Multicooker-pressure cooker Supra MCS-5151

Something the topic died out. Maybe something new, who cooked. I still can't master pilaf (((.

I mastered pilaf right away, put everything at once: a little vegetable oil, meat, onions (salt), then grated carrots, seasonings for pilaf, rice, water and a head of garlic in the middle. "Closed" valve, "RIS" mode - 18-20 minutes. All. The pilaf is amazing !!!!

I also have no problems with pilaf, I also cook soups, make cottage cheese casseroles, although the "stewing" program does not lend itself to me

I also do everything, I do not touch the "Stew" program, I extinguish everything either on "Meat" or "Rice" .... I do not want to bother with "Stew", because I read here that nothing is working ... In general, I am satisfied with Suprochka, I even advised my neighbor, she also bought it and is happy! And I like biscuits and pies more than I baked in Redmond and Polaris - and they turn out faster and more cooked! And I cooked jellied meat for the New Year in just 45 minutes !!!!

What is the ratio of rice to water? And then I have porridge, not pilaf. Rice on top? And the grade? thanks in advance

Rice - 2 multi-glasses, water - 3.5 multi-glasses, time - 18-20 minutes, "RIS" mode

You can even water - 3 m / glass

Here I have porridge with so much water, not pilaf (((maybe the rice variety is not the same. I take steamed white.

I bkru the usual long-grain ... then add less water or reduce the time ... I just did the first time, as I wrote earlier, I got exactly pilaf, and I am doing it now. You need to adapt and everything will work out ...

Thank you. I'll try your option and change the rice

I cook pilaf from parboiled rice, just after the signal sounds about the end of the program, I leave it off for a while and everything is fine.

Today they presented river fish, tomorrow I will try to make canned fish ... Then I will write what happened.

Made canned fish from river fish:

for 1 kg of fish:
1 onion (cut into half rings), 0.5 lemon (squeeze the juice), 1.5 tsp. salt, peppercorns, laurel. leaf, seasoning for fish, 3/4 m / glass of water, 100 ml grows. oils.
Peel the fish, cut off the head, tail and fins, cut into pieces. Put a little onion in a bowl, then fish, salt, add laurel. leaf, pepper, seasoning, then onions and fish again.
Dilute lemon juice with water. Drizzle over fish and add grows. oil.

I tried to cook like this:
first the "Meat" mode (the "closed" valve) - 60 minutes, then the "Fish" mode (the "closed" valve) - 30 minutes. At the end, the pressure dropped, the fish stood on the "Heating" for 20 minutes, put it in sterilization. jars and screwed the lids.

When everything cooled down, I put it in storage in a cold store.
By the way, I tried it - delicious, it seemed to me - even tastier than store-bought canned food. I will do more on occasion.

Hello everybody! Made today PASTA IN FLEET:

Salted onion and minced meat, pepper and fried with the lid open on the FRYER (without oil) for 5-6 minutes,
Added pasta, laurel. sheet, poured water so that only to cover the pasta (but not higher), mixed everything.
Valve "CLOSED", mode "RIS" - 10 min.
Everything worked out!!!!

Today I will again make canned fish, but from mackerel and try it according to another recipe, then I will write how it happened ...

Something the topic died out. Maybe something new, who cooked. I still can't master pilaf (((.

Made canned fish from river fish:

for 1 kg of fish:
1 onion (cut into half rings), 0.5 lemon (squeeze the juice), 1.5 tsp. salt, peppercorns, laurel. leaf, seasoning for fish, 3/4 m / glass of water, 100 ml grows. oils.
Peel the fish, cut off the head, tail and fins, cut into pieces. Put a little onion in a bowl, then fish, salt, add laurel. leaf, pepper, seasoning, then onions and fish again.
Dilute lemon juice with water. Drizzle over fish and add grows. oil.

I tried to cook like this:
first the "Meat" mode (the "closed" valve) - 60 minutes, then the "Fish" mode (the "closed" valve) - 30 minutes. At the end, the pressure dropped, the fish stood on the "Heating" for 20 minutes, put it in sterilization. jars and screwed the lids.

