Scarlett SL-1529 pressure cooker (reviews)

Anka, can I have a recipe for potato grandma ?.

I also did not learn to put the lid on, but this is not a problem, I have a lot of free space. Now I cooked a pea soup with smoked ribs. The result was pleasing, though for me it was so slightly watery, I put 2 multiclasses of peas. I also baked biscuits a couple of times, I decided for myself that I would not torment the saucepan, my oven is good, electric. In general, I am very glad that I got such an assistant. Tomorrow I want to try to make pilaf. Tell me which program and how many minutes to cook.

I cook pilaf on the "rice" program. If with pork, then pre-fry it and onions with carrots too. If you cook with lamb or beef, then the meat can be stewed first, and then add rice, spices and to the "rice" program. 12-15min is enough for me and the pressure release is automatic.

Potato grandma: chop 6-8 large potatoes on a fine grater, add 1 egg (you can 2) salt, drain the excess potato water (it forms on the top itself, or strain through cheesecloth) BUT - do not overdo it so that the mass does not turn out dry. Add half a glass of flour. I fry the pieces of pork (small) in advance so that they are semi-dry. And I mix potato mass and meat, pour in fat, but without fanaticism. I grease the pan with the drain. oil. on the baking mode for 40 minutes, boldly, turn it over (a little heavy, but it is necessary to bake and brown from the top) and again for baking 40. The mode will end, let it stand on heating. My grandmother turned out to be not dry, but so damp, I feel good. And that's all) nothing complicated! do not spare the meat !!!))) Good luck to everyone who will do it!

Good day to all. I would like the recipes in our pressure cooker to be separated into a separate topic. It takes a long time to flip through all the pages in search of recipes (Internet speed is not always enough). Therefore, the questions are repeated. You will forgive us newbies. And now the question. Someone cooked manti in SLE on what mode how long. Thank you in advance.

And I am interested in recipes for the "meat" program. The hog was slaughtered, but I don’t know what can be cooked from it on this program. On stewing, I cooked meat, first marinating it overnight in soy sauce diluted with water, then lightly fried onion and carrots on the "baking", then added pieces of meat, also fried a little, added some water and stew. Very tasty pork came out.

People, help !!!!
When, after the end of the program, I open the lid and see that I would like to "finish cooking" another dish, then for some reason I cannot immediately close the lid ... is this normal ???

People, help !!!!
When, after the end of the program, I open the lid and see that I would like to "finish cooking" another dish, then for some reason I cannot immediately close the lid ... is this normal ???

I had this once, because I did not move the valve back to the closed position

Yes, it is normal. I slowly apply a little pressure, turn and close. This is pressure.

[lyda, NataliyaK]

lyda, NataliyaK, thanks, you reassured me, but I thought the lid was sticking

Dear visitors to the forum about the pressure cooker, I want to share my impressions and FEARS. I bought my electric pressure cooker in CHINA 4.5 years ago in 2008. I figured it out quickly without instructions (the instructions were in Chinese). The wife cooks, constantly, various dishes, everything works out. I presented my relatives and friends with 8 (eight) electric pressure cookers, everyone is happy, but I WARNED everyone that I DO NOT RECOMMEND TO FRY MEAT, POTATO, CUTLETS in the pressure cooker !!! So,how, when frying these products, the heating of the bottom surface of the inner pot reaches 350-370 degrees Celsius, and the Teflon coating works only up to a temperature of 240 degrees (this is all on the Internet). After such heating, the Teflon coating begins to deteriorate and burn. Coated in my pressure cooker for 4.5 years. Remember how many Teflon pans start to burn after half a year of cooking meat and chips.

cooked according to this recipe
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=194130.0
- only instead of sausage, chicken fillet.
On the baking mode, but it must be reduced to 20 minutes. delicious

