Lana
Quote: IRR

as someone already wrote, there will be soft elastic bands
Absolutely right! Therefore, on reflection, I decided not to cook for more than 1 minute. Squids, it seems to me, are not for stewing at all
Quote: IRR


Krasnodar girls! Thank you, sho you bought these pots, now this is a branch of your Krasnodar local theme with you delicious and interesting!
IRR-Irochka
Lyi
Quote: lana7386

Absolutely right! Therefore, on reflection, I decided not to cook for more than 1 minute. Squids, it seems to me, are not for stewing at all IRR-Irochka
When we lived in Kamchatka, the chef at the base specializing in squid explained that the squid is cooked for 7 minutes, that is, if it is scalded for 3 minutes, then 4 minutes for frying (stewing), or vice versa.
At that time, there were no multicooker and this time they were cooked on an ordinary stove.
IRR
Quote: Lyi

When we lived in Kamchatka, the chef at the base specializing in squid explained that the squid is cooked for 7 minutes, that is, if it is scalded for 3 minutes, then 4 minutes for frying (stewing), or vice versa.
At that time, there were no multicooker and this time they were cooked on an ordinary stove.
I also know that if I haven't prepared myself in 7 minutes, then an hour and a half.
kubanochka
Quote: IRR

I also know that if I haven't prepared myself in 7 minutes, then an hour and a half.

No, Irish, not like that. If in 7 minutes I did not have time to turn off the squid, I missed it, then an hour and a half. The squid will cook anyway in 7 minutes.
IRR
Quote: kubanochka

No, Irish, not like that. If in 7 minutes I did not have time to turn off the squid, I missed it, then an hour and a half. The squid will cook anyway in 7 minutes.
Duc, and I'm talking about it, about the crows
Lana
Quote: IRR

Duc, and I'm talking about it, about the crows
I conclude: why do I need them ...
kubanochka
Quote: lana7386

I conclude: why do I need them ...

For me the question is: "Why are they needed?" does not exist. I love them very much. And I can just boil them, supposedly for a salad, and eat them with a calm air, and put something else in the salad.

And this I tried to answer, Sveta, why you need them, and came across this advice.

There are several general points in the preparation of squid dishes that must be observed so that the meat is tender and tasty and retains its useful properties. Squid fillets are thawed in air or in cold water with a little salt, after which the skin is removed from the fillets. So that during frying or cooking the squid fillet does not shrink and become tough, it is beaten on both sides. It should be remembered that squid meat does not require long heat treatment; if it is boiled or roasted for too long, it quickly loses its taste and nutritional properties. The average processing time for squid meat is 3-5 minutes.
Lana
Quote: kubanochka

For me the question is: "Why are they needed?" does not exist. I love them very much. And I can just boil them, supposedly for a salad, and eat them with a calm air, and put something else in the salad. :
I really love squids, which, after heat treatment for about 2-3 minutes, are stewed in butter in a pan for another minute; however, they "shoot" with hot oil. Recently, it has not been possible to buy tasty ones as before.
xoxotyshka
Cheerful evening for everyone! Lana7386, and on what mode did you cook the squid?
Lana
Quote: xoxotyshka

Cheerful evening for everyone! Lana7386, and on what mode did you cook the squid?
xoxotyshka
I decided not to cook in a quick cook due to the fact that the cooking time for squid is very short ... On the gas stove it is faster and cheaper
matroskin_kot
Quote: lana7386

I really love squids, which, after heat treatment for about 2-3 minutes, are stewed in butter in a pan for another minute; however, at the same time they "shoot" hot oil. Recently, it has not been possible to buy tasty ones as before.
At first I stew the onions in butter - a lot, almost the same as squid, then squid, there, they don't have time to shoot, a spoonful of sour cream or two ... And a mustache ... The squids are crumbly ... "- (this is such a rapa) I also make a scallop ... only the scallops are now tiny, grown by the Chinese, one ice, it doesn't work like a human. There is no good squid either, earlier it supplied Murmansk, but now it is nasty thick and tough
Omela
Quote: matroskin_kot

