olbabich
Why not pilaf?
I have no "pilaf" mode! There is "rice", but I thought that this is not the same thing, because there is meat there, which needs time to cook. Although these modes are not very different, the difference is 1 minute, so you are right, perhaps the "rice" mode is suitable for pilaf. I just described how I did it and I did it well.
SeredaG
Hello everyone, my multi-pressure cooker has been living at home for 4 days! And on the weekend she went with me to the dacha. Unfortunately, the camera was forgotten at home and the weekend meals were not captured.
I cooked vegetable stew (or you can also call vegetable caviar). I turned on the meat mode (it seems to me that it warms more intensively on it than on baking), poured vegetable oil into a saucepan, then cut two medium onions, cut two carrots into circles and fried them until half cooked, turned them off. Then 3 medium zucchini, two eggplants, 200-250 grams of small mushrooms, two large tomatoes (in slices on top), all oversalted in layers and sprinkled with suneli hops. The vegetables took up the entire 5 liter saucepan until the last division.
"Beans" program (ie stewing) 30 min. There was one mistake - I poured 1 multi-glass of water into the vegetables (there was a lot of liquid later). the end result: zucchini, tomatoes, onions, carrots were completely stewed into the consistency of caviar, and the eggplants were more or less noticeable and the mushrooms were intact. It was necessary to wait, but I threw 4-5 finely chopped cloves of garlic and herbs (dill, parsley) into the hot dish. The pressure cooker was simply covered with a lid (no sealing) and kept the heat off for about 4 hours. In order to transfer the vegetable caviar to the refrigerator, I had to remove the saucepan from the pressure cooker and let it cool on the table (it was hot enough).
SeredaG
And again I am.
Cooking the asparagus beans tonight.
Multicooker-pressure cooker Elbee Naomi 25005

This is my multicooker pressure cooker and a spare saucepan for it.

Multicooker-pressure cooker Elbee Naomi 25005

I cut one large onion as for frying for soup, fried the meat on the mode until a pleasant smell and light fried, turned it off.

Multicooker-pressure cooker Elbee Naomi 25005
I put 500g in a saucepan. asparagus beans, salted, pepper with black pepper, added again a little hops - suneli and a piece of butter. We do not add water.
Close, put on the "Beans" (stewing) mode for 15 minutes.

Multicooker-pressure cooker Elbee Naomi 25005

After the signal of readiness, I let off the steam with the valve on the sly, opened here is the result

Multicooker-pressure cooker Elbee Naomi 25005

The beans are completely cooked and not boiled, the onion is deliciously stewed into the sauce and gave a wonderful taste and smell to the beans, it did not turn out so tasty in an ordinary frying pan.
One annoyance: the beans were not young enough and therefore all sorts of veins remain (but it's my own fault, I had to break a couple when I bought, and not trust the trader)
Super pressure cooker !!!
SeredaG
Where are you all ?

I came home from work in the evening and went straight to my pressure cooker
Today there was a chicken liver with mushrooms in sour cream. Onions were fried again in the "meat" mode, mushrooms were also there. Then the "Beans" mode for 12 minutes.
There was 1 kg of liver, 350g of champignons, 1 onion, 150g of sour cream (20%), spices
Multicooker-pressure cooker Elbee Naomi 25005

Multicooker-pressure cooker Elbee Naomi 25005

There was a normal amount of liquid, wonderful gravy for buckwheat
Multicooker-pressure cooker Elbee Naomi 25005
SeredaG
You are welcome! Now I put such baked goods on the "muffin" mode
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=69956.0

I set 33 minutes for the full time, ended up set again 33 minutes, let's see what happens, I haven't baked anything in the pressure cooker yet

SeredaG
Did not work out...

I did everything according to the recipe, put out the soda in the jam (there was a mixture of 0.5 liters of plum and about, 5 liters of apricot) - it sizzled and bubbled noticeably.The appearance dough was what was needed, like for pancakes (like thick sour cream), baked for 33 minutes on a "cake", the steam pressure was insignificant, even the valve almost did not whistle, in the second 33 minutes of the added steam, steam began to collect inside.

