Multicooker-pressure cooker Moulinex Minute Cook CE4000

[kubanochka]

kubanochka,
Lenus, I bought a wonderful silicone mat in St. Petersburg, only of a larger size
🔗
Here I put everything on it.

I won't pour water any more - the pressure has already accumulated

Why do you think that it would be better to fill it entirely?

[kubanochka]

kubanochka,

Why do you think that it would be better to fill it entirely?

And fig knows him Just an inner voice

Exactly! I have one of the rugs, so thin! I'll just wrap Belobok in it. Come on, get your ham soon. Let's see what happened. Just don't let off steam yourself.

Here I am reading and studying this Temko - I can’t take it in any way - and in figs as a separate topic for recipes? They are here - not to reread them until winter! We studied this device - and go! Stew-boil-fry-oven .....

+1,

but I would like not only recipes, but also, for example, such a problem - it is not gaining pressure. Why? reasons ... and there are all the posts and YouTube movies, because one and the same soars explain, but it is necessary! And so everyone - to the garden and read, pleats for health!

And fig knows him Just an inner voice

Come on, get your ham soon. Let's see what happened. Just don't let off steam yourself.

And I am waiting, and I am!

And I will get it from Beloboka only tomorrow. The pressure cooker lets steam from under the base of the valve (a bit, it was somewhere in the middle), something is bubbling inside. Now I don't go into the room, I'm afraid I won't let you down why am i sick or what

I went into the room now, the time is over, it is seething.
I went to feed everyone with supper, then Fuagrit, then a bun

Lena,: flowers: I read the other day that you bought Simba for 7 liters and she bakes even better than ours, show me? for comparison ...

Where have you been before, Irisha? This weekend I will bake, ... specially in two pans at the same time, ... according to one recipe, ... for comparison.

And I will get it from Beloboka only tomorrow.

And I will wait tomorrow - I won't forget

This weekend I will bake, ... specially in two pans at the same time, ... according to one recipe, ... for comparison.

And I will wait for you, Helen, with pastries ... until the weekend

We now eat watermelons, so we don’t need to cook a lot of free time.

And I will get it from Beloboka only tomorrow. The pressure cooker lets steam from under the base of the valve (a bit, it was somewhere in the middle), something is bubbling inside. Now I don't go into the room, I'm afraid I won't let you down why am i sick or what

You later get Belobok, let it cool down, and refrigerate it overnight. And from Beloboka - it's already tomorrow, it's clear. But we will wait until tomorrow ..........

Oh, I didn't understand, but what was you afraid of?

We now eat watermelons, so we don’t need to cook a lot of free time.

Well, since there is a lot of free time, let's go to my kitchen, I have something there for my friends ... We will wait for Lena with her ham there
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1366.690

Let's wait with her ham
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1366.690

mockery!!! Lena, it is a sin to laugh at the poor

mockery!!! Lena, it is a sin to laugh at the poor

I am not laughing, I am inviting you!

So, I definitely need a piece for ent! Today I cooked canakhi - in a cartoon and in a pot - in the oven ... At the same time !!! Death attraction !!! I was worn out all ... Then - into a baaal saucepan - barely poured it - folded it, connected it .... Tasty, but ... if there was Mulya ...
Lenchik, are you always glad to see guests?
On the street Red - on the day off - I - like a fool went, by car ... Food, food, and pedestrians - impudent - walk and walk ... And, it turns out, on the day off - pedestrians - green light. And the sign is hidden behind the trees ... Ishsho I love Hakurate Street very much (bright to him, his memory), but the signs change there, I don't have time to get used to it ... But, I almost already love Krasnodar. Rather, people, history, buildings and squares - I fell in love for a long time ...And here ... the traffic lights ... the lane tye sticks - not magu ...
Py. Sy. As for the guests, I'm so frightening ...

yes ... I remember this Krasnaya street with you and horse rides, however, it was a long time ago ... as if in another life and the word multicooker was not there then

Yes ... It was a long time ago ... Indeed, as if in another life ...

Or not so long ago?

And I'm NOT AFRAID !!! Don't scare me with guests!