Dear ones !!!!! So I cooked jellied meat !!!))) there is a photo, but I don't know how to put it here I did this:
1) pork shank 900 g (it was normal on it, I immediately decided to do it only from the shank and nothing else) chopped lengthwise, previously soaked for half an hour, grungy, a large onion with no husk, 5 whole black peppercorns, half a tablespoon of salt and water to the top mark.
1a) - on gas in a saucepan, brought the knuckle to a boil, removed the foam and dirt, and poured out the water.
2) Since I was busy, I poked my own recipe for 99 minutes - 2 times and once - stewing for 40 minutes. and I stood on heating for almost half a day

in the end, the water did not bake out at all, but how much there was and remained, the meat was very well cooked, it climbed off the bone perfectly)
3) separated the meat, to the bottom of the plate, and finely garlic there. I spread gelatin - 2 tablespoons into half a mug of cold water, fat floated on top in the cartoon, removed it with a scoop. The meat came out on 3 plates, took a liter of broth, gelatin, a spoonful of salt, ground pepper, seasoning for meat, and poured into plates, even a green onion (feather) for beauty)
in the cold it freezes, but I haven't tried it yet, but I keep my fingers that everything will work out!
I will sum up (which I decided for myself) - I will salt and pepper only before pouring into plates, when you can see how much meat came out and how much broth you need to cook. A whole multicooker is a lot for me. to the middle of the multicooker (where such a separator is a strip) - for me, that's it! I need to throw a photo, I'll try it, maybe it will work

And today I also tried goulash with gravy. with pork))) delicious in the end)))) it was most interesting on which mode to do
So: boil a piece of frozen meat in salted water on the meat mode, then cut it into elongated cubes. since I had a little meat with blood inside (a large piece), I boiled it in a little water on my own recipe for 2 minutes. Then I added seasonings, salt and half a mug of water with flour (tablespoon) and porridge for 18 minutes on the soup mode ... ... soft, tasty. The main thing is that the level of water covers the meat, it can be one finger more) I boiled down a little))) I'm baldela)))

Anka, for such a number of times, I think so, jellied meat will be perfectly cooked on gas. I cooked jellied meat on my recipe for 70 minutes, in the set I still had an ear and a leg, everything was cooked perfectly and the meat fell off the bone by itself. But I did not add gelatin, for my taste the shaking was not very good, a trace. I will definitely add gelatin (thanks for reminding me about it).

Yuri68, thank you very much for the information, I will take note.

Good day. Help answer the question "Is it possible to fry in the Scarlett SL-1529 pressure cooker with the lid open"

Good day. Help answer the question "Is it possible to fry in the Scarlett SL-1529 pressure cooker with the lid open"

Vika76
Good day. Help answer the question "Is it possible to fry in the Scarlett SL-1529 pressure cooker with the lid open" please
Wika76, see the answers to your question above, p. 28.

Thank you, Luda! Confused by the instruction "Attention! Turn on with the lid closed"

write who figured out how to set a delayed start !!!
example: it is now 16: 30-I need the multicooker to cook porridge (18 minutes for cooking) at 22:15 !!!!
thank you in advance!!!

Good day. Help answer the question "Is it possible to fry in the Scarlett SL-1529 pressure cooker with the lid open" please

Vika, I had the same question during the operation of the pressure cooker, I contacted the manufacturers, this is what they answered me:

You can actually fry food in the "rice" and "Bake" programs by closing the lid, do not put it the valve is in the "closed" position. At the same time, the pressure cooker works like a regular multicooker and you can lift the lid at any time and stir or turn the product to be fried.
[/ b]

Today I have already tried it.

write who figured out how to set a delayed start !!!
example: it is now 16: 30-I need the multicooker to cook porridge (18 minutes for cooking) at 22:15 !!!!
thank you in advance!!!

I think that as elsewhere. Auto mode? Then delayed start 5.45

I WILL REPEAT!
write who figured out how to set a delayed start !!!
example: it is now 16: 30-I need the multicooker to cook porridge (18 minutes for cooking) at 22:15 !!!!
thank you in advance!!!

I WILL REPEAT!
write who figured out how to set a delayed start !!!
example: it is now 16: 30-I need the multicooker to cook porridge (18 minutes for cooking) at 22:15 !!!!
thank you in advance!!!
[/ quot

Alexander, read the instructions carefully, press the delayed start button and use the + and - buttons to choose the time for which you want to delay the start (red numbers on the display), each pressing "+" adds 30 minutes so you can eat porridge only at 22.30
Press the + and - buttons until the display shows 5.5 (for five and a half hours you postpone the start, then select the soup / porridge program eight times, the numbers flash and the program starts.
Good luck !!

