Helping each other, questions and answers on cooking CUCKOO 1010

[Lendra]

For the blonde ... tell me on which program you can bake the cuckoo 1010 ... charlotte ... bake nku .... there is no "bake" program .. IW ... as it is in Panasonic ...

Lendra - all on Multipovar
In addition, you can set any time

For the blonde ... tell me on which program you can bake the cuckoo 1010 ... charlotte ... bake nku .... there is no "bake" program .. IW ... as it is in Panasonic ...

Multi-cook, time not less than 30 minutes. Although it depends on what you will bake.

Here I tried different casseroles, depending on the volume - from 40 minutes to 1 hour 20 m

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=95099.0

Good evening everyone! Please share your experience on what program can you achieve the "languor" mode? Or first cook on a "multi-cook", and then switch to "reheat" and keep the dish on it for the right time?

Val, could you tell me what exactly you want to use this mode for? For a specific dish?

No, nothing concrete, as long as a priori. When I didn't have a multi, I read rave reviews of girls on the forum, how they cook wonderful cereals, stews and potatoes and even yoghurts in this mode in their Panasonic and Dexes, so I have such a question - is it possible in my how- then come closer to such a regime, otherwise, on those that I have tried, everything very quickly begins to boil and emit steam

I like milk porridge on the porridge mode. Potato stew on potatoes two to three cycles, or on stew. I haven't tried yoghurt in this cuckoo, but I'll try to write it. But I think by analogy with others, on heating, then we ferment and leave in a closed bowl overnight .... let me try and unsubscribe tomorrow

Girls, do not tell me what the temperature is in different modes, like I read the entire instructions, but I did not find such data ...

[Porridge - exactly 95 C]

Girls, do not tell me what the temperature is in different modes, like I read the entire instructions, but I did not find such data ...

The other day I measured the quietest mode Porridge - exactly 95 C

But this was after the steam was dumped, so in the process of work there could be a little higher.

In general, temperatures up to 120 degrees can be reached under pressure and it is not possible to measure it by conventional means. Therefore, you are unlikely to know the exact temperatures of all modes.

Therefore, you have to navigate intuitively

Hello dear community!
Who's there for the newcomer ???

After reading the Forum, I made my best half happy (well, myself, the stump is clear):
microwaves AEG-MCC2580 (+ grill, + convention)
bread maker - Panasonic SD-257
and finally - Cuckoo 1010.

The latter was brought from Kiev only yesterday (it turns out that in Ukraine 1054 in the afternoon with fire it is impossible to find, and this one is very problematic). I was delighted, nose into the manual - and then the first stupor.

In the book of recipes I read in Russian and white:
"You cannot cook milk porridge, boil pasta, etc. because they give foam, which can clog the outlet on the pressure valve ..."

How so: on the Panas-multicooker even a special mode is provided - "milk porridge" is called.
But what about our "cuckoo"?

However, I read the Forum and see that people are still writing about the successful experience of cooking both pasta and milk porridge, etc.

Tell me "where the dog rummaged"?

[VanyaDon]

Tell me "where the dog rummaged"?

VanyaDon, join our community

The dog is buried in the theme of recipes Kuku 1010 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=486.0 here you will find all the recipes for this Kuku model, including porridge, and the modes in which you need to cook them

[VanyaDon]

How so: on the Panas multicooker even a special mode is provided - "milk porridge" is called.
But what about our "cuckoo"?

Tell me "where the dog rummaged"?

VanyaDon
First of all, congratulations on your purchases !!! Powerfully you buy!
Secondly - do not pay attention to what is written there - in the "Porridge" mode, our Cuckoo 1010 perfectly and tenderly prepares milk!

It's great that everything cooks!

Well, now it's time to confess:
Having lived in the world for many years, I (to my shame or my happiness) still don't know what a kitchen is.
I am sure that buns grow on trees, and bunnies make borscht and soups in the kitchens.

