Scarlett SL-1529 pressure cooker (reviews)

Just yesterday I remembered about you, I think they disappeared ... bought a new other well or something.

Yashka77, did not disappear, but was waiting for the sealant - I did not dare to cook without it - I did not want to spoil the food.
And now I have already bought meat - tomorrow pilaf according to plan))) for verification!

Hello everyone one more time ... A question like this, here's how you cooked up (cooked or cooked) you immediately pull it out of the socket? otherwise I don't pull it out ... I'm waiting ... until the steam comes out (so that the valve itself does not open) about 30 minutes sometimes leaves

I immediately pull it out of the socket and wait 10 minutes. It has never happened before that the steam does not subside for more than 10 minutes and the lid remains blocked.

If I cook eggs (in a double boiler), then I immediately open the valve, there is water on the bottom, no one will burst.

[_JuMi_]

_JuMi_, oh thank you very much for the answer ... otherwise I was worried - suddenly you can't do that

By the way, the girls read it and realized that it takes about 25 minutes to make red bean soup (without soaking), but if you try it on chicken broth the same way? mode - your own recipe?

[FistAshCo]

FistAshCo, even on water, even on broth, what's the difference. And soup - why be wise? - on the Soup mode. And, in principle, no difference, even on Meat))

On Sunday I cooked small dark red beans (store mistral to mine), so I cooked it 2 times for 20 minutes without presoaking. So if you are not sure about the raveness of the beans, I would first cook them separately.
And also, if the soup is vegetable, for example, those 18 (or 16?) Minutes that are programmed, as for my taste, are a lot. The vegetables are too boiled.

And pulling out the cord from the outlet to discharge the steam does not matter))) The valve will release it anyway, or forcibly.

I am reporting - my first pilaf.
700 g veal
2 m. St. - rice
1 onion
1 - morkvin
4 m. St. water
salt pepper
Fried the meat with onions and carrots in a pan.
Added to water with rice in a pressure cooker and put on "Rice" for 12 min.

Error - you need more rice))) Although my husband liked it)))

No smell !!!!!!!!!!!!!!!!!!!!!!

Oh, I forgot to insert a photo ...
🔗

[_JuMi_]

_JuMi_, put 24 minutes on her own recipe, threw a thawed chicken back .... already this back was dyed red ... but it turned out abnormally! Nothing fell apart, the beans are not hard boiled ... I'm happy! It remains to figure out which pan to throw)) to free Skarlusha)))

Yashka77, thanks) by the method of trial and error everything worked out!

[_JuMi_]

_JuMi_, It remains to figure out which saucepan to throw)) to free Skarlusha)))

Buy another spare!

And who ever tried to make meat with pasta in a cartoon? Is it real at all?
I suppose that you probably need to fry the meat first ... put it on the "meat" mode (standard time). After adding pasta - and what mode? Extinguishing? Your own recipe? Or soup / porridge?

[Yashka77]

Yashka77, I'm afraid my husband won't forgive me
In general, I am thinking about one more cartoon ... only I can't decide, a cartoon or a pressure cooker ... Brandovskaya gave it to her dacha, where we can cook another brand ...

I make pasta on the "rice" program - 7-8 minutes.

[Vitalinka]

Vitalinkaand how are they soft?

I cook pasta from durum wheat, it turns out normal (as with normal cooking). Sometimes I fry them before boiling. If without frying, then be sure to add oil to the saucepan. After all, we also cook pasta in a slow cooker, but there it takes 25-30 minutes. As soon as the signal sounds, I turn off the program and open the valve immediately manually.

[Vitalinka]

Vitalinka, yeah, I'm just thinking with meat ....If you add some water, shouldn't it work out?

Of course! Fry the minced meat with onions, and then add the pasta and cover with water, but so that the pasta is not all covered with water. Let some stick out of the water. And run the program, then forcibly release the pressure and stir the pasta so that it does not come in a lump.

[Vitalinka]

Vitalinka, oh thank you)))) now I know my dinner today, the main thing is for the child to appreciate

Enjoy your dinner!

Oh, I also just discovered cooking pasta in a pressure cooker. And in a naval way it is simply weird! And just the pasta is great, fast.

[_JuMi_]

_JuMi_, I decided to do it with pieces of meat)))) too much minced meat will not thaw quickly ... and I thought to make cutlets out of it

I love steam cutlets, from our pressure cooker

And who ever tried to make meat with pasta in a cartoon? Is it real at all?

I do it regularly. The husband loves such pasta. First, I fry in a simple frying pan - meat, carrots, onions and spices, which you like more + salt. Then fry in the CB bowl, there pasta (I take spirals, horns and only from hard varieties), bay leaf, a bit more salt and dried herbs, pour water so that the pasta is covered with it, and on my own recipe for 2-3 minutes , depending on the size of the pasta. Then I wait until the pressure itself relieves and that's it! Done! You can also do it with minced meat, you can add tomatoes or tomato ketchup / sauce to frying, but my husband is an anti-fan of everything tomato, so I don't add it.

