Multicooker Philips HD3158 / 03

Ritochka, look at the little ones: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=397580.0

[Rituslya]

Rituslya, I cooked according to Manna's recipe on the RIS touch mode, because to cook in a multicooker without boiling off the liquid - I don't see the point, you can cook in a saucepan on the stove.
Can you really try to pour boiling water?

Girls, I bought oatmeal - real oatmeal. The pack says water 1 to 6. I want milk, I think to make 2st water and 4st milk.
But on what mode and how much to cook it? Nobody tried it? Or advice?

Masha, look here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3449.0

[Larssevsk]

Larssevsk, yes, I saw this recipe. Only there it seems like a multivar without a porridge function, can I cook on porridge? Or would you cook on a stew?

I think you can eat porridge in Phillips. Time would have set 1.5 hours and then 2 - 3 hours would have darkened. They cooked there in Panasonic, and it is much slower than Philips (I had one). The proportions would take the same

[Blueberry-Masha]

Blueberry-Masha, and how much to cook is written on the pack? I usually choose the time indicated by the manufacturer, adding 5-10 minutes with the expectation that I pour the cereal not with hot, but with cold liquid. Mode - Porridge. And then to languish. In Panasonic, the Quenching mode is really very soft and slow.

[lastochka]

lastochka, Nope, the pack says - cook, stir until it thickens ... vooot)))
Okay, I'll try it today.

Girls, maybe someone will poke their nose or tell their recipe for a curd casserole adapted for Philips?

Masha, I always baked curd casseroles by eye. Cottage cheese, eggs, flour, vanillin, sugar, sour cream - I throw everything around, mix it with a blender and put it in a slow cooker for baking for an hour. Or take any recipe from any multicooker, for example this one:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=56641.0

[Larssevsk]

Larssevsk, My God, Larissa, what a beauty, and not a casserole, for some reason I did not come across this recipe !!! I'll bake today. Wat respect for the recipe!
There, a girl baked in 18 Panasonic, is it about the same power? The oven on time according to her recipe - 1 hour on baking and not open for 30 minutes?

Masha, the power there is much less, but I would still put 50 minutes in Filipka. I think it won't burn. Schaz I'll look at how much Mannochka puts baked goods and correct the post, if anything.
P.S. I looked, Manna made a casserole in Philips for 60 minutes at 120 degrees, but I would still put 50 to start

[Larssevsk]

LarssevskSo, now I'll go and see Manna's recipes too. That is, do you advise the oven on the OVEN mode for 50 minutes and change the degrees to 120?
My recipe book suggests a 140 oven !!!

offers an oven for 140!

No need to bake at 140 ° C - the bottom will burn. 120-130 ° C for baking. 140 ° С - frying already begins. Even 130 ° C is already light frying.

And the time depends on the volume of products, the moisture content of the dough, etc.

Yes, thanks for the advice. Baked for 130 about 60 minutes and a low brownish came out. Next time I will adhere to the recommendations and will bake at 120

Sweetheart Sweetheart, oh, do you have such a cartoon? Let's be friends, otherwise I won't be friends with her.

Masha, I have this cartoon. I'm just mastering it too. Basically I use the programs of stewing, porridge, soup. I like these modes very much. I tried once a biscuit, chocolate on boiling water, something did not impress. Very tight came out. But maybe she took the wrong temperature and time. And I will not dare to repeat everything. Girls please tell me the temperature and time for the biscuit

I always cook porridge in the evening, for about 30-40 minutes, and leave it on heating overnight. I love boiled ones. I cook a small amount of porridge in baby Redmond. I also like it very much. And I make casseroles in it according to Mannochka's recipe. Delighted with her. So gentle, airy. I haven't tried it in Phillips yet, I'm just going to.

I also put yogurt overnight. Actually for the sake of it and the purchase, since there is still a pressure cooker, but without yogurt. And heat the water and leave to cool ..., a good result was through time. Sometimes the milk was sour in the morning. And in this cartoon it always turns out delicious.

And I have mastered pilaf and casserole well according to the recipe that Larisa threw a link just above - mmmm - just super. And the cabbage casserole turned out well, just beyond praise. My yogurt maker makes yoghurt, I cook soups out of habit on the stove because I don’t throw everything at once and I don’t see the point in a slow cooker here.