But it is not the Gods who burn the pots, and even less the eared ones.
And I decided to learn how to cook myself.

The motivation was the reluctance (or latent rejection of everything new) of my better half to use all the techniques with which I periodically fill up her kitchen.
Recently bought her
food processor Brown 2 cups (did not include once),
deep fryer ("already" fried fries 4 times - that's all)!
Krupp's toaster (not turned on for two years).
The microwaves - before they burned out - worked only to heat something up quickly and that's it.

More or less, a meat grinder, a mixer, a kitchen scale and a coffee machine are in use. She assures that the built-in gas stove and the electric oven are enough for her. They are, of course, cool, but ... this is the 20th century, and I want to live in the 21st century. And the time she spends in the kitchen is a pity.

Since such problems cannot be solved by forceful methods of imposing force, (recalling the experience of the first use of a microwave, which ended in tears and hysteria), I decided to go the other way: to learn how to do everything myself, and then show her how simple and convenient it can be! I understand that I cannot surpass her in the field of cooking (she cooks - you will lick your fingers), nevertheless I want to try.

To do this, I left "kukusu" at work, tomorrow I will try to cook something from scratch with the employees. I hope that by March 8 (for which I am actually preparing a surprise in the form of a dish made by myself) I will learn something.

Hence the request: what would you advise to cook first?
The only request: let the recipes contain fewer phrases like "add salt and spices to taste ...".
I can and I know how to weigh and measure 0.1 grams of salt or pepper, but "to taste ... who ???" always drives me into a stupor.

will you help?

[to your taste]

The only request: let the recipes contain fewer phrases like "add salt and spices to taste ...".
I can and I know how to weigh and measure 0.1 grams of salt or pepper, but "to taste ... who ???" always drives me into a stupor.

Therefore, you will lick your wife's fingers that she knows your tastes and puts into dishes what you love and in those proportions
Therefore, we write "according to your taste" and then on condition that you take exactly those spices that the author uses in the recipe. You can use yours, to your taste, or not put them at all.
After all, the author of the recipe cannot guarantee that her / his dish will turn out to be the same to your taste and you will like it - this is a matter of personal taste.

Therefore, a wish for a start - stand next to your wife, see what and how much she puts into cooking your favorite dish when she cooks on a regular stove.
Then cook the same, from the same products in Kuku - then you will surprise her that you can cook from the same products in an automatic technique

And then, suddenly, something does not grow together in your cooking principles.

Yes, we also cook - we look at how it is done in normal conditions and shift to your taste to Kuku

Thanks for not leaving one-on-one with the problem.

But here's the thing: my attention to the kitchen, where I have never been before, will inevitably make my wife suspicious.
And so I want to make her a surprise, which she does not dream of, and does not even suspect.
And it’s probably ugly to peep ...

Here's what I thought: a cook in a restaurant - he doesn't know the tastes of those for whom he cooks.
Nevertheless, he rarely makes mistakes.
Here's how he does it, and how can I try it again?

I understand that I won't be able to make a culinary masterpiece, but at least not rudely miss ...

Here's what I thought: a cook in a restaurant - he doesn't know the tastes of those for whom he cooks.
Nevertheless, he rarely makes mistakes.
Here's how he does it, and how can I try it again?

I understand that I won't be able to make a culinary masterpiece, but at least not rudely miss ...

If you follow this principle, choose the recipe you like here and go! The recipe, photo, cooking principle is included in the recipe!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=486.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=465.0

The recipes for both the pan are interchangeable

Good luck!

[Admin,]

Admin, I adore you so easily explain. Bravo.

Vanya Don, and what dishes does your wife like? So you start with that. Meat, fish? Maybe baking? Choose something specific and study the recipes, and then we'll catch up. Good luck.

Yes ... today I saw what the coming Armageddian would look like.
The picture is called "Five cooks for one saucepan".
However, in order.

