Multi-cooker-pressure cooker Moulinex CE502832

[Mariska]

Mariska, yes, yogurt does not look like a store yogurt at all, I expected something different, but we liked this one too

I also want to add about milk porridge. Everyone here writes that this mule is not friendly with porridges. And I bought it precisely because of the milk porridge. She took a chance and she did not let me down. For me, to dilute purchased milk with water is nonsense, there is only one water there. I always cook porridge for a liter of milk, I don't dilute it, I add cereal by eye. Nothing has ever run away! Yesterday I made a charlotte with apples on baked goods. Nothing burnt, not stuck, swept away in one sitting. And cottage cheese casseroles !!! In short, for those who doubt the choice - do not be afraid, the mule is an excellent assistant. She can do everything!

Did you fry for 35 minutes at the default temperature or reduce it? And why did they extinguish on Plov, because of the different temperature?

She did not reduce anything, she just stirred and made sure that it roasted evenly. Rather, at first, the mushrooms secrete a liquid, the actual frying begins when this liquid evaporates.
I stewed it on "pilaf" because I didn't want to experiment. I stewed potatoes with meat on "pilaf" a couple of times, and decided to try them with mushrooms. Probably, it would have been okay for "extinguishing" too, and whoever has this program - and on "hot".

Girls, where can I buy it in Europe? And another question. Meg used to have a 6 liter mule, is there a difference in volume of 1 liter

The first time I cooked milk porridge in Mulinex (I usually do it in another pressure cooker) - it turned out great, nothing thought to run away! At first I stood next to her and hypnotized her with a glance, she etched steam in the cooking process, it bothered me, I thought - well, wait a minute. I poured a lot of liquid, 9 mst, but everything is OK.
Made porridge "Friendship": 1 mst millet, 1 mst round. rice and 6 mst fat. milk + 3 mst of water, 20 minutes on the "Milk porridge" and 10 minutes to relieve pressure itself (without heating). For our taste, it turned out to be ideal in terms of density and richness.
Of course, I smeared everything inside with oil first.

And I finally got a normal buckwheat. Yesterday I did it with meat.
Fried finely chopped pork for 20 minutes, added onions, fried for another 10 minutes. I added salt, spices, chopped prunes, garlic, buckwheat and poured boiling water over it. For 1 part of cereal, 1.5 parts of water. On "pilaf" for 20 minutes, then left it on auto-heating for 15 minutes, then waited another 10 minutes until the steam was released by itself.
The buckwheat is crumbly, the meat is very soft and rather tender, the prunes are soft, but not boiled.

I also cooked milk porridge a couple of times, I did not coat the pan with oil. Nothing escaped, the saucepan at the top was clean. But one day I decided to let off the steam myself, so as quickly, then yes, the whole lid was in porridge.

Yes, you shouldn't play off the steam on the milk yourself, many come to this conclusion after their own unsuccessful experiment
In fact, the mule itself quickly relieves pressure, that is, it releases excess steam, this is precisely the advantage of the design of its valve, in contrast to simple pressure cookers, which remain tight for a long time after cooking.

Girls, has anyone cooked beets? Tell me in what mode?

[Pavlusha]

Pavlusha, I'm steaming on a steamer stand. I choose a soft texture, the penultimate, or something, in general, it turns out about 20 minutes. I put all the vegetables at once for the vinaigrette salad. A lovely sight! They are clean and whole, not boiled, but everything boiled well.
So I like the steaming stand even better with this multicooker. You can put a lot on it.))

[Pavlusha]

Pavlusha, I'm steaming on a steamer stand.I choose a soft texture, the penultimate one, in general, it turns out about 20 minutes. I put all the vegetables at once for the vinaigrette salad. A lovely sight! They are clean and whole, not boiled, but everything boiled well.
So I like the steaming stand even better with this multicooker. You can put a lot on it.))

thank you very much

[mumra]

mumra, similarly))) I also cook vegetables only for steam, it turns out much tastier than boiling in water!

it turns out much tastier than boiling in water!

