Multicooker-pressure cooker Moulinex Minute Cook CE4000

I have a delicious recipe. used to cook in Zepter, now adapted for mule.
"Armenian aylazan"
0.5 kg of eggplant, 0.5 kg of potatoes, 1 cup of asparagus beans, 3-4 tomatoes, 4 onions, 4 bell peppers. 1 head of garlic, 1 cup of chopped herbs (cilantro, basil, parsley). 100 g of vegetable oil. cut the eggplants into slices, everything else into slices. lay out in layers, sprinkle the layers with salt, herbs and finely chopped garlic. extract oil, season with red pepper. on high pressure 8 minutes. Bon Appetit!

It's good that you were not heard in Temko https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94671.270
There was such a dispute about the correctness of the name of the dish! "Ajapsandal" or "Ajep-sandal".
But I also like "Armenian Aylazan"

I made green beans the other day. The recipe was for the Elbee pressure cooker [https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94671.270/
, but I’m in our Mulechka for 10 minutes. So cool! Don't blanch you, nothing! And the result !!!

that "roasting" is 140 gr., and "roasting vegetables" - 180 gr.

Ha, I got it all wrong - after all, sometimes it's useful to read it properly - "frying" - 180 gr., And "grilling vegetables" - 140 gr. And "quenching" in general, whether 83, or 87 - how to bake on it?

I join in the congratulations!
Nicoletta, happy birthday !!!!!!

[In short, does anyone have a positive experience of cooking semolina or shouldn't you bother?]

Girls, women, lovely! Tell me about MANNA porridge just for this MINUTE OF COOK.
It is not clear whether it is possible to cook semolina in it? I read all 65 pages of discussions - they didn't seem to advise me, I didn't really find a recipe anywhere ...
I got a crust from the bottom, when the milk boiled on "frying" - then I threw the cereal, the porridge did not burn, but it was lumps (I did not interfere and put it on ND for 4 minutes). I myself came up with such a recipe from "rice pudding" from a recipe book, having reworked it, I already understood that "fried" - frying means "baking". Then how to cook it?
Is it possible to throw the cereal into cold milk, stir (someone seemed to advise that there are no lumps in the cold milk to throw the cereal), close on the high pressure for 3 minutes? I'm afraid to experiment :)))
Or is there something in the saucepan, stop and stir in it?
In short, does anyone have a positive experience of cooking semolina or shouldn't you bother?

Well, what is the need to cook semolina in the SKIER? The main thing for you is to boil the milk, pour semolina with sugar and salt into it while stirring in a uniform stream, stir until boiling again and turn it off. While it slowly cools, stir a couple more times. ALL! Otherwise, you risk getting jelly instead of porridge.

now, we have already discussed the issues of preparing semolina in multicooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=387.0

Well, what is the need to cook semolina in the SKIER? The main thing for you is to boil the milk, pour semolina with sugar and salt into it while stirring in a uniform stream, stir until boiling again and turn it off. While it slowly cools, stir a couple more times. ALL! Otherwise, you risk getting jelly instead of porridge.

now, we have already discussed the issues of preparing semolina in multicooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=387.0

I agree 100% for a semolina a pressure cooker is not needed. True, I pour the cereal into cold milk, so it does not take in lumps, and then I just stir it periodically so that it does not fall to the bottom and does not stick together until it boils. In two years of motherhood, I have already become such a pro in semolina

For the sake of experiment, I cooked semolina on ND. The result is a homogeneous cream. Previously, I brought the milk to a boil, added the cereal, stirring, and switched to ND. It was difficult to call it porridge - some kind of custard. But delicious. The daughter, who hates semolina porridge, ate with pleasure.

Well, what is the need to cook semolina in the SKIER? IN

Well, we can, there is no gas ... we will not point the finger. But I cook in a cartoon. there is also electric induction, but there is porridge.