There is no good squid either, before Murmansk supplied, but now it is nasty fat and tough
I haven't cooked squid for two years already for the same reason !!! Lost decent
kubanochka
Quote: Omela

I haven't cooked squid for two years already for the same reason !!! Lost decent

Exactly! And these, which are white, Chinese, cannot even be called squid
They are completely tasteless. It looks like a squid, but not even that. As well as all the Chinese forgeries. It seems to be an iPhon, similar, but still ChinaFon. EH !!!!! Where are my favorite squids? !!!!!
Lana
Quote: kubanochka

EH !!!!! Where are my favorite squids? !!!!!
Here he is!
Multicooker-pressure cooker Moulinex Minute Cook CE4000
In my opinion, the very thing!
kVipoint
And my slow cooker lasted a month and stopped gaining pressure. I had to give it back for repair, in the end I got a new one. Joy again, for a month of service I got so used to it with my husband that I could hardly wait for a new one for 2 weeks. Yesterday I cooked corn on high pressure in 15 minutes. This usually takes over an hour on the stove. So I have joy again - my cartoon is with me
kubanochka
Quote: kВipoint

Yesterday I cooked corn on high pressure in 15 minutes. This usually takes over an hour on the stove.

I cook for 9 minutes. It's enough. 15 minutes is probably too much. Why waste energy?
And of course, congratulations on the reunion (family and saucepans)!
kubanochka
Quote: lana7386

Here he is!

In my opinion, the very thing!

In my opinion too!
Okay, that's it! I went to the market for squid

Sveta! Your grandmother was right, the soup is one hundred and twenty!
Lana
Quote: kubanochka


Sveta! Your grandmother was right, the soup is one hundred and twenty!

To your health, Lenochka! 🔗
Quote: kubanochka


Okay, that's it! I went to the market for squid
Just mind, just do not eat boiled, but cook something of your favorite with them and share with us
kubanochka
Quote: lana7386

Just mind, just do not eat boiled, but cook something of your favorite with them and share with us

No! Today I have a different goal ... I had to try a new method of cooking them on my own squid. And then tell everyone

The experiment was successful! The result exceeded all expectations! I also involved our saucepan in the experiment, although for those who have gas it is easier to do this on the stove. I have no gas

So what's the best way to cook squid?

Here they are my darlings, ink friends!

Multicooker-pressure cooker Moulinex Minute Cook CE4000

Oh, and the color was not native turned out in the light of a light bulb. Okay, I'll fix the settings ...
I peel squid in a very simple and reliable way. It is necessary to pour a little boiling water on the squid and immediately under the cold water. From boiling water, all films on squid collect in small dots, which are easily washed off with water. Faster than fast!

Multicooker-pressure cooker Moulinex Minute Cook CE4000

Multicooker-pressure cooker Moulinex Minute Cook CE4000

Multicooker-pressure cooker Moulinex Minute Cook CE4000

Well, we washed it, now the fun begins ...
Boil some water in a saucepan. We take one squid and put it in boiling salted water. WE COUNT UP TO 10! and take out the squid. All! He's ready! And no 3 minutes.
Look, this squid had this size

Multicooker-pressure cooker Moulinex Minute Cook CE4000

After I got him, he became like this (lost a little in size)

Multicooker-pressure cooker Moulinex Minute Cook CE4000

And this squid was cooked for exactly 3 minutes. Here's what happened (i.e. Before and After)

Multicooker-pressure cooker Moulinex Minute Cook CE4000

Multicooker-pressure cooker Moulinex Minute Cook CE4000

And here they are side by side. Remember, the one that was cooked for 3 minutes was originally more, but now it has shrunk.