Precisely, tastier. I also cook potatoes for a side dish, so crumbly, my husband even asked what kind of potatoes it was.)) And the child began to cook vegetables for mashed potatoes in a double boiler. Earlier, to the eldest son, I just cooked in water, thought, why fool around with a double boiler. But I tried it myself, and now I don't want to cheat the child, it tastes better, so I'm steaming it for him.

How to cook pea soup in our cartoon? I have never cooked it in my life, my husband ordered it. Soak? Or right away? And what to add to it except peas?

[Florisimo]

Florisimowhat to add - it depends on which recipe you cook. Search the forum for options. But, in general terms, - meat / smoked meats, potatoes, carrots, onions, spices, you can tomato.
You can soak the peas a long time in advance, then cook everything together (perhaps boil the meat in advance). You can soak it badly / not soak it at all, cook it separately (I cooked it on the "stewing" program for about 40 minutes), and then use boiled peas and broth from it for soup. The time varies depending on the type of peas, on the size (whole peas, halves, crushed) and on how much you want to boil it - completely into dust or so that individual peas can still be felt. You can also cook from pea flakes, this is a very quick option, the flakes boil almost instantly.
And we must take into account that pea soup tends to freeze and thicken the next day. That is, initially it is better to make it a little more liquid than necessary. And if you are already frozen, then slowly splash from your husband while heating boiling water.

[Florisimo]

Florisimo, I recently cooked like this: the broth is already ready with meat, I cut the potatoes into it, put the washed peas, fried onions + carrots and a little bit of smoked pork bones. salted. I chose the "bean" mode, I don't remember, to be honest, whether you need to choose a texture there or not, but in the end, the multicooker set the time - 60 minutes.
When this hour passed, well, the steam went down, this soup turned out: the peas were completely boiled, the potatoes remained in whole pieces. In general, as we like.

I did not soak the peas.
Well, yes, as he writes NyctalusOn the second day, pea soup often turns into pea porridge. )) I dilute with either broth or water (and also while my husband does not see))).

And my pea soup is cooked for 15-20 minutes. On the soup mode. I do not soak split peas. I put everything at once, if the meat is in small pieces too.

And, well, if it's absolutely classic, then serve it with small rye croutons (in the sense, crackers).

Well, it's a good idea to ask your husband what he saw in his favorite pea soup. And then in my childhood one of the grandmothers cooked like this: she boiled the peas almost to a homogeneous mass, did not salt them during cooking. This puree soup was poured into a plate, salted in it, vegetable or butter was added, onion (raw) cut into thin half rings, sausage cut into small pieces. My husband doesn't eat that, that's why I don't cook it now, but in general it was also tasty, although a strange recipe when compared with the majority.

[olesya555]

olesya555, about buying in Europe: look at the manufacturer's online store in your country (we remove the asterisks from the link): http: * // www.moulinex.com/index.htmll*

[Mariska]

Mariska, and the peas are boiled?

Hello everyone! I'll put in my "five kopecks".
Pea soup.
1) 10 min frying 150 *:
400 g smoked meats - cut into pieces (pork loin on ribs, etc.)
1 large onion, cut into quarters
100 g grated carrots
1 clove garlic, crush
2) Add to frying:
3 medium potatoes, small cubes
2 MCs of washed peas (I have yellow mistral, halves, do not soak)
Salt, pepper, spices to taste
Water not lower than up to 8 (I pour to max, because it thickens)
3) Turn on Multishef with a locked lid 35 min 105 *
At the end of the mode, we get a translucent soup with slightly boiled peas.
4) Optionally: turn on the "soup" mode for another 7-10 minutes, then it takes 15 minutes on the heating (while the steam is bleeding off). As a result, we get peas, boiled into porridge, and whole potatoes.

Millet millet porridge with raisins
6 servings (large) 1.5 MS millet, 70 g raisins, 3 MS milk, 4.5 MS water, 2 tbsp. l sugar, 1 tsp salt, 1 tsp vanilla sugar, 40 g butter. Rinse millet and scald. With oil paint a "ring" on the inner wall of the bowl, approximately in the middle. Throw the rest of the oil into the bowl. 15 minutes "milk porridge", ready without heating, but it is better to let the steam blow off (10 minutes). Never ran away, not a gram of water, the porridge is soft. Milk rice porridge - the same, but 20 minutes.

