Antonovka
Light, what's the advice? Well, I only made lavash meat pie in it - so I have no experience Just logically about 180 gr. thought
Lana
Quote: Antonovka

Light, what's the advice? Well, I only made lavash meat pie in it - so I have no experience Just logically about 180 gr. thought
Lenochek, and even at 140 * the pie was baked! For a 180 * blush, 15 minutes was enough!
Already ready, cooling down!
The battery is dead in the camera I will charge and take a picture
The grandson pulled himself up to the aroma of the pie I will feed!
Antonovka
I will charge and take a photo

I think that the pie will not live up to this time Link to the recipe - in the studio
Lana
Quote: Antonovka

I think that the pie will not live up to this time Link to the recipe - in the studio
By a volitional decision, they stopped eating ... The grandson knows when to stop, he left a piece for his grandfather for photographing
And the recipe from my notebook I'll write it off with the photo
Antonovka
lana7386,
I will wait Only I'm afraid of multi-component pies for some reason
Lana
Quote: Antonovka

lana7386,
I will wait Only I'm afraid of multi-component pies for some reason
Flax, this pie couldn't be simpler. Fast and we like it!
Lana
Paul McCartney's favorite cake.

Multicooker-pressure cooker Moulinex Minute Cook CE4000

1. Meat (any!) - 340g
2. Onions - 7 pcs. middle
Dough number 1: glass - 220 ml
• Wheat flour. a / c - 1.5 tbsp.
• Egg - 1 pc.
• Margarine - 100g
• Baking powder dough - 1 tsp.
• Cold water - 2 tbsp. l.
• Salt - to taste

Dough number 2:
• Sour cream - 200 g (according to the original recipe - mayonnaise!)
• Egg - 2 pcs.
• Salt, pepper - to taste
• Baking powder dough - 1 tsp.
• Flour to make the dough like a pancake.

Cooking.
Dough number 1. Chop margarine into crumbs on flour with baking powder. To this add an egg, salt and water. Quickly knead an elastic soft dough. Roll into a ball and place under plastic in the refrigerator for 30 minutes.
Filling.
Cut the onion into half rings and lightly fry it in butter. Fry the boiled meat in pieces, or you can prepare the filling from fresh meat. Bring to readiness. We love chicken or turkey. This time I made turkey meat from canned food in its own juice (2 jars).
🔗

Dough number 2.
Mix all products, add flour to a consistency, like for pancakes.
I quickly lined the inside with a circle of baking paper with sides. Using my hand I spread the dough No. 1 over the paper on the bottom of the saucepan. Layer of onions, top with meat. Poured Dough No. 2 on top of the filling.
She closed the lid, snapped it shut. The valve is closed. Set Roasting. Baked for 1 hour. She turned off the fast car. Opened the valve and turned on Browning for 15 minutes.
Turned it off. She tilted the saucepan over the dish and the cake slid out onto it easily and beautifully.
All.
P. S. Perhaps it was necessary to bake according to a different program. But this time I baked like this.
The bottom part of the pie, when baked according to my program in a quick-cooking, turned out to be much worse compared to baking in the oven. We need to change the baking modes, but the top one turned out great!
🔗 🔗
Antonovka
lana7386,
Light, well, what can I tell you, it's delicious I will also make sure, only I don't have such jars
Lana
Quote: Antonovka

lana7386,
Light, well, what can I tell you, it's delicious I will also make sure, only I don't have such jars
So jars for speed, Helen! And the chicken boiled in the refrigerator can be lying around? ... or what other meat, so everything will fit! The cake is interesting, fast and inexpensive
In the oven, bake for 20-30 minutes at 200 * C.
Antonovka
lana7386,
I have no chicken in the fridge
I have only zucchini, apples and overripe pears. Now I will sculpt apple charlotte in Mulka. Let's see what comes out

Sveta,
I didn't understand something
She closed the lid, snapped it shut. The valve is closed. Set Roasting.

