SubscribersHow many subscribers the channel has now. The wave shows subscribers at each point of the period. The change is against the start of the period.20.0 %+0 for the period
ViewsHow many views the posts published in the period have now. These are not views per day: MAX does not report how many views there were yesterday.36on posts of the period
ReactionsHow many reactions the posts published in the period have.0on posts of the period
MentionsHow many times other channels mentioned the channel: links and reposts, excluding advertising posts. The bigger the circle, the more mentions at that point of the period.61▼ 19.3 %was 76with a subscription
RepostsHow many times other channels reposted this channel's posts (excluding advertising posts). Reposts are also counted as mentions.28▲ 12.6 %was 25after signing in
Average post reachHow many views one post gets on average. Only posts older than two days are counted: views of fresh posts are still growing. Points with fresh posts are dashed with hollow dots: the reach of all posts right now, it will still grow.1views per post
ERRWhat share of subscribers sees an average post: average reach ÷ subscribers × 100 %. The line shows ERR at each point of the period, the dashed line — ERR of the previous period of the same length. Points with posts younger than two days are hollow dots on the dashed end of the line.54.2 %of subscribers see a post
Engagement ERHow often readers react to posts: reactions ÷ views × 100 %. The tick on the bar is the previous period.—reactions per 100 views
Posts per dayHow many posts are published per day on average. Each cell is a point of the period: the darker, the more posts per day.4.9posts per day
Ad shareWhat share of the period's posts looks like advertising: erid labeling, ad links and other signs. The scale shows the ad load by the quality index thresholds: up to 10 % — low, up to 25 % — moderate, up to 50 % — high, above — very high. A growing share is marked red.4.2 %▲ 0.8 pp
TrendTop — subscribers at the end of each point of the period; bottom — growth per point: green means more subscribers, red means fewer. Above the growth chart — the biggest gain and the biggest loss. MAX does not report how many people subscribed and unsubscribed separately.
Audience growth
0subscribers in the period
The number of subscribers did not change in the period
Channel scoreA channel score from 0 to 100 made of five parts: audience, growth integrity, ad load, trust and calculation reliability. Each bar shows how many points the part earned out of its maximum. The index is recalculated every night; channels are compared with similar ones of the same category and size.
The quality index has not been calculated yet. It appears for channels with at least 500 subscribers that post at least once a week, after a week of tracking.
ReachHow many views the posts published at each point of the period have now (not views per day). The record is labeled; the point with today is paler — the day is not over yet. Average post reach — posts older than two days.
Views and reach
36views in the period
Average post reach — 1 views (posts older than two days).
EngagementER — reactions divided by views, in percent — for the posts of each point of the period. The dashed line is ER for the whole period. The change is in percentage points against the previous period of the same length.
Subscriber engagement
—ER = reactions ÷ views
No reactions have been read for the posts of the period.
CitationsThe citation index (CI) shows how often and by which channels this channel is mentioned over the last 30 days, excluding advertising posts. The level is its place among similar channels. The line shows CI at each point of the period (for a week or month — the average over its days).
The citation index has not been calculated yet: it will appear after the nightly calculation once other channels mention the channel.
RhythmHow many posts are published on average in each hour of each weekday, Moscow time: the darker the cell, the more posts. “Best time” — the hours when posts older than two days have the highest average reach.
When and how much it posts
MonTueWedThuFriSatSun
036912151821
Best time:09:0018:00hours when posts get the highest average reach
FormatsWhat the feed is made of. Each post has one format, by priority: repost, video, photo, link, text. The bar and percentages show the share of posts of each format; on the right — average reach of one post of the format (posts older than two days), the small bar compares it with the most viewed format.
Post formats
100 posts
Reposts99 %6 168
Video2121 %7 513
Photos3838 %5 699
Links1212 %5 239
Text2020 %7 626
On the right — average reach of one post of the format.
PostsEach dot is a post in the period: horizontally — publication date, vertically — views, dot size — reactions, color — format. This shows hits, flops and how reach changes. For large channels, the 100 most viewed posts and an even sample of the rest are shown — no more than 1,500 dots.
Every post is a dot
Higher means more views, bigger means more reactions. Click a dot to open the post.
VideoPhotosOthersize — reactionsZoom with the + and − buttons, a pinch or Ctrl + mouse wheel; drag a zoomed chart to move it
SummaryTotals for the selected period: how many posts were published, how many views and reactions they have now and the average post reach. Views are the current views of posts published on those days, not views per day. The change is against the same span before the period, if statistics cover it.
Period totals
Click a metric to see it across the period below
Viewstoday — the day is not over yetPoints with posts younger than two days are pale and dashed: their views are still growing.
AdsWhat share of the period's posts looks like advertising: erid labeling, ad links and other signs. The detector is cautious, so the real share is usually higher. The scale shows the ad load by the quality index thresholds. Below — the average reach of an ad post and a regular post, and who the channel advertises (sites that ad links lead to).