When everything cooled down, I put it in storage in a cold store.
By the way, I tried it - delicious, it seemed to me - even tastier than store-bought canned food. I will do more on occasion.

Something the topic died out. Maybe something new, who cooked. I still can't master pilaf (((.

Made today PASTA IN FLEET:

Salted onion and minced meat, pepper and fried with the lid open on the FRYER (without oil) for 5-6 minutes,
Added pasta, laurel. sheet, poured water so that only to cover the pasta (but not higher), mixed everything.
Valve "CLOSED", mode "RIS" - 10 min.
Everything worked out!!!!

Something the topic died out. Maybe something new, who cooked. I still can't master pilaf (((.

Today I will again make canned fish, but from mackerel and try it according to another recipe, then I will write how it happened ...

Good evening! I'm sick and there is nothing to do: I decided to raise the topic
I mastered pilaf in this pressure cooker: first, fry onions, carrots and any meat / chicken until it gives a liquid, and then add rice and a little water to the rice program and mode for 15 minutes.
The baking program also won: I oil well, sprinkle with flour / semolina and put a sheet of parchment. And for 30-35 minutes, any pastry is gorgeous.
But on the program, the pressure cooker began to digest the soup: now I put chicken in general for 2 minutes, beef 5-6. But still a lot.
I changed the saucepan and the ring. Unit took the ring, but the ring still smells like food. But SB does not give this smell to food.
Interestingly, other pressure cookers are still alive.

Good evening! Happy New Year!!
My cartoon is alive and well, it saves like no one else, while there is no stove (repair). True, the saucepan began to burn, so I can't fry on it. I only cook soups (stewing is also not very successful, if it only burns a little). But in soups, I perked up)) I cook in two stages - the first day the broth, and at night, so that he insists all night. The modes are different - jellied meat, soup and meat. And only the next day - the soup itself, about 15 minutes. And he also love that he would stay for the night, infuse, it turns out, like in a Russian oven. She also cooks cereals and pasta perfectly, dumplings and everything else. But I think to order a new saucepan, or maybe two. I read somewhere, there is our company, makes to order. I don't want another slow cooker yet, this one suits :)

The saucepan comes from redmond. I gave precise marking in this thread.
I'm glad I'm happy with everything. Only the smell of silicone kills me, and I'm so happy.

And what does the smell interfere with? well, it smells like the last dish itself, but it doesn't affect the taste of the next dish, I just wash it, close the lid until the next dish, and my head doesn't hurt))

girls, tell me, is it possible to cook semolina porridge in a multicooker, if so, how ???

Maybe someone will tell you, but it is not advisable to cook semolina in a cartoon. There the milk will boil enough and you can turn off the porridge. Itself will infuse in 10 minutes. Well, or cook in the simmering mode without pressure.

I didn't cook semolina, but I think it should turn out great. The pressure cooker will prevent the porridge from escaping. Cook for about five minutes, probably, or less, then she will infuse herself. Try it and you will tell us :)

As soon as we bought it, I happily tried to cook semolina, but it turned out to be some kind of a hedgehog (((all in lumps ((
in short, now I don't know which side to approach this miracle of technology, where to start, girls tell me ...

Start from the very beginning)) post :) Many interesting dishes can be cooked, not everything works out right away, you need to adapt :) but when it turns out, there will be almost no other ways to cook)) And when I buy a bowl, the first thing I cook is semolina , and I will share :)

Yesterday I cooked pea soup with smoked meats (my first resulting dishes in multi) everything is just super, quick and easy, peas boiled in 20 minutes))) my husband is delighted with the soup
in general, now I want to try to swing at baking))

In principle, 12 minutes is enough for me for peas.
For baking, I put oiled paper underneath and wake up with flour or stamp. Then it's easy to pull everything out.
But she began to cook something normally every other time.

Girls, tell me ... defrost the chicken and put it in multi on the frying mode. At first, steam came out for about 30 minutes and a snake was running, while the lock was closed, now the countdown has started, but the lock is closed, I'm afraid that it can burn like this ... and I set the time for frying for 30 minutes, probably a lot ... I won't get used to his assistant ...