I dream very much about the little Philips 3060, but our price is just space - almost 6,000 rubles, and you can buy it in Eldorado for 2000. Eh, who would buy me ...

I just haven't tried casseroles yet, because I make them in a baby. The regime is very sparing there. It takes a long time, 1 hour and 20 minutes. But the curd casserole is very tender, airy. And the volume suits me very much, just for 2 packs of cottage cheese or 400 grams. It turns out very high, but this one probably needs more. How much cottage cheese do you take? Need to try.
And what proportions of pilaf and cereals?

[Mila Sweetheart]

Mila Sweetheart, for the first time I took cottage cheese as in the recipe 500g. It turned out to be about 1.5-2cm in height. Yesterday I did it at 670g. Came out very high and rose well.
I haven't cooked cereals yet. Only my husband eats pilaf, so I do it for 1.5-2 mst.

Girls, tell me how to stew chicken legs with potatoes? On EXTINGUISH? And add water to completely cover or just a little? And how long should you stew for half a cup?

[Blueberry-Masha]

Blueberry-Masha, I don't add water at all (if the meat is ice cream) - legs, onions, garlic, carrots, sauce, spices, herbs, potatoes - braising for 1 hour. Well, if I add, then quite a bit to the bottom (if the meat is chilled)

[Larssevsk]

Yes, I also carcass almost everything without water, if also like Larssevsk, a little bit. Since meat gives a liquid. And if you add water, it turns out like broth already. I also add to the meat when gravy is needed and then a little more flour at the end.
Do you make pilaf from a book?

[Larssevsk]

Larssevsk, Mila Sweetheart, girls, thanks for the advice, otherwise I was afraid that the potatoes would not boil and added water to the brim - such a soup turned out to be, but my husband seemed to eat and praise. And of course I wanted more in my own juice. In the next. I will try again according to your advice.

Mila Sweetheart, no, I do pilaf as I was advised here - first I fry the onion-carrots in the frying, then I fry the meat. My rice many times, I add all sorts of spices and rice. I pour the water COLD (very correct advice was given to me) 2 to 1. That is, 1 mst of rice per 2 mst of water. I turn on the PLOV mode and close it. And the most important miracle is that she cooks it herself and turns off herself when ready. For the first time I could not stand it and turned off the mode myself, because I was worried that my swimmer would burn out, this time I did not climb into it at all and she turned off and the pilaf came out just super !!!

[Blueberry-Masha]

Blueberry-Masha, thanks I will try again in your way. And I wrote a message and was just thinking what to make with chicken fillet. And I decided to try pilaf again using the recipe book. I patiently tried not to turn off until the end of the regime and not even look. Took another rice. It turned out better than the first time, although not quite pilaf. This is more of a question for meat.
I poured it with hot water, since the meat was fried, the cartoon was hot and I wouldn't risk pouring it with cold water. What's the difference?

[Mila Sweetheart]

Mila Sweetheart, I also scooped cold water, but, firstly, I didn’t pour hot water, but while I was washing rice there, etc., it cooled down a little, and, secondly, we’re not pouring hot water directly onto the bowl, but onto the food and while the water flows to the bowl, it heats up a little and does not have such a shock effect. Well, I decided for myself.

And the girls above were advised to pour cold water, then the PLOV touch mode will work correctly. Well, I did it)))

And I also have a chicken fillet, but I want to make meatballs like in a creamy sauce, but for some reason my cream is curled all the time ...
Can anyone advise what?

[Blueberry-Masha]

Blueberry-Masha, sour cream (or mayonnaise), tomato paste (or tomato sauce), spices, garlic, 1 tbsp. l. flour, water - beaten with a blender and meatballs are poured. Braising 40 minutes

[Larssevsk]

Larssevsk, and sour cream does not curl up? I have cream. Once I cooked in cream, so they curled up ((((

[Larssevsk]

Larssevsk, and sour cream does not curl up? I have cream. Once I cooked in cream, so they curled up ((((

No, Mash, I never curled anything.

No, Mash, I never curled anything.