I've already visited Lenochka as a guest! Did you come in?https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1366.690

And I, so in Krasnodar regularly "blunt". And my husband, somehow had to meet me in order to get to the airport, so 20 times past the church (I think, in the North) taxied, and on tram tracks, and in every way ... And then - fell into the legs of the lad- he showed - like - let's go - for me there ... And the taxi drivers - toads ..., they wanted to get some money and didn't show the way ... Well, okay ... Good people, it doesn't matter, MORE

Here I am reading and studying this Temko - I can’t take it in any way - and in figs as a separate topic for recipes? They are here - not to reread them until winter! We studied this device - and go! Stew-boil-fry-oven .....

It is good for you to speak luminaries when you have already mastered it. And now I will get it and I will guess, master it by scientific poke method, spoil the food.
For example, here is pea soup, and how many minutes do you need, HP or LP, etc.
And then It's very convenient if the 1st page lists dishes with a layout, meat, fish, etc., the author's nickname. You poke on a dish and it opens.
That is, the way the recipes for the Cuckoo and others are reflected.
It is even more convenient and, it seems to me, less labor-intensive than downloading all dishes to a separate file. Although, thanks, Apene 78 downloaded the recipes, but they are for ARS.
Would like to have the same for Mullinex. Then, I understand that I myself can vary and adapt these or those recipes, but dreams, it's difficult.

[Lyi]

Lyi ARC recipes are great for Muli in HP mode.

kubanochka, this is not a kitchen, this is a fairy tale for hostesses, a poet's dream !!! Keep it up!!!

[Coryphaeus,]

It is good for you to speak luminaries when you have already mastered it. And now I will get it and I will guess, master it by scientific poking, spoil the products.
For example, here is pea soup, and how many minutes do you need, HP or LP, etc.
And then It's very convenient if the 1st page lists dishes with a layout, meat, fish, etc., the author's nickname. You poke on a dish and it opens.
That is, the way the recipes for Cuckoo and others are reflected.
It is even more convenient and, it seems to me, less labor-intensive than downloading all dishes to a separate file. Although, thanks, Apene 78 downloaded the recipes, but they are for ARS.
Would like to have the same for Mullinex. Then, I understand that I myself will be able to vary and adapt certain recipes, but dreams are difficult.

Luminaries ??
Coryphaeus, Greek., 1) among the Greeks, the leader of the choir in tragedies. — 2) Now he sang in the choir. — 3) Dancing in front in the corps de ballet. — 4) Outstanding people in science, art, etc.
What did you mean?
I bought my little small handful in February, and then after long and painful thoughts - to take or not to take .........
Now I do not regret it, I want the second one - one will not be enough.
In my instruction there was none, a book with recipes from another model; sat for two evenings on a slow cooker. ru - figured out the principle of work, and not with recipes.
And the principle of cooking is not very different from those generally accepted in cooking, only in speed and convenience.
Pea soup - fry the onions and carrots in a saucepan, then put the meat and peas (presoaked and washed), pour cold water, close the saucepan and cook under pressure, preferably high. Time is about 30 minutes. Then, when the pressure is released, open it, put potatoes, peppercorns, lavrushka, etc., again under pressure, well, probably under low pressure, for another 30 minutes.
I don't have a mule yet, but after using mine, I think that the principle is the same for everyone.
And then the quality of the final product also depends on the peas - split or whole, yellow or green, fresh or stale.
Try it.Do you think everyone succeeded at once?

Boil potatoes for 30 minutes under LP a lot and pour it better with boiling water, it will reduce the time to set pressure. You can put the potatoes right away - they do not boil too much and 30 minutes on high pressure is quite enough for the meat to be cooked, the peas boiled into spatter and an excellent pea soup is obtained. Go for it !!!

[Lyi]

It is good for you to speak luminaries when you have already mastered it. And I'll get it now and ...

Lyi
I bought the food on August 2 this year, i.e. 3 weeks ago
I cook mainly on HB (low pressure). It's just my choice
Email I am trying to save energy, since the house is gasified.
Knowing that each mode has its own set temperature, I call on my experience in cooking on a gas stove, the approximate time, I simply calculate it when used in a fast cooking machine (I divide by 4) And then never, or rather rarely, forcibly bleed off steam, even if it is still boiling with a closed valve ( and it boils intensively) for about 15-20 minutes after turning off our speedy.
We all have our own idea of ​​the readiness of the dish, I have already written about this, therefore, having laid out a detailed recipe with all the operations, I may not please someone, but someone will approve.
Therefore, read about the temperature setting for each program, analyze the time recommended for cooking individual products, and feel free to start cooking your favorite dishes.
There are certain cooking techniques, so learn them, and the rest is personal experience!
This is my personal reasoning, you decide in your own way!
And kind people on our Temka will always come to your aid, always! Ask!