Multicooker-pressure cooker Elbee Naomi 25005

I took it out - it is trembling like a hot cottage cheese casserole, and when it cooled down - it looks like a softly-boiled-pudding-zapekan mass with a burnt bottom.
Here.
Multicooker-pressure cooker Elbee Naomi 25005

I think that the mistress of the recipe probably had spoons with flour with a greater heap than mine, it seems that there is not enough flour ... I will ask her more
IRR
SeredaGwhere did you buy your Elby? A person in Odessa really needs it. And how much do you want?

And in general, guys! Throw, pleated, links where to buy Elby from us in Ukraine? I lost this seller's phone.
SeredaG
I bought from Tatiana

she seems to be from Khmelnytsky, and in the morning at 10 she sent her money and after lunch she sent the goods to Odessa, the next day at 16.00 she already received it at Novaya Poshta, I liked it, she put a spare saucepan for 50 UAH inside neatly, the delivery cost me 31 hryvnias
SeredaG
I also found Elby service centers
And then a list of service workshops was attached to the warranty card, but I did not see Odessa there, but on the Elby website there is, however, only one state of emergency for the whole of Odessa. I think I need to ask if it is possible to buy replaceable sealing silicone rubber bands, otherwise it smells delicious after vegetable and meat dishes with spices, and for baking and dairy it is better to have a second one in stock. The price question only arises. (I have not called yet)
Viki
Quote: Freken Bock

The scientific pump is mine.
And my!!!
If you consider that I am an experienced pressure cooker and started using the cooker back in 88 of the last century, then it will not be difficult to deal with this "gravity cooker". The first conclusions have already been made - this device is designed to work under pressure and the declared programs are only time, the pressure on all programs is the same. Heating is very fast, which is good news. The timer is generally a godsend. There is no need to stand over it as if it were on the floor and listen to the ear if there is sufficient pressure. For some reason it seems to me that I am pleased with the purchase.
SLAVA-djyan
Good day! Now, having studied the market for "miracle pots", and after reading your opinions about this miracle technique, we ordered this assistant! ... We are waiting for Friday, we can't wait to start mastering the "enemy technology" as soon as possible. Where do you recommend to start? What to look for?
Thank you in advance.
Freken Bock
Yesterday was the first experience of connecting the device to the network. Nothing wrong. The first conclusion: the name of the buttons is just the cooking time. I cooked the meat, it turned out great. Then, in the same broth, I put the frying, small potatoes, cut in half, and lentils. Soup program. Got overcooked potatoes and overcooked lentils. At the same time, the appearance of the soup was much more presentable than when boiled over a fire, transparent and pleasantly yellow. And another preliminary conclusion - the device is not summer: it heats up decently and remains hot for a long time, which cannot be said about my Panasonic multicooker (I love it dearly). The experiments continue. The corn is waiting for my inspiration.
RybkA
Freken Bock, so the time can be reduced, even to 1 minute.
Freken Bock
RybkA , I understood this way: for example, the Meat program, 13 minutes, add the time per minute, this added time is the time during which the pressure will be additionally maintained. In general, the cooking time is increased by this number of set minutes. And how to decrease the time?
SeredaG
Freken Bok, when you press the button to add time with your finger, hold it - and the time will change in a circle (it reaches the maximum 30, for example, and immediately goes to 1 minute, then 2 -3 4 - and so on).

