Multi-oven DeLonghi FH1394

[ksyushka]

ksyushka, Oksana, you are with us you prove You show with pictures, but can you have that puff pastry, a simple recipe from the Internet? Yes, even in Kesh. I have no rolling, but I think I can cope without it. By the way, if there is no cut, but puff-puff pastry?

Svetlana, the dough is elegantly kneaded by Kenwood. See Grandma Emma how she does. True, she kneads in kitschen. really easy. You will have to roll it out with your hands. It takes me longer to paint everything, you can see it more clearly. I look at a lot of recipes on YouTube, and my kitchen assistants embody this,




Flour - 500 grams

Water - 250 milliliters

Salt - a teaspoon

Ghee or butter - 100 grams



See the process itself

Okay, Oksan, I already learned how to mold from Irishka, now I’ll go and see this vaunted granny!

Girls casserole from Tanyusha Makarenko

[ksyushka]

ksyushka, oh, I have just two of them. Little green ones! And the kids are asking for a cupcake. What's the recipe?

Elena is also 2, only my husband and I eat. Children do not eat, so one recipe for YouTube is enough Tatyana Makarenko casserole

[ksyushka]

ksyushkahow much beauty! Who is talking about what, and I ... how did the chicken do? She looks beautiful, I think she tastes too. I am looking for a recipe for the perfect chicken (preferably without pickling for a long time, but this is a dream).

Dinah, yes, any seasonings and go to the grill cousin

[ksyushka]

ksyushka, and take out by sight? What power? I did it somehow, they rejected it, they said the top was baked, inside it was not baked: / although I was fine. These are my quibbles.

Dina, check her out with a knife. At first I put it on low power. Add power when ready. Don't forget to twirl it. I have it on a stand.

Girls
Kuzinki appeared on Ali
Price RUB 10745
Who needs to take it before they disappear again

[ksyushka]

ksyushka, me * you *
/ Here with a knife in the hot I can not understand, everything is in juice, what kind of fig it follows, you can make out.

Dina, the main thing is not to have red juice. In principle, it will be visually visible

[Dina]

I can't understand it with a knife in the hot, everything is in the juice, what kind of fig it comes out you can make out.

Dina, what is wrong with the chicken? And how it is: "I did it somehow, they rejected it, they said the top was baked, inside it was not baked." What mode do you put on?
I often bake either three large breasts whole (on the bone), or in portions, less often I make a whole chicken, but there was nothing that was not baked. I always set the "oven" mode by default, and control it along the way. Of course, the whole chicken is baked the longest. For breasts and in portions, 30-40 minutes are enough. Do not marinate, just rub it with salt or ready-made seasoning from a bag, sometimes brush it with mayonnaise. About half the time I turn it over once because the temperature of the upper and lower heating is different. Somehow like this

I only make chicken in Kuzin, even in the oven it turns out not so tasty. First time I made chicken according to recipe book for Kuzina. The chicken turned out to be gorgeous! In the process of baking, I turned it over twice. First, breast down for 25-30 minutes, until golden brown on top, turned with tongs and a fork on the other side and another 30 minutes until the breast is golden. If the result suits, I turn off Kuzin earlier. I bake on the Airfryer mode for 60 minutes. Power 3 or (4 if the chicken is large). Before baking in the evening, rub with salt, spices for grilled chicken, garlic. You can grate it before baking for 30-40 minutes, but the taste will be different. I bake it on a wire rack, sometimes just in a bowl, if the chicken is thin.

[Ilmirushka]

Ilmirushka, yes xs what is wrong, the question is for a whole chicken.I don't remember the regimen, but the breast came out dry, and the legs near the bone were not baked to the end, they were a little bleeding (I had to tear it off and finish it). And I would like both legs are normal and the breast is not dry. In the oven, it is better with baking, but they also reject, like a little dry, but I don't have time to marinate, the chicken always spontaneously falls into my hands, so I'm trying to understand if it is possible to bake it whole without marinating at all so that it is not dry and baked or is it just dreams ... Here you are doing right in the bowl, right? Is it okay that you have it fried, floating in its own juice? I would like to avoid this, but then surely it will definitely be dry? I tried it on the grill, it's dry.

garvichThank you for the experience, I didn't like it on the grill, they say it's dry, but I don't marinate, so maybe that's the reason.

[Dina]

Here you are doing right in the bowl, right? Is it okay that you have it fried, floating in its own juice? I would like to avoid this, but then surely it will definitely be dry?

Dina, yes, I throw it right into the bowl, and not on the grill, but on the oven. I didn’t like the grilled chicken because I also hadn’t pickled it in advance, but it’s necessary if for grilling. It's never dry on the oven, apparently, the temperature regime is very well calculated. Well, if you smear it with mayonnaise or sour cream ... I don't smear it with anything. About "swimming in your own juice", but how much juice there is ... 20-30 milliliters, no more. I understood one thing, the oven mode for chicken is the best, you just need to choose the right time so as not to overdry. The breast is NOT dry, on the contrary, it resembles "sous vivid".