I report about the ham, I opened it at lunch. It turned out to be pressed boiled chicken, the son said that he liked, in principle, I too. The legs would probably come out tastier. Now I will think how to make the next one. At Gypsy, I really like the taste and consistency of ham from chicken breasts.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11991.0

The only confusing thing is whether the specified cooking time is enough for the breasts in the ham maker?

Then she packed the sausage in a heat-resistant bag, tied it up and placed it in a cartoon, filled it with cold water, brought the temperature to about 7O degrees for stewing, and switched to heating for 3O-4O minutes. I took it out and immediately into cold water with ice, cooled for an hour and a half

The only confusing thing is whether the specified cooking time is enough for the breasts in the ham maker?

Helen, I am silent, because I do not use a ham maker. Why do you have such a desire in a ham maker, if there is a proven recipe that you like?

Light, do you think I'm using it a lot ?? This is the 3rd time in 2 years. In Tsygankin's recipe, I normally did not manage to form a "sausage", so I thought that it would turn out better here. And in general, since I bought it, why should the device be idle))

[Gypsies]

Light, do you think I'm using it a lot ?? This is the 3rd time in 2 years. In Tsygankin's recipe, I normally did not manage to form a "sausage", so I thought that it would turn out better here. And in general, since I bought it, why should the device be idle))

Lenok, approximately this is the answer I expected to hear from you
So you want to combine the recipe from Gypsies and a ham?
I would add time for the ham itself at the first stage of Stewing and the second - Cooling. How much? Count the material (metal?) And do it!

[lana7386]

lana7386,
Yes)))))) Well, in general, suddenly something super-duper will work out, but I just don't know how

[lana7386]

lana7386,
Yes)))))) Well, in general, suddenly something super-duper will turn out

Of course, it will turn out great Look, I added my previous post with arguments about the cooking and cooling times ...
It is necessary that the ham maker warms up to 70 * and the time count goes according to the recipe
Add 20-30 minutes? What do you think?

I think yes. I still got a little dry

[no time to see]

I think yes. I still got a little dry

I personally am always afraid of meat (any !!!) no time to see Better, in my opinion, dry, but without any dangers that raw meat carries

Boil potatoes for 30 minutes under LP a lot and pour it better with boiling water, it will reduce the time to set pressure. You can put the potatoes right away - they do not boil and 30 minutes on the high pressure is enough for the meat to cook, the peas boil in spatter and make an excellent pea soup. Go for it !!!

If you pour boiling water over the peas - rast. squirrels curl up and he, peas, will never boil down. Of course, you can eat such peas, but those around you will be forced to wear gas masks.

If you pour boiling water over the peas - rast. squirrels curl up and he, peas, will never boil down. Of course, you can eat such peas, but those around you will be forced to wear gas masks.

If you soak peas in cool water overnight, you will never need a gas mask!
A gradual rise to a boil, or a quick one, do you think something is changing?
For example, I always fill it with hot water in a quick squeegee, this saves time for pressure build-up.

[MariV]

MariV,
I buy Mistral peas, green, in small packets. I don’t soak it, it’s like I never needed a gas mask. I sauté onions, carrots and potatoes in a pressure cooker bowl, then pour in the peas and pour boiling water over them - so that there is no difference in temperature (the saucepan will probably not be very good) - and everything boils down as it should. But I suppose that this is a feature of this particular pea

[Antonovka]

Antonovka ,
yes, of course, you are right - I wrote about ordinary, previously unprocessed peas. The same applies to beans, and to all legumes, especially chickpeas. In a short time, it boils down perfectly, however, before that it gets wet anyway.
lana7386
for ordinary, untreated legumes, the cooking temperature is very important - pouring with cold water and slow cooking without a strong boil. My fast machine even has a bean mode. I really appreciated it when cooking chickpeas and beans.
Well, if you have a different experience - glad for you!

