into slices, sprinkle with lemon juice (optional). 3. Grease the bottom and sides of the multicooker with butter. 4. Put the apples in a multicooker bowl, pour over the dough. 5. Set the BAKING mode for 40 minutes.

1. I mixed everything on a blender. Thickness of the dough is like good, fatty sour cream. From memory - my mother did the same) 2. Not sprinkled with lemon juice. In general, why is this necessary ??? 3. * 4. Perhaps there were a lot of apples - there was a feeling that the dough was not enough, although as a result it completely covered the fruit. 5. *

1. Process:
a. On the regime came out about 7-9 minutes. Question to owners of 503: is this generally normal time?
b. The smell was not super pleasant. Well, let's put it this way: when mom traditionally bakes charlotte in the oven, the smell is incomparably more pleasant. There was something fruity-burnt, or something ...
2. Outcome:
a. The bottom was burnt, where the fruits were. There is a feeling that oranges are to blame (?)
b. In general, the cake is slightly dry.
c. The cake itself is much less sweet than the original dough.
d. The cake fell behind the mold by itself, nothing remained on the mold. This is probably the most pleasant experience)
3. My conclusions:
a. Try without oranges.
b. Take 2 apples instead of 3, or 3 small ones.
c. Put duration 35 min ()

Any comments, answers to questions about the text and just practical advice are highly welcome! (:

I myself have not tried this method in a multicooker, but you can try not only to grease the pan, but also sprinkle it with semolina or breadcrumbs - in theory, this should burn less.
Lemon juice is sprinkled, it seems, so that the apple does not darken. But I will not vouch.

About potatoes: you can cook them for a couple.Only unsalted will be, then you will have to add salt (but if it is puree, it's not scary). But on the other hand, the taste on steam is more intense than in water. 10-15 minutes, it seems to me, should be enough for peeled potatoes - depending on the size, variety and the desired degree of boiling.

In a simple way for a kid: how to cook potatoes in it, so as quickly as possible?))) Girls, share your experience of what mode to choose here, as well as the optimal water / potato ratio for, say, 10 standard potatoes.

Hi,
I cook potatoes on the "stewing" program. It's just about boiled potatoes. I peel the potatoes, put them in a bowl, slightly salt, water 100-150 grams, the "Stew-vegetables" program for 8 minutes ... that's it. And then - either I puree in a separate saucepan, or just butter))) pleasant!

StromFox, how many friends have not shown me a photo of charlottes in a variety of multicooker, but even in appearance it cannot compete with charlottes in the oven. IMHO, charlotte is good in the oven, even better in a Russian oven, and a slow cooker ... Moreover, no charlotte in the world can compete with mother's charlotte vaapche!
Regarding the chicken, there were 3 thighs, if I'm not mistaken, the default time was 20 minutes, but I was not guided by the time, I followed the appearance of the crust. That is, she fried like in a pan.

[Nyctalus]

Nyctalus,

• On the topic of semolina / crackers - is it possible, for example, to cover the bowl with frying paper, foil there or other similar tricks? Or will it NOT save the cake from burning - but only from burning to the pan itself?
• About steamed potatoes - thanks, I think this is just the ideal option if you need potatoes for mashed potatoes. In any case - I will certainly try, I promise to share my experience - as above with the pie)

n.copoka,
I heard about stewing, according to the description - just like what is needed in the case of "just boiling potatoes") If laziness does not overcome, then today I will try it.

Marina111,
I didn't even have a thought to compete with my mother - it's like trying to compare a Lexus with a Zhiguli))) BUT! bring the multi-pie to its perfection - I think I still have a lot to grow) at least I will take my conclusions into account. I will correct it once. I think busy guys like me will be grateful for step-by-step instructions for 5-10 minutes (which I want to build as a result), when, without much thought and hanging over the stove, you can get quite tolerable food - and not dumplings / pasta / dumplings and so on circle))))

Girls, and of course - all of you HUGE thanks for your advice and comments!)
I promise to unsubscribe based on the results of further experiments with the pan)

[StormFox]

StormFox, I tried to line the pan with paper, the bottom of the pie still turned out to be dark, and the top was completely light. And I don't know how the paper will behave if the bottom of the cake is fruit (especially juicy ones like oranges). But it is very convenient to take out the cake from the pan using the paper. And so I once tried a pie in a slow cooker, satisfied curiosity and came to the conclusion that it is easier for me in the oven.

StormFox, I tried to line the pan with paper, the bottom of the pie still turned out to be dark, and the top was completely light.

