Curd soufflé (tender casserole) with semolina and starch in Ninja Foodi® 6.5-qt

Or maybe I even like it! Torment, torment, ask, together we will invent something else for the good of everyone!

Well that's it! Hold on!
Baked!
I'm carrying it!
Here!

Again, it didn't work out without incident))
I have a double boiler mode. He's under pressure. Well, I think I'll put it on this mode right now and get a wonderful souffle. Yeah, no matter how it is. No, the soufflé, by the way, it turned out very well, but it turns out that I forgot to put the inner removable lid (for the first time in 5 years) and I tried for 20 minutes to gain pressure, all the water boiled away. And at this time I was happily doing household chores. When I caught myself, I glanced at it, the soufflé was so magnificent, it almost doubled, but for some reason I decided that it was not ready yet, although the top did not sway and bounced. I checked it with a toothpick, there was a little cottage cheese on it.
Well, then I put in the lid and still decided to run 10 minutes on a double boiler. Then the date stood for 20 minutes, did not open. Here's what happened. The soufflé fell. Is that how it should be? Or have I screwed up again? But it turned out all the same very tender, tasty and no longer like a casserole.
Thank you

[caprice23]

caprice23, I will first express my admiration for your tenacity and structure!
And now I went to read about adventures! There is no way to live without adventure!

Yesterday I baked bread on the Grill 230 C program - fertilizers turned out!

In general, a soufflé can "land" a little. But you sagged when you opened and closed.
I think you need to choose the time for steaming, not opening immediately, letting it stand for 15 minutes, then it will fall less.
By the way, and without pressure, I'm sure you already had it ready. And without the pressure of pure steam, all casseroles are softer in structure. The pressure, as it seems to me, still gives a certain rubberiness.
Didn't understand, Natus, in what device did you cook?
You can add another egg or starch to guarantee.

Olya, I'm reporting. I baked the casserole again. In a multicooker (and before that also in a multicooker). This time under pressure. 25 minutes. In double boiler mode. I did not open it for half an hour. Under pressure, I liked the result less. It really turned out to be more rubbery and still fell, an infection.
It is necessary to try either again in the grill or in the multo, but without pressure

I'm back with a casserole. I cooked in a tortilla. Well, very tasty! I got hooked on her. Lush and fluffy)


30 minutes for 2.5. Fried a little)

[caprice23]

caprice23, Natasha, thanks for the report and the idea to bake in a tortilla, otherwise it is gathering dust in the closet, and I am too lazy to get it due to the lack of space in the country. But after your ruddy and luxuriant soufflé, the hands were combed again to repeat. There will be decent cottage cheese, I will bake it! It is very pleasant that the recipe has stuck with you and pleases your family!

It is very pleasant that the recipe has stuck with you and pleases your family!

Stuck - not the right word! Only according to this recipe I cook casseroles

It's me again. This time I cooked in a Xiaomi multicooker. How delicately she bakes, not like my Moulinex.


Thank you, Olya, once again for such a delicious soufflé. Well, in my case, not a souffle, but a casserole, but still very tasty!

[caprice23]

caprice23what beauty has learned - tenderness, splendor, tall!
Natasha, many thanks to you for your reports and loyalty to the recipe! I immediately remember and also run to do. In this cartoon, just a gorgeous result, I went to read about it.

[Rada-dms]

Rada-dms, report



I went crazy because I got into the recipe late.
Cottage cheese, eggs, sugar and semolina. All.
Now cooking, at first I put 190 * on baking, after 6 minutes the top was already fried, at this time I got into the recipe and climbed
I saw that you put it on steam, also with pressure, well, I poured some water down into the pan and put pressure on for 5 minutes.
I think the opposite is possible, first pressure, then baking.