Multicooker-pressure cooker Polaris PPC 1203AD

[Rick, Eugene,]

Rick, Eugene,, and what kind of silicone spoon you have on the photo with porridge? I realized that I need the same

About the Jellied mode. I cooked jelly here from turkey shoulders (I doubted that they would fit in the bowl, it turned out in vain)
I poured water a centimeter higher than the meat, as a result, there was more liquid
Because of this, I decided to play it safe and added gelatin to the broth, it turned out well

But about the liquid, I made the following observation for myself:
on the modes Quenching, Steaming, Aspic, there is much more liquid after the end of the program than it was initially. (When cooking in a gas pressure cooker, either the same amount or less, but not more.)
This observation means that if, when cooking stewed meat in cans, water is poured up to the shoulders, no matter how much the level rises.

and how to cook stew in cans?

Girls, I regularly make homemade stew, but I can't understand everything, what kind of love do you have for these banks? It seemed much easier for me to cook in a saucepan, and then put it in jars. And it turns out much more. I put the ingredients to the head and get 4 liters at a time of wonderful stew

Rick, Eugene, what kind of silicone spoon you have on the photo with porridge?

I'll be responsible for Zhenya. Moreover, we have the same spoons with her.

This set was bought as separate items at Belarusian fairs for very funny money. Yesterday I saw some of these items, and in different colors, in the Ribbon.
It is generally preferable to use silicone spoons in multicooker so as not to spoil the surface of the bowl.

[Rick]

In fact, all super-hypermarkets are full of these silicone spatulas. They only differ in price.

Rick, Evgeniya, I did not understand the soup under pressure, 50 minutes is somehow a bit too much, I have porridge on my program, it is without pressure, 45+ heating was prepared for 20 minutes.

Sedne, Svetlana, I left the default time, but timed 20 minutes. Just stopped the program after 20 minutes. But! 20 minutes from the moment of boiling! And the porridge was ready.

I don't have such a spoon, but I would like to have it. I use a wooden spoon with a long handle that looks more like a spatula when stirring. I pour soup or something liquid with a ladle from the set (it is black) made of some special material for multicooker. And a ladle m / cooking, also very convenient for me, I pour the warmed soup into a thermos for my son for lunch.

[velli]

velli, valentine, well, in Moscow, it's definitely not a problem to buy them

Girls, I regularly make homemade stew, but I can't understand everything, what kind of love do you have for these banks? It seemed much easier for me to cook in a saucepan, and then put it in jars. And it turns out much more. I put the ingredients to the head and get 4 liters at a time of wonderful stew

Please share a recipe on how to cook stew in SV just in a bowl. Only small jars will appear in our Field, so it turns out that it is much more correct and easier to cook and put them in jars. Thank you!

Please share the recipe

Natasha, yes, I don't have a recipe as such. I take one part of chicken, 1 part of beef and 1 part of pork, add salt, lavrushka and bay leaf, mix everything and put the multicooker to capacity in the pan. I put on the "meat" or "stewing" mode for 3. That's it.

[Natasha]

Natasha I once made a stew right in the bowl. It seemed to me more convenient than in banks.I just sterilized the jars in a micron, pouring a little water into it and covering it with lids, without screwing them, at full power for about 3 minutes. Then I put the hot stew in the jars and screwed the lids all the way. I turned the lid down, thereby checking the tightness of the closure. If juice leaks, then either twisted or changed the lid to another. I put it on a paper towel in two layers with the lid down, this gives additional tightness to the cans. Stored in the refrigerator (for insurance) could also be in the closet. The recipe for stew was like on the site!

Larisa, Valya, thank you !!



I cooked stew. 1, 6 kg of ham with fat, cut into pieces, added 1, 5 tsp. salt (I have Adyghe), pepper, mixed, left in a bowl for 15 minutes. I switched on the Jellied program for 1 hour. Opened it. The meat was taken in one piece, mixed, in consistency gently, softly, but it is for the stew that you want even softer, put it on Soup for 20 minutes. It turned out to be the most tender, juicy, aromatic meat !! I put it in 2 jars of 700 ml, sterilized, twisted it, turned it over. I am waiting for them to cool down, so I want to look at them in a cold state, when the yushka hardens. Tog-cook stew for 90 minutes, even in Soup, even in Jellied meat, and there, and there the pressure is high. The first pancake (stew) is excellent !!

