Multicooker DEX DMC-50

yes, I understand, I understand ... that you are so directly nervous and there is no need to talk in such a tone, I did not offend you in any way!
Replace what you want and what you want, everyone is free to express their point of view, so I express my own. That's why he is a forum

yes, I understand, I understand ... that you are so directly nervous and there is no need to talk in such a tone, I did not offend you in any way!
Replace what you want and what you want, everyone is free to express their point of view, so I express my own. That's why he is a forum

No, no, I do not offend, I explain that I know where to change, and where is down

Daffi, did you sterilize the jars with the lid open? or were the banks low?

And can I take a picture of your "paprikash-style turkey with sour cream sauce"?
And the custard and ice cream base. It's interesting to see. We're all curious here.
Girls, if you get your multi dough recipes, write the recipes. Pliz.

Daffi, did you sterilize the jars with the lid open? or were the banks low?

And can I take a picture of your "paprikash-style turkey with sour cream sauce"?
And the custard and ice cream base. It's interesting to see. We're all curious here.
Girls, if you get your multi dough recipes, write the recipes. Pliz.

Turkey in sauce


Sterilize jars with the lid open.

The custard has already been eaten, you can take any proven recipe, this is not the point, the point is in the possibility of using a multicooker as a water bath. You need to pour water, turn on the steamer mode, put your own steamer, put a container with ingredients for cream or ice cream on it and steam it with constant stirring until it thickens. Alternatively, put a cloth or cheesecloth at the bottom of the pan, put a bowl of ingredients on it, pour water to half of the bowl and cook with constant stirring.

I have not tried the steamer mode yet. But, I understand that in this mode there is very strong steam (more than when frying?). How, hands, does not wrap around, if you stir something all the time?

The turkey is cute. Did you place it in DEX recipes?

I have not tried the steamer mode yet. But, I understand that in this mode there is very strong steam (more than when frying?). How, hands, does not wrap around, if you stir something all the time?

The turkey is cute. Did you place it in DEX recipes?

I put the can down and leave it alone, then pick it up with oven mitts. You can also stir with mittens, but the steam does not burn anyway.

I did not post the turkey recipe, I just cut the fillet into pieces, chopped the onion and grated the carrots, put it in the cartoon, turned on the Fry-Meat-10 minutes. Then I salt and pepper, put 1 tsp. ground paprika and a little crushed paprika, mixed, added sour cream and a little water, put on Stew for 1 hour.
At the end, I added chopped garlic and 2 tsp. flour, mixed and held for 1-2 minutes, so that the flour thickens the sauce.
The amount of flour depends on how much liquid you have at the end, that is, the flour goes as a thickener.

1 rub = 28.2 kopecks Ukrainian

That is, 100 Russian kopecks = 28.2 Ukrainian kopecks, hence 100 / 28.2 = 3.546099 = 3.564
That is, 1 hryvnia = 3.564 Russian rubles.

Oh already answered

Duffy, I don’t understand anything: how interesting you think it is!
I have 1000 rubles, if I go in exchange they will give me 356.4 UAH? !!!
From me personally, I will give you this thousand and try not to give me 356 hryvnyas for old friendship !!!
In exchange offices I will receive for 1000 rubles, only from 282 to 285 UAH. And so I want to eat up on you

"A la pizza" after "combat" pulling out of the saucepan.


Girls, tell me how to get it out? From above, everything is "alive" - ​​you can't turn it upside down like a pie. I tilted the saucepan to one side and barely pulled out with a spatula. I was afraid that I would ruin the saucepan. Uhh.

Nice pizza! Well done !!!
For pizza, a multi bowl is not the most convenient shape - and the diameter is tiny, and the sides are high. Better still in the oven or AG. But, since using the cartoon, it's so complete. When I was making a "liquid" pizza, I just waited a little for it to cool down, "hardened" a little and then it easily slid along the inclined wall of the bowl, that is, as you did.

Girls, I suggest laying two strips of baking paper about 10 cm wide and about 50-60 cm long on the bottom before laying the dough. Leave the tails on top and pull them out perfectly after baking. I used to bake cheesecakes

Girls, I suggest laying two strips of baking paper about 10 cm wide and about 50-60 cm long on the bottom before laying the dough. Leave the tails on top and pull them out perfectly after baking. I used to bake cheesecakes

and today I covered the bottom of my multi when baking the cottage cheese in such a way, precisely with strips of baking paper, it pulled out very well and the bottom was in order, nothing was burnt and there was no need to tear anything off later ...

