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Mistakes in cooking in a multicooker
List all the “charms” of multicookers can be very, very long. But, although these kitchen assistants are very easy to use, we often use them incorrectly. How to cook in a multicooker to make the food taste good?
Excessively boiled, too dry, tasteless or burnt food - all this is the result of annoying mistakes that we, without knowing it, make using a multicooker. "Site" They will tell you how to avoid these problems.
How to cook in a multicooker
Do not fill the multicooker more than two-thirds of its maximum volume. If it is not filled enough, the food is likely to be digested. If the bowl is too full, the dish may not be prepared to the end or the liquid will escape from under the lid.
Greens and milk
Cream, sour cream and other dairy products should not be added to the cooker before half an hour before the end of the program, otherwise the protein will clot. Fresh greens should be added a couple of minutes before ready, otherwise its aroma will not remain.
Gravy and sauces
If you intend to add alcohol to the dish, keep the lid open until the alcohol vapor evaporates, otherwise the finished dish will acquire a sour taste.
When cooking in a multicooker, seasonings and salt should be added at the very end, even if the recipe says otherwise. If you season the food too early, there will be no trace of the flavor left in the finished dish.
Too much curiosity.
Raising the lid once again to check the readiness of the dish, we violate the temperature regime of its preparation. The multi-cooker will take some time to return the temperature to a predetermined level, and this can increase the time it takes to cook.
The multi-cooker is a real salvation for those representatives of the fair sex who, due to the rapid rhythm of life, cannot stand at the stove for hours. You may already know some of our tips, but we hope that the ones described now will help make the use of a multicooker more convenient.
Excessively boiled, too dry, tasteless or burnt food - all this is the result of annoying mistakes that we, without knowing it, make using a multicooker. "Site" They will tell you how to avoid these problems.
How to cook in a multicooker
- Excess fluid
This mistake is often made by those who are just starting to cook in a multicooker. On the stove, the contents of a huge pan with any amount of liquid can be easily brought to the state of thick sauce.
However, the multicooker works without evaporation of moisture and at a lower temperature. Therefore, less liquid is required for cooking.
It should also be borne in mind that in the process of cooking onions, mushrooms, zucchini, a lot of liquid is released. There is a simple way out of this situation: by the end of cooking, increase the power and open the lid to allow excess liquid to evaporate. - Product order
The heat in the multicooker is usually in the lower part. Therefore, at the bottom you need to lay out those products that require more time to cook.
For example, meat, beans, peas should go first. On top you can arrange canned or roasted vegetables, as well as cereals. This will help your food not get too hot. - Pre-roasting
Before sending the meat to the multicooker, it should be slightly fried. This will make the meat more juicy, lead to caramelization of its outer part and give a unique aroma.
To preserve the juiciness and aroma of cutlets, chops or fillets, dump them in flour or breadcrumbs, slightly hold them in a pan and only then transfer them to a bowl of multicookers. You will see that the result is definitely worth the time spent.
Do not fill the multicooker more than two-thirds of its maximum volume. If it is not filled enough, the food is likely to be digested. If the bowl is too full, the dish may not be prepared to the end or the liquid will escape from under the lid.
Greens and milk
Cream, sour cream and other dairy products should not be added to the cooker before half an hour before the end of the program, otherwise the protein will clot. Fresh greens should be added a couple of minutes before ready, otherwise its aroma will not remain.
Gravy and sauces
If you intend to add alcohol to the dish, keep the lid open until the alcohol vapor evaporates, otherwise the finished dish will acquire a sour taste.
When cooking in a multicooker, seasonings and salt should be added at the very end, even if the recipe says otherwise. If you season the food too early, there will be no trace of the flavor left in the finished dish.
Too much curiosity.
Raising the lid once again to check the readiness of the dish, we violate the temperature regime of its preparation. The multi-cooker will take some time to return the temperature to a predetermined level, and this can increase the time it takes to cook.
The multi-cooker is a real salvation for those representatives of the fair sex who, due to the rapid rhythm of life, cannot stand at the stove for hours. You may already know some of our tips, but we hope that the ones described now will help make the use of a multicooker more convenient.