But as for the liquid, I made the following observation for myself:
on the modes Quenching, Steaming, Aspic, there is much more liquid after the end of the program than it was initially. (When cooking in a gas pressure cooker, either the same amount or less, but not more.)
This observation means that if, when cooking stew in cans, water is poured up to the shoulders, no matter how much the level rises.

Interesting observation ...
I will cook on these programs, I will pay attention

Girls, about the stew. How much do you keep it later? I'm not quite in the subject, with the edge of my ear I heard that stew is made at very high temperatures, otherwise something harmful can develop in it ...

How much do you keep it later

Zhenya, I do it for three months and we just store it in the refrigerator in jars closed with simple lids. For years and centuries, I do not. We go to the bank a week on weekends at the dacha.

Yes, and I'm not thinking of doing it for a year. We rest in tents on weekends in the summer, that is, we did it - we ate it on the weekend. And on Saturday we are going to Crimea for three weeks. Probably, it is better not to do this in Crimea

[gala10, Galina, Rick, Evgeniya,]

Girls, THANK YOU ALL! I finally got a milk porridge that suits me completely
Cooked millet from a glass of millet, 2 stacks. milk and 2 stack. water in the Soup mode, pressure 1 (this is when the indicators 1, 2, 3 do not light up at all), 25 minutes (the countdown began immediately). What you need !!! (I, frankly, did not expect that the lid and top of the bowl would be clean, and not in the remains of boiling milk)
The groats boiled perfectly, I think next time you can try to put it on for 20 minutes. And cook corn for 25 minutes.

cook stew for 90 minutes, even in Soup, even in Jellied meat

I subscribe to this conclusion! When I cooked jellied meat and wrote that it turned out well, I concluded for myself that the meat could have been softer.

Question about canned meat: no one writes about water. Should I add it? And if so, how much? (after all, in modes with pressure, water should be)

On the way, a question about the modes: in the instructions on page 9 there is a mention of the Pasta program. What kind of animal is this? Who knows him?

gala10, Galina, Rick, Evgeniya, Thank you very much, enlightened about the silicone spoon. This is how I use a silicone spatula and a ladle, but I didn't have such a spoon and I just wanted it so much)) I'll have to pay attention on occasion. And the set turned out to be gorgeous!

Question about canned meat: no one writes about water. Should I add it?

No, you don't need to add water. The meat gives its juice, and it will be enough.

No, you don't need to add water. The meat gives its juice, and it will be enough.

But what about the phrases from the Instruction:
* Pressure cooking is possible under the following conditions: ...the bowl must contain enough liquid
* If there is not enough water, the multicooker will not reach the set cooking temperature
Are they negligible?

There is no contradiction in the instructions. Meat contains enough liquid, and when cooked, it is released so much that it covers the meat.
Read this recipe and comments to it

Homemade stew in oursson 4002 pressure cooker (Admin)

Should I add it?

I never add

[Ourssone]

When washed, stewed meat absorbs water and does not need to be added specifically to build pressure. There will be enough liquid. When I cook COLD, there is no way without water. Cooked stew in Ourssone -5002 pork. I'm just going to cook in Polaris. Here the volume is smaller and the mode itself works a little differently, but it works very well! I managed to make sure when I cooked Chicken asp. I really like to use the Multipovar to stand the yeast dough for pies on t-35-40 *. Cook vegetables for a salad on a Steam (I have a metal basket with folding petals).I love summer Thank you for sharing your experience on how to cook millet millet porridge.

Girls, THANK YOU ALL! I finally got a milk porridge that suits me completely

Fine! I'm very happy for you!

And the Temka perked up

I cooked buckwheat yesterday. But not just buckwheat! You have to try several modes at once. Therefore, at first I fried onions with carrots on the "Fry" mode 160 gr. I love nimble frying)
She turned on the multicooker, poured oil, and almost immediately tossed the onion. The default time was 25 minutes, the countdown did not start. The onions quickly began to brown.