This kind of cream curled up ... even though I poured it cold on cold meatballs (many write that cold cream curdles when you pour it on a hot product).
Maybe the fact is that I also added fried onion-carrots (cold) and grated cheese to them?

Masha, it's just some kind of riddle. Sour cream and cream are two different things. I don't cook with cream, mostly with sour cream. Maybe this is the case?

Laris, well, usually I stew meatballs in tomato, but this time I wanted something soft and creamy. In short, I have never cooked in cream and I will never again. Maybe try it in sour cream?

How I like the casserole in this cartoon ... well, just a pestle. Mom simultaneously cooks in the oven, also according to some of her own cunning recipes, but the wrong coat turns out. Thank you, Larissa, for pointing out the recipe. And in general, you are my main guru here))))

This kind of cream curled up ... even though I poured it cold on cold meatballs (many write that cold cream curdles when you pour it on a hot product).
Maybe the fact is that I also added fried onion-carrots (cold) and grated cheese to them?

For the pouring sauce, you need to take only 20-25% heavy cream - then they will not curl up during cooking.
Better yet, make a MIX of heavy cream + dry wine in a proportion of about 100 ml. wine in a glass of cream - stir with a whisk until smooth and pour the mixture over the meat. Already during the mixing process, it will be seen how the mass thickens.
The mass is cold (I take it from the refrigerator), and you can safely pour it into a saucepan with meat.

Even the cream can curdle if sour (expired) or if you mix the cream with acid (lemon) for example.

[Admin]

Admin, the cream was fresh and 20%. There was no acidic environment. By the way, is dry wine also sour? And will the wine for feeding these meatballs affect the sweat of a 3-year-old child?

This is from my cooking practice, my method that I constantly use myself.
100 ml. dry white wine (not fortified) will not make the weather on a pan of meat, and moreover, during cooking, the alcohol is completely evaporated and boiled down, and wine is needed only to thicken the cream and the sauce itself.
I usually have a proportion of 100 ml. wine in a glass of cream.

Taaax, I'm experimenting here alone))) thanks at least to the girls - they help. She put the beef to stew. Fried onions, a bit of water to the bottom and pieces of meat. I put it on stew for 40 minutes, you need to leave the house, I hope that it will be cooked. I have about 500-600g of meat.

[Blueberry-Masha]

Blueberry-Masha, well, how, was it prepared?

[Manna]

Manna, Some garbage was prepared, although I cooked for 1 hour 10 minutes on stewing. The meat is tough, straight rubber. But I sin on beef. But I did not lose heart - meat in a meat grinder, fried this minced meat with onions and gravy in a pan. Well, then from the unit I made pasta for my husband in a navy way, and for myself in Filipka I muddied a cabbage casserole with this minced meat (from the next topic Phillips 3060). Bastard from this casserole, the 2nd time already doing. I bake on baking 120 degrees. 30 minutes is enough.
The fact is that I'm on a diet now, so I have to look for healthy dishes without dough, sugar, potatoes and fat. Multicooker, and there are already 2 of them in less than a month))) help me a lot with this.

Yes, you see, the meat was tough. Although, I would have stewed beef with vegetables for a couple of hours.

[Blueberry-Masha]

Blueberry-Masha, on Stew 90 gr, the temperature is actually like in Slow, I simmer meat for 2-3 hours, or even longer.

[Nadin1234]

Nadin1234, Manna, yes, girls, you are right, most likely there was not enough time, well, or fig meat. In short, I decided not to experiment more with stewing beef - it's better to twist it into minced meat and stew meatballs.

[Mashenka]

Mashenka, I urge you not to give up beef stew, but try it (beef) to win
1. in order to twist it every time, it is necessary to spend extra time both for processing and for washing excess dishes, including a meat grinder (combine);
2. beef is a healthy product;
3. teeth should chew-work more than "lazy" with twisted meatballs.
Earnestly

