Questions and answers about cooking in the Cuckoo 1054

In general, I cooked beets. Entirely. True, I did not cook it in water, but on a steam stand, water level 2 (I read Aunt Basi's recipe). Put Multipovar 15 minutes 110 degrees. It turned out to be not enough. I put it on for another 10 minutes. The beets were cooked normally. There were 4 pieces a little over average.

I didn't dare to put it in the water. Now I think maybe beets would be cooked faster in water? Just 15 minutes, not 25?

I wrote to you about water above

Girls, now I cooked aspic in a cuckoo for 90 minutes. as Admin taught, the cooking time was over, the cuckoo was silent, but suddenly there was a whistle and there was such an inscription on the window in the right corner of E03, waiting for at least 10 - no steam was released, the whistle was strong, it was pressing on the ears, I had to force a valve lift up and release steam, the pressure drops and the lid opens. Now I decided to check the cookie and turned it on again - everything is fine and there is no such inscription, what does this mean? , the passport also says in general terms - there is nothing specifically for E03

Girls, now I cooked jellied meat in a cuckoo for 90 minutes. as Admin taught, the cooking time was over, the cuckoo was silent, but suddenly there was a whistle and there was such an inscription on the window in the right corner of E03, waiting for at least 10 - no steam was released, I had to forcibly lift the valve and release steam, the pressure dropped and the cover has opened. Now I decided to check the cookie and turned it on again - everything is fine and there is no such inscription, what does this mean? , the passport also says in general terms - there is nothing specifically for E03

I had an E03, but then the liquid and the valve ran away .. well, it seemed to be stuck, but here I understand that there is no such thing.
For every fireman, steam cleaning must be done twice.

[NEVER COOK FOOD in a cuckoo !!!!!]

NEVER COOK FOOD in a cuckoo !!!!!
Almost always, when boiling jellied meat, liquid escapes through the valve, clogs it, sticks to the valve, acts like jelly there and freezes, which disables the valve!
This pan does not tolerate boiling jellied meat, it is fraught with damage to the valve at any temperature!

[meat and liquid were only 1/2 pan (and T * was only 110 *)]

Yes, yes - there was a puddle under the cuckoo - I missed to write this

I have meat and liquid were only 1/2 pan (and T * was only 110 *), which is much less than the required mark, but ran away so that I had to collect from the entire stove, from the floor, and at the same time wash the drawers of the table
So imagine my emotions while cleaning the consequences of cooking jellied meat
And if we add to this the damaged valve, then there were more emotions.

[Admin,]

It's good that I have a prejudice that jellied meat should languish for a long time, so I make it in Panasika for the night, I have never cooked it in a cuckoo. Admin,

And I never cooked jellied meat in KUKU at all, somehow everything was decided right away at home - 3 liters of jellied meat is not our size
Now there are two of us and I could foolishly put in the Cuckoo
Thanks for the warning!

I cooked jellied meat for Kukushka and I will cook Chet seven liter saucepan became too big for us We eat for a long time

At what temperature do you cook?
Eating for a long time - this is probably if you do it often

At what temperature do you cook?

I cook at 110-120 * C, depending on the mood and whether there is beef in the preparation

[I shove jellied meat once every 2 weeks !!]

INI shove jellied meat once every 2 weeks !!! Everything turns out great .... there have never been punctures !!!! I put 95 * and then an hour on heating. I was the first to cook it here on the forum ..... and it's true, just divine !!!!Do not listen to anyone-VARIOUS !!!!! But just think for yourself, because on the stove you will not boil at 110 * ?? Set the temperature lower ....and you will be happy
sazalexter I think it pours less water ...... that's why on high * it turns out !!!!!! In general, he is just a fine fellow in the development of the Cuckoo .... surpassed everyone !!!!!!!!

Now, of course, I don't cook jellied meat in a cuckoo (there are Brand and Oursson). But I used to cook it often and I can say for sure that the jellied meat is not good at 90-95, my husband did not check it out at all, I have to put it for a long period of time, I cooked 120-110 more often at 120 at this temperature, my husband likes the jellied meat most of all, the first times are strong the liquid escaped, then it simply poured or less water or stupidly watched over the valve and for some time before the end of the program, it itself slightly tapped the steam release, did not run away much or did not run away at all. But I cleaned the valve with a steam generator after each preparation of jellied meat and did a steam cleaning.
And in general, I cooked almost everything in a cuckoo at 120, otherwise I don't need a pressure cooker, it is high temperatures from 110 and higher that attract in the pressure cooker.
But of course the jellied meat in the cuckoo, this "chamomile" will not run away, although it tastes very good.

[Do not listen to anyone-VARIOUS !!]

