Choosing a multicooker

[Larssevsk]

Larssevsk tell me temperature setting step in Panasonic SR-MHS181 ???

[Vasya Fufaikin]

Vasya Fufaikin, there are separate topics about them all

Yes, I thought you would give a quick answer so that I don't shovel 545 pages)))

[Vasya Fufaikin]

Vasya Fufaikin, here on this page the girls discussed sous-vide: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=299016.1100
You can also ask about the step there.

[Larssevsk]

Larssevsk I read it, like a step of 10 degrees (((Thank you very much for your help !!!

[Vasya Fufaikin]

Vasya Fufaikin, I've read, something alerted me. It looks like there is 40, 70, 100 and 130 degrees on a multi-cook. That is, a step of 30 degrees. It may not suit you. Although, if it keeps the temperature well, then 70 degrees is just for sous-vid. I have Phillips. There is a step of 5 degrees. I am very happy with my cartoon, although I didn't cook sous vide in it.

[Larssevsk]

Larssevsk I keep steaks in a pot of water for 1.5 hours, maximum 60 degrees, but I want to achieve 57 degrees. I want a little blood))) Tired of standing with a thermometer near the pan for 1.5 hours))) Washes it out.

I honestly admit that Panasonic SR-MHS181 did overheat, so I probably wouldn't recommend it as a sous vide cooking. In general, I presented it.
But the temperature in one degree increments is probably Martha and Lumi. There is probably something else, but it does not come to mind yet.
Well, we adapted everything to Shteba for this case.

probably Martha

Yes, right! March 1989 has such programs on which you can cook sous vide, for example

Pork carb "Sous Vide" (multicooker Marta MT-1989) (Admin)

Details about the programs and dishes in MARCH 1989 here Multicooker Marta MT-1989

Looked at March 1989, really liked the functions. While tormented by the choice of March 1989 or Staff DD2 or DD1. On Shtebe, the rotary cover is confusing, somehow it seems inconvenient to me, and it has fewer functions compared to Marta. I'm also interested in the issue of reliability, otherwise I read that supposedly every 3rd March visits repairs. What can you tell me ???

What can you tell me ???

I judge by my multicooker. I chose it for its many functions, interesting functions Now, for example, it works for me as a slow cooker, loaded it with veal brisket at 95 * C and set the time to 4 hours - let's see what happens in the end

And the reviews ... there is a lot of competition among the vendors-manufacturers, so they try to be at full speed, and if you ask "what do you know about this multicooker", he does not know anything, and did not even see and did not hold it in his hands. The same is on our forum

Mine works fine, I'm happy with my saucepan. All recipes can be seen in the topic MARCH 1989.
And there will be problems - MARTA has good service, I was never refused a call even on the phone. And you can talk to the chef on the site - not all vendors-manufacturers have such a service "communication with the chef"

And the choice is yours. I don’t want to advertise or impose a multicooker.

I want to boast, I took Martha all the same. True model 1981. On Ali now the price is 2900 Could not resist.

good afternoon, I am looking for a multicooker with the "master chef" function. Is there an alternative to Retmond or am I looking in vain?

multicooker with master chef function

is it alone in the process of adding-temperature and time? Manual setting?
If so, then again Martha and Lumi. Maybe some more, but these are still on the hearing.
In fact, for me, it's such a convenient function.

is it alone in the process of adding-temperature and time? Manual setting?
If so, then again Martha and Lumi. Maybe some more, but these are still on the hearing.
In fact, this is a very convenient function.

If you don't bother with a pressure cooker, then March 1989 is a super choice. A very functional machine.

looking for a multicooker with the "master chef" function

MARCH 1989 Multicooker Marta MT-1989
There I inserted a table on the programs.

is it alone in the process of adding temperature and time?

it is the most, thanks for the prompt reply

Added on Tuesday 30 Aug 2016 12:25 PM

MARCH 1989 Multicooker Marta MT-1989

Thank you, but where would I find it here, this is a rhetorical question, of course.

Added on Tuesday 30 Aug 2016 12:41 PM

that I did not see in March the possibility of changing the parameters already in the process of the program, or am I dull?

something I did not see in March the possibility of changing the parameters already in the process of the program

There is such a function in MARCH 1989, you can change the time and temperature during cooking, when the process is already running. Yesterday I changed the time.
This is also written in the instructions for the multicooker, it is indicated on which programs this can be done, and where not ..

thanks, so I didn't look closely. now I want her for sure

Tell me, please, but how to find multicooker on Ali? Asked a search marta 1981 nothing went wrong

[Irina]

Irina, this one is specifically in Last Minute Goods in the Sending from Russia section.