In the morning I gathered my karasavits: so, I say, there is another production task! Cook dinner with my hands! Here is the container - go ahead! I see a misunderstanding in my eyes.
I give an introduction: this is a saucepan, this is a recipe book (fortunately Tanyulya suggested that the recipes in the book by 1010 are normal) - choose what we will have lunch. For about twenty people studied the manual, argued, but did not decide. I had to choose the dish myself - pilaf. And send a messenger to the store to buy everything you need, because the purity of the experiment required doing everything from scratch.

While we were spending five minutes, they brought everything we needed for pilaf. They forgot to buy garlic, but it will come back to haunt them ...

So, let's get down to the process. outwardly, the people liked the container, but fear in the eyes has a place to be. Where to start, what and how to do, and what if we break something or do something wrong ...
So, I say - who will take it? In response, silence ... Boyazzo.
I had to occupy the people with the usual duties: I sent one to wash the rice, another to cut the meat, the third to carrots, etc.
I looked at the fruits of their labor - I realized that I can reproduce this part of the process myself at home. Fine!

We washed the pan, poured olive oil on the bottom, put the products in the order recommended by the instructions. True, they poured a little more olive oil than the recommended one, but put a little salt - they hoped for seasoning. At the end of the loading of the products, they put the pan into place, slammed the lid, chose the program and ... as always, the most "hard" work had to be taken over - press the button named "Varka"!

In response, silence ... The frame runs, not a sound from the oven. Looking at this case, people began to give out ideas:
- oh, it probably doesn't work
- And we did not set the cooking time ...
- And we did not indicate the temperature ...
- time remains off ...
well, and the traditional one: it probably won't work!

He sent people to their jobs, and he himself "plunged into production."
Suddenly I heard - some kind of unfamiliar sound. Either hisses, or whistles. And the aroma of seasoning floated through the office.
I realized that the "cuckoo" still works!

She hissed, snored, then quieted down ... She snoozed again and fell silent. Three or five minutes later she made a sound and that's it. The process from pressing the button to the end took 52 minutes. Gathering people. I like the smell. I remind you that it's time to lay down the garlic and cook. There is a stupor - they forgot to buy ...

Okay, let it remain as it is. Typically heated.
(to be continued).

I continue:

At lunchtime, he gathered the people again - for a tasting.
The first portion is for the "head chef". I tasted it.
The taste did not raise any objections. Rice, tinted with carrots in a pale orange color, boiled well. Meat too. But the impression is that rice "lives" by itself, and meat by itself.And fresh - not salty absolutely! And without garlic !!!

I tasted the people - they are surprised:
- not burnt!
- boiled well and that's it!

And then THIS began ...
Each of them began to convince me that "if she cooked, then ..."
and I would salt it, as it should be, And the meat would be pre-fried, so that it would be tastier ... And I would put the barberry ... and whatever they sang - my head ached.

Finally, I bark: "And who, I say, prevented this from being done"? In response - silence, like on Earth after a comet.
Guilty as they look at each other and can not say anything.
In the end they gave out: Duc pilaf is not the simplest dish. And the fact that it is SO !!! it turned out, it's a miracle.
It cannot be that it would have turned out so well at such a time.

Then I realized - it worked!
And it will continue to work !!!
Hurrah !!! !!! !!!

[VanyaDon]

VanyaDon, we are waiting with you I would like the result to please you
While typing and the continuation arrived in time. You need to try the first stew or fish in vegetables - these are simple dishes for cooking, but pilaf is really not the easiest ... (today I made a fish, I'll post the recipe)

Well, and first impressions:

The container is beautiful, but when you open the lid, it leans back sharply and the saucepan jumps up.
The buttons are pressed tight. It is necessary to hold the container so that it does not budge. The rest seems to be fine.

The people are now deciding what we will cook tomorrow.
Each one had so many ideas ... So "The Armageddian continues"!
and no longer any fear of technology. Everyone suddenly began to like everything.
So instead of studying cooking, I made an advertisement for containers ...