Do not listen to anyone-VARIOUS !!!!!

Yes, I do not mind!

I cooked jellied meat only 2 times during the whole time of the cuckoo's operation! And since we don't need a lot of jellied meat in our family, I pour water and meat up to about half of the pan, T * 110 * (I never use another one) - as a result, these 2 times jellied meat escaped from the pan !!!!!
The last time it was a couple of months ago, when there were already complaints about the valve. And the first thing that a representative of a company selling cuckoos told me was "you can't cook jellied meat in cuckoo !!!!!!!" This is after I turned to him with a complaint about the valve and told him that I had been cooking cookies lately, which could have influenced the cause of the valve failure. Double steam cleaning did not help me, the cover needs to be replaced.

Dear colleagues! I have always written only the truth about the exploitation of the cuckoo! I tried to show and tell my recipes, post photos so that you can understand and understand what and how to cook in a cuckoo! As always, I made a series of "scientific and educational" topics so that you can understand and understand how to handle a cuckoo, and for which I still receive thanks.
Thanks to Tanyulya, and to those authors who also did it, helped each other.

And today the "double policy of standards" for evaluating the work of the cuckoo is quite clear to me! And if I continue to write the truth about the valve, cracks, and other nuances of the cuckoo's work, then I will move into the category of people who are engaged in lies and blame the multicooker

To cook or not to cook jellied meat in kuku is a decision for each of you!

I wish you all bon appetite and delicious dishes in the multicooker kuku! For the sim I am removed from the topic!
P.S. And the most delicious jellied meat is still obtained in a slow cooker, since there the brew languishes for a long time, jelly and taste are gathered!
Also, baked milk is tastier, too, cooked in a slow cooker!
Proven by our own cooking experience! It's just that there are dishes that turn out to be tastier in slow cookers.

[Admin]

Admin Have you tried cleaning the valve with the cover disassembled, maybe it just stuck?

[Admin,]

Admin, daaaaa milk in a slow cooker VESCH and vegetables and skaazka. But my husband did not check out the jellied meat from the slow cooker, I must try again. I cooked jellied meat in Brand, I'm happy with the process, my husband is with the taste.

Dear colleagues! I have always written only the truth about the exploitation of the cuckoo! I tried to show and tell my recipes, post photos so that you can understand and understand what and how to cook in a cuckoo! As always, I made a series of "scientific and educational" topics so that you can understand and understand how to handle a cuckoo, and for which I still receive gratitude.

And this is the pure truth (y) For which I always say THANKS

Admin Have you tried cleaning the valve with the cover disassembled, maybe it just stuck?

sazalexter, not everyone can clean the valve on their own, and I think that ... it's not entirely safe, but what if you put something wrong, it's a pressure cooker ... pressure, so many people are afraid.Again, from the frequent assembly of disassembly there with the bolts badness occurs, they "wear out" so to speak. Still, the valve is not finalized in this model and this is upsetting.
We are cooking with you at 120 and it seems like t-t-t nothing, and for many at lower temperatures, the valve clogs, a crack on the panel goes. It turns out lucky not lucky.

[Tanyulya]

Tanyulya So I do not urge to repair it myself, for this there are masters and workshops, why should we take away "bread"

Vooon it is chyoyoyo ... Mikhalych (s), I didn't immediately understand that. So not every workshop will take it

[Tanyulya]

Tanyulya The "gold-domed" seems to have

"Electroflot-Service"

129110, Moscow, prosp. Mira, 56, building 1, office 45

7(495) 755-85-20

psd @

"Peace and Service"

Varshavskoe highway, 143A (metro Anino)

t. 223-40-05, 223-43-89, 223-43-85

Contact person Lobzev Igor

Vidnoe

Leninsky Komsomol prospect, 6 a

Tel. 541-56-21, 541-78-40, 541-56-11, 541-51-72, 724-39-60

Please tell me, did anyone cook hominy (or polenta) in this slow cooker? If so, how and in what modes and how to get out of the situation in terms of the stirring process (in a cauldron it seems to be constant)?
I read the recipe for cooking in a bread machine. Is it possible in a multicooker?

[Marihuna]

Marihuna I cook very often on the Kashvarka mode. I fill it with boiling water. I stir it and everything is prepared, then after the signal I stir it again.

[Galinka-Malinka]

Galinka-Malinka, but will you give a recipe in more detail? I ate this dish only once while visiting Moldova. By the way, after the signal, isn't it a very dense mass? In the sense that it seems to me difficult to stir it.
I know that the hominy is shaken out of the cauldron on a towel and that the mass is as dense as an unbaked cake.

[Marihuna]

Marihuna I'm not a Moldavian, so I don't know how they cook it.