[Ilmirushka]

Ilmirushkaso teach me to choose the right time! I realized that the Oven is the default and look, that is, the 3rd level and it seems like 40 minutes there. Turn over in the middle. The cover is closed by itself. (the fan will probably splash into death, but don't care).
When I make not 30 ml of juice in the oven, much more. But I do it closed, in a sleeve or a uniform with a lid, maybe that's why.
So, in full, you put it on the Hrud first? Then on your back? So that the flooded water would flow down the Khrudi and prevent it from drying? My hands are itching to buy a chick tomorrow and torture her in Kuza

I forgot to ask - when you do it, do you shove a four-thread inside it? Is there a lemon or an apple? Or a bow? They say it is so less dry or will it not play all the role when frying?

Did you forget that fat doesn't burn when frying? No need to add water or something else to be sophisticated?

the main thing is not red juice. In principle, it will be visually visible

I know about red, but against the dark background of the dishes, I can't see what it is, then it is necessary to pull the PSis out onto a plate, poke and look at the color of the juice and, if not ice, shove it into the pan again, too laborious for me, lazy

[Dina]

Dina, sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooaaaak, everything in order: The chicken should be very well thawed, just like a rag. The lid is, of course, closed, but how else! I spin the fan every 3-4 weeks and clean it with Amway with a red brush and no problem. Next, I lay the chicken breast down first, the back browns faster, I don’t time the time, I just look outwardly and turn it over. I don't push anything inside, I just rub it with salt and seasonings. I grease the bowl a little with oil on a brush so that the chicken does not fry. The fat does not burn, I do not add water.
Dina, and one more piece of advice, I often do this and it is convenient for me: after all, the chicken cut and unrolled in the center, along the breast, is baked better, faster, and turning it over with tongs and a fork is no problem, and it looks more beautiful on the dish. I seem to have written everything

[Ilmirushka]

Ilmirushka, and somewhere I saw a way to cut a chicken, and now I always do that. It is necessary to cut not along the breast, but along the ridge. The ridge is cut out, the carcass is spread with "knees" to each other. : girl_haha: Next time I'll take a picture.

[Anyutok]

Anyutok, Anya! Happy Birthday! All the best!
We have a recipe on our website called Butterfly Buttered Chicken.
Here's a link https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=137475.0 There the chicken was cut just like that, with the ridge cut out.

[Masha Ivanova]

Masha Ivanova, exactly, I saw here Thanks for the congratulations !!!

[Ilmirushka]

Ilmirushka, well, everything.if I get PSIS today, I will plast. Of course I wanted it entirely, but since people advise ...
But does it turn out to be fried or is it soft? I need the soft first. Fried is sometimes tougher.

Masha Ivanova, Lenus, thank you for the exile!

Anyutok, got it, let's do it. Happy B-day! All the best!

[Dina]

Dina, will be baked.

[Ilmirushka]

Ilmirushka, well cho, thank you, I finally liked the chicken. I will still experiment with the whole, but this option will take root for me. Well, I tried to do this before, for some reason I didn't like it, it was uneven, maybe my Kuzka developed?
In general, report. And I liked the color!


Whitish places I rummaged around, tried And so everything was beautiful.

finally liked the chicken.

well beautiful!
Thank God, otherwise I've been all day sleeping worried about the chicken at Dinuli
I also tried such an incision, returned to the usual first option - an incision along the back, because the thickest part of a chicken is its gorgeous Chest, with a back incision we leave it intact, that is, the thickest. There is a danger that the whole chicken will be cooked, and the breast may not be baked to the bone. And when we go the first way - we cut along the breast, then the thickness of all parts of the carcass is approximately the same and the probability of non-baking decreases to 0.

Girls, I got rid of AG with the advent of Kuzina. Yes, the bird does not fit into Kuzinka normally. Therefore, I cut out her sternum and ridge to the maximum. In general, how it goes. And I spread it. Yes, not as presentable, maybe like a whole chick, but you can think of a thread for a guest filing) But what a nice double bonus in comparison with AG. cooks faster 2- or even 3-times. And a set for soup)))

I have been cutting a chicken into halves for a long time, cutting out large flat bones and a spine. I leave the wings and legs with the bones. This way the chicken retains its appearance and bakes better. In the breast, under the skin, you can put butter with herbs - for aroma and juiciness.

I cut the chest in the middle, cutting out the protruding keel bone on both sides, and free the frame from the meat (as if undressing a chicken), cut off the wings and legs at the joints.