I make pasta on the "rice" program - 7-8 minutes.

oh, but they don't boil too much ???
I usually take Barilla, I love their "bows", they generally need 2 minutes on my own and release the pressure myself forcibly, their horns are tasty, and if they are not, then sometimes I take Del Castello, they love springs.
I somehow can't imagine so much cooking for them, we have pasta in SV - this is the fastest food, if you come home and need to eat something urgently, then we quickly eat them for 2-3 minutes with frying

And who is from Belarus (Minsk), maybe you can buy an additional saucepan from us somewhere? I wouldn't give up the ring either

[Migira]

MigiraHow is your meat soft in such a short time? And I cook pasta for at least 5 minutes, or even 10 (when naval), nothing boils down, they keep their shape.

[_JuMi_]

_JuMi_, yesterday I put the meat on the "meat" mode for 20 minutes ... and then on my own recipe for 3 minutes (already with pasta) and it turned out well.

[FistAshCo]

FistAshCo, I was confused by the wording "frying". And so yes, everything will be quite soft.

[_JuMi_]

_JuMi_, well, maybe carrots + onions, it's delicious ... with pasta

[FistAshCo]

FistAshCo, I'm talking about meat))

First, I fry in a simple frying pan - meat, carrots, onions and spices

Migira, how is your meat soft in such a short time? And I cook pasta for at least 5 minutes, or even 10 (when naval), nothing boils down, they keep their shape.

yes, everything turns out super! Both the meat is soft and the pasta remains in excellent condition. I fry in oil with spices in a frying pan for about 7 minutes somewhere (I didn't pinpoint exactly). And then I throw it all into SV. The meat was never hard or not cooked, everything worked out great

Many such fries are made in the SV itself on baking, I initially did them in a frying pan, I have a gas stove, or rather a hob, it’s faster for me and just the SV saucepan is not used so intensively, otherwise I’m in it for 2-3 once every day I cook, and if I also do frying in it ...

[_JuMi_]

_JuMi_, sorry, so I misunderstood

And yes, you can make pasta without meat. The principle is the same, for 2-3 minutes on your own recipe. But I don't really like that, and if I do it without meat, I still add lightly fried onions and carrots. It turns out so much tastier.

girls, hello! I am the owner of this miracle, soon a year.I want to share with you the website of the company that makes bowls that fit perfectly into a bottle: multi-. We bought the little baby doll for both mothers, ordered one shift there (from the Eco 4.5 Bowl series - aluminum without coating, now the scratches are not scary, and the oven is cool in it, because they go without a waist), the village is perfect, now I want to order myself.

Please tell me how to cook pilaf in a pressure cooker Scarlett ???

Ladies, no one noticed that food cooked in SLE sour faster than cooked on the stove? Or maybe I'm doing something wrong? Soup podkis for 3 days (yes, I eat soup for 3 days), steamed meat too ... I suspected this in the cartoon, well, there is no boiling, at least some explanation. But then there is a boil that is ...

Please tell me how to cook pilaf in a pressure cooker Scarlett ???

and how is pilaf in a scarlet different from pilaf in any other pressure cooker?))) techniques, a lot of options on this site.

I eat soup for a week))) Nothing spoils if kept in the refrigerator.

Well, I swear I keep it in the fridge)))) maybe another question in the croup? This is a podkis soup with barley. And it didn't work out with steamed beef (like boiled pork). Maybe she needed to steam it longer

Usually sour due to carrots.

Ladies, no one noticed that food cooked in SLE sour faster than cooked on the stove? Or maybe I'm doing something wrong? Soup podkis for 3 days (yes, I eat soup for 3 days), steamed meat too ... I suspected this in the cartoon, well, there is no boiling, at least some explanation. But then boiling, that is .... More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=177602.0

What makes you think that there is no boiling in the cartoon ?! I have 2. I assure you, there is a boil on any mode except the Yogurt mode. Look for the reason for the rapid souring in anything, but not in SCW and MV!

What makes you think that there is no boiling in the cartoon ?! I have 2. I assure you, there is a boil on any mode except the Yogurt mode. Look for the reason for the rapid souring in anything, but not in SCW and MV!

I completely agree!

But I do not, in performance 55 on stewing, it seems to me there is no boiling, here, but it does not boil. I cooked jellied meat there constantly, but I tried to eat it for 2 max 3 days. And you don't cook it on a plate, after all. Well, I don’t know why, but boiled jellied meat costs longer.
I do not exclude that I may be doing something wrong, I don’t fry anything if I cook it in SCR ... and even sometimes I forget to add sunflower oil

I also often cook soups without frying, but I don’t remember that on the third day.

so my energy is such)))

Well, do not slander yourself, energy has nothing to do with it.

YASHKA77 it seems to me that the whole reason is souring due to pouring the soup from a bowl of sv into another pan pour it hot, sterlize the pan into which you pour it ---- experiment

Conducted an ICS experiment. I cooked the soup, poured it into a saucepan and brought it to a boil - not a kitty. For myself, I concluded that the matter is still in pouring WARM soup into another container.

And here I was baking a poppy roll the other day



what a clever little girl our Skarlusha is!

Figase, how did he get so rosy? Or did you brown the top in the microwave?