Girls, tell me how to get it out? From above, everything is "alive" - ​​you can't turn it upside down like a pie. I tilted the saucepan to one side and barely pulled out with a spatula. I was afraid that I would ruin the saucepan. Uhh.

Honestly, I don't remember where, but I saw the girls showing them: they cut a circle out of baking paper, and two long strips of the same paper are laid under it. After baking, take these strips and pull everything out.

Yes, really, glorious! Everything slipped while pulled out. I’m still stupid, before that I fried onions with mushrooms in a saucepan, and then I put the paper and put the dough and filling on top, so my piece of paper was already welded to the dough. Probably it was necessary to lay the dough without a piece of paper?
If I still do, I will try to put a thin dough, maybe it will be better to crawl out like that

Well, while I was writing the rules, I was late with my message again.

Thank you all for the advice - long strips of paper. I'll have to try.
They say - one head is good, but two is better, and more than two is even better

Duffy, I don’t understand anything: how interesting you think it is!
I have 1000 rubles, if I go in exchange they will give me 356.4 UAH? !!!
From me personally, I will give you this thousand and try not to give me 356 hryvnyas for old friendship !!!
In exchange offices I will receive for 1000 rubles, only from 282 to 285 UAH. And so I want to eat up on you

1000 rubles must be divided by 3.564 times, then the result will be an amount in hryvnia = 282 hryvnia

Yesterday I cooked boiled pork steamed and discovered (quite by accident) that the upper heating element fried so that my meat was slightly burnt. It turned out that the piece was taken large and it was almost close to the lid.
So we have almost a 3D multicooker

Yesterday I cooked boiled pork steamed and discovered (quite by accident) that the upper heating element fried so that my meat was slightly burnt. It turned out that the piece was taken large and it was almost close to the lid.
So we have almost a 3D multicooker

How interesting.
I've also noticed that if you fry something, then when the lid is closed, it is fried more (in theory, it should be steamed) than when it is open.
Maybe that's why the power is great.

Girls, but someone knows why there are three modes in frying: fish, meat and vegetables. What is the difference? Temperature? Or nothing?

Girls, but someone knows why there are three modes in frying: fish, meat and vegetables. What is the difference? Temperature? Or nothing?

Should be different in temperature.
I think that they really differ in temperature, I have evidence I somehow fried on Fish and switched to Meat, it started beeping and the program did not start, from which I conclude that the temperature on Fish is higher than on Meat, so the program does not launched.A similar situation was observed when I switched from Frying to Stewing, the program did not turn on until the saucepan cooled down a little, reaching the desired temperature.

The fact that in different modes of the steamer the temperature is different is definitely YES.
Most likely, the principle is the same when frying.

The fact that in different modes of the steamer the temperature is different is definitely YES.
Most likely, the principle is the same when frying.

Is the temperature different in the steamer? I believed that the cooking time there is different, depending on the type of food, and the boiling point of water is always 100 degrees.
When frying, the temperature should be different, but you can only track it by indirect signs, it's a pity that temperature indicators are not displayed, as in some cartoons.

Alena, namesake - she boils the same way, but the intensity of the boil can be adjusted by the temperature of the pan. The more energy we supply, the more steam we have at the exit

And why did I put up the first program I came across, they say, it will boil, gurgle, and, okay, but I'll just decide for myself when to remove the basket. And it was also necessary to admire the bubbles on different programs. No, well, they definitely want to bother their head! I fry stupidly on baking, so as not to choose the mode, "steamer", on the mode "where I poked."
In short, no technology. So give a person different opportunities to cook, so that he still roasts meat on a fire!
I will improve!

But I fried meat on "meat", and vegetables on "vegetables", there is a little difference, on "meat" it is fried more, on "fish" I have not tried it yet.
And I cook the soup on a "boil" - quickly and everything is cooked.
Hands have not yet reached the double boiler.

TyominaAlyona

Did you find silicone spoons? I need it too. And then I scoop up my "relatives".

And my overage son today walked with an iron brush over a saucepan, I cry, give a link to the saucepans. She did not suffer much, but there are scratches

And my overage son today walked with an iron brush over a saucepan, I cry, give a link to the saucepans. She did not suffer much, but there are scratches

If you are from Kharkov I can give the address of the store. Are available.

I'm from Zaporozhye

If you are from Kharkov I can give the address of the store. Are available.

Give me, please.

Give me, please.

On Gagarin Avenue opposite the Bus Station there is a small shop RS-Market (almost on the corner, you can see it from everywhere).

Here, by searching I found the phones: (057) 732-24-85, (067) 577-33-29, (099) 486-98-64

I bought a DEX multicooker there for 618 UAH. They said that there are saucepans. But I still won't visit them a second time.

