Peculiarities of operation of the multivark with smoking function

Modern manufacturers are trying to take into account all the gourmet whims of their potential customers. So there was an unusual slow cooker with the function of smoking. How the device differs from its peers, and how useful a dish prepared in this way will be to find out in this review.

Principle of operation of the device

The range of smoked products that can be cooked in a similar slow cooker is wide - here you can find meat, river fish and seafood. Users call the taste of the final result unique and note that the technique has saved them from the need to travel somewhere in the countryside for such cooking.

Multicooker with the possibility of smokehouse is a technique similar to a pressure cooker, in which special chips are used to produce smoke inside - a mixture of chips of cherry, apple, pear and other fruit trees. Usually, such chips are sold with the unit — two tablespoons are enough to start the process, so stocks are usually long enough.

Himself working principle of multicooker is as follows:

• chips sawdust are loaded into a special compartment of the device;
• through the bowl with chips is heating element;
• when turned on, it creates a smoldering process that helps to smoke products.

The heating element can be at the top, side or in the lower section of the multicooker. It does not affect smoking methods.

Smoking modes

Three technologies of smoking are presented in such a device:

• cold
• hotter;
• combined.

At cold smoked the temperature inside the device does not rise above 35 degrees. In this case, there is no additional heat treatment of the products - the dish simply acquires the corresponding smoking flavor due to smoldering chips. Accordingly, the products must be purchased only pre-marinated - fish fillets, chicken and seafood. You can also use cheese. But such results can be stored longer.

At hot mode Smoke dish is assumed at high temperature (reaches 120 degrees Celsius) and at the same pressure. The process is divided into two parts: first, there is pressure with steam, then smoldering chips. There is no need to pickle foods, but the shelf life for them will be many times shorter than in the previous version.

Combined devices have the ability to alternately enable both modes. The presence of the device steamer functions significantly reduces cooking time. This is due to the pressure when the valve is closed.

Which way to choose? Here individual preferences play a role. In the first case, the products will simply be processed with warm smoke to purchase the smell. When smoked hot, 100 grams of water is added to the bottom of the device. Due to this, the dish will be further processed with steam, which will make it tender and juicy. Products "languish" in the smoke, their taste is soft and rich.

Technology differs from conventional frying in that the meat will not lose up to half of its volume.

Some features of the process

If you wish, you can prepare sawdust yourself, but you should be aware that not all wood waste is equally good.

1. Coniferous trees cannot be used - in this case resin is released, which makes the smoke sharp and acrid. There is a risk that the food will get a bitter taste.
2. But the fruit apricot, cherry, peach, apple chips - just what you need.
3. Is it possible to use the so-called liquid smoke? This decision is also an amateur, because it is a chemical, even if it is food.

Multicooker with the function of the smokehouse can not immediately accommodate a large number of products - only 2 kilograms. This makes it impossible to make substantial reserves for the future.

Will there be a characteristic smell for the process? Of course, especially during the opening of the device with hot smoked. In the process of cold smoking, the lid can not even open - the smell and it will feel great. That is why the work of such technology is include hood. Another nuance - after using the device, all its parts should rinse thoroughly. But there may be a lot of such elements, and many of them are very small.

Review of popular models of smoking multi-cooker

Each manufacturer tries to introduce distinctive features into its offer. The consumer draws on them when choosing a vehicle:

1. "Vitesse VS-3006" can be called one of the most popular models. The device is good both in terms of thoughtful exterior design, and structural solutions. There is a device for automatic removal of excess steam. The volume of the bowl Vitess VS-3006 - 6 liters, which allows you to cook a good amount of food. The device has the functions of hot and cold smoking - for this it has a special charring bowl, where the chips are put.
   

   Multicooker VITESSE VS-3006

2. In the multicooker Brand 6060 cold and hot smoked are also possible. Interestingly, it is possible to combine these processes. Non-stick bowl covercalculated on 6 liters, guarantees an excellent result. Here the food is prepared both with pressure and without.
   

   Multivarka Brand 6060

3. Interesting offer from Redmond - Model RMC-M110in which it is proposed to smoke on liquid smoke. Products are placed in a foil or baking sleeve, then all that remains is to select the Baking mode and the time from 25 to 30 minutes. By the way, in this the slow cooker can be cooked even brawn, jam, manti, khinkali and many other interesting dishes.
   

   Multicooker Redmond RMC-M110

The multi-cooker with the function of smoking once again demonstrates the wonders of technological progress, which are designed to facilitate domestic work. And another significant advantage is the ability to pamper yourself and the household with tasty dishes of a professional level, almost without leaving your home.