Kiomy hime
On tyk he gives not pictures, but a game for connoisseurs
And Elby looked ... well, it is similar in shape, but mine, it seems to me, is better
Although, if the programs are the same, it means that the same principle of operation. I just don't know what quality for such a price
Kiomy hime
Yes, I've already read it. Not bad. I think I'll buy Yummy for mom first, and then a pressure cooker, purely for the speed of meat and cabbage rolls. = ^ _ ^ =
IRR
Today I cooked pilaf in my pressure cooker, although with several rice cookers, it was at least bold

Frying onions and carrots, then I laid the meat (pork) and I had an idea to add water and stew, but I resisted, I remembered xoxotyshkand did not do it. I put it on ND for 15 minutes. Outcome

Multicooker-pressure cooker Moulinex Minute Cook CE4000

the pressure has built up. Despite the fact that there was no liquid, except for 2 tablespoons of oil. I threw in the rice (before that, I washed it and soaked it in boiling water for 10 minutes), added water 1 to 1. Time 13 minutes on LP. Gotovchenko. As they say - the food is served, sit down to eat, pzhalusta!

Multicooker-pressure cooker Moulinex Minute Cook CE4000

shl. if you cook rice with chicken, then you can make one bookmark - all at once - meat + rice.

IRR
Quote: Kiomy Hime

Yes, I've already read it. Not bad. I think I'll buy Yummy for mom first, and then a pressure cooker, purely for the speed of meat and cabbage rolls. = ^ _ ^ =
exactly. I would just like that, I and Yummi have
Kiomy hime
Yesterday I did the same thing, but with the addition of water to the fried pork to stew for 5 minutes. And gave black raisins.
Only such a thing. Nobody washes the rice here and water is given 1 to 1 for cooking rice. Do you rinse before cooking?
Kiomy hime
Quote: IRR

exactly. I would just like that, I and Yummi have

I have already read your forum about Yammy, read 25 pages, and therefore decided to buy. So thanks
IRR
Quote: Kiomy Hime

I did the same yesterday, but with the addition of water to the fried pork,
Duc, I would have done this at any other time, but then I remembered that there was a question and doubts - it would pick up, not pick up pressure in the absence of liquid. So I decided to try without water, what was the risk? well, then I would have squished, if that. We're not looking for easy ways

and the rice ... yes, I wash it. I wash everything that washes. Here is such a thing - we sometimes pack in unsanitary conditions, rats, mice, etc. And then, according to Pokhlebkin, strictly and once on the Internet I found one way, I use it all the time. With any kind of rice (except brown). On an open fire and in any saucepan - a constantly stable result The secret is in soaking (and before that, rinse to clean water, 5 times), soak in boiling water for 10 minutes, and water during cooking 1 to 1.
doroncevae
Hello everyone! They gave me a wonderful saucepan on June 5th. Two days walked around the bush. A book with recipes is not acceptable, I agree. Only you have found sane recipes. First, the classics: borscht and pilaf. It's a pity I didn't read about the secret of making friable rice. Let's take it into account for the future! : girl_curtsey: Yesterday I cooked soup with giblets and smoked brisket. A true yummy !!!! Then, chicken legs in sour cream (first floor), young potatoes were steamed on the second floor in a basket. Everything is delicious and fast. And with great pleasure!
doroncevae
Thank you! How to make steamed rice hedgehogs? Give, pliiz, recipe or reference.
IRR
Quote: FrekenBok

Thank you! How to make steamed rice hedgehogs? Give, pliiz, recipe or reference.
what are you? choose! Pumpkin
IRR
Quote: FrekenBok

Yes, it's a Klondike!


share modes! when cooked well. And you can also take pictures. We like to look at mulberries clearly and much is clear.
doroncevae
Everybody wrote about borsch and pilaf. I don't want to repeat it.True, she sculpted borscht like a shura: on "frying" I sautéed onions, added carrots, pork (medium pieces), cabbage and a glass of water. I put it on VD for 15 minutes. Bleed off steam through a wet towel. I dropped the potatoes, the borsch dressing, and the beans from the jar. I put a spoonful of Chumak paste. I added water almost to MAX. Salt, spices .. At VD-5min. I didn't bleed off the steam. After half an hour, she opened it and poured it into a saucepan. Borshchik came out as rich as on the third day. I want to make a young borschik one of these days, fortunately, the vegetables are ripe.
topchan
Well, I've already prepared a bunch of everything here, sales and you will not remember. But then a fresh piece of pork, about 1.5 kg, came to my hand. I think the small one needs to post it. I threw it in, added 100 grams of water and a little olive oil, fried it a little (just a little), then on high pressure for 20 minutes. Everything is cool, but the current is even dry. Should I avoid this next time?
doroncevae
I always marinate meat for half an hour. 20 minutes on VD - isn't it too much? Did you bleed off the steam or simmer a little? Market pork? We only have more recent "odds". Our cats, meat from other markets, are not even suitable for sniffing.
IRR
Quote: topchan

