Helping each other, questions and answers on cooking CUCKOO 1010

Uryayaya !!! I'm with you too !!! After preparing dinner I did not keep track of the baby and he poured a ladle of milk over himself (it was lucky that it had already cooled down), I realized that I, the baby and the stove are not compatible. Kukunya saves my family from starvation for the third day. Please guide me, how do you think and experience the difference between stews, potatoes and chicken soup. I would like to experiment wisely, not by typing. and the characteristics of these modes can not be found

Uryayaya !!! I'm with you too !!! After preparing dinner I did not keep track of the baby and he poured a ladle of milk over himself (it was lucky that it had already cooled down), I realized that I, the baby and the stove are not compatible. Kukunya saves my family from starvation for the third day. Please guide me, how do you think and experience the difference between stews, potatoes and chicken soup. I would like to experiment wisely, not by typing. and the characteristics of these modes can not be found

Congratulations! 1010 is the best model and no problem of cuckoos, a worthy choice.
The stew lasts 41 minutes, we cook: small-sized meat like goulash, lumpy meat, stewed vegetables, you can rice like pilaf, buckwheat with meat.
Potatoes lasts 20 minutes: stewed potatoes in sour cream, boiled potatoes, boiled vegetables.
Chicken broth: also about 40 minutes: we prepare soups, broths and various stews, almost the same program with Stews.
Porridge 90 minutes we cook porridge, thick soups, you can stew meat, chicken, fish such as canned food.

Tanyula thanks for the hint! I'm just stuck comparing chicken soup versus stew. Do you think they have a difference in temperature and pressure?

Tanyula thanks for the hint! I'm just stuck comparing chicken soup versus stew. Do you think they have a difference in temperature and pressure?

Not critical. You must try to cook the same dish on these modes yourself, then you will understand there is a difference or not. Stewed potatoes with meat turn out very well. Yes, and soups are the same in both modes. Good luck.

Tried I did not feel the difference Therefore, I became thoughtful Thanks for the answer

So I don't notice the difference

Yesterday I received a Cuckoo 1010
Very satisfied, as well as 1054.


I want to ask for advice on milk porridge. I curdled milk yesterday.
Long-term storage milk just opened

She poured rice, pumpkin (boiled in a multi-cooker) into the cartoon, put on porridge on the program. I opened it, and there is a lynx with cottage cheese

Gal, it seems to me that because of the raw pumpkin such an opportunity came out, the pumpkin would be a little tired at first, maybe it will be better.

Gal, it seems to me that because of the raw pumpkin such an opportunity came out, the pumpkin would be a little tired at first, maybe it will be better.

pumpkin (boiled in a multibove)

The reason is different.

Ball pumpkin boiled in multi-cook.

Funny
I just did it in Kukushka 1054.
Similarly, the pumpkin was boiled in a multibove. Added rice,
milk

salt sugar set on the porridge mode.
The porridge boiled well, but the milk ran away, damn everything in the milk around.

Gal, at 1054 do not put milk on Kasha, it is better to put milk on Multipovar up to 95 degrees, milk always runs away on Kasha.

I'll draw some porridge right now. I have done on Kasha more than once, but I had a smaller amount.Sechas poured 1 liter of milk. Probably that is why he ran away.
And at 1010 to put milk on the porridge? Damn I'm already afraid of this experience

I'll draw some porridge right now. I have done on Kasha more than once, but I had a smaller amount. Sechas poured 1 liter of milk. Probably that is why he ran away
And at 1010 to put milk on Kasha? Damn I'm already afraid of this experience

At 1010 to Kasha, don't be afraid.

Hello!

I was presented with a multicooker and I became the unhappy owner of a Cuckoo 1010. To be honest, I don't really understand what exactly everyone likes about it, because I can compare it with an ordinary cheap Chinese multicooker, which can do more, does the same, only time is spent on it two to three times less. It was the pressure cooker, as it is written on the MB itself, that I did not notice.

At the moment, I am interested in such a moment. She cooks porridge on the "Porridge" mode, and everything would be fine, but 1.5 hours is too much. Tell me, in what other mode can you cook porridge (specifically - rice milk) so that the process does not take so much time?

Thank you.