After all, we close the valve only at Pressure ??? How to bake a charlotte?
Lana
Quote: Antonovka

Sveta,
I didn't understand something
After all, we close the valve only at Pressure ??? How to bake a charlotte?
Helen, I noticed that the temperature gains worse when the valve is open (naturally?). Therefore, I baked on Roasting with a closed valve, but on Roasting I opened the valve, since I did not need natural steam, I had to brown it. I also baked charlotte ...
There used to be the Miracle Stoves, where we baked, there was no valve, everything was baked well. What do you think a closed fry valve can do harm? Maybe I don't understand something?
Sun
Quote: Antonovka

lana7386,
I have no chicken in the fridge
I have only zucchini, apples and overripe pears. Now I will sculpt apple charlotte in Mulka. Let's see what comes out

Sveta,
I didn't understand something
After all, we close the valve only at Pressure ??? How to bake a charlotte?

And you close the lid, but do not click it, and everything will turn out great)))
Lana
Quote: Sun

And you close the lid, but do not click it, and everything will turn out great)))
And I snap the cover.
Sun
Quote: lana7386

And I snap the cover.
I only baked Charlotte twice, but the lid never snapped shut. The cake turned out to be very fluffy
Lana
Quote: Sun

I only baked Charlotte twice, but the lid never snapped shut. The cake turned out to be very fluffy
I believe, believe me too. I want to understand something else: are my actions fraught with our speed?
Sun
Quote: lana7386

I believe, believe me too. I want to understand something else: are my actions fraught with our speed?
I dare to assume that they are fraught, since the instructions say that with the lid closed, you can cook only on high pressure and low pressure, and frying and frying only when open.
Lana
Quote: Sun

I dare to assume that they are fraught, since the instructions say that with the lid closed, you can cook only on high pressure and low pressure, and frying and frying only when open.
In order to fry and fry vegetables, for which these programs are provided (140 * and 180 *), condensate and steam are not needed, which forms in the process, therefore the valve is open (you can see how the steam is knocked out of the valve) and the lid does not snap into place. And when I bake, baking with steam happens ... Here's the temperature, I think it rises higher, but the speedy periodically turns on the temperature rise, this is also visible. There is a consideration that it does not allow overheating. What else could be? Who should I ask?
Antonovka
lana7386 and Sun,
Thank you
By the way, I snap the lid in different modes, I think that if the valve is not inserted, then this hole cannot damage it (as in an ordinary saucepan, a slightly open lid)

And here, Shine, you write that the valve is closed - it is in the "Closed" position or simply stuck in the "Open" position

I'm just going to put it on - I cut my finger in addition to the burned ones - so I was picking


Sun,
What recipe was used for baking, in what mode and for how long, please tell me
Lana
Quote: Antonovka


And here, Shine, you write that the valve is closed - it is in the "Closed" position or simply stuck in the "Open" position
And I have a valve all the time inserted, I either put it in the Closed position, or Drain steam.
My poor little girl, Lenochka, you be careful, glue the adhesive plaster, hands are our everything !!!
Antonovka
lana7386,
The light, I first set it to 180 degrees, then I thought about it and after 7 minutes I translated it to 140. That's how I am all sudden and changeable
Lana
Quote: Antonovka

lana7386,
The light, I first set it to 180 degrees, then I thought about it and after 7 minutes I translated it to 140. That's how I am all sudden and changeable
Good luck! Everything will work out The main thing is to fix it somewhere, so that later it is painful not to remember ... You can look at any moment. Just remember, everything is oooooooooooooo hot!
Sun
Quote: Antonovka

lana7386 and Sun,
Thank you
By the way, I snap the lid in different modes, I think that if the valve is not inserted, then this hole cannot damage it (as in an ordinary saucepan, a slightly open lid)

And here, Shine, you write that the valve is closed - it is in the "Closed" position or simply stuck in the "Open" position

I'm just going to put it on - I cut my finger in addition to the burned ones - so I was picking


Sun,
What recipe was used for baking, in what mode and for how long, please tell me
3 eggs, 1 tbsp. flour, 1 tbsp. sugar, 3 apples. "Frying vegetables" mode for about 1 hour 15 minutes. Bon Appetit
Patchouli
And I have a request, no REQUEST!
I want to cook soup with meatballs, with a piece of meat with a bone, I also want to make pilaf.
Well, tell me how long it takes until ready to cook the pickles and in what mode, well, the same is true, respectively, about meat in a piece (about 1 kg), well, and about pilaf (although I seem to have seen his rehearse here, I will look for it).