What worksPosts of the period with the most views. The bar shows views relative to first place. The preview is the post's image; for a post without an image — the channel avatar. Views are the post's current count.
RhythmHow many posts were published each day of the period (pale bars) and the 7-day average (line): you can see whether the channel is speeding up or slowing down. Today is not over yet, so its average is calculated up to yesterday.
Posts by day
Pale bars are days, the line is the 7-day average: you can see whether the channel is speeding up or slowing down
Posts per day7-day average
Data updated at 19:50 Moscow time. Views are the current counts of posts published on those days; average reach counts posts older than two days.
How the quality index is calculated
СВИНЫЕ РЁБРА В МУЛЬТИВАРКЕ — МЯГКИЕ, С РУМЯНОЙ КОРОЧКОЙ
Ребра получаются так, что мясо отходит от кости, а сверху остаётся поджаристая корочка. Готовлю их в чаше: сначала обжарка на Жарке, потом тушение, и в конце — минуты на Выпечке для румянца. Ни плиты, ни духовки.
Выход: 4 порции, чаша 5 л. Если у вас 3-литровая чаша, разделите ребра и соус на две закладки — иначе до безопасной отметки останется слишком мало места.
Ингредиенты: - свиные ребра — 1 кг (примерно 10 шт.) - горчица — 2 ст. л. без горки - соевый соус — 3 ст. л. - масло оливковое — 3 ст. л. - мед — 1 ч. л. - аджика — 1 ст. л. (по вкусу, можно заменить томатной пастой) - вода — 200 мл - соль — 0,5 ч. л. (соевый соус уже солёный, пробуйте соус до добавления) - перец чёрный молотый — 0,5 ч. л.
Ребра промойте, обсушите бумажным полотенцем и разрежьте на куски по 1–2 косточки, чтобы они свободно лежали в чаше в один-два слоя. Обсушить важно: на мокром мясе масло шипит и брызгает, а корочка не схватывается. Смешайте горчицу, соевый соус, мед и аджику — получится густая паста, она должна обволакивать мясо, а не стекать с него.
Чашу прогрейте на программе Жарка (или Выпечка) 3–4 минуты, влейте масло и выложите ребра. Обжаривайте по 4–5 минут с каждой стороны, не накрывая крышкой, пока мясо не подрумянится. Если у модели Жарка слабее, ориентируйтесь на цвет, а не на таймер. Смажьте ребра пастой, влейте 200 мл воды, посолите и поперчите, перемешайте.
Готовьте на программе Тушение 60 минут (аналог — Мультиповар при 100 °C). Крышку первые 40 минут не открывайте: пар держит температуру, и мясо томится равномерно. Затем проверьте: проткните мясо у кости ножом — он должен входить без усилия, а сок вытекать прозрачным. Если ребра плотные, добавьте 15–20 минут.
После сигнала снимите крышку, включите Выпечку на 10 минут и дайте соусу выпариться, один раз перевернув ребра — так глазурь загустеет и заблестит. Следите, чтобы не пригорело: как только соус стал липким, выключайте.
Подавайте горячими, полив соусом из чаши, с отварным картофелем или свежими овощами. Остаток остудите, переложите в закрытую посуду и уберите в холодильник при 0…+4 °C — храните до 2 суток, разогревайте полностью.
Сегодня на завтрак — нежная творожная запеканка с изюмом и золотистой корочкой.
Творожная запеканка с изюмом
Большую запеканку удобно нарезать на порции и подать к неспешному воскресному завтраку.
Порции: 6. Время: около 90 минут.
Ингредиенты: • Творог 5–9%, без лишней сыворотки — 700 г • Яйца — 3 шт. • Сметана 15–20% для теста — 150 г • Манная крупа — 60 г • Сахар — 80 г • Изюм — 80 г • Ванильный сахар — 10 г • Сливочное масло для формы — 10 г • Соль — 1 щепотка • Сметана для подачи — 150 г • Мята для подачи — по желанию
Приготовление: 1. Разогрейте духовку до 180 °C. Изюм промойте, залейте тёплой водой на 10 минут, затем слейте воду и обсушите. Манку смешайте со 150 г сметаны и оставьте на 15 минут. 2. Творог протрите через сито или разомните. Яйца смешайте с обычным и ванильным сахаром и солью. 3. Соедините творог, яичную смесь и сметану с манкой. Вмешайте изюм. 4. Смажьте маслом форму размером около 20 × 25 см. Выложите массу и разровняйте. Запекайте 40–45 минут до золотистого верха и схватившейся середины; ориентир температуры в центре — 72 °C. 5. Дайте запеканке постоять 15 минут: так её будет проще нарезать. Подавайте со сметаной. При желании украсьте мятой.
Пишите в комментариях отзывы о рецептах, как у вас получилось приготовить то или иное блюдо, а также присылайте фото ваших кулинарных побед.
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