Yes, you can I fry the pastries on the program.

like first you need to choose a mode, and then just click a delay. Plus, you add 30 minutes, that is, 05 hours.

you can, in the mode of rice or baking. With the lid closed, you can fry in the same modes, BUT with an open valve, then the pressure cooker becomes a multicooker!

Good day. For several weeks now I have not been able to decide whether I need this device. Happy owners of SV and MV, please tell me what is better to choose. The main reason for the purchase is a small child, so that you can throw everything and get ready-made, since the time is just 0. I cook mainly steam and baked meat, fish, vegetables and soups, well, my husband can have pilaf, stew, as well as pastries and yoghurts. The speed of SV certainly attracts, but the question is - Where is it tastier and safer (if it works when I am out for a walk)?

Practically figured out - really - a cool thing. The question is - baking with which valve - open or closed?

Yesterday I was with my sister who gave me the cartoon ... It's already unusual to see that meat is made separately in a frying pan, and potatoes are also separately. It is necessary to stand above the stove and do not particularly go anywhere. I offered them my protest for a week))) Cartoon is a miracle! She saves my time! We are watching a movie with my husband, and she works) And the meat is tender, soft, on the stove I will not succeed in life !!!! Of course take it! the cost of 100 bucks, it's not so expensive, what would you decide whether to buy or not) I assure you that back in the box, you definitely won't put it !!!!!

Practically figured out - really - a cool thing. The question is - baking with which valve - open or closed?

I do it when closed and everything works out great !!! And use a baking powder (in a biscuit, pies) (like you need to open it according to the instructions).

[multi]

I cook mainly steamed and baked meat, fish, vegetables and soups, well, my husband can use pilaf, stew, as well as pastries and yoghurts. The speed of SV certainly attracts, but the question is - Where is it tastier and safer (if it works when I am out for a walk)?

Will suit you better multicooking with the Yogurt mode.
And ideally, every housewife should have both a slow cooker and a pressure cooker. Both units are wonderful and absolutely essential in the kitchen. But the pressure cooker has some peculiarities of operation, so for a start, perhaps, it will be easier for you to make friends with the multicooker.

How about taste and usefulness in comparison? Here in Temka I read how they praised many dishes that are tastier in Skarlusha than in a cartoon

The flavor differences are perhaps purely individual. To some, the dishes in a pressure cooker and a slow cooker seem the same (if they follow the same recipe). As for me, it tastes better in a pressure cooker. Perhaps it depends on the pressure cookers themselves - in one the pressure may be a little more, in the other less, that's the difference. Or maybe some people have more sensitive receptors than others.
Until I got a pressure cooker, I was sure that there was no more perfect multi-device. And I am still convinced of this. A multicooker is more functional than a pressure cooker. But the pressure cooker is also unique in its charm. The only drawback in it is the impossibility to look into the saucepan at a convenient time, which means that it is not as easy to add products / spices as in a cartoon. That is why I recommend you to start with a cartoon. Although both are needed. And if you are thinking about one assistant, the time will come and think about the second. I understand you have a small child. So you can't do without helpers in the kitchen! My husband, I suspect, disappears at work all the time (like any normal husband), and you have a child, washing, cleaning, cooking, ironing, etc. Where can you get so many hands to do everything? This is what multicooker, pressure cooker, washing machine, robotic vacuum cleaner, robotic scrubber, etc. are needed. Expensive, yes, but with them gray life takes on color.

Roasting really needs to be done with the lid closed and the valve open, open and stir. Yesterday I fried so on baked goods. Nothing was burnt and everything was softly extinguished. Although if you need a crust, then it's better to take a frying pan at all.

Thank you. There were already first samples. Pilaf turned out

https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=177602.580

[Elvia]

Elvia, I understand your mental anguish))) Itself just recently broke my head, oh, as I was already tired of everyone, I did not sleep for 2 weeks, I thought, thought, thought ... what to take, cartoon, pressure cooker ... what, model, volume ... In the end, I decided so - I need to quickly and without unnecessary hassle, because I am also a small child at home and I prefer to devote more time to her than to the stove And besides, I didn't have these devices before and I still hadn't really imagined what it was, so I decided to make a choice in favor of the budget version of Skarlushka, so that later, a little money spent in vain on an unnecessary thing was not a pity