Oh girls, embarrassed
So, I thought it would be faster, better, not burn ... Here
Ok, I won't cook in a pressure cooker. I rarely eat semolina, but aptly.
Then give some more advice (not a multivar one): what to do so as not to burn?
1. Get in the way, well, it's clear
2. Pour milk into a saucepan previously rinsed with cold water?)) - I heard this advice, I don't know, or it helps.
3. Should milk be diluted with water? What does it do?
Thank you. I have a problem with semolina, I thought the pressure cooker would help ... but no

[But what if, nevertheless, on VD for a few minutes , after pouring semolina into cold milk and mixing?]

For the sake of experiment, I cooked semolina on ND. The result is a homogeneous cream. Previously, I brought the milk to a boil, added the cereal, stirring, and switched to ND. It was difficult to call it porridge - some kind of custard. But delicious. The daughter, who hates semolina porridge, ate with pleasure.

So I cooked like that, it turned out not so hot, well, I did not interfere well :)))

But what if, nevertheless, on VD for a few minutes , after pouring semolina into cold milk and mixing?
No! I will still make it in a pressure cooker and unsubscribe if it comes out :)))))

Oh girls, embarrassed
So, I thought it would be faster, better, not burn ... Here
Ok, I won't cook in a pressure cooker. I rarely eat semolina, but aptly.
Then give some more advice (not a multivar one): what to do so as not to burn?
1. Get in the way, well, it's clear
2. Pour milk into a saucepan previously rinsed with cold water?)) - I heard this advice, I don't know, or it helps.
3. Should milk be diluted with water? What does it do?
Thank you. I have a problem with semolina, I thought the pressure cooker would help ... but no

I don’t know which side to come to the answer. Firstly, you don't need to cook it for a long time - it's thickened and that's it, that's enough! And secondly, stir, of course. It never burns with me. And it will burn CONSTANTLY in a saucepan, in which something has already burned. So go to the trash without a shadow of pity!

Well, we can, there is no gas ... we will not point the finger. But I cook in a cartoon. there is also electric induction, but there is porridge.

Irish, no one forbids cooking in an electric pan. It's just enough to bring the milk to a boil, add the cereal, bring it to a boil again and turn it off (by the way, the residual heat from the heating element is enough to "bring" the porridge.
That is, heat milk with cereals for a very short time, then the porridge will not burn. Now, if the milk burns during boiling, then this is already worse.

Good day! We need help from the owners of this multicooker. I bought it in the Media Market, the last copy, showcase, made a small discount. They assured that only the recipe book was not available, but it can be downloaded from the Mulinex website. RU. I came home, began to disassemble ... it turned out that there were no instructions yet. I like the multicooker, I don't want to return it. There are no instructions in the Internet resources. Girls, please help. Who can send at least a couple of first pages to the mail. At least read how she functions, otherwise my gnarled hands will soon screw up something

I advise you to read our forum! It's much better than instructions! And questions can be asked along the way. Many recipes are painted step by step and with pictures! We wish you success and many tasty treats !!!!

[egorcos]

egorcos,
I will try to scan the instructions at work tomorrow, but I definitely don’t promise. I’ll go straight to my bag, or else sclerosis, damn it

doroncevae,
It seems to me that the instruction is still needed (at least for the first time), unlike the recipe book, but this is purely my opinion

Many times they discussed both the unsuccessful instruction with errors and inaccurate translation, and the "crisis" recipe book in terms of ingredients and proportions. I don't even remember where I put these unfortunate primers. We have both "live" recipes and HELP WITH ADVICE.

Thank you all very much
Regarding the instructions ... honestly (opened and closed), I know what to read, but this is how I am, all by typing. And yet everyone here is so responsive, so do not hesitate to ask questions, the girls will help you with whatever they can. I myself often ask questions, maybe stupid ones --- but somehow human communication is better for me than enti books.

egorcos, With the purchase of you! You have acquired a very useful and necessary thing.((((I'm already thinking of another one. It won't be enough)))

Girls, don't believe me - my opinion has always been - brakes the instructions were invented by cowards, but this time for some reason it was dumb - childhood memories of the parent's pressure cooker or something old age something else?

my husband always says to me: "you would open, read". Now he is on vacation, there is no one to read "lectures" on the benefits of instructions. Curiosity is above me. I need to turn it on right away, press all the buttons, and then think, --- here's a fool, smart people first study, and then they stick their playful hands everywhere ...

