20 Multi-cooker-pressure cooker Moulinex CE502832

Sandy

Quote: larunya

everybody lies -1 hour on a multishef - both blood and meat are solid

And what was the temperature at the multichef?

If 130 degrees and 1 hour as advised in the recipe, then it could not be solid. The extinguishing temperature is 112 degrees.

larunya

I set it as in a book 1 hour 130 degrees - this is not enough - and it was extinguished for another 40 minutes on extinguishing - then you will lick your fingers. Probably need to try on everyone - I'm just learning - this is my 7th dish of all.

GALLINA

Hello girls. It's good that I found this forum. I bought a little black Mulechka, this is my first slow cooker. Now, as a discoverer, I try and am afraid. I baked apple charlotte according to the book, I did everything, put it on baking for 40 minutes and the bottom burned. Tell me what you did wrong.

Jula62

Hey. Have you greased the bottom and sides with butter? Usually, only because of this it can burn. I try not to put apples on the bottom, but first at least a layer of dough, the apples will fall there anyway.

GALLINA

I greased everything as it should be, but put the apples on the very bottom. Maybe you need to put less time?

GALLINA

I also tried to cook pilaf, but I took the rice, not steamed, but long-grain, and soaked it for half an hour, so it was slightly overcooked. And now I want to cook borscht, maybe someone cooked, what a proven recipe to read.

Jula62

Quote: GALLINA

I also tried to cook pilaf, but I took the rice, not steamed, but long-grain, and soaked it for half an hour, so it was slightly overcooked. And now I want to cook borscht, maybe someone cooked, what a proven recipe to read.

I cooked 3 times. First I cooked the broth (on the stove). In mvarka on the Frying mode at a temperature of 105g (the temperature can be adjusted, but I like it on this one) I slightly darkened the onions, a little later I added grated carrots, a little later chopped cabbage, finely chopped tomato (without skin), later grated raw beets and immediately vinegar 6% 2 tbsp, after adding the beets, after 1 min, turned it off, salted everything, a little pepper, mixed. Gave it to stand for 5 minutes with the lid closed. In total, the entire roasting time was no more than 13-15 minutes. Then I put chopped potatoes and finely chopped meat from the broth. Then she poured the broth (I stood for 30 minutes in the kitchen after the refrigerator), this is almost up to the Maximum mark. Then Soup mode, texture 1 (softest), time 20 min. The cover is locked. At the end, the steam left by itself. After about 20-25 minutes I opened the lid, put the garlic from the garlic press and the bay leaf. And also checked for salt, added salt if necessary. Then the Heating mode 5 min. After 30 minutes, pour it into a saucepan.

Florisimo

Quote: larunya

Girls - today I prepared a knuckle according to a book - they all lie -1 hour on a multichef - and the blood and meat are solid. Then I put it on extinguishing - and oooh gods !!!!!! Here it is yummy with carrots and garlic and spices - for me - for me - especially where there is no meat, but white - so tender .... In short, by eye, I am better at it And the other day my friend stayed overnight and the next morning neither bread nor cookies - so I hammered kefir - flour - eggs - raisins - oil - cinnamon - vanilla - without proportions - by eye. Such a cupcake turned out - I did not expect it myself. I just could not figure out why the mulka gives an error - it turns out I tried to turn it on in the pressure cooker.

I made the knuckle according to the recipe book at the multichef, it just worked out super. Moreover, the bone was very close in size, the lid did not close much for strength

And the baking program runs with the lid unlocked.

Why are my broths noisy? It is not enough, but it exists.I made chicken soup, first I cooked broth for prog Soup, then I had to strain it and only then I threw in potatoes and noodles and set it to rise for another 5-10 minutes
Now I put veal on borscht, I think it will be the same
In general, how can you guess when the broth is boiling?

Larra

Quote: Florisimo

Why are my broths noisy? It is not enough, but it exists. I made chicken soup, first I cooked broth for prog Soup, then I had to strain it and only then I threw in the potatoes and noodles and set it for another 5-10 minutes.

It is better to cook broths on the "cooking" program, there the default time is 30 minutes, for young beef this is enough, if the meat is "not of the first youth"))), then we increase the time, you can use the "texture" button, each press will increase the time by 10 minutes, I always cook like that, all the scale (or noise) remains on the sides of the pan, and the broth turns out to be rich and transparent, and the aroma ..., in general, very tasty

Larra

Quote: GALLINA

I greased everything as it should be, but put the apples on the very bottom. Maybe you need to put less time?

Try to grease the bowl with butter, and sprinkle it lightly with flour, and set the time to 35 minutes, it doesn't seem to burn in me in 40 minutes, but the brown bottom turns out straight.

Quote: GALLINA

And now I want to cook borscht, maybe someone cooked, what a proven recipe to read.