Thanks to the multicooker, I discovered the most delicate taste of beef stew. I absolutely agree with the girls, you just didn't hold it, didn't put out the meat. Hurry up!
First, when you pay attention to which portion of the beef you buy for which dish. When sellers on the market shout that it is necessary to take an "apple" for children, supposedly this is the most tender meat - they are lying. This is expensive and not at all tender, but meat remains like a rope, even if it is simply cooked for a long time and dreary.
And if you take a scapula, you get a wonderful tender beef stew. Only when cutting into pieces try to cut across the grain.
The ribs are also very tasty stewed in beer. (only you need to be careful with the bones so as not to damage the bowl).
In short, Mashenka, do not give up the stew of beef, the same threw meat, onions, spices, water or beer and set it 2 or even 2 hours 30 minutes and you can spaaaaaat, walk around and enjoy life

[Tanya-Fanya]

Tanya-Fanya, Thank you very much for your support. I am on a nutritional type diet, so simple nutritious meals are very important to me. We are tight with beef - either frozen, frozen, or whatever it is. Some Tatars always have fresh meat, so I took it from them, in my opinion, it was like a part of a leg ... such a flat, even piece cut off 5 centimeters thick, consisting of 3 parts connected by such films.
Next time I'll ask for the scapula to give it and take a chance. Then I will unsubscribe how it happened.

Masha, I like to stew beef with prunes. It seems to me (or maybe it just seems) that it turns out to be softer and more tender with prunes.

[Larssevsk]

Larssevsk, yes, I've been thinking for a long time using a recipe book with prunes, but it's scary that my husband won't eat. I'll have to take a chance.
And today I cooked pasta according to Manna's recipe. I was in a hurry, because with one hand I was preparing mashed potatoes for my daughter on the stove and my husband called that he was going. Before that I cooked according to Manna's recipe on Rice / cereal touch. A portion of pasta was cooked for a very long time. Today, in a hurry, I began to cook according to the recipe on Stew. Super!!! 20 minutes and the pasta is ready, I didn't even go to them. I also threw the sausages on top. And yesterday I cooked on the stove, so the escaped pasta flooded the entire surface. Am I already starting to wean myself from the stove?

Masha, we have dietary meals - a necessary measure. Therefore, I pay close attention to this.

If you have problems buying and choosing beef, then read here from Admin (Tanechka) about beef
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35296.0
You will figure out which part of the beef carcass is suitable for what.
If the meat is frozen and you will be cooking tomorrow, then leave it in the salt water in the refrigerator overnight. In the morning before leaving for work, for example, wash the meat, cut it or spread the whole piece with ready-made mustard, and leave it in the refrigerator for an hour or until you arrive. Mustard is excellent at breaking down protein (it contains mustard powder, and vinegar, and grows oil), so the meat will be tender.
Put a multi in a bowl, stew and it will be great.
But first you need to understand the purpose of the parts of the mascara. Veal leg - very tasty baked, it must be marinated beforehand. And it is in the cartoon that the beef turns out best (IMHO)

... with one hand she was preparing mashed potatoes for her daughter on the stove ...

And if not on the stove, but on steam in the cartoon? in this case your hands are only needed for a few seconds to blender

[Tanya-Fanya]

Tanya-FanyaSo, now I'll put it to bed and go to study the beef on a large computer. God, girls, you are such clever hostesses here and very sympathetic! Everyone helps me so much in mastering the devices. If not for all of you, I would definitely not have dared to go to the 2nd mule. But now I am so happy !!!

At the expense of kartoha, it was a hungry kid. There was no time for experiments. Literally in boots, I ran in, cleaned 3 small tubers, into 4 parts and poured boiling water. I usually make mashed potatoes with a crush, a blender whips potatoes into snot. The pusher is plastic, but I'm on the shore. Today I saw a silicone one, I probably should take it.

And to cook in a 5 liter bowl of mashed potatoes for 1 serving for a child is probably not rational. If I cook, then in Redik 01. He's a kid at all. And I'll buy him a silicone crush.

The works of my mules. Cabbage casserole in Fillet, cottage cheese - in Reda. I go crazy when they work in unison.
🔗

Girls, tell me, someone: is it really possible to buy a bowl for this wonderful machine somewhere cheaper than 2500? For a month now I've been sitting without a multicooker - the bowl has deteriorated (despite the fact that I handled it very carefully and the use of solid objects was excluded), and somehow my hand does not rise to buy a bowl half the cost of a multicooker.