Thank you very much for your feedback and help! : rose: Lena special salvation !!!!!
I use the poke method. I'm not mentally ready for baking yet, but with the help of your posts I will go to cook now! This is still not a stove, the burners are twisted and heated, prepare ahead, do not forget to just turn off. For adequate use and understanding of what I click, the instructions are actually needed.

We have just moved to a building option, we are doing repairs, there is no ordinary stove here yet. there is a single-burner "dream" and only Moulinex saves me with the baby.

[checked]

Dear girls, hello!
I met all of you in absentia after reading all 66 pages of the topic. Very nice!
I am Svetlana.
According to the Kuban custom, she came to you with pastries

This is the grandson checked the quality of the treat ... He said it was delicious, you can treat it!

Charlotte is ready! Baked apples and pears according to the recipe Nicoletta Thank you!

30 minutes. Toasting with the lid closed and the valve open (steam release icon) and 10 min. Off, but cover and valve in the same position. Bottom slightly reddened In time, I will still conjure!
I have a model like Antonovka- the valve is black and the O-ring without a reserve
Take in your ranks, please!

I have increased the volume of the steamer here to use it on the bottom of the pan, due to the small basket from the Zepter set. The diameter fit well!


Now just cook!

[lana7386]

lana7386, URAA! Congratulations! And we have been waiting for you here for a long time

shl. lucky about the ring. At me- I already thought, maybe I should have baked something first, otherwise I thought of stewing the cabbage, so, now it always smells like this cabbage, even after sweet pies

[IRR]

Thank you, IRR
I wanted to know more, what you have already prepared, to learn the subtleties ...
Yeah, the cabbage has the same smell
Can bake something to oooooooo very golden brown, then there will be a flavor smoked cabbage
Only the ring smells like that when his sniff, food is not transmitted flavor?

[IRR]

Thank you, IRR
I wanted to know more, what you have already prepared, to learn the subtleties ...

I cook everything in it, as in the cartoons, only the result is faster I have already learned to salt by sight

Can bake something to oooooooo very golden brown, then there will be a flavor smoked cabbage
Only the ring smells like that when his sniff, food is not transmitted flavor?

gee-gee ... no about smoked cabbage, holy the smell of food is not transmitted and there was not enough gum I try not to hug, washed, hung up to dry ... not given

I try not to hug the gum, washed it, hung it up to dry ... not given

🔗 🔗

I cook everything in it, as in the cartoons, only the result is faster I have already learned to salt by sight

I have absolutely no experience in cooking in cartoons, this is the first More and more in the Zepter and in the oven ... And here we have such a heat that we bought a fast food in 2 days, now I cook without an additional increase in the degree in the kitchen and quickly-quickly: yahoo:

And then I found out that it is possible to prepare an early-ripening liqueur in cartoons, maybe someone will come in handy in case of a close celebration or relatives

[Antonovka]

I have absolutely no experience in cooking in cartoons, this is the first More and more in the Zepter and in the oven ...:

then vaapsche just - Lena Antonovka I put up a temperature map nearby - and for myself I decided - frying is a VERY strong fire, frying is weaker, extinguishing - there is extinguishing - everything is clear here. And about the pressure - low 2 times longer high... The rest is by the golden method of typing. well, in general, everything is as always ...