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 pc, carrots - 1 pc, potatoes - 3-4 pcs, bell pepper - 1 pc, 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 borscht, 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 saucepan. My bowl, and put it back in the mule.
2. Pour Rast into the 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).

GALLINA

Thanks for the recipe, I'm going to cook.

Larra

Galina, not at all, I hope you like it))), write later how it happened.

Florisimo

Quote: Larra

.
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 saucepan. My bowl, and put it back in the mule.
2. Pour the rast into the 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 boiling water up 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).

Didn't understand anything, pour the broth into another saucepan, and pour boiling water over the vegetables in the cartoon? And making soup?
Why cooked broth if borscht on water?

Sandy

Quote: Florisimo

Why cooked broth if borscht on water?

No, not on the water, it meant broth, the author was probably mistaken.
And in the cartoon we put vegetables in order to fry them, and then return the broth to its place.

Larra

Quote: Sandy

No, not on the water, it meant broth, the author was probably mistaken.

Sorry, most likely was not mistaken, but did not clarify, pour hot broth which we drained.

Larra

The girls have already corrected the recipe so that no one gets confused)))

Larra

Quote: Sandy

And in the cartoon we put vegetables in order to fry them, and then return the broth to its place.

No, you don't need to fry vegetables in this recipe, only tomato paste is fried at the beginning and that's it. That is, there is no vegetable frying as such.

GALLINA

Larisa, thanks for the recipe. Borschik turned out to be just super.

Larra

Quote: GALLINA

Larisa, thanks for the recipe. Borschik turned out to be just super.

Galya, good luck, glad you liked it)))

Nattotti

Jula62

Natotti, be stunned! This is a job ... Thanks

larunya

Nattotti thank you for such a hard work

Yurita

Nattotti, thank you very much for compiling a card index!

Symphony

These links would be updated constantly and at the beginning of the topic, but now I am constantly reading the Temka and putting the recipes in a piggy bank))

I have already prepared a lot of things in the cartoon, so far nothing new, only proven recipes!

Svetlana14

And my links do not open for some reason they look just like text. I tried to copy and paste into search, nothing comes out.
I'll also write what a strange thing happened to me, I cooked spaghetti yesterday in a mule on the boil for 15 minutes. And after that, the ring stopped smelling! Sniffed, sniffed it AND NOTHING !!! I myself do not understand why this is so. Before that, there was a smell, but not a strong one, I didn't bother too much, because it didn't affect the taste and smell of the dishes. And here it is)))

Nattotti

Hello girls

Quote: Svetlana14

And my links do not open for some reason they look just like text.

Yes, when I started doing it, I thought there would be active links: girl_pardon: but it turned out like text, but when you copy it into the address bar, everything opens fine, I just checked it (I haven't quite figured out the forum yet when I find how to make links active , and it will not be very difficult, then I will fix it)

Girls, tell me, how to bake apples, so that they are like in the oven, and another question, I want to make a cottage cheese casserole, logically on Baking, but can I reduce the time so that it doesn't burn?

Nattotti

Quote: Svetlana14

I tried to copy and paste into search, nothing comes out.

no, no, you do not insert into the search, but into the address bar, everything opens

Sandy

Natasha, make the links active and the girls will find it easier to search.
Before inserting a link into the message, click on the "icon" with the globe, and in the middle link

Like this :
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=379119.0

Iris

girls, hi!
if it's not difficult to share, pzhlst, the recipe for casseroles, Charlottes for our mullet. Who does what?
thank you!

Sandy

I bake this recipe Curd soufflé

It is better to bake on "pizza" there the mode is more delicate, just increase the time immediately.

irida

About cooking two dishes at the same time. Yesterday I poured about 900 ml of boiling water, salted it, threw in whole-grain spaghetti (I broke them in half), put chicken pieces on the double boiler (half a paw), set the steamer-bird mode for 12 minutes. Everything is super !!!! Only the pressure was immediately lowered, since the spaghetti would have boiled and boiled down.

Nattotti

Sandy,
Ooooh thank you
I just wanted the links to open in the right place when clicked, I will try to fix it

I fixed everything if there are mistakes, write, I will correct.

Larra

Quote: Iris

if it's not difficult to share, pzhlst, the recipe for casseroles, Charlottes for our mullet. Who does what?

I make charlotte according to this recipe with apples and oranges and with other fruits, it always turns out high and airy.

Ingredients:
apples - 4-5 pieces
eggs - 6pcs, sugar - 1 glass faceted, vanillin, 1 tsp with a slide of baking powder, flour - 1 glass faceted.