So I would still recommend you a quick-slug, I do not regret that I nevertheless made a choice in its favor. In a slow cooker, everything is cooked in time, as on the stove, or even longer. I now really appreciate the speed of the car for its speed. Here is a typical example - I went for a walk with a child, before leaving I threw myself potatoes with mushrooms for lunch, came, everything is ready, took out, ate. Then, while the child was sleeping, I quickly threw cabbage, potatoes, carrots, garlic, spices, water with that into the broth left over from the potatoes while I was sleeping. pasta - after half an hour the cabbage soup is ready, pour them into a saucepan and immediately put buckwheat with meat to cook in a pressure cooker. In half an hour and she is ready. Well, if the child is still asleep, then you can also knead the pastries and throw them in, drink tea in the evening

As a result, while the child is asleep, I have time to rest a little more, and prepare a bunch of everything without unnecessary interference and standing at the stove for both my husband and myself

Thank you, they have confused them even more, for almost a month my head is boiling what to buy, I also saw enough of more advanced speed-ups, Ourson liked, but they are not in Ukraine and will be enough to suffer, most likely I will soon join you as the owner of Skarlushi, and if she does not make friends with yogurt, then you will have to buy a yoghurt maker (although there is absolutely no place in the kitchen)

Migira, that's right, that's right. One thing: all the delights described fully apply to the multicooker. The gain in cooking speed is really felt only on long-playing dishes (old meat, jellied meat, barley, legumes, etc.). Soups are cooked in almost the same way in time: by the time of cooking under pressure, you still need to add time to set and reset it. That's what comes out (+ -).
But both units are great, and the choice will be correct in any case. There is only one wrong choice - gas / electric stove

I'm still interested in the usefulness of dishes, because the shorter the heat treatment, the better, or is it a purely marketing ploy?

I chose between Redmond 4504, Brand 6050, Moulinex 4000 and Scarlet 1529 :)
I have read about Redmond on our Belarusian forums, not so hot reviews, we have Redmond most of all sold, so almost all of them have such multi and pressure cookers. Moulinex had to wait until February and there is no delayed start function, for me this is a very important function. As a result, there remained a brand or a scarlett, well, so they decided to save money in order to learn from a cheaper model. And rightly many people write that one such useful thing will not be enough over time.

Friends, tell me how you cook vegetables for salads? Tomorrow I want to try to cook beets, carrots and potatoes whole in SV. What program and how long should you bet?

One thing: all the delights described fully apply to the multicooker. The gain in cooking speed is really felt only on long-playing dishes (old meat, jellied meat, barley, legumes, etc.). Soups are cooked in almost the same way in time: by the time of cooking under pressure, you still need to add time to set and reset it. That's what comes out (+ -).

Yes?? I just don't have a multi to compare, but my friend and I discussed, she has a Panasonic 18, she said that it takes her for pilaf, well, definitely not half an hour, but it’s just that much that goes away with a set of pressure and bleeding smooth

... Friends, tell me, how do you cook vegetables for salads? Tomorrow I want to try to cook beets, carrots and potatoes whole in SV. What program and how long should you bet?

I bought it for my parents and dough just on vegetables for salad. There is a steamer function with a closed valve. Press 1 time. These are vegetables - 10 minutes. If it is not enough for beets - then repeat it again, but select the time (press minus) 5 minutes.

[Nat_ka]

Nat_ka, and how much water did you pour? and cooked all the vegetables together at once? the beets haven't painted over the rest of the vegetables?

all the best. So I became the owner of this miracle of technology, I sent my husband to work, I put the children to bed, I think now I will organize a masterpiece, but no. The pilaf turned out to be porridge. Made according to the recipe from the forum at the 5th century. rice 8st. water and 12min. opened the lid and turned it on for another 12 minutes. this is more like pilaf, but there is not enough salt (((())))) a fish for a couple 5-year-old son appreciated))) what is wrong, I do not want to translate products))) (((

[Nat_ka]

Nat_ka, and how much water did you pour? and cooked all the vegetables together at once? the beets haven't painted over the rest of the vegetables?

Water poured 0.5 liters - put vegetables on a double boiler. The beets didn't color anything.

... what's wrong, I don't want to translate products))) (((

... Experience, son of difficult mistakes ... We need to make friends with technology. Under-salting is not a disaster.

cooked yesterday smoked soup, pea and lentil. Just beautiful,