Good evening everyone, I have been looking at Moulinex for a long time, especially models 812 and 805, your opinion will be very important to me

Good evening everyone, I have been looking at Moulinex for a long time, especially models 812 and 805, your opinion will be very important to me

Nice to see a countrywoman here))) My advice to you, choose from two brands Steba DD2 or Marta 1989, these are VERY advanced models for today. Steba DD2 slow cooker-slow cooker Marta 1989 slow cooker slow cooker. The choice is yours. If you want to cook quickly under pressure and preserve vitamins in products as much as possible, then this is Steba DD2, if you want more functionality and time does not matter, then I recommend Marta 1989. At the moment, there is nothing better on the market for this money and with such opportunities. With these devices, it is easy to master Su-Vid, unlike many other brands. I buy it for Sou-Weed's sake. I first tried this technology in a pot with water and a thermometer, the result amazed me. Veal steaks turned out to be cooler than in an expensive restaurant, and I got sick with this food, it's just very tiring to stand near the pan with a thermometer and maintain a temperature of 57 degrees for 2 hours))) Want to see Steba DD2, she should come to me tomorrow by New Mail 66th branch. We can meet and I will show.

[Leonid]

Leonid, I have seen. 812 model seemed to me low power. Power of 750 watts (if indicated on the website correctly) is not enough for 5 liters. I would have looked more closely. The viewing window is stupid. It will fog up during use. I liked the 805 model more. Firstly, it is more powerful (1200 W), secondly induction, thirdly there is some kind of two-stage master chef (though I never use these master chefs and multi-cooks). I liked the pots very much - the pots in these cartoons. Heavy and solid (at least in appearance).
As for Martha, I can't say anything except that on our forum girls speak very warmly about them, but I didn't have
As for Stebe, I agree with Vasily Fufaykin 100%, there is nothing to complain about.

Why did I pay attention to these models, the neighbors have 812 moulinex, they are very happy, especially with this pot, they cooked the boiled pork without wrapping it in foil and other papers, it was ready in 50 minutes, I have not tasted such pork yet, very juicy , but I generally look in the direction of pressure cookers, but now I think that I don't need it, I watched how they cooked boiled pork in a pressure cooker on YouTube, so they wrapped it up in everything they could and the cooking time is 2 hours, why don't I understand so much?

Why did I pay attention to these models, the neighbors have 812 moulinex, they are very happy, especially with this pot, they cooked the boiled pork without wrapping it in foil and other papers, it was ready in 50 minutes, I haven’t tasted such pork yet, very juicy , but I generally look in the direction of pressure cookers, but now I think that I don't need it, I watched how they cooked boiled pork in a pressure cooker on YouTube, so they wrapped it up in everything they could and the cooking time is 2 hours, why don't I understand so much?

And for boiled pork is pressure necessary ??? Pork pork is easy to make in a simple slow cooker.The pressure cooker is a little for other purposes.

[Leonid]

Leonid, there is a small topic about Moulinex https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=430303.0... Maybe there girls will answer your questions

Added Wednesday 31 Aug 2016 09:17 PM

And boiled pork can be made in 15 minutes in the microwave: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=464041.0

Good morning, thank you very much for the link, but after ten years of use, I gave up on the microwave and I won't have it again

but after ten years of use I gave up the microwave and I won't have it again

Leonid, why is it so categorical?

Leonid, why is it so categorical?

This is a very long story, I didn't want it at all, but then I convinced my soul mate and sold the miracle equipment, although my microwave even had convection, like this

Today my beauty Steba DD2 arrived. I ran in immediately. I cooked shurpa. The task was to put all the products in one bookmark, pour cold water, set the time and go about your business while the shurpa is being cooked. All these recipes with an unrealistic amount of manipulations, cooking broth, straining, switching modes, this is for those who are used to complicating their life))) I did it the first time. Shurpa turned out to be fabulous, I have experience in multicooker, my Panas TMH18 is already 8 years old, and so, compared to Shteba, he nervously smokes under the table according to the taste of cooking. I cooked in the Simmering + mode at a temperature of 90 degrees for 3 hours with a closed valve. This temperature is considered ideal for cooking shurpa, lamb foam does not form and does not need to be removed, as all others cook in the "Soup" mode, but not all devices can accurately support it. Lamb easily separates from the bone, potatoes are not boiled, boiled onions are pleasant to eat. The broth is just fabulous. Until recently, I did not believe that Shteba would cope with this. I recommend this model to all gourmets. I'll write the recipe now.