The people were concerned: shouldn't they buy for work (general) and for home (each - one in their own hands)?
Moreover, March 8 is close, close,
and the heart beats more cheerful ...

Okay, let's see what happens tomorrow.

[Vanya Don]

Vanya Don, and what dishes does your wife like? So you start with that. Meat, fish? Maybe baking? Choose something specific and study the recipes, and then we'll catch up. Good luck.

Dear Tanyulya!

Inspired by today's success and guided by the principle that "appetite comes with eating",
I thought - "And don't we aim at our William, do you understand Shakespeare"! ©

My wife loves all kinds of seafood and a skilled bakery.
Cake "Napoleon" - you can't pull it off. The cookies are the same.

But a few years ago, I heard her complain that she was not good at biscuits:
could rise well, and when they cool down - "fall".
Where or on whom they fall, I still do not understand, but I would like to make a biscuit that will not fall ...

That would be bull's-eye!
However, I probably can't do it yet.
But I really want to ...

Hello girls and boys!
I also got myself a 1010 cuckoo because of the pressure cooker function. I already have a Panasonic cartoon.
But I just can't figure out this pressure cooking. What does high pressure and low pressure mean?
The main thing for me was speed. I read somewhere that a pressure cooker is a pressure cooker that cooks faster and that attracted me.
And so I decided to cook milk rice porridge. I thought I'd press the pressure to make it faster. And oh, horror, in the first place, the pressure was not turned off even after an hour, then I decided to release the pressure myself. And it was something like a jet of milk sprinkled everything in the world for me.
Now I wanted to cook the meat in the stew mode. Well, I thought, since I didn’t press the pressure, then it would be possible to open the lid and add onions, carrots. It was not there. In general, I was upset. I read the instructions, but did not fully understand it. In the recipe for pilaf, it is proposed to fry meat and onions separately and only then transfer everything to a pressure cooker with the addition of rice. What the hell is that.
Tell pliz, people who know what are the advantages of this cuckoo from the Panasonic cartoon and how to achieve the correct result?

[Shahin,]

Shahin, to cook the stew, you need to put everything in a saucepan at once and select either the Multi-cook mode (30-40 minutes) or Stew (the program lasts 41 minutes.) And everything will work out (I just cooked)
Regarding pre-frying, the lid ajar and the turned handle, you can also pre-fry in a saucepan, for example a Multi-Cook.
Porridge: amazing milk porridge is obtained in the Porridge mode, I always cook on the timer at night, so that it would be ready by 6-00 in the morning.
That's just for 1010 everything is simple. If anything, please, how we can, we will help.

"First time to first class" we went yesterday.
Students' everyday life began today. True, I can't call them gray.

Prepared mega-lazy cabbage rolls.
Everything worked out with a bang. They only languished in the heating mode for more than two hours - they were waiting for a lunch break.

This time I had only one instructor - the experience of yesterday's "seven nannies" went for the future.
So now we will work in turn.

Thanks a lot to the recipe author and support team.
We think what to cook tomorrow.

VanyaDon, cook the meat, for example, marinate with something.
Or lumpy fish. Or you can also use a cottage cheese casserole for tea. Potatoes in cream - very tasty, stuffed cabbage, and a lot of things you can do. Try it.

VanyaDon, cook the meat, for example, marinate with something.
Or lumpy fish. Or you can also use a cottage cheese casserole for tea. Potatoes in cream - very tasty, stuffed cabbage, and a lot of things you can do. Try it.

Tanyulya, because today they were cooked!
true, in a mega-lazy version, but is the taste very different?

But stewing meat is an idea!
What recipe would you recommend?
and what's for a side dish?

I like meat in narsharab or in tkemal sauce, more onions. You can cook pork in kefir with adjika. Take your favorite marinade and get creative. Good luck.