Multicooker-pressure cooker Moulinex Minute Cook CE4000

CONCLUSION:
If we cook for 3-4 minutes, as the rule says, then we lose some of the product. This is what is visual. Now take a word for it (don't check it yourself yet). Taste heaven and earth! In favor of those that were cooked at one, two, three ... ten.
As I read somewhere on the net: "Those who do not like squid, probably tried those that were cooked for 3-4 minutes ..."

Now I have a small slide of cooked squid and where to apply them I'll think about tomorrow ...

Lana
Quote: kubanochka

No! Today I have a different goal ... I had to try a new method of cooking them on my own squid. And then tell everyone

The experiment was successful!

Thank you!
Remembered: 1-2 -...- 10
Quote: kubanochka


Now I have a small slide of cooked squid and where to apply them I'll think about tomorrow ...


Yesterday for dinner I made a Potato Casserole according to the video lesson that I published IRR-Irochka with the addition of stewed beef (stew from Belarus, expensive, but high quality)
Multicooker-pressure cooker Moulinex Minute Cook CE4000
I am very pleased with the taste, the look and the cooking time.
Did not include Searing or Toasting, and the casserole was browned!
It turned out 6 servings of a fragrant casserole.
Multicooker-pressure cooker Moulinex Minute Cook CE4000
🔗 🔗 🔗 🔗
Alisa_in_Wonderland
Hello everyone!
I wanted to buy a cartoon, and without understanding it I took this one, well, I think - okay. let's try.
Today I decided to make fish and potatoes.
In general, in the end, no matter how hard I tried, she did not gain pressure, waited for the timer to start for 5 minutes ((The bowl was a little less than half full.
Steam was coming from the valve in the handle (where the depression is), and from the valve itself (the cat should be green, mine is black) too (and for some reason, there is also a little at its base). Although there was a closed regime.
I'm upset. I ordered it through an Internet store in Kiev, changing is a complete crap. Service centers and all that, and I have to leave the other day.
Maybe I put something wrong or something?
And I'm also afraid that it will explode. there is pressure.

IRR
Quote: Alisa_in_Wonderland


And I'm also afraid that it will explode. there is pressure.
how can it explode if you write that

Quote: Alisa_in_Wonderland

she did not gain pressure, waited for the timer to start min 5 (


5 minutes for almost half of the volume is not enough, it was necessary to wait more

Alisa_in_Wonderland
, welcome to the forum!
Alisa_in_Wonderland
and when it starts to gain pressure will it not explode? :-)))

and the hiss from valves and steam should go like this or is it just the first time? It's scary somehow ... I thought she was quiet and the case did not heat up ...

p. from. Thank you, I hope we will be friends with the mule
IRR
Quote: Alisa_in_Wonderland

and when it starts to gain pressure will it not explode? :-)))
that we here in the subject would not be counted half already ...

If it hisses from all holes and does not pick up, then you screwed the lid incorrectly, try again

when properly closed, the lid will not open, the pressure will suck it, no matter how you pull.
Lana
Quote: Alisa_in_Wonderland

Hello everyone!
I wanted to buy a cartoon, and without understanding it I took this one, well, I think - okay. let's try.
Alisa_in_Wonderland

Are you not satisfied with LP and HP pressure cooking? So cook on the rest ...
Quote: Alisa_in_Wonderland


Steam was coming from the valve in the handle (where the depression is), and from the valve itself (the cat should be green, mine is black) too (and for some reason, there is also a little at its base). Although there was a closed regime
Steam is allowed to escape from valve and hole Pressure indicator (see page 6 Instruction)
Good luck!
IRR
Quote: lana7386