And yet, the buttons with modes are not only different times, temperature modes are also different. It fries very strongly on the "meat", it seems to me, it can even burn, "Beans" is the stewing mode, the milk porridge, the "konji" button, boils perfectly and does not run away. on the "cupcake" - baking is in progress and it seems to me that the pressure is less formed.
I've never tried the egg / fish mode yet, does anyone have experience in cooking in this mode?
SLAVA-djyan
Finally we got our Elbi-shka! Already managed to try with my wife to sentence some of your recipes described above. Namely: potatoes with meat; Pea soup; milk rice porridge. Everything turned out very well! And in general, after a detailed study of this temka, we feel like "professors" in the field of using the pressure cooker in cooking.
As a partly technical person, I will share my observations and guesses about the principle of this saucepan. Maybe this information will be useful to someone.
Most likely there is no pressure sensor here! :) The countdown starts only when a certain TEMPERATURE is reached! Which by the way, each program may have its own. Here to the bee the countdown turns on even when the lid is open (and turns off, by the way, too). But the pressure is regulated by a "large" valve, or rather by its weight. Excess steam lifts this weight and comes out of the saucepan. That's why it hangs out - THIS IS NORMAL !!! Whereas the "small" valve serves for blocking. So that YOU, dear users, cannot open the lid when the pressure of hot steam is present inside, and do not burn your hands.
That seems to be all! Thank you for attention.
SLAVA-djyan
And here's another thing! The temperature during the operation of this SV-MV is far from 100 C. And it is somewhere in the range from 150 to 200 C. So, THINK about the advisability of using even the most "environmentally friendly" plastic, as a steamer.

And here's more about the pressure. In the process of cooking some dishes (for example, such as baking or frying something in a small amount), it may not be at all, or it will be weak. It directly depends on the amount of liquid that is in the food, or poured into the pan.

PS: I don't want to seem the smartest, since all these speculations are taken from the school physics course, which describe the boiling processes at high and low pressure. Who is interested in more details, consult with familiar teachers, if any.
RybkA
And here's more about the pressure. In the process of cooking some dishes (for example, such as baking or frying something in a small amount), it may not be at all, or it will be weak. It directly depends on the amount of liquid that is in the food, or poured into the pan.
SLAVA-djyan , continue your interesting observations! That is, the more liquid, the more pressure is created?
Somewhere on our forum there was a sign with the amount of time recommended for the preparation of various products ... Nobody remembers where?
SeredaG
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45537.0

In this temka there is cooking time in different modes in pressure cookers (pages 10 and 11)
IRR
Quote: SLAVA-djyan

In the process of cooking some dishes (for example, such as baking or frying something in a small amount), it may not be at all, or it will be weak. It directly depends on the amount of liquid that is in the food, or poured into the pan.
and there is. It happens that when baking, the pan immediately goes into heating after a minute or two.

SLAVA-djyan, THX. for an educational program in physics

Quote: SLAVA-djyan

And here's another thing! The temperature during operation of this SV-MV is far from 100 C. And it is somewhere in the range from 150 to 200 C.

and these tsiferki ottudava?
SLAVA-djyan
: hi: I measured the temperature with an M890C + digital multimeter with a temperature measurement function, held the temperature sensor near the valve, during the release of steam immediately after the completion of the program (in my opinion "soup"). The valve itself was lifted at this time with a wooden spoon. There may, of course, be measurement errors, since this device is not intended for accurate temperature measurement, but I think +/- 5C is not more.

In support of my "theory" - I cooked cobs of young corn on the "fish and eggs" mode. I loaded almost full pots, added half a measuring glass of water (and there was much more). As a result, the water was absorbed into the cobs almost immediately, the steam pressure was not formed at all! And of course the corn was burnt ...