1. Cut apples at random (whoever likes it), I cut them into medium pieces. Grease the bowl with butter and sprinkle with flour, put the apples in the bowl.
2. Beat eggs with sugar and vanilla with a mixer until fluffy, homogeneous like a dough for pancakes (and the volume increases 2-3 times).
3. Add a glass of flour, sifted and mixed with baking powder, stir with a mixer until smooth.
4. Fill our prepared apples, and in the cartoon.
5. "Baking" mode - 40 minutes (if the bottom is too brown, you can set it for 35 minutes), it will still be baked.
After the end of the program, take it out, turn it over on the wire rack and enjoy. you can decorate the white top (well, this already tastes and colors). Happy baking everyone!

Nattotti

Made a cottage cheese casserole, 2 packs of cottage cheese 200 g each, 2 eggs, sugar to taste, 2 tbsp sour cream, 4-5 tbsp semolina, fruit, let it stand for the semolina to swell for 15 minutes, and for the Pizza program for 40 minutes, lid closed and did not block, and then stood on the heating for 45 minutes (chatted on the phone), it looks cool (only more ingredients are needed, otherwise it is not high), delicious.

Larra

Quote: Nattotti

and for the Pizza program for 40 minutes

We must try to bake charlotte in this mode, there is probably a more delicate temperature regime, you need to look at the table)))

Nattotti

Larra,
Yes, on Pizza there is 125 gr, and on Baking 150 gr

katyasv

Girls, what are you good fellows, I'm also in love with these pressure cookers 502 and 503 now I am determined !!! Stopped buying some bad reviews about the steam release valve and that the dishes are not finished ... but judging by your correspondence, everything is OK! Here I found a link to the recipes "native", and then for Redmond there are so many of them already insulting! 🔗

Mirosya

Girls, did someone make baked milk? Please tell me which mode to use? Probably a multi-chef? What's the pace? I would like an analogue of the languishing mode ... so that milk is like from the oven)))

katyasv

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=292758.0 look here I also bought myself a mulk 502 I will do it on stewing today

katyasv

Quote: Mirosya

Girls, did someone make baked milk? Please tell me which mode to use? Probably a multi-chef? What's the pace? I would like an analogue of the languishing mode ... so that milk is like from the oven)))

6
Look here more 🔗

katyasv

Quote: katyasv

6
Look here more

Jula62

Something also wanted baked milk. I read different recipes, put it now to prepare like this: I poured 1.5 liters of milk (I have 2.5% fat, but I know the higher the fat, the better), set the Milk porridge mode for 10 minutes (to boil). After the milk level, just in case, I smeared the drain around the mule. oil. Then I will set the Multi-chef mode 85 degrees (in theory it would be necessary 70g, but this is the minimum temper in a mule) for 5 hours. If I like the taste (I haven't drank baked milk for 5 years), then I'll make yogurt out of a part in a yogurt maker. I will unsubscribe on the result of the milk.

Bes7vetrov

Why minimal? From 35 * С!

Bes7vetrov

I cheated, 37 * C on yogurt, and Multishef from 40 * with a step of 5 * C.

Jula62

Quote: Bes7vetrov

I cheated, 37 * C on yogurt, and Multishef from 40 * with a step of 5 * C.

Oh, exactly. And I looked at the default tempera. Whereas I found in 1 recipe, I will do 1 hour for 85g just (an hour is almost at the end of cooking), and then then 70g.
Hooray! Thank you!

Bes7vetrov

That's great! And my mulineska stayed in Moscow ... I miss you. Polaris rested with her at the dacha - my husband would not cook in it, the moulinex impresses him more)

Florisimo

I just discovered America for myself
on the Multishef program you can not set a timer delay ??
What nonsense is not logical? !!!

My spare o-ring arrived, today the milk rice porridge was odorless borscht. The main thing is not to forget to remove and change it right away. We need to mark them somehow. How? they are of course slightly different, but you can confuse

I also took a mounted double boiler, though I'm still afraid to cook in it :-)))

Lyusichka

FlorisimoWhen you try the steamer please unsubscribe!

Jula62

My spare o-ring arrived, today the milk rice porridge was odorless borscht. The main thing is not to forget to remove and change it right away. We need to mark them somehow. How? they are of course slightly different, but you can confuse

I also took a mounted double boiler, although I'm still afraid to cook in it :-)))
[/ quote]

No need to mark anything. I also have 2 rings - one straight pilaf stinks, the second under porridge. They cannot be confused in any way. They differ in quality and quality.

Florisimo

Quote: Jula62

No need to mark anything. I also have 2 rings - one straight pilaf stinks, the second under porridge. They cannot be confused in any way. They differ in quality and quality.

Yeah, but mine is still washed off and the smell goes away, that is, the borscht then washed it with a neutral type of buckwheat, then washed it again and rubbed it with lemon and there is almost no smell of borscht

But don't forget to change ... I don't know ... I have briskets with colic ... I don't remember my name sometimes