Everything is cool, but the current is even dry. Should I avoid this next time?
it was already somewhere - it is necessary to marinate before cooking, better for the night in the refrigerator. Grate with salt, butter, herb and onion in the refrigerator overnight. Or maybe the saint is so kosher, anything can happen. Have you cooked the broth there? From a large piece of luche IMHO boiled pork and then marinate first, stuff it with a chasnok, fry, and then stew. And if broth, soup, sauce, then it is better to cut in portions, it will not be dry and small to eat more convenient.

yeah, FrekenBok already answered
topchan
Cut to make it more convenient to eat small. Ohh, remember, otherwise it cracks off from a whole 1.5 kilogram piece, it's really not convenient)))))

Lan, got it. First marinate nuna and then cook the current. And about to bet on a gallop? And then maybe it's true 20 minutes is a bit too much on the high pressure.
doroncevae
By the way, I didn't make the chicken pickled, because time was running out. On "frying" I warmed up a couple of tablespoons of olive oil, browned the onion, fried three poultry legs (800 grams) lightly. I added some salt, added spices and two tablespoons of sour cream. In a basket I put potatoes (3/4 kilos) young, cut in half. HP for 12 min. I blew off the steam under the towel. The potatoes are whole, strong. Sprinkled with oil, sprinkled with herbs .. Voila
IRR
Quote: topchan

Cut to make it more convenient to eat small. Ohh, remember, otherwise it cracks off from a whole 1.5 kilogram piece, it's really not convenient)))))
I mean, it won't be dry when there are small pieces. Sorry if sho.

about the regime - well, put it on 15 airs, if 20 is too much.
doroncevae
Are you bleeding off steam or are you waiting for it to cool down?
topchan
This is my humor))))))))))))))) 0

But by the way about the chicken. Even 12 minutes on VD - to a fig, right? I made ice cream on ND for 8 minutes.
doroncevae
Yesterday we did not have time to eat, today we received legs in sour cream jelly from the refrigerator. Like sour cream chicken jelly
IRR
People! who cares, I made a cake in our pressure cooker

recipe here Multicooker-pressure cooker Moulinex Minute Cook CE4000 Multicooker-pressure cooker Moulinex Minute Cook CE4000

I'm telling. She took the simplest and most budgetary recipe, so that if it didn’t work, then it was not a pity to throw away the tavos. Anyone can do it, even a man. In general, I mixed all this dry part, poured it with milk and boiling water, it turned out to be a liquid substance, poured it into a cartoon and set it on ND - 30 minutes. In less than 5 minutes, she turned off and went to heating. Nifiga ... I put it on frying, after 10 minutes for stewing, after another 10 minutes, again for frying, and so every 10 minutes I changed the active and weaker mode. After 50 minutes, it turned out like this biscuit