Thank you very much in advance!
IRR
Quote: Patchouli

And I have a request, no REQUEST!
I want to cook soup with meatballs, with a piece of meat with a bone, I also want to make pilaf.

are meatball soup and bone soup two different soups?

if just with meatballs, then 15 minutes will be enough for Nd, if on a bone, then maybe 40-45 minutes IMHO. Pilaf - there is a stepwise cooking (first, carrots + onions on frying, then meat there) rice (soaked in boiling water) 1 to 1 water, a head of unpeeled garlic and 12 minutes on LP.
tigra-tigrica
Quote: IRR

, then the meat goes there) rice (soaked in boiling water) 1 to 1 water, a head of unpeeled garlic and 12 minutes on LP.
Why soak rice in boiling water? Never soaked. Washed and forward.
Lana
Quote: Patchouli

And I have a request, no REQUEST!
I want to cook a soup with meatballs, with a piece of meat with a bone

Quote: IRR

are meatball soup and bone soup two different soups?
+1
We'll have to divide - broth and soup with meatballs
And in time I agree with IRR about the broth. And the soup can be cooked in 10 minutes on ND, my opinion.
For example, I soak rice for pilaf for the time when the zirvak is being prepared. Therefore, for me it does not matter what kind of rice: round or long grain. Pilaf always works.
I haven't cooked pilaf in a fast food yet, so I don't have my own opinion-experience yet
Sun
I have already cooked pilaf 5 times, I took the recipe from the book attached to the cartoon. It turns out very tasty
Lana
Quote: Sun

I have already cooked pilaf 5 times, I took the recipe from the book attached to the cartoon. It turns out very tasty
I looked at the recipe in the book. In my opinion, it will turn out good pilaf.I agree with your assessment, Sun Spices can always be added to your liking
Patchouli
Quote: IRR

are meatball soup and bone soup two different soups?

if just with meatballs, then 15 minutes will be enough for Nd, if on a bone, then maybe 40-45 minutes IMHO. Pilaf - there is a stepwise cooking (first, carrots + onions on frying, then meat there) rice (soaked in boiling water) 1 to 1 water, a head of unpeeled garlic and 12 minutes on LP.

Yes, soups are different. One with meatballs, the other with meat on the bone.
About pilaf - I, in Panasonic, too, first obrazovat everything, as I understand, here is the same, but I fry the meat, that is, not until cooked, but like weathering, right? And then I cook.
Why exactly on ND, and not VD?
Patchouli
Quote: lana7386

I looked at the recipe in the book. In my opinion, it will turn out good pilaf.I agree with your assessment, Sun Spices can always be added to your liking

Is there a recipe for pilaf in the book? Or is it called something else? I have not found.
But I am so tired with our move that I can be blunt.
Lana
Quote: Patchouli

Is there a recipe for pilaf in the book? Or is it called something else? I have not found.
Patchouli -Ksenia
In my recipe kiga, this is page 35: Pilaf
doroncevae
Reinventing the pilaf recipes described on the first pages. And about the lids open-closed, latched and blah-blah-blah ... With every new one, old questions. DEAR MODERATORS! SAVE US FROM OUTSTANDING THE BRAINS: GIVE A CONTENTS, PLIIIZ! We will behave very well! We don't even swear if something doesn't work out. We are good and there are many of us! The other day I wanted to find some kubanochka meat chops, but I got lost in the little things, in search of a tenderizer and new silicone gadgets.And the chops in the freezer wither ...
kubanochka
Quote: doroncevae

And the chops in the freezer wither ...

We'll save the chops so that they don't wither ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103717.0
IRR
Quote: tigra-tigrica

Why soak rice in boiling water? Never soaked. Washed and forward.

washed and forward - it's somehow trite

I read it on the Internet - where I don't remember, but it's always stable. Wash rice, soak for 10 minutes in boiling water, drain, pour water 1 to 1. Try it! with any rice, there is always an excellent result (except brown, you need more water there)
doroncevae
Quote: IRR

Try it! with any rice, there is always an excellent result (except brown, you need more water there)
I tried it at the beginning of summer, - I agree, the rice turns out to be much tastier and the grains do not stick together. SMAKOTA!
Lana
Quote: Antonovka


lana7386, Sun,
Girls, charlotte came out wonderful then I cooked 2 more times after that, there was even a simultaneous session games cooking in Panasonic and Mulk (now exactly 140 gr.) My husband liked more in Panasonic, and I in Mulian
It's good that the whole family is happy!
Flax, what's the difference in charlottes from different mules?
Sun
And now I'm going to bake Paul McCartney's favorite pie. I'm thinking of making it like Charlotte, on the "Frying vegetables" mode for 1.5 hours
Lana
Quote: Sun