[MariV]

MariV,
But I suppose that this is a feature of this particular pea

That's right, Helen!
I was the last pea soup (we are still finishing), I cooked it from small yellow whole peas. I remember the soup that I cooked on the stove, I was tired of boiling it, I just boiled peas for 2.5 hours
On the ND I cooked all the soup, from the beginning of frying and ending with a complete shutdown of our pressure cooker, in 40 minutes. Steam released the cartoon herself. The result is a puree soup!
The quality of the peas is fundamental in determining when to cook this soup!

The same applies to beans, and to all legumes, especially chickpeas. In a short time, it boils down perfectly, however, before that it gets wet anyway.

I recently read or heard that beans must be cooked, then, in undercooked beans, there is some very harmful substance, even dangerous
Better to digest!

Oh, well, here I am again lost - I wanted to ask - this Minute Cook CE400032 differs from 700330 only in the volume of the bowl or?

I cooked pea soup about 3 times in our cartoon, I didn't soak it overnight, I just washed it well and the result, as I wrote it, is 30 minutes on the high pressure tank with meat and the truncated is OK! Consequences for others and from others for me - were not noticed.

Oh, well, here I am again lost - I wanted to ask - this Minute Cook CE400032 differs from 700330 only in the volume of the bowl or?

No, not only a bowl, 700330 is not pressure cooking, that is, it is just a multicooker, and our 400032 is a pressure cooker, there is a pressure cooking function.

Thank you!

Nutritionist about legumes:

“The digestion of legumes is complicated by the fact that they contain phytic acids, which are rather coarse organic compounds that cannot be digested on their own and greatly impede the digestion and absorption of other foods,” explains the nutritionist. “Moreover, legumes contain, in addition to plant protein, inhibitors (retarders) of enzymes that digest protein.”

All the same, it's better to boil it well.

+1,

but I would like not only recipes, but, for example, such a problem - it is not gaining pressure. Why? reasons ... and there are all the posts and YouTube movies, because one and the same soars explain, but it is necessary! And so everyone - to the garden and read, pleats for health!

Choi, I didn't understand - she has such glitches - is she not gaining pressure?

[MariV]

MariV,

she has such glitches - is she not gaining pressure?

These "glitches" in all pressure cookers - for example, the lid is not completely closed or the valve is not properly installed. Just beginners often ask this question

Choi, I didn't understand - she has such glitches - is she not gaining pressure?

No, but it happens that some people cannot understand the reasons for the failure of their programs. More often we ourselves are to blame, we do something differently. For example, I sometimes forget to close the valve. So now I say out loud what I am doing: I closed it - clicked the lid - closed the valve - menu - time - start.

[Lena-Antonovka]

Wow, I was scared - mine had that - I put the lid on incorrectly; she hissed and spat like a wild cat!
But at Lena-Antonovka I ask - where did you buy yours in Moscow and for how much?

[MariV]

MariV,
I took in xcom, it was a little cheaper in other places, but here I saved on pickup, one of their points is not far from me, and even before they took a lot of things, like a shop (mmm). I took it for 4610, now it is 70 rubles more expensive. I was glad that I went by car - and she barely reported it to her
🔗

It's better to me to you

[Coryphaeus,]

Luminaries ??
Coryphaeus, Greek, 1) the Greeks have a choir leader in tragedies. — 2) Now he sang in the choir. — 3) Dancing in front in the corps de ballet. — 4) Outstanding people in science, art ..
Try it. Do you think everyone succeeded at once?

No, I was not mistaken, do not catch me by the tongue and do not drag me to Wikipedia, there is, after all, an allegorical form of conversation. I meant both the 1st, and, and the 3rd, and the 4th.
1st, are there no tragedies in the kitchen (albeit small ones, like a storm in a glass of water), then you're in luck.
3rd - I very often arrange Polovtsian races and shamanic dances with tambourines around all these pots
The 4th sacraments of kitchen wisdom, I consider akin to art.
Whether everyone succeeded right away or not, I don't know, but I would rather learn from other people's mistakes before making my own.
I remember when I was learning Cook 1054, I very often used the recipes offered here on the forum. I found by the table of contents what I wanted to cook and, oddly enough, no one had an opinion that these recipes and their table of contents were of no use to anyone.
It is a pity that in this MB + SV thread they are considered unnecessary.
It's always easier to customize a recipe than to reinvent the wheel.