Dear users, now a question for you! For some reason, we always have (after finishing the preparation of various dishes) a completely dry glass for collecting condensate (water that forms during the operation of the MV-SV). So should it be? Then why is it needed?
SLAVA-djyan
:) And by the way, here's another interesting fact. Of course, it does not really touch this temka, but I think that you will be interested!
High in the mountains (where the pressure is below atmospheric) climbers cannot always boil even a simple egg in a pot of water! The whole "trick" is that the water (under such conditions) boils (and wicks, if you cook for a long time) already somewhere at 70 C !!! And the protein at this temperature does not curl up, and the baby will remain raw, no matter how much you cook it. Such is the principle, the opposite of the principle of our pressure cookers! : -
IRR
Quote: SLAVA-djyan

:
Dear users, now a question for you! For some reason, we always have (after finishing the preparation of various dishes) a completely dry glass for collecting condensate (water that forms during the operation of the MV-SV). So should it be? Then why is it needed?
this drip tray should collect condensation that accumulates on the lid when repeatedly opening and closing an already cooked and cooling food. But this, most often, does not happen. So, just in case, IMHO.
Freken Bock
I am very interested in when it is possible to turn the valve at the end of cooking without hissing? How long does it take for the pressure in the pot to decrease? Or you just need to try: is it hissing or not? About the indicator, which should, and then should not blink - that's not true, I understand?
RybkA
Freken Bock, I check the hisses - not hiss. If I'm in a hurry, I put a wet towel on the valve, and then I turn the valve, the towel gets sooo hot! In general, the less the pan is filled, the faster the pressure relieves. On average 5-10-15 minutes.
I didn't understand about the indicator
SLAVA-djyan , sorry for the corn. Why put it in the pressure cooker? It is ready on the stove for 20 minutes!
Here's a jelly ... I can sing odes for a long time!
IRR
Quote: RybkA

[
SLAVA-djyan , sorry for the corn. Why put it in the pressure cooker? She is ready on the stove for 20 minutes!
corn in a pressure cooker is a pestle! they told me a completely different taste: secret: when cooking, I put a teaspoon of sugar about. If the pan is full, mono is more.
SeredaG

Yesterday I cooked squid, just to eat with beer.

The squids were small, pink, with heads and tentacles (they were 1.5 kg in an unpeeled state). She put the peeled squids (carcasses and tentacles) in a saucepan, added black peppercorns, allspice peas, bay leaves 3 pcs, sea salt 3 tsp, water one finger above the squid. Egg / fish mode 20 minutes.
I know that squid is cooked for salads no more than 3-5 minutes
But this is how squid was cooked in my family back in the 80s (in Odessa they could be bought for a few rubles per kilo) or you cook 3
-5 minutes as for a salad, or you will have to cook for more than an hour (on a regular stove, of course).
My squid was cooked, and I thought what would come of it - maybe pink and fragrant gum?
In 20 minutes in a pressure cooker, they were completely cooked as they should, they smelled of pepper and bay leaves, to whom it was saltier - add more salt when cooking.
No photo, everyone ate
RybkA
Quote: IRR

corn in a pressure cooker is a pestle! They told me a completely different taste: secret: I put about a teaspoon of sugar when cooking. If the pan is full, mono is more.
IRR, well, since the taste is different, then no more than 5 minutes I think I should put it and I would put it on Soup, probably .... Although I sometimes fall into a stupor, on what mode, what to cook, if there is no suitable button.
Our corn is already disgustingly sweet, I certainly would not put sugar.
Viki
I cooked beets in soup for vinaigrette. 25 minutes. Three large beets were cooked so that I chopped them like butter. Put potatoes with carrots on "fish / eggs" - 12 min. I didn’t add time, didn’t decrease it - it’s an experiment after all. Result: carrots - great, potatoes - you need an old one, my young one in the slime. The second call is the same program, the time is halved. The potatoes are cooked perfectly.
I cooked porridge with meat for the dog as follows: I cut the meat into "meat", after the end of the program I opened it, and there the meat was in juice, added a glass of buckwheat and turned on "rice". The dog is happy, so am I. She just didn’t like the fact that her mother was trying her food.
RybkA
Viki , for the last time I cooked potatoes in quarters so I put them on Soup for 3 minutes. the pan was about 1/4 full.
IRR
Quote: olbabich

Tell me, pliz, on which program is it better to cook veal tongue?
beans can
SLAVA-djyan
Quote: tigra-tigrica

Look what I found at KENWOOD. New, they write that it’s like md, And what kind of sv does it remind me of?

Hmm! Who copied whom is unknown, but very similar! Only probably with mechanical control. I wonder how much is this Kenwood?
xmarisx
Girls who are interested, I am collecting a joint purchase for the ELBEE Multicooker,
behold MY THEME here on the forum
the joint venture rate is minimal.
I buy it every Friday.
mashusik
I'm completely confused. Where can I order this thing? Of course, I'm better in my city, but how much will it cost. And now my recipe for pilaf, made by me in someone else's Elbee. I put finely chopped meat on the meat function for 10 minutes, then shabby carrots and chopped onions for another 5 minutes, then washed rice, spices for pilaf and a head of unpeeled garlic in the center for another 5 minutes. All this without closing the valve. Then she poured water and closed the valve. In rice mode for 10 minutes. When she gave me to remove the lid, the pilaf was ready. Rice - 3 cups of measured, water - 3 cups, meat, onions, carrots - as much as you want. I didn't salt it. All.
dok-tor4
Is something too confusing?
When frying meat, carrots, onions, you do not need to cover the krykh. Any mode. Then the mode of fig. The proportions of water and rice are correct. Experiment !!!
Hello! Can you please tell me if Elbee 25003 has 12 hours of extinguishing? and frying function?
Multicooker-pressure cooker Elbee Naomi 25005
Is it possible to put food in it and so that it starts cooking in 10 hours, say?
dok-tor4
Quote:

Hello! Can you please tell me if Elbee 25003 has 12 hours of extinguishing? and frying function?
Multicooker-pressure cooker Elbee Naomi 25005

What are you going to put out for 12 hours ???

THIS IS A SKIER
dok-tor4
Quote:

Is it possible to put food in it and so that it starts cooking in 10 hours, say?
It's possible!
SeredaG
Hello everyone!

I have already cooked a stew ear in a multi-pressure cooker twice:
peppercorns, 1 carrot, 1 medium onion, 3-4 potatoes, cut, filled with water - "soup" mode for 15 minutes.
I let off the steam with a valve, opened it, put about 0.5 kg of peeled gobies and caviar, liver from them, closed the lid and again the "soup" mode for 5 minutes.
Opened - added chopped greens (you can throw 1 fresh chopped tomato and a couple of pieces of Bulgarian pepper with the fish), bay leaf.
The fish soup is transparent, rich and the fish is not boiled.
tigra-tigrica
I came to you to cry. I ordered myself ELBEE. Waited a week.
I took it yesterday. I was able to examine it closer to the night, since I was not at home. She took out the bowl. Outside, the bowl is chuckled, inside it is even better - scratched, worn. : cray: I'm in a trance.
mashusik
where did you buy it? please write so that others do not take there will be anti-advertising for them and with a bowl now only in service
Of course, from the reviews, I knew in advance that the instruction was not that ...))) but now it is not clear where to start the work (((((what to do with that thing (like a float) on which the Please take it off before using) sticker? please respond, happy owners of elbi))) otherwise I'm sitting here in wild delight)))
As I understand it, remove the sticker before use and in what position should this float be located?
mashusik
I'm not a big specialist, but when we were cooking, if the float is on the left, then it is closed, and on the right, we let off steam after cooking, or if on the right, in the multicooker mode, and on the left, in the pressure cooker mode, but you will ask someone else ...
tigra-tigrica
Does everyone's lid close so well or just me? And how it closes correctly.
St. Polaris is on sale. What is the difference (except for the price and design), I don’t know, I don’t read the second in-tion.
my lid rises a little when closed
We have already found contact with the cover ..Now I am interested in heating. Is there that time, heating, does not show?
SeredaG
no, the time does not show, 66 is lit (is it 66 degrees?) the instructions say that the heating is from 60 to 80 degrees
SeredaG
Tigress, did you just buy yourself a Vico pressure cooker? Is she worse than Alby or is it just that one is not enough?

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