Recently I wrote for comparison that in a Redmond bowl with a non-stick coating, the bottom of charlottes and other baked goods is not fried, but it turns out to be evenly rosy, and the native ceramic bottom turns out to be dark, fried. Now I bake in a non-stick oven, maybe I'm doing something wrong in the oven, but in the mule the baked goods are fluffy, even and high. I like it more. But that's just my opinion. )))

[Larra]

Larra, wow, but with me it's the other way around: in the oven it rises high, but in the multicooker the dough didn't really rise, and the bottom is dark and the top is pale. Maybe I just haven't adjusted yet.

Interestingly, did anyone try to bake inverted caramel-topped pies in a slow cooker? When butter and sugar is melted at the bottom of the mold, and then everything else is laid? In theory, then the cake turns over, caramel should turn out on top, but in my oven it usually turns out garbage, it burns. And in the multicooker bowl, maybe it will be better?
Or is it not particularly useful for the bowl (I don't have a spare one, only my own ceramic one)?

[Nyctalus]

Or is it not particularly useful for the bowl (I don't have a spare one, only my own ceramic one)?

Nyctalus, I would not do it in my own, I think it will burn. And the grooved bottom will clog, although you can try, if you dare lay out the recipe with a photo, and we will follow the example. And charlottes and biscuits are 12 - 15 cm high, I think this is normal. And the pale top in all cartoons turns out, you can decorate with something.

[Larra]

Larra, yes, the pale top is not particularly embarrassing, I still turn all the charlottes then fruit upwards.
Wow, 12-15 cm are skyscrapers! I don't have such deep forms for the oven and forms, 5-6 centimeters maximum ...

[Nyctalus]

Nyctalus, so I don't have such tall ones, but in the bowl the sides are high, so they rise as they want.)))

Larra, I'm shocked by your biscuits and charlottes !!! There will be time, write the recipes. Maybe it will still be possible to reconcile baking and a slow cooker))))

Today I experimented with borscht. I did not fry the onions, carrots and beets, but put them on baking for 20 minutes. When the lid was opened, the frying looked very appetizing. But in general, the borscht turned out not red, but brown, even the infusion of vinegar did not make it red. I haven't figured out how to deal with it yet.

[Larra]

Larra,

native ceramic bottom turns out to be dark, fried

That's exactly what happened to me! In general, from reading the branch I realized that I needed to get this very non-stick miracle bowl: not that I was a fan of pies and other things, but the overcooked charlotte is somehow not ice, so it's better to splurge on a cup and let it be once a month but make a nice pie)

And charlottes and biscuits are 12 - 15 cm high, I think this is normal.

How I opened the lid - there was a normal bump, but as a result, the plate turned out to be 5-6 centimeters in height. Lower than mom's - but not damn! : P In general, it is tolerable for a kid)))

And the pale top in all cartoons turns out

As I understand it, this is a non-stick bowl? I would not mind such a top ...)

I'm shocked by your biscuits and charlottes !!! There will be time, write recipes

I cruelly plus - I made it according to a recipe from a book, maybe there is really a secret?)

[StormFox]

StormFox, and took out immediately or allowed to cool? It is better to let the biscuit cool in the form, then it settles less.

[Nyctalus]

Nyctalus,

I took it out right away, that is, after 5 minutes I squeaked that everything was ready.
I did not know about the secret "It is better to let the biscuit cool in the form", thanks! (: In general, the burnt smell confused me a bit, so I didn't want to leave it to fry even longer. Nothing, I still have to work on the mistakes, thanks for the advice.

P.S. In the course of the day / evening with milk / juice, half of the pie has already been tamped))) So it's not all that bad, I wouldn't eat nasty things, even homemade ones)

P.P.S. can and should be on "YOU", call me Petya.