So I became its owner, will I be happy
I managed to cook "barbaric" cabbage soup in it)))
Since I was wildly hungry and with a temperature, I had neither the strength nor the time to cook using technology. Therefore, I went against my culinary principles and threw everything raw: chicken legs, potatoes, carrots, onions and sauerkraut, peas and a tiny bay leaf there. I closed the lid and turned on Chicken Soup.
The smell was throughout the apartment ... It seems to me, or was the smell really especially strong at 1010? I have many different CFs, but only since 1010 the smell is so intense (I don't always like it)

But back to the cabbage soup, they turned out to be just AMAZING! Or was I so hungry? tasty
I was struck, of course, by the amount of noise and steam, I immediately realized about the soft inlet of steam (now I know that in Bork it is just that))) I'm afraid to cook something else in it, although I want to! I'm just sick, and I don't have the strength to wash everything, if anything ...

[Liza]

Liza, congratulations on your purchase.
Do not be afraid to cook Soups either in Porridge or Chicken broth, do not pour a lot of liquid, well, deceive her darling: there will be no napkin on the valve and there will be no discharge to the ceiling. Good luck. She makes a noise, of course, scares from habit. In this respect, I like Brand and Oursson - they work quietly.
At least this multicooker did not disappoint me for the entire time of use, and with all the abundance of multicooker in my kitchen, it was not retired.

Tanya, is it better to bake potatoes in sour cream on a multibove or potatoes? Somewhere it will turn out with a slightly baked crust from below or not? There are sensory programs in 1010, something I didn't understand?

Tanya, is it better to bake potatoes in sour cream on a multibove or potatoes? Somewhere it will turn out with a slightly baked crust from below or not? There are sensory programs in 1010, something I didn't understand?

Liz, I like Potato better, maybe one cycle will be enough, maybe two will be needed.
Well .... sensory ... most likely High pressure fits this definition. The rest ... no, they work for a certain time.

Tanya, I cooked potatoes - it tastes good! I had to run it 2 times on the Potato.
Actually, it's strange, in Bork I usually made a similar potato on the Buckwheat mode, though without cheese, it seems to me that it might burn there. So in Bork it took 21 minutes, although this is a sensory program. And, damn it, there is induction !!! So I forget about it all the time

In any case, the good news is that nothing burns and is delicious. You were right that the heating element is more delicate than enta induction)))) - thanks!

I decided to try baking, after long deliberation I settled on the most legendary and win-win option - Shrimati from Mistletoe, and it was right!
She kneaded everything, put the beauty in a bowl, twisted the valve, turned on the multi-cook for 1 hour, and went to wait, satisfied with herself.
An hour later I open it, and there is my dear mother - I immediately understand that the mule has nothing to do with it, it burst itself somewhere ...It turned out that there are two valves, but I only twisted one
In general, I unscrewed the second one, turned it on for another half hour, and got an awesome, beautiful and tasty pie

Half was eaten while still hot, which was a big mistake, since it turned out to be much tastier (and healthier)))

Lisa, good pie. And it is better to twist the valves in 1010 for baking, although I do not always do this, but this way the biscuits turn out to be puffier and higher.

Lisa, good pie. And it is better to twist the valves in 1010 for baking, although I do not always do this, but this way the biscuits turn out to be puffier and higher.

I haven’t unscrewed the second valve yet, the cake didn’t want to be baked! As a result, it turned out more than 1.5 hours for baking - not a little ... So I'm sinning on the valve, I thought that it was not baked with the valve at all.

Need advice on how best to cook jellied meat in 1010, or is it better to cook it not in it?

Need advice on how best to cook jellied meat in 1010, or is it better to cook it not in it?

Too stormy Multi-cook - I do not advise, it will turn out to be muddy, but on Kasha it is too slow-moving, and you can try to gore every hour in this mode, and then only in the absence of other pressure cookers.

The other day I cooked soup in it, or rather my husband cooked broth in it, and was so surprised that everything is very simple that even HE was able to do IT
And then I added potatoes, a spoonful of washed rice and further down the list, decided that the Soup mode was too long for small vegetables and turned on the multi-cook for 20 minutes yomayo, this soup flew to the ceiling along with a damp cloth
My husband went nuts and said that I bought a good device

Then I realized that I messed up with a multi-cook, there is a high temperature, right?

And now I want to organize a test drive with jellied meat, but I'm afraid
Which mode is better?

Soup on Multipovar is quite successful, only you can't pour a lot, no more than 2 liters.
And nothing can be finely chopped, only into a coarse grater.
My carrot was finely crushed, so this little thing flew through the valve just like that.