If we summarize everything that has been written about this on our forum, then the proportions for milk porridge: 1 MC of cereal for 5 MC of liquid. When there is more liquid than 1 liter, it is better to dilute the milk with water and make an oil "ring" inside the bowl. If up to 1 liter, then, they say, does not run away (especially if you do not forcibly release steam)

I made steamed potatoes. For garnish: ten medium potatoes, peeled, cut lengthwise, salted, 2MS water, steamer-vegetables-13 min-default texture bottom (firm). It turned out, in my opinion, even rather soft. I think 10 minutes would be enough for a salad.

[Frau_M]

Frau_MThanks for the soup recipe, just today Pea was going to stir up
And at the expense of cereals, I came to the same conclusion 1: 5, and the steam itself does not go down. I cook every day in the morning I never ran away and the valve never stuck. So Mulechka is very suitable for milk porridge. I'm only cooking semolina on the stove

So, thanks for the recipe tips
He said it is possible without smoked meats, but I really have an association: pea soup is smoked meats and croutons
Wait I have a turkey broth and, accordingly, a boiled wing from it
To do on it?
Or is it still red borsch on it, and then pea borscht on the water?

[Mariska]

Mariska, and the peas are boiled?

Yes, peas are completely boiled down even in 15 minutes, and the potatoes are whole.

Girls, why don't you cook semolina in a mule? I do it periodically, but I don’t eat it myself (since childhood I just don’t like it), but mine really like it, it turns out without lumps, homogeneous. I pre-mix very well and do not do much, eat at a time. Well, the recipe book does.

I also tried once, there were no lumps. I also cooked it at a time, but mine somehow do not really like semolina, we have a harbuzy one in high esteem.

[caprice23]

caprice23, actually this is Larisa's recipe
https://Mcooker-enn.tomathouse.com/in...119.0
I changed it a little to suit the tastes of my family.
... it's a pity that there is no contextual search in our topic. You have to flip through the pages in search of the desired recipe. I've already thrown off half of the topic in the Word file))

Likewise!

Girls, when you boil borscht in a mule, add acid or vinegar right away or at the end. I am afraid that if you put it right away, the vegetables will be hard, and my crispy cabbage in borscht will definitely not be eaten.

I cooked borscht yesterday:
I had broth
Canned Bonduelle Beans
In the cartoon I made frying onions, carrots, beetroot + lemon juice, on Frying for 15 minutes, then I added a can of tomatoes in my juice, previously thrown with a blender and kept it on frying for 5 minutes, reducing the temperature to 105
Then I took half of it and froze it, maybe I did a lot at once
Fried beans, broth, cabbage, potatoes
I wanted to make him languid
First, I turned on stewing vegetables, 5 min, the texture is firm
And then multishef 95 *, 30 min
It turned out delicious, but the cabbage is very soft! I don't really like this one
Let's see how it tastes for tomorrow, those already today

Thanks, I'll try now. In my opinion, you cook it for a very long time, and therefore the cabbage is very soft.For me, if the ready-made broth or meat is cut into small pieces, the borscht is cooked in the soup mode for 15 minutes.

girls, please, give a recipe for condensed milk

[minutes 25, if not more]

Info for the lazy like me. She cooked mushroom soup. I have long wanted to see what comes out of unfrozen foods. In general, I put frozen mushrooms and grated carrots, turned on 110 * frying for 5 minutes, then, while peeling and cutting onions and potatoes, put them on heating for several minutes. Then I loaded everything else, soup mode for 18 minutes. Mulya minutes 25, if not more clicked sensors while gaining temperature-pressure; in the end, everything was prepared as it should.
This is me to the fact that when preparing soup from frozen foods, apparently, there is no point in preheating them or increasing the mode time. The mule will simply not turn on the mode until the food is heated.

girls, please give a recipe for condensed milk

For 0.5 l of milk a glass of sugar, and cook at 120 degrees, stirring with the lid open for min.15. When it starts to thicken a little, immediately turn it off (when it gets even thicker), if you overexpose it is too thick and the milk protein may flake a little (although this is solved with a blender) try it very tasty, my children love

[Lubashka]

Lubashka, and cook on the frying mode?