Multicooker-pressure cooker Moulinex Minute Cook CE4000

cut it into 3 biscuits and spread with cream. In short, we seem to have tamed her
Valyushechka
Hello everybody!!!! accept one more happy owner of this wonderful saucepan !!! purchased last week, during this time they made pasta twice on the stove, and that's it, I use it only on my own instinct, but today I read the whole forum, thank you very much for such necessary and useful advice, now the mannik is being baked, I decided to try it with my husband)) ) I don't know if it will work out or not, but before that everything is sooooo tasty, I cooked mostly what is easier, chicken with potatoes, soups, goulashiks, if I try something new I will definitely put it out !!!! Thanks again to all members of the forum for their advice! with instructions, probably many people would gather dust on the shelf, our mulechka
Valyushechka
wow ....happened!!!! Thank you very much for the recipe !!! mannik is a miracle, both tasty and beautiful, and with all this - a cook from me, well, just not any, now I think a start has been made, I will regularly indulge my homemade cakes !!!! there are a lot of pictures like these here already, so I did not upload
Nata58
Hello! Take to your forum one more owner of this wonderful multi-pressure cooker. I bought this miracle technique back in April, and found your forum only two days ago. At the beginning I could not figure out what was high pressure and what was low, I was disappointed with the purchase. The book of recipes is abstruse. Other forums describe recipes for multi-pressure cookers of other models, but there are modes for porridge, rice, soup, beef. And on our high and low pressure and in what mode to cook porridge is not clear. But in two months I adapted and now I can not imagine how I did without her. I do not know how to cook exquisitely and cook the simplest things, but every morning my husband and I have rice or millet porridge on the menu. What a beauty it is, laid down everything and do other things, do not interfere, watch so that the milk does not run away. The recipe for porridge may be useful to you:
Rice - 1 glass (measuring cup 180 gr.).
milk - 3 glasses
water - 3 glasses
salt to taste.
high pressure mode 20 minutes, as soon as the timer beeps after the expiration of the time, slowly holding the valve, release the pressure, open the lid, stir the porridge and let the porridge stand for a little more 10 minutes with the lid closed.
Millet porridge, the composition is exactly the same as for rice, but pre-pour the millet with boiling water for 7 minutes, then drain the water into a pressure cooker and the cooking time at high pressure is 15 minutes.
doroncevae
IRR! Thank you so much for the tip about steeping rice with boiling water for 10 minutes. The parboiled rice turned out great! And to the rice I served pork neck (800g cut into 4 portions. Marinated in oil, onions, spices. And for half an hour in the refrigerator) I fried the meat, added two tablespoons of fat sour cream, a spoonful of mustard, 3/4 cups of boiling water and on high pressure for 10 minutes ... She blew off the steam through a wet towel, salted the meat in the sauce, added flour diluted with water. Then look at the time and condition of the sauce: you can stew, or set for 4 minutes on high pressure or for min 7-8 on low pressure. By the way, in the photos taken with the phone, the food does not seem to have an appetite: girl_red: And the photo does not convey the most delicate noble aroma! : pardon: Take our word for it, tasty and fast.
Alpha Cat
good day!
I have been choosing a multicooker for several years. and still nothing but here the compatibility of pressure cooker and multicooker tempts ... and in some models there is such duality? and tell me, please, where can I read the instructions for this device?
IRR
Quote: Alpha Cat

Do other models have such duality?

is there some more such... They are all different there, which are more expensive, those with a function PRESSURE cooker, that is, it cooks under pressure. Nobody showed the scanned instructions for Mulinex, for booze there is no time for cooking (there is nothing special, there is more useful information in this topic than in that instruction).
rinishek
Quote: Alpha Cat


I have been choosing a multicooker for several years. and still nothing

wow! Blimey! how many years have you been choosing a multicooker?
of course it's difficult - they are new and new every year
you would have bought at least some thread, but used
IRR
Quote: rinishek


of course it's difficult - they are new and new every year

Alpha Cat ,
really, really ... :) if we had bought it a couple of years ago, we would have had more than one assistant.
IRR
Alpha Cat
just a lot of unnecessary accumulated. I'm afraid to miss once again. besides, from my acquaintances, everyone who bought the cartoon does not use it ... but here it seems like two in one turns out. lit up (once again) ... I looked closely at the "cuckoos", but the price
IRR
Quote: Alpha Cat

just a lot of unnecessary accumulated. I'm afraid to miss once again.
we are also here, who are obvious device golics, who are latent and live like this. We do not live, but we suffer
Quote: Alpha Cat

besides, from my acquaintances, everyone who purchased the cartoon does not use it ...
you are not on your way with them

where do you live?
rinishek
Quote: Alpha Cat

besides, from my acquaintances, everyone who purchased the cartoon does not use it ...

so take it from one of them and use it - and then you will understand exactly WHAT you need
IRR
Quote: rinishek

so take it from one of them and use it - and then you will understand exactly WHAT you need
think! : wow: well ... if they're not final goons ...
Alpha Cat
IRR, in Moscow.
I am still confused by the size. 6 l for me, so this is a bit too much (there are three of us) ... we usually cook at a time ... but do not tell me its overall dimensions? and weight...
Valyushechka
Dear more experienced "colleagues", please tell me what it means to release steam through a wet towel, I understand correctly, is to cover it with a towel and let off steam? then why? what does it give? Am I doing something wrong? Today's experience with the "Belgian biscuit" (in my opinion, it is called that, I took the recipe here), something from me is not very good, although the home ones dared !!! all!!! I still did not understand that this was a casserole, a biscuit, for me it looked more like some kind of pudding, and a neighbor said that in America they were exactly the same only with candied fruits - I bought cheesecakes, I myself have not tried this, from whom how did it turn out? who did?
I also made julienne from chicken, but did not try it, if I succeeded, I will definitely unsubscribe tomorrow!
IRR
Quote: Valyushechka