[Shahin,]

Shahin, If anything, please, how we can, we will help.

Thank you very much for your prompt reply. What about pilaf, how to cook?
And what about the difference from multi, what is the advantage of pressure and what is it?

The pressure cooker really cooks faster, + due to pressure, everything is cooked in its own juices, the products do not come out as if boiled.
Regarding pilaf: just like in a cauldron, I do it, I fry everything and put it in the same sequence, only I use the Multipovar program (cook according to your own recipe to which you are used to in order to compare tastes) Good luck.

I like meat in narsharab or in tkemal sauce, more onions. You can cook pork in kefir with adjika. Take your favorite marinade and get creative. Good luck.

Dear Tanyulya!

The meat in narshaban looks very attractive, but here's what confuses:
the recipe requires the meat to fry.

And I don't have pans at work, fry at 1010 ... if possible, tell me how.

Dear Tanyulya!

The meat in narshaban looks very attractive, but here's what confuses:
the recipe requires the meat to fry.

And I don't have pans at work, fry at 1010 ... if possible, tell me how.

You do not need to fry and cut the meat into a shalychka. Today there is no strength, and tomorrow I will post the recipe and the photo in the recipes, I made the meat at 1010. In the morning I will post it. All the best.

Thank you very much for your prompt reply. What about pilaf, how to cook?
And what about the difference from multi, what is the advantage of pressure and what is it?

For example, a recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=92825.0

Today I wanted to eat Befsbroganov.
It took two hours to cut half a kilo of beef into strips,
finely chop the onion. Instead of soy sauce, he poured dry red wine,
put a pinch of hot seasoning for meat, kneaded two leaves of lavrushka and go!

The meat was infused for an hour. During this time I made the sauce. When I melted butter and added flour, I got a mixture that is more liquid than sour cream. So I didn't add boiling water, I just added sour cream and mixed it all.

The meat was cooked for 50 minutes, another ten minutes under sour cream sauce - everything is strictly according to the ABC book!
A result that becomes not only expected, but also predictable.
It turned out very tasty.

But the side dish ...
This is a separate song.Cooking 150 grams of macaroni in a microwave is not a test for the faint of heart!
Especially when you need to stir the pasta at the beginning of the boil. They found a purely engineering solution: they installed something like a wooden frame in the microwave, from which two sticks were sticking out downward, and fixed the surprise. Now everything has fallen into place: the container with water is rotating and boiling, pasta is mixed with chopsticks ... beauty! As if the cook did not interfere with them with a spoon in a saucepan. and twisted the pan around the spoon.

We were rewarded with a delicious lunch.
In the end, "the queen was delighted."

I am asking you to Show me a photo of a measuring cup, otherwise I accidentally put it together with a glass from a bread machine, and now I'm confused what is from what

The measuring cup from our pressure cooker is the one with the last division of 160 ml

Dear Tanyulya.

Tell us, what is it - narsharab?
And can it be replaced with something?

Nobody here knows anything about such a product.
But I want to try beef according to your recipe.

Narsharab - boiled pomegranate juice.

Well. what - we continue to cook both "according to the primer" and according to recipes,
kindly posted on the Forum.
So far, everything is working out. and best of all, it turns out delicious!
Thanks everyone.

However, there are no fewer questions.
I already want to somehow mechanize the process, facilitate preparation, etc.

Hence the question: If the recipe (beef stroganoff, for example) says:
"cut the onion into small pieces." Can you just run it through the grater of the same food processor?
My girls assure you that you can't. Allegedly, the onions will become bitter and ruin the whole dish.

And how can you?
As it is not a "royal affair" to spend more than an hour chopping 2 onions with a knife.
I have the following items for the combine:
- Stainless steel grater
- Stainless steel slicer
- Stainless steel shredder attachment
- Stainless steel fine shredder
- Disc for slicing potatoes
- Mini chopper attachment

Which is better to use?