If I cook here, it is called Kulesha (it is denser in consistency), they eat in the villages replacing bread with some dishes. They eat it with milk or soup, or with borscht, make a deepening on top and put a piece of butter on the hot porridge and eat it with cottage cheese, mashed sour cream and salamaha (crushed garlic diluted with water, salt). Then I give 1 part of cereal not very finely ground and such a coarse medium and 2 parts of boiling water, if salt is 0.5 tsp for 1 multi-glass. and on the Kasha mode, mix halfway.

But if I cook Banosh, then this corn porridge is cooked in sour cream in the same proportion and more oil is added. Kas regime. Cooked porridge is sprinkled with feta cheese, cracklings, or fried meat, or porcini mushrooms. So in our region.

I have a question about the steamer.
I can't steam broccoli.
Even if you set the level to 1 and the time is 1 minute, the broccoli is boiled. It was possible to more or less maintain its shape when I first boiled the water, and then I inserted the broccoli grate and turned on the double boiler.
But they still lost color and were too soft.
How to cook broccoli normally so that it is bright green and not boiled?

I have a question about the steamer.
I can't steam broccoli.
Even if you set the level to 1 and the time is 1 minute, the broccoli is boiled. It was possible to more or less maintain its shape when I first boiled the water, and then I inserted the broccoli grate and turned on the double boiler.
But they still lost color and were too soft.
How to cook broccoli normally, so that it is bright green and not boiled?

Try
Multi-cook-100 degrees -11 minutes

Try
Multi-cook-100 degrees -11 minutes

Isn't that a lot of 11 minutes?
I will report back on how I finish cooking.

I report: in a rag, the entire inflorescence did not get pulled out.

But the idea of ​​using a multi-cooker instead of a double boiler seems interesting. I put it at 100 degrees for 1 minute.
To be continued...

Better now. The color almost did not suffer, a little bit softer than we would like.
I put it at 80 degrees for 1 minute on a multi-cook.
To be continued...

I didn't cook at 80 degrees.
And at 90 - just right.
I did not wait 3 minutes for the steam to bleed off, since there was no steam.

thank you very much

Isn't that a lot of 11 minutes?
I will report back on how I finish cooking.
thank you very much

Exactly! 1 minute
10 minutes - carrots, beets, potatoes
If 80 is not enough, and 90 is a lot, then leaving the time - 1 minute - it makes sense to try step by step from 90 degrees
89, 88, 87.
I tried this with milk porridge.
And I got 92 degrees for myself.
At 93 - more boiled

So here - how many people - so many tastes

I just haven't gotten into such a cabbage yet.
But I will recover a little and try in 1054
What if I like it!
In a cuckoo - everything turns out differently
Please write - as a result

Please write - as a result

Duc, that's the same, I wrote.
At 90 degrees, exactly a minute.
Bright green, no longer crunchy, but still firm.

Broccoli is truly a food for everyone.
There is a fairly large percentage of people on the planet who perceive its taste and the taste of Brussels sprouts as bitter, they have some kind of special taste buds. And the cooking method is not important.
But we love

Duc, that's the same, I wrote.
At 90 degrees, exactly a minute.
Bright green, no longer crunchy, but still firm.

Thank you!!!!
You have to try everything.
I didn’t like the rolls
And it turns out that you need to eat them freshly, and even so that they don't make a mistake
Ginger from habit - also did not like
Cabbage is a useful thing
so you have to try
What are you doing with her?
Or do you eat in pure form?
I'm not just like that
You need to lose weight - I'm trying to expand the vegetable diet To become slim and almost graceful

What are you doing with her?
Or do you eat in pure form?

Steamed, most often, we just eat it.
Yesterday had homemade pasta with shrimp and squid sauce. Next to her is a pile of chopped vegetables and a pile of broccoli.
But we were too lazy to make a salad in the evening.
If we weren't too lazy, I would have fried pine nuts, added thinly chopped washed onions and seasoned with olive oil and lemon juice.

In other variants:
Fry finely chopped onion-garlic-crackers in a small amount of oil in a pan. Add steamed inflorescences and warm up a little.
Can be fried in batter or in egg and breadcrumbs.
Broccoli puree soup. Delicious, combine with leeks.

We regularly have broccoli, green salad, spinach, asparagus on our table.
But this does not contribute to weight loss. Because we love to devour

Tell me, why did the topic "Table of Contents of Recipes" appear in the archive? I barely found it ... But I haven't found a manty there yet, does anyone make manty in a cuckoo? And yet, the question is off-topic, but still, I stopped cooking at 120 degrees, everything is fine at 110 degrees. What is it? Ku-ku to my cuckoo?