Dear more experienced "colleagues", please tell me what it means to release steam through a wet towel, I understand correctly, is to cover it with a towel and let off steam? then why? what does it give?
Yes, right. This saves time to open faster. A cold, wet towel cools the pan. I really don't do that. Cheese did not, throw foty, pleated - baking is very interesting
Valyushechka
I open the valve with a spatula (so as not to burn my hand), unfortunately I didn't take a picture of the curd, but now I will definitely shoot everything!
vikaspb
Well, yesterday I became the happy owner of the Moulinex Minute Cook CE400032 multicooker. Immediately in the evening I cooked chicken fillet with pineapples, steamed potatoes at the same time. Delicious! And today in the morning before work I made an omelet literally in 5 minutes! Everything turned out just fine!
My question is, has anyone tried to bake casserole in this slow cooker? The sea has found recipes, but they are not all for pressure cookers. I understand that everything is comprehended by trial and error (I threw out bread myself several times while I was mastering the bread maker), but what if there are already pioneers?
kVipoint
Can you please tell me I want to buy such a multi-cooker, but is there a fundamental difference between Moulinex Minute Cook CE400032 and just Moulinex CE4000 or is it the same model. I would be grateful for a quick reply
vikaspb
Quote: kВipoint

Can you please tell me I want to buy such a multi-cooker, but is there a fundamental difference between Moulinex Minute Cook CE400032 and just Moulinex CE4000 or is it the same model. I would be grateful for a quick reply
This is one and the same multicooker, just some sellers call it differently, whoever is more convenient. Mulinex has only three multicooker so far: 7001,7003 and ours 4000. You can read about them on the official Mulinex website.
vikaspb
Can I have another question about inexperience? In order to flush the valve (the one that is green on the lid) does it need to be removed somehow? Yesterday I tried to pull, but it sits quite tightly there, only turns to the sides. Or you don’t need to touch it at all. The instructions in the picture seem to be pulled out, but somehow scary to break.
kubanochka
Quote: vikaspb

but somehow scary to break.

Take it out, nothing will happen to it. When I bought it, the valve was packed separately, I inserted it and somehow did not even doubt that it could not be removed. There is no need for special efforts
Eskimo girl
I cooked pizza according to this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=103573.0
made the filling: crab sticks (cut into circles), boiled egg (finely grated), tomato slices, mayonnaise, cheese.
Baked for 60 minutes on OO, then let cool well, Schaub did not fall apart. I usually do it in the evening, leave it until the morning. Yummy, only small
Bunny :-)
Tell me, but here there are no recipes separately for our multi ... otherwise read 34 pages ...
I want to cook buckwheat in our multi ... and macaroons and I don't know how ...
IRR
Quote: Bunny :-)

Tell me, there are no separate recipes for our multi ... otherwise read 34 pages ...
I want to cook buckwheat in our multi ... and macaroons and I don't know how ...
on page 33 of our cookbook there is a recipe for buckwheat with mushrooms. Cook in the same way, only without them. The proportions here are 1 to 1. Low pressure 9 minutes.

Bunny :-), welcome to the forum!

doroncevae
Hello everyone! How to post a photo?

doroncevae
Prepared the same "hedgehogs" rice and meat in gravy. The photo is moderated somewhere ... In short, 500g minced meat + boil until half cooked 2/3 cups washed and steamed with boiling water (for 10 minutes), rice + finely chopped onion + salt and spices + 1-2 eggs (see minced meat). Knead, let stand until the cartoon is warmed up on "frying". Pour olive oil, quickly sculpt "hedgehogs" and put in the heated oil. Can be gently moved with a silicone spatula. You can turn it over if you can. Add half a cup of water, a couple of tablespoons of sour cream and tomato paste, or a spoonful of mustard. I loaded a basket of young potatoes on the "second floor". We close the lid and on HP for 10 minutes. We bleed off steam and get steamed potatoes for the diet menu, and for the male half, tender and juicy meatballs!
Eskimo girl
Quote: doroncevae

Hello everyone! How to post a photo?
download here 🔗
and then copy the received link into your message

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