[Girls, thank you for sharing your experience]

finally liked the chicken.

Dina, the chicken turned out cool!

tried such a cut, returned to the usual first option

I think so...

the bird does not fit into Kuzinka normally entirely

I have never made a whole chicken in Kuzin, it is necessary to correct the situation.

I have been cutting chicken into halves for a long time, cutting out large flat bones and a spine

We must try.
To be honest, I forgot when I cooked whole chicken somewhere, because my husband does not really like chicken meat ...
We need to buy a small intact one and stuff it into Kuzinka - bake it!
Girls, thank you for sharing your experience

[Yulia]

We need to buy a small intact one and stuff it into Kuzinka - bake it!

Yulia, be sure to shove it - he will love, well, seasonings, of course, use his favorite, the breast turns out to be very tender, and the crust
Doesn't like breast - baked in portions, many legs, wings and chicken legs

I love the wings the most: I cut off the "fingers" into broth and it turns out as delicious as hearts.

[Ilmirushka]

Ilmirushka, julia_bbthank you girls! I liked it the most. The chest was baked normally, right to the bone, not dry, beauty in general. Next time, as it starts to squeak, I'll cut it open and compare it.

Girls! Arrived from MK Lazerson Ilya Isaakovich. There, our Kuzinochka fried mushrooms and onions for him for mushroom cream soup) He praised her very much) Although the MK was ordinary, not ordered from the company.

[Zhanik]

Zhanik, it's great that I visited MK, and that our Cousin is Lazerson's assistant
Apparently he read our section of the forum, and bought himself such a charm

Apparently he read our section of the forum, and bought himself such a charm

He has a partner, Kenwood-Delongy, and all the equipment from the Princess-Staff is there) And everything is in rather active work.

It is clear that he has many partners, I'm kidding)) But Kuzinka was not at his MK in Moscow ...

[Julia]

But Kuzinka was not at his MK in Moscow ...

Julia, but here he is right at home. He has a mantle girl from the times of the USSR standing next to all sorts of gadgets on one shelf. When I saw Cousin too, I was surprised a lot. And as it is, he uses it in the tail and mane. MK he has every week and not one at a time. He said that he loves this gadget for the fact that she fries by herself, and he himself is engaged in other important matters)
By the way, he has MK in Moscow the other day

[Julia]

But Kuzinka was not at his MK in Moscow ...

At MK in Moscow there was only equipment from Comfort-Maximum - Shteba, Kaso, Princess. And they don't sell Delongy.

Julia, or are you another MK, not Khlebopechkinsky, did you mean?

[A.lenka]

A.lenka, hlebopechkinsky, of course

but here he is right at home

Yes, it would be interesting to visit his studio!

Yes, it would be interesting to visit his studio!

I would love to see it too! Now, if Comfort-Maximum had organized MK there, it would have rushed without hesitation ...

Good afternoon.
I want to buy this multicooker, but I'm afraid because I can't find spare bowls for it anywhere.
Can you tell where they could be ordered from, if something happens?
Or advise I go to a multicooker (although it seems that there is none)

I go to the multicooker (although it seems that there is none)

there are similar ones, I won't tell you the names - I don't remember. Spare bowls are on sale, they are often in the M-video, they were found in other Internet stores, for example, "Azbuka coffee". They are sold both with a stirrer and with a flat bottom - convenient for baking. And I would not call them spare, but rather additional. Good luck with your purchase.

That is, it turns out that the original bowl will live in principle for a long time?
Can it also be used to make cutlets, for example? (There is just a pin in the middle)
Also, the multicooker is 15 years old. all that I see, on order from bowls = (

Stormxilius [/ b], bowls in many stores are on sale, here, for example, in the M-video:
🔗
🔗

Thank you!
UPD
Not available without scapula.
Could you tell me such stores, in principle, carry the order, or will it be necessary to order through aliexpress or something like that?
P.S. the multicooker has already been ordered =)
P.S.S it will need to be run in some test mode in order to remove the plastic smell?

the bowl will live in principle for a long time?

yes, of course, it will, why not, if you use it carefully.

Well, judging by the reviews on the same market, there is a problem with the automatic stirring spatula, the fact that it scratches the bowl itself, most of all it worries + the fact that there is no flat baking bowl, I want to make homemade bread or pizza)

[Stormxilius]

Stormxilius, you hammer in the search engine the cup you are looking for. You will be given all the answers. Even if not at the moment, it means they will soon appear. They disappear and appear. There is no need to buy on Ali.
Read about the scratching blade in the topic. The spatula can be sanded. The topic is written in detail about this.

Sorry there is no search on the topic)

Sorry there is no search on the topic)

Lord, only 360 pages ... what is there to look for - sit down and read and you will be happy you will find out all the details.