I wanted to cook jellied meat in it, then give the shob to my mother, like for jellied meat, mommy, here's a pressure cooker for you! And then take a new 1055 for myself, otherwise my conscience does not allow me to look in her direction, while I have such an arsenal

I had soup until 8, and carrots in half rings, I only love potatoes in small cubes, but they did not fit into the valve

It is better not to cook soup on a Multipovar, or a napkin on the valve, because it will all fly out. Jellied meat on Kasha
I have 10 for rice, potatoes and milk porridge.

Tanya
Have you ever cooked sushi rice in them?

I tried it on High, Low, where I need to play with water (I took no more than 1 \ 1.25 of water), cooked it a couple of times, such as a film (almost rice paper) formed at the bottom, it turned out normally at High pressure, not ideal, but normal.

Wai girls, I'm delighted !!!
I cooked ordinary round-grain Krasnodar rice - this is something extraordinary !!!
I washed it in six waters, drained it well, almost dried it, put it in a bowl and poured water clearly according to the recommended patterns. I cooked at low pressure, the instructions recommend cooking sushi rice in this mode, but we already eat it this way
This is exactly what rice tastes like in Asia!

[Liz]

Wai girls, I love it !!!
I cooked ordinary round-grain Krasnodar rice - this is something extraordinary !!!
I washed it in six waters, drained it well, almost dried it, put it in a bowl and poured water clearly according to the recommended patterns. I cooked at low pressure, the instructions recommend cooking sushi rice in this mode, but we already eat it this way
This is exactly what rice tastes like in Asia!

Liz, great, I'm happy with the result, try it on High, I like rice on it.

[Liz]

Liz, great, I'm happy with the result, try it on High, I like rice on it.

I will definitely try, but on low it turned out perfectly - rice to rice, the texture of the rice is pleasant and dense, while there is the correct stickiness.

I will definitely try, but on low it turned out perfectly - rice to rice, the texture of the rice is pleasant and dense, while there is the correct stickiness.

Did you take the usual Krasnodar or selected? What proportions of rice / water?
Tomorrow I can try according to your recipe.

I repeat:
I took the usual "Rice polished round grain" Divnitsa ", at one time I bought it for 26 rubles, and now I decided that if the porridge works out, then at least throw it away.
So, I poured 2 m / st of rice into a colander, put it all in a bowl and under cold water, carefully sorting the rice with my hands, but without fanaticism, so that the grains did not break. Then I lift the colander up and drain the water. I did this 6 times, until the water became clear, although a little bit still there was some kind of turbidity, but very little., After all, rice!
Then she shook the rice in a colander and blotted it with a paper towel so that the extra moisture was gone. I poured the rice into the bowl, leveled it and poured water clearly at mark 2. I started the low pressure mode. The result is amazing, and even more so for such proletarian rice !!!

And for sushi just right, and for a side dish, too. We often visit Southeast Asia, I really like the rice there, now I ate this at home too.

Oh, it's not for nothing that our cuckoo is CRP - a rice cooker !!!))))

[Lizaveta,]

Lizaveta, Thank you . I'll do it.
And why is Southeast Asia so attractive to you?

This is for work)))) I went there on business trips, and my husband is generally a Sinologist, he lived there in Beijing, in the sense also for work. Here he is terribly capricious about rice, and now he ate everything and said that the rice is awesome, as good as in China. And like a balm on my heart - it pleased me

PS - and Chinese cuisine is the best !!!! (I don't like Thai)))

And here is the result of another experiment, this time baking in our top ten:



True, you can grow old while she baked this bread (a total of about 2.5 hours)
But for the first 2 hours I baked with the valves, then I just unscrewed them. I don’t understand in any way what it affects and in which direction. In all other pressure cookers, baking turns out worse if the valve is opened, but here I still don't understand how.
In any case, with a great need in 1010, you can bake bread

Girls, what is the best way to cook mashed potatoes so that they do not darken and the smell of baked goods does not appear?

Girls, what is the best way to cook mashed potatoes so that they do not darken and the smell of baked goods does not appear?

I cook on Potatoes.

I cook on Potatoes.

I still have some kind of brownish on Potato and with a baked aftertaste it turns out ...

Here I cooked the same rice at high pressure and using the same technology. The taste is different, softer, although not smeared, but the grains themselves are less dense.

Yesterday I cooked brown rice on the program of the same name. I did not understand one thing, you can somehow pre-soak it, like GABA or like in 0821?

For myself, I decided to cook ordinary white only on low, that is, the pressure function for me when cooking rice is superfluous.