[others ...: victory: Steam is allowed to escape from the valve and pressure indicator hole (see page 6 Instruction)
there is something like the following, the pressure cooker is heating up, gaining pressure, all this is silent. Then, at some point, excess steam is discharged (here it hisses for a short time from all the valves, both large and small, as if balancing the pressure) and then - again quietly continues to work
Alisa_in_Wonderland
Many thanks to everyone for the promptness - the modes suit me. only I cannot "turn on" them.
steam does not come from all holes. and from 1b those pressure indicators and from 1a, and some more water from the same place (1a) comes out. And I did not understand that in 1b they should go up - go down. I have a hole there and just metal inside. pin, you don't really understand when it rises - when it falls ... and when you turn the lid to close (without pressure modes), I would not say. that she is motionless, completely straight ... if you raise the saucepan at this time. it is not like a glove, but a small move is heard between the box and the lid.
sorry for the confusion :-) so many questions.
to tell the truth, the potatoes were cooked for that time. while I was waiting for the pressure to pick up, but the fish placed on top (at first I waited for the potatoes, then I did not wait until I turned it off, then I put the fish there on top and again waited for 5 minutes of pressure, the cat did not appear), in my opinion, is damp
Lana
Quote: IRR

there is something like the following, the pressure cooker is heating up, gaining pressure, all this is silent. Then, at some point, excess steam is discharged (here it hisses for a short time from all the valves, both large and small, as if balancing the pressure, and then - again quietly continues to work
Yes, a short burst!
A few seconds Alisa_in_Wonderland did not wait for the pressure indicator to close and the slug went to gain pressure ...
Alisa_in_Wonderland
Quote: IRR

there is something like the following, the pressure cooker is heating up, gaining pressure, all this is silent. Then, at some point, excess steam is discharged (here it hisses for a short time from all the valves, both large and small, as if balancing the pressure) and then - again quietly continues to work
but how long is it? I had 5 minutes hissing there ... I did not wait until it stopped hissing and turned off
IRR
Quote: Alisa_in_Wonderland

but how long is it? I had 5 minutes hissing there ... I did not wait until it stopped hissing and turned off
closed the lid incorrectly 5 minutes shouldn't be, that's a lot
Lana
Quote: Alisa_in_Wonderland

- regimes suit me. only I cannot "turn on" them.
Alisa_in_WonderlandWhen you press the Menu button, the light moves sequentially from program to program, which one is lit, that is activated
Alisa_in_Wonderland
Quote: IRR

closed the lid incorrectly 5 minutes shouldn't be, that's a lot
excuse the fool, but how to close it correctly? I had it already assembled in the box, I just inserted 1a, put it in close mode, inserted the lid and turned it to the closed icon ...
IRR
Quote: lana7386

Alisa_in_WonderlandWhen you press the Menu button, the light moves sequentially from program to program, which one is lit, that is activated
yeah. We chose on the menu, then poke start
Alisa_in_Wonderland
Quote: IRR

yeah. We chose on the menu, then poke start
in this part, I have everything ok how to set the mode, I know, I meant that it did not work for me
Lana
Quote: Alisa_in_Wonderland

I meant that it didn't work for me
Was the pot not warming up? What mode did you turn on?
IRR- Ira, am I not getting underfoot?
IRR


from 3.40 minutes you can see how she closes the lid
Alisa_in_Wonderland
Quote: lana7386

Was the pot not warming up? What mode did you turn on?
IRR- Ira, am I not getting underfoot?
first, frying vegetables, fried them, refilled some water, closed the lid and set the HP mode for 5 minutes, but the button blinked and steam was pouring. Here ...
and outside it got hot too
Alisa_in_Wonderland
Quote: IRR



from 3.40 minutes you can see how she closes the lid
Thank you)) I also close it, but I have it "loosely" gets up, that is, if you pull it in the closed position, it goes back and forth a little :-) Of course it does not open, is that how it should be?
p. from. And I also didn't have a sticker on the lid of this "carefully tra-ta-ta"
IRR
Quote: Alisa_in_Wonderland