I am writing how I cook borscht, according to the recipe of Elena Tim, for which I am very grateful to her, I simply adapted it to our mule, it always turns out to be very tasty))) Try it too, I cooked different things, now only this, everyone likes it. Ingredients: cabbage - 250g (you can taste it, as you like, but not very little, otherwise it will be liquid), beets - 1pc, onion. - 1 piece, carrots - 1 piece, potatoes - 3-4 pieces, bell pepper - 1 piece, herbs to taste, vol. pasta - 2 tbsp. l, grows. oil - 2 tbsp. l, apple cider vinegar - 1 or 1.5 hours. l, sugar - 1 tsp without a slide, salt, pepper to taste, garlic - 3-4 cloves. One note: we cut all the vegetables as usual for borsch, and cut the beets in half and three halves on a coarse grater, and one on a fine grater and set aside. 1. Cook the broth from a piece of meat on the bone (the amount is optional and possible), the "cooking" mode - 30-40 minutes, then take out the meat and pour the broth into another pan. My bowl and put back in the mule. 2. Pour Rast into a bowl. oil and add volume. pasta, turn on the "frying" mode 160 * - 3 minutes, simmer the tomato paste, stirring occasionally. 3. Next, put into a bowl everything that we cut, including the beets grated on a coarse grater (except for small beets). 4. Fill with hot broth which we drained to the MAX mark. Soup mode 20 minutes 5.After the end of the program, let off steam (without turning off the heating), open the lid and add vinegar, sugar, salt, pepper, herbs, crushed garlic and finely grated beets, stir, close the lid and leave on heating for another 15 minutes. Next, turn off and enjoy the rich, as if stewed borscht))) Maybe someone will find this option of cooking simple borscht a bit tricky, but believe me, it's worth it, and by the way, there will be no taste of raw beets (as I thought).

The girls gave the recipe for this borscht on 48 pages. Like, try it, you won't regret it. To this day, I cook like that, and I don't want to change anything.

And about the charlotte and biscuit, now after the new year, as I bake, take a picture and lay out the recipe, now somehow there is no time)))

In general, from reading the branch I realized that I need to get this very non-stick miracle bowl

Yes, a bowl can be purchased, only carefully with cooking under pressure in it, read about my sad experience, I almost lost my assistant. And for frying and baking it is indisputably good)))

[Larra]

Larra, that is, nothing is fried except tomato? Hmm, this method is easier than mine. Is borscht delicious without meat? I often cook without meat (and in general there are many soups without meat).

StormFox, I noticed this advice in some recipe several years ago. In cold weather, I take out a mold with a biscuit on the loggia so that it cools down quickly.

Is borscht delicious without meat?

Yes, it turns out the same tasty, only I take a little more oil, 3-4 tbsp. l. If you do not say that he is without meat, you might not understand.

[Larra]

Larra,

Yes, the bowl can be purchased, only be careful with pressure cooking in it

Uh-huh, the detective also read, thank God, the lesson was learned at the cost of a slight fright)) Yes, I learned this long ago, not only about cooking - a specialized thing is always better than a universal one. I even have two frying pans at home - for pancakes and for "everything else"))))
Nyctalus,

In cold weather, I take out a mold with a biscuit on the loggia so that it cools down quickly.

Ahahaha, women's wisdom rules! An excellent hint, just winter seemed to change its mind and decided to come)

By the way, on the topic of my biscuit, here are some other nuances:

• I cut off the burnt crust with a sharp knife - 100% autopsy showed that oranges were guilty of burning, although with them the pie is definitely tastier than pure apple. Well, then, next. once to the bottom are strictly apples, and oranges are a layer higher!
• My sugar was not ordinary, but dark reed - maybe because of this the pie came out overdried and harsh? I am not in the subject of such subtleties, I poured what was found in the house - but after googling, I found out that such sugar can just dry it ... Girls, what do you think?

[ZOLOTKO]

ZOLOTKODo you want your husband to eat pepper himself? I saw your photos, you need to take the red pepper yourself. Then the taste of your dish will be filled with a more pleasant aroma, and my peppers always peel off the skin from such a pepper, grind it along with the minced meat, and burst on both cheeks)

[Larra]

Larra,
I demand a 12 cm biscuit recipe in the studio, mine went up 5.5 cm current. In the oven it happened even higher, so I'm a little disappointed. True, I don't add baking powder to the dough, I just beat the whites separately with sugar, then the yolks and flour
My borscht turned out to be too sweet, very rich taste of all vegetables, you need to adapt to this and try to make it according to the recipe Yoghurt seemed a little thin even after 7 hours for 40 * multi-chef, but it got cold and thickened in the refrigerator Maybe I’ll try to take another yogurt, maybe the classic activity Pts fits. I tasted the porridge on a delayed start and slept, the porridge was cooked and was heated for more than an hour. end time of cooking
Alyssa93,
The husband does not eat pepper at all in any form, fresh, stewed, canned. So the question of replacing the variety of pepper is not worth it, only about its complete absence

[ZOLOTKO]

ZOLOTKO, with biscuits later, after the new year))) borscht I regulate the sweetness with apple cider vinegar, but be careful not to overdo it. I usually take yoghurt BIO-MAX (BIO MAX) Effective natural 3.1%, always obtained in 4 - 5 hours, I do not like to hold longer, starts to sour. After the end of the program, it is already thick, and after the refrigerator it is practically like sour cream. Although now I rarely make yogurt, I have already played enough, only if my family asks. And what you like, the consistency is uniform and does not stretch with threads. The porridge after an hour of heating, of course, turns out very thick, that's bad that there is no auto shutdown of heating, you have to follow. Although, as an option, if there is no way to track and turn off, you can cook on the "multichef", although they could also make the "multichef" with a delay in the start, but you have to get out somehow.