The girls correctly say not so much bitter as the onion slurry will turn out, but in the beginning you need to evaporate the liquid from the onion.
Cut a couple of onions into strips - no problem, and you don't need five minutes

The girls correctly say not so much bitter as the onion slurry will turn out, but in the beginning you need to evaporate the liquid from the onion.
Cut a couple of onions into strips - no problem, and you don't need five minutes

I'm a pro in another industry.
But on beef, I cut the onion into pieces of about 3x3 millimeters.
Chop like an ax - scattered to the sides from the cutting board.
So we had to be very careful, each layer of the ring separately.
And it did kumarilo.

The measuring cup from our pressure cooker is the one with the last division of 160 ml

oh how 160 ?! I have the last one for 200ml + a few more divisions, and in the second only 1 \ 3 1 \ 2 ... 3 \ 4, etc. I intuitively attributed the latter to the x / n The other day I mixed up again, re-read your post and looked at the glass better

in the second only 1 \ 3 1 \ 2 ... 3 \ 4, etc.

Here I have just such a glass from 1010 - and it is a copy of a multi-cooker glass from Panasonic - which is marked up to 160 ml, but if at the very top, then we have 180 ml.

I have exactly the same. I honestly do not really distinguish which one from Panas, and which one from Cuckoo.

Take me into your ranks too. I don't know how and where, but my husband got me this device. Of course I wanted 1054, but since they are absent in Ukraine, I was extremely happy about that. Although already at home they noticed that the saucepan at the bottom was slightly scratched. I want to somehow order another saucepan, maybe a steel one, but this is probably in a different topic. And the question is: did anyone bake bread in it? And if so, tell us in more detail, please.

[Natay,]

Natay, Congratulations . To be honest, the scratch at 10 surprised me, it’s a very good pot. I didn't bake classic bread, but muffins, casseroles are always good.

The scratched bottom was not immediately noticed, but it became visible at home in the bright sun. Of course, it was not something to change, so they resigned themselves.
What setting do you use to bake the cake? And another question - is it possible to bake in paper tins?

The scratched bottom was not immediately noticed, but it became visible at home in the bright sun. Of course, it was not something to change, so they resigned themselves.
What setting do you use to bake the cake? And another question - is it possible to bake in paper tins?

I bake on a multi-cooker, I haven't tried it in tins

Is the roof browning?

To be honest, not very tanned ...

[Julifera]

Well, I bought a 1010 Cuckoo in Ukraine. Tanyulya, if you remember, I am the very aggressive Larisa, because of whom you closed the topic "Where to buy a multicooker".
My conclusions regarding Cuckoo 1010:
1. The choice in favor of this manufacturer was deliberately made, after sitting at the computer for a whole week, comparing both technical characteristics and reviews of multicooker.
2. I saw in the store "live" Supra, Dex, Panasonic, Lakuchina and next to ... Cook !!! It is simply incorrect to compare the former with Kuku, since these are devices of a different class, the former are not pressure cookers, which significantly outperform Kuku. When you see them nearby, it is simply impossible to buy another !!!
3. I was pleasantly surprised by the quality of the latter, including the bowl, as well as the 2-year warranty provided by the store.

The first culinary experiences delighted me, I did everything according to recipes Julifera and Tanyuli , for which many thanks to them.

Buckwheat did not work as a side dish, I did it in a 1: 2 ratio on the High pressure mode, probably too much water, because the cereals were very boiled and sticky.
What do you think, members of the forum, is it possible to remove the pressure valve at all and cook milk porridge only in milk, without adding water in a small amount?

Larissa, hello. The topic was moved to the TD.
My congratulations. For buckwheat and rice, I prefer to cook 1/2 (cereal / water)
On the porridge mode, I cooked porridge and without adding water, normally, I honestly did not try it on Multipovar.
Good luck and joy from friendship with Kukushechka.