Thank you)) I also close it, but I have it "loosely" gets up, that is, if you pull it in the closed position, it goes back and forth a little :-) Of course it does not open, is that how it should be?
p. from. And I also didn't have a sticker on the lid of this "carefully tra-ta-ta"
watch the entire video to the end, there the aunt says that when the pressure cooker will build up pressure, the lid will sit tight. I already wrote to you about this. It (the lid) seems to stick, but at first - yes, it will sit loosely fidgeting.

the algorithm is such - they covered the pan with a lid and turned it slightly towards ourselves. She will telepath, but will not open. And it will sit tightly only when you have a short time. I don't know how to explain anymore

shl. sticker nafik!
Alisa_in_Wonderland
Quote: IRR

watch the entire video to the end, there the aunt says that when the pressure cooker will build up pressure, the lid will sit tight. I already wrote to you about this.It (the lid) seems to stick, but at first - yes, it will sit loosely fidgeting.

the algorithm is such - they covered the pan with a lid and turned it slightly towards ourselves. She will telepath, but will not open. And it will sit tightly only when you have a short time. I don't know how to explain anymore

shl. sticker nafik!

with the lid understood, thanks, IRR.
And yet I wonder why she was so pissed at me for a long time, maybe I did not wait until the pressure was collected. really? I'm so afraid of her that I just turn it off right away)))) While she pissed for a few minutes, I already imagined the ruins of my apartment)))

BIG THANKS to you, that you explain on your fingers
IRR
Quote: Alisa_in_Wonderland

While she pissed for a few minutes, I already imagined the ruins of my apartment)))
means so

it shouldn't take a few minutes. If you are sure that the lid was closed correctly, then check the black valve, which is green, it may remain in the open (raised) position and then it will not pick up either, it must be turned and closed. The pressure cooker has several degrees of protection, it will turn itself off and will not allow an explosion. This is about the on-site, gas legends go. In short, they remembered the grandmas as girls were. Alice, Did you assemble the lid correctly - did you put on the sealing rubber-ring?
Alisa_in_Wonderland
Quote: IRR

means so

it shouldn't take a few minutes. If you are sure that the lid was closed correctly, then check the black valve, which is green, it may remain in the open (raised) position and then it will not pick up either, it must be turned and closed. The pressure cooker has several degrees of protection, it will turn itself off and will not allow an explosion. This is about the on-site, gas legends go. In short, they remembered the grandmas as girls were. Alice, Did you assemble the lid correctly - did you put on the sealing rubber-ring?
it has already been assembled. This is how it looks, I just inserted the valve

Multicooker-pressure cooker Moulinex Minute Cook CE4000 Multicooker-pressure cooker Moulinex Minute Cook CE4000
IRR
look here - it is better to see how to close the lid, valve and steam release



shl. the lid is assembled as it should!
IRR
Here's how to shed excess steam



vidio literally 17 seconds, after that it should shut up and work quietly.
Alisa_in_Wonderland
uh huh. It looks like a troublesome valve. the one that is black and green, I also have steam from it. then the pressure is not gaining ... the question is - why does he let steam through ... it seems to have turned it over so that it was closed, but he is also so ... dangling
Antonovka
Alisa_in_Wonderland,
Alice, and he (the valve) will hang out anyway, that is, it is not tightly closed like a nut on a bolt.
IRR
Quote: Alisa_in_Wonderland

cranked so that it was closed, but he is also so ... dangling
should dangle, but be submerged, not stick out (it controls pressure). Yeah, Lenchik,
Alisa_in_Wonderland
well yes. I have it and it is submerged ... everything seems to be all right with the lid ... it's strange that nothing happened today. I'll try again tomorrow.
Thank you all, I will unsubscribe tomorrow!
Alexa13
"Pilaf" with tomato paste ?! (on video) Brrrr .... My eastern relatives would kick me to death for such a "masterpiece"
IRR
Quote: Alexa13

"Pilaf" with tomato paste ?! (on video) Brrrr .... My eastern relatives would kick me to death for such a "masterpiece"
itself, but the work of the pan itself is indicative

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