It's in the middle of the process. Then she threw in the carrots. Stirred all the time.
At some point, she began to squeak loudly, which means she warmed up to the desired temperature and then the countdown began. I want to note that she squeaks loudly.
You could have waited for it to warm up first, and then throw in the food.
Then I threw in the mushrooms. Since they were frozen and gave a lot of juice, I switched to manual mode, the temperature of 170 degrees, so that the liquid evaporated faster. Disconnected when ready. I didn’t time it.
I washed 1 glass of buckwheat, poured it into a bowl, poured 2 glasses of boiling water, cereal pressure 4, 16 minutes. This is the minimum time on this program, I was confused. Based on previous experience, I wanted to set 7 minutes. About 25 minutes indicated in the recipe book, I generally keep quiet
I started the program and the countdown started right away. That is, 16 minutes is together with heating from a cold state. I assume that this is the time calculated for 1 glass of cereal.
The program worked for me completely, the pressure went down by itself. Of course, the buckwheat turned out to be not crumbly, but I also cannot say that it is completely porridge.


In general, I'm happy))

And I tried to cook steamed chicken soufflé

Prepared according to Irinka's recipe - Vernissage

Chicken soufflé (multicooker Stadler Form) (vernisag)

I like the "Steam cooking" mode very much - mainly because the countdown begins after the pressure is set, and the minimum time there can be set - 5 minutes.

[Biryusa]

Biryusa, Ol, give the details!

[Biryusa]

Biryusa, Ol, give the details!

Zhenya, details with a link to the original recipe added to the previous message

[Biryusa]

Biryusa, Olik, wonderful souffleshechka! Miracle!
Never cooked.
Olik, does it taste more like boiled meat?

Olik, does it taste more like boiled meat?

Yes, my taste is closer to a steam cutlet. I understand that in order to achieve pomp, instead of semolina, add white crumb soaked in milk. And separately - whipped whites and yolks. Well, in short, as it should be in a souffle.

Never cooked.

Yes, so I decided to try for the first time (I am preparing to introduce complementary foods to my granddaughter)

I myself will sing this with pleasure. Thank you, Olga! And Irishka's recipes have never failed))

[Biryusa]

Hello everyone! Girls who will tell me.I wanted to cook an omelet in Polarushka in the form of a silicone steam. There is no recipe as such, and I don’t know how much and what to put and what time to put it. Biryusa, OlgaThank you for the delicious souffle! I added some spices for chicken to the minced meat, and when I ground the meat in a blender, I added half a small onion, 2 cloves of garlic +1 slice of bread soaked in milk. Before putting the minced meat in the mold, I added a little Bulgarian pepper, cut into small cubes for beauty. But the pepper also gave a certain taste. The result is a soufflé that is both beautiful and tasty .. The idea was born to make a fish soufflé with red fish (salmon + cod or pollock). I used to do this, only in another m / v-Endever on Multipovar.

Valya, how tasty and beautiful your soufflé is !! And today I cooked soup with meatballs. I got pleasure from cooking again. I put in a bowl: potatoes, carrots (I do not fry), a whole onion in the husk, bay leaf, meatballs (from minced pork with semolina), salt, poured water over the soup for 35 minutes. Has released the pressure. She took out an onion, bay leaf. I tried it on salt, not enough, added a little more, put it on Heating, turned it off after 20 minutes. The soup is delicious !! I froze some of the meatballs, so next time I will cook them directly with ice cream. We opened a can of stew, my husband is very happy !!

Yes bliiin, girls, and I also want such a small pressure cooker



Only I did not understand, in pressure cooker mode, when does the countdown start? I need that after the pressure has been set, and not immediately, as in a multicooker.

[vernisag]

vernisag, IrochkaAnd I personally somehow did not think about exactly when the countdown begins: before the pressure build-up or after! The main thing for me is that I cook well and quickly. Well, if this is so important, then please explain the difference and how important it is for you.

The countdown starts immediately after pressing the Start button in the Extinguishing program. Soup, Jellied meat. I don’t know for others, I didn’t cook. But it is somehow easier for me the way I set it on time, so much and cooks, and not to calculate the time with a set of pressure, plus cooking. And it will make it great !!

No, girls, when right away, it's not very convenient, on the contrary, you need to calculate.

Well, I don't know how and what is better. And why turn off-turn on several times, I did not understand the meaning. You can set the time immediately, taking into account the pressure build-up. However, each housewife has her own cooking methods.

You can set the time immediately, taking into account the pressure build-up.

How do you know how long the pressure will take? The amount of liquid is always different in the bowl and the maximum time in some models of pressure cookers can be set only 1 hour - 1.5 hours. And if a full pan for 40 minutes only gained pressure, then you have to turn off and set the pressure cooking for another hour.
Well, a couple of times, digest something or not cook it, you will understand.