[Lubashka]

Lubashka, and how much such condensed milk is stored?

It is also possible for a multishef at 120 * C.

and how much such condensed milk is stored?

Yes, about as much as an open factory bank.

Yesterday I was looking for a pickle recipe for our mule, I did not find it and did it at my discretion, I did it with rice. I will share with you, it may come in handy
0.5 kg of meat (I have pork on the bone)
4 potatoes, 1 onion, 1 carrot
0.5ms rice
2 sour cucumbers and 2 tablespoons of brine
1 tablespoon vol. pastes
First I fried onions with carrots, then I added cucumber, pickle and tomato paste. Everything is on the frying mode for 15 minutes.
I added finely chopped meat with a bone, kept it still on the frying so that the meat would not foam, turned off the frying.
I added potatoes, rice, salt and spices. Filled with warm water to the maximum mark.
Cooked soup for 45 minutes and 5 minutes on the heat.
I liked the result. At the end, I also added salt and spices, I had the same with the soup, I seem to be okay with salt, but it turns out undersalted :-) But it's no big deal, the main thing is that everything was well cooked and the meat is soft and the pickle is rich and tasty.

Good day! Users of the CE 502832 multicooker, help with advice! I choose a multicooker, I stopped before choosing between CE 502832 and CE 503132. I just can't understand the difference between them. Maybe someone will help you in choosing! I read in reviews that food burns in the 502 model, is that so?

I answer only the last question: nothing has burnt in almost a year!)))))

Thanks for the answer! tell me how necessary is the function of changing the frying temperature? this is touted as a feature of this model. maybe the owner of another model will respond ...

I have black 502832 since July. Satisfied with everything except baking. I bake pastries in old Panasonic. This one contains milk porridge every morning, stews or vegetables (stews, hodgepodge), yogurt, broths, soups, pilaf, beans. Now I would buy it too. I will say in advance, after borscht and pilaf, the silicone ring stinks with this and there was a smell in the porridge. I bought a spare, not native, from Brand (4-5 months ago). Now a native ring for everything except milk porridge.

Thanks for the answer! tell me how necessary is the function of changing the frying temperature? this is touted as a feature of this model. maybe the owner of another model will respond ...

At 502832 I fry the onions / carrots a bit for 100-105 g. If I decide to put fried in the soup. And someone, perhaps, fries at the maximum. Chicken is obviously fried here at a higher one.

[natasha_s]

natasha_s, changing the temperature during frying is very convenient: the frying is programmed to 160g, and this is active frying, if you fry for more than 5-7 minutes, it can fry, and here it is possible to reduce the temperature (like on the stove) in order to process the product more delicately , I always adjust the temperature when frying. You need to fry here with the lid open.

And I have complete order with baking. The biscuits rise perfectly in the baking mode for 40 minutes, I don't take it out right away, I always miss it. Lush, even, even better than in the oven. And sometimes the curd casserole is browned, but I myself am to blame, I will forever forget how long it takes to bake.I have a black mule for two months now, the stove is idle now. Everyone tried to dissuade me, said to play for a couple of weeks and abandon, but now I can't imagine how I lived without her.
I don't see much difference between black and white, buy the one you like best. Regarding frying, in mine I only fry borscht and soups. It seems to me that the ceramic coating will end quickly if you fry it often and for a long time, and a new saucepan is not cheap.

I will also unsubscribe about baking at 502, though I only baked charlotte and a cupcake on pizza mode, but I liked it :-) it bakes well :-)

Katya, how much Charlotte did they bake on Pizza? Proportions - a glass of flour, a glass of sugar and 4 eggs? Or something else? I think it's worth trying to bake once on this mode.

[Lubashka]

Lubashka, and cook on the frying mode?

I did it on frying, before in the old dex on baking, there is also about 120 degrees, the main thing is that it boils intensively and does not close, otherwise it will caramelize and will be brown. Before the first multicooker in a Teflon pan
And you won't have to store it for a long time, it is eaten quickly. I think the week will definitely stand. Homemade condensed milk is passed on to friends from the village. They pour hot into sterilized dry jars and roll them up like jam, it costs a year