And then I found out that you can cook an early-ripening liqueur in cartoons, maybe someone will come in handy in case of a close celebration or relatives

I made this recipe on the weekend, I overdid it a little with sugar, and it's so delicious

[Antonovka]

then vaapsche just - Lena Antonovka I put up a temperature map nearby - but for myself I decided - frying is a VERY strong fire, frying is weaker, extinguishing - there is extinguishing - everything is clear here. And about the pressure - low 2 times longer high... The rest is by the golden method of typing. well, in general, everything is as always ...

That Roasting is a VERY strong fire, I understood from Charlotte, so Roasting = Baking? So you decided?

I made this recipe on the weekend, I overdid it a little with sugar, and it's so delicious

Svetla_86
Liquor turned out

Of course, and I kulema baked at 180 *, instead of 140 *

[gashin]

Of course, and I kulema baked at 180 *, instead of 140 *

and I will be there for you gashin pie answered about frying

Svetochka, by the way, when I baked chocolate in boiling water, I generally tormented the pan - I described it there, switched to all buttons in a row and even to ND, just to maintain the temperature. And it was not too high for me and it rose so ... average, and then I realized that they all baked in Panasonic for 4 liters, and I for 6

["feel-feel"]

... generally tormented the pan - I described it there, switched to all buttons in a row and even to ND, just to maintain the temperature.

Yes, Irochka (am I allowed to treat you like that?) "feel-feel" pot about the temperature in it Experience, son of difficult mistakes ...

Girls, that's about the temperature, suddenly it's good

Girls!!! What are you all good fellows here!
Today I made a charlotte according to Nicoletta's recipe. Baked for 1 hour on frying vegetables. The top did not brown, but the bottom was already drying, so she turned it off, did not wait 1h15min, as Nicoletta had in the recipe
Then I made stuffed peppers according to the IGR recipe. I also wanted to add the peppers in the steamer basket Juicy boiled pork according to the xoxotyshka recipe. Only I didn't have a baking bag. Therefore, I did not, I think, the tastes and smells will mix ... not that ...
And I wonder if it would work? Peppers on LP 20 minutes, and boiled pork on HP 25 minutes was suggested. So I think, could a compromise be found?
In general, I fried pork just like that ...
Only I haven't tried anything yet. I'm sitting waiting for the guests And they, radishes, in traffic jams from the dacha go. You will die hungry
And I adore our pressure cooker! If anyone else doubts, then in vain

[Nika_Kar]

Nika_Kar, I think, it would be possible to combine my peppers and giggle boiled pork. Put everything on for 25 minutes. Nothing would have happened to the peppers, they would not have collapsed for sure. And we can, it would be tastier too

[Nika_Kar]

Only I haven't tried anything yet. I'm sitting waiting for the guests And they, radishes, in traffic jams from the dacha go. You will die hungry
And I adore our pressure cooker! If anyone else doubts, then in vain

Nika_Kar
What a delight I have prepared!
I think that among the guests there will be those who dream of our saucepan, after they taste the stuffed peppers
Agree with IRR completely!

Hello everyone ! And now I am the proud owner of this miracle of technology! Yesterday I cooked pilaf - delicious, and, most importantly, very quickly! Now we are preparing a manna. I will write about the results later.

[lana7386]

lana7386,
Why are there details - 7 minutes on air traffic, it could have been about 5 minutes, probably. The fillings should be accurately reduced by 1/3 (if not more) - the vegetables gave a lot of liquid. The friend I mentioned here more than once said that it turned out great - with such a quantity of vegetable sauce - it goes well with rice or mashed potatoes. My husband said that it was sweet for him, because I did it with apple cider vinegar, but I didn’t reduce the sugar - that's all, but for me everything is fine. Somehow my 2 kg of chicken drumsticks turned out to be sweet - this was a tin

Yesterday at night I made potatoes with chicken hearts and stomachs - it turned out great, Natasha (a friend) said that after all, she would probably move to live with me. And why - I agree - she loves to clean, and I cook

Yesterday at night I made potatoes with chicken hearts and stomachs - it turned out great

Where's the recipe? or am I missing something ...