[multicooker]

multicooker,
There is no start delay. And what exactly do you need it for?

Maybe someone can use my dish of zucchini called "There are many zucchini, but no longer climb, but you have to eat not enough imagination and time "

Yesterday I made zucchini with rice, a similar dish he always did, and my dad does (mmm). Something, probably, like a vegetable stew made from different vegetables with a little rice. My dad is generally a cooking monster, he cooks without recipes according to the principle "I blinded him from what was," but it always comes out delicious

I cooked both in Panasonic and Mulka - the result was different, in Mulka it was faster and tastier.

What I had yesterday: a grown zucchini (which has to be peeled and removed from the center with relatively soft seeds), carrots, onions, rice and herbs.

The first portion in a Panasonic multicooker is 1/2 very grown zucchini, 1 carrot, 1 onion, 1/2 multi-glass of rice.

Zucchini cut into cubes, with a small amount of vegetable oil threw on "Stew" for 15 minutes. While stewing, I cut the onion into cubes, the carrots on a coarse grater, added to the zucchini. In theory, the zucchini was supposed to give juice, but it was not. I put the rice, stewed it with vegetables - the juice did not appear, I had to add somewhere 1/2 mst of water and put it again for stewing. It seemed to be cooked, but it was stewed for a long time because of the rice, probably about 60 minutes. I added herbs and a spoonful of basil pesto with nuts and cheese. The husband said that it was tasty, the son - tasty, but he doesn't like zucchini (so think what he wanted to say by that), the dachshund asked for more, I tried just a little bit, because I was already running away.

In the evening I decided to do the same for tomorrow - it seems like a dietary dish would not hurt me and my dachshund

We turned on the "Black Lagoon" at night, peeled the vegetables, but doubled the portion - they had already eaten the evening zucchini And decided to cook in Mulka - to experiment so experiment!

I decided to make zucchini at the "Roasting of vegetables", after 5 minutes there were carrots and onions - the juice did not appear. Stewed on "Stew" with rice for 10 minutes - there was no juice. Well, okay, I thought, and put Mulka on LP for 5 minutes without adding water, after the signal I turned off the "Heating". After the pressure had gone down on its own, I opened the lid and chopped the greens.

I liked the variant from Mulka more - for some reason the taste was completely different and the rice was more common. It is likely that it was possible not to extinguish at all.

Yes, the vegetables in the first case and in the second, although they were soft, did not boil over. In Mulka, zucchini came out more "textured" or something

Maybe someone can use my dish of zucchini called "There are many zucchini, but no longer climb, but you have to eat not enough imagination and time "

Of course, Lenochka, it will come in handy! Moreover, in two dummies and in two versions
Thank you!
I'm going to bake Paul McCartney's favorite cake I'm going to experiment: I bake in our fast food
Lenulya, advise! Girls, I'm waiting for advice! : yes: I want to fry (140 * C) and 30-40 minutes with the lid closed, but the valve open ... Then I'll check it with a wooden stick. There are two doughs in the pie, the top dough is liquid, like pancakes. Ready filling - turkey + fried onions.
I'm waiting for dough number 1, which lies in the refrigerator for 30 minutes, and your parting words and advice.
Yes, I put a circle of baking paper on the bottom of a saucepan, for some reason I decided not to smear anything ... the paper is of high quality ...

[lana7386]

Now I tried rice with zucchini for lunch - 3 minutes would be enough

lana7386,
Probably, it is no longer relevant - the enemies of the Internet turned off the Internet at the wrong time
Light, the name is familiar, but I no longer remember what was there - I definitely did not cook it. What do they recommend there for the temperature regime in the oven? Why are you going to bake at 140 g, and not on "Frying" or whatever, but at 180?

Probably, it is no longer relevant - the enemies of the Internet turned off the Internet at the wrong time
Light, the name is familiar, but I no longer remember what was there - I definitely did not cook it. What do they recommend there for the temperature regime in the oven? Why are you going to bake at 140 g, and not on "Frying" or whatever, but at 180?

Helen, the temperature there is 200 * The pie stood for 1 hour at 140 *, now I switched it to Toasting (180 *) I think I'll look in 15 minutes!
The pie has risen 2 times in this hour.
I continue to bake. Thank you, Lenochka, for the advice!