Added Thursday, 01 Sep 2016 11:08 PM

Shurpa's recipe without unnecessary manipulation:

1. Lamb on the bone 1 kg. Desirable in large pieces)
2. Medium carrots 2 pcs. (cut coarsely 2 cm thick)
3.2 medium onions (cut into half rings)
3.3 sweet peppers (cut into strips)
4.5 medium tomatoes (pour over with boiling water and remove the skin, cut in half)
5.3 medium potatoes (cut in half)
6.4 cloves of garlic
7. A pinch of coriander (not ground)
8. A pinch of Jambul or as some call it Tarhun
9. Salt to taste

We throw all this into a saucepan, fill it with cold water. We set the Simmering + mode and the temperature 90 degrees. We close the valve and set the time to 3 hours. We don’t throw any more spices there, unless, of course, you want to turn on amateur performances and teach Uzbek master chefs to wits and wits))) There MUST NOT BE any cumin in the shurpa !!! Cook real shurpa and enjoy its taste !!!

[Vasya Fufaikin]

Vasya Fufaikin, you have a very appetizing photo!
My question is: at 90 degrees, how can broth boil? It turns out that the shurpa was cooked without pressure?

I also cook all the soups, with one tab. The soup tastes like an oven. Very rich and convenient to cook.

[Vasya Fufaikin]

Vasya Fufaikin, you have a very appetizing photo!
My question is: at 90 degrees, how can broth boil? It turns out that the shurpa was cooked without pressure?

This is the main feature. The broth should not boil in any case, and then unrealistically delicious soups are obtained. I closed the valve. All the smells remained in the pan, not in the kitchen))) When you try to cook the soup at 90 degrees, then reconsider your views, take my word for it))) For this reason I bought Steba DD2 for Sous Vide. The rest of my perfectly old Panas TMH18 cooks without problems.

Help me choose a multicooker. Ideally, so that the biscuits are baked well. The oven refuses to bake them. Family of 5 people.

When you try to cook soup at 90 degrees, then reconsider your views, take my word for it))

I've been making soups on Stew for a long time

We throw all this into a saucepan, fill it with cold water.

Does the meat need to be soaked?

Does the meat need to be soaked?

We do not soak anything. We lay everything at once, salt and pepper and add spices when laying.

I have a shurpa lunch according to your recipe tomorrow.
Only with beef .... I can't bring myself to eat lamb.

I have a shurpa lunch according to your recipe tomorrow.
Only with beef .... I can't bring myself to eat lamb.

Natasha, try it with mutton. The taste cannot be compared with any meat. Prepare, share your experience. I'll make a little change, throw the middle potatoes whole, do not cut them in half, it seemed to me that they were a little soft, although I may have come across such potatoes)))

I bought beef ... maybe with lamb next time ...

I bought beef ... maybe with lamb next time ...

Well, try it with beef, and then try it with lamb. The difference is like Zaporozhets and Rolls-Royce)))

And where to get real lamb, if you take ours and brought from there, then there is a difference, our local lamb smells like a goat, for me beef is better, although each has his own taste and color

And where to get real lamb, if you take ours and brought from there, then there is a difference, our local lamb smells like a goat, for me beef is better, although each has his own taste and color

Want real lamb, write to me in a personal. I will introduce you to the sellers who sell it. I constantly buy lamb and veal there.

Help me choose a multicooker. Ideally, so that the biscuits are baked well. The oven refuses to bake them. Family of 5 people.

Look towards Panasonic.

Help me choose a multicooker. Ideally, so that the biscuits are baked well. The oven refuses to bake them. Family of 5 people.

I have biscuits, muffins, pies that are great at Redmond 4503.

Good day!
I really need help .. I can't decide what to buy Delonghi fh1394.w / bk or Steba DD2 at the moment I have no communication with multicooker .. The family is large (6 people) so I want an assistant for cooking morning milk porridge and dinners. Thank you all in advance)

[Catherine]

Catherine, and that, and that. In a couple it will work out!
For me, the first one is more for dinners, side dishes of all kinds and other goodies. I call it a stove. The rosy crusts are her everything.
And the second Steba DD2 is for milk porridge, soups, dinners and, again, all sorts of side dishes. What jellied meat turns out!
And the compote! ...
They are slightly different, although they are called multicooker.

Thank you all, but already settled on Steba DD2. We must bring it today, we will check