Although, in a small mulch it is easier, it probably gains pressure faster.

MV is small and the pressure in it is typed for 10-12 minutes.

No, girls, when right away, it's not very convenient, on the contrary, you need to calculate.

Yes, I also find it inconvenient when the countdown goes immediately after pressing the "Start" button.
There is in this multicooker one program "Steam cooking" - here the clock starts ticking on it after the pressure is set. That's why I use it more often than others.

Olya, does time start ticking right away on a multi-brew under pressure?

Irishik, I haven't mastered it yet. I poked at the buttons and understood only one thing so far: you can set three cooking stages and set different parameters on each.
For now, I’m getting around with the buttons and default settings placed on the control panel.
It will be necessary to master the Multicook somehow. Maybe even today




I tried it. However, I set only one cooking stage and left the default time of 5 minutes. I pressed "Start", the clock started counting right away: that is, after a minute the scoreboard showed 4 minutes. Naturally, by this time neither the valve has closed, nor the water boiled.
So Steaming remains the only program where the time starts after the pressure has been built up. Alas

Alas

she needs me, or I don't need it then
Thanks Olenka

she needs me, or I don't need it then

I could very well live without her, but go and you bought it (I have long wanted a small pressure cooker)
And the countdown ... Well, you have to get used to it. There are also more expensive pressure cookers with the same time counting principle (for example, Orson5015), and nothing, the people cook masterpieces in them and rejoice. I will put in an additional 10 minutes for a set of pressure and cook

I could very well live without her

And I with my ten pieces (6 more pieces as a gift) can I live interestingly?

Steaming remains the only program

But there is no "frying" either. Although there is no pressure there! I waited a long time until it moved from 25 minutes, until the lid was closed and she gained pressure. Here's something to me kaaaetsya, sho us the hieroglyphs (which are conceived in the program) were translated somehow approximately

And I with my ten pieces (6 more pieces as a gift) can I live interestingly?

I dare to assume that you will live without all ten And you will cook no less and no worse.

We all used to live without electric MV (although I always had 2 pressure cookers of 6 and 3 liters on gas), we did without them, but with them it is more interesting and more varied.

[Marpl]

Marpl, I would add that cooking in MV and SV is also carefree.
I was afraid of pressure cookers, but with email. SV is sooooo friendly.

This is exactly what I used to have a cauldron of 6 liters and I cooked everything in it except soup
Cartoons are still very fond of the principle of cooking in a cartoon similar to cooking in a cauldron (roasting and cooking in one container) and I like it.

cooking in MV and SV is also carefree

Yeah, threw it and forgot it before the signal, that's great

Yeah, threw it and forgot it before the signal, that's great

And then he fell asleep.

In vain I came across this Temko, only after all I decided to go into a tie with devices ...

If anything, where to buy now is the cheapest?

My Polarushka makes me happy every day. But the Frying mode is somehow incomprehensible. Yesterday I made vegetable frying for cabbage soup with young cabbage. I poured the oil, turned on the Frying mode, when the oil sizzled, put the vegetables. For some reason, time did not decrease throughout the entire process. As it stood 25 minutes. and remained so. Apparently the roasting temperature did not reach 160 *, but I don’t need it. The vegetables are perfectly fried. And so that the young cabbage does not turn into jelly, I added it when the Soup program worked, opened the lid, added cabbage and the second stage on Multipovar for 5 minutes. with pressure. and switching to heating for 15 minutes. Everything turned out as planned. The idea of ​​frying belyashi or pasties in Polyushka. Fried potatoes, or rather fried, young cooked on a Steam. The crust turned out to be rosy. Sprinkled on top with dill, finely chopped and garlic. Very tasty with fresh pickled cucumbers! By the way, the steamer stand came in handy when I was making a pork ham in the sleeve, otherwise it was lying unclaimed. And I boil vegetables in a folding metal chamomile steamer.

Hello everyone! Dear owners of this cartoon, please tell me if you can remove the lid during cooking (well, interfere with something there)? Or just throw it back?
________________________ _______________
Well, I answer to myself, having read the characteristics more carefully: a removable INNER cover!
This means that the lid cannot be removed completely ... I am confused by the fact that the lid opens to the right, that is, it should interfere with the right hand, IMHO! Or I'm wrong?