And now I'm going to bake Paul McCartney's favorite pie. I'm thinking of making it like Charlotte, on the "Frying vegetables" mode for 1.5 hours
The owner is a master But the bottom crumpet is very fatty crumbly dough, I'm afraid that it will be too fried
Take a look Sun Good luck!
Antonovka
lana7386,
Light, hello!
Now I'll tell you about 3 different Charlottes
1st (the one with different temperatures) - it was 6 eggs + Art. l. house. mayonnaise, apples - 560g. It came out huge, tall, with a delicious crispy sugar crust (so baked). The biscuit is not fluffy, slightly moist (very slightly)

2nd and 3rd - from 3 eggs, according to Art. sugar and flour, a spoonful of homemade mayonnaise (well, we rarely eat it - we need to harass it), 270 g of apples

In Mula, it baked at 140 - a tender biscuit came out, already without a sugar crust. Fluffy, dry

in Panasonic - slightly burnt, caramel crust baked. The biscuit is drier, fluffier, but the "bubbles" are slightly less than those of Mulkin. It is likely that it was whipped in different ways.

Truncated
Sun
Quote: lana7386

The owner is a master But the bottom crumpet is very fatty crumbly dough, I'm afraid that it will be too fried
Take a look Sun Good luck!
Lana7386, do you think it's worth trying on a different mode?
Lana
Quote: Antonovka


Now I'll tell you about 3 different Charlottes
You describe it deliciously, Lenochka!
I think some kind of compromise version of charlotte has already worked out
You know, I began to make notes on the time and programs of those dishes that I cooked and what I liked Over time I forget, but I opened the document ... and remembered
Lana
Quote: Sun

Lana7386, do you think it's worth trying on a different mode?
Excuse me, I thought I was on the Toasting ... Excuse me! Of course, on Frying, an hour - for sure, look there
Do you line the bottom with baking paper or directly in a saucepan?
Sun
Quote: lana7386

Excuse me, I thought I was on the Toasting ... Excuse me! Of course, on Frying, an hour - for sure, look there
Do you line the bottom with baking paper or directly in a saucepan?
I grease the bottom with oil and I don't line it with anything
Lana
Quote: Sun

Thank you very much It seems to me that nothing can go badly in our cartoon
Agree! I like our cartoon! Good hour! Yesterday I just cooked millet, but the porridge was a success: it can be used as a side dish, with milk, and with fruit and jam!
Sun
Quote: lana7386

Agree! I like our cartoon! Good hour! Yesterday I just cooked millet, but the porridge was a success: it can be used as a side dish, with milk, and with fruit and jam!
This is for sure It only at first it seems as if the Cartoon is a terrible beast But in fact, it turns out that she is our irreplaceable assistant
Lana
Quote: Sun

This is for sure It only at first it seems that Cartoon is a terrible beast But in fact, it turns out that she is our irreplaceable assistant
I immediately took our shortcut without fear, I don't even know why ... I read the whole topic and "became friends", and when I began to cook, even some kind of excitement and desire to cook something appeared every day
Such a pleasure!
Sun
Quote: lana7386

I immediately took our shortcut without fear, I don't even know why ... I read the whole topic and "became friends", and when I began to cook, even some kind of excitement and desire to cook something appeared every day
Such a pleasure!
For a complete set, I want to buy an airfryer and a toaster
Lana
Quote: Sun

For a complete set, I want to buy an airfryer and a toaster
And I am waiting from Moscow for Cuckoo 1010 ... Tomorrow I will call and find out if they sent
Sun
Quote: lana7386

And I am waiting from Moscow for Cuckoo 1010 ... Tomorrow I will call and find out if they sent
Oh, what kind of animal is this?))))))
Lana
Quote: Sun


Does the cuckoo have any special differences from our multi, except for the delayed Start?
Bowl coverage, the quality of the multicooker itself and more cooking programs. In my opinion, like driving a domestic car and an imported one ... It seems like a car and driving ...

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