anni4ka
I am an old "multitracker". For three years I had a Panasonic multicooker, and I also inspired all my relatives to purchase multicooker from different companies. But my dream was a multicooker-pressure cooker. In Ukraine, I looked at MC Mulinex. Then big changes took place in my life - we moved to Canada. And, of course, I immediately began to look for myself a multicooker here. But the question rested on ... money. They (MCs, not money) are not cheap here. For the first time, the Hamilton Beach rice cooker was purchased, cheap and primitive. But two days ago, my dream came true. We bought the Big Boss multicooker pressure cooker.

Multicooker-pressure cooker for Canadians Big Boss
Multicooker-pressure cooker for Canadians Big Boss

For two days in a pressure cooker were prepared: lazy meatballs - minced meat with vegetables and rice - 10 minutes. for high pressure, vegetable soup - 15 minutes high pressure, beef stroganoff - 35 minutes. VD
The husband is terribly pleased, which means I am too.
anni4ka
I will continue the description. Volume - 5 quarts - 20 cups - about 5 liters, as I understand it. The saucepan is not as flimsy as it was in my Panasonic. Pressure builds up in two minutes. Modes: brown; steam, slowcook; warm - toasting, steam, slow cooker, warming up. High and low pressure. Very similar to the Mulinex pressure cooker. A strange omission - for some reason a basket or grate is not attached to the steam mode. I have tried only VD so far.
pulka
anni4ka, Hello. May I ask you - are you satisfied with your multicooker? I'm just now in Canada too, I haven't found cartoon companies popular in the CIS here. Big Boss seems to be the most solid))). Would you advise taking it? thanks in advance for your answer))).
anni4ka
Pulka. I am VERY happy with the slow cooker. There is one drawback, but I suspect that I came across a slightly defective copy. Inaccurate closure of the lid, and accordingly, steam is not collected, and the liquid evaporates. You have to control the process before the pressure builds up. If the hole starts to spit out steam, I just press lightly on the lid again and everything is fine. But because of this, I am afraid to put on the delayed time. However, the live cooking is excellent. But I suspect that this is the marriage of my personal saucepan. Recently, however, I've gotten used to closing the lid in a special way, and the problem happens less and less. I use low pressure for vegetables and soups. For meat high. The roast is strong, you need to look after. I don’t use the long mode. The steamer was only used to bake a steam cheesecake. In general, I have not regretted it yet.
pulka
Thank you very much for your answer, and even so quickly!)))
I didn't have a multicooker yet, so I don't know much. For example, I'm looking for recipes for Big Boss on the Internet, but I can't find it. Or any are suitable?
anni4ka
Pulka, you are always welcome. And any recipes are adaptable. At the first moment, I took from this forum from the topic about the Mulinex pressure cooker-multicooker. But in general, there is no need. I have developed a formula for myself: high pressure for working with meat; low for soups and vegetables, so that the vegetables do not scatter too much. If necessary, I first fry on a "brown", then close the lid and switch to modes with pressure. You can also put out on the "brown", if you close the lid, but this is for those who like hotter, I almost never cook fried, we are all stomachs. The cartoon comes with a recipe book and a cooking time table. From these recipes, you can make guesses about how to cook similar dishes. The main thing to remember: due to the fact that the lid fits very tightly, there is practically no evaporation of the liquid. Therefore, the amount of liquid needed in recipes calculated for conventional cooking needs to be decently reduced. This is the basic rule for all multicooker.Meat can be cooked in almost its own juice and still make a gravy.
pulka
Thank you!!!

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