[ZOLOTKO]

ZOLOTKO, And you try. You can even unnoticed by him. My boyfriend doesn't eat pepper either ... More precisely, he didn't eat ... until the moment when I made such a red pepper. At least you and your kids will definitely like it)

I made yoghurt on the "yogurt" program, 8 hours, milk of about 10% fat, as a starter - yogurt Bio Max. This one stood in the refrigerator for a couple of days:


I also did it from Activia, it turned out a little less thick, but, I think, it was also possible to put the jar on its side safely. Neither one nor this one stretched with threads. There is sourness, but hardly noticeable, I would not refuse more (you say, you need to ferment for this longer?).

[Nyctalus]

Nyctalus, milk of 10% fat is difficult to spoil, I also did one of these at BIO-MAX, so my verdict was that it was sour cream, not yogurt. Tasty, of course, but a bit fat, probably not very healthy to eat a lot of such yogurt. therefore, this is rare, but mostly 3.2 - 4.5% fat I take. And, yes, if I do more than 5 hours at 40 * it is a little sour, I do not like sourness.

[Larra]

Larra, on dry sourdough, I somehow got unsuccessful yogurt even from fat milk. And my yogurt maker is primitive, the heating is uneven in it, because it happens that in some places the yoghurt is stratified, whey is formed. And a slow cooker, to my surprise, copes with yogurt better than a yogurt maker.
I wanted fat. It tastes like yogurt, not sour cream, in my opinion.

And what is the advantage of 40 degrees over 38, as in the native program for yogurt (I did not look at 502, but in 503 there seems to be a program too)?

[Nyctalus]

And what is the advantage of 40 degrees over 38, as in the native program for yogurt (I did not look at 502, but in 503 there seems to be a program too)?

Nyctalus, just at the very beginning of using the mule, I did it on the "yogurt" program - 8 hours, and several times it turned out not very thick and sour, more like yogurt, although the milk and sourdough were normal, and the girls here said that 38 * is not enough for yoghurt, and they advised me to try it at the "multichef" for 40 *, it worked the first time, now I do it. There is a program "yogurt", but I am not using it yet, I will have to try it somehow, maybe it will work out there, now I have more experience.

[Larra]

Larra, well, maybe we just have different tastes. I'll have to try what it turns out at 40 degrees.

[Nyctalus]

Nyctalus, you can come to me, but of course the tastes are different, because we all follow someone's advice mainly for the first time, and then we adjust it to our taste))) So we have to try everything ... and then we will decide how best.

Yeah, you can also call me "you", since there is such universal fraternization and sestering.

A scream, the result of a sad experience: never, never cook cauliflower and broccoli in a pressure cooker!
What a nightmare, put steam for 5 minutes, took out a gray-green porridge, barely saved.

I also make borschik according to your recipe, it turns out very tasty and, most importantly, it is pleasantly red, but when I put small grated beets, I put it on 95 * for a short time. I have a fine grater of some kind, not quite fine, I must probably rub the beets like in mashed potatoes, so that only when heated at the end they reach.
I constantly make yoghurts in our Mula, on the Yoghurt program, 8 hours.Maybe less time, but I don't heat the milk. I make cottage cheese on Activia, it turns out thicker than on a simple natural one, I add a little cream to the milk.
I cook pastries in my own ceramic bowl, nothing burns, maybe because I have never fried in it, I don't know.

Tell me please! I don’t know if it’s realistic to do this in Mula at a time ... We need to put out chicken thighs and potatoes for four people. This will be a full bowl of food ... Or is it better to stew separately the thighs and separately the potatoes?

[Marina111]

Marina111, quite realistically, sometimes I rub 4 thighs with salt and a little pepper, fry on "frying" for 5 minutes on each side, they do not have time to fry, but the crust grasps a little. Then I put coarsely chopped potatoes, salt, spices (if necessary), add 2 MCs of water and set the "stewing" chicken mode - 20-25 minutes. The chicken falls off straight from the bones and the steamed potatoes are obtained. Quite large portions are obtained. Separately, it is not as tasty as it seems to me, because the potatoes are soaked with meat juice.

Thank Larra!

And first put the potatoes in the bowl for stewing, and the chicken on top?