[Nika_Kar]

Nika_Kar,
I already sculpted this - from what was and so that my men would not be left without food on the trail. day.
I fried 1 carrot, 1 onion, 1 sweet pepper on "Vegetables", after a while I plopped 150 g of hearts cut in half, 400 g of ventricles also cut, fried a little all together - set it for 15 minutes. at high pressure. At this time, she peeled small potatoes - about 1 kg, cut them in half. She cleaned so slowly - periodically being distracted by valuable instructions on how to cook cookies for my son and something else, for Natasha, probably) I opened Mulka, salted vegetables with hearts, stomachs, poured potatoes into it, mixed it, did not pour liquid - it was enough and another minutes by 15 or 20 at HP - I don't remember when everything was ready, I crumbled the greens and everything Surely it could have been for a shorter time - but I like it this way. Natakha said that the smell from childhood was something like my grandmother was preparing ...
In short, I'm a star

In short, I'm a star

🔗, Helen!
I also like to add a little sour cream to the ventricles and hearts of chicken
There is one more recipe! Thank you!
I got a daddy for recipes especially for our saucepan.
Now in KhP I am preparing dough for steamed Chinese yeast buns.

[lana7386]

lana7386,
In the next. I'll try it with sour cream again, however, lately I rarely have it, mostly homemade yogurt, I think it will also go

Now in KhP I am preparing dough for yeast steamed Chinese steamed buns

This, too, then cook in Muliana ??

And by the way, I understand that it’s not quite here - my Natasha, too, now, looking at me, wants a saucepan, but she practically doesn’t cook - then there’s no time, then she doesn’t know how to cook, in short. So I don’t know what is better for her - Panasonic or Mulku? In Panas laid down regimes, postponement payment start, in Mulka - everything is faster, to us, eternally tortured economists-accountants this is also important. So I'm still in complete mental disarray - I have both saucepans

In the next. I'll try it with sour cream again, however, lately I rarely have it, mostly homemade yogurt, I think it will also go

Great, yogurt is wonderful!

[Do this, too, then cook in Mouliane ??

Yes, I want to arrange and steam two levels.
Now lettuce in a saucepan "reaches", so I build the structure in my mind, theoretically I will not get two levels, then I will cook on one

[lana7386]

lana7386,
Light, I wonder what kind of steamed buns they taste like? I will wait for the result

[lana7386]

Salad ready!
The dough will come up for another hour. Now I will fence up the building to make more rolls!

lana7386,
Light, I wonder what kind of steamed buns they taste like? I will wait for the result

Lena, I don’t know ... I’m cooking for the first time, but the people praise, admire the taste of the Chinese and the ability to cook But, what is good for the Chinese, but for us ... let's see
As always, I moved away from the recipe But I left the principle
I will definitely tell you with a photo

[lana7386]

lana7386,

Salad ready!

And how to taste?

And how to taste?

I deliberately reduced all the components in the filling a little bit, now I have brought it to my taste. I poured it into a free saucepan, let it cool down and gain taste! Then I will give an assessment
I cooked on LP for only 6 minutes, then there was a pan for half an hour after turning off. Bleed off steam.
You could have cooked or aged even less, I like vegetables that are more "alive", and these are very soft. Moreover, I cooked for a "meal", and not for future use ...

Well, I said that less is possible I also like it when eggplants and onions are cut not into strips, but in semicircles

Well, I said that less is possible I also like it when eggplants and onions are cut not into strips, but in semicircles

So I cooked on ND and that's a lot! Of course you can cut it into circles! Yes, and cubes are good when they keep their shape. I cut the onion in half rings, but since everything is soft, the vegetables lost their shape, unfortunately.

I attached cork legs to the basket, and on top of the steamer become exactly


The dough is ready, now I will sculpt the rolls
Lena, prescription rolls are steamed for 25-30 minutes. How do you think I should cook? On frying with the lid closed for 25-30 minutes or on LP for 7 minutes? What do you advise?
Girls who are in touch, please advise!