Liz, I love potatoes on potatoes. in a uniform on Multipovar practically without adding water. And I like rice more on High, on Low I cooked, on the contrary, softer it turned out delicious, but on High it was a little different.
We still need to cook on a low one. I had round-grain Krasnodar rice.
You seem to be the same.

I only cook round-grain, occasionally brown, VERY rare jasmine, and steamed NEVER!

I only cook round-grain, occasionally brown, VERY rare jasmine, and steamed NEVER!

So, tell me why you don't cook steamed? What's not useful?
I now have five kinds of rice at home, and I still can't find anything tasty, everything is not right

So, tell me why you don't cook steamed? What's not useful?
I now have five kinds of rice at home, and I still can't find anything tasty, everything is not right

Well, the fact that steamed is not healthy is of course, but not because of this we are not friends with him, but because he is not recognized by any national cuisine!
Uzbek pilaf categorically does not accept steamed or long-grain rice, in Chinese-Japanese traditions they use only round-grain and not steamed, in Tae-jasmine, which is not steamed, I cannot say about India, since I do not really like Indian cuisine and therefore not in topic ...
Risotto in Italy is also made from round, well, except perhaps Azerbaijani sweet pilaf from long-grain rice, but steaming badly affects the taste and properties of rice, so it is recognized in few places ...

I believe that with the right rinsing technology and the right proportions of water / rice, you can achieve much better flavor and friability than steaming.

But these are my views and taste preferences.

And my, on the contrary, like a steamed swimmer He is not long-grain but round, some kind of Chinese.

Ordinary round rice cooked in a cuckoo is unusually fragrant and smells of flowers, but this is if nothing is added to it during cooking and does not interfere with its true taste and aroma. Steamed does not smell of anything, some kind of dead

Lizaveta, you are a poet ... the smell of flowers ...

Not only does rice smell like that, it was just a discovery for me that our Krasnodar Region is also capable of it!
We also get sick, even more seriously than rice))) here tea is regularly brought to us from China, and it definitely smells of flowers, although without additives and flavors (this is also unacceptable for me)))
And when, opening the lid of the cuckoo, I felt the same floral aroma, I realized that I was a glutton)))) and happy to have a cool Korean RICE, not a cartoon

[Liza]

Yes, 1010 is still a rice cooker, but I like it. Of course, I don't cook soup in it.

Liza, climbed into your post

In this model there are purely Korean programs for rice and of course it turns out to be simply extraordinary because of this !! I cook for sushi and just rice without any problems: girl_skakalka: But of course I haven't been to Asia, but I tried it in Korea, where it is eaten instead of bread, because there is no bread at all !!! In 1054 I never got one like here. True, I love the long one

Here in 1054 rice on a cooker in the same proportions and using the same technology it tastes like in 1010 at high pressure - softer. And in the top ten at low pressure, rice to rice and plump! Well, sooooo delicious rice, I also use it for rolls, and it's just that now there is always a casserole with hot rice in the house for a side dish or even just to eat without anything. Yesterday I just ate rice all day (even without sauce, that's why I talked about the aromas of flowers))) - fine, I felt great

In Chinese, the word RIS and FOOD is denoted by the same hieroglyph (sounds MiFan), in Japan it is the same (only sounds Gohan). And we have bread - everything is head))))

It's even a shame to somehow use the top ten only as a rice cooker, but so far it is

I have this pressure cooker for 3.5 years, you will not believe I normally use only the "stew" mode.
How, then, I tried to cook something, I wrote in this thread, and there, when I started shooting to the ceiling, it was just awful. I also did not like the fact that, despite the fact that it is a pressure cooker, it cooks for a very long time, just like my multi-cooker is a Panasonic 18. More
Now I wanted to master it. But the desire to look endlessly at the book of recipes does not want to. After all, you need to look for a long time in a book, where it is written, for example, if something specific wants to cook.
In general, I have a question and a request, can anyone indicate specifically. For example, what is cooked on modes:
PORRIDGE
Brown rice
Mixed rice
White rice
Vegetables with rice
Chicken soup
Potatoes
Stew
Multicook
Personally, all these programs throw me into a stupor. Another thing I recently took from a friend to master the Unit 1040 pressure cooker. Everything is very clear there, it cooks quickly, really like a pressure cooker. For example, rice is 12 minutes (plus 6 minutes it takes to set pressure). In a cuckoo, 40-50 minutes.

Girls, I have a question for you. Today I decided to cook on Stew for the first time. The program works without pressure.But after a while, she began to soar strongly. I looked, and she was already under pressure. It should not be?