On Gagarin Avenue opposite the Bus Station there is a small shop RS-Market (almost on the corner, you can see it from everywhere).

Thank you.

Thank you.

Yes, no reason. If you buy, write how much they cost. And then when I was the price was still unknown.

Yes, no reason. If you buy, write how much they cost. And then when I was the price was still unknown.

So far, the lowest price in the store where Alena bought, where a saucepan cost 176 UAH.

And I need a spoon. Does anyone know where to buy and how much it costs?

And I need a spoon. Does anyone know where to buy and how much it costs?

Do you need a spoon or a ladle? I bought a silicone spoon, but it won't be able to scoop up the first courses, I use it for stirring, for placing second courses, for laying out dishes from a saucepan. So far, I'm scooping it up with my own ladle, because I haven't found any alternatives yet. I try not to scratch the walls, so it suits me perfectly.
I found a couple more applications for my own scoop, I am very pleased with them. It is very convenient for them to put the dough in muffin tins, it is very convenient to put the pancake dough in a frying pan. I also scooped up cutlets and lazy dumplings

And I need a spoon. Does anyone know where to buy and how much it costs?

🔗

🔗

Thank you.I thought maybe where in stock (touch) is in the shops.

It is very convenient for them to put the dough in muffin tins, it is very convenient to put the pancake dough in a frying pan.

That's super!))) Put the dough in muffin tins with a ladle! Thank you for the idea

That's super!))) Put the dough in muffin tins with a ladle! Thank you for the idea

Please use for health
I can also tell you that you can mold cutlets with two tablespoons and not get your hands dirty in the minced meat

I can also tell you that you can mold cutlets with two tablespoons and not get your hands dirty in the minced meat

I can do that, but about the use of a scoop - !!!!!

I can do that, but about the use of a scoop - !!!!!

It remains to figure out where to apply a flat spoon with pimples. Any ideas?

It remains to figure out where to apply a flat spoon with pimples. Any ideas?

Nope ... not yet .. something needs to be decided, otherwise these spoons with pimples have divorced)))

Now I twist a pimpled spoon in my hands and I have only one thought - to scratch the back well. I did the tests right away - it's still GOOD!
I use the Tefalevsky scoop, it is simply larger in size than the "native" one, but also plastic. Although, I immediately pour the soup soup into a glass or plastic saucepan. But it would be convenient to transfer side dishes, pieces of meat to a plate with a DEEP spoon. I have such a plastic one, but you won't "rustle" a cartoon in the bowl with it. And yet, despite the fact that the silicone spoons offered now, albeit wide, but small, I will still buy this. There will be a company for different silicone spatulas. I'll try to look with us for now, so as not to pay a third of the cost for delivery.

But it would be convenient to transfer side dishes, pieces of meat to a plate with a DEEP spoon.

Believe me, the dimensions of this silicone spoon more than compensate for all its "shallowness".

[Lozja]

Believe me, the dimensions of this silicone spoon more than compensate for all its "shallowness".

ABOUT!!! And I think that a spoon is a necessary thing! And even a BIG spoon !!! It remains only to buy it.

Lozja, I want to say thank you again for the technology of cutlets in the oven !!! Class !!! True, I turn it over, since the top does not blush at all. But I appreciated the technology! Delicious, fast and convenient! And no overcooked fat and burnt crust!

Believe me, the dimensions of this silicone spoon more than compensate for all its "shallowness".

I still bought a silicone spoon from Tescoma. This one 🔗
It can be garnished with a side dish, it is quite tough and wide, it is very convenient to stir in a frying pan or turn something over. But pulling pieces of stew out of the sauce is inconvenient (or I haven't got used to it yet), it slips off.

I still bought a silicone spoon from Tescoma. This one 🔗
It can be garnished with a side dish, it is quite tough and wide, it is very convenient to stir in a frying pan or turn something over. But pulling pieces of stew out of the sauce is inconvenient (or I haven't got used to it yet), it slips off.

I have one as you bought and also oval 🔗 - it has a hard edge, it does not "lick" the bottom with a soft tongue, but it is convenient to mix, separate, in short - another, but also - completely inconvenient to collect food.

Girls, it's uncomfortable because these are not spoons, these are shoulder blades. I have exactly the same shape, but Chinese, tough, durable and very comfortable BLADE! I have it the most popular of all my silicone paddles. But only as a scapula.
With a large silicone spoon, it did not stand next to it.

I have not seen deep spoons made of safe silicone on sale, I looked in all supermarkets. I'm definitely not going to buy that Chinese one, excuse me.