Tell me, why did the topic "Table of Contents of Recipes" appear in the archive? I barely found it ... But I haven't found a manty there yet, does anyone make manty in a cuckoo? And yet, the question is off-topic, but still, I stopped cooking at 120 degrees, everything is fine at 110 degrees. What is it? Ku-ku to my cuckoo?

Yes, I don't like the fact that the table of contents was moved to the archive either. Very uncomfortable. And I cook manti in a mantle. Still, a lot is cooked at once, but in a cuckoo - how much will fit there

Hello everybody! I'm in shock, I haven't visited the site for a long time and now I can't find the table of contents for cooking recipes, what happened?
where to find recipes? Tell me please!!! disappearing: girl_cray: where is this archive? throw off the link

Here https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=76896.0

And yet, I made the manti in the cuckoo. Fresh, not frozen, Steamer mode, level 3, 10 minutes. Maybe you can put it in less time. To be honest, I'm not very happy, they didn't turn out juicy, they somehow got overcooked ...

And yet, I made the manti in the cuckoo. Fresh, not frozen, Steamer mode, level 3, 10 minutes. Maybe you can put it in less time. To be honest, I'm not very happy, they didn't turn out juicy, they somehow got overcooked ...

10 minutes is a lot. you need to put no more than 8 minutes, it all depends on the test, 6 minutes was enough for me

great !!! And if from the freezer?

This is how dumplings are usually stored in the freezer
These are soft, they are only after making. And then, they are usually first frozen - and then boiled

This is how dumplings are usually stored in the freezer
These are soft, they are only after making. And then, they are usually first frozen - and then boiled

No, we love to cook fresh. I report the news: freshly prepared manti can be cooked on a "double boiler" level 3, only 5 minutes !!! 6 minutes from the freezer

Tell me please, experienced Cuckoos, can we use Redmond accessories for our cuckoo? I saw on sale separately a deep-frying grill and a ham maker for MV Redmond and so I wanted to buy this for my cuckoo. Nobody tried it, will it work?

I saw on sale separately a deep-frying grill and a ham maker for MV Redmond and so I wanted to buy this for my cuckoo. Nobody tried it, will it work?

What about the grill - does the standard plate not fit? I don't know about the ham. Since I bought "Beloboku" and do not use it.
Not interested
Maybe someone else knows about such adaptations

the standard plate does not fit?

so regular plastic for steaming. There is nothing for deep fat in the kit

so regular plastic for steaming. There is nothing for deep fat in the kit

So for deep fat - the best thing is an air fryer. That cooks with a minimum amount of oil

What is it like?

It's here
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=108034.0

Girls, what do you think about this recipe: https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=283080.0... Can I do it in Kukushka and in what mode?

[Omela]

Omela Multi-cook 110 * and 110-120 minutes so that it is like in an autoclave

[Sash]

Sash, will not explode ??

I would do 120, cover the cans with foil.

Tan, in the sense of foil? instead of lids? or on top of the lids?

Tan, in the sense of foil? instead of lids? or on top of the lids?

Instead of lids. I do this in AG and cover it either with foil, or just cover it with a canning lid. I do not use screw caps. Well, if you are afraid that it will explode, then close it with baking bags and fasten with rubber bands. Although nothing should burst. But I don’t pour water into the jars, and so it turns out a lot of juices from the chicken, especially if you also add onions, tomatoes and all sorts of spices and do not forget what you are doing on Multipovar, in jars without adding water to the bowl, you have a lot of pressure there will not be typed (and most likely will not be typed at all), I once made a chicken in a package in a Multipovar and set it for 25 minutes, so my cuckoo practically turned off after 25-30 minutes, apparently due to the fact that there was no liquid and to collect and it is not necessary to release the pressure.

How complicated it is .. How can it be without pressure? In my opinion, this is the whole point. And if you pour a little water into the bowl .. Chot seems to me I will stay with the store stew. For the gifted .. can you write how you are doing?

I do like this. And stew, and porridge, now I put the chicken and cabbage.
I put the jar up to the hangers (meat, chicken, etc.), I close it with a screw cap !!!, put a rug or a rag on the bottom, fill the jars with water at the top mark and on the "multi-cook" 120 * 1 hour. All is well worth it. Of course, you can't put a lot of jars, but I do it slowly. We love to travel, so I take these jars with me. I wrap the cans in rags (always needed on the road) and go. If necessary, I will take pictures of cooking.

[Tashechka]

I fill the cans with water along the upper mark

Tashechka, Thank you! And the top mark - is it in the bowl that means 3 liters?

Yes, 3 liters. I told you about pate here https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=286911.0

She put the stew to cook. Multi-cook 120C 120